Prepare and serve cocktails

Transcription

D1.HBS.CL5.06
Trainee Manual
Prepare and serve
cocktails
D1.HBS.CL5.06
Trainee Manual
Project Base
William Angliss Institute of TAFE
555 La Trobe Street
Melbourne 3000 Victoria
Telephone:
(03) 9606 2111
Facsimile:
(03) 9670 1330
Acknowledgements
Project Director:
Chief Writer:
Subject Writer:
Project Manager/Editor:
DTP/Production:
Wayne Crosbie
Alan Hickman
Alan Hickman
Alan Maguire
Daniel Chee, Mai Vu
The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member
States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia,
Myanmar, Philippines, Singapore, Thailand and Viet Nam.
The ASEAN Secretariat is based in Jakarta, Indonesia.
General Information on ASEAN appears online at the ASEAN Website: www.asean.org
All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “Toolbox
Development for Front Office, Food and Beverage Services and Food Production Divisions”
This publication is supported by Australian Aid through the ASEAN-Australia Development
Cooperation Program Phase II (AADCP II)
Copyright: Association of Southeast Asian Nations (ASEAN) 2013
All rights reserved
Disclaimer
Every effort has been made to ensure that this publication is free from errors or omissions. However,
you should conduct your own enquiries and seek professional advise before relying on any fact,
statement or matter contained in this book. ASEAN Secretariat and William Angliss Institute of TAFE is
not responsible for any injury, loss or damage a result of material included or omitted from this course.
Information in this module is current at the time of publication. Time of publication is indicated in the
date stamp at the bottom of each page.
Some images appearing in this resource have been purchased from various stock photography
suppliers and other third party copyright owners and as such are non-transferable and non-exclusive.
Additional images have been sourced from Flickr and are used under:
http://creativecommons.org/licenses/by/2.0/deed.en
http://www.sxc.hu/
File name: TM_Prepare_and_serve_cocktails_200113
Table of contents
Introduction to trainee manual........................................................................................... 1
Unit descriptor................................................................................................................... 3
Assessment matrix ........................................................................................................... 5
Glossary ........................................................................................................................... 7
Element 1: Promote cocktails to customers ...................................................................... 9
Element 2: Prepare cocktails .......................................................................................... 43
Element 3: Present cocktails ........................................................................................... 59
Presentation of written work ............................................................................................ 67
Recommended reading................................................................................................... 69
Trainee evaluation sheet ................................................................................................. 71
© ASEAN 2013
Trainee Manual
© ASEAN 2013
Trainee Manual
Introduction to trainee manual
To the Trainee
Congratulations on joining this course. This Trainee Manual is one part of a ‘toolbox’
which is a resource provided to trainees, trainers and assessors to help you become
competent in various areas of your work.
The ‘toolbox’ consists of three elements:

A Trainee Manual for you to read and study at home or in class

A Trainer Guide with Power Point slides to help your Trainer explain the content of the
training material and provide class activities to help with practice

An Assessment Manual which provides your Assessor with oral and written questions
and other assessment tasks to establish whether or not you have achieved
competency.
The first thing you may notice is that this training program and the information you find in
the Trainee Manual seems different to the textbooks you have used previously. This is
because the method of instruction and examination is different. The method used is called
Competency based training (CBT) and Competency based assessment (CBA). CBT and
CBA is the training and assessment system chosen by ASEAN (Association of SouthEast Asian Nations) to train people to work in the tourism and hospitality industry
throughout all the ASEAN member states.
What is the CBT and CBA system and why has it been adopted by ASEAN?
CBT is a way of training that concentrates on what a worker can do or is required to do at
work. The aim is of the training is to enable trainees to perform tasks and duties at a
standard expected by employers. CBT seeks to develop the skills, knowledge and
attitudes (or recognise the ones the trainee already possesses) to achieve the required
competency standard. ASEAN has adopted the CBT/CBA training system as it is able to
produce the type of worker that industry is looking for and this therefore increases
trainees chances of obtaining employment.
CBA involves collecting evidence and making a judgement of the extent to which a worker
can perform his/her duties at the required competency standard. Where a trainee can
already demonstrate a degree of competency, either due to prior training or work
experience, a process of ‘Recognition of Prior Learning’ (RPL) is available to trainees to
recognise this. Please speak to your trainer about RPL if you think this applies to you.
What is a competency standard?
Competency standards are descriptions of the skills and knowledge required to perform a
task or activity at the level of a required standard.
242 competency standards for the tourism and hospitality industries throughout the
ASEAN region have been developed to cover all the knowledge, skills and attitudes
required to work in the following occupational areas:

Housekeeping

Food Production

Food and Beverage Service
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
Front Office

Travel Agencies

Tour Operations.
All of these competency standards are available for you to look at. In fact you will find a
summary of each one at the beginning of each Trainee Manual under the heading ‘Unit
Descriptor’. The unit descriptor describes the content of the unit you will be studying in the
Trainee Manual and provides a table of contents which are divided up into ‘Elements’ and
‘Performance Criteria”. An element is a description of one aspect of what has to be
achieved in the workplace. The ‘Performance Criteria’ below each element details the
level of performance that needs to be demonstrated to be declared competent.
There are other components of the competency standard:

Unit Title: statement about what is to be done in the workplace

Unit Number: unique number identifying the particular competency

Nominal hours: number of classroom or practical hours usually needed to complete
the competency. We call them ‘nominal’ hours because they can vary e.g. sometimes
it will take an individual less time to complete a unit of competency because he/she
has prior knowledge or work experience in that area.
The final heading you will see before you start reading the Trainee Manual is the
‘Assessment Matrix’. Competency based assessment requires trainees to be assessed in
at least 2 – 3 different ways, one of which must be practical. This section outlines three
ways assessment can be carried out and includes work projects, written questions and
oral questions. The matrix is designed to show you which performance criteria will be
assessed and how they will be assessed. Your trainer and/or assessor may also use
other assessment methods including ‘Observation Checklist’ and ‘Third Party Statement’.
An observation checklist is a way of recording how you perform at work and a third party
statement is a statement by a supervisor or employer about the degree of competence
they believe you have achieved. This can be based on observing your workplace
performance, inspecting your work or gaining feedback from fellow workers.
Your trainer and/or assessor may use other methods to assess you such as:

Journals

Oral presentations

Role plays

Log books

Group projects

Practical demonstrations.
Remember your trainer is there to help you succeed and become competent. Please feel
free to ask him or her for more explanation of what you have just read and of what is
expected from you and best wishes for your future studies and future career in tourism
and hospitality.
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Unit descriptor
Unit descriptor
This unit deals with the skills and knowledge required to Prepare and serve cocktails in a
range of settings within the hotel and travel industries workplace context.
Unit Code:
D1.HBS.CL5.06
Nominal Hours:
20
Element 1: Promote cocktails to customers
Performance Criteria
1.1 Ensure service equipment is clean, operational and ready for use
1.2 Ensure cocktail ingredients and accompaniments are prepared and ready for service
1.3 Use display materials to promote cocktails
1.4 Offer customers recommendations or information about the range and style of
cocktails available in a courteous fashion
Element 2: Prepare cocktails
2.1 Select and use cocktail glassware and equipment in accordance with enterprise and
industry standards
2.2 Make cocktails correctly and efficiently in accordance with recipes
2.3 Consider and evaluate new cocktail recipes and develop in accordance with
enterprise policy
Element 3: Present cocktails
3.1 Present cocktails attractively in a manner and timeframe that optimises cocktail
appearance, temperature and service quality
3.2 Minimise wastage and spillage during service
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Unit descriptor
4
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Assessment matrix
Assessment matrix
Showing mapping of Performance Criteria against Work Projects, Written
Questions and Oral Questions
Work
Projects
Written
Questions
Oral
Questions
1.1
Ensure service equipment is clean, operational
and ready for use
1.1
1, 2, 3
1
1.2
Ensure cocktail ingredients and
accompaniments are prepared and ready for
service
1.1
4 – 14
2
1.3
Use display materials to promote cocktails
1.2
15
3
1.4
Offer customers recommendations or
information about the range and style of
1.3
16 – 23
4
2.1
Select and use cocktail glassware and
equipment in accordance with enterprise
and industry standards
2.1
24, 25, 26
5
2.2
Make cocktails correctly and efficiently in
accordance with recipes
2.1
27, 28,
29, 30
6, 7, 8
2.3
Consider and evaluate new cocktail
recipes and develop in accordance with
enterprise policy
2.2
31
9
3.1
Present cocktails attractively in a manner
and timeframe that optimises cocktail
appearance, temperature and service
quality
2.1 & 3.1
32, 33
10
3.2
Minimise wastage and spillage during
service
2.1 & 3.1
34, 35
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Assessment matrix
6
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Glossary
Glossary
Term
Explanation
Alc/vol
A way of indicating the alcoholic strength of beverages:
stands for alcohol by volume
Advocaat
Brandy and egg-based liqueur, yellow in colour
American shaker
See Boston shaker
Amoretto
Almond liqueur
Angostura bitters
An alcoholic bitters made from herbs and spices used in
very small quantities to colour and flavour certain
cocktails
Anisette
Anise-flavoured liqueur
Bar glass
Large glass in which cocktails may be mixed using the
stirring method. Also one-half of the Boston shaker
Boston shaker
A cocktail shaker comprising a metal base with a bar
glass. Also known as an American shaker
Cocktail
An alcoholic drink made by combining ingredients which
may include spirits, liqueurs, milk, cream, fruit and fruit
juice and ice
Crème de bananas
Banana liqueur
Crème de cassis
Blackcurrant liqueur
Crème de menthe
Mint-flavoured generic liqueur – available in green and
clear colour
Crème de noyaux
Almond-flavoured liqueur
Flairing
Also known as ‘flaring’. Cocktail mixing with extravagant
moves emphasising the entertainment side of cocktail
mixing
Frappé
A straight liqueur served on crushed ice
Free-pouring
Pouring of liquid/alcohol from a bottle without measuring
the amount poured (or using personal judgement 9’eye’)
to determine the amount poured
Generic liqueurs
Liqueurs made to a style by a number of different
manufacturers
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Glossary
Term
Explanation
Mocktail
A non-alcoholic cocktail
Neat spirit
‘Neat scotch’ = nip of scotch with no ice, no water, no
mixer
Over pouring
Pouring too much liquid/alcohol into a drink
Nip
A measure of liquor: a nip of spirits is generally regarded
as 30mls
On-the-rocks
Drink served over ice but with nothing else.
Scotch on-the-rocks = measure of scotch served over
ice
Parfait amour
Violet/purple-coloured liqueur. Also known as Parfait
d’amour
Proprietary liqueurs
Liqueurs made by only (proprietary limited) company
and by no other company
Standard shaker
A traditional, three-part cocktail shaker comprising
base, strainer and cap
Swabs
Cleaning cloths used to wipe down equipment and
service counters, areas and surfaces
Tsp.
Tea-spoon
Under-pouring
Not pouring enough liquid/alcohol into a drink
Zest of fruit
The outermost and coloured part of (for example)
oranges, lemons and limes, not including the white part
(the ‘pith’) of the fruit
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Element 1:
Promote cocktails to customers
1.1 Ensure service equipment is clean,
operational and ready for use
It is a standard requirement across the industry that all items involved in the preparation
and service of food and/or beverages are clean, operational and ready for use at the start
of each service session.
This Section identifies what should be done when setting up and preparing to serve
cocktails.
Clean
For the purposes of food safety, ‘drinks’ are regarded the same as
‘food’. This means all the requirements applying to food must apply
to beverages.
As a result all equipment, utensils and surfaces involved in the
preparation and service of cocktails must be ‘clean’.
A useful definition of clean is that the items must be free from visible
contamination, bacterial contamination and odour.
In practice this means the inside of items (shakers, jugs, and blenders) must be clean,
and the outside of all items must look clean because these items may be on public
display.
A cleaning schedule may be in place at the bar or workstation to guide activities in relation
to cleaning the items (equipment and utensils as well as preparation areas and service
counters) requiring cleaning.
Items should be cleaned with detergent and a sanitiser.
Standard cleaning equipment, chemicals and materials are necessary to maintain
cleanliness and hygiene at the work station:

