MIXOLOGY BASICS

8/7/2019 MIXOLOGY BASICS

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MIXOLOGY BASICSMIXOLOGY BASICS

The CocktailThe Cocktail

During the Prohibition, the majoritymajority of liquor available consistedconsisted of bathtub gin andandscotchscotch. These conditions were so awful that you had to add enough sweetenedsweetened,

highly flavored ingredients (creamcream, honey, syrups, etc.) to be able to swallow theswallow the

drink and still have sufficient content. The cocktail was invented to cover the badThe cocktail was invented to cover the badtaste of the base spirit they added juice, food items and garnishes to enhance thetaste of the base spirit they added juice, food items and garnishes to enhance thedrink.drink. This accounts for the bizarre formulas stillstill found in some recipe books today.

Parts of a cocktail

The are parts or sectionsparts or sections of a cocktailcocktail are ---

Base::ItIt is the fundamental ingredient. The base is usually spiritgin rum, VodkaThe base is usually spiritgin rum, Vodka.Normally, the base consists of single liquor which determines the type of cocktail.Normally, the base consists of single liquor which determines the type of cocktail.There are gin cocktails (Martinis), whiskey cocktails (Manhattans), rum cocktailsThere are gin cocktails (Martinis), whiskey cocktails (Manhattans), rum cocktails(Daiquiris), Tequila cocktails (Margaritas).(Daiquiris), Tequila cocktails (Margaritas).

It is possible to combine two or more liquors as a base. For example, rye andIt is possible to combine two or more liquors as a base. For example, rye andbourbon whiskey, while different flavor, have the same common characteristics andbourbon whiskey, while different flavor, have the same common characteristics andcan be used interchangeably or in combination as a base. Gin and white rum alsocan be used interchangeably or in combination as a base. Gin and white rum also

blend well.blend well.

Modifier::A modifier slightly changes the base spirit, for example when making aA modifier slightly changes the base spirit, for example when making aMartini Cocktail the vermouth is the modifier as this slightly changes the Vodka orMartini Cocktail the vermouth is the modifier as this slightly changes the Vodka orGin.Gin.The modifying agentmodifying agent alsosmoothes the biting sharpness of the raw liquor and

adds character to its natural flavor. This flavor should never be predominated over

the liquor flavor.

These are three class of modifying agents:

AROMATICSvermouth, bitter, Dubonnet.

FRUITJUICESorange,lemon, lime, etc., with or without sugar

MISCELLANEOUSsmoothing agents such as sugar, cream, eggs,smoothing agents such as sugar, cream, eggs,etc. Cream and eggs produce a creamy, foamy drink that is pleasing toetc. Cream and eggs produce a creamy, foamy drink that is pleasing tothe eye as well as pleasant tasting.the eye as well as pleasant tasting.


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Flavouring agent:: Special flavoring include fruit syrups as well as cordials orinclude fruit syrups as well as cordials orliqueurs. An ingredient which is used as a modifier in one cocktail may be used as aliqueurs. An ingredient which is used as a modifier in one cocktail may be used as aflavoring in another.flavoring in another.TThe flavouring agent gives the cocktail the flavour, this is not

to be confused with the mixers. Flavouring agents are usually liqueurs such as Tia

Maria or Fraise.

Colouring agent: Again these are liqueurs which have strong colour. Blue Bols,: Again these are liqueurs which have strong colour. Blue Bols,Cassis and Chambord are good examples. If you mix Blue Bols with Orange JuiceCassis and Chambord are good examples. If you mix Blue Bols with Orange Juicethe drink will turn green.the drink will turn green.

Mixer: The mixer is a non-alcoholic part of the cocktail these include fruit juices,: The mixer is a non-alcoholic part of the cocktail these include fruit juices,cola, 7Up, cream, soda etc.cola, 7Up, cream, soda etc.

Additives: Additives are things that you would usually use in the kitchen. Eggs,: Additives are things that you would usually use in the kitchen. Eggs,Tabasco, salt, hot sauce, and nuts etc.Tabasco, salt, hot sauce, and nuts etc.

Garnish:: The garnish is the part which increases the eye appeal of the drink.

Usually the garnish is a fruit which is a part of the ingredients of the cocktail (e.g. -

lemon wheel on a margarita) or something which enhances the taste of a cocktail

(e.g. chocolate sauce on a mudslide)

Ice:An often overlooked but a very important part of a cocktail. Contrary to popular

belief the temperature of ice can also vary a lot ((from 10F to +32F)). Warm ice

melts quickly and makes weak diluted drinks. The proper use of ice is veryThe proper use of ice is veryimportant to make a good cocktail.important to make a good cocktail.

When making your own cocktails you only need two or moreor more of the abovee above.

Everyone has their own recipes, but if you are given one follow it. You may not

agree with it, you may have been taught in a different way. No matter where you go

in the world you will find different cocktails with the same name, or even have two

drinks with the same tastes totally different. Following the recipe in your bar will

ensure that every cocktail that is made there comes out the same no matter who

makes it.

IF YOU ARE NOT SURE ABOUT A RECIPE THEN ASK OR LOOK IT UP.


