This document provides information about bartending, including an overview of topics that will be covered in a bartending seminar. It discusses the organizational structure of a bar, basic bartending functions, bar equipment and supplies, guidelines for serving beverages and food pairings, beverage classification, and merchandising techniques. The document aims to educate bartenders on all aspects of the profession from set-up and service to promoting different drinks.

1. WELCOMEWELCOME
BARTENDINGBARTENDING
SEMINARSEMINAR

2. BARTENDINGBARTENDING
• INTRODUCTION
• BAR SET-UP
• GUIDELINES IN SERVING BEVERAGES
• BEVERAGE MERCHANDIZING & UPSELLING
• WHAT DRINK WITH WHAT FOOD
• CLARIFICATION, DESCRIPTION AND
NUTRITIONALVALUE OF WINES
• SERVING WINES
• DRINK MIXING
• SAMPLE COCKTAILS

3. ORGANIZATIONAL CHART OF AORGANIZATIONAL CHART OF A
BARBAR
BAR MANAGER
ASSITANT BAR MANAGER
OPENING CAPTAIN CLOSING CAPTAIN
BARTENDER
BAR ATTENDANTBAR ATTENDANT
BUSBOY BUSBOY

4. Introduction to BartendingIntroduction to Bartending
 Bartending is the art of mixing drinksBartending is the art of mixing drinks
 Bartending is a profession not just toBartending is a profession not just to
master mixed drinks but know how in barmaster mixed drinks but know how in bar
set-up, beverage service, merchandizing,set-up, beverage service, merchandizing,
customer relations and a good salesman.customer relations and a good salesman.
 Must always posses best qualities as aMust always posses best qualities as a
person.person.

5. Basic Function of a BartenderBasic Function of a Bartender
 Prepares or mixes drink according to standardPrepares or mixes drink according to standard
recipes.recipes.
 Sets up the bar, equipping it with beverage stocksSets up the bar, equipping it with beverage stocks
and the necessary equipment and supplies.and the necessary equipment and supplies.
 Ensure that the par stock of supplies and equipmentEnsure that the par stock of supplies and equipment
is maintained; makes requisition when necessary.is maintained; makes requisition when necessary.
 Take charge of storage and refrigeration of winesTake charge of storage and refrigeration of wines
and other beverages.and other beverages.
 Take inventory of beverages consumption as well asTake inventory of beverages consumption as well as
of spillage, losses and breakages of equipment;of spillage, losses and breakages of equipment;
submit report to the his supervisor / superior.submit report to the his supervisor / superior.
 See to it that the bar is properly stocked, clean andSee to it that the bar is properly stocked, clean and
well maintained.well maintained.

6. BAR OPERATING EQUIPMENT, SUPPLIES ANDBAR OPERATING EQUIPMENT, SUPPLIES AND
ACCESSORIESACCESSORIES
(Glasswares and other Operating Equipment)(Glasswares and other Operating Equipment)
 High ball glassHigh ball glass
 Collins glassCollins glass
 Old fashioned glassOld fashioned glass
 Champagne glassChampagne glass
 Whiskey sour glassWhiskey sour glass
 Red wine glassRed wine glass
 Cordial glassCordial glass
 PilsnerPilsner
 Water gobletWater goblet
 Shot glassShot glass
 Mixing glassMixing glass
 jiggerjigger
 Cocktail glassCocktail glass
 Cocktail shakerCocktail shaker
 Bar spoonBar spoon
 Bar knifeBar knife
 Cutting boardCutting board
 Fruit squeezerFruit squeezer
 Ice scoopIce scoop
 FunnelFunnel
 Cork and bottle openerCork and bottle opener
 BlenderBlender
 Brandy snifterBrandy snifter
 White wine glassWhite wine glass
 Water pitcherWater pitcher

7. General SuppliesGeneral Supplies
 Drink listDrink list
 Cocktail coastersCocktail coasters
 Cocktail picksCocktail picks
 StirrerStirrer
 Drinking strawsDrinking straws
 Matches / lighterMatches / lighter
 Cocktail napkinsCocktail napkins
(Cloth of Paper)(Cloth of Paper)
 Wine listWine list

