INFORMATION SHEET NO. 7.

Mixology – is the art of mixing drinks.

Cocktail - A term used interchangeably with mixed drink.
Parts of a Cocktail
1. Base Liquor – a cocktail is not a cocktail without the base liquor so any
kind of liquor can be use.
2. The Modifiers or Mixers – a cocktail can be mixed with any kinds of non
alcoholic potable liquids, like juices, sodas etc.
3. Special Agents – This agents give the cocktails unique flavor, can be added to cocktails in dash or
drops
4. Garnish – These are slices of fruits made to decorate the glass use for the cocktails, it makes the
drinks more attractive and pleasant to see.
Classification of Cocktails:
Short – Cocktails that are placed in short glasses such as
Martini glass
Long or Tall cocktails – are cocktails that are placed in tall
glasses such as highball glass
Shooters – are cocktails that are placed in a shot glass or
shooter glass and usually but not always done in layers.
Mixing Methods:
● Build – is simply pouring all the ingredients in a glass then serve.
● Stir – is pouring all the ingredients in a glass then stir briskly then serve.
● Shake – is mixing the cocktail in a cocktail shaker then shake and serve.
● Blend – is mixing cocktails using a blender, then pour in a glass then serve.
● Muddle – is with the used of muddling stick, before mixing cocktail.
Bar Terms:
Finger (Unit of Measurement) - This measurement system hearkens back to the saloons of the Wild
West.
Flame / Flaming – a flaming cocktail contains flammable of very high-proof alcohol, which is ignited
prior to serving.
Float – to float means simply pour a small amount of liquid on top of a cocktail that is mixed then serve.
Free Pouring - refers to the style of pouring spirits or ingredients directly into a glass
(mixing or otherwise), without a jigger to measure. Usually four counts one jigger.
Frost/Frosting – To frost means to put salt (usually iodized or colored salt) or sugar on the rim
of the glass,
Layering – A layered (or "stacked") drink, sometimes called a pousse-café, is a kind of cocktail
Neat - A drink served neat, on the other hand, would be poured from the bottle into a glass
and served at room temperature without ice.
On-the-rocks – are drinks poured and serve with ice
INFORMATION SHEET NO. 7.2

Alcopops – These are alcoholic beverage that is made with fruit juices and flavorings which
trend to conceal the alcohol content behind a sweet, fruity flavor.
Companies who makes alcopops:
1. ANHEUSER-BUSCH – worlds largest brewer
2. DIAGEO – largest multinational beer, wine & spirit company in the world.

INFORMATION SHEET NO. 7.3

FLAIRTENDING

Flair bartending is the practice of bartenders entertaining guests, clientele or audiences with the
manipulation of bar tools (e.g.cocktail shakers) and liquor bottles in tricky, dazzling ways.

- It is also sometimes called as the extreme bartending, showmanship added to bartending that
enhances the overall guest experience.
Working flair: Working flair and Exhibition flair are very similar on the grounds that they both
require precision and practice, however the use of exhibition flair has become a competition
oriented style where significantly greater risks are being taken.
Brief history:
The earliest record of a flair bartender is barman Jerry "The Professor" Thomas, who poured fiery
streams of boiling water and flaming whisky and mixed an original cocktail called the Blue Blazer
in the late nineteenth century.