PREPARE AND SERVE COCKTAILS Unit Code D 1

PREPARE AND SERVE COCKTAILS Unit Code: D 1. HBS. CL 5. 06 Slide 1

Prepare and serve cocktails This unit comprises three Elements: � Promote cocktails to customers � Prepare cocktails � Present cocktails Slide 2

Assessment for this unit may include: � Oral questions � Written questions � Work projects � Workplace observation of practical skills � Practical exercises � Formal report from employer/supervisor Slide 3

Element 1 - Promote cocktails to customers Performance Criteria for this Element are: � Ensure service equipment is clean, operational & ready to use � Ensure cocktail ingredients & accompaniments are prepared & ready for service (Continued) Slide 4

Element 1 - Promote cocktails to customers � Use display materials to promote cocktails � Offer customers recommendations or information about the range & style of cocktails available in a courteous fashion Slide 5

Ensure service equipment is clean, operational & ready to use � ‘Food ‘ includes ‘beverages’ � Safe food handling procedures also apply to beverages � Clean = free from visible contamination, free from bacterial contamination & free from odour � Items must be clean inside and out Slide 6

Ensure service equipment is clean, operational & ready to use To keep items clean you may need: A cleaning schedule Swabs Chemicals Tea towels Slide 7

Ensure service equipment is clean, operational & ready to use Washing of glassware: � Wash glasses after every use – no re-filling or re-use of used glasses � Store glasses correctly � Inspect glasses before use Slide 8

Ensure service equipment is clean, operational & ready to use Cocktail bar equipment includes: � Cocktail shakers � Hawthorn strainers � Blenders (Continued) Slide 9

Ensure service equipment is clean, operational & ready to use � Bar spoon � Bar glass � Tongs � Jugs (Continued) Slide 10

Ensure service equipment is clean, operational & ready to use � Stirrers & swizzle sticks � Pourers � Measures � Ice crushers (Continued) Slide 11

Ensure service equipment is clean, operational & ready to use � Scoops � Glass chillers � Zesters � Peelers (Continued) Slide 12

Ensure service equipment is clean, operational & ready to use � Juicers � Knives & chopping boards � Ice shavers (Continued) Slide 13

Ensure service equipment is clean, operational & ready to use � Bar towels � Toothpicks � Cocktail lists, menus or boards Slide 14

Ensure service equipment is clean, operational & ready to use Standards for glassware: � Clean � Not chipped � Not cracked � Appropriate to the cocktail being served � Fresh glass for each drink � Stored to protect against contamination Slide 15

Ensure service equipment is clean, operational & ready to use Check equipment before trade: � A visual inspection � A test run of items Slide 16

Ensure service equipment is clean, operational & ready to use Also check: � Sufficient items are available for the upcoming session � Items required for Specials are available � All required items are located where they should be Slide 17

Ensure ingredients & accompaniments are prepared & ready for use Cocktail = a drink combining ingredients such as: � Spirits � Liqueurs � Milk or cream � Fruit &/or fruit juice � Ice Slide 18

Ensure ingredients & accompaniments are prepared & ready for use Ice used in the preparation of cocktails may be: � Cubed ice � Shaved ice � Cracked ice Slide 19

Ensure ingredients & accompaniments are prepared & ready for use Preparing ice: � Obtaining ice � Crushing or shaving ice � Placing into appropriate container/ice bucket/ice well � Obtaining scoop or ice tongs � Covering ice Slide 20

Ensure ingredients & accompaniments are prepared & ready for use Condiments used in cocktail mixing may include: � Salt & pepper � Celery salt � Mint leaves � Nutmeg � Cinnamon sticks Slide 21

Ensure ingredients & accompaniments are prepared & ready for use ‘Bitters’ are also used in cocktail bars: � Angostura bitters � Orange, lemon & peach bitters � Underberg bitters Slide 22

Ensure ingredients & accompaniments are prepared & ready for use ‘Sauces’ involved in cocktail making: � Tabasco � Worcestershire sauce Cocktail sauce is not used in cocktail mixing! Slide 23

Ensure ingredients & accompaniments are prepared & ready for use Preparing cordials & juices: � Ensure clean bottles/containers � Ensure sufficient volumes � All required types are available � Juices may need to be squeezed daily Slide 24

