GLASSWARE & HANDLING

TYPE OF GLASS USE

Rocks Spirits with soda, cocktails, sprits with or
without ice
Highball Spirit with juice, cocktails
Water Water, sodas, juices, virgin cocktails
Wine Wine and some non alcoholic cocktails
Dessert Wine Dessert wine only
Port / Sherry Port, sherry
Dimple / Daiquiri Daiquiris
Pina Colada Pina colada, cocktails
Martini / Cocktail Martini, cocktails
Flute / Champagne Champagne, cocktails
Brandy Snifter – Extra Lg Super premium cognac, armagnac,
calvados
Brandy Snifter – Lg Premium and house cognac, armagnac,
calvados
Brandy Snifter – Sm Selected liqueurs
Shot Shots
Half pint Draught beer
Pint Draught beer

Glass Handling
The glasses in which you serve your drinks are every bit as important as the ingredients,
taste and garnish. Although all glasses are put through the glass washers and then
hand wiped, it is always possible that a glass that is chipped, water spotted or coated
with lipstick may go unnoticed. It is every staff member‟s responsibility to check his/her
glassware before serving a customer. Never take for granted that your glassware has
been properly cleaned and wiped. Always give a final wipe around the rim.

Dos and Don’ts

1. Never, under any circumstance, put your glassware through the ice.
2. If at any time your glassware breaks into your ice well, pour grenadine over
the ice as a form of professional courtesy to the other bartenders. The ice well
is to be completely drained and thoroughly wiped down.
3. If chipped glassware or crockery is found, discard it immediately. Ensure it is
properly wrapped so as there are no exposed edges of broken glass.
4. All glassware with long stems (wine, cocktail etc) is to be handled only by their
stems. Never handle the face of these glasses.
5. When polishing long stemmed glassware, ensure the cloth is held within both
hands – this ensures that if the stem breaks, it does not go through your hand!
6. Any drinks being served on the bar/restaurant floor must be carried on a tray
7. The rim of all glassware is not to be handled by fingers. Glassware is to be
handled by the stem, or by the base for those without stems.
 JUICES & CONDIMENTS

As with all products used within Gruppo, our fruit juices are of premium quality and are
freshly squeezed daily to meet our exact requirements and standards. Fresh juices are
the difference between an average cocktail bar and an excellent cocktail bar. When
making a cocktail such as a sea breeze, using fresh pink grapefruit juice transforms an
average widely available cocktail into a premium quality drink.

The fresh juices that are available within any Gruppo unit are:

 Fresh Orange Juice

 Ruby Pink Grapefruit Juice
 Washington Red Apple Juice
 Lime Juice
 Lemon Juice

Cranberry, pineapple, tomato and passion fruit juices are also available, but are not
freshly squeezed, as they are unavailable in this form.

FRESH JUICES SHOULD BE REFRIGERATED AT ALL TIMES WITHIN

DESIGNATED AREAS OF THE BAR.

On each bar station a simple rule of juice order should be used (check your unit‟s
supplement for the exact juice set-up). This is:

1. Orange
2. Grapefruit
3. Cranberry
4. Pineapple

Fresh Fruit Used on Bars

The below fruits are used for either making or garnishing drinks:

CITRUS: Lemon, Lime, Orange and Kumquats

TROPICAL: Pineapple, Mango, Papaya (Paw-Paw), Kiwi, Banana, Starfruit

and Melon

FOREST FRUITS: Strawberry, Raspberry and Blueberry

OTHER: Apple, Pear, Celery, Cucumber, Mint, Maraschino Cherries, Green

Cocktail Olives and White Grapes.

Bar Condiments, Spices & Seasonings

The below ingredients are found on the bar and are used to prepare drinks.
WORCESTER SAUCE: Classic condiment brewed in England with a mixture of
vinegar, molasses, anchovies and various spices.

SALT: Used for rimming glasses

SALT AND PEPPER MIX: Used for rimming glasses

SUGAR: Used for rimming glasses

CHOC FLAKES: Used for rimming glasses.

TABASCO SAUCE: A hot spicy sauce consisting of vinegar, red chilli pepper
and salt, produced in Louisiana, USA.

CELERY SALT: A fine grain powder produced from natural celery.

NUTMEG: Raw natural nutmeg ground to a powder with a unique

flavour.

CINNAMON: A wood like substance ground to a powder with a spicy

flavour.

ANGOSTURA BITTERS: Originally a medicinal drink to stimulate metabolism, bitters

are a mixture of herbs, roots and other botanicals.
Angostura is produced in Trinidad in the Caribbean and
has over 40 ingredients, which include Gentian root.
Contains alcohol.

ORANGE BITTERS: Made with orange zest oils and other botanicals with a
distinctive orange colour and taste. Originates in Holland.
Contains alcohol.

Mash BEERS

Thoughts of the Brewmaster

„Mash‟ marks the beginning of the life of a beer – it all starts when malted barleycorns are
steeped in hot water to yield the malt sugars needed for brewing.

The brews at Mash are all freshly made on the premises using the finest available
ingredients and using no preservatives or stabilising agents. The beer is brewed slowly,
in an unhurried manner, to ensure it is served in the peak of condition. All the beers are
hand crafted and the recipes devised in-house by our own Brewmaster.

At Mash, the art of brewing is expressed with a series of brews that follow classical style
guidelines yet exhibit character unique to the beer itself. Malt, hops, water and yeast
form the basis of all good beer. At Mash we also use fruits and spices to accentuate the
feel and flavours of some of our brews.
The Brewing Process

Malting
Barley is steeped in water and starts to germinate, turning starch into sugars. It is then
kilned to arrest this transition, and then delivered to the brewer. Malt can vary in colour
from very light to extremely dark, depending on the duration of kilning, and it is the mix of
different coloured malts that decides the colour of the resulting beer.

