Mixing Drinks, Module 4 PDF

TOURISM
FOOD AND BEVERAGE SERVICE ATTENDANT NCII

PREPARE AND MIX DRINKS
Module 4
MIXING DRINKS
LEARNER’S
Code No.
GUIDE Date Developed Date Revised Page
MIXING DRINKS
JUNE 2004 JAN. 20, 2006
HOW TO USE THIS
COMPETENCY BASED LEARNING MATERIALS (CBLM)
Welcome to the Module in Mixing Drinks. This module contains training materials
and activities for you to complete.
The unit of competency “Prepare and Mix Drinks” contains knowledge, skills and
attitudes required for Tourism. It is one of the specialized modules at National Certificate
level (NCII).
You are required to go through a series of learning activities in order to complete each
learning outcome of the module. In each learning outcome are Information Sheets and
Resources Sheets (Reference Materials for further reading to help you better understand
the required activities.) Follow these activities on your own and answer the self-check at the
end of each leaning outcome. You may remove a blank answer sheet at the end of each
module (or get one from your facilitator/trainer) to write your answers for each self-check. If
you have questions, don’t hesitate to ask your facilitator for assistance.
Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills covered in this learner’s
guide because you have:
• been working for some time
• already completed training in this area.
If you can demonstrate to your trainer that you are competent in a particular skill or
skills, talk to him/her about having them formally recognized so you don’t have to do the same
training again. If you have a qualification or Certificate of Competency from previous
training, show it to your trainer. If the skills you acquired are still current and relevant to the
unit/s of competency they may become part of the evidence you can present for RPL. If you
are not sure about the currency of your skills, discuss this with your trainer.
At the end of this module is a Learner’s Diary. Use this diary to record important
dates, jobs undertaken and other workplace events that will assist you in providing further
details to your trainer or assessor. A Record of Achievement is also provided for your
trainer to complete once you complete the module.
This module was prepared to help you achieve the required competency, in
Mixing Drinks. This will be the source of information for you to acquire knowledge and skills
into his particular trade independently and at your own pace, with minimum supervision or
help from your instructor.
• Talk to your trainer and agree on how you will both organize the Training of this unit.
Read through the module carefully. It is divided into sections, which cover all the
skills, and knowledge you need to successfully complete this module.
Code No. Date Developed Date Revised Page

MIXING DRINKS
JUNE 2004 JAN. 20, 2006 1
• Work through all the information and complete the activities in each section. Read
information sheets and complete the self-check. Suggested references are
included to supplement the materials provided in this module.
• Most probably your trainer will also be your supervisor or manager. He/She is there
to support you and show you the correct way to do things.
• Your trainer will tell you about the important things you need to consider when you
are completing activities and it is important that you listen and take notes.
• You will be given plenty of opportunity to ask questions and practice on the job.
Make sure you practice your new skills during regular work shifts. This way you will
improve both your speed and memory and also your confidence.
• Talk to more experienced workmates and ask for their guidance.
• Use the self-check questions at the end of each section to test your own progress.
• When you are ready, ask your trainer to watch you perform the activities outlined in
this module.
• As you work through the activities, ask for written feedback on your progress. Your
trainer keeps feedback/pre-assessment reports for this reason. When you have
successfully completed each element, ask your trainer to mark on the reports that
you are ready for assessment.
• When you have completed this module (or several modules), and feel confident
that you have had sufficient practice, your trainer will arrange an appointment with
registered assessor to assess you. The results of your assessment will be
recorded in your Competency Achievement Record.

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Program Content
Modular Unit PREPARE AND MIX DRINKS
Module 1 Cleaning Bar Tools, Equipment

and Glassware
Module 2 Cleaning Bar Area
Module 3 Setting Up Bar
Module 4 Mixing Drinks
Module 5 Serving Drinks at Bar Counter
Module 6 Preparing Basic Wine Service
Module 7 Maintoring Bar Stock
Module 8 Closing Bar

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JUNE 2004 JAN. 20, 2006 3
SECTOR : TOURISM
QUALIFICATION : FOOD AND BEVERAGE SERVICE ATTENDANT NCII
UNIT OF COMPETENCY : Prepare and Mix Drinks
MODULE : Mixing Drinks
INTRODUCTION:
This module deals with the knowledge and skills required in mixing drinks. It includes
reviewing and checking of order slips, preparing of cocktail drinks according to standard
recipe, preparing/mixing alcohol and non-alcohol ordered drinks with appropriate garnishes
and prescribed amount of ingredients using standard mixing procedure.
LEARNING OUTCOMES:
1. Review and check order slips.

2. Prepare cocktail drinks according to standard recipe.
3. Prepare/mix alcohol and non-alcohol ordered drinks with appropriate garnish
and prescribed amount of ingredients using standard mixing procedure.
4. Substitute ingredients and garnishes for non-available items.
ASSESSMENT CRITERIA
1. Order slips or printouts are reviewed and checked.

2. Cocktail drinks are prepared according to standard recipe.
3. Specific drink concoctions are prepared and mixed according to prescribed standard
with appropriate glassware, condiments, accessories, garnish and prescribed amount
of ingredients.
4. Ingredients and garnishes are substituted.

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Qualification : FOOD AND BEVERAGE SERVICE ATTENDANT NCII
Unit of Competency : Prepare and Mix Drinks
Module : Mixing Drinks
Learning Outcome #1 : Review and Check Order Slips
Assessment Criteria:
1. Order sliips or printouts are reviewed and checked.
Resources:
Equipment & Facilities Tools Supplies & Materials
1. Workshop/Laboratory 1. Glass Measurement 1. Stirrers

2. Storage/Stockroom 2. Bottle and Can Opener 2. Cocktail Napkins
3. Range/stove 3. Bar Knife 3. Coasters
4. Container 4. Matches
5. Glasses 5. Garnishes
6. Ice Bucket 6. Fruit pick
7. Soda Gun 7. Spirits
8. Juicer 8. Juices
9. Ice Scoop
10. Ice Tong
References:
1. Ashler, Bruce. FOCUS ON PRACTICAL WINE KNOWLEDGE. ITT Educational

Publishing Co., Indianapolis, Ind. 1974.
2. Costas Katsigris. BAR AND BEVERAGE BOOK
3. Kelly, Edward M. PROFESSIONAL BAR MANAGERS HANDBOOK
4. Lichine, Alexis. New Encyclopedia of Wines. Alfred Knof. New York. 1974
5. BARTENDING ATBP., First Edition.
6. BARTENDING MANUAL. Prepared and Produced by Hotel Nikko Training

Center. 1991.
7. BAR AND RESTAURANT MANAGEMENT MANUAL. Produced by Hotel Nikko

Training Center. Makati, Philippines. 1990.
8. BARTENDING SKILLS. Cert Publications. Landsdowne House. Landsdowne Road,

Dublin, Ireland. 1977.

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Learning Outcome #1: Review and check order slips.
LEARNING ACTIVITIES SPECIAL INSTRUCTIONS
1. Study the guest • Information Sheet #1-1:

check and order slip “Guest Order Form and
sample. Order Slip Samples”
2. Perform Job Sheet #1-1 • Job Sheet #1-1:

“Filling Order Slips
3. Complete self-check • Self-Check #1-1
4. Refer to Model Answer • Answer Key #1-1

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INFORMATION SHEET #1-1
GUEST ORDER FORM AND ORDER SLIP SAMPLES
When writing an order on a guest check, use a standard set of abbreviations for drinks,
liquors, brand names, mixes, and special garnishes Sample 1.1 gives you some
suggestions. Abbreviations vary from one bar to another. You can adapt these to your needs
or work out your own. Then be sure that everyone on both sides of the bar know and use
them correctly.
&
Seat No. Table No. Guest Orders
1
2
3
4
5
6
7
8
9
10
11
12
13
14
FOOD
BEVERAGE
SUB TOTAL
TAX
TOTAL
Sample 1.1 A Guest check sample.

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In writing a drink order, a slash is used to separate the items in the instructions.
For example, a very dry Vodka Martini on the rocks with a twist is written V MT/XX/R/TW.
SQUARE
BILLIARDS
Date: ______________
Table: ___________ Service Crew: ________

Time In: _________ Time Out: ___________
QTY. DESCRIPTION AMOUNT
1 / / / ____
___________________
. 22757 SIGNATURE
Sample 1.2 Sample of an Order Slip

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JOB SHEET #1-1
TITLE: Practice Exercise: Filling Order Slips
Purpose: To be familiar with forms for Bar Service Operations.

