The Craft of the Mixologist

Advanced Bar training

Present by
Tihomir Gergov
Dear Friends,

This training offers an introduction to

cocktails, Bar and Product knowledge.
introducing a practical foundation in
the mechanics of Mixology and
cocktail preparation.
Including: History and interesting
stories for some of the Classic and
Popular Cocktails. Work with real
products, real equipments, and learn
making wade variety of cocktails.
Suitable for someone who would like
to know more about to mix drinks, a
very first step for bartender to learn
what is proper skill about Mixology.

Tihomir Gergov
Monin Brand Manager
 Introduction:
There can be no doubt that, in 2007 , we are
living in the second Golden Age of the American
Cocktail/first took place from around 1880 until
1912/,and those of us in the beverage industry
must pay great attention to this phenomenon. It’s
up to us to nature the cocktail culture of the
twenty-first century, and support to the craft of
the Cocktail Bartender to the best of our abilities.
The Cocktail Masters and others like them are
seen on television, and quoted in major
newspapers. Why? Because they take their craft
very seriously, and they are .intimate with
ingredients they use.
Cocktail Bartenders are akin to chefs, but they
aren’t like bakers or pastry chefs who must follow
recipes precisely, since those types of recipes are
more of less, chemical formulas. No, bartenders
are far more like saucier. In fact, in the case of the
cocktail, it’s imperative that the bartender alters
basic recipe by taking into account the specific
ingredients requested by their customers.
Cocktail Bartenders Must know their ingredients
thoroughly if they hope to achieve balance in their
cocktails.
 There’s one way in which bartenders
can hope to know their ingredients
well- by tasting! The great
mixologists constantly taste and
evaluate new products, and the best
of the best go back to re-taste cocktail
ingredients over and over again until
their flavor profiles are burned into
their taste memories

Knowing products intimately gives the

Mixologist a tool that keeps their
customers coming back for more.
 Understanding
Cocktails formula
For the purpose of this document we’ll focus on just
one style cocktail: The New Orleans Sour.
The New Orleans Sour is a “Family” of drinks, the
first drink that fits into this category was created by
Sanita” a celebrated caterer in New Orleans”,
according to How to Mix Drinks by Jerry Thomas ,this
book, the first world’s cocktail manual, was
published in 1862.
The best known sample of a New Orleans sour
happens to be the most popular drink in the world:
The Margarita! This wonderful cocktail is made of
course, with tequila base spirit, and the tequila is
sweetened by the addition of an orange flavor
liqueur, the sweetness of the liqueur is then
countered by the addition of lime juice until balance
is achieved. But the Margarita isn’t the only drink
that uses this formula.
The Side car is made with a brandy base , orange-
flavored liqueur and lemon juice; The Kamikaze
employs vodka, as its base ,then follows the same
guidelines, and the world’s the most popular “new
cocktail” The Cosmopolitan, is also a New Orleans
Sour, with a little Cranberry juice thrown in for color.
Once the Mixologist learns a formula for any classic
cocktail, if he has a good knowledge of his products,
 Module 1

Spirit & liqueurs

Build & Stir Method

of Mixology
 Spirits and liqueurs
Distilled beverage is a liquid preparation
meant for consumption containing ethyl
alcohol (ethanol) purified by distillation
from a fermented substance such as
fruit, vegetables, or grain. The word
spirits generally refers to distilled
beverages low in sugars and containing
at least 35% alcohol by volume. Gin,
vodka, rum, whisky (or whiskey), brandy,
absinthe, and tequila are types of spirits.
Beverages high in alcohol and with
added flavorings such as Grand Marnier,
Frangelico and schnapps are generally
referred to as liqueurs. The term liquor
may mean spirits; spirits and liqueurs; or
all alcoholic beverages, including wine,
sake, beer, and mead/ an alcoholic
beverage made from fermented honey
and water/.
Spirits
 Armagnac
Armagnac is pale, golden, fiery, dry- tasting French brandy. Under
French Law, only white grapes from the Haut-Armagnac, Tenareze
and Bas-Armagnac regions of Gascony, in southwest France may
be distilled for Armagnac. The distillation takes place after the
grape harvest, which occurs between October and April. Unlike
cognac, its younger cousin, Armagnac has traditionally been made
with only one distillation, but recent change in legislation means
double distillation is now allowed, speeding up the maturation
process, which takes place in oak barrels. Three stars on the label
mean it has had at least two years maturation; V.S.O.P, at list five
years; X.O., at list six years; and Hors d’Age at list ten years in the
barrel. A vintage year no the label indicated the year of the
harvest. A vintage Armagnac is never blended.
 Brandy
First discovered in the middle of the thirteenth century in France as an
attempt to produce a medicinal drink, brandy is now made around the
world wherever grapes are grown. After two distillations the clear, colorless
alcohol is given its distinctive nutty brown color and flavor by aging in
wood, often oak barrels. The longer a brandy ages, the more refined its
flavor is judged to be.

