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HYGIENE AND SAFETY IN FOOD AND DRINK SERVICE Personal Health and Hygiene: When you are tired or unwell, your concentration is below its best. You are more likely to make mistakes and drop things, endangering yourself and the people around you. Work may seem more difficult, and it is harder to relax outside work. These problems are less likely if you follow a healthy lifestyle. Try to have regular exercise. Get enough sleep and relaxation, and keep a balance in what you eat and drink. What you wear at work: You spend long hours on your feet. Wash them every day, and keep your toe nails trimmed. Change socks daily. Wear comfortable shoes that will not slip, and which protect your feet from dropped objects. If you change into a uniform at work, leave your outdoor clothing and footwear in the place provided for this purpose. Don’t take it with you into the restaurant or any area where food is prepared or stored. If you wear your clothes at work, choose a combination that is comfortable, practical and safe. Avoid loose fitting clothes, accessories and jewelry, which might get caught on things. What you wear should suit the style of your workplace, and give the right impression to customers. How you look: Long flowing hair might get trapped in doors, furniture or machinery. The strands of hair likely to fall into food and drinks, there is usually a rule that long hair must be
Transcript of HYGIENE AND SAFETY IN FOOD AND DRINK … · Web viewHYGIENE AND SAFETY IN FOOD AND DRINK SERVICE...
HYGIENE AND SAFETY IN FOOD AND DRINK SERVICE
Personal Health and Hygiene:
When you are tired or unwell, your concentration is below its best. You are more likely to make mistakes and drop things, endangering yourself and the people around you. Work may seem more difficult, and it is harder to relax outside work.
These problems are less likely if you follow a healthy lifestyle. Try to have regular exercise. Get enough sleep and relaxation, and keep a balance in what you eat and drink.
What you wear at work:
You spend long hours on your feet. Wash them every day, and keep your toe nails trimmed. Change socks daily. Wear comfortable shoes that will not slip, and which protect your feet from dropped objects.
If you change into a uniform at work, leave your outdoor clothing and footwear in the place provided for this purpose. Don’t take it with you into the restaurant or any area where food is prepared or stored.
If you wear your clothes at work, choose a combination that is comfortable, practical and safe. Avoid loose fitting clothes, accessories and jewelry, which might get caught on things. What you wear should suit the style of your workplace, and give the right impression to customers.
How you look:
Long flowing hair might get trapped in doors, furniture or machinery. The strands of hair likely to fall into food and drinks, there is usually a rule that long hair must be tied back, and that anyone preparing food should keep their hair covered.
Personal Hygiene:
The body excretes moisture constantly through sweat glands located all over it. When it’s hot you perspire more. Working under pressure has a similar effect. Sweat itself is virtually odorless and normally evaporates quickly. The smell comes from the bacteria, which live on the perspiration, especially in areas such as the underarms where it cannot evaporate freely. A daily bath or shower and a good deodorant are the best protection.
You depend on your hands for most tasks. Customers are likely to notice the state of your hands. The sort of impression they get of the standards in your work place depends on what they see.
Wash your hands thoroughly and often, and always before touching food. Use a wash hand basin, with plenty of hot water and soap. Then rinse your hands and dry them well. Use the paper towels, roller towel or hot air drier provided – never a service or drying-up cloth. Do not wash food service equipment or food in wash hand basins.
Keep your fingernails clean and neatly trimmed. Nail varnish is best avoided, and must not be worn if you are preparing food and drinks.
If you feel a sneeze coming or the need to cough, turn away from any food or drinks. Hold a disposable paper tissue over your nose and mouth, and wash your hands afterwards. Control any impulse to lick your fingers, bite your nails, or touch your nose, mouth, or hair. Never smoke or spit in any room where food is prepared, stored or served.
Reporting illness and infection:
Report any illness or infection as soon as possible, your manager will make the judgments of whether it is safe for you to work with food. Don’t break the law or put other people’s health at risk, just because you don’t want to admit to feeling ill.
Covering cuts, grazes and wounds:
Cover cuts, grazes, open sores and wounds with a waterproof dressing. Usually dressing for food handling staffs (from the first aid box) are colored, so that if they do drop off they will be easily spotted. If the wound or sore is infected, or you think it might be, report this to your manager. Basic Safety Procedures in Handling Beverages:
1. Read labels before pouring anything.2. Never use non-food containers in storing beverages.3. Do not store chemicals in beverage stores or shelves.4. If cans are bloated, contents are spoiled.5. Do not accept if seal is broken.6. Observe proper beverage storing temperature.7. Juice once opened must be refrigerated.8. All canned juices must be transferred into glass container.9. Never mix old and new beverages.10. Strictly follow mixing formula or measures.11. Broken glass on the ice, all the ice must be disposed off.12. Wash hands before handling any beverage item.13. Extra care in handling carbonated bottle drinks.14. Label all containers of beverage items.15. Rotate stocks- First in, First out.16. Always keep working area clean and uncluttered.17. Taste all stocks on opening duties.18. Follow pest control procedures.
Maintaining a safe environment:
Everyone at work, no matter how junior or senior their position, whether they are full-time, part-time or casual, has a duty to protect the health and safety of those around them. This is a legal and moral responsibility.
The ultimate sanctions of the law – many thousands in fines and legal costs, possibly a prison sentence – are usually reserved for top management. But your employer can dismiss you without notice for serious breaches of health and safety procedures.
While you would be concerned about being in trouble with the law or losing your job, the fact is that most workplace accidents are caused by inattention, carelessness, forgetfulness, or gradually falling into bad habits. None of these may be serious in themselves. Until, that is, an unlucky chain of events and one or more errors combine with fatal results.
When you and your colleagues are under many other pressures, it is not easy to maintain the highest safety standards. Whatever the effort involved, safety has to be a top priority.
Identifying hazards:
Your work exposes you and others in your workplace (including customers) to a range of hazards. Some hazards are unavoidable. Strong cleaning agents have the potential to cause harm, the accepted meaning of the word “hazard”. Electrical equipment can go wrong; no matter how well maintained it has been.
Some hazards occur during the normal, day-to-day life of a busy restaurant. Drinks or food get spilt. Glasses and bottles are knocked or fall over and break. Smokers drop smoldering cigarette ends or lighted matches. Customers put shopping bags in the way of other people.
Some hazards are avoidable:
Injury to your back from using the wrong method of lifting a heavy tray or moving furniture.
Cutting yourself when handling knives or other sharp objects. Burns or poisoning when using cleaning agents.
Rectifying hazards:
You can quickly deal with many of the everyday hazards. Close the fire door that was left propped open. Pick up things that have been dropped on the floor. Move chairs back into place after customers have gone, so others can get by more easily.
Don’t put safety at risk by doing nothing. You may be able to see your way down a corridor when the light bulb is not working, but someone less familiar with the route, or with poor eyesight, would be in danger.
Be prepared to put effort into keeping your workplace safe. For each hazard, consider how safety can get the priority it needs. For example, if you are rushing to serve some customers, and you spill a drink or food on the floor, do you:
Leave the spill while you get on with serving? Ask a colleague to take over with the serving, while you attend to the spill? Clear up the spill, explaining to the customers that you will be with them in a
moment?
Warning others and reporting hazards:
Do not assume that because you can see a hazard, other people will. Always:
Tell your manager when you find equipment not working properly. Label equipment, which is out of order, so that no one else tries to use it. Unplug faulty electrical equipment or turn it off at the main switch. Where practical, move faulty equipment to a secure place to wait repair (this
reduces the risk of someone using the equipment without realizing it is faulty). Report anything that is or might become a hazard, e.g. a broken leg on a chair or
table, a shelf coming away from its fitting, or the smell of gas in the kitchen. Position a hazard warning sign, rope off the entrance or put a safety barrier in
place to prevent access to dangerous areas.
It is not enough to tell colleagues that equipment is not working, or not to go into an area, which might be dangerous. Nor can you assume that customers won’t enter closed rooms or staff areas, nor that someone else will, who is unfamiliar with that part of the building. Safety notices must be put in place.
Learning safety:
You will be trained or instructed on how to use and clean the various items of equipment you are expected to operate, and the safety precautions necessary. Don’t be afraid to ask questions. Don’t put yourself and others in danger and risk damaging equipment, by trying to use something you are not familiar with, or saying you have already had training when you haven’t, or acting the expert when colleagues can’t get equipment to work.
Dealing with accident:
If you are trained first-aider you will know what to do to help the injured person. Otherwise, immediately tell the manager or other person who has been appointed to take charge if a serious injury or illness occurs. In larger restaurants and those, which are part
of a hotel, leisure centers, school, colleges, offices, factory, etc., there will be one or more first-aiders with this responsibility.
Check that you know who to contact and the location of the first-aid box. A notice or poster should be on display in your work area to remind everyone of this information.
In the first-aid box are dressings and bandages for minor injuries and a card with general first-aid guidance. Tell your manager if you find items running low or missing.
Checklist in preventing accidents:
Walk, don’t run, when carrying something hot or heavy, warn people as you approach them.
Look after floor areas. Pick up items and clear up spillages and breakages quickly. Watch out for hazards such as customer’s bags and feet. Don’t put items where
they can be tripped over or might fall. Keep power cables to equipment tidy, not trailing across floors or work surfaces.
Use safety signs to close off the area you are vacuuming. Load trays carefully, so that items do not fall off or obstruct your view. Get help
to carry heavy items. Take care when using matches, and with lighted candles on tables and buffet
displays. Use your service cloth to hold hot plates. Warm customers when plates are very
hot. Take special care when handling or putting down anything with a sharp surface or
which might break.
Reporting accidents:
There should be an accident book (or a suitable form) kept where you have ready access to it. By law you must tell your manager when you have had an accident. If you prefer, you can do this by writing about the accident in the accident book, or asking someone else to do this on your behalf.
So that you do not forget important details, or miss some information, make notes as soon as possible after the accident about:
What happened, where and what time Action taken to deal with the accident Names of any witnesses, and their addresses if they are not usually based at your
workplace.