Equipment, Tools and Materials: Pen, photocopies of practice sheets.
Precautions: Errors to entries may cost you your customers.
Procedures:
1. Procure photocopies of the Guest Clerk Form and the Order Slip Form.
2. Simulate a Bar Service Operation by setting up a table with chairs and a bar
with bartender.
a. Members of the class take the role of customers and are assigned seats.
b. The waiter gets their orders using the Guest Order Form.
This will be given to Bartender for execution of orders.
c. Bartender records orders in order slip and bills the guests accordingly.
3. Swap roles.

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SELF-CHECK #1-1
1. Give the correct procedures in accomplishing a guest check.
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
2. Give the correct procedures in writing a drink order check.
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________

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ANSWER KEY #1-1
1. Give the correct procedures in accomplishing a guest check.
In writing an order on a guest check use a standard set of abbreviations for drinks,
liquors, mixes and garnishes.
2. Give the correct procedures in writing a drink order check.
In writing drink order checks, use a slash to separate the items in the instructions.

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Qualification : Food and Beverage Service Attendant NCII
Learning Outcome #2 : Prepare Cocktail Drinks According to Standard Recipe
Resources:

8. Juicer 8. Juices
9. Ice Scoop
10. Ice Tong
References:


Center. 1991.



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Learning Outcome #2: Prepare Cocktail Drinks According to
Standard Recipe
1. Familiarize with food • Information Sheet #2-1:

and beverage stocks “Food and Beverage Stocks
in the bar in the Bar”
2. Familiarize with • Information Sheet #2-2:

bar tools/equipment “Bar Tools/Equipment and
and glassware for Glassware”
mixing drinks
3. Familiarize with • Information Sheet #2-3:

methods of preparation “Methods of Preparation of
of mixed drinks Mixed Drinks”


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FOOD AND BEVERAGE STOCKS
A. GENERAL LIST
1. Non-Alcoholic Beverage Stocks
Orange Juice
Pineapple Juice
Tomato Juice
Grapefruit Juice
Mango Juice
Fresh Orange Juice
Simple Syrup
Grenadine Syrup
Bottled Softdrinks
Canned Softdrinks
2. Fruits and Garnishes
Lemon
Calamansi
Red Cherries
Green Olives
Cocktail Onions
Fresh Pineapple
Maraschino cherries
Olives without stone
Pearl onions
Pineapple chunks/spears
Cucumbers
Celery sticks/stalks
Mint leaves
Cloves
Nutmeg
Fresh orange slice
Citrus peel
Refined Sugar
Evaporated Milk
Salt and Pepper

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3. Alcoholic Beverages
White Wine
Red Wine
Champagne
Brandies
Whiskies
Rum
Gin
Vodka
Tequila
Vermouth
Canned Beer
Bottled Beer
Liqueurs
Other Spirits and Beverages
4. General Supplies and Accessories
Drink List
Wine List
Cocktail Coasters
Stirrers
Matches
Cocktail Napkins
Cocktail Picks
Drinking Straws
Ash Trays
Tidbits Containers
Check Holder
Bar Trays
Change Trays
Tent Cards
Promo Cards/Display
Flowers

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B. ALCOHOLIC BEVERAGES
Wines and other alcoholic beverages are usually served as complement to the meal.
Every waiter must understand the nature and composition of alcoholic beverages so that
appropriate suggestions can be made.
Classification of Alcoholic Beverages
1. Spirits - are drinks obtained by distillation, after fermentation from vegetables, grains,
fruits, plants and other substances which are sugar or starch bound.
a. Whisky - is a general name for liquors of not less than 80% proof, distilled
from mash or grain.
Scotch - made from malted barley and aged in oak barrels. Scotch whisky
has a distinctive flavor which has never been successfully
duplicated elsewhere. This is due ti several factors, namely: the
malted barley itself, the practice of drying the malted barley and
the water used.
Irish - is a fine whisky that comes from Ireland. It is made in the same
way as Scotch whisky except that it does not have the smoky
flavor.
Canadian - is a distinctive product of Canada, flavored from corn and

barley.
Japanese - a product of Japan, made in the same way as Scotch whisky.
b. Gin - is a grain mash distillate, re-distilled with such aromatics as junior

barley, coriander seeds and angelica roots. While there are many types of gin,
the most popular is London Dry Gin. Other types are Holland Old Tom and
Shoe Gin.
c. Rum - this is produced in most tropical countries because it is distilled from

sugar cane and molasses: a by-product of manufactured sugar. Rums usually
derive their name from their place of origin, and each has its own distinctive
flavor.
There are three main types of rum:
Light bodied dry flavored rums from Puerto Rico

Heavy bodied sweet flavored rums from Jamaica
Medium-bodied rums from the Virgin Islands

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d. Vodka - is a natural spirit distilled from potatoes and filtered through charcoal.
To be classified as vodka, the drink must not have any aroma nor color and
taste.
e. Brandy - is distilled from fermented juice of ripe grapes or other fruits.
When used alone, the word brandy implies a grape product.
However, brandy may be made from other fruits and designated as peach
brandy, apricot brandy, etc.
f. Tequila - distilled from the fermented sap of the maguey plant from Mexico.
2. Liqueur - an infusion of fruit, sugar, syrup or other flavor to brandy or other spirits.
This gives the drink its characteristic taste. Among the popular liqueurs are:
a. Advocaat - made in Holland from fresh egg yolks, sugar and brandy.
b. Anisette - a clear liqueur made from anise seed and flavored with bitter
almonds.
c. Aquavit - clear liqueur flavored with caraway seeds from Scandinavian

countries.
d. Benedictine - a liqueur made by the Benedictine monks out of a secret

formula reputed to be a combination of herbs, spices and fine brandy.
e. Chartreuse - cordial made by the Chartreusian order of monks. Its color is a

combination of yellow and green and is made out of a combination of many
ingredients such as spices, herbs and roots.
f. Cherry - brandy flavored with black cherries.
g. Cointreau - a brandy produced out of triple see and orange curacao.
h. Creme de Cacao - is made from cacao beans, spices and vanilla.

It comes in white or brown colors.
i. Creme de Menthe - the peppermint liqueur made from fresh mint and brandy.
j. Curacao Triple Sec - made from the peel of botter orange grown in the West
Indies, enriched with spices, rum and sugar.
k. Drambuie - a liqueur made from Old Scotch, honey, orange, herbs and spices.
l. Grand Marnier - made from Champagne, cognac and orange curacao.

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m. Kahlua - Mexican liqueur made from coffee beans, vanilla and brandy.
n. Kirschwasser - liqueur made from wild black cherries.
o. Pernod - made from licorice and anise.
p. Southern Comfort - a high proof liqueur made in the United States out of
a secret formula.
3. Beer - a beverage produced out of the fermentation of cereal grain flavored with
hops.
4. Wine - is a naturally fermented juice of fresh ripe grapes. Wine is usually fermented
from grapes. If the source is not from grapes, the fruit from which it is fermented must
be specified i.e. kasoy wine, coconut wine.
Uses of wine:
as a complement to a meal
to enhance the flavor of cooked foods
to highlight a celebration
some serve as medicine
ideal for cold weather as it heats up the body temperature
Types of Wines:
Still or Natural Wines - referred to as table wines. They come in three

colors–red, white and rose.
Aromatized Wines - made the same way as the natural wines, but
during fermentation, aromatics are added.
Examples: Vermouth, Campari, Bonnet, etc.
Fortified Wines - these are called fortified because THE wines are
made stronger or fortified by adding sugar in order to increase their
sugar content (as in the case of port wine) or by adding alcohol to
increase their alcohol to increase their alcoholic content as in the case
of sherries.
Sparkling Wines - These are considered the king of all beverages.

The most popular ones are Champagnes. They are made sparkling
through a second fermentation inside the bottle.

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BAR TOOLS/EQUIPMENT AND GLASSWARE
A. BAR TOOLS
1. Wine Basket
A device basket designed to fit a bottle of wine.
It is used particularly in serving red wine.
2. Wine Bucket
A device for cooling wine before
service. It is usually made of stainless
steel or silver plated.
3. Blender
A mechanical equipment that is used
to blend ingredients and to make drinks
creamy, where it is required to use only
crushed ice.
4. Soda Gun
A small bar tool that dispenses carbonated
mixes. This instrument consists of a head
having a nozzle and seven or more push
buttons thhat deliver the drinks in just
pressing the button.