Cognac
Perhaps the best-known brandy in the world, Cognac comes from specific
area in western France centered on the town of Cognac in the Charente
region. To be labeled as a Cognac, French legislation specifies the brandy
can only be made from specific white grapes which are grown and later
distilled within a strictly defined geographical area. Cognac production is
governed by old traditions as well as the laws, so all the brandy is distilled
at list twice and then matured an oak barrels for at list two years, during
each time it develops its rich, brown color. The end result is 80 proof/40%/
Information on the label, also governed by law, explains the maturity of the
cognac. V.S.: means the cognac has been maturated in the barrels at list
two years; V.O, V.S.O.P indicate at list four years, V.V.S.O.P. and Grande
Reserve are cognacs matured for at list five years; Extra, X.O., Vieille
Reserve are stored for six to ten years in oak barrels.
 Grappa
This clear, Italian spirit about 80 proof is distilled from the remains of the
grapes used in wine production, the stems, skins, and pits. Grappa made
from white wine is dry and fiery, while that from red wine has powerful
flavor. Although grappa is a best known as an Italian spirit, versions of it
are made in other countries, such as Marc in France

Gin
Gin is a spirit, or strong alcoholic beverage. It is made from the distillation
of white grain spirit and juniper berries (or sloe berries, in the case of sloe
gin), which provide its distinctive flavor. The taste of ordinary gin is very
dry (unlike sloe gin), and as such it is rarely drunk neat.
Non-aged liquor made by distilling grains such as barley, corn, oats or rye
with Juniper Berries. This prickly evergreen bush grows in the wild in
mountain gullies and woods, as well as in cultivated areas. Styles of gin
distilling vary in their concentrations of juniper and other aromatics. London
dry gin is any colorless gin, the majority of which is made in England and
America. Holland’s gin, also known as Genever or genever gin, is a Dutch
product that tastes very different from other gins because it's made with a
large proportion of barley malt, The first Dutch gin was used as medicine.
The name gin is derived from the French name for juniper, genievre.
 Vodka
Clear, colorless, un aged liquor originally made in Russia from
potatoes. Today's vodka, which is almost odorless and tasteless,
may be made from other ingredients such as corn, wheat or rye.
Vodka is integral to many cocktails such as the Screwdriver,
Bloody Mary and vodka Martini. If served straight, it should always
be icy-cold. Flavored vodkas have become popular in the United
States and may be flavored with anything from fruits to hot
peppers. Some flavored vodkas are even sweetened slightly.

