TABLE OF CONTENTS

TABLE OF CONTENTS 1-4

HOW TO USE THE LEARNING GUIDE 5-7

COMPETENCY-BASED LEARNING MATERIALS

List of Competencies 8

COMPETENCY SUMMARY 9-11

LEARNING OUTCOME 1
Prepare and Mix Range of Cocktails 12-14

LEARNING EXPERIENCE 1 15-16

LEARNING OUTCOME 2
Prepare and Mix Variety of Non-alcoholic Concoctions 17-19

LEARNING EXPERIENCE 2 20-21

LEARNING OUTCOME 3
Use, clean and maintain bar tools and
equipment and machineries for mixing
cocktails and non-alcoholic concoctions 22-23

LEARNING EXPERIENCE 3 24

INFORMATION SHEET 3.1-1

Types, Origins, Nature and Characteristics of Different Alcoholic
Beverages (Wine, Spirits, Beers, etc.) 25-45

SELF CHECK 3.1-1 46

ANSWER KEY 3.1-1 47

INFORMATION SHEET 3.1-2

Alcoholic and Non-Alcoholic Ingredients of Cocktails 48-53

SELF CHECK 3.1-2 54

ANSWER KEY 3.1-2 55

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INFORMATION SHEET 3.1-3
Recipes of Popular International Standard Mix Drinks 56-63

SELF CHECK 3.1-3 64

ANSWER KEY 3.1-3 65

INFORMATION SHEET 3.1-4

Methods and Garnitures and Required for Different
Types of Cocktails 66-72

SELF CHECK 3.1-4 73

ANSWER KEY 3.1-4 74

INFORMATION SHEET 3.1-5

Mixing Tools and Equipment Specifications 75-79

SELF CHECK 3.1-5 80

ANSWER KEY 3.1-5 81

INFORMATION SHEET 3.1-6

Proper Preparation and Mixing Procedures 82-84

SELF CHECK 3.1-6 85

ANSWER KEY 3.1-6 86

JOB SHEET 3.1-6 87-89

PERFORMANCE CRITERIA CHECKLIST 3.1-6 90

INFORMATION SHEET 3.1-7

Garnish Preparation Creativity 91-95

SELF CHECK 3.1-7 96

ANSWER KEY 3.1-7 97

JOB SHEET 3.1-7 98-99

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PERFORMANCE CRITERIA CHECKLIST 3.1-7 100
INFORMATION SHEET 3.1-8
Showmanship Skills 101-111

SELF CHECK 3.1-8 112

ANSWER KEY 3.1-8 113

JOB SHEET 3.1-8 114

PERFORMANCE CRITERIA CHECKLIST 3.1-8 115

INFORMATION SHEET 3.1-9

Time Management 116-119

SELF CHECK 3.1-9 120

ANSWER KEY 3.1-9 121

INFORMATION SHEET 3.2-1

Flavors and Examples of Non-Alcoholic Beverage 122-128

SELF CHECK 3.2-1 129

ANSWER KEY 3.2-1 130

INFORMATION SHEET 3.2-2

Preparation and Garnishing of Non-Alcoholic Drinks 131-133

SELF CHECK 3.2-2 134

ANSWER KEY 3.2-2 135

JOB SHEET 3.2-2 136-137

PERFORMANCE CRITERIA CHECKLIST 3.2-2 138

INFORMATION SHEET 3.3-1

Workplace Safety Environment and
First Aid Regulations 139-141

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SELF CHECK 3.3-1 142

ANSWER KEY 3.3-1 143

INFORMATION SHEET 3.3-2

Hygiene and Sanitation 144-148

SELF CHECK 3.3-2 149

ANSWER KEY 3.3-2 150

BIBLIOGRAPHY 151-152

HOW TO USE THE LEARNING GUIDE

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Welcome to the Competency-Based Learning Material for the module:
“Preparing and Mixing Cocktails and Non-Alcoholic Concoctions”. This
competency-based learning material contains activities for you to
complete. This is the second module in Bartending NC II. It contains
the knowledge, skills and attitude required.

Bartending NC II has four core competencies namely:

 Clean the Bar

 Operate Bar
 Prepare and Mix Alcoholic and Non Alcoholic Beverages
 Provide Wine Service

You are required to go through a series of learning in order to

complete each learning outcomes of this module. In each learning
outcomes, there are learning resources to help you better understand
the required activities. Follow these activities on your own and answer
the Self Check at the end of each module to reflect your answers for a
self-check. If you need clarification on the technical terms, refer to the
definition of terms. If you have questions, please don’t hesitate to ask
your trainer for assistance.

RECOGNITION OF PRIOR LEARNING

You may have some or most of the knowledge and skills covered in
this learner’s guide because you have:

 Been working for some time

 Already completed training in this area

If you feel you have some of the skills, talk to your trainer about
having them formally recognized.

If you have qualification or Certificate of Competency from previous

training, show it to your trainer.
If the skills you acquired are still relevant to the module, they maybe
become part of te evidence you can present for RPL.

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At the end of this module is a Learning Diary. Use this diary to record
important dates, jobs undertaken and other workplace events that will
assist you in providing further details to your trainer or assessors.

A Record of Achievements is also provided for your trainer to fill up

once you completed the module.

This module was prepared to help you achieve the required

competency in Bartending NC II. This will be the source of information
for you to acquire knowledge, skills in this particular trade, with a
minimum supervision or help from your trainer. With the aid of these
materials, you will acquire the competency independently and at your
own space.

Talk to your trainer and agree on how you will both recognize training
of this unit. Read through the learning guide carefully. It is divided
into sections, which covers all the skill, and knowledge you need to
successfully complete this module.

Work through all the information and complete the activities in each
section. Read information sheets and complete the self-check.
Suggested references are included to supplement the materials
provided in this module.

Your trainer might also be your supervisor or manager. He/She is

there to support you and show you the correct way to do them. Ask
help.

Your trainer will tell you about important things you need to consider
when you are completing activities and it’s important that you listen
and take notes.

You will be given plenty of opportunities to ask questions and practice

on the job. Make sure you practice new skills during your regular
work shifts. This way, you will improve both your speed and memory
and also your confidence.

Talk to more experienced workmates and ask their guidance.

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Use self-check questions at the end of each sections to test your own
progress.

When you are ready, ask your trainer to watch you preform the
activities outline in the learning guide.

As you work through, the activities, ask for written feedback on your
progress. Your trainer keeps feedback/pre-assessment reports for this
reason. When you have successfully completed each element, ask
your trainer to mark your reports that you are ready for assessment..

When you have completed these module (or several modules) and feel
confident that you have sufficient practice, your trainer will arrange
an appointment with registered assessor to assess you. The result of
your assessment will be recorded in your Competency Achievement
Record.

Conditions:

The trainee must be provided with the following.

Equipment Supplies and Materials

Blender Garnishes
Coffee Maker Juices
Ice Shaver Liquors
Refrigerator Liqueurs
Bar Service Areas Iodized Salt
White Pepper
Tools Nutmeg
Cocktail Shaker Cinnamon
Mixing Glass Tabasco Sauce
Juice Jugs Worcestershire Sauce
Jigger Angostura Bitters
Chopping Board Sugar
Bar Knife
Bar Spoon Personal Protective Devices
Bar Strainer Rubber Gloves
Bottle Opener Black Flat Shoes
Can Opener
Straw Holder Learning Materials
Ice Bucket with Ice Tongs Module
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 Textbooks/Manual

BARTENDING NC II

COMPETENCY-BASED LEARNING MATERIALS

List Of Competencies

NO Unit of Module Title Code

. competency
1. Clean bar areas Cleaning bar TRS512395
areas
2. Operate Operating bar TRS512396
bar
3. Prepare and Preparing and TRS512397
mix cocktails mixing cocktails
and non- and non
alcoholic alcoholic
concoctions beverages
4. Provide Providing wine TRS512398
basic service
wine
service

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 COMPETENCY SUMMARY

QUALIFICATION TITLE : Bartending NC II

UNIT OF COMPETENCY: Prepare and Mix Cocktails and

Non-Alcoholic Concoctions

MODULE TITLE : Preparing and Mixing Cocktails and

Non-Alcoholic Concoctions

INTRODUCTION :

This unit deals with the knowledge and skills required to prepare and
mix different types of cocktails and non-alcoholic drinks. It includes
preparing and mixing a variety of cocktails and non-alcoholic drinks,
using, cleaning and maintaining tools, equipment and machineries for
mixing drinks

LEARNING OUTCOMES :

At the end of this module YOU must be able to:

1. Prepare and mix a range of cocktails

2. Prepare and mix a variety on non-alcoholic drinks
3. Use, clean and maintain bar tools, equipment and machineries for
mixing drinks

ASSESSMENT CRITERIA:

1. Classification of alcoholic beverages are determined according to

ingredients used, process and characteristics

2. Non-Alcoholic beverages used as mixers and modifiers are

identified in accordance with the flavoring ingredients and process
forms.

3. Different types of bar tools and equipments are identified and used
in accordance with manufacturer’s manual and instruction.

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4. Different types of glasses are identified and handled in accordance
with establishment standard and sanitary practices.

5. Ice supplies are prepared and used according to hygiene and

sanitary practices.

6. Appropriate mixing methods and procedures are applied based on

international standards.

7. Necessary garnish, edible and non-edible fruits and vegetables are

prepared and used based on cocktail presentation.

8. Different categories of cocktails are identified according to

international standard.

9. Cocktail recipes are mixed using appropriate method and

established international standard within the required time frame
and customer reference.

10. Specialty drink concoction are prepared and mixed in accordance

with established recipe and service procedure.

11. Appropriate product substitutes for out of stock liquor ingredients

are utilized based on appropriate product standard.

12. Broken and chip glasses are identified and removed.

13. Occupational health and sanitary practices in mixing cocktails are

observed according to establishment standard procedures.

14. Safety practices in using mechanical equipment are observed

according to manufacturer’s guidelines.

15. Non-Alcoholic beverages are identified in accordance with flavoring

ingredients and forms including coffees and teas.

16. Edible fruits and vegetables used in mixing non-alcoholic cocktails

are determined and prepared according to established standards.

17. Ingredients, equipment and tools are prepared prior to service.

18. Appropriate name and style of non-alcoholic drinks are properly

identified according to customer request.

19. Correct ingredients are selected and mixed in accordance with

establishment service practice.
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20. Drinks are prepared appropriately in accordance with standard
recipe and required time frame.

21. Correct glasses and garnish are used attractively where

appropriate.

22. Occupational health and sanitary practices are observed in mixing

drinks according to establishment operating procedures.

23. Bar tools are used and cleaned immediately after using in
accordance with the establishment safety and sanitary procedures.

24. Equipment and machineries are used in accordance with the

manufacturer’s specifications and hygiene/safety requirements.

25. Machineries and equipment are maintained in accordance with

manufacturer’s schedule and specifications.

26. Problems are promptly identified, reported to and acted upon

immediately.

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 LEARNING OUTCOME 1 Prepare and Mix Range of
Cocktails

CONTENTS:
1. Types, origins, nature and characteristics of different alcoholic beverages
(wines, spirits, beers, etc).
2. Alcoholic and non-alcoholic ingredients of Cocktails.
3. Recipes of popular international standard Mix drinks.
4. Methods, and garnitures required for different types of cocktails.
5. Mixing tools and equipment specifications and uses.
6. Presentation methods for different cocktails.
7. Garnish preparation creativity.
8. Showmanship skills.
9. Time management.
ASSESSMENT CRITERIA:
1. Classification of alcoholic beverages are determined according to
ingredients used, process and characteristics
2. Non-alcoholic beverages and mixers used as modifiers are identified in
accordance with the flavoring ingredients and process forms
3. Different types of bar tools and equipment are identified and used in
accordance with manufacturer’s manual and instruction
4. Different types of glasses are identified and handled in accordance with
enterprise standard and sanitary practices
5. Ice supplies are prepared and used according to hygiene and sanitary
practices
6. Appropriate mixing methods and procedures are applied based on
international standards
7. Necessary garnish, edible and non-edible fruits and vegetables are prepared
and used based on cocktail presentation
8. Different categories of cocktails are identified according to international
standard
9. Cocktail recipes are mixed using appropriate method and established
international standard within the required time frame and customer
reference
10. Specialty drink concoction are prepared and mixed in accordance with
industry and/or enterprise recipe and service procedure
11. Appropriate product substitutes for out of stock liquor ingredients are
utilized based on appropriate product standard
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12. Broken and chip glasses are identified and removed
13. Occupational health and sanitary practices in mixing cocktails are
observed according to enterprise standard procedures
14. Safety practices in using mechanical equipment are observed according
to manufacturers guidelines

CONDITIONS

Student/ trainee must be provided with the following:

Tools Equipment Materials/ Supplies
4.1 Chopping board 5.1 Ice bin Alcoholic Rum, Gin,
4.2 Jigger 5.2 Speed rail beverages Vodka, Tequila,
4.3 Fruit Juicer / 5.3 Electric
Brandy,
squeezer Blender
4.4 Bar spoon 5.4 Post mix whisky,
4.5 Bar spill mat system liqueurs,
4.6 Bar caddy 5.5 Glass chiller Wines,
4.7 Decanter 5.6 Underbars’
4.8 Bar Strainer refrigerator
(Hawthorn) 5.7 Wine chiller
4.9 Cork screw with foil 5.8 Electric
cutter mixer
4.10 Cocktail Shakers 5.9 Wine
4.11 Bottle and can Humidor
opener 5.10 Glass
4.12 Mixing glass brushes
4.13 Tin can
4.14 Canulator
4.15 Straw dispenser
4.16 Ice bucket
4.17 Ice scooper
4.18 Pitcher
4.19 Ice tong
4.20 Ice Pick
4.21 Speed pourer
4.22 Funnel
4.23 Bar knife
4.24 Fruit molder
4.25 Muddler
4.26 Juice jugs
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4.27 Measuring Cup
4.28 Garnish dispenser
4.29 Cocktail/Bar tray
4.30 Wine bucket
4.31 Wine basket
4.32 Wine stopper/ re-
sealer
4.33 Glass-rimmer
4.34 utensils
4.34.1 cutleries
4.34.2 cups and
saucers
Non- Fruit juices
alcoholic sodas, coffee,
beverages
tea, mineral
and mixers
water, tonic
water ,milk,
energy drink,
syrups, fruit
purees
Flavored 3.1 Puree,
syrups grenadine
, bitters,
molasses,
Fruit
Flavors
3.2 Citrus
Flavors
3.3 Single and
mixed
Herbs
Flavors
3.4 Bean and
kernel
Flavors
METHODOLOGY:
 Modular/self-paced
 Lecture/discussion
 Demonstration
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ASSESSMENT METHOD:
 Written test
 Demonstration w/ oral questioning

LEARNING EXPERIENCES

Learning Outcome 1
Prepare and Mix Range of Cocktails

Learning Activities Special Instructions

1. Read information sheet 3.1-1on In this learning outcome you

types, origins, nature and shall prepare a wide range of
characteristics of different cocktails and be equipped with
alcoholic beverages (wines, spirits the knowledge and skills in
beers, etc) mixing and preparing
concoctions. You should
understand the components of
2. Answer self check 3.1-1 compare the beverage you are making and
answers on answer key 3.1-1 be familiarized with the following:
3. Read information sheet 3.1-2on 1. Types of liquors and
Alcoholic and non-alcoholic alcohol base
ingredients of Cocktails 2. Different bar tools
4. Answer self check 3.1-2 and 3. Variety of fruits
compare answers on answer key 4. Herbs and spices
3.1-2 5. Non alcoholic components
6. Characteristics of
5. Read information sheet 3.1-3 on
components
Recipes of popular international
7. Non alcoholic beverages
standard Mix drinks
8. Equipments that are being
6. Answer self check 3.1-3 and used.
compare answers on answer key Go through the Information
3.1-3 sheets and answer the self
7. Read information sheet 3.1-4 on checks to ensure that
Methods, and garnitures required knowledge of the standards in
for different types of cocktails competency based training are
8. Answer self check 3.1-4 and acquired.
compare answers on answer key Show your out puts to the

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 3.1-4 trainer as you finished every
9. Read information sheet 3.1-5 on job sheet for his feed back as
Mixing tools and equipment you accomplish them.
specifications and uses After doing all the activities in
this LO you are now ready to
10.Answer self check 3.1-5 and
proceed in the next LO,
compare answers on answer key 3.1-5
Prepare and mix a variety of
non-alcoholic concoctions
11.Read information sheet 3.1-6 on
Presentation methods for different
cocktails
12.Answer self check 3.1-6 and compare
answers on answer key 3.1-6
13.Perform job sheet 3.1-6 Preparing
and mixing a range of cocktails
14.Evaluate your output using
performance criteria checklist 3.1-6
15.Read information sheet 3.1-7 on
Garnish preparation creativity
16.Answer self check 3.1-7 and compare
answers on answer key 3.1-7
17. Perform job sheet 3.1-7 on Preparing
Citrus Garnish
18. Evaluate your output using
performance criteria checklist 3.1-7
19. Read information sheet 3.1-8 on
Showmanship skills
20. Answer self check 3.1-8 and
compare answers on answer key 3.1-8
21. Perform job sheet 3.1-8 on Basic
Flairtending skills
22. Evaluate your output using
performance criteria checklist 3.1-8
23. Read information sheet 3.1-9 on
Time management.
24.Answer self check 3.1-9 and compare
answers on answer key 3.1-9

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 LEARNING OUTCOME 2 Prepare and Mix Variety of Non-
alcoholic Concoctions

CONTENTS:
1. Flavors and examples of non-alcoholic beverages.
2. Preparation and garnishing of non-alcoholic drinks.

ASSESSMENT CRITERIA:

1. Non-alcoholic beverages are identified in accordance with industry

standard classification.
2. Modifiers in flavored syrups and other forms are identified in accordance
with ingredients used and process.
3. Edible fruits and vegetables used in mixing non-alcoholic cocktails are
determined and prepared according to enterprise standards..
4. Ingredients, equipment and tools are prepared prior to service.
5. Appropriate name and style of non-alcoholic drinks are properly identified
according to customer request.
6. Correct ingredients are selected and mixed in accordance with enterprise
service practice.
7. Drinks are prepared appropriately in accordance with standard recipe
and required time frame.
8. Correct glasses and garnish are used attractively where appropriate
9. Occupational health and sanitary practices are observed in mixing drinks
according to enterprise operating procedures.
10. Safety practices in using mechanical equipment are observed according to
manufacturer’s guidelines.

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CONDITIONS:

Student/ trainee must be provided with the following:

Tools Equipment Materials/ Supplies
4.35 Chopping board 5.11 Ice bin Non- Fruit juices
4.36 Jigger 5.12 Speed rail alcoholic sodas, coffee,
4.37 Fruit Juicer / 5.13 Electric beverages
tea, mineral
squeezer Blender and mixers
4.38 Bar spoon 5.14 Post mix water, tonic
4.39 Bar spill mat system water ,milk,
4.40 Bar caddy 5.15 Glass chiller energy drink,
4.41 Decanter 5.16 Underbars’ syrups, fruit
4.42 Bar Strainer refrigerator purees
(Hawthorn) 5.17 Wine chiller
4.43 Cork screw with foil 5.18 Electric
cutter mixer
4.44 Cocktail Shakers 5.19 Wine
4.45 Bottle and can Humidor
opener 5.20 Glass
4.46 Mixing glass brushes
4.47 Tin can
4.48 Canulator
4.49 Straw dispenser
4.50 Ice bucket
4.51 Ice scooper
4.52 Pitcher
4.53 Ice tong
4.54 Ice Pick
4.55 Speed pourer
4.56 Funnel
4.57 Bar knife
4.58 Fruit molder
4.59 Muddler

Date Developed: Document No.