8. AccessoriesAccessories
 Ash trayAsh tray
 TidbitsTidbits
containerscontainers
 Check holdersCheck holders
 Bar traysBar trays
 Table lampsTable lamps
 Change trayChange tray
 Tent cards forTent cards for
specialties of thespecialties of the
house.house.
 FlowersFlowers
 Other promoOther promo
cards / displayscards / displays

9. BASIC PREPARATION FOR BAR SET-UPBASIC PREPARATION FOR BAR SET-UP
Physical Check-up – Check cleanliness and condition of the ff:Physical Check-up – Check cleanliness and condition of the ff:
 DoorsDoors
 CarpetsCarpets
 TablesTables
 ChairsChairs
 Bar counterBar counter
 Bar stoolsBar stools
 MirrorMirror
 curtainscurtains
 LightsLights
 Pipe-in musicPipe-in music
 Air conditioningAir conditioning
 Store roomStore room
 Comfort roomComfort room
 Public area near thePublic area near the
outlet’soutlet’s
 Plants as well as thePlants as well as the
boxesboxes

10. Check-up for Bar set-upCheck-up for Bar set-up
(prior to operation)(prior to operation)
 Beers, juices and other perishable itemsBeers, juices and other perishable items
are refrigerated.are refrigerated.
 Glasses and other equipment are cleanGlasses and other equipment are clean
and ready.and ready.
 Fruits for garnishing are readyFruits for garnishing are ready
 Ice in ice bins are availableIce in ice bins are available
 Alcoholic beverages are properlyAlcoholic beverages are properly
displayed.displayed.
 Bar is clean and properly set-upBar is clean and properly set-up

11. Staff InspectionStaff Inspection
 Attendance andAttendance and
punctualitypunctuality
 UniformUniform
 Hygiene andHygiene and
CleanlinessCleanliness
- clean fingernails- clean fingernails
- well groomed- well groomed
hairhair
-free from body odor-free from body odor
-Polished shoes-Polished shoes
 Ball pen’sBall pen’s
 LighterLighter
 Note padNote pad
 Other promo itemsOther promo items
with basic details atwith basic details at
least.least.

12. Closing Bar Check-upClosing Bar Check-up
• Perishable refrigerated andPerishable refrigerated and
covered with damp cloth.covered with damp cloth.
• Operating equipment arrangeOperating equipment arrange
and covered:and covered:
(eg. Knife/cutting(eg. Knife/cutting
board/mixing glass/barboard/mixing glass/bar
spoon/icespoon/ice
tong/buckets/salt& peppertong/buckets/salt& pepper
shaker and etc.shaker and etc.
• Counter polishedCounter polished
• Requisition forms and otherRequisition forms and other
operational papers insideoperational papers inside
shelves.shelves.
• Glass wares dry cleaned andGlass wares dry cleaned and
transferred to the racks.transferred to the racks.
• Bar floor area cleanedBar floor area cleaned
• Garbage thrown at steward’sGarbage thrown at steward’s
garbage can.garbage can.
• Drawers, cabinets, storeroomDrawers, cabinets, storeroom
and refrigerators locked.and refrigerators locked.
• Pipe-in music offPipe-in music off
• Lights offLights off
• Door lockedDoor locked
• The outlet clear ofThe outlet clear of
suspicious-looking objects.suspicious-looking objects.

13. BEVERAGE CLASIFICATIONBEVERAGE CLASIFICATION
Alcoholic / Non-AlcoholicAlcoholic / Non-Alcoholic
 ALCOHOLIC BEVERAGEALCOHOLIC BEVERAGE-is any potable-is any potable
liquid containing up to 80% of alcohol byliquid containing up to 80% of alcohol by
volume.volume.
 Alcohol is a volatile, colorless liquid anAlcohol is a volatile, colorless liquid an
ethereal odor obtained through theethereal odor obtained through the
fermentation of sugar containing liquid.fermentation of sugar containing liquid.
ETHYL is the best-known alcohol usuallyETHYL is the best-known alcohol usually
found in alcoholic beverages.found in alcoholic beverages.
 NON-ALCOHOLIC BEVERAGENON-ALCOHOLIC BEVERAGE
 eg.Juices/Water/Coffee/Tea/Sodas &eg.Juices/Water/Coffee/Tea/Sodas &
Energy drinksEnergy drinks
Part II

