Cocktails

PREPARE AND SERVE
COCKTAILS
Unit Code: D1.HBS.CL5.06
Slide 1
Prepare and serve cocktails
This unit comprises three Elements:
 Promote cocktails to customers
 Prepare cocktails
 Present cocktails
Slide 2
Assessment
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
To keep items clean you may need:
 A cleaning schedule
 Swabs
 Chemicals
 Tea towels
Slide 7
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
Cocktail bar equipment includes:
 Cocktail shakers
 Hawthorn strainers
 Blenders
(Continued)
Slide 9
 Bar spoon
 Bar glass
 Tongs
 Jugs
(Continued)
Slide 10
 Stirrers & swizzle sticks
 Pourers
 Measures
 Ice crushers
(Continued)
Slide 11
 Scoops
 Glass chillers
 Zesters
 Peelers
(Continued)
Slide 12
 Juicers
 Knives & chopping boards
 Ice shavers
(Continued)
Slide 13
 Bar towels
 Toothpicks
 Cocktail lists, menus or boards
Slide 14
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
Check equipment before trade:
 A visual inspection
 A test run of items
Slide 16
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
Ice used in the preparation of cocktails may be:
 Cubed ice
 Shaved ice
 Cracked ice
Slide 19
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
Condiments used in cocktail mixing may include:
 Salt & pepper
 Celery salt
 Mint leaves
 Nutmeg
 Cinnamon sticks
Slide 21
‘Bitters’ are also used in cocktail bars:
 Angostura bitters
 Orange, lemon & peach bitters
 Underberg bitters
Slide 22
‘Sauces’ involved in cocktail making:
 Tabasco
 Worcestershire sauce
Cocktail sauce is not used in cocktail mixing!
Slide 23
Preparing cordials & juices:
 Ensure clean bottles/containers
 Ensure sufficient volumes
 All required types are available
 Juices may need to be squeezed daily
Slide 24
Dairy products used in cocktails may include:
 Milk
 Cream
 Yoghurt
Slide 25
Preparing dairy products:
 Required products are available
 Sufficient volume of each item is obtained
 Check use-by dates
 All items are refrigerated
Slide 26
Alcoholic ingredients for cocktails:
 Liqueurs
 Spirits
 Wine
Slide 27
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
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
Wines used in cocktail mixing:
 Red wine – still, table wine
 White wine – still, table wine
 Sparkling wine
Slide 30
Preparing liquor for cocktails:
 All types & brands required are available
 Sufficient amounts are available
 Bottles look presentable
 White wine is refrigerated
Slide 31
‘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
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
‘Decorations’ are non-food-based accompaniments:
 Commercially available, and include:
• Paper parasols/umbrellas
• Plastic animals
• Mermaids
(Continued)
Slide 34
 Pickaxes
 Doilies
 Swizzle sticks
 Sparklers
 Straws – long, short, ‘flexible’
Slide 35
When making garnishes:
 Use clean preparation surfaces
 Prepare ‘sufficient’
 Store under refrigeration
(Continued)
Slide 36
 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
cocktails
 Physical displays
 Cocktail lists
Slide 39
cocktails
Display materials may be:
 Produced in-house
 Bought in
 Given by manufacturers & suppliers
Slide 40
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
• Responsible service & promotion of cocktails
• Honesty
• Match recommendations to customer taste &
preferences
Ensure all policies are complied with at all times
Slide 43
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
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
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
Colour is an important aspect of cocktails & can result
from the addition of:
 Syrups
 Liqueurs
 Fruit juices
Slide 47
Methods of making or mixing cocktails:
 Shaken
 Blended
 Built-in-glass
 Stirred
 Layered
 Floating
Slide 48
Shaking cocktails:
 Add ingredients & ice to shaker
 Shake vigorously with flair
 Strain to remove ice
 Do not shake cocktails with aerated waters
Slide 49
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
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
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
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
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
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
Name Ingredients Method Glass/Garnish
Fluffy Duck 30 ml Advocaat Build on ice Colada glass

15 ml Cointreau
15 ml Vodka
30 ml Orange juice
15 ml Cream
Top with Lemonade
Freddy Fudpucker 10 ml Tequila Build on ice Highball

Top with Orange juice Orange wheel
15 ml Galliano
B52 15 ml Bailey’s Layered Shot

10 ml Kahlua
10 ml Cointreau
Slide 56
OLD FASHIONED
 60ml premium bourbon
 1 white sugar cube doused with Angostura bitters
 Dash soda water
 1 orange peel
METHOD: Crush sugar cube and soda water in serving glass

 Add several ice cubes and begin stirring
 Add 1 shot of bourbon and more ice, stirring constantly
 Add another shot of bourbon and more ice
 Stir until glass is full of ice, well chilled and partly diluted
 Squeeze an orange zest over the top
GLASS: Old Fashioned

GARNISH: Orange peel
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
 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
 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
 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
 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
 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
 Colada glass
 Champagne flute
 Brandy balloon
 Test tube
 Liqueur glass
 Shot glass
Slide 65
Choice of glass for the service of a cocktail will be
determined by:
 House policy/recipe
 Tradition
Slide 66
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
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
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
Basic rules when making cocktails:
 Clean & prepare workstation before use
 Only use clean items
 Only use polished glasses
 Follow recipe
 (Continued)
Slide 71
 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
 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 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
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
Sugar syrup may be used instead of muddling sugar.
Sugar syrup = Gomme syrup.
Recipe options:
 House recipe
 500mls of water to 500gms of sugar
 1/3 boiling water to 2/3 sugar by volume
Slide 76
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
Practice is essential to gaining competency in cocktail
mixing:
 Practice preparing ingredients
 Practice mixing the drinks
 Practice serving them
Slide 78
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
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
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
cocktail recipes
The following criteria also need to be applied when
inventing &/or evaluating a cocktail:
 Eye appeal
 Texture
 Flavour
 Temperature
Slide 83
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
 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
 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
 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
 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
 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
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
 Appropriate glassware is used
 Glasses are clean
 Glasses are not chipped or cracked
 The correct straw is served, where appropriate
Slide 92
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
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
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
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
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
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
 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
 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
 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

Cocktails

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PREPARE AND SERVE

 Ensure service equipment is clean, operational &

 Ensure cocktail ingredients & accompaniments are

 Use display materials to promote cocktails

 Offer customers recommendations or information

Fluffy Duck 30 ml Advocaat Build on ice Colada glass

Freddy Fudpucker 10 ml Tequila Build on ice Highball

B52 15 ml Bailey’s Layered Shot

METHOD: Crush sugar cube and soda water in serving glass

GLASS: Old Fashioned

 Old fashioned glass

• 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

 Be consistent – every cocktail of the same type

 Be prepared to making multiple serves

Do not laugh if you spill or waste a drink!

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