Presentation on theme: "PREPARE AND SERVE COCKTAILS"— Presentation transcript:
1PREPARE AND SERVE COCKTAILS Unit Code: D1.HBS.CL5.06Trainer welcomes trainees to class.
2Prepare and serve cocktails This unit comprises three Elements:Promote cocktails to customersPrepare cocktailsPresent cocktailsTrainer advises trainees this Unit comprises three Elements, as listed on the slide explaining:• Each Element comprises a number of Performance Criteria which will be identified throughout the class and explained in detail• Trainees can obtain more detail from their Trainee Manual• At times the course presents advice and information about various protocols but where their workplace requirements differ to what is presented, the workplace practices and standards, as well as policies and procedures must be observed.
3Assessment Assessment for this unit may include: Oral questions Written questionsWork projectsWorkplace observation of practical skillsPractical exercisesFormal report from employer/supervisorTrainer advises trainees that assessment for this Unit may take several forms, all of which are aimed at verifying they have achieved competency for the Unit as required.Trainer indicates to trainees the methods of assessment that will be applied to them for this Unit.
4Promote cocktails to customers Performance Criteria for this Element are:Ensure service equipment is clean, operational & ready to useEnsure cocktail ingredients & accompaniments are prepared & ready for service(Continued)Trainer identifies for trainees the Performance Criteria for this Element, as listed on the slide.
5Promote cocktails to customers Use display materials to promote cocktailsOffer customers recommendations or information about the range & style of cocktails available in a courteous fashionTrainer identifies for trainees the Performance Criteria for this Element, as listed on the slide.Class Activity – General DiscussionTrainer leads a general class discussion on promoting cocktails by asking questions such as:What experience or knowledge do you have about cocktails and cocktail bars?What do you think is involved in promoting cocktails to customers?What role do you think a clean and prepared bar plays in promoting cocktails to customers?What do think might be involved in preparing a cocktail bar for service?What alcoholic ingredients are used to make cocktails?What non-alcoholic ingredients are used to make cocktails?What is meant by a ‘garnish’ and what are some examples?What cocktail names do you know, what is in them and how are they made?How might a venue or bar staff promote cocktails to their customers?
6Ensure service equipment is clean, operational & ready to use ‘Food ‘ includes ‘beverages’Safe food handling procedures also apply to beveragesClean = free from visible contamination, free from bacterial contamination & free from odourItems must be clean inside and outTrainer advises trainees it is a standard requirement across the industry that all items involved in the preparation and service of food and/or beverages are clean, operational and ready for use at the start of each service session highlighting the safe handling processes for food – and food items – must also apply to beverages (fruit juice, dairy products, other non-alcoholic drinks and alcoholic drinks) and drink-related items, utensils and equipment.Trainer defines ‘clean’ as:Free from visible contamination – dirt, lipstick, fruit juice residue, cream residueFree from bacterial contamination – washed with detergent and sanitised to remove pathogensFree from odour – to remove the smell of previous drinks (especially ouzo, Pernod, aniseed).Trainer stresses all items must be clean inside and out – clean inside for food safety reasons, and clean on the outside because customers will see the outside of items when they are standing at the bar and/or watching drinks being prepared.
7Ensure service equipment is clean, operational & ready to use To keep items clean you may need:A cleaning scheduleSwabsChemicalsTea towelsTrainer explains to trainees that the following are useful in ensuring all equipment and glassware behind a cocktail bar is kept clean:Cleaning schedule – which indicates what is to be cleaned, the frequency with which it is to be cleaned, and how to clean it including the chemicals and cleaning items to be usedSwabs – cloths used for wiping things down, and general cleaning purposesChemicals – detergents and sanitisers complete with instructions and Material Safety Data SheetsTea towels – used to dry cleaned items: it is standard practice that glassware is not wiped with tea towels.Class Activity – HandoutsTrainer obtains the items listed below and distributes the same to trainees discussing their use as appropriate:Cleaning schedule – focussing on items found behind a cocktail barMaterial Safety Data Sheet – for bar detergents and sanitiser.
8Ensure service equipment is clean, operational & ready to use Washing of glassware:Wash glasses after every use – no re-filling or re-use of used glassesStore glasses correctlyInspect glasses before useTrainer instructs trainees in order to achieve clean glasses, standard industry practice is to:Wash glasses after every use – by hand or in a glass washing machine, ensuring:Water used is minimum of 70˚CAppropriate detergent is used – diluted if required according to manufacturer’s instructionsStore glasses correctly – clean glasses must be stored so they do not become re-contaminatedInspect glasses before use to check they are clean and suitable for use, and have not been chipped or cracked as part of the cleaning or storing processes.Class Activity – Demonstration and PracticeTrainer demonstrates to trainees how to wash glasses using:Glass washing machineGlass brushesFive-brush glass cleaning unit attached to bottom of sink with suction cupsDetergent.Trainer provides trainees with supervised practice opportunity.
9Ensure service equipment is clean, operational & ready to use Cocktail bar equipment includes:Cocktail shakersHawthorn strainersBlenders(Continued)Trainer highlights to trainees that a cocktail bar will feature a wide range of equipment not found in most other bars:Cocktail shakers – standard and/or Boston shakers used to combine ingredients and mix when the ‘shaking’ method of producing cocktails is requiredHawthorn strainer – a strainer used across the top of a bar glass to strain out ice, pips or fruit once a cocktail has been mixedBlender – an electric blender used to produce blended cocktails where, for example, fruit, ice or other ingredients need to be blended.Class Activity – Presentation and/or DemonstrationTrainer shows trainees an example of the following items, explaining and/or demonstrating how each is used:Range of cocktail shakersHawthorn strainerBlender.
10Ensure service equipment is clean, operational & ready to use Bar spoonBar glassTongsJugs(Continued)Trainer continues to present cocktail bar equipment:Bar spoon – a long-handled spoon used to stir ingredients when making a cocktail in a bar glassBar glass – a large, thick glass used as the base container for mixing stirred cocktails and half of the Boston shakerTongs – used to pick up fruit or ice for placement into drinksJugs – used to store and pour ingredients such as freshly squeezed juice, cream, milk and other liquids/beveragesClass Activity – Presentation and/or DemonstrationTrainer shows trainees an example of the following items, explaining and/or demonstrating how each is used:Bar spoonBar glassTongsJugs.
11Ensure service equipment is clean, operational & ready to use Stirrers & swizzle sticksPourersMeasuresIce crushers(Continued)Trainer continues to present cocktail bar equipment:Stirrers and swizzle sticks – placed into cocktails as decorations and used by customers to stir their drinksPourers – items inserted into the necks of bottles to enable more precise pouring of liquid from the bottles. Traditionally inserted into syrups and cordials, and spirits and liqueurs where free-pouring is used, and sometimes referred to as ‘speed pourers’Measures – items used to measure the amount of alcohol dispensed from a bottle. Measures may be inserted into the top of a bottle and measure an exact volume of liquid (15mls, 30mls or 60mls) when the bottle is up-ended.‘Egg cup’ measures may also be used and are quite popular. These are a two-ended measure staff filled from the neck of the bottle. These look very similar but they come in 30 ml/60 ml, and 15 ml/30 ml sizes: be careful not to over-pour or under-pour by mistakeIce crushers – used to crush ice. May be electrical or mechanical (hand operated).Class Activity – Presentation and/or DemonstrationTrainer shows trainees an example of the following items, explaining and/or demonstrating how each is used:Stirrers and swizzle sticksPourersMeasuresIce crushers.
12Ensure service equipment is clean, operational & ready to use ScoopsGlass chillersZestersPeelers(Continued)Trainer continues to present cocktail bar equipment:Scoops – metal utensils used to scoop ice from ice machines. Glasses must never be used to scoop ice as they may break causing glass to become mingled with the iceGlass chillers – essential to ensure the glasses used for cocktails are cold when drinks are poured into themZesters – used to remove the zest of fruitPeelers – used to remove peel from fruit so it can be used as a decoration.Class Activity – Presentation and/or DemonstrationTrainer shows trainees an example of the following items, explaining and/or demonstrating how each is used:ScoopsGlass chillersZestersPeelers.
13Ensure service equipment is clean, operational & ready to use JuicersKnives & chopping boardsIce shavers(Continued)Trainer continues to present cocktail bar equipment:Juicers – may be hand-held utensil or an electrically-operated machine to remove juice from, for example, lemons, oranges and limesKnives and chopping boards – used to slice fruit for cocktails and in preparation for making juicesIce shavers – used to shave ice: not all venues will have an ice shaver.Class Activity – Presentation and/or DemonstrationTrainer shows trainees an example of the following items, explaining and/or demonstrating how each is used:JuicersKnives and chopping boardsIce shavers
14Ensure service equipment is clean, operational & ready to use Bar towelsToothpicksCocktail lists, menus or boards.Trainer continues to present cocktail bar equipment:Bar towels – used to decorate the bar counter and help keep it clean and dryToothpicks – used when creating certain garnishes to keep the garnish togetherCocktail list or menus – similar to a food menu, the cocktail list identifies the cocktails available and usually also describes the ingredients (or the colour, aroma and/or texture of the drink) as well as listing the price. Some lists also mention size of the glass and alcohol strength.A range of cocktail glassware. This will be presented later and their possible uses explained at that point.Class Activity – Presentation and/or DemonstrationTrainer shows trainees an example of the following items, explaining and/or demonstrating how each is used:Bar towelsToothpicksCocktail list or menus.
15Ensure service equipment is clean, operational & ready to use Standards for glassware:CleanNot chippedNot crackedAppropriate to the cocktail being servedFresh glass for each drinkStored to protect against contaminationTrainer highlights to trainees the basic service standards applying to the use of glassware in cocktail service:Do a visual inspection to ensure they are:CleanNot chippedNot crackedUse the appropriate glass for the cocktail – as indicated by tradition or recipeFresh glass for each drink – no re-use of already used glassesStored to protect against contamination – such as dust and flies.
