Bar Lab Module

8/13/2019 Bar Lab Module

http://slidepdf.com/reader/full/bar-lab-module 1/60

HYGIENE AND SAFETY IN FOOD AND DRINK SERVICE

Personal Health and Hygiene

When you are tired or unwell, your concentration is below its best. You are morelikely to make mistakes and drop things, endangering yourself and the people around

you. Work may seem more difficult, and it is harder to relax outside work.

These problems are less likely if you follow a healthy lifestyle. Try to have

regular exercise. Get enough sleep and relaxation, and keep a balance in what you eat and

drink.

!hat yo" #ear at #or$

You spend long hours on your feet. Wash them every day, and keep your toe nails

trimmed. Change socks daily. Wear comfortable shoes that will not slip, and which protect your feet from dropped obects.

!f you change into a uniform at work, leave your outdoor clothing and footwear in

the place provided for this purpose. "on#t take it with you into the restaurant or any area

where food is prepared or stored.

!f you wear your clothes at work, choose a combination that is comfortable,

practical and safe. $void loose fitting clothes, accessories and ewelry, which might get

caught on things. What you wear should suit the style of your workplace, and give theright impression to customers.

Ho# yo" loo$

%ong flowing hair might get trapped in doors, furniture or machinery. The strands

of hair likely to fall into food and drinks, there is usually a rule that long hair must be tied back, and that anyone preparing food should keep their hair covered.

Personal Hygiene

The body excretes moisture constantly through sweat glands located all over it.

When it#s hot you perspire more. Working under pressure has a similar effect. &weat

itself is virtually odorless and normally evaporates 'uickly. The smell comes from the bacteria, which live on the perspiration, especially in areas such as the underarms where

it cannot evaporate freely. $ daily bath or shower and a good deodorant are the best

protection.

You depend on your hands for most tasks. Customers are likely to notice the state

of your hands. The sort of impression they get of the standards in your work placedepends on what they see.



Wash your hands thoroughly and often, and always before touching food. (se a

wash hand basin, with plenty of hot water and soap. Then rinse your hands and dry them

well. (se the paper towels, roller towel or hot air drier provided ) never a service ordrying*up cloth. "o not wash food service e'uipment or food in wash hand basins.

+eep your fingernails clean and neatly trimmed. ail varnish is best avoided, andmust not be worn if you are preparing food and drinks.

!f you feel a snee-e coming or the need to cough, turn away from any food ordrinks. old a disposable paper tissue over your nose and mouth, and wash your hands

afterwards. Control any impulse to lick your fingers, bite your nails, or touch your nose,

mouth, or hair. ever smoke or spit in any room where food is prepared, stored or served.

Re%orting illness and in&e'tion

/eport any illness or infection as soon as possible, your manager will make the

udgments of whether it is safe for you to work with food. "on#t break the law or putother people#s health at risk, ust because you don#t want to admit to feeling ill.

Co(ering '"ts) gra*es and #o"nds

Cover cuts, gra-es, open sores and wounds with a waterproof dressing. (suallydressing for food handling staffs 0from the first aid box1 are colored, so that if they do

drop off they will be easily spotted. !f the wound or sore is infected, or you think it might

be, report this to your manager.

+asi' Sa&ety Pro'ed"res in Handling +e(erages

2. /ead labels before pouring anything.3. ever use non*food containers in storing beverages.

4. "o not store chemicals in beverage stores or shelves.

5. !f cans are bloated, contents are spoiled.6. "o not accept if seal is broken.

7. 8bserve proper beverage storing temperature.

9. :uice once opened must be refrigerated.

;. $ll canned uices must be transferred into glass container.<. ever mix old and new beverages.

2=. &trictly follow mixing formula or measures.

22. >roken glass on the ice, all the ice must be disposed off.23. Wash hands before handling any beverage item.

24. ?xtra care in handling carbonated bottle drinks.

25. %abel all containers of beverage items.26. /otate stocks* @irst in, @irst out.

27. $lways keep working area clean and uncluttered.

29. Taste all stocks on opening duties.

2;. @ollow pest control procedures.



,aintaining a sa&e en(iron-ent

?veryone at work, no matter how unior or senior their position, whether they arefull*time, part*time or casual, has a duty to protect the health and safety of those around

them. This is a legal and moral responsibility.

The ultimate sanctions of the law ) many thousands in fines and legal costs,

possibly a prison sentence ) are usually reserved for top management. >ut your employer

can dismiss you without notice for serious breaches of health and safety procedures.

While you would be concerned about being in trouble with the law or losing your

ob, the fact is that most workplace accidents are caused by inattention, carelessness,

forgetfulness, or gradually falling into bad habits. one of these may be serious inthemselves. (ntil, that is, an unlucky chain of events and one or more errors combine

with fatal results.

When you and your colleagues are under many other pressures, it is not easy tomaintain the highest safety standards. Whatever the effort involved, safety has to be a top

priority.

Identi&ying ha*ards

Your work exposes you and others in your workplace 0including customers1 to a

range of ha-ards. &ome ha-ards are unavoidable. &trong cleaning agents have the

potential to cause harm, the accepted meaning of the word Aha-ardB. ?lectrical e'uipment

can go wrong no matter how well maintained it has been.

&ome ha-ards occur during the normal, day*to*day life of a busy restaurant.

"rinks or food get spilt. Glasses and bottles are knocked or fall over and break. &mokersdrop smoldering cigarette ends or lighted matches. Customers put shopping bags in the

way of other people.

&ome ha-ards are avoidableD

• !nury to your back from using the wrong method of lifting a heavy tray or

moving furniture.

• Cutting yourself when handling knives or other sharp obects.

• >urns or poisoning when using cleaning agents.

Re'ti&ying ha*ards

You can 'uickly deal with many of the everyday ha-ards. Close the fire door that

was left propped open. Eick up things that have been dropped on the floor. Fove chairs back into place after customers have gone, so others can get by more easily.



"on#t put safety at risk by doing nothing. You may be able to see your way down

a corridor when the light bulb is not working, but someone less familiar with the route, or

with poor eyesight, would be in danger.

>e prepared to put effort into keeping your workplace safe. @or each ha-ard,

consider how safety can get the priority it needs. @or example, if you are rushing to servesome customers, and you spill a drink or food on the floor, do youD

• %eave the spill while you get on with serving

• $sk a colleague to take over with the serving, while you attend to the spill

• Clear up the spill, explaining to the customers that you will be with them in a

moment

!arning others and re%orting ha*ards

"o not assume that because you can see a ha-ard, other people will. $lwaysD

• Tell your manager when you find e'uipment not working properly.

• %abel e'uipment, which is out of order, so that no one else tries to use it.

• (nplug faulty electrical e'uipment or turn it off at the main switch.

• Where practical, move faulty e'uipment to a secure place to wait repair 0this

reduces the risk of someone using the e'uipment without reali-ing it is faulty1.

• /eport anything that is or might become a ha-ard, e.g. a broken leg on a chair or

table, a shelf coming away from its fitting, or the smell of gas in the kitchen.

• Eosition a ha-ard warning sign, rope off the entrance or put a safety barrier in

place to prevent access to dangerous areas.

!t is not enough to tell colleagues that e'uipment is not working, or not to go into

an area, which might be dangerous. or can you assume that customers won#t enterclosed rooms or staff areas, nor that someone else will, who is unfamiliar with that part of

the building. &afety notices must be put in place.

.earning sa&ety

You will be trained or instructed on how to use and clean the various items of

e'uipment you are expected to operate, and the safety precautions necessary. "on#t beafraid to ask 'uestions. "on#t put yourself and others in danger and risk damaging

e'uipment, by trying to use something you are not familiar with, or saying you havealready had training when you haven#t, or acting the expert when colleagues can#t gete'uipment to work.

Dealing #ith a''ident

!f you are trained first*aider you will know what to do to help the inured person.

8therwise, immediately tell the manager or other person who has been appointed to take



charge if a serious inury or illness occurs. !n larger restaurants and those, which are part

of a hotel, leisure centers, school, colleges, offices, factory, etc., there will be one or more

first*aiders with this responsibility.

Check that you know who to contact and the location of the first*aid box. $ notice

or poster should be on display in your work area to remind everyone of this information.

!n the first*aid box are dressings and bandages for minor inuries and a card with

general first*aid guidance. Tell your manager if you find items running low or missing.

Che'$list in %re(enting a''idents

• Walk, don#t run, when carrying something hot or heavy, warn people as you

approach them.

• %ook after floor areas. Eick up items and clear up spillages and breakages 'uickly.

• Watch out for ha-ards such as customer#s bags and feet. "on#t put items where

they can be tripped over or might fall.• +eep power cables to e'uipment tidy, not trailing across floors or work surfaces.

(se safety signs to close off the area you are vacuuming.

• %oad trays carefully, so that items do not fall off or obstruct your view. Get help

to carry heavy items.

• Take care when using matches, and with lighted candles on tables and buffet

displays.

• (se your service cloth to hold hot plates. Warm customers when plates are very

hot.

• Take special care when handling or putting down anything with a sharp surface or

which might break.

Re%orting a''idents

There should be an accident book 0or a suitable form1 kept where you have ready

access to it. >y law you must tell your manager when you have had an accident. !f you

prefer, you can do this by writing about the accident in the accident book, or askingsomeone else to do this on your behalf.

&o that you do not forget important details, or miss some information, make notesas soon as possible after the accident aboutD

• What happened, where and what time

• $ction taken to deal with the accident

• ames of any witnesses, and their addresses if they are not usually based at your

workplace.



The re'uirement to record accidents applies even to minor ones. @or more serious

accidents arising out of, or in connection with work, there is an additional procedure for

reporting them to the enforcing authority.

+AR DESIGN AND .AYO/T

Essential in +ar Design

• &pace

There should be sufficient room behind the bar counter for the bartender to move

about when his bar is busy. The ideal distance between the back of the bar counterand the cupboards is 236 cm or about 5 ft.

• &ervice $rea

This will vary according to the type of business that the bar is expected to attract.

• Elumbing

$ll bars should have at least 3 sinks the wash sink and the ice sink. Eroper

plumbing must be ensured to facilitate the drainage system. $ll sinks should be of

stainless steel to be more durable.

• /efrigeration

!t should be a part of every bar. Faintenance of the fridge is important to keep

perishable stocks fresh. /egular defrosting is an essential care to keep it cool.

• &torage

The storeroom, containing ample reserve stock is best sited adacent to the bar. !t

is important that sufficient store space is available to house the stock re'uired for

daily business.