Brewing
A brew is the term given to one batch of beer. Brewing takes place over a period of two to
three weeks, depending on the type of beer. The most critical stage is the first day when the
fermentable sweet barley sugar (wort) is extracted from the malted barley. This takes place
on the „Brewday‟ and occurs two or three times a week in the brewhouse.

About 300kg of Malt is used to produce about 3000 pints of beer. This is the
„Brewlength‟ or batch size of the Mash Brewery. Ground malt is fed through to the
„Mash‟ vessel where it is mixed with hot (65‟C) water. This is left for an hour and a half.
The sweet wort sugars are then run into the copper. The wort is then boiled for two
hours with hops and, on occasions, other spices. The hops season the wort, while the
boiling process sterilises the batch. This is then cooled down to 15‟C using a heat
exchanger. The cooled, hopped wort is then pumped into the fermentation vessel.

Fermentation
It is here where the yeast is added and the fermentation can begin. Fermentation takes 3-7
days depending on the temperatures used. The warmer the quicker. When fermentation is
complete the majority of the sugar has been turned into alcohol and the beer is transferred to
the first floor maturation area. At this stage, fruit can be added to the beer.

Maturation and Filtration

Maturation takes one to two weeks, three or four in the case of some lager beers.
Maturation uses low temperatures (0‟C-4‟C) to help stabilise the beer and increase it‟s
clarity. It is at this stage that many flavours find their balance and the beer generates its
integrity. Filtration removes yeast from the beer and this process occurs with most of the
beers brewed at Mash.

Serving
Beer in the serving tanks go directly to the cellar where it is distributed through a
mainfold to the taps in the bars.

The Beers at Mash

MASH 5.1% ABV
A fresh tasting golden coloured beer, MASH has a hint of malt sweetness, is mild and
complex with a long smooth finish.
Key Words – citric, herbal, flowery, light, refreshing, delicate, vanilla, well rounded
PEACH 5.0% ABV
Golden amber colour, sweet fruit body, delicate fruit aroma and a snappy, dry and zesty
finish.
Key Words – peach, fruit, sweet, dry, golden amber colour

WHEAT BEER 5.6% ABV

This unfiltered (i.e. served with yeast) Bavarian style wheat beer is light in colour with delicate
banana, spice and vanilla aromas, a crisp but full palate and a refreshingly zesty finish.
Key Words – fruity, vanilla, clove, banana, spicy, yeasty, carbonic, mild, refreshing

ABBEY BEER 6.5% ABV

A deep red, fruity and full flavoured beer brewed in the Belgian style. Well matured and
mellowed with age, the beer is strong and complex yet Moorish to the last.
Key Words -

SCOTCH 6.0% ABV

Dark and warming with a rich malt sweetness balanced by a crisp nut roast and light
fragrant hopping.
Key Words – malty, strong, roasty, chocolate, molasses, mild, vanilla, dark

MASH BOTTLE BEER 4.8% ABV

Light, fresh and natural, Mash bottle beer is scented with the citric aromas of the finest
hops and balanced with the full, firm body of malted barley.

DRINK TERMINOLOGY

Straight Up: A drink served without ice

Neat: A spirit or liqueur that is served undiluted
On the Rocks: A drink that is undiluted and served with ice cubes
Shaken: Normally when combining spirits with juices to mix thoroughly; also to
obtain the correct drinking temperature
Stirred: To chill a drink with minimal dilution (on average, 20 quick stirs)
Frozen: A blended drink with crushed ice, making it almost slush like
Water Back: Often used by American customers referring to still water on the side,
normally served in a small jug
Float: A small amount spirit or liqueur poured on top of the drink at the end
of making it
Layered: When the spirits or liqueurs are layered, not mixed, creating individual
levels based on weight and density
Twist: The peel of a fruit without the pith (white part of the peel). Used to
spray the oils from the fruit for flavour, and also as a garnish
Olive: Garnish used for cocktails, mainly martinis. Green olives need to be
pipless. A „dirty‟ martini uses the brine (juice) that comes with the
olives
Flamed Zest: The zest of a fruit peel is ignited. This projects the flavour through the
drink and is impressive looking. Most common with a Cosmopolitan
Squeeze: A piece of fruit is compressed to extract maximum flavour
Infusion: The steeping or soaking of flavouring materials
Bitters: Spirit flavoured with aromatic herbs, fruits and plants. They add bitter
and dryness to a drink
Cordial: A drink that stimulates the heart and normally associated with
sweetened and flavoured drinks
Cooler: A long drink with a spirit base, topped with juices such as lemon, lime
and sodas
Frappé: French term for crushed ice
Sweet: Tastes like sugar
Rich: Contains sweet flavours
Creamy: Using either milk or cream
Sour: Acidic and sharp lemon taste
Tart: Sour, bitter, sharp taste

BAR EQUIPEMENT

A cocktail bar requires certain specialist equipment to prepare and make many different
types of drinks. Below is a list of essentials:

Bar Knife: Used for cutting fruit etc.

Cocktail Bar Spoon: Approx. 25cm with a spiral neck used for stirring and
layering cocktails.
Bar Tongs: Used for fruit handling and or removing ice etc. from
drinks.
Hamilton Beach Blender: Used for making fruit puree and blended frozen cocktails.
Bottle Opener: For beer bottles, etc.
Can Opener: Used for opening cans e.g. coconut cream.
Corkscrew: For opening wine: all bartenders MUST have one at all
times.
Chopping Board: Multi-purpose – chopping and preparing.
Mortar & Pestle: Used for grinding coarse materials.
Champagne Stopper: A re-usable metal stopper for opened champagne.
Cocktail Napkins: Used as placements for drinks on bar counter.
Cocktail Sticks: Used for holding garnishes e.g. Olives.
Cocktail Stirrers: Placed in drinks to assist in mixing.
Water Jugs: Used to serve with whisky etc.
Linen: Different types are used to help with set up and cleaning.
Grater: Used to produce segments of a larger object.
Ice Bucket: For wine and champagne.
Ice Scoop: Used for transportation of ice. Tongs can also be used for
collecting singular ice cubes.
Boston Shaker
Mixing Glass: Used for stirring and shaking cocktails.
Metal Cocktail Tin: Used with Boston glass for shaking cocktails.
Spirit Measures: Used for all precise liquid measurements
Straws: Two sizes of straws are used a) for highball glass, and b)
for water glass.
Tray: Used for transportation of food and drinks.
Wooden Muddle: Used for Caipirinha and Mojito‟s.
Strainers: There are two types a) Hawthorn Strainer, and b) Fine
Strainer. Used for separating ice/fruit from cocktail.
Melon Scoop: Used to make small balls of melon or other fruit
 COCKTAIL & DRINK CATEGORIES

