WELCOME TO THE WORLD

OF MIXOLOGY
 MIXOLOGY

• Mixology refers to the study of the process OF PREPARING DRINKS IN A BAR.

 BARTENDING OR BAR SERVICE
• Bartending or Bar Service is the art of preparing
drinks quickly with EFFICIENCY and STYLE.
 MUST FOR A PROFESSIONAL BARTENDER
1. Professional Appearance
• You must be well groomed and smartly
dressed.
• Be sure your uniform or attire is well
pressed and in good condition (no
missing buttons, etc. )
• If you feel good about what you are
wearing, you are more confident in your
actions so DRESS for SUCCESS!
 MUST FOR A PROFESSIONAL BARTENDER
2. The Art of Professional Mixing
• Product and service knowledge are basic to
bartending.
• Cocktail recipes may be standardized yet
bartenders differ in the style and techniques in
showmanship and service.
• Always stick with standardized recipe so that the
quality of your drinks are consistent. However,
bear in mind that the customer may insist on a
drink to be made on a certain way.
 MUST FOR A PROFESSIONAL BARTENDER
2. The Art of Professional Mixing
• When a customer orders call liquors by the
brand, it is advisable to place the requested
brand label facing the customer.
• Flairtending/bottle juggling skills would come
in handy for showmanship.
• Just in case the bar is not busy and you have
prepared all the drinks ordered so far, find
something to do to look busy and not bored.
 MUST FOR A PROFESSIONAL BARTENDER

3. Knowledge and Expertise in Bar Operations and Management

A. Take the order from the guest, prepare the order slip, confidently prepare the drink with accuracy,
serve the drink, present order slip, accept payments and give the correct change.
 MUST FOR A PROFESSIONAL BARTENDER

3. Knowledge and Expertise in Bar Operations and Management

B. Responsibly control the distribution of consumable items assigned in the bar.
 MUST FOR A PROFESSIONAL BARTENDER

3. Knowledge and Expertise in Bar

Operations and Management
C. Check stock levels of all bar
stocks/supplies/requisitions prior to the
opening of the bar. Relay shortages,
undelivered requisitions, spoilage and
breakage to the manager or concerned
supervisor.
D. Prepare and check the bar setup prior to
the opening of the bar.
 MUST FOR A PROFESSIONAL BARTENDER

3. Knowledge and Expertise in Bar Operations and Management

E. Supervise the activities of the Bar Porters and Bar Maids
 MUST FOR A PROFESSIONAL BARTENDER

3. Knowledge and Expertise in Bar Operations and Management

F. Maintain cleanliness and orderliness in the bar area and its surroundings.
 MUST FOR A PROFESSIONAL BARTENDER

3. Knowledge and Expertise in Bar Operations and Management

G. Wash and dry used or dirty glasses, bar equipment, etc.
 MUST FOR A PROFESSIONAL BARTENDER

3. Knowledge and Expertise in Bar Operations and Management

H. Prepare the beginning and closing inventories in the bar.
I. Secure the bar and its contents during closing.
 MUST FOR A PROFESSIONAL BARTENDER
3. Knowledge and Expertise in Bar Operations and Management
J. You are legally and morally bound not to serve MINORS and to “cut off” customers like refusing to
serve drunken guests.
 MUST FOR A PROFESSIONAL BARTENDER
4. Human Relations
• “People” skills are equally vital to a professional
bartender. These people include customers, suppliers, co-
employees, your boss(if any), and the bar owner/s.
• Treat each guest as if s/he is the only person in the bar.
Remember that a guest goes to a bar to relax and have fun
with friends so it would be wise to make them feel special
for repeat business and goodwill. Remember the names of
regular customers and their favorite drinks.
• Practice suggestive selling and you should know the
different features of a particular brand or drink.
 MUST FOR A PROFESSIONAL BARTENDER