• ?lectricity

$s many electric machines, such as electric blender and mixers are now used incocktail bars a plentiful supply of power points is essential. Eower points are best

sited in the area above the working surfaces below the bar counter but well away

from the water.

• >ar Counter



The recommended height is approximately 22= cm or about 4 H ft. and no wider

than 7= cm or 3 ft. The surface should be of material that is easy to clean and resistant

to stains. $ padded front of the counter and a foot rail contribute to the comfort of thecustomers.

• @looring

The best material for the floor is one that is easily sponge*mopped dry and is asslip resistant as possible.

"etermining the si-e, shape, and placement of the bar itself is a design problemwith two facetsD

a. The element of dIcor, and

b. The element of function

The si-e and shape of the bar, its appearance, and its position in the room aretypically planned by the owner, architect, or interior designer, whose primary concerns

are layout and dIcor. The working areas, where the drinks are poured are planned by a

facilities design consultant or by an e'uipment dealer.

@actors that affect the space in assigning the bar locationD

a. "rinks to be served b. Eroected volume of business, and

c. &pace and e'uipment needed to serve the drinks

Parts of the bar

$ bar is made up of three partsD

a. @ront >ar

b. >ack bar

c. (nderbar

Front +ar

The front bar is a customers# area, where they order their drinks and where the

drinks are served. The bar is typically 27 to 2; inches wide, with a surface that is alcohol*

proof and waterproof, usually of laminated plastic. $n armrest along the front edge, often padded, adds another ; inches to its width. The last few inches of the back edge are

usually recessed, and it is here that the bartender pours the drinks, to demonstrate li'uor

brand and pouring skill. !t is known vigorously as the rail, glass rail, drip rail, spill

through.



The vertical structure supporting the front bar, known as the bar die, is like a wall

separating the customer from the working area. !t forms a ATB with the bar, making akind of table on the customer side, with the other side shielding the underbar from public

view. There is usually a footrest running the length of the die on the customer side about

a foot off the ground. 8n elegant mahogany bars of the 2;==s, the footrest was a brassrail, and underneath it were brass spittoons every few feet. The Erohibitionists made the

brass rail a symbol of the wickedness of drink, along with swinging doors and "emon

/um.

The height of the front bar, 53 to 5; inches, is a good working height for the

bartender. !t also makes the front bar ust right for leaning against with one foot on the

footrest, in the time*honored tradition of the nineteenth century barroom. $ll underbare'uipment is designed to fit under a 53*inch bar.

!f it is a sit*down bar, it will have stools tall enough to turn the bar into a table.

?ach stool is allotted a 3*foot length of bar. The stools should look and feel comfortable,often they have upholstered backs and seats. &ince the seats are high off the ground, the

stools typically have rungs for footrest, or else the footrest of the bar is within reach ofthe feet. ?ven numbers of stools make it convenient for couples.

+a'$ 0ar

The >ack bar has a double functionD the decorative function of display and the

work function of storage. Traditionally it is the area where bottles of li'uor and rows of

sparkling glass wares are displayed, their splendor doubled by a mirror behind them. !nthe 8ld West ) or at least in 8ld West movies ) the mirror had another functionD it

showed the man at the bar whether anyone was coming up behind him, gun in hand.

The typical modern bar still follows the same tradition of bottles, glassware, and

mirror. &ome people feel it is ust not a bar without them. There are functional reasons

tooD the li'uor and glass wares are part of the bartender#s working supplies, and the bar back is a good place to display call brands as a subtle form of merchandising. The mirror

adds depth to the room it also gives customers a view of others at the bar and the action

going on behind them. >artenders sometimes use it too to observe customers without

being noticed.

ew fashions in >ack bar dIcor are branching out to include stained glass,

paneled or textured walls, murals, posters, wine racks, mood pieces, and conversationstarters. &temware hanging from slotted racks overhead is popular as a design element as

well as for functional glass storage.

The base of the >ack bar is likely to be storage space, refrigerated or otherwise.

8r it may house special e'uipment such as glass froster, an ice machine, or a mechanical

dishwasher. !f especially drinks are featured, the fro-en*drink or espresso machine will



probably be on top of the >ack bar. The cash register is usually on the >ack bar too, in a

recessed space.

Whatever its uses, the >ack bar must be visually pleasing from top to bottom,

since customers look at it, and it must coordinate visually with the dIcor of the room as a

whole.

/nder0ar

The underbar is the heart of the entire beverage operation and deserves the most

careful attention to its design. !n its space the e'uipment and supplies for the products

you are selling must be arranged compactly and efficiently with speed the overriding

concern.

?ach bartender must have an individual supply of pouring li'uor, ice, mixes,

glasses, blender, and garnishes, all within arm#s reach in the pouring station. ?ach

pouring station has an ice bin and one or more bottle racks for the most*used li'uors andmixes. The supply of glasses may be upside down on the glass rail or on drain boards

near the ice bin or on special glass shelves, or in glass racks stacked beside the station, oron the >ack bar, or in overhead racks, or in all these places, grouped according to type

and si-e. The blender, and probably a mixer, may be on a recessed shelf beside the ice

bin, while the garnishes are typically or in the bar top in a special condiment tray.

Where drinks are served from the main bar for table service, the bar must always

have a pickup station ) that is, a section of the front bar by the pouring station set off

from the customers# bar area, where serving and personnel turn in and receive orders andreturn empty glasses. 8therwise they must elbow their way through the customers

confusion reigns and spills occur. The pickup station should be near pouring station and

the cash register.

$nother area of the underbar contains e'uipment for washing glasses ) a three*

compartment or four*compartment sink with drain boards on both sides, or in some casesa mechanical dishwasher. The underbar must also have provision for waste disposal and a

hand sink. These are typical health department re'uirements.

(nder bar and >ack bar together must provide enough storage for the day#sreserve supplies of li'uor, mixes, wines, beers, ice, garnishes, and such non*beverage

supplies as bar towels, cocktail napkins, picks, and stir sticks. $ll these must be arranged

so that they re'uire a minimum of movementD movement is time and time can be money.

Three feet is the customary distance between the >ack bar and the under bar, to

accommodate the bartenders# movements and the opening of doors to storage cabinets.The doors must not be so wide that they block passage when open. &torage areas must be

available to each bartender without interfering with another#s movements.



&pecial drinks re'uire special planning for the e'uipment they need, if you plan to

have beer on tap, you must place the standards 0faucets1 so that they are easily accessible

to the bartender 0but not to the customer1, and there must be refrigerated storage space foreach keg either at the bar or in a nearby storage area with lines bringing the beer to the

bar. The latter arrangement is more sophisticated than having kegs at the bar and re'uires

custom*engineered e'uipment to maintain beer 'uality. @ro-en*drink dispensers, icecream e'uipment, and glass frosters have special space re'uirements that must be

designed into the overall scheme.

idden but essential factors in under bar and back bar design are the plumbingand electrical needs of the e'uipment. @aucets, icemakers, soda guns, and dishwashers

need a water supply. &inks, refrigerators, glass frosters, ice bins, icemakers, dishwashers,

and waste disposal need proper drainage. &ome e'uipment may need special electrical

wiring. $ll this must have ready access for repairs.

The entrance to the bar is sometimes made large enough to accommodate the

largest piece of movable e'uipment, in case it has to be replaced or repaired. The smaller

the access, the more space is available for e'uipment, so most often the entrance is ahinged section of the bar top that lift up. /epairs are made in place, or replacement

e'uipment is lifted over the bar when necessary. &ometimes one end of the bar is open,though this makes the li'uor supply more vulnerable to tampering and makes control

more difficult. &ometimes there is a doorway in the back bar.

+ar Floor

Think about the bartenders# comfort and safety in planning the bar floor. They are

on their feet for hours and you want them to look fresh and smiling. The floor under theirfeet must have a nonporous surface, such as tile or sealed concrete, to meet sanitary code

re'uirements. Wood and carpeting are not acceptable. $ tile or concrete surface is cold,

hard and slippery when wet. $s the evening wears on, ice cubes, beer foam, soapy water,debris from empty glasses and broken glass may accumulate.

There are ways to improve comfort and safety ) none of them ideal. &lotted plastic panels allow spills to go down between the slats, to minimi-e ha-ards of slipping.

They must be taken up for cleaning, however, which is a nuisance and if it isn#t done

often they become stale and unsanitary. They are also hard on the feet. /ubber or plastic

mats minimi-e slippage and are easy on the feet, but they must also be cleanedfre'uently.

Si*e) Sha%e) and Position in the Roo-

@rom the front of the front bar to the back of the back bar, the overall depth

should usually be about ; feet. The minimum length of the bar should be determinedfrom the inside, according to e'uipment needs. $dditional length and shape will be

determined from the outside, according to the number of seats 0if there are seats1 the si-e

of the room, and the overall design re'uirements.



The inside factors are determined mainly by the kinds of drinks served and the

number of stations needed to meet peak volume. The outside factors have to do with your

total concept, your clientele, your dIcor, and the available space.

(nfortunately, the last consideration ) the space available ) is usually the tail that

wags the dog. 8ften the space available is what is left over after everything else has been planned. Fany times an inade'uate bar space will limit what you can serve and how

much, thereby decreasing your drawing cards and your profits. 8r it may re'uire

expensive and complicated e'uipment solutions to problems that would be simple tosolve in a larger space.

!n sum, the best way to proceed is to plan your drink menu first with your

clientele in mind. @igure carefully the volume you can expect at peak periods. &i-e your bar to accommodate space and e'uipment needs for these drinks in that volume, or have a

specialist to do it. "on#t box yourself into a bar that is too small.

!f your facility is already built and space is predetermined, it becomes even morecritical to think through your bar design and e'uipment to make the most profitable use

of the space you have. $gain, your clientele and your drink menu are your starting points.You may, for example, have to choose between beer on tap and ice cream drinks in

frosted glasses, but if you know your clientele you can make the most profitable choice.

>ars can be many different shapes ) straight, curved, angled, horseshoe, round,

s'uare, or free*form shape, too, is a decision involving many factors ) room si-e and

shape, mood, dIcor, function. $gain, the functioning area of the bar is often the stepchild

of the design. (nusual shapes are tricky. Fost underbar e'uipment is factory*made instandard si-es that may not work as well in action. !t can also cause problems of

maintenance and repair.