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Recipe Adherence

Strict recipe adherence will involve focus on the following areas:

1. Glassware

2. Ice

3. Free Pouring4.4. Mix logy TechniquesTechniques5.5. Eye AppealEye Appeal6.6. MixesMixes

Glassware

There are three basic rules concerning glassware:1. Use the proper glassware for each drink.

2. Ensure that glassware is sparkling clean.3.3. Ensure that glassware is not cracked or chipped.that glassware is not cracked or chipped.

Glass ware is specified on each drink recipe. Always use the correct glass. ThisGlass ware is specified on each drink recipe. Always use the correct glass. Thisensures the correct ration of liquor to the mixer. Unless specified in the recipe asensures the correct ration of liquor to the mixer. Unless specified in the recipe aspre-heated or pre-pre-heated or pre-chilled, glassware must be at room temperature. Glassware just, glassware must be at room temperature. Glassware justout of the dish machine is too hot to use. Adding ice to a hot glass will causeout of the dish machine is too hot to use. Adding ice to a hot glass will cause breakage.breakage.

CHILLED GLASSWARE: A glass is chilled when used to serve cold beveragesA glass is chilled when used to serve cold beverageswith no ice. To chill a glass, fill with cubed ice and fill with water. Allow to sit awith no ice. To chill a glass, fill with cubed ice and fill with water. Allow to sit awhile before preparing the drink; then discard ice and water. Shake out excesswhile before preparing the drink; then discard ice and water. Shake out excesswater and pour the cocktail. Do NOT return ice and water to the ice bin.water and pour the cocktail. Do NOT return ice and water to the ice bin.

PREHEATED GLASSWARE; A glass is pre heated when used to serve a hotPREHEATED GLASSWARE; A glass is pre heated when used to serve a hotdrink or aromatic liqueur. To pre-heat a glass fill the glass with hot water anddrink or aromatic liqueur. To pre-heat a glass fill the glass with hot water andallow to sit until hot to the touch. Pour the hot water out into a sink.allow to sit until hot to the touch. Pour the hot water out into a sink.

WASHING GLASSWARE: a drink looses its eye and taste appeal if served in aWASHING GLASSWARE: a drink looses its eye and taste appeal if served in aspotted or streaked glass or has remnants of lipstick. Even after through washing,spotted or streaked glass or has remnants of lipstick. Even after through washing,the glass ware may be fingerprinted if dirty hands are used to replace it.the glass ware may be fingerprinted if dirty hands are used to replace it.All glass ware should be beer clean. A beer clean glass is one which the headAll glass ware should be beer clean. A beer clean glass is one which the headof foam will remain compact andof foam will remain compact and firm forseveral minutes after pouring. As theseveral minutes after pouring. As thebeer is consumed, the foam will form rings on the glass at each new level.beer is consumed, the foam will form rings on the glass at each new level.


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At the front bar, a four sinkAt the front bar, a four sinkglass washing system is used to ensure cleansystem is used to ensure cleanglassware.glassware.

SINK#1lined withSINK#1lined with aero mesh to keep debris out of the drainto keep debris out of the drainGlasses are emptied into this sink and dirtyGlasses are emptied into this sink and dirty glassware (except the stemware) isexcept the stemware) isplaced here.placed here.

SINK#2Automatic glass washer or a three pronged brush.SINK#2Automatic glass washer or a three pronged brush.The sink is filled with hot, soapy water thatThe sink is filled with hot, soapy water that should not flow over to the otherflow over to the othersink.sink.One table spoon of tetrox soap is distributed on the brushes.One table spoon of tetrox soap is distributed on the brushes.

SINK #3Clean,SINK #3Clean, Luke warm water for rinsing the glassware.warm water for rinsing the glassware.

SINK#4A coldSINK#4A cold rinse (75 F) with Mikrolene sanitizer. The cold75 F) with Mikrolene sanitizer. The cold rinse bringsbringsdown the temperature of the glasses.down the temperature of the glasses.

NOTE: Health codes may alter the order of sink#1 and sink #2.Health codes may alter the order of sink#1 and sink #2.

Water needs to be changed frequently throughout the shift. ThisWater needs to be changed frequently throughout the shift. This method satisfiessatisfieshealth requirements andhealth requirements and the method ensures sparkling glassware.ensures sparkling glassware.

DRINKS TYPICALLY SERVED IN THIS GLASS

Name of the glass Drink Served

Rocks (7 oz.)Rocks (7 oz.) On-the-rocks, witOn-the-rocks, with or withoutor withoutCreamCreamNailsNailsShotsShots

HighballHighball(9 oz)(9 oz) HighballsHighballs

Cream NailsCream NailsShort DrinksShort Drinks

CollinsCollins(14 oz)(14 oz) CollinsCollinsSoursSours

Juice DrinksJuice DrinksTall HighballTall Highball


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Shakes and MaltsShakes and MaltsFlingsFlings

Goblet(10 oz.)Goblet(10 oz.)