Cocktails are generally divided into two categories according to volume – short drinks
(up to 3½ oz) and tall drinks (up to 8½ oz or even more). But there is a multitude of
categories that can be defined by cocktail ingredients – up to as many as thirty. The
following categories, though, are probably the most important ones. Note that the
aperitifs and digestifs are placed at the top. A bartender can and should make
recommendations to his/her customer – making recommendations are critical to the
reputation of a bar – and these cocktails, served before and after a meal, are the true
stars of bar cocktails.

1. Aperitifs / Before-Dinner Cocktails

2. Digestifs / After-Dinner Cocktails
3. Restorative Drinks
4. Champagne Cocktails
5. Sours / Fizzes / Collins‟
6. Highballs
7. Juleps
8. Punches
9. Coladas
10. Non Alcoholic Cocktails and Drinks

1. Aperitifs

Aperitifs should wet the appetite and make the time before dinner pass more pleasantly,
but they are to never suppress hunger or numb the taste buds. There are generally two
categories –
 „All-American‟ Favourites: Classic cocktails such as the Martini and all its variations,
Manhattan and Old Fashioned. These cocktails should be made available in any
bar, whether they are listed or not.

 Aperitifs of Southern Europe: Wine based spirits and bitters from the southern part of
Europe, classics being sherry (dry, medium, sweet), vermouth (dry, bianco, rosso),
Campari and Dubonnet. Some of these spirits are particularly good as mixes, such
as Campari and vermouth, and in fact form the basis of many others such as
Campari Cocktail, Americano and Negroni. Also popular are spirits with a bitter taste
or flavoured by anise, such as Pernod, Pastis, Ricard and Ouzo. They are often
served mixed with water or soda water.

Wine based cocktails, such as a Spritzer and Kir, are often very popular choices as well.

Serving an aperitif means preparing a guests‟ palate for a meal by serving a beverage
that will allow him or her to sit down to eat feeling refreshed and hungry.

2. Digestifs

Digestifs bring closure to a meal and are often enjoyed as a nightcap. Apart from having
them neat, there are two other possibilities in serving digestifs –
  Mixed spirits: Brandy and Port, Brandy and Benedictine or Black Russian

 Dessert Cocktails: Brandy Alexander, Grasshopper, Golden Cadillac, White

Russian

3. Restorative Drinks

This category includes such drinks that are designed as a pick-me-up or hangover cure.
They are intended to have a restorative effect and are not defined by their ingredients.
For some guests a simple cup of coffee or mineral water can be effective. For others,
suggestions such as a Bloody Mary or Virgin Mary are popular. Every bartender should
have their own prescription for their „patients‟.

4. Champagne Cocktails

The sparkling wine used when making champagne cocktails should be brut. These
cocktails can be seperated into four groups:
 Neat spirits into which sparkling wine is added. Most suitable for this are fruit
brandies or liqueurs such as Poire Williams, Chambord, and Casis (Kir
Royal).
 Liquors, such as gin, vodka and brandy, to which dashes of juices or syrups
are added (Classic Champagne Cocktail).
 Liquors with fresh juice or pureed fruits and topped off with sparkling wine
(Bellini)
 Juices or pureed fruits mixed with sparkling wine (Mimosa)

5. Sours / Fizzes / Collins’

Sours
The classic ingredients for a sour are:
 Lemon juice
 Sugar
 Egg White
 Liquor
Sometimes a little orange juice can be added. They can be mixed from almost any
spirit, but are always to be mixed in a shaker. Some of the best known include Whiskey
Sour, Gin Sour and Amaretto Sour. As a rule, sours are served in a sour glass
garnished with a stemmed maraschino cherry, but they may also be served on the rocks
in a rocks or old-fashioned glass.

Fizzes
The main ingredients for a fizz are:
 Lemon juice
 Sugar
 Egg White
 Liquor
 Soda
Fizzes are sours that are shaken and then topped with soda. Instead of sugar, other
sweeteners are often used such as sugar syrup or honey. Popular variations include
Gin Fizz, Royal Fizz and Orange Fizz. Other variations include the Vodka Fizz, Brandy
Fizz and Whiskey Fizz.

Collins’
The main ingredients for a collins:
 Lemon juice
 Sugar
 Egg White
 Liquor
 Soda
Collins‟ are tall sours and are related to fizzes. In contrast, however, they are stirred in a
drinking glass and garnished with a lemon wedge and a cherry. Like sours and fizzes,
collins‟ are an excellent refreshment on hot summer nights. The most well known collins'
is the Tom Collins (gin based), but nearly every liquor has its collins.

6. Highballs

Main ingredients:
 Spirit
 Water
 Sodas
Highballs are drinks made of liquor to which soda or water is added. They are prepared
in a highball glass and over ice, often with a lemon or lime garnish, depending on the
spirit. A splash of bitters can nicely round off a highball.