14. Alcohol content VariationsAlcohol content Variations
 Light BeerLight Beer
 StandardStandard
BeerBeer
 Heavy WineHeavy Wine
 White WineWhite Wine
 Red WineRed Wine
 Fortified WineFortified Wine
 LiqueursLiqueurs
 SpiritsSpirits
 2-4 % alco / volume2-4 % alco / volume
 3-5 % alco / volume3-5 % alco / volume
 5-7 % alco / volume5-7 % alco / volume
 8-12 % alco / volume8-12 % alco / volume
 9-14% alco / volume9-14% alco / volume
 14-20 % alco/ volume14-20 % alco/ volume
 14-55 % alco/ volume14-55 % alco/ volume
35 % average35 % average
 40-45 % alco/ volume40-45 % alco/ volume
up to 60-80 %up to 60-80 %
alco/volumealco/volume

15. Guidelines in Serving Beverages…contGuidelines in Serving Beverages…cont..
 Serve allServe all drinksdrinks from thefrom the right sideright side or front ofor front of
the table, which convenient for the guest and thethe table, which convenient for the guest and the
server.server.
 alwaysalways carry beveragescarry beverages and other bar items on aand other bar items on a
bar traybar tray..
 Dish out soiled glasses from the right side.Dish out soiled glasses from the right side.
 NeverNever serveserve acrossacross the table.the table.
 When pouring drinks from the bottle, turn theWhen pouring drinks from the bottle, turn the
bottle slightly toward the right to avoid spills.bottle slightly toward the right to avoid spills.
 When pouring wine,When pouring wine, never allow the bottlenever allow the bottle toto
touch the glass.touch the glass.
 Check the drink from time to time, pouring theCheck the drink from time to time, pouring the
drink for the guest when necessary.drink for the guest when necessary.

16. Beverage MerchandisingBeverage Merchandising
 UpsellingUpselling-is the art of being able to promote and-is the art of being able to promote and
sell your upscale products instead of the standardsell your upscale products instead of the standard
poring brand.poring brand.
 If your guest order for gin tonic, ask if he wouldIf your guest order for gin tonic, ask if he would
prefer Tanqueray or Bombay Sapphire instead ofprefer Tanqueray or Bombay Sapphire instead of
the usual Gilbey’s gin/tonic.the usual Gilbey’s gin/tonic.
 Although it may be very hectic at times, it onlyAlthough it may be very hectic at times, it only
takes 1 to 2 seconds to ask question and youtakes 1 to 2 seconds to ask question and you
would be very surprised at how easy it is.would be very surprised at how easy it is.
 In order to successfully suggest and upsell items,In order to successfully suggest and upsell items,
you should know what your outlet offers by heart.you should know what your outlet offers by heart.
 There is power in knowledge, which makes itThere is power in knowledge, which makes it
easier to confidently approach, sell and serveeasier to confidently approach, sell and serve
your guests.your guests.
Part III

17. Beverage MerchandisingBeverage Merchandising
 Remember your guest’s favorite drinksRemember your guest’s favorite drinks. (offer to. (offer to
serve it when it comes, to mention his favoriteserve it when it comes, to mention his favorite
drink rings a bell in his ears.)drink rings a bell in his ears.)
 Once the glass is half-full, offer another round ofOnce the glass is half-full, offer another round of
drinkdrink
 Like in food, know the best ingredients to be ableLike in food, know the best ingredients to be able
to describe the drink if ever ask.to describe the drink if ever ask.
 Know and describe the special qualities of theKnow and describe the special qualities of the
drink when ask.drink when ask.
 Offer beverages to complement the food ordered.Offer beverages to complement the food ordered.
 Offer aperitifs before the meal.Offer aperitifs before the meal.
 Use the right pronunciation when mentioning aUse the right pronunciation when mentioning a
drink.drink.