Campari
This world-renowned Italian bitters has a heavily guarded secret
mixture of herbs and Seville orange peel to thank for typical
flavor.This ruby-red drink was created in Milan in 1861 by the
distiller Caspare Davide Campari, and has today become a classic
aperitif. It’s a very good for mixing.
 Whiskey
Any of several distilled liquors made from a fermented mash of
cereal grains. Whiskeys are distinctive because of differences in
raw materials and production methods. All are aged in wooden
containers. The earliest direct account of whiskey making is found
in Scottish records from 1494. Scotch whisky (this spelling is also
used by Canadians) is usually somewhat light in body, with a
distinctive smoky malt flavor; it is made primarily from malted
barley that has been heated over a peat fire, fermented, distilled,
and blended with similar whiskies made by different distillers. Irish
whiskeys, lighter-bodied and lacking any smoky flavor, are not
malt-fired and may be mixed with neutral grain spirits. Canadian
whisky, light in color and flavor, is a blend of highly flavored and
neutral grain whiskies. In the U.S., the largest producer and
consumer of whiskey, both straight (at least 51% single-mash) and
blended whiskeys are produced, derived from both sour and sweet
mashes. (Sour mashes are fermented with both fresh and
previously fermented yeast; sweet mashes employ only fresh
yeast.) Bourbon, first produced in Bourbon Co., Ky., is a full-bodied
unblended whiskey derived from a sour mash of corn grain.
Whiskeys are consumed both unmixed and in cocktails, punches,
and other beverages.
 Rum
A liquor distilled from fermented sugarcane juice. Most of the world's rum
comes from the Caribbean, though it's also made in Argentina, Australia,
Brazil, Hawaii, Indonesia, Madagascar, Peru, the Philippines and the
continental United States. Rum's production begins by extracting the juice
from sugarcane, then boiling it until it's reduced to a thick syrup, which is
clarified before being separated into crystallized sugar and molasses. The
molasses is mixed with water and yeast, fermented, then distilled. Rum is
oak-aged for 1 to 10 years, depending on the style, then bottled at
anywhere from 80 to 151 proof. There are four basic styles of rum: light-
bodied, medium-bodied, dark and spiced or aromatic. Light-bodied rums
(also called white, light or silver) are typically aged for 6 to 12 months in
unshared oak barrels, a process that produces dry, colorless, faintly sweet
potables. Medium-bodied rums (also called gold or amber) are richer
flavored, deeper colored (from the addition of caramel and, sometimes,
through longer aging) and mellower than light rums. They're also aged
about 3 years; añejo rums are aged for 4 to 10 years. Dark rums are
typically aged for 5 to 7 years (some for decades) and are produced in pot
stills. They have a full body and rich flavors, aromas and textures, and are
often compared to fine cognacs. Jamaican rum is the eponymous term for
dark rums from that country. Demerara rum is a dark, medium-bodied,
very aromatic style produced in Guyana. It's typically bottled at extremely
high (151) proofs. Spiced or aromatic rums have an exotic, aromatic
quality from the addition of spices or other tropical flavorings. Flavored
rums, typically made from light-bodied rums, are infused with the essence
of ingredients, such as fruit or coconut. They're often bottled at less than
80 proof.
 Arrack
Arrack refers to the strong spirits distilled mainly in South and
South East Asia from fermented fruits, grains, sugarcane, or
the sap of coconuts or other palm trees. The word itself
originated from the Arabic word 'araq', which means "juice".
The name is said to signify, in the East, any spirituous liquor;
but that which usually bears this name is toddy. Generally
fermented from coconut sap today, it is then distilled to
produce an alcoholic beverage that tastes somewhat like
something between whiskey and rum. Originally from India,
where it is distilled from Kallu, Arrack is mainly produced in
Sri Lanka. It is generally distilled between 37% to 50% alcohol
by volume (70 to 100 proof).
Arrack is traditionally taken straight or with water.
Contemporarily it also often taken with ginger ale or soda, or
as a component of various cocktails.
Arak or araq (Arabic: ‫عرق‬is a clear, colorless, unsweetened (
aniseed-flavored distilled alcoholic drink, produced in the
eastern Mediterranean, Lebanon, Syria, Jordan, Palestine,
Israel and Iraq. The word comes from Arabic araq ‫عرق‬,
meaning "sweat" or "juice". Arak is not to be confused with
the similarly named liquor, arrack.
 Tequila
Colorless or pale straw-colored liquor made by fermenting and distilling
the sweet sap of the agave plant. Tequila is made in and around the
small town of Tequila, in Mexico's Jalisco province. In order to be
classified as tequila, distilled spirits must be produced from blue agave
plants grown in a precisely delineated area in the five Mexican states of
Guanajuato, Jalisco, Michoacan, Mayarit and Tamaulipas. Tequilas
labeled "100% Blue Agave" are considered the best. Mexican law states
that tequila must be made with at least 51 percent blue agave; the
remaining 49 percent is most commonly sugarcane, although other raw
products may be used. Tequila is generally bottled at 80 proof although
some of the aged versions are bottled at higher alcohol levels. There are
four categories of tequila: blanco, joven abocado, reposado and añejo.
Tequila blanco (also known as white, silver or plata) is bottled soon after
distillation. Its smooth, fresh flavor has an herbaceous, peppery quality.
Tequila joven abocado (also called gold) is a tequila blanco with flavoring
and coloring added; it doesn't have to be aged. Tequila reposado may
also contain added flavoring and coloring and must be aged at least 2
months but can be aged for up to a year. The wood aging (usually in
oak) endows reposados with hints of vanilla and spice and produces
character more mellow than that of tequila blanco. Some reposados also
use the word "gold" on their label, which gives the impression that golds
have been aged, although there's no such legal requirement. Tequila
añejo is aged for at least 1 year (and often 2 to 3 years). The smooth,
elegant and complex flavor of the best añejos is often compared to that
of fine cognacs.
Liquors
Amaretto
Amaretto is amber-colored liquor from Italy produced from
sweet and bitter almonds, apricot kernels, vanilla, and other
spices. Its alcohol content 28% by volume. The prussic acid
contained in both almonds and apricot kernels is separated out
during distillation.
Amaro Averna
This liquor which is also known as Amara Siciliano, from Italy strong
tastes and bitter.
Apricot brandy
Apricot juice, apricot spirit, sugar and corn syrup, pure alcohol, and
water are combined to make this brandy which is at least 60 proof. If
instead of the aromatic fruit spirit, just a pure alcohol is used, any
products produced in Europe can only be labeled as “apricot liquor”.
Apricot brandy is popular as mixer because it combines well with most
spirits and juices.
Cassis
This dark-red liquor is produced from the juice of black currants, cassis
being the French world for this berry fruits. The alcohol content is at list
20% by volume. Cassius can only be called crème the cassis if it has
minimum alcohol content 15% by volume and a specified minimum
sugar content. Cassis is drunk neat as liquor and also as an aperitif. It’s
combined with white wine to make Kir, and with Champagne to make Kir
Royal.
Cherry liquor
One of the large group of fruit-based liquors that are at least 50 proof,
popular cherry liquors include Cherry Heering, Italian Luxardo, and
maraschino, an Italian drink made from sour cherries.
Cointreau
This liquor is obtained from ripe Seville oranges and lemons and is at least
80 proof. It is best drunk neat or over ice, and is used in cocktails. It is also
used for mixing with other ingredients in cocktails, as well as flavoring
cakes, pastries, and sweet deserts.
Curacao
This is the generic term for orange liquors produced from the peel of a
bitter variety of Seville orange. This variety of orange once grew
predominantly off the cost of Venezuela on the West Indian Island of
Curacao, hence the name. Nowadays the dried peel of this verity of Seville
orange almost always comes from Haiti. To extract the essential oil from
the peel, the latter is treated with spirit cognac or Armagnac. Spices and
Herbs are added.
Curacao is produced in many colors, in clear Triple sec, in orange/Red
Orange/, green and blue.
Drambuie
The Scottish whiskey-honey liquor consists of 15 year old scotch Talisker,
Highland herbs and heather honey. It is about 80 proof
Galliano
Galliano is one of the most famous Italian liquor. More than 70
different herbs and plant extracts lend the golden- yellow liquor its
unique flavor. Its alcohol content is 35% of volume.
Grand Marnier
Caribbean bitter oranges flavor this French liquor. There is a clear
Grand Marnier a red variety Grand Marnier Cordon Rouge and both
are about 80 proof. Grand Marnier is either served neat at room
temperature in a brandy snifter or chilled over ice in a rocks glass.
It is also ideally suited for mixing
Sambuca
In Italy, you will see Italians drinking this licorice-flavored liquor
“on the rocks” with water. Sambuca is one of the aniseed-flavored
drinks but in this case elderberries contribute a unique taste.
Southern Comfort
This classic whiskey liquor invented more then 130 years ago in
new Orleans ,has a distinctive orange-peach flavor. It’s 80 proof.
 Syrups and Cordials
These play a major role in mixing drinks, because they add a color
and the correct level of sweetness, and lend many drinks that
“certain something” You should be sparing with syrups, though,
because in most instances a few drops are sufficient.
There is a lot of brands syrups and cordials but there is only one
each can give you really confident to work with it and to don’t
hesitate when you prepare your cocktails. The name is:

Why?
0% Fat
0% Cholesterol
100% Natural
No any preservatives.
Since 1912, the French family, Monin, has worked to create
the finest quality flavored syrups. Monin selects only the
premier suppliers of raw ingredients from over 22 countries
to insure the best possible quality flavor. Today, Monin is the
largest and most established producer of premium flavorings
with presence in over 100 countries. Monin produces over
100 flavors between its factories in France and the U.S.
Monin is a brand of choice of:
•International Bartender Association Worldwide Champion
since 2001
•World Barista Championship Official sponsor for the next 3
years
•SCAA Official Sponsor (Speciality Coffee Association of
America)
•Coca-Cola, Perrier, McDonald’s, Lipton ..etc.
By Using Monin Syrups, You Can:
Replace Instead of Other Expensive Alcoholic Equivalents, &
Therefore:
•Use Less Quantity per Serving (Monin is highly
concentrated)
•Save on Beverage Cost (up 50% savings)
•Achieve Superior Taste
•Guarantee Availability
•Ensure Quality & Consistency
•Add Variety to Your Menu Offering
 Build & Stir Method of Mixology
The term build drink refers to making a
cocktail by combining the ingredients in the
glass which the cocktail will be served.
If a cocktail recipe calls for you to" stir with
ice and strain” stir the drink in the mixing
glass using a bar spoon with a twisted
stem. If a mixing glass is not available, the
glass half of the Boston shaker will suffice,
or the base of the standard shaker, if you
must.
Place ice and the ingredients into the
mixing glass. Slide the back of the spoon
down the inside of the mixing glass and
twirl gently between thumb and the finger.
The spoon will rotate inside of the mixing
glass, gently stirring the drink
Some bartenders/and I’m one!!!/ prefer to
use the flat end of a bar spoon to stir a
drink.
 Cuba Libre:
Cuba Libre is a cocktail made of Cola, lime and rum. This
cocktail is often referred to as a Rum and Coke. The original
Cuba Libre is made with Havana-Club Rum.
The Cuba Libre (Spanish for Free Cuba) was invented in
Havana, around 1900. Patriots aiding Cuba during the
Spanish-American War—and, later, expatriates avoiding
Prohibition—regularly mixed rum and Cola as a cocktail and
a toast to this West Indies island.
According to Bacardi:
"The world's most popular drink was born in a collision
between the United States and Spain. It happened during
the Spanish-American War at the turn of the century when
Teddy Roosevelt, the Rough Riders, and Americans in large
numbers arrived in Cuba. One afternoon, a group of off-duty
soldiers from the U.S. Signal Corps were gathered in a bar in
Old Havana. Fausto Rodriguez, a young messenger, later
recalled that a captain came in and ordered Bacardi (Gold)
rum and Coca-Cola on ice with a wedge of lime. The captain
drank the concoction with such pleasure that it sparked the
interest of the soldiers around him. They had the bartender
prepare a round of the captain's drink for them. The Bacardi
rum and Coke was an instant hit. As it does to this day, the
drink united the crowd in a spirit of fun and good fellowship.
When they ordered another round, one soldier suggested
that they toast ¡Por Cuba Libre! in celebration of the newly
freed Cuba. The captain raised his glass and sang out the
battle cry that had inspired Cuba's victorious soldiers in the
War of Independence."
 Screwdriver
It is said to have been named by American
oil-rig workers in the Middle East who
opened and stirred cans of this beverage
with their screwdrivers.
A Screwdriver is a cocktail made with
orange juice and vodka, created sometime
before October 24, 1949
The earliest reference to the Screwdriver is
from the October 24, 1949 issue of Time:
"In the dimly lighted bar of the sleek Park
Hotel, Turkish intelligence agents mingle
with American engineers and Balkan
refugees, drinking the latest Yankee
concoction of vodka and orange juice,
called a "screwdriver."
 Module 2

Glassware,
bartending tools

Shake Method of
Mixology
Glassware
Cocktails are something of a luxury. You don’t just
ping a cup and pour. They take time and skill to mix
so deserve a half decent glass. Before to start,
check your glassware is clean and free form chips
and mark such as lipstick. Always handle glasses by
the base or the stem to avoid leaving finger marks
on the glass. Never put your fingers inside a glass.
Ideally glassware should be chilled in a freezer prior
to use. This is particularly important for Martini and
flute glasses, in which drinks are usually served
without ice. It takes about half an hour to sufficiently
chill a glass in the freezer.
Alternatively, you can chill a glass by filling it with
ice/ideally crushed not cubed/. Leave the glass to
cool while you prepare the drink, and then discard
the ice and water once you are ready to pour.
Conversely, to warm a glass ready for a hot cocktail,
place a bar spoon in the glass and fill with hot water.
Then discard the water and pour the drink. Only
then should you remove the spoon, which is there to
help disperse the shock of the heat.
There are thousands of differently shaped glasses,
but if you own those mentioned below you have a
glass to suit practically every drink and occasion.
 Cordial Glass Brandy Snifter/Balloon Shot Glass
This glass is used for
It is a very small This is a small and
brandy or cognac. They
stemmed glass thick glass. It is
have a short stem so
used to serve used for many shots
you can place your
small amounts of and as a measuring
middle and ring finger.
liquor. Sherry and tool.
This allows your hand to
port wine. warm the brandy or
cognac while holding it.
Size: 5 oz to 25 oz Size: 1 oz to 4 oz
Size: 1 oz to 4 oz Beer Mug Irish Coffee Mug