Tall Wine(12 oz.)Tall Wine(12 oz.) Frozen and Ice cream DrinksFrozen and Ice cream DrinksWine on-the-rocksWine on-the-rocksSmoothiesSmoothies

Wine(6 oz.)Wine(6 oz.) Wine-by-the- glassWine-by-the- glass

Tulip(9 oz.)Tulip(9 oz.) Champagne DrinksChampagne Drinks

Flute(6 oz.)Flute(6 oz.) Champagne-by-the-glassChampagne-by-the-glass

Silver Margarita(10 oz.)Silver Margarita(10 oz.) Silver MargaritasSilver MargaritasSilverSilver Margarita

VariationsVariations

Cocktail(6 oz.)Cocktail(6 oz.) Any mixed drink served upAny mixed drink served up

Pilsner(12 oz.)Pilsner(12 oz.) Draft BeerDraft BeerAccompanies all bottledAccompanies all bottled

beerbeer

Pint(16 oz.)Pint(16 oz.) Draft BeerDraft Beer

TumblerTumbler Tea, Water, SodasTea, Water, Sodas

Footed Glass Mug(8 oz.)Footed Glass Mug(8 oz.) Used for all hot drinks exceptUsed for all hot drinks exceptThose made with Hot ButteredThose made with Hot ButteredRum BatterRum Batter


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ICE

Always ice glass withglass with an ice scoop, NEVERwith your hands or by scoopingwith your hands or by scoopinga glass through the bina glass through the bin

Glasses should never be placed in ice. You might break the glass in the ice,You might break the glass in the ice,causing a health hazard for your guest.causing a health hazard for your guest.

Ice must be cold. Ice may vary in temperature from 10F to +32F. Warm ice. Ice may vary in temperature from 10F to +32F. Warm icemelts quickly and makesmelts quickly and makes weakdiluted drinks. Check the temperature ofdiluted drinks. Check the temperature ofthe ice by placing a quick-read thermometer in the ice storage bin everythe ice by placing a quick-read thermometer in the ice storage bin everyother day.other day.

Ice must be dry. Ice should stay dry. The ice bins should have adequateIce should stay dry. The ice bins should have adequatedrainage to allow melting water to drain off easily and quickly. Checkdrainage to allow melting water to drain off easily and quickly. Checkice bin drains at the ice machine, service bar and front barice bin drains at the ice machine, service bar and front barat least onceoncea week.a week.

Ice must be clean. Keep all impurities out of ice. Some bars store fruit,Keep all impurities out of ice. Some bars store fruit,bottles and cartons in the same ice used to mix drinks. Healthbottles and cartons in the same ice used to mix drinks. Healthdepartments regard such ice as contaminated; and you should too. Icedepartments regard such ice as contaminated; and you should too. Icebins and ice scoopsbins and ice scoops should be included in a regular cleanup program.be included in a regular cleanup program.

Use plenty of ice when making drinks. Unless specified by recipe, allUnless specified by recipe, allglassesglasses should be packed with ice before a drink is made. This ensuredbe packed with ice before a drink is made. This ensuredthe proper ratio of liquor to mixer. The correct amount of ice alsothe proper ratio of liquor to mixer. The correct amount of ice alsoprevents over dilution. Dilution is water from melting ice and is a partprevents over dilution. Dilution is water from melting ice and is a partoofany drink, but excess dilution spoils the drink.any drink, but excess dilution spoils the drink.

Use fresh, clean ice for every drink you make.make. Throw away used ice. Youaway used ice. Youwould not serve a partially eaten salad, so do not use partiallywould not serve a partially eaten salad, so do not use partially

consumed ice. Occasionally, a guest will request a new drink built onconsumed ice. Occasionally, a guest will request a new drink built ontop of old one; in that case accommodate the guest.top of old one; in that case accommodate the guest.

Replace ice if glass is broken over or near as ice bin.bin. Do not take a chancenot take a chancewith guests safety. Broken glass in ice is extremely hazardous.with guests safety. Broken glass in ice is extremely hazardous.


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FREE POURING

Free pouring all drink is a part of the uniqueness of bartenders. There are fourreasons forreasons forfree pouring:

1. Speed

2. Organization

3. Accuracy

4. Flair

The guidelines for a free pouring prevent the bottle from slipping out of your

hand or dislodging the pour spout. The guidelines also ensure a consistent

flow.

1.1. Bottle must be held firmly, yet relaxed with contact between fingerswith contact between fingersand pour spoutand pour spout

2.2. Air flow of pour spout must remain unobstructed for a steady, evenAir flow of pour spout must remain unobstructed for a steady, evenstream.stream.

3.3. WhenWhen pouring, the bottle must be inverted perpendicularly to the barthe bottle must be inverted perpendicularly to the bartop.top.

4.4. When cutting the flow of the liquid, the cut must be clean, quickWhen cutting the flow of the liquid, the cut must be clean, quickand precise with no and precise with no trails. The bottle should snap.. The bottle should snap.

5.5. Put a half spin on the bottle when empty.half spin on the bottle when empty.

Bartenders must check their free pouring accuracy daily to ensure a consistentBartenders must check their free pouring accuracy daily to ensure a consistent

product. Consistency is the key to free pouring.is the key to free pouring. Consistent pouring willpouring willincrease your guest enjoyment of the drink you make.increase your guest enjoyment of the drink you make.

MIXOLOGY TECHNIQUES

All drinks are made using one of the following techniques:

1. Build

2. Stir & Strain3. Shake & Strain

4. Mix

5. Blend

6. Layer

7. Float/Top

8. Muddle


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The correct procedure for each drink will be specified in the recipe.