Swabs

Detergents and sanitisers

Tea towels

A range of brushes – for glass cleaning.
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Clean glassware
To achieve clean glasses, standard industry practice is to:

Wash glasses after every use by hand or in a glass washing machine,
ensuring:
 Water used is a minimum temperature of 70˚C
 Appropriate detergent is used and diluted according to manufacturer’s instructions,
as or if required

Store glasses correctly. Clean glasses must be stored so they do not become recontaminated

All glasses must be inspected before use to check they are clean and suitable for use.
Equipment
(See Section 2.1 for use of the following items.)
Equipment required for mixing cocktails includes:

Cocktail shakers – standard and/or Boston shakers

Hawthorn strainer

Blender

Bar spoon

Bar glass

Tongs

Jugs

Stirrers and swizzle sticks

Pourers’

Measures

Ice crushers

Scoops

Glass chillers

Zesters

Peelers

Juicers

Knives and chopping boards

Ice shavers

Bar towels

Toothpicks

Cocktail list or menus

A range of cocktail glassware – see Section 2.1 for more detail.
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Operational requirements
Where equipment is used to prepare cocktails – or ingredients for cocktails – a check
must be made to ensure all these items are ‘operational’.
This means they must be working as accepted to produce the required results.
The basic operational checks to make on cocktail making equipment prior to use are:

A visual inspection to ensure:
 The item is present and has not been borrowed (and not returned) by another
department
 All parts of the item are present and there are no missing bits
 The item is clean and looks clean (inside and out)

A test run of the item to:
 Check it operates as intended and performs all the required tasks
 Ensure there are no noises which indicate a possible performance problem or need
for service and/or replacement.
Ready to use
Standard ready to use requirement checks for cocktail making equipment and glassware
are:

Check ‘sufficient’ items are available based on expected trade
levels

Ensure ‘required’ items are available as determined by
cocktails and Specials for the service session

Place items in their designated location at the service station to
optimise work flow.
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1.2 Ensure cocktail ingredients and
accompaniments are prepared and ready for
service
Introduction
An important part of preparing a cocktail work station to prepare and serve drinks is to
ensure the necessary ingredients are available and ready to use.
This Section identifies ingredients and accompaniments needing to be prepared and
describes what is involved in making them ready.
Cocktail – defined
A cocktail is an alcoholic drink made by combining ingredients which may include spirits,
liqueurs, milk, cream, fruit and fruit juice and ice.
The above definition – combined with the standard cocktail list at your venue – starts to
indicate the ingredients required to make cocktails.
Ingredients are the items listed on a recipe for a cocktail. They are the alcoholic and nonalcoholic ‘raw materials’ for the drink.
Ice
Cocktails are usually served very cold, so lots of ice is needed in a cocktail bar.
Ice used in the preparation of cocktails may be:

Cubed ice – in a wide variety of shapes and sizes

Shaved ice

Cracked ice – also known as crushed ice.
Preparing ice in a cocktail bar prior to trade can include:

Obtaining sufficient ice from venue ice machines (or ice storage areas) and storing it
in designated ice buckets or similar behind the bar at the work station

Crushing block ice or ice cubes by hand or using a machine

Placing ice into an appropriate container under refrigeration to prevent it melting (or
limit the amount of melting)

Obtaining a scoop or tongs to dispense the ice as required

Covering the ice to prevent contamination and help maintain temperature.
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Condiments
The use of condiments includes:

Salt and pepper – for Bloody Mary

Celery salt – for Bloody Mary

Mint leaves – for Juleps

Nutmeg – for dusting Brandy Alexander

Cinnamon – sticks are used in Gluewein.
Bitters
A limited number of ‘bitters’ are used in cocktails, or served in cocktail bars.

Angostura bitters – probably the best known bitters in the world. It is alcoholic
(44.7% alc/vol) but the very small amount (a few drops at a time) used means many
treat it as being non-alcoholic.
Used for a variety of drinks such as Pink Gin and the original Singapore Sling.
See http://mybestcocktails.com/cocktails-with-42-Angostura-Bitters.html

Orange bitters, lemon bitters, peach bitters – used to assist and enhance cocktails
featuring these fruits

Underberg bitters – a proprietary brand digestif, commonly served on its own as a
restorative drink.
See http://www.underberg.com/en/home.html.
Sauces
A small but important range of proprietary brand sauces are essential behind any good
cocktail bar:

Tabasco Sauce – for Bloody Mary, infusions where ‘hot’ (fiery) cocktails are
produced (such as Southern Comfort Fiery Pepper and Bowsers Breath), and
many ‘Bloody’ cocktails

Worcestershire Sauce – used for Bloody Mary, Caesar, Mickey Mouse and
Virgin cocktail.
Note: Despite its name, ‘Cocktail sauce’ is not used as an ingredient in cocktails. It is a
sauce or dressing for seafood.
See:

http://www.tabasco.com/taste_tent/menu_planning/new_years.cfm

http://www.1001cocktails.com/recipes/mixed-drinks/Worcestershire+sauce.html.
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Cordials and juices
Cordials are non-alcoholic beverages used to provide colour and
flavour to cocktails.
Only a small amount of cordials are used for each drink. They are
also popular in the production of mocktails.
These cordials are bought by the venue as proprietary brands and are
ready-to-use: all you have to do is pour them.
Preparing cordials involves:

Making sure the bottles are clean

Ensuring you have sufficient quantities available

Checking you have the types required for the cocktails being offered.
Fruit juices are liquids obtained from pressing/juicing fruit.
Some juices are ‘squeezed’ fresh on the day they are required, and some may be
purchased in canned or bottled form.
Cordials and juices include:

Lime juice – for Lemon, Lime and Bitters

Grenadine – a deep-red cordial made from pomegranates. Only a small amount is
used for each cocktail – used in cocktails such as Tequila Sunrise.
See http://www.cocktailmaking.co.uk/displayingredient.php/74-grenadine

Cloves

Peppermint

Pineapple juice

Orange juice

Lemon juice

Tomato juice.
Dairy products
Various cocktails require the use of dairy products as follows:

Milk – this is cold, full cream milk (unless specific recipes stipulate another form of
milk). Used in White Russian (one version), Golden Cadillac and Kahlua and milk

Cream – thickened cream, used in Golden Dream, Pina Colada and Brandy Alexander

Yoghurt – not popular but used in some fruit-based cocktails, mocktails and always
available as an ingredient for innovative, new cocktails.
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Preparing dairy products involves:

Making sure the right products are available in sufficient quantity

Verifying the items are within their ‘use-by’ date

Making sure they are refrigerated at or below 5˚C.
Alcoholic ingredients
It is impossible to provide a total list of all alcoholic beverages that could be used to
prepare cocktails.
It is also a fact of life no venue will ever stock all the possible alcoholic products available
for use in making cocktails.
The following, therefore, only provide an indicative list of the alcoholic ingredients that
may need to be prepared and used.
Liqueurs
Liqueurs are used in cocktails as a base ingredient and/or to add colour and flavour.
Liqueurs are divided into ‘generic’ and ‘proprietary’.
Generic liqueurs
A generic liqueur is made to a style (such as crème de menthe, advocaat or parfait
amour) and can be made by a number of different manufacturers (such as Marie Brizard,
Bols and VOK).
Visit the websites if these three manufacturers as:

http://www.mariebrizard.com/en/default.asp

http://www.bolscocktails.com/bols-liqueur-range.asp

http://vok.com.au/vok-liqueurs.html.
Examples of generic liqueurs include:

Advocaat

Amoretto

Anisette

Cherry brandy

Crème de bananas

Crème de cacao (dark and clear)

Crème de cassis

Crème de menthe

Crème de noyaux

Parfait amour.
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Proprietary liqueurs
Proprietary liqueurs are made by one specific company, and cannot be made by any
other company.
Examples include:

Bailey’s Irish Cream

Chambord

Chartreuse – green and yellow

Cointreau

DOM Benedictine

Drambuie

Frangelico

Galliano

Grand Marnier

Jägermeister

Kahlua

Keuck

Midori

Mozart – Black Chocolate and White Chocolate

Pernod

Tia Maria.
Check out the following for more information:

http://en.wikipedia.org/wiki/List_of_liqueurs

http://www.tastings.com/spirits/liqueurs.html

http://www.drinksmixer.com/desc29.html

http://www.winemakeri.com/information/glossaries/liqueurs/lq_glossary.htm.
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Spirits
A spirit is a distilled alcoholic beverage made from a base of grain,
fruit or vegetable.
Qualities vary with a common link between quality and price.
Variations occur within brands in respect of:

Quality indicators – such as ‘Number of stars’, ‘amount of time in
wood/aged’, or ‘red label’ and ‘black label’

Alcoholic strength – with options including under-proof or overproof

Flavours – gins and vodkas may have a range of fruit-based
flavour options available.
Spirits required for general cocktail work include:

Gin

Vodka

Rum – dark and white/clear, as well as gold

Brandy

Scotch

Irish whisky

Bourbon

Tequila

Cognac

Southern Comfort

Ouzo.
Visit the following websites to learn about spirits in general and a range of individual
brand name spirits:

http://en.wikipedia.org/wiki/List_of_alcoholic_beverages

http://www.tableandvine.com/types_of_spirits.html

http://liquorcraft.com.au/wawcs0113228/ln-spirits-and-liqueur-types.html

http://www.southerncomfort.com/age.aspx?ReturnUrl=%2fDefault.aspx

http://www.gordons-gin.co.uk/

http://www.johnniewalker.com/en-au/AgeGateway.aspx.
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Wine
For making cocktails there will be little need for wine but the following
can be required:

Red table wine – for making Sangria, Glogg and some Punches

Still, white wine – for making Spritzers, White Wine Sangria and
some Punches

Sparkling wine – for making Buck’s Fizz, Black velvet and
Blushing Bride.
Preparing alcoholic ingredients
To prepare alcoholic ingredients for cocktails you should refer to the cocktails being
offered on cocktail lists and Specials and check:

All necessary types and brands are available

Sufficient quantities of each type and brand are available

Bottles look clean and presentable

White wine is refrigerated.
Accompaniments
Garnishes
See also Section 3.1.
Garnishes are the most obvious and common accompaniment for cocktails.
Most recipes stipulate a specific garnish for the drink – in some cases changing just the
garnish can change the name of the cocktail. For example, a dry martini garnished with a
cocktail onion instead of an olive or twist of lemon is called a ‘Boston’.
Garnishes are food-based – as opposed to decorations which are made from paper, wood
and/or plastic.
It is important to keep garnishes simple.
Using ‘too many/much’ in the way of garnishes can spoil the presentation of the drink, and
detract from the other appealing features of the finished product.
Also, remember garnishes can be costly so they should be used, handled and stored with
this in mind.
Common items used for garnishes for cocktails are:

Citrus slices – half and full: full slices are also known as ‘citrus wheels’

Maraschino cherries – speared on to either one or two toothpicks

Olives – speared on a toothpick, traditional with a dry martini

Pineapple, and citrus wedges – pineapple done like this is also called ‘pineapple
spears’. Pineapples may also be hollowed out and used as the ‘glass’/service item for
some cocktails
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
Citrus twists – the twisted zest of citrus fruits

Celery rib – used traditionally for a Bloody Mary

Sprigs of fresh herbs – rosemary, thyme and mint are common

Kiwi fruit – half or full slices

Chocolate powder – sprinkled on top of the finished drink

Whole strawberries – or sliced strawberries (sometimes
chocolate-dipped)

Nutmeg – as above

A range of other products can be added to different, more modern cocktails – coffee
beans, liquorice sticks, jelly beans, jelly babies.
Edible flowers
Flowers are sometimes used as garnishes – both as heads floating in drinks, or frozen in
an ice block which is placed into the drink – but some flowers are poisonous so some
venues avoid them.
Edible flowers include:

Nasturtiums

Marigold

Borage

Ranunculus

Primrose

Rose

Crystallised poppies.
Cocktail decorations
These are commercially prepared decorations that cost money.
They are not food-based (they are inedible) and include:

Paper parasols – stuck into a wedge of fruit

Plastic animals – hung off the side of the glass: monkey, giraffe, dolphin, elephant

Mermaids – also hung from side of glass

Pickaxes – can be used to hang cherries onto side of glass

Doilies – sometimes placed under drinks

Swizzle sticks – placed into a cocktail for the customer to stir the drink if they choose

Sparklers – to add a fiery dimension to cocktails and popular for use at celebrations

Straws – placed into the cocktail and should be the right size: flexible long straws are
commonly used in tall cocktails, and other alternatives include normal full-length
straws, and half-straws.
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When using or adding decorations to cocktails:

Make sure you use only the amount of decorations as specified in house recipes – no
more, no less.