18. Beverage Merchandizing Cont…Beverage Merchandizing Cont…
 When theWhen the item ordered is out of stockitem ordered is out of stock, offer a, offer a
substitutesubstitute..
 When recommending items, choose the middleWhen recommending items, choose the middle
range of your prices.range of your prices. NeverNever recommend therecommend the mostmost
expensiveexpensive nor the cheapest.nor the cheapest.
 When guest is thirsty, offer long drinks.When guest is thirsty, offer long drinks.
 Offer dry drinks to guest who are about to takeOffer dry drinks to guest who are about to take
their meals. (eg.Dry Martini, Manhattan, Gibson)their meals. (eg.Dry Martini, Manhattan, Gibson)
 Offer sweet drinks to people who just had theirOffer sweet drinks to people who just had their
meals. (eg.Brandy Alexander, Grasshoper,meals. (eg.Brandy Alexander, Grasshoper,
liqueurs/Brandy ‘even dry drinks in general isliqueurs/Brandy ‘even dry drinks in general is
often ordered after meals.)often ordered after meals.)
 Offer drinks withOffer drinks with bittersbitters for guests who havefor guests who have
upset stomachsupset stomachs..
 Offer hot drinks to guest who have colds.(eg.hotOffer hot drinks to guest who have colds.(eg.hot
buttered rum or a shot of brandy.)buttered rum or a shot of brandy.)
 Bloody Mary is known to neutralized hangover.Bloody Mary is known to neutralized hangover.

19. FOODFOOD
CurryCurry
DuckDuck
FishFish
GameGame
GooseGoose
HamHam
IDEAL WINEIDEAL WINE
ACCOMPANIMENTACCOMPANIMENT
No wine, Beer or lagerNo wine, Beer or lager
recommended.recommended.
Full bodied red wine as forFull bodied red wine as for
Beef.Beef.
Dry White Wine as forDry White Wine as for
Chicken, unless cooked inChicken, unless cooked in
red wine, champagne withred wine, champagne with
salmon.salmon.
Full Bodied Red Wine as forFull Bodied Red Wine as for
BeefBeef
Medium Quality French RedMedium Quality French Red
Wine.Wine.
Medium Quality Red WineMedium Quality Red Wine
or Rose.or Rose.

20. FOODFOOD
LambLamb
ShellfishShellfish
TurkeyTurkey
VealVeal
SweetsSweets
AppetizersAppetizers
BeefBeef
IDEAL WINEIDEAL WINE
ACCOMPANIMENTACCOMPANIMENT
Red Bordeaux, Dry WhiteRed Bordeaux, Dry White
Wine, or Rose.Wine, or Rose.
Dry White Wine fromDry White Wine from
Burgundy, dry Italian WineBurgundy, dry Italian Wine
BurgundyBurgundy
A Bordeaux, White or Red,A Bordeaux, White or Red,
and Chiantiand Chianti
Usually no wine, but suitableUsually no wine, but suitable
for Champagne, Sparklingfor Champagne, Sparkling
WineWine
Vermouth, Dry and MediumVermouth, Dry and Medium
Sherry, Champagne, Rose,Sherry, Champagne, Rose,
Light Dry Wine or Cocktails.Light Dry Wine or Cocktails.
Full rich and Burgundy.Full rich and Burgundy.

21. Nutritional Value of WineNutritional Value of Wine
 Our body needs 3000 calories a day and aOur body needs 3000 calories a day and a
glass of wine, about three ounces,glass of wine, about three ounces,
provides 500 calories or 17% or our dailyprovides 500 calories or 17% or our daily
requirement. It contains Vitamins A, B, C,requirement. It contains Vitamins A, B, C,
and minerals like calcium, potassium,and minerals like calcium, potassium,
phosphorous, magnesium and iron. Winephosphorous, magnesium and iron. Wine
also good for figure conscious cause it aalso good for figure conscious cause it a
non fattening. The sugar that winenon fattening. The sugar that wine
contains is oxidized completely and doescontains is oxidized completely and does
not turn into fatnot turn into fat

22. Talking About WINE TasteTalking About WINE Taste
(useful terms)(useful terms)
 SWEETSWEET – wines tastes similar to a– wines tastes similar to a
solution of sugar. The opposite of sweet issolution of sugar. The opposite of sweet is
bitter in wine terminology is DRY.bitter in wine terminology is DRY.
 TARTTART – wines that have agreeable degree– wines that have agreeable degree
of sourness which caused by acids likeof sourness which caused by acids like
tartness of orange juice.tartness of orange juice.
 BITTERNESSBITTERNESS – it is created by the– it is created by the
tanning in the skin. Red wines are slightlytanning in the skin. Red wines are slightly
bitter, but white wines have a pleasantbitter, but white wines have a pleasant
taste and usually lack bitterness.taste and usually lack bitterness.