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4.60 Juice jugs
4.61 Measuring Cup
4.62 Garnish dispenser
4.63 Cocktail/Bar tray
4.64 Wine bucket
4.65 Wine basket
4.66 Wine stopper/ re-
sealer
4.67 Glass-rimmer
4.68 utensils
4.68.1 cutleries
4.68.2 cups and
saucers

Flavored 3.5 Puree,

syrups grenadine
, bitters,
molasses,
Fruit
Flavors
3.6 Citrus
Flavors
3.7 Single and
mixed
Herbs
Flavors
Bean and
kernel Flavors

METHODOLOGY:
 Modular/self-paced
 Lecture/discussion
 Demonstration

ASSESSMENT METHOD:
 Written test
 Demonstration w/ oral questioning

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 LEARNING EXPERIENCES

Learning Outcome 2
Prepare and Mix Variety of Non-alcoholic Concoctions

Learning Activities Special Instructions

1.Read information sheet 3.2-1 In this learning outcome you

shall prepare a wide range of
non-alcoholic beverages and
garnitures and be equipped with
2.Answer self check 3.2-1 and compare the knowledge and skills in
answers on answer key 3.2-1 mixing and preparing
concoctions. You should
understand the components of
3.Read information sheet 3.2-2 the beverage you are making and
be familiarized with the following:
1.Different bar tools
2.Variety of fruits
4.Answer self check 3.2-2 and compare 3.Herbs and spices
answers on answer key 3.2-2 4.Non-alcoholic components
Mocktails
5.Characteristics and flavor of
5.Perform job sheet 3.2-2 Prepare non-alcoholic beverages and its
Variety of Garnish ingredients
6.Equipments that are being
used.
Go through the Information
sheets and answer the self
checks to ensure that knowledge
of the standards in competency
6.Evaluate your output using based training are acquired.

Date Developed: Document No.

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performance criteria checklist 3.2-2 Show your out puts to the trainer
as you finished every job sheet
for his feed back as you
accomplish them. After doing all
the activities in this LO, you are
now ready to proceed in the next
LO, Use, clean and maintain bar
tools and equipment and
machineries for mixing cocktails
and non-alcoholic concoctions

Date Developed: Document No.

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 LEARNING OUTCOME 3 Use, clean and maintain bar
tools and equipment and
machineries for mixing
cocktails and non-alcoholic
concoctions

CONTENTS:
1. Workplace safety environment and first aid
regulations.
2. Hygiene and sanitation.
ASSESSMENT CRITERIA:
1. Bar tools are used and cleaned immediately after using in accordance
with industry and/or enterprise safety and sanitary procedures

2. Equipment and machineries are used in accordance with manufacturer’s

specifications and hygiene/safety requirements

3. Machineries and equipment are maintained in accordance with

maintenance schedule and manufacturer’s specifications

4. Problems are promptly identified, reported to and acted upon immediately

CONDITIONS:

Student/ trainee must be provided with the following:

Tools Equipment Materials/ Supplies
4.69 Chopping board 5.21 Ice bin Mops Vinegar
4.70 Jigger 5.22 Speed rail Bar towels Apple Cider
4.71 Fruit Juicer / 5.23 Electric Rugs Citrus fruits
squeezer Blender Broom Powder
4.72 Bar spoon 5.24 Post mix Boiling Water detergent
4.73 Bar spill mat system Tap water
4.74 Bar caddy 5.25 Glass chiller Floor brush Liquid
4.75 Decanter 5.26 Underbars’ Steel brush detergent

Date Developed: Document No.

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4.76 Bar Strainer refrigerator Non-odor
(Hawthorn) 5.27 Wine chiller Liquid
4.77 Cork screw with foil 5.28 Electric
detergent
cutter mixer
4.78 Cocktail Shakers 5.29 Wine Muriatic acid
4.79 Bottle and can Humidor Degreasers
opener 5.30 Glass Chlorine
4.80 Mixing glass brushes
solution
4.81 Tin can vacuum
4.82 Canulator Dish washing
4.83 Straw dispenser liquid
4.84 Ice bucket Dish washing
4.85 Ice scooper paste
4.86 Pitcher
4.87 Ice tong Wash detergent
4.88 Ice Pick
4.89 Speed pourer
4.90 Funnel
4.91 Bar knife
4.92 Fruit molder
4.93 Muddler
4.94 Juice jugs
4.95 Measuring Cup
4.96 Garnish dispenser
4.97 Cocktail/Bar tray
4.98 Wine bucket
4.99 Wine basket
4.100 Wine stopper/ re-
sealer
4.101 Glass-rimmer
4.102 utensils
4.102.1 cutleries
4.102.2 cups and
saucers

METHODOLOGY:
 Modular/self-paced
 Lecture/discussion
 Demonstration

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ASSESSMENT METHOD:
 Written test
 Demonstration w/ oral questioning

LEARNING EXPERIENCES
Learning Outcome 3

Use, clean and maintain bar tools and equipment and

machineries for mixing cocktails and non-alcoholic
concoctions

Learning Activities Special Instructions

In this learning outcome you

1. Read information sheet 3.3-1 on
shall Identify a wide range of
Workplace safety environment and
sanitation and cleaning agents
first aid regulations.
used in a bar set on a daily basis,
and be equipped with the
knowledge and skills on how,
when, where and to prepare and
2. Answer self check 3.3-1 compare use it. You should understand
answers on answer key 3.3-1 that each sanitizing agent has
different application and
purpose. You should be
familiarized with the following:
3. Read information sheet 3.3-2 on
Hygiene and sanitation. 1.Types of sanitizing agents
2. How to use sanitizing agents to
different bar tools and
4. Answer self check 3.3-2 and equipments.
compare answers on answer key 3. Characteristics of each
3.3-2 cleaning and sanitizing agents.
4. Tools that are being used
along with the sanitizing
agents.
5. Bar supplies that can be used
as a cleaning and sanitizing
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 agent.
Go through the Information
sheets and answer the self
checks to ensure that
knowledge of the standards in
competency based training are
acquired.
INFORMATION SHEET 3.1-1

Types, Origins, Nature and Characteristics of Different

Alcoholic Beverages (wines, spirits, beers, etc)

Learning objectives:
After reading this information sheet, you must be able to:
1. Identify different base liquors, and their respective history.
2. Explain classification, and characteristics of alcoholic beverages.

Beer is one of the oldest beverages

humans have produced, dating back
to at least the 5th millennium BC in
Iran, and was recorded in the written
history of ancient Egypt and
Mesopotamia and spread throughout
the world.

As almost any cereal containing

certain sugars can undergo spontaneous fermentation due to wild
yeasts in the air, it is possible that beer-like beverages were
independently developed throughout the world soon after a tribe or
culture had domesticated cereal. Chemical tests of ancient pottery jars
reveal that beer was produced as far back as about 7,000 years ago in
what is today Iran. This discovery reveals one of the earliest known
uses of fermentation and is the earliest evidence of brewing to date. In
Mesopotamia, the oldest evidence of beer is believed to be a 6,000-
year-old Sumerian tablet depicting people drinking a beverage through
reed straws from a communal bowl. A 3900-year-old Sumerian poem
honouring Ninkasi, the patron goddess of brewing, contains the oldest
surviving beer recipe, describing the production of beer from barley via
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bread. In China, residue on pottery dating from between 5400 and
4900 years ago shows beer was brewed using barley and other grains.

The invention of bread and beer has been argued to be responsible for
humanity's ability to develop technology and build civilization. The
earliest chemically confirmed barley beer to date was discovered at
Godin Tepe in the central Zagros Mountains of Iran, where fragments
of a jug, from between 5400 and 5000 years ago was found to be
coated with beerstone, a by-product of the brewing process.

Beer may have been known in Neolithic Europe as far back as 5,000
years ago, and was mainly brewed on a domestic scale. Women
brewers dominated alcohol production on every occupied continent
until commercialization and industrialization of brewing occurred.

Beer produced before the Industrial Revolution continued to be made

and sold on a domestic scale, although by the 7th century AD beer
was also being produced and sold by European monasteries. During
the Industrial Revolution, the production of beer moved from artisanal
manufacture to industrial manufacture, and domestic manufacture
ceased to be significant by the end of the 19th century. The
development of hydrometers and thermometers changed brewing by
allowing the brewer more control of the process, and greater
knowledge of the results.

Today, the brewing industry is a global business, consisting of several

dominant multinational companies and many thousands of smaller
producers ranging from brewpubs to regional breweries. More than
133 billion liters (35 billion gallons) are sold per year—producing total
global revenues of $294.5 billion (£147.7 billion) in 2006.

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History of Brandy

Brandy is distilled from fruits such as grape, apple, blackberry,

apricot and so on. Based on the region and the fruit, brandy can be
divided into several categories: Cognac, Armagnac, American
Brandies, and fruit brandies. Most brandies are bottled at 80 proof
(meaning 40 % of alcohol). Brandy has been enjoyed over the
centuries as cocktail and cooking ingredients. Most ordered brandy
cocktails at the bar would be the Alexander, the Singer,
and the Sidecar.

Long before the 16th century, wine was a popular

product for trading in European region. In the early
16th century, a Dutchman trader invented the way to
ship more wine in the limited cargo space by removing
water from the wine. Then he could add the water back
to the concentrated wine at the destination port in Holland. They
called it "bradwijn," meaning "burned wine," and later became
"brandy."

Cognac was born during the XVIIth century, when the Cognacais
began double distillation. Cognac is still produced by double
distillation in pot stills and aged in new oak casks for one year. After
the distillation, it is transferred to used oak casks for aging. Back
then, Brandy was one of the essential French products for their
economic growth. It was first exported to Holland and spread to
England, Far East, and New World. Cognac is made from while wine,
which are produced from whole grape including seeds and skins.
Cognac is only produced in Cognac area in France. There are 6 areas
in Cognac. Well-known areas are the Champagne and Petite
Champagne. The rest are Bois, Fins Bois, Borderies, and Bons Bois.

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The major difference between Cognac and Armagnac is the distillation
method. Armagnac is distilled once in a continuous copper still. On
the other hand, Cognac is double distilled. Armagnac is often aged
over 10 years, which is actually longer than Cognac. Most Armagnac
brandies which have lived over 30 years could be considered as over-
lived brandy. Preferred Armagnac is between is teenage years to mid-
20s. Armagnac is produced in Gascony, France. Gascony is located in
southwest of Cognac region. Like Cognac area, there are 3 important
areas for Armagnac: Bas Armagnac, Haut Armagnac, and Tenareze.
Most Armagnac is produced by four kinds of grapes: Baco,
Colombard, Folle Balanche, and Ugni Blanc (Grebbiano). Armagnac
bottles usually show the region. If the label doesn?t tell the region, it
is often blended with more than two regions.

In the New World, brandy was first produced by the Spanish Missions
in California. Today, American brandies are mostly distilled in
California where the grape grows. According to the U.S. law, American
brandies must be aged for at least 2 years in wood. They usually have
liter taste than European brandies. Unlike European brandy makers,
American brandy makers produce their brands individually, from
growing grapes to bottling and marketing.

Fruit brandies are also produced in several other countries other than
France and the United States: Germany, Greece, Spain, Italy,
Portugal, Australia, and South Africa and more. Fruits brandies are
usually bottled at 80 to 90 proof and made from apple, peach,
apricots, blackberry, and cherry etc. Applejack, Apple brandies and
Calvados are distilled from apple cider. Representative countries
producing those brandies are France, Germany and the United States.
In the United States, Applejack is produced from fermented apple
cider and aged for at least 2 years In the U.S., brandy must be bottled
over 70 proof. Applejack can be bottled with or without blending with
neutral grain spirits. Calvados is also applejack, but is aged much
long than American Applejack, spending over 20 years of aging. Eau
de vie, indicating "water of life" in French, refers brandies which are
distilled from fruits other than grape. They are often bottled around

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100 proof and are colorless.

Brandy has a unique rating system to describe the quality and

condition of each brandy by alphabet abbreviations. It usually comes
with brand name on the label. V.O. indicates that the brandy was
aged at least 4 years. V.S.O.P. means it?s been aged for minimum of 8
years. Napoleon, Extra, Vieille Reserve all mean minimum of 5 years
of aging.

C = "Cognac"
E = "Extra"
F = "Fine"
O = "Old"
P = "Pale"
S = "Special"
V = "Very Special"

A.C.: two years old, aged in wood.

V.S. : "Very Special", three year in wood. It's often called "Three Star."
V.S.O.P.: "Very Superior Old Pale" Minimum aging, Five year in wood,
It's often called, "Five Star."
X.O.: "Extra Old" Minimum aging of Six years. X.O.s include Napoleon
and (Vieille) Reserve.
Napoleon: at least 4 years old, mostly much older than 4 years
Varietal: Armagnac, which has a label, showing Varietal means it may
be produced by one kind of grape.
Vintage: It must be stored in the cask until the time it's bottled with
the label showing the vintage date on.
Hors D'age: It means too old to determine the age.

Preferably brandy should be served at room temperature around 70F

in a fine snifter. Thin glasses like snifter allow to hold the stem
without warming the glass and evaporating the brandy. Traditionally,
brandies have been enjoyed after dinner with desserts such as
chocolate or apple desserts. Fruit brandies can be chilled before
served and are enjoyed in brandy cocktails.

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History of Gin

Gin History, Development & Origin

The first confirmed date for the production of gin is
the early 17th century in Holland, although claims
have been made that it was produced prior to this in
Italy. In Holland it was produced as a medicine and
sold in chemist shops to treat stomach complaints,
gout and gallstones. To make it more palatable, the
Dutch started to flavour it with juniper, which had
medicinal properties of its own.

From Dutch courage to William of Orange

British troops fighting in the Low Countries
during the Thirty Years' War were given 'Dutch
Courage' during the long campaigns in the damp
weather through the warming properties of gin.
Eventually they started bringing it back home
with them, where already it was often sold in
chemists' shops. Distillation was taking place in a small way in
England, but it now began on a greater scale, though the quality was
often very dubious. Nevertheless, the new drink became a firm
favourite with the poor.

The formation by King Charles I of the Worshipful Company of

Distillers, where members had the sole right to distil spirits in London
and Westminster and up to twenty-one miles beyond improved both
the quality of gin and its image; it also helped English agriculture by
using surplus corn and barley.

When King William III - better known as William of Orange - came to

the English throne in 1689, he made a series of statutes actively
encouraging the distillation of English spirits. Anyone could now distil

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by simply posting a notice in public and just waiting ten days.
Sometimes gin was distributed to workers as part of their wages and
soon the volume sold daily exceeded that of beer and ale, which was
more expensive anyway.

Licensed to sell

Little nips of whisky, little drops of gin, Make a lady

wonder where on earth she's bin- Anon
In 1729, an excise licence of £20 was introduced and two shillings per
gallon duty was levied. In addition to which, retailers now required a
licence. This almost suppressed good gin, but the quantity consumed
of bad spirits continued to rise.

In 1730 London had over 7,000 shops that sold only spirits. Daniel
Defoe wrote of "the prodigious number of shopkeepers whose business
is wholly and solely the selling of spirits". In certain areas, spirits were
sold on average from one private house in four.

The abuse of alcohol by the poor became a major

problem. Smollett, the 18th century Scottish novelist
wrote: "In these dismal caverns ('strong water shops')
they (the poor) lay until they recovered some of their
faculties and then they had recourse to this same
mischievous potion". Lord Hervey declared: "Drunkenness of the
common people was universal, the whole town of London swarmed
with drunken people from morning till night." William Hogarth in his
'Gin Lane', an engraving of about this period, portrays a scene of
idleness, vice and misery, leading to madness and death.

The Gin Riots

The problem was tackled by introducing The Gin Act at midnight on
29 September 1736, which made gin prohibitively expensive. A licence
to retail gin cost £50 and duty was raised fivefold to £1 per gallon with
the smallest quantity you could buy retail being two gallons. The
Prime Minister, Sir Robert Walpole, and Dr. Samuel Johnson were
among those who opposed the Act since they considered it could not
be enforced against the will of the common people. They were right.
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Riots broke out and the law was widely and openly broken. About this
time, 11 million gallons of gin were distilled in London, which was
over 20 times the 1690 figure and has been estimated to be the
equivalent of 14 gallons for each adult male. But within six years of
the Gin Act being introduced, only two distillers took out licences, yet,
over the same period of time, production rose by almost fifty per cent.

Respectability, high quality and patronage

The Gin Act, finally recognised as unenforceable, was repealed in
1742 and a new policy, which distillers helped to draft was
introduced: reasonably high prices, reasonable excise duties and
licensed retailers under the supervision of magistrates. In essence this
is the situation which exists today.

These changes led to more respectable firms embarking on the

business of distilling and retailing gin and it became the drink of high
quality, which it has since remained. Many companies established
themselves as well-to-do manufacturers, often becoming patrons for
major enterprises; one such was the sponsorship of the attempt to
discover the North West Passage 1829-33: the attempt failed, but the
expedition did establish the true position of the North Magnetic Pole.

Gin had been known as 'Mother's Milk' from the 1820s but later in the
century it became known as 'Mother's Ruin', a description perhaps
originating from the earlier 'Blue Ruin' of the prohibition era in the
previous century.

From gin palaces to high society

By this time the battle for trade was hotting up
between the beer shops and the gin shops. Following
the 1820 'Beerhouse Act', beer was sold free of
licensing control and 45,000 beer shops - aimed to be
the cosy homes from home - had appeared by 1838.
Spirit retailers still required licences and, to compete
with the beer shops, they devised the 'gin palaces' which first
appeared about 1830. These were designed to be an escape from
home. As home for the poor - who continued to be gin's main
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supporters - was often a sordid slum, the gin palace was large,
imposing and handsome and even luxuriously furnished. By the
1850s there were about 5,000 such places in London and Charles
Dickens describes them in his 'Sketches by Boz' in the mid-1830s as
"perfectly dazzling when contrasted with the darkness and dirt we
have just left."

In the mid-1830s the temperance movement started. Whilst it failed to

make a big impact, it did encourage much debate on drink which was
still a problem. Thomas Carlyle wrote of gin as "liquid madness sold at
tenpence the quartem". By 1869 this led to an Act licensing the sale of
beer and wine (spirits were still licensed). Two years later a further Act
was introduced which would have halved the number of public houses
in the country, but public opinion was outraged. One bishop stating
in the House of Lords that he would "prefer to see all England free
better than England sober" and the act was withdrawn.

As reforms took effect, so the gin production process became more

refined. So gin evolved to become a delicate balance of subtle flavours,
and began its ascent into high society.