16Ensure service equipment is clean, operational & ready to use Check equipment before trade:A visual inspectionA test run of itemsTrainer suggests to trainees that they should check operational readiness of all cocktail equipment before trade starts by:A visual inspection to ensure:The item is present and has not been borrowed (and not returned) by another departmentAll parts of the item are present and there are no missing bitsThe item is clean and looks clean (inside and out)A test run of the item to:Check it runs/operates as intended and performs all the required tasksEnsure there are no noises which might indicate a possible performance problem or need for service and/or replacement.
17Ensure service equipment is clean, operational & ready to use Also check:Sufficient items are available for the upcoming sessionItems required for Specials are availableAll required items are located where they should beTrainer explains to trainees that they must check all items are ready to use highlighting standard requirements in this respect are:Check ‘sufficient’ items are available based on expected trade levelsEnsure ‘required’ items are available as determined by cocktails and Specials for the service session. For example, if a pineapple-based cocktail is being offered there may be a need for two dozen pineapples to be hollowed out and used as the ‘glasses’ for those cocktailsPlace items in their designated location at the service station to optimise work flow.
18Ensure ingredients & accompaniments are prepared & ready for use Cocktail = a drink combining ingredients such as:SpiritsLiqueursMilk or creamFruit &/or fruit juiceIceTrainer defines a ‘cocktail’ for trainees as:A cocktail is an alcoholic drink made by combining ingredients which may include spirits, liqueurs, milk, cream, fruit and fruit juice and ice.Small amounts of other ingredients may be added such as Tabasco or Worcestershire sauce, cordials, aerated waters and bitters.
19Ensure ingredients & accompaniments are prepared & ready for use Ice used in the preparation of cocktails may be:Cubed iceShaved iceCracked iceTrainer indicates to trainees that an important part of preparing a cocktail work station to prepare and serve drinks is to ensure the necessary ingredients are available and ready to use, highlighting that a standard requirement for any cocktail bar is to ensure there is a plentiful supply of ice because nearly all cocktails require ice to be used in the mixing process:Cubed ice – in a wide variety of shapes and sizesShaved ice – for use in frappésCracked ice – also known as crushed ice.
20Ensure ingredients & accompaniments are prepared & ready for use Preparing ice:Obtaining iceCrushing or shaving icePlacing into appropriate container/ice bucket/ice wellObtaining scoop or ice tongsCovering iceTrainer instructs trainees that preparing ice for service can include:Obtaining sufficient ice from venue ice machines (or ice storage areas) and storing it in designated ice buckets or similar behind the bar at the work stationCrushing block ice or ice cubes by hand or by using a machinePlacing ice into an appropriate container under refrigeration to prevent it melting (or limit the amount of melting)Obtaining a scoop or tongs to dispense the ice as requiredCovering the ice to prevent contamination and help maintain temperature.Class Activity – Demonstration and PracticeTrainer demonstrates to trainees how to prepare ice:Crushing iceShaving iceReadying ice for service – placing into appropriate container and covering.Trainer provides trainees with supervised practice opportunity.
21Ensure ingredients & accompaniments are prepared & ready for use Condiments used in cocktail mixing may include:Salt & pepperCelery saltMint leavesNutmegCinnamon sticksTrainer explains there is also a need to make sure condiments as appropriate to the cocktail list are ready and available:Salt and pepper – for Bloody MaryCelery salt – for Bloody MaryMint leaves – for JulepsNutmeg – for dusting Brandy AlexanderCinnamon – sticks are used in Gluewein.Class Activity – PresentationTrainer shows trainees examples of the following as they are provided for behind a cocktail bar:Salt and pepperCelery saltMint leavesNutmegCinnamon.
22Ensure ingredients & accompaniments are prepared & ready for use ‘Bitters’ are also used in cocktail bars:Angostura bittersOrange, lemon & peach bittersUnderberg bitters.Trainer identifies a limited number of ‘bitters’ are used in cocktails, or served in cocktail bars:Angostura bitters – probably the best known bitters in the world. It is alcoholic (44.7% alc/vol) but the very small amount (a few drops at a time) used means many treat it as being non-alcoholic. Used for a variety of drinks such as Pink Gin and the original Singapore Sling.Orange bitters, lemon bitters, peach bitters – used to assist and enhance cocktails featuring these fruitsUnderberg bitters – a proprietary brand digestif, commonly served on its own as a restorative drink.Class Activity 1 – PresentationTrainer shows trainees a sample of the following bitters and encourages them to look at, smell and taste them:Angostura bittersOrange bitters, lemon bitters, peach bittersUnderberg bitters.Class Activity 2 – Internet researchTrainer provides computers and Internet access to trainees and asks them to visit the following sites, read the information provided, take notes and follow appropriate links:.Trainer debriefs with trainees to ensure they have captured all relevant information.
23Ensure ingredients & accompaniments are prepared & ready for use ‘Sauces’ involved in cocktail making:TabascoWorcestershire sauceCocktail sauce is not used in cocktail mixing!Trainer states to trainees that a small but important range of proprietary brand sauces are essential behind any good cocktail bar:Tabasco Sauce – for Bloody Mary, infusions where ‘hot’ (fiery) cocktails are produced (such as Southern Comfort Fiery Pepper and Bowsers Breath), and many ‘Bloody’ cocktailsWorcestershire Sauce – used for Bloody Mary, Caesar, Mickey Mouse and Virgin cocktail.Despite its name, ‘Cocktail sauce’ is not used as an ingredient in cocktails. It is a sauce or dressing for seafood.Class Activity 1 – PresentationTrainer shows trainees a sample of the following bitters and encourages them to look at, smell and taste them:Tabasco sauceWorcestershire sauce.Class Activity 2 – Internet researchTrainer provides computers and Internet access to trainees and asks them to visit the following sites, read the information provided, take notes and follow appropriate links:Trainer debriefs with trainees to ensure they have captured all relevant information.
24Ensure ingredients & accompaniments are prepared & ready for use Preparing cordials & juices:Ensure clean bottles/containersEnsure sufficient volumesAll required types are availableJuices may need to be squeezed dailyTrainer explains to trainees that cordials are non-alcoholic beverages used to provide colour and flavour to cocktails, highlighting that only a small amount of cordials are used for each drink.Trainer also explains fruit juices are liquids obtained from pressing/juicing fruit.Trainer further explains cordials are popular in the production of mocktails and are bought by the venue as proprietary brands and are ready-to-use: all trainees have to do is pour them. Preparing cordials involves:Making sure the bottles are clean and presentableEnsuring you have sufficient for expected tradeChecking you have the types required for the cocktails being offered.Some juices are ‘squeezed’ fresh on the day they are required, and some may be purchased in canned or bottled form.Class Activity 1 – Demonstration and and PracticeTrainer demonstrates to trainees how to juice fruit:Using hand-operated juicerUsing electric juicerTrainer provides trainees with supervised practice opportunity.Class Activity – General Questions and PresentationTrainer asks trainees to identify cordials that may be used in cocktail mixing, telling them to record the cordials mentioned.Trainer should provide an example of each cordial for trainees to view, smell and taste.Answers:Cordial types include:Lime juice – for Lemon, Lime and BittersGrenadine – a deep-red cordial made from pomegranates. Only a small amount is used for each cocktail. It is used in cocktails such as Tequila Sunrise.ClovesPeppermintPineapple juiceOrange juiceLemon juiceTomato juice.
25Ensure ingredients & accompaniments are prepared & ready for use Dairy products used in cocktails may include:MilkCreamYoghurtTrainer states to trainees that various cocktails require the use of dairy products as follows:Milk – this is cold, full cream milk (unless specific recipes stipulate another form of milk). Used in White Russian (one version), Golden Cadillac and Kahlua and milkCream – thickened cream, used in Golden Dream, Pina Colada and Brandy AlexanderYoghurt – not popular but used in some fruit-based cocktails, mocktails and always available as an ingredient for innovative, new cocktails.
26Ensure ingredients & accompaniments are prepared & ready for use Preparing dairy products:Required products are availableSufficient volume of each item is obtainedCheck use-by datesAll items are refrigeratedTrainer tells trainees preparing dairy products for use in cocktail mixing involves:Making sure the right products are available – according to advertised cocktails and SpecialsEnsuring there is sufficient quantity – top cater for expected levels of trade to ensure continuity of serviceVerifying the items are within their ‘use-by’ date – to ensure product quality and safe foodMaking sure they are refrigerated – at or below 5˚C.
27Ensure ingredients & accompaniments are prepared & ready for use Alcoholic ingredients for cocktails:LiqueursSpiritsWineTrainer identifies for trainees that the alcoholic ingredients used in cocktails are:LiqueursSpiritsWine.Trainer advises trainees that all these will be discussed in more detail in following slides.
28Ensure ingredients & accompaniments are prepared & ready for use Liqueurs:Used for colour & flavourMay be ‘generic’ or ‘proprietary’‘Generic’ = a general style: e.g. Crème de menthe‘Proprietary’ = made only by one company: e.g. GallianoTrainer introduces ‘liqueurs’ to trainees explaining:Liqueurs are used in cocktails as a base ingredient and/or to add colour and flavourLiqueurs are divided into ‘generic’ and ‘proprietary’:Generic liqueursA generic liqueur is made to a style (such as crème de menthe, advocaat or parfait amour) and can be made by a number of different manufacturers (such as Marie Brizard, Bols and VOK).Proprietary liqueursProprietary liqueurs are made by one specific company, and cannot be made by any other company.Class Activity 1 – General Question and PresentationTrainer asks trainees to identify generic and proprietary liqueurs that may be used in cocktail mixing telling them to record the examples mentioned.Trainer should provide an example of each liqueur for trainees to view, smell and taste.Answers:Generic liqueurs include:Advocaat; Amoretto; Anisette; Cherry brandy; Crème de bananas; Crème de cacao (dark and clear); Crème de cassis; Crème de menthe; Crème de noyaux; Parfait amour.Proprietary liqueurs include:Baileys Irish Cream; Chambord; Chartreuse – green and yellow; Cointreau; DOM Benedictine; Drambuie; Frangelico; Galliano; Grand Marnier; Jägermeister; Kahlua; Keuck; Midori; Mozart – Black Chocolate and White Chocolate; Pernod; Tia Maria.Class Activity 2 – Internet ResearchTrainer provides computers and Internet access to trainees and asks them to visit the following sites, read the information provided, take notes and follow appropriate links:Trainer debriefs with trainees to ensure they have captured all relevant information.
