Prepare and Serve Cocktails D1.HBS.CL5.06

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Prepare and serve cocktails D1.HBS.CL5.06

Trainee Manual

Prepare and serve cocktails

D1.HBS.CL5.06

Trainee Manual

Project Base

William Angliss Institute of TAFE 555 La Trobe Street Melbourne 3000 Victoria Telephone: (03) 9606 2111 Facsimile: (03) 9670 1330

Acknowledgements

Project Director: Wayne Crosbie Chief Writer: Alan Hickman Subject Writer: Alan Hickman Project Manager/Editor: Alan Maguire DTP/Production: Daniel Chee, Mai Vu, Kaly Quach

The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia, Myanmar, Philippines, Singapore, Thailand and Viet Nam. The ASEAN Secretariat is based in Jakarta, Indonesia. General Information on ASEAN appears online at the ASEAN Website: www.asean.org. All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “Toolbox Development for Front Office, Food and Beverage Services and Food Production Divisions”. This publication is supported by the Australian Government’s aid program through the ASEAN- Australia Development Cooperation Program Phase II (AADCP II). Copyright: Association of Southeast Asian Nations (ASEAN) 2013. All rights reserved. Disclaimer Every effort has been made to ensure that this publication is free from errors or omissions. However, you should conduct your own enquiries and seek professional advice before relying on any fact, statement or matter contained in this book. The ASEAN Secretariat and William Angliss Institute of TAFE are not responsible for any injury, loss or damage as a result of material included or omitted from this course. Information in this module is current at the time of publication. Time of publication is indicated in the date stamp at the bottom of each page. Some images appearing in this resource have been purchased from stock photography suppliers Shutterstock and iStockphoto and other third party copyright owners and as such are non-transferable and non-exclusive. Clip arts, font images and illustrations used are from the Microsoft Office Clip Art and Media Library. Some images have been provided by and are the property of William Angliss Institute. Additional images have been sourced from Flickr and SXC and are used under Creative Commons licence: http://creativecommons.org/licenses/by/2.0/deed.en

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Table of contents

Introduction to trainee manual ...... 1

Unit descriptor...... 3

Assessment matrix ...... 5

Glossary ...... 7

Element 1: Promote cocktails to customers ...... 9

Element 2: Prepare cocktails ...... 43

Element 3: Present cocktails ...... 59

Presentation of written work ...... 67

Recommended reading ...... 69

Trainee evaluation sheet ...... 71

Trainee self-assessment checklist ...... 73

Introduction to trainee manual

To the Trainee

Congratulations on joining this course. This Trainee Manual is one part of a ‘toolbox’ which is a resource provided to trainees, trainers and assessors to help you become competent in various areas of your work. The ‘toolbox’ consists of three elements:  A Trainee Manual for you to read and study at home or in class  A Trainer Guide with Power Point slides to help your Trainer explain the content of the training material and provide class activities to help with practice  An Assessment Manual which provides your Assessor with oral and written questions and other assessment tasks to establish whether or not you have achieved competency. The first thing you may notice is that this training program and the information you find in the Trainee Manual seems different to the textbooks you have used previously. This is because the method of instruction and examination is different. The method used is called Competency based training (CBT) and Competency based assessment (CBA). CBT and CBA is the training and assessment system chosen by ASEAN (Association of South- East Asian Nations) to train people to work in the tourism and hospitality industry throughout all the ASEAN member states. What is the CBT and CBA system and why has it been adopted by ASEAN? CBT is a way of training that concentrates on what a worker can do or is required to do at work. The aim is of the training is to enable trainees to perform tasks and duties at a standard expected by employers. CBT seeks to develop the skills, knowledge and attitudes (or recognise the ones the trainee already possesses) to achieve the required competency standard. ASEAN has adopted the CBT/CBA training system as it is able to produce the type of worker that industry is looking for and this therefore increases trainees chances of obtaining employment. CBA involves collecting evidence and making a judgement of the extent to which a worker can perform his/her duties at the required competency standard. Where a trainee can already demonstrate a degree of competency, either due to prior training or work experience, a process of ‘Recognition of Prior Learning’ (RPL) is available to trainees to recognise this. Please speak to your trainer about RPL if you think this applies to you. What is a competency standard? Competency standards are descriptions of the skills and knowledge required to perform a task or activity at the level of a required standard. 242 competency standards for the tourism and hospitality industries throughout the ASEAN region have been developed to cover all the knowledge, skills and attitudes required to work in the following occupational areas:  Housekeeping  Food Production  Food and Beverage Service

Introduction to trainee manual

 Front Office  Travel Agencies  Tour Operations. All of these competency standards are available for you to look at. In fact you will find a summary of each one at the beginning of each Trainee Manual under the heading ‘Unit Descriptor’. The unit descriptor describes the content of the unit you will be studying in the Trainee Manual and provides a table of contents which are divided up into ‘Elements’ and ‘Performance Criteria”. An element is a description of one aspect of what has to be achieved in the workplace. The ‘Performance Criteria’ below each element details the level of performance that needs to be demonstrated to be declared competent. There are other components of the competency standard:  Unit Title: statement about what is to be done in the workplace  Unit Number: unique number identifying the particular competency  Nominal hours: number of classroom or practical hours usually needed to complete the competency. We call them ‘nominal’ hours because they can vary e.g. sometimes it will take an individual less time to complete a unit of competency because he/she has prior knowledge or work experience in that area. The final heading you will see before you start reading the Trainee Manual is the ‘Assessment Matrix’. Competency based assessment requires trainees to be assessed in at least 2 – 3 different ways, one of which must be practical. This section outlines three ways assessment can be carried out and includes work projects, written questions and oral questions. The matrix is designed to show you which performance criteria will be assessed and how they will be assessed. Your trainer and/or assessor may also use other assessment methods including ‘Observation Checklist’ and ‘Third Party Statement’. An observation checklist is a way of recording how you perform at work and a third party statement is a statement by a supervisor or employer about the degree of competence they believe you have achieved. This can be based on observing your workplace performance, inspecting your work or gaining feedback from fellow workers. Your trainer and/or assessor may use other methods to assess you such as:  Journals  Oral presentations  Role plays  Log books  Group projects  Practical demonstrations. Remember your trainer is there to help you succeed and become competent. Please feel free to ask him or her for more explanation of what you have just read and of what is expected from you and best wishes for your future studies and future career in tourism and hospitality.

Unit descriptor

Prepare and serve cocktails This unit deals with the skills and knowledge required to Prepare and serve cocktails in a range of settings within the hotel and travel industries workplace context. Unit Code: D1.HBS.CL5.06 Nominal Hours: 20

Element 1: Promote cocktails to customers

Performance Criteria 1.1 Ensure service equipment is clean, operational and ready for use 1.2 Ensure cocktail ingredients and accompaniments are prepared and ready for service 1.3 Use display materials to promote cocktails 1.4 Offer customers recommendations or information about the range and style of cocktails available in a courteous fashion

Element 2: Prepare cocktails

Performance Criteria 2.1 Select and use cocktail glassware and equipment in accordance with enterprise and industry standards 2.2 Make cocktails correctly and efficiently in accordance with recipes 2.3 Consider and evaluate new cocktail recipes and develop in accordance with enterprise policy

Element 3: Present cocktails

Performance Criteria 3.1 Present cocktails attractively in a manner and timeframe that optimises cocktail appearance, temperature and service quality 3.2 Minimise wastage and spillage during service

Unit descriptor

Assessment matrix

Showing mapping of Performance Criteria against Work Projects, Written Questions and Oral Questions The Assessment Matrix indicates three of the most common assessment activities your Assessor may use to assess your understanding of the content of this manual and your performance - Work Projects, Written Questions and Oral Questions. It also indicates where you can find the subject content related to these assessment activities in the Trainee Manual (i.e. under which element or performance criteria). As explained in the Introduction, however, the assessors are free to choose which assessment activities are most suitable to best capture evidence of competency as they deem appropriate for individual students.

Work Written Oral Projects Questions Questions

Element 1: Promote cocktails to customers

1.1 Ensure service equipment is clean, operational 1.1 1, 2, 3 1 and ready for use

1.2 Ensure cocktail ingredients and 1.1 4 – 14 2 accompaniments are prepared and ready for service

1.3 Use display materials to promote cocktails 1.2 15 3

1.4 Offer customers recommendations or 1.3 16 – 23 4 information about the range and style of cocktails available in a courteous fashion

Element 2: Prepare cocktails

2.1 Select and use cocktail glassware and equipment in accordance with enterprise 2.1 24, 25, 26 5 and industry standards

2.2 Make cocktails correctly and efficiently in 27, 28, 2.1 6, 7, 8 accordance with recipes 29, 30

2.3 Consider and evaluate new cocktail recipes and develop in accordance with 2.2 31 9 enterprise policy

Assessment matrix

Work Written Oral Projects Questions Questions

Element 3: Present cocktails

3.1 Present cocktails attractively in a manner 2.1 & 3.1 32, 33 10 and timeframe that optimises cocktail appearance, temperature and service quality

3.2 Minimise wastage and spillage during 2.1 & 3.1 34, 35 11 service

Glossary

Term Explanation

Alc/vol A way of indicating the alcoholic strength of beverages: stands for alcohol by volume

