Passé Nouveau Group: Midterm Grade Components

BACHELOR OF SCIENCE IN
HOSPITALITY MANAGEMENT
August 16, 2019
MIDTERM GRADE COMPONENTS
Passé Nouveau Group
Leader: Wagas, Louiejay

Members:
Almadrones, Blexie
Boneo, Stephanie
Macadangdang, Pauline
Mahusay, Mariel
Mojica, John Christian
Pastor, Bernalyn
Reyes, Carina
Salcedo, Fatima
Zacarias, Azineth

August 16, 2019
Almadrones, Blexie
A. Transportation
The transportation to Amelie Hotel was, fast and comfortable. The bus
arrived at school, at the exact time. The driver took a route that had barely any
traffic, which made us arrive first at the hotel.
B. Food
The food at Amelie Hotel was a bit disappointing, the soup tasted nothing.
And the vegetables were barely cooked, and the chicken was a little too hard to
chew and there was barely any softness in the chicken. But the sweet and sour fish
was tasty, you can taste the sweetness and the sour taste of the fish. The
combination of the tastes complements each other.
C. Seminar
The seminar was beneficial and added advantages to us since we are in the
Hotel Industry. They gave us advices, and guidance to help us in working in the
Hotel Industry. The speakers shared their stories and the lessons they learned
throughout their career.
D. Tour Facilitator & Chaperon

The Tour Facilitator was approachable and kind, she entertained us with
enthusiasm and a smile. The Chaperone was organized and helpful to us students
and the Tour Facilitator.
E. Itinerary
The Itinerary was simple and precise. We followed all the said activities
and the Tour Facilitator was helpful in making us follow the itinerary.
August 16, 2019
Boneo, Stephanie
A. Transportation
The captain drive fast but safely to the hotel. He took a route with no
traffic we arrived to the hotel safe.
B. Food
I feel disappointed to the food because some of them are not boiled
properly and some of them had no taste, the drink also is not mixed properly too
much sweet. I don't really enjoy it
C. Seminar
I really enjoy listening to the speakers because they are entertaining and
they share their experience. They gave us a motivation not to give up our dreams
and to pursue what we want.
Our tour facilitator is friendly to everyone she is funny and while we are in
the bus she briefs us about the topic that will be discuss inside the hotel. The
chaperone check the attendance and she make sure that well all submitted the
requirements needed.
E. Itinerary
The bus arrived 10 minutes before the departure time. When we are in
Legarda to Mendiola the traffic was expected due to the on-going construction of
the high way and after that the captain drove safely and fast and all of us arrive on
time
August 16, 2019
Macadangdang, Pauline
A. Transportation
While waiting for the bus to arrive at school the chaperone makes sure
that we all submitted the said requirements and did a roll call for attendance.
The bus arrived in school 10 minutes before the departure time, the captain
drive safely and took a route that has no traffic at all for us to arrive at the
hotel on time.
B. Food
I'm a bit disappointed to the food that they served to us. Some of their
food had no taste and also their drinks. I observed that the food attendant bust
out only the plates we used and left the glass on our table and some of us
accidentally shove the glass and shattered.
C. Seminar
The speakers did not just share their knowledge about their topic but
motivates us to pursue and strive more to achieve our goals.
The tour facilitator is easy to meddle with and very friendly she makes
sure that we're comfortable the entire trip.
E. Itinerary
August 16, 2019
Mahusay, Mariel
A. Transportation
The transportation, going to Amelie Hotel. The captain was drive fast
and comfortable. Then while in a bus we have a short prayer. The bus arrived
at school, at exact time.
B. Food
The food, I'm disappointed what they served to us. Some of their food
had no taste.
C. Seminar
The Seminar, I enjoyed the topic we've encountered to the seminar. All
the speakers are all good and energetic. They share their experience and
lessons they learned throughout their career. They demo to us a casual dining
and formal dining.

The tour facilitator, before we leave at school she makes sure that all
of us have a waiver and medical certificate. The Chaperone is kind and very
friendly to everyone. She tells us what kind of hotel we were going and she
brief History of Tamayo's Catering.
E. Itinerary
August 16, 2019
Mojica, John Christian

A. Transportation
The bus we used in transportation going to Amelie is was nice and the
ambience was good. But the time to go to hotel was late. Because our bus was
late. But the bus is good.
B. Food
The food in our seminar in hotel was not good for me. I don't know why.
C. Seminar
The seminar was good. All techniques how to handle the food in fine
dining was discussed by the head of Tamayo's catering. And all about the Food
and Beverage was discussed.
Before we leave in Jru Ms. Jenny Deguzman is the one who collect our
medical certificate and waiver. And calling our names to sign our attendance. Ms.
Jenny is a good prof in tour. She's a quiet person in tour. And after our tour, Ms.
Jenny check our attendance before we leave in hotel.
E. Itinerary
Itinerary its good semi traffic going to the hotel and the time is also in
time.
August 16, 2019
Pastor, Bernalyn
A. Transportation
The transportation going to Amelie Hotel was good and comfortable,
we arrived in the hotel safe and we are the first one who arrived at the hotel.
B. Food
In food we all assume that we have a delicious food, but we all
disappointed what they served to us. they say the food we have is a buffet, but
2 or 3 dishes only they served to us. the soup they have had no taste.
C. Seminar
I enjoyed the topic that we had in the seminar, and the speaker is
energetic. they also share their experience in hotel, in casual dining and formal
dining. I'm amaze on what they shared to us.
Our tour facilitator is kind and very friendly to everyone. she even tells
us the brief history of Tamayo's Catering and what kind of hotel we were
going. The Professor with us is responsible because she makes sure that all of
us have a waiver and medical certificate.
E. Itinerary
August 16, 2019
Reyes, Carina Millen

A. Transportation
The vehicle we ride going to the destination is fully air condition and it is
safe for us to travel. The Coach Captain was fully aware in his surroundings.
B. Food
The food that the Tamayo’s Catering serves us is not good enough
especially the dessert is to simple and plain and the taste is to bitter for a
dessert and the drink needs to be mix well and add more a little bit of
water so that the drink is not too much sweet.
C. Seminar
The seminar held in the Amelia Hotel is so amazing and inspiring
because of the speakers who provide for us knowledge about being in the
hospitality industry in our future. They provide us basic things to remember
about how to know the types of table settings and proper usage of utensils and
much more.
The Tour Facilitator properly called are names before heading to the
bus to if we are complete also, she always makes sure that every student listen
to the speakers in front. The Chaperon guide us in all the tour activities she
also gives us more knowledge about the destination we are heading to. She
gives us a little history background about the destination we are going.
E. Itinerary
The path that our coach captain drive to has a light traffic due to the
stoplights and other vehicle who are passing through and the coach captain follow
the route was planned.
August 16, 2019
Salcedo, Fatima
A. Transportation
Coach captain is acknowledgeable in our way and all of the shortcuts
going to our destination.
B. Food
Food is not so tasty & yummy I’m not satisfied. Some of the utensil
smells awful. I think it is not wash properly and I also think it was fresh from
the storage. I wish they wash and clean their utensils properly.
C. Seminar
Speakers talks very goodly, I like the techniques and inspiring. I want
to be successful someday like them and serve other people like them.
Tour facilitator is kind, friendly. I love the way she always smiles and
she is very positive and she gives trivia. Chaperone, is the one who checks our
medicals and check attendances and they are nice and very observant when it
comes to proper grooming.
E. Itinerary
It was a 3star hotel. Not so big. But kind a cute. I admire their few
paintings, It is located at manila, ermita. Near pan pacific and cafe Adriatico.
August 16, 2019
Wagas, Louiejay
A. Transportation
The transportation going to Amelie Hotel was fully amazing and full
of excitement because, besides of beautiful places in the outside in the bus me
and my classmates are enjoying the trip while waiting on our destination.
B. Food
C. Seminar
I enjoy all the topic that we've encountered inside of hotel, all the
speaker that we met are totally good, energetic and actually the stories behind
all of them are interesting, because they also share their experience in hotel.
Full of inspiration and dreams.

Our tour facilitator is one of a kind and very friendly to everyone. And
she shared the brief history of Tamayo's Catering and what kind of hotel this.
And also our Professor is very accommodate to everyone to make sure that all
of the student's having a Medical Certificate to show that he/she is good to
join in the 2019 tour at Hotel Manila
E. Itinerary
August 16, 2019
Zacarias, Azineth
A. Transportation
We arrived at Amelie hotel safety also the bus was good and we don't
have any problem to our transportation before we leave in school a reminder
of what we are going to do at the hotel.
B. Food
For the food I'm disappointed to their soup and juice because there are
not good went it comes to the taste of food. To the waiter went he bust out the
plates in all the tables there are some of plates not yet bust out so there a
tendency that some people can pull it out and make the plates and glass be
destroyed and going to the floor.
C. Seminar
The two speakers makes me feel better since I have to listen carefully
to the topic that they need to discuss to everyone and make sure that we have a
lot of things that we need to know in the future and helps in working in the
hotel industry shares some ideas that we even no yet know and it makes us to
have and inspiration for us to find a good career in the future.
For our tour facilitator was nice to everyone and always smiling the
way she talks and make sure that she entertains us well while we are traveling.
E. Itinerary
There was a construction side in the bridge and it cause traffic after
that I sleep in a bit in the road and i expected that were arrive at amelie hotel
at exact 9:00 am and we have an attendance for the seminar and the two
speakers discuss to us about the food and beverage industty also the street
vehicles was small throughout passing the roads was so difficult.
August 16, 2019
15 Gin
Cocktail
Recipe
August 16, 2019
Bramble
Ingredients:
40ml gin
20ml sugar syrup
20ml lemon juice
10ml crème de mure
Berries or lemon zest for garnish
Procedure:
Take a large measure of dry gin and
shake together with the lemon and
sugar syrup, pour over crushed ice and
drizzle the crème de mure through the
drink. Garnish with a lemon zest or
some fresh seasonal berries.
Costing:
Ingredients APW APC AW ACP AWP
London Dry Gin 700ml P995 40ml 1.4 56
Sugar Syrup 750ml P180 20ml 0.24 4.8
Lemon Juice 1pc P20 20ml 1 20
Giffard Creme de Mure France 500ml P698 10ml 1.4 14
Total P94.8
Percentage:
Total Expense of Ingredients for 1 pax: P94.8
Total Expense x 0.12 (12% VAT) 11.4
Total Expense x 0.05 (5%) or 0.1 (10%) (Service Change) 5
Total Expense x 0.30 (30%) (Mark up) 28.4
Total Price P140
August 16, 2019
French 75
Ingredients:
10ml gin,
10ml orange liqueur
10ml lemon juice
5ml sugar syrup
Fizz of your choice
Procedure:
Mix the gin, orange liqueur and lemon
juice in a flute and top with chilled
bubbly.
Costing:
Orange Liqueur 50ml P275 10ml 5.5 55
Total P80.2
Percentage:
Total Expense x 0.05 (5%) or 0.1 (10%) (Service Change) 4.01
Total Price P119
August 16, 2019
Sloe Gin Fizz
Ingredients:
50ml sloe gin
20ml lemon
15ml syrup
20ml egg whites
Procedure:
Shake together the sloe gin, lemon, sugar
syrup, a rosemary sprig and the fresh egg
white with ice. Then, shake without the ice
to ensure maximum frothage. Serve straight
up in a wine glass with a slapped rosemary
sprig aloft.
Costing:
Sloe Gin 700ml P2499 50ml 3.5 175
Lemon Juice 1pc P20 1pc 1 20
Simple Syrup 750ml P180 15ml 0.24 4
Egg (Whites) 6pcs P20 20ml 0.14 2.8
Total P202
Percentage:
Total Expense of Ingredients for 1 pax: P202
Total Expense x 0.30 (30%) (Mark up) 61
August 16, 2019
Total Price P297.2
Martini
Ingredients:
60ml gin
Vermouth to taste
Your chosen garnish
Procedure:
Stirred NOT shaken.
Costing:
Dry Vermouth 1000ml P700 10ml 1.4 14
Total P98
Percentage:
August 16, 2019
Total Price P144.1
Southside
Ingredients:
50ml gin,
20ml lime
15ml sugar syrup,
6-8 mint leaves.
Procedure:
Drop the gin, fresh lime juice, sugar syrup
and the mint leaves into your shaker then get
your arms moving. Fine strain it into a posh
Martini glass that’s been chilled. Hold the
ice. Garnish with one slapped mint leaf.
Costing:
Lime Juice 20ml P100 20ml 5 100
Mint Leaves 850g P79 1.2ml 25 30
Total P214.2
Percentage:
Total Price P315
August 16, 2019
Strawberry Gin
Ingredients:
300 ml gin (10 fl oz)
tonic water
strawberry syrup
ice for serving
fresh strawberries for garnish
mint leaves for garnish
fresh lavender for garnish
Procedure:
To make the strawberry syrup, combine all the ingredients in a
saucepan and bring to a simmer. Simmer for 10 minutes then
blend with a hand blender until smooth. Allow to cool
completely.
To make the gin and tonic, fill glasses with ice then add one
shot of gin followed by a shot of strawberry syrup. Top up
with cold tonic water then add garnishes of your choice and
serve
Costing:
Total P420
Percentage:
Total Expense x 0.12 (12% VAT) 50
Total Price P617
August 16, 2019
Autumn Fizz
Ingredients:
2 oz Alibi Gin
0.25 oz lemon juice
agave nectar
Sparkling apple cider
Garnished with Thyme and apple
Procedure:
Pour gin in shaker, Add lemon juice and
agave nectar, shake and then pour into a
high ball glass and top with sparkling cider.
Garnish with fresh thyme and an apple slice.
Costing:
Alibi Gin 750ml P2635 60ml 3.5 210
Total P217
Percentage:
Total Price P319
August 16, 2019
Concord
Ingredients:
.75 Oz Amaro (Braulio Amaro)
.5 Oz Violet infused gin (1 bottle of dry gin
and 1 tablespoon of violet tea, infused for 10
minutes)
1 Oz Homemade Concord grape juice
.5 Oz Pink grapefruit juice
.5 Oz egg whites
Procedure:
Mix all ingredients and dry shake for 30
seconds.Add ice and shake for 10 seconds.
Double strain into a "Nick and Nora" glass
Costing: or martini glass.
Amaro 15ml P100 2.2ml 7 15.4
Violet Infused Gin 700ml P80 148ml 0.1 15
Concord Grape Juice 1000ml P80 30ml 0.08 2.4
Pink Grapefruit Juice 1000ml P94 148ml 0.09 13.3
Egg (Whites) 1pc P7 1pc 7 7
Total P53
Percentage:
August 16, 2019
Total Price P78.3
The Resolution
Ingredients:
2 oz gin
.5 oz simple syrup
.5 oz lemon juice
1 sprig rosemary
Procedure:
Combine all ingredients into a shaker.
Shake, then double strain into large coupe
glass. Top with champagne. Garnish with
rosemary sprig
Costing:
Gin 700 ml P92 59 ml 0.13 7.67
Simple Syrup 750 ml P180 14 ml 0.24 3.36
Lemon Juice 200 ml P170 14 ml 0.85 12
Spring Rosemary 50 ml P250 1 pc 5 5
Total P28
Percentage:
August 16, 2019

Total Price 41.16
In the weeds
Ingredients:
2 oz Nolet's dry gin
1 oz yellow chartreuse
.5 oz lime juice
.5 oz lemon juice
.75 oz tarragon tea syrup*
Tarragon leaves for garnish
Procedure:
Combine ingredients in a cocktail shaker
with ice and stir. Strain into a martini glass
and garnish with tarragon leaves.
Costing:
Nolet’s Dry Gin 700ml P2279 60ml 3.2 192
Yellow Chartreuse 700ml P2349 30ml 3.35 100.5
Lime Juice 133ml P100 15ml 0.8 12
Tarragon Tea Syrup 700ml P35 22ml 0.05 1.1
Total P321
Percentage:
August 16, 2019

Total Price P497
Village Bicycle
Ingredients
1 kaffir lime leaf, muddled
1/2 oz lemon
1/2 oz ginger
1/2 oz Giffard Lychee
1 oz Dolin Blanc
1 oz Dorothy Parker Gin
Procedure:
Serve in a coupe glass and garnish with
kaffir lime leaf
Costing:
Kaffir Lime Leaf Muddled 100g P700 1 7 7
Lemon Juice 1pc P20 1 pc 1 20
Ginger 750 ml P1641 15 ml 2.19 33
Giffard Lychee 700 ml P699 15 ml 0.10 1.5
Dolin Blac 700 ml P899 30 ml 1.38 41.12
Dorothy Parker Gin 200 ml P250 30 ml 1.5 45
Total P148
Percentage:
August 16, 2019

Total Price P218
Blueberry Gin Daisy Drink

Ingredients:
2.5 oz Dorothy Parker gin
1 oz lemon juice
.5 oz blueberry grenadine or puree
Seltzer
Procedure:
Add all ingredients except seltzer to a
shaker, shake vigorously, strain over ice in a
stemless wine glass, top with seltzer, garnish
with lemon and blueberries.
Costing:
Dorothy Parker Gin 200ml P310 75ml 1.55 116.25
Blueberry Grenadine 750ml P250 15ml 0.3 4.5
Total P151
August 16, 2019
Percentage:
Total Price P222
Parakeet Nordine Gin Cocktail

Ingredients:
1.5 oz Fords Gin
.75 oz Giffard Pamplemousse
.25 oz green chartruese
.5 oz lime juice
2 drops Tiki bitters
Procedure:
Add ingredients to a cocktail shaker and
shake with ice. Strain into a cocktail coupe
and garnish with a lime peel and a grapefruit
peel.
Costing:
Fords Gin 750 ml P785 45 ml 1.5 68
Gifford Pample Mousse 750 ml P1360 22 ml 1.91 42
Green Chartruese 700 ml P2950 8 ml 4.21 34
Lime Juice 750 ml P100 2 ml 0.13 0.26
Drops Filu Bitters 200 ml P900 2 5 10
Total P155
August 16, 2019
Percentage:
Total Price P229
Cranberry in London Gin
Ingredients:
1 oz Bombay Sapphire Gin
.075 oz Cranberry Hibiscus Syrup*
.5 oz fresh lemon juice
3 oz brut champagne
Procedure:
Shake Gin, syrup and lemon juice together
with ice and strain into chilled glass/flute.
Top with champagne.
Costing:
Bombay Sapphire Gin 1000ml P995 30ml 0.9 27
Cranberry Hibiscus Syrup 1000ml P180 3ml 0.18 0.54
Brut Champagne 750ml P1790 90ml 2.4 216
August 16, 2019
Total P259
Percentage:
Total Price P381
Junesong Provision Gin

Ingredients:
.5 oz Ransom barrel aged gin
.5 oz Uncle Val's gin
.5 oz Pimm's
.5 oz Massican white vermouth (or another floral white
vermouth)
.5 oz Jack Rudy tonic
.5 oz lemon juice
1 egg white
1 tbsp powdered sugar
3 dashes Peychaud's bitters
Procedure:
Dry shake all ingredients together until well
emulsified. Add ice and shake very well. Strain
over large ice cube and garnish with dehydrated
lemon and ground herbs de Provence
Costing:
Percentage:
August 16, 2019

Total Price P406
Ransom Barrel 700 ml P726.64 15 ml 1 15
Uncle Val’s Gin 750 ml P1800 15 ml 0.4 6
Pimm’s 750 ml P995 15 ml 0.8 12
White Vermouth 750 ml P1208 15 ml 0.64 9.3
Jack Rudy Tonic 700 ml P995 15 ml 0.70 11
Lemon Juice 200 ml P170 15 ml 1.1 17
Egg White 1 pc P8 1 8 8
Powdered Sugar 500 g P38 15 ml 13.1 196.1
Peychaud’s Bitters 200 ml P900 8 ml 0.2 1.6
Total P276
August 16, 2019
15 Whiskey
Cocktail
Recipe
Smoked & Salted

Ingredients:
2 oz Four Roses Bourbon
.25 oz maple syrup (slightly thinned out with hot
water ahead of time)
5 dashes Crude Smoke & Salt Bitters
Procedure:
Stir with ice to chill and dilute. Strain into a double
rocks glass with a large ice cube. Garnish with an
orange twist
August 16, 2019
Costing:
Four Rose Bourbon 700 ml P2,999 59 ml 4.28 253
Maple Syrup 50 ml P149 7 ml 2.98 21
Crude Smoke & Salt Bitters 200 ml P949 12.5 ml 4.74 59.25
Total P333.25
Percentage:
Total Price P490.25
Miami Sour
Ingredients:
2 oz whiskey
1 oz Frangelico
1 oz lemon
.5 oz simple syrup
.5 oz red wine float
Procedure:
Shake all ingredients together then serve.
August 16, 2019
Costing:
Whiskey 500 ml P199 59 ml 0.39 23.01
Frangelico 700 ml P1,399 29 ml 1.99 57.71
Lemon 28.35 g P25 29 ml 0.88 25.52
Simple Syrup 750 ml P180 14 ml 0.24 3.36
Red Wine Float 750 ml P349 14 ml 0.46 6.44
Total P116.04
Percentage:
Total Price P171.04
Carthusion Sazerac
Ingredients:
2.5 oz rye whiskey
.25 oz green Chartreuse
.5 oz simple syrup
Absinthe rinse
2 dashes lemon bitters
Lemon twist
Procedure:
Add a splash of absinthe into a coupe glass and swirl
to lightly coat the inside of the glass. Discard
August 16, 2019
Costing:
Rye Whiskey 700ml P1949 73ml 2.8 204.4
Green Chartreuse 700ml P2349 7ml 3.6 25.2
Simple Syrup 750ml P180 14ml 0.24 3.3
Lemon Bitters 200ml P25 5ml 0.12 0.6
Total P234
Percentage:
Total Price P344
Hudson Valley Cooler

Ingredients:
2 oz Hudson Maple Cask Rye
.25 oz real maple syrup
2 oz fresh apple cider
Procedure:
Add lemon juice, maple syrup, and whiksey to a
shaker with ice and shake briefly to combine and chill.
Strain over fresh ice cubes into a rocks glass and top
with apple cider. Stir to combine and garnish with
apple slices.
August 16, 2019
Costing:
Maple Cask Rye 375ml P1922 59ml 5.23 310
Lemon Juice 370ml P345 14ml 0.93 13.12
Maple Syrup 50ml P149 7ml 2.10 15
Total P338
Percentage:
Total Price P497
The Libertine
Ingredients:
2 oz simple syrup
2 sprigs fresh
4 oz bourbon
2 oz fresh lemon juice
2 tsp orange marmalade
1 tbsp maple syrup
1 tbsp fresh orange juice
1 egg white
Procedure:
Boil simple syrup and rosemary in a small saucepan, and allow

it to cool to room temperature. Strain the syrup and add it to a
shaker with bourbon, lemon juice, and marmalade. Add ice and
August 16, 2019
Costing:
Springs Fresh 50g P250 22ml 5 110
Bourbon 700ml P2999 29ml 4.28 124.12
Lemon Juice 370ml P345 0.76ml 0.93 26.97
Orange Marmalade 300g P199 0.07ml 0.76 0.05
Fresh Orange 1000ml P345 0.07ml 0.34 0.02
Maple Syrup 50ml P149 0.07ml 2.98 0.20
Egg White 22ml P76 22ml 3.46 76.12
Total P1,495
Percentage:
Total Price P2198
Monkey Colada
Ingredients:
2 oz Monkey Shoulder Scotch
2 oz Coco Lopez Coconut Cream
3 oz fresh pineapple juice
.75 oz fresh lime juice
3 dashes of Angostura bitters
Splash of water
Pinch of salt
Procedure:
In a blender, combine ingredients and blend until
smooth. Pour into a hurricane glass and garnish with a
pineapple wedge.
August 16, 2019
Costing:
Monkey Shoulder 700ml P1649 29ml 2.35 68.15
Coco Lopez 425g P244 29ml 0.57 16.5
Fresh Pineapple 530ml P225 29ml 0.42 12.1
Fresh Lime 250ml P100 29ml 0.4 11.6
Angostura 200ml P499 23ml 2.4 55
Total P163
Percentage:
Total Price P240
Revival 60’s
Ingredients:
1.25 oz Bowmore 100 Degrees Proof whisky
.5 oz Carpano Antica Formula vermouth
2 tsp Jagermeister
1 tsp Benedictine DOM
1 tsp Mangoyan mango liqueur
Grapefruit peel
Procedure:
Combine all ingredients in a mixing glass over ice
and stir for fifteen seconds. Serve in a chilled glass
and garnish with a fresh grapefruit peel.
August 16, 2019
Costing:
Bowmore 700ml P2500 29ml 3.5 101.5
Carpano Antica 1000ml P649 29ml 0.64 18.56
Jager Meister 700ml P749 4.9ml 1.07 52.4
Benedictine 1000ml P2550 4.9ml 2.5 12.2
Mangoyan Mango 1000ml P1003 4.9ml 1.0 4.9
Total P190
Percentage:
Total Price P280
The Hobnail
Ingredients:
1.5 oz Pig's Nose blended Scotch
.75 oz ginger syrup
.75 oz lemon juice
1 teaspoon Averna Amaro
2 dashes Angostura bitters
Procedure:
Shake and double strain into a bucket, add ice, and
garnish with a healthy swath of orange.
August 16, 2019
Costing:
Bombay Sapphire Gin 1000ml P995 30ml 1 30
Cranberry Hibiscus Syrup 1000ml P180 2.2ml 0.18 0.396
Brut Champagne 750ml P1790 89ml 2.39 212.71
Total P391
Percentage:
Total Price P565
The Golden Dram

Ingredients:
.75 oz Aberfeldy 12-year-old Scotch
1 sugar cube soaked in Angostura bitters
Martini Prosecco
Procedure:
In a champagne flute, soak sugar cube with 3 good
dashes of bitters. Add Aberfeldy single malt and
then top with Prosecco.
August 16, 2019
Costing:
Aberfeldy Old Scotch 700 ml P2,499 22 3.57 78.54
Angostura Bitters 200 ml P949 1 4.74 4.74
Total P83.28
Percentage:
Total Price P122.44
Woodford Reserve Orange Mule

Ingredients:
2 oz Woodford Reserve Distiller’s Select
1 oz Gents Mule Cocktail Mix
5-6 dashes of WR Orange Bitters
Ale-8One Ginger Ale
Orange and lime wedge
Orange and Lime twist
Procedure:
Fill a mule mug with ice and pour bourbon,
mule mix and bitters over ice. Fill with Ale-8-
One Ginger Ale. Squeeze over and drop in both
the orange and lime wedges. Rim the glass with
both orange and lime twists, then hang both
August 16, 2019
Costing:
Woodford Reserve 1000 ml P2,999 59 ml 2.99 176.41
Gents Mule Cocktail Mix 700 ml P629.37 29 ml 0.89 25.81
WR Orange Bitters 200 ml P949 15 ml 4.74 71.1
Total P273.32
Percentage:
Total Price P396.65
Créme Brûlée Scotch & Cream Soda

Ingredients:
1 oz Ardbeg Scotch
.5 oz Cocchi Americano
.75 oz white peppercorn hibiscus syrup*
.25 oz egg white
1 oz cream soda reduction
.5 oz lemon juice
3 dashes Peychaud's Bitters
Squeeze strawberry purée
Torched demerara sugar top
Procedure:
Place all the ingredients in a shaker with the exception of the
August 16, 2019
Costing:
Ardbeg Scotch 700ml P2999 30ml 128.4 4.28
Cocchi Americano 750ml P1570 150ml 314.5 2.09
White Peppercorn Hibiscus Syrup 700ml P700 8ml 8 1
Cream Soda Reduction 6pcs P42 8ml 56 7
Lemon Juice 355ml P999 30ml 84.3 2.81
Peychaud’s Bitters 370ml P345 150ml 140 0.93
Total 200ml P900 8ml 44 5.5
P775
Percentage:
Total Price P1140
The Normandie Club Old Fashioned
Ingredients:
2 oz Coconut Old Forester bourbon*
1 tsp Clear Creek 8 year pomme eau de vie
1 tsp Spiced almond demerara syrup**
1 dash Angostura bitters
Procedure:
Stir ingredients with ice. Strain in to a double Old
Fashioned glass over one large cube. Garnish with
a dehydrated apple slice.
August 16, 2019
Costing:
Coconut Old Forester Bourbon 700ml P3249 29ml 4.64 13.4
Clear Creek 375ml P1414 4.9ml 3.7 18.1
Spiced Almond 276ml P970 4.9ml 3.51 17.1
Angustura 200ml P949 2.5ml 4.7 11.7
Total P60
Percentage:
Total Price P88
OTT Irish Coffee

Ingredients:
1.5 oz Knappogue Castle Irish Whiskey
.25 oz rich Demerara syrup
5 oz hot coffee
A pinch of salt
3 cardamom pods
5-6 oz heavy cream
2 tbsp white sugar
Zest from an orange
2 dashes of orange bitters
Procedure:
Muddle the cardamom pods in the bottom of a pre-heated Irish
coffee glass. Add whiskey, Demerara syrup, hot coffee, and
salt and stir together. Combine the heavy cream, sugar, orange
August 16, 2019
Costing:
Knappogue Castle Irish Whiskey 700ml P3249 29ml 4.6 133
Demerara Syrup 375ml P786 29ml 2.09 61
Hot Coffee 354ml P25 29ml 0.07 2.03
Cardamom Pods 50g P200 3ml 4 12
Heavy Cream 1000ml P249 29ml 0.2 6
White Sugar 500g P38 9ml 0.07 0.63
Oranges Zest/Bitters 200ml P949 25 1.8 45
Total P260
Percentage:
Total Price P382
BrassMonkey
Ingredients:
1.5 oz Johnnie Walker Black
.75 oz lime juice
.75 oz egg whites
.5 oz vanilla syrup*
3 dashes Chuncho bitters
.5 barspoon maca powder
.5 barspoon lucuma powder
Procedure:
Mix all the ingredients in a mixing glass. Dry
shake first, then hard shake with ice. Fine strain
into a glass with ice. Garnish with a dash of
bitters.
August 16, 2019
Costing:
Johnny Walker Black 50ml P190 44ml 167 3.8
Lime Juice 750ml P800 22ml 24.2 1.1
Egg Whites 22ml P76 22ml 78 3.55
Vanilla Syrup 350ml P60 14ml 2.38 33.3
Chuncho Bitters 75ml P524 1.83ml 11.26 6.10
Maca Powder 100g P218 12.5g 29 2.28
Lacuma Powder 100g P360 12.5g 45 3.6
Total P54
Percentage:
Total Price P79
Monkey Jam Sour

Ingredients:
2 oz Monkey Shoulder Scotch
.25 oz simple syrup
2 tsp jam or marmalade
1 dash orange bitters
Procedure:
Combine ingredients, shake and double-strain over
fresh ice and garnish with an orange twist.
August 16, 2019
Costing:
Monkey Shoulder Scotch 700ml P1649 60ml 2.45 147
Lemon Juice 370ml P345 22ml 0.93 21
Marmalade 300ml P379 10ml 1.36 14
Orange Bitters 200ml P949 3ml 4.74 14.2
Total P198
Percentage:
Total Price P291
August 16, 2019
5 Mocktail
Cocktail
Recipe
Blackberry Vanilla
Ingredients:
110g Blackberries
1 pc Lemon juice
1.2 ml Vanilla extract
2.5 ml honey
50 ml soda
Procedure:
In the bottom of a glass or cocktail shaker, use the
back of a spoon or a muddler to muddle the
blackberries with the lemon juice, vanilla, honey,
and a splash of the club soda. Pour the mixture
through a fine mesh strainer and then again through
a coffee filter to get the liquid nice and clean. After
August 16, 2019
Costing:
Blackberries 450g 195.00 110g 0.43g 47.30
Lemon Juice 1pc 20.00 1pc 1pc 20.00
Vanilla Extract 20ml 58.50 1.2ml 1.92ml 2.30
Honey 100g 254.50 2.5ml 0.25ml 0.63
Soda 300ml 15.00 50ml 0.05 2.50
Total ₱ 72.73
Percentage:
Total Expense of Ingredients for 1 pax: 72.73
Total Price ₱ 106.8
Sparkling cucumber limeade
Ingredients:
110g Sugar
32g Mint Leaves
32 ml Lime juice
50 g cucumber
220 ml Sparkling water
Procedure:
Combine the sugar, lime zest and water in a medium
saucepan over medium heat. Bring to a simmer,
stirring constantly, until the sugar is dissolved.
Remove from the heat and stir in the mint leaves.
Let sit for 30 minutes. * Strain the lime syrup
August 16, 2019
Costing:
Sugar 1000g 50.00 110g 0.05g 5.50
Mint Leaves 50g 79.00 32g 1.58g 50.56
Lime Juice 1pc 20.00 32ml 1pc 20.00
Cucumber 1000g 25.00 50g 0.025 1.25
Sparkling Water 330ml 49.00 330ml 0.15 49.00
Total ₱ 126.81
Percentage:
Total Price ₱186.4
Raspberry Fizz
Ingredients:
60 ml Raspberry
30 ml Grapefruit Juice
250 ml Soda
Procedure:
In a pitcher add raspberry syrup, grapefruit
juice, club soda and mix until raspberry
syrup is diluted. * Add crushed ice and
serve.
August 16, 2019
Costing:
Raspberry Syrup 1000ml 1000.00 60ml 1g 60
Grapefruit 2000ml 65.00 30ml 0.23 6.90
Soda 300ml 15.00 250ml 0.05 12.50
Total 79.40
Percentage:
Sparkling Cranberry Punch
Ingredients:
200 ml Cranberry Juice
100 ml Sparkling water
227g Pink Lemonade
Procedure:
In a large container, combine the cranberry
juice cocktail, the sparkling water and the
thawed pink lemonade concentrated. Stir
August 16, 2019
Costing:
Cranberry Juice 2000ml 415.00 200ml 0.23ml 46.00
Sparkling Water 330ml 49.00 100ml 0.15ml 15.00
Pink Lemonade 200g 220.00 227g 1.10g 249.70
Total ₱ 310.70
Percentage:
Cranberry- Citrus Mocktail with Mint

Ingredients:
½ pc Juice of Fresh orange
½ pc Juice of fresh lime
35 ml cranberry juice
8 ml simple syrup
3g mint leaves
125ml Sparkling water
Procedure:
Add the orange juice, lime juice, cranberry juice, simple
syrup, mint leaves and ice to a cocktail shaker. Shake the
mixture vigorously for about 10-15 seconds. Pour the juice
August 16, 2019
Costing:
Fresh Orange Juice 1pc 10.00 ½ pc ½ pc 5.00
Fresh Lime Juice 1pc 20.00 ½ pc ½ pc 10.00
Cranberry Juice 2000ml 465.00 35ml 0.23ml 8.05
Simple Syrup 1000g 50.00 8ml 0.05ml 0.40
Mint Leaves 50g 79.00 3g 1.58g 4.74
Sparkling Water 330ml 49.00 125ml 0.15ml 18.75
Total 46.94
Percentage:

Passé Nouveau Group: Midterm Grade Components

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BACHELOR OF SCIENCE IN

August 16, 2019

MIDTERM GRADE COMPONENTS