29Ensure ingredients & accompaniments are prepared & ready for use Spirits = a distilled alcoholic beverage made from grain, fruit or vegetable:Quality may vary based on price & quality indicators (stars or label colour)Alcoholic strength can vary between brandsOptions are available with (some) clear spirits – vodka, gin, white rumTrainer explains to trainees that spirits are a distilled alcoholic beverage made from a base of grain, fruit or vegetable, indicating they form the basis of many cocktails and have various qualities commonly linked to price:Quality indicators – such as ‘Number of stars’, ‘amount of time in wood/aged’, or ‘red label’ and ‘black label’Alcoholic strength – with options including under-proof or over-proofFlavours – gins and vodkas may have a range of fruit-based flavour options available.Class Activity 1 – General Question and PresentationTrainer asks trainees to identify spirits used in cocktail mixing telling them to record the examples mentioned.Trainer should provide an example of each spirit (and variation) for trainees to view, smell and taste.Answers:Sprits include:Gin; Vodka; Rum – dark and white/clear, as well as gold; Brandy; Scotch; Irish whisky; Bourbon; Tequila; Cognac; Southern Comfort; Ouzo.Class Activity 2 – Internet ResearchTrainer provides computers and Internet access to trainees and asks them to visit sites providing information on spirits, read the information provided, take notes and follow appropriate links:Trainer debriefs with trainees to ensure they have captured all relevant information.
30Ensure ingredients & accompaniments are prepared & ready for use Wines used in cocktail mixing:Red wine – still, table wineWhite wine – still, table wineSparkling wineTrainer advises trainees that for making cocktails there will be little need for wine but the following can be required:Red table wine – for making Sangria, Glogg and some PunchesStill, white wine – for making Spritzers, White Wine Sangria and some PunchesSparkling wine – for making Buck’s Fizz, Black Velvet and Blushing Bride.Class Activity – PresentationTrainer shows trainees a sample of the following wines and encourages them to look at, smell and taste them:Red wineWhite wineSparkling wine.
31Ensure ingredients & accompaniments are prepared & ready for use Preparing liquor for cocktails:All types & brands required are availableSufficient amounts are availableBottles look presentableWhite wine is refrigeratedTrainer states to trainees to prepare alcoholic ingredients for cocktails they should refer to the cocktails being offered on cocktail lists and Specials and check:All necessary types and brands are available – as indicated by the cocktails being advertised/promotedSufficient quantities of each type and brand are available – to ensure the bar does not run out during serviceBottles look clean and presentable – enhancing the required image of the bar/venue, and meeting customer expectationsWhite wine is refrigerated – still and sparkling.
32Ensure ingredients & accompaniments are prepared & ready for use ‘Accompaniments’ for cocktails = garnishes & decorations.Garnishes:Are food-basedMost common & obvious accompanimentStipulated by recipesKeep them simple – do not over-useHandle carefullyTrainer states to trainees that most cocktails will require an ‘accompaniment’ of some sort explaining these refer to ‘garnishes’ and ‘decorations’ and highlighting that garnishes are the most obvious and common accompaniment for cocktails:Garnishes are food-based – as opposed to decorations which are made from paper, wood and/or plastic.Most recipes stipulate a specific garnish for the drink – in some cases changing just the garnish can change the name of the cocktail. For example, a dry martini garnished with a cocktail onion instead of an olive or twist of lemon is called a ‘Boston’.It is important to keep garnishes simple. Using ‘too many/much’ in the way of garnishes can spoil the presentation of the drink, and detract from the other appealing features of the finished product.Garnishes can be costly so they should be used, handled and stored with this in mind.Class Activity – General Questions and PresentationTrainer asks trainees to identify items used as garnishes for cocktails telling them to record the examples mentioned.Trainer should provide an example of each garnish for trainees to view.Answers:Garnish items include:Citrus slices – half and full: full slices are also known as ‘citrus wheels’Maraschino cherries – speared on to either one or two toothpicksOlives – speared on a toothpick, traditional with a dry martiniPineapple, and citrus wedges – pineapple done like this is also called ‘pineapple spears’. Pineapples may also be hollowed out and used as the ‘glass’ for some cocktailsCitrus twists – the twisted zest of citrus fruitsCelery rib – used traditionally for a Bloody MarySprigs of fresh herbs – rosemary, thyme and mint are commonKiwi fruit – half or full slicesChocolate powder – sprinkled on top of the finished drinkWhole strawberries – or sliced strawberries (sometimes chocolate-dipped)Nutmeg – sprinkled on top of finished drinkA range of other products can be added to more modern cocktails – coffee beans, liquorice sticks, jelly beans, jelly babies.
33Ensure ingredients & accompaniments are prepared & ready for use Edible flowers can be used in cocktails:Some venues ban themMay be floated on top of the drinkMay be frozen into ice cubesTrainer highlights to trainees that flowers are sometimes used as garnishes:Some venues ban their use in case a poisonous type is accidentally usedMay be used as heads floating in drinks and added to the finished productMay be frozen in an ice block with the ice block used in the drink to help chill the drink and serve as an aid to presentation.Class Exercise – General Questions and PresentationTrainer asks trainees to identify edible flowers that could be used as a garnish for cocktails telling them to record the examples mentioned.Trainer should provide an example of flowers used as a garnish:Floating on top of a drinkFrozen into an ice cube.Possible answers:Nasturtiums; Marigold; Borage; Ranunculus; Dandelion; Primrose; Violets; Rose; Crystallised poppies.
34Ensure ingredients & accompaniments are prepared & ready for use ‘Decorations’ are non-food-based accompaniments:Commercially available, and include:Paper parasols/umbrellasPlastic animalsMermaids(Continued)Trainer reminds trainees ‘decorations’ are accompaniments for cocktails identifying they are not food-based (that is, they are inedible):They are commercially available and cost money so must be used only as directed by house recipes, and not given away or over-usedPaper parasols – stuck into a wedge of fruitPlastic animals – hung off the side of the glass: dolphins, giraffes, elephants, monkeys, burrosMermaids (plastic) – also hung from side of glass.
35Ensure ingredients & accompaniments are prepared & ready for use PickaxesDoiliesSwizzle sticksSparklersStraws – long, short, ‘flexible’Trainer continues to present items that can be used to decorate cocktails:Pickaxes – can be used to hang cherries on to side of glassDoilies – sometimes placed under drinksSwizzle sticks – placed into a cocktail for the customer to stir the drink if they chooseSparklers – to add a fiery dimension to cocktails and popular for use at celebrationsStraws – placed into the cocktail and should be the right size: flexible long straws are commonly used in tall cocktails, and other alternatives include normal full-length straws, and half-straws.Class Activity – PresentationTrainer prepares and presents the following cocktail decorations showing trainees how they are used to enhance the presentation of cocktails when served:Paper parasolsPlastic animalsMermaidsPickaxesDoiliesSwizzle sticksSparklersStraws – short, long and bent.
36Ensure ingredients & accompaniments are prepared & ready for use When making garnishes:Use clean preparation surfacesPrepare ‘sufficient’Store under refrigeration(Continued)Trainer presents to trainees important points to remember when making garnishes:Always use a clean surface when cutting garnishes to guard against food poisoning and prevent flavour and colour transferAlways have plenty of fresh garnishes prepared before service so time is not wasted during service preparing themAlways store garnishes under refrigeration to help maintain their appearance.
37Ensure ingredients & accompaniments are prepared & ready for use Seal garnishes with lid or plastic filmDo not re-use garnishesDo not eat the garnishes.Trainer continues to present to trainees important points to remember when making garnishes:At the end of trading, all garnish containers should be sealed with a lid or a good quality clear wrap to help preserve themNever re-use garnishes that come back from the table – it is illegal to do soStaff are not permitted to eat the garnishes or the raw material form which they are made.
38Use display materials to promote cocktails Tent cardsPostersCoasters(Continued)Trainer advises trainees cocktails can be promoted using a variety of display materials:Tent cardsThese are small cards advertising and describing the cocktails available. They are folded in the centre to make them self-supportingThey can be placed strategically around the bar to make customers aware of the products availableTent cards can also be placed on counters and tablesPostersPosters can be framed or unframed and placed around the bar area or any other high-traffic area where potential customers may see themIt is important posters are maintained and kept in good order as a shabby poster promoting a product can sometimes do the product more harm than goodTo be most effective these posters need to change regularly and feature different cocktails and/or a new theme every timeCoastersCoasters are an effective way to promote cocktails. Place them on the bar, service counters and tables before a drink is placed down.The venue can create its own coasters, seek a joint partnership arrangement with a nominated spirit or liqueur company to produce them or ask suppliers to provide coasters that advertise a given product.Local businesses may also provide the venue with coasters using them as an advertising medium for their organisation on one side of the coaster, and as an advertisement for the venue or cocktails on the reverse side.It is an industry standard that ‘used’ coasters are never re-used as they look unclean.Class Activity 1 – PresentationTrainer obtains samples of tent cards, posters and coasters promoting cocktails and:Shares them with traineesDiscusses their contentEvaluates the effectiveness of each identifying how they may be improved.Class Activity 2 – Individual ExerciseTrainer provides card, paper and other necessary materials (marking pens, paint) and:Identifies one cocktail for each trainee including ingredients and photographAsks each trainee to produce a tent card and either a poster or coaster suitable for promoting the cocktailConducts group evaluation of each promotional item to determine positive and negative aspects of each and provide constructive feedback to trainees.