BUILD: When building a drink, theWhen building a drink, the ingredients are poured into the glasspoured into the glasswhich it is served. The drink is on-the-rocks if it is served over ice.which it is served. The drink is on-the-rocks if it is served over ice.The drink is straight up if it is served without ice. Building is theThe drink is straight up if it is served without ice. Building is theeasiest drink making technique and it is used for highballs, juice drinks,easiest drink making technique and it is used for highballs, juice drinks,nails and many hot drinks.nails and many hot drinks.

STIR & STRAIN: This technique is used to chill clear liquids when they areThis technique is used to chill clear liquids when they areserved straight up. Stirring mixes the ingredients, assures properserved straight up. Stirring mixes the ingredients, assures properdilution and chills liquor to the proper serving temperature. Cleardilution and chills liquor to the proper serving temperature. Clearliquors are stirred and strained, instead of shaken and strained, toliquors are stirred and strained, instead of shaken and strained, tomaintain the crystal clarity of the liquid. If a clear liquid is shaken ormaintain the crystal clarity of the liquid. If a clear liquid is shaken or

mixed, it becomes mixed with air and looks cloudy. To stir and strain amixed, it becomes mixed with air and looks cloudy. To stir and strain adrink:drink:

1.1. Fill a mixing glass with iceFill a mixing glass with ice

2.2. Pour ingredients into the mixing glass.Pour ingredients into the mixing glass.

3.3. Stir quickly 8-10 times with a bar spoons until condensationStir quickly 8-10 times with a bar spoons until condensation formson the outside of the glass.on the outside of the glass. DO NOT CHURN.

4.4. Fit a bar strainer over the mouth of the mixing glass and strain the

liquid into the proper glass. NeverNever use your fingers to strain a

cocktail.

5.5. Wash the mixing glass, strainer and bar spoon..

SHAKE AND STRAIN: This technique is used with opaque ingredientsThis technique is used with opaque ingredients(juices, sweet an(juices, sweet and sour mix, cream). Shaking and staining accomplishessour mix, cream). Shaking and staining accomplishesthe same result as stirring and straining, but also producesthe same result as stirring and straining, but also produces froth fromfrom

the mixture and provides a good show for the guest. To shake and strainthe mixture and provides a good show for the guest. To shake and straina drink:a drink:

1.1. Fill a mixing glass with ice.Fill a mixing glass with ice.

2.2. Pour ingredients into the mixing glass.Pour ingredients into the mixing glass.


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3.3. Fit the mouth of a mixing tin over the mouth of the mixing glass atFit the mouth of a mixing tin over the mouth of the mixing glass atan angle.an angle.

4.4. Rap mixing tin firmly downward onto the mixing glass to make aRap mixing tin firmly downward onto the mixing glass to make aseal.seal.

5.5. Hold the base of the mixing glass in one hand and the base of theHold the base of the mixing glass in one hand and the base of themixing tin in the other hand; vigorously shake until a frost appearsmixing tin in the other hand; vigorously shake until a frost appearson the mixing tin.on the mixing tin.

6.6. While holding the mixing tin and glass as step # 5, gently tap theWhile holding the mixing tin and glass as step # 5, gently tap theprotruding edge of the mixing tin against the shot rail to break theprotruding edge of the mixing tin against the shot rail to break theseal between the tin and the glass. Lift the tin off.seal between the tin and the glass. Lift the tin off.

7.7. Fit a bar strainer over the mouth of the mixing glass and strain theFit a bar strainer over the mouth of the mixing glass and strain theliquid into the proper glass.liquid into the proper glass.

8.8. Wash the mixing glass, strainer and tin.Wash the mixing glass, strainer and tin.

While the ice chills the cocktail, the proper function of the ice is to agitate andWhile the ice chills the cocktail, the proper function of the ice is to agitate andmix the ingredients together (just like the metal ball in a can of paint).mix the ingredients together (just like the metal ball in a can of paint).

MIX: Mixing is simply a high-tech variation of the shake and strainMixing is simply a high-tech variation of the shake and straintechnique. Both methods accomplish the same result and are used whentechnique. Both methods accomplish the same result and are used whendealing with the same ingredient types. However, mixing is muchdealing with the same ingredient types. However, mixing is muchfaster. A single spindle drink mixer set at medium speed is used. Tofaster. A single spindle drink mixer set at medium speed is used. Tomix a drink:mix a drink:

1.1. Pour ingredients into a mixing tin (ice may be added per recipePour ingredients into a mixing tin (ice may be added per recipedirections)directions)

2.2. Fit mixing tin into the mixing spindle until contact is made wth theFit mixing tin into the mixing spindle until contact is made wth theactivation switch.activation switch.

3.3. Mix the drink. Generally, mixing for a two-count duration isMix the drink. Generally, mixing for a two-count duration issufficient for most cocktails. If a frothier consistency is desiredsufficient for most cocktails. If a frothier consistency is desired(sours, cream drinks) hold for a five count.(sours, cream drinks) hold for a five count.

4.4. Pour mixture into proper glassware (if ice is used during mixing,Pour mixture into proper glassware (if ice is used during mixing,strain the drink per recipe directions)strain the drink per recipe directions)


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5.5. Wash the mixing tin (and strainer)Wash the mixing tin (and strainer)

USE THE SPINDLE MIXER ONLY WHEN TIMES DOES NOT

PERMIT THE SHOW OF SHAKING!