23. NOSE and EYES as well as TASTE – wine tastersNOSE and EYES as well as TASTE – wine tasters
also use words associated with the nose and eyes.also use words associated with the nose and eyes.
It is impossible to taste a wine withoutIt is impossible to taste a wine without
experiencing an impact on the nose. Since there isexperiencing an impact on the nose. Since there is
an open passage to the nose at the roof of thean open passage to the nose at the roof of the
mouth, the vapor of winemouth, the vapor of wine
rises and makes impression on the nose.rises and makes impression on the nose.
 After-TasteAfter-Taste – an enjoyable part of tasting– an enjoyable part of tasting
is the after-taste. This refers to theis the after-taste. This refers to the
lingering impression the leaves in yourlingering impression the leaves in your
mouth after you have swallowed it.mouth after you have swallowed it.

24. EVALUATION OF WINEEVALUATION OF WINE
(the quality of wine is determined through its color,(the quality of wine is determined through its color,
appearance and odor.)appearance and odor.)
ODORODOR
 Red –called rouge, which may range anywhere fromRed –called rouge, which may range anywhere from
purple to dark red to burgundy.purple to dark red to burgundy.
 White –called blanc, in varying clarity depending on theWhite –called blanc, in varying clarity depending on the
grape variety and aging process.grape variety and aging process.
 Pink –called rose, ranging from pink, salmon and lightPink –called rose, ranging from pink, salmon and light
rose tone.rose tone.
 Note: Table Wines are either RED, WHITE or PINK.Note: Table Wines are either RED, WHITE or PINK.
APPEARANCEAPPEARANCE
It is judge by looking at wine through the light, a brilliantIt is judge by looking at wine through the light, a brilliant
wines reflects light and also sparkles. Free from floatingwines reflects light and also sparkles. Free from floating
particles.particles.

25. BODY of WINEBODY of WINE
(through the body of wine, one can measure its(through the body of wine, one can measure its
“wateriness”. The body is usually measured by“wateriness”. The body is usually measured by
twirling it around the glass and seeing how long ittwirling it around the glass and seeing how long it
takes to come down the sides of the glass.takes to come down the sides of the glass.
 Full-Bodied WinesFull-Bodied Wines are heavy, robust, and notare heavy, robust, and not
watery. The wines also break into legs as theywatery. The wines also break into legs as they
come down the sides of the glass.come down the sides of the glass.
 Light-Bodied WinesLight-Bodied Wines – this wines do not cling to– this wines do not cling to
the sides of the glass when twirled around.the sides of the glass when twirled around.

26. Serving WinesServing Wines
• Check correctness and temperature of wine,
since the taste of wine can be highly affected by
its temperature.
• Ensure wineglasses are clean (chilled white
wine glass for white wine) and position lower side
of the water goblet following a diagonal line.
• Present wine with a clean cloth napkin held
underneath the bottle, with the label facing
upward so that it is readily see. As bottle is
presented, the server should announce the size of
the bottle, the variety, the vineyard and the
vintage of the wine.

27. • Uncorking should always be done at the
table and within the view of all the guests.
The top portion of the seal should be removed by
slicing it with a knife just under the lip of the
bottle. Peel the seal off neatly and wipe it with
clean cloth or service napkin.
• Carefully twist the corkscrew well into the center
of the cork. Ensure that the clip is in place
then slowly pull the corkscrew upward.
Unscrew the cork from the screw and place it on
a wine coaster for the host’s use.
• Wipe the neck and the inside mouth of the
bottle with a clean service cloth.
• Ensure that there are no cork sediments inside
the bottle.
• Follow the proper pouring procedure
• Pour about (¼ red wine/ 1/8 white wine) into
the host’s glass for tasting.

28. • Present the bottle again while the host tastes it.
• Confirm the host’s satisfaction**
• Serve each guest, do not fill the glasses to much
¾ full for white wine and ½ full for the red wine.
• Host will always be served last.
• After all guest have been served, place the bottle
back to the basket or wine bucket and place service
cloth neatly on the rim of the wine bucket.
• Refill the wine glasses whenever there is only
about ¼ or less wine in the glass.
• If the bottle is almost empty (about 1/8 wine is
left), or is almost empty. Ask if the host would like
to order another bottle.

