Unit Code: D1.HBS.CL5.06 Slide 1. Prepare and serve cocktails This unit comprises three Elements: Promote cocktails to customers Prepare cocktails

PREPARE AND SERVE COCKTAILS

Unit Code: D1.HBS.CL5.06

Slide 1

Prepare and serve cocktails

This unit comprises three Elements:

Promote cocktails to customers

Prepare cocktails

Present cocktails

Slide 2

Assessment

Assessment for this unit may include:

Oral questions

Written questions

Work projects

Workplace observation of practical skills

Practical exercises

Formal report from employer/supervisor

Slide 3


Performance Criteria for this Element are:

Ensure service equipment is clean, operational & ready to use

Ensure cocktail ingredients & accompaniments are prepared & ready for service

(Continued)

Slide 4


Use display materials to promote cocktails

Offer customers recommendations or information about the range & style of cocktails available in a courteous fashion

Slide 5

Ensure service equipment is clean, operational & ready to use ‘Food ‘ includes ‘beverages’

Safe food handling procedures also apply to beverages

Clean = free from visible contamination, free from bacterial contamination & free from odour

Items must be clean inside and out

Slide 6

Ensure service equipment is clean, operational & ready to useTo keep items clean you may need:

A cleaning schedule

Swabs

Chemicals

Tea towels

Slide 7

Ensure service equipment is clean, operational & ready to useWashing of glassware:

Wash glasses after every use – no re-filling or re-use of used glasses

Store glasses correctly

Inspect glasses before use

Slide 8

Ensure service equipment is clean, operational & ready to useCocktail bar equipment includes:

Cocktail shakers

Hawthorn strainers

Blenders

(Continued)

Slide 9

Ensure service equipment is clean, operational & ready to use Bar spoon

Bar glass

Tongs

Jugs

(Continued)

Slide 10

Ensure service equipment is clean, operational & ready to use Stirrers & swizzle sticks

Pourers

Measures

Ice crushers

(Continued)

Slide 11

Ensure service equipment is clean, operational & ready to use Scoops

Glass chillers

Zesters

Peelers

(Continued)

Slide 12


Juicers

Knives & chopping boards

Ice shavers

(Continued)

Slide 13


Bar towels

Toothpicks

Cocktail lists, menus or boards.

Slide 14

Ensure service equipment is clean, operational & ready to useStandards for glassware:

Clean

Not chipped

Not cracked

Appropriate to the cocktail being served

Fresh glass for each drink

Stored to protect against contamination

Slide 15


Check equipment before trade:

A visual inspection

A test run of items

Slide 16

Ensure service equipment is clean, operational & ready to useAlso check:

Sufficient items are available for the upcoming session

Items required for Specials are available

All required items are located where they should be

Slide 17

Ensure ingredients & accompaniments are prepared & ready for use

Cocktail = a drink combining ingredients such as:

Spirits

Liqueurs

Milk or cream

Fruit &/or fruit juice

Ice

Slide 18


Ice used in the preparation of cocktails may be:

Cubed ice

Shaved ice

Cracked ice

Slide 19


Preparing ice:

Obtaining ice

Crushing or shaving ice

Placing into appropriate container/ice bucket/ice well

Obtaining scoop or ice tongs

Covering ice

Slide 20


Condiments used in cocktail mixing may include:

Salt & pepper

Celery salt

Mint leaves

Nutmeg

Cinnamon sticks

Slide 21


‘Bitters’ are also used in cocktail bars:

Angostura bitters

Orange, lemon & peach bitters

Underberg bitters.

Slide 22


‘Sauces’ involved in cocktail making:

Tabasco

Worcestershire sauce

Cocktail sauce is not used in cocktail mixing!