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B. BAR EQUIPMENT
1. Ice Bin/Ice Chest

Equipment used for stocking ice. It is the
centerpiece of any pouring station. It usually
has a speed rail attached to the front, with or
without bottle wheels.

2. Speed Rail
Typically contains the most frequent poured liquors (pouring or house brands)
3. Glass Chiller
A top opening refrigerator that chlls glasses.
4. Sink
Equipment used for washing and usually with drain board.
5. Glass Brushes
A mechanical bush to clean the inside and rim of the glass.
6. Icemaker/Ice Machine
A machine that makes ice at the bar.
7. Wine Chiller
A refrigerated storage for chilling wines particularly white wines and champagnes.
8. Refrigeration
Typically used for chilling and keping beers, juices,
garnishes, and other bottled drinks.
9. Ice Crusher
Used for crushing ice cubes into crushed ice.
10. Waste Dump

Used for keeping the trash.
11. Mechanical Glass Washer

A machine used for washing glasses and delivers water not enough to kill bacteria.

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C. SMALL TOOLS AND EQUIPMENT
1. Bar Strainer 2. Muddler 3. Bar Spoon
4. Citrus Squeezer 5. Funnel 6. Ice Scoop
7. Ice Tong 8. Mixing Glass 9. Boston Shaker
10. Electric Mixer 11. Cork Screw 12. Cutting Board and Knife

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D. GLASSWARES
Glasswares have three characteristic features: Bowl, Base/Foot, and Stem. There
are several types of glassware according to their features.
1. Bowl
2. Base or Foot
3. Stem
1. Tumblers - flat glass that is basically a bowl without stem or foot.
a. Jigger or short glass (2 oz.) b. Old fashioned or rock glass (7 1/4 oz.)
c. Highball (9 oz.) d. Collins (12 oz.) e. Cooler (16 1/2 oz.)
f. Zombie (13 oz.) g. Pilsner (10 0z.)

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2. Footed Wares - refers to style of glass in which the bowl sit directly on a base
or foot.
a. Rocks (7 oz.) b. Beer (10 oz.)
c. Brandy Snifter (12 0z.) d. Huricane (22 oz.)
3. Stem Wares - include any glass having all three features - bowl, foot and stem.
a. Cocktail (5 1/2 oz.) b. Sour (5 1/2 oz.) c. Margarita (5 oz.)

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d. Tulip Champagne (6 oz.) e. Champagne Saucer (6 1/2 oz.)
f. All Purpose Wine (8 1/4 oz.) g. Liqueur
4. Mugs - a tumbler with a handle or tall glass cup,

usually used for serving beer.
E. GLASSWARES AND ITS USES
1. Juice Glass - for juices at breakfast buffet.
2. Old Fashioned Glass - for “on the rocks” drinks, straight-up spirits i.e. gin, vodka,
rum, scotch (Black Russian).
3. Double Old Fashioned - for triple or more orders of straight-up or “on the rocks”
liquors or spirits (Maital).
4. Highball Glass - for juices, softdrinks and spirits mixed with water, tonic, soda,
ginger ale or juice (Screwdriver, Cuba libre, Harvey’s Wallbanger).
5. Collins Glass - for long cool drinks, fizzes and fresh fruit juices (fruit punch, Tom
Collins, Weng-weng, Singapore Sling, Pina Colada, Tequila Sunrise)
6. Zombie Glass - for zombie in particular
7. Irish Coffee Glass - for orders pf Irish Coffee, also Ruedesheimer Coffee.

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8. Banquet Goblet - for serving ice water.
9. Wheat Beer Glass - exclusively for serving wheat beer.
10. Pilsner Glass - for Pilsner beer.
11. Stemmed Beer Goblet - mostly used for Lagers and Pilsner.
12. Beer Mug - for export beer.
13. Sweet Wine Glass - for sweet dessert wines.
14. White Wineglass - for serving white wines in general.
15. Hock Glass - for Rhein and Moselle wine specifically.
16. All-Purpose Glass - for serving white or red wines.
17. Red Wineglass - also Burgundy glass. For serving red wines in general and
Burgundy in particular.
18. Bordeaux Glass - also Claret glass, for serving specifically Bordeaux wines.
19. Jigger Glass - for measuring straight drinks.
20. Liqueur/Cordial Glass - for cordials straight-up (Rainbow cocktail angel kiss,
Mexican flag, liqueur and Angel’s delight).
21. Sherry Glass - for serving port or sherry.
22. Whisky Sour Glass - for whisky sour drinks, rum or brandy sours.
23. Brandy Snifter - for brandy, cognac and armagnac, fine champagne like Hennessy,
XO and Remy Martin XO.
24. Brandy Inhaler - for mixing cocktail drinks of more than one order. For special
promo or tropical drinks good for two persons i.e. “Love Birds Cocktail.”
25. Coupette Glass - for champagne cocktail, Margaritas, Vermouths.
26. Martini Glass - Martini, Manhattan, Rob Roy, Grasshopper, Pink Gin, Kir, Gin Sling,
Rusty Nail, Gobson, Side Car, Negroni, Princess Pride.
27. Poce Grande - for special house receptions and other fancy drinks (Poco Grande,
Squall, Tulip Champagne, Tall Gourmet).
28. Champagne Saucer - for serving champagnes (Gin or Vodka Gimlet, Brandy
Alexander, Delquiris, Pink Ladiy, Crimson Kiss, Million Dollar).

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METHODS OF PREPARATION OF MIXED DRINKS
Before studying specific recipes, it is important to have a basic understanding of some

fundamental concepts pertaining to mixed drinks. General principles associated with
methods of preparations, recipes, and glassware are outlined in this section.
A. METHODS OF PREPARATION
There are seven (7) basic methods of preparing mixed drinks. These methods are
enumerated below with some examples to guide you.
1. Straight Shots
A Straight Shot means one ounce of liquor is served up. The type of glassware
you will use will depend on the type of liquor to be served.
Type of Liquor Type of Glassware
Liquor Shot Glass

Cordial Cordial Glass
Brandy or Cognac Snifter
Liqueur Snifter or Cordial Glass
2. Rock Drinks
A Rock Drink is a straight liquor or combination of liquors served over ice.

These drinks are served in a rock glass, which is normally small because it is
designed to serve only liquors without mix.
Examples: Martial rocks, Gin rocks and Black Russian

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3. Highball Drinks
It is the basic mixed drinks (single liquor + single mix) served in a high ball
glass. The highball glass is slightly larger than a rock glass to accomodate the added
mix.
The standard mixes are: water, soda, tonic, ginger ale, cola, lemon-lime soda,
and fruit juices.
4. Tall Drinks
Any drink requested “tall” is served in tall highball glass. This is slghtly larger
than a standard glass to accomodate exra mix. A customer who prefers a milder
(more diluted) drink will normally order cocktails tall.
Examples: A tall scotch and soda; a tall bourbon; a tall gin and tonic
5. Stirred Drinks
There are drinks in which ingredients are first chilled by being stirred in a
mixing glass. The ingredients are both stirred and chilled with cube ice and then
strained in the appropriate glass.
Examples: Martinis, Manhattans, Rob Roys
6. Mixing Can Drinks
These are prepared in a steel mixing can and mixed on the electric mixer. The
mixing can is also used with the strainer to strain the ingredients from the ice.
Example: Most creme drinks
7. Cocktails
Cocktails are mixed drinks made up of the following:

a. base liquor
b. modifying ingredient (modifier) such as juices
c. spcial flavoring or coloring agents such as nutmeg, grenadine, etc.
d. garniture to make it appear nice
It is usually aperitiff taken at leisure before a meal to whet the appetite.

Cocktails are also known for aiding in digestion.

