The document outlines the basic rules for mixing drinks, highlighting the importance of quality ingredients, appropriate glassware, and proper mixing techniques. It also emphasizes the role of garnishes in enhancing flavor and presentation, listing various fruits and tools used for garnishing. Overall, following these guidelines can improve the quality and appeal of mixed drinks.

1. BASIC RULES IN MIXING
DRINKS AND THE USES OF
GARNISHES IN DRINKS

2. Simple serving of two or more
types of beverages mixed with
non alcoholic mixer are
considered as mixed drinks.
Beverages and drinks are
mixed in glass for this
purpose.

3.  A mixed drinks contains a major alcoholic
beverage. Usually a spirit is preferred which
determine the character and predominant
flavor of the drink .
 It should contain one or more complementary
ingredients. These enhance or modify the flavor
of the drink.
 It should contain one or more minor
ingredients that add or color accent.
 These should be a garnish to enhance the
merchandising appeal of the drinks.
CHARACTHERISTICS OF MIXED
DRINKS

4.  Only ingredients of highest quality should be
used .
 Plenty of ice is needed for good mixing
 Ingredients should be measured and correct
proportion should be followed for consistent
quality.
 Mixing techniques should be consistent so as
not to spoil the drinks.
BASIC RULES IN THE
PREPARATION OF MIXED
DRINKS

5.  Used chilled glass for chilled drinks and heated
glasses for hot drinks.
 A simple syrup should be prepared in advance
by pouring one cup boiling water to one cup
white sugar and stirring vigorously.
 Frost the rim of a glass by rubbing the rim of
the with the slice of citrus fruit and dipping it in
salt or sugar.
 Soda, water, tonic ginger ale and fruit juice are
mixers and should be added to liquor not the
other way around
 Used the right glass for every drink

6.  When in doubt measure with a jigger, not the eyes.
 Use the best whiskey you can afford.
 When mixing drinks containing fruit juices or sweetening,
pour the whiskey last, sugar wont dissolve in spirits.
 Use only fresh fruits never canned.
 Be sure your ice is clean and fresh
 For sweetening use powdered sugar not confectioners sugar.
 If cocktail is called for shake don’t rock. If cocktail is called for
stir don’t shake. Cocktail whisks includes fruit juices cordial or
eggs are always shaken. Drinks with sugar are always shaken.
 Use clean and sparkling glass. If possible chill glasses before
serving and always use the right glass for each drink.
 The well appointed bar be it large or small should never be
caught short . The good host always pleases guest.
TEN COMMANDMENTS OF ADRINK
MIXER

7. Garnishes are fruits and
vegetables that are used to
enhance both flavor and
appearance of the drink. The
appearance of the drink as it
presented is very important to
improved its merchandising
appeal. Garnishes and bar
condiments are a part of
bartender’s standard supplies.

8.  Presentation of the drink is enhanced.
 Drinks become more flavorful and tastier.
 It is more nutritious than the plain ones
because of the nutrients of fruits.
 Drinks with garnishes attract customers.
 It helps people financially particularly those
selling fruits
 It develop creativity on the part of the
bartender because of many combination he
can create
IMPORTANCE OF GARNISHES

9.  Cocktail onions
 Olives
 Maraschino cherries
 Lemons
 Limes
 Oranges
 pineapple
 Lychees
 Apples
 Pears
FRUITS USED IN GARNISHING

10.  BAR KNIFE- small or medium sized stainless
steel knife with sharp blade or one with a
serrated blade may also be used.
 CUTTING BOARD –it could be made of rubber
or plastic, one that will not make the knife dull.
 RELISH FORK- a stainless steel, two-tined fork
about 25 cm thin used to pick small slices of
fruits.
 Zester or stripper –used for separating the
outside skin of lemon from the white portion
underneath
TOOLS AND EQUIPMENT FOR
GARNISHING

11.  When garnishing with a slice of fresh fruits
(lemon, lime, orange) cut a ¼ -1/2 inch wedge
or slice.
 Make a slit toward the center in order to fix the
slice to the rim of the glass.
 Garnishes of onions or cherries and similar
fruits can be dropped into the drink or
skewered on a cocktail toothpick that also
serves as a swizzle sticks.
HOW TO GARNISH

12. I. ENUMERATION
1-10 FRUITS USED IN
GARNISHING
11-14- TOOLS AND
EQUIPMENT FOR
GARNISHING
15-20 IMPORTANCE OF
GARNISHES