(sually a bar has its back to the wall, but in a large room it may be the

centerpiece or focal point, a freestanding s'uare, round, oval, or !rregular !sland, with

stations facing in several directions and a back bar in the middle. 8bviously, an island barwill have special design and the underbar will be visible to the patrons. There may be

special plumbing and electrical problems.

Whatever its shape, the bar#s position in the room deserves as much considerationas its shape and si-e ) and may affect both. Consider the customers# reactions as they

enter the room.



+AR TOO.S) G.ASS!ARES AND E1/IP,ENT

/nder 0ar and +a'$ 0ar E2"i%-ent

The maor pieces of underbar e'uipment have surface of stainless steel which is

durable, cleans easily and is unaffected by chemical cleaners needed to kill bacteria. !t

also looks nice and easily takes a high polish.

Work surfaces of underbar e'uipment are a standard 4= inches high, with a depthof 27 inches to the backsplash at the rear. (nits from the same manufacturer fit side by

side and give the appearance of being continuous.

?ach piece of e'uipment is either on legs 7 or more inches high, for access to

plumbing and ease of cleaning, or else flush with the floor. The legs have bullet feet 0feettampered like bullets1 for ease of cleaning. The feet are adustable to accommodate

uneven flooring.

A. Equipment for mixing

• !ce chest, ice bin• Containers for bottles ) bottle wells and speed rails

• andgun for dispensing soft drink mixes

• Fixer 0shake mixer1, and blender

• @ro-en drink dispenser 0machine1

• Glasses ) overhead on the back bar, on drain boards, almost anywhere there is

room

• Glass froster

The centerpiece of any pouring station is the ice chest 0ice bin1, with or without bottle

wells, having a speed rail attached to the front. This piece of e'uipment is variouslyknown as a cocktail station, cocktail unit, beverage center or collo'uially, jockey box.

. Equipment for !ashing

• $ three* or four*compartment sink

• "rain boards

• &pecial glass*washing brushes



• and sink with towel rack

• Waste dump

". #ce and #ce $achines

• !cemaker 0ice machine1• !ce crusher

• @lake*ice machine

%. %raft eer &ervice

• +eg or half*keg

• >eer box 0tap box1

• &tandard or tap 0faucet1

• %ine

E. &torage Equipment

• "ry storage 0unrefrigerated1 cabinets with locks

• (nder counter and back bar refrigerators

'. ar (ools and &mall Equipment

&tainless steel is the metal of choice for small e'uipment and utensils. Fost of the

small bar e'uipment is used for mixing and pouring. $ second group of utensils is used in preparing condiments to garnish drinks. $ third group is involved in serving.

• :iggers• Eourers

• Fixing glass

• and shaker

• >ar strainer

• >ar spoon

• !ce scoop

• !ce tongs

• Fuddler

• @ruit s'uee-er

• @unnel

• Glass rimmer

). (ools and Equipment for )arnishing

• Condiment tray

• Cutting board



• >ar knife

• /elish fork

• Jester, router, or stripper

*. (ools and Equipment +sed in &erving

• >ottle and can openers

• Corkscrews

• /ound serving trays

• @olios for guest checks

Glass#ares

The glassware you use in serving drinks plays several roles. !t is part of your

overall conceptD its style, 'uality, and sparkle express the personality of your bar. $s

functional e'uipment it has a part in measuring the drinks you serve, and it conveys them

to your customers. !t is a message carrierD glass si-e and style tell your guests that youknow what you are doing ) you have served each drink ordered in an appropriate glass. !t

can be a merchandising tool subtle or flamboyant variations of custom in glassware

excite interest and stimulate sales ) oversi-e cocktails in wine glasses or beer mugscoffee drinks in brandy snifters, special glassware for your own specialty drinks.

There are three characteristics features of glassesD bowl, base or foot, and stem.The three maor types of glass wares ) tumblers, footed ware, and stemware.

$ tumbler is a flat*bottomed glass that is basically a bowl without stem or foot.!ts sides may be straight, flared, or curved. Karious si-es and shapes of tumbler are

known by the names of the drinks they are commonly used forD old*fashioned, rock glass,

highball, collins, cooler, -ombie, pilsner. Glass iggers and shot glasses are mini*tumblers.

'ooted ware refers to s style of glass in which the bowl sits directly on a base or

foot. >owl and base may have a variety of shapes. Traditional footed glasses include the brandy snifter and certain styles of beer glass. Today footed ware is also popular for on*

the*rocks drinks and highballs. !n fact, any type of drink can be served in a footed glass

of the right si-e.

&temware includes any glass having all three features ) bowl, foot, and stem.

$ fourth type of glass is the mug 3 You can think of it as a tumbler with a handle

or as a tall glass cup. !t is usually used for serving beer.

!n selecting glasses, si-e is a better guide than the name of the glass, since a glasswith a specific name will come in many si-es. >uy glass si-es that you will never have to

fill to the brim, they will surely spill. $ glass for dinner wine should be only half full, so

the drinker can swirl the wine around and appreciate the bou'uet. $ brandy snifter of brandy is served so the customer can savor the aroma.



!n making your glass selection, remember that glassware is about the most fragile

e'uipment you will be using. Consider weight and durability. Consider heat*treated glassif you use a mechanical dishwasher. Consider design and buy glasses that do not need

special handlingD flared rims for example, break easily. Then consider the breakage factor

in figuring the numbers you need.

,aintenan'e and Care o& Glass#ares

Glassware is about the most fragile bar material, it should be handled with care.Elease refer to the following guidelines on how to take care of bar glass itemsD

2. "o not stock glasses or nest them one side inside the other, this bound to cause

breakage.3. Glasses are to be handled by the stem or by its base. "o not handle glass by the

rim even soiled, it will cause breakages besides, it is unsanitary.4. "o not wash glasses mixed with plates and flat wares in dishwashing machines or

sinks.

5. "o not use glasses for scooping ice.6. $void using glasses straight from glass washing machine. &udden change of

temperature may result in cracking and chipping.

7. $ chipped or cracked glass is a broken glass. Throw it out safely. Fake sure that

breakages are well accounted for 0write it down in your report1.9. When washing glasses, use unscented detergent, use brush to reach the inside of

the glasses.

;. Glasses should be dried before serving or keeping. 8ne way to dry glassspotlessly clean, soak glass in warm water and wipe immediately in a dry cloth.

<. Glasses should be stocked upside*down when not in use and should be kept in rust

free dry place.

So-e General Considerations in Sele'ting +ar Tools) Glass #ares and E2"i%-ents

ook for -uality. !t makes very good business sense to invest in high 'ualitye'uipment for your bar. There are a number of reasons whyD

&urvival. Luality e'uipment will last longer and will withstand better the wearand tear of a high*speed operation. eavy*gauge surfaces will resist dent, scratches, and

warp. eavy*duty blenders will better survive the demands of mixing fro-en drinks.

Luality glasses will break less easily than thin brittle ones.

'unction. igh*'uality products are less likely to break down. >reakdowns of

any kind hamper service and give a poor impression of your operation. !f your pourer

sticks, you#ve got to stop and change it. !f your corkscrew bends, you may crumble the



cork and lose your cool as you present the wine and the customer may refuse it. !f your

ice maker 'uits, you are in real trouble. /epairs or replacements can be frustrating, time*

consuming and costly. Luality products, moreover, usually come with guarantees.

Appearance. Luality products are usually more pleasing to the eye, and are likely

to maintain their good looks longer. Cheap glassware becomes scratched and losses itsgleam. Cheap blender containers get dingy*looking. &o do work surfaces. &ince much of

your e'uipment is seen by your customers, it is important to have it proect an image of

'uality, cleanliness, and care.

Ease of "are. igh*'uality e'uipment is likely to be better designed as well as

better made. This means smooth corners, no dirt*catching crevices, and dent*free surfacesthat clean easily. !t all makes for better sanitation and better appearance.

%ike everything else in life, 'uality cannot always be udged by price. @or

e'uipment 'uality, look at weights or gauges of metals 0the lower the gauge, the thickerthe metal1 at energy re'uirements, horsepower of generators, insulation of ice bins and

refrigerated storage, manufacturer#s warranties and services. Consider the design featuresof each item in relation to its function and si-es and shapes and capacities in relation to

needs.

ar (ools

4igger ) a standard measure used to measure out exact amount of li'uid re'uired for a

cocktail 0it comes available in three si-es tailor*made for each specific pouringre'uirement, it measuresD 2 ), 2 H o-. or 2 M o-.1. There are two kinds of igger, the

heavy glass and the double*end stainless steel igger.

Po"rer ) a device fitted into the neck of an open bottle as a means of controlling the

amount of li'uid needed for a specific concoction. !t works wonders in avoiding

unnecessary spillages and is truly waste*free. !t is very essential for free*pouring.

,i5ing Glass ) a heavy glass container in which ingredients are stirred together which to

and strained into serving glass.

Sha$er ) a device in which ingredients are shaken together with ice. !t is used for

cocktail which ingredients that does not mix readily with spirits 0egg, sugar, sometimes

fruit uices1. There are two kinds of shakerD the three*in*one cocktail shaker and >ostonshaker. The three*in*one variety combines a mixing stainless steel cup, built*in strainer

and a stainless steel*cup that fits on the top. The >oston shaker has the stainless steel

container and mixing glass only.

Ha#thorn Strainer ) basically a round wire spring on a handle, which fits the top of the

shaker or mixing glass.



+ar S%oon ) a shallow stainless steel spoon having a long handles, with a twisted shaft

and either a flat muddler end or garnish fork end typically 2= to 22 inches long. The bowl

e'uals 2 teaspoon. >ar spoon is use for stirring drinks. 8ftentimes, the other end has forkdesign that is use to pick up garnitures

I'e S'oo% or I'e Sho(el ) an instrument use for scooping ice from the ice bin.

I'e Tong ) a device designed to handle cube of ice at a time.

,"ddler ) a wooden tool one end of which is flat for muddling or crushing one

substance such as sugar and mint. The other end is rounded or sharp and can be used to

cracked ice.

Citr"s S2"ee*er ) hand si-e gadget that s'uee-es citrus fruits 0lemon, lime, orange, etc.1.

!t out pits and pulps as it s'uee-es.

+ar Kni&e ) a medium si-e cutting material used for cutting fruits intended for cocktailgarnishes.

Paring Kni&e ) stainless steel small knife used for cutting and garnish design purposes.

Relish For$ ) stainless steel designed for reaching into a narrow naked bottle for onionsand olives.

+ottle and Can O%ener ) stainless steel is the best, it is rust free and easy to clean. (sed

for opening AcrownedB capped bottles and canned beverages.