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History of RUM

The Story of Rum

When is a drink not just a drink? When it plays a pivotal role in

history. And perhaps no beverage has shaped broad patterns of
history more significantly than rum.

That’s a lot of responsibility for one little beverage. But such was the
power of rum on the 17th and early 18th centuries.

Of course, it was sugar, not rum, that Europeans were after when
they first began to cultivate sugarcane in the West Indies. Christopher
Columbus carried sugarcane (a giant grass native to India) to the New
World. The environment of the Caribbean proved perfectly suited for
growing cane, and Caribbean sugar quickly came to satisfy Europe’s
prodigious sweet tooth. This, then, is where our story really begins.

Converting cane into sugar is an industrial process that produces

byproducts: cane juice and molasses. Caribbean islanders soon began
converting these byproducts into cheap liquor, known first as Kill-
Devil, then later as Rumbullion, and then simply as rum. This was
powerful stuff. An early critic referred to it as “hot, hellish, and
terrible.”

There was an eager market for rum just north of the Caribbean. In the
fledgling American colonies, precious few alcoholic options existed.
Wine and beer often spoiled en route from Europe. And neither beer-
making grains nor wine-making grapes grew well in the soils and
climate of the original colonies. Rum from the islands was cheap and
plentiful. For American colonists, it was “never mind the terrible, just
bring the heat!”

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However, cheaper than importing barrels of rum into the colonies was
simply importing molasses and then converting it into rum
themselves. Soon rum distillation became a substantial part of the
New England economy.

Rum’s Dark Side

The story of rum is not all tiny umbrellas, cheap thrills, and
challenging hangovers. It is also the story of incomparable cruelty and
tremendous suffering. The Caribbean sugar industry condemned
thousands of Africans to slavery in the Americas.

For a labor intensive industry, slaves ensured maximum production

and maximum profits for the plantation owners. And the currency
used to buy these additional slaves was rum.

Like three points of a triangle, islands of the Caribbean sent molasses

to New England; in turn, New England shipped barrels of rum to
Africa, where it was used to buy slaves; and finally, slaves were taken
to the New World to produce more sugar and molasses, further fueling
the Triangle Trade.

There’s Gonna be a Rumble

In the American colonies, meanwhile, trouble was brewing with

Mother England. Rum production was enriching the colonies, and the
crown wanted its cut. Not only that, but much of New England’s
molasses was being purchased from French sugar plantations, not
English, at a time when France was England’s dearest enemy.

In 1733, the crown levied a tax on all molasses imported from French
islands. Though the colonists mostly ignored the decree, it
nevertheless began a series of conflicts over taxation between the
colonies and England that would become increasingly heated and
eventually result in outright rebellion. “Molasses was an essential
ingredient in American independence,” John Adams would later
remark.

Rum and the Limeys

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It was not all bad news for England. For decades, the Royal Navy had
kept sailors’ spirits seaworthy by plying them with rations of brandy
or beer. But as rum production picked up on English islands of the
Caribbean, the Royal Navy switched to the home team’s tipple: rum.

Rum, of course, is more alcoholic than beer. The name rumbullion

means “rowdy brawl.” As melees and bad behavior undermined naval
discipline, commanders soon hit upon the idea of cutting the booze
with a bit of sugar and some lemon or lime juice.

The unintended genius of this move went well beyond salvaging a

measure of shipboard sobriety or hitting upon a tasty new cocktail.
Without knowing it, the Royal Navy had solved a problem that had
been endemic to long-distance sea travel: the ravages of scurvy. The
vitamin C in the citrus juice added to the rum helped stave off this
wasting disease, making English sailors, the limeys, a far healthier
fighting force. In 1805, the English scored a decisive victory against a
combined French and Spanish force at the Battle of Trafalgar. A
simple choice of refreshment might well have contributed to England’s
continued dominance of the seas.

Decline and Rise

The Royal Navy would continue to give rum rations until 1970. But
overall, rum would begin to lose traction back in the 1800s. In
America, westward expansion away from the Eastern seaboard into
the heart of the continent lent itself more to whiskey production and
consumption. The French Revolution led to the abandonment of
slavery on humanitarian grounds. Gradually, all the nations of Europe
would abandon this cruel practice. Sugar, molasses, and rum
production would go into decline.

Today, however, rum is once again on the upswing. Modern rum

production employs thousands of islanders and contributes to local
economies. Sales of rum have been sparked by a renewed American
interest in cocktails. Of all the liquors, rum is perhaps the most
cocktail friendly. As the Royal Navy figured out two centuries ago, a

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bit of rum, a splash of lime, and a taste of something sweet makes a
great drink, with or without tiny umbrellas.

History of Tequila

Tequila is rich in a history far beyond the popular Margarita.

Originally used during rituals beginning 2,000 years ago, tequila has
evolved into the potent spirit we drink today and in recent years has
transcended a quality we could not imagine a few decades ago.

Before Tequila, There Was Pulque

Agave was a major part of Aztec life in pre-Hispanic Mexico, producing

a dense fiber used by native Aztecs to make mats, clothing, rope and
paper. As early as the 16th century, Aztec tribes were already
experimenting with agave spirits. The most common was known as
pulque, a fermented, rather than distilled, cousin of tequila. It is
believed that the development from pulque to tequila began with
Spanish conquistadors, who began distilling pulque into a more
potent liquor after they ran out of brandy. The origin of the word
tequila is a mystery, but it is believed to have originate with the
Nahuatl people, an indigenous tribe from the area now known as
Tequila.

The History of Tequila

The town of Tequila was founded in 1656 and shortly thereafter

tequila was produced throughout Mexico, with Jose Cuervo being the
first to commercialize the product.

The late 1800’s saw the first imports to the U.S. and the following
Mexican Revolution and World Wars added to the international
popularity of tequila.

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Tequila is also regulated by an Appellation of Origin standard. In 1978
the tequila industry initiated a set of strict standards which regulate
where and how tequila can be produced, what is on the label, the style
(or type) of tequila, and what can legally have the name take the name
tequila. NOM-006-SCFI-2005 (updated in 2011) defines these rules.

Among the list are the regions within certain Mexican states in which
tequila can be made and they include: 124 municipalities of Jalisco
(including the town of tequila and most of today's tequila production),
8 municipalities in Nayarit, 7 municipalities in Guanajuato, 30
municipalities in Michoacan, and 11 municipalities in Tamaulipas.

How is Tequila Made?

The Agave Plant: Tequila is made by distilling the fermented juices of

the blue agave plant (a member of the lily family that looks like a giant
aloe vera plant with spiked barbs on the tips) with water.

After 7-10 years of growing, the agave plant is ready to be harvested

and used in the production of tequila.

Underground, the plant produces a large bulb called a piña, which

has the look similar to a pineapple. The agave's spiky leaves are
removed and the piñas are quartered and slowly baked in steam or
brick ovens until all starches are converted to sugars.

This product is crushed in order to extract the plant’s sweet juices,

which are then fermented.

100% Agave vs. Mixto: According to Mexican law, all tequila must
contain at least 51% Weber blue agave (Agave tequilana). Really good
tequila is 100% Weber blue agave and will be clearly marked on the
bottle with the law requiring them to be produced, bottled and
inspected in Mexico.

Tequila that is not 100% agave is called mixto because it is blended

with sugar and water during distillation. Mixto tequilas can be
produced outside of Mexico. Until a few years ago, mixtos were the
main tequilas produced, though now the majority of the tequila you
find is the Tequila 100% de Agave.
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Distillation: Tequila is distilled in either pot or column stills until it
reaches around 110 proof. The result is a clear spirit with a significant
amount of congeners. Some tequileros re-distill the tequila to produce
a cleaner liquor. Before bottling, the distillate is cut with water to
obtain the bottling strength, which typically is around 80 proof, or
40% alcohol by volume.

The brown color of tequila comes from one of two sources: gold
tequilas often get their color from the addition of caramel or other
additives, while reposado and añejo tequilas obtain their brown color
from barrel aging.

Other tequilas are flavored with small amounts of Sherry, prune

concentrate and coconut. Blanco tequilas are clear.

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History of VODKA

Vodka History, Developement & Origin

Vodka is a drink which originated in Eastern Europe, the name
stemming from the Russian word 'voda' meaning water or, as the
Poles would say 'woda'.

The first documented production of vodka in Russia

was at the end of the 9th century, but the first known
distillery at, Khylnovsk, was about two hundred years
later as reported in the Vyatka Chronicle of 1174.
Poland lays claim to having distilled vodka even earlier
in the 8th century, but as this was a distillation of wine it might be
more appropriate to consider it a crude brandy. The first identifiable
Polish vodkas appeared in the 11th century when they were called
'gorzalka', originally used as medicines.

Medicine & Gunpowder

During the Middle Ages, distilled liquor was used mainly for medicinal
purposes, as well as being an ingredient in the production of
gunpowder. In the 14th century a British emissary to Moscow first
described vodka as the Russian national drink and in the mid-16th
century it was established as the national drink in Poland and
Finland. We learn from the Novgorod Chronicles of 1533 that in
Russia also, vodka was used frequently as a medicine (zhiznennia
voda meaning 'water of life').

In these ancient times Russia produced several kinds of 'vodka' or 'hot

wine' as it was then called. There was 'plain wine' (standard), 'good
wine' (improved) and 'boyar wine' (high quality). In addition stronger
types existed, distilled two ('double wine') or more times.

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Since early production methods were crude, vodka often contained
impurities, so to mask these the distillers flavoured their spirits with
fruit, herbs or spices.

The mid - 15th century saw the first appearance of pot distillation in
Russia. Prior to that, seasoning, ageing and freezing were all used to
remove impurities, as was precipitiation using isinglass ('karluk') from
the air bladders of sturgeons. Distillation became the first step in
producing vodka, with the product being improved by precipitation
using isinglass, milk or egg white.

Around this time (1450) vodka started to be produced in large

quantities and the first recorded exports of Russian vodka were to
Sweden in 1505. Polish 'woda' exports started a century later, from
major production centres in Posnan and Krakow.

From acorns to melon

In 1716, owning distilleries became the exclusive
right of the nobility, who were granted further special
rights in 1751. In the following 50 or so years there
was a proliferation of types of aromatised vodka, but
no attempt was made to standardise the basic
product. Types produced included; absinthe, acorn,
anisette, birch, calamus root, calendula, cherry, chicory, dill, ginger
hazelnut, horseradish, juniper, lemon, mastic, mint, mountain ash,
oak, pepper, peppermint, raspberry, sage, sorrel, wort and water
melon! A typical production process was to distil alcohol twice, dilute
it with milk and distil it again, adding water to bring it to the required
strength and then flavouring it, prior to a fourth and final distillation.
It was not a cheap product and it still had not attained really large-
scale production. It did not seek to compete commercially with the
major producers in Lithuania, Poland and Prussia.

In the 18th century a professor in St. Petersburg discovered a method

of purifying alcohol using charcoal filtration. Felt and river sand had
already been used for some time in Russia for filtration.

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Vodka marches across Europe
The spread of awareness of vodka continued throughout the 19th
century, helped by the presence in many parts of Europe of Russian
soldiers involved in the Napoleonic Wars. Increasing popularity led to
escalating demand and to meet this demand, lower grade products
were produced based largely on distilled potato mash.

Earlier attempts to control production by reducing the number of

distilleries from 5,000 to 2,050 between the years 1860 and 1890
having failed, a law was enacted in 1894 to make the production and
distribution of vodka in Russia a state monopoly. This was both for
fiscal reasons and to control the epidemic of drunkenness which the
availability of the cheap, mass-produced 'vodkas' imported and home-
produced, had brought about.

It is only at the end of the 19th century, with all state distilleries
adopting a standard production technique and hence a guarantee of
quality, that the name vodka was officially and formally recognised.

After the Russian Revolution, the Bolsheviks confiscated all private

distilleries in Moscow. As a result, a number of Russian vodka-makers
emigrated, taking their skills and recipes with them. One such exile
revived his brand in Paris, using the French version of his family
name - Smirnoff. Thence, having met a Russian émigré from the USA,
they set up the first vodka distillery there in 1934. This was
subsequently sold to a US drinks company. From this small start,
vodka began in the 1940s to achieve its wide popularity in the
Western World.

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History of Whisky

Whisky and Ices

The influence of alcohol had a great effect on the development of the

human civilization. As the wine, crated over 8 thousand years ago
managed to infuse itself into many religions and customs over the
world, whisky managed to became synonym of a Scottish history and
one of the most popular modern alcoholic beverages. Although the
national drink of the Scots gained worldwide popularity after 15th
century, the origin of whisky can be traced to much older periods of
our history.

Whisky is made via distillation of fermented grain and first records of

that process was found in the archeological digs of millennia BC
Babylon and Mesopotamia. Initially used for creation of perfumes and
aromas, distillation 2nd slowly spread across the ancient civilizations
where it received numerous adaptations and improvements, finally
finding its home behind the walls of the European Christian
monasteries. Stability of their order and the need to produce several
types of alcoholic beverages that were used is several of their religious
ceremonies preserved the process of fermentation and distillation
during the harsh times of dark and middle ages. It is believed that
distillation came to the areas of Ireland and Scotland between 11th
and 13th century with Christian monks, but some records show that
Ancient Celts practiced distillation during the production of their
"uisgebeatha" (water of life). Low access to grapes was one of the
deciding factors in the popularization of beer and whisky in northern
Europe. Through the decades of perfecting the process of distillation,

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Scotts soon become the world leaders in production of quality whisky.
By the time the first written record of whisky appeared in 1494,
production and consumption of whisky in Scotland have already
reached mass appeal. In that historic record, Friar John Cor received
"eight bolls of malt to make aqua vitae", which was enough for the
production of around 1500 bottles of whisky.

Popularity of whisky continued to grew during the early years of 16th

century, until 1541 when English King Henry VIII dissolved
monasteries in Scotland. This event forced newly unemployed monks
to start private production of whisky, and they soon spread their
knowledge across entire Scotland. In the beginning of the 18th
century, Scott's love toward the whisky would be put to test again
when English crown merged with the Scotland and imposed new
harsh taxes on any unlicensed alcohol brewery. To combat this taxes
which greatly reduced production of whisky in entire Northern
Europe, Scottish brewers started producing their beverage illegally.
Thousands secret distilleries started makingwhisky all across the
northern England, often working only during night when low visibility
hid the smokes from their fires (during this period whisky received his
famous nickname "moonshine"). Smuggling of whisky soon became an
art form, and numerous fights between smugglers and Scottish and
English government officials fought daily for over 150 years. During
the years of Scott's taxation, shortages of whisky around the world
had great impact on several countries. Most notably, during American
Revolutionwhisky became very scarce and was often used as a
currency. Few years after end of the war, US Government repeated the
same mistake as in Scotland and introduced heavy taxes on the
ingredients, production and sales of whisky. This brought great
dissatisfaction among US farm workers, who promptly started famous
"Whisky Rebellion".

Whisky Barrels

End of the struggles for whisky makers in Scotland finally came in

1823, when English government introduced a law that enabled
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legalization of whisky production. This event rejuvenated whisky
manufacturing across entire Scotland and Ireland, and drove new
wave of technical innovation. One of the greatest inventions of that
time was "continuous still" that was brought by Robert Stein (and
later patented by Aeneas Coffey). It enabled brewers to produce
whisky much faster, and to make drink of higher quality.

Second half of 19th century was marked by two important events.

Scott Andrew Usher successfully perfected blended whisky, and
managed to market it to the rest of the world making it one of the
most successful alcoholic beverages. Another factor was the sudden
spreading of the pest Phylloxera which managed to decimate
worldwide production of wine. Faced with greatly reduced output of
new wines, worldwide drinking population turned their attention to
the whisky.

The last big hit on the worldwide production of whisky happened

during first half of 20th century. After few centuries of making whisky
in North America (from 1823 they called it Bourbon), distilleries
overnight become illegal when public pressure forced US government
to ban sale, manufacturing, and transportation of alcohol between
1920 to 1933. During the period of Prohibitiondistilleries all around
the US received crippling blow, and only very limited production of
religious wines and medicinal whisky was allowed to remain. As with
the 150 yearlong alcohol ban in Scotland, United States public soon
began its own underground movement for production and
transportation of alcohol. Rise of small crimes, formation of very
organized criminal organization and public pressure brought the end
of Prohibition in 1933, but the consumption of alcohol remained in
pre-prohibition levels for the next three decades. Advancements within
the alcohol industry were also severely crippled, and vast majority of
pre-prohibition breweries were forced to shut down their businesses,
which led to the closure of many taverns, mass loss of jobs and overall
economic reversal. The effects of Prohibition had great impact on the
culture of the US - heavy drinks rose in popularity (of the expense on

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previously popular beer and wine), and appearance of women drinkers
in saloons and bars became socially acceptable.

Popularity of whisky continues to grow with each passing year, and in

2009 Scottish brewers managed to export record breaking 1.1 billion
bottles of whisky to the customers around the world.

SELF CHECK 3.1-1

MULTIPLE CHOICE

ENCIRCLE THE LETTER OF YOUR ANSWER.

1. Cognac and Armagnac are high end examples of this spirit.

a. Tequila b. Gin c. Whisky d. Brandy e. Rum

2. An alcoholic spirit which originated in Eastern Europe. Specially in

Russia.

a. Vodka b. Gin c. Whisky d. Brandy e. Rum

3. It is made from sugar cane molasses and originated from the

Carribean.

a. Vodka b. Gin c. Whisky d. Brandy e. Rum

4. Scottish favorite spirit.

a. Vodka b. Gin c. Whisky d. Brandy e. Rum

5. This spirit is made by distilling the fermented juices of the blue

agave plant. It is entirely produced in Mexico.

a. Tequila b. Gin c. Whisky d. Brandy e. Rum

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 ANSWER KEY 3.1-1

1. d. BRANDY

2. a. VODKA

3. e. RUM

4. c. WHISKY

5. a. TEQUILA

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 INFORMATION SHEET 3.1-2

Alcoholic and Non-alcoholic Ingredients of Cocktails

Learning objectives:
After reading this information sheet, you must be able to:
1. Identify Alcoholic and non-alcoholic ingredients of Cocktails.
2. Understand and explain it’s difference.

Mixers

Mixers may make the drink. While some people like their alcohol
straight-up, others prefer the taste tempered with a sweet or sour
additive designed to make the alcohol go down smoother.

Soda Water - Commonly known as seltzer, soda water is a carbonated

liquid that gives the beverage its trademark tingling fizz. This
ingredient is a common cocktail component often used to dilute
liqueurs. Examples of cocktails made with soda water include:
Mojitos, Highballs and Coolers.

Cola - This favorite everyday beverage is a carbonated liquid with a

caramel color. Sweetened with sugar, it is also used to dilute cocktails
including Long Island Iced Tea. Cola is also required for the simple
and classic Jack and Coke, a drink made with Jack Daniel's Whiskey
and Coca Cola.

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Cranberry Juice - This red-colored juice is another staple in cocktail-
making, especially for ladies' drinks. After all, what woman doesn't
enjoy a good Cosmopolitan, Sea Breeze or Sex on the Beach.