This glass has a

This is the typical
shot stem and a
beer container. It has
handle. It is used
thick walls and a large
for many hot
handle.
drinks.

Size: 10 oz to 22 oz Size: 8 oz to 10 oz
Collins Glass Old-Fashioned Glass Highball Glass
This is a tall and This glass is used
skinny glass. This for drinks "on the
glass was named This is the most
rocks" or with a
after the popular common glass at
"splash." This glass
drink Tom Collins. It bars. It is used to
is also known as a
is used for soft make many mixed
"Rocks Glass."
drinks, juices and drinks.
many mixed drinks.Size: 5 oz to 6 oz

Size: 10 oz to 16 oz Size: 8 oz to 12 oz
 Champagne Flute Hurricane Glass
These are tall glasses. This glass is shaped
The flute shape helps like a hurricane lamp.
preserve the It is used for many
carbonation of the tropical and exotic
champagne and it also mixed drinks. It is also
shows off the bubbles of used for some
the champagne. blended drinks like a
Chill the glass before Piña Colada and a Chi-
use. Chi.
Pilsner Glass Wine Glass
Size: 6 oz to 10 oz Size: 15 oz to 23 1/2 oz
There are two kinds of wine glasses
This is a tall flute (Red Wine Glass and White Wine
shaped glass with no Glass). The red wine glass has a wider
stem. This glass is bowl to allow the wine to breathe.
also used for beer. When carrying a wine glass, always
hold it by the stem so you don't
change the temperature of the wine.

Size: 10 oz to 16 ozMartini Glass Size: 8 oz to 10 oz

Margarita Glass
This is the classic V-
This glass is primarily
shaped stemmed glass
used for Margaritas and
for drinks without ice
Daiquiris. This glass is
(chilled drinks). This glass
also known as a
is also known as a
"Coupette Glass."
"Cocktail Glass." Chill the
glass before use.
Size: 6 oz to 12 oz Size: 7 oz to 12 oz
 Wine decanters
Wine decanters are a glass serving vessel into
which an entire bottle of wine is poured. Their
use promotes the aeration of wine by
maximizing the wine-air interface, thereby
introducing more oxygen which improves the
wine's bouquet and taste. They also can make
wine pouring easier by preventing dribbling.
Decanters are important when serving older
vintages which are more likely to accumulate
potassium bitartrate crystal sediment in the
process of aging.

Different types of decanters should be used for

different varieties of wine. Port, in particular,
should be decanted in a vessel with a wide, flat
bottom.

Punch Bowl Pitcher

This is a large
This is a large container for
container with a
punches. It is used a lot for
spout to pour into
parties.
several glasses.
Many bars used
them to serve beer.