5. Basic Knowledge of Wines and Oenology

• A professional bartender must now only know about spirits but also wines.
USEFUL TABLES FOR THE PROFESSIONAL
BARTENDER
Measurement Metric Measurement Capacity
Dash or drop 0.9 ml 1/32 oz. or 1/6 tsp.
Barspoon or Teaspoon 3.7 oz. 1/8 oz.
Tablespoon 11.1 ml 3/8 oz.
Splash 7.4 ml ¼ oz.
Float 14.8 ml ½ oz.
Pony 29.5 ml 1 oz.
Jigger 44.5 ml 1 ½ oz.
Miniature or Nip 59.2 ml 2 oz.
Wineglass 119 ml 4 oz.
Split 177 ml 6 oz.
Cup or Half Pint 257 ml 8 oz.
Pint 472 ml 16 oz.
 GLASSWARE
1. Beer Mug- A flat-bottomed 8-16 oz. glass or
ceramic container with a handle for serving beer
or hot beverages.
 GLASSWARE
2. Brandy Snifter- a footed balloon-shaped 12-17
oz. glass with a large base/bowl and very tapered
top for serving brandy; also used for
cordials/liqueurs with or without mixers.
 GLASSWARE
3. Cocktail Glass- a stemmed V-shaped 3-12 oz. long-
stemmed glass for serving straight up (without ice) cocktails
like Bacardi’s, Daiquiris, Gimlets, and Manhattans.
 GLASSWARE
4. Cordial/Liqueur/Pony Glass- a small stemmed glass
used for serving and sipping cordials/liqueurs and neat
liquor drinks.
 GLASSWARE
5. Coupette/Coupe Glass- a stemmed 5-9 fl. Oz. glass
with a small bowled bottom and top flaring out for
blended drinks, cream or ice cream drinks.
 GLASSWARE
6. Frappe Glass- an 8 oz. glass, similar to parfait glass
but slightly larger, used to serve frappes and liqueurs
with crushed ice.
 GLASSWARE
7. Glass Jigger- this is used for measuring/serving
straight liquor orders.
 GLASSWARE
8. a 7 oz. stemmed/footed glass like a red wine glass but
larger and deeper used for serving water; it could be
made of glass or metal.
 GLASSWARE
9. Highball- this refers to the family of tall glasses used
for tall or long drinks like Cuba Libres, Screwdrivers,
Orange Blossoms, Long Island Iced Teas; it is a versatile
glass with 5-12 oz. capacity.
 GLASSWARE
10. Hurricane Glass- a large, tall, footed 15-26 oz. glass,
bulbous at the bottom and flaring at the top for blended
or frozen tropical drinks; shaped like a hurricane lamp.
 GLASSWARE
11. Irish Coffee Glass- a footed 6 oz. glass for the
specialty coffee drink coffee called Irish Coffee as well
as other hot coffee, spirit, and liqueur drinks.
 GLASSWARE
12. ISO Wine Glass- a standardized stemmed glass with
elongated tapered bowls for official wine tasting.
 GLASSWARE
13. Margarita Glass- a 12-17 fl. Oz. stemmed glass with
a wide, shallow bowl for serving margaritas, daiquiris,
frozen drinks and ice cream-based drinks; also called
Fiesta Grande.
 GLASSWARE
14. Martini Glass- a 4-9 fl. Oz. stemmed glass similar to
a cocktail glass but shallower; used to serve martinis,
stirred and shaken drinks.
 GLASSWARE
15. Old Fashioned Glass- a short, 8-10 oz. Cylindrical
glass with a heavy tapered base for Old Fashioned or on
the rocks drinks.
 GLASSWARE
16. Parfait Glass- this glass is similar to a Pousse Café
glass but larger (7-12 oz.) with a flared lip and larger
rounded bowl; similar to but slightly smaller than a
frappe glass; used for parfaits and drinks with ice cream
or fruits.
 GLASSWARE
17. Pilsner Glass- a very tall slim V-shaped footed 7-14
oz. glass or shaped like a Collins glass but tapered at the
middle for easy grip; it can be used as a beer glass.
 GLASSWARE
18. Poco Grande- a type of stemmed cocktail glass (10-
13 oz.) with a curved, tulip-shaped bowl used fore
serving specialty mixed drinks, sometimes with a paper
umbrella or slices of tropical fruit for decoration.
 GLASSWARE
19. Pousse Café Glass- a narrow and tall cordial glass for
the specialty layered drink called Pousse Café; it may
have straight sides or flared-lipped.
 GLASSWARE
20. Rock Glass- this small, squat, thick-bottomed glass is
similar to an Old-Fashioned glass but with straight sides;
tapered or rounded bowl; used for drinks served on the
rocks, beers, shots and chilled drinks; also called lowball.
 GLASSWARE
21. Shot Glass- a small glass used for straight orders or
mixed shooters; it ranges from a fraction of an ounce to
two ounces (called Long Shot); it can also be used as a
measuring tool; definitely a must for every bar.
 GLASSWARE
22. Sour Glass- a 5-6oz. Short, squat, stemmed glass
with a wider lip for sour cocktails like Whiskey Sour.
 GLASSWARE
23. Squall Glass- a 15 oz. pear-shaped glass slightly
smaller than a Hurricane glass ideal for rum-based
cocktails like Piña Colada.
 GLASSWARE
24. Straight Whiskey Glass- a 4 oz. glass, smaller than a
Rocks glass but larger than a Shot Glass, used to serve
straight whiskey, neat or with one ice cube.
 GLASSWARE
25. Tumbler- a short, cylindrical 3-10 fl. Oz. glass for
drinks served on the rocks.
 GLASSWARE
26. Wine Glass-a stemmed glass exclusively for wine.
 ART OF PROFESSIONAL MIXOLOGY
METHODS OF MEASURING ALCOHOLIC
BEVERAGES
1. Jigger Method
2. Three-Count Method
3. 3. Two-Finger Method
4. Automatic Pouring System
 ART OF PROFESSIONAL MIXOLOGY