The requirement to record accidents applies even to minor ones. For more serious accidents arising out of, or in connection with work, there is an additional procedure for reporting them to the enforcing authority.
BAR DESIGN AND LAYOUT
Essential in Bar Design:
Space
There should be sufficient room behind the bar counter for the bartender to move about when his bar is busy. The ideal distance between the back of the bar counter and the cupboards is 125 cm or about 4 ft.
Service Area
This will vary according to the type of business that the bar is expected to attract.
Plumbing
All bars should have at least 2 sinks; the wash sink and the ice sink. Proper plumbing must be ensured to facilitate the drainage system. All sinks should be of stainless steel to be more durable.
Refrigeration
It should be a part of every bar. Maintenance of the fridge is important to keep perishable stocks fresh. Regular defrosting is an essential care to keep it cool.
Storage
The storeroom, containing ample reserve stock is best sited adjacent to the bar. It is important that sufficient store space is available to house the stock required for daily business.
Electricity
As many electric machines, such as electric blender and mixers are now used in cocktail bars a plentiful supply of power points is essential. Power points are best sited in the area above the working surfaces below the bar counter but well away from the water.
Bar Counter
The recommended height is approximately 110 cm or about 3 ½ ft. and no wider than 60 cm or 2 ft. The surface should be of material that is easy to clean and resistant to stains. A padded front of the counter and a foot rail contribute to the comfort of the customers.
Flooring
The best material for the floor is one that is easily sponge-mopped dry and is as slip resistant as possible.
Determining the size, shape, and placement of the bar itself is a design problem with two facets:
a. The element of décor, and;b. The element of function
The size and shape of the bar, its appearance, and its position in the room are typically planned by the owner, architect, or interior designer, whose primary concerns are layout and décor. The working areas, where the drinks are poured are planned by a facilities design consultant or by an equipment dealer.
Factors that affect the space in assigning the bar location:
a. Drinks to be served;b. Projected volume of business, and;c. Space and equipment needed to serve the drinks
Parts of the bar
A bar is made up of three parts:
a. Front Barb. Back barc. Underbar
Front Bar:
The front bar is a customers’ area, where they order their drinks and where the drinks are served. The bar is typically 16 to 18 inches wide, with a surface that is alcohol-proof and waterproof, usually of laminated plastic. An armrest along the front edge, often padded, adds another 8 inches to its width. The last few inches of the back edge are usually recessed, and it is here that the bartender pours the drinks, to demonstrate liquor brand and pouring skill. It is known vigorously as the rail, glass rail, drip rail, spill through.
The vertical structure supporting the front bar, known as the bar die, is like a wall separating the customer from the working area. It forms a “T” with the bar, making a kind of table on the customer side, with the other side shielding the underbar from public view. There is usually a footrest running the length of the die on the customer side about a foot off the ground. On elegant mahogany bars of the 1800s, the footrest was a brass
rail, and underneath it were brass spittoons every few feet. The Prohibitionists made the brass rail a symbol of the wickedness of drink, along with swinging doors and Demon Rum.
The height of the front bar, 42 to 48 inches, is a good working height for the bartender. It also makes the front bar just right for leaning against with one foot on the footrest, in the time-honored tradition of the nineteenth century barroom. All underbar equipment is designed to fit under a 42-inch bar.
If it is a sit-down bar, it will have stools tall enough to turn the bar into a table. Each stool is allotted a 2-foot length of bar. The stools should look and feel comfortable, often they have upholstered backs and seats. Since the seats are high off the ground, the stools typically have rungs for footrest, or else the footrest of the bar is within reach of the feet. Even numbers of stools make it convenient for couples.
Back bar:
The Back bar has a double function: the decorative function of display and the work function of storage. Traditionally it is the area where bottles of liquor and rows of sparkling glass wares are displayed, their splendor doubled by a mirror behind them. In the Old West – or at least in Old West movies – the mirror had another function: it showed the man at the bar whether anyone was coming up behind him, gun in hand.
The typical modern bar still follows the same tradition of bottles, glassware, and mirror. Some people feel it is just not a bar without them. There are functional reasons too: the liquor and glass wares are part of the bartender’s working supplies, and the bar back is a good place to display call brands as a subtle form of merchandising. The mirror adds depth to the room; it also gives customers a view of others at the bar and the action going on behind them. Bartenders sometimes use it too; to observe customers without being noticed.
New fashions in Back bar décor are branching out to include stained glass, paneled or textured walls, murals, posters, wine racks, mood pieces, and conversation starters. Stemware hanging from slotted racks overhead is popular as a design element as well as for functional glass storage.
The base of the Back bar is likely to be storage space, refrigerated or otherwise. Or it may house special equipment such as glass froster, an ice machine, or a mechanical dishwasher. If especially drinks are featured, the frozen-drink or espresso machine will probably be on top of the Back bar. The cash register is usually on the Back bar too, in a recessed space.
Whatever its uses, the Back bar must be visually pleasing from top to bottom, since customers look at it, and it must coordinate visually with the décor of the room as a whole.
Underbar:
The underbar is the heart of the entire beverage operation and deserves the most careful attention to its design. In its space the equipment and supplies for the products you are selling must be arranged compactly and efficiently with speed the overriding concern.
Each bartender must have an individual supply of pouring liquor, ice, mixes, glasses, blender, and garnishes, all within arm’s reach in the pouring station. Each pouring station has an ice bin and one or more bottle racks for the most-used liquors and mixes. The supply of glasses may be upside down on the glass rail or on drain boards near the ice bin or on special glass shelves, or in glass racks stacked beside the station, or on the Back bar, or in overhead racks, or in all these places, grouped according to type and size. The blender, and probably a mixer, may be on a recessed shelf beside the ice bin, while the garnishes are typically or in the bar top in a special condiment tray.
Where drinks are served from the main bar for table service, the bar must always have a pickup station – that is, a section of the front bar by the pouring station set off from the customers’ bar area, where serving and personnel turn in and receive orders and return empty glasses. Otherwise they must elbow their way through the customers; confusion reigns and spills occur. The pickup station should be near pouring station and the cash register.
Another area of the underbar contains equipment for washing glasses – a three-compartment or four-compartment sink with drain boards on both sides, or in some cases a mechanical dishwasher. The underbar must also have provision for waste disposal and a hand sink. These are typical health department requirements.
Under bar and Back bar together must provide enough storage for the day’s reserve supplies of liquor, mixes, wines, beers, ice, garnishes, and such non-beverage supplies as bar towels, cocktail napkins, picks, and stir sticks. All these must be arranged so that they require a minimum of movement: movement is time and time can be money.
Three feet is the customary distance between the Back bar and the under bar, to accommodate the bartenders’ movements and the opening of doors to storage cabinets. The doors must not be so wide that they block passage when open. Storage areas must be available to each bartender without interfering with another’s movements.
Special drinks require special planning for the equipment they need, if you plan to have beer on tap, you must place the standards (faucets) so that they are easily accessible to the bartender (but not to the customer), and there must be refrigerated storage space for each keg either at the bar or in a nearby storage area with lines bringing the beer to the bar. The latter arrangement is more sophisticated than having kegs at the bar and requires custom-engineered equipment to maintain beer quality. Frozen-drink dispensers, ice cream equipment, and glass frosters have special space requirements that must be designed into the overall scheme.
Hidden but essential factors in under bar and back bar design are the plumbing and electrical needs of the equipment. Faucets, icemakers, soda guns, and dishwashers need a water supply. Sinks, refrigerators, glass frosters, ice bins, icemakers, dishwashers, and waste disposal need proper drainage. Some equipment may need special electrical wiring. All this must have ready access for repairs.
The entrance to the bar is sometimes made large enough to accommodate the largest piece of movable equipment, in case it has to be replaced or repaired. The smaller the access, the more space is available for equipment, so most often the entrance is a hinged section of the bar top that lift up. Repairs are made in place, or replacement equipment is lifted over the bar when necessary. Sometimes one end of the bar is open, though this makes the liquor supply more vulnerable to tampering and makes control more difficult. Sometimes there is a doorway in the back bar.
Bar Floor
Think about the bartenders’ comfort and safety in planning the bar floor. They are on their feet for hours and you want them to look fresh and smiling. The floor under their feet must have a nonporous surface, such as tile or sealed concrete, to meet sanitary code requirements. Wood and carpeting are not acceptable. A tile or concrete surface is cold, hard and slippery when wet. As the evening wears on, ice cubes, beer foam, soapy water, debris from empty glasses and broken glass may accumulate.
There are ways to improve comfort and safety – none of them ideal. Slotted plastic panels allow spills to go down between the slats, to minimize hazards of slipping. They must be taken up for cleaning, however, which is a nuisance and if it isn’t done often they become stale and unsanitary. They are also hard on the feet. Rubber or plastic mats minimize slippage and are easy on the feet, but they must also be cleaned frequently.
Size, Shape, and Position in the Room
From the front of the front bar to the back of the back bar, the overall depth should usually be about 8 feet. The minimum length of the bar should be determined from the inside, according to equipment needs. Additional length and shape will be determined from the outside, according to the number of seats (if there are seats) the size of the room, and the overall design requirements.
The inside factors are determined mainly by the kinds of drinks served and the number of stations needed to meet peak volume. The outside factors have to do with your total concept, your clientele, your décor, and the available space.
Unfortunately, the last consideration – the space available – is usually the tail that wags the dog. Often the space available is what is left over after everything else has been planned. Many times an inadequate bar space will limit what you can serve and how much, thereby decreasing your drawing cards and your profits. Or it may require
expensive and complicated equipment solutions to problems that would be simple to solve in a larger space.
In sum, the best way to proceed is to plan your drink menu first with your clientele in mind. Figure carefully the volume you can expect at peak periods. Size your bar to accommodate space and equipment needs for these drinks in that volume, or have a specialist to do it. Don’t box yourself into a bar that is too small.