Size: 30 oz to 60 oz
 Handling Glassware
It is very important that you know how to handle
glassware. If you don't handle the glassware
correctly, you can cut yourself or somebody else
(Trust me, I learned the hard way).
• Always use an ice scoop to fill the glasses
with ice. Never use the glass to scoop ice. It can
break in your ice.
• If you break glass in your ice, throw away
all the ice and make sure that there are no pieces
of broken glass.
• If a glass is hot, do not put ice in it. The
glass can break with the change of temperature.
• If the glass is cold, do not pour anything
hot in it.
• Do not stack the glasses too high.
• Do not stack two different glasses
together. They can get stuck together and if you try
to separate them, they might break.
• Don't carry more glasses than what you
can handle on your hands. Use a tray to carry
them.
• Always handle the glass by the stem or
base
 Bar
Equipment &
Tools
 You really don’t have to be a professional
bartender to be able to mix original drinks,
providing you use the appropriate tools for
the job. You will certainly find some of the
utensils listed below already in your home,
and you can always improvise everyday
kitchen gadgets. If, however, you go
shopping to stock up on bar equipment, the
important future to remember is that the
utensils should be easy to clean, which is
why stainless-steel items and glass are
particularly suitable.
Bar Spoon
This is a spoon with a long handle used to stir mixed drinks in tall glasses. You
can also use the back of the spoon for layering drinks.
Bar Towels
Any absorbent towel will do. You need it in case of a spill and to keep your bar
clean.
Bartender Book
It is a mixed drink recipe book and bartender guide. It is a great reference
when you need to look for recipes.
Blender
A blender is essential to make your frozen drinks. Make sure you get a high
performance blender In order to prepare your drinks faster and better.
Bottle Opener
Every bartender should have a bottle opener. It's one of the main tools at the
bar.
Can Opener
Tool to remove one end of a can.
Champagne Stopper
A special stopper with two wings that clamps over the lip of a champagne
bottle. It keeps the champagne sparkling. Learn how to open a champagne
bottle.
Corkscrew
This is a wine opener. There are many different types of corkscrews. The one
on the picture is a waiter's corkscrew. Learn how to open a wine bottle.
Ice Bucket and Ice Tongs
The ice bucket is a container that holds the ice. The ice tongs is a tool to pick up
ice cubes for your drinks.
Jigger / Measurer
This is a measuring cup. There are many sizes of jiggers. The most common is
the double ended jigger with 2 cl and 4 cl measuring cups.
Knife and Cutting Board
A sharp paring knife and a small cutting board is necessary to cut your fruit
garnishes.
Muddler (Cocktail Muddler)
A wooden stick or plastic/I would like to recommend, it’s more hygiene/ used for
muddling ingredients. It is used a lot to crush cherries and mint leaves for some
mixed drinks.
Shaker
There are two types of shakers: the standard cocktail shaker and the Boston
shaker with a mixing glass.
Speed Pourers
Speed pourers are very useful for free pouring. There are many different types of
speed pourers and they all pour different amounts of liquor.
Strainer
A strainer is used with a Boston shaker to strain mixed drinks. It helps a lot when
straining into several glasses. The standard shaker has a built-in strainer.
 Shake Method of Mixology
When you see the phrase ”shake with ice
and strain” , you should place all the
necessary ingredients with cubed ice in a
cocktail shaker and shake briskly for about
twenty seconds. Then you should strain the
liquid into the glass, leaving the ice behind In
the shaker.
Shaking is not only mixes a drink. It also
chills and dilutes it. The dilution is as
important to the resulting cocktail as using
the right proportions of each ingredient. If
you use too little ice it will quickly melt in the
shaker, producing an over-diluted cocktail-
Losing your
so always fillgrip
yourwild shaking
shaker will make
at least 2/3 fullanofembarrassing mess and
could cause injury. Always hold the shaker with two hands and never
fresh ice.
shake fizzy ingredients.
There are two types of shakers available, which should be used as
follows:
A standard shaker consists of
three parts and hence is
sometimes referred to as a
three-piece shaker. The three
pieces are: 1.a flat-bottomed,
conical base or” Can” 2.a top
with a build-in strainer and 3.a
cap.
I strongly recommend this style
of shaker for the amateurs or
inexperienced bartender due to
its ease of use. Be shore to
purchase a shaker with capacity
of at least one pint as this will
allow you to mix two short drinks
at once. Large shakers also mix
more effectively.
A Boston Shaker comprises two flat-
bottomed cones, one made of glass
and the other of stainless steel /or
two steel cans/. The can should be
flexible, enabling the metal to make
a watertight seal with the glass.
Avoid those which rely on a rubber
ring to seal. I now only use Alessi
Boston tins I find these seal without
a thump and open with a lightest
tap/ even though the glass is to
delicate and the designer bit on the
base tends to fall off the tin/
However good your Boston shaker,
these devices demand an element of
skill and a practice period is usually
required for a new user to become
proficient.
 Planter's Punch
Invented in the late 19th century by the founder of
Mayer’s rum, Fred L. Mayers. There are a number of
different recipes including one on the back of each bottle
of Mayer’s rum. The recipe shown below is known as the
Old Plantation Formula using the classic rum punch
proportion of 1 sour/lime/, 2 sweet/sugar/, 3 strong/rum/
and 4 week/water/. There is also an American formula 1
sweet, 2 sour 3 week and 4 strong. In David A. Ember's
famous book “ The fine Art of mixing drinks” he
recommends 1 sweet,2 sour,3 strong and 4 weak.

1st Formula 2nd Formula

1 ½ shot Mayer’s rum 3cl Havana Club Añejo Blanco
½ shot fresh squeezed lime juice 3cl Meyer's rum
1 shoot Sugar syrup 3cl Orange Juice
2 shoot Chilled mineral water 4cl Pineapple Juice
4 dashes Angostura bitter 1cl Lemon Juice
2cl Grenadine
 Cosmopolitan
Most sources credit South Beach, Florida
bartender Cheryl Cook with the original
creation. In an online interview, Cheryl Cook
states she created the drink in 1985 or
1986:
“What overwhelmed me was the number of
people who ordered Martinis just to be seen
with a Martini glass in their hand. It was on
this realization that gave me the idea to
create a drink that everyone could pallet
and was visually stunning in that classic
glass.
Her This isrecipes
original what the Cosmo
called was based
for "Absolut on. a splash of triple sec, a drop of roses
Citron,
”
lime and just enough cranberry to make it oh so pretty in pink."
The next person involved in the creation of the drink was Toby Cecchini of
Manhattan. While working at The Odeon in 1987/1988, Cecchini worked from a
poorly described version of the Cook's original drink, and developed a slightly
different version using Cointreau and fresh-squeezed lime juice. Cecchini's version
has become the common standard method for preparing the drink.
An alternate account names the creator as Neal Murray of the Cork & Cleaver
steakhouse in Minneapolis in 1975.
The Cosmopolitan gained popularity fairly quickly, traveling from Miami to San
Francisco, to New York. It really gained in popularity in the 1990s, and was further
popularized among young women by its frequent mention on the television
program Sex and the City.
 Module3
Garnishes
Blend & Muddle
Method of Mixology
Garnishes
Garnishes are used to decorate cocktails and are often anchored to
the rim of the glass. Strictly speaking, garnishes should be edible so
please forget about paper parasols. Fruit should be unblemished and
washed prior to use.
Cut citrus fruits have a maximum shelf life of 24 hours when
refrigerated. Cherries and olives should be stored refrigerated and left
in their own juices. Olives should be washing before use to prevent an
oily appearance to the drink.
Anything from banana chunks, strawberries, or redcurrants to the
coffee beans, confectionary, basil leaves and slices of fresh ginger can
be used as a garnish. The correct garnish will often enhance the
aroma and flavor as well as the look of a drink.
The term “split” refers to the cut in a pieces of fruit used to fix it to
the rim of a glass. A “wheel” is a circular slice of citrus fruit.
Garnishes such as olives, cherries or pickled onions are sometimes
served on cocktail sticks. A “sail” is a whole slice of citrus fruit serve
on a cocktail stick mast, often accompanied by a cherry.
Celery sticks may be placed in drinks as a stirring rod. Cinnamon
sticks are often served in hot drinks and toddies.
To sprinkle chocolate on the surface of a drink you can either shave
chocolate using a vegetable peeler crumble a Cadbury’s flake bar.
‘Dust with chocolate ‘refers to the use chocolate or cocoa powder.
Citrus peels are often used as a garnish. A “Horse neck” is the entire
peel of either an orange, a lemon or lime cut in a continuous spiral and
placed so as to overhand the rim of the glass. A twist is a narrow sliver
of fruit zest twisted over the drink to release the oils in the skin and
then dropped in. Thin, narrow lengths of citrus peel may also be tied in
a knot.
Mint springs are often used to garnish cups and juleps.