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B. WHAT SHOULD A COCKTAIL BE LIKE?
A good preparation of cocktail should do the following:
Stimulate the mind by inducing relaxation, providing overall comfort and

relaxation to the drinker.
Be pleasing to the palate (taste buds) and the eye (appealing).
Must have a distinct alcoholic flavor without being overpowering.
Now let us study closely each of the main ingredients that compose a cocktail.
1. The Base Liquor
The base liquor used determines the type of cocktail. It consists of he single
spirituous liquor although a combination of wines, liqueurs or aromatic wines may
also be commonly accepted.
2. The Modifier
Without a modifier, a base liquor no matter how well chilled or vigorously shaken
will not be called a cocktail. The modifier plays the important role of neutralizing the
sharpness in the base liquor and perking up the drink itself.
Examples: Liqueurs, bitters, syrups, juice, milk, cream, water and other
mixers such as tonic, gnger, soda, ale, lemonade and colas.
3. The Special Agents
These ingredients make the cocktails appealing to the sense of smell and sight.
Use the special agents with discretion and care – only dashes and drops should be
added to the drink and not n jiggers and ponnies such as grenadines, eggs, almond
extracts and others.
4. Garniture
Garnishes and decorations make a cocktail look more attractive abd enhances
its presentation. Like the special agents, these should be used sparingly.
Examples: Freh fruits: orange, lemon, pineapple, green apple, cocktail

onions, red cherries, celery, mint leaves, parsley, nutmeg
cinnamon etc.
As much as possible, use fruits and vegetables that are edible in making
garnishes.

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C. THE ART OF MIXING DRINKS
The term mixed drink includes any drink in which one alcoholic beverage is mixed
with another or others, or with one or more nonalcoholic ingredients. This includes cocktail,
highballs, tall drinks, frozen drinks, coffee drinks, and almost every other bar product except
a glass of beer or wine or a straight shot of whisky or brandy.
1. Structure and Components of a Mixed Drink
Mixed drinks of all kinds have certain characteristics in common. One of these
is a structure that is loosely typical of all drinks.
Each drink has (1) a major alcoholic ingredient, or base, usually a spirit, which
determines its character and usually its predominant flavor, and (2) one or more
complementary ingredients, which modify or enhance that flavor. A Manhattan, for
example, has whisky as the major ingredient and sweet vermouth as the modifier or
enhancer, while a highball has a carbonated mixer or water as the modifier. A drink
may also have (3) one or more minor ingredients that add a flavor or color accent, and
(4) a garnish. Thus a Manhattan sometimes has a dash of bitters or drop of oil from
a lemon twist added for a flavor accent, and it has a stemmed maraschino cherry
as its standard garnish.
The major ingredient is the base of the drink. The modifiers and flavor
accents make each drink different from all others having the same base.
Some highly flavored mixes manage to reserve flavor roles with the major
ingredients, as in a Bloody Mary or a Cuba Libre. Such drinks are often ordered by
people do not really like the taste of the spirit and want the mix to cover it up. In this
case, from the drinker’s perspective, the mix is the major flavor ingredients and the
liquor gives it the desired kick. But from the bar point of view the spirit is still the major
ingredient.
Most drinks contain 1 jigger of the major ingredients, the jigger size being a
policy decision of the management. If the modifier is another liquor, it is typically a
smaller amount-anywhere from one-half to one eighth the amount-from half a jigger of
the splash of vermouth in today’s Dry Martini. Even when several modifiers are
added, the major ingredient typically comprises at least half the liquor in any drink.
Accent ingredients are nearly always added in drops or dashes.

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JUNE 2004 JAN. 20, 2006 29
Many drinks have standard garnishes that customers expect and want; these
are as much a part of the drink as the liquid ingredients. Change the garnish on one
of these, and you have to change the name of the drink as well. Thus add an onion to
a Martini instead of an olive, and the drink becomes a Gibson.
Some drinks have no prescribed garnish, but the current trend is toward the
showmanship of dressing them up. It would be a great mistake, however, to garnish
such sacred as a Scotch and Soda, or indeed any drink that has been ordered by call
brand, unless there is a standard garnish. Patrons who order such drinks usually
want the unadulterated taste of the liquor itself.
2. Basic Mixing Techniques
a. To Build means...
Pouring the necessary ingredients together by stirring briskly with ice in

a glass (mixing glass) and then straining it into a required glass.
b. To Shake means...
Pouring the necessary ingredients into a cocktail shaker with ice and
shaking it briskly for a few seconds and straining it to the required glass. You
shake a drink if its ingredients do not readily mix with spirits such as sugar,
cream, eggs, and sometimes fruit juices.
c. To Blend means...
Pouring all the necessary ingredients in the electric blender and adding
crushed ice. After blending till the required consistency is met, pour the drink
into the required glass. You can blend any drink that includes solid foods with
ice.
You may also blend drink to freeze or to make it creamy.
Examples: Dry Martini + Gin + Dry Vermouth + Green Olives.

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JUNE 2004 JAN. 20, 2006 30
3. Tips in Mixing Drinks
a. Use only ingredients of highest quality-remember: drink is not any better than
its poorest ingredients.
b. Use plenty of ice in mixing. Put the ice first in the mixing glass or shaker before
adding the liquor. Make sure the ice is crystal clear!
c. When mixing drinks, follow the appropriate technique. Otherwise, you will spoil
the drink.
Example: Some drinks are shaken with ice for plenty of dilution; others to
dissolve sugar and other heavy ingredients like egg white. There
are other drinks on the other hand which are only stirred with ice.
d. Always measure the ingredients and use them in correct proportions. This
practice will ensure the consistency of taste of your drink.
e. Chill or heat glasses.
Chill glasses for chilled drinks. Heat glasses for hot drinks. Do not put in
freezers since these will crack. Just refrigerate them when chilling.
f. In preparing simple syrup in advance do the following:
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.
g. For frosting rim glass, rub it with slice lemon and dip it in a salt or sugar as the
recipe requires.
h. Mixers such as soda, water, tonic, ginger ale, and fruit juices should be added
to the liquor and NOT the other way around.
i. Always use the right glass for every drink.

Psychologically, people think that they are drinking the wrong drink if it is served
in the wrong glass.
j. Lemon or orange peel should TWISTED over the drink after the drink has been
prepared. It will tasted bitter if mixed with the drink.
k. Put egg first it the drink recipe calls for an egg (white or yolk). In this way,
you will not spoil a good spirit if the egg happens to be rotten.

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JUNE 2004 JAN. 20, 2006 31
l. Mixing can be done in a large glass.
m. 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.
n. A dash means a few spots.
o. Majority of cocktails are fitted with a “strainer” if set. When using a mixing
glass, use a strainer to hold back the ice when pouring.
p. Prepare the fruit just before use as far as practicable.
q. Add sparkling liquids last as they retain life.
r. Do not skimp on ice. Use cracked ice for shaker and lots of ice cubes for
high balls
s. Never use stuffed olives for cocktails. Green olives go with martini.
Pear onions go with a Gibson. Cherries go with manhattans.
t. Always have the necessary ingredients and bar supplies ready.

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JUNE 2004 JAN. 20, 2006 32
JOB SHEET #2-1
TITLE: Familiarization Exercise
Purpose: To familiarize with the different tools and glasswares

for dinner.
Equipment, Tools and Materials: Requisition forms, ballpen
Precautions: Highly breakable glasswares need to be handled with care.
Procedures:
Secure several types of glasswares available in stockroom.
a. Draw these (if digital cameras are available, take the pictures instead.)
b. Write opposite the picture its use.
c. Classify whether the glassware is tumbler type, footed type or stemwares.
d. Organize your data, pictures, diagrams properly for class.

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SELF-CHECK #2-1
Test I. Identification. Identify the following:
________________ 1. These are drinks obtained by distillation, after fermentation from

vegetable, grains, fruits, plants and other substances.
________________ 2. A general name for liquors of not less than 80% proof distilled
from mash of grains.
________________ 3. A natural spirit distilled from potatoes and filtered through

charcoals.
________________ 4. A clear liqueur made from anise seed and flavored with bitter
almonds.
________________ 5. A Mexican liqueur made from coffee beans, vanilla and other
brandy.
________________ 6. It is usually referred to as table wine.
________________ 7. A device basket designed to fit a bottle of wine.
________________ 8. An equipment used for washing and usually with drain board.
________________ 9. A machine that makes ice to the bar.
________________ 10. Used for crushing ice cubes into crushed ice.
________________ 11. A drink where one ounce of liquor is served up.
________________ 12. It is the basic mixed drinks served in a high ball.
________________ 13. The ingredient used to determine the type of cocktail.
________________ 14. A substance that plays an important role of neutralizing the

sharpness of a cocktail drink.
________________ 15. The ingredients that make the cocktails appealing to the sense
of smell and sight.

