1. Mixology 101:Mixology 101:
Mixing MathMixing Math
Making PricesMaking Prices

2. The Art of MixingThe Art of Mixing
When the term mixologist was first applied toWhen the term mixologist was first applied to
bartenders, it was an honorific title used tobartenders, it was an honorific title used to
distinguish bartenders who excelled at creatingdistinguish bartenders who excelled at creating
interesting cocktails and had acquired ainteresting cocktails and had acquired a
commanding knowledge of spirits and flavorcommanding knowledge of spirits and flavor
pairings.pairings.
To be a mixologist you must know all possibleTo be a mixologist you must know all possible
alcohols and flavorings, to pair them correctlyalcohols and flavorings, to pair them correctly
with the right measurements so they blend in awith the right measurements so they blend in a
perfect match.perfect match.

3. PricingPricing
 Determine the cost per ounce for each type of liquor youDetermine the cost per ounce for each type of liquor you
serve. You can easily calculate how much each ounce ofserve. You can easily calculate how much each ounce of
alcohol costs by dividing the cost of each bottle by thealcohol costs by dividing the cost of each bottle by the
amount of ounces it holds.amount of ounces it holds.
 Multiply the cost per ounce of liquor by the amountMultiply the cost per ounce of liquor by the amount
added to each drink. You'll need to estimate your liquoradded to each drink. You'll need to estimate your liquor
cost for each and every drink you serve.cost for each and every drink you serve.
 Multiply the liquor cost by four or five to establish theMultiply the liquor cost by four or five to establish the
price of the drink.price of the drink.
 Round the price up to the nearest quarter.Round the price up to the nearest quarter.

4. Math in MixingMath in Mixing
When you see a Bartender mixing drinks, you thinkWhen you see a Bartender mixing drinks, you think
they are guessing their measurements.they are guessing their measurements.
That is actually incorrect. Bartenders have aThat is actually incorrect. Bartenders have a
different way to know how much liquid they aredifferent way to know how much liquid they are
pouring.pouring.
Bartenders also have to know basic ratios so thatBartenders also have to know basic ratios so that
their drinks are balanced.their drinks are balanced.

5. Counting for measurementsCounting for measurements
Bartenders use pourers (seen in the bottom leftBartenders use pourers (seen in the bottom left
corner) that help them know how much iscorner) that help them know how much is
pouring out. They count to know exactly howpouring out. They count to know exactly how
much they are pouring in the drinks.much they are pouring in the drinks.
Counting in Measurements:Counting in Measurements:
““1” = ¼ oz1” = ¼ oz
““1,2” = ½ oz1,2” = ½ oz
““1,2,3” = ¾ oz1,2,3” = ¾ oz
““1,2,3,4” = 1 oz1,2,3,4” = 1 oz

6. RatiosRatios
 Mixing a good drink takes craft and attention, butMixing a good drink takes craft and attention, but it also
requires a basic understanding of ratios and
proportions.
 For example, sour-style, liqueur-sweetened cocktailsFor example, sour-style, liqueur-sweetened cocktails
such as margaritas and sidecars usually fall into a 2:1:1such as margaritas and sidecars usually fall into a 2:1:1
or 3:2:1 ratio of spirits:liqueur:citrusor 3:2:1 ratio of spirits:liqueur:citrus

7. Category of drinksCategory of drinks
 Ancestrals – Drinks made originally in the 19Ancestrals – Drinks made originally in the 19thth
centurycentury
 Sours – These drinks have juices as the mainSours – These drinks have juices as the main
ingredient.ingredient.
 Simple Highballs ---- base spirit leveled with
ice and a lengthener such as club soda,
ginger ale or cola..
 And MoreAnd More

8. The endThe end