29. Beverages On or Before and AfterBeverages On or Before and After
MealsMeals
 AperitifAperitif-is a short palate-wakening drink-is a short palate-wakening drink
 White FishWhite Fish-the richer the sauce the less Dry-the richer the sauce the less Dry
wine should be.wine should be.
 White MeatWhite Meat-best match is Medium-to-Dry Wine-best match is Medium-to-Dry Wine
 The Fuller and more flavored the Wine is, theThe Fuller and more flavored the Wine is, the
moremore FULL-BODIEDFULL-BODIED, bag and aromatic Wine., bag and aromatic Wine.
 Dessert WinesDessert Wines-Sparkling Wine, Coffee with-Sparkling Wine, Coffee with
Brandy and Liqueurs, is a happy ending to aBrandy and Liqueurs, is a happy ending to a
meal.meal.

30. POPULAR LIQUERES INCLUDE:POPULAR LIQUERES INCLUDE:
 AdvocaatAdvocaat-made in-made in
Holland from fresh eggHolland from fresh egg
yolks, sugar andyolks, sugar and
brandy.brandy.
 AnisetteAnisette-a clear liqueur-a clear liqueur
made from anise seedmade from anise seed
and flavored with bitterand flavored with bitter
almonds.almonds.
 AquavitAquavit-a clear liqueur-a clear liqueur
flavored with carawayflavored with caraway
seeds fromseeds from
ScandinavianScandinavian
countries.countries.
 Crème de mentheCrème de menthe-a-a
peppermint liqueurpeppermint liqueur
made from fresh mintmade from fresh mint
and brandyand brandy
 BenedictineBenedictine-a liqueur-a liqueur
made from Benedictinemade from Benedictine
monks out of a secretmonks out of a secret
formula reputed to be aformula reputed to be a
combination of herbs,combination of herbs,
spices, and fine brandy.spices, and fine brandy.
 CherryCherry-brandy flavored-brandy flavored
with black cherries.with black cherries.
 CointreauCointreau-a brandy of-a brandy of
triple sec and orangetriple sec and orange
curacao.curacao.
 Cream de cacaoCream de cacao-made-made
from cacao beans,from cacao beans,
spices and vanilla. Itspices and vanilla. It
comes in two colors,comes in two colors,
white and brown.white and brown.

31.  APERITIFSAPERITIFS-drinks taken before a meal to-drinks taken before a meal to
stimulate the appetite or to boost thestimulate the appetite or to boost the
conversation before meals are served.conversation before meals are served.
 LIQUEURS, CORDIALLIQUEURS, CORDIAL-a distilled spirit-a distilled spirit
steeped or redistilled with fruits, flowers,steeped or redistilled with fruits, flowers,
plants or other juices and extracts, or naturalplants or other juices and extracts, or natural
flavoring materials and sweetened with atflavoring materials and sweetened with at
least 2 ½ % of sugarleast 2 ½ % of sugar
 Liqueurs are served straight-up in a liqueurLiqueurs are served straight-up in a liqueur
glassglass, on the rock and especially in mixed, on the rock and especially in mixed
drinks and cocktails. Most liqueurs are alsodrinks and cocktails. Most liqueurs are also
called Digestives & after Dinner Drinkcalled Digestives & after Dinner Drink
because they served with coffee or after thebecause they served with coffee or after the
last course of the meal.last course of the meal.

32. •BEERBEER-these are bottom fermented so called-these are bottom fermented so called
because the yeast settles at the bottom of thebecause the yeast settles at the bottom of the
fermenting tank after fermentation, Lagers include:fermenting tank after fermentation, Lagers include:
PILSNER, LIGHT BEER, DRY BEERS, ICEPILSNER, LIGHT BEER, DRY BEERS, ICE
BEERS, NON-ALCOHOLIC BEERS.BEERS, NON-ALCOHOLIC BEERS.
 ALEALE-a malt brew that is darker and more bitter-a malt brew that is darker and more bitter
than the beer. Usually the alcoholic content isthan the beer. Usually the alcoholic content is
around 6% by volume.around 6% by volume.
 STOUTSTOUT-this is a sweet, strong beer and is highly-this is a sweet, strong beer and is highly
flavored with the rich content of HOPS.flavored with the rich content of HOPS.
 PORTERPORTER-this is a dark-colored beer made from-this is a dark-colored beer made from
brown sugar and charred malt and is in fact abrown sugar and charred malt and is in fact a
weaker version of the STOUT.weaker version of the STOUT.