Mint leaves - The main star of the very refreshing Mojito cocktail, mint
leaves add a thrilling flavor to your cocktails and can be both a mixer
and garnish.

Liquors

Whiskey - This popular export from Scotland is used in drinks such

as the Whiskey Fizz or Whiskey Sour.

Gin - A staple in cocktails, its round, bitter taste give martinis and gin
and tonics their trademark irresistible quality.

Vodka - Another staple in cocktail-making, vodka is used in popular

drinks such as a Screwdriver and Bloody Mary. Good Vodka can also
be served on-the-rocks. Vodka should generally be kept in the freezer
so it is ice cold and ready to serve on a moment's notice.

White rum - Light or silver rum, this export from Cuba, Puerto Rico
and the Dominican Republic is used in mixing Mojitos.

Tequila - Mexican tequila is made from the agave plant that resembles
a cactus. The agave plant grows predominantly in the volcanic soils of
Tequila, Mexico, so this drink is named after the place where it grows.
Tequila is most often consumed in the form of margaritas, although a
Tequila Sunrise is a fancier offering that also requires you have this
hot-tasting liquor on hand.

Cointreau - A type of "triple sec", this liqueur is made from the rinds
of sweet and bitter oranges. It is also used in making margaritas.

Brandy - More popularly referred to as Cognac (French Town), brandy

is used in Sidecars and Zombies

Champagne - This fizzy, sparkling wine is a popular beverage for every

occasion. It can be mixed to make cocktails such as French 75 or
Champagne Kir. Of course, champagne can also be drunk on its own.

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Liqueurs

Amaretto
Coffee Liqueur (e.g. Kahlua)
Dry and Sweet Vermouth
Irish Cream Liqueur (or other cream liqueur such as RumChata)
Maraschino Liqueur
Orange Liqueur (e.g. triple sec, Cointreau, Curaçao)

A secondary list of essential liqueurs includes those below. Your

drinking style is going to determine if these should be stocked in your
bar as well.

Benedictine
Chambord (or other raspberry liqueur)
Crème de Cacao (or another chocolate liqueur)
Crème de Menthe
Domaine de Canton Ginger Liqueur (or other ginger liqueur)
Drambuie
Frangelico
Galliano L'Autentico
St. Germain Elderflower Liqueur

Juices:

Cranberry Juice
Grapefruit Juice
Lemon Juice
Lime Juice
Orange Juice
Pineapple Juice
Tomato Juice

Garnishes
A garnish adds interest and can also add flavor. Keep these on hand
to top off any tasty cocktail.

Maraschino cherries - These sweetened cherries preserved in almond

flavored syrup serve as garnish and flavor enhancers for
Cosmopolitans and Tequila Sunrises. Grenadine syrup may also be
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used as a substitute, giving some drinks their trademark pinkish red
coloring.

Lemons and limes - Their juices, rinds and wedges may be used as
core ingredients or garnishes for rum cocktails, Mojitos, Lemon Drops,
Sidecars and Singapore Slings. Lemons and limes are also essential
for the daring drinkers who favor tequila shorts with salt and lemon. A
lemon or lime can also be added to a Corona for a beachy-summery
treat year-round.

Olives - These are a great addition to standard martinis.

Cocktail onions - Use these in martinis and Gibsons.

Fresh fruit slices - Match your fruit to compliment the ingredients in

your cocktail.

Finally, the most important element of cocktails is ice. Shaken or

stirred, most if not all cocktails should be served cold.

TYPES OF NON-ALCOHOLIC BEVERAGES

Carbonated drinks refer to drinks

which have carbon dioxide
dissolved into them. This can
happen naturally through
fermenting and in natural water
spas or artificially by the
dissolution of carbon dioxide under
pressure.

Coffee is slightly acidic and can have a stimulating effect on humans

because of its caffeine content. It is one of the most popular drinks in
the world. It can be prepared and presented in a variety of ways.

FRUIT AND VEGETABLE JUICES

Fruit juice is a natural product that contains few or no additives.

Citrus products such as orange juice and tangerine juice are familiar
breakfast drinks, while Grapefruit juice, pineapple, apple, grape, lime,
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and lemon juice are also common. Coconut water is a highly
nutritious and refreshing juice.  Many kinds of berries are crushed;
their juices are mixed with water and sometimes sweetened.
Raspberry, blackberry and currants are popular juices drinks but the
percentage of water also determines their nutritive value.  Fruits are
highly perishable so the ability to extract juices and store them was of
significant value. Some fruits are highly acidic and mixing them with
water and sugars or honey was often necessary to make them
palatable.

Many popular vegetable juices, particularly ones with high tomato

content, are high in sodium, and therefore consumption of them for
health must be carefully considered. Some vegetable juices provide the
same health benefits as whole vegetables in terms of reducing risks of
cardiovascular disease and cancer. Vegetable juice are usually served
warm or cold. Different types of vegetables can be used to make
vegetable juice such as carrots, tomatoes, cucumbers, celery and
many more. Some vegetable juices are mixed with some fruit juice to
make the vegetable juice taste better. Early storage of fruit juices was
labor-intensive, requiring the crushing of the fruits and the mixing of
the resulting pure juices with sugars before bottling.

TYPES OF FRUIT BASED DRINK

 Fruit punchA mixture of 25% fruit juices. Contains around 65%

sugar.

 Fruit cordialAll ‘suspended matter’is eliminated by filtration or

clarification. Therefore appears clear. This type of drink, is
described as ‘flavored’ and as no fruit.

 Fruit squash Produced using strained 25%

fruit juice, 45% sugar and preservatives.

 Fruit drink 10 % Fruit is liquefied and water

is added.

 Fruit juice Largely regulated throughout the world; ‘juice’is often

protected to be used for only 100% fruit.
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 Fruit Sherbets Cooled drink of sweetened diluted fruit juice.

 Fruit nectars Mixture of 30% fruit pulp, sugar and water which is
consumed as ‘one shot’.

 Carbonated fruit beverages Carbon dioxide added to fruit drink.

 Fruit juice concentrates Water removed from 100% fruit juice by

heating or freezing.

 Fruit syrups 1 fruit crushed into puree and left to ferment and
then heated with sugar to create syrup.

Other Mixers:

Bitters
Coffee
Grenadine
Half & Half
Milk
Simple Syrup
Sour Mix
Tabasco Sauce
Tea
Water (not just tap water, but distilled or filtered)
Worcestershire Sauce

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 SELF CHECK 3.1-2

IDENTIFICATION;

IDENTIFY THE FOLLOWING;

1. Refers to non-intoxication drinks or soft drinks, which doesn’t

have a bit of liquor by volume or yeast is not introduced to
convert sugar into alcohol during fermentation.

2. Slightly acidic and can have a stimulating effect on humans

because of its caffeine content. It is one of the most popular
drinks in the world.

3. Refer to drinks which have carbon dioxide dissolved into them.

This can happen naturally through fermenting and in natural
water spas or artificially by the dissolution of carbon dioxide
under pressure.

4. A mixture of 25% fruit juices. Contains around 65% sugar.

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5. 1 fruit crushed into puree and left to ferment and then heated
with sugar to create syrup.

ANSWER KEY 3.1-2

1. NON-ALCOHOLIC BEVERAGES

2. COFFEE

3. CARBONATED DRINKS

4. FRUIT PUNCH

5. FRUIT SYRUPS

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 INFORMATION SHEET 3.1.3

Recipes of Popular International Standard Mix Drinks

Learning objectives:
After reading this information sheet, you must be able to:
1. Identify and each international standard Mix drinks.
2. Memorize the methods and procedure

AVIATION
Glass Cocktail
Method Shake

Ingredients - 2 oz Beefeater gin

- .5 oz Maraschino
- .5 oz lemon juice
Served Straight up; without ice
Standard Cherry
Garnish
Procedure Add all ingredients into cocktail shaker filled with ice.
Shake well and strain into cocktail glass. Garnish with a
cherry.(Optional: reduce maraschino to 2 teaspoons and
add 1 teaspoon crème de violettte)
Bellini
Glass Champagne Flute
Method Build (pour) and stir

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Ingredients - 3.5 oz Prosecco
- 1.5 oz white peach puree
- *optional .5 oz peach liqueur
Procedure Put peach in the bottom of mixing glass, no ice. Slowly
add PJ while gently stirring, dragging peach up sides.
Strain into champagne flute.
*Optional: Float 0.5 oz peach liqueur.
Tom Collins
Glass Collins
Method Shake in a cocktail shaker with
ice and strain over ice.
Ingredients - 1.5 oz gin, bourbon, or vodka
- .5 oz simple syrup
- 1 oz lemon juice
- soda water
Procedure Shake gin, lemon juice, and sugar syrup with ice until
chilled. Strain over ice into a Collins glass, top with sode
water and garnish with an orange slice.or cherry.

Cosmopolitan
Glass Cocktail
Method Shake with ice in cocktail
shaker and strain into an empty
pre-chilled martini cocktail
glass.
Ingredients - 1.5 oz lemon vodka
- .5 oz Triple sec
- .5 oz lime juice
- 1 oz cranberry juice
Procedure Shake, chilled cocktail glass, orange peel
Daiquiri
Glass Cocktail
Method Blend ingredients with crushed
Ingredients - 1.5 oz white rum
ice.
- .75 oz simple syrup
- .75 oz lime juice
Procedure Shake, cocktail glass, garnish with lime wheel.
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 Gimlet
Glass Cocktail
Method Stir with ice and strain into a
child martini glass.
Ingredients - 2.5 oz Beefeater gin
- .5 oz Rose's (preserved lime)
Procedure Shake, cocktail glass (or old-fashioned with ice), lime
wedge IN the drink.
Gin Fizz
Glass Highball
Method
Ingredients - 1.5 oz Beefeater gin
- .75 oz lemon juice
- 1 oz simple syrup
- club soda
Procedure Shake, highball (no ice), top with soda, no garnish

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 Irish
Sidecar
Coffee
Glass CocktailIrish coffee mug
Method
Main Brandy
Alcohol
Ingredients - 1.5 oz Jameson's whiskey
Method - 1 oz simple syrup (or brown
Ingredients sugar)
- 1.5 oz cognac (Martell VS,
-VSOP)
4 oz coffee
- unsweetened
.75 oz cointreauwhipped cream
Procedure Build, float
- .5 - .75 oz cream
lemon juice
Served Straight
Maiup (without ice)
Tai
Procedure
Glass Shake, cocktail
High Ball glass with sugar rim, orange peel.
Glass
Method Shake in cocktail
Whiskey Sour shaker with
Glass ice.
Old fashioned glass, Cobbler
Ingredients
Main -Bourbon
.33 oz Triple sec Whisky
whiskey,
Alcohol - .33 oz Amaretto
Method -Shake
.33 ozwith
Grenadine
ice. syrup
Ingredients -- .7
1.5ozozdark rum or rye
bourbon
-- .33
0.5 oz simplerum
oz white syrup
-- .33 oz spiced
1 oz lemon juice rum
- 2 dashes of Angostura bitters
Served -Shaken; on thesyrup
2 brs Orgeat rocks
Standard -Maraschino
.7 oz Fresh cherry,
pineappleLemon
juicerind,
Garnish Sugared glass, Orange slice
Procedure
Procedure Put
Shake all with
the ingredients
ice. Strain into
into a cocktailold-fashioned
ice-filled shaker full ofglass
ice.
Shake
to serve vigorously to chill and mix all ingredients.
"on the rocks."
Bloody
Strain in toMary
a glass filled with crushed ice. Garnish with
Glass Highball glass
a sprig of fresh mint, a wedge of lime, and maybe a
Main Vodka
cocktail cherry too. Drink with a straw.
Alcohol
Method ShakeManhattan
with Ice & strain over ice.
Glass Cocktail glass
Ingredients
Main - 1.5 oz Absolut Vodka
Whisky
Alcohol - 2 dash Worcestershire
- 4 dash Tobasco
Method
- Pinch of salt & pepper
Ingredients -- 2
0.5ozoz
Wild Turkey
fresh lemon rye or
juice
bourbon
- 3 oz tomato juice
- 1 oz sweet vermouth
Served On the rocks; poured over ice.
- 2 dashes Angostura
Standard Celery stalk or dill pickle spear
Procedure
Garnish Stir, cocktail glass, cherry (or sometimes twist of lemon)
Procedure Add dashes of Worcestershire Sauce, Tabasco, salt and
*(Perfect Manhattan uses .5 sweet and .5 dry Vermouth)
pepper into highball glass, then pour all ingredients into
highball with ice cubes. Stir gently. Garnish with celery
Margarita
stalk and lemon wedge (optional).
Glass Cocktail
Sex on the Beach
Method
Glass Highball glass
Ingredients
Main -Vodka
2 oz Avión silver tequila
Date (or Document No.
Developed:

Alcohol well) CBLMs on

September 2017
Method 1 Bartending
-Build NC II
oz Cointreau
-- .75Preparing
oz and juice
lime
Ingredients Fill with ice Developed By: Issued By: Page 59 of 152
Mixing Cocktails
-- *optional:
1and
oz.NonVodka 0.5 oz simple syrup)
Alcoholic Louey M.
-- Salt
0.5Concoctions
oz. Peach Schnapps
-- Lime
Fill wedge (forDimaunahan
with Orange rimming glass)
juicesaltand
Procedure Shake, cocktail glass with rim, lime or no garnish.
cranberry
Dry Martinijuice
Served
Glass On the rocks;Martni poured over ice.
Standard
Method Orange
Stir with slice
ice and strain into a
Garnish chilled martini glass.
 Lemon Drop Martini
Glass Cocktail
Main Vodka
Alcohol
Method Shake and Strain
Ingredients 1 1/2 oz Grey Goose® vodka
1/2 oz triple sec
1 tsp superfine sugar
3/4 ozfreshly squeezed lemon
Served juice
On the rocks; poured over ice.
Standard Orange slice
Garnish
Procedure Mix the Grey Goose vodka, triple sec, sugar and lemon
juice in a cocktail shaker half filled with ice cubes.
Shake well to make sure sugar is blended. Pour strained
liquor into a sugar-rimmed martini glass and garnish
with a twisted peel of lemon.

NOTE: To create a sugar-rimmed glass, take a lemon

wedge and rub the drinking surface of the glass so it is
barely moist. Dip the edge of the glass into sugar.

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 SELF CHECK 3.1-3

IDENTIFICATION;

IDENTIFY THE FOLLOWING;

1. A concoction of 2 oz aged rum (Jamaican).75 oz lime juice.75 oz

orange curaçao1 tsp orgeat syrup.

2. A mixture of 2 oz rye or bourbon whisky 1 oz sweet vermouth 2

dashes Angostura bitters.

3. A concoction of 1.5 oz rum.75 oz lime juice .75 oz simple syrup1

mint sprig and 4 mint leaves club soda.

4. A mixture of 1 oz gin1 oz Campari 1 oz sweet vermouth.

5. A concoction 1.5 oz cognac .75 oz cointreau .75 oz lemon juice.

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 ANSWER KEY 3.1-3

1. MAI TAI

2. MANHATTAN

3. MOJITO

4. NEGRONI

5. SIDE CAR

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 INFORMATION SHEET 3.1-4

Methods, and Garnitures Required for Different Types of

Cocktails

Learning objectives:
After reading this information sheet, you must be able to:
1. Be knowledgeable in methods in making different garnitures
required for different mixed drinks.

A cocktail garnish is an ornamental item that adds appeal to a

cocktail. In case of fruit wedges, slices, or twists, the garnish actually
imbues a bit of juice or citrus oil to the drink. Likewise, an olive or
onion in a Martini or Gibson lends a whisper of savory flavor to those
drinks. And of course, there's the bright red (or green) cherries
common to drinks such as the Manhattan. These add sweetness and
color to an otherwise drab-looking brown drink. Other common edible
garnishes include gratings of nutmeg or cinnamon, sprigs of mint or
other herbs, and the smorgasbord of salty or pickled items (often
added to a Bloody Mary.)

Not all garnishes, of course, are food items. Umbrellas, plastic

animals, fancy straws, and plastic swords are among the incredible
inedibles that serve as garnishes. And in fact, one tale of the origin of
the word cocktail comes from such a garnish: the story goes that
during the Revolutionary War, folks would garnish mixed drinks with
feathers from the tail of a rooster, or a cock's tail.

Whence the Garnish?

As with many other things in the history of cocktails, it's hard to pin
down the origins of the garnish. It's possible that the garnish
originated in the julep and the cobbler, two similar classes of mixed
drinks that arose a couple of hundred years ago. The general plan for
these drinks is similar: each calls for crushed or shaved ice, a spirit or
wine, and a bit of sugar, with the whole mess served with a straw. The
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julep, of course, is garnished nowadays with mint; the cobbler, on the
other hand, usually takes a slice of fruit (pineapple or orange), a pile
of berries, and sometimes mint.

At any rate, the earliest bartenders manual that hasn't been lost to
history is Jerry Thomas's, from 1862. In his book, Thomas instructs
bartenders to use a piece of lemon peel in drinks and to even rub the
peel around the rim, at times, presumably to leave behind of a bit of
the oils. He doesn't comment on the origins of the practice, so we can
assume it was in common use at the time when he was writing.

Mint

Mint isn't much harder to work with than

twists are. The main thing with mint is
to have a light hand, especially when
muddling. When you garnish the top of the
glass, use a fresh bunch of sprigs (don't be
miserly, and don't reuse the stuff you
muddled), and be sure to sharply spank the
mint to release its aromas.

Olives and Onions

Olives and onions are classic bar staples used to add a savory quality
to a drink. The history of these garnishes is hard to pin down.

Stories abound about the history of the

Gibson, nearly all of them told by a man
named Gibson who claimed to invent the
cocktail.

Regardless of who invented the idea of

tossing an onion or olive into a cocktail, it's
a delicious one.

Fully DIY olives are a bit of a chore for home bartenders; you need a
source of fresh olives and ample time in which to cure them. I live in
Brooklyn and have a toddler, so I have neither source nor time.

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One major advantage of DIY onions is being able to season them as
you please.

Or borrow the Hemingway trick and just use plain frozen onions in
your drink. They'll still impart a bit of flavor, but they'll also help keep
your Gibson icy.

Cherries

The use of cherries in cocktails dates to the 1800s. Originally, the

maraschino cherry wasn't the neon red
thing you see in jars in the grocery store.
Maraschino cherries, initially, were
simply marasca cherries from
Croatia, preserved whole
in maraschin o liqueur.

But marasca cherries from Croatia

needed to be imported from Croatia, and this was expensive, so
manufacturers started making them here, swapping in native cherries
and liqueurs other than maraschino. By the time of Prohibition, the
liqueurs were left out entirely, and the cherries were chemically dyed
and preserved.

You can buy artisanal cherries from several producers (the pricey
Luxardo ones are delicious) or you can make your own at home,
which is more fun because you get to buy brandy.

http://drinks.seriouseats.com/2013/03/cocktail-101-all-about-
cocktail-garnishes-how-to-make-cocktail-onions-brandied-cherries-
how-to-cut-a-twist.html

Cocktail Basics: Citrus Garnishes 6 Ways

Wheels, slices, wedges, spirals, twists - and flamed twists. When it

comes to citrus garnishes, cocktail recipes can get quite specific.
Here's everything you need to know to garnish
like a pro:

THE BASICS
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Wedges

Used in Margaritas, Dark and Stormies, Bloody Marys, and countless

other fresh-tasting classics, citrus wedges are usually served perched
on the rim of a glass, and can be optionally squeezed and dropped
into the drink once it's served.