Cor$ S're# ) a device designed to extract corks from wine bottles, it should be made of

stainless steel. !t is available in several kinds 0waiters# friend cork screw, angels# wingsor the prong*type1.

I'e Pi'$ ) device used for breaking ice into smaller pieces.

I'e +"'$et ) a device used to aid in serving ice.

!ine +as$et 6 a basket designed to fit a bottle of wine. !t is used particularly in servingred wine.

Cho%%ing +oard 6 use for cutting surface to avoid damaging the knife and bar counter.

+ar Rail 6 a rubber matting used for the bar counter, made available to avoid spills on a

finished product.

Stra# Dis%enser 6 this is a stainless steel device used to organi-e straws.



4"i'e Dis%enser 7 4"i'e Store and Po"r 7 Po"r -aster 6 a plastic type uice storage and

dispenser with three partsD no--le, body and cover.

Glass Ri--er 6 a black hard round plastic used to organi-e salt, lime, and sugar for

designing the rim of glasses.

Garnish Dis%enser 6 a rectangular plastic container used to organi-e different kinds of

garnishes that makes it accessible for bar operation purposes.

ar Equipments

Ele'tri' +lender 6 this mechanical e'uipment is used to blend ingredients and to bringout the creamy appearance of any concoction 0use crushed ice only in blending1.

I'e +in 6 an e'uipment used for stocking ice. The centerpiece of any pouring station

which, usually having a speed rail attached to the front, with or without bottle wheels.

S%eed Rail 6 typically contains the most fre'uent poured li'uors.

Glass Chiller ) this is a top opening free-er that chills glasses.

Sin$ 6 a built*in bar e'uipment used for washing bar tools and e'uipment.

I'e ,a'hine 7 I'e ,a$er 6 an industrial machine that makes ice for the entire bar

operational needs.

!ine Chiller 6 this is a refrigerated storage for chilling wines particularly white wines

and champagne.

Chiller 6 this is typically used for chilling and keeping beers, uices, and other bottled

drinks. The door is normally made of glass for marketing purposes.

I'e Cr"sher 6 an e'uipment used for crushing ice cubes into crushed ice intended for

blended and creamy drinks.

,e'hani'al Glass !asher 6 machine used for washing glasses and delivers water hot

enough to kill bacteria.

Sha$e ,i5er 6 machine used for drinks that do not need blending especially those

containing cream or ice cream. Where ice is re'uired, use only crushed or cracked ice 0 a

mechanical shaker that supplanted the hand shaker1.



STANDARD +AR ,EAS/RE,ENTS

6 ml 2 teaspoon

2= deciliters 2 liter

2 liter =.3752; gallon 44.; fl.o-.

2 dash 2N43 ounces =.< ml

2 teaspoon 2N; ounces 4.9 ml2 tablespoon 4N6 ounces 22.2 ml

2 pony 2 ounce 3<.6 ml

2 igger 2 H ounces 55.6 ml

2 wineglass 5 ounces 22< ml

2 split 7 ounces 299 ml

2 cup ; ounces 369 ml

2 miniature 0nip1 3 ounces 6<.3 ml

2 half pint ; ounces 369 ml

2 tenth 23.; ounces 49;.;; ml

2 pint 27 ounces 593 ml2 fifth 36.7 ounces 966.3 ml

2 'uart 23 ounces <55 ml

2 imperial 'uart 4;.5 ounces 2.249 liter

2 half gallon 75 ounces 2.;<5 liter

2 gallon 23; ounces 4.9;< liter

2 ml =.==2 liters =.=44; fl. o-.

2= ml 2 centiliter 0cl.1 =.44;2 fl. o-.

26 ml 2 tablespoon 4 teaspoon

2== ml 2= centiliters 4.4;25 fl. o-.

2= centiliters 2 deciliter 4.4;25 fl. o-.

2.;< liters H gallon 75 fl. o-.4.9< liters 2 gallon 23; fl. o-.

6< ml M cup 3 fl. o-. 5 tablespoon

4= ml 2N; cup 2 fl. o-. 3 tablespoon

2 pint =.==32 ml =.=736 ounces 3 'uarts 3.2245 liter

2 'uart =.==22 ml =.=423 ounces 2.=679 liters 5 gallons



+EVERAGE COSTING

Deter-ining the Sale Pri'e o& a Drin$

To determine the price of a single drink, there are several points that must be

consideredD the si-e and price of the bottle, and the individual drink si-e. With today#s

automatic pourers, bars have a choice of exactly what si-e drink to pour.

?xampleD 8ne bottle 02 liter1 of Kodka, which costs 0wholesale1 E 26<.==. Youhave to determine that a 2.6*ounce drink will be poured to each customer and wish to

determine how much each drink will cost, thusD

>ottle si-e O number of drinks

"rink si-e

0oteD the bottle si-e is not rounded off, because of the fractions used in the si-e of thedrink1 &o, for exampleD

2 liter O 44.; o-.

44.; o-. O 33.6 or 33 drinks

2.6 o-.

When rounding off the number of drinks, always round off lower, because you

cannot divide a drink.

To determine the cost of those 33 drinks, use this formulaD

Cost of bottle O cost per drink umber of drinks

@or exampleD

E 26<.== O E 9.33

33



Deter-ining the %ro8e'ted 0e(erage 'ost

There are two methods in determining the proected beverage costD

(he divisional method to find out the potential selling price, divide the actual beverage

cost by the proected beverage cost percentageD

$ctual beverage cost O Eotential selling priceEroected cost percentage

@or exampleD $ single drink of Kodka costs E 9.33 and you are working with a

proected 4= percent beverage cost. The selling price would be determined as followsD

E 9.33PPPPPPPP O E 35.=9 or E 35.==

4= percent 0=.4=1

(he price multiplier method Continuing with our example, to determine a minimumselling price per drink, divide 4= into 2==, which will give a price multiplier of =.4=.

Take the costs of any drink and multiply it by 4.44 to determine minimum selling price.

We will use the cost of E 9.33D

E 9.33 x 4.44 O E 35.=5 or E 35.==

@rom this point you can establish common prices for each drink category. @or call

brands and super*premiums, adustments will be necessary based on clientele and

demand.

Deter-ining Gross Pro&it on a F"ll +ottle

!t has been established that there are 33 drinks in a liter bottle of Kodka 02.6 o-.

drinks1, which costs E 26<.== the potential selling price of each drink is E 35.==. To

determine total sales from the entire bottle, simply multiply the number of drinks by the potential selling price per drink for exampleD

33 drinks x E 35.== cost per drink O E 63;.== 0total sales1



To determine gross profit, subtract the bottle cost from the total sales for

exampleD

E 63;.== ) E 26<.== O E 47<.== 0gross profit per bottle1

Pri'ing Co'$tails

@or example, you would like to make a martini and from our standard recipe

determine that two ounces of vodka, M ounce dry white vermouth, and one green cocktailolive are needed. 8lives come in various si-es, with the AsmallB designation being the

correct si-e for a martini. "epending on the purveyor you choose, the price can vary

greatly. Eurveyor A$B sells them in the following wayD

E 22.== per large Q2= can

Count of 69; olives

!f you divide the cost of the can 0E 22.==1 by the number of olives in can 069;1,

you find out that each olive costs E =.2<=.

To determine how much two ounces of vodka costs, divide the cost per bottle by

the number of ounces in that bottle, for exampleD

E 26<.== 0cost of bottle of vodka1 O E 5.9= per ounce

44.; ounces 02 liter of vodka1

E 5.9= per ounce x 3 O E <.5=

To determine what M ounce of dry white vermouth will cost, you first find out thecost per liter. !f a liter costs E 4<=.==, how many 'uarter*ounce drinks will you get, and

how much will each of them costs

44.; ounce 0si-e of bottle1 O 246.3 or 246 0'uarter*ounce1 drinksM ounce 0or =.36 ounces1

E 4<=.== 0cost of bottle of dry white vermouth1 O E 3.;< or E 4.==246 drinks

To determine the cost of the whole drink, addD

Cost of Kodka E <.5=

Cost of vermouth 4.==

Cost of olive =.2<



Cost of drink E 23.6<

ow, by using the formula for determining a selling priceD

E 23.6<PPPPPPPPPPPPPPPPPPP O E 52.<7 or E 53.==

=.4= 0proected cost percentage1

,I9O.OGY

+asi' ,i5ing ,ethods

2. >uild ) is to pour the necessary ingredients into a suitable glass without any premixing, adding ingredients one at a time. %ike highballs, other*two

ingredient mixed and pousse cafI.

3. &tir ) is to mix the necessary ingredients together by stirring it gently with icein a glass 0mixing glass1 and then straining it into a re'uired glass.

4. &hake ) is pouring all necessary ingredients into a cocktail shaker with ice andshaking it briskly for few seconds and strain into the re'uired glass. You

shake a drink having the ingredient that does not really mix with spirits such

as sugar, cream, eggs, and sometimes fruit uices.

5. >lend ) is to put all necessary ingredients into an electric blender and adding

crushed ice. >lend until the desired creaminess then pour into re'uired glass.You can blend any drink that incorporates with solid foods with ice. You can

also blend drink to fro-en or to make it creamy.

6. %ayer ) is to pour all necessary ingredients, one at a time into a shot glass bylayering the drink according to its weight and density.

7. @loat ) is to pour necessary ingredients, into the top of the drink.

9. @lame ) to flame the top of the shooters using a match or a lighter, the

purpose of flaming is to open up the spirit to make it more exciting and

appealing drink.

+asi' ,i5ing R"les

2. (se only ingredients of highest 'uality ) remember, a drink is no better than

its poorest ingredients.



3. Elenty of ice is first the first re'uisite of good mixing ) ice should always be

placed in the mixing glass or shaker before adding the li'uor. >e sure ice is

crystal clear.

4. $lways measure the ingredients ) this way you will not spoil any drink and

you will be mixing consistent tasting cocktails.

5. When it comes to mixing some drinks are shaken with ice for plenty of

dilution or to dissolve sugar and other heavy ingredients like egg white. 8thersare only stirred with ice. "on#t change the techni'ue otherwise you will spoil the

drink.

6. Chill or eat glasses ) chill all glasses for chilled drinks. eat all glasses forhot drinks. "o not put glasses in free-ers, as they will crack. Eut them only inside

the refrigerator.

7. &imple syrup ) to be prepared in advance get a container and fill it with sugar./emember, the level of the sugar pour boiling water until the syrup reaches the

original level of sugar while stirring it briskly.

9. &weet and &our Fix ) it could be mixed with e'ual parts of s'uee-e lemon

0calamansi1 uice and simple syrup.

;. To frost the rim of the glass ) rub it with a slice of lemon and dip it in salt or

sugar as the recipe calls.

<. Fixers ) such as soda, water, tonic, ginger ale, and fruit uice should be added

to the li'uor rather than the other way around.

2=. $lways use the right glass for every drink ) psychologically people think that

they are drinking the wrong drink if it served in the wrong glass.

22. %emon or orange peel should be twisted over the drink after the drink is

finished. !f mixed with the drink, it will surely taste bitter.

23. !f recipe calls for an egg ) either the white or the yolk put the egg first. Thisway, you will not spoil a good spirit if the egg happens to be rotten.

24. The mixing can be done in a large glass ) a ug or a cocktail shaker.

25. Clear mixtures should be stirred. Cloudy ones should be shaken. &tirring

means mixing a drink with a long thin spoon by whirling it around until theingredients are cold. &haking means mixing the ingredients and ice in the shaker

and shaking vigorously until the outside of shaker begins to frost.



26. When recipe calls for a dash ) this means ust a few spots to talk about a M of

a teaspoon.

27. &training ) the maority of cocktail shaker are fitted with a AstrainerB. !f not,

or when using a mixing glass, use a strainer to hold back the ice when pouring.

29. Erepare fresh fruit uices before use, as far as practicable.

2;. $dd sparkling li'uid last so they will retain life.

2<. "on#t skimp on ice ) use cube ice for shakers and lots of ice cubes for

highballs.

3=. ever use stuffed olives for cocktails, green olive goes with martinis, pearl

onions with a Gibson and cherries with manhattans.

32. $lways have necessary ingredients and all bar supplies ready.

33. !f drinks are made of li'uor as Gin, Kodka, "ry Kermouth, etc., they should be stirred. "rinks with hard*to*mix ingredients such as egg, cream, sugar, etc.,

they should be shaken.

Trade Se'rets

$lthough >artenders have the same standard operational procedures to follow,they generally differ in ways, styles, techni'ues in promoting and maintaining a higher

standard of service to the customer. ?ither learned or ac'uired through the years, this

extra know*how in serving or more knowledge in 'uality li'uorNwineNbeverage makes the bartender a better one than the next. &ome of these ways, techni'ues or knowledge he

may share with the others, but those that he prefers to keep for himself is commonly

known as ATrade &ecrets.B

2. Checking glasses ) soap always leave a dull film, use instead wither plain hot

water or cleaner made ust for glassware. When polishing, hold glass up against

the light. !t is the best way to check for printNdustNspot or film left on the glasssurface and also guarantees to impress a watching customer with your

thoroughness.

3. Cleaning the bar back mirror ) little amount of lemon uice or ammonia mixedwith warm water will remove streaks and films laid down by dust particles and

cigarette smoke. (se paper towel to dry and polish mirror so it will not collect

lint.4. $lways use fresh fruits for garnishes ) cut lemons, lime and orange early in the

day or way before operation start, and then refrigerate to keep freshness intact. !n

the evening leftover is best covered with damp cloth or napkin before storing

inside the fridge to keep freshness in and spoilage out.



5. $lways wash fruits before cutting ) in cutting lemon peel for drinks, do not forget

to remove bitter white under skin.

6. Cut oranges M thick, fresh lemon 2N7 thick 0discard1 thick bottom end, and pineapple in various shape and si-es.

7. To get the most uices out of fresh lemon and orangeD prepare warm water in a

container, soak unpacked fruit for a few seconds, remove and roll it back andforth on counter top or cutting board pushing.

9. To maintain a crispy celery stalk and leaves ) soak at upside down in a glass of

cold water then refrigerate for a couple of days. @or 'uicker result, do the same but fill the glass with lots of ice.

;. %emon &our Fix ) can be made in advance or instantly mix 4parts of fresh

lemon uice to one part of simple syrup, then add one egg white for every 36

ounces of uice and syrup mix.<. /ememberD The way to make a drink is the way the customer like it. Customer is

always right even if the drink he orders is made entirely or different ingredients or

way.

2=. Feasure all drinks correctly ) this is done to ensure the same or uniform taste allthe time. $lways add a few drops extra rather than a few less drops.

22. When pouring to a igger ) hold igger over the glass, then pour li'uor, spillage, ifany, will ust go right into the glass.

23. When mixing several cocktails ) line up all glasses, and then pour the desired

li'uor base. Fixer and special agents can be added next.24. >efore pouring ) always check every glass for possible cracks, chips, dull films

and other unsightly marks that customer may notice as the drink is emptied.

25. &hake cocktail briskly ) but not too long. "o not give ice time to make the drinks

watery. :ust shake till drink is cold enough or when frost forms outside the metalshaker.

26. When customer order li'uor by brand name ) place bottle#s on the bar in front of

him before pouring or mixing the drink. This simple gesture can go a long way in pleasing customer.

27. When pouring from a bottle, hold it firmly in the middle and always with the label

facing toward the customer.29. "o not try to save money or ingredients at the customer#s expense. Good li'uors

make good drinks. Fany bartenders assume that customers can#t tell the

difference. True, some cannot, but many more can, so ?K?/ take a chance.

2;. !f more than one drink to pour from same shaker ) line up all the glasses on the bar with rims touching, then run the shaker back and forth over the row of glasses.

@ill all of them part way first before completely filling up each glass e'ually. This

is to ensure that everybody gets a fair amount.2<. Chill all glasses for iced drinks ) there are several ways to chill a glass. 8ne is to

fill it with shaved ice another is to bury it in shaved ice. You can put ice and

water into the glass swirl it constantly, otherwise, let it stand in the free-ercompartment for a few minutes. To heat a glass, fill it with hot or boiling water

and let it stand a minute or two then empty.

3=. To float brandy or li'ueur on top of drinks ) this can be done by putting a spoon,

bowl side up, across the top of the drink, so that the tip of the spoon touches the



far sidewall of the glass. %ower the tip of the spoon until it touches the surface of

the drink, and then very slowly pours the li'uor over the rounded bowl.

32. &imple syrup ) can be made easily by dissolving e'ual amount of sugar to e'ualamount of hot boiling water. !f in a hurry, put freshly opened soda to e'ual

amount of sugar, it will dissolve instantly.

33. With ice drinks ) drinks served on the rocks as well as those to be shakenNstirredor blended with ice, should always have the ice first into the glass. "on#t add ice

in the li'uorD

a. %i'uor cool faster when poured over ice b. The longer you postpone pouring the li'uor, the more chances you have to

correct any mistake in fixing a drink. 8therwise, you have to start all over

again.

34. %adies should be served ahead of their escort, always. Eeople drinking all bythemselves, whether a man or a woman is always served before groups of two or

more.

35. Cherries and olives cocktails ) should always be kept covered in their natural

uice, it stays fresh that way. /inse olive and cocktail onions in clear, cold water before using or serving.

36. To frost the rim of the glass ) rub with a slice of lemon and dip in powdered sugaror powdered salt. @or !rish coffee use +ahlua instead of lemon.

37. on drinkers made to feel at home in drinking crowd ) suggestions such as ginger

ale, seven*up or tonic water served in a highball glass over ice with a twist oflemon or s'uee-e of lime. 8ffer Kirgin drinks.

39. (se proper appropriate glass for every kind of drinks. !t pleases and satisfies

customers when sipping or drinking from the right kind of glass.

3;. %astly, when closing the bar, be sure that everything is put away in their proper places surrounding is clean counterN bar top shinyNtrash can empty no food left

over such as crunches and nuts left around for cockroaches and other insects to

feast on. To end up ) >? E/8@?&&!8$%.



F/NDA,ENTA.S IN F.AIRTENDING

2. >e sure the bottle is dry clean, wipe all wet portion to avoid slipping.

3. >e sure that content should not exceed to 2N4 of the bottle.

4. >e sure that flooring is made of soft material or with rubber matting.

5. >e sure to have enough space in the bar for your mobility.

6. >e sure the ceiling is high enough.

7. $lways focus your sight to the direction of the bottle you are flipping.

9. Concentrate on what you are doing, don#t do things that will disrupt your

performance.

;. "evelop confidence and smile. "on#t be disrupted by anything.

<. &tart with a simple flairing or routine.

2=. When free*pouring, make imaginary count for the amount of beverage. (pon

reaching the re'uired volume of beverage, 'uickly pull the bottle up a littleand move the bottle neck sideways and up to upright position.

22. $lways use a pourer while flairing.



GARNISHES

Ereparing fruits for garnishing the cocktails, highballs, and other drinks is one of

the most important parts of setting up. The standard items include lemon wedges, andlemon twists, lime wedges, orange and lemon slices, cherries, olives, and cocktail onions

0not a fruit but used like a fruit in some cocktails1. 8ther fruits and vegetables sometimesused for eye and taste appeal are pineapple spears or chunks, cucumber spears or celery

sticks, fresh mint, stick cinnamon for hot drinks, and anything of your own inspiration.

Pre%aring Citr"s Fr"its

%emon wedges are used for appearance and for s'uee-ing uice into individual

drinks. %emon twists are used for the flavor of the rind they are rubbed along the rim ofthe glass and twisted to s'uee-e the oil into the drink. Whole lemons are also s'uee-ed

for fresh lemon uice in 'uantity.

$ll citrus fruits should be washed thoroughly before cutting, and so should the

hands. @or cutting, use a sharp knife and cut on a cutting board, not in midair. $lways cut

down and away from yourself, keeping the fingers and thumb of your hand curled out ofthe way.

The best lemons are medium in si-e, with medium*thick skin. You can increase

uice yield of lemons by soaking them in warm water and rolling them back and forth ona hand while exerting pressure with the flat of the hand.

To cut lemon wedges, cut a small piece off each end ) ust skin, not pulp. Cut thelemon in half lengthwise, and with cut side down, cut each half lengthwise into wedges

of the si-e you want. $n alternative way of cutting wedge is to cut the lemon in half

lengthwise and then, with the cut side down, slice each half crosswise into half*inchslices. These small wedges fit nicely into the hand s'uee-er or re easy to s'uee-e between

the fingers. !f you want a wedge that will hook onto the rim of the glass, make a cut

lengthwise down the middle of the half*lemon before slicing.



