METHOD AND TECHNIQUES

OF ALCOHOLIC BEVERAGES
 SHAKE
 It will be use if ingredients
are cloudy or opaque
ingredients.
• Fill shaker with ice.
• Shake the shaker briskly
with forward backward
motion.
• Stop shaking when the
coldness of the shaker
hurts your palm or shake it
between to 5 – 10 seconds.
• After shaking strain the
drink or pour together with
ice.
 STIR
 It will be use if ingredients
are clear or easy to mix
ingredients.
• Fill up mixing glass with
and add the ingredients.
• Stir using a bar spoon or a
stirrer.
• Strain the drink using a bar
strainer or pour together
with ice.
 BUILD
 Ice, liquor, juices, and
other ingredients.
• Fill the glass with ice.
• Add ingredients liquor
first, juices, and other
ingredients.
• Let the ingredients mix
by themselves or let the
customer mix it by
stirring using a stirrer or
a straw.
 • To keep the texture of
your drink for a longer
BLEND period of time, use a
 This method will be use if chilled glass.
ingredients are solid such as • Drink Too Thin: If you
fruit slices. see a big hole in your
• If you don’t have a drink when you are
commercial blender, you blending, it means that
may use crushed ice. your drink is too thin and
Crushed ice is easier to you need to add a little
of ice.
blend. Place your drink
ingredients into the blender • Drink Too Thick: If the
cup first. If you are using drink is not moving
fruit for your drink, blend during blending, means
that the drink is too thick
that first and add the
and you need to add
crushed ice. Start blending
more juice.
at a low speed and
gradually increase to
• Perfect Blend: If the
medium. Blend until drink is moving and you
smooth. see a little hole in the
 FLOATING AND LAYERING
 Use in preparing rainbow or multi layered
cocktail.
• Floating is adding a layer of liquor or
liqueur on top of a drink.
• Layering is adding many liquors or
liqueurs one on top of the other without
mixing them.
• Considerations: alcohol content, sugar
content and the way of pouring the drink
in the glass.
• To make layered drinks, to pour the
heaviest (highest density of sugar) liquors
or liqueurs first, then slowly pour the
lighter one on top(less in sugar or high in
alcohol).
• Use the back of a bar spoon when
layering and pour slowly.
• If there is no bar spoon, use a cherry to
make layers.
 MUDDLING
 The method of crushing to
extract the flavor and aroma in
fruit slices and some herbs.
• To muddle ingredients, you
need a cocktail muddler
(wooden rod).
• Place the ingredients into a
glass and muddle them (push
down and twist) to release
their juices.
• If you don’t have a muddler,
use the handle of a big plastic
spoon.
 FROSTING AND CHILLING
GLASSES
 To frost a glass, just put it in
the freezer for about an hour.
 If there is no chiller or freezer
place ice cubes in the glass fill
it up with water and let it stay
for 5 to 10 seconds.
 Always handle the glass by its
stem or bottom.
 FLAMING
 To flame alcohol successfully, heat it in a
saucepan or in a measuring cup or
spoon over medium heat. Warm it until
you see bubbles beginning to form on
the edge of the saucepan or measuring
spoon or cup.
 Ignite the liquor and then pour it into a
drink.
 Flaming Brandy: First, heat the brandy
snifter. Then, pour warmed brandy into
the snifter and ignite.
 You may also preheat liquor in the
microwave for about 12 seconds.
 Flaming can be done also in layered
drinks or in blow jobs.
 Caution: When flaming, make sure you
have a standby baking soda and a wet
towel in case of an accident.
 COATING / RIMMING THE GLASS
 Coating with Salt: Place
kosher/iodized salt on a plate. Moist
the outside of the rim of a glass with
a lime wedge. Dip the outside edge of
the glass into the salt. Shake the
glass to remove extra salt on the rim.
 Coating with Sugar: Use the same
technique as with the salt but use an
orange wedge or a lemon wedge if
you are making a lemon drop.
Grenadine syrup can also be used
rimming glass with sugar.
 You may also use a glass coating or
rimming the glass.
 Be very careful not to put salt or
sugar inside of the glass. It might fall
into your drink and make it salty or
sugary.
CONSIDERATIONS IN CREATING COCKTAIL DRINKS

 Flavor. must be well  Appearance. The

blended/balanced to proper use of glass and
create a unique and the right garnish
distinctive flavor of a
improve the
cocktail.
appearance of the
 Color. Bright colors
drink.
usually make the drink
 After Taste. There
more attractive.
 Aroma. Using good must be a nice and
aroma juices and other long lasting after taste
ingredients such as of the drink that makes
liqueurs and flavored the drinker crave for
syrups create a good more or well satisfied.
and appetizing aroma of
the drink.
 FLAIR BARTENDING
 It 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.
 Used occasionally in cocktail bars,
the action requires skills commonly
associated with jugglers.
 It has become a sought-after talent
among venue owners and
marketers to help advertise a
liquor product or the opening of a
bar establishment.
 Competitions have been sponsored
by liquor brands to attract flair
bartenders, and some hospitality
training companies hold courses to
teach flair techniques.
POINTS TO PONDER!!!

What do we mean by
“Proof”?
Alcohol proof is the
amount of alcohol in the
liquor or liqueur. It is
usually twice the
percentage of alcohol by
volume.
Does mixing of
different kinds of drinks
make a person get
more drunk?
No, it doesn’t. The alcohol
in the drinks makes a
person drunk not the
different.
Willsome drinks or
mix can get you drunk
faster than others?
Mixed drinks that contain
carbonated beverages will get a
person drunk faster than mixed
drinks that don’t have any
carbon dioxide.
Example: A “Gin and Sprite” will
get you dunk faster than a
screwdriver.”
Note: Carbon dioxide speeds
up the absorption of alcohol
into your bloodstream.
Thank you!!!