ORDER TAKING AND SERVING A DRINK

1. Premium or Top Shelf Drink- is an order made from the most expensive liquor of the bar.
2. Call Drink- is an order which is made from a specific base liquor but not the most expensive.
3. Well Drink- unspecified brand or ordinary/regular.
4. House Wine- refers to the restaurant’s/bar’s cheapest/ordinary brand or red or white wine.
5. Up Drink- means the guest wants the order chilled and strained in a Martini glass.
6. With a Twist- the bartender is requested to rub the rim of the glass with a lemon/lime twist.
7. Floating- a drink means the bartender adds a liquor/liqueur on top of a drink.
8. Free Pouring- allows the bartender to use a speed pourer, not a jigger or measuring device.
 ART OF PROFESSIONAL MIXOLOGY

ORDER TAKING AND SERVING A DRINK

9. Neat- served without ice.
10. On the rocks- served in an old fashioned/rock glass with ice.
11. Tall Drink- is a highball drink but served in a Collins glass with more juice or mixer for a less
stronger drink, especially for the ladies.

NOTE: Always place the prepared drink directly in front of the guest on top of a cocktail napkin or
coaster with the logo facing the guest, depending on the policy of the bar.
 ART OF PROFESSIONAL MIXOLOGY

COCKTAIL AND COCKTAIL PREPARATION

A cocktail is a cold or hot drink made of a base liquor, a modifier, special agents, and garnish.
1. Base Liquor- it determines the type of cocktail. It consists of single spirituous liquor or a combination.
2. Modifier- is an ingredient added to perk up the drink and neutralize the sharpness of the base liquor.
3. Special Agent- it adds color and flavor.
4. Garnish- edible or inedible ingredient/material/decoration to make it more attractive or appealing.
 ART OF PROFESSIONAL MIXOLOGY

METHODS OF COCKTAIL PREPARATION

1. Blended/Frozen Drink
2. Highball/Tall Drink
3. Layered Drink
4. Mixed Can Drink
5. Rock Drink
6. Shaken Drink
7. Stirred Drink
8. Straight Shot
9. Flambé
 Barolo’s CLASSIC COKTAILS

Martini
3 measures gin
1 tsp. dry vermouth
Cracked ice cubes
Green cocktail olive, to decorate

1. Pour the gin and vermouth over cracked ice in a

mixing glass and stir well to mix.
2. Strain into a chilled cocktail glass and dress with
the cocktail olive.
 Barolo’s CLASSIC COKTAILS

Club Mojito
1 tsp. sugar syrup
Few mint leaves, plus extra to decorate
Juice of ½ lime
Ice
2 measures Rum
Soda Water