7. Juleps

Main ingredients:
 Fresh mint
 Sugar
 Spirit
Juleps are one of the oldest mixed drinks in the world. The most important ingredient for
making a julep is aromatic mint – it needs to have a strong aroma. Juleps are prepared
in the drinking glass, usually a rocks glass. Approximately 10 mint leaves are used per
drink, and 1-2 sugar cubes are added. With a wooden muddle, the mint leaves are
pressed so that the moisture and aroma from the mint leaves combine with the sugar.
The glass is then half-filled with crushed ice, pouring the spirit over the ice. The glass is
then filled to the top with more crushed ice and garnished. Well known juleps include
Mint Julep (bourbon) and Mojito (rum).

8. Punches

One of the most famous fruit punches originated in the 1700‟s – Planter‟s Punch. There
are a lot of varieties of the Planter‟s Punch, but they are basically a mixed drink
containing several fruit juices and rum. Generally, a dark rum is used, but other
variations include light rum mixed with lime juice, orange juice, passion fruit, grapefruit
juice, or a wide variety of seasonal, tropical fruit juices.

9. Coladas
Ingredients:
 Coconut cream
 Cream
 Juice
 Spirit

The most popular colada is the Pina Colada, the basic ingredients being:
 Rum
 Pineapple juice
 Coconut cream
Interesting coladas can be created by using other kinds of juice combined with various
syrups, liqueurs or spirits, such as Galliano, Tia Maria, Cognac, or Kahlúa.

10. Non Alcoholic Cocktails and Drinks

Ingredients:
 Juices
 Fruits
 Syrups
 Milk
 Water and Sodas
No bar can do without offering a selection of non-alcoholic drinks (almost exclusively tall
drinks). The creativity of a bartender may be boundless when making these drinks. It is
best to use freshly squeezed juices and fresh fruits when preparing these drinks, but
remembering that a classic bar is by no means a “fruit and veg stand”. Along with juices
and fruits, these drinks also require various syrups, sodas, milk, cream or even ice
cream.

CIGAR SERVICE

THE HISTORY OF THE CIGAR

There is a theory that the Chinese were smoking centuries before Columbus reached
America, but it was only after the discovery of America that the tobacco smoking habit spread
over the whole of Europe and the Orient. The tobacco plant was introduced to Europe in
1496. Sir Walter Raleigh introduced tobacco to England by smoking it in pipes. It was not
until the early sixteenth century that the habit of smoking tobacco in cigar form was
established in Britain.

The first registered trademarks of Havana cigars date back to 1797. Early brand names were
H. Upmann and Cabanas. Since the nineteenth century, England became the most
important shipper of fine Havana cigars. British merchants travelled to Cuba to select the
finest cigars. Not only did the British stipulate superlative quality of their cigars but they also
demanded various sizes and shapes not normally produced in Havana. Since this time,
London has always been the first port of call for cigars from Cuba. This built a strong bond
between the British and the Cubans.

For the Cubans, the cigar is part of their daily life and tradition. Not only do they enjoy their
cigars “en masse”, they are also immensely proud of their product.
Cubans treat their tobacco with the care and respect normally associated with the handling of
grapes of a world class wine-estate. After cane sugar, cigars are the second most important
source of foreign currencies for the Cuban government.

The Humidor
A Humidor is a specially designed container to keep cigars in a perfect environment and
condition until a customer purchases the cigar. Humidors come normally made of wood such
as walnut, mahogany and rosewood.

THE ART OF CIGAR SMOKING

The Condition Test

 Before you light up the cigar of your choice, you may wish to check that it is in
good condition. Hold the cigar between your thumb and index finger and
squeeze gently. It should feel slightly springy to the touch.

 The wrapper leaf should feel like silk with the sheen of the natural oils present.

 Some people make a great show of rolling a cigar next to their ear. “Listening to
the band” as it is termed in the trade, serves no useful purpose and risks ruining
the cigar.

Cutting
 Use a guillotine or special scissors to cut off most of the cap. Make your incision
almost to the full width of the cigar but leave part of the cap intact to avoid the
wrapper unravelling.
 Think again before piercing the end with a match or cocktail stick. It compresses
the tobacco into a lump, which impedes the draw.
 There is no need to remove the band at this stage. When the cigar has warmed-
up, you can take the band off without damaging the wrapper.

Lighting
 An odourless flame from a butane gas lighter or match, after the head has
burned, is best. Use a petrol lighter or a wax match only if you want the cigar to
taste of petrol or wax.
 Lighting a cigar is far too important to be rushed. First char the open end in a
flame to prepare it for even ignition.
 Now gently blow on the glowing end to ensure that it is burning evenly.
 Then place it between your lips and draw the flame into the cigar while rotating it
with your fingers.
 The fatter the cigar, the more time and care must be devoted to bringing it to life.

Re-lighting
 If your cigar goes out, you need not abandon it. Re-light the perimeter to burn
away the wrapper, which will resemble the rim of a tiny volcanic crater. Then re-
light as with a new cigar, first blowing through it to clear out any stale, residual
smoke that may linger within the filler.
Smoking
 Don‟t inhale – it‟s not a cigarette – but gently draw the smoke into your mouth and
let it play gloriously on your taste buds. Relax and savour the subtle flavour of the
blend of tobaccos, aged and matured for three years or more. Sip it as you would
rare old single malt Scotch whisky.
 Never dunk your cigar in wine or spirits, a little known habit of the late Winston
Churchill. Not only does it obliterate the delicate flavour, but also it shows scant
respect for the time and skill that has gone into the making of the cigar.
 Don‟t flick the ash as cigarette smokers do. Allow a long ash to form. Its
evenness shows how well your cigar is made. Let the ash fall in its own good
time, preferably into an ashtray.

Parting
 There is never any need to stub out a cigar. Just lay it to rest when it has served
its purpose as it will go out quickly all by itself. Let it die with dignity.