BLEND: Blending liquefies a solid. Frozen andBlending liquefies a solid. Frozen and ice-cream drinks are blendeddrinks are blendedto a slushy or creamyto a slushy or creamy consistency; fluid enough to pour, yet thick; fluid enough to pour, yet thickenough to hold a straw upright. To blend a drink:enough to hold a straw upright. To blend a drink:

1. Place ingredients into blender cup.

2. Firmly seat blender cup on base/ motor. Place top on blender.

3. Set speed to low (draws the ingredients down into the blades andextends the life of the blades, clutch and motor). Turn the motor

on.

4. To produce a fully blended drink, after ingredients are incorporated,

switch speed to high until the blending is smooth.

5. Switch speed back to low, turn off motor, allow blender to slow

and remove blender cup (this extends the life of the blades, clutch

and motor).

6. Pour the mixture into proper glass ware.

7. Wash the blender.

LAYER: Layering producesLayering produces distinct layers of ingredients with clear, sharplayers of ingredients with clear, sharp

separation of each layer. Each ingredient isof each layer. Each ingredient is poured so that it sits atopso that it sits atopthe preceding ingredientthe preceding ingredient with no mixing. To achieve this effect, followno mixing. To achieve this effect, followthe ingredient order listed in the recipe and follow the followingthe ingredient order listed in the recipe and follow the following

guidelines:guidelines:

1.1. Pour the first ingredient into the glass.Pour the first ingredient into the glass.

2.2. Place a bar spoon on top of the first layer so that thePlace a bar spoon on top of the first layer so that the bowl of theof thespoon rests on the surface.spoon rests on the surface.


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3.3. Slowly andSlowly and carefully pour the desired amount of second layer intopour the desired amount of second layer intothe bowl of the spoon. Technically, the downward force becomes anthe bowl of the spoon. Technically, the downward force becomes anoutward force, moving the second ingredient across the first layeroutward force, moving the second ingredient across the first layerinstead of through it.instead of through it.

4.4. Carefully angle the spoon out of the layer.Carefully angle the spoon out of the layer.

FLOAT/TOP:TOP: This technique produces an effecttechnique produces an effect similarto layering. Whento layering. Whenfloating orfloating ortopping, the bleeding of one ingredient into another isthe bleeding of one ingredient into another isdesired, unlike the sharp distinction between the ingredients achieveddesired, unlike the sharp distinction between the ingredients achievedby layering.by layering.

To float an ingredient, pour it slowly from closely above the rim of the glassTo float an ingredient, pour it slowly from closely above the rim of the glasswhile moving the bottle or pitcher in a circle over the top of the drink.while moving the bottle or pitcher in a circle over the top of the drink.

MUDDLING: The muddling technique accomplishes one of two things.The muddling technique accomplishes one of two things.Muddling extracts the juices or flavors from solids. For example, theMuddling extracts the juices or flavors from solids. For example, thecherry and orange of an Old Fashioned. Or muddling may dissolvecherry and orange of an Old Fashioned. Or muddling may dissolvesolids into liquids. For example, the sugar cubes in an Irish Coffee.solids into liquids. For example, the sugar cubes in an Irish Coffee.

A muddler is a non-porousA muddler is a non-porous wooden tool used totool used to prod the ingredients, not beatthe ingredients, not beatthem. To muddle an ingredient:them. To muddle an ingredient:

1.1. Hold the muddler firmly and press it into the ingredient whileHold the muddler firmly and press it into the ingredient whileturning the muddler a quarter of a turn.turning the muddler a quarter of a turn.

2.2. Continue this action until the solid is dissolved or the juice isContinue this action until the solid is dissolved or the juice isreleased.released.


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EYE APPEAL:

Eye appeal is very important. It impacts a guests experience in threein three ways.

1.1. Use as a sales tool: There is a certain something about a uniqueThere is a certain something about a unique

drink that the guests curiosity enough to question the server. Tdrink that the guests curiosity enough to question the server. This isis isan excellent opportunity to use salesmanship to introduce guests toan excellent opportunity to use salesmanship to introduce guests tonew products.new products.

2.2. Enhances the flavor of a cocktail: Eye appeal is an important partEye appeal is an important partof a guests impression of a mixed drink. If a drink is served in aof a guests impression of a mixed drink. If a drink is served in asparkling, clean glass with fresh, attractive garnishes, it will seem tosparkling, clean glass with fresh, attractive garnishes, it will seem totaste better than the exact same drink served in a spotted glass withtaste better than the exact same drink served in a spotted glass withan inferior garnish.an inferior garnish.

3.3. Serves as a statement of overall quality: Never use inferiorNever use inferiorproducts or garnishes. There is no reason why eye appeal cannot beproducts or garnishes. There is no reason why eye appeal cannot be100% correct 100% of the time100% correct 100% of the time

GARNISHES:: A good garnish increases the overall appeal of a drink. Itgood garnish increases the overall appeal of a drink. Itshould not detract from the drink or make it difficult to consume.should not detract from the drink or make it difficult to consume.Garnishes should be vivid in color and fresh in appearance with noGarnishes should be vivid in color and fresh in appearance with novisible signs of age orvisible signs of age ordeterioration. A garnish is a part of the recipe and. A garnish is a part of the recipe and

is an essential part if the drink. Sensitivities must be observed for allis an essential part if the drink. Sensitivities must be observed for allgarnished.garnished.