To make lemon twists, use a -ester or stripper. These tools strip off ust the

yellow part of the skin ) the -est. Cut pieces about 2 H inches long. To produce twists

without a special tool, first cut off both ends of the lemon, then scoop out the pulp with a>ar spoon, saving it for uice if you want it. Then cut through the rind and lay it flat.

&crape away the white pith and discard it, leaving about 2N;*inch thickness of yellow

skin. &lice this in H*inch wide strips.

!f you want lemon wheels for garnishes, simply cut crosswise slices beginning at

one end of the lemon. "iscard end pieces having only skin or pith on one end of thelemon. &lices should be thin yet thick enough to stand up on the edge of the glass. Fake

slits halfway across slices for this purpose.

The best limes are deep*green seedless, and on the small to medium si-e. Theideal si-e lime will make ; neat wedges. @irst cut off the tips, then cut the lime crosswise.

Then put the cut sides down and cut each half into four e'ual wedges. %ime wheels are

made the same way as lemon wheels.

8range slices are made by slicing the orange crosswise as you do the lemon.

Fake slices M inch thick, if they are any thinner they don#t handle well and tend to dryout. 8range slices can be used whole, as wheels, or 'uartered and impaled on a pick*

flagged ) with or without a cherry.

$ll citrus garnishes should be kept moist. They keep best if you can form each

fruit back together again, but often there are too many pieces. Covering them with a

damp bar towel helps to retain moisture and appearance, so does refrigerationD you can

bring them out in small batches. 8ften you can prolong life by spraying them with 9*up.Twists dry out especially 'uickly and should not be made too far ahead.

Other Garnishes

Cherries, olives, onions and pineapple chunks come in ars or cans and need no

special preparation. Cherries used as garnish are maraschino cherries, pitted, both withand without stems depending on the drink. Cocktail olives are small*pitted green olives of

the Fan-anilla type. They are available stuffed with anchovies, nuts, pimientos, or plain

and empty. They are often used on picks as flags. Cocktail onions are little onions pickled

in brine, and pineapple chunks are chunks of canned pineapple.

These garnishes are removed from their uices, set*up in glasses, cups, or in a

condiment tray, and kept moist until time to serve. The damp*towel covering is good forthem too.

8ther fresh*cut garnishes such as fresh pineapple spears, cucumber sticks, andcelery sticks should be cut to si-e and shape with an eye to appearance in the drink. They

too can be kept chilled and moist. @or added crispness, celery and cucumbers can be kept

in ice water in the refrigerator until needed.



:ust before serving time, all perishable garnishes are set*up on the bar in an

arrangement that is both efficient and attractive. !f the bartender does the garnishing,

everything should be within easy reach ) a separate setup for each station. !f serversgarnish the drinks, the garnishes should be at the pickup station. ?ach set of garnishes

must have a supply of picks for spearing the garnishes to go into the glass. !f you don#t

want picks in your drink, have tongs handy for placing the garnish. "on#t allow fingersfor this ceremony that is both unsanitary and unsightly.

NON 6 A.COHO.IC DRINKS

Fr"it Cooler

!ngredientsD

2 cup 8range uice

H cup Elain yogurt3 pieces ?ggs

3 pieces >ananas, sliced and fro-en

>anana, slices

EroceduresD

• Eour the orange uice and yogurt into a blender to process until combined.

• $dd the eggs and fro-en bananas and process until smooth.

• Eour the mixture into glasses and garnish the rims with slices of fresh banana.

$dd straws and serve.

• &erves 3

Orange and Stra#0erry Crea-

!ngredientsD

236 ml. Elain yogurt

296 ml. &trawberry yogurt296 ml. 8range uice

296 ml. @ro-en strawberries

2 piece >anana, peeled and sliced and fro-en&lices of orange and whole fresh strawberries to garnish



EroceduresD

• Eour the natural and strawberry yogurts into a blender and process gently.

• $dd the orange uice and process until combined.

• $dd the strawberries and banana and process until smooth.

• Eour the mixture into tall glasses and garnish with slices of orange and wholestrawberries. $dd straws and serve.

• &erves 3

,ango and Co'on"t S-oothie

!ngredientsD

3 pieces Fangoes, large and ripe2 tbsp. !cing sugar 6== ml. Coconut milk

Crushed ice cubes

@laked coconut, toasted to garnish

EroceduresD

• Cut the mangoes in half and remove the stones.

• Cut away the skin and roughly chop the flesh.

•

Elace the chopped flesh in a blender with the icing sugar and blend untilcompletely smooth.

• $dd the coconut milk and crushed ice cubes to the blender and blend again

until frothy.

• Eour into tall glasses and sprinkle with toasted flaked coconut to serve.

• &erves 5

Pinea%%le Tango

!ngredientsD

236 ml. Eineapple uice

2 piece %emon, uiced2== ml. Water

4 tbsp. >rown sugar

296 ml. atural yogurt2 piece Eeach, peeled, cut into chunks and fro-en

2== g. @ro-en pineapple chunks



Wedge of pineapple to garnish

EroceduresD

• Eour the pineapple uice, lemon uice and water into a blender.

• $dd the sugar and yogurt and process until blended.• $dd the peach and pineapple chunks and process until smooth.

• Eour the mixture into glasses and garnish the rims with wedges of pineapple.

&erve at once.

• &erves 3

,elon and Pinea%%le Sl"sh

!ngredientsD

2== ml. Eineapple uice5 tbsp. 8range uice236 g. Galia melon, skinned and cut into chunks

25= g. @ro-en pineapple chunks

Crushed ice cubes&lices of Galia melon and slices of orange to garnish

EroceduresD

• Eour the pineapple uice and orange uice into a blender and process gently

until combined.

• $dd the melon, pineapple chunks and crushed ice cubes and process until a

slushy consistency has been reached.

• Eour the mixture into glasses and garnish with slices of melon and orange.

&erve at once.

• &erves 3

Co&&ee +anana Cooler

!ngredientsD

4== ml. Filk 5 tbsp. Coffee granules26= g. Kanilla ice cream

3 pieces >ananas peeled, sliced and fro-en

EroceduresD



• Eour the milk into a blender, add the coffee granules and process until

combined.

• $dd half of the vanilla ice cream and process gently, then add the remaining

ice cream and process until well combined.

• When the mixture is thoroughly blended add the bananas and process until

smooth. Eour the mixture into glasses and serve.• &erves 3

Pea'h and Orange ,il$ Sha$e

!ngredientsD

2== ml. Filk 236 ml. Eeach yogurt

2== ml. 8range uice

336 g. Canned peach, drained and slicedCrushed iced cubes

&trips of orange rind

EroceduresD

• Eour the milk, yogurt and orange uice into a blender and process gently until

combined.• $dd the peach slices and crushed ice cubes and process until smooth.

• Eour the mixture into glasses and garnish with strips of orange rinds.

• $dd straws and serve.

• &erves 3

Cho'olate ,il$ Sha$e

!ngredientsD

26= ml. Filk 3 tbsp. Chocolate syrup

5== g. Chocolate ice cream

Grated chocolate to garnish

EroceduresD



• Eour the milk and chocolate syrup into a blender and process gently until

combined.

• $dd the chocolate ice cream and process until smooth.

• Eour the mixture into tall glasses and scatter over the grated chocolate. &erve

at once.

• &erves 3

I'ed Citr"s Tea

!ngredientsD

4== ml. Water 3 pieces Tea bags

2== ml. 8range uice

5 tbsp. %ime uice2 ) 3 tbsp. >rown sugar

!ce cubes

Wedge of lime, granulated sugar to rim glass &lices of orange, lemon or lime to garnish

EroceduresD

• >ring the water to the boil in a saucepan.

• /emove from the heat add the tea bags and leave to infuse for 6 minutes.

• /emove the tea bags and leave to cool to room temperature. Transfer to a ug,

cover and leave to chill in the fridge for 56 minutes.

• 8nce chilled, pour in the fruit uices.

• $dd sugar to taste.

• /ub the glasses# rims with a wedge of lime. "ip them in a saucer or sugar to

frost.

• Eut the ice cubes into the glasses and pour over the tea.

• Garnish with slices of orange, lemon, or lime.• &erves 3

Pinea%%le Float

!ngredientsD



296 ml. Eineapple uice

<= ml. Coconut milk

3== g. Kanilla ice cream25= g. @ro-en pineapple chunks

296 ml. &parkling water

3 pineapple shells, optional

EroceduresD

• Eour the pineapple uice and coconut milk into a blender.

• $dd the ice cream and process until smooth.

• $dd the pineapple chunks and process well.

• Eour the mixture into scooped*out pineapple shells or tall glasses until two*

thirds full.

• Top up with the sparkling water, add straws and serve.

• &erves 3

Orange and .i-e I'ed Tea

!ngredientsD

2 M cups Water

3 pieces Tea bags

&cant H cup 8range uice5 tbsp. %ime uice

2 ) 3 tbsp. >rown sugar

!ce cubesWedge of lime and granulated sugar to rim glass

&lice of fresh orange, lemon, or lime to garnish

EroceduresD

• pour the water into a pan and bring to a boil. /emove from the heat add the

tea bags, and let stand for 6 minutes to infuse.

• /emove the tea bags and let the tea cool to room temperature 0about 4=

minutes1.

•

Transfer to a pitcher cover with plastic wrap and chill in the refrigerator for atleast 56 minutes.

• When the tea has chilled, pour in the orange uice and lime uice. $dd sugar to

taste.

• Take two glasses and rub the rims with a wedge of lime then dip them in

granulated sugar to frost.

• Eut the ice cubes into the glass and pour over the tea.

• Garnish the rims with slices of fresh orange, lemon, or lime and serve.



• &erves 3

+anana and A%%le +ooster

!ngredientsD

2 cup $pple uiceH tsp. Eowdered cinnamon

3 tsp. @resh gingerroot, grated

3 pieces >ananas, sliced and fro-en&lices of fresh bananas on toothpicks for garnish

EroceduresD

• Eour the apple uice into a blender. $dd the cinnamon and ginger and process

gently until combined.• $dd the bananas and process until smooth. Eour the mixture into a tall glasses

and garnish with slices of fresh banana on toothpicks. $dd straws and serve.

• &erves 3

Fr"it Ra%t"re

!ngredientsD

&cant H cup Filk

H cup Eeach yogurt7tbsp. 8range uice

336 g. Eeach slices, canned!ce cubes

@resh strips of orange peel to garnish

EroceduresD



• Eour the milk yogurt and orange uice into a blender and process gently until

combined.

• $dd the peach slices and ice cubes and process until smooth.