Remember

•Only use ingredients for the garnish that are suitable for the drink it
terms of both taste and color.
•The garnish is supposed to decorate the drink, not adulterate it,
overload it, or even push it into the background. Less is often more.
Generally, just slice of orange perched on the rim of the glass, a
wedge of lime, a spiral of lemon peel, a maraschino cherry, or a spring
of mint is enough.
 Blender
The blender is the magic tool that will give
another dimension to all your preparations. It
allows you to not only make your classic cocktails
but also other types of preparation like
smoothies/with fresh fruits/, frappes, milk shakes,
frozen in just a few seconds.
This utensil must be quite powerful in order to
grind the ice cubes.
Its rotation speed has to be increase so that it
can grind and mix all ingredients
It’s a plus if machine has a timer
Monin tips:
Remember to use more Monin flavor when using
a blender as ice will dilute the drink.
When preparing the beverage in the blender, add
ingredients first and ice last. Your drink will have
a smooth texture and you will have saved the
blades from having to be replaced often.
To ensure you have the correct amount of ice for
the measured drink you are blending, simply fill
the serving glass full of ice and add to blender.
Blend for 25-30 seconds for a smooth drink
 Muddling
Muddling means pummeling fruits,
herbs and spices with a muddler/a
blunt tool similar to a pestle/ so as
to crush and release juices and oils.
As when you using a pestle and
mortar, push down on the muddler
with a twisting action.
Only attempt to muddle in the base
of shaker or a suitable sturdy glass.

Never attempt to muddle

hard, unripe fruits in a glass
as the pressure required
could break the glass and
cause injury.
 Daiquiri
The name Daiquiri is also the name of a beach near
Santiago, Cuba, and an iron mine in that area. The cocktail
was invented about 1905 in a bar named Venus in Santiago,
by a group of American mining engineers. Among the
engineers present were Jennings Cox, General Manager of
the Spanish American Iron Co., J. Francis Linthicum, C.
Manning Combs, George W. Pfeiffer, De Berneire Whitaker, C.
Merritt Holmes and Proctor O. Persing.Although stories
persist that that Cox invented the drink when he ran out of
gin while entertaining American guests, the drink evolved
naturally due to the prevalence of lime and sugar. Originally
the drink was served in a tall glass packed with cracked ice.
Later the Daiquiri evolved to be mixed in a shaker with the
same ingredients but with shaved ice. After a thorough
shaking, it was poured into a chilled flute glass. An article in
the March 14, 1937 edition of the Miami Herald as well as
private correspondence of J.F. Linthicum confirm the recipe
Consumption of the drink remained localized until 1909, when Admiral Lucius W.
and early history.
Johnson, a US Navy medical officer, tried Cox's drink. Johnson subsequently
introduced it to the Army and Navy Club in Washington DC, and drinkers of the
daiquiri increased over the space of a few decades. The daiquiri was one of the
favorite drinks of the writer Ernest Hemingway. Ernest Hemingway however was a
renowned diabetic, this led to the invention of the Hemingway daiquiri, which
substitutes grapefruit juice for the sugar, and adds a dash of maraschino liqueur.
 Mojito
You probably haven't had many history
lessons that started with pillaging the
Caribbean and ended with a delicious
cocktail. But that's one of the things that
makes the Mojito so unique. Amidst the
stories floating about, we have unveiled
the facts, discarded half-truths, and
concluded that the drink now known as
the Mojito. Mojito originated in Havana
sometime in the late 19th century and
gained popularity beginning in the
1930s.The earliest "Mojito" recipes we
have found are from 1931 and 1936
editions of a Sloppy Joe's Bar Manual.
Mojito has become the drink of choice in
a lot of metropolitan areas such as New
York and Landon.
The Mojito is finally receiving the
attention it deserves!
 Module 4
New business
opportunities/bar
merchandising
Different Layer
Methods of
Mixology
 Expose your brands and products

76% of the consumers move towards the bar a or look at the

direction of the bar while entering an establishment.
The Corridor of opportunities
 Corridor of decision
Entrance
First point were a massage can - 30% of guest are looking at the bar
be displayed merchandizing

From entrance to the bar -What you want to communicate

Key space needs to be seen

-Only 15 seconds to influence them

Bar
Decision place - 50% of final decision will be taken
either at the table or at the counter

Back Bar
Confirm the choice of guest -Transparent fridge doors are
recommended for increasing visual
impact

- Brand advertisement need to be

concise in order to be memorize
The Corridor of decision
The space were guest are
spending more time is located
between the entrance and the
bar.