39Use display materials to promote cocktails Physical displaysCocktail listsTrainer continues to present to trainees ways in which cocktails may be promoted:Physical displaysPhysical displays can be a successful way of promoting cocktails, and often suppliers will provide displays that can either sit behind the bar, or are free-standing and suitable for use in public areasA commonly used display is the creation of a display table in a dining or bar environment to promote cocktails. The display should sit in a prominent location in the dining area (such as near the entrance) and may feature items such as:Bottles of spirits and liqueursCocktail making utensils – shakers, strainers, blow torch, bar spoonsA selection of cocktail glassesCocktail books and magazinesActual cocktails – in glasses, properly decorated and garnished.Cocktail listsIn the same way a venue uses a wine list to promote its wines, a venue featuring cocktails can develop its own ‘Cocktail list’These may be arranged by type of cocktail or base/type of ingredientsColour photographs show what the finished product looks like and certainly helps encourage people to buyCocktail lists may be paper-based, electronic display boards or chalk boards.Class Activity 1 – Demonstration and and PracticeTrainer demonstrates to trainees how to create a static display for cocktails on a specific theme:Using a table as the baseUsing items listed on the slide and other items as appropriate or available.Trainer then identifies a theme (colour, country, ingredient, style or other) for each trainee and provides trainees with items and supervised practice opportunity to create their own cocktail display.Class Activity 2 – HandoutsTrainer obtains several cocktail lists from local venues and:Distributes them to traineesDiscusses content, layout, format, prices and descriptions of drinksAsks for trainee comments on how they might change the sample lists to improve them.
40Use display materials to promote cocktails Display materials may be:Produced in-houseBought inGiven by manufacturers & suppliersTrainer explains to trainees display materials to promote cocktails can be:Produced in-house by the bar staff, marketing/sales staff or managementBought-in from professional businesses such as advertising, merchandising and promotional agencies or businessesSupplied free-of-charge by spirit and liqueur manufacturers and/or by the distributors.
41Use display materials to promote cocktails Other ways to promote cocktails:Demonstrations:On a themeScheduled & advertisedCompetitions:Involving a celebrity and the mediaEngaging customersFeaturing a good prizeTrainer advises trainees they may also consider conducting demonstrations and/or running competitions as ways of promoting cocktails and raising interest in them.DemonstrationsAllows staff to showcase their talentsShould be scheduled at ‘prime’ times – make public announcements in-houseShould be advertised so people know about themShould focus on a theme – such as colour, an ingredient, a country, a style, a word or a conceptConsider allowing customers who watch the demonstrations to taste the cocktails free-of-charge.CompetitionsSet some ‘rules’ for the competition, such as:Time allowed to mix the cocktailEquipment that can be usedSpirits and liqueursPresentation requirementsJudging criteria.Promote the competition within the venueExtra interest can be generated by:Providing a worthwhile prize – accommodation at the venue, meals and beverages at a good prizeInvolving the media by inviting them to attend or by making a media person one of the judgesInviting a local personality, celebrity, or sports star to attend and watch, to participate and/or to judge.
42Offer customers recommendations or information about cocktails Verbally promote cocktails to customers:Observe all venue policies:Types of cocktails servedMeasurementsPreparation/production methodsIngredientsPresentation(Continued)Trainer informs trainees that providing customers with information about cocktails is a very effective way of promoting them advising any venue policies in this regard must be complied with and may relate to:The type of cocktails served. Some venues:Will only make what is on their cocktail list – and not make anything else even if specifically requested by a customerDo not offer mocktailsMeasurements. There may be a house rule about what constitutes a ‘nip’ of spirit or liqueur: a standard measure is 30ml. Care must be taken to ensure the promotion and service of cocktails does not breach Responsible Service of Alcohol (RSA) principles (see below)Methods of production/preparation to be used. Many establishments will not serve a blended cocktail (claiming it takes too long to make or clean), some will prohibit the use of a blow torch (for example, to light cocktails/alcohol)Ingredients – stating which brands of liquor should be used for certain cocktails/drinks. Most venues will use recognised brand names of spirits and liqueurs to make cocktails, and not use cheaper, lesser-known products as this can adversely impact the image of the product and the venuePresentation – there may be house rules on the garnishes and the decorations used.
43Offer customers recommendations or information about cocktails Responsible service & promotion of cocktailsHonestyMatch recommendations to customer taste & preferencesEnsure all policies are complied with at all timesTrainer continues to provide trainees with advice regarding venue policies that may apply to the preparation and service of cocktails:Responsible service and promotion of cocktails, which may make statements regarding:‘Responsible’ promotion as opposed a ‘sell at all costs’ approachNo double shots to be servedNo extra liquor to be added to standard/listed cocktailsA ban on the service of cocktails intended to be ‘swallowed’ in one hit – such as laybacks, shooters, slammers and test tubes.Honesty in descriptions of all cocktails being promotedMatch what is offered to identified customer preferences where known or applicable. If you do not know their preferences then ask them
44Offer customers recommendations or information about cocktails Be alert to opportunities to promote cocktails:Any time there is customer contactWhen guests are deciding what to drinkWhen they ask for your suggestionTrainer explains to trainees opportunities to promote cocktails can occur:Where there is customer contact – at a table, at the bar, when taking function bookings and discussing food and beverage needs with the client.When guests are deciding what to drink and are uncertain about what to drinkWhen they ask for your suggestion about what to drink.
45Offer customers recommendations or information about cocktails Techniques when providing advice & recommendations:Describe the flavourIdentify & describe other elements of the cocktailPresent the cocktail listShow an example of the finished productGive a free taste if allowedMention any applicable in-house promotionsTrainer presents specific practical techniques to assist in promoting and selling cocktails:Describing the flavour of cocktails in real terms accurately reflecting the product/drink. This may include the use of descriptive words such as ‘fruity’, ‘nutty’,’ creamy’, or ‘chocolaty’Identifying and describing the cocktail, by:The ingredients – by type and brand name, where appropriate: see recipes (below, this Section) and elsewhere in the notesThe glass the cocktail is served in – by type, size, and shapeThe garnish – identifying what is used, how it is made and what it looks likeThe method of preparation – describing the way the drink is madeThe price – telling people how much it costsThe alcoholic strength of the drink. This can be useful to those who want to monitor their alcohol intakeThe value-for-money represented by the drink – focussing on the unique nature of the drink, the outstanding taste, the total experienceShowing the customer the cocktail list – and providing advice and direction. This is a good opportunity to ask the customer questions such as:“Do you prefer a fruit-based cocktail?”“Would you prefer a cocktail with cream?”“What is your favourite spirit?”Showing the customer a ‘finished product’ – a photograph or an actual sample of the cocktailGiving a free taste test. This must only be done where house rules allow it and is something not done on a regular basis for every customer who wants to know what a certain cocktail tastes likeEncouraging customers to purchase cocktails through in-house promotions . This can be a great way to promote cocktails and may involve a discounted price for a limited time.
46Offer customers recommendations or information about cocktails Product knowledge is vital when promoting cocktails.Cocktails may be based on:A dairy baseA fruit or juice baseA soft drink baseAlcoholTrainer explains to trainees that a knowledge about cocktails is important when promoting cocktails, highlighting there are many styles of cocktails which can be made from a variety of bases including:A dairy base – milk, cream, yoghurtA juice or fruit base – orange juice, mango, pineapple, lemon juice, strawberriesA soft drink base – such as cola, dry ginger, lemonade, grenadineA straight alcohol base – predominantly a sprit or a liqueur.
47Offer customers recommendations or information about cocktails Colour is an important aspect of cocktails & can result from the addition of:SyrupsLiqueursFruit juicesTrainer provides more product knowledge about cocktails, stating a characteristic of many cocktails is their colour explaining colour can result from the addition of:Syrups – such as the red colour imparted by grenadineLiqueurs – such as the blue from Blue curacao, green from green crème de mentheFruit juices – orange juice, tomato juice, pineapple juice, cranberry juice.
48Offer customers recommendations or information about cocktails Methods of making or mixing cocktails:ShakenBlendedBuilt-in-glassStirredLayeredFloatingTrainer identifies to trainees that cocktails are specialty beverages and must be made in accordance with recipes approved by the venue (either from house recipes or from designated cocktail books) and can be made using six main methods :Shaken and strainedBlendedBuilt-in-glassStirredLayeredFloating.
49Offer customers recommendations or information about cocktails Shaking cocktails:Add ingredients & ice to shakerShake vigorously with flairStrain to remove iceDo not shake cocktails with aerated watersTrainer explains to trainees that making a cocktail using the ‘shaking’ method involves:Combining a number of ingredients in a cocktail shaker with loads of iceShaking the cocktail shaker using short pump-like action with the shaker held at shoulder height, or in front; do not rock the drink to sleepApply showmanship (flair) – it is a big part of cocktail makingAfter the ingredients have been well shaken, the mixture is strained to separate the drink from the ice. The standard shaker comes with an in-built strainer whereas other shakers may require the use of a Hawthorn strainer.Never shake a cocktail with ‘aerated waters’ in them as they can cause the shaker to ‘explode’ sending liquid everywhere and making a large and embarrassing messExamples of cocktails using this method of cocktail mixing are Whisky Sour, Margarita, French 74.Class Activity – DemonstrationTrainer shows trainees how to make a minimum of two cocktails using the shaking method:Naming each cocktailIdentifying the ingredientsExplaining the mixing process step-by-stepAllowing trainees to taste the finished product.
50Offer customers recommendations or information about cocktails Blending cocktails:Place all ingredients into blenderSelect correct settingEnsure the top or lid is firmly on the blenderBlend for the required amount of time according to the recipe or drinkTrainer explains to trainees making a cocktail using the ‘blending’ method uses an electric blender to mix the ingredients, highlighting this method usually contains a ‘solid’ ingredient such as fruit pieces or ice cream:Place all the ingredients into the blender, ensure the lid is firmly in place, select correct setting and start the blenderEvery cocktail requires different amounts of blending, in order to achieve the right consistency in terms of presentation and texture for each drink. As an example, over-blended dairy-based cocktails may thicken too much, while a fruit-based cocktail with real fruit chunks will require more blending than a dairy-based drink.Examples of cocktails using this method are Bijou, Pina Colada, Fruit Daiquiri.Class Activity – DemonstrationTrainer shows trainees how to make a minimum of two cocktails using the blending method:Naming each cocktailIdentifying the ingredientsExplaining the mixing process step-by-stepAllowing trainees to taste the finished product.