Advocaat Brandy and egg-based liqueur, yellow in colour

American shaker See Boston shaker

Amoretto Almond liqueur

An alcoholic bitters made from herbs and spices used in Angostura bitters very small quantities to colour and flavour certain cocktails

Anisette Anise-flavoured liqueur

Bar glass Large glass in which cocktails may be mixed using the stirring method. Also one-half of the Boston shaker

Boston shaker A cocktail shaker comprising a metal base with a bar glass. Also known as an American shaker

An alcoholic drink made by combining ingredients which Cocktail may include spirits, liqueurs, milk, cream, fruit and fruit juice and ice

Crème de bananas Banana liqueur

Crème de cassis Blackcurrant liqueur

Crème de menthe Mint-flavoured generic liqueur – available in green and clear colour

Crème de noyaux Almond-flavoured liqueur

Also known as ‘flaring’. Cocktail mixing with extravagant Flairing moves emphasising the entertainment side of cocktail mixing

Frappé A straight liqueur served on crushed ice

Pouring of liquid/alcohol from a bottle without measuring Free-pouring the amount poured (or using personal judgement 9’eye’) to determine the amount poured

Generic liqueurs Liqueurs made to a style by a number of different manufacturers

Glossary

Term Explanation

Mocktail A non-alcoholic cocktail

Neat spirit ‘Neat scotch’ = nip of scotch with no ice, no water, no mixer

Over pouring Pouring too much liquid/alcohol into a drink

Nip A measure of liquor: a nip of spirits is generally regarded as 30mls

Drink served over ice but with nothing else. On-the-rocks Scotch on-the-rocks = measure of scotch served over ice

Parfait amour Violet/purple-coloured liqueur. Also known as Parfait d’amour

Proprietary liqueurs Liqueurs made by only (proprietary limited) company and by no other company

Standard shaker A traditional, three-part cocktail shaker comprising base, strainer and cap

Swabs Cleaning cloths used to wipe down equipment and service counters, areas and surfaces

Tsp Tea-spoon

Under-pouring Not pouring enough liquid/alcohol into a drink

The outermost and coloured part of (for example) Zest of fruit oranges, lemons and limes, not including the white part (the ‘pith’) of the fruit

Element 1: Promote cocktails to customers

1.1 Ensure service equipment is clean, operational and ready for use

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. This Section identifies what should be done when setting up and preparing to serve cocktails.

Clean

For the purposes of food safety, ‘drinks’ are regarded the same as ‘food’. This means all the requirements applying to food must apply to beverages. As a result all equipment, utensils and surfaces involved in the preparation and service of cocktails must be ‘clean’. A useful definition of clean is that the items must be free from visible contamination, bacterial contamination and odour. In practice this means the inside of items (shakers, jugs, and blenders) must be clean, and the outside of all items must look clean because these items may be on public display. A cleaning schedule may be in place at the bar or workstation to guide activities in relation to cleaning the items (equipment and utensils as well as preparation areas and service counters) requiring cleaning. Items should be cleaned with detergent and a sanitiser. Standard cleaning equipment, chemicals and materials are necessary to maintain cleanliness and hygiene at the work station:  Swabs  Detergents and sanitisers  Tea towels  A range of brushes – for glass cleaning.

Element 1: Promote cocktails to customers

Clean glassware 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 a minimum temperature of 70˚C . Appropriate detergent is used and diluted according to manufacturer’s instructions, as or if required  Store glasses correctly. Clean glasses must be stored so they do not become re- contaminated  All glasses must be inspected before use to check they are clean and suitable for use.

Equipment

(See Section 2.1 for use of the following items.) Equipment required for mixing cocktails includes:  Cocktail shakers – standard and/or Boston shakers  Hawthorn strainer  Blender  Bar spoon  Bar glass  Tongs  Jugs  Stirrers and swizzle sticks  Pourers’  Measures  Ice crushers  Scoops  Glass chillers  Zesters  Peelers  Juicers  Knives and chopping boards  Ice shavers  Bar towels  Toothpicks  Cocktail list or menus  A range of cocktail glassware – see Section 2.1 for more detail.

Element 1: Promote cocktails to customers

Operational requirements

Where equipment is used to prepare cocktails – or ingredients for cocktails – a check must be made to ensure all these items are ‘operational’. This means they must be working as accepted to produce the required results. The basic operational checks to make on cocktail making equipment prior to use are:  A visual inspectio to ensure: . The item is present and has not been borrowed (and not returned) by another department . All parts of the item are present and there are no missing bits . The item is clean and looks clean (inside and out)  A test run of the item to: . Check it operates as intended and performs all the required tasks . Ensure there are no noises which indicate a possible performance problem or need for service and/or replacement.

Ready to use

Standard ready to use requirement checks for cocktail making equipment and glassware are:  Check ‘sufficient’ items are available based on expected trade levels  Ensure ‘required’ items are available as determined by cocktails and Specials for the service session  Place items in their designated location at the service station to optimise work flow.

Element 1: Promote cocktails to customers

1.2 Ensure cocktail ingredients and accompaniments are prepared and ready for service

Introduction

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. This Section identifies ingredients and accompaniments needing to be prepared and describes what is involved in making them ready.

Cocktail – defined

A cocktail is an alcoholic drink made by combining ingredients which may include spirits, liqueurs, milk, cream, fruit and fruit juice and ice. The above definition – combined with the standard cocktail list at your venue – starts to indicate the ingredients required to make cocktails. Ingredients are the items listed on a recipe for a cocktail. They are the alcoholic and non- alcoholic ‘raw materials’ for the drink.

Ice

Cocktails are usually served very cold, so lots of ice is needed in a cocktail bar. Ice used in the preparation of cocktails may be:  Cubed ice – in a wide variety of shapes and sizes  Shaved ice  Cracked ice – also known as crushed ice.

Preparing ice in a cocktail bar prior to trade 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 station  Crushing block ice or ice cubes by hand or using a machine  Placing 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 required  Covering the ice to prevent contamination and help maintain temperature.

Element 1: Promote cocktails to customers

Condiments

The use of condiments includes:  Salt and pepper – for Bloody Mary  Celery salt – for Bloody Mary  Mint leaves – for Juleps  Nutmeg – for dusting Brandy Alexander  Cinnamon – sticks are used in Gluewein.

Bitters

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. See http://mybestcocktails.com/cocktails-with-42-Angostura-Bitters.html  Orange bitters, lemon bitters, peach bitters – used to assist and enhance cocktails featuring these fruits  Underberg bitters – a proprietary brand digestif, commonly served on its own as a restorative drink. See http://www.underberg.com/en/home.html.

Sauces

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’ cocktails  Worcestershire Sauce – used for Bloody Mary, Caesar, Mickey Mouse and Virgin cocktail. Note: Despite its name, ‘Cocktail sauce’ is not used as an ingredient in cocktails. It is a sauce or dressing for seafood. See:  http://www.tabasco.com/taste_tent/menu_planning/new_years.cfm  http://www.1001cocktails.com/recipes/mixed-drinks/Worcestershire+sauce.html.

Element 1: Promote cocktails to customers

Cordials and juices

Cordials are non-alcoholic beverages used to provide colour and flavour to cocktails. Only a small amount of cordials are used for each drink. They are also popular in the production of mocktails. These cordials are bought by the venue as proprietary brands and are ready-to-use: all you have to do is pour them. Preparing cordials involves:  Making sure the bottles are clean  Ensuring you have sufficient quantities available  Checking you have the types required for the cocktails being offered.

Fruit juices are liquids obtained from pressing/juicing fruit. Some juices are ‘squeezed’ fresh on the day they are required, and some may be purchased in canned or bottled form. Cordials and juices include:  Lime juice – for Lemon, Lime and Bitters  Grenadine – a deep-red cordial made from pomegranates. Only a small amount is used for each cocktail – used in cocktails such as Tequila Sunrise. See http://www.cocktailmaking.co.uk/displayingredient.php/74-grenadine  Cloves  Peppermint  Pineapple juice  Orange juice  Lemon juice  Tomato juice.

Dairy products

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 milk  Cream – thickened cream, used in Golden Dream, Pina Colada and Brandy Alexander  Yoghurt – not popular but used in some fruit-based cocktails, mocktails and always available as an ingredient for innovative, new cocktails.

Element 1: Promote cocktails to customers

Preparing dairy products involves:  Making sure the right products are available in sufficient quantity  Verifying the items are within their ‘use-by’ date  Making sure they are refrigerated at or below 5˚C.

Alcoholic ingredients

It is impossible to provide a total list of all alcoholic beverages that could be used to prepare cocktails. It is also a fact of life no venue will ever stock all the possible alcoholic products available for use in making cocktails. The following, therefore, only provide an indicative list of the alcoholic ingredients that may need to be prepared and used. Liqueurs Liqueurs are used in cocktails as a base ingredient and/or to add colour and flavour. Liqueurs are divided into ‘generic’ and ‘proprietary’. Generic liqueurs A 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). Visit the websites if these three manufacturers as:  http://www.mariebrizard.com/en/default.asp  http://www.bolscocktails.com/bols-liqueur-range.asp  http://vok.com.au/vok-liqueurs.html.

Examples of 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.

Element 1: Promote cocktails to customers

Proprietary liqueurs Proprietary liqueurs are made by one specific company, and cannot be made by any other company. Examples include:  Bailey’s 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.

Check out the following for more information:  http://en.wikipedia.org/wiki/List_of_liqueurs  http://www.tastings.com/spirits/liqueurs.html  http://www.drinksmixer.com/desc29.html  http://www.winemakeri.com/information/glossaries/liqueurs/lq_glossary.htm.

Element 1: Promote cocktails to customers

Spirits A spirit is a distilled alcoholic beverage made from a base of grain, fruit or vegetable. Qualities vary with a common link between quality and price. Variations occur within brands in respect of:  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 overproof  Flavours – gins and vodkas may have a range of fruit-based flavour options available.

Spirits required for general cocktail work include:  Gin  Vodka  Rum – dark and white/clear, as well as gold  Brandy  Scotch  Irish whisky  Bourbon  Tequila  Cognac   Ouzo.

Visit the following websites to learn about spirits in general and a range of individual brand name spirits:  http://en.wikipedia.org/wiki/List_of_alcoholic_beverages  http://www.tableandvine.com/types_of_spirits.html  http://liquorcraft.com.au/wawcs0113228/ln-spirits-and-liqueur-types.html  http://www.southerncomfort.com/age.aspx?ReturnUrl=%2fDefault.aspx  http://www.gordons-gin.co.uk/  http://www.johnniewalker.com/en-au/AgeGateway.aspx.

Element 1: Promote cocktails to customers

Wine 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 Punches  Still, white wine – for making Spritzers, White Wine Sangria and some Punches  Sparkling wine – for making Buck’s Fizz, Black velvet and Blushing Bride.

Preparing alcoholic ingredients To prepare alcoholic ingredients for cocktails you should refer to the cocktails being offered on cocktail lists and Specials and check:  All necessary types and brands are available  Sufficient quantities of each type and brand are available  Bottles look clean and presentable  White wine is refrigerated.

Accompaniments

Garnishes See also Section 3.1. Garnishes are the most obvious and common accompaniment for cocktails. 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’. Garnishes are food-based – as opposed to decorations which are made from paper, wood and/or plastic. 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. Also, remember garnishes can be costly so they should be used, handled and stored with this in mind. Common items used for garnishes for cocktails are:  Citrus slices – half and full: full slices are also known as ‘citrus wheels’  Maraschino cherries – speared on to either one or two toothpicks  Olives – speared on a toothpick, traditional with a dry martini  Pineapple, and citrus wedges – pineapple done like this is also called ‘pineapple spears’. Pineapples may also be hollowed out and used as the ‘glass’/service item for some cocktails

Element 1: Promote cocktails to customers

 Citrus twists – the twisted zest of citrus fruits  Celery rib – used traditionally for a Bloody Mary  Sprigs of fresh herbs – rosemary, thyme and mint are common  Kiwi fruit – half or full slices  Chocolate powder – sprinkled on top of the finished drink  Whole strawberries – or sliced strawberries (sometimes chocolate-dipped)  Nutmeg – as above  A range of other products can be added to different, more modern cocktails – coffee beans, liquorice sticks, jelly beans, jelly babies.

Edible flowers Flowers are sometimes used as garnishes – both as heads floating in drinks, or frozen in an ice block which is placed into the drink – but some flowers are poisonous so some venues avoid them. Edible flowers include:  Nasturtiums  Marigold  Borage  Ranunculus  Primrose  Rose  Crystallised poppies.

Cocktail decorations These are commercially prepared decorations that cost money. They are not food-based (they are inedible) and include:  Paper parasols – stuck into a wedge of fruit  Plastic animals – hung off the side of the glass: monkey, giraffe, dolphin, elephant  Mermaids – also hung from side of glass  Pickaxes – can be used to hang cherries onto side of glass  Doilies – sometimes placed under drinks  Swizzle sticks – placed into a cocktail for the customer to stir the drink if they choose  Sparklers – to add a fiery dimension to cocktails and popular for use at celebrations  Straws – 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.

Element 1: Promote cocktails to customers

When using or adding decorations to cocktails:  Make sure you use only the amount of decorations as specified in house recipes – no more, no less.  Never over-decorate – the finished product should look like a drink or cocktail and not a salad.

Points to remember when making garnishes  Always use a clean surface when cutting garnishes  Always have plenty of fresh garnishes prepared before service  Always store garnishes under refrigeration  At the end of trading, all garnish containers should be sealed with a lid or a good quality clear wrap  Never re-use garnishes that come back from the table/customer – it is illegal to do so  Staff are not permitted to eat the garnishes – or the raw materials from which they are made.

Element 1: Promote cocktails to customers

1.3 Use display materials to promote cocktails

Introduction

Customers can be encouraged to drink cocktails through the use of display materials and by verbally recommending them. This Section addresses the use of display materials in a venue and the following Section will discuss offering recommendations direct to customers.

Examples of display materials

Where and when possible, display material should be posted around the bar area to promote the sale of cocktails. In accommodation venues, the in-room compendium in the guest room may also feature information about bars and the drinks/cocktails they serve. Posters advertising the ‘Cocktail of the Month’; may be posted in elevators and elsewhere throughout the venue in customer/public areas. Displays and materials can include: Tent cards These are small cards advertising and describing the cocktails available. They are folded in the centre to make them self-supporting. They can be placed strategically around the bar to make customers aware of the products available. Tent cards can also be placed on counters and tables. Posters Posters can be framed or unframed and placed around the bar area or any other high- traffic area where potential customers may see them. It 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 good. To be most effective these posters need to change regularly and feature different cocktails and/or a new theme every time. Coasters Coasters 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 you with coasters using them as an advertising medium for their organisation on one hand, and an advertisement for your cocktails on the other hand. It is an industry standard that ‘used’ coasters are never re-used as they look unclean.

Element 1: Promote cocktails to customers

Physical displays Physical 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 areas. A 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 liqueurs  Cocktail making utensils – shakers, strainers, blow torch, bar spoons  A selection of cocktail glasses  Cocktail books and magazines  Actual cocktails – in glasses, properly decorated and garnished.

Cocktail lists In 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, base or type of ingredients. Colour photographs shows what the finished product looks like and certainly helps encourage people to buy. Cocktail lists may be paper-based, electronic display boards or chalk boards.

Sources of display materials

Display materials to promote cocktails can be:  Produced in-house – by the bar staff, marketing and sales staff or management  Bought-in from professional businesses such as advertising, merchandising and promotional agencies or businesses  Supplied free-of-charge – by spirit and liqueur manufacturers and/or by the distributors.

Other ways to promote cocktails

Demonstrations An excellent way of promoting cocktails is to hold a series of scheduled cocktail mixing demonstrations allowing the venue and cocktail mixing staff to showcase their skills and talents. Demonstrations once or twice a week for 30 minutes each should work well.

Element 1: Promote cocktails to customers

Each demonstration could have its own theme which may be based on:  A colour  A base ingredient  A mixing style  A country  A word or concept.

Allowing customers to taste (free-of-charge) the cocktails enables another element of interaction with potential cocktail consumers. Make sure each demonstration is well advertised to optimise attendances. Consider inviting the media, placing posters around the venue, making public announcements and telling people when they are served. Holding competitions Where cocktails are an integral element of the drinks you serve, a competition can really help promote cocktails and is a fun way for the venue to engage with customers. Set some ‘rules’ for the competition, such as:  Time allowed to mix the cocktail  Equipment that can be used  Spirits and liqueurs available or which must be used  Presentation requirements  Judging criteria.

It is always important to promote the competition within the venue. Extra interest can be generated by:  Providing a worthwhile prize – accommodation at the venue, meals and beverages are a good prize  Involving the media – inviting them to attend, making a media person one of the judges  Inviting a local personality, celebrity, or sports star to attend and watch, to participate and/or to judge.

Always ask suppliers and distributors to assist with providing promotional material and ingredients for the competition (in exchange for having their names listed at the event).

Element 1: Promote cocktails to customers

1.4 Offer customers recommendations or information about the range and style of cocktails available in a courteous fashion

Introduction

Providing customers with information about cocktails is a very effective way of promoting them. This Section provides details on how you can give information to customers about the cocktails available.

Venue polices relating to cocktails

Venues may have policies relating to cocktails and these must be observed when promoting, making and serving them. The policies may outline:  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 customer . Do not offer mocktails  Measurements – 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 or 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 venue  Presentation – there may be house rules on the garnishes and the decorations used  Responsible service and promotion of cocktails – see below.

Responsible service and promotion policies There may also be rules outlining how cocktails are to be promoted, requiring ‘responsible’ promotion as opposed to a ‘sell at all costs’ approach. The policy may also address service of cocktails to guests in order to comply with Responsible Service of Alcohol principles, for example:  No double shots to be served  No extra liquor to be added to standard or listed cocktails

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 A ban on the service of cocktails intended to be ‘swallowed’ in one hit – such as laybacks, shooters, slammers and test tubes. Remember: where they exist, these policies must be adhered to at all times – they are designed to protect the image or reputation of the business and help avoid legal action that can result from irresponsible service practices.

Opportunities to promote cocktails Opportunities to promote cocktails can occur:  Where there is customer contact  When guests are deciding what to drink  When they ask for your suggestion about what to drink.

These opportunities can occur:  At the table  At the bar  When taking function bookings and discussing food and beverage needs with the client.

Recommending cocktails and providing cocktail information General requirements Specific ways to encourage customers to purchase cocktails might vary from establishment to establishment and must, as indicated, comply with any applicable ‘house rules’. The golden rules when you encourage customers to buy cocktails are:  Ensure RSA principles and practices are adhered to at all times: no exceptions  Be honest in your description of all cocktails being promoted  Match what is offered to identified customer preferences – where known or applicable. If you do not know their preferences then ask them. Specific promotional techniques Specific practical techniques to assist in promoting and selling cocktails include:  Describing the flavour of cocktails in real terms accurately reflecting the product or 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 notes . The glass the cocktail is served in – by type, size, and shape . The garnish – identifying what is used, how it is made and what it looks like . The method of preparation – describing the way the drink is made

Element 1: Promote cocktails to customers

. The price – telling people how much it costs . The alcoholic strength of the drink. This can be important and useful to those who want to monitor their alcohol intake . The value-for-money represented by the drink. There is a need to focus on the unique nature of the drink, the outstanding taste, the total experience.  Showing 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 cocktail  Giving 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 like  Encouraging 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.

A brief history of the cocktail

Cocktails have been around for many years beginning way back when people first began to indulge in liquor. The origin of the actual word ‘cocktail’ is not known though it first came into its present usage in the 19th century. During the 1920s the cocktail was most popular in America among wealthy society, and during Prohibition the sale of alcohol was illegal, so creative bar staff mastered a way of masking the taste of alcohol by mixing it with soft drinks, dairy products and fruit. Since those days the cocktail has become a popular drink and is commonly sold in most bars. Today, there are so many different products on the market, new cocktails are being created all the time.

The formulation of cocktails

A knowledge of the following can help when providing information to customers. There are many styles of cocktails which can be made from a variety of bases including:  A dairy base – milk, cream, yoghurt  A juice or fruit base – orange juice, mango, pineapple, lemon juice, strawberries  A soft drink base such as cola, dry ginger, lemonade, grenadine  A straight alcohol base which is predominantly a sprit or a liqueur.

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Colour A characteristic of many cocktails is their colour. Colour can result from the addition of:  Syrups – such as the red colour imparted by grenadine  Liqueurs – such as the blue from Blue curacao, green from green crème de menthe  Fruit juices – orange juice, tomato juice, pineapple juice, cranberry juice.

Cocktail making methods

Cocktails are specialty beverages. They must be made in accordance with recipes approved by the venue. These recipes may come from an ‘approved’ cocktail recipe book, or may be house recipes. There are six main methods used to make cocktails:  Shaken and strained  Blended  Built-in-glass  Stirred  Layered  Floating.

The method to be used is traditionally contained in the cocktail recipe. Shaken and strained cocktails This method combines a number of ingredients in a cocktail shaker with loads of ice. Once the ingredients have been placed into the shaker there is an art to shaking it. The action to achieve is a short pump-like action with the shaker held at shoulder height, or in front of you: do not rock the drink to sleep! Showmanship (flair) is a big part of cocktail making. After 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 mess. Examples of cocktails using this method of cocktail mixing are Whisky Sour, Margarita, French 74.

Element 1: Promote cocktails to customers

Blended cocktails Cocktails made this way use an electric blender to mix the ingredients. Cocktails using this method usually contain a ‘solid’ ingredient such as fruit pieces or ice cream. When using a blender, place all the ingredients into the blender, ensure the lid is firmly in place, the correct setting has been selected and start the blender. Every 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. Stirred 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 ingredients. When stirring has been completed, the drink is strained by pouring it through a strainer from the bar glass into the cocktail glass in which the drink is to be served. Stirring 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. Built-in-glass This is where the cocktail is made in the glass it is to be served in. Add ice to the glass, then one-by-one add and measure the other ingredients as the recipe requires. Most 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. Layered Layered cocktails feature different alcoholic ingredients (spirits and/or liqueurs) and may also include cordials and juices. The 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 viscosity. These drinks are intended to be sipped one layer at a time so the drinker enjoys the different taste sensations of each ingredient.

Element 1: Promote cocktails to customers

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. See http://www.youtube.com/watch?v=UV9BZU-GAZI. Floating Where ‘floating’ is required, the cocktail is mixed or built in the glass and the required ingredient (grenadine, liqueur) is ‘floated’ on top. Floating the ingredient is achieved by slowly/gently pouring the ingredient on to the surface of the other ingredients already in the glass using a pourer in the neck of the bottle, or directly from the open neck of the bottle. Combinations of the above methods Some cocktails require a combination of the above techniques. That is, the drink may be mixed in the glass, and then have an ingredient floated on top. For example: Black Rose 30ml Strawberry Liqueur 15ml Cointreau 15ml Opal Nera – floated on top 3 - 4 Strawberries Method: Blend all ingredients, then float Opal Nera. Garnish: Strawberry fan Glass: Standard Cocktail Harvey Wallbanger 30ml Vodka Orange juice 15ml Galliano – floated Method: Place ice in glass, add vodka and top with orange juice, then float Galliano on top. Garnish: Orange wheel Glass: Highball

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Voodoo Child 15ml Midori 15ml Opal Nera 15ml Baileys 15ml Tia Maria 15ml Cream Method: Layer Midori on Opal Nera in glass. Shake other ingredients with ice and strain. Garnish: Green & black jelly babies on a skewer, then place across top of glass. Glass: Cocktail

More standard cocktail recipes

Knowledge of the following is useful when promoting cocktails, making recommendations and supplying general information:

Name Ingredients Method Glass/Garnish

30 ml Lena Shake and Cocktail glass Banana strain 30 ml White Crème de Cacao Sprinkle with Alexander 45 ml Cream chocolate powder

30 ml Brandy Shake and Cocktail glass strain Between the 15 ml Cointreau Wheel of lemon Sheets 15 ml White rum 30 ml Lemon juice

30 ml Kahlua Build with ice Old Fashioned Black Russian 30 ml Vodka

30 ml Vodka Build in glass & Highball – decorate top with tomato with celery stick Dash lemon juice juice Bloody Mary ½ tsp Worcestershire sauce 3 drops Tabasco sauce Salt & pepper

30 ml Blue Curacao Build with ice Highball Blue Lagoon 30 ml Vodka Top with Lemonade

4 drops grenadine 2 parts Layer carefully Liqueur glass Midori in the order as Brain listed Haemorrhage 2 parts Sambuca 1 part Baileys

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Name Ingredients Method Glass/Garnish

30 ml Brandy Shake and Cocktail glass Brandy strain 30 ml Dark Crème de Cacao Sprinkle with nutmeg Alexander 45 ml Cream

30 ml Brandy Shake and Wine glass strain 15 ml Maraschino Sugar the rim Brandy Crusta 15 ml Sweet Vermouth Orange wheel 2 drops of bitters 60 ml Orange juice

Sugar cube with bitters Build in glass Champagne flute

Champagne 15 ml Brandy Strawberry Cocktail 5 ml Grand Marnier Top with Champagne

20 ml Vodka Blend in a mixer Strain into Martini with ice glass Cosmopolitan 15 ml Triple sec Classic 30 ml Cranberry juice 15 ml Lime juice

30 ml Dark Rum Fill glass with Highball – decorated ice, add rum; with lime slice Squeeze of fresh lime rub lime around Cuba Libra Cola rim of glass & squeeze into glass; fill with Cola

30 ml White Rum Shake and Cocktail glass strain Daiquiri 30 ml Cointreau Lemon wheel 30 ml Lemon juice

30 ml Tequila Built on ice Highball 15 ml Kahlua Dirty Mother 5 ml Grand Marnier Top with milk

30 ml Advocaat Build on ice Colada glass 15 ml Cointreau 15 ml Vodka Fluffy Duck 30 ml Orange juice 15 ml Cream Top with Lemonade

Frappé Any liqueur served on Build on Cocktail glass

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Name Ingredients Method Glass/Garnish crushed ice crushed ice

10 ml Tequila Build on ice Highball Freddy Top with Orange juice Orange wheel Fudpucker 15 ml Galliano

30 ml Scotch Build on ice Old Fashioned Godfather 30 ml Amaretto

30 ml Galliano Shake & strain Cocktail glass 30 ml Cointreau Orange wheel & cherry Golden Dream 15 ml Orange juice 30 ml Cream

30 ml Crème de Menthe Shake & strain Cocktail glass Grasshopper 30 ml White Cacao Chocolate flake/cherry 45 ml Cream

15 ml Kahlua Blend with ice in Old fashioned – top a blender with Milo 15 ml Crème de cacao Harbour Tunnel 15 ml Baileys 60 ml milk

30 ml Vodka Build on ice Highball Harvey Top with Orange juice Orange wheel Wallbanger 15 ml Galliano

Equal parts of Cointreau, Shake with ice Martini glass Illusion Midori, Vodka, Lemon juice & strain

30 ml Midori Shake & strain Cocktail glass Japanese 30 ml Vodka Slipper 30 ml Lemon juice

30 ml Vodka Shake & strain Cocktail glass 30 ml Cointreau Lemon wheel Kamikaze 10 ml Lime cordial 20 ml Lemon juice

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Name Ingredients Method Glass/Garnish

15 ml Vodka Build on ice Pilsener glass 15 ml White rum Lemon wheel

Long Island Iced 15 ml Tequila Tea 15 ml Gin 15 ml Lemon juice Top with Cola

45 ml Gin Gently stirred Cocktail glass Martini 10 ml Vermouth Olive

30 ml White rum Build on ice Colada glass 15 ml Coruba Rum Pineapple wedge 15 ml Triple Sec Mai Tai 5 ml Amaretto Top with pineapple juice 2 ml Grenadine

30 ml Tequila Shake & strain Cocktail glass Margarita 15 ml Cointreau Salt on rim 30 ml Lemon juice Lemon wheel

60 ml White rum Muddle mint & Highball – garnished sugar with with mint sprig Juice of 1 lime splash of soda 2 tsp sugar until dissolved; Mojito add lime juice & 3 mint sprigs rum; shake & Soda water strain over cracked ice

30 ml Bailey’s Build on ice Brandy Orgasm 30 ml Cointreau Balloon

30 ml White rum Blended with ice Colada glass 15 ml Malibu Pineapple wedge Pina Colada 15 ml Coconut milk 90 ml Pineapple juice

30 ml Scotch Build on ice Old Fashioned Rusty Nail 30 ml Drambuie

Screaming Equal quantities of Kahlua, Shake & strain Cocktail glass Orgasm Baileys, Amaretto and Vodka

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Name Ingredients Method Glass/Garnish

30 ml Gin Build on ice Highball 15 ml Cointreau Cherry Singapore Sling 15 ml Lemon juice Top with Soda 20 ml Cherry brandy

30 ml Baileys Shake & strain Martini glass Snake in the 15 ml Green Crème de Grass menthe Cream (optional)

30 ml Gin Shake & strain Highball 30 ml Lemon juice Tom Collins 15 ml Sugar syrup 2 ml Bitters Top with Soda

60 ml Vodka Build on ice Schooner V-Bomb 15 ml Lemon juice West Coast Cooler

45 ml Canadian Club Shake & strain Old Fashioned 15 ml Sugar syrup Slice of lemon Whisky Sour 30 ml Lemon juice 10 ml Egg white

30 ml Kahlua Build on ice Brandy Balloon White Russian 30 ml Vodka Strawberry optional Top with Milk

30 ml Bacardi Gold Build on ice Colada glass 30 ml Coruba Pineapple wedge 5 ml Triple Sec Zombi 15 ml Lemon juice Top with pineapple juice 5 ml Overproof rum

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A list of Classic and Modern style cocktails The recipe and method for these cocktails is presented in an alternative format highlighting the variety of options there are for setting out cocktail recipes. Martini style CLASSIC VODKA MARTINI 60ml vodka 5ml dry vermouth METHOD: Stir with ice and strain GLASS: Cocktail GARNISH: Green olive or lemon twist Aperitif style NEGRONI 20ml gin 20ml Campari 20ml rosso vermouth METHOD: Stir over ice and strain into chilled glass GLASS: Cocktail GARNISH: Orange slice/twist Digestif style OLD FASHIONED 60ml premium bourbon 1 white sugar cube doused with Angostura bitters Dash soda water 1 orange peel METHOD: Crush sugar cube and soda water in serving glass Add several ice cubes and begin stirring Add 1 shot of bourbon and more ice, stirring constantly Add another shot of bourbon and more ice Stir until glass is full of ice, well chilled and partly diluted Squeeze an orange zest over the top GLASS: Old Fashioned GARNISH: Orange peel

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Cobbler style PORT COBBLER 60ml ruby port 15ml Grand Marnier Tsp. white sugar 3 fresh pieces of pineapple, lemon & orange METHOD: Muddle the fruit and sugar in Boston glass Shake with remaining ingredients and strain over crushed ice GLASS: Sling GARNISH: Pineapple wedge or orange twist and a mint sprig Blazer style BRANDY BLAZER 60ml cognac Tsp. white sugar Dash Angostura biters 1 orange zest METHOD: Place the balloon glass on its side sitting in a tumbler Add the sugar and bitters and pour in the cognac Warm the glass from beneath with a lighter as you twist the glass from the bottom Ignite the spirit and continue to twist the glass for approximately 10-20 seconds Extinguish flame by placing a napkin over the opening Swirl the glass and serve GLASS: Brandy balloon GARNISH: No garnish Champagne cocktails FRENCH 74 20ml vodka 10ml lemon juice 5ml gomme syrup METHOD: Shake all ingredients, strain into chilled glass and top with Champagne GLASS: Champagne flute GARNISH: Lemon twist

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ZINZERO 20ml vodka 5ml ginger liqueur (crème de gingembre) – optional 10ml lemon juice 5ml gomme syrup Small knob of ginger METHOD: Smash ginger in Boston glass Shake with remaining ingredients, double strain into chilled glass and top with Champagne GLASS: Flute GARNISH: Slice of ginger Julep style MINT JULEP 60ml premium bourbon 15ml water – optional 2 tsp. white sugar 10 large mint leaves METHOD: Muddle mint, sugar and water in serving glass Add 1 shot of bourbon and crushed ice. Stir well Add more crushed ice and remaining bourbon Fill glass with crushed ice GLASS: Highball GARNISH: Mint sprig Sour style WHISKY SOUR 60ml whisky 30ml lemon juice 15ml gomme syrup Dash egg white METHOD: Shake all ingredients vigorously Strain over ice GLASS: Old Fashioned GARNISH: Lemon slice and maraschino cherry

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Collins style TOM COLLINS 60ml gin 30ml lemon juice 15ml gomme syrup Soda water – to top METHOD: Build over ice GLASS: Highball GARNISH: Lemon slice b & c magazine Anyone really interested in learning more about cocktails and keeping in touch with the cocktail industry should seriously consider subscribing to ‘b&c magazine’ (bars and clubs magazine). See http://www.intermedia.com.au/ for more information on the magazine and details of how to subscribe. Subscription also entitles trade people to receive a free copy, annually, of ‘Signature Cocktails’ that lists and shows contemporary cocktails. The magazine contains regular articles on topics such as personalities in the trade, competitions, spirits and liqueurs, recipes, venues and bars, new products, emerging trends and interviews with industry leaders. Examples of recipes include: Bleeding heart 20 ml Alize Wild Passion 30 ml Alize Pomegranate 10 ml Green Tree Amaretto 40 ml Cranberry Juice 15 ml Adam vodka Shake with ice and strain into a sugar crusted martini glass. Garnish with a fresh strawberry drizzled with chocolate syrup. (May edition, 2009, p.29) Kahlua Vanilla Sugar Plum 30 ml Kahlua French Vanilla 10 ml fresh lime juice 90 ml cranberry juice Add ingredients to a simple tall glass, fill with ice and stir. (May edition, 2009, p.41)

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Orange Blossom Glass: Martini Ingredients: 45 ml Plymouth gin 15 ml Sweet vermouth 60 ml Orange juice Method: Shake and strain Garnish: Orange twist (March edition, 2009, p.16)

The Patrón Perfect Margarita 45 ml Patrón Silver or Reposado 20 ml Citrónage 30 ml freshly squeezed lime juice 60 ml fresh Lemon Sour (2 parts fresh filtered lemon juice to 1 part simple syrup) Shake well, garnish with a lime. (May edition, 2008, p.9) Stormy Bauple 1. Have your ingredients ready

2. Add ice to glass

3. Add 45 ml aged rum

4. Add 10 ml TMD Macadamia Nut Liqueur

5. Add 15 ml TMD Choc N Chill Liqueur

6. Squeeze lime wedges

7. Add bitters

8. Top with ginger beer

9. Stir

10. Top with crushed ice and serve.

(May edition, 2008, p.33)

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List of shooters Some venues serve ‘shooters’ and some do not due to responsible service of alcohol concerns.

Name Ingredients Method Glass/Garnish

15 ml Bailey’s Irish Cream Layered Shot B52 10 ml Kahlua 10 ml Cointreau

15 Kahlua Layered Shot Hard On 15 ml Lena 5 ml Cream

15 ml Chambord raspberry Use sugar syrup to Shot Jam Donut/ liqueur frost glass with sugar; add 15 ml Cream Doughnut Chambord & layer cream on top

15 ml Black Sambuca Layered Shot Oil Slick 10 ml White Sambuca 10 ml Bailey’s

Equal quantities of Kahlua, Layered Shot Quick Comfort Midori & Southern Comfort

Equal quantities of Kahlua, Layered Shot QF Midori & Baileys

Equal quantities of Layered Shot Safe Sex Strawberry liqueur, Baileys & Cointreau

Equal parts of Cointreau, Build in glass Shot Sex in the Snow Malibu & Sambuca

20 ml White Sambuca Layered Shot Slippery Nipple 10 ml Bailey’s

10 ml Midori Layered Shot Traffic Lights 10 ml Suntory Rockmelon 10 ml Suntory Strawberry

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Work Projects It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project to your Trainer by the agreed date.

1.1 Produce and present a Checklist that could be used by other staff in your workplace to guide their activities when preparing the cocktail mixing bar or workstation ready for service.

The Checklist must contain sufficient detail to ensure:

 Service equipment is clean, operational and ready for use  Cocktail ingredients and accompaniments are prepared and ready for use.

1.2. Provide a sample of one or more display materials you have prepared or constructed to promote one or more cocktails to customers in your workplace.

You may choose from submitting one or more of the following:

 A cocktail list  A tent card  A coaster  A photograph or video of a display  A photograph or video of a cocktail board showing available cocktails and their prices.

1.3. Provide a video or series of photographs showing you in a work context providing evidence you have:

 Offered recommendation to customers about cocktails  Provided information about cocktails to customers  Complied with house policies relating to the promotion of cocktails.

Element 1: Promote cocktails to customers

Summary

Promote cocktails to customers

When promoting cocktails to customers:  Prepare the bar or workstation for service. Clean and check all equipment, utensils and glassware  Make sure all required items are available where required and in sufficient quantity  Obtain and prepare ice  Check to ensure all ingredients are available as required including beverage and non- beverage products, alcoholic ingredients and non-alcoholic ingredients  Check refrigeration units are working as required – 5˚C or below  Clean and tidy the workstation to ensure compliance with hygiene requirements and public expectations  Prepare garnishes  Prepare display materials to promote cocktails – tent cards, posters, coasters, displays and cocktail lists and boards  Use demonstrations and competitions to promote cocktails as appropriate and with management authorisation  Be proactive in making suggestions and recommendations for cocktails to customers. Be alert to opportunities to promote them and encourage their purchase  Only provide free taste testing of cocktails in accordance with venue policies and protocols  Comply with all venue policies when promoting cocktails with special attention to Responsible Service of Alcohol  Learn all there is to know about cocktails such as recipes, ingredients, styles, options  Practice. Sound knowledge about cocktails must involve practice in the making of them.

Element 2: Prepare cocktails

2.1 Select and use cocktail glassware and equipment in accordance with enterprise and industry standards

Introduction The most effective preparation and presentation of cocktails requires the use of the correct equipment and glassware. This Section identifies what is required to prepare and present cocktails to meet customer and venue expectations. Glassware Presentation is as important as taste when it comes to most things. Cocktails are no different. Cocktails should always be presented in the right glass to achieve the desired end effect and they must be made by using the right equipment and utensils. Cocktails must be created in accordance with enterprise standards at your workplace, and abiding by industry regulations. Cocktails are served in a variety of glasses. The following types are the most commonly used:  Highball glass – a long, straight-sided glass holding 200 – 300mls and used for cocktails such as Harvey Wallbanger, Collins and Tequila Sunrise. Also a popular glass for serving fruit juice, soft drinks and long, mixed drinks.  Martini glass – the most well-known cocktail glass, featuring a classic V-shape (approximately 90s ml capacity) used for Martinis and other small volume cocktails.  Manhattan glass – a larger version (180 – 200mls) of the Martini glass used by many as their generic cocktail glass.  Old fashioned glass – a squat glass (short and wide) of approximately 200mls 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.  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.

Element 2: Prepare cocktails

 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.

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.

Websites Take time to visit the following to gain an understanding of the glasses available and the names for the different glasses:  http://www.spiritdrinks.com/DrinksByGlass.asp  http://www.nationalbartenders.com/ResGlassware.asp  http://www.hospitalitywholesale.com.au/front-of-house/glassware/cocktail-glasses.html  http://www.hostdirect.com.au/listProduct/Glassware/Cocktail+Glasses/.

Equipment

Cocktails must be made using the right equipment and utensils. Equipment required includes:  Cocktail shakers – standard and/or Boston shakers used to combine ingredients and mix when the ‘shaking’ method of producing cocktails is required  Hawthorn strainer – a metal strainer used across the top of a bar glass to strain out ice, pips, fruit once a cocktail has been mixed  Blender – an electric blender used to produce blended cocktails where, for example, fruit, ice or other ingredients need to be blended

Element 2: Prepare cocktails

 Bar spoon – a long-handled spoon used to stir ingredients when making a cocktail in a bar glass  Bar glass – a large, thick glass used as the base container for mixing stirred cocktails and half of the Boston shaker  Tongs – used to pick up fruit or ice for placement into drinks  Jugs – used to store and pour ingredients such as freshly squeezed juice, cream, milk and other liquids/beverages  Stirrers and swizzle sticks – placed into cocktails as decorations and used by customers to stir their drinks  Pourers – 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 quite popular. These are a two-ended measure staff fill 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 mistake  Ice crushers – used to crush ice. May be electrical or mechanical (hand operated)  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 ice  Glass chillers – essential to ensure the glasses used for cocktails are cold when drinks are poured into them or made in them  Zesters – used to remove the zest of fruit  Peelers – used to remove peel from fruit so it can be used as a decoration  Juicers – may be hand-held utensil or an electrically-operated machine to remove juice from (for example) lemons, oranges and limes  Knives and chopping boards – used to slice fruit for cocktails and in preparation for making juices  Ice shavers – used to shave ice: not all venues will have an ice shaver  Bar towels – used to decorate the bar counter and help keep it clean and dry  Toothpicks – used when creating certain garnishes to keep the garnish together  Cocktail list or menus – similar to a food menu, the cocktail list identifies the cocktails available and usually also describes the ingredients (and/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 the alcohol strength.  A range of cocktail glassware – see Section 2.1 for more detail.

Element 2: Prepare cocktails

Websites To see what is available for cocktail bars and the preparation and service of cocktails, visit the following websites:  http://www.cocktailequipment.com/  http://barware.cart.net.au/store/cocktail-accessories/shakers/  http://www.cocktails.foryou.com.au/myweb/setupbar.htm  http://www.southernhospitality.com.au/categories/barware/cocktail-equipment.html.

Standards

Industry standards in regard to glassware and equipment reflect legal requirements and customer expectations. The non-negotiable requirements regarding glasses used for cocktails are they must be:  Clean  Not chipped  Not cracked  Appropriate for the cocktail.

In addition, industry standards require:  Fresh glasses must be used for every drink. You cannot re-use an already used glass.  Glassware should be polished before being used for service. Take care when polishing any glassware that has a stem or a thin lip as they break easily  Glasses and equipment must be stored after cleaning to protect against contamination  Checks should be made on all equipment to make sure it is operating as expected and is safe to use.

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2.2 Make cocktails correctly and efficiently in accordance with recipes

Introduction

Cocktails should be made according to standard or house recipes as efficiently as possible ensuring there is no waste or spillage. This Section addresses cocktail making rules and requirements to be aware of when making cocktails.

House recipes

Many (but not all) venues will have a set of standard or house recipes available to guide staff in the making of cocktails. The benefits of using a standard recipe are:  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 sequence . The 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 recipe . The equipment to be used – by name/type . The glass the drink is to be served in – by type/ and/or size  It provides the basis for staff training. Cocktail mixers can learn how to make the cocktails by following the house recipe  It provides consistency of finished produce. If the recipe is followed correctly all drinks will look and taste the same  It 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. 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 sale  They 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.

Element 2: Prepare cocktails

Guest requests

Some 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 policy. Venues 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 it  There 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 rules  Apologise  Offer a cocktail similar to the one requested in terms of one or more of the following: . Primary/base ingredient . General taste . Style . Volume.

Basic cocktail mixing rules

The following apply across the industry as 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 trade  Only clean equipment and utensils are to be used when mixing drinks. This often requires cleaning and washing items in between uses  Use 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 bars . Nominated brand names must be used as this has possible implications for altering taste, and impacting on profitability  Always work above the shaker, blender or glass. Do not work in a situation where these items are above chest-height as: . You need to be able to look into these items . If these items are too high, you have less control  Never over-mix/blend dairy-based cocktails. Time the process and/or observe the product continually

Element 2: Prepare cocktails

 Strain unwanted ingredients from the shaker or bar glass using a strainer in accordance with the recipe/s. Standard requirements for shaken cocktails are the ice and other ingredients are not served as part of the finished cocktail  Add juices and carbonated beverages last to cocktails being made in a glass. The standard process is: . Add ice first using tongs or a spoon . Add the spirit/s and/or liqueurs . Add the mixer (fruit juice, milk, aerated waters) . Add garnish and/or decoration . Serve  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 2  Do not over-garnish. Cocktails should not look like a fruit salad: follow house recipe  Ensure 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  Use 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 straws  Hold 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.

Muddling

Some cocktails require you to ‘muddle’. This means you have to crush or mash ingredients together in a glass. Use a strong glass – an Old Fashioned glass due to its shape and size is acceptable: a bar glass could also be used. Muddling requires you to use a stainless steel muddler [also known as a muddling stick] (not a glass one and not one covered/lacquered in any way) to mash the ingredients together. Ingredients 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. See:  http://en.wikipedia.org/wiki/Muddler  http://www.alibaba.com/showroom/cocktail-pestle.html.

Element 2: Prepare cocktails

Sugar syrup In many cases where the cocktail requires you 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 where you work. The following are two options. (1) 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.

(2) 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. Flairing (or Flaring)

Cocktails are experiencing a resurgence in popularity with the growth of cocktail bars and a boom in the showmanship (flair bartending) that can be associated with the preparation of some modern cocktails. Perhaps the movie ‘Cocktail’ was also, in part, responsible. Flairing is regarded by many as a sport rather than a viable option for making cocktails in most retail environments: some employers encourage flair bartending and some do not. Go to http://en.wikipedia.org/wiki/Flair_bartending for details on the history and context of flairing. Watch the following videos to gain an idea of what flairing (or ‘flaring’) is all about:  http://www.youtube.com/watch?v=iDLr99tlGiA  http://en.rian.ru/video/20091127/157007175.html  http://www.metacafe.com/watch/173482/fun_with_flair_bartending/  http://www.monkeysee.com/play/4612-flair-bartending.

Be sure to check out the links from the above to view other videos and information.

Practice

You must practice the art of cocktail making so you become competent in the skills required. Once you have mastered the basic principles and practices you will be able to produce any cocktail and/or follow any cocktail recipe. You should practice so you gain competency in all styles of cocktails identified – that is:  Shaken and strained  Blended  Built  Stirred  Layered  Floating.

Element 2: Prepare cocktails

The notes and recipes in these notes will provide a useful basis for practice. In addition you can visit one of the many websites focussing on cocktail making and recipes, such as:  http://www.drinklab.com.au/  http://www.taste.com.au/recipes/collections/cocktails  http://www.cocktailmaking.co.uk/  http://www.cocktailrecipes.com.au/.

See also ‘Cocktail mixing on the ‘Net’ below, this Section – a search for ‘cocktail recipes’ will also provide many more options.

Cocktail mixing on the ‘Net

Take time to view the resources and videos available on the Internet to help with learning about cocktail mixing. Note the differences that exist for making the same cocktail. There are commonly several small variations available for making an acceptable version of the one cocktail. The following are useful sites – also search for ‘cocktails’ and ‘cocktail mixing’.  http://www.videojug.com/film/how-to-make-a-pina-colada-cocktail  http://www.videojug.com/film/how-to-make-a-tequila-sunrise-cocktail  http://www.videojug.com/film/how-to-make-a-frozen-margarita-cocktail  http://www.videojug.com/film/how-to-make-a-freddy-fudpucker-cocktail  http://www.videojug.com/film/how-to-make-a-b53-cocktail  http://www.videojug.com/film/how-to-make-a-white-russian-cocktail  http://www.videojug.com/film/how-to-make-a-mai-tai-cocktail  http://www.videojug.com/film/how-to-make-a-black-russian-cocktail.

Element 2: Prepare cocktails

2.3 Consider and evaluate new cocktail recipes and develop in accordance with enterprise policy

Introduction

To create interest in cocktails and the venue, many cocktail bars will try to develop a new cocktail recipe. This Section looks at the factors involved in producing a new cocktail attractive to customers and acceptable to the venue.

General requirements

A new cocktail needs to be evaluated against certain criteria to determine whether or not it can be added to the current cocktail list of a venue. Creating your own cocktails recipes is fun and you can even name it after yourself. It could make you famous! The criteria to be considered when inventing a new cocktail is:  Eye appeal  Texture  Flavour  Temperature  Compliance with enterprise policies.

Eye appeal

It is always important that a new cocktail looks attractive and appealing. It should look enticing. If the drink looks delicious, the customer will usually be happy even before the glass reaches their lips so it is vital any new creations have suitable eye appeal. Points to note in this regard include:  Use a suitable glass – the type and style of glass used for a cocktail is a major factor in how the cocktail itself looks  Use a garnish and decoration where appropriate – but avoid over-garnishing  Make sure there are no drips on the glass – do not over-fill the glass when determining what the final new product will look like  Make sure a clear cocktail, looks clear – with nothing floating in the solution  Try to create a cocktail that aligns with the name you give it. It is beneficial if the cocktail looks like the name you give it.

Element 2: Prepare cocktails

Texture

The texture of a cocktail should be just right. Texture refers to the in- mouth feel of the finished product. It does not relate to the taste of the drink. A cocktail can have a great taste but poor or unacceptable texture. This is of special importance where fruit and/or dairy products are used as ingredients. Important points are:  A dairy-based blended cocktail must not be blended for too long or it thickens too much and cannot be sucked up through the straw, or it starts taking on the appearance and texture commonly associated with a thick shake  Pieces of fruit blended into a cocktail should be liquidised and not appear in the finished products as ‘lumps’.

Flavour

It is important the right ingredients are used to achieve the right flavour for a new drink. Consistency is important when making cocktails, because the same flavour must be achieved every time your new cocktail is made. Important elements are:  Measure ingredients – as opposed to free-pouring. Free-pouring might look good in cocktail competitions (flaring) and films but it harms profit and leads to an inconsistent final product  Use common sense to determine possible taste combinations. There are many combinations that obviously will not work so avoid them  Use the ‘complement’ approach. The ingredients used should complement each other (as opposed to contrasting with each other)  Avoid stand-out flavours. In a commercial setting a new cocktail must have general appeal to encourage most people to buy it. This means there needs to be a ‘middle of the road’ approach that avoids intense and ‘way out’ flavour combinations and/or final results. For example, it is possible to make a garlic-flavoured cocktail but would it be ordered by many customers?

Temperature

Temperature plays an important part in the final presentation of cocktails. Most cocktails are intended to be served 'stingingly cold' so care must be taken to:  Use pre-chilled glasses to serve your newly designed cocktail. Do not allow the take- up of ambient temperature to mask or detract from the flavour or experience of your cocktail  Use only refrigerated ingredients. Make sure all juice, wine, dairy and soft drink ingredients you use are cold, and return ingredients to the refrigerator when not actually being used. It is important your ‘test’ cocktails reflect the workplace reality of your cocktail bar

Element 2: Prepare cocktails

 Serve cocktails as soon as they have been made and taste them at this time. Do not allow them to stand for five minutes before tasting them. It is vital you understand the relationship between taste and temperature. A stingingly cold cocktail will taste quite different from one allowed to stand and increase in temperature by as little as five to ten degrees.  Write down your observations on how the cocktail tastes. Include observations on what is right or wrong with the drink, as well as what you believe to be needed in terms of ‘more XYZ’, or ‘less XYZ’  Get others to taste the drink. If others like what you have produced there is a greater chance it will have wider acceptance. Makers of a new cocktail can be ‘too close’ to their creation meaning it can be impossible for them to give a truly objective impression of the drink.

Compliance with enterprise policies

To create a new cocktail in accordance with enterprise policies, the following must be taken into account:  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’ and that it 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 is that there are rarely any 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.

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Tips on creating a new cocktail

New cocktail recipes are being made daily in bars all around the world. However, developing and tasting cocktails can become expensive, so it is important all new cocktail recipes and titles are well-considered and thought through before you start. You may need to address the following:  Obtain permission from management before you start experimenting with their expensive liquor  Set aside designated times for experiments rather than trying to fit them into normal workplace duties  Create a dedicated assortment of beverages and ingredients used only for developing or testing new cocktails to avoid problems associated with determining the financial performance of the cocktail bar  Be 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 and swapping one ingredient for another.

Finding new recipes

It is not necessary to create a new cocktail in order to add a new drink to your cocktail list. You can research various sources to capture new recipes, for example:  Contact liquor 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 use  Attend cocktail mixing competitions to see what they do. The idea is to learn from their creations and combinations, and from what they use  Visit 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 cocktail  Get on the Internet and type ‘cocktail recipes’ in the search engine. There are hundreds, if not thousands, of cocktail recipes to be found in cyberspace  Read industry magazines – b & c is a great resource  Run an in-house competition between staff or involve customers. This is a good way of creating interest in cocktails and generating involvement of customers  Read some of the hundreds of cocktail books available. Just changing or adding (or perhaps removing) one ingredient can create a new cocktail. See the suggested titles in this manual.

Element 2: Prepare cocktails

2.1 Provide a video or series of photographs showing you in a work context providing evidence you have:

 Mixed a range of cocktails according to house and industry standards  Presented a range of cocktails to customers. The photographs or video must contain proof you:  Prepared a built cocktail, a stirred cocktail, a shaken cocktail and a cocktail of one other type  Followed industry or house recipes  Worked efficiently, quickly and carefully avoiding wastage and spillage  Used the correct techniques to prepare each drink  Garnished and decorated each cocktail appropriately  Checked each drink prior to service to verify its suitability to be presented to the customer. Please note the photographs or video may be of actual workplace practice, or they can be taken in a simulated environment.

2.2. Prepare and submit a detailed recipe sheet for a new cocktail you have invented.

Your recipe sheet:  May be accompanied by a photograph of the finished product  Must detail ingredients to be used (by type and brand name, where appropriate) and quantity of ingredients  Detail the method to be used to make the cocktail in sufficient detail to allow the trainer/assessor to make the cocktail if they wish  Identify the glass the drink is to be served in  Describe the garnish and decorations to be applied if relevant  Cost the ingredients used to make the cocktail  Include a name for the cocktail.

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Summary

Prepare cocktails

When preparing cocktails:  Select and use correct glassware for the service of cocktails. The correct glass enhances presentation and can meet customer expectation  Ensure all glasses used are inspected and checked before use. They must be clean, and not chipped or cracked  Use the correct equipment to make the cocktails. Never substitute one item of equipment (or a utensil) for another. Use what is required  Follow house or standard recipes when making cocktails where they exist  Only make cocktails to meet individual guest requests if approved by management  Garnish and decorate all cocktails in accordance with recipes. Do not omit garnishes or decorations, but do not over-garnish or decorate  Be consistent. Every cocktail of the same type must look and taste the same  Be prepared to make multiple serves of the same cocktail at the one time to provide consistency and save time  Practice. Expertise can only be attained through practice  Apply flair bartending skills only when competent to do so and only when approved by management  Gain experience in cocktail mixing by ‘surfing the Net’, attending cocktail mixing competitions and reading relevant books and magazines  Try inventing new cocktails and evaluating them against appropriate criteria.

Element 2: Prepare cocktails

Element 3: Present cocktails

3.1 Present cocktails attractively in a manner and timeframe that optimises cocktail appearance, temperature and service quality

Introduction

It is not enough to mix a cocktail correctly – it must also be presented correctly. This Section looks at factors involved in the professional presentation of cocktails to customers.

General requirements

As a general rule:  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 heat  Every 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 needed  Excellent 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 ordered . Make a statement indicating you hope they enjoy their drink . Smile – and apply positive customer service protocols.

Eye appeal is buy appeal

A cocktail must look inviting, interesting, appealing, attractive, tempting and different. All the cocktails you serve must optimise their appearance. Not only is this important for the person who is going to drink the cocktail but every cocktail you make should be an advertisement encouraging other customers to order the same thing. Ensure:  The 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 or white crème de menthe will fail to give the required green colour

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 It 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 on to their shirt or tie. The glass must be full but not over-full  There is consistency – this is critical. One Brandy Alexander must always look and taste the same as another. If you have 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  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 used  Glasses 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 remove  Glasses are not chipped or cracked. Visually inspect every glass before using it or pouring into it  The correct straw is served, where appropriate. Some cocktails will need a full straw, a bent straw or a half-straw/short (cocktail) straw.

It is useful to seek feedback from customers about their cocktails. This can provide valuable tips about things that might need changing or improvement.

Garnish options

There are a wide variety of garnishes available for adding to cocktails. Some are traditional, and many are the result of personal preference. As a basic list of standard garnishes, you should be able to produce the following:  Slice of orange or lemon – full slice, half-slice and quarter-slice  Wedges and knots – of lime, lemon or orange  Lemon or orange wheel  Olive on a toothpick – and Maraschino cherry on a toothpick  Twist 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.

Element 3: Present cocktails

Frosting glasses

Some cocktails require you to ‘frost the rim of the glass’. This means adding an ingredient to the rim of the glass before pouring the cocktail into the glass so as to:  Enhance presentation  Meet customer expectations  Create the desired taste when the customer drinks their cocktail.

Two options can be used for frosting a glass: Option 1:  Rub a slice of orange (for sugar) or lemon (for salt) around the rim of the glass to be frosted to a depth of about ½ centimetre  Invert the glass into the frosting medium. Slightly twist the glass to get the medium to stick to the wet rim.

Option 2:  Invert the glass to be frosted into orange juice (for sugar) or lemon juice (for salt) to a depth of about ½ centimetre  Shake off excess juice  Invert the glass into the frosting medium. Slightly twist the glass to get the medium to stick to the wet rim.

Examples of cocktails requiring a frosted glass include Brandy Crustas (castor sugar), Margarita (salt), Salty Dog (salt). Jelly crystals can be used to enhance the appearance of some cocktails or to contribute to creating a new one. Visit the following for more information on frosting glasses and note the different ways of doping essentially the same thing:  http://www.ehow.com/video_4939392_rim-glass-salt-sugar.html  http://www.ehow.com/how_4547278_cocktail-glass-rims-sugar-salt.html.

Element 3: Present cocktails

Websites

Visit the following websites for additional information on garnishing and decorating cocktails. Some of the sites feature videos and some are text-based: Also, be sure to look for links from these sites to other relevant sites.  http://video.about.com/cocktails/Cocktail-Garnishes.htm  http://www.youtube.com/watch?v=eBBnYCodQeM  http://how2heroes.com/videos/beverages/citrus-garnishes  http://www.wonderhowto.com/how-to-garnish-cocktail-078957/  http://video.about.com/cocktails/How-to-Make-a-Lemon-Spiral.htm  http://www.youtube.com/watch?v=eMPHUNjTDI8  http://www.youtube.com/watch?v=CP9zWA5Mow8&feature=related  http://cocktails.about.com/od/embellishments/Drink_Presentation.htm  http://www.luxist.com/2011/03/08/how-to-make-garnish-for-a-cocktail-video/  http://www.cocktailmixingmaster.com/cocktail_garnish.html.

Element 3: Present cocktails

3.2 Minimise wastage and spillage during service

Introduction

Wastage and spillage during making and service of cocktails must be minimised. This Section addresses issues to note when presenting cocktails to optimise professional service.

Need to minimise wastage and spillage

There are many reasons why wastage and spillage when making and presenting cocktails needs to be minimised:  Wastage results in loss of product. This adversely impacts on the financial performance of the cocktail bar  Spillage creates a mess meaning the workstation looks untidy and often transfers this mess to other glasses, utensils and equipment  Spillage adversely impacts on customer enjoyment. A spilled cocktail looks less appealing and may also cause drips to fall onto the drinker’s shirt or clothes when they raise the glass to drink from it  Spillages 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.

Causes of wastage

Wastage in cocktail making may occur when:  An incorrect order is taken. Ensure you are certain about the order for every cocktail order taken  The 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 drink  Incorrect 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 taste  Products 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 items  Staff are rushing. When you rush you risk spilling alcohol, knocking things over, smashing bottles and other wasteful events  Staff 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.

Element 3: Present cocktails

Attention to detail, paying attention when taking an order and following standard house procedures will help minimise waste. Working clean and working tidy is also helpful in minimising or eliminating waste. This means putting things away when you have used them. Items (beverages, utensils and equipment) should be put back in their original place once they have been used. You should adopt a ‘clean as you go’ policy. If you make a mess or spill something, clean it up immediately. Note: where an incorrect drink has been made it is standard industry practice that you are not allowed to drink it.

Spillage

Spillage in relation to cocktails may occur when:  There is a messy workstation causing a drink or bottle to be accidentally knocked over. Clutter is a prime cause of workplace waste and spillage  A 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 over  A cocktail is not positioned level on a surface and it falls over  Cocktails are knocked over when being carried on trays. Be very careful and watchful when carrying drinks to a customer or table  The 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 workstation  Too much garnish on a glass resulting in the glass being top or side-heavy making it topple over and spill.

If you do spill or waste a drink – perhaps knock one over – accidentally drop a bottle of liquor, or mistakenly pour the wrong ingredient into a mix do not laugh about it. You may be laughing because of nerves, or you may be laughing because of other reasons but the boss will not find anything to laugh about. As a sobering thought, simply try to calculate how many drinks have to be sold to generate enough profit to make up for what you just spilled or broke.

Element 3: Present cocktails

3.1 You have been asked by management to help train new staff in running the cocktail bar in the venue where you work.

In particular you have been asked to cover the topics of:

 Presenting cocktails in an attractive manner  Minimising wastage and spillage during service of cocktails.

3.2 Prepare and submit notes and/or photographs or video that could be used to:

 Provide advice to trainees on the above topics  Inform trainees of relevant house rules and requirements  Serve as a checklist for them to refer to when working in a cocktail bar  Show examples of finished products (cocktails) that conform to workplace presentation standards in terms of garnish, decoration, glassware and general presentation requirements.

Element 3: Present cocktails

Summary

Present cocktails

When presenting cocktails:  Check their appearance before serving. They must have eye appeal, no drips and be properly garnished and/or decorated  Frost glasses as required. Frosting is an integral aspect of presentation where it is traditional or part of the recipe  Verify glassware used to serve cocktails is safe and clean  Serve quickly. Cocktails are adversely impacted by delays in service, sometimes both in terms of appearance and taste  Apply excellent levels of customer service when presenting cocktails  Practice garnishing and decorating cocktails. From a presentation perspective this is as important as mixing them  Take care when making cocktails – avoid waste  Take care when serving cocktails – avoid spills  Adhere to house policy when waste occurs. Notify management and/or complete book or form to identify the waste  Adhere to house policy when a drink is spilled. Only provide a free replacement drink when policy dictates or allows.

Presentation of written work

1. Introduction

It is important for students to present carefully prepared written work. Written presentation in industry must be professional in appearance and accurate in content. If students develop good writing skills whilst studying, they are able to easily transfer those skills to the workplace. 2. Style

Students should write in a style that is simple and concise. Short sentences and paragraphs are easier to read and understand. It helps to write a plan and at least one draft of the written work so that the final product will be well organised. The points presented will then follow a logical sequence and be relevant. Students should frequently refer to the question asked, to keep ‘on track’. Teachers recognize and are critical of work that does not answer the question, or is ‘padded’ with irrelevant material. In summary, remember to:  Plan ahead  Be clear and concise  Answer the question  Proofread the final draft. 3. Presenting Written Work

Types of written work Students may be asked to write:  Short and long reports  Essays  Records of interviews  Questionnaires  Business letters  Resumes.

Format All written work should be presented on A4 paper, single-sided with a left-hand margin. If work is word-processed, one-and-a-half or double spacing should be used. Handwritten work must be legible and should also be well spaced to allow for ease of reading. New paragraphs should not be indented but should be separated by a space. Pages must be numbered. If headings are also to be numbered, students should use a logical and sequential system of numbering.

Presentation of written work

Cover Sheet All written work should be submitted with a cover sheet stapled to the front that contains:  The student’s name and student number  The name of the class/unit  The due date of the work  The title of the work  The teacher’s name  A signed declaration that the work does not involve plagiarism.

Keeping a Copy Students must keep a copy of the written work in case it is lost. This rarely happens but it can be disastrous if a copy has not been kept.

Inclusive language This means language that includes every section of the population. For instance, if a student were to write ‘A nurse is responsible for the patients in her care at all times’ it would be implying that all nurses are female and would be excluding male nurses. Examples of appropriate language are shown on the right:

Mankind Humankind

Barman/maid Bar attendant

Host/hostess Host

Waiter/waitress Waiter or waiting staff