|
|
|
|
This page is a small extract from one of our earth bar training manuals, this page identifies some of the basic rules of cocktail mixology & bartending If a drink requires ice, fill to the top. This will make the drink taste fresher & the taste of the alcohol more prominent More ice will actually result in the drink diluting slower. Critical tasking is very significant as certain drinks take longer to create than others, where possible evaluate the most efficient way of getting the order done promptly. Don’t be scared to multi task if you can pour another guest beer whilst you blend a cocktail or if you have several drinks that need a consistent ingredient try to do them all at the same time. If you can save time, you will have more time to socialize with guests, keep your bar clean or make more drinks to increase your tips. Normally where possible pour mixed drinks followed by cocktails & finally tap beer. Basic sequence of making drinks 1. Chill Cocktail Glass 2. Blended Cocktails whilst blending you can prepare the rest of your order 3. Wines by pouring wines early it gives your drinks time to breathe making them more flavoursome. 4. Spirits. Your basic spirits do not suffer from being poured early. 5. Water, soft drink 6. Bottled beers. Bottled beers take longer to go flat. 7. Cocktails ingredients separate so pour cocktails near end 1.8. Tap Beer chilled glasses will keep their head longer but generally tap beers lose there head & freshness fast. So pour tap beer last. Clean up after yourself, you will look better doing regular cleaning between guests than having to do a lot at once. Always clean cocktail equipment after serving guest. Remember to always smile lots & be natural.  |
Free Membership |
|
|
|
|||
|
|
|
|