If your facility is already built and space is predetermined, it becomes even more critical to think through your bar design and equipment to make the most profitable use of the space you have. Again, your clientele and your drink menu are your starting points. You may, for example, have to choose between beer on tap and ice cream drinks in frosted glasses, but if you know your clientele you can make the most profitable choice.
Bars can be many different shapes – straight, curved, angled, horseshoe, round, square, or free-form shape, too, is a decision involving many factors – room size and shape, mood, décor, function. Again, the functioning area of the bar is often the stepchild of the design. Unusual shapes are tricky. Most underbar equipment is factory-made in standard sizes that may not work as well in action. It can also cause problems of maintenance and repair.
Usually a bar has its back to the wall, but in a large room it may be the centerpiece or focal point, a freestanding square, round, oval, or Irregular Island, with stations facing in several directions and a back bar in the middle. Obviously, an island bar will have special design and the underbar will be visible to the patrons. There may be special plumbing and electrical problems.
Whatever its shape, the bar’s position in the room deserves as much consideration as its shape and size – and may affect both. Consider the customers’ reactions as they enter the room.
BAR TOOLS, GLASSWARES AND EQUIPMENT
Under bar and Back bar Equipment
The major pieces of underbar equipment have surface of stainless steel which is durable, cleans easily and is unaffected by chemical cleaners needed to kill bacteria. It also looks nice and easily takes a high polish.
Work surfaces of underbar equipment are a standard 30 inches high, with a depth of 16 inches to the backsplash at the rear. Units from the same manufacturer fit side by side and give the appearance of being continuous.
Each piece of equipment is either on legs 6 or more inches high, for access to plumbing and ease of cleaning, or else flush with the floor. The legs have bullet feet (feet tampered like bullets) for ease of cleaning. The feet are adjustable to accommodate uneven flooring.
A. Equipment for mixing
Ice chest, ice bin Containers for bottles – bottle wells and speed rails Handgun for dispensing soft drink mixes Mixer (shake mixer), and blender Frozen drink dispenser (machine) Glasses – overhead on the back bar, on drain boards, almost anywhere there is
room Glass froster
The centerpiece of any pouring station is the ice chest (ice bin), with or without bottle wells, having a speed rail attached to the front. This piece of equipment is variously known as a cocktail station, cocktail unit, beverage center or colloquially, jockey box.
B. Equipment for Washing
A three- or four-compartment sink Drain boards Special glass-washing brushes Hand sink with towel rack Waste dump
C. Ice and Ice Machines
Icemaker (ice machine) Ice crusher Flake-ice machine
D. Draft Beer Service
Keg or half-keg Beer box (tap box) Standard or tap (faucet) Line
E. Storage Equipment
Dry storage (unrefrigerated) cabinets with locks Under counter and back bar refrigerators
F. Bar Tools and Small Equipment
Stainless steel is the metal of choice for small equipment and utensils. Most of the small bar equipment is used for mixing and pouring. A second group of utensils is used in preparing condiments to garnish drinks. A third group is involved in serving.
Jiggers Pourers Mixing glass Hand shaker Bar strainer Bar spoon Ice scoop Ice tongs Muddler Fruit squeezer Funnel Glass rimmer
G. Tools and Equipment for Garnishing
Condiment tray Cutting board Bar knife Relish fork Zester, router, or stripper
H. Tools and Equipment Used in Serving
Bottle and can openers Corkscrews Round serving trays Folios for guest checks
Glasswares
The glassware you use in serving drinks plays several roles. It is part of your overall concept: its style, quality, and sparkle express the personality of your bar. As functional equipment it has a part in measuring the drinks you serve, and it conveys them to your customers. It is a message carrier: glass size and style tell your guests that you know what you are doing – you have served each drink ordered in an appropriate glass. It can be a merchandising tool; subtle or flamboyant variations of custom in glassware excite interest and stimulate sales – oversize cocktails in wine glasses or beer mugs coffee drinks in brandy snifters, special glassware for your own specialty drinks.
There are three characteristics features of glasses: bowl, base or foot, and stem. The three major types of glass wares – tumblers, footed ware, and stemware.
A tumbler is a flat-bottomed glass that is basically a bowl without stem or foot. Its sides may be straight, flared, or curved. Various sizes and shapes of tumbler are known by the names of the drinks they are commonly used for: old-fashioned, rock glass, highball, collins, cooler, zombie, pilsner. Glass jiggers and shot glasses are mini-tumblers.
Footed ware refers to s style of glass in which the bowl sits directly on a base or foot. Bowl and base may have a variety of shapes. Traditional footed glasses include the brandy snifter and certain styles of beer glass. Today footed ware is also popular for on-the-rocks drinks and highballs. In fact, any type of drink can be served in a footed glass of the right size.
Stemware includes any glass having all three features – bowl, foot, and stem.
A fourth type of glass is the mug. You can think of it as a tumbler with a handle or as a tall glass cup. It is usually used for serving beer.
In selecting glasses, size is a better guide than the name of the glass, since a glass with a specific name will come in many sizes. Buy glass sizes that you will never have to fill to the brim, they will surely spill. A glass for dinner wine should be only half full, so the drinker can swirl the wine around and appreciate the bouquet. A brandy snifter of brandy is served so the customer can savor the aroma.
In making your glass selection, remember that glassware is about the most fragile equipment you will be using. Consider weight and durability. Consider heat-treated glass if you use a mechanical dishwasher. Consider design and buy glasses that do not need special handling: flared rims for example, break easily. Then consider the breakage factor in figuring the numbers you need.
Maintenance and Care of Glasswares:
Glassware is about the most fragile bar material, it should be handled with care. Please refer to the following guidelines on how to take care of bar glass items:
1. Do not stock glasses or nest them one side inside the other, this bound to cause breakage.
2. Glasses are to be handled by the stem or by its base. Do not handle glass by the rim even soiled, it will cause breakages besides, it is unsanitary.
3. Do not wash glasses mixed with plates and flat wares in dishwashing machines or sinks.
4. Do not use glasses for scooping ice.5. Avoid using glasses straight from glass washing machine. Sudden change of
temperature may result in cracking and chipping.6. A chipped or cracked glass is a broken glass. Throw it out safely. Make sure that
breakages are well accounted for (write it down in your report).7. When washing glasses, use unscented detergent, use brush to reach the inside of
the glasses.8. Glasses should be dried before serving or keeping. One way to dry glass
spotlessly clean, soak glass in warm water and wipe immediately in a dry cloth.9. Glasses should be stocked upside-down when not in use and should be kept in rust
free dry place.
Some General Considerations in Selecting Bar Tools, Glass wares and Equipments:
Look for Quality. It makes very good business sense to invest in high quality equipment for your bar. There are a number of reasons why:
Survival. Quality equipment will last longer and will withstand better the wear and tear of a high-speed operation. Heavy-gauge surfaces will resist dent, scratches, and warp. Heavy-duty blenders will better survive the demands of mixing frozen drinks. Quality glasses will break less easily than thin brittle ones.
Function. High-quality products are less likely to break down. Breakdowns of any kind hamper service and give a poor impression of your operation. If your pourer sticks, you’ve got to stop and change it. If your corkscrew bends, you may crumble the cork and lose your cool as you present the wine and the customer may refuse it. If your ice maker quits, you are in real trouble. Repairs or replacements can be frustrating, time-consuming and costly. Quality products, moreover, usually come with guarantees.
Appearance. Quality products are usually more pleasing to the eye, and are likely to maintain their good looks longer. Cheap glassware becomes scratched and losses its gleam. Cheap blender containers get dingy-looking. So do work surfaces. Since much of your equipment is seen by your customers, it is important to have it project an image of quality, cleanliness, and care.
Ease of Care. High-quality equipment is likely to be better designed as well as better made. This means smooth corners, no dirt-catching crevices, and dent-free surfaces that clean easily. It all makes for better sanitation and better appearance.
Like everything else in life, quality cannot always be judged by price. For equipment quality, look at weights or gauges of metals (the lower the gauge, the thicker the metal); at energy requirements, horsepower of generators, insulation of ice bins and refrigerated storage, manufacturer’s warranties and services. Consider the design features of each item in relation to its function and sizes and shapes and capacities in relation to needs.
Bar Tools:
Jigger – a standard measure used to measure out exact amount of liquid required for a cocktail (it comes available in three sizes tailor-made for each specific pouring requirement, it measures: 1 –, 1 ½ oz. or 1 ¼ oz.). There are two kinds of jigger, the heavy glass and the double-end stainless steel jigger.
Pourer – a device fitted into the neck of an open bottle as a means of controlling the amount of liquid needed for a specific concoction. It works wonders in avoiding unnecessary spillages and is truly waste-free. It is very essential for free-pouring.
Mixing Glass – a heavy glass container in which ingredients are stirred together which to and strained into serving glass.
Shaker – a device in which ingredients are shaken together with ice. It is used for cocktail which ingredients that does not mix readily with spirits (egg, sugar, sometimes fruit juices). There are two kinds of shaker: the three-in-one cocktail shaker and Boston shaker. The three-in-one variety combines a mixing stainless steel cup, built-in strainer and a stainless steel-cup that fits on the top. The Boston shaker has the stainless steel container and mixing glass only.
Hawthorn Strainer – basically a round wire spring on a handle, which fits the top of the shaker or mixing glass.
Bar Spoon – a shallow stainless steel spoon having a long handles, with a twisted shaft and either a flat muddler end or garnish fork end typically 10 to 11 inches long. The bowl equals 1 teaspoon. Bar spoon is use for stirring drinks. Oftentimes, the other end has fork design that is use to pick up garnitures
Ice Scoop or Ice Shovel – an instrument use for scooping ice from the ice bin.
Ice Tong – a device designed to handle cube of ice at a time.
Muddler – a wooden tool one end of which is flat for muddling or crushing one substance such as sugar and mint. The other end is rounded or sharp and can be used to cracked ice.
Citrus Squeezer – hand size gadget that squeezes citrus fruits (lemon, lime, orange, etc.). It out pits and pulps as it squeezes.