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JUNE 2004 JAN. 20, 2006 34
Test II. Enumeration. Enumerate the seven basic methods of mixed drink preparation.
1. ________________________________________________________
2. ________________________________________________________
3. ________________________________________________________
4. ________________________________________________________
5. ________________________________________________________
6. ________________________________________________________
7. ________________________________________________________

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ANSWER KEY #2-1
Test I. Identification.
1. Spirits
2. Whisky
3. Vodka
4. Anisette
5. Kahlua
6. Still or Natural Wine
7. Wine Basket
8. Sink
9. Ice Maker
10. Ice Crusher
11. Straight Shot
12. Highball Drink
13. Base Liquor
14. Modifier
15. Special Agent
Test II. Enumeration
1. Straight Shot
2. Rock Drink
3. Highball Drink
4. Tall Drink
5. Stirred Drink
6. Mixing Can Drink
7. Cocktails

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JUNE 2004 JAN. 20, 2006 36
Learning Outcome #3 : Prepare Alcohol and Non-Alcohol Drinks with
Appropriate Garnish and Ingredients Using Standard
Mixing Procedure
1. Specific drink concoctions are prepared and mixed according to prescribed standard
with appropriate glassware, condiments, accessories, garnish and prescribed amount
of ingredients.
Resources:

8. Juicer 8. Juices
9. Ice Scoop
10. Ice Tong
References:


Center. 1991.



MIXING DRINKS
JUNE 2004 JAN. 20, 2006 37
Learning Outcome #3: Prepare Alcohol and Non--Alcohol Drinks with
Appropriate Garnish and Ingredients Using
Standard Mixing Procedure
1. Learn on methods of • Information Sheet #3-1:

measuring ingredients “Measuring and Developing
in drink recipe Your Drink Recipes”
2. Learn on step by step • Information Sheet #3-2:

cocktail mixing “Step by Step Cocktail
procedure Mixing Procedures”
3. Learn on cocktail tasting • Information Sheet #3-3:

and recommendation “Cocktail Tasting and
Recommendation”

“Preparing Cocktails”

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JUNE 2004 JAN. 20, 2006 38
MEASURING AND DEVELOPING YOUR DRINK RECIPES
A. KEY INGREDIENTS IN DRINK RECIPE
A successful mixed drink is based on carefully calculated relationships of ingredients,

and on a carefully calculated relationship between glass ice and drink ingredients. You should
make these calculations and plan your menu and before you buy your glasses and choose
your size of ice cubes. If you write down your calculations for each drink you serve, you will
have a set of standardized recipes consistently, you will have a consistent product no matter
who is tending bar.
For each drink you establish the following:
1. The amount of major ingredient to be poured (1 ounce, 11/4 ounces,

1 1/2 ounces, 7/8 ounce, or whatever-in metrics: 30 ml, 37 ml, 45 ml,
25 ml). This becomes your jigger size.
2. The other ingredients and their proportions to the major ingredient
3. The size glass to be used
4. The amount of the ice in the glass
5. The garnish and its arrangement
The ice in the glass is a key ingredient in the taste of any drink made with a
carbonated mix or fruit juice. While its primary function is to chill the drink, it also controls the
proportion of liquor to mix toto mix by taking the place of liquor in the glass. The ice goes into
the glass before the mix, and the more ice, the less mix.
For example; you want a highball to have 3 ounces of mix to 1 ounce of liquor in an
8-ounce glass. You put enough ice in the glass to take the place of 3 ounces of liquid, which
will bring the finished drink up to a volume of 7 ounces, about half an inch below the rim. An
8-ounce glass filled three-quarters full with small rectangular cubes will make a difference;
with large square cubes you have to fill the glass fuller with ice because the ice leave big
spaces between them.) If you want a strong proportion of mix in relation to liquor you use less
ice or a smaller glass.

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JUNE 2004 JAN. 20, 2006 39
B. MEASURING INGREDIENTS IN DRINK RECIPE
The only way to pour a drink that follows a recipe is to measure every ingredient.
There are various ways of measuring liquor.
1. There is the metered pour, in which at least the major ingredients are measured and
dispensed through a handgun or through pores that shut off at the proper measure.
2. A second way is for the bartender to pour into a lined jigger of your chosen size and
to stop pouring at the line.
3. A third way is to free-pour. Free-pouring is a subjective form of measuring that

involves turning the bottle-with pourer in the place-upside down for full-force flow while
counting in one’s head. To pour an ounce you count “one-twenty-three” will yield 1 1/4
ounces. And so on. Each person develops an individual way of counting that ensures
the greatest accuracy for that person.
Free-pouring takes practice, experience, confidence, and good reliable

pourers. It is usually the least accurate way to pour, since it is only as consistent as
the individual pouring and it is likely to vary from person to person and from day to day.
Even the best bartender should check his or her pour every few days to see if it is still
on target.
If the free-pour is accurate and consistent it can have the advantages of speed
and showmanship. But few bartenders can rival the accuracy and consistency of an
objectively measured drink.
BAR MEASURES
dash = 1/6 teaspoon or 10 drops
1 teaspoon = 5 milliliters (ml)
standard jigger = 45 milliliters (ml)
pony = 1 ounce or 30 milliliters (ml)
wineglass = 4 ounces or 120 milliliters (ml)
1 fluidounce = 30 milliliters (ml)
1 ounce by weight = 28 grams

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JUNE 2004 JAN. 20, 2006 40
STEP BY STEP COCKTAIL MIXING PROCEDURES
BASIC METHODS OF MIXING
Fruit juice drinks are first cousins to the highball family. In fact, many people consider
them highballs. They are made in a similar way in the same type of glass. The major
difference is that fruit juice takes the place of the carbonated mix as the body of the drink.
The original method and the speed method are identical here in most cases. One
notable exception occurs in making a Bloody Mary: in the original method it is made from
scratch, ingredient by ingredient, and is sometimes shaken, whereas in the speed method
preprepared mix is poured from a bottle and stirred in the glass. We’ll discuss it shortly.
Two points are worth noting in the basic method:
1. in step 1 the amount of ice is often less than in the highball, to give a higher
proportion of juice. The added juice is enough to retain the full flavor to the last
drop even though the melting ice dilutes the drink somewhat.
2. in Step 4 the stirring is vigorous, since juice and liquor do not blend as readily
as mixer and liquor, and there are many of them. Here is a sample pair:

MIXING DRINKS
JUNE 2004 JAN. 20, 2006 41
A. HOW TO BUILD A JUICE DRINK
Ingredients Equipment and Accessories

Liquor Jigger (standard house size)
Fruit juice (sometimes premix) Barspoon
Ice scoop
Accent ingredients (sometimes)
Fruit squeezer (sometimes)
Cube ice Stir stick or straws
Garnish (sometimes) Pick (sometimes)
Cocktail napkin
Glass
Highball (6 to 1 ounces)
Mixing Method
Build
Steps:
Step 1. Using the ice scoop, fill the glass with the required
amount of ice and place it on the rail.
Step 2. Add 1 jigger of the liquor ordered.
Step 3. Fill the glass with juice to within 1/2 to 1 inch of the rim.
Step 4. Stir vigorously with the teaspoon.
Step 5. Add the garnish, if any, and a stir stick or straw.

Serve on a cocktail napkin.

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JUNE 2004 JAN. 20, 2006 42
B. HOW TO BUILD A LIQUOR DRINK

A base liquor Jigger
A liqueur Barspoon
Cube ice Ice scoop
Garnish Stir stick or straw
Cocktail napkin
Glass
Footed rocks ( 5- to 7-ounce)
Mixing Method
Build
Steps:
Step 1. Using the ice scoop, fill the glass with ice to
within 1/2 inch of rim and place on rail.
Step 2. Add the base liquor.
Step 3. Add the liqueur.
Step 4. Stir with the barspoon.
Step 5. Add the garnish, if any, and stir stick or straw.

Step 6. Rinse the jigger.

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JUNE 2004 JAN. 20, 2006 43
C. THE STIR METHOD: HOW TO MAKE A MARTINI
Ingredients Equipment
Liquor, 4 to 8 parts 6-ounce mixing glass with strainer
Vermouth, 1 part Jiggers
Garnish Barspoon
Ice scoop
Glass Tongs, pick or condiment fork
Stemmed cocktail glass, chilled
Mixing Method
Stir
Steps:
Step 1. Place a chilled cocktail glass on the rail, handling it by

the stem.
Step 2. With the scoop, fill the mixing glass by 1/2 full of cube ice.
Step 3. Measure liquor and vermouth and add to the

mixing glass.
Step 4. Stir briskly in one direction 8 to 12 times.
Step 5. Strain the liquid into the cocktail glass.
Step 6. Add the garnish, using tongs, pick or condiment fork.