51Offer customers recommendations or information about cocktails Stirring cocktails:Uses a bar glass & bar spoonAdd ice to bar glassAdd ingredientsMix with bar spoonStrain liquid from ice using strainerTrainer explains to trainees that making a cocktail using the ‘stirring’ method involves:Using a bar glass (or the bottom half of a Boston/American shaker) and a long handled bar spoon, ingredients are gently stirred together with ice, to mix and chill the ingredientsStrain into service glass to remove iceStirring is the method used where the finished product needs to be clear.Examples of cocktails using this method are Martini, Vodkatini and Gimlet: James Bond has his martinis ‘shaken, not stirred’ but shaking martinis is not standard practice.Class Activity – DemonstrationTrainer shows trainees how to make a minimum of two cocktails using the stirring method:Naming each cocktailIdentifying the ingredientsExplaining the mixing process step-by-stepAllowing trainees to taste the finished product.
52Offer customers recommendations or information about cocktails Built-in-glass cocktails:Select & check correct glassAdd ice & ingredients – follow recipeCocktail is served in the glass in which it was madeGarnish & serveTrainer explains to trainees making a cocktail using the ‘built-in-glass’ method:This is where the cocktail is made in the glass it is to be served in. Select correct glass as indicated by recipe (check it is clean, not cracked/chipped)Add ice to the glass, then one-by-one add/measure the other ingredients as the recipe requiresMost built cocktails are then garnished and served (many with a swizzle stick)Examples of cocktails using this method are Dirty Mother, Old fashioned, Freddy Fudpucker.Class Activity – DemonstrationTrainer shows trainees how to make a minimum of two cocktails using the built-in-glass method:Naming each cocktailIdentifying the ingredientsExplaining the mixing process step-by-stepAllowing trainees to taste the finished product.
53Offer customers recommendations or information about cocktails Layered cocktails:Comprise liquor & non-alcoholic ingredientsAim is to create distinct layers of each individual ingredientUse a bar spoon to help layer each ingredient.Trainer explains to trainees making a cocktail using the ‘layered’ method:Made from spirits, liqueurs and cordialsThe aim of making a layered cocktail is to create a drink with a rainbow of colours where each individual ingredient is visible as a distinct layer and separate layer without any mixing of colours or ingredients. The specific gravity of the individual ingredients will determine which ingredient should go on top of other ingredients. Ingredients with greater density will support those with lower viscosityThese drinks are intended to be sipped one layer at a time so the drinker enjoys the different taste sensations of each ingredient.It is helpful to layer drinks using a bar spoon when making them – place the bar spoon inside the glass and against one of the sides so that it will break the fall of the liquid as it is being poured into the glass.Pousse-cafés are classic examples of layered cocktails. The most common layered cocktail today is the shooter. Shooters are served in a liqueur glass and are usually downed in one gulp. Their consumption may be contrary to responsible service of alcohol guidelines.Class Activity 1 – Internet videoTrainer arranges for class to watch the video listed below on the Internet and:Discusses the technique shownRecaps the methodShows the video a second time.Class Activity 2 – DemonstrationTrainer shows trainees how to make a minimum of two cocktails using the layered method:Naming each cocktailIdentifying the ingredientsExplaining the mixing process step-by-stepAllowing trainees to taste the finished product.
54Offer customers recommendations or information about cocktails Making cocktails where ‘floating’ is required:Select & check glassBuild cocktail in glass as requiredPour cordial or liqueur slowly/gently on top of finished product to float it on the topGarnishServe in the glass the cocktail was built or made in.Trainer explains to trainees that making a cocktail using the ‘floating’ method involves:Select and check the glass – clean, no chips or cracksBuild the cocktail in a glass following the recipe – put ice in first, then the other ingredientsAdd liqueur or cordial to drink – follow recipe but 15mls is a guideline of quantity to use. Add the last ingredient slowly/carefully to ensure it floats ion top of the product in the glassGarnish and serve in the glass in which the cocktail was made.Harvey Wallbanger is perhaps the most well-known cocktail where floating is used.Class Activity – DemonstrationTrainer shows trainees how to make a minimum of two cocktails using the floating method:Naming each cocktailIdentifying the ingredientsExplaining the mixing process step-by-stepAllowing trainees to taste the finished product.
55Offer customers recommendations or information about cocktails Cocktail recipes:Come in a variety of formatsShould:Name the cocktailIdentify & quantify the ingredientsDescribe the process & sequence of eventsIdentify the glass, garnish & decoration to be usedTrainer introduces trainees to cocktail recipes explaining:Recipes can be presented in a variety of formats – see following slides and Trainee ManualRecipes should:Name the cocktail – every cocktail will have an individual nameIdentify ingredients – by type or brand name and by quantityDescribe how to make the drink – by providing direction in the correct sequence (this will also indicate the equipment required)Identify the glass type and/or size to be used to serve the drinkDescribe the garnish to be applied and any decorations required.
56Offer customers recommendations or information about cocktails NameIngredientsMethodGlass/GarnishFluffy Duck30 ml Advocaat15 ml Cointreau 15 ml Vodka 30 ml Orange juice 15 ml Cream Top with LemonadeBuild on iceColada glassFreddy Fudpucker10 ml TequilaTop with Orange juice15 ml GallianoHighballOrange wheelB5215 ml Bailey’s10 ml Kahlua10 ml CointreauLayeredShotTrainer presents the above slide indicating this is one way in which cocktail recipes may be presented or written.
57Offer customers recommendations or information about cocktails OLD FASHIONED60ml premium bourbon1 white sugar cube doused with Angostura bittersDash soda water1 orange peelMETHOD: Crush sugar cube and soda water in serving glassAdd several ice cubes and begin stirringAdd 1 shot of bourbon and more ice, stirring constantlyAdd another shot of bourbon and more iceStir until glass is full of ice, well chilled and partly dilutedSqueeze an orange zest over the topGLASS: Old FashionedGARNISH: Orange peelTrainer presents the above slide indicating this is another way in which cocktail recipes may be presented or written.Class Activity 1 – PresentationTrainer obtains a range of different cocktail recipe books and:Shares them with traineesHighlights the glossary terms in each bookIdentifies the way in which each book is presented with references to divisions in the books on the basis of ingredients, style, name and other factors as appropriateDraws attention to the index (or indices) in each book demonstrating how they can be used to identify cocktails.Class Activity 2 – Individual/small group Internet researchTrainer provides Internet access to trainees and asks them to:Search the Internet for cocktail recipesList useful websites they visitedIdentify interesting information relating to cocktail mixing and presentation identified as part of the research process.
58Summary – Element 1 When promoting cocktails to customers: Prepare the bar/workstation for service – clean & check all equipment, utensils and glasswareMake sure all required items are available – where required & in sufficient quantityObtain & prepare ice(Continued)Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required.
59Summary – Element 1Check to ensure all ingredients are available as required; beverage & non-beverage products, alcoholic & non-alcoholic ingredientsCheck refrigeration units are working at 5˚C or lessClean & tidy the workstation to ensure compliance with hygiene requirements & public expectations(Continued)Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required.
60Summary – Element 1 Prepare garnishes Prepare display materials to promote cocktails – tent cards, posters, coasters, displays and cocktail lists & boardsUse demonstrations & competitions to promote cocktails as appropriate & with management authorisation(Continued)Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required.
61Summary – Element 1Be proactive in making suggestions & recommendations to customers – be alert to opportunities to promote them & encourage their purchaseOnly provide free taste testing of cocktail in accordance with venue policies & protocolsComply with all venue policies when promoting cocktails(Continued)Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required.
62Summary – Element 1Learn all there is to know about cocktails – recipes, ingredients, styles, optionsPractice – sound knowledge about cocktails must involve practice in the making of themTrainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required.
63Prepare cocktails Performance Criteria for this Element are: Select & use cocktail glassware & equipment in accordance with enterprise & industry standardsMake cocktails correctly & efficiently in accordance with recipesConsider & evaluate new cocktail recipes & develop in accordance with enterprise policyTrainer identifies for trainees the Performance Criteria for this Element, as listed on the slide.Class Activity – DiscussionTrainer asks trainees questions about the production of cocktails by asking questions such as:What experience have you had in relation to making cocktails?What cocktails have you made at work or at home?What cocktails have you seen made?What do you think are important aspects when making cocktails to sell to customers?How do you think the making of cocktails in a work environment might be different to making cocktails at home for family or friends?What is a ‘Fluffy Duck?What is a Dry Martini?How do you make a Grasshopper?
64Select & use cocktail glassware & equipment as required Glasses for cocktail use:Highball glassMartini glassManhattan glassOld fashioned glass(Continued)Trainer advises trainees that the most effective preparation and presentation of cocktails requires the use of the correct equipment and glassware, reminding them cocktail recipes will indicate what needs to be used.Trainer presents to trainees a range of glassware commonly used when mixing cocktails as:Highball glass – a long, straight-sided glass holding 200 – 300 ml and used for cocktails such as Harvey Wallbanger, Collins and Tequila Sunrise. Also a popular glass for serving fruit juice, soft drink and long, mixed drinksMartini glass – the most well-known cocktail glass, featuring a classic V-shape (approximately 90 ml capacity) used for Martinis and other small volume cocktailsManhattan glass – a larger version (180 – 200 ml) of the Martini glass used by many as their generic cocktail glassOld fashioned glass – a squat glass (short and wide) of approximately 200 ml used for cocktails such as a Black Russian and a Godfather. Also commonly used to serve neat spirits, spirits served on-the-rocks, and short mixed drinks.Class Activity – PresentationTrainer shows trainees actual examples of the following glasses:HighballMartini glassManhattan glassOld fashioned glass.