Bar Knife – a medium size cutting material used for cutting fruits intended for cocktail garnishes.
Paring Knife – stainless steel small knife used for cutting and garnish design purposes.
Relish Fork – stainless steel designed for reaching into a narrow naked bottle for onions and olives.
Bottle and Can Opener – stainless steel is the best, it is rust free and easy to clean. Used for opening “crowned” capped bottles and canned beverages.
Cork Screw – a device designed to extract corks from wine bottles, it should be made of stainless steel. It is available in several kinds (waiters’ friend cork screw, angels’ wings or the prong-type).
Ice Pick – device used for breaking ice into smaller pieces.
Ice Bucket – a device used to aid in serving ice.
Wine Basket – a basket designed to fit a bottle of wine. It is used particularly in serving red wine.
Chopping Board – use for cutting surface to avoid damaging the knife and bar counter.
Bar Rail – a rubber matting used for the bar counter, made available to avoid spills on a finished product.
Straw Dispenser – this is a stainless steel device used to organize straws.
Juice Dispenser / Juice Store and Pour / Pour master – a plastic type juice storage and dispenser with three parts: nozzle, body and cover.
Glass Rimmer – a black hard round plastic used to organize salt, lime, and sugar for designing the rim of glasses.
Garnish Dispenser – a rectangular plastic container used to organize different kinds of garnishes that makes it accessible for bar operation purposes.
Bar Equipments:
Electric Blender – this mechanical equipment is used to blend ingredients and to bring out the creamy appearance of any concoction (use crushed ice only in blending).
Ice Bin – an equipment used for stocking ice. The centerpiece of any pouring station which, usually having a speed rail attached to the front, with or without bottle wheels.
Speed Rail – typically contains the most frequent poured liquors.
Glass Chiller – this is a top opening freezer that chills glasses.
Sink – a built-in bar equipment used for washing bar tools and equipment.
Ice Machine / Ice Maker – an industrial machine that makes ice for the entire bar operational needs.
Wine Chiller – this is a refrigerated storage for chilling wines particularly white wines and champagne.
Chiller – this is typically used for chilling and keeping beers, juices, and other bottled drinks. The door is normally made of glass for marketing purposes.
Ice Crusher – an equipment used for crushing ice cubes into crushed ice intended for blended and creamy drinks.
Mechanical Glass Washer – machine used for washing glasses and delivers water hot enough to kill bacteria.
Shake Mixer – machine used for drinks that do not need blending especially those containing cream or ice cream. Where ice is required, use only crushed or cracked ice ( a mechanical shaker that supplanted the hand shaker).
STANDARD BAR MEASUREMENTS:
5 ml 1 teaspoon10 deciliters 1 liter1 liter 0.26418 gallon 33.8 fl.oz.1 dash 1/32 ounces 0.9 ml1 teaspoon 1/8 ounces 3.7 ml1 tablespoon 3/5 ounces 11.1 ml1 pony 1 ounce 29.5 ml1 jigger 1 ½ ounces 44.5 ml1 wineglass 4 ounces 119 ml1 split 6 ounces 177 ml1 cup 8 ounces 257 ml1 miniature (nip) 2 ounces 59.2 ml1 half pint 8 ounces 257 ml1 tenth 12.8 ounces 378.88 ml1 pint 16 ounces 472 ml1 fifth 25.6 ounces 755.2 ml1 quart 12 ounces 944 ml1 imperial quart 38.4 ounces 1.137 liter1 half gallon 64 ounces 1.894 liter1 gallon 128 ounces 3.789 liter1 ml 0.001 liters 0.0338 fl. oz.10 ml 1 centiliter (cl.) 0.3381 fl. oz.15 ml 1 tablespoon 3 teaspoon100 ml 10 centiliters 3.3814 fl. oz.10 centiliters 1 deciliter 3.3814 fl. oz.1.89 liters ½ gallon 64 fl. oz.3.79 liters 1 gallon 128 fl. oz.59 ml ¼ cup 2 fl. oz. 4 tablespoon30 ml 1/8 cup 1 fl. oz. 2 tablespoon1 pint 0.0021 ml 0.0625 ounces 2 quarts 2.1134 liter1 quart 0.0011 ml 0.0312 ounces 1.0567 liters 4 gallons
BEVERAGE COSTING
Determining the Sale Price of a Drink:
To determine the price of a single drink, there are several points that must be considered: the size and price of the bottle, and the individual drink size. With today’s automatic pourers, bars have a choice of exactly what size drink to pour.
Example: One bottle (1 liter) of Vodka, which costs (wholesale) P 159.00. You have to determine that a 1.5-ounce drink will be poured to each customer and wish to determine how much each drink will cost, thus:
Bottle size = number of drinksDrink size
(Note: the bottle size is not rounded off, because of the fractions used in the size of the drink) So, for example:
1 liter = 33.8 oz.
33.8 oz. = 22.5 or 22 drinks1.5 oz.
When rounding off the number of drinks, always round off lower, because you cannot divide a drink.
To determine the cost of those 22 drinks, use this formula:
Cost of bottle = cost per drinkNumber of drinks
For example:
P 159.00 = P 7.22 22
Determining the projected beverage cost:
There are two methods in determining the projected beverage cost:
The divisional method: to find out the potential selling price, divide the actual beverage cost by the projected beverage cost percentage:
Actual beverage cost = Potential selling priceProjected cost percentage
For example: A single drink of Vodka costs P 7.22 and you are working with a projected 30 percent beverage cost. The selling price would be determined as follows:
P 7.22________ = P 24.07 or P 24.0030 percent (0.30)
The price multiplier method: Continuing with our example, to determine a minimum selling price per drink, divide 30 into 100, which will give a price multiplier of 0.30. Take the costs of any drink and multiply it by 3.33 to determine minimum selling price. We will use the cost of P 7.22:
P 7.22 x 3.33 = P 24.04 or P 24.00
From this point you can establish common prices for each drink category. For call brands and super-premiums, adjustments will be necessary based on clientele and demand.
Determining Gross Profit on a Full Bottle:
It has been established that there are 22 drinks in a liter bottle of Vodka (1.5 oz. drinks), which costs P 159.00; the potential selling price of each drink is P 24.00. To determine total sales from the entire bottle, simply multiply the number of drinks by the potential selling price per drink; for example:
22 drinks x P 24.00 cost per drink = P 528.00 (total sales)
To determine gross profit, subtract the bottle cost from the total sales; for example:
P 528.00 – P 159.00 = P 369.00 (gross profit per bottle)
Pricing Cocktails:
For example, you would like to make a martini and from our standard recipe determine that two ounces of vodka, ¼ ounce dry white vermouth, and one green cocktail olive are needed. Olives come in various sizes, with the “small” designation being the correct size for a martini. Depending on the purveyor you choose, the price can vary greatly. Purveyor “A” sells them in the following way:
P 11.00 per large #10 canCount of 578 olives
If you divide the cost of the can (P 11.00) by the number of olives in can (578), you find out that each olive costs P 0.190.
To determine how much two ounces of vodka costs, divide the cost per bottle by the number of ounces in that bottle, for example:
P 159.00 (cost of bottle of vodka) = P 4.70 per ounce33.8 ounces (1 liter of vodka)
P 4.70 per ounce x 2 = P 9.40
To determine what ¼ ounce of dry white vermouth will cost, you first find out the cost per liter. If a liter costs P 390.00, how many quarter-ounce drinks will you get, and how much will each of them costs?
33.8 ounce (size of bottle) = 135.2 or 135 (quarter-ounce) drinks¼ ounce (or 0.25 ounces)
P 390.00 (cost of bottle of dry white vermouth) = P 2.89 or P 3.00135 drinks
To determine the cost of the whole drink, add:
Cost of Vodka P 9.40Cost of vermouth 3.00Cost of olive 0.19 Cost of drink P 12.59
Now, by using the formula for determining a selling price:
P 12.59___________________ = P 41.96 or P 42.000.30 (projected cost percentage)
MIXOLOGY
Basic Mixing Methods:
1. Build – is to pour the necessary ingredients into a suitable glass without any premixing, adding ingredients one at a time. Like highballs, other-two ingredient mixed and pousse café.
2. Stir – is to mix the necessary ingredients together by stirring it gently with ice in a glass (mixing glass) and then straining it into a required glass.
3. Shake – is pouring all necessary ingredients into a cocktail shaker with ice and shaking it briskly for few seconds and strain into the required glass. You shake a drink having the ingredient that does not really mix with spirits such as sugar, cream, eggs, and sometimes fruit juices.
4. Blend – is to put all necessary ingredients into an electric blender and adding crushed ice. Blend until the desired creaminess then pour into required glass. You can blend any drink that incorporates with solid foods with ice. You can also blend drink to frozen or to make it creamy.
5. Layer – is to pour all necessary ingredients, one at a time into a shot glass by layering the drink according to its weight and density.
6. Float – is to pour necessary ingredients, into the top of the drink.
7. Flame – to flame the top of the shooters using a match or a lighter, the purpose of flaming is to open up the spirit to make it more exciting and appealing drink.
Basic Mixing Rules:
1. Use only ingredients of highest quality – remember, a drink is no better than its poorest ingredients.
2. Plenty of ice is first the first requisite of good mixing – ice should always be placed in the mixing glass or shaker before adding the liquor. Be sure ice is crystal clear.
3. Always measure the ingredients – this way you will not spoil any drink and you will be mixing consistent tasting cocktails.
4. When it comes to mixing; some drinks are shaken with ice for plenty of dilution or to dissolve sugar and other heavy ingredients like egg white. Others
are only stirred with ice. Don’t change the technique otherwise you will spoil the drink.
5. Chill or Heat glasses – chill all glasses for chilled drinks. Heat all glasses for hot drinks. Do not put glasses in freezers, as they will crack. Put them only inside the refrigerator.
6. Simple syrup – to be prepared in advance get a container and fill it with sugar. Remember, the level of the sugar; pour boiling water until the syrup reaches the original level of sugar while stirring it briskly.