Slide 23


Preparing cordials & juices:

Ensure clean bottles/containers

Ensure sufficient volumes

All required types are available

Juices may need to be squeezed daily

Slide 24


Dairy products used in cocktails may include:

Milk

Cream

Yoghurt

Slide 25


Preparing dairy products:

Required products are available

Sufficient volume of each item is obtained

Check use-by dates

All items are refrigerated

Slide 26


Alcoholic ingredients for cocktails:

Liqueurs

Spirits

Wine

Slide 27


Liqueurs:

Used for colour & flavour

May be ‘generic’ or ‘proprietary’

‘Generic’ = a general style: e.g. Crème de menthe

‘Proprietary’ = made only by one company: e.g. Galliano

Slide 28


Spirits = a distilled alcoholic beverage made from grain, fruit or vegetable:

Quality may vary based on price & quality indicators (stars or label colour)

Alcoholic strength can vary between brands

Options are available with (some) clear spirits – vodka, gin, white rum

Slide 29


Wines used in cocktail mixing:

Red wine – still, table wine

White wine – still, table wine

Sparkling wine

Slide 30


Preparing liquor for cocktails:

All types & brands required are available

Sufficient amounts are available

Bottles look presentable

White wine is refrigerated

Slide 31


‘Accompaniments’ for cocktails = garnishes & decorations.

Garnishes:

Are food-based

Most common & obvious accompaniment

Stipulated by recipes

Keep them simple – do not over-use

Handle carefully

Slide 32


Edible flowers can be used in cocktails:

Some venues ban them

May be floated on top of the drink

May be frozen into ice cubes

Slide 33


‘Decorations’ are non-food-based accompaniments:

Commercially available, and include:

• Paper parasols/umbrellas

• Plastic animals

• Mermaids

(Continued)

Slide 34


Pickaxes

Doilies

Swizzle sticks

Sparklers

Straws – long, short, ‘flexible’

Slide 35


When making garnishes:

Use clean preparation surfaces

Prepare ‘sufficient’

Store under refrigeration

(Continued)

Slide 36


Seal garnishes with lid or plastic film

Do not re-use garnishes

Do not eat the garnishes.

Slide 37


Display materials to promote cocktails:

Tent cards

Posters

Coasters

(Continued)

Slide 38


Physical displays

Cocktail lists

Slide 39

Use display materials to promote cocktailsDisplay materials may be:

Produced in-house

Bought in

Given by manufacturers & suppliers

Slide 40

Use display materials to promote cocktailsOther ways to promote cocktails:

Demonstrations:

• On a theme

• Scheduled & advertised

Competitions:

• Involving a celebrity and the media

• Engaging customers

• Featuring a good prize

Slide 41

Offer customers recommendations or information about cocktailsVerbally promote cocktails to customers:

Observe all venue policies:

• Types of cocktails served

• Measurements

• Preparation/production methods

• Ingredients

• Presentation

(Continued)

Slide 42

Offer customers recommendations or information about cocktails

• Responsible service & promotion of cocktails

• Honesty

• Match recommendations to customer taste & preferences

Ensure all policies are complied with at all times

Slide 43


Be alert to opportunities to promote cocktails:

Any time there is customer contact

When guests are deciding what to drink

When they ask for your suggestion

Slide 44

Offer customers recommendations or information about cocktailsTechniques when providing advice & recommendations:

Describe the flavour

Identify & describe other elements of the cocktail

Present the cocktail list

Show an example of the finished product

Give a free taste if allowed

Mention any applicable in-house promotions

Slide 45

Offer customers recommendations or information about cocktailsProduct knowledge is vital when promoting cocktails.

Cocktails may be based on:

A dairy base

A fruit or juice base

A soft drink base

Alcohol

Slide 46

Offer customers recommendations or information about cocktailsColour is an important aspect of cocktails & can result from the addition of:

Syrups

Liqueurs

Fruit juices

Slide 47

Offer customers recommendations or information about cocktailsMethods of making or mixing cocktails:

Shaken

Blended

Built-in-glass

Stirred

Layered

Floating

Slide 48

Offer customers recommendations or information about cocktailsShaking cocktails:

Add ingredients & ice to shaker

Shake vigorously with flair

Strain to remove ice

Do not shake cocktails with aerated waters

Slide 49

Offer customers recommendations or information about cocktailsBlending cocktails:

Place all ingredients into blender

Select correct setting

Ensure the top or lid is firmly on the blender

Blend for the required amount of time according to the recipe or drink

Slide 50

Offer customers recommendations or information about cocktailsStirring cocktails:

Uses a bar glass & bar spoon

Add ice to bar glass

Add ingredients

Mix with bar spoon

Strain liquid from ice using strainer

Slide 51

Offer customers recommendations or information about cocktailsBuilt-in-glass cocktails:

Select & check correct glass

Add ice & ingredients – follow recipe

Cocktail is served in the glass in which it was made

Garnish & serve

Slide 52

Offer customers recommendations or information about cocktailsLayered cocktails:

Comprise liquor & non-alcoholic ingredients

Aim is to create distinct layers of each individual ingredient

Use a bar spoon to help layer each ingredient.