Technique: Slice off the polar ends (top stem and bottom tip) of the
fruit, then slice the fruit in half lengthwise (from top to bottom). Now
cut each individual half into thirds (for small fruit like limes) or
quarters (for larger fruits like lemons). Finally, slice a small notch
partway through the center of each wedge (see picture directly below)
to fit the glass's rim.

Wheels and Slices

Used to garnish Screwdrivers, Pimm's Cups, Ramos Gin Fizzes,

among other cocktails, orange wheels and slices (a.k.a. half wheels)
make nice decorative - and also edible - accompaniments to a drink.

Technique: First slice off the polar ends of the fruit (when using thick-
skinned navel oranges, make sure you cut deeply enough to remove
the white pith and expose the flesh). To make wheels, continue slicing
crosswise to make thin slabs of a quarter inch or so. For "slices," cut
these wheels in half. Both wheels and slices may be cut with a small
notch to fit over the rim of a glass.

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Twist

Used in Cosmopolitans, Poinsettias, and countless other cocktails, a

"twist" is a floating garnish consisting of a wafer-thin oval of citrus
peel. More than just decorative flourishes, twists add flavor and
dimension to cocktails thanks to all the aromatic oils concentrated in
the peel.

Technique: First cut off the bottom of the fruit, then place it on the
cutting board cut-side down to make a stable
base. With a paring knife, gently slice off a
thin oval of peel, moving the blade away from
yourself, outwards in a downwards direction.
Make the cut as shallow and even as possible
so as to get a minimum of white pith. Once
your cocktail is ready to be served, gently
twist the peel over the glass to release its essential oils, then drop it
into the drink.

ADVANCED METHODS

Flamed Twist

With a little added heat, a twist can become even more flavorful and
complex.

Technique: Make a twist as described above, but don't release the oils
yet. Using thumb and forefinger, gently hold the peel by its edges
(colored side out), taking care not to bend it. Hold a lit match
underneath. Now flex the peel to release the oils towards the flame
and into the drink. Finally, drop the peel into the cocktail.

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Spiral

This one doesn't come into use very often.

Technique: Select only the freshest, firmest, and thickest-skinned

citrus specimens for this job. Using a paring knife (for a thick spiral as
pictured at the very top of this post), or a channel-cutting tool (for a
perfectly even, spaghetti-thin spiral), start at the top of the fruit and
cut slowly and carefully in a long, continuous strip, circling outward.
Arrange the finished spiral inside a tall, narrow glass, with one end
draped over the rim.

How to Cut Citrus Wedges

All you'll need is a sharp knife, a cutting board, and well-washed

citrus. A sharp knife is especially important here because a dull knife
will squeeze the fruit into a misshapen lump, which will make your
wedges look weird. No one likes weird wedges.

[Photographs: Michael Dietsch]

First up, please be sure to remove the stickers.

Second, cut the ends off your lemon or lime, and

then cut it in half, from end to end. You're not
cutting across the width of the fruit, but from one
pointy end to the other.

(Some bartenders prefer to leave the ends attached.

They like the more natural look of the fruit. I think
wedges with squared off edges look a little neater, but
in the end, it's an aesthetic judgment and your call to
make.)

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Turn the halves cut-side down on your cutting board. Using your
knife, make two or three cuts through each citrus half. If you make
two cuts, you'll have six wedges per piece of fruit. With three, you'll
wind up with eight. Again, your call. (The solid lines above show two
cuts. The dashed line is approximately where you'd make the third
cut, if you want eight wedges.)

In any case, cut from the peel toward the

center of each half.

Six lemon wedges, nearly ready to go.

See that ragged white stuff and those seeds? Take

your knife and trim away the white stuff, and then
use the blade to sweep or pick the seeds away.

Top: three wedges with the ends cut off.

Bottom: three wedges with ends left on.

Lime, cut into eight wedges instead of six.

[Photograph: Jennifer Hess]

The last step is to cut a slit into the fruit so it can perch on the lip of a
glass. In the case of the lime, I cut a notch in the center of the wedge;
in the lemon, it's near the end, so it can stand up straight.
Experiment with this. You can get your wedges to perch at all sorts of
jaunty angles with practice.

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 SELF CHECK 3.1-4

IDENTIFICATION

IDENTIFY THE FOLLOWING;

1. These are classic bar staples used to add a savory quality to a

drink?

2. Country that the maraschino cherries originated?

3. It is a floating garnish consisting of a wafer-thin oval of citrus

peel?

4. A type of garnish that is usually served perched on the rim of a

glass, and can be optionally squeezed and dropped into the
drink once it's served?

ENUMERATION

ENUMERATE THE FOLLOWING;

1. Six basic citrus garnishes

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 ANSWER KEY 3.1-4

IDENTIFICATION;

1. COCKTAILS AND ONIONS

2. CROATIA

3. TWISTS

4. CITRUS WEDGES

ENUMERATION;

CAN BE IN NO PARTICULAR ORDER;

1. WHEELS

2. WEDGES

3. SLICES

4. SPIRALS

5. TWISTS

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 6. FLAMED TWISTS

INFORMATION SHEET 3.1-5

Mixing tools and equipment specifications and uses

Learning objectives:
After reading this information sheet, you must be able to:
1. Enumerate and identify mixing tools and equipment.
2. Understand their specification according their use

Bartender Tools and Equipment

1. Bar Spoon
2. Bar Towels
3. Bartender Book
4. Blender
5. Bottle Opener
6. Can Opener or Can Punch
7. Champagne or Wine Stopper
8. Citrus Zester / Stripper
9. Cocktail Muddler
10. Cocktail Shaker
11. Cocktail Strainer
12. Corkscrew / Wine Opener
13. Ice Bucket and Ice Tongs
14. Jigger / Measurer
15. Knife and Cutting Board
16. Measuring Cups and Measuring Spoons
17. Shoes
18. Speed Pourers

Bar Spoon
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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. I highly recommend, The
Bartender's Black Book.

Blender

A blender is essential to make your frozen drinks.

Make sure you get a heavy duty blender
for blending your mixed drinks.

Bottle Opener

Every bartender should have a bottle opener. It's one of the

main tools at the bar.

Can Opener or Can Punch

A can opener is a tool to remove one end of a can.

A can punch is a tool to make a hole in juice cans.

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Champagne or Wine Stopper

A special stopper with two wings that clamps over the lip of a
champagne bottle. It keeps the champagne sparkling.

Citrus Zester / Stripper

A special tool that cuts 1/4 inch wide strips of citrus rinds.

Cocktail Muddler

A wooden stick used for muddling ingredients. It is

used a lot to crush cherries and mint leaves for
some mixed drinks.

Cocktail Shaker

There are two types of shakers. The standard cocktail

shaker (no picture) and the Boston shaker with a
mixing glass. They are very useful for shaking your
mixed drinks.

Cocktail Strainer

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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.

Corkscrew / Wine Opener

This is a wine opener. There are many different types of corkscrews.

The one on the picture is a waiter's corkscrew.

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 1 oz
and 1 1/2 oz measuring cups.

Juicer or Citrus Reamer

There are many different types of juicers. There are

manual juicers and electric juicers. The main purpose
of a juicer is to extract the juice of citrus fruits.

Knife and Cutting Board

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A sharp paring knife and a small cutting board is necessary to cut
your fruit garnishes.

Measuring Cups and Measuring Spoons

Measuring cups are useful for adding ingredients

to punches. Measuring spoons are useful for
measuring some ingredients like sugar and
spices.

Shoes (Comfortable Slip Resistant)

Bartenders are standing all night behind the bar. They need
comfortable slip resistant shoes to get them through a busy night.

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.

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 SELF CHECK 3.1-5

IDENTIFICATION;

IDENTIFY THE FOLLOWING;

1. IT consists of three stainless steel parts: The Container, the

Strainer, and the Cover.

2. It consists of two parts: A mixing glass, and a stainless steel

cover. When used, the ingredients are placed in the glass
portion, the cover is placed, and the drink is shaken in an up-
and-down motion, with each hand supporting a different end.

3. These tools tell you How Much of What is going into your
drinks.

4. These are the metal or plastic spouts that fit over the ends of
bottles. These allow you a steady, measurable pour, and prevent
drips and spills.

5. This is simply a container to hold and pour drinks that are

made in large quantities. A spout aids in pouring, and it may
include a cover.
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 ANSWER KEY 3.1-5

1. STANDARD SHAKER

2. BOSTON SHAKER

3. MEASURING DEVICE

4. SPEED POURERS

5. PITCHER

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 INFORMATION SHEET 3.1-6

Presentation Methods for Different Cocktails

Learning objectives:
After reading this information sheet, you must be able to:
1. Identify each method.
2. Make your own presentation.

Fundamentals of Bartending

Basic techniques

Creating cocktails can be straight forward or artistic; depending on

the person, their tastes, and how far they want to take it. Often, the
first lesson of bartending schools teaches basic skills - from shaking,
to pouring over a spoon. Most people can quite easily get by with these
techniques, especially when tending home bars.

Shaking
When a drink contains eggs, fruit juices or cream, it is necessary to
shake the ingredients. Shaking is the method by which you use a
cocktail shaker to mix ingredients together and chill them
simultaneously. The object is to almost freeze the drink whilst
breaking down and combining the
ingredients. Normally this is done with ice
cubes three-quarters of the way full.
When you've poured in the ingredients,
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hold the shaker in both hands, with one hand on top and one
supporting the base, and give a short, sharp, snappy shake. It's
important not to rock your cocktail to sleep. When water has begun to
condense on the surface of the shaker, the cocktail should be
sufficiently chilled and ready to be strained.

Straining
Most cocktail shakers are sold with a build-in
strainer or hawthorn strainer. When a drink
calls for straining, ensure you've used ice
cubes, as crushed ice tends to clog the strainer
of a standard shaker. If indeed a drink is
required shaken with crushed ice (ie. Shirley
Temple), it is to be served unstrained.

Stirring
You can stir cocktails effectively with a metal or glass rod
in a mixing glass. If ice is to be used, use ice cubes to
prevent dilution, and strain the contents into a glass
when the surface of the mixing glass begins to collect
condensation.

Muddling
To extract the most flavor from certain fresh
ingredients such as fruit or mint garnishes, you
should crush the ingredient with the muddler
on the back end of your bar spoon, or with a
pestle.

Blending
An electric blender is needed for recipes containing fruit or other
ingredients which do not break down by shaking. Blending is an
appropriate way of combining these ingredients with others, creating a
smooth ready to serve mixture. Some recipes will call for ice to be
placed in the blender, in which case you would use a suitable amount
of crushed ice.

Building
When building a cocktail, the ingredients
are poured into the glass in which the
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cocktail will be served. Usually, the ingredients are floated on top of
each other, but occasionally, a swizzle stick is put in the glass,
allowing the ingredients to be mixed.

Layering
To layer or float an ingredient (ie. cream, liqueurs) on
top of another, use the rounded or back part of a
spoon and rest it against the inside of a glass. Slowly
pour down the spoon and into the glass. The
ingredient should run down the inside of the glass
and remain separated from the ingredient below it. Learning the
approximate weight of certain liqueurs and such will allow you to
complete this technique more successfully, as lighter ingredients can
then be layered on top of heavier ones.

Flaming
Flaming is the method by which a cocktail or liquor is set alight,
normally to enhance the flavor of a drink. It should only be attempted
with caution, and for the above reason only, not to simply look cool.

Some liquors will ignite quite easily if their proof is high. Heating a
small amount of the liquor in a spoon will cause the alcohol to collect
at the top, which can then be easily lit. You can then pour this over
the prepared ingredients. Don't add alcohol to ignited drinks, don't
leave them unattended, light them where they pose no danger to
anybody else, and ensure no objects can possibly come into contact
with any flames from the drink. Always extinguish a flaming drink
before consuming it.

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 SELF CHECK 3.1-6

IDENTIFICATION

IDENTIFY THE FOLLOWING;

1. To extract the most flavor from certain fresh ingredients such as

fruit or mint garnishes, you should use this method

2. A method needed for recipes containing fruit or other

ingredients which do not break down by shaking.

3. The ingredients are floated on top of each other, but

occasionally, a swizzle stick is put in the glass, allowing the
ingredients to be mixed.

4. It is the method by which you use a cocktail shaker to mix

ingredients together and chill them simultaneously. The object
is to almost freeze the drink while breaking down and
combining the ingredients. Normally this is done with ice cubes
three-quarters of the way full.

5. To float an ingredient (ie. cream, liqueurs) on top of another is

called?
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 ANSWER KEY 3.1-6

1. MUDDLING

2. BLENDING

3. BUILDING

4. SHAKING

5. LAYERING

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 JOB SHEET 3.1-6

TITLE: Prepare and Mix Range of Cocktails

PERFORMANCE OBJECTIVE: Upon completion of the task, the

trainees must be able to prepare and perfrom the basic methods in
cocktail mixing.

SUPPLIES/MATERIALS : Bar tools, glass wares , different liquors,

mixers , juices, fruits, herbs, spices, vegetables, ice.

BAR TOOLS
Chopping board
Jigger
Fruit Juicer / squeezer
Bar spoon
Bar spill mat
Bar caddy
Decanter
Bar Strainer (Hawthorn)
Cork screw with foil cutter
Cocktail Shakers
Bottle and can opener
Mixing glass
Tin can
Canulator
Straw dispenser
Ice bucket
Ice scooper
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 Pitcher
Ice tong
Ice Pick
Speed pourer
Funnel
Bar knife
Fruit molder
Muddler
Juice jugs
Measuring Cup
Garnish dispenser
Cocktail/Bar tray
Wine bucket
Wine basket
Wine stopper/ re-sealer
Glass-rimmer
cups and saucers
Beer dispenser
Soda gun
Fruit extractor
Ice crusher
GLASS WARES
stem wares
footed wares
tumblers
mugs
Specialty designed glass
LIQUORS
whiskies (scotch, american, canadian, irish, japanese)
brandies / cognacs
rums
vodkas
tequilas
Lambanog (other locally made spirits)
Gins
MIXERS
Fruit Juices
Fruit Purees
Sodas / carbonated drinks
Mineral water
Distilled water
Milk / creams
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 Energy drinks
Syrups

GARNISHES
Vegetables
Fruits
Herbs
spices
red cherries
green olives
cocktail onions
other preserved fruits

EQUIPMENTS: Electric Blender, ice crusher, coffee

machine, ice bin speed rail, Glass chiller, underbars’
refrigerator, wine chiller, Glass brushes. Beer dispenser

STEPS AND PROCEDURES:

1. Gather and prepare all materials, tools and equipments.
2. Prepare a Margarita using a shaking method.
a. Put all ingredients in a shaker with ice, shake vigorously
within 15 seconds until frost, strain in salt rimmed
Margarita glass and garnish with lime.
3. Prepare a Pina colada using a blending method.
a. Put liquid ingredients first liquor, syrup, juice, then solid
fruit followed by ample amount of ice, pour on the
tropical specialty glass
4. Prepare a Tequila sunrise using a building method.
a. Put all ingredients on high ball glass filled with ice top
with grenadine. Stir the bottom gently.
5. Prepare a Manhattan using a stirring method.
a. Put all ingredients in a mixing glass filled with ice, stir
gently until frost, double strain in a martini glass.
6. Prepare a Mojito using a muddling method.
a. Muddle mint leaves with sugar in a glass until the aroma
and flavor releases, then put ample amount of ice
followed by lime juice, lemonade or lemon lime soda,
garnish with lime and mint sprig.
7. Prepare a B-52 using a layering method.
a. Put all ingredients on top of each using the back of the
bar spoon. Put ingredients first according to the high
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 amount of sugar concentration.
8. Use appropriate glass for each cocktail.
9. Garnish each cocktail properly with connection to the drink.

ASSESSMENT METHOD:
Oral questioning, Demonstration evaluation using performance
criteria checklist.

PERFORMANCE CRITERIA CHECKLIST 3.1-6

TRAINEES NAME:___________________________ DATE:_______________

Did I??? CRITERIA YES NO

 Identify all tools and equipments according to

its uses?

 Handled all materials properly with respect to

hygiene and sanitation?

 Observed safety procedures?

 Observed mis en place/ preparation prior on

the performance?

 Performed each method properly?

 Performed with minimum spills and drippings?

 Avoid chipping and breakage of tools and

equipment?

 Performed with minimum supervision?

 Started and finished on the allotted time?

 Performed readily and confidently?

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COMMENTS AND SUGGESTIONS:

The trainees must have the basic knowledge on the six methods of
bartending, and the characteristics of each liquor and mixers.
Preparation is the key to have the confidence while tending the bar.
Fresh ingredients must be used to make a better out-put.

INFORMATION SHEET 3.1-7

Garnish preparation creativity

Learning objectives:
After reading this information sheet, you must be able to:
1. Be knowledgeable about different garnish and it’s preparation.
2. Be creative in making garnish.

Cocktail Garnish and Embellishments Guide

It is strongly believed by many psychologists that visual presentation

of food and beverage plays a large role in our liking or disliking a food
dish or cocktail. Plus, cocktails look so much more professional and
impressive served along with a beautiful garnish. A simple recipe can
be made to look extravagant with the right embellishments! Choose
between using wedges, wheels, half-moons, stuffed olives, cherries, or
whipped cream to perfectly compliment your particular cocktail.

Basic Garnishing Tools

Fruit Zester

A fruit zester is used primarily to remove the peel

easily from citrus fruit and sometimes vegetables.
Since extreme flavor is packed into the skin of the
fruit, this can really amp up your drink's flavor.

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We carry two types, the grater or the regular fruit zester! Spark any
ideas, maybe lemon zest in a lemon drop martini?

Lemon Lime Peeler

Get attractive garnishes for martinis, fruity

cocktails, or even add a hint of flavor to a beer.
This tool is so simple to use, all you need to do is
hold it by the wooden handle, apply the peeler
blade down against the fruit's skin and turn the
fruit in a circular fashion. The peeler will produce a beautiful spiral
that will beautifully accent your cocktail and give it a zesty aroma.

Olivator Olive Stuffer

This little tool will make stuffing olives a breeze.

Parasol Umbrella Drink Picks

Fruit Knife with Fork Tip

Two tools in one.

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Cut your fruit and pick it up sanitarily with this bar tool. This quality
knife with stainless steel blade is just the right size for cutting fruit
into wedges, half-moons, or wheels. This tool is great for small jobs,
but if you have larger jobs to do you might want to try the 9" Offset
Serrated Knife.

Wide Citrus Peeler/Zester

If you would like more flavorful citrus oils add to your cocktails, then
wider zests are the answer. This tools allows you to make long and
wide spirals for a Crusta or peel the entire fruit into a spiral to make
a Horse's Neck! Lighting the peels on fire looks amazing and brings
out even more flavor from the oil(proceed with much caution if you do
try this and never leave it burning too long you don't want to injure
anyone, it is also wise to be trained by a professional before trying).