CUTTING FRUITCUTTING FRUIT

Always wash fruit in cold water before cuttingAlways wash fruit in cold water before cutting

Always use a clean cutting board.Always use a clean cutting board.

Use a clean, sharp knife.Use a clean, sharp knife.


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STOCKINGSTOCKING

Only stock enough fruit for ay given two hour periodOnly stock enough fruit for ay given two hour period

STORAGESTORAGE AlwaysAlways store garnishes refrigerated, covered and labeled.garnishes refrigerated, covered and labeled.

Do not store old garnished a top of new garnishes.Do not store old garnished a top of new garnishes.

When storing citrus garnishes that have been stocked,When storing citrus garnishes that have been stocked, rinse themthemwith soda or water and drain before covering and refrigerating.with soda or water and drain before covering and refrigerating.

Cherries, olives and cocktail onions should be stocked and stored

in their own juice.

Cut celery should be stored in water to retain crispness and

stocked on the station in ice water.

WASTE/ QUALITY CONTROL

The most effective way to control garnish waste is to use accurate

pars.

Quality control is everyones responsibility. Garnish quality must

be judged each time a garnish is stocked, stored or used.

GARNISH BASICS

Lime and lemon squeezesadds flavor, squeeze the lime or lemon wedge intoadds flavor, squeeze the lime or lemon wedge into

the drinkthe drink

Lemon twistadds flavor from the oil in the lemon rind; twist a strip of lemonadds flavor from the oil in the lemon rind; twist a strip of lemonrind, then wipe the rim of the glass with the rind, skin side down.rind, then wipe the rim of the glass with the rind, skin side down.

Kosher salt rim or sugar rimshould have 1/8have 1/8 to coating

Fruit decorationslime wheels,lime wheels, strawberries, maraschino cherries, orange, maraschino cherries, orangeslices, celery and pineappleslices, celery and pineapple slices are used to decorate drinks; they should alwaysare used to decorate drinks; they should always

be fresh.be fresh.

Plastic swordsthese picks are used to hold several garnishes together; i.e.,these picks are used to hold several garnishes together; i.e.,orange slice and a cherry (called flag), pineapple and cherry, two olives, ororange slice and a cherry (called flag), pineapple and cherry, two olives, orthree cocktail onions.three cocktail onions.


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Topterm used when a recipe calls for a toping of anything from a soda gun; fillterm used when a recipe calls for a toping of anything from a soda gun; fillthe glass to to from the top; do not overfill the drink-it will be weak andthe glass to to from the top; do not overfill the drink-it will be weak anddestroy the clean, crisp presentation.destroy the clean, crisp presentation.

Sip sticksused in short glasses (high balls, footed mugs and goblets); forused in short glasses (high balls, footed mugs and goblets); forfooted mugs. Lay the stick over the top of the drink so it does not pierce the layerfooted mugs. Lay the stick over the top of the drink so it does not pierce the layerof the whipping cream.of the whipping cream.

Soda strawsused in allused in all Collins and tall wine glasses.and tall wine glasses.

FRUIT STORAGE AND HANDLING

One of the biggest potential waste areas in a bar or restaurant is fruit.One of the biggest potential waste areas in a bar or restaurant is fruit.Adhering to the following instructions precisely will help reduce wastage toAdhering to the following instructions precisely will help reduce wastage tothe lowest possible lever.the lowest possible lever.

Check the quality on daily basisCheck the quality on daily basis

Always rotate the fruit so the oldest fruit is used firstAlways rotate the fruit so the oldest fruit is used first

Citrus fruits should be stored overnight in a refrigerator.Citrus fruits should be stored overnight in a refrigerator.

Pineapples and bananas should be kept out of the refrigerator andPineapples and bananas should be kept out of the refrigerator andplacedplaced in a cool dry area for storage(too hot or too cold and they will(too hot or too cold and they willturn black)turn black)

Regularly wash away excess citric acid from citrus fruits with coldRegularly wash away excess citric acid from citrus fruits with coldwater.water.

Follow all shelf life indicatorsFollow all shelf life indicators

Cherries, olives and any other fruit stored in liquid should be kept thatCherries, olives and any other fruit stored in liquid should be kept thatway to avoid them from drying out.way to avoid them from drying out.

Clean all cutting equipment thoroughly both before and after use. KeepClean all cutting equipment thoroughly both before and after use. Keepit spotless.it spotless.


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Record all waste as soon as possible.

Check for colour, texture, smell and taste when examining quality.

Avoid over cutting fruit, the less you have left over at the end ofthe session, the less is likely to spoil.

BAR MIXES

To ensure quality and consistencyconsistency of these mixes, it is essentialessential to:

Make mixes with fresh ingredients

Prepare them to exact recipe

Store correctly

The shelf life of the mixes is short. It is important to control mixes by using parsto control mixes by using parsand correct ration. Whenand correct ration. When handling mixes, follow these rules:mixes, follow these rules:

Never mix an old batch of mix with a new one.Never mix an old batch of mix with a new one. Always make a new batch of mix in a clean, cool container.Always make a new batch of mix in a clean, cool container.