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JUNE 2004 JAN. 20, 2006 44
D. THE SHAKE METHOD:
HOW TO MAKE A SOUR IN A HAND SHAKER
Ingredients Equipment
Liquor Shaker: Mixing glass with
Lemon juice stainless steel cup
Sugar or simple syrup Strainer
Egg white (optional) Jiggers
Cherry/Orange garnish Barspoon
Ice scoop
Glass Tongs or pick
Sour glass (4 1/2 ounces) chilled Cocktail napkin
Mixing Method
Shake
Steps:
Step 1. Place a chilled sour glass on the rail, handling it by the

stem.
Step 2. Fill the mixing glass 1/3 to 1/2 full of cube ice.
Step 3. Measure liquor, lemon juice, and sugar (or mix) and
add to the mixing glass.
Step 4. Place the cup over the glass and shake 10 times.
Step 5. Remove the cup and strain the drink into the chilled
glass.
Step 6. Add the garnish, using tongs or a pick. Serve on a

cocktail napkin.

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JUNE 2004 JAN. 20, 2006 45
E. HOW TO MAKE A FROZEN DRINK

Liquor Heavy-duty commercial blender
Optional ingredients Jigger
Optional garnish Barspoon
Crushed ice Ice scoop
Short straws
Glass Cocktail napkin
8- to 12-oz stem glass
Mixing Method
Blend
Steps:
Step 1. Place prechilled glass on the rail, handling it by the stem.
Step 2. Pour coctail ingredients into blender cup.
Step 3. Using the scoop add crushed ice to come just above
the liquor level.
Step 4. Blend on high speed until mixture blends abd refreezes

to a slush.
Step. 5 Heap contents of the cup into the glass. Scrape cup
with barspoon.
Step 6. Garnish, add straws, and serve on a cocktial napkin.

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JUNE 2004 JAN. 20, 2006 46
F. HOW TO MAKE A COLLINS FROM SCRATCH

Liquor Shaker (or blender or shake mixer)
Lemon Strainer
Sugar Jigger
Soda Barspoon
Cube ice Ice scoop
Cherry - optional orange slice Fruit squeezer
Long straws
Glass Pick
Collins (10 to 12 ounces) Cocktail napkin
Mixing Method
Shake/Build
Steps:
Step 1. Fill Collins glass 3/4 full of cube ice and place on rail.
Step 2. Fill mixing glass 1/3 to 1/2 full of cube ice.

Measure and add liquor, sugar, and lemon.
Step 3. Shake the contents 10 times.
Step 4. Strain shaker contents into Collins glass.
Step 5. Add soda to within 1/2 to 1 inch of rim.

Stir gently (2 to 3 strokes.)
Step 6. Garnish, add long straws, and serve on a cocktail napkin.

MIXING DRINKS
JUNE 2004 JAN. 20, 2006 47
G. HOW TO MAKE AN ICE CREAM DRINK

Liquor Blender or shake mixer
Ice cream Ice cream scoop, #20 or #24
Optional ingredients Jigger
Optional garnish Barspoon
Straws
Glass Cocktail napkin
8- or 12-oz. chilled
Mixing Method
Blend or Shake-Mix
Steps:
Step 1. Place prechilled glass on the rail.
Step 2. Scoop ice cream into blender or mixer cup.
Step 3. Add the liquor and other ingredients.
Step 4. Blend or mix until ice cream has liquified.
Step 5. Pour the entire contents into the glass.

Use barspoon to scrape cup.
Step 6. Add garnish and straws and serve on a cocktail napkin.

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JUNE 2004 JAN. 20, 2006 48
H. NON-ALCOHOLIC MIXED DRINKS
Shirley Temple
1/4 jig Grenadine

Lemonade (7 Up)
Stir thoroughly in a highball glass with ice.

Garnish with a slice of orange and red cherry.
Lemon Squash
1 jig Calamansi (lemon) juice

1 jig Simple Syrup
2 jig Soda water
Build all ingredients in a highball glass with

ice. Garnish with slie of lemon in the drink.
Four Season
Equal parts of:

Orange juice
Pineapple juice
Mango juice
Guyabano juice
drops Grenadine
Shake (stir) all ingredients and strain into

Collins glass with ice. Garnish with slice of
orange and red cherry on the rim.

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JUNE 2004 JAN. 20, 2006 49
I. LIQUORED COFFEE
Irish Coffee
1 jig Irish whisky

Coffee
Whipped cream
Sugar
Dash of Kahlua
Put Irish whisky , coffee, sugar into Irish

whisky glass and float the cream, then, drops of
Kahlua. But glass rim should be frosted with
brown sugar dip in Kahlua

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JUNE 2004 JAN. 20, 2006 50
COCKTAIL TASTING AND RECOMMENDATION
A. COCKTAIL TASTING
The basic rule for cocktail preparation is knowledge of the products to be used. It is
useful to subdivide them into various categories, such as distilled liquors, liqueurs, type of
vermouth, etc. Good taste and sense of proportions will of course be helpful.
Sight - Sight is very important to check cocktails’ color and limpidity.
Smel l - Smell is important to check cocktail bouquet and aroma.
Taste - Taste is important to check cocktail flavor.
B. COCKTAIL RECOMMENDATION
An open mind and great professional expertise are necessary to cocktail

recommendation. A barman should therefore have a perfect knowledge of the product best
combinations. He should be able to serve the best drinks correctly, have a wide knowledge
of cocktail, and drink recipes. The following three are essential in order to meet the
customers’ requests quickly and without the slightest hesitation.
Request Factors
• Time when request is made.

• Season when request is made.
• Customer’s sex and age.
Drink Factors
• Dry, Medium-dry or Sweet

• Light, Medium or Full Alcohol
Ingredient Factors
• Favorite basic ingredients such as:

Vodka, Gin, Rum, Tequila, Whisky, Brandy

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JUNE 2004 JAN. 20, 2006 51
JOB SHEET #3-1
TITLE: Demonstration Exercise: Preparing Cocktails
Purpose: To prepare cocktails based on standard procedures.

Equipment, Tools and Materials: Recipe (refer to this module) and the needed ingredients
and glasswares.
Precautions: Be careful in handling glasses.
Procedures:
1. Choose a particular cocktail recipe from this module.
2. Requisition and organize the things you need to prepare this cocktail recipe.
3. Demonstrate to the class the steps in preparing the recipe (as enumerated
in this module).
4. Organize a cocktail tasting session with all members of the class as participants.
5. Let the class vote as to the best tasting cocktail.

MIXING DRINKS
JUNE 2004 JAN. 20, 2006 52
SELF-CHECK #3-1
Test 1. Multiple choice. Encircle the letter of your answer.
1. Includes any drink in which alcoholic beverage is mixed with another .
a. Mixed drink c. Alcoholic drink

b. Aromatic drink d. Non-alcoholic drink
2. The major ingredient of a drink.
a. Modifier c. Sugar
b. Water d. Base
3. A key ingredient in the taste of any drink made with carbonated mixed or fruit juice.
a. design of the glass c. ice in the glass

b. alcohol in the glass d. water in the glass
4. One dash is equivalent to...
a. 1/6 teaspoon c. 1/3 teaspoon

b. 3/4 teaspoon d. 1/8 teaspoon
5. Marachino cherries is a good example of...
a. wine c. cocktail drink

b. alcoholic drink d. garniture
6. Coffee and tea is a good example of ...
a. stimulating drink c. cocktail drink

b. alcoholic drink d. refreshing drink
7. An example of a lemonade.
a. Pepsi c. Coke
b. 7-up d. Royal

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JUNE 2004 JAN. 20, 2006 53
8. To check the cocktail’s important color and limpidity.
a. odor c. sight
b. smell d. color
9. It is important in checking the cocktail’s bouquet and aroma.
a. taste c. smell
b. color d. odor
10. It is important in checking the cocktail’s flavor.
a. color c. odor
b. taste d. smell

MIXING DRINKS
JUNE 2004 JAN. 20, 2006 54
ANSWER KEY #3-1
Test 1.
1. a
2. d
3. c
4. a
5. d
6. a
7. b
8. c
9. c
10. b

MIXING DRINKS
JUNE 2004 JAN. 20, 2006 55
Learning Outcome #4 : Substitute Ingredients and Garnishes for Non-Available
Items
Resources:

8. Juicer 8. Juices
9. Ice Scoop
10. Ice Tong
References:


Center. 1991.