TYPES OF COFFEE

Short Coffee
Espresso - Short, strong black coffee with a rich crema head
Ristretto - Very short espresso
Espresso con Panna - Espresso topped with a teaspoon of whipped cream
Macchiato - Espresso topped with a teaspoon of foamed milk

Long Coffee
Cappuccino - Single shot of coffee topped with frothed milk
Café au Lait - Single shot of coffee topped with hot milk (no froth)
Caffé Latte - Frothed glass of milk topped with a single shot of
espresso. Pour the espresso in slowly to achieve a
graduation in colour
Mocha - ⅓ hot chocolate, ⅓ single shot espresso, ⅓ frothed milk.
Hot chocolate topped with espresso, then top with frothed
milk
Hot Chocolate - Place one scoop of chocolate powder into a jug/glass.
Add 4 fl oz milk and heat on the steam arm of the coffee
machine. Once frothed, pour into serving glass. Top with
frothed milk and fresh chocolate shavings, or alternatively,
whipped cream

Alcoholic Coffee
Caffé Coretto -
Café Royal -
Mexican Standoff -
Espresso Nudge -
Single espresso with shot of liqueur
Combine double espresso with sugar syrup and a shot of
brandy
Single espresso with coffee liqueur and tequila. Add hot
water and top with cream
Single espresso with brandy and crème de cacao. Add hot
water and top with cream
Forever Irish - Dissolve sugar syrup in hot water, and mix with a single
espresso. Add Irish whiskey and Bailey‟s and top with
whipped cream

Cold Coffee
Iced Coffee - Fill glass with ice and add double espresso. Add sugar
syrup and milk or cream

WHAT TO SERVE IN

HIGHBALL Long cocktails, vodka/gin/rum with a mixer,

beer, juices.
ROCKS Short cocktails, whiskey/brandy/aperitifs
with a mixer, all spirits with ice, whiskey
without ice
FLUTES Champagne and champagne cocktails
WINE Wine and kir
MARTINI 8 oz Long bar martinis, frappes, all long bar „up‟
drinks
MARTINI 10oz Purple bar martinis, frappes, all purple bar
„up‟ drinks
MARTINI 3oz Purple bar classic martinis
SHERRY Port and sherry
SNIFTER Brandies, digestifs with or without ice e.g.
baileys, grand mariner
SHOT Shooters, non digestifs without ice e.g.
vodka, sambuca
BOSTON MIXING GLASS Only to be used for stirring and shaking

BAR EQUIPMENT

Recipes: the cocktail recipe is the bedrock of cocktails. They will tell
you what ingredients and how much, it will tell you how the drink should be
made (shaken, built etc. etc.), it will tell you what glass it is served in
and finally what garnish it should have. If a recipe does not have these
four parts then it is incomplete.

Cocktail Shaker: either a '3 piece' with lid and fixed strainer or the
'steel and glass' Boston variety. Drinks with juices and spirits need
shaking to chill them and mix them properly. Drinks with only spirits
should be stirred in the shaker.

Blender: a mechanical heavy-duty multispeed blender for producing

Slurpee-like drinks.

Strainer; used with the Boston shaker to strain all ice out of a drink.
Barspoon: long handled spoon with flattened end. Used to stir drinks, to
allow 'layering' of spirits in a shot or pousse café and to be used as a
surrogate muddler.

Measures: these are needed to ensure the proper proportions of the recipes
are maintained. The actual physical amounts may vary according to local
laws but the ratios stay the same.

Ice scoop: always use a steel or plastic ice scoop. Never use a glass to
obtain ice.

Ice: Two main types. Cube ice is used in mixed drinks and to shake
cocktails. Always make sure you use lots and never serve a drink using the
ice that you used to shake it. Second crushed ice is used for blending and
for certain cocktails. When using ice always use lots of it? the more you
use the colder a drink will be and the less dilution will occur.

Muddler: this is a small rolling pin used to crush mint and fruit for
certain cocktails.

Glasses: certain cocktails need certain glassware to make them appear nicer
and taste better. Always make sure you know what glass what drink goes in
and that they are clean, un-chipped and preferable chilled. Most lists uses
5 types of glass:

Cocktail glass - the classic martini glass. Usually 5 1/4 oz.

Tumbler or Rocks - a short fat glass. Usually 9-12 oz
Highball: tall slim Jim type glass. Usually 12-16 oz
Shot glass: a small 2oz type glass made for swift short drinks.
Wine Glass: several sizes and shapes for red and white wine.
Snifter: the classic brandy glass. Normally a measure will lie in the glass
and not spill over the rim when lain on its side.
Flute: the classic champagne glass.

BAR ACTIONS

SHAKING: Shaking is used when a drink needs to be mixed very well and
chilled efficiently, for example a Margarita. When making a shaken cocktail
certain rules should be observed.

1. Always make sure the shaker is clean

2. Always put at least 6 lumps of ice in (preferably more)
3. Always add the cheapest ingredients first (spirits last)
4. Never put any carbonated drinks in a shaker.
5. Always make sure the shaker is firmly closed and that you have a firm
grip on it before shaking.
6. Shaker vigorously until the shaker becomes too cold to hold. If using
a Boston shaker then always have the steel pointed at the guest.
7. Strain the chilled liquid into the glass(es). If more than one then
alternate between them to ensure equality. If serving a drink on the rocks
then use fresh ice.

STIRRING: a drink is stirred if it only contains spirits. Fill either the

glass half of the Boston on the steel part of the 3 piece with ice and then
add liquids. Stir briskly but carefully with Barspoon. Strain with
hawthorn. An example of a stirred drink is a Manhattan.

BUILDING: certain drinks are meant to be 'built' directly in the glass that
the guest will use. When doing this be careful to handle the rim of the
glass as little as possible. An example of a built drink is a simple
Gordon's and tonic or a tequila sunrise

BLENDING: certain drinks are best when blended and this can be considered
as "very heavy shaking". When blending drinks the best consistency is one
where the liquid is 'stiff' (i.e. slight hard) but not so stiff that you
can make fantastic towers out of it. Examples of cocktails that need
blending are the Frozen Daiquiri and the Pina Colada.

