Subject: Bartending and Bar Set-up

Author: Mr. Jaymar D. Arago

Editor: Ms. Leslie C. Garcia
Reviewers: Mr. Victor T. Reyes and Mr. Elmar A. Cundangan

LESSON 6: GARNISHES AND MATERIALS IN COCKTAIL AND MOCKTAIL

Description of the Lesson:

Last time we have learned about the different distilled spirits. As a future teacher of Bartending or as
future bartender, knowledge about the basic garnishes, materials use in cocktail and Mocktail are very
essential when it comes to its marketing because of its appearance. So let us read this lesson for you to
be equipped in mind on how to do different styles or designs of cocktails! So let’s get started!

Objectives
At the end of the lesson, you are expected to:
a. explain the Differences between Cocktail and Mocktail using T-Chart,
b. identify the different garnishes and materials use in a Cocktail and Mocktail,
c. defend the importance of applying garnishes and materials to Cocktail and Mocktail, and
d. make a Unique garnish for a cocktail using lemon.

Session 1: Pre-assessment (What I know)

Happy morning to you! Before we start our lesson, I would like to test first what you already knew about
our topic for today. Upon doing so, please be honest to yourself!
Instruction: Do you see the alcoholic mix of this unrevealed bartender? It is nice, is not it? Could you
please give me three reasons why it is necessary to have garnish on that glass? Write down your answers
on the space provided. Happy learning!

REASONS:

Photo Source: Pinterest

Were you able to get the correct answer? No worry if you weren’t, what important for today is
that you are excited to proceed on the learning pace. Let us open. Just keep going!

P a g e 1 | 11
Lesson Content (What’s New)
Instruction: Read, understand and analyze the lesson. Make sure to underline/highlight all the important
information you need to know, because at the end of the lesson you are required to test your understanding
through a performance activity which will be done at home. Let’s do it!
THE DIFFERENCES BETWEEN MOCKTAIL AND COCKTAIL
-Cocktails and Mocktails are two types of beverages consumed all over the world. They are commonly
served at bars and restaurants and look alike from outside, so people often confuse these beverages with
each other. Let us see how they differ from each other!

Cocktail
 It is a mixed, alcoholic drink with
alcohol as one of its major components.
 It is not easy to prepare. Its preparation
involves standard procedures in which
fruit juices are mixed with spirits and
alcoholic drinks in the right proportions.
 It is consumed by the alcoholic
consumers.
 It has a bitter or sour in taste.
 Cocktails are costlier than mocktails.
 Governments of different countries have
decided the age limit for the consumers
for the consumption of cocktails as it
contains alcohol.
 It may cause the hangover.
Mocktail
 It is a mixed, non-alcoholic drink that
does not contain alcohol at all.
 It is easy to prepare, anyone can prepare a
mocktail as its preparation simply
involves mixing different fruit juices with
sugar syrups.
 It is consumed by people who do not take
alcohol.
 It is sweet in taste.
 Mocktails are inexpensive than cocktails.
 There is no age limit for the consumption
of mocktails.
 It does not cause the hangover.

You must also refer to this link below for additional information about the difference between cocktail and
Mocktail: https://www.javatpoint.com/cocktail-vs-mocktail

COCKTAIL AND MOCKTAIL GARNISHES

-Garnishes are very important for your mixed drinks. They make your drink look more presentable and
they also add more flavor.

NOTE: This is the different garnishes. As you can see, they are already in alcoholic mixed. Before you
put it, make sure you wash your fruits and vegetables thoroughly with water only.

ACTUAL PICTURE
NAME DESCRIPTION IN COCKTAIL AND
MOCKTAIL

Maraschino Cherries are used for many mixed drinks

and for non-alcoholic drinks. You can buy them at the
Cherries

store. They come in a jar ready to use. Make sure you

refrigerate after opening.
When to Use: Any time you use grenadine, in some
green drinks like Sour Apple Martini and Midori
Sour, any time you use Collins Mix, in some mixed Photo

P a g e 2 | 11
 drinks that you use Sweet and Sour Mix and
in Manhattans. Source: Pinterest
There are many different olives in the market today.
Some olives come plain and some come stuffed with
Olives pepper or other ingredients. They come in a jar ready
to use. Make sure you refrigerate after opening.

Main Use: Gin Martinis or Vodka Martinis (Not

Fruity Martinis). Photo Source:
goodcocktails.com

Wedges: A wedge is 1/8 of a lime, lemon or orange.

In other words, there are 8 wedges in a lime, lemon or
orange.
Lime Wedges: Cut off the ends of the lime. Then cut
the lime in half from one end to the other. Finally, cut
Limes

each half into four equal wedges.

Lime Wheels: Cut off the ends of the lime. Then cut

slices from one end to the other. Use your judgment
on how thick the slices should be. Finally, make one
cut from the center of the lime wheel to the edge so it
can sit on the glass.

When to Use: Any time you make a drink with Photo Source:

lemon-lime soda, tonic water and some times soda goodcocktails.com
water, in drinks that contain lime juice
like Cosmopolitan, and in some drinks that contain
sweet and sour mix like Margaritas.
Lemon Wedges: Use the same technique as the lime
wedges.
Lemon Twist: Cut off the ends of the lemon. Then
Orange Lemons

cut the rind from one end to the other making 1/3 inch
strips (Make sure that you don't cut into the meat of
the lemon). Finally, peel off the strips.
Note: When you are going to use a twist, rub the rim
of the glass with the twist and then twist it and drop it
over the drink to add a little bit of oil.
When to Use: Lemons are used on teas like Long
Island Iced Tea and Long Beach Iced Tea. There are Photo Source:
also used in Lemon Drop Martinis, lemonades and goodcocktails.com
other drinks that contain lemon.
Orange Wedges: Use the same technique as the lime
wedges.
Orange Slices: Cut off the ends of the orange. Then
cut the orange in half from one end to the other. Cut
both halves in half. Finally, cut the orange quarters
into wedges.
Orange Spiral: Use a citrus stripper to make your
orange spirals. Start at one end of the orange and cut
around and down towards the other end making a
long spiral peel Photo Source:

P a g e 3 | 11
 When to Use: Oranges are used any time you use
goodcocktails.com
collins mix. There are also used in drinks that contain
orange. The orange spirals are used in drinks like
CreamWhipped coolers.

You can buy a can of whipped cream at the store.

There are some manufacturers that make chocolate
whipped cream and fat free whipped cream.

Main Use: Whipped cream is used for many hot

drinks specially coffee drinks. It is also used with
some frozen drinks like a Strawberry Daiquiri or
a Mudslide. Another drink that you use whipped
cream is a Blow Job shot. Photo Source:
goodcocktails.com

Apple Slices: Cut an apple in half. Then, cut each half

into slices about 1/8 inch thick. Make a diagonal cut
to the apple slice so it can be placed in a martini
glass. Cut the apple slices right before serving the
Apple

drinks.

Main Use: Apple Martinis

Photo Source:
goodcocktails.com

Banana Slices: Cut through the peel from the middle

of the banana. Make banana slices about 1/4 inch
rriBe aBanan

thick.

When to Use: It could be used in many drinks that

contain banana liqueur.

Photo Source:
goodcocktails.com

It could be raspberries, blueberries, blackberries or

other berries. Insert a cocktail stick into the berries
and place it on top of the drink.

P a g e 4 | 11
 Candy is a great garnish. There is a wide variety of
candy that can be used as garnish.

Candy
Examples: Candy canes, gummy worms or bears,
mini candy bars, gum, etc.

Photo Source:
goodcocktails.com

Wash the celery with water only and cut the leaves
Celery

and the base to make celery sticks.

Main Use: Celery is used for Bloody

Marries and Bloody Marias.
Photo Source:
goodcocktails.com

A piece of chocolate or shaved chocolate may be used

LeavesMinteCoffe eChocolat

for garish.

Shaved Chocolate: Buy a block of chocolate and use

a cheese grater to shave it.

Photo Source:
goodcocktails.com
The only time that you are going to need coffee beans
is when you are serving Sambuca. Just drop three
coffee beans into the Sambuca. The three coffee
beans represent: Health, Wealth and Happiness.

Wash the mint leaves with water only.

Main Use: Mint leaves are used in drinks that have

mint in them. Example: Mojitos and Mint Juleps.
Photo Source:
goodcocktails.com

P a g e 5 | 11
 (CocktOnions
Cocktail onions are very small onions (about the size
of a marble). You can buy them at the store. They
come in a jar ready to use. Make sure you refrigerate
after opening.
Pineapple Wedges: Cut the top and bottom of the
Pineappleail
pineapple. Then cut the pineapple in half from one
end to the other. Cut one half in half from one end to
the other. Remove the core section of the pineapple.
Finally, cut wedges.

Main Use: Pineapple is used in many tropical mixed

drinks.
Photo Source:
goodcocktails.com

Kosher salt is used to coat the rim of a glass. Moist

Salt (Kosher Salt)

the rim of a glass with a lime wedge. Then dip it into

the salt.

Main Use: Margaritas, Bloody Marries and Salty

Dogs.
Photo Source:
goodcocktails.com

Wash strawberries with water only. If the strawberries

Strawberries

are big, cut them in half. Just push the strawberry

onto the rim of the glass.

Main Use: Mixed drinks that have berries or

strawberry liqueur like Strawberry
Margaritas and Strawberry Daiquiris
Photo Source:
goodcocktails.com

You may also refer to the link below for additional information about the different garnishes for cocktail
and mocktail: https://www.goodcocktails.com/bartending/garnishes.php /https://setupmyhotel.com/train-
my-hotel-staff/f-and-b/497-bar-garnish.html
OTHER MATERIALS USE IN COCKTAIL AND MOCKTAIL
1. Tissue – This was for swiping the rim of the glass and free pours.
2. Straw - For the guest to stir and drink the alcoholic beverage through sipping.

IMPORTANCES OF APPLYING GARNISHES IN A COCKTAIL OR MOCKTAIL

1. Visual Appeal
You experience a cocktail with your eyes before tasting it, and the garnish adds a spot of color for your
eyes to drink on before the taste touches your tongue or the smell reaches your nose. Garnishes add a spot
of color to drinks.

P a g e 6 | 11
2. Flavor Enhancement
Garnishes enhance the flavor of the alcoholic drinks. Lemon wedges served with several cocktails not
only add a yellow color to the glass, but the during meal can use the juice from the lemon to flavor a
mocktail.

3. Glass Filler
Some glass looks empty, even after the cocktail has been prepared. Garnishes can fill in the empty spaces
on a glass, giving the illusion of an abundant cocktail. This trick is used to surround the

You must also click the link below for additional information importance of garnishes for cocktail and
mocktail:https://setupmyhotel.com/train-my-hotel-staff/f-and-b/497-bar-garnish.html

EXAMPLES OF GRANISHES WITH PROCEDURE

By: Setuphotel (2020)
NAME PICTURE PROCEDURE
Lemon -Cut the ends from a lemon.
Wedges -Cut the lemon in half-length ways.
-Cut each half into three or four pieces length ways.
-Trim the inside core of the lemon wedge to remove
pith & seeds.
Photo Source: Pinterest
Lime -Cut the ends from a lime.
Wedges -Cut the lime in half-length ways.
-Cut each half into three or four pieces length ways.
-Trim the inside core of the lime wedge to remove
pith & seeds.
Photo Source: Pinterest
Lemon Zest -Cut the lemon in half at its widest point.
-Place the lemon on the board with the lemon nub
facing up.
-Cut the peel from the fruit in four or five sections,
blade down.
-For Flaming or zesting keep the white pith.
Photo Source: Pinterest -For a classic ‘twist’ remove the white pith.
Orange Zest -Cut the orange in half at its widest point.
-Place the orange on the board with the lemon nub
facing up.
-Cut the peel from the fruit in four or five sections,
blade down.
-For Flaming or zesting keep the white pith.
Photo Source: Pinterest
-For a classic ‘twist’ remove the white pith.

You must also click the link below for additional information procedures in making garnishes for cocktail
and mocktail:https://setupmyhotel.com/train-my-hotel-staff/f-and-b/497-bar-garnish.html

Review
How did you find the topic? I Hope you learned the difference between mocktail and cocktail and
importance of having your garnish on it!
I strongly suggest that you read again your lesson so you could have better comprehension on the topic. If
there is any question regarding the topics you may reach me through my Phone number, Gmail and
Messenger that was indicated at the last page of this module.

P a g e 7 | 11
Practice (What is it)
Let us see what you’ve got. Please read the instruction carefully and do what is stated.
Since it is a type of SELF- CHECK activity, you could personally assess your own learning thus working
with integrity is highly recommended. Are you ready?

Part 1. Let us see if you can differentiate cocktail from mocktail. Give at least 3 differences. Below is a T-
chart, write down your answers on the space provided! <3

COCKTAIL MOCKTAIL

Part 2. Below is a table, write down at least 5 garnishes use for cocktail and mocktail with at least 2
recipes using it.

NO
GARNISH NAME EXAMPLE OF COCKTAIL RECIPES
.
1.
2.
3.
4.
5.

Note: If you are done answering, please message your instructor to get the answer for this self-check.

Session 2
Happy morning to you Fellas! How are you today? I hope you have got a great morning! It is really a
blessing to wake up every morning!
Let us have a review first! Let us find out if you’re able to identify the different distilled base spirits!

Instruction: Below is a table, we have here pictures of cocktails, I want you to do is to name the garnish
on it! Write your answers on the space provided. Do your best! <3
NO
NAME PICTURE NO. NAME PICTURE
.

1
5

P a g e 8 | 11
 2 6

3 7

4 8

NOTE: If you are able to answer the questions, you are doing a great job! It seems you are now ready for
the next activity today, keep it up!

Session 3

Application (What I Can Do)

Hello there! I wish you enjoy what you’re doing! For this section, Practice making a garnish. Please do
the task sheet below:

TASK SHEET

Title: GARNISH MAKING

Performance Objective: Demonstrate the proper procedure on making lime wedge

Supplies/Materials : Lime, Bar Knife and cutting board

Steps/Procedure:
1. Cut the ends from a lime.
2. Cut the lime in half length ways.
3. Cut each half into three or four pieces length ways.
4. If possible, take a photo of it and send it to your instructor

Session 4

P a g e 9 | 11
Activity: Answer the following questions in 3-5 sentences. Please write down your answer in the space
provided.
1. For you as future bartender/trainer, according to your belief, what is the importance of applying
garnishes and materials to cocktail/mocktail?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

2. As BTVTED student, why do you think you have to get familiarize to the different garnishes for
alcoholic beverages and non-alcoholic beverages?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

Session 5

Post-Assessment (What I Have Learned)

Hello there! I believe that you fully understand the lesson about uses and Importance of Garnishes and
Materials in Cocktail and Mocktail.

Part 1. Enumeration. Hey! I want you to enumerate the procedure on the following garnishes, write
down your answers on the space provided.

1. Lemon Wedges Procedure:

 _____________________________
 _____________________________
 _____________________________
 _____________________________
2. Lime Wedges Procedure:
 _____________________________
 _____________________________
 _____________________________
 _____________________________
3. Lemon Zest Procedure:
 _____________________________
 _____________________________
 _____________________________
 _____________________________
 _____________________________

Part 2. Make your own Design of your garnish using lime. You may refer to your households to grade
your work using the criteria below:

CRITERIA SCORE
Attractiveness 5 Points
-The garnish is attractive to

P a g e 10 | 11
the eyes
Uniqueness
-The garnish is unique and did
5 Points
not imitate design from the
garnishes mentioned above
Realistic
-The garnish can be done 5 Points
Quickly
TOTAL SCORE

NOTE: Congratulations for accomplishing the entire task for this week! Keep going and keep moving!

REMINDER
1. Please have a separate VIOLET folder portfolio for this subject.
- keep all your notes in this subject
- Keep all your reflections, quizzes and activities
- don’t forget to send me a picture of your post assessment.

2. If you have questions and clarifications regarding the lesson you can send me a message here:
Contact No: 09190863253 Facebook Messenger: Rci-ched Jaymar D. Arago
Gmail Account: jaymar.arag@gmail.com

Monday to Friday (Consultation)

From 8:00 to 5:00 in the afternoon God Bless and Stay Safe!!!

REFERENCES:

Internet:
 https://www.goodcocktails.com/bartending/garnishes.php
 https://setupmyhotel.com/train-my-hotel-staff/f-and-b/497-bar-garnish.html
 https://www.javatpoint.com/cocktail-vs-mocktail
 https://setupmyhotel.com/train-my-hotel-staff/f-and-b/497-bar-garnish.html
 https://setupmyhotel.com/train-my-hotel-staff/f-and-b/497-bar-garnish.html

P a g e 11 | 11