Products offers must be readable

while entering

Merchandising bar must be build

to be seen from the entrance
/focus on multiple facing/

Group consumption is done at the

table and individual consumption
is mainly done at the bar.

40% of the consumers declare

being influenced by the visibility
of the bar.

58% state not to be influenced by

a promotional offer.
 Field of view

When approaching the bar, low elements are mainly looked it:
Consumers “field of vision” stop 1m over the top of their eyes!
 Bar merchandising
Expose products, not only for visual effect but also for convenient storage
Do not exposure too much glasses, Hi-Fi material, bar tools

Focus on your product offers

1/3 top-of-the-range spirits are ordered because they are seen from the bar
shelve
Take out products with weak rotation of the bar back
Separate spirits by the family then under segment and finally by marks to
create a homogenous groups

A beer block-Premium, special and specialties

A soft block –Colas, sparkling sodas
A Alcoholic block- Flavored vodka, Tequila, Gin
A Syrup block – Organize by specialties and colors
A Water block – Sparkling and Still

Sort inside each family products by color, once again to create an ordered
visual aspect, solid mass and impact
 Bar Merchandising
Position the products with stronger rotation in the
center of the bar back

Determine the number of facings according to

Turnover carried out

Double facing of leading brands generates an

average of 11% of sales

IE: Place beside vodkas mixers increases by 40%

the purchase of cocktails/example Monin/
 Layer Method
As the name would suggest, layering drinks include
layers of different ingredients, often with contrasting
colors. The effect is achieved by carefully pouring
each ingredient into the glass so that it floats on its
predecessor.
The success of this technique is depending on the
density/specific gravity/ of the liquids used. As a rule
of thumb, the less alcohol and the more sugar an
ingredient contains, the heavier it is. The heaviest
ingredients should be poured first and the lightest
Syrups
last. are non alcoholic and contain a lot of sugar so are usually the heaviest
ingredient. Liqueurs, which are high in sugar and lower in alcohol than spirits, are
generally the next heaviest ingredient. The exception to this rule is cream or
cream liqueurs, which can float, especially when whipped.
One brand of particular liqueur may be heavier or lighter than another. The
relative temperatures of ingredients may also affect their ability to float or sink.
Hence a degree of experimentation is inevitable when creating layered drinks.
Layered can be achieved in one or two ways. The first involves pouring down the
twisting handle of a bar spoon, keeping the flat, disk shaped end of the spoon
over the surface of the previous layer so that the liquid disperses over the
surface of the drink. Alternatively you can hold the bowl end of a bar spoon/ or a
large tea spoon / in contact with the side of the glass and over the surface of the
drink, and pour over it.
 Shots
Mixed drink shooters and drink shots
Shooters, like B-52, are cocktails
served in shot glasses.
A Shooter (or Shot) is a one- to four-
ounce alcoholic beverage. It may
consist of one type of alcohol or a
cocktail of different alcohols, often
mixed with other beverages.
Shooters can be shaken, stirred, blended, layered, or simply poured.
Shot glasses or sherry glasses are the usual Drink ware from which
shooters are served.
A Shooter is most commonly served at a bar. Some bartenders may
have their own signature shooter. Shooters, like most cocktails, may
vary in their ingredients from bartender to bartender, and from region
to region. Two creations may share the same name, but taste very
different from each other due to differences in how the drink is
prepared. Shooters are often drunk quickly and with groups of people
while celebrating.
 B-52
The B52 is prepared in such a way that the components do
not mix. The B-52 is a cocktail shooter composed of coffee
liquor, Bailey's Irish Cream, and Grand Marnier/or often
from other different orange flavor liqueurs/. When prepared
properly, the liquors separate into three distinctly visible
layers. The layering is due to the different densities of the
various liquors within the drink.
The origin of the B-52 is uncertain. One school of thought is
that the B-52 was created in the famous Alice's restaurant
in Malibu, California. The name refers to the US B-52
bomber. This bomber was also used in the Vietnam War for
the release of incendiary bombs, which likely inspired in
today's flaming variant of the cocktail.
Another school of thought is that the B-52 was invented at the Keg steakhouse in
Calgary, Canada in 1977.
The B-52's widespread popularity has resulted in many variations within the
ingredients, each earning a slightly different designation. All together, the drinks
are referred to as the B-50 series of layered cocktails.
B-52 with Bombay Doors, a B-52 with Bombay gin
B-53, a B-52 with vodka
B-54, a B-52 with amaretto
B-55, a B-52 with absinthe
B-57, a B-52 with Sambuca, and triple sec rather than Grand Marnier
B-61, a B-52 with vanilla and crème de cacao
Thank you