Cover, day dot and refrigerate all mixes. Do not leave them unCover, day dot and refrigerate all mixes. Do not leave them unrefrigerated for long periods of time.refrigerated for long periods of time.

Always rotate mixes whenAlways rotate mixes when restocking so that older product is usedso that older product is usedfirstfirst

Any mix will settle according to the weight of its ingredients.Any mix will settle according to the weight of its ingredients. For this reason it

is important that all mixes are stirred or shaken each time they are

transferred from one container to another (i.e., from barrel to pitcher, from(i.e., from barrel to pitcher, frompitcher to quart; from quart to glass).pitcher to quart; from quart to glass).

When making a mix from dry crystal, remember that crystal +water=

desired total yield.

BAR COLOR CODES


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The following chart includes suggested pars and necessary color codes for mixes

used in the Front Bar and Service Bar.

MIX LABEL

Margarita 1 green stripe; 1 black stripe

Grape fruit 1 green stripe; 1 white stripe

Orange juice 1 yellow stripe

Sweet and Sour blank

Cranberry 1 red stripe; 1 black stripe

Pineapple 1 blue stripe

Pina Colada 1 white stripe; 1 blue stripe

Apple Juice 1 black stripe

Lime juice 1 green stripeSimple Syrup 1 white stripe

Bloody Mary 1 red stripe

Cherry Syrup labeled

Vanilla Syrup labeled

Coco Lopez labeled

Nutmeg labeled

Cinnamon labeled

DRINK TYPES

ROCKS / SHOTS

This is a single portion of liquor; either poured over ice; chilled and served up; or

served straight-up (up (with or without a cream float). Examples of Rocks/ Shots are:

Scotch on the rocks

Remy Martin, up

Chilled shot of Schnapps

HIGHBALLS

This is singlesingle liquor served with a mixer from the soda gun. Examples of

Highballs are:

Tanqueray aand Tonicd Tonic


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Cuba LibreCuba Libre

JUICE DRINKS

Single liquor served with a mixer that does not come off the soda gun. Theseliquor served with a mixer that does not come off the soda gun. Thesemixes include all fruit juices,mixes include all fruit juices, sweet and sour, milk, cream, ginger beer, eand sour, milk, cream, ginger beer, etc., or ac., or acombination. Examples of top selling Juice Drinks are:combination. Examples of top selling Juice Drinks are:

ScrewdriverScrewdriver

Bloody MaryBloody Mary

SeaSea Breeze

Planters PunchPlanters Punch

Vodka CollinsVodka Collins

Whiskey SourWhiskey Sour

MadrasMadras

Tequila MariaTequila Maria

MULTI- LIQUOR / TWO LIQUOR JUICE DRINKS

Usually a base of liquor (gin. Rum, vodka, etc.)a base of liquor (gin. Rum, vodka, etc.) And one or more flavoring /one or more flavoring /modifying liqueurs (Tripmodifying liqueurs (Triple Sec, Kahlua, etc.). May also include in a mixer.include in a mixer.Examples of Multi- liquor/Examples of Multi- liquor/ two liquor Juice Drinks are:liquor Juice Drinks are:

Margaritas on the rocksMargaritas on the rocks

Long Island Iced TeaLong Island Iced Tea

Colorado BulldogColorado Bulldog

SunburnSunburn

NAILS AND CREAM NAILS

Base liquor plus a flavoring / modifying liqueur. Cream nails add a float of half

& half. Examples of Nails are:


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Rusty Nail

Black Russian

White Russian

Brave Bull

HOT DRINKS

Liquor plus a hot beverage (coffee, hot tea, hot cocoa, hot apple cider, etc.).

Some hot liquor are made with a single liquor while others may have two or more

liquors/ liqueurs. Examples of Hot Drinks are:

Caf Gates

Brandy Chocolate Alexander

Caf Toledo

Hot Chocolate Mint

Honey Tea

FROZEN DRINKS

Liquors and mixed blended with crushed ice to a refreshing, slushy consistency.

Examples of Frozen Drinks are:

Margaritas (StrawberryStrawberry, Santa Fe Sunset, PinkPinkCadillac, Peach, TraditionalTraditional Lime,

Gold, Top Shelf)

Summer Breeze

Daiquiris (Daiquiris (Strawberry. Lime, Peach, Banana, Berry, Pineapple). Lime, Peach, Banana, Berry, Pineapple)

Pina ColadaPina Colada

ICE CREAM DRINKS

Liquors and mixes blended with crushed ice to refreshing, slushy consistency.

Examples of top selling Ice Cream Drinks are:


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Velvet Hammer

Strawberry ShortcakeShortcake

Ice Cream SandwichIce Cream Sandwich

DRINK PORTIONS

Each drink type has its own formula. If you know the type of drink and its

ingredients, the number of ounces of ingredients will be consistent.consistent. Exceptions

for this rule are listed after every portion. Exceptions exist when the drink wouldlisted after every portion. Exceptions exist when the drink wouldtaste better made in different proportions.taste better made in different proportions.

ROCKS / SHOTS1 oz. Or 1 oz. + 1 oz. Cream

Exceptions: Gin / Vodka on the rocks

Lillet on thhe rocks

Silver Bullet

HIGHBALL

1 oz.