Ensure ingredients & accompaniments are prepared & ready for use Dairy products used in cocktails may include: � Milk � Cream � Yoghurt Slide 25

Ensure ingredients & accompaniments are prepared & ready for use Preparing dairy products: � Required products are available � Sufficient volume of each item is obtained � Check use-by dates � All items are refrigerated Slide 26

Ensure ingredients & accompaniments are prepared & ready for use Alcoholic ingredients for cocktails: � Liqueurs � Spirits � Wine Slide 27

Ensure ingredients & accompaniments are prepared & ready for use Liqueurs: � Used for colour & flavour � May be ‘generic’ or ‘proprietary’ � ‘Generic’ = a general style: e. g. Crème de menthe � ‘Proprietary’ = made only by one company: e. g. Galliano Slide 28

Ensure ingredients & accompaniments are prepared & ready for use Spirits = a distilled alcoholic beverage made from grain, fruit or vegetable: � Quality may vary based on price & quality indicators (stars or label colour) � Alcoholic strength can vary between brands � Options are available with (some) clear spirits – vodka, gin, white rum Slide 29

Ensure ingredients & accompaniments are prepared & ready for use Wines used in cocktail mixing: � Red wine – still, table wine � White wine – still, table wine � Sparkling wine Slide 30

Ensure ingredients & accompaniments are prepared & ready for use Preparing liquor for cocktails: � All types & brands required are available � Sufficient amounts are available � Bottles look presentable � White wine is refrigerated Slide 31

Ensure ingredients & accompaniments are prepared & ready for use ‘Accompaniments’ for cocktails = garnishes & decorations. Garnishes: � Are food-based � Most common & obvious accompaniment � Stipulated by recipes � Keep them simple – do not over-use � Handle carefully Slide 32

Ensure ingredients & accompaniments are prepared & ready for use Edible flowers can be used in cocktails: � Some venues ban them � May be floated on top of the drink � May be frozen into ice cubes Slide 33

Ensure ingredients & accompaniments are prepared & ready for use ‘Decorations’ are non-food-based accompaniments: � Commercially available, and include: • Paper parasols/umbrellas • Plastic animals • Mermaids (Continued) Slide 34

Ensure ingredients & accompaniments are prepared & ready for use � Pickaxes � Doilies � Swizzle sticks � Sparklers � Straws – long, short, ‘flexible’ Slide 35

Ensure ingredients & accompaniments are prepared & ready for use When making garnishes: � Use clean preparation surfaces � Prepare ‘sufficient’ � Store under refrigeration (Continued) Slide 36

Ensure ingredients & accompaniments are prepared & ready for use � Seal garnishes with lid or plastic film � Do not re-use garnishes � Do not eat the garnishes Slide 37

Use display materials to promote cocktails Display materials to promote cocktails: � Tent cards � Posters � Coasters (Continued) Slide 38

Use display materials to promote cocktails � Physical displays � Cocktail lists Slide 39

Use display materials to promote cocktails Display materials may be: � Produced in-house � Bought in � Given by manufacturers & suppliers Slide 40

Use display materials to promote cocktails Other ways to promote cocktails: � Demonstrations: • On a theme • Scheduled & advertised � Competitions: • Involving a celebrity and the media • Engaging customers • Featuring a good prize Slide 41

Offer customers recommendations or information about cocktails Verbally promote cocktails to customers: � Observe all venue policies: • Types of cocktails served • Measurements • Preparation/production methods • Ingredients • Presentation (Continued) Slide 42

Offer customers recommendations or information about cocktails • Responsible service & promotion of cocktails • Honesty • Match recommendations to customer taste & preferences Ensure all policies are complied with at all times Slide 43

Offer customers recommendations or information about cocktails Be alert to opportunities to promote cocktails: � Any time there is customer contact � When guests are deciding what to drink � When they ask for your suggestion Slide 44

Offer customers recommendations or information about cocktails Techniques when providing advice & recommendations: � Describe the flavour � Identify & describe other elements of the cocktail � Present the cocktail list � Show an example of the finished product � Give a free taste if allowed � Mention any applicable in-house promotions Slide 45

Offer customers recommendations or information about cocktails Product knowledge is vital when promoting cocktails. Cocktails may be based on: � A dairy base � A fruit or juice base � A soft drink base � Alcohol Slide 46

Offer customers recommendations or information about cocktails Colour is an important aspect of cocktails & can result from the addition of: � Syrups � Liqueurs � Fruit juices Slide 47

Offer customers recommendations or information about cocktails Methods of making or mixing cocktails: � Shaken � Blended � Built-in-glass � Stirred � Layered � Floating Slide 48

Offer customers recommendations or information about cocktails Shaking cocktails: � Add ingredients & ice to shaker � Shake vigorously with flair � Strain to remove ice � Do not shake cocktails with aerated waters Slide 49

Offer customers recommendations or information about cocktails Blending cocktails: � Place all ingredients into blender � Select correct setting � Ensure the top or lid is firmly on the blender � Blend for the required amount of time according to the recipe or drink Slide 50

Offer customers recommendations or information about cocktails Stirring cocktails: � Uses a bar glass & bar spoon � Add ice to bar glass � Add ingredients � Mix with bar spoon � Strain liquid from ice using strainer Slide 51

Offer customers recommendations or information about cocktails Built-in-glass cocktails: � Select & check correct glass � Add ice & ingredients – follow recipe � Cocktail is served in the glass in which it was made � Garnish & serve Slide 52

Offer customers recommendations or information about cocktails Layered cocktails: � Comprise liquor & non-alcoholic ingredients � Aim is to create distinct layers of each individual ingredient � Use a bar spoon to help layer each ingredient Slide 53

Offer customers recommendations or information about cocktails Making cocktails where ‘floating’ is required: � Select & check glass � Build cocktail in glass as required � Pour cordial or liqueur slowly/gently on top of finished product to float it on the top � Garnish � Serve in the glass the cocktail was built or made in Slide 54

Offer customers recommendations or information about cocktails Cocktail recipes: � Come in a variety of formats � Should: • Name the cocktail • Identify & quantify the ingredients • Describe the process & sequence of events • Identify the glass, garnish & decoration to be used Slide 55

Offer customers recommendations or information about cocktails Name Ingredients Method Glass/Garnish Fluffy Duck 30 ml Advocaat Build on ice Colada glass Build on ice Highball 15 ml Cointreau 15 ml Vodka 30 ml Orange juice 15 ml Cream Top with Lemonade Freddy Fudpucker 10 ml Tequila Top with Orange juice Orange wheel 15 ml Galliano B 52 15 ml Bailey’s Layered Shot 10 ml Kahlua 10 ml Cointreau Slide 56

Offer customers recommendations or information about cocktails OLD FASHIONED � 60 ml 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 Slide 57

Summary – Element 1 When promoting cocktails to customers: � Prepare the bar/workstation for service – clean & check all equipment, utensils and glassware � Make sure all required items are available – where required & in sufficient quantity � Obtain & prepare ice (Continued) Slide 58

Summary – Element 1 � Check to ensure all ingredients are available as required; beverage & non-beverage products, alcoholic & non-alcoholic ingredients � Check refrigeration units are working at 5˚C or less � Clean & tidy the workstation to ensure compliance with hygiene requirements & public expectations (Continued) Slide 59

Summary – Element 1 � Prepare garnishes � Prepare display materials to promote cocktails – tent cards, posters, coasters, displays and cocktail lists & boards � Use demonstrations & competitions to promote cocktails as appropriate & with management authorisation (Continued) Slide 60

Summary – Element 1 � Be proactive in making suggestions & recommendations to customers – be alert to opportunities to promote them & encourage their purchase � Only provide free taste testing of cocktail in accordance with venue policies & protocols � Comply with all venue policies when promoting cocktails (Continued) Slide 61

Summary – Element 1 � Learn all there is to know about cocktails – recipes, ingredients, styles, options � Practice – sound knowledge about cocktails must involve practice in the making of them Slide 62

Element 2 - Prepare cocktails Performance Criteria for this Element are: � Select & use cocktail glassware & equipment in accordance with enterprise & industry standards � Make cocktails correctly & efficiently in accordance with recipes � Consider & evaluate new cocktail recipes & develop in accordance with enterprise policy Slide 63

Select & use cocktail glassware & equipment as required Glasses for cocktail use: � Highball glass � Martini glass � Manhattan glass � Old fashioned glass (Continued) Slide 64

Select & use cocktail glassware & equipment as required � Colada glass � Champagne flute � Brandy balloon � Test tube � Liqueur glass � Shot glass Slide 65

Select & use cocktail glassware & equipment as required Choice of glass for the service of a cocktail will be determined by: � House policy/recipe � Tradition Slide 66

Select & use cocktail glassware & equipment as required Equipment • Standard shaker • Boston shaker • Hawthorn strainer • Swizzle sticks • Blender • Ice crusher • Bar glass • Bar spoon • Tongs • Jugs • Speed pourer • Scoop • Zester • Peeler • Juicer • Toothpicks • Egg cup measure • Ice shaver • Bar towels Slide 67

Make cocktails correctly & efficiently in accordance with recipes Cocktails will usually be made according to house recipes because: � It provides detailed advice on how to make the cocktail � It provides the basis for staff training/practice � It ensures consistency of finished product � It controls cost Slide 68

Make cocktails correctly & efficiently in accordance with recipes Where house recipes are provided: � Every cocktail on the cocktail list should have a house or standard recipe developed for it � They must be followed every time – no exceptions � They must be kept clean Slide 69

Make cocktails correctly & efficiently in accordance with recipes Guest-requested cocktails: � Some venues will make them & some will not � Venues feel they take too long to make & staff do not know what to charge � If you cannot make what the guest requests: • Explain house rules & apologise • Offer an alternative Slide 70

Make cocktails correctly & efficiently in accordance with recipes Basic rules when making cocktails: � Clean & prepare workstation before use � Only use clean items � Only use polished glasses � Follow recipe � (Continued) Slide 71

Make cocktails correctly & efficiently in accordance with recipes � Add juices & carbonated beverages last to cocktails made in a glass: • Add ice first • Add spirits/liqueurs • Add mixer • Add garnish and/or decoration • Serve (Continued) Slide 72

Make cocktails correctly & efficiently in accordance with recipes � Always work above the shaker, blender or glass � Do not over-mix dairy-based cocktails � Strain unwanted items from shaker or bar glass using a strainer � Do not over-garnish � Make sure fruit used does not have pips (Continued) Slide 73

Make cocktails correctly & efficiently in accordance with recipes � Make multiple numbers of cocktails at once, rather than one at a time � Use correct size straw � Hold glasses near base or by the stem Slide 74

Make cocktails correctly & efficiently in accordance with recipes Muddling = crushing/mashing ingredients together in a glass: � Use a strong glass � Use stainless steel muddler � Ingredients = sugar, lemons, berries, herbs, fruit � Add remaining recipe ingredients to muddle & shake, strain & serve Slide 75

Make cocktails correctly & efficiently in accordance with recipes Sugar syrup may be used instead of muddling sugar. Sugar syrup = Gomme syrup. Recipe options: � House recipe � 500 mls of water to 500 gms of sugar � 1/3 boiling water to 2/3 sugar by volume Slide 76

Make cocktails correctly & efficiently in accordance with recipes Flairing = extreme showmanship in cocktail mixing: � Also known as ‘flair bartending’ � Some venues encourage it � Some venues forbid it � Regarded by many as a sport Slide 77

Make cocktails correctly & efficiently in accordance with recipes Practice is essential to gaining competency in cocktail mixing: � Practice preparing ingredients � Practice mixing the drinks � Practice serving them Slide 78

Make cocktails correctly & efficiently in accordance with recipes There is a need to gain competency in: � Shaking & straining cocktails � Blending cocktails � Building cocktail in the glass � Stirring & straining cocktails � Layering cocktails � Floating liquids on top of cocktails Slide 79

Consider, evaluate & develop new cocktail recipes When inventing new cocktails: � Obtain permission from management � Set aside designated times for experiments � Create a dedicated assortment of beverages & ingredients � Be prepared to fine tune a recipe Slide 80

Consider, evaluate & develop new cocktail recipes To identify new recipes: � Contact liquor suppliers or sales representatives � Attend cocktail mixing competitions � Visit retail liquor outlets � Search the Internet � Read industry magazines � Run an in-house competition � Read cocktail books Slide 81

Consider, evaluate & develop new cocktail recipes Consider venue policies when creating cocktails: � Account for ingredients used � Time must be approved by management � Naming of the cocktail � Ingredients used � Selling prices � Responsible service of alcohol Slide 82

Consider, evaluate & develop new cocktail recipes The following criteria also need to be applied when inventing &/or evaluating a cocktail: � Eye appeal � Texture � Flavour � Temperature Slide 83

Summary – Element 2 When preparing cocktails: � Select & use correct glassware for the service of cocktails – the correct glass enhances presentation & can meet customer expectation � Ensure all glasses used are inspected & checked before use – they must be clean, & not chipped or cracked (Continued) Slide 84

Summary – Element 2 � 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/standard recipes when making cocktails – where they exist � Only make cocktails to meet individual guest requests if approved by management (Continued) Slide 85

Summary – Element 2 � Garnish & decorate cocktails in accordance with recipes – do not omit garnishes/decorations; do not over-garnish or decorate � Be consistent – every cocktail of the same type must look & taste the same Be prepared to making multiple serves of the same cocktail at the one time – to provide consistency & save time (Continued) � Slide 86

Summary – Element 2 � Practice – expertise can only be attained through practice � Apply flair bartending skills only when competent to do so – and only when approved by management (Continued) Slide 87

Summary – Element 2 � Gain experience in cocktail mixing – by ‘surfing the net’, attending cocktail mixing competitions & reading relevant books and magazines � Try inventing new cocktails – and evaluating them against appropriate criteria Slide 88

Element 3 - Present cocktails Performance Criteria for this Element are: � Present cocktails attractively in a manner & timeframe that optimizes cocktail appearance, temperature & service quality � Minimise wastage & spillage during service Slide 89

Present cocktails attractively & in an appropriate timeframe Proper presentation & service of cocktails is vital: � It is part of the total ‘cocktail experience’ � Cocktails must be served very cold � Cocktails must be checked before service � Excellent customer service standards must apply Slide 90

Present cocktails attractively & in an appropriate timeframe Points to note: � All cocktails should encourage others to order � Cocktail must be colourful or the right colour � Must be properly garnished & decorated � No dribbles or drips � Glass to be full but not over full � Consistency across finished products Slide 91

Present cocktails attractively & in an appropriate timeframe � Appropriate glassware is used � Glasses are clean � Glasses are not chipped or cracked � The correct straw is served, where appropriate Slide 92

Present cocktails attractively & in an appropriate timeframe Garnishes may include: � Slice of orange or lemon � Wedges & knots � Lemon or orange wheel � Olive or Maraschino cherry on a toothpick � Twists � Slice & cherry Slide 93

Present cocktails attractively & in an appropriate time frame Cocktail garnishes: � Should use good quality fruit � Must not be re-used � May – or may not – be able to be stored for later use Slide 94

Present cocktails attractively & in an appropriate time frame ‘Frosting’ = adding an ingredient to the rim of the glass before pouring the cocktail into the glass. This is done to: � Enhance presentation � Meet expectations � Help create the final taste or experience of the cocktail Slide 95

Minimise wastage & spillage during service Wastage & spillage must be minimised because: � Wastage results in loss of product � Spillage creates a mess � Spillage adversely impacts on customer enjoyment � Spillage wastes time � Spillage of a customer’s drink means a replacement drink has to be mixed Slide 96

Minimise wastage & spillage during service Causes of wastage in cocktail making: � An incorrect order is taken � The wrong quantity of cocktails is made up � Incorrect measures & ingredients are used � Juice, dairy products & garnishes are not handled or stored correctly � Staff are rushing � Staff are not concentrating Slide 97

Minimise wastage & spillage during service Causes of spillage: � There is a messy workstation � Cocktail is knocked over by a customer � Cocktail is not positioned level on a surface � Cocktails are knocked over when being carried on trays � Lid not on the blender when switched on � Too much garnish on a glass Do not laugh if you spill or waste a drink! Slide 98

Minimise wastage & spillage during service When presenting cocktails: � Check their appearance before serving – they must have eye appeal, no drips & 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 (Continued) Slide 99

Summary – Element 3 � Verify glassware used to serve cocktails is safe & clean � Serve quickly – cocktails are adversely impacted by delays in service, sometimes both in terms of appearance & taste � Apply excellent levels of customer service when presenting cocktails (Continued) Slide 100

Summary – Element 3 � Practice garnishing & 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 – to avoid spills (Continued) Slide 101

Summary – Element 3 � 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 Slide 102