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Overviewbartendingflairtending 190319152701 PDF
Overviewbartendingflairtending 190319152701 PDF
PERMANENT BAR
SERVICE BAR
PORTABLE BAR
BAR TOOLS & EQUIPMENT
Jigger bar caddy blender
Pourer salt & lime coaster
Shaker muddle
Bar spoon ice tong
Ice shovel beer warmer
Bottle opener wine pourer
Corks opener store & pour
Corks screw ice bucket
Bar chopping bar knife
Lime squeezer bar tray
7 classified spirits
Gin – made from grain
Vodka – potatoes
Tequila – sap of maguey plant
Rum – sugar cane
Brandy – ripe grapes
Whisky (ey) – grain
Liquors - infusion fruits
Drinks of the world
Cuba – rum for liquor & mojito for cocktail
Brazil – cachaqa for liquor, caipirinha for cocktail.
France – wine & pastis liqueur
Korea – soju
Philippines – lambanog
Vienna – coffee
Mexico – tequila, margarita
Canada – beer
China – tea
Scotland – whisky
Spain – brandy
Russia – vodka
Japan – sake
England – gin
Singapore – singapore sling
7 top International cocktails
Martini
Margarita
Mojito
Cosmopolitan
Pinacolada
Daiquiri
Long island tea
7 methods of mixing
Stirring
Building
Shaking
Blending
Floating
Layering
Flaming
Flairing
Student
Professional
Tandem
Types of flair
Working flair
Exhibition flair
Instructional flair
Application of flair
Work
Competition
Demos & presentation
Training
Shows & events
Level of flair / mixing approach
Basic
Intermediate
Extreme / advance
Flair moves & terminologies
Basic
Flip drop
Spin bump
Rotate water falls
Stall snake arm
Tap side way
Boomerang behind pass
Roll
Shadow pass
Intermediate
Shoot
Snatch
Switch
Hang / float
Split
Shuffle
Flip & cut
Extreme / advance
Juggle
Staggered
Figure 8
Combo
Pouring techniques & consideration
Pouring styles
Classic
40 degrees
Slide
Artistic
Multi – pour
Types of pouring cuts
Normal
Aggressive
Choking
Aerial lock
Pourer lock
Cocktail
Came from a French man who cheered
“vive le coq’s tail”. When he saw the bottle
lined up in the bar of the tavern he was
dining in decorated with tail feathers of a
cock
A drinks that contain alcohol.
Component of a cocktail
Base – it consist of a single spirituous
liquor.
Modifier – the based liquor must be
mixed with the modifier. Include
liqueur, bitter, syrup, juice, milk,
cream, water, soda, tonin, ginger ale
& etc
Special agent – the cocktail is made
appealing to smell and sight by the
additive of special flavor and coloring
agent. They should be used in
dashes & drops such as grenadine,
egg, almond extract
Garniture – to make it more attractive
& enhance the drinks.
7 garnish preparation
In the drinks
On the rim
Squeezed & drop
Muddling
Sprinkle
Combination twisting
Orange / lime / lemon / pineapple
Slice
Wheel
Peel
Twist
sphere
How to create your own drinks
What kind of drink do you want to make?
Is your liquor a premium brand or in good
quality?
Is your juice freshly squeezed?
Is your bar tools & equipment complete?
Is the ingredients proportion?
Is your ice compatible with your drinks?
How are you going to mix it?
Which glass do you want it
presented?
Is the color captivating?
Is the aroma remarkable?
Is the garnish simple, elegant &
compatible with the ingredients?
Is the name relevant to the drinks or
theme?
Is the price marketable and
reasonable?