JUICE DRINKS1 oz. + Mixers

Exceptions: Mint Julep

TWO - LIQUOR JUICE DRINKS

These drinks are divided into two distinct groups

SOURS AD COLLINS VARIATIONS

1 oz. Base liquorliquor+ oz. Modifying / flavoring liqueur + 3 Oz. Mix (es)Mix (es)

Exceptions: June bug

LongLong Beach Iced TeaIced TeaLong Island Iced TeaLong Island Iced TeaLynchburg LemonadeLynchburg LemonadeTurquoise BlueTurquoise Blue

TALL TWO LIQUOR FRUIT DRINKS

1 oz. Base liquor + 1 oz. Modifying / flavoring liqueur + 3 oz. Mix (Mix (es)


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Exceptions: Fog Cutter

Gal Friday

Harvey Wall bangerHawaiian VolcanoHawaiian VolcanoMai TaiMai TaiOrange LollipopOrange LollipopScorpionScorpionZombieZombie

NAILS AND CREAM NAILS

1 oz. Base Liquor + Modifying / flavoring liqueur (+1 oz. Cream)

Exceptions: Italian Banana

Muddy Water

P.S. I Love You

PushkinSicilian Kiss

Ski Lodge

HOT DRINKS

These drinks can be made with one, two or three liquors / liqueurs.

One Liquor: 1 oz.1 oz.

Two Liquors:1 oz. + 1 oz.1 oz. + 1 oz.

There Liquors: oz. + oz. + oz. oz. + oz. + oz.

Fruit Daiquiris: 1 oz Rum + oz. Lime mix + oz.1 oz Rum + oz. Lime mix + oz.Corresponding fruit liqueur + flavoring, fruitCorresponding fruit liqueur + flavoring, fruit+ 1Tbs. Sugar and crushed ice+ 1Tbs. Sugar and crushed ice

Flavored MargaritasMargaritas (fruit or top shelf)fruit or top shelf): 1 oz. Tequila + oz. Liqueur /1 oz. Tequila + oz. Liqueur /flavoring + margarita mixflavoring + margarita mix

Exceptions:Exceptions: Mexican RunnerMexican Runner

ICE CREAM DRINKS

Follow the same rules as Frozen Drinks for 1, 2, 3, 2, 3 liquors

Exceptions: Banana mint BaileysBaileysFrozen Irish MistFrozen Irish Mist


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Rainbow SherbetRainbow SherbetAlmond Orange FrostAlmond Orange FrostBananas BangBananas Bang

BASIC LIQUEUR FLAVORS

Liqueur Flavor

Amaretto di Saronno Almonds, apricots

Apricot Liqueur Apricots

B&B herbs, spices; cocktail of Benedictine

And brandy

Baileys Irish Cream Irish whiskeywhiskey and cream based

liqueurBanana liqueur sweet bananas

Chambord premium raspberry liqueur

Cherry liqueur cherry

Chartreuse, green brandy, spices, made by Monksby MonksCointreauCointreau premium orange liqueurpremium orange liqueurCrme de CacaoCrme de Cacao cocoa, vanillacocoa, vanilla beans (two typesdarktypesdark

And white) both have the same flavorAnd white) both have the same flavorUsually used in ice cream drinksUsually used in ice cream drinks

Crme de CassisCrme de Cassis currants (berries)currants (berries)Crme de MentheCrme de Menthe mint; two typesgreen and whitemint; two typesgreen and whiteCrme de NoyaCrme de Noya nutty, almond flavored, dark pinknutty, almond flavored, dark pinkCuraco, BlueCuraco, Blue coloredorange coracao, used strictlycoloredorange coracao, used strictly

For coloring.For coloring.

Curacao, OrangeCuracao, Orange orange flavoredorange flavoredDrambuieDrambuie scotch, honeyscotch, honeyFrangelicoFrangelico hazle-nuts, beries, flowershazle-nuts, beries, flowers

GallianoGalliano licorice, vanilla, yellow in colorlicorice, vanilla, yellow in colorGrand MarnierGrand Marnier orange and cognac baseorange and cognac baseJagermeisterJagermeister originally made with opium; mentholoriginally made with opium; menthol

FlavorFlavor

KahluaKahlua dark coffee flavordark coffee flavorMidoriMidori melon flavoredmelon flavored


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OuzoOuzo high proof, licorice flavorhigh proof, licorice flavorPernodPernod licoricelicoricePraline LiqueurPraline Liqueur pecan, chocolatepecan, chocolateRumpleminzRumpleminz high proof peppermint schnappshigh proof peppermint schnappsSambucaSambuca licorice liqueurlicorice liqueurSchnappsSchnapps peppermint, apple, cinnamon, peach, apple, cinnamon, peach

Or other flavorsOr other flavors

Sloe GinSloe Gin sloe berries (plum)sloe berries (plum)Southern ComfortSouthern Comfort bourbon, peachbourbon, peachStrawberry LiqueurStrawberry Liqueur strawberryTia MariaTia Maria rum, Jamaican Blue Mountain coffeerum, Jamaican Blue Mountain coffeeTrufflesTruffles rich chocolaterich chocolateTuacaTuaca coconut, caramelcoconut, caramel

VendermintVendermint Dutch chocolate, mintDutch chocolate, mintYukon JackYukon Jack Canadian liqueurCanadian liqueur

MIXOLOGY BASICS

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