• Eour the mixtures into glasses and garnish with strips of orange peel. $dd

straws and serve.

• &erves 3

Co&&ee !hi%

!ngredientsD

Generous M cup Filk &cant M cup %ight cream

2 tbsp. >rown sugar

3 tbsp. (nsweetened cocoa2 tbsp. Coffee syrup or instant coffee powder

!ce cubes

Whipped cream and grated chocolate to garnish

EroceduresD

• Eut the milk cream, and sugar into a blender and process gently untilcombined

• $dd the unsweetened cocoa and coffee syrup or powder and process well, and

then add the ice cubes and process until smooth.

• Eour the mixture into glasses. Top with whipped cream sprinkle over the

grated chocolate, and serve.

• &erves 3

Oly-%ia S%rint

!ngredientsD

3 o-. $pple :uice3 o-. Eineapple :uice

3 o-. 8range :uice with pulp

2 slice 8range Wheel



2 slice %ime Wheel

2 pc. 8range*peel spiral

2 pc. Faraschino Cherry

EroceduresD

• &hake uices and ice cubes vigorously in a shaker. &train over ice into a

highball glass.

• Cut the orange and lime slices and the cherry and place them on the glass.

ang the orange spiral over the edge. &erve the drink with a straw.

S"n +rea$er

!ngredientsD

3 H o-. Fango :uice

2 tbsp. %ime syrup

Tonic Water 2 slice 8range Wheel

2 pc. %emon >alm 0Calamansi %eaf1 small

EroceduresD

• @ill a highball glass half full with ice cubes.

• Eour the uices over it and stir with the bar spoon.

• @ill the glass with tonic water.• Cut the orange slice halfway. $ttach it and the lemon balm to the rim of the

glass.

A-eri'an .e-onade

!ngredientsD

H %emon, uiced

H tbsp. &ugar &yrup

&oda Water 2 slice %emon Wheel

EroceduresD

• @ill a highball glass half full with ice cubes.

• $dd the lemon uice and sugar syrup and stir thoroughly with a bar spoon.



• @ill the glass with soda water, garnish with the lemon slice and serve with a

straw.

+aha-as

!ngredientsD

2 H o-. $pple :uice2 tbsp. %emon :uice

H tbsp. Grenadine2 slice &tar @ruit

EroceduresD

• @ill a highball glass full with ice cubes.

• $dd the uices and the grenadine. &tir with a bar spoon.

• Cut the slice of star fruit halfway and attach it to the rim of the glass.

Citro Fi**

!ngredientsD

2= pieces !ce Cubes

H tbsp. %emon :uice&oda Water

3 tbsp. %emon &yrup

2 tbsp. Grenadine&oda Water

2 slice %emon Wheel

EroceduresD

• Eut half the ice cubes into a shaker and add the lemon uice syrup and

grenadine.

• Cover, shake briefly and vigorously, and strain into a highball glass.



• @ill the glass with soda water and stir again. $dd the balance of the ice cubes.

$ttach the lemon slice to the rim of the glass.

+l"shing Virgin

!ngredientsD

3 scoops Kanilla !ce Cream3 pieces >lood 8ranges, uiced

6 o-. &oda Water, well chilled2 piece 8range*peel spiral

EroceduresD

• Eut the vanilla ice cream into a highball glass.

• $dd the orange uice and fill the glass with soda water.

• "rape the orange*peel spiral over the rim of the glass.

Virgin ,ary

!ngredientsD

9 o-. Tomato :uice

2 splash %emon :uice2 splash Worcestershire &auce

2 splash Tabasco ot &auce

&alt and freshly ground pepper 2 piece Celery &talk, fresh

EroceduresD

• Eut ice cubes into a measuring glass. $dd the uices and stir thoroughly. $dd

the seasonings and strain over a tumbler.

• Garnish with the celery stalk.



Gentle Sea +ree*e

!ngredientsDH cup cranberry uice

H cup grapefruit uice

ErocedureD

Combine the uices in a blender until smooth and foamy. Eour into a

Collins glass one*third full of ice.

Tro%i'al

!ngredientsD

2 H o-. 8range :uice

2 H o-. Fango :uice2 H o-. Eineapple :uice

2 tbsp. %emon :uiceH tbsp. Grenadine

Eineapple Wedge

EroceduresD

• Eut ice cubes into a measuring glass.

• $dd the uices and grenadine and stir well with a bar spoon.

• &train into a highball glass and garnish with the pineapple wedge.

+anana Stra#0erry Sha$e :Dai2"iri;ty%e<

!ngredientsD2N3 pound0s1 &trawberries 0@ro-en1

2 >anana 0@ro-en1

3 cup0s1 $pple :uice

!nstructionsD

>lend all together until smooth and serve.

Crea-y Crea-si'le

!ngredientsD; o-. 8range :uice

3 scoop0s1 Kanilla !ce Cream



!nstructionsD

>lend at low speed and pour into a highball glass. Garnish with an orange slice.

,"ddy !ater =>

!ngredients2 bottle0s1 Coca Cola

2 bottle0s1 8range :uice

!nstructions

@ill 2N5 of a pint with ice. Eour over the orange uice, then the Coke. &tir

gently to mix.

+la'$ and !hite ,il$ Sha$e

!ngredients2 pint0s1 Filk

3 o-. Kanilla !ce Cream

3 o-. Chocolate !ce Cream

!nstructions

>lend until smooth and serve in a collins glass.

+"'$?s N"rsery Fi**

!ngredients3 o-. 8range :uice

3 o-. Ginger $le

!nstructions&erve chilled in champagne flutes.

Cinderella



!ngredients

4 o-. 8range :uice

4 o-. %emon :uice4 o-. Eineapple :uice

!nstructions

Fix and serve with ice

Co&&ee Al-ond Float

!ngredients

5 cup0s1 Filk2N5 cup0s1 !nstant Coffee

3 tbsp. Water

3 tbsp. >rown &ugar

2N5 tsp. $lmond ?xtractChocolate !ce Cream

!nstructions

"issolve the coffee with the water then add the other ingredients *exceptthe ice cream*. &tir well and pour over ice cubes in parfait glasses. Top

with a scoop of ice cream in each glass. This makes approximately 6

servings.

Fairy Drin$

!ngredients

3 cup0s1 &trawberries3 cup0s1 Kanilla !ce Cream

3 cup0s1 &parkling Water

2 cup0s1 Eineapple 0"iced1!nstructions

>lend until smooth. &erve chilled in rocks glasses. 0&erves 51

Fla-ingo

!ngredients

5 o-. Cranberry :uice

3 o-. Eineapple :uice3 o-. Club &oda

2N3 o-. %emon :uice



!nstructions

&hake the 4 uices with ice and strain into a highball glass. Top up with the

soda and stir gently. Garnish with a lime wedge.

Honey ,il$ Sha$e

!ngredients

2 cup0s1 Filk2 2N3 o-. Kanilla !ce Cream

2 tbsp. oney

!nstructions

>lend until smooth and serve in a highball glass with a straw.

I'ed ,o'ha

!ngredients

3 cup0s1 Filk

2N4 cup0s1 Chocolate &yrup2 tbsp. !nstant Coffee

Whipped Cream

!nstructions

Fix well and pour over crushed ice into a collins glass. Yop with whippedcream and chocolate shavings. This drink makes approximately 5

servings.

,ango Orange S-oothie

!ngredients

2 Fango 0Eitted and sliced1

3 8ranges 0Eeeled1

!nstructions

Throw everything into a blender and li'uefy.



Stra#0erry Sha$e

!ngredients2 cup0s1 Filk

2N3 cup0s1 &trawberries 0@resh12 tbsp. &ugar

!nstructions

>lend with cracked ice until smooth and pour into a collins glass. Garnish

with fresh strawberries.

Stra#0erry !onderland

!ngredients

4 o-. Eineapple :uice2 o-. Coconut Cream

2 o-. &our Fix3 o-. &trawberries 0@ro-en1

Whipped Cream

!nstructions

>lend with ice until smooth and serve in a snifter. Top with whipped

cream and garnish with a strawberry.

Ca&@ Viennoise

!ngredientsD2 cup strong cold black coffee

2 o-. heavy cream

2 tsp. Chocolate syrupH tsp. powdered cinnamon

Einch grated nutmeg

Whipped cream

EroceduresD

Combine all ingredients except nutmeg and whipped cream in a blender.

>lend until smooth, then pour into an irish coffee mug. &prinkle withnutmeg and top with whipped cream.

+ea'h +lan$et +ingo

!ngredientsD

5 o-. cranberry uice5 o-. grape uice



%ime wedge

EroceduresDCombine the cranberry and grape uices in a highball glass filled with ice.

Garnish with the lime wedge.

Shirley Te-%le

!ngredientsD

5 o-. Ginger ale2 tsp. grenadine

8range slice%emon twist

Faraschino Cherry

ErocedureD

Combine ginger ale and grenadine in a chilled white wine glass. Garnish

with the orange slice, lemon twist, and maraschino cherry.

+la'$ Co#

!ngredientsD

3 scoops vanilla ice cream

/oot beer to fill

ErocedureD

Eut the ice cream in a footed pilsner. $dd root beer to fill. &tir a few times

with a bar spoon. &erve with a long handled spoon

,i'$ey ,o"se

!ngredientsD

2 scoop vanilla ice cream

Cool to fillWhipped cream

3 maraschino cherries

ErocedureD



Eut the ice cream in the serving and add cola. &tir a few times with a bar

spoon, then topped with whipped cream and add cherries. &erve with a

long handle spoon.

Ro0 Rogers

!ngredientsD"ash grenadine

Cola to fill

Faraschino Cherry

ErocedureD

Combine grenadine and cola in a highball glass filled with ice. Garnish

with cherry.

A.COHO.IC +EVERAGES

)#/ A&E%

SINGAPORE S.ING

2 o-. Gin

M o-. Cherry >randyH o-. %emon :uice

5 o-. &oda Water

"rops, Grenadine

&hake all ingredients in a cocktail shaker except soda water. &train into an ice

filled highball glass. &tir )in the soda water. Garnish with a slice of orange and red cherryon the rim.

NEGRONI

2 o-. Gin

2 o-. &weet Kermouth2 o-. Campari >itters

>uild over ice in an old fashioned glass. Garnish with a half slice of orange in the

drink. &erve with stirrer.