Garnish Condiment Holder

All-in-one garnish storing solution.

This garnish center not only holds fruit, but has

room for ice at the bottom. It also has snap on
side caddies perfect for holding straws, cocktail
picks, umbrella parasols, or any other
embellishments.

Dessert Whips

Fresh whipped cream is the perfect touch on top

of a frozen or hot cocktail. Plus the dessert whip
is is all natural and stays fresh with no
preservatives in the refrigerator for up to 10 days!
Add a splash of green creme de menthe to a Irish
coffee topped with whipped cream that your
guests will love!

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Tips and Terms for Beginners

Determine what you need.

The best garnishes compliment a cocktail and not only make it look
better, but make it taste better as well. Try to stick with a fruit or
vegetable garnish that is already an ingredient in your cocktail. For
example, a lime for a margarita, an olive for a dirty martini, or a
pineapple for a pina colada. Sometimes you don't have the fruit that is
in your cocktail, so in that case, just go with something that would
best compliment your particular drink. (A cherry is always a great go
to for any fruity concoction.)

Practice makes perfect.

The more you understand the flavors of each liquor or mixer that you
use, the easier it will be to determine the proper garnish. This takes
time to learn especially since there are lots of exceptions to the rules,
like manhattans are always served with a cherry, and dry martinis
can be served with a twists, olives, or even cocktail onions. The safest
bet is to cut a slit in the fruit and serve it on the side of the glass if
you are not sure.

Different glasses require different garnish types

Different types of glassware require different types of garnishes. There

are countless ways that you can cut your fruit to match your
particular glass. More delicate garnishes such as twists are perfect for
a martini glass, while a lime wedge would be more appropriate served
on the side of a mixing glass.

Classic Cherry Garnish.

When you have no time to cut fruit, the classic Maraschino Cherries
are a great fall-back plan! Delicious, easy and practical. We don't
suggest for everything, for example don't ruin a fine scotch or cordial
(your customers might not be too happy if you place a cherry in their
expensive liquor).

Keep an eye on trends!

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There are so many new and creative drink and shot recipes, it can be
hard to keep up with them all. Stock your bar with the essential fruit
items like limes, lemons, oranges, pineapples, olives, and cherries,
then decide what kind of specialty drinks you would like to offer and
the possibilities are endless. Bartenders are using everything from
shrimp to garnish bloody marys to cucumbers to garnish martinis.

Creative Ideas for Cocktail Garnishes

1. Glassware
Upgrading your glassware is one of the most missed opportunities for
increasing the presentation factor of a cocktail. You don’t need to
spend $15 on each piece of glass behind your bar, even a occasional
trip to the thrift store can add a lot of unique glasses to your bar
program.

2. Ice
Ice is extremely important when it comes to cocktails as 20-30% of the
volume in your drink is from the dilution in your ice. Kold Draft and a
few other manufacturers of dense cubed ice can add a lot to the
presentation of a drink, but if you have a freezer and some patience,
there are a lot of great ways to use ice as a garnish in drinks.

3. Straws
You could create different kinds of straws. The one that I made before
was actually made from a vanilla bean!

4. Gradient of the Alcohol

Understanding the density of the ingredients that you work with can
give you the opportunity to create a dramatic separation in your
drink. A Pousse-cafe is a great example of this and also a Dark and
Stormy.
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5. Get Creative and reinforce the flavors in the drink
Have fun and get creative with the cocktail that goes in/on the drink.
Look to reinforce the flavors that are already present in the drink and
look for creative options on how to
present them. Grilling/roasting citrus is
a fun way to add a smoky note to your
garnish, or even using a cookie cutter to
create an image out of a plain citrus
peel. You can use Herbs and spices to
accentuate flavors that may be present
in the spirits you are using in
the cocktail you are creating.

SELF CHECK 3.1-7

ENUMERATION

ENUMERATE THE FOLLOWING:

8 BASIC GARNISHING TOOLS

1.

2.

3.

4.

5.

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6.

7.

8.

ANSWER KEY 3.1-7

1. Fruit Zester

2. Lemon Lime Peeler

3. Olivator Olive Stuffer

4. Parasol Umbrella Drink Picks

5. Fruit Knife with Fork Tip

6. Wide Citrus Peeler/Zester

7. Garnish Condiment Holder

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 8. Dessert Whips

JOB SHEET 3.1-7

TITLE: Prepare Citrus Garnish

PERFORMANCE OBJECTIVE: Upon completion of the activity, trainees

should know and be able to make different citrus garnish, in different cuts and
styles in line on cocktail drink presentation.
SUPPLIES/MATERIALS
Citrus fruits such as orange, lemon, lime, grape fruit.
EQUIPMENTS:
1. Fruit Zester, Lemon Lime Peeler, Parasol umbrella Drink Picks, Fruit
Knife with Fork Tip, Wide Citrus Peeler/Zester, Garnish Condiment
Holder, chef knife, scissors, chopping board, picks.

STEPS AND PROCEDURES:

1. Identify and familiarize the materials and tools to be used.

2. Make preparations and do the ‘’mis en place.
3. Cut citrus wedges using fruit knife.
 Cut the ends from a citrus
 Cut citrus in half length ways
 Cut each half into three or four length ways
 Trim the inside core of the citrus wedge to remove pitch and seeds.
4. Cut citrus wheel using chef knife.
 Cut the end of the citrus
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  Cut citrus horizontal with 2/3 on an inch thick
5. Cut citrus zest using fruit zester and peeler.
 Cut the citrus in half at it’s widest point
 Place the citrus on the board with the citrus nub facing up.cut the
peel from the fruit in four to five sections, blade down.
 For a classic “twist” remove the white pith.
6. Cut citrus quarters.
 Cut the ends from the citrus fruit.
 Cut half in side ways
 Place the two halves flat side down
 Cut each piece into four pieces
7. Cut citrus spiral.
 Remove the ends of the fruit and hold length ways.
 Using a citrus peeler carefully cut from the pole farthest from you
in a straight line towards the pole closest to you for about ¼ inch
 Turn the blade sharply to the left and cut in a down ward spiral,
leaving ½ inch strip of peel on the fruit.
 End cut as you began with a sharp twist and straight line.
8. Citrus peel “horses neck”
 After cutting a spiral from a lemon, the remaining ½ inch wide
spiral on the fruit can be carefully cut from the citrus using a
paring knife to make a “horses neck”.
10 Use umbrella picks, picks to hold citrus cuts.
11 Cut and design each garnish with passion and creativity.
12 Present the out-put to the trainer.

ASSESSMENT METHOD:
Demonstration with Oral questioning

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 PERFORMANCE CRITERIA CHECKLIST 3.1-7

TRAINEE’S NAME:________________________________ DATE:____________

CRITERIA YES NO

1. All materials are properly handled with respect to

hygiene and sanitation.

2. Observe safety procedures.

3. Observe mis en place/ preparation prior on the

performance.

4. All tools, materials, and equipments are identified

according to its uses.

5. Performed each method properly.

6. Performed with minimum supervision.

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7. Performed with creativity and originality.

8. Started and finished on the alloted time.

COMMENTS AND SUGGESTIONS:

The trainees have the basic knowledge on the preparation, cuts, and
slices of citrus garnish. Preparation is the key to have the confidence
and creativity to decorate a garnish. Fresh ingredients must be used
to make a better out-put.

INFORMATION SHEET 3.1-8

Showmanship Skills

Learning objectives:
After reading this information sheet, you must be able to:
1. Perform different basic flairtending moves and routines.
2. Practice safety with confidence and creativity in performing basic
flairtending moves and routines.

In bartending, personality and showmanship are just as important as

making the drinks.

Over the years, flair bartending has proven a relatively contentious

topic among bartenders. Some argue it's frivolous, and that your focus
and skill development goals should be centered upon the drink itself.
Contrarily, some bartenders insist that soft theatrics and subtle,
tasteful showmanship can heighten a patron’s experience, add to your
credibility as a cocktail artist, and perhaps even earn you a few
favorable blasts on social media.

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"Today’s consumers are becoming increasingly knowledgeable and
demanding in the service of their drinks," says Anthony Pullen, trade
advocacy manager USA for Bulldog Gin. "I believe flair is becoming
more relevant again, because guests are beginning to see these little
intricacies and understand them, whereas before they would be
almost oblivious to it."

Pullen, who refers to these subtle movements as “stealth flair,” makes

the argument that flair will become even more important in the years
to come. "A little finesse from the bartender can make them stand out in
the crowd," he says, especially "when every bar on Main Street makes
great cocktails."

Dennis Gray, founder of Flair Demons — a traveling group of

bartenders teaching updated, modern flair technique to bartenders
across the globe — obviously falls within the pro-flair camp. He and
his team believe flair bartending is not only an art form, but a way for
bartenders to express themselves.

Flair bartending, he tells us, is experiencing a 21st century

resurgence with a particular focus on craft flair.

"[Craft flair] is purely working flair and all practical, so any part of a
routine can be broken down and used while in service," he explains.
"It's very smooth to watch, and with limited objects, the creativity of
tricks is skyrocketing."

There are simple ways to incorporate

flair into your bartending practice, like
by pouring spirits into your shaker
behind your back.

Adding flair to your cocktail routine

The goal of craft flair bartending isn’t

to turn yourself into a performing

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monkey or exhaust yourself with over-the-top, Tom Cruise style
antics.

“You don’t need to throw 10 cocktail tins and five bottles in the air to
make an impact,” says Gray. “Keep it simple, minimal, quick and
smooth.”

With subtlety in mind, here are some easy ways you can add a little
excitement via restrained drama to your cocktail making routine.

 Flick your cocktail shaker, glass or tin with your index finger.
The noise and the quick action together make a bigger impact
than you may think.
 Finger roll your bar spoon once or twice before you start making
a cocktail or after you’ve finished stirring.
 Spin your napkin before placing a drink in front of a patron.
 Toss a lime, lemon or other “weightier” garnish behind your
back and into a drink. You can even toss it behind your back
and into your other hand before placing it carefully into the
drink.
 Balance a glass on a bar spoon and pour the drink. This is a
complicated one by legend Nicolas St. Jean, but Gray says it
packs a ton of wow factor and is one of his favorite flair moves.

The 20 Commandments Of Being A Bartender

This is unbiased from the views of both what a manager wants to see
and what the customer wants to see from the bartender. We decided
to flesh this out after our last post’s success.

#1 Make Eye Contact

Be a roving Bartender and keep a wary eye. Greet all guests with a
smile and eye contact as they arrive at the bar. On a quiet night there
is no excuse for not providing a speedy service, but on a busy night if
you can’t take care of a guest immediately, acknowledge them and
indicate you will take care of them shortly. Even if you’re very busy,

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SMILE, make eye contact, nod your head. Human beings are insecure
creatures. We all like to be smiled at.

#2 Offer a Cocktail Menu

Greet all guests and offer them a cocktail menu as soon as they arrive.

#3 Put Down Beverage Napkins (Beer Mats)

Put a bevnap in front of the customer you are serving, and those you
know you will serve immediately afterwards. The bevnap in front of
the customer tells other Bartenders that that particular guest is being
looked after. It also makes customers feel acknowledged. It saves a
Bartender asking ten people in a row, “have you been served?”
because a bevnap was not placed in the first instant. If the bevnap’s
gone when you come to put down drinks, replace it with another one.

#4 Offer a Sincere Greeting

As a Bartender dealing with a guest you have never met before, you
must never appear surly or agitated, no matter what has happened in
your personal life. A sincere hello must always be offered, remember:
the money the customer spends pays your wage.

#5 Make Sure You Know Everything

You are only as good as what you know. Every bar offers products and
talents which are unavailable in most other places. Know all the
products that you stock. Understand what the differences between
products and techniques are. Learn all new products as they arrive.
Be complete on your cocktail knowledge. Train yourself continually.
Be motivated.

#6 Up sell Knowledgeably

Offer customers alternatives. If you’re knowledgeable, it won’t sound

like you’re up-selling. (‘Have you tried Blanton’s, it’s a rich single
barrel bourbon’, etc). Knowledge when up-selling makes the customer
trust your judgement, and more willing to be up-sold to.

#7 Be Efficient
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Whether it be for drinks, service or acknowledgement, efficiency is
key. Never slow down a drinks preparation by carrying on a
conversation with a colleague. Get your priorities straight: take the
order, make the drinks then sell the drinks. Remember you have two
hands (and forearms). Make drinks in front of the guest whenever
possible.

#8 Be Organised

Continuously going back to a guest to re-check an order is highly

inefficient. No-one expects you to remember dozens of orders. But you
should be able to handle two different orders for mixed drinks. As you
are waiting for a customer to hand over their card or pay, look up and
ask the next guest what their order is. Organisationis the keyword.

#9 Be Technically Proficient

Be professional and technically perfect. Work on your methods. Get

your pouring exactly right. Understand how to shake drinks, how to
stir, how to serve. You are a professional firstly and a showman
secondly.

#10 Prioritise

Certain drinks deteriorate the longer you leave them standing, it is

therefore imperative that you organise multiple orders in a systematic
way. The long ice filled drinks first, the shorter drinks next, and the
martinis last. A long drink can sit at the bar for longer before it is
unservable than a martini, which begins to warm immediately.

#11 Secure Payments Immediately

Secure the payment as soon as possible. It is perfectly polite to ask,

‘Will you be running a tab?’, and if the answer is no, hand over the
bill.

#12 Check back on the guest and talk

Are their glasses getting empty? Do they want another drink? How did
they like your recommendation? They will be pleasantly surprised.

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Create a friendly atmosphere, talk to the guests. Talk to them about
drinks. Keep an eye on their drinks.Friendliness and conversation are
welcome from a Bartender, but avoid long, involved conversations with
guests that may interfere with service to other guests.

#13 Be thoughtful and proactive

Look after customers who have little spillages. If someone is looking

around obviously, find out if they are looking for the loos and point
them out. Pour wine or Champagne ordered by the bottle; don’t let
customers pull wet bottles out of their ice bucket, covering the bar
and themselves with water.

#14 Offer food

Know what’s on the food menu. Up-sell food, that’s what the food
menu is there for. Use it. A bar is most often than not just a place to
drink in. People will be able to drink more once they have eaten
something.

#15 Be Clean

Constantly check up on the state of the bar area. Check for spillages,
dirty ashtrays outside, coasters, straws, napkins, empty beer bottles
etc. No customer wants to put their elbows into a patch of spilt beer.
Take away empty bottles and wipe at the same time. No more than
one cigarette butt in an ashtray. Build it into your bartending
behaviour; clean the bar top at every available opportunity.

#16 Work as a team

Your bar team is more than just a collection of individuals. It is

essential all bartenders, bar backs and floor tenders work as a team to
provide an all-round service to the customer. It is pointless a
bartender creating the most amazing looking and tasting cocktails if
the customer then has to go and sit at a wet table with empty glasses
on it.

#17 Offer a sincere farewell

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“Cheers, thanks!” Even if you’ve been busy and they don’t hear,
someone else will. It’s the last thing they should remember about the
bar they were in, and they will remember it was a friendly place.

#18 Be as well presented as your drinks

Be clean. Look clean. Clean your fingernails. Guests don’t want

orange peel flamed by someone with gunge under their nails. Pay
attention to yourself.

#19 Don’t serve the drunk, unruly or underage

If a guest is unruly or highly intoxicated, either upon entering the

room or during the course of the evening, indicate this to your
manager before offering an additional beverage service. Do not serve
alcohol to persons under the legal age. If you believe that a guest may
not be old enough to drink, ask for identification.

#20 Be helpful, be cool, take pride in who you are

You are here to turn difficult guests into friends, to make great drinks,
to help people have a good time and even on occasion to teach people
how to have a good time. Take pride in who you are and what you
know.

BASIC FLAIRTENDING MOVES

Thumb Roll

You have to basically use your thumb and

push the tin. When you push a tin, the tin
is going to then roll around your thumb,
kind of coming back around, and then
you're going to squeeze it.

You also kind of have to move your hand a little bit down, because as
gravity goes, the tin's going to go. It's kind of starts here, and finishes
a little bit lower, not too much lower, but a little bit lower. You also
will basically have the feel of the tin on your thumb the whole time, so

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you'll know exactly where to bring your hand down on the tin, as it
goes.

Quickly, it kind of looks like this; and that's a thumb roll. Now, the
reason that you do a thumb roll, is to sequence yourself into other
moves, whether you're putting your tin down, starting something new,
or kind of going into a new move or just to keep something moving in
between moves. But a thumb roll is more of a sequence filler more
than a move you would do by yourself.

Stall

A stall is just taking any object behind a bar and landing it anywhere
on your body and keeping it there. The most common stall that you
see is one on the back of someone's
hand where the bottle sits back here,
but you can do it on your forearm,
you can throw it up and stall it on
the opposite side, you can pretty
much stall it anywhere on your body.
I've seen people do it on their legs, on
their chin, on their head, but we're
gonna start with a basic stall which is just on the back of your hand.

The way you practice stalling is you basically place the object on your
hand and get it comfortable. At that point, you want to start to move it
around because the bottle's not just gonna land flat so you wanna get
a comfort level for whether it goes this way, or this way, or up or down
and you just kind of get comfortable moving it all around. At some
point, I like to practice actually going down to pick something up and
then coming back up and making sure it's still there. And again at
some point you're gonna just say, okay, I can keep this thing on my
hand. Then, what I like to do is take the bottle and just drop it on my
hand and get a feel for the weight and get a feel for how it's gonna feel
to land.

The other thing is when you're stalling you don't want to create an
impact, you want to make a cushion. So you don't want to hear it

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smack your bones on your body, that doesn't exactly feel good. So you
want to kind of bring it down with the stall. So as you bring it down, it
kind of create cushion for it. And that kind of softens the ability to
kind of keep it on your hand or your body part.

Palm Spin

The concept is to just spin the item

on your palm. Now, the most
important part of this is to spin it on
the ball of your palm, not your
fingertips and not the end of your
palm, but right on the middle of your
palm. Right in the juicy spot. You're going to basically bring your item
that you're spinning, in this case a highball glass, we're going to turn
it in toward our body, and then we're going to release it, kind of like
you release a Frisbee out. We're going to let it spin.

Now, the problem that most people have when learning how to do this
is they only do a 180 because their thumb gets in the way as they
spin it, and they can't get it all the way around. So, the concept and
the most important part of this is to actually open your hand and not
let your thumb get in the way. So, you release, you spin, and then you
squeeze when it gets all the way around for 360 degrees. So again, a
palm spin is just you invert your hand, release, let it spin out, and
squeeze at the point where a 360 comes around. So we turn like this.

You can do it with a tin. You can do it with your glass. You can pretty
much do it with anything behind the bar, with the exception of a
bottle. The reason being that when you spin your bottle, the liquid
inside is going to spill out of the top when you get to that point. It will
either spray across you, making you look silly, or it will spray across
your guests, and they're not going to be too happy about that.