MIXING DRINKS
JUNE 2004 JAN. 20, 2006 56
Learning Outcome #4: Substitute Ingredients and Garnishes for
Non-Available Items
1. Learn on garnishes and • Information Sheet #4-1:

toppings and its substitutes “Garnishes and Toppings
and Its Substitute”


MIXING DRINKS
JUNE 2004 JAN. 20, 2006 57
GARNISHES AND TOPPINGS
Garnishes do not necessarily have to be eaten, but should always be visually

appealing. (Some can even be quite spectacular.) Garnishes will give cocktails color and
shape, and sometimes, even a dash of wit.
Generally, the longer refreshing style of cocktails have more extravagant garnishes
than the shorter, stronger cocktails.
A. FRUITS AND VEGETABLES
These simple but effective garnishes can be used on their own, or combined with
others to make more elaborate constructions.
Citrus Twists. Cut a thin slice of lemon,

orange or lime; make a small cut in the slice and
twist the slice in opposite directions. Serve on the
side of the glass or in the drink. Different colored
citrus fruit can be twisted together and secured with
a toothpick. Twists can look effective on toothpicks
threaded between cherries or other small pieces of
fruit.
Citrus Spiral. Use a vegetable peeler,

canelle knife or zester to remove peel in a long
continuous strip. The longer the strip, the more it
will curl.
Citrus Knot. Using strips of peel, carefully tie into a knot.
Melon balls. Use a melon baller and different coloured

melons. Thread balls onto toothpicks.
Other Suggestions:
Fruits in season can take the place of melon balls.

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JUNE 2004 JAN. 20, 2006 58
Cartwheels. Using a zester, remove strips of rind straight down from the stalk end at
regular intervals to create ridges. (Use these strips for other garnishes.) Slice the fruit, make
into twists or pivot on the side of a glass.
Strawberries. Make a small cut in the whole strawberry

from base to middle. Nestle on the side of the glass or spear
with a cocktail stick and place on the rim of the glass. Make
several small cuts in the strawberry and gently spread out to
form a fan shape.
Cucumber. Use a canelle knife or vegetable peeler to

remove strips of skin for knotting or curling, slice cucumber into
sticks to stir savory drinks or make cartwheels.
B. GRATED TOPPINGS
Use these over drinks containing cream, milk or egg white.
Nutmeg. Use a fresh nutmeg if possible. (Ground nutmeg has a less intense flavor.)
Chocolate. Grate block chocolate over greaseproof paper, then sprinkle on cock-
tail. For larger flakes, draw a vegetable peeler directly over the edge of the block.
Cinnamon. Use ground form sparingly; it can overpower.
Other Suggestions:
Other toppings like spices, dry herbs, sesame seeds

maybe used.

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JUNE 2004 JAN. 20, 2006 59
C. SKEWERS AND TOOTHPICKS
Thread small wedges of line, lemon, cumquat, red and

green apple, grapes or other colorful small fruits onto
toothpicks or small skewers. Alternate and contrast colors with
blueberries and small mint leaves, or pieces of pink and white
marshmallows and strawberry slices. Thread whole or sliced
black or green olives onto toothpicks. Create contrasting
shapes with pineapple leaves and melon balls or raspberries,
or long wedges of melon or coconut and maraschino cherries
or star fruit slices.
Other Suggestions:
Wrap thin strips of colored or metallic ribbon

around skewers and toothpicks; decorate further with
stickers, pipe-cleaners or umbrellas. Toothpicks can
be used to join the sweets together.
D. FROSTING
1. Wipe the rim of the glass with a wedge of lemon.
2. Dip the rim in a saucer of either salt or caster sugar, press

gently and twist to coat.
Other Suggestions:
Sugar can be tinted with grenadine or food coloring for

extra effect.

MIXING DRINKS
JUNE 2004 JAN. 20, 2006 60
JOB SHEET #4-1
TITLE: Preparing Ingredients and Garnishes
Purpose: To practice making garnishings for cocktails/mixed drinks.

Equipment, Tools and Materials: Knives, lemon/citrus fruits, toothpicks
Precautions: Use sharp knives with care.
Procedures:
1. Practice how to prepare garnishes out of the following;
a. Citrus or lemon fruit

b. Citrus or lemon peel
c. Melon
d. Cucumber
e. Strawberry
2. Use your product to garnish the cocktails prepared earlier.
3. Display the results and let the teacher declare the most creative use of garnishing.

MIXING DRINKS
JUNE 2004 JAN. 20, 2006 61
SELF-CHECK #4-1
Test I. Identification
_________________ 1. They are not necessarily edible but they should be visually
appealing.
_________________ 2. ________ have more extravagant garnishes than the shorter,

stronger cocktails.
_________________ 3. Simple but effective garnishes which can be used on their own
or combined with others to make more elaborate.
_________________ 4. These are usually small pieces of fruits or vegetables place onto
toothpicks.
_________________ 5. Done by wiping the rim of the glass with a wedge of lemon and
dipping it in a saucer of either salt or caster sugar.
Test II. Enumerate
1. Useful toppings for drink

a. __________________________________________________________
b. __________________________________________________________
c. __________________________________________________________
2. Steps in making frostings

a. __________________________________________________________
b. __________________________________________________________
c. __________________________________________________________
d. __________________________________________________________

MIXING DRINKS
JUNE 2004 JAN. 20, 2006 62
ANSWER KEY #4-1
Test I.
1. Fruits and vegetables

2. Longer, refreshing cocktails
3. Fruits
4. Skewers
5. Frosting
Test II.
1. Toppings:
a. Nutmeg
b. Chocolate Chips
c. Cinnamon
2. Frosting:
a. Wipe rim of glass with lemon.
b. Dip the rim in fine salt or sugar
c. Press and twist to coat the rim evenly
d. Freeze the glass

MIXING DRINKS
JUNE 2004 JAN. 20, 2006 63
EVIDENCE PLAN
Sector: TOURISM
Unit of Competency: PREPARE AND MIX DRINKS
Module Title: Mixing Drinks
Demonstration w/
Ways in which evidences will be collected:
Cocktail Tasting
Presentation of
(tick the column)
Final Product
Written Test
Third Party
Interview
Portfolio
Report
The evidence must show that the candidate...
1. Reviewd and checked order slips X
2. Prepared cocktail drinks according to

standard recipe. X X
3. Prepared/mixed alcohol and non-alcohol

ordered drinks with appropriate garnish X X
and prescribed amount of ingredients
using standard mixing procedure.
4. Substitute ingredients and garnishes for X X

non-available items.
Critical aspects of competency
Prepared by: Date:

___________________________________
Instructor
Date:
___________________________________
Instructor

MIXING DRINKS
JUNE 2004 JAN. 20, 2006 64
PERFORMANCE TEST
Name Date
MODULE: MIXING DRINKS TEST ATTEMPT

1st 2nd 3rd
DIRECTIONS OVERALL EVALUATION

LEVEL PERFORMANCE LEVEL
• Ask your instructor to assess ACHIEVED
your competencies on the 4 Can peform this skill without supervision and with
critical performance criteria adaptability to probelm situations.
3 Can perform this skills satisfactorily without assistance
listed below. or supervision.
2 Can perform this skills satisfactorily with some assis-
• Overall evaluation will be tance and supervision.
assessed based on the 1 Can perform this skills satisfactorily with full assistance.
guide on the other side. 0 Cannot perform this skills
PERFORMANCE STANDARDS PERFORMANCE LEVEL

YES NO N/A
A. Reviewed and checked order slips.

1. Order slips or printout are reviewed and checked.
B. Prepared cocktail drinks according to standard recipe.
C. Prepared alcohol and non-alchol drinks with appropriate
garnish and ingredients using standard mixing
procedure.
1. Specific drink concoctions are prepared and mixed
according to prescribed standard with appropriate
glassware, condiments, accessories, garnish and
prescribed amount of ingredients
D. Substitute ingredients and garnishes for non-available
items.