65Select & use cocktail glassware & equipment as required Colada glassChampagne fluteBrandy balloonTest tubeLiqueur glassShot glass.Trainer continues to present cocktail mixing glassware to trainees:Colada glass – curvy glass of 300 – 400mls capacity used for cocktails such as Coladas, Fluffy Duck and Mai Tai.Champagne flute – a purpose-built glass used to serve Champagne and a range of Champagne cocktails. Capacity varies between 160 ml – 200mls.Brandy balloon – a short-stemmed, large-bowled glass used to serve straight Cognac as well as Brandy Blazers, White Russian and other cocktails. This style of glassware comes in a very wide selection of sizes from 200mls to 4 litres: the really large ones are used for display purposes, not for the presentation or service of drinks.Test tube – test tube-shaped glasses (holding approximately 60mls) commonly housed in a wooden or metal rack. Can be used as the glass for service of drinks, or (to enhance showmanship) as the vessel from which ingredients are poured into a glass when making a cocktail. Some venues do not use these glasses as they believe they encourage irresponsible consumption of alcohol.Liqueur glass – a small glass (28 – 30mls) used to serve a straight liqueur or a liqueur with cream floated on top.Shot glass – small glass (45 – 60mls) used for Shooter recipes and for serving single shots. Some venues do not use these glasses as they believe they encourage irresponsible consumption of alcohol.Class Activity – PresentationTrainer shows trainees actual examples of the following glasses:Colada glassChampagne fluteBrandy balloonTest tubeLiqueur glassShot glass.
66Select & use cocktail glassware & equipment as required Choice of glass for the service of a cocktail will be determined by:House policy/recipeTradition.Trainer reinforces to trainees the choice of glass will be dictated by:House policy – such as the designated glass as listed in a house recipe. For example, the venue may use Manhattan glasses (or some other generic glass) for the majority of its cocktails.Tradition – certain cocktails are traditionally served in certain glasses: cocktail books and house recipes will specify what is required. For example, it is expected a Martini is always served in a Martini glass.Class Activity – Internet ResearchTrainer provides trainees with Internet access and asks them to visit the following sites, view content, follow appropriate links and taken notes as appropriate:
67Select & use cocktail glassware & equipment as required Standard shakerBoston shakerHawthorn strainerSwizzle sticksBlenderIce crusherBar glassBar spoonTongsJugsSpeed pourerScoopZesterPeelerJuicerToothpicksEgg cup measureIce shaverBar towelsTrainer reminds cocktail mixing equipment includes the items listed on the slide explaining the use of each has already been explained.Trainer uses the above slide as the basis for the Class Activity – Quiz below.Class Activity 1 – QuizTrainer presents an array of cocktail mixing equipment as listed on the slide and:Asks trainees to identify each item by nameAsks trainees to explain what each item is used for.Class Activity 2 – Internet ResearchTrainer provides Internet access to trainees and asks them to:Visit the sites listed belowView and take notes on the contentFollow appropriate linksReport back to the class on their findings.
68Make cocktails correctly & efficiently in accordance with recipes Cocktails will usually be made according to house recipes because:It provides detailed advice on how to make the cocktailIt provides the basis for staff training/practiceIt ensures consistency of finished productIt controls costTrainer states to trainees cocktails should be made according to standard or house recipes as efficiently as possible ensuring there is no waste or spillage. The reasons for using standard or house recipes include:It instructs staff about how the drink is to be made and what to use. It contains:The actions required in making the cocktail and their sequenceThe ingredients required and the measurement or amount of each. In many cases the brand name of a product will be listed to provide additional specificity about the recipeThe equipment to be used by name or typeThe glass the drink is to be served in by type and/or sizeIt provides the basis for staff training – cocktail mixers can learn how to make the cocktails by following the house recipeIt provides consistency of finished produce if the recipe is followed correctly. All drinks will look and taste the sameIt allows management to control costs. Venue management will determine their selling prices for cocktails based on the known cost price of the ingredients as stated in each recipe.Class Activity – HandoutTrainer obtains (or develops) one or more house/standard cocktail recipe sheets and:Distributes them to traineesDiscusses their contents with reference to the detail containedHighlights how easy it is for staff to follow them when making cocktails.
69Make cocktails correctly & efficiently in accordance with recipes Where house recipes are provided:Every cocktail on the cocktail list should have a house or standard recipe developed for itThey must be followed every time – no exceptionsThey must be kept cleanTrainer notes to trainees where house recipes are provided:There should be a recipe for every cocktail listed on the cocktail list so staff know how make every cocktail offered for saleThey must be followed every time a cocktail is made without exception. Note, however, you can double the amount of ingredients to make two cocktails at the same time. Be prepared to refer to the recipe if unsure.Keep the recipes sheets clean. Most pages of standard recipes are laminated to allow them to be wiped clean.
70Make cocktails correctly & efficiently in accordance with recipes Guest-requested cocktails:Some venues will make them & some will notVenues feel they take too long to make & staff do not know what to chargeIf you cannot make what the guest requests:Explain house rules & apologiseOffer an alternativeTrainer instructs trainees regarding the making of cocktails in accordance with individual guest requests explainingSome venues will mix cocktails according to guest requests and some will not. Some venues will only offer what is on their cocktail list and refuse to make any other cocktails as a standard operating policyVenues who will not make guest-requested cocktails do so because:It takes too long for staff to determine what is required, and how to make itThere is confusion over how much to charge. In order not to exploit the customer, and in order for the venue to show the profit it is entitled to.Where you work in a venue that refuses to make guest cocktails, the standard response to a request to do so is:Explain this is against house rulesApologiseOffer a cocktail similar to the one requested in terms of one or more of the following:Primary/base ingredientGeneral tasteStyleVolume.
71Make cocktails correctly & efficiently in accordance with recipes Basic rules when making cocktails:Clean & prepare workstation before useOnly use clean itemsOnly use polished glassesFollow recipe(Continued)Trainer presents to trainees a range of industry-wide basic requirements when mixing cocktails:Workstation should be well prepared and presented. It must be clean and well-stocked with sufficient ingredients, glassware, equipment, decorations and garnishes to cope with expected tradeOnly clean equipment and utensils are to be used when mixing drinks. This often requires washing items in between usesUse only polished glasses. The glass the finished cocktail is poured into must be sparkling clean (and not chipped or cracked)Follow all recipes using standard measures:All ingredients must be poured to the correct level as indicated in the standard recipe. Guessing the volume of an ingredient (free-pouring) is not permitted in most cocktail barsNominated brand names must be used as this has possible implications for altering taste, and impacting on profitability.
72Make cocktails correctly & efficiently in accordance with recipes Add juices & carbonated beverages last to cocktails made in a glass:Add ice firstAdd spirits/liqueursAdd mixerAdd garnish and/or decorationServe(Continued)Trainer continues to present basic guidelines for the making of cocktails:Add juices and carbonated beverages last to cocktails being made in a glass. The standard process is:Add ice first using tongs or a spoonAdd the spirit/s and/or liqueursAdd the mixer (fruit juice, milk, aerated waters)Add garnish and/or decorationServe.
73Make cocktails correctly & efficiently in accordance with recipes Always work above the shaker, blender or glassDo not over-mix dairy-based cocktailsStrain unwanted items from shaker or bar glass using a strainerDo not over-garnishMake sure fruit used does not have pips(Continued)Trainer continues to present basic guidelines for the making of cocktails:Always work above the shaker, blender or glass – do not work in a situation where these items are above chest-height as:There is a need to be able to look into these items when using themIf these items are ‘too high’, there is less controlNever over-mix/blend dairy-based cocktails – time the process and/or observe the product continuallyStrain unwanted ingredients from the shaker or bar glass using a strainer – according to recipe/s. Standard requirements for shaken cocktails is that the ice and other ingredients are not served as part of the finished cocktailDo not over-garnish. Cocktails should not look like a fruit salad: follow house recipeEnsure fruit does not contain pips when used as a garnish. Take the pips out of all cut fruit using the point of a small knife.
74Make cocktails correctly & efficiently in accordance with recipes Make multiple numbers of cocktails at once, rather than one at a timeUse correct size strawHold glasses near base or by the stemTrainer continues to present basic guidelines for the making of cocktails:When making more than one cocktail in a shaker or blender, pour the finished product so as to distribute the drink evenly by placing half the mixture into all the glasses first and then doing a second pass of all glasses topping them up Do not pour or fill Glass number 1, then pour or fill Glass number 2Use the right size straw – short straws for short drinks (such as champagne saucers, old fashioned glasses and Manhattan glasses; use long straws for Highball glasses. Hold the drinking straws between the portion of the straw that will be inserted into the drink, and the part the customer will put in their mouth. This means you have to pay attention to how you grasp and handle strawsHold the glass near the base and/or around the stem when handling it. Do not touch the glass around the rim where the customers have to drink from.
75Make cocktails correctly & efficiently in accordance with recipes Muddling = crushing/mashing ingredients together in a glass:Use a strong glassUse stainless steel muddlerIngredients = sugar, lemons, berries, herbs, fruitAdd remaining recipe ingredients to muddle & shake, strain & serveTrainer introduces trainees to muddling explaining:Some cocktails require ‘muddling’ meaning there is a need to crush or mash ingredients together in a glassA strong glass must be used– an old fashioned glass due to its shape and size is acceptable: a bar glass could also be used.Muddling requires use of a stainless steel muddler [also known as a muddling stick] (not a glass one and not one that is covered or lacquered in any way) to mash the ingredients togetherIngredients that may need to be muddled will be identified in the recipe. Various cocktails can require you to muddle sugar, lemons, strawberries, herbs, ginger, pineapple, limes, cucumber etc.When the muddling has been completed, the other ingredients are added to the muddled ingredients, the drink is shaken and then strained before service.Class Activity 1 – Internet ResearchTrainer provides trainees with Internet access and asks them to visit, view and take notes in relation to the following websites:Class Activity 2 – Demonstration and PracticeTrainer demonstrates how to muddle ingredients for a nominated cocktail explaining the process as it is demonstrated and:Provides equipment and ingredients for trainees to practice muddling for a given cocktail recipeProvides feedback and constructive criticism as required.