LAYERING: when layering drinks the trick is to use the flat end of the bar
spoon to slow the liquid down so that their respective 'specific gravities'
will make them layer. Steady the arm on the bar if necessary. An example of
a layered drink is a Slippery Nipple or a B-52.

MUDDLING: This technique is used to crush the flavour out of a fruit or

herb such as limes or mint. An example of a muddled drink is a Mint Julep
or a Mojito.
 Bar Design and Layout
Efficiency + Comfort = Profit

Importance of Bar Design

•Creation or reinforcement of a theme or concept
•Creation of efficient environment for drinks making of specific or general styles
•Creation of a „selling environment‟ to maximise sales and profit
•Creation of „Experience‟ and Point of Difference
•Manage Guest Expectations positively
Split of Design Areas

•Back Bar
•Bar Work Surface
•Front Bar
•The Room
•Back of House
The Back Bar

•A Shop Window
•A functional Area
•A Central Attraction/Feature
Back Bar
•Alcohol predominates
•Dazzling ranges
•Grouping of products for comparison
•Rear Lighting to show off colours/hues of liquids
•Everything in place
•Owned by both Staff and Guests
Workstation
•Total Efficiency
•Totally Owned by the Bartender
•Variable with Beverage Program
Bar Workstation
•Driving Position
•Best use of space
•Hygienic and easy to clean
•Forward Facing
•Speed orientated
•Variable layout but adaptable
Bar Top

•Highly visible to guest to “sell” and physically guide to stations

•Highlights cocktails
•Efficient
 Bar Promotions
The Inside and Out of making your bar Busy, Profitable and Different

Internal Promotions
From the Inside Out
Internal
•Happy Hour / Cocktail Hour
•Changing Menus
•Sampling Menus – Runs or Marathons
•Flights & Shooters
•Signature Drinks
•Spirit Sampling Clubs
•Sharing Jugs
Internal
•Good signage and menus – throughout unit
•Daily/Weekly Specials by mouth
•Link with restaurant/food concepts and chefs
•Guest Bartenders
•Involve floor staff via tasting
•Increase visibility of drinks via glassware and garnishing

External
•Liaise with local food and drink press
•Run Consumer Courses
•Work closely with brands and suppliers - relationships
•Keep up with international trends
•“Take Away” menus
•External & Corporate Hire
External
•Develop your Customer Relationship Management skills – business cards etc
•Website promotion
•Use of External Promoters
•Offer welcome drinks to new guests to show off the bar

Advanced Bartending
The Schools of Thought in Modern Mixology from the United Kingdom & Beyond
“I just got back from a drinking trip to London. The scene over there is incredible! If I had an Olympic
gold medal for cocktails, I would immediately award it to London. Everything was first-rate; from the
quality of the drinks to freshness of ingredients, to level of expertise. These guys and gals have got it right,
and clearly love what they‟re doing. You could see the care that went into every, single aspect of their
scene. The glassware was beautiful, the garnish was not only fresh but visually stunning. It was a mind-
blowing experience.”
Audrey Saunders (AKA Libation Goddess)
Carlyle Hotel, New York.

The Thinking Bartender

When one is looking at cocktail trends and new products then certain “Schools of Thought” or Philosophies
may help the Modern Professional Bartender be both knowledgeable and innovative.
These divide into two main areas: Old School and New School

Old School
 Classics
 Forgotten Classics
 Twisted Classics
 New Classics

Classics
These are the drinks that are currently on every list around the World.
When one is considering the Classics one should identify 5 „must-know‟ drinks for each spirit and should
know the Questions for each drink to allow variation
FAQ include Brand? Up or Rocks? Balance? (to suit palate) Garnish?

Forgotten Classics
These are the drinks that were considered Must Know in the past and are still relevant but have fallen out of
favour or use but still have inspirational qualities
Example is Pegu, Red Snapper, Alexander, Aviation…

Twisted Classics
These are taking the Classic recipes and adding products to twist them using new ingredients that the
original creators did not have access to. They still use the basic DNA of drinks but add a twist.
Paisley Martini

•2 Smirnoff or Gordon‟s
•.5 Lagavulin
•3 dashes orange bitters
•Stir all well and strain into chilled cocktail and garnish with lemon twist
New Classics
These are the new drinks that hold the DNA principle but have become must know drinks of the present
and future.
Example is Breakfast Martini, Cosmopolitan, Espresso Martini

New School
 Substitution
 Purees
 Fresh Fruit and Herbs – Muddling
 Sirops
  Infusion
 Confections

Substitution
Take a Classic recipe and change the base spirit (i.e. Gin for Vodka, Bourbon for Cognac, Rum for Brandy
etc)

Purees
The addition of purees into drinks to add a fruity feel and a texture element without learning hundreds of
new recipes.

Fresh Fruit and Herbs – Muddling

The use of fresh ingredients and techniques gleaned from the kitchen… the muddler allows extraction and
allows culinary linking.
Example is Ginger & Pineapple Martini, Strawberry & Basil…

Sirops
The use of Cordials and non-alcoholic syrups such as Monin to add slight bursts of intense and interesting
flavours

Infusion
Infusing products to allow either subtle variations or intense change.
Examples are Ginger, Vanilla, Cinnamon, Cardamom, lemongrass, Prunes…

Confections
Drinks that do not conform to any plan
Drinks that taste „nice‟
Drinks that taste „complex‟

INTRODUCTION TO FLAIR BARTENDING

Service First – Flair Second

Types Of Flair
•Working Flair
•Uses every object while making drinks
•Single tricks
•Not just juggling bottles
•Can be used for all drinks
•Simple to learn
•Exhibition Flair
•Performance orientated not drink orientated
•Closer to juggling or Dancing
•Non service-orientated
•Difficult to learn
All Flair Bartending
-Learn your cocktails first
-Flair Bartending is part of Modern Bartending not a separate discipline
-Practice, Practice, Practice
-Tools of the Trade
Working Flair
Making drinks –
Not just juggling!