Waterfalls

You're going to take your liquid and

you're going to pour however much
you need to pour into each tin. Once
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you have your liquid in your tins, then the most important part is the
ice. There needs to be enough ice in each tin to be basically the same
size as a glass that you're pouring it into so that way it spaces it out
on it's own. So we're going to put some ice in our first tin and then
when you're first learning how to do this there's nothing wrong with
separating it and kind of seeing if you need to pull your glass out a
little bit so that you have the right width. Then you would add ice to
your next tin, and again see how it looks. If it looks good, you're good.
If it doesn't look good, you can always add more ice so that it does
look good.

When you feel comfortable and you know that you're going to have the
pour correctly into your glasses, then you would put your tin on top,
put your strainer on top, and you'll strain them. So we would take our
tin, we'll take our strainer on top, and you're going to pour the first
one, just a little bit to get it started, and then you're going to kind of
work the second one, and then you're
going to work the third one.

Arm Roll with a Tin

So the concept behind how this

works is, it's all about the tin's
spinning. The tin has to be in motion.
If it doesn't it's just going to land here
and it's not going to go anywhere.

So to start it, you have to take your wrist, you bring, basically, your
wrist inside and then you snap the tin out. And you'll see there's a
rotation to the tin when you're snapping it like this. Then, once you
snap it, you're going to simply place your arm out. The tin is going to
hit here and, because it's rolling already from the snap that you're
doing, it's going to hit your hand, roll down your arm, and when it
gets to your elbow, that's when you're going to set your other hand,
basically chest high, sitting here waiting, for the tin to come and fall
into your hand.

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So you're going to roll it down, right into your hand, and that is the
move in general.

Now again, the key to this is how hard you snap it. If you snap it
really hard it usually doesn't work so well because it will hit and roll
off and things like that.

The other thing is how you angle your arm. If you angle your arm
backwards, it's going to roll down and it will fall behind your back,
leading to another move, which is an arm roll, catching it behind your
back. But when you're first starting you want to slightly tilt your arm
to your left or inside your body, and you're going to let it fall into your
hand.

So again, it comes down and rolls in. And then if you tilt your arm
out, you're going to roll it down and catch it behind your back. But
either way, the concept is a snap of your wrist, and then catching it.
And that's how you do an arm roll with a tin.

Shadow Pass

The general concept of the

move is to take the bottle,
throwing it from one hand to
the other. Except, instead of in
front of your face, it's going to
go behind your head. So, you're going to have a little bit of a rotation.
You're going to start with your bottle in sort of a juggler's grip, how a
juggler would juggle bottles.

You're going to take your bottle and you're going to throw it across
your body, catching it with this hand. Now, a good way to practice is
to not look at it as it comes around because you're not going to be
able to look at it as it goes behind your head. You take your bottle.
You throw it and you catch it behind - on the other side of your head
with your other hand.

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At some point you're going to graduate to going behind your back. And
that's a shadow pass. Like that. You're going to kind of release it and
just have to know where that hand is going to go. When I first started
doing this, I remember watching myself in the mirror so I would know
when to squeeze. So, it's a good little trick, a good trick-er, to learn
how to do a shadow pass is to look in the mirror so you can learn
when to squeeze the bottle.

Part of it is to look at the bottle and follow the bottle as it is coming

behind you because you can kind of gauge where to put your hand
based on throw.

SELF CHECK 3.1-8

ENUMERATION

ENUMERATE THE TOP 20 COMMANDMENTS OF A GOOD

BARTENDER;

1.
2.
3.
4.
5.
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6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.

ANSWER KEY 3.1-8

1. Make Eye Contact

2. Offer a Cocktail Menu
3. Put Down Beverage Napkins (Beer Mats)
4. Offer a Sincere Greeting
5. Make Sure You Know Everything
6. Up sell Knowledgeably
7. Be Efficient
8. Be Organised
9. Be Technically Proficient
10. Prioritize
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 11. Secure Payment Immediately
12. Check back on the guest and talk
13. Be thoughtful and proactive
14. Offer food
15. Be Clean
16. Work as a team
17. Offer a sincere farewell
18. Be as well presented as your drinks
19. Don’t serve the drunk, unruly or underage
20. Be helpful, be cool, take pride in who you are

JOB SHEET 3.1-8

TITLE: Basic FlairtendingSkills

PERFORMANCE OBJECTIVE: To introduce trainees in basic showmanship in

flairtending that may practice and use in their bartending career.

SUPPLIES/MATERIALS: Flair bottles, tin shaker, and improvised throwing

bottles

EQUIPMENTS: N/A

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STEPS AND PROCEDURES:
1. Wear loose clothing intended for practice.
2. Do proper stretching exercises before practicing, to avoid injury.
3. Review videos and information sheets on how to practice.
4. Choose the moves and routine that is easy for you to practice.
a. Thumb roll
b. Stall
c. Palm spin
d. Water falls
e. Arm Roll with Tin
f. Shadow pass

5. Observe safety precautions.

6. Know your limits and practice caution.
7. Keep practicing with passion.
8. Ask trainer for guidance.
9. Evaluate yourself on the performance criteria checklist

ASSESSMENT METHOD:
Demonstration withOral questioning

PERFORMANCE CRITERIA CHECKLIST 3.1-8

TRAINEES NAME:___________________________ DATE:_______________

CRITERIA YES NO

1. Performed proper stretching exercises.

2. Worn proper clothing in practice.

3. Practicing and cooperating with others.

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 4. Practicing safely with precautions.

5. Carried out the chosen moves and routines.

6. Practiced throwing bottles with enthusiasm.

7. Seeking guidance on the trainer.

8. Helping others in practice.

9. Mindful of the over-all performance of the class.

COMMENTS AND SUGGESTIONS:

The trainees have the basic knowledge on the Flairtending skills, with
respect to safety. Continuous practice is a must to have a muscle
memory on the routines. Trainees should be focused while practicing
to avoid accidents.

INFORMATION SHEET 3.1-9

Time management

Learning objectives:
After reading this information sheet, you must be able to:
1. Manage time in the working place properly
2. Practice the acquired knowledge in time management wisely.

Top Five Bartender Skills

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Good Memory

Bartenders need to have good short-term and long-term memory.

Short-term memory is very important for remembering and keeping
track of each customer’s order.

Long-term memory helps you remember the names of regular

customers, and even their favorite drinks. Customers appreciate a
bartender who listens and remembers their orders. As well, your long-
term memory will help you remember the beers available on tap and
in the bottle and the recipes for complicated mixed drinks.

Communication

Communication is critical for a bartender. You have to speak with

customers throughout your shift, so make sure you speak loudly and
clearly, and maintain a positive tone.

Perhaps most importantly, being a good communicator means being a

good listener. You need to listen carefully to your customers’ orders.
Often, bartenders will chat a bit with customers to create a friendly
atmosphere. Make sure you are actually listening to what each
customer says – that is what makes a good bartender great.

Organization

Bartenders are often busy running all over the bar and serving
multiple customers. A good bartender keeps close track of who
ordered what, who paid, and who is still waiting for a drink. Being
organized allows a bartender to juggle these multiple tasks.
Bartenders should also keep the bar clean and organized – this not
only looks better to the customer, but also allows the bartender to
work more efficiently. As well, bartenders need to ensure that the bar
is stocked and restock items (like bottles of alcohol, ice, fruit for
garnish, etc.) as they run low.

Friendly

A good bartender greets every customer with a hello and a smile, even
if he or she cannot serve the customer right away.
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Being kind, even towards frustrated customers, is important. A good
bartender is also skilled at reading people. Sizing customers up, and
knowing if they want to make conversation or simply order a beverage,
is a valuable skill for bartenders.

Composure

Being a bartender can be very stressful. Sometimes, you are serving

dozens of customers at once. A good bartender maintains all the
previous qualities – memory, communication, organization, and
friendliness – even under pressure.

Bartending Hacks: Managing Your Time

Keep a cheat sheet behind the bar

While most bartenders should have the typical recipes down pat, there
are those times that the mind skips a beat and you forget. There are
also those particular customers who want their esoteric, rarely-seen
cocktails that can take a bartender off their game.

For this reason, have a handy cheat sheet to help you instead of
taking precious minutes to ask someone else or look it up on your
phone.

Whiskey, on the fly

Bartenders are responsible for a plethora of knowledge, the most basic

of which is knowing their liquors. Here is a quick guide to the
variations of whiskey to help you quickly explain a particular type to a
customer:

USA: “Spicy-oak firmness”. Tennessee whiskies tend to have a caramel

taste.

Canada: “Light, new, perfect for mixing”

Ireland: “smooth, spicy, fruity”

Scotland: “smokey, peaty” (if Islay). “Sweet and fruity” (If Speyside).
“Spicy, salty” (if Cambletown).
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Japan:“quality, perfected” Japanese whiskeys are detailed and
carefully crafted for structure.

Acknowledge customers ASAP

As many of us know, when you’re bartending, you can’t always get to

everyone as soon as they want a drink. When that’s the case, simply
acknowledging your customer can go a long way. It assures them that
you’re aware of them and that you’ll be right there.

It may even clue them into the fact that they are not the only
customer at the bar…crazy!

This little trick will buy you some extra time, relieving some of that
pressure we’re all too familiar with. Plus, it will do wonders for your
customer satisfaction. And your tips!

When in the weeds, breathe

Your bar is piling up with guests, you’re in the middle of making six
different drinks, trying to handle a credit card payment and need a
new bottle of well vodka. Welcome to “the weeds” my friend.

All of us who work, or have worked, in the industry has experienced it

at least once. So, what to do in this situation: just breathe. It’s almost
counter-intuitive but absolutely effective because the best thing you
can do is slow yourself down.

Taking 2-5 minutes to step away, collect yourself and regain your
thoughts will help immensely. Despite leaving your responsibilities for
a couple minutes, you will benefit in the long run by returning to work
with a clear head.

Don’t know the drink? This Hail Mary will save you

Say someone comes in and orders a drink you’re unfamiliar with.

What do you do? For some, this can cause a major brain fart and send
you into a tizzy trying to figure out the ingredients and how to
properly mix the drink. A quick fix for this:

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“I’m sorry, we actually don’t have all the ingredients to make that
here.”

While this is a cop out, it’s a handy last resort that can save you from
getting backed up and spinning out of control. When taking this
route, be sure to be apologetic and have a go-to suggestion to tell the
customer.

SELF CHECK 3.1-9

ENUMERATION

ENUMERATE THE TOP 5 BARTENDING SKILLS.

1.

2.

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3.

4.

5.

ANSWER KEY 3.1-9

1. Good Memory

2. Communication

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 3. Organization

4. Friendly

5. Composure

INFORMATION SHEET 3.2-1

Flavors and Examples of Non-Alcoholic Beverages

Learning objectives:
After reading this information sheet, you must be able to:
1. Identify examples of non-alcoholic beverages.
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2. Understand its flavor and characteristics.

Non-alcoholic beverage refers to non-intoxication drinks or soft

drinks, which doesn’t have a bit of liquor by volume or yeast is not
introduced to convert sugar into alcohol during fermentation. They are
considered as drinks, which can be have according to the choice and
standard. They are found in the bottle or canned or open liquids to
consume in any stage of the meal or without meal. The bottles or cans
are hygienically packed and sold in the market in the safe manner,
e.g. aerated waters, mineral water, juices, squashes, syrups, etc. A
Non-Alcoholic Beverage (also known as a virgin drink) is defined in the
U.S. as a beverage that contains less than 0.5% alcohol by volume.
Non-alcoholic versions of some alcoholic beverages, such as non-
alcoholic beer ("near beer"), are widely available in the market.

Non-Alcoholic beverage is sold and consumes by human according to

their needs and requirement, and no any bar law can restrict its sale
as it doesn’t have any intoxicating character. Therefore, soft drinks
can be sold or consumed in any time of the day or night, and any type
of the span of life. In hospitality industries, the non-alcoholic beverage
are essentially provided and served as a breakfast, lunch, and dinner
with or without meal to the customer. We prefer juice, lassi, squash,
tea, coffee, hot chocolate, soft drinks like coke, sprite, fanta, real etc.
as non-alcoholic beverages. Non-alcoholic beverage can also be used
while making cocktails and mocktails.
They stimulate the palate & act as an
aperitif. It is widely used for diluting
spirits with soft and cold drinks, like
rum and coke, whiskey and soda
water, gin and tonic water, etc. It not
only adds to the taste on it but also
enhance color & flavor and eye appeal.

Sodas, juices and sparkling cider contain little or no alcohol. However,

non-alcoholic beer and non-alcoholic wine undergo an alcohol-
removal process that may leave a small amount of alcohol because of
this, some states have legal restrictions on non-alcoholic beer and
wine. Drinks, or Beverages, are liquids specifically prepared for
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human consumption. In addition to basic needs, beverages form part
of the culture of human society. Despite the fact that most beverages,
including juice, soft drinks, and carbonated drinks, have some form of
water in them; water itself is often not classified as a beverage, and
the word beverage has been recurrently defined as not referring to
water.

TYPES OF NON-ALCOHOLIC BEVERAGES

Carbonated drinks refer to drinks

which have carbon dioxide
dissolved into them. This can
happen naturally through
fermenting and in natural water
spas or artificially by the
dissolution of carbon dioxide under
pressure. The first commercially
available artificially carbonated drink is believed to have been
produced by Thomas Henry in the late 1770s. Cola, orange, root beer,
ginger, and lemon/lime are commonly used to create non-alcoholic
carbonated drinks; sugars and preservatives may be added later.

Coffee is slightly acidic and can have a stimulating effect on humans

because of its caffeine content. It is one of the most popular drinks in
the world. It can be prepared and presented in a
variety of ways. Coffee is a brewed beverage
prepared from the roasted seeds of several species
of an evergreen shrub of the genusCoffea. The two
most common sources of coffee beans are the
highly regarded Coffea arabica, and the "robusta" form of the hardier
Coffea canephora. Coffee plants are cultivated in more than 70
countries Once ripe, coffee "berries" are picked, processed, and dried
to yield the seeds inside. The seeds are then roasted to varying
degrees, depending on the desired flavor, before being ground and
brewed to create coffee.

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FRUIT AND VEGETABLE JUICES

Fruit juiceis a natural product that contains few or no additives.

Citrus products such as orange juice and tanger Fruits are highly
perishable so the ability to extract juices and store them was of
significant value. Some fruits are highly acidic and mixing them with
water and sugars or honey was often necessary to make them
palatable. Many kinds of berries are crushed; their juices are mixed
with water and sometimes sweetened. Raspberry, blackberry and
currants are popular juices drinks but the percentage of water also
determines their nutritive value. ine juice are familiar breakfast
drinks, while Grapefruit juice, pineapple, apple, grape, lime, and
lemon juice are also common. Coconut water is a highly nutritious
and refreshing juice.

Many popular vegetable juices, particularly ones with high tomato

content, are high in sodium, and therefore consumption of them for
health must be carefully considered. Some vegetable juices provide the
same health benefits as whole vegetables in terms of reducing risks of
cardiovascular disease and cancer. Vegetable juice are usually served
warm or cold. Different types of vegetables can be used to make
vegetable juice such as carrots, tomatoes, cucumbers, celery and
many more. Some vegetable juices are mixed with some fruit juice to
make the vegetable juice taste better. Early storage of fruit juices was
labor-intensive, requiring the crushing of the fruits and the mixing of
the resulting pure juices with sugars before bottling.

TYPES OF FRUIT BASED DRINK

 Fruit punchA mixture of 25% fruit juices. Contains around 65%

sugar.

 Fruit cordialAll ‘suspended matter’is eliminated by filtration or

clarification. Therefore appears clear. This type of drink, is
described as ‘flavored’ and as no fruit.

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 Fruit squash Produced using strained 25% fruit juice, 45% sugar
and preservatives.

 Fruit drink 10 % Fruit is

liquefied and water is added.

 Fruit juice Largely regulated

throughout the world;
‘juice’is often protected to be
used for only 100% fruit.

 Fruit Sherbets Cooled drink

of sweetened diluted fruit juice.

 Fruit nectars Mixture of 30% fruit pulp, sugar and water which is
consumed as ‘one shot’.

 Carbonated fruit beverages Carbon dioxide added to fruit drink.

 Fruit juice concentrates Water removed from 100% fruit juice by

heating or freezing.

 Fruit syrups 1 fruit crushed into puree and left to ferment and
then heated with sugar to create syrup.

TEA

They are also served differently; in China

they use very small cups, America often
serves it cold (as "iced tea") or with a lot
of sweetener (as "sweet tea", which is
commonly drunk in the American South),
Indians boil it with condensed milk and
in Australia it is brewed in a "billy" can.
Tea is an aromatic beverage commonly
prepared by pouring hot or boiling water over cured leaves of the tea
plant, Camellia sinensis. After water, tea is the most widely consumed
beverage in the world. There are many ways in which tea is prepared
for consumption including adding ingredients such as lemon in

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Russia, butter in Tibet, mint in North Africa, cardamom in
Afghanistan and milk and sugar in Great Britain.

Tea leaves can be processed in different ways resulting in a drink

which appears and tastes different. Chinese yellow and green tea are
steamed, roasted and dried; Oolong tea is semi-fermented and
appears green-black and black teas are fully fermented.

MILK

As an agricultural product, milk is

extracted from mammals during or soon
after pregnancy and used as food for
humans. Milk is a white liquid produced
by the mammary glands of mammals. It
is the primary source of nutrition for young mammals before they are
able to digest other types of food. Early-lactation milk contains
colostrum, which carries the mother's antibodies to the baby and can
reduce the risk of many diseases in the baby. It also contains many
other nutrients. Regarded as one of the "original" drinks, milk is the
primary source of nutrition for babies. In many cultures of the world,
especially the Western world, humans continue to consume milk
beyond infancy, using the milk of other animals (especially cattle,
goats and sheep) as a beverage.

Milk must be offered at every meal if a United States school district

wishes to get reimbursement from the federal government. A quarter
of the largest school districts in the US offer rice or soy milk and
almost 17% of all US school districts offer lactose-free milk.
Throughout the world, there are more than 6 billion consumers of
milk and milk products. Over 750 million people live within dairy
farming households. Milk is a key contributor to improving nutrition
and food security particularly in developing countries. Improvements
in livestock and dairy technology offer significant promise in reducing
poverty and malnutrition in the world. Worldwide, dairy farms
produced about 730 million tonnes of milk in 2011, from 260 million

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dairy cows. India is the world's largest producer and consumer of
milk. China and Russia are the world's largest importers of milk and
milk products.

Some of these products include sour cream, yogurt, cheese,

buttermilk, viili, kefir, and kumis. Seventy-one percent of the milk
served in US school cafeterias is flavored, causing some school
districts to propose a ban because flavored milk has added sugars.

Artificial Mineral Water

A beverage made like mimics the properties of mineral water and is

usually given a certain scents materials, as well as preserved by CO2.

These types of drinks known as soft drinks.

Several types of artificial mineral water, among others:

a. Soda water This drink is a kind of others. The material is water and
CO2.

b. Cola (Pepsi, Coca Cola and RC Cola) The material is sugar water,
chocolate caramel preserved by CO2

c. Ginger Ale

d. Tonic / quinine water

e. Bitter lemon

f. Lemonade

g. Strawberry

Aromatic / Stimulating Water

A beverage that has a stimulating scent that can affect our organs in
your body.

Several types of aromatic / stimulating water:

a. Coffee contains caffeine such as coffee or regular coffee black,

Expresso, Ice coffee, etc..
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b. Tea for example Hot tea, hot lemon tea, Chinese tea, ice lemon tea,
etc..

c. Chocolate for example: Hot chocolate, chocolate Ice.

d. Milk, for example, Hot Milk, Ice milk.

Healthy Drink / Drink Supplement

Is a health drink that can increase endurance. Some brands are

usually sold at the bar: - Kratingdeng - Livovsan - M 150 - Bachus On

Syrup

Is a viscous liquid / solid sugar yield is very high. Provided at the bar
to make drinks mixed material (mixing drinks). Syrup is usually
provided at the bar include: - Simple syrup - Vanilla syrup -
Grenadine syrup - Melon syrup - Strawberry syrup

Natural Mineral Water

Is water that contains minerals and is derived from the soil or water
sources, which have treated the process as cleaned and sterilized
before trading. There are several kinds of them plus CO2 in inside
which point to preserve and refreshing. Some brands of mineral water
include: - Perrier and Evian (France) - Aqua, Ades, Oasis, Vit, Sosro
(Indonesia)

SELF CHECK 3.2-1

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FILL IN THE BLANKS:

FILL IN THE BLANKS WITH THE RIGHT ANSWER:

1. -Refers to non-intoxication drinks or soft drinks, which

doesn’t have a bit of liquor by volume.

2. -slightly acidic and can have a stimulating effect on

humans because of its caffeine content. It is one of the
most popular drinks in the world.

3. -10 % Fruit is liquefied and water is added.

4. -Mixture of 30% fruit pulp, sugar and water

which is consumed as ‘one shot’.

5. -Water removed from 100% fruit juice by heating or

freezing.

ANSWER KEY 3.2-1

1. Non-alcoholic beverage

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 2. Coffee

3. Fruit drink

4. Fruit nectars

5. Fruit juice concentrates

INFORMATION SHEET 3.2-2

Preparation and Garnishing of Non-Alcoholic Drinks

Learning objectives:

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After reading this information sheet, you must be able to:
1. Demonstrate the preparation of garnishing for different non-
alcoholic beverages.
2. Identify the difference of alcoholic and non-alcoholic beverage
garnish making and preparation.

Garnish are used by bar tender for decorating cocktails and mock
tails. They need to be properly stored to maintain freshness and to be
in good condition.
Few examples of commonly used garnishes in bar are Lemon Wedges,
Lime Wedges, Orange Zest, Lemon Spiral etc.

Lemon Wedges
Cut the ends from a lemon.
Cut the lemon in half length ways.
Cut each half into three or four pieces length ways.
Trim the inside core of the lemon wedge to remove
pith & seeds.

Lime Wedges
Cut the ends from a lime.
Cut the lime in half length
ways.
Cut each half into three or
four pieces length ways.
Trim the inside core of the
lime wedge to remove pith & seeds.

Lemon Zest
Cut the lemon in half at its widest point.
Place the lemon on the board with the lemon nub
facing up.
Cut the peel from the fruit in four or five sections,
blade down.
For Flaming or zesting keep the white pith.
For a classic ‘twist’ remove the white pith.

Orange Zest
Cut the orange in half at its widest point.
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Place the orange on the board with the lemon nub facing up.
Cut the peel from the fruit in four or five sections, blade down.
For Flaming or zesting keep the white pith.
For a classic ‘twist’ remove the white pith.

Lemon Spiral
Remove the ends from the fruit, and hold the fruit
length ways.
Using a canalle knife, or channel knife, carefully cut
from the pole farthest from you in a straight line
towards the pole closet to you for about ¼”.
Turn the blade sharply to the left and cut in a
downward spiral, leaving ½” strip of peel on the fruit.
End the cut as you began with a sharp twist and straight line.

Lime Quarters
Cut the ends from the fruit.
Cut in half sideways.
Place the two halve flat side down.
Cut each piece into 4 pieces.

Pineapple Pieces
Cut off the rind and both ends.
Cut 1” slices crossways to make wheels.
Cut each wheel into 8 pieces.
Trim the core from the pieces.

Watermelon Chunks
Trim the Watermelon into a cube.
Cut the cube into 2” slices.
Cut the Slices into 2” cubes.

Horses Neck
After cutting a spiral from an lemon, the remaining ½” wide
spiral on the fruit can be carefully cut from the orange using
a paring knife to make a ‘horses neck’.

Fruit Slices
Cut the ends from the fruit.
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Cut the fruit in half length ways.
Place both halves flat-side down on the board.
Cut 1/8” slices cross ways to form a crescent.
Trim the inside of the fruit slice to remove pith & seeds.

Pineapple Slices
Cut the ends from the pineapple (keep the green leaves).
Cut ¾” Slices cross ways to make pineapple ‘wheels’.
Cut the Wheels into portions of 8 slices (like you would
cut pizza).

Other necessary items

Slice – Lemon, Lime, Orange.

Twist – Lemon, Orange.
The above cut-garnishes have to keep in garnish rack with cover.
Berries – Strawberry, Blueberry, Raspberry.
Can Fruit –Red cherry, Green Cherry, Peach, Green Olives, Onion.
Others – Mint Leave, cinnamon sticks.

SELF CHECK 3.2-2

ENUMERATION;
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LIST DOWN DIFFERENT FRUIT AND GARNISHES THAT CAN BE
USED IN MOCKTAIL PREPARATION:

1.

2.

3.

4.

5.

6.

7.

8.

ANSWER KEY 3.2-2

1. FRUITS

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 2. CITRUS

3. BERRIES

4. HERBS

5. SPICES

6. VEGETABLES

7. OLIVES

8. ONIONS

JOB SHEET 3.2-2

TITLE: Prepare Variety of Garnish

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PERFORMANCE OBJECTIVE:
Upon completion of the activity, trainees should know and be able to
make different fruit, berries herbs, spices and vegetables garnishes,
in different cuts and styles in line on drink presentation.
SUPPLIES/MATERIALS: Fruits such as; Pine apple, apple,
cantaloupe, water melon, banana, olives, cherries, onion, jalapeno,
chilly. Cheese, bacon. Milk and cream.
EQUIPMENTS:
Olivator Olive Stuffer, Parasol Umbrella Drink Picks, Fruit Knife with
Fork Tip, Wide Citrus Peeler/Zester, Garnish Condiment Holder,
Dessert Whips, chef knife, scissors, chopping board, picks.

STEPS AND PROCEDURES:

1. Identify and familiarize the materials and tools to be used.

2. Make preparations and do the ‘’mis en place.
3. Cut water melon chunks with fruit knife.
 Trim the water melon into a cube.
 Cut the cube into 2 inch slices
 Cut the slices into 2 inch cubes
4. Cut apple pieces using fruit knife.
 Cut off both ends.
 Cut ½ inch slices crossways to make wheels.
 Cut each wheel into 4 pieces.
 Trim the core from the pieces
5. Cut pineapple slices using fruit knife.
 Cut the ends, keep the green leaves for decoration
 Cut ¾ inch Slices crossways to make pineapple
“wheels”.
 Cut the wheels in portion of 8 slices
6. Stuffed olives with cheese/bacon/onion/jalapeno slices.
 Prepare hollow green olives.
 Cut cheese/bacon/onion/jalapeno into small pieces
using knife and scissors.
 Carefully stuffed the olives with
cheese/bacon/onion/jalapeno pieces with using the
olive stuffer.
7. Create whip cream and milk foam using the dessert whips.
 Put milk and/or cream to the dessert whips, shake
vigorously and ready to top whips.
8. Use umbrella picks, picks to hold fruit cuts, olives, cherries
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 and onions.
9. Cut and design each garnish with passion and creativity.
10. Present the out-put to the trainer.

ASSESSMENT METHOD:
Demonstration with oral questioning

PERFORMANCE CRITERIA CHECKLIST 3.2.2

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TRAINEE’S NAME:________________________________ DATE:____________

CRITERIA YES NO

1. All materials are properly handled with respect to

hygiene and sanitation.

2. Observe safety procedures.

3. Observe mis en place/ preparation prior on the

performance.

4. All tools, materials, and equipments are identified

according to its uses.

5. Performed each method properly.

6. Performed with minimum supervision.

7. Performed with creativity and originality.

8. Started and finished on the alloted time.

COMMENTS AND SUGGESTIONS:

The trainees have the basic knowledge on the preparation, cutting,

slicing, and stuffing of garnish. Preparation is the key to have the
confidence and creativity to decorate a garnish. Fresh ingredients
must be used to make a better out-put.

INFORMATION SHEET 3.3-1

Workplace Safety Environment and First Aid Regulations

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Learning objectives:
After reading this information sheet, you must be able to:
1. Be knowledgeable about the importance of safety, in work place
and environment.
2. Practice safety and avoid untoward incident that may arise in work
place and environment.

The 5S

5S is the name of a workplace organization method that uses a list of

five Japanese words: seiri, seiton, seiso, seiketsu, and shitsuke.
Transliterated into Roman Script, they all start with the letter "S".The
list describes how to organize a work space for efficiency and
effectiveness by identifying and storing the items used, maintaining
the area and items, and sustaining the new order. The decision-
making process usually comes from a dialogue about standardization,
which builds understanding among employees of how they should do
the work.

In some quarters, 5S has become 6S, the sixth element being safety.

The 5 S

There are five 5S phases: They can be translated from the Japanese as
"sort", "set in order", "shine", "standardize", and "sustain". Other
translations are possible.

Sort (Seiri)
 Make work easier by eliminating obstacles.
 Reduce chances of being disturbed with unnecessary items.
 Prevent accumulation of unnecessary items.
 Evaluate necessary items with regard to cost or other factors.
 Remove all parts or tools that are not in use.
 Segregate unwanted material from the workplace.
 Define Red-Tag area to place unnecessary items that cannot
immediately be disposed of. Dispose of these items when possible.
 Need fully skilled supervisor for checking on a regular basis.
 Waste removal.
 Make clear all working floor except using material.
 Sort bad and good things.

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Set In Order (Seiton)

 Arrange all necessary items so that they can be easily selected for
use.
 Prevent loss and waste of time by arranging work station in such a
way that all tooling / equipment is in close proximity.
 Make it easy to find and pick up necessary items.
 Ensure first-in-first-out FIFO basis.
 Make workflow smooth and easy.
 All of the above work should be done on a regular basis.
 Place components according to their uses, with the frequently
used components being nearest to the work place.

Shine (Seiso)

 Clean your workplace on daily basis completely or set cleaning

frequency time to time
 Use cleaning as inspection.
 Prevent machinery and equipment deterioration.
 Keep workplace safe and easy to work.
 Keep workplace clean and pleasing to work in.
 When in place, anyone not familiar to the environment must be
able to detect any problems within 50 feet in 5 sec.

Standardize (Seiketsu)

 Standardize the best practices in the work area.

 Maintain high standards in workplace organization at all times.
 Everything in its right place.
 Every process has a standard.
 Standardize color coding of usable items
 People know the process of that specific job
Sustain (Shitsuke)

 Not harmful to anyone.

 Also translates as "do without being told".
 Perform regular audits.
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 Training and discipline.
 Training is goal-oriented process. Its resulting feedback is
necessary monthly.
 Self-discipline
 To maintain proper order
 Ensure all defined standards are being implemented.
 Follow the process, but also be open to improvement

Variety of 5S Applications

5S methodology has expanded from manufacturing and is now being

applied to a wide variety of industries including health care,
education, and government. Visual management and 5S can be
particularly beneficial in health care because a frantic search for
supplies to treat an in-trouble patient (a chronic problem in health
care) can have dire consequences. Although the origins of the 5S
methodology are in manufacturing, it can also be applied to
knowledge economy work, with information, software, or media in the
place of physical product.

5S in Lean Product & Process Development

The output of engineering and design in a lean enterprise is

information, the theory behind using 5S here is "Dirty, cluttered, or
damaged surfaces attract the eye, which spends a fraction of a second
trying to pull useful information from them every time we glance past.
Old equipment hides the new equipment from the eye and forces
people to ask which to use".

SELF CHECK 3.3-1

IDENTIFICATION

IDENTIFY THE FOLLOWING IN ENGLISH TERMS;

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1. Seiri

2. Seiton

3. Seiso

4. Seiketsu

5. Shitsuke

ANSWER KEY 3.3-1

1. SORT

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 2. SET IN ORDER

3. SHINE

4. STANDARDIZE

5. SUSTAIN

INFORMATION SHEET 3.3-2

Hygiene and Sanitation

Learning objectives:
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After reading this information sheet, you must be able to:
1. Understand the importance of observing and practicing Hygiene
and sanitation in the work place.
2. Identify and enumerate different cleaning and sanitation agents.
3. Practice hygiene and sanitation.

Hygiene -a condition or practice conducive to the preservation of

health, as cleanliness.

Sanitation -a state of being clean, health-promoting free from

disease-producing agents, and visible dirt.

Hazards -any agent (biological, chemical and physical) that has a

potential of causing an adverse effect on health.

Major Biological Hazards

Bacteria

ex: Salmonella spp., Enterohaemorrhagic Escherichia coli,

Campylobacter jejuni, Yersinia enterocolitica, Listeria monocytogenes,
Bacillus anthracis, Bacillus cereus, Staphlococcus aureus,
Clostridium botulinum, Clostridium perfringens, Vibrio vulnificus,
Vibrio parahaemolyticus

Virus

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ex: hepatitis A virus, Norwalk viruses, Rotavirus

Parasites

ex: Toxoplasma gondii, Cryptosporidia, Giardia spp., Trichinella

spiralis, Taenia solium, Anisakis spp.

These organisms can affect human health, including

infection, intoxication and even death. Infection occurs
when organisms invade the host and multiply in the
body. Intoxication occurs when bacteria produce toxins
that affect the body.

Processing Strategies to Control Biological Hazards

 Effective thermal processing used as a kill step (ex: cooking,

pasteurization)

 Use of appropriate process controls:

 storage temperatures (ex: cooler, freezer)

 processing parameters (ex: temperature and time for cooking,

water activity during dehydration)

 adequate cooling system

 Effective cleaning and sanitizing procedures (ex: SOPs)

 Use of food technologies to prevent the growth of bacteria or other

biological hazards:

 packaging techniques

 Preservatives

 processing techniques (ex: dehydration)

Contamination - unintentional presence of harmful substances in

food and water.

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Food borne illness- is any illness resulting from the consumption of
contaminated food, pathogenic bacteria, viruses, or parasites that
contaminate food, as well as chemical or natural toxins.

HACCP (Hazard Analysis and Critical Control Point)- An

operational system to select and implement effective control measures
to ensure the safety of a food product. The main objective of HACCP is
safe food.

Maintaining Safety and Sanitation in Bar

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 Present a Clean Glass

 Storing Garnishes Safely

 Prepare Garnishes Properly

 Store Food in Food Safe Containers

 Keep Fruit Flies Away

• Clean spills immediately

• Commit to thorough cleanings at the end of the night

• Store liquor, juices and garnishes with lids if possible

 Monitor for Safe Temperatures

 Color-code chemicals and tools.

 Education

 Staff Hygiene

 Cleaning and Sanitizing

Guidelines to Remember on Hygiene and Safety in Bar

 Always be clean, tidy and diplomatic.

 Always rinse/wash bar equipment like cocktail shakers and

strainers after use, even between drinks.

 Always wash and dry your hands frequently, especially after

contact with citrus fruit/juices. This helps prevent hand
dermititis.

 Look after your hands, especially your fingernails, as these are

always in view. Keep fingernails short, and if using nail polish, use
neutral colors.

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 Don't smoke or drink while working behind a bar, it is considered
unsanitary and in many countries is also illegal.

 Don't allow a champagne corks to 'pop' on removal, this is of bad

taste and dangerous.

 Handle a glass soda siphon by the plastic or metal part only. The
heat of your hand may cause the glass to shatter.

 Never fill a glass to the brim.

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 SELF CHECK 3.3-2

FILL IN THE BLANK

FILL IN THE BLANK WITH THE CORRECT ANSWER;

1. - a condition or practice conducive to the

preservation of health, as cleanliness.

2. -a state of being clean, health-promoting free from disease-

producing agents, and visible dirt.

3. -any agent (biological, chemical and physical) that has a potential

of causing an adverse effect on health.

4. –unintentional presence of harmful substances in food and water.

5. - is any illness resulting from the consumption of contaminated

food, pathogenic bacteria, viruses, or parasites that contaminate
food, as well as chemical or natural toxins

ANSWER KEY 3.3-2

1. HYGIENE
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2. SANITATION

3. HAZARDS

4. CONTAMINATION

5. FOOD BORNE ILLNESS

BIBLIOGRAPHY

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Acebedo, Ericka, (2013, November 17). Hygiene and Sanitation in Bar.
Retrieved from https://www.slideshare.net/erickaacebedo/hygiene-
and-sanitation-in-bar

Bajpai,Parnshu, (2014, May 03). Non Alcoholic Beverages. Retrieved

from https://www.slideshare.net/pranshubajpai/non-alcoholic-
beverages-34247528

Basic techniques. Retrieved from

http://www.drinksmixer.com/guide/1-4.php

Cardone, Chris, (2015 September 3). Flair Bartending Moves. Retrieved

from https://www.youtube.com/playlist?
list=PLLALQuK1NDrgcmPRwZeC9n7heCp8j-k8c

Dietsch, Michael. Cocktail 101: A Guide to Garnishes. Retrieved from

http://drinks.seriouseats.com/2013/03/cocktail-101-all-about-
cocktail-garnishes-how-to-make-cocktail-onions-brandied-cherries-
how-to-cut-a-twist.html

Gin History, Development & Origin. Retrieved from

http://www.ginvodka.org/history/ginHistory.asp

Graham, Colleen, (2016, October 29). Essential Bar Tools. Retrieved

from https://www.thespruce.com/essential-bar-tools-760751

Graham, Colleen, (2017, May 3). Everything You Need to Know About
Tequila. Retrieved from https://www.thespruce.com/all-about-
tequila-760706

History of Beer. Retrieved from

https://en.wikipedia.org/wiki/History_of_beer

History of Brandy. Retrived from

http://www.cocktailtimes.com/history/brandy/

Rakoczy, Christy. Ingredients of Common Cocktails. Retrieved from

http://cocktails.lovetoknow.com/Ingredients_of_Common_Cocktails

Origins and History of Whisky. Retrieved from

http://www.whiskyfacts.com/whisky-history/history-of-whisky/
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The Bartending Recipes I Need To Know. Retrieved from
https://quizlet.com/215072123/the-bartending-recipes-i-need-to-
know-flash-cards/

The Story of Rum. Retrieved from http://dish.allrecipes.com/the-

story-of-rum/

Vodka History, Developement & Origin. Retrieved from

http://www.ginvodka.org/history/vodkaHistory.asp

5S (methodology). Retrived from

https://en.wikipedia.org/wiki/5S_(methodology)

Date Developed: Document No.

CBLMs on
Bartending NC II September 2017
Preparing and
Developed By: Issued By: Page 150 of 152
Mixing Cocktails
and Non Alcoholic Louey M.
Concoctions Dimaunahan