MIXING DRINKS
JUNE 2004 JAN. 20, 2006 65
WRITTEN TEST
Test 1. Identification.
_________________ 1. A brandy flavored with black cherry.
_________________ 2. A brandy produced out of triple sec and orange curacao.
_________________ 3. A peppermint liqueur made from fresh mint and brand.
_________________ 4. A high proof liqueur made in the United States of a second

formula.
_________________ 5. Made from champagne, cognac and orange curacao.
_________________ 6. A device basket designed to fit a bottle of wine used particularly

in serving wine.
_________________ 7. A mechanical equipment that is used to blend ingredients and

to make drinks creamy.
_________________ 8. Refers to style of glass in which the bowl sit directly on a base
or foot.
_________________ 9. Include any glass having all three features: bowl, foot and stem.
_________________ 10. A tumbler with a handle or tall glass usually used for serving beer.

MIXING DRINKS
JUNE 2004 JAN. 20, 2006 66
RECORDS OF ACHIEVEMENT
Learning Outcome #1: Review and check order slips.
1. Order slips or printouts are reviewed and checked.
COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
Learner has satisfied the above performance criteria.

Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

MIXING DRINKS
JUNE 2004 JAN. 20, 2006 67
Learning Outcome #2: Prepare cocktail drinks according to standard recipe.
COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Date: _____________________________________

MIXING DRINKS
JUNE 2004 JAN. 20, 2006 68
Learning Outcome #3: Prepare/mix alcohol and non-alcohol ordered drinks with
appropriate garnish and prescribed amount of ingredients
using standard mixing procedure.
1. Specific drink concoctions are prepared and mixed according to prescribed

standard with appropriate glassware, condiments, accessories, garnish and
prescribed amount of ingredients.
COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Date: _____________________________________

MIXING DRINKS
JUNE 2004 JAN. 20, 2006 69
Learning Outcome #4: Substitute ingredients and garnishes for non-available items.
COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Date: _____________________________________

MIXING DRINKS
JUNE 2004 JAN. 20, 2006 70
LEARNER’S DIARY
DIARY NOTES
Record important dates, jobs undertaken and other workplace events that will assist
you in providing further details to your Assessor.
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________

MIXING DRINKS
JUNE 2004 JAN. 20, 2006 71
TECHNICAL TERMS
Acidity - indicates quality of tart-ness, sourness of sharpness to the taste, due to presence
of agreeable fruit acids.
Ale - a dark, heavy and slightly bitter liquor containing about 6% alcohol.
Appearance - refers to clarity, not color. Wines should be free of cloud and suspended
particles when evaluated in a glass.
Aroma - the scent of the grape varietal used to create the wine.
Balance - when all the components of sugar, tannin, acid, etc. are in harmony with the
varietal fruit flavor.
Bitter - taste of wine that is likened to a solution of weak coffee.
Body - the tactile impression of weight or fullness (roundness) on the palate.
Bouquet - the smell imparted to the wine from the aging process.
Dry - unsweetened taste of wines.
Elegant - refers to a complex wine with refinement.
Fruity - used to describe wines with the smell and flavor of fresh grapes.
Highball drink - a drink with a jigger of liquor, diluted with water or carbonated water
served with ice.
Proof - alcohol constant of alcoholic beverages. One half of the proof is equivalent to 1%
alcohol content.
Residual sugar - natural grape sugar left in the wine by stopping the fermentation prior to
the wine becoming totally dry.
Straight drinks - drink served from the bottle and poured directly into the serving glass.

MIXING DRINKS
JUNE 2004 JAN. 20, 2006 72
Straight up - a drink is chilled with ice but served without ice.
Slice - refers to a cut of fruit used for garnishing cocktail drinks. The ideal thickness is
about 1/4 of an inch.
Shake - one method of mixing drinks, using heavy or thick ingredients. The mixture is
shaken in a cocktail shaker.
Stir - method of mixing drinks using light ingredients, resulting to a clear drink.
Varietal character - the specific and unique combination of odor, taste, and sometimes
tactile impression of a wine which is directly attributed to the grape variety.
Vintage - refers to the year when the contents of the bottle were produced.
VSOP - stands for very superior Old Pale; a high quality liquor.

MIXING DRINKS
JUNE 2004 JAN. 20, 2006 73
LIST OF BOOKS FOR FURTHER READING
Ashler, Bruce. FOCUS ON PRACTICAL WINE KNOWLEDGE. ITT Educational

Costas Katsigris. BAR AND BEVERAGE BOOK
Kelly, Edward M. PROFESSIONAL BAR MANAGERS HANDBOOK
Lichine, Alexis. New Encyclopedia of Wines. Alfred Knof. New York. 1974
BARTENDING ATBP., First Edition.
BARTENDING MANUAL. Prepared and Produced by Hotel Nikko Training Center. 1991.
BAR AND RESTAURANT MANAGEMENT MANUAL. Produced by Hotel Nikko Training

Center. Makati, Philippines. 1990.
BARTENDING SKILLS. Cert Publications. Landsdowne House. Landsdowne Road, Dublin,

Ireland. 1977.

MIXING DRINKS
JUNE 2004 JAN. 20, 2006 74
ACKNOWLEDGMENT
Ms. Elizabeth Llorente

Ms. Marilou Obispo
Mr. Alexander Limbo
Prof. Jovita G. Reyes
Dean Edna O. Imperial
Ms. Julie Ann V. Balbis

MIXING DRINKS
JUNE 2004 JAN. 20, 2006 75

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TOURISM

FOOD AND BEVERAGE SERVICE ATTENDANT NCII

Recognition of Prior Learning (RPL)

Code No. Date Developed Date Revised Page

• Talk to more experienced workmates and ask for their guidance.

Code No. Date Developed Date Revised Page

Modular Unit PREPARE AND MIX DRINKS

Module 1 Cleaning Bar Tools, Equipment

Module 2 Cleaning Bar Area

Module 3 Setting Up Bar

Module 4 Mixing Drinks

Module 5 Serving Drinks at Bar Counter

Module 6 Preparing Basic Wine Service

Module 7 Maintoring Bar Stock

Module 8 Closing Bar

Code No. Date Developed Date Revised Page

1. Review and check order slips.

1. Order slips or printouts are reviewed and checked.

Code No. Date Developed Date Revised Page

1. Order sliips or printouts are reviewed and checked.

Equipment & Facilities Tools Supplies & Materials

1. Workshop/Laboratory 1. Glass Measurement 1. Stirrers

1. Ashler, Bruce. FOCUS ON PRACTICAL WINE KNOWLEDGE. ITT Educational

2. Costas Katsigris. BAR AND BEVERAGE BOOK

3. Kelly, Edward M. PROFESSIONAL BAR MANAGERS HANDBOOK

5. BARTENDING ATBP., First Edition.

6. BARTENDING MANUAL. Prepared and Produced by Hotel Nikko Training

7. BAR AND RESTAURANT MANAGEMENT MANUAL. Produced by Hotel Nikko

8. BARTENDING SKILLS. Cert Publications. Landsdowne House. Landsdowne Road,

Code No. Date Developed Date Revised Page

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Study the guest • Information Sheet #1-1:

2. Perform Job Sheet #1-1 • Job Sheet #1-1:

3. Complete self-check • Self-Check #1-1

4. Refer to Model Answer • Answer Key #1-1

Code No. Date Developed Date Revised Page

GUEST ORDER FORM AND ORDER SLIP SAMPLES

Seat No. Table No. Guest Orders

Sample 1.1 A Guest check sample.

Code No. Date Developed Date Revised Page

Table: ___________ Service Crew: ________

QTY. DESCRIPTION AMOUNT

Sample 1.2 Sample of an Order Slip

Code No. Date Developed Date Revised Page

TITLE: Practice Exercise: Filling Order Slips

Purpose: To be familiar with forms for Bar Service Operations.

Code No. Date Developed Date Revised Page

1. Give the correct procedures in accomplishing a guest check.

2. Give the correct procedures in writing a drink order check.

Code No. Date Developed Date Revised Page

1. Give the correct procedures in accomplishing a guest check.

2. Give the correct procedures in writing a drink order check.

Code No. Date Developed Date Revised Page

1. Cocktail drinks are prepared according to standard recipe.

Equipment & Facilities Tools Supplies & Materials

Table: ___ Service Crew: