1 Work on a surface that will not be spoiled if is marked by bottles, glasses, or drips, and which can be wiped down easily. 2 Keep all drinks in a cool place. Ideally, keep all mixers and fruits juices in a refrigerator. 3 Clear drinks are normally stirred, while cloudy drinks ( those containing egg white, cream, milk, odor fruits juices ) are shaken or mixed in a blender. Generally, shaken drinks are strained to remove the ice, fragments of fruit, or anything that might mar the look of the drinks. 4 Always wash spoons 5 When serving hot drinks in glassware, first put a metal spoon into the glass and pour the hot liquid over the spoon o help prevent the glass from cracking. shakers or mixing glasses and stirrers between making different types of drinks.Keep a container of warn water handy for rinsing

0 oz 8.5 oz 500ml= 17.8 oz 1750 ml = 59.0 oz 32.0 oz 64.1 oz 25.573 milliliters (cl) 1 quart (qt) = 9.BAR MEASUREMENTS:Standard Bar Measurements ( US ) 1 part = any equal part 1 dash/splash = 1/32ounce 1 teaspoon (tsp) = 1/8 ounce 1 tablespoon = 3/8 ounce 1 pony = 1 ½ ounces 1 shot = 1 ½ ounces 1 snit = 3 ounces 1 wineglass = 4 ounces 1 spilt = 6 ounces 1 cup = 8 ounces 1 pint (pt) = 16 ounces 1 fluid ounce = 29.4635 deciliters 1 gallon (gal) = 3.0 oz 200ml = 6.6 oz 16.0oz => => => => => .7 oz 1000ml = 34.7854 liters 1 milliliters (ml) = 1/30 ounce 1 centiliter (cl) = 1/3 ounces 1 deciliter (dl) = 3 ½ ounce 1 liter (l) = 34 ounce Other Measurement English Fifth = 4/5 Quart = Pint (pt) = ½ Quart = Half-pint = Half-Gallon = Quart = Metric 750 ml= 25.

in each case fill the glass with water and record the number of units the glass will hold. no matter what type of ice you need to include. Also. You will not taste the egg.TIPS WHILE PREPARING COCKTAIL Balance:When experimenting. and save you valuable ingredients. Fill each of the glass types that you own with a crushed. aroma. Now you will be able to determine the number of units that should be used for each cocktail. Most successful cocktails achieve this balance. Other point to consider include consistency / density. Measures:Often you will need to make a number of drink for a certain type of glass. broken and then whole ice cubes. lemon juice ) likely more palatable.g. palatability. Fizzy Drink:Never shake fizzy drink. try to achieve a balance in the drink by combine something sweeter ( e. fruit liqueur ) with something sharp or bitter ( e. taste and presentation.g. knowing how much each of the glass types can hold will assist you in looking more professional. colour. carry this out without any ice. always keep the bottles in the fridge so as to keep the liquid cool and suppress the carbon dioxide. . Eggs:A teaspoon of egg white shaken together with the other ingredients will give otherwise clear drink a smooth misty look and pleasant thin white head.

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