Never over-decorate – the finished product should look like a drink or cocktail and not
a salad.
Points to remember when making garnishes

Always use a clean surface when cutting garnishes

Always have plenty of fresh garnishes prepared before service

Always store garnishes under refrigeration

At the end of trading, all garnish containers should be
sealed with a lid or a good quality clear wrap

Never re-use garnishes that come back from the
table/customer – it is illegal to do so

Staff are not permitted to eat the garnishes – or the raw
materials from which they are made.
1.3 Use display materials to
promote cocktails
Introduction
Customers can be encouraged to drink cocktails through the use of display materials and
by verbally recommending them.
This Section addresses the use of display materials in a venue and the following Section
will discuss offering recommendations direct to customers.
Examples of display materials
Where and when possible, display material should be posted around
the bar area to promote the sale of cocktails.
In accommodation venues, the in-room compendium in the guest
room may also feature information about bars and the drinks/cocktails
they serve.
Posters advertising the ‘Cocktail of the Month’; may be posted in elevators and elsewhere
throughout the venue in customer/public areas.
Displays and materials can include:
Tent cards
These are small cards advertising and describing the cocktails available. They are folded
in the centre to make them self-supporting.
They can be placed strategically around the bar to make customers aware of the products
available.
Tent cards can also be placed on counters and tables.
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Posters
Posters can be framed or unframed and placed around the bar area or any other hightraffic area where potential customers may see them.
It is important posters are maintained and kept in good order as a shabby poster
promoting a product can sometimes do the product more harm than good.
To be most effective these posters need to change regularly and feature different
cocktails and/or a new theme every time.
Coasters
Coasters are an effective way to promote cocktails. Place them on the bar, service
counters and tables before a drink is placed down.
The venue can create its own coasters, seek a joint partnership arrangement with a
nominated spirit or liqueur company to produce them or ask suppliers to provide coasters
that advertise a given product.
Local businesses may also provide you with coasters using them as an advertising
medium for their organisation on one hand, and an advertisement for your cocktails on the
other hand.
It is an industry standard that ‘used’ coasters are never re-used as they look unclean.
Physical displays
Physical displays can be a successful way of promoting cocktails, and often suppliers will
provide displays that can either sit behind the bar, or are free-standing and suitable for
use in public areas.
A commonly used display is the creation of a display table in a dining or bar environment
to promote cocktails. The display should sit in a prominent location in the dining area
(such as near the entrance) and may feature items such as:

Bottles of spirits and liqueurs

Cocktail making utensils – shakers, strainers, blow torch, bar spoons

A selection of cocktail glasses

Cocktail books and magazines

Actual cocktails – in glasses, properly decorated and garnished.
Cocktail lists
In the same way a venue uses a wine list to promote its wines, a venue featuring cocktails
can develop its own ‘Cocktail list’.
These may be arranged by type of cocktail, base or type of ingredients.
Colour photographs shows what the finished product looks like and certainly helps
encourage people to buy.
Cocktail lists may be paper-based, electronic display boards or chalk boards.
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Sources of display materials
Display materials to promote cocktails can be:

Produced in-house – by the bar staff, marketing and sales staff
or management

Bought-in from professional businesses such as advertising,
merchandising and promotional agencies or businesses

Supplied free-of-charge – by spirit and liqueur manufacturers
and/or by the distributors.
Other ways to promote cocktails
Demonstrations
An excellent way of promoting cocktails is to hold a series of scheduled cocktail mixing
demonstrations allowing the venue and cocktail mixing staff to showcase their skills and
talents.
Demonstrations once or twice a week for 30 minutes each should work well.
Each demonstration could have its own theme which may be based on:

A colour

A base ingredient

A mixing style

A country

A word or concept.
Allowing customers to taste (free-of-charge) the cocktails enables another element of
interaction with potential cocktail consumers.
Make sure each demonstration is well advertised to optimise attendances. Consider
inviting the media, placing posters around the venue, making public announcements and
telling people when they are served.
Holding competitions
Where cocktails are an integral element of the drinks you serve, a competition can really
help promote cocktails and is a fun way for the venue to engage with customers.
Set some ‘rules’ for the competition, such as:

Time allowed to mix the cocktail

Equipment that can be used

Spirits and liqueurs available or which must be used

Presentation requirements

Judging criteria.
It is always important to promote the competition within the venue.
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Extra interest can be generated by:

Providing a worthwhile prize – accommodation at the venue, meals and beverages
are a good prize

Involving the media – inviting them to attend, making a media person one of the
judges

Inviting a local personality, celebrity, or sports star to attend and watch, to participate
and/or to judge.
Always ask suppliers and distributors to assist with providing promotional material and
ingredients for the competition (in exchange for having their names listed at the event).
1.4 Offer customers recommendations or
information about the range and style of
Introduction
Providing customers with information about cocktails is a very
effective way of promoting them.
This Section provides details on how you can give information to
customers about the cocktails available.
Venue polices relating to cocktails
Venues may have policies relating to cocktails and these must be
observed when promoting, making and serving them.
The policies may outline:

The type of cocktails served. Some venues:
 Will only make what is on their cocktail list and not make anything else even if
specifically requested by a customer
 Do not offer mocktails

Measurements – there may be a house rule about what constitutes a ‘nip’ of spirit or
liqueur: a standard measure is 30ml. Care must be taken to ensure the promotion and
service of cocktails does not breach Responsible Service of Alcohol (RSA) principles
(see below)

Methods of production/preparation to be used. Many establishments will not serve a
blended cocktail (claiming it takes too long to make or clean), some will prohibit the
use of a blow torch (for example, to light cocktails or alcohol)

Ingredients – stating which brands of liquor should be used for certain cocktails/drinks.
Most venues will use recognised brand names of spirits and liqueurs to make
cocktails, and not use cheaper, lesser-known products as this can adversely impact
the image of the product and the venue

Presentation – there may be house rules on the garnishes and the decorations used

Responsible service and promotion of cocktails – see below.
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Responsible service and promotion policies
There may also be rules outlining how cocktails are to be promoted, requiring
‘responsible’ promotion as opposed to a ‘sell at all costs’ approach.
The policy may also address service of cocktails to guests in order to comply with
Responsible Service of Alcohol principles, for example:

No double shots to be served

No extra liquor to be added to standard or listed cocktails

A ban on the service of cocktails intended to be ‘swallowed’ in one hit – such as
laybacks, shooters, slammers and test tubes.
Remember: where they exist, these policies must be adhered to at all times – they are
designed to protect the image or reputation of the business and help avoid legal action
that can result from irresponsible service practices.
Opportunities to promote cocktails
Opportunities to promote cocktails can occur:

Where there is customer contact

When guests are deciding what to drink

When they ask for your suggestion about what to drink.
These opportunities can occur:

At the table

At the bar

When taking function bookings and discussing food and beverage needs with the
client.
Recommending cocktails and providing cocktail information
General requirements
Specific ways to encourage customers to purchase cocktails might
vary from establishment to establishment and must, as indicated,
comply with any applicable ‘house rules’.
The golden rules when you encourage customers to buy cocktails
are:

Ensure RSA principles and practices are adhered to at all times:
no exceptions

Be honest in your description of all cocktails being promoted

Match what is offered to identified customer preferences – where known or applicable.
If you do not know their preferences then ask them.
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Specific promotional techniques
Specific practical techniques to assist in promoting and selling cocktails include:

Describing the flavour of cocktails in real terms accurately reflecting the product or
drink. This may include the use of descriptive words such as ‘fruity’, ‘nutty’,’ creamy’,
or ‘chocolaty’

Identifying and describing the cocktail, by:
 The ingredients – by type and brand name, where appropriate: see recipes (below,
this Section) and elsewhere in the notes
 The glass the cocktail is served in – by type, size, and shape
 The garnish – identifying what is used, how it is made and what it looks like
 The method of preparation – describing the way the drink is made
 The price – telling people how much it costs
 The alcoholic strength of the drink. This can be important and useful to those who
want to monitor their alcohol intake
 The value-for-money represented by the drink. There is a need to focus on the
unique nature of the drink, the outstanding taste, the total experience.

Showing the customer the cocktail list and providing advice and direction. This is a
good opportunity to ask the customer questions such as:
 “Do you prefer a fruit-based cocktail?”
 “Would you prefer a cocktail with cream?”
 “What is your favourite spirit?”

Showing the customer a ‘finished product’ – a photograph or an actual sample of the
cocktail

Giving a free taste test. This must only be done where house rules allow it and is
something not done on a regular basis for every customer who wants to know what a
certain cocktail tastes like

Encouraging customers to purchase cocktails through in-house promotions. This can
be a great way to promote cocktails and may involve a discounted price for a limited
time.
A brief history of the cocktail
Cocktails have been around for many years beginning way back when people first began
to indulge in liquor.
The origin of the actual word ‘cocktail’ is not known though it first came into its present
usage in the 19th century.
During the 1920s the cocktail was most popular in America among wealthy society, and
during Prohibition the sale of alcohol was illegal, so creative bar staff mastered a way of
masking the taste of alcohol by mixing it with soft drinks, dairy products and fruit.
Since those days the cocktail has become a popular drink and is commonly sold in most
bars. Today, there are so many different products on the market, new cocktails are being
created all the time.
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The formulation of cocktails
A knowledge of the following can help when providing information to customers.
There are many styles of cocktails which can be made from a variety of bases including:

A dairy base – milk, cream, yoghurt

A juice or fruit base – orange juice, mango, pineapple, lemon juice, strawberries

A soft drink base such as cola, dry ginger, lemonade, grenadine

A straight alcohol base which is predominantly a sprit or a liqueur.
Colour
A characteristic of many cocktails is their colour.
Colour can result from the addition of:

Syrups – such as the red colour imparted by grenadine

Liqueurs – such as the blue from Blue curacao, green from green
crème de menthe

Fruit juices – orange juice, tomato juice, pineapple juice, cranberry
juice.
Cocktail making methods
Cocktails are specialty beverages. They must be made in accordance with recipes
approved by the venue.
These recipes may come from an ‘approved’ cocktail recipe book, or may be house
recipes.
There are six main methods used to make cocktails:

Shaken and strained

Blended

Built-in-glass

Stirred

Layered

Floating.
The method to be used is traditionally contained in the cocktail
recipe.
Shaken and strained cocktails
This method combines a number of ingredients in a cocktail
shaker with loads of ice.
Once the ingredients have been placed into the shaker there is an art to shaking it. The
action to achieve is a short pump-like action with the shaker held at shoulder height, or in
front of you: do not rock the drink to sleep!
Showmanship (flair) is a big part of cocktail making.
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After the ingredients have been well shaken, the mixture is strained to separate the drink
from the ice.
The standard shaker comes with an in-built strainer whereas other shakers may require
the use of a Hawthorn strainer.
Never shake a cocktail with ‘aerated waters’ in them as they can cause the shaker to
‘explode’ sending liquid everywhere and making a large and embarrassing mess.
Examples of cocktails using this method of cocktail mixing are Whisky Sour, Margarita,
French 74.
Blended cocktails
Cocktails made this way use an electric blender to mix the ingredients.
Cocktails using this method usually contain a ‘solid’ ingredient such as
fruit pieces or ice cream.
When using a blender, place all the ingredients into the blender, ensure
the lid is firmly in place, the correct setting has been selected and start
the blender.
Every cocktail requires different amounts of blending, in order to
achieve the right consistency in terms of presentation and texture for
each drink.
As an example, over-blended dairy-based cocktails may thicken too much, while a fruitbased cocktail with real fruit chunks will require more blending than a dairy-based drink.
Examples of cocktails using this method are Bijou, Pina Colada, Fruit Daiquiri.
Stirred
Using a bar glass (or the bottom half of a Boston/American shaker) and a long handled
bar spoon, ingredients are gently stirred together with ice, to mix and chill the ingredients.
When stirring has been completed, the drink is strained by pouring it through a strainer
from the bar glass into the cocktail glass in which the drink is to be served.
Stirring is the method used where the finished
product needs to be clear.
Examples of cocktails using this method are Martini,
Vodkatini and Gimlet: James Bond has his martinis
‘shaken, not stirred’ but shaking martinis is not
standard practice.
Built-in-glass
This is where the cocktail is made in the glass it is to
be served in.
Add ice to the glass, then one-by-one add and measure the other ingredients as the
recipe requires.
Most built cocktails are then garnished and served (many with a swizzle stick).
Examples of cocktails using this method are Dirty Mother, Old Fashioned, Freddy
Fudpucker.
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Layered
Layered cocktails feature different alcoholic ingredients (spirits
and/or liqueurs) and may also include cordials and juices.
The aim of making a layered cocktail is to create a drink with a
rainbow of colours where each individual ingredient is visible as
a distinct layer and separate layer without any mixing of colours
or ingredients.
The specific gravity of the individual ingredients will determine which ingredient should go
on top of other ingredients: ingredients with greater density will support those with lower
viscosity.
These drinks are intended to be sipped one layer at a time so the drinker enjoys the
different taste sensations of each ingredient.
It is helpful to layer drinks using a bar spoon when making them. Place the bar spoon
inside the glass and against one of the sides so that it will break the fall of the liquid as it
is being poured into the glass.
Pousse-cafés are classic examples of layered cocktails.
The most common layered cocktail today is the shooter.
Shooters are served in a liqueur glass and are usually downed in one gulp: their
consumption may be contrary to responsible service of alcohol guidelines.
See http://www.youtube.com/watch?v=UV9BZU-GAZI.
Floating
Where ‘floating’ is required, the cocktail is mixed or built in the glass and the required
ingredient (grenadine, liqueur) is ‘floated’ on top.
Floating the ingredient is achieved by slowly/gently pouring the ingredient on to the
surface of the other ingredients already in the glass using a pourer in the neck of the
bottle, or directly from the open neck of the bottle.
Combinations of the above methods
Some cocktails require a combination of the above techniques. That is, the drink may be
mixed in the glass, and then have an ingredient floated on top.
For example:
Black Rose
30ml Strawberry Liqueur
15ml Cointreau
15ml Opal Nera – floated on top
3 - 4 Strawberries
Method: Blend all ingredients, then float Opal Nera.
Garnish: Strawberry fan
Glass: Standard Cocktail
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Harvey Wallbanger
30ml Vodka
Orange juice
15ml Galliano – floated
Method: Place ice in glass, add vodka and top with orange juice,
then float Galliano on top.
Garnish: Orange wheel
Glass: Highball
Voodoo Child
15ml Midori
15ml Opal Nera
15ml Baileys
15ml Tia Maria
15ml Cream
Method: Layer Midori on Opal Nera in glass. Shake other ingredients with ice and strain.
Garnish: Green & black jelly babies on a skewer, then place across top of glass.
Glass: Cocktail
More standard cocktail recipes
Knowledge of the following is useful when promoting cocktails, making recommendations
and supplying general information:
Name
Ingredients
Method
Glass/Garnish
Banana
Alexander
30 ml Lena
Shake and
strain
Cocktail glass
30 ml White Crème de Cacao
45 ml Cream
Between the
Sheets
30 ml Brandy
15 ml Cointreau
Sprinkle with
chocolate powder
Shake and
strain
Cocktail glass
Build with ice
Old Fashioned
Build in glass &
top with tomato
juice
Highball – decorate
with celery stick
Wheel of lemon
15 ml Bacardi
30 ml Lemon juice
Black Russian
30 ml Kahlua
30 ml Vodka
Top with Coke
Bloody Mary
30 ml Vodka
Dash lemon juice
½ tsp Worcestershire sauce
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Name
Ingredients
Method
Glass/Garnish
Build with ice
Highball
Layer carefully
in the order as
listed
Liqueur glass
Shake and
strain
Cocktail glass
Shake and
strain
Wine glass
3 drops Tabasco sauce
Salt & pepper
Blue Lagoon
30 ml Blue Curacao
30 ml Vodka
Top with Lemonade
Brain
Haemorrhage
4 drops grenadine 2 parts
Midori
2 parts Sambuca
1 part Baileys
Brandy
Alexander
30 ml Brandy
30 ml Dark Crème de Cacao
Sprinkle with nutmeg
45 ml Cream
Brandy Crusta
30 ml Brandy
15 ml Maraschino
15 ml Sweet Vermouth
Sugar the rim
Orange wheel
2 drops of bitters
60 ml Orange juice
Champagne
Cocktail
Sugar cube with bitters
Build in glass
15 ml Brandy
Champagne flute
Strawberry
5 ml Grand Marnier
Top with Champagne
Cosmopolitan
Classic
20 ml Vodka
15 ml Triple sec
Blend in a mixer
with ice
Strain into Martini
glass
Fill glass with
ice, add rum;
rub lime around
rim of glass &
squeeze into
glass; fill with
Cola
Highball – decorated
with lime slice
Shake and
strain
Cocktail glass
Built on ice
Highball
30 ml Cranberry juice
15 ml Lime juice
Cuba Libra
30 ml Dark Rum
Squeeze of fresh lime
Cola
Daiquiri
30 ml White Rum
30 ml Cointreau
Lemon wheel
30 ml Lemon juice
Dirty Mother
30 ml Tequila
15 ml Kahlua
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Name
Ingredients
Method
Glass/Garnish
Build on ice
Colada glass
5 ml Grand Marnier
Top with milk
Fluffy Duck
30 ml Advocaat
15 ml Cointreau
15 ml Vodka
30 ml Orange juice
15 ml Cream
Top with Lemonade
Frappé
Any liqueur served on
crushed ice
Build on
crushed ice
Cocktail glass
Freddy
Fudpucker
10 ml Tequila
Build on ice
Highball
Top with Orange juice
Orange wheel
15 ml Galliano
Godfather
30 ml Scotch
Build on ice
Old Fashioned
Shake & strain
Cocktail glass
30 ml Amaretto
Golden Dream
30 ml Galliano
30 ml Cointreau
Orange wheel & cherry
15 ml Orange juice
30 ml Cream
Grasshopper
30 ml Crème de Menthe
Shake & strain
30 ml White Cacao
Cocktail glass
Chocolate flake/cherry
45 ml Cream
Harbour Tunnel
15 ml Kahlua
15 ml Crème de cacao
Blend with ice in
a blender
Old fashioned – top
with Milo
Build on ice
Highball
15 ml Baileys
60 ml milk
Harvey
Wallbanger
30 ml Vodka
Top with Orange juice
Orange wheel
15 ml Galliano
Illusion
Equal parts of Cointreau,
Midori, Vodka, Lemon juice
Shake with ice
& strain
Martini glass
Japanese
Slipper
30 ml Midori
Shake & strain
Cocktail glass
30 ml Vodka
30 ml Lemon juice
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Name
Ingredients
Method
Glass/Garnish
Kamikaze
30 ml Vodka
Shake & strain
Cocktail glass
30 ml Cointreau
Lemon wheel
10 ml Lime cordial
20 ml Lemon juice
Long Island Iced
Tea
15 ml Vodka
Build on ice
15 ml Bacardi
Pilsener glass
Lemon wheel
15 ml Tequila
15 ml Gin
15 ml Lemon juice
Top with Cola
Martini
45 ml Gin
Gently stirred
10 ml Vermouth
Mai Tai
30 ml Bacardi
Cocktail glass
Olive
Build on ice
15 ml Coruba Rum
Colada glass
Pineapple wedge
15 ml Triple Sec
5 ml Amaretto
Top with pineapple juice
2 ml Grenadine
Margarita
Mojito
30 ml Tequila
Salt on rim
30 ml Lemon juice
Lemon wheel
Juice of 1 lime
2 tsp sugar
3 mint sprigs
Soda water
30 ml Bailey’s
Muddle mint &
sugar with
splash of soda
until dissolved;
add lime juice &
rum; shake &
strain over
cracked ice
Highball – garnished
with mint sprig
Build on ice
Brandy
30 ml Cointreau
Pina Colada
Cocktail glass
15 ml Cointreau
60 ml Bacardi
Orgasm
Shake & strain
30 ml Bacardi
Balloon
Blended with ice
15 ml Malibu
Colada glass
Pineapple wedge
15 ml Coconut milk
90 ml Pineapple juice
Rusty Nail
30 ml Scotch
30 ml Drambuie
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Build on ice
Old Fashioned
Name
Ingredients
Method
Glass/Garnish
Screaming
Orgasm
Equal quantities of Kahlua,
Baileys, Amaretto and Vodka
Shake & strain
Cocktail glass
Singapore Sling
30 ml Gin
Build on ice
Highball
15 ml Cointreau
Cherry
15 ml Lemon juice
Top with Soda
20 ml Cherry brandy
Snake in the
Grass
30 ml Baileys
Shake & strain
Martini glass
Shake & strain
Highball
Build on ice
Schooner
Shake & strain
Old Fashioned
15 ml Green Crème de
menthe
Cream (optional)
Tom Collins
30 ml Gin
30 ml Lemon juice
15 ml Sugar syrup
2 ml Bitters
Top with Soda
V-Bomb
60 ml Vodka
15 ml Lemon juice
West Coast Cooler
Whisky Sour
45 ml Canadian Club
15 ml Sugar syrup
Slice of lemon
30 ml Lemon juice
10 ml Egg white
White Russian
30 ml Kahlua
Build on ice
30 ml Vodka
Brandy Balloon
Strawberry optional
Top with Milk
Zombi
30 ml Bacardi Gold
30 ml Coruba
Build on ice
Colada glass
Pineapple wedge
5 ml Triple Sec
15 ml Lemon juice
Top with pineapple juice
5 ml Overproof rum
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A list of Classic and Modern style cocktails
The recipe and method for these cocktails is presented in an alternative format
highlighting the variety of options there are for setting out cocktail recipes.
Martini style
CLASSIC VODKA MARTINI
60ml vodka
5ml dry vermouth
METHOD: Stir with ice and strain
GLASS: Cocktail
GARNISH: Green olive or lemon twist
Aperitif style
NEGRONI
20ml gin
20ml Campari
20ml rosso vermouth
METHOD: Stir over ice and strain into chilled glass
GLASS: Cocktail
GARNISH: Orange slice/twist
Digestif style
OLD FASHIONED
60ml premium bourbon
1 white sugar cube doused with Angostura bitters
Dash soda water
1 orange peel
METHOD: Crush sugar cube and soda water in serving glass
Add several ice cubes and begin stirring
Add 1 shot of bourbon and more ice, stirring constantly
Add another shot of bourbon and more ice
Stir until glass is full of ice, well chilled and partly diluted
Squeeze an orange zest over the top
GLASS: Old Fashioned
GARNISH: Orange peel
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Cobbler style
PORT COBBLER
60ml ruby port
15ml Grand Marnier
Tsp. white sugar
3 fresh pieces of pineapple, lemon & orange
METHOD: Muddle the fruit and sugar in Boston glass
Shake with remaining ingredients and strain over crushed ice
GLASS: Sling
GARNISH: Pineapple wedge or orange twist and a mint sprig
Blazer style
BRANDY BLAZER
60ml cognac
Tsp. white sugar
Dash Angostura biters
1 orange zest
METHOD: Place the balloon glass on its side sitting in a tumbler
Add the sugar and bitters and pour in the cognac
Warm the glass from beneath with a lighter as you twist the glass from the bottom
Ignite the spirit and continue to twist the glass for approximately 10-20 seconds
Extinguish flame by placing a napkin over the opening
Swirl the glass and serve
GLASS: Brandy balloon
GARNISH: No garnish
Champagne cocktails
FRENCH 74
20ml vodka
10ml lemon juice
5ml gomme syrup
METHOD: Shake all ingredients, strain into chilled glass
and top with Champagne
GLASS: Champagne flute
GARNISH: Lemon twist
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ZINZERO
20ml vodka
5ml ginger liqueur (crème de gingembre) – optional
10ml lemon juice
5ml gomme syrup
Small knob of ginger
METHOD: Smash ginger in Boston glass
Shake with remaining ingredients, double strain into chilled glass and top with
Champagne
GLASS: Flute
GARNISH: Slice of ginger
Julep style
MINT JULEP
60ml premium bourbon
15ml water – optional
2 tsp. white sugar
10 large mint leaves
METHOD: Muddle mint, sugar and water in serving glass
Add 1 shot of bourbon and crushed ice. Stir well
Add more crushed ice and remaining bourbon
Fill glass with crushed ice
GLASS: Highball
GARNISH: Mint sprig
Sour style
WHISKY SOUR
60ml whisky
30ml lemon juice
15ml gomme syrup
Dash egg white
METHOD: Shake all ingredients vigorously
Strain over ice
GLASS: Old Fashioned
GARNISH: Lemon slice and maraschino cherry
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Collins style
TOM COLLINS
60ml gin
30ml lemon juice
15ml gomme syrup
Soda water – to top
METHOD: Build over ice
GLASS: Highball
GARNISH: Lemon slice
b & c magazine
Anyone really interested in learning more about cocktails and keeping in touch with the
cocktail industry should seriously consider subscribing to ‘b&c magazine’ (bars and clubs
magazine).
See http://www.intermedia.com.au/ for more information on the magazine and details of
how to subscribe. Subscription also entitles trade people to receive a free copy, annually,
of ‘Signature Cocktails’ that lists and shows contemporary cocktails.
The magazine contains regular articles on topics such as personalities in the trade,
competitions, spirits and liqueurs, recipes, venues and bars, new products, emerging
trends and interviews with industry leaders.
Examples of recipes include:
Bleeding heart
20 ml Alize Wild Passion
30 ml Alize Pomegranate
10 ml Green Tree Amaretto
40 ml Cranberry Juice
15 ml Adam vodka
Shake with ice and strain into a sugar crusted martini glass. Garnish with a fresh
strawberry drizzled with chocolate syrup. (May edition, 2009, p.29)
Kahlua Vanilla Sugar Plum
30 ml Kahlua French Vanilla
10 ml fresh lime juice
90 ml cranberry juice
Add ingredients to a simple tall glass, fill with ice and stir. (May edition, 2009, p.41)
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Orange Blossom
Glass: Martini
Ingredients:
45 ml Plymouth gin
15 ml Sweet vermouth
60 ml Orange juice
Method: Shake and strain
Garnish: Orange twist
(March edition, 2009, p.16)
The Patrón Perfect Margarita
45 ml Patrón Silver or Reposado
20 ml Citrónage
30 ml freshly squeezed lime juice
60 ml fresh Lemon Sour (2 parts fresh filtered lemon juice to 1 part simple syrup)
Shake well, garnish with a lime.
(May edition, 2008, p.9)
Stormy Bauple
1. Have your ingredients ready
2. Add ice to glass
3. Add 45 ml aged rum
4. Add 10 ml TMD Macadamia Nut Liqueur
5. Add 15 ml TMD Choc N Chill Liqueur
6. Squeeze lime wedges
7. Add bitters
8. Top with ginger beer
9. Stir
10. Top with crushed ice and serve.
(May edition, 2008, p.33)
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List of shooters
Some venues serve ‘shooters’ and some do not due to responsible service of alcohol
concerns.
Name
Ingredients
Method
Glass/Garnish
B52
15 ml Bailey’s Irish Cream
Layered
Shot
Layered
Shot
Use sugar syrup to
frost glass with
sugar; add
Chambord & layer
cream on top
Shot
Layered
Shot
10 ml Kahlua
10 ml Cointreau
Hard On
15 Kahlua
15 ml Lena
5 ml Cream
Jam Donut/
Doughnut
15 ml Chambord raspberry
liqueur
15 ml Cream
Oil Slick
15 ml Black Sambuca
10 ml White Sambuca
10 ml Bailey’s
Quick Comfort
Midori & Southern Comfort
Layered
Shot
QF
Midori & Baileys
Layered
Shot
Safe Sex
Equal quantities of
Strawberry liqueur, Baileys
& Cointreau
Layered
Shot
Sex in the Snow
Equal parts of Cointreau,
Malibu & Sambuca
Build in glass
Shot
Slippery Nipple
20 ml White Sambuca
Layered
Shot
Layered
Shot
10 ml Bailey’s
Traffic Lights
10 ml Midori
10 ml Suntory Rockmelon
10 ml Suntory Strawberry
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Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project to your Trainer by the agreed date.
1.1 Produce and present a Checklist that could be used by other staff in your workplace to
guide their activities when preparing the cocktail mixing bar or workstation ready for
service.
The Checklist must contain sufficient detail to ensure:

Service equipment is clean, operational and ready for use

Cocktail ingredients and accompaniments are prepared and ready for use.
1.2. Provide a sample of one or more display materials you have prepared or constructed
to promote one or more cocktails to customers in your workplace.
You may choose from submitting one or more of the following:

A cocktail list

A tent card

A coaster

A photograph or video of a display

A photograph or video of a cocktail board showing available cocktails and their
prices.
1.3. Provide a video or series of photographs showing you in a work context providing
evidence you have:
40

Offered recommendation to customers about cocktails

Provided information about cocktails to customers

Complied with house policies relating to the promotion of cocktails.
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Summary
Promote cocktails to customers
When promoting cocktails to customers:
 Prepare the bar or workstation for service. Clean and check all equipment, utensils and
glassware
 Make sure all required items are available where required and in sufficient quantity
 Obtain and prepare ice
 Check to ensure all ingredients are available as required including beverage and nonbeverage products, alcoholic ingredients and non-alcoholic ingredients
 Check refrigeration units are working as required – 5˚C or below
 Clean and tidy the workstation to ensure compliance with hygiene requirements and public
expectations
 Prepare garnishes
 Prepare display materials to promote cocktails – tent cards, posters, coasters, displays and
cocktail lists and boards
 Use demonstrations and competitions to promote cocktails as appropriate and with
management authorisation
 Be proactive in making suggestions and recommendations for cocktails to customers. Be alert
to opportunities to promote them and encourage their purchase
 Only provide free taste testing of cocktails in accordance with venue policies and protocols
 Comply with all venue policies when promoting cocktails with special attention to Responsible
Service of Alcohol
 Learn all there is to know about cocktails such as recipes, ingredients, styles, options
 Practice. Sound knowledge about cocktails must involve practice in the making of them.
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Element 2:
Prepare cocktails
2.1 Select and use cocktail glassware and
equipment in accordance with enterprise and
industry standards
Introduction
Introduction
The most effective preparation and presentation of cocktails requires the use of the
correct equipment and glassware.
This Section identifies what is required to prepare and present cocktails to meet customer
and venue expectations.
Glassware
Presentation is as important as taste when it comes to most things. Cocktails
are no different.
Cocktails should always be presented in the right glass to achieve the
desired end effect and they must be made by using the right equipment and
utensils.
Cocktails must be created in accordance with enterprise standards at your
workplace, and abiding by industry regulations.
Cocktails are served in a variety of glasses. The following types are the most
commonly used:

Highball glass – a long, straight-sided glass holding 200 – 300mls and
used for cocktails such as Harvey Wallbanger, Collins and Tequila
Sunrise
Also a popular glass for serving fruit juice, soft drinks and long, mixed
drinks

Martini glass – the most well-known cocktail glass, featuring a classic Vshape (approximately 90s ml capacity) used for Martinis and other small
volume cocktails

Manhattan glass – a larger version (180 – 200mls) of the Martini glass
used by many as their generic cocktail glass

Old fashioned glass – a squat glass (short and wide) of approximately
200mls used for cocktails such as a Black Russian and a Godfather
Also commonly used to serve neat spirits, spirits served on-the-rocks,
and short mixed drinks
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
Colada glass – curvy glass of 300 – 400mls capacity used for cocktails such as
Coladas, Fluffy Duck and Mai Tai

Champagne flute – a purpose-built glass used to serve Champagne and a range of
Champagne cocktails.
Capacity varies between 160 ml – 200mls

Brandy balloon – a short-stemmed, large-bowled glass used to serve straight
Cognac as well as Brandy Blazers, White Russian and other cocktails
This style of glassware comes in a very wide selection of sizes from 200mls to 4
litres. The really large ones are used for display purposes, not for the presentation
or service of drinks

Test tube – test tube-shaped glasses (holding approximately 60mls) commonly
housed in a wooden or metal rack. Can be used as the glass for service of drinks,
or (to enhance showmanship) as the vessel from which ingredients are poured into
a glass when making a cocktail
Some venues do not use these glasses as they believe they encourage irresponsible
consumption of alcohol

Liqueur glass – a small glass (28 – 30mls) used to serve a straight liqueur or a
liqueur with cream floated on top

Shot glass – small glass (45 – 60mls) used for Shooter recipes and for serving
single shots
Some venues do not use these glasses as they believe they encourage
irresponsible consumption of alcohol
The choice of glass will be dictated by:,

House policy – such as the designated glass as listed in a house recipe
For example, the venue may use Manhattan glasses (or some other generic glass) for
the majority of its cocktails

Tradition – certain cocktails are traditionally served in certain glasses: cocktail books
and house recipes will specify what is required.
Websites
Take time to visit the following to gain an understanding of the glasses available and the
names for the different glasses:

http://www.spiritdrinks.com/DrinksByGlass.asp

http://www.nationalbartenders.com/ResGlassware.asp

http://www.hospitalitywholesale.com.au/front-of-house/glassware/cocktail-glasses.html

http://www.hostdirect.com.au/listProduct/Glassware/Cocktail+Glasses/.
Equipment
Cocktails must be made using the right equipment and utensils.
Equipment required includes:

Cocktail shakers – standard and/or Boston shakers used to combine ingredients and
mix when the ‘shaking’ method of producing cocktails is required
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
Hawthorn strainer – a metal strainer used across the top of a bar glass to strain out
ice, pips, fruit once a cocktail has been mixed

Blender – an electric blender used to produce blended cocktails where, for example,
fruit, ice or other ingredients need to be blended

Bar spoon – a long-handled spoon used to stir ingredients when
making a cocktail in a bar glass

Bar glass – a large, thick glass used as the base container for
mixing stirred cocktails and half of the Boston shaker

Tongs – used to pick up fruit or ice for placement into drinks

Jugs – used to store and pour ingredients such as freshly squeezed
juice, cream, milk and other liquids/beverages

Stirrers and swizzle sticks – placed into cocktails as decorations and
used by customers to stir their drinks

Pourers – items inserted into the necks of bottles to enable more precise pouring of
liquid from the bottles. Traditionally inserted into syrups and cordials, and spirits and
liqueurs where free-pouring is used, and sometimes referred to as ‘speed pourers’

Measures – items used to measure the amount of alcohol dispensed from a bottle.
Measures may be inserted into the top of a bottle and measure an exact volume of
liquid (15mls, 30mls or 60mls) when the bottle is up-ended
‘Egg cup’ measures may also be used and quite popular.
These are a two-ended measure staff fill from the neck of the
bottle
These look very similar but they come in 30 ml/60 ml, and 15
ml/30 ml sizes: be careful not to over-pour or under-pour by
mistake

Ice crushers – used to crush ice. May be electrical or
mechanical (hand operated)

Scoops – metal utensils used to scoop ice from ice
machines. Glasses must never be used to scoop ice as they
may break causing glass to become mingled with the ice

Glass chillers – essential to ensure the glasses used for cocktails are cold when
drinks are poured into them or made in them

Zesters – used to remove the zest of fruit

Peelers – used to remove peel from fruit so it can be used as a decoration

Juicers – may be hand-held utensil or an electrically-operated machine to remove
juice from (for example) lemons, oranges and limes

Knives and chopping boards – used to slice fruit for cocktails and in preparation for
making juices

Ice shavers – used to shave ice: not all venues will have an ice shaver

Bar towels – used to decorate the bar counter and help keep it clean and dry

Toothpicks – used when creating certain garnishes to keep the garnish together
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
Cocktail list or menus – similar to a food menu, the cocktail list identifies the cocktails
available and usually also describes the ingredients (and/or the colour, aroma and/or
texture of the drink) as well as listing the price. Some lists also mention size of the
glass and the alcohol strength

A range of cocktail glassware – see Section 2.1 for more detail.
Websites
To see what is available for cocktail bars and the preparation and service of cocktails, visit
the following websites:

http://www.cocktailequipment.com/

http://barware.cart.net.au/store/cocktail-accessories/shakers/

http://www.cocktails.foryou.com.au/myweb/setupbar.htm

http://www.southernhospitality.com.au/categories/barware/cocktail-equipment.html.
Standards
Industry standards in regard to glassware and equipment reflect legal requirements and
customer expectations.
The non-negotiable requirements regarding glasses used for cocktails are they must be:

Clean

Not chipped

Not cracked

Appropriate for the cocktail.
In addition, industry standards require:

Fresh glasses must be used for every drink. You cannot re-use an already used glass

Glassware should be polished before being used for service. Take care when
polishing any glassware that has a stem or a thin lip as they break easily

Glasses and equipment must be stored after cleaning to protect against contamination

Checks should be made on all equipment to make sure it is operating as expected
and is safe to use.
2.2 Make cocktails correctly and efficiently in
accordance with recipes
Introduction
Introduction
Cocktails should be made according to standard or house recipes as efficiently as
possible ensuring there is no waste or spillage.
This Section addresses cocktail making rules and requirements to be aware of when
making cocktails.
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House recipes
Many (but not all) venues will have a set of standard or house
recipes available to guide staff in the making of cocktails.
The benefits of using a standard recipe are:

It instructs staff about how the drink is to be made and what
to use. It contains:
 The actions required in making the cocktail and their
sequence
 The ingredients required and the measurement or amount of each. In many cases
the brand name of a product will be listed to provide additional specificity about the
recipe
 The equipment to be used – by name/type
 The glass the drink is to be served in – by type/ and/or size

It provides the basis for staff training. Cocktail mixers can learn how to make the
cocktails by following the house recipe

It provides consistency of finished produce. If the recipe is followed correctly all drinks
will look and taste the same

It allows management to control costs. Venue management will determine their selling
prices for cocktails based on the known cost price of the ingredients as stated in each
recipe.
Where house recipes are provided:

There should be a recipe for every cocktail listed on the cocktail list so staff know how
make every cocktail offered for sale

They must be followed every time a cocktail is made without exception. Note,
however, you can double the amount of ingredients to make two cocktails at the same
time.
Be prepared to refer to the recipe if unsure

Keep the recipes sheets clean. Most pages of standard recipes are laminated to allow
them to be wiped clean.
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Guest requests
Some venues will mix cocktails according to guest requests and some will not.
Some venues will only offer what is on their cocktail list and refuse to make any other
cocktails as a standard operating policy.
Venues who will not make guest-requested cocktails do so because:

It takes too long for staff to determine what is required, and how to make it

There is confusion over how much to charge in order not to exploit the customer, and
in order for the venue to show the profit it is entitled to.
Where you work in a venue that refuses to make guest cocktails, the standard response
to a request to do so is:

Explain this is against house rules

Apologise

Offer a cocktail similar to the one requested in terms of one or more of the following:
 Primary/base ingredient
 General taste
 Style
 Volume.
Basic cocktail mixing rules
The following apply across the industry as basic requirements when mixing cocktails:

Workstation should be well prepared and presented. It must be clean and well-stocked
with sufficient ingredients, glassware, equipment, decorations and garnishes to cope
with expected trade

Only clean equipment and utensils are to be used when mixing drinks. This often
requires cleaning and washing items in between uses

Use only polished glasses. The glass the finished cocktail is poured into must be
sparkling clean (and not chipped or cracked)

Follow all recipes using standard measures:
 All ingredients must be poured to the correct level as indicated in the standard
recipe. Guessing the volume of an ingredient (free-pouring) is not permitted in most
cocktail bars
 Nominated brand names must be used as this has possible implications for altering
taste, and impacting on profitability

Always work above the shaker, blender or glass. Do not work in a situation where
these items are above chest-height as:
 You need to be able to look into these items
 If these items are too high, you have less control

Never over-mix/blend dairy-based cocktails. Time the process and/or observe the
product continually
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
Strain unwanted ingredients from the shaker or bar glass using a strainer in
accordance with the recipe/s. Standard requirements for shaken cocktails are the ice
and other ingredients are not served as part of the finished cocktail

Add juices and carbonated beverages last to cocktails being made in a glass. The
standard process is:
 Add ice first using tongs or a spoon
 Add the spirit/s and/or liqueurs
 Add the mixer (fruit juice, milk, aerated waters)
 Add garnish and/or decoration
 Serve

When making more than one cocktail in a shaker or blender, pour the finished product
so as to distribute the drink evenly by placing half the mixture into all the glasses first
and then doing a second pass of all glasses topping them up. Do not pour or fill Glass
number 1, then pour or fill Glass number 2

Do not over-garnish. Cocktails should not look like a fruit salad: follow house recipe

Ensure fruit does not contain pips when used as a garnish. Take the pips out of all cut
fruit using the point of a small knife

Use the right size straw; short straws for short drinks (such as champagne saucers),
Old fashioned glasses and Manhattan glasses; use long straws for Highball glasses

Hold the drinking straws between the portion of the straw that will be inserted into the
drink, and the part the customer will put in their mouth. This means you have to pay
attention to how you grasp and handle straws

Hold the glass near the base and/or around the stem when handling it. Do not touch
the glass around the rim where the customers have to drink from.
Muddling
Some cocktails require you to ‘muddle’.
This means you have to crush or mash ingredients
together in a glass.
Use a strong glass – an Old Fashioned glass due to its
shape and size is acceptable: a bar glass could also be
used.
Muddling requires you to use a stainless steel muddler
[also known as a muddling stick] (not a glass one and not one covered/lacquered in any
way) to mash the ingredients together.
Ingredients that may need to be muddled will be identified in the recipe. Various cocktails
can require you to muddle sugar, lemons, strawberries, herbs, ginger, pineapple, limes,
cucumber etc.
When the muddling has been completed, the other ingredients are added to the muddled
ingredients, the drink is shaken and then strained before service.
See:

http://en.wikipedia.org/wiki/Muddler

http://www.alibaba.com/showroom/cocktail-pestle.html.
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Sugar syrup
In many cases where the cocktail requires you to muddle sugar, a
sugar syrup (also known as Gomme syrup) may be used instead.
The recipe for sugar syrup can vary so find out what applies where you
work. The following are two options.
(1) 500mls of water and 500gms of sugar – heat together in a pot,
stirring to assist the dissolving of the sugar. Allow to reach the boil.
Remove and allow to cool. Refrigerate, cover and store for later use.
(2) Add boiling water (1/3 by volume) to sugar (2/3 by volume) – stir to dissolve sugar.
Allow to cool. Refrigerate, cover and store for later use.
Flairing (or Flaring)
Cocktails are experiencing a resurgence in popularity with the growth of
cocktail bars and a boom in the showmanship (flair bartending) that can
be associated with the preparation of some modern cocktails. Perhaps
the movie ‘Cocktail’ was also, in part, responsible.
Flairing is regarded by many as a sport rather than a viable option for
making cocktails in most retail environments: some employers
encourage flair bartending and some do not.
Go to http://en.wikipedia.org/wiki/Flair_bartending for details on the
history and context of flairing.
Watch the following videos to gain an idea of what flairing (or ‘flaring’) is all about:

http://www.youtube.com/watch?v=iDLr99tlGiA

http://en.rian.ru/video/20091127/157007175.html

http://www.metacafe.com/watch/173482/fun_with_flair_bartending/

http://www.monkeysee.com/play/4612-flair-bartending.
Be sure to check out the links from the above to view other videos and information.
Practice
You must practice the art of cocktail making so you become competent in the skills
required.
Once you have mastered the basic principles and practices you will be able to produce
any cocktail and/or follow any cocktail recipe.
You should practice so you gain competency in all styles of cocktails identified – that is:

Shaken and strained

Blended

Built

Stirred

Layered

Floating.
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The notes and recipes in these notes will provide a useful basis for practice.
In addition you can visit one of the many websites focussing on cocktail making and
recipes, such as:

http://www.drinklab.com.au/

http://www.taste.com.au/recipes/collections/cocktails

http://www.cocktailmaking.co.uk/

http://www.cocktailrecipes.com.au/.
See also ‘Cocktail mixing on the ‘Net’ below, this Section – a search for ‘cocktail recipes’
will also provide many more options.
Cocktail mixing on the ‘Net
Take time to view the resources and videos available on the Internet to help with learning
about cocktail mixing.
Note the differences that exist for making the same cocktail. There are commonly several
small variations available for making an acceptable version of the one cocktail.
The following are useful sites – also search for ‘cocktails’ and ‘cocktail mixing’.