1. Put the syrup, mint leaves, and lime juice in a cocktail

glass and crush or muddle the mint leaves.
2. Add ice and rum, then top up with soda water to taste.
Add mint leaves on top.
 Barolo’s CLASSIC COKTAILS

Margarita
Lime wedge
Coarse salt
Cracked ice cubes
3 measures white tequila
1 measure Triple Sec or Cointreau
2 Measures Lime Juice
Slice of lime, to decorate

1. Rub the rim of a chilled cocktail glass with the lime wedge and
then dip in a saucer of coarse salt to frost.
2. Put the cracked ice cubes into a cocktail shaker. Pour the
tequila, triple sec, and lime juice over the ice. Shake vigorously
until a frost forms.
3. Strain into the prepared glass and decorate with the slice of
lime.
 Barolo’s CLASSIC COKTAILS

Singapore Sling
2 measures gin
1 measure cherry brandy
1 measure lemon juice
1 tsp. grenadine
Cracked ice cubes
Soda water
Lime and cocktail cherries

1. Shake the gin, cherry brandy, lemon juice, and grenadine

vigorously over ice until well frosted.
2. Half fill a chilled glass with cracked ice cubes and strain in the
cocktail.
3. Top up with soda water and dress with the lime and the cocktail
cherries.
 Barolo’s CLASSIC COKTAILS

Piña Colada
4-6 crushed ice cubes
2 measures white rum
1 measure dark rum
3 measures pineapple juice
2 measures coconut cream
Pineapple wedges, to decorate

1. Whizz the crushed ice in a blender with the

white rum, dark rum, pineapple juice, and
coconut cream until smooth.
2. Pour without straining, into a tall, chilled glass
and dress with the pineapple.
 Barolo’s CLASSIC COKTAILS

Dry Martini
1 measure London Dry gin
Dash dry vermouth
Ice
Olive, to decorate

1. Shake the gin and vermouth over a

handful of ice until well frosted and
combined.
2. Strain into a chilled glass.
3. Decorate with the olive.
 Barolo’s CLASSIC COKTAILS

Hurricane
Ice
4 measures dark rum
1 measure lemon juice
2 measures sweet fruit cocktail or juice (passion fruit
and orange)
Soda water
Slices of orange and cherries, to decorate

1. Fill a tall cocktail glass or highball glass with ice.

2. Shake the rum, lemon juice, and sweet fruit cocktail
until well combined and pour into chilled glass.
3. Top up with soda water and decorate with the orange
slices and cherries.
 Barolo’s CLASSIC COKTAILS

Daiquiri
2 measures white rum
¾ measure lime juice
½ tsp. sugar syrup
Cracked ice

1. Pour the rum, lime juice, and sugar syrup over

ice and shake vigorously until well frosted.
2. Strain into chilled cocktail glass.
 Barolo’s CLASSIC COKTAILS

Gin Sling
4-5 ice cubes
Juice of ½ lemon
1 measure cherry brandy
3 measures gin
Soda water
Cherries, to decorate

1. Put the ice cubes into cocktail shaker. Pour the lime juice,
cherry brandy and gin over the ice and shake until a frost
forms.
2. Pour, without straining, into a hurricane glass and top up with
soda water.
3. Decorate with cherries.
 Barolo’s CLASSIC COKTAILS

Mint Julep
3 sprigs of mint
½ tsp. caster sugar
1 tbsp. soda water
2-3 ice cubes, crushed
1 measure Bourbon Whiskey
Sprig of mint, to decorate

1. Crush the mint with the caster sugar in an old

fashioned glass or large tumbler and rub it around the
inside of the glass.
2. Discard the mint. Dissolve the sugar in the soda water,
add ice and pour over the Bourbon. Do not stir.
3. Decorate with the sprig of mint.
 Barolo’s CLASSIC COKTAILS

Manhattan
4-5 ice cubes
1 measure sweet vermouth
3 measures rye or Bourbon Whiskey
1 cocktail cherry, to decorate

1. Put the ice cubes into a mixing glass. Pour

the vermouth and whiskey over the ice.
2. Stir vigorously, then strain into a chilled
cocktail glass.
3. Add cherry.
 Barolo’s CLASSIC COKTAILS