Working Flair

•Used while making drinks

•Not for Exhibitions or Performances
•Should be entertaining but also speedy and efficient
•Can be used with full liquid
•Should be smooth and practiced
“FLAIR”
•The style with which any bartender makes drinks
•Does not need to be „juggling‟
•May still be impressive
•May be more easily taught
•Shows familiarity with tools and drinks
•Unique…
Performance Flair
•Not to be done without an order
•Spectacular but quite non productive
•Entertainment
•Uses empty or mainly empty bottles
•Needs well set up environment (floor, music, glassware etc)
•Expensive
 Menu Design and Beverage Programming
Case study
Trailer Happiness
Beverage Program
•The range of products you serve, stock and promote and the way you serve them
•Examples are cuisines, eras, themes, product ranges, geography etc.
•Spills over into promotions
•Must be visible and discernible
Beverage Programming
•Necessary to decide re space etc
•Allows positive selling of most profitable drinks
•Creates „points of difference‟
•Educates the guest
•Focuses training efforts
Trailer H‟s Program(s)
•Beer, Wine and Spirits
•Tiki Drinks
•Rum Sampling
•Shots
•Sharing
•Process drinks
•Ingredient drinks
 Cocktail List Design
The Ten Commandments…
 Thou shalt create a list that is relevant and appropriate to both your „concept‟ and your clientele.
There‟s no point putting Old Fashioneds or Black Velvets on a nightclub cocktail list or
Champagne Mojitos on a pub list. Sex on the Beach the Beach or Iced Tea variations will sell
better as that is what the customer wants
 Thou shalt only advertise drinks that all your bartenders can make perfectly and consistently time
after time. A chain is only as strong as your weakest link so either train the bartenders to the exact
same standards or make the list simpler and shorter.
 Thou shalt not put every drink you know on a cocktail list. Too many drinks means too much
confusion for the guest and often too much wastage. Keep it short and know other drinks that you
can recommend as „its not on the list, but…‟ as this will often make the guest feel special.
 Thou shalt give credit where credit is due. If you are making a cocktail that you know is „some
else‟s‟ then make it as their recipe suggests and give them suitable credit. If you do alter the recipe
then alter the name.

 Thou shalt not get too fussy. Although its great to use muddling and infusing etc etc. if you cannot
make the majority of drinks quickly then you will ,lose money and friends. For every „slow drink‟
there should be two „quick drinks‟.
 Thou shalt remember that there are other spirits in cocktails than vodka and mix the list
accordingly. Organise by Spirit type if you want but although vodka is the easiest to mix
remember that even a shaved monkey can make passable vodka drinks.
 Thou shalt organise the menu to in form the guests and to „sell‟ the drinks. Thus sections telling
people if the drink is short or long, weak or strong, creamy or fruity, sweet or tart as good. Is an
after dinner or pre-dinner drink? Is it a classic or unique to you? There should be at least one drink
for each category

 Thou shalt buy a dictionary and a thesaurus and use them. Use descriptive words to create mental
pictures or create reactions in the guest. Use action words to describe the creation of the drink.
 Thus „delicious‟ could be adorable, ambrosial, appetizing, choice, dainty, darling, delectable,
delightful, delish, distinctive, divine, enjoyable, enticing, exquisite, good, gratifying, heavenly,
luscious, lush, mellow, mouth-watering, nectareous, nice, palatable, piquant, rare, rich, sapid,
savoury, scrumptious, spicy, sweet, tasteful, tasty, tempting, titillating, toothsome, very pleasant,
well-prepared, well-seasoned, yummy…
 Thou shalt change the list regularly to keep it, and the bartenders, „fresh‟ and exciting. Use season
ingredient variations and the like to take off the slow sellers and pep up the bartenders. If the
quality of your staff changes then make the list appropriate to their skills (see commandment 2).
You can still make the old drinks if requested or moved to do so (see commandment 3)
 Thou shalt use the menu at every opportunity to act as a selling tool. Hand it to the guest as they
sit down, direct them to how its laid out then let them read it and see if they have questions about
it. It is the „foot in the door‟ for conversation as well just a few pieces of paper with lists of
ingredients and prices on it.
 THE BAR MANUAL

The Most Important Book in your Bar?

The Need for a Manual

•To train all staff both new and old
•To ensure standards are met
•To create consistency of experience
•To explain front and back of house procedures
•To be The Bible in your bar…
The Manual

•Three part book

•Basic Bartending
•Product Guide
•Standards and „Tolerances‟ in your bar specifically
Basic Bartending Guide
•Skills – Tools – Actions
•Legal Aspects
•Health and Safety; Food Hygiene
•Explanation of Alcohol
•Responsible Bartending & Drinking
•Basic Drink Families
Product

•Information on all products served in your bar (beer, wine, spirit, softs etc)
•All three types of knowledge (Product, Serving and Selling)
•Only those stocked and major brands not stocked
Unit Specific
•The Way (You want it done)
•Unit specific information (fire procedures, EPOS etc)
•„tonal‟ variations
•Recipes
•Owner & Manager experience
The New Need
•As the typical guest becomes more discerning and more educated so the role and importance of one‟s staff
increases.
•A good bar manual will engender consistency, set standards and make sure that every staff member has
the tools to treat every guest as tho‟ the writer/owner is doing it themselves…

The Modern Professional Bartender

The Skills

Skills

• Knowledge

• Speed
• Style

• Etiquette

Knowledge
•Product Knowledge (age, strength, country of origin, production process, taste)
•Serving Knowledge (neat, frozen, water, ice, mixer, Classic Cocktails, contemporary cocktails, Signature)
•Selling Knowledge (Technical, Personal, Famous, Quirky)
Speed

•Practice
•Teamwork
•Bar Set-up and lay out
•Tools – correct and efficient
•Common Sense
•Intelligence – order taking
Style