+RON9

2 o-. Gin

H o-. &weet KermouthH o-. "ry Kermouth



H o-. 8range :uice

Eour all ingredients into a shaker with ice and shake briskly. &train into an oldfashioned glass with ice. Garnish a slice of orange and red cherry on the rim.

GO.DEN FI

2 o-. GinH o-. %emon :uice

H o-. &imple &yrup2 pc. ?gg Yolk

5 o-. &oda Water

&hake all ingredients into a cocktail shaker except soda, then strain into Collins

glass with ice, fill with soda water. Garnish with slice of orange and red cherry on the

rim.

DRY ,ARTINI

2 o-. Gin

H o-. "ry Kermouth

&tir and strain into the martini glass. Garnish with green olive.

ORANGE +.OSSO,

2 o-. Gin

"ash, Triple &ec3 o-. 8range :uice

&hake briskly all ingredients in a cocktail shaker with ice and strain into cocktailglass. Garnish with slice orange and red cherry on the rim.

TO, CO..INS



2 o-. Gin

H o-. %emon :uiceH o-. &imple &yrup

5 o-. &oda Water

>uild into an ice filled Collins glass stirring in the soda last of all. Garnish with a

slice of lemon and cherry in the drink. &erve with straws.

PINK .ADY

2 o-. GinM o-. %emon :uice

M o-. &imple &yrup"ash, Grenadine &yrup

?gg White

&hake and strain into a cocktail glass. Garnish with red cherry on the rim.

VODKA +ASED

SCRE!DRIVER

2 o-. Kodka5 o-. 8range :uice

>uild into ice filled highball glass. Garnish with slice of orange and red cherry onthe rim.

+.ACK R/SSIAN

2 o-. Kodka

H o-. Coffee %i'ueur 0+ahlua1

>uild into an ice filled old*fashioned glass. Garnish with red cherry in the drink.



KA,IKAE

2 o-. Kodka

H o-. Triple &ec

H o-. %emon :uice

&hake and strain into cocktail glass. Garnish with slice of lemon on the rim.

!HITE R/SSIAN

2 o-. Kodka

H o-. Coffee %i'ueur 0+ahlua12 o-. @resh Cream

>uild into an ice filled old*fashioned glass. @loat cream on top. Garnish with red

cherry.

+.OODY ,ARY

2 o-. Kodka5 o-. Tomato :uice

"ash, %emon :uice

"ash, Worcestershire &auce"ash, Tabasco ot &auce

&alt and Eepper to taste

>uild and stir into a highball glass. Garnish with slice of lemon and celery stalk in

the drink.

CHI 6 CHI

2 o-. Kodka2 o-. Coconut cream

3 o-. Eineapple :uice

>ar spoon, Crushed Eineapple

>lend all ingredients and pour unstrained into Eoco Grande glass. Garnish with

pineapple spear on the rim.



HARVEY !A..+ANGER

2 o-. Kodka

M o-. Galliano

5 o-. 8range :uice

>uild all ingredients except Galliano into an ice filled highball glass. @loat

Galliano on top. Garnish with a slice of orange and cherry on the rim.

SA.TY DOG

2 o-. Kodka5 o-. Grapefruit :uice

>uild all ingredients into salt frosted rim highball glass. Garnish with slice lemon

in the drink.

,OSCO! ,/.E

2 o-. Kodka5 o-. Ginger $le

&'uee-e of lemon

>uild all ingredients into a highball glass. Garnish with cucumber stick.

VODKA ,ARTINI

2 o-. Kodka

H >ar spoon "ry Kermouth

Eour ingredients into a mixing glass with ice. &tir. &train into martini glass.

Garnish with green olive in the drink.

COS,OPO.ITAN

2 o-. Kodka

H o-. Cointreau

M o-. Cranberry :uice



"rops, %emon :uice

&hake all ingredients and strain into cocktail glass. Garnish with a twist of orange peel.

(E-+#A A&E%

TE1/I.A S/NRISE2 o-. Te'uila5 o-. 8range :uice

M o-. Grenadine

>uild the te'uila and orange uice into an ice filled highball glass, stir and add the

grenadine, mildly stir to create sunrise effect. Garnish with a slice of orange and cherry

on the rim.

,ARGARITA

2 o-. Te'uilaH o-. Triple &ec

H o-. %emon or %ime :uice

&hake and strain into a salt*rimmed margarita glass. Garnish with slice lemon on

the rim.

+RAVE +/..

2 o-. Te'uila

2 o-. +ahlua

>uild all ingredients into an old fashioned glass with ice.

,ATADOR

2 H o-. Te'uila



4 o-. Eineapple :uice

2 o- %ime :uice

H tsp &ugar &yrup

Combine all ingredients in a shaker with ice. &hake vigorously, and then strain

into a cocktail glass.

+./E ,ARGARITA

3 o-. Te'uila

M o-. >lue Curacao

3 o-. &weet and &our Fix 0e'ual parts of simple syrup and lemon uice1H o-. %ime :uice

Combine all ingredients in a shaker with ice. &hake vigorously, and then strain

into large, chilled margarita glass rimmed with salt. Garnish with slice of lime.

FROEN ,ARGARITA

2 H o-. Te'uilaH o-. Triple &ec

2 o-. %ime

%ime &lice

Eut approximately 3 cups of cracked ice in a blender. $dd all ingredients. >lend

until slushy. The mixture should be firm rather than watery. Eour into a large chilledmargarita glass rimmed with salt. Garnish with slice of lime.

0+$ A&E%

+ACARDI COCKTAI.

2 o-. >acardi /um3N4 o-. %emon or %ime :uice

"rops, Grenadine &yrup



&hake and drain into cocktail glass. Garnish with sliced orange with red cherry in

the rim.

+./E HA!AIIAN

2 o-. /um

M o-. >lue Curacao

H o-. Eineapple :uiceH o-. Coconut Cream

&hake and strain into cocktail glass.

DAI1/IRI

2 o-. White /um

H o-. %emon or %ime :uiceH o-. &imple &yrup

&hake and strain into cocktail glass. Garnish with slice lemon and red cherry on

the rim.

FROEN DAI1/IRI

2 o-. White /umH o-. %emon :uice

H o-. &imple &yrup

>lend with crushed ice and pour unstrained into a cocktail glass. &erve with

straws.

C/+A .I+RE

2 o-. /um5 o-. Cola drink

&'uee-e, &lice %emon

>uild rum in the highball glass with ice and the cola drink. &'uee-e the slice of

lemon and drop into drink.

,AI TAI

2 o-. /um



H o-. Triple &ec

M o-. %emon :uice

2 H o-. Eineapple :uiceH o-. 8range :uice

"rops, Grenadine

>uild all ingredients into highball glass and stir thoroughly. Garnish with

pineapple spear on the rim.

P.ANTERS P/NCH

2 o-. "ark /um

H o-. %emon :uice2 o-. Eineapple :uice

2 o-. 8range :uice2N7 o-. Grenadine

"ash, $ngostura >itters

&oda Water 0stir*in1

>uild all ingredients into an ice filled highball glass except the soda water.

Garnish with slices of lemon and orange on the rim.

PIBA CO.ADA

2 o-. White /um

2 o-. Coconut Cream

3 o-. Eineapple :uice>ar spoon, Crushed Eineapple

&imple &yrup 0optional1

>lend with crushed ice. Eour unstrained into a Eoco Grande glass. Garnish with awedge of pineapple and cherry on the rim.

!*#&1E2 A&E%

,ANHATTAN

2 o-. >ourbon Whiskey

H o-. &weet Kermouth



"ash, $ngostura >itters

&tir and strain into cocktail glass. Garnish with red cherry in the drink.

O.D FASHIONED


>ar spoon, &ugar "ash, $ngostura >itters

"ash, &oda Water

!n an old fashioned glass saturate the sugar. With the $ngostura bitter, add a dash of soda

water, muddle together to dissolve the sugar. @ill the glass with ice, add the whiskey.Garnish with a half slice of orange, twist of lemon and a cherry in the drink. &erve with

as stirrer.

PERFECT ,ANHATTAN


H o-. &weet KermouthH o-. "ry Kermouth

&tir and strain into cocktail glass. Garnish with red cherry in the drink.

RO+ ROY

2 o-. &cotch Whiskey

H o-. &weet Kermouth

"rops, $ngostura

&tir and strain into cocktail glass. Garnish with red cherry.

R/STY NAI. 2 o-. &cotch Whiskey



H o-. "rambuie

>uild into an ice filled old fashioned glass. Garnish with a twist of lemon.

!HISKEY SO/R


H o-. %emon :uiceH o-. &imple &yrup

&hake and strain into a whiskey sour glass. Garnish with a slice of orange and a

cherry on the rim.PRES+YTERIAN


3 o-. &oda Water 3 o-. Ginger $le

Eour >ourbon into highball glass with ice. !n both hands hold the bottle of soda

and ginger ale. Then, simultaneously pour into the glass until the glass is filled up.

0A/%2 A&E%

+RANDY A.E9ANDER

2 o-. >randy2 o-. >rown CrRme de Cacao

2 o-. eavy Cream

&prinkle with gratedGround nutmeg

&hake and strain into a cocktail glass. &prinkle nutmeg on top.

SIDE CAR

2 o-. >randy

H o-. Triple &ec

H o-. %emon :uice

Eour all ingredients into old*fashioned glass with ice and stir. Garnish with slice

lemon and red cherry on the rim 0sugar rimmed glass*optional



STINGER ON THE ROCKS

2 o-. >randy

H o-. CrRme de Fenthe White

Eour ingredients into a cocktail shaker with ice. &hake well. Eour including the

ice into an old fashioned glass.

HORSES NECK

2 o-. >randy

5 o-. Ginger $le$ngostura >itters 0optional1

Eeel the rind of lemon in a spiral. Elace the end of the spiral over the rim of the

highball glass. @ill with ice. Eour in the brandy and ginger ale. !f using bitters add last of

all.

A.E9ANDERS SISTER KAH./A

2 H o-. >randy2 o-. +ahlua

2 o-. eavy Cream

Combine all ingredients in a shaker. &hake vigorously, then strain into a chilled

cocktail glass.

+RANDY AND SODA

2 H o-. >randy6 o-. &oda

Combine all ingredients over ice in a highball glass.

+RANDY F.IP

3 o-. >randy

2 Whole ?gg



2 tsp. &ugar &yrup

H o-. Cream

Ground utmeg

Combine all ingredients except nutmeg in a blender with cracked ice. >lend until

smooth, and then pour into a chilled glass. &prinkle with nutmeg.

Documents

Bar Lab Module