76Make cocktails correctly & efficiently in accordance with recipes Sugar syrup may be used instead of muddling sugar.Sugar syrup = Gomme syrup.Recipe options:House recipe500mls of water to 500gms of sugar1/3 boiling water to 2/3 sugar by volumeTrainer explains to trainees that in many cases where the cocktail requires them to muddle sugar, a sugar syrup (also known as Gomme syrup) may be used instead:The recipe for sugar syrup can vary so find out what applies in workplaceOne option or recipe is 500mls of water and 500gms of sugar. Heat together in a pot, stirring to assist the dissolving of the sugar. Allow to reach the boil. Remove and allow to cool. Refrigerate, cover and store for later use.Another recipe for making sugar syrup is add boiling water (1/3 by volume) to sugar (2/3 by volume) – stir to dissolve sugar. Allow to cool. Refrigerate, cover and store for later use.Class Activity – Demonstration and practiceTrainer assembles necessary equipment and ingredients to make sugar syrup and:Demonstrates how to make sugar syrupProvides opportunity for trainees to practice sameProvides constructive comment and feedback.
77Make cocktails correctly & efficiently in accordance with recipes Flairing = extreme showmanship in cocktail mixing:Also known as ‘flair bartending’Some venues encourage itSome venues forbid itRegarded by many as a sportTrainer introduces trainees to the concept of flairing identifying:There is a divergence of attitudes from management towards flairing – some encourage it and some ban itIt is considered by many as more of a sport than a viable approach to making and serving cocktails in a retail environment.Class Activity – Internet ResearchTrainer provides trainees with Internet access and asks them to visit the sites listed below, view material, follow appropriate links and take notes:.
78Make cocktails correctly & efficiently in accordance with recipes Practice is essential to gaining competency in cocktail mixing:Practice preparing ingredientsPractice mixing the drinksPractice serving themTrainer emphasises the need for trainees to practice cocktail mixing in order to become competent highlighting there is a need to practice:Preparing ingredients – such as muddling, making gomme syrup, cutting fruit, readying the workstationMixing/making cocktails – using all the listed methods and a variety of different ingredientsServing cocktails – with correct garnishes and decorations.Class Activity 1 – Major Internet ResearchTrainer provides Internet access to trainees and asks them to visit the following sites, view the content, follow appropriate links and take notes:Class Activity 2 – ExcursionTrainer arranges for trainees to visit a venue where there is a cocktail bar and:Talk to cocktail bar staff about their workView the operation of the barView the cocktail listView the ways cocktails are displayed and promotedDiscuss house policies and protocols relating to cocktail making and service.
79Make cocktails correctly & efficiently in accordance with recipes There is a need to gain competency in:Shaking & straining cocktailsBlending cocktailsBuilding cocktail in the glassStirring & straining cocktailsLayering cocktailsFloating liquids on top of cocktailsTrainer explains to trainees they must learn the skills necessary to produce a variety of cocktails using all cocktail making styles:Shaken and strainedBlendedBuilt in the glassStirred and strainedLayeredFloating liqueur or cordial on top of drink.Class Activity 1 – DemonstrationTrainer demonstrates to trainees and explains the techniques involved in making one of each of the following types of cocktails:A shaken cocktailA blended cocktailA built in the glass cocktailA stirred cocktailA layered cocktailA cocktail where liqueur is floated on the surface.Class Activity 2 – Major Individual Practical ExercisePart ATrainer:Provides necessary equipment, glasses and ingredients for traineesIdentifies two cocktails for each of the cocktail styles listed on the slideAsks trainees to produce and garnish the nominated cocktailsEvaluates finished products and provides constructive feedback to trainees.Part BAsks trainees to nominate two cocktails for each of the cocktail styles listed on the slide
80Consider, evaluate & develop new cocktail recipes When inventing new cocktails:Obtain permission from managementSet aside designated times for experimentsCreate a dedicated assortment of beverages & ingredientsBe prepared to fine tune a recipeTrainers encourages trainees to create interest in cocktails and the venue where they work by developing new cocktail recipes. Some tips in relation to inventing new cocktails include:Obtain permission from management before starting experiments with expensive liquorSet aside designated times for experiments rather than trying to fit them into normal workplace dutiesCreate a dedicated assortment of beverages and ingredients. This is used only for developing or testing new cocktails to avoid problems associated with determining the financial performance of the cocktail barBe prepared to fine tune a recipe. A small variation to an existing recipe can result in the creation of a new cocktail. Fine tuning can relate to adding more or less of an ingredient, adding or removing an ingredient or swapping one ingredient for another.
81Consider, evaluate & develop new cocktail recipes To identify new recipes:Contact liquor suppliers or sales representativesAttend cocktail mixing competitionsVisit retail liquor outletsSearch the InternetRead industry magazinesRun an in-house competitionRead cocktail booksTrainer informs trainees regarding ways to find new cocktail recipes:Contact liqueur suppliers or sales representatives and ask them what they have and what they have heard of. Many have useful websites and hard copy materials you can useAttend cocktail mixing competitions to see what they do. The idea is to learn from their creations and combinations, and from what they useVisit retail liquor outlets and become familiar with the promotions and new products available on the market. A new product might spark a thought about a new cocktailGet on the Internet and type ‘cocktail recipes’ in the search engine. There are hundreds, if not thousands, of cocktail recipes to be found in cyberspaceRead industry magazines – b & c is a great resourceRun an in-house competition between staff or involve customers. This is a good way of creating interest in cocktails and generating involvement of customersRead some of the hundreds of cocktail books available. Just changing or adding (or perhaps removing) one ingredient can create a new cocktail. See Recommended Reading at rear of Trainee Manual.
82Consider, evaluate & develop new cocktail recipes Consider venue policies when creating cocktails:Account for ingredients usedTime must be approved by managementNaming of the cocktailIngredients usedSelling pricesResponsible service of alcoholTrainer presents examples of venue policies trainees may need to consider when creating new cocktails:There is usually a need to account for ingredients used as part of the development process. It is generally not acceptable to use spirits, liqueurs and other ingredients without advising management where and how those ingredients have been used. The use of ingredients in the development process will mean product is being used but no revenue is being generated as a result. Management need to know (and/or approve) this so they can make corresponding adjustments to their expectations of the financial performance of the cocktail bar.The time used to invent cocktails must be approved by management. If the venue is not prepared to pay your wages for the time involved in developing a new cocktail then this means you have to work on this for free. Many venues will provide a trade-off: they will pay for the ingredients providing you contribute your time free of charge.Naming of the cocktail. Most venues will need to approve the name given to a new cocktail to ensure it is ‘appropriate’, aligns with the image of the venue and does not give offence.Ingredients used. Some venues will require that the ingredients used in a cocktail must be available from nominated suppliers, or from the suppliers the venue already deals with.Selling prices. Some venues will require all new cocktails to be sold for (or under) a given price. This price will return an appropriate profit to the venue, and make the drink attractive for customers to buy. The point being there are rarely no limits about what can be used, and how much can be used, for new cocktail recipes.Responsible service of alcohol. The venue may limit the amount of alcohol that can be included in any single cocktail.
83Consider, evaluate & develop new cocktail recipes The following criteria also need to be applied when inventing &/or evaluating a cocktail:Eye appealTextureFlavourTemperatureTrainer advises trainees any new cocktail must also be developed and evaluated against the criteria of:Eye appeal – it must look good, appealing, attractive and (where applicable) align with the name of the cocktailTexture – it must have a good ‘in-mouth’ feel or sensationFlavour – it has to taste good and reflect the ingredients used and the name it is givenTemperature – most cocktails must be very cold.Class Activity – Practical Individual ExerciseTrainer provides necessary equipment, glassware and ingredients and asks trainees to:Create a new cocktail of a style of their choosingName the cocktailProduce a recipe that would allow others to reproduce their creationEvaluate the cocktails produced by other traineesProvide constructive feedback on their evaluations to the group.
84Summary – Element 2 When preparing cocktails: Select & use correct glassware for the service of cocktails – the correct glass enhances presentation & can meet customer expectationEnsure all glasses used are inspected & checked before use – they must be clean, & not chipped or cracked(Continued)Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required.
85Summary – Element 2Use the correct equipment to make the cocktails – never substitute one item of equipment (or a utensil) for another: use what is requiredFollow house/standard recipes when making cocktails – where they existOnly make cocktails to meet individual guest requests if approved by management(Continued)Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required.
86Summary – Element 2Garnish & decorate cocktails in accordance with recipes – do not omit garnishes/decorations; do not over-garnish or decorateBe consistent – every cocktail of the same type must look & taste the sameBe prepared to making multiple serves of the same cocktail at the one time – to provide consistency & save time(Continued)Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required.
87Summary – Element 2Practice – expertise can only be attained through practiceApply flair bartending skills only when competent to do so – and only when approved by management(Continued)Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required.
88Summary – Element 2Gain experience in cocktail mixing – by ‘surfing the net’, attending cocktail mixing competitions & reading relevant books and magazinesTry inventing new cocktails – and evaluating them against appropriate criteria.Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required.
89Present cocktails Performance Criteria for this Element are: Present cocktails attractively in a manner & timeframe that optimizes cocktail appearance, temperature & service qualityMinimise wastage & spillage during serviceTrainer identifies for trainees the Performance Criteria for this Element, as listed on the slide.Class Activity – DiscussionTrainer asks trainees questions regarding presentation of cocktails asking questions such as:What do you think constitutes ‘good’ presentation of a cocktail?What impact does the poor presentation of a cocktail make on the customers, and ultimately on the venue?What factors would you think need to be considered when striving to serve a cocktail in the required manner?How might wastage occur in the making and service of cocktails?What do you think might be house policy in response to a situation where a customer knocks over a freshly made cocktail and this is entirely their fault?
90Present cocktails attractively & in an appropriate timeframe Proper presentation & service of cocktails is vital:It is part of the total ‘cocktail experience’Cocktails must be served very coldCocktails must be checked before serviceExcellent customer service standards must applyTrainer stresses to trainees it is never enough to mix a cocktail correctly – it must also be presented correctly. The presentation of a cocktail is an integral part of the total ‘cocktail experience’. General requirements in this regard:Cocktails must be served very cold – cocktails therefore need to be served as soon as possible after they have been made and not allowed to sit and pick up ambient heatEvery cocktail should be checked before service to ensure it looks the way it should look and is presentable. A quick visual inspection is all that is neededExcellent levels of service must accompany the delivery of a cocktail to the drinker. When a cocktail is served you should:Announce it – tell the customer the name of the cocktail so they know they are getting what they orderedMake a statement indicating you hope they enjoy their drinkSmile – and apply positive customer service protocols.