• Efficiency

• Theatre and Show

• Personality

• Teamwork & Consistency

Etiquette

• Bartender Etiquettes

• Personal Etiquettes

• Service Etiquettes

Service
• Responsible Service

• Effective Service

• Psycho-Service
Teach and Test

•Teach your bartenders these skill groups

•Hold regular training sessions
•Test them regularly and reward those that do well

The Vast World of Flavour

Nouvelle Mixologie
Trends in Cocktail Tastes and Flavours from Around the World and their Application in the USA
Alconomics
Bartender orientated company
New wave of Mixologists
Techniques used by them influence the flavours they use
A „successful‟ drink is a cocktail of ingredients, personality and professionalism
Meta Trends in Cocktails
A return to the „Classics‟
Use of new „culinary‟ techniques to allow more flavour profile
Split between Classical and Contemporary drinks
Bold flavours in all their forms
Trends in Flavours
Increased use of Spices and Herbs
Increased use of Berry Flavours
Decreased use of Citrus Flavours
Increased use of „Imported or Regional/Ethnic Flavours‟
Disregard for traditional „safe‟ flavours
Classical Drinks
„Heavy‟ Spirit Drinks
Use the traditional DNA of Drinks
Balanced to act as drink or Aperitif
Mainly short drinks
Cross gender but mature palates
Familiar to many and thus „comforting
Contemporary Drinks
Less alcohol „footprint‟
Use new culinary techniques to achieve flavour
Far more pronounced non-alcohol flavours
Longer drinks aimed more at „refreshment‟
Brand New styles and flavours
Classical Drinks
Infusions
Self-Infusing spirits to allow re-mixing of traditional favourites
Infusing sugar syrup with fruit juices and teas
Move away from Vodka into Dark Spirits and beyond
Flavours include Apricot, Raisin, Kaffir Lime, Cinnamon, Fig and Date.
Forgotten Classics
Old is the new New
Increased use of Vermouths and Bitters
Use of “Mixology” in its purest form
Heavily reliant on top quality spirits
Brand differences highlighted
Chocolate Flip
25ml VSOP Cognac
25ml Tawny Port
15ml Crème de Cacao
5ml vanilla gomme
1 whole egg yolk
Shake all and strain. Garnish with nutmeg

Substitution Theory
Uses Classic Drink but substitutes new style spirits
Use of Aged Spirits such as Tequila and Rum in place of traditional Whisky and Brandy
Newly Flavoured Categories like Rum, Tequila, Vodka and Gin.
Contemporary Drink Styles
Asian and Ethnic
Mad rush to use all flavours Asian with Lychee, Galanga, Pandan and Kaffir lime leaf obvious.
Use of „Ethnic‟ flavours such as coriander, Lemon grass, Cayenne and beyond.
Grand Chilli
50ml Grand Marnier
4 lime wedges
2 spoons Turbinado sugar
1 small red chilli.
Muddle and build.

Puree Theory
Use of purees in shaken drinks
Taste consistency and flavour boosting
Orchard and Berry Flavours dominate with Raspberry, Passion Fruit, Mango and Pear must-haves.
Botanical/Spice/Herbs
New Techniques lead to increased use
Flavours like Ginger, Mint, Thyme, Basil, Coriander, Star Anise, Tarragon, Cardamom, cucumber,
Carrot
Health benefits as well as overt flavours and menu pairing
Teas & Tea Sugars
Man’o’Steel
50ml Smirnoff Blue
5ml Crème de mure
2 seeds Star Anise
6 Blackberries
Dash Sambuca
Muddle and double strain

Basil Grande
40ml Grand Marnier
15ml Chambord
50ml Cranberry juice
4 large strawberries
6 sweet basil leaves
Pinch ground black pepper
Muddle and double strain

Healthy Cocktails
Lower alcohol variants with Sake and wines (and infused) most obvious
Use of fresh fruits or fruits/spices with „anti-oxidant‟ properties
Nutritional Information included as well as Alcohol content
Culinary Cocktails
Chefs and Chef du Bar
Foams, Reductions and Emulsifications
Redefining Simple Syrup
Lighter flavours but more texture, presentation and „mouth feel‟
Liquid Desserts – crème brulee, cheesecake et al.
Walker Brulee
40ml Johnnie Black
12ml Licor 43
25ml fresh lemon juice
10ml custard
1 spoon vanilla sugar
Dash soda
Build all in crushed ice filled highball. Garnish with caramelised lemon wheel.

How did THAT get in there?

No flavour or ingredient too far
Savoury Cocktails
Hot & Cold Drinks
Marmalade, Jam, Honey, Avocado, Pearl Dust, Ants, Prawns, Olives, Jalapeno, Chicken Blood…
Flavours@thecuttingedge.com
Passion Fruit
Mint & Citrus
Lychee
Kaffir Lime
Blackberry
Clove
Cucumber
Resources
Ongoing Learning, Ideas and Keeping Up with Trends…
Internet -General
•www.alconomics.com
•www.Barmedia.com
•www.webtender.com
•www.behind-bars.uk.com
•www.drinksmixer.com
•www.totalcocktails.com
Internet - Recipes

•www.webtender.com
•www.cocktaildb.com
•www.about-cocktails.com
•recipes.egullet.com
Bartending – Forums and Newsletters

•www.alconomics.com
•www.ardentspirits.com
•groups.msn.com/drinkboy
•forums.egullet.com
Flair

•www.barflair.org
•www.extremebartending.com
•www.bottlesup.com
•www.flairco.com
Shopping

• www.barproducts.com

• www.amazon.com

• www.ebarsupply.com
Books

•The Craft of the Cocktail

•The Art of Bartending
•The Joy of Mixology
•The Bartenders‟ Bible
•“The Classic X” Range
Publications

•Theme Magazine (Mondiale.co.uk)

•Class Magazine (Classbar.com)
•Sauce Guides (Sauceguides.com)