Slide 53

Offer customers recommendations or information about cocktailsMaking cocktails where ‘floating’ is required:

Select & check glass

Build cocktail in glass as required

Pour cordial or liqueur slowly/gently on top of finished product to float it on the top

Garnish

Serve in the glass the cocktail was built or made in.

Slide 54

Offer customers recommendations or information about cocktailsCocktail recipes:

Come in a variety of formats

Should:

• Name the cocktail

• Identify & quantify the ingredients

• Describe the process & sequence of events

• Identify the glass, garnish & decoration to be used

Slide 55


Slide 56

Name Ingredients Method Glass/Garnish

Fluffy Duck 30 ml Advocaat

15 ml Cointreau15 ml Vodka30 ml Orange juice15 ml CreamTop with Lemonade

Build on ice Colada glass

Freddy Fudpucker 10 ml Tequila

Top with Orange juice

15 ml Galliano

Build on ice Highball

Orange wheel

B52 15 ml Bailey’s

10 ml Kahlua

10 ml Cointreau

Layered Shot

Offer customers recommendations or information about cocktailsOLD FASHIONED

60ml premium bourbon

1 white sugar cube doused with Angostura bitters

Dash soda water

1 orange peel

METHOD: Crush sugar cube and soda water in serving glass

Add several ice cubes and begin stirring

Add 1 shot of bourbon and more ice, stirring constantly

Add another shot of bourbon and more ice

Stir until glass is full of ice, well chilled and partly diluted

Squeeze an orange zest over the top

GLASS: Old Fashioned

GARNISH: Orange peel Slide 57

Summary – Element 1

When promoting cocktails to customers:

Prepare the bar/workstation for service – clean & check all equipment, utensils and glassware

Make sure all required items are available – where required & in sufficient quantity

Obtain & prepare ice

(Continued)

Slide 58


Check to ensure all ingredients are available as required; beverage & non-beverage products, alcoholic & non-alcoholic ingredients

Check refrigeration units are working at 5˚C or less

Clean & tidy the workstation to ensure compliance with hygiene requirements & public expectations

(Continued)

Slide 59


Prepare garnishes

Prepare display materials to promote cocktails – tent cards, posters, coasters, displays and cocktail lists & boards

Use demonstrations & competitions to promote cocktails as appropriate & with management authorisation

(Continued)

Slide 60

Summary – Element 1 Be proactive in making suggestions &

recommendations to customers – be alert to opportunities to promote them & encourage their purchase

Only provide free taste testing of cocktail in accordance with venue policies & protocols

Comply with all venue policies when promoting cocktails

(Continued)

Slide 61

Summary – Element 1 Learn all there is to know about cocktails –

recipes, ingredients, styles, options

Practice – sound knowledge about cocktails must involve practice in the making of them

Slide 62

Prepare cocktails


Select & use cocktail glassware & equipment in accordance with enterprise & industry standards

Make cocktails correctly & efficiently in accordance with recipes

Consider & evaluate new cocktail recipes & develop in accordance with enterprise policy

Slide 63

Select & use cocktail glassware & equipment as requiredGlasses for cocktail use:

Highball glass

Martini glass

Manhattan glass

Old fashioned glass

(Continued)

Slide 64

Select & use cocktail glassware & equipment as required Colada glass

Champagne flute

Brandy balloon

Test tube

Liqueur glass

Shot glass.

Slide 65

Select & use cocktail glassware & equipment as requiredChoice of glass for the service of a cocktail will be determined by:

House policy/recipe

Tradition.

Slide 66

Select & use cocktail glassware & equipment as required

Slide 67

Equipment

• Standard shaker • Boston shaker • Hawthorn strainer • Swizzle sticks

• Blender • Ice crusher • Bar glass • Bar spoon

• Tongs • Jugs • Speed pourer • Scoop

• Zester • Peeler • Juicer • Toothpicks

• Egg cup measure • Ice shaver • Bar towels


Cocktails will usually be made according to house recipes because:

It provides detailed advice on how to make the cocktail

It provides the basis for staff training/practice

It ensures consistency of finished product

It controls cost

Slide 68


Where house recipes are provided:

Every cocktail on the cocktail list should have a house or standard recipe developed for it

They must be followed every time – no exceptions

They must be kept clean

Slide 69


Guest-requested cocktails:

Some venues will make them & some will not

Venues feel they take too long to make & staff do not know what to charge

If you cannot make what the guest requests:

• Explain house rules & apologise

• Offer an alternative

Slide 70


Basic rules when making cocktails:

Clean & prepare workstation before use

Only use clean items

Only use polished glasses

Follow recipe

(Continued)

Slide 71

Make cocktails correctly & efficiently in accordance with recipes Add juices & carbonated beverages last to

cocktails made in a glass:• Add ice first

• Add spirits/liqueurs

• Add mixer

• Add garnish and/or decoration

• Serve

(Continued)

Slide 72


Always work above the shaker, blender or glass

Do not over-mix dairy-based cocktails

Strain unwanted items from shaker or bar glass using a strainer

Do not over-garnish

Make sure fruit used does not have pips

(Continued)

Slide 73


Make multiple numbers of cocktails at once, rather than one at a time

Use correct size straw

Hold glasses near base or by the stem

Slide 74


Muddling = crushing/mashing ingredients together in a glass:

Use a strong glass

Use stainless steel muddler

Ingredients = sugar, lemons, berries, herbs, fruit

Add remaining recipe ingredients to muddle & shake, strain & serve

Slide 75


Sugar syrup may be used instead of muddling sugar.

Sugar syrup = Gomme syrup.

Recipe options:

House recipe

500mls of water to 500gms of sugar

1/3 boiling water to 2/3 sugar by volume

Slide 76


Flairing = extreme showmanship in cocktail mixing:

Also known as ‘flair bartending’

Some venues encourage it

Some venues forbid it

Regarded by many as a sport

Slide 77


Practice is essential to gaining competency in cocktail mixing:

Practice preparing ingredients

Practice mixing the drinks

Practice serving them

Slide 78


There is a need to gain competency in:

Shaking & straining cocktails

Blending cocktails

Building cocktail in the glass

Stirring & straining cocktails

Layering cocktails

Floating liquids on top of cocktails

Slide 79

Consider, evaluate & develop new cocktail recipesWhen inventing new cocktails:

Obtain permission from management

Set aside designated times for experiments

Create a dedicated assortment of beverages & ingredients

Be prepared to fine tune a recipe

Slide 80

Consider, evaluate & develop new cocktail recipesTo identify new recipes:

Contact liquor suppliers or sales representatives

Attend cocktail mixing competitions

Visit retail liquor outlets

Search the Internet

Read industry magazines

Run an in-house competition

Read cocktail books

Slide 81

Consider, evaluate & develop new cocktail recipesConsider venue policies when creating cocktails:

Account for ingredients used

Time must be approved by management

Naming of the cocktail

Ingredients used

Selling prices

Responsible service of alcohol

Slide 82

Consider, evaluate & develop new cocktail recipesThe following criteria also need to be applied when inventing &/or evaluating a cocktail:

Eye appeal

Texture

Flavour

Temperature

Slide 83


When preparing cocktails:

Select & use correct glassware for the service of cocktails – the correct glass enhances presentation & can meet customer expectation

Ensure all glasses used are inspected & checked before use – they must be clean, & not chipped or cracked

(Continued)

Slide 84

Summary – Element 2 Use the correct equipment to make the cocktails –

never substitute one item of equipment (or a utensil) for another: use what is required

Follow house/standard recipes when making cocktails – where they exist

Only make cocktails to meet individual guest requests if approved by management

(Continued)

Slide 85

Summary – Element 2 Garnish & decorate cocktails in accordance with

recipes – do not omit garnishes/decorations; do not over-garnish or decorate

Be consistent – every cocktail of the same type must look & taste the same

Be prepared to making multiple serves of the same cocktail at the one time – to provide consistency & save time

(Continued)

Slide 86


Practice – expertise can only be attained through practice

Apply flair bartending skills only when competent to do so – and only when approved by management

(Continued)

Slide 87


Gain experience in cocktail mixing – by ‘surfing the net’, attending cocktail mixing competitions & reading relevant books and magazines

Try inventing new cocktails – and evaluating them against appropriate criteria.

Slide 88

Present cocktails


Present cocktails attractively in a manner & timeframe that optimizes cocktail appearance, temperature & service quality

Minimise wastage & spillage during service

Slide 89

Present cocktails attractively & in an appropriate timeframe

Proper presentation & service of cocktails is vital:

It is part of the total ‘cocktail experience’

Cocktails must be served very cold

Cocktails must be checked before service

Excellent customer service standards must apply

Slide 90

Present cocktails attractively & in an appropriate timeframe

Points to note:

All cocktails should encourage others to order

Cocktail must be colourful or the right colour

Must be properly garnished & decorated

No dribbles or drips

Glass to be full but not over full

Consistency across finished products

Slide 91

Present cocktails attractively & in an appropriate timeframe Appropriate glassware is used

Glasses are clean

Glasses are not chipped or cracked

The correct straw is served, where appropriate

Slide 92

Present cocktails attractively & in an appropriate timeframeGarnishes may include:

Slice of orange or lemon

Wedges & knots

Lemon or orange wheel

Olive or Maraschino cherry on a toothpick

Twists

Slice & cherry

Slide 93

Present cocktails attractively & in an appropriate time frameCocktail garnishes:

Should use good quality fruit

Must not be re-used

May – or may not – be able to be stored for later use

Slide 94

Present cocktails attractively & in an appropriate time frame‘Frosting’ = adding an ingredient to the rim of the glass before pouring the cocktail into the glass.

This is done to:

Enhance presentation

Meet expectations

Help create the final taste or experience of the cocktail.

Slide 95

Minimise wastage & spillage during serviceWastage & spillage must be minimised because:

Wastage results in loss of product

Spillage creates a mess

Spillage adversely impacts on customer enjoyment

Spillage wastes time

Spillage of a customer’s drink means a replacement drink has to be mixed

Slide 96

Minimise wastage & spillage during serviceCauses of wastage in cocktail making:

An incorrect order is taken

The wrong quantity of cocktails is made up

Incorrect measures & ingredients are used

Juice, dairy products & garnishes are not handled or stored correctly

Staff are rushing

Staff are not concentrating

Slide 97

Minimise wastage & spillage during serviceCauses of spillage:

There is a messy workstation

Cocktail is knocked over by a customer

Cocktail is not positioned level on a surface

Cocktails are knocked over when being carried on trays

Lid not on the blender when switched on

Too much garnish on a glass

Do not laugh if you spill or waste a drink!

Slide 98

Minimise wastage & spillage during serviceWhen presenting cocktails:

Check their appearance before serving –they must have eye appeal, no drips & be properly garnished and/or decorated

Frost glasses as required – frosting is an integral aspect of presentation where it is traditional or part of the recipe

(Continued)

Slide 99


Verify glassware used to serve cocktails is safe & clean

Serve quickly – cocktails are adversely impacted by delays in service, sometimes both in terms of appearance & taste

Apply excellent levels of customer service when presenting cocktails

(Continued)

Slide 100


Practice garnishing & decorating cocktails – from a presentation perspective this is as important as mixing them

Take care when making cocktails – avoid waste

Take care when serving cocktails – to avoid spills

(Continued)

Slide 101


Adhere to house policy when waste occurs – notify management and/or complete book or form to identify the waste

Adhere to house policy when a drink is spilled – only provide a free replacement drink when policy dictates or allows

Slide 102

Documents

Unit Code: D1.HBS.CL5.06 Slide 1. Prepare and serve cocktails This unit comprises three Elements: Promote cocktails to customers Prepare cocktails