91Present cocktails attractively & in an appropriate timeframe Points to note:All cocktails should encourage others to orderCocktail must be colourful or the right colourMust be properly garnished & decoratedNo dribbles or dripsGlass to be full but not over fullConsistency across finished productsTrainer expands on the need for cocktails to look attractive explaining important points to note:All cocktails served must optimise their appearance. Not only is this important for the person who is going to drink the cocktail but every cocktail should be an advertisement encouraging other customers to order the same thingThe drink is colourful – or, at least, the correct colour. For example, using dark crème de cacao (rather than the correct ‘clear/white crème de cacao) in a Grasshopper will colour it too dark. Using clear/white crème de menthe will fail to give the required green colourIt is properly garnished and decorated. The decoration, or garnish, adds the finishing touch to the majority of cocktails. Without a proper garnish the drink is not complete and can disappoint the drinker. The garnish for this drink must be the same for the same cocktail the last time it was made. There needs to be consistency with garnishes in the same way there is consistency with the drink itself. Beware the common problem of over-garnishing and finishing up with a glass that looks more like a fruit salad than a cocktail.There are no dribbles or drips running down the glass. Customers become quickly annoyed if their drink drips onto their shirt or tie.The glass must be full but not over-fullThere is consistency – this is critical. One Brandy Alexander must always look and taste the same as another. If there is an order for two blended or shaken cocktails, make them both together at the same time to ensure they both look and taste the same.
92Present cocktails attractively & in an appropriate timeframe Appropriate glassware is usedGlasses are cleanGlasses are not chipped or crackedThe correct straw is served, where appropriateTrainer continues to present to trainees points to note when presenting cocktails:Appropriate glassware is used and is used for every one of the same drinks. Check recipes (or ask management) to make sure the right glass is being usedGlasses are clean. Glasses which have been used with dairy products or fruit juices are notoriously hard to clean. Always check for lipstick as this too is often difficult to removeGlasses are not chipped or cracked. Visually inspect every glass before using itThe correct straw is served, where appropriate. Some cocktails will need a full straw, a bent straw or a half-straw/short (cocktail) straw.
93Present cocktails attractively & in an appropriate timeframe Garnishes may include:Slice of orange or lemonWedges & knotsLemon or orange wheelOlive or Maraschino cherry on a toothpickTwistsSlice & cherryTrainer informs trainees there are a wide variety of garnishes available for adding to cocktails explaining some are traditional, and many are the result of personal preference:Slice of orange or lemon – full slice, half-slice and quarter-sliceWedges, twists and knots – of lime, lemon or orangeLemon or orange wheel – placed into drink, or cut and added to rim of glassOlive on a toothpick – and Maraschino cherry on a toothpick, or cut and added to rim of glassTwist of peel (orange and lemon)Slice and cherry – a slice of (for example) orange with a cherry attached by a toothpick: the slice is slightly bent to give the garnish a ‘sail’ effect.Class Activity – Internet ResearchTrainer provides Internet access for trainees and ask them to visit the following websites, view material, follow appropriate links and take notes:
94Present cocktails attractively & in an appropriate time frame Cocktail garnishes:Should use good quality fruitMust not be re-usedMay – or may not – be able to be stored for later useTrainer provides additional advice to trainees regarding cocktail garnishes:Should use only good quality fruit. There is no room for using tired, blemished or poor quality fruitMust not be re-used. If a customer does not eat their garnish it can never be used on another cocktailMay not be able to be stored and used for the next day or next service session – check house policy in this regard. Garnishes can deteriorate when stored (even under refrigeration) and the use of a tired looking garnish can negatively impact on an otherwise magnificent cocktail. Always use common sense to determine what can and should not be used.Class Activity – Guest SpeakerTrainer arranges for an experienced cocktail bar person to attend and:Demonstrate cocktail mixing techniques to traineesDemonstrate flair bartending techniquesDemonstrate the preparation of a variety of garnishes for a range of cocktailsExplain the use of glassware for different drinksProvide insight into how to develop a new cocktailDiscuss the cocktail making role in a venue.Class Activity 2 – Demonstration and PracticeTrainer shows trainees how to make a selection of cocktail garnishes including (but not necessarily limited to) the following:Slice of orange or lemon – full slice, half-slice and quarter-sliceWedges and knots – of lime, lemon or orangeLemon or orange wheelOlive on a toothpick – and Maraschino cherry on a toothpickTwist of peel (orange and lemon)Slice and cherry – a slice of (for example) orange with a cherry attached by a toothpick: the slice is slightly bent to give the garnish a ‘sail’ effect.Trainer provides necessary equipment, utensils and ingredients/raw materials for trainees and asks them to prepare at least one of each of the garnishes demonstrated by the trainer, providing constructive feedback on their practice and finished products.
95Present cocktails attractively & in an appropriate time frame ‘Frosting’ = adding an ingredient to the rim of the glass before pouring the cocktail into the glass.This is done to:Enhance presentationMeet expectationsHelp create the final taste or experience of the cocktail.Trainer explains to trainees that some cocktails require them to ‘frost the rim of the glass’:This means adding an ingredient (salt, sugar, jelly crystals) to the rim of the glass before pouring the cocktail into the glass so as to:Enhance presentation – frosting adds another eye appeal dimensionMeet customer expectations – customers expect certain cocktails to be frosted because that is an integral part of the drink. For example, salt frosting is a vital part of MargaritasCreate the desired taste when the customer drinks their cocktail; the sugar on the rim of a Brandy Crusta provides part of the overall taste experience.Class Activity 1 – Internet ResearchTrainer provides Internet access for trainees and asks them to visit the following websites, view the material, follow appropriate links and take notes:Class Activity 2 – Demonstration and PracticeTrainer provides necessary equipment, glassware, utensils and ingredients and:Demonstrates and explains two ways of frosting glassesUses a variety of frosting ingredients on a range of glassware advising trainees of the cocktails these could be used forProvides trainees with opportunity to practice frosting glasses in accordance with a list of three different cocktails provided to each traineeProvides constructive feedback to trainees on their practice and their finished products.
96Minimise wastage & spillage during service Wastage & spillage must be minimised because:Wastage results in loss of productSpillage creates a messSpillage adversely impacts on customer enjoymentSpillage wastes timeSpillage of a customer’s drink means a replacement drink has to be mixedTrainer states to trainees that wastage and spillage during making and service of cocktails must be minimised because:Wastage results in loss of product. This adversely impacts on the financial performance of the cocktail barSpillage creates a mess meaning the workstation looks untidy and often transfers this mess to other glasses, utensils and equipmentSpillage adversely impacts on customer enjoyment as a spilled cocktail looks less appealing and may also cause drips to fall on to the drinker’s clothes when they raise the glass to drink from itSpillages waste time. If you spill a drink, time is lost cleaning it up.Spillage of a customer’s drink means a replacement drink has to be mixed causing loss of product, wasted time and decreased customer satisfaction with their cocktail experience.
97Minimise wastage & spillage during service Causes of wastage in cocktail making:An incorrect order is takenThe wrong quantity of cocktails is made upIncorrect measures & ingredients are usedJuice, dairy products & garnishes are not handled or stored correctlyStaff are rushingStaff are not concentratingTrainer presents trainees with a list of possible causes of wastage in relation to cocktail making and service:An incorrect order is taken. Ensure certainty about the order for every cocktail order takenThe wrong quantity of cocktails are made up. It is standard practice to make two or three of the same type of cocktails at the one time to ensure consistency of taste and appearance but if you make four cocktails and only three were ordered you have wasted the ingredients for one drinkIncorrect measures and ingredients are used to make the cocktail. It should be standard procedure to measure the ingredients for every cocktail. Free-pouring may look ‘cool’ on films but it has the potential to waste products (through over-pouring) and often results in inconsistency in tasteProducts like juice, dairy products and garnishes are not handled and stored correctly. Poor or improper storage of perishable ingredients will result in these ingredients having to be disposed of, resulting in a total loss for these itemsStaff are rushing. When you rush you risk spilling alcohol, knocking things over, smashing bottles and other wasteful eventsStaff are not concentrating. You must provide excellent levels of customer service but you must nonetheless focus on what you are doing: mixing and serving cocktails.
98Minimise wastage & spillage during service Causes of spillage:There is a messy workstationCocktail is knocked over by a customerCocktail is not positioned level on a surfaceCocktails are knocked over when being carried on traysLid not on the blender when switched onToo much garnish on a glassDo not laugh if you spill or waste a drink!Trainer explains to trainees ‘spillage’ can occur as a result of:There is a messy workstation causing a drink or bottle to be accidentally knocked over. Clutter is a prime cause of workplace waste and spillageA cocktail is knocked over by a customer. Check house policy to determine if and when a customer is entitled to be supplied with a free, replacement cocktail if they knock theirs overA cocktail is not positioned level on a surface and it falls overCocktails are knocked over when being carried on trays. Be very careful and watchful when carrying drinks to a customer or tableThe lid was not on the blender correctly when it was switched on and product has been thrown out of the blender causing both waste and a mess at the workstationToo much garnish on a glass resulting in the glass being top or side heavy making it topple over and spill.
99Minimise wastage & spillage during service When presenting cocktails:Check their appearance before serving – they must have eye appeal, no drips & be properly garnished and/or decoratedFrost glasses as required – frosting is an integral aspect of presentation where it is traditional or part of the recipe(Continued)Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required.
100Summary – Element 3Verify glassware used to serve cocktails is safe & cleanServe quickly – cocktails are adversely impacted by delays in service, sometimes both in terms of appearance & tasteApply excellent levels of customer service when presenting cocktails(Continued)Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required.
101Summary – Element 3Practice garnishing & decorating cocktails – from a presentation perspective this is as important as mixing themTake care when making cocktails – avoid wasteTake care when serving cocktails – to avoid spills(Continued)Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required.
102Summary – Element 3Adhere to house policy when waste occurs – notify management and/or complete book or form to identify the wasteAdhere to house policy when a drink is spilled – only provide a free replacement drink when policy dictates or allowsTrainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required.Trainer thanks trainees for their attention and encourages them to apply course content as required in their workplace activities.