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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

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 = 29.0 oz 8.7854 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= 25.5 oz 500ml= 17.8 oz 1750 ml = 59.7 oz 1000ml = 34.0 oz 32.4635 deciliters 1 gallon (gal) = 3.0 oz 64.0 oz 200ml = 6.1 oz 25.6 oz 16.0oz => => => => => .573 milliliters (cl) 1 quart (qt) = 9.

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