7. Sweet and Sour Mix – it could be mixed with equal parts of squeeze lemon (calamansi) juice and simple syrup.
8. To frost the rim of the glass – rub it with a slice of lemon and dip it in salt or sugar as the recipe calls.
9. Mixers – such as soda, water, tonic, ginger ale, and fruit juice should be added to the liquor rather than the other way around.
10. Always use the right glass for every drink – psychologically people think that they are drinking the wrong drink if it served in the wrong glass.
11. Lemon or orange peel should be twisted over the drink after the drink is finished. If mixed with the drink, it will surely taste bitter.
12. If recipe calls for an egg – either the white or the yolk put the egg first. This way, you will not spoil a good spirit if the egg happens to be rotten.
13. The mixing can be done in a large glass – a jug or a cocktail shaker.
14. Clear mixtures should be stirred. Cloudy ones should be shaken. Stirring means mixing a drink with a long thin spoon by whirling it around until the ingredients are cold. Shaking means mixing the ingredients and ice in the shaker and shaking vigorously until the outside of shaker begins to frost.
15. When recipe calls for a dash – this means just a few spots to talk about a ¼ of a teaspoon.
16. Straining – the majority of cocktail shaker are fitted with a “strainer”. If not, or when using a mixing glass, use a strainer to hold back the ice when pouring.
17. Prepare fresh fruit juices before use, as far as practicable.
18. Add sparkling liquid last so they will retain life.
19. Don’t skimp on ice – use cube ice for shakers and lots of ice cubes for highballs.
20. Never use stuffed olives for cocktails, green olive goes with martinis, pearl onions with a Gibson and cherries with manhattans.
21. Always have necessary ingredients and all bar supplies ready.
22. If drinks are made of liquor as Gin, Vodka, Dry Vermouth, etc., they should be stirred. Drinks with hard-to-mix ingredients such as egg, cream, sugar, etc., they should be shaken.
Trade Secrets:
Although Bartenders have the same standard operational procedures to follow, they generally differ in ways, styles, techniques in promoting and maintaining a higher standard of service to the customer. Either learned or acquired through the years, this extra know-how in serving or more knowledge in quality liquor/wine/beverage makes the bartender a better one than the next. Some of these ways, techniques or knowledge he may share with the others, but those that he prefers to keep for himself is commonly known as “Trade Secrets.”
1. Checking glasses – soap always leave a dull film, use instead wither plain hot water or cleaner made just for glassware. When polishing, hold glass up against the light. It is the best way to check for print/dust/spot or film left on the glass surface and also guarantees to impress a watching customer with your thoroughness.
2. Cleaning the bar back mirror – little amount of lemon juice or ammonia mixed with warm water will remove streaks and films laid down by dust particles and cigarette smoke. Use paper towel to dry and polish mirror so it will not collect lint.
3. Always use fresh fruits for garnishes – cut lemons, lime and orange early in the day or way before operation start, and then refrigerate to keep freshness intact. In the evening leftover is best covered with damp cloth or napkin before storing inside the fridge to keep freshness in and spoilage out.
4. Always wash fruits before cutting – in cutting lemon peel for drinks, do not forget to remove bitter white under skin.
5. Cut oranges ¼ thick, fresh lemon 1/6 thick (discard) thick bottom end, and pineapple in various shape and sizes.
6. To get the most juices out of fresh lemon and orange: prepare warm water in a container, soak unpacked fruit for a few seconds, remove and roll it back and forth on counter top or cutting board pushing.
7. To maintain a crispy celery stalk and leaves – soak at upside down in a glass of cold water then refrigerate for a couple of days. For quicker result, do the same but fill the glass with lots of ice.
8. Lemon Sour Mix – can be made in advance or instantly; mix 3parts of fresh lemon juice to one part of simple syrup, then add one egg white for every 25 ounces of juice and syrup mix.
9. Remember: The way to make a drink is the way the customer like it. Customer is always right even if the drink he orders is made entirely or different ingredients or way.
10. Measure all drinks correctly – this is done to ensure the same or uniform taste all the time. Always add a few drops extra rather than a few less drops.
11. When pouring to a jigger – hold jigger over the glass, then pour liquor, spillage, if any, will just go right into the glass.
12. When mixing several cocktails – line up all glasses, and then pour the desired liquor base. Mixer and special agents can be added next.
13. Before pouring – always check every glass for possible cracks, chips, dull films and other unsightly marks that customer may notice as the drink is emptied.
14. Shake cocktail briskly – but not too long. Do not give ice time to make the drinks watery. Just shake till drink is cold enough or when frost forms outside the metal shaker.
15. When customer order liquor by brand name – place bottle’s on the bar in front of him before pouring or mixing the drink. This simple gesture can go a long way in pleasing customer.
16. When pouring from a bottle, hold it firmly in the middle and always with the label facing toward the customer.
17. Do not try to save money or ingredients at the customer’s expense. Good liquors make good drinks. Many bartenders assume that customers can’t tell the difference. True, some cannot, but many more can, so NEVER take a chance.
18. If more than one drink to pour from same shaker – line up all the glasses on the bar with rims touching, then run the shaker back and forth over the row of glasses. Fill all of them part way first before completely filling up each glass equally. This is to ensure that everybody gets a fair amount.
19. Chill all glasses for iced drinks – there are several ways to chill a glass. One is to fill it with shaved ice; another is to bury it in shaved ice. You can put ice and water into the glass swirl it constantly, otherwise, let it stand in the freezer compartment for a few minutes. To heat a glass, fill it with hot or boiling water and let it stand a minute or two then empty.
20. To float brandy or liqueur on top of drinks – this can be done by putting a spoon, bowl side up, across the top of the drink, so that the tip of the spoon touches the far sidewall of the glass. Lower the tip of the spoon until it touches the surface of the drink, and then very slowly pours the liquor over the rounded bowl.
21. Simple syrup – can be made easily by dissolving equal amount of sugar to equal amount of hot boiling water. If in a hurry, put freshly opened soda to equal amount of sugar, it will dissolve instantly.
22. With ice drinks – drinks served on the rocks as well as those to be shaken/stirred or blended with ice, should always have the ice first into the glass. Don’t add ice in the liquor:
a. Liquor cool faster when poured over ice
b. The longer you postpone pouring the liquor, the more chances you have to correct any mistake in fixing a drink. Otherwise, you have to start all over again.
23. Ladies should be served ahead of their escort, always. People drinking all by themselves, whether a man or a woman is always served before groups of two or more.
24. Cherries and olives cocktails – should always be kept covered in their natural juice, it stays fresh that way. Rinse olive and cocktail onions in clear, cold water before using or serving.
25. To frost the rim of the glass – rub with a slice of lemon and dip in powdered sugar or powdered salt. For Irish coffee use Kahlua instead of lemon.
26. Non drinkers made to feel at home in drinking crowd – suggestions such as ginger ale, seven-up or tonic water served in a highball glass over ice with a twist of lemon or squeeze of lime. Offer Virgin drinks.
27. Use proper appropriate glass for every kind of drinks. It pleases and satisfies customers when sipping or drinking from the right kind of glass.
28. Lastly, when closing the bar, be sure that everything is put away in their proper places; surrounding is clean; counter/ bar top shiny/trash can empty; no food left over such as crunches and nuts left around for cockroaches and other insects to feast on. To end up – BE PROFESSIONAL.
FUNDAMENTALS IN FLAIRTENDING
1. Be sure the bottle is dry clean, wipe all wet portion to avoid slipping.
2. Be sure that content should not exceed to 1/3 of the bottle.
3. Be sure that flooring is made of soft material or with rubber matting.
4. Be sure to have enough space in the bar for your mobility.
5. Be sure the ceiling is high enough.
6. Always focus your sight to the direction of the bottle you are flipping.
7. Concentrate on what you are doing, don’t do things that will disrupt your performance.
8. Develop confidence and smile. Don’t be disrupted by anything.
9. Start with a simple flairing or routine.
10. When free-pouring, make imaginary count for the amount of beverage. Upon reaching the required volume of beverage, quickly pull the bottle up a little and move the bottle neck sideways and up to upright position.
11. Always use a pourer while flairing.
GARNISHES
Preparing fruits for garnishing the cocktails, highballs, and other drinks is one of the most important parts of setting up. The standard items include lemon wedges, and lemon twists, lime wedges, orange and lemon slices, cherries, olives, and cocktail onions (not a fruit but used like a fruit in some cocktails). Other fruits and vegetables sometimes used for eye and taste appeal are pineapple spears or chunks, cucumber spears or celery sticks, fresh mint, stick cinnamon for hot drinks, and anything of your own inspiration.
Preparing Citrus Fruits:
Lemon wedges are used for appearance and for squeezing juice into individual drinks. Lemon twists are used for the flavor of the rind; they are rubbed along the rim of the glass and twisted to squeeze the oil into the drink. Whole lemons are also squeezed for fresh lemon juice in quantity.
All citrus fruits should be washed thoroughly before cutting, and so should the hands. For cutting, use a sharp knife and cut on a cutting board, not in midair. Always cut down and away from yourself, keeping the fingers and thumb of your hand curled out of the way.
The best lemons are medium in size, with medium-thick skin. You can increase juice yield of lemons by soaking them in warm water and rolling them back and forth on a hand while exerting pressure with the flat of the hand.
To cut lemon wedges, cut a small piece off each end – just skin, not pulp. Cut the lemon in half lengthwise, and with cut side down, cut each half lengthwise into wedges of the size you want. An alternative way of cutting wedge is to cut the lemon in half lengthwise and then, with the cut side down, slice each half crosswise into half-inch slices. These small wedges fit nicely into the hand squeezer or re easy to squeeze between the fingers. If you want a wedge that will hook onto the rim of the glass, make a cut lengthwise down the middle of the half-lemon before slicing.
To make lemon twists, use a zester or stripper. These tools strip off just the yellow part of the skin – the zest. Cut pieces about 1 ½ inches long. To produce twists without a special tool, first cut off both ends of the lemon, then scoop out the pulp with a Bar spoon, saving it for juice if you want it. Then cut through the rind and lay it flat. Scrape away the white pith and discard it, leaving about 1/8-inch thickness of yellow skin. Slice this in ½-inch wide strips.
If you want lemon wheels for garnishes, simply cut crosswise slices beginning at one end of the lemon. Discard end pieces having only skin or pith on one end of the
lemon. Slices should be thin yet thick enough to stand up on the edge of the glass. Make slits halfway across slices for this purpose.
The best limes are deep-green seedless, and on the small to medium size. The ideal size lime will make 8 neat wedges. First cut off the tips, then cut the lime crosswise. Then put the cut sides down and cut each half into four equal wedges. Lime wheels are made the same way as lemon wheels.
Orange slices are made by slicing the orange crosswise as you do the lemon. Make slices ¼ inch thick, if they are any thinner they don’t handle well and tend to dry out. Orange slices can be used whole, as wheels, or quartered and impaled on a pick- flagged – with or without a cherry.
All citrus garnishes should be kept moist. They keep best if you can form each fruit back together again, but often there are too many pieces. Covering them with a damp bar towel helps to retain moisture and appearance, so does refrigeration: you can bring them out in small batches. Often you can prolong life by spraying them with 7-up. Twists dry out especially quickly and should not be made too far ahead.
Other Garnishes
Cherries, olives, onions and pineapple chunks come in jars or cans and need no special preparation. Cherries used as garnish are maraschino cherries, pitted, both with and without stems depending on the drink. Cocktail olives are small-pitted green olives of the Manzanilla type. They are available stuffed with anchovies, nuts, pimientos, or plain and empty. They are often used on picks as flags. Cocktail onions are little onions pickled in brine, and pineapple chunks are chunks of canned pineapple.
These garnishes are removed from their juices, set-up in glasses, cups, or in a condiment tray, and kept moist until time to serve. The damp-towel covering is good for them too.
Other fresh-cut garnishes such as fresh pineapple spears, cucumber sticks, and celery sticks should be cut to size and shape with an eye to appearance in the drink. They too can be kept chilled and moist. For added crispness, celery and cucumbers can be kept in ice water in the refrigerator until needed.
Just before serving time, all perishable garnishes are set-up on the bar in an arrangement that is both efficient and attractive. If the bartender does the garnishing, everything should be within easy reach – a separate setup for each station. If servers garnish the drinks, the garnishes should be at the pickup station. Each set of garnishes must have a supply of picks for spearing the garnishes to go into the glass. If you don’t want picks in your drink, have tongs handy for placing the garnish. Don’t allow fingers for this ceremony; that is both unsanitary and unsightly.
NON – ALCOHOLIC DRINKS
Fruit Cooler
Ingredients:
1 cup Orange juice½ cup Plain yogurt2 pieces Eggs2 pieces Bananas, sliced and frozen
Banana, slices
Procedures:
Pour the orange juice and yogurt into a blender to process until combined. Add the eggs and frozen bananas and process until smooth. Pour the mixture into glasses and garnish the rims with slices of fresh banana.
Add straws and serve. Serves 2
Orange and Strawberry Cream
Ingredients:
125 ml. Plain yogurt175 ml. Strawberry yogurt175 ml. Orange juice175 ml. Frozen strawberries1 piece Banana, peeled and sliced and frozen
Slices of orange and whole fresh strawberries to garnish
Procedures:
Pour the natural and strawberry yogurts into a blender and process gently. Add the orange juice and process until combined. Add the strawberries and banana and process until smooth. Pour the mixture into tall glasses and garnish with slices of orange and whole
strawberries. Add straws and serve. Serves 2
Mango and Coconut Smoothie
Ingredients:
2 pieces Mangoes, large and ripe1 tbsp. Icing sugar500 ml. Coconut milk
Crushed ice cubesFlaked coconut, toasted to garnish
Procedures:
Cut the mangoes in half and remove the stones. Cut away the skin and roughly chop the flesh. Place the chopped flesh in a blender with the icing sugar and blend until
completely smooth. Add the coconut milk and crushed ice cubes to the blender and blend again
until frothy. Pour into tall glasses and sprinkle with toasted flaked coconut to serve. Serves 4
Pineapple Tango
Ingredients:
125 ml. Pineapple juice1 piece Lemon, juiced100 ml. Water3 tbsp. Brown sugar175 ml. Natural yogurt1 piece Peach, peeled, cut into chunks and frozen100 g. Frozen pineapple chunks
Wedge of pineapple to garnish
Procedures:
Pour the pineapple juice, lemon juice and water into a blender. Add the sugar and yogurt and process until blended. Add the peach and pineapple chunks and process until smooth. Pour the mixture into glasses and garnish the rims with wedges of pineapple.
Serve at once. Serves 2
Melon and Pineapple Slush
Ingredients:
100 ml. Pineapple juice4 tbsp. Orange juice125 g. Galia melon, skinned and cut into chunks140 g. Frozen pineapple chunks
Crushed ice cubesSlices of Galia melon and slices of orange to garnish
Procedures:
Pour the pineapple juice and orange juice into a blender and process gently until combined.
Add the melon, pineapple chunks and crushed ice cubes and process until a slushy consistency has been reached.
Pour the mixture into glasses and garnish with slices of melon and orange. Serve at once.
Serves 2
Coffee Banana Cooler
Ingredients:
300 ml. Milk4 tbsp. Coffee granules150 g. Vanilla ice cream2 pieces Bananas peeled, sliced and frozen
Procedures:
Pour the milk into a blender, add the coffee granules and process until combined.
Add half of the vanilla ice cream and process gently, then add the remaining ice cream and process until well combined.
When the mixture is thoroughly blended add the bananas and process until smooth. Pour the mixture into glasses and serve.
Serves 2
Peach and Orange Milk Shake
Ingredients:
100 ml. Milk125 ml. Peach yogurt100 ml. Orange juice 225 g. Canned peach, drained and sliced
Crushed iced cubesStrips of orange rind
Procedures:
Pour the milk, yogurt and orange juice into a blender and process gently until combined.
Add the peach slices and crushed ice cubes and process until smooth. Pour the mixture into glasses and garnish with strips of orange rinds. Add straws and serve. Serves 2
Chocolate Milk Shake
Ingredients:
150 ml. Milk2 tbsp. Chocolate syrup400 g. Chocolate ice cream
Grated chocolate to garnish
Procedures:
Pour the milk and chocolate syrup into a blender and process gently until combined.
Add the chocolate ice cream and process until smooth. Pour the mixture into tall glasses and scatter over the grated chocolate. Serve
at once. Serves 2
Iced Citrus Tea
Ingredients:
300 ml. Water2 pieces Tea bags100 ml. Orange juice4 tbsp. Lime juice1 – 2 tbsp. Brown sugar
Ice cubesWedge of lime, granulated sugar to rim glass Slices of orange, lemon or lime to garnish
Procedures:
Bring the water to the boil in a saucepan. Remove from the heat; add the tea bags and leave to infuse for 5 minutes. Remove the tea bags and leave to cool to room temperature. Transfer to a jug,
cover and leave to chill in the fridge for 45 minutes. Once chilled, pour in the fruit juices. Add sugar to taste. Rub the glasses’ rims with a wedge of lime. Dip them in a saucer or sugar to
frost. Put the ice cubes into the glasses and pour over the tea. Garnish with slices of orange, lemon, or lime. Serves 2
Pineapple Float
Ingredients:
175 ml. Pineapple juice90 ml. Coconut milk200 g. Vanilla ice cream140 g. Frozen pineapple chunks175 ml. Sparkling water
2 pineapple shells, optional
Procedures:
Pour the pineapple juice and coconut milk into a blender. Add the ice cream and process until smooth. Add the pineapple chunks and process well. Pour the mixture into scooped-out pineapple shells or tall glasses until two-
thirds full.
Top up with the sparkling water, add straws and serve. Serves 2
Orange and Lime Iced Tea
Ingredients:
1 ¼ cups Water2 pieces Tea bagsScant ½ cup Orange juice4 tbsp. Lime juice1 – 2 tbsp. Brown sugar
Ice cubesWedge of lime and granulated sugar to rim glassSlice of fresh orange, lemon, or lime to garnish
Procedures:
pour the water into a pan and bring to a boil. Remove from the heat add the tea bags, and let stand for 5 minutes to infuse.
Remove the tea bags and let the tea cool to room temperature (about 30 minutes).
Transfer to a pitcher cover with plastic wrap and chill in the refrigerator for at least 45 minutes.
When the tea has chilled, pour in the orange juice and lime juice. Add sugar to taste.
Take two glasses and rub the rims with a wedge of lime then dip them in granulated sugar to frost.
Put the ice cubes into the glass and pour over the tea. Garnish the rims with slices of fresh orange, lemon, or lime and serve. Serves 2
Banana and Apple Booster
Ingredients:
1 cup Apple juice½ tsp. Powdered cinnamon2 tsp. Fresh gingerroot, grated2 pieces Bananas, sliced and frozen
Slices of fresh bananas on toothpicks for garnish
Procedures:
Pour the apple juice into a blender. Add the cinnamon and ginger and process gently until combined.
Add the bananas and process until smooth. Pour the mixture into a tall glasses and garnish with slices of fresh banana on toothpicks. Add straws and serve.
Serves 2
Fruit Rapture
Ingredients:
Scant ½ cup Milk½ cup Peach yogurt6tbsp. Orange juice225 g. Peach slices, canned
Ice cubesFresh strips of orange peel to garnish
Procedures:
Pour the milk yogurt and orange juice into a blender and process gently until combined.
Add the peach slices and ice cubes and process until smooth. Pour the mixtures into glasses and garnish with strips of orange peel. Add
straws and serve. Serves 2
Coffee Whip
Ingredients:
Generous ¼ cup MilkScant ¼ cup Light cream1 tbsp. Brown sugar2 tbsp. Unsweetened cocoa1 tbsp. Coffee syrup or instant coffee powder
Ice cubesWhipped cream and grated chocolate to garnish
Procedures:
Put the milk cream, and sugar into a blender and process gently until combined
Add the unsweetened cocoa and coffee syrup or powder and process well, and then add the ice cubes and process until smooth.
Pour the mixture into glasses. Top with whipped cream sprinkle over the grated chocolate, and serve.
Serves 2
Olympia Sprint
Ingredients:
2 oz. Apple Juice2 oz. Pineapple Juice2 oz. Orange Juice with pulp1 slice Orange Wheel1 slice Lime Wheel1 pc. Orange-peel spiral1 pc. Maraschino Cherry
Procedures:
Shake juices and ice cubes vigorously in a shaker. Strain over ice into a highball glass.
Cut the orange and lime slices and the cherry and place them on the glass. Hang the orange spiral over the edge. Serve the drink with a straw.
Sun Breaker
Ingredients:
2 ½ oz. Mango Juice1 tbsp. Lime syrup
Tonic Water1 slice Orange Wheel1 pc. Lemon Balm (Calamansi Leaf) small
Procedures:
Fill a highball glass half full with ice cubes. Pour the juices over it and stir with the bar spoon. Fill the glass with tonic water. Cut the orange slice halfway. Attach it and the lemon balm to the rim of the
glass.
American Lemonade
Ingredients:
½ Lemon, juiced½ tbsp. Sugar Syrup
Soda Water1 slice Lemon Wheel
Procedures:
Fill a highball glass half full with ice cubes. Add the lemon juice and sugar syrup and stir thoroughly with a bar spoon. Fill the glass with soda water, garnish with the lemon slice and serve with a
straw.
Bahamas
Ingredients:
1 ½ oz. Apple Juice1 tbsp. Lemon Juice½ tbsp. Grenadine 1 slice Star Fruit
Procedures:
Fill a highball glass full with ice cubes. Add the juices and the grenadine. Stir with a bar spoon. Cut the slice of star fruit halfway and attach it to the rim of the glass.
Citro Fizz
Ingredients:
10 pieces Ice Cubes½ tbsp. Lemon Juice
Soda Water2 tbsp. Lemon Syrup1 tbsp. Grenadine
Soda Water1 slice Lemon Wheel
Procedures:
Put half the ice cubes into a shaker and add the lemon juice syrup and grenadine.
Cover, shake briefly and vigorously, and strain into a highball glass. Fill the glass with soda water and stir again. Add the balance of the ice cubes.
Attach the lemon slice to the rim of the glass.
Blushing Virgin
Ingredients:
2 scoops Vanilla Ice Cream2 pieces Blood Oranges, juiced5 oz. Soda Water, well chilled1 piece Orange-peel spiral
Procedures:
Put the vanilla ice cream into a highball glass. Add the orange juice and fill the glass with soda water. Drape the orange-peel spiral over the rim of the glass.
Virgin Mary
Ingredients:
7 oz. Tomato Juice1 splash Lemon Juice1 splash Worcestershire Sauce1 splash Tabasco Hot SauceSalt and freshly ground pepper1 piece Celery Stalk, fresh
Procedures:
Put ice cubes into a measuring glass. Add the juices and stir thoroughly. Add the seasonings and strain over a tumbler.
Garnish with the celery stalk.
Gentle Sea Breeze
Ingredients:½ cup cranberry juice½ cup grapefruit juice
Procedure:Combine the juices in a blender until smooth and foamy. Pour into a
Collins glass one-third full of ice.
Tropical
Ingredients:
1 ½ oz. Orange Juice1 ½ oz. Mango Juice1 ½ oz. Pineapple Juice 1 tbsp. Lemon Juice½ tbsp. Grenadine
Pineapple Wedge
Procedures:
Put ice cubes into a measuring glass. Add the juices and grenadine and stir well with a bar spoon. Strain into a highball glass and garnish with the pineapple wedge.
Banana Strawberry Shake (Daiquiri-type)
Ingredients:1/2 pound(s) Strawberries (Frozen) 1 Banana (Frozen)2 cup(s) Apple Juice
Instructions:Blend all together until smooth and serve.
Creamy Creamsicle
Ingredients:8 oz. Orange Juice 2 scoop(s) Vanilla Ice Cream
Instructions:Blend at low speed and pour into a highball glass. Garnish with an orange slice.
Muddy Water #1
Ingredients1 bottle(s) Coca Cola 1 bottle(s) Orange Juice
InstructionsFill 1/4 of a pint with ice. Pour over the orange juice, then the Coke. Stir gently to mix.
Black and White Milk Shake
Ingredients1 pint(s) Milk 2 oz. Vanilla Ice Cream 2 oz. Chocolate Ice Cream
InstructionsBlend until smooth and serve in a collins glass.
Buck's Nursery Fizz
Ingredients2 oz. Orange Juice 2 oz. Ginger Ale
InstructionsServe chilled in champagne flutes.
Cinderella
Ingredients3 oz. Orange Juice 3 oz. Lemon Juice 3 oz. Pineapple Juice
InstructionsMix and serve with ice
Coffee Almond Float
Ingredients4 cup(s) Milk 1/4 cup(s) Instant Coffee 2 tbsp. Water 2 tbsp. Brown Sugar 1/4 tsp. Almond Extract Chocolate Ice Cream
InstructionsDissolve the coffee with the water then add the other ingredients -except the ice cream-. Stir well and pour over ice cubes in parfait glasses. Top with a scoop of ice cream in each glass. This makes approximately 5 servings.
Fairy Drink
Ingredients2 cup(s) Strawberries 2 cup(s) Vanilla Ice Cream 2 cup(s) Sparkling Water 1 cup(s) Pineapple (Diced)
InstructionsBlend until smooth. Serve chilled in rocks glasses. (Serves 4)
Flamingo
Ingredients4 oz. Cranberry Juice 2 oz. Pineapple Juice 2 oz. Club Soda 1/2 oz. Lemon Juice
InstructionsShake the 3 juices with ice and strain into a highball glass. Top up with the soda and stir gently. Garnish with a lime wedge.
Honey Milk Shake
Ingredients1 cup(s) Milk 1 1/2 oz. Vanilla Ice Cream 1 tbsp. Honey
InstructionsBlend until smooth and serve in a highball glass with a straw.
Iced Mocha
Ingredients2 cup(s) Milk 1/3 cup(s) Chocolate Syrup 1 tbsp. Instant Coffee Whipped Cream
InstructionsMix well and pour over crushed ice into a collins glass. Yop with whipped cream and chocolate shavings. This drink makes approximately 4 servings.
Mango Orange Smoothie
Ingredients1 Mango (Pitted and sliced) 2 Oranges (Peeled)
InstructionsThrow everything into a blender and liquefy.
Strawberry Shake
Ingredients1 cup(s) Milk 1/2 cup(s) Strawberries (Fresh) 1 tbsp. Sugar
InstructionsBlend with cracked ice until smooth and pour into a collins glass. Garnish with fresh strawberries.
Strawberry Wonderland
Ingredients3 oz. Pineapple Juice 1 oz. Coconut Cream 1 oz. Sour Mix 2 oz. Strawberries (Frozen) Whipped Cream
InstructionsBlend with ice until smooth and serve in a snifter. Top with whipped cream and garnish with a strawberry.
Café Viennoise
Ingredients:1 cup strong cold black coffee1 oz. heavy cream1 tsp. Chocolate syrup½ tsp. powdered cinnamonPinch grated nutmegWhipped cream
Procedures:Combine all ingredients except nutmeg and whipped cream in a blender. Blend until smooth, then pour into an irish coffee mug. Sprinkle with nutmeg and top with whipped cream.
Beach Blanket Bingo
Ingredients:4 oz. cranberry juice4 oz. grape juiceLime wedge
Procedures:Combine the cranberry and grape juices in a highball glass filled with ice. Garnish with the lime wedge.
Shirley Temple
Ingredients:4 oz. Ginger ale1 tsp. grenadineOrange sliceLemon twistMaraschino Cherry
Procedure:Combine ginger ale and grenadine in a chilled white wine glass. Garnish
with the orange slice, lemon twist, and maraschino cherry.
Black Cow
Ingredients:2 scoops vanilla ice creamRoot beer to fill
Procedure:Put the ice cream in a footed pilsner. Add root beer to fill. Stir a few times with a bar spoon. Serve with a long handled spoon
Mickey Mouse
Ingredients:1 scoop vanilla ice creamCool to fillWhipped cream2 maraschino cherries
Procedure:Put the ice cream in the serving and add cola. Stir a few times with a bar spoon, then topped with whipped cream and add cherries. Serve with a long handle spoon.
Rob RogersIngredients:
Dash grenadineCola to fillMaraschino Cherry
Procedure:Combine grenadine and cola in a highball glass filled with ice. Garnish with cherry.
ALCOHOLIC BEVERAGES
GIN BASED
SINGAPORE SLING
1 oz. Gin¼ oz. Cherry Brandy½ oz. Lemon Juice4 oz. Soda Water
Drops, Grenadine
Shake all ingredients in a cocktail shaker except soda water. Strain into an ice filled highball glass. Stir –in the soda water. Garnish with a slice of orange and red cherry on the rim.
NEGRONI
1 oz. Gin1 oz. Sweet Vermouth1 oz. Campari Bitters
Build over ice in an old fashioned glass. Garnish with a half slice of orange in the drink. Serve with stirrer.
BRONX
1 oz. Gin½ oz. Sweet Vermouth½ oz. Dry Vermouth½ oz. Orange Juice
Pour all ingredients into a shaker with ice and shake briskly. Strain into an old fashioned glass with ice. Garnish a slice of orange and red cherry on the rim.
GOLDEN FIZZ
1 oz. Gin½ oz. Lemon Juice½ oz. Simple Syrup1 pc. Egg Yolk4 oz. Soda Water
Shake all ingredients into a cocktail shaker except soda, then strain into Collins glass with ice, fill with soda water. Garnish with slice of orange and red cherry on the rim.
DRY MARTINI
1 oz. Gin½ oz. Dry Vermouth
Stir and strain into the martini glass. Garnish with green olive.
ORANGE BLOSSOM
1 oz. GinDash, Triple Sec
2 oz. Orange Juice
Shake briskly all ingredients in a cocktail shaker with ice and strain into cocktail glass. Garnish with slice orange and red cherry on the rim.
TOM COLLINS
1 oz. Gin½ oz. Lemon Juice½ oz. Simple Syrup4 oz. Soda Water
Build into an ice filled Collins glass stirring in the soda last of all. Garnish with a slice of lemon and cherry in the drink. Serve with straws.
PINK LADY
1 oz. Gin¼ oz. Lemon Juice¼ oz. Simple Syrup
Dash, Grenadine SyrupEgg White
Shake and strain into a cocktail glass. Garnish with red cherry on the rim.
VODKA BASED
SCREWDRIVER
1 oz. Vodka4 oz. Orange Juice
Build into ice filled highball glass. Garnish with slice of orange and red cherry on the rim.
BLACK RUSSIAN
1 oz. Vodka½ oz. Coffee Liqueur (Kahlua)
Build into an ice filled old-fashioned glass. Garnish with red cherry in the drink.
KAMIKAZE
1 oz. Vodka½ oz. Triple Sec½ oz. Lemon Juice
Shake and strain into cocktail glass. Garnish with slice of lemon on the rim.
WHITE RUSSIAN
1 oz. Vodka½ oz. Coffee Liqueur (Kahlua)1 oz. Fresh Cream
Build into an ice filled old-fashioned glass. Float cream on top. Garnish with red cherry.
BLOODY MARY
1 oz. Vodka4 oz. Tomato Juice
Dash, Lemon JuiceDash, Worcestershire SauceDash, Tabasco Hot SauceSalt and Pepper to taste
Build and stir into a highball glass. Garnish with slice of lemon and celery stalk in the drink.
CHI – CHI
1 oz. Vodka1 oz. Coconut cream2 oz. Pineapple Juice
Bar spoon, Crushed Pineapple
Blend all ingredients and pour unstrained into Poco Grande glass. Garnish with pineapple spear on the rim.
HARVEY WALLBANGER
1 oz. Vodka¼ oz. Galliano4 oz. Orange Juice
Build all ingredients except Galliano into an ice filled highball glass. Float Galliano on top. Garnish with a slice of orange and cherry on the rim.
SALTY DOG
1 oz. Vodka4 oz. Grapefruit Juice
Build all ingredients into salt frosted rim highball glass. Garnish with slice lemon in the drink.
MOSCOW MULE
1 oz. Vodka4 oz. Ginger Ale
Squeeze of lemon
Build all ingredients into a highball glass. Garnish with cucumber stick.
VODKA MARTINI
1 oz. Vodka½ Bar spoon Dry Vermouth
Pour ingredients into a mixing glass with ice. Stir. Strain into martini glass. Garnish with green olive in the drink.
COSMOPOLITAN
1 oz. Vodka½ oz. Cointreau¼ oz. Cranberry Juice
Drops, Lemon Juice
Shake all ingredients and strain into cocktail glass. Garnish with a twist of orange peel.
TEQUILA BASED
TEQUILA SUNRISE
1 oz. Tequila4 oz. Orange Juice¼ oz. Grenadine
Build the tequila and orange juice into an ice filled highball glass, stir and add the grenadine, mildly stir to create sunrise effect. Garnish with a slice of orange and cherry on the rim.
MARGARITA
1 oz. Tequila½ oz. Triple Sec½ oz. Lemon or Lime Juice
Shake and strain into a salt-rimmed margarita glass. Garnish with slice lemon on the rim.
BRAVE BULL
1 oz. Tequila1 oz. Kahlua
Build all ingredients into an old fashioned glass with ice.
MATADOR
1 ½ oz. Tequila3 oz. Pineapple Juice1 oz Lime Juice½ tsp Sugar Syrup
Combine all ingredients in a shaker with ice. Shake vigorously, and then strain into a cocktail glass.
BLUE MARGARITA
2 oz. Tequila¼ oz. Blue Curacao2 oz. Sweet and Sour Mix (equal parts of simple syrup and lemon juice)½ oz. Lime Juice
Combine all ingredients in a shaker with ice. Shake vigorously, and then strain into large, chilled margarita glass rimmed with salt. Garnish with slice of lime.
FROZEN MARGARITA
1 ½ oz. Tequila½ oz. Triple Sec1 oz. Lime
Lime Slice
Put approximately 2 cups of cracked ice in a blender. Add all ingredients. Blend until slushy. The mixture should be firm rather than watery. Pour into a large chilled margarita glass rimmed with salt. Garnish with slice of lime.
RUM BASED
BACARDI COCKTAIL
1 oz. Bacardi Rum2/3 oz. Lemon or Lime Juice
Drops, Grenadine Syrup
Shake and drain into cocktail glass. Garnish with sliced orange with red cherry in the rim.
BLUE HAWAIIAN
1 oz. Rum¼ oz. Blue Curacao½ oz. Pineapple Juice½ oz. Coconut Cream
Shake and strain into cocktail glass.
DAIQUIRI
1 oz. White Rum½ oz. Lemon or Lime Juice½ oz. Simple Syrup
Shake and strain into cocktail glass. Garnish with slice lemon and red cherry on the rim.
FROZEN DAIQUIRI
1 oz. White Rum½ oz. Lemon Juice½ oz. Simple Syrup
Blend with crushed ice and pour unstrained into a cocktail glass. Serve with straws.
CUBA LIBRE
1 oz. Rum4 oz. Cola drink
Squeeze, Slice Lemon
Build rum in the highball glass with ice and the cola drink. Squeeze the slice of lemon and drop into drink.
MAI TAI
1 oz. Rum½ oz. Triple Sec¼ oz. Lemon Juice1 ½ oz. Pineapple Juice½ oz. Orange Juice
Drops, Grenadine
Build all ingredients into highball glass and stir thoroughly. Garnish with pineapple spear on the rim.
PLANTERS PUNCH
1 oz. Dark Rum½ oz. Lemon Juice1 oz. Pineapple Juice1 oz. Orange Juice1/6 oz. Grenadine
Dash, Angostura BittersSoda Water (stir-in)
Build all ingredients into an ice filled highball glass except the soda water. Garnish with slices of lemon and orange on the rim.
PIÑA COLADA
1 oz. White Rum1 oz. Coconut Cream2 oz. Pineapple Juice
Bar spoon, Crushed Pineapple Simple Syrup (optional)
Blend with crushed ice. Pour unstrained into a Poco Grande glass. Garnish with a wedge of pineapple and cherry on the rim.
WHISKEY BASED
MANHATTAN
1 oz. Bourbon Whiskey½ oz. Sweet Vermouth
Dash, Angostura Bitters
Stir and strain into cocktail glass. Garnish with red cherry in the drink.
OLD FASHIONED
1 oz. Bourbon WhiskeyBar spoon, SugarDash, Angostura BittersDash, Soda Water
In an old fashioned glass saturate the sugar. With the Angostura bitter, add a dash of soda water, muddle together to dissolve the sugar. Fill the glass with ice, add the whiskey.Garnish with a half slice of orange, twist of lemon and a cherry in the drink. Serve with as stirrer.
PERFECT MANHATTAN
1 oz. Bourbon Whiskey½ oz. Sweet Vermouth½ oz. Dry Vermouth
Stir and strain into cocktail glass. Garnish with red cherry in the drink.
ROB ROY
1 oz. Scotch Whiskey½ oz. Sweet Vermouth
Drops, Angostura
Stir and strain into cocktail glass. Garnish with red cherry.
RUSTY NAIL 1 oz. Scotch Whiskey½ oz. Drambuie
Build into an ice filled old fashioned glass. Garnish with a twist of lemon.
WHISKEY SOUR
1 oz. Bourbon Whiskey½ oz. Lemon Juice½ oz. Simple Syrup
Shake and strain into a whiskey sour glass. Garnish with a slice of orange and a cherry on the rim.
PRESBYTERIAN
1 oz. Bourbon Whiskey2 oz. Soda Water2 oz. Ginger Ale
Pour Bourbon into highball glass with ice. In both hands hold the bottle of soda and ginger ale. Then, simultaneously pour into the glass until the glass is filled up.
BRANDY BASED
BRANDY ALEXANDER
1 oz. Brandy1 oz. Brown Crème de Cacao1 oz. Heavy Cream
Sprinkle with grated Ground nutmeg
Shake and strain into a cocktail glass. Sprinkle nutmeg on top.
SIDE CAR
1 oz. Brandy½ oz. Triple Sec½ oz. Lemon Juice
Pour all ingredients into old-fashioned glass with ice and stir. Garnish with slice lemon and red cherry on the rim (sugar rimmed glass-optional
STINGER ON THE ROCKS
1 oz. Brandy½ oz. Crème de Menthe White
Pour ingredients into a cocktail shaker with ice. Shake well. Pour including the ice into an old fashioned glass.
HORSES NECK
1 oz. Brandy4 oz. Ginger Ale
Angostura Bitters (optional)
Peel the rind of lemon in a spiral. Place the end of the spiral over the rim of the highball glass. Fill with ice. Pour in the brandy and ginger ale. If using bitters add last of all.
ALEXANDER’S SISTER KAHLUA
1 ½ oz. Brandy1 oz. Kahlua1 oz. Heavy Cream
Combine all ingredients in a shaker. Shake vigorously, then strain into a chilled cocktail glass.
BRANDY AND SODA
1 ½ oz. Brandy5 oz. Soda
Combine all ingredients over ice in a highball glass.
BRANDY FLIP
2 oz. Brandy1 Whole Egg1 tsp. Sugar Syrup½ oz. Cream
Ground Nutmeg
Combine all ingredients except nutmeg in a blender with cracked ice. Blend until smooth, and then pour into a chilled glass. Sprinkle with nutmeg.