Alexander Baby
4-5 ice cubes
2 measures dark rum
1 measure crème de cacao
½ measure double cream
Grated nutmeg, to decorate

1. Put the ice cubes into a cocktail shaker and pour

the rum, crème de cacao and cream over the ice.
2. Shake until a frost forms, then strain into a
chilled cocktail glass.
3. Sprinkle grated nutmeg.
 Barolo’s CLASSIC COKTAILS

Cuba Libre
2-3 ice cubes
1 ½ measures dark rum
Juice of ½ lime
Cola, to top up
Slice of lime, to decorate

1. Place the ice cubes in a tall tumbler and pour

the rum and lime juice over them. Stir to
mix.
2. Top up with cola, decorate with a slice of
lime.
 Barolo’s CLASSIC COKTAILS

Egg Nog
4-5 ice cubes
1 egg
1 tbsp. sugar syrup
2 measures brandy
150 ml milk
Grated nutmeg, to decorate

1. Half fill a cocktail shaker with ice. Add the egg,

sugar syrup, brandy and milk and shake well for
about 1 minute.
2. Strain into a tumbler and sprinkle with a little
grated nutmeg.
 Barolo’s CLASSIC COKTAILS

Between the Sheets

4-5 ice cubes
1 ¼ measures brandy
1 measure white rum
½ measure Cointreau
¾ measure fresh lemon juice
½ measure sugar syrup

1. Put the ice cubes into a cocktail shaker. Add the

brandy, white rum, Cointreau, lemon juice and
sugar syrup and shake until a frost forms.
2. Strain into a chilled cocktail glass.
 Barolo’s CLASSIC COKTAILS

Luigi
4-5 ice cubes
1 measure fresh orange juice
1 measure dry vermouth
½ measure Cointreau
1 measure grenadine
2 measures gin
Slice of orange, to decorate

1. Put the ice cubes into a mixing glass. Pour the

orange juice, vermouth, Cointreau, grenadine and
gin over the ice and stir vigorously.
2. Strain into a chilled cocktail glass.
3. Decorate with the orange slice.
 Barolo’s CLASSIC COKTAILS

Screwdriver
2-3 ice cubes
1 measure vodka
2 measures fresh orange juice
Slice of orange, to decorate

1. Put the ice cubes in a tall glass. Add vodka

and orange juice and stir lightly.
2. Decorate with the orange slice.
 Barolo’s CLASSIC COKTAILS

Long Island Iced Tea

6 ice cubes
½ measure gin
½ measure vodka
½ measure white rum
½ measure tequila
½ measure Cointreau
1 measure fresh lemon juice
½ tsp. sugar syrup
Cola, to top up
Slice of lemon, to decorate

1. Put the ice cubes into a mixing glass. Add the gin, vodka, rum, tequila,
Cointreau, lemon juice and sugary syrup.
2. Stir well, then strain into a tall glass almost filled with ice cubes.
3. Top up with cola and decorate with the slice of lemon.
 Barolo’s CLASSIC COKTAILS

Tequila Sunrise
5-6 ice cubes
1 measure tequila
2 ½ measures fresh orange juice
2 tsps. grenadine

1. Crack half of the ice and put it in a cocktail shaker.

2. Add the tequila and orange juice and shake to mix.
3. Put the remaining ice into a tall glass and strain the tequila
over it.
4. Slowly pour in the grenadine syrup and allow to settle.
 Barolo’s CLASSIC COKTAILS

Grasshopper
5-6 ice cubes
1 measure crème de cacao
1 measure crème de menthe
1 measure cream

1. Put the ice cubes into a cocktail shaker. Pour

the crème de cacao, crème de menthe and
cream. Shake vigorously until a frost forms.
2. Strain in a chilled cocktail glass.
 Barolo’s CLASSIC COKTAILS

B-52
½ measure Kahlua
½ measure Bailey’s Irish Cream
½ Measure Grand Marnier

1. Pour the Kahlua into a liqueur or shot glass.

2. Using the back of a spoon, slowly pour the
Bailey’s to float over the Kahlua.
3. Pour the Grand Marnier over the Bailey’s in the
same way.