http://www.videojug.com/film/how-to-make-a-pina-colada-cocktail

http://www.videojug.com/film/how-to-make-a-tequila-sunrise-cocktail

http://www.videojug.com/film/how-to-make-a-frozen-margarita-cocktail

http://www.videojug.com/film/how-to-make-a-freddy-fudpucker-cocktail

http://www.videojug.com/film/how-to-make-a-b53-cocktail

http://www.videojug.com/film/how-to-make-a-white-russian-cocktail

http://www.videojug.com/film/how-to-make-a-mai-tai-cocktail

http://www.videojug.com/film/how-to-make-a-black-russian-cocktail.
2.3 Consider and evaluate new cocktail recipes
and develop in accordance with enterprise
policy
Introduction
Introduction
To create interest in cocktails and the venue, many cocktail bars will try to develop a new
cocktail recipe.
This Section looks at the factors involved in producing a new cocktail attractive to
customers and acceptable to the venue.
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A new cocktail needs to be evaluated against certain criteria to determine whether or not
it can be added to the current cocktail list of a venue.
Creating your own cocktails recipes is fun and you can even name it after yourself.
It could make you famous!
The criteria to be considered when inventing a new cocktail is:

Eye appeal

Texture

Flavour

Temperature

Compliance with enterprise policies.
Eye appeal
It is always important that a new cocktail looks attractive and
appealing.
It should look enticing.
If the drink looks delicious, the customer will usually be happy even before the glass
reaches their lips so it is vital any new creations have suitable eye appeal.
Points to note in this regard include:

Use a suitable glass – the type and style of glass used for a cocktail is a major factor
in how the cocktail itself looks

Use a garnish and decoration where appropriate – but avoid over-garnishing

Make sure there are no drips on the glass – do not over-fill the glass when
determining what the final new product will look like

Make sure a clear cocktail, looks clear – with nothing floating in the solution

Try to create a cocktail that aligns with the name you give it. It is
beneficial if the cocktail looks like the name you give it.
Texture
The texture of a cocktail should be just right. Texture refers to the inmouth feel of the finished product. It does not relate to the taste of the
drink. A cocktail can have a great taste but poor or unacceptable
texture.
This is of special importance where fruit and/or dairy products are used as ingredients.
Important points are:

A dairy-based blended cocktail must not be blended for too long or it thickens too
much and cannot be sucked up through the straw, or it starts taking on the
appearance and texture commonly associated with a thick shake

Pieces of fruit blended into a cocktail should be liquidised and not appear in the
finished products as ‘lumps’.
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Flavour
It is important the right ingredients are used to achieve
the right flavour for a new drink.
Consistency is important when making cocktails,
because the same flavour must be achieved every
time your new cocktail is made.
Important elements are:

Measure ingredients – as opposed to free-pouring.
Free-pouring might look good in cocktail
competitions (flaring) and films but it harms profit and leads to an inconsistent final
product

Use common sense to determine possible taste combinations. There are many
combinations that obviously will not work so avoid them

Use the ‘complement’ approach. The ingredients used should complement each other
(as opposed to contrasting with each other)

Avoid stand-out flavours. In a commercial setting a new cocktail must have general
appeal to encourage most people to buy it. This means there needs to be a ‘middle of
the road’ approach that avoids intense and ‘way out’ flavour combinations and/or final
results. For example, it is possible to make a garlic-flavoured cocktail but would it be
ordered by many customers?
Temperature
Temperature plays an important part in the final presentation of cocktails.
Most cocktails are intended to be served 'stingingly cold' so care must be taken to:

Use pre-chilled glasses to serve your newly designed cocktail. Do not allow the takeup of ambient temperature to mask or detract from the flavour or experience of your
cocktail

Use only refrigerated ingredients. Make sure all juice, wine, dairy and soft drink
ingredients you use are cold, and return ingredients to the refrigerator when not
actually being used. It is important your ‘test’ cocktails reflect the workplace reality of
your cocktail bar

Serve cocktails as soon as they have been made and taste them at this time. Do not
allow them to stand for five minutes before tasting them.
It is vital you understand the relationship between taste and temperature. A stingingly cold
cocktail will taste quite different from one allowed to stand and increase in temperature by
as little as five to ten degrees:

Write down your observations on how the cocktail tastes. Include observations on
what is right or wrong with the drink, as well as what you believe to be needed in
terms of ‘more XYZ’, or ‘less XYZ’

Get others to taste the drink. If others like what you have produced there is a greater
chance it will have wider acceptance.
Makers of a new cocktail can be ‘too close’ to their creation meaning it can be
impossible for them to give a truly objective impression of the drink.
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Compliance with enterprise policies
To create a new cocktail in accordance with enterprise policies, the following must be
taken into account:

There is usually a need to account for ingredients used as part of the development
process. It is generally not acceptable to use spirits, liqueurs and other ingredients
without advising management where and how those ingredients have been used
The use of ingredients in the development process will mean product is being used
but no revenue is being generated as a result. Management need to know (and/or
approve) this so they can make corresponding adjustments to their expectations of the
financial performance of the cocktail bar

The time used to invent cocktails must be approved by management. If the venue is
not prepared to pay your wages for the time involved in developing a new cocktail
then this means you have to work on this for free
Many venues will provide a trade-off. They will pay for the ingredients providing you
contribute your time free of charge

Naming of the cocktail. Most venues will need to approve the name given to a new
cocktail to ensure it is ‘appropriate’ and that it aligns with the image of the venue and
does not give offence

Ingredients used. Some venues will require that the ingredients used in a cocktail
must be available from nominated suppliers, or from the suppliers the venue already
deals with

Selling prices. Some venues will require all new cocktails to be sold for (or under) a
given price.
This price will return an appropriate profit to the venue, and make the drink attractive
for customers to buy.
The point is that there are rarely any limits about what can be used, and how much
can be used, for new cocktail recipes

Responsible service of alcohol. The venue may limit the amount of alcohol that can be
included in any single cocktail.
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Tips on creating a new cocktail
New cocktail recipes are being made daily in bars all around the world. However,
developing and tasting cocktails can become expensive, so it is important all new cocktail
recipes and titles are well-considered and thought through before you start.
You may need to address the following:

Obtain permission from management before you start experimenting with their
expensive liquor

Set aside designated times for experiments rather than trying to fit them into normal
workplace duties

Create a dedicated assortment of beverages and ingredients used only for developing
or testing new cocktails to avoid problems associated with determining the financial
performance of the cocktail bar

Be prepared to fine-tune a recipe. A small variation to an existing recipe can result in
the creation of a new cocktail. Fine-tuning can relate to adding more or less of an
ingredient, adding or removing an ingredient and swapping one ingredient for another.
Finding new recipes
It is not necessary to create a new cocktail in
order to add a new drink to your cocktail list.
You can research various sources to capture new
recipes, for example:

Contact liquor suppliers or sales
representatives and ask them what they have
and what they have heard of. Many have
useful websites and hard copy materials you
can use

Attend cocktail mixing competitions to see what they do. The idea is to learn from their
creations and combinations, and from what they use

Visit retail liquor outlets and become familiar with the promotions and new products
available on the market. A new product might spark a thought about a new cocktail

Get on the Internet and type ‘cocktail recipes’ in the search engine. There are
hundreds, if not thousands, of cocktail recipes to be found in cyberspace

Read industry magazines – b & c is a great resource

Run an in-house competition between staff or involve customers. This is a good way
of creating interest in cocktails and generating involvement of customers

Read some of the hundreds of cocktail books available. Just changing or adding (or
perhaps removing) one ingredient can create a new cocktail. See the suggested titles
in this manual.
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Work Projects
2.1 Provide a video or series of photographs showing you in a work context providing
evidence you have:

Mixed a range of cocktails according to house and industry standards

Presented a range of cocktails to customers.
The photographs or video must contain proof you:

Prepared a built cocktail, a stirred cocktail, a shaken cocktail and a cocktail of
one other type

Followed industry or house recipes

Worked efficiently, quickly and carefully avoiding wastage and spillage

Used the correct techniques to prepare each drink

Garnished and decorated each cocktail appropriately

Checked each drink prior to service to verify its suitability to be presented to the
customer.
Please note the photographs or video may be of actual workplace practice, or they
can be taken in a simulated environment.
2.2. Prepare and submit a detailed recipe sheet for a new cocktail you have invented.
Your recipe sheet:
56

May be accompanied by a photograph of the finished product

Must detail ingredients to be used (by type and brand name, where appropriate)
and quantity of ingredients

Detail the method to be used to make the cocktail in sufficient detail to allow the
trainer/assessor to make the cocktail if they wish

Identify the glass the drink is to be served in

Describe the garnish and decorations to be applied if relevant

Cost the ingredients used to make the cocktail

Include a name for the cocktail.
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Summary
Prepare cocktails
When preparing cocktails:
 Select and use correct glassware for the service of cocktails. The correct glass enhances
presentation and can meet customer expectation
 Ensure all glasses used are inspected and checked before use. They must be clean, and not
chipped or cracked
 Use the correct equipment to make the cocktails. Never substitute one item of equipment (or a
utensil) for another. Use what is required
 Follow house or standard recipes when making cocktails where they exist
 Only make cocktails to meet individual guest requests if approved by management
 Garnish and decorate all cocktails in accordance with recipes. Do not omit garnishes or
decorations, but do not over-garnish or decorate
 Be consistent. Every cocktail of the same type must look and taste the same
 Be prepared to make multiple serves of the same cocktail at the one time to provide
consistency and save time
 Practice. Expertise can only be attained through practice
 Apply flair bartending skills only when competent to do so and only when approved by
management
 Gain experience in cocktail mixing by ‘surfing the Net’, attending cocktail mixing competitions
and reading relevant books and magazines
 Try inventing new cocktails and evaluating them against appropriate criteria.
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Element 3:
Present cocktails
3.1 Present cocktails attractively in a manner and
timeframe that optimises cocktail appearance,
temperature and service quality
Introduction
It is not enough to mix a cocktail correctly – it must also be presented correctly.
This Section looks at factors involved in the professional presentation of cocktails to
customers.
As a general rule:

Cocktails must be served very cold. Cocktails therefore need to be served as soon as
possible after they have been made and not allowed to sit and pick up ambient heat

Every cocktail should be checked before service to ensure it looks the way it should
look and is presentable. A quick visual inspection is all that is needed

Excellent levels of service must accompany the delivery of a cocktail to the drinker.
When a cocktail is served you should:
 Announce it – tell the customer the name of the cocktail so they know they are
getting what they ordered
 Make a statement indicating you hope they enjoy their drink
 Smile – and apply positive customer service protocols.
Eye appeal is buy appeal
A cocktail must look inviting, interesting,
appealing, attractive, tempting and different.
All the cocktails you serve must optimise their
appearance.
Not only is this important for the person who is
going to drink the cocktail but every cocktail you
make should be an advertisement encouraging
other customers to order the same thing.
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Ensure:
The drink is colourful or, at least, the correct colour.
For example, using dark crème de cacao (rather than the correct ‘clear/white crème
de cacao) in a Grasshopper will colour it too dark.
Using clear or white crème de menthe will fail to give the required green colour

It is properly garnished and decorated. The decoration, or garnish, adds the finishing
touch to the majority of cocktails.
Without a proper garnish the drink is not complete and can disappoint the drinker.
The garnish for this drink must be the same for the same cocktail the last time it was
made. There needs to be consistency with garnishes in the same way there is
consistency with the drink itself.
Beware the common problem of over-garnishing and finishing up with a glass that
looks more like a fruit salad than a cocktail

There are no dribbles or drips running down the glass. Customers become quickly
annoyed if their drink drips on to their shirt or tie.
The glass must be full but not over-full

There is consistency – this is critical.
One Brandy Alexander must always look and taste the same as another.
If you have an order for two blended or shaken cocktails, make them both together at
the same time to ensure they both look and taste the same

Appropriate glassware is used and is used for every one of the same drinks.
Check recipes (or ask management) to make sure the right glass is being used

Glasses are clean. Glasses which have been used with dairy products or fruit juices
are notoriously hard to clean.
Always check for lipstick as this too is often difficult to remove

Glasses are not chipped or cracked. Visually inspect every glass before using it or
pouring into it

The correct straw is served, where appropriate. Some cocktails will need a full straw,
a bent straw or a half-straw/short (cocktail) straw.
It is useful to seek feedback from customers about their cocktails. This can provide
valuable tips about things that might need changing or improvement.
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Garnish options
There are a wide variety of garnishes available for adding to cocktails.
Some are traditional, and many are the result of personal preference.
As a basic list of standard garnishes, you should be able to produce the
following:

Slice of orange or lemon – full slice, half-slice and quarter-slice

Wedges and knots – of lime, lemon or orange

Lemon or orange wheel

Olive on a toothpick – and Maraschino cherry on a toothpick

Twist of peel (orange and lemon)

Slice and cherry – a slice of, for example, orange with a cherry attached by a
toothpick. The slice is slightly bent to give the garnish a ‘sail’ effect.
Frosting glasses
Some cocktails require you to ‘frost the rim of the glass’.
This means adding an ingredient to the rim of the glass before
pouring the cocktail into the glass so as to:

Enhance presentation

Meet customer expectations

Create the desired taste when the customer drinks their
cocktail.
Two options can be used for frosting a glass:
Option 1:

Rub a slice of orange (for sugar) or lemon (for salt) around the rim of the glass to be
frosted to a depth of about ½ centimetre

Invert the glass into the frosting medium. Slightly twist the glass to get the medium to
stick to the wet rim.
Option 2:

Invert the glass to be frosted into orange juice (for sugar) or lemon juice (for salt) to a
depth of about ½ centimetre

Shake off excess juice

Invert the glass into the frosting medium. Slightly twist the glass to get the medium to
stick to the wet rim.
Examples of cocktails requiring a frosted glass include Brandy Crustas (castor sugar),
Margarita (salt), Salty Dog (salt).
Jelly crystals can be used to enhance the appearance of some cocktails or to contribute
to creating a new one.
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Visit the following for more information on frosting glasses and note the different ways of
doping essentially the same thing:

http://www.ehow.com/video_4939392_rim-glass-salt-sugar.html

http://www.ehow.com/how_4547278_cocktail-glass-rims-sugar-salt.html.
Websites
Visit the following websites for additional information on garnishing and decorating
cocktails. Some of the sites feature videos and some are text-based:
Also, be sure to look for links from these sites to other relevant sites.

http://video.about.com/cocktails/Cocktail-Garnishes.htm

http://www.youtube.com/watch?v=eBBnYCodQeM

http://how2heroes.com/videos/beverages/citrus-garnishes

http://www.wonderhowto.com/how-to-garnish-cocktail-078957/

http://video.about.com/cocktails/How-to-Make-a-Lemon-Spiral.htm

http://www.youtube.com/watch?v=eMPHUNjTDI8

http://www.youtube.com/watch?v=CP9zWA5Mow8&feature=related

http://cocktails.about.com/od/embellishments/Drink_Presentation.htm

http://www.luxist.com/2011/03/08/how-to-make-garnish-for-a-cocktail-video/

http://www.cocktailmixingmaster.com/cocktail_garnish.html.
3.2 Minimise wastage and spillage during service
Introduction
Wastage and spillage during making and service of cocktails must be minimised.
This Section addresses issues to note when presenting cocktails to optimise professional
service.
Need to minimise wastage and spillage
There are many reasons why wastage and spillage when making and presenting cocktails
needs to be minimised:

Wastage results in loss of product. This adversely impacts on the financial
performance of the cocktail bar

Spillage creates a mess meaning the workstation looks untidy and
often transfers this mess to other glasses, utensils and equipment

Spillage adversely impacts on customer enjoyment. A spilled
cocktail looks less appealing and may also cause drips to fall onto
the drinker’s shirt or clothes when they raise the glass to drink from
it
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
Spillages waste time – if you spill a drink, time is lost cleaning it up

Spillage of a customer’s drink means a replacement drink has to be mixed causing
loss of product, wasted time and decreased customer satisfaction with their cocktail
experience.
Causes of wastage
Wastage in cocktail making may occur when:

An incorrect order is taken. Ensure you are certain about the order for every cocktail
order taken

The wrong quantity of cocktails are made up. It is standard practice to make two or
three of the same type of cocktails at the one time to ensure consistency of taste and
appearance but if you make four cocktails and only three were ordered you have
wasted the ingredients for one drink

Incorrect measures and ingredients are used to make the cocktail. It should be
standard procedure to measure the ingredients for every cocktail. Free-pouring may
look ‘cool’ on films but it has the potential to waste products (through over-pouring)
and often results in inconsistency in taste

Products like juice, dairy products and garnishes are not handled and stored correctly.
Poor or improper storage of perishable ingredients will result in these ingredients
having to be disposed of resulting in a total loss for these items

Staff are rushing. When you rush you risk spilling alcohol, knocking things over,
smashing bottles and other wasteful events

Staff are not concentrating. You must provide excellent levels of customer service but
you must nonetheless focus on what you are doing: mixing and serving cocktails.
Attention to detail, paying attention when taking an order and following standard house
procedures will help minimise waste.
Working clean and working tidy is also helpful in minimising or eliminating waste. This
means putting things away when you have used them. Items (beverages, utensils and
equipment) should be put back in their original place once they have been used.
You should adopt a ‘clean as you go’ policy. If you make a mess or spill something, clean
it up immediately.
Note: where an incorrect drink has been made it is standard industry practice that you are
not allowed to drink it.
Spillage
Spillage in relation to cocktails may occur when:

There is a messy workstation causing a drink or bottle to be
accidentally knocked over. Clutter is a prime cause of workplace
waste and spillage

A cocktail is knocked over by a customer. Check house policy to
determine if and when a customer is entitled to be supplied with
a free, replacement cocktail if they knock theirs over

A cocktail is not positioned level on a surface and it falls over
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
Cocktails are knocked over when being carried on trays. Be very careful and watchful
when carrying drinks to a customer or table

The lid was not on the blender correctly when it was switched on and product has
been thrown out of the blender causing both waste and a mess at the workstation

Too much garnish on a glass resulting in the glass being top or side-heavy making it
topple over and spill.
If you do spill or waste a drink – perhaps knock one over – accidentally drop a bottle of
liquor, or mistakenly pour the wrong ingredient into a mix do not laugh about it.
You may be laughing because of nerves, or you may be laughing because of other
reasons but the boss will not find anything to laugh about.
As a sobering thought, simply try to calculate how many drinks have to be sold to
generate enough profit to make up for what you just spilled or broke.
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Work Projects
3.1 You have been asked by management to help train new staff in running the cocktail
bar in the venue where you work.
In particular you have been asked to cover the topics of:

Presenting cocktails in an attractive manner

Minimising wastage and spillage during service of cocktails.
3.2 Prepare and submit notes and/or photographs or video that could be used to:

Provide advice to trainees on the above topics

Inform trainees of relevant house rules and requirements

Serve as a checklist for them to refer to when working in a cocktail bar

Show examples of finished products (cocktails) that conform to workplace
presentation standards in terms of garnish, decoration, glassware and general
presentation requirements.
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Summary
Present cocktails
When presenting cocktails:
 Check their appearance before serving. They must have eye appeal, no drips and be properly
garnished and/or decorated
 Frost glasses as required. Frosting is an integral aspect of presentation where it is traditional
or part of the recipe
 Verify glassware used to serve cocktails is safe and clean
 Serve quickly. Cocktails are adversely impacted by delays in service, sometimes both in terms
of appearance and taste
 Apply excellent levels of customer service when presenting cocktails
 Practice garnishing and decorating cocktails. From a presentation perspective this is as
important as mixing them
 Take care when making cocktails – avoid waste
 Take care when serving cocktails – avoid spills
 Adhere to house policy when waste occurs. Notify management and/or complete book or form
to identify the waste
 Adhere to house policy when a drink is spilled. Only provide a free replacement drink when
policy dictates or allows.
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Presentation of written work
1. Introduction
It is important for students to present carefully prepared written work. Written presentation
in industry must be professional in appearance and accurate in content. If students
develop good writing skills whilst studying, they are able to easily transfer those skills to
the workplace.
2. Style
Students should write in a style that is simple and concise. Short sentences
and paragraphs are easier to read and understand. It helps to write a plan
and at least one draft of the written work so that the final product will be
well organized. The points presented will then follow a logical sequence
and be relevant. Students should frequently refer to the question asked, to
keep ‘on track’. Teachers recognize and are critical of work that does not
answer the question, or is ‘padded’ with irrelevant material. In summary,
remember to:

Plan ahead

Be clear and concise

Answer the question

Proofread the final draft.
3. Presenting Written Work
Types of written work
Students may be asked to write:

Short and long reports

Essays

Records of interviews

Questionnaires

Business letters

Resumes.
Format
All written work should be presented on A4 paper, single-sided with a left-hand margin. If
work is word-processed, one-and-a-half or double spacing should be used. Handwritten
work must be legible and should also be well spaced to allow for ease of reading. New
paragraphs should not be indented but should be separated by a space. Pages must be
numbered. If headings are also to be numbered, students should use a logical and
sequential system of numbering.
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Cover Sheet
All written work should be submitted with a cover sheet stapled to the front that contains:

The student’s name and student number

The name of the class/unit

The due date of the work

The title of the work

The teacher’s name

A signed declaration that the work does not involve plagiarism.
Keeping a Copy
Students must keep a copy of the written work in case it is lost. This rarely happens but it
can be disastrous if a copy has not been kept.
Inclusive language
This means language that includes every section of the population. For instance, if a
student were to write ‘A nurse is responsible for the patients in her care at all times’ it
would be implying that all nurses are female and would be excluding male nurses.
Examples of appropriate language are shown on the right:
Mankind
Humankind
Barman/maid
Bar attendant
Host/hostess
Host
Waiter/waitress
Waiter or waiting staff
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Recommended reading
Recommended reading
Ankrah, D., 2007, Cocktails: shaken and stirred, Kyle Cathie, London
Biggs, D. 2002, Legendary cocktails, New Holland, London
Butler, J. & Liley, V., 2007, Cocktails, Tuttle Publishing, Tokyo
Charming, C., 2009, Cocktails: more than 300 classic and contemporary cocktails for any
occasion, Knack, Guilford, Conn
Davis, J., 2010, Cocktails: a complete guide, New Burlington Books, London
Harwood, J., 2004, Cocktails, Collins, London
Martin, P., 2003, The mammoth book of cocktails, Robinson, London
Polinsky, S., 2006 (6th ed’n), The complete encyclopedia of cocktails, Rebo International,
Lisse, Netherlands
Powell, D.A., 2004, Cocktails, Graywolf Press, Saint Paul, Minn
Sacco, A, 2009, Cocktails, Assouline, New York
Whitaker, J., 2006, Cocktails, Marks & Spencer, Chester
Periodicals
Bars and Clubs [b&c], Intermedia Group, Glebe, N.S.W., Australia
Signature Cocktails, National Publishing Group, Potts Point, N.S.W., Australia
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Recommended reading
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Trainee evaluation sheet
The following statements are about the competency you have just completed.
Please tick the appropriate box
Agree
Don’t
Know
Do Not
Agree
Does Not
Apply
There was too much in this competency
to cover without rushing.
Most of the competency seemed relevant
to me.
The competency was at the right level for
me.
I got enough help from my trainer.
The amount of activities was sufficient.
The competency allowed me to use my
own initiative.
My training was well-organized.
My trainer had time to answer my
questions.
I understood how I was going to be
assessed.
I was given enough time to practice.
My trainer feedback was useful.
Enough equipment was available and it
worked well.
The activities were too hard for me.
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The best things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The worst things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The things you should change in this unit are:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
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Prepare and serve cocktails

Transcription

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