33. •WINEWINE-wine is naturally-fermented juice of fresh ripe-wine is naturally-fermented juice of fresh ripe
grapes. When we speak of wine we are referring to thegrapes. When we speak of wine we are referring to the
alcoholic beverage made from grapes.alcoholic beverage made from grapes.
4 Major Classification of Wines4 Major Classification of Wines
 Table Wines /Still or Natural WinesTable Wines /Still or Natural Wines-these type of wines-these type of wines
comes in three color White, Red & Rose. They are madecomes in three color White, Red & Rose. They are made
the natural way of fermentation without anything addedthe natural way of fermentation without anything added
to it.to it.
 Fortified WinesFortified Wines-these wines are stronger or fortified by-these wines are stronger or fortified by
adding sugar in order to increase their sugar contentadding sugar in order to increase their sugar content
(like port wine) or by adding alcohol to increase their(like port wine) or by adding alcohol to increase their
alcohol like sherries. The method of making sherries isalcohol like sherries. The method of making sherries is
called Solera.called Solera.
 Dessert Wines/Aromatic WinesDessert Wines/Aromatic Wines-made the same way as-made the same way as
natural wines, but during fermentation, aromatics arenatural wines, but during fermentation, aromatics are
added.(eg.Vermouth, Campari, Dubonnet, etc.)added.(eg.Vermouth, Campari, Dubonnet, etc.)
 Sparkling WinesSparkling Wines- these wines are considered the KING- these wines are considered the KING
of all beverages. The most popular sparkling wines areof all beverages. The most popular sparkling wines are
the Champagnes. They are made sparkling by having athe Champagnes. They are made sparkling by having a
second fermentation inside the bottle.second fermentation inside the bottle.

34. DRINK MIXINGDRINK MIXING
(THE FUNDAMENTALS OF MIXED DRINKS)(THE FUNDAMENTALS OF MIXED DRINKS)
 Before studying specific recipes, its important toBefore studying specific recipes, its important to
have a basic understanding of some basichave a basic understanding of some basic
concepts pertaining to mixed drinks. Generalconcepts pertaining to mixed drinks. General
principles associated with the methods ofprinciples associated with the methods of
preparation, as well as recipes and glass wares,preparation, as well as recipes and glass wares,
are outlined.are outlined.
 Generally its is easy to prepare drinks if fullyGenerally its is easy to prepare drinks if fully
understand the rationale behind each method,understand the rationale behind each method,
and the procedure involved in each recipe.and the procedure involved in each recipe.
Part VI

35. Straight ShotsStraight Shots
 A straight shot means an ounce of liquorA straight shot means an ounce of liquor
served “up”. Glasswares will depend onserved “up”. Glasswares will depend on
the type of liquor served;the type of liquor served;
 Liquor--------------------------shot glassLiquor--------------------------shot glass
 Cordial-------------------------cordial glassCordial-------------------------cordial glass
 Brandy and Cognac--------snifterBrandy and Cognac--------snifter
 Liqueur------------------------snifter or cordialLiqueur------------------------snifter or cordial
glassglass

36. PRIMARY DRINKSPRIMARY DRINKS
(Standardized, memorized for instant recall without(Standardized, memorized for instant recall without
hesitation)hesitation)
 Recipe Card must be organized in theRecipe Card must be organized in the
following manner:following manner:
 NAME:NAME:
 INGREDIENT 1), 2), 3), 4), etc.INGREDIENT 1), 2), 3), 4), etc.
 GLASSWARE, type of Ice, method ofGLASSWARE, type of Ice, method of
preparation and mixing.preparation and mixing.
 FINISHING PREPARATION or GarnishingFINISHING PREPARATION or Garnishing
or other items that go with the drink.or other items that go with the drink.

37. RecipesRecipes
 Unfortunately, there is littleUnfortunately, there is little
consistency within the liquor industryconsistency within the liquor industry
regarding recipes, and over the years,regarding recipes, and over the years,
recipes have varied considerably. Asrecipes have varied considerably. As
a result, bartenders will often preparea result, bartenders will often prepare
the same cocktail quite differently.the same cocktail quite differently.
Can even develop its own recipes.Can even develop its own recipes.

38. GlasswareGlassware
 Glassware is still another are ofGlassware is still another are of
inconsistency. Today shapes and sizesinconsistency. Today shapes and sizes
vary radically that you are better offvary radically that you are better off
memorizing the general types ofmemorizing the general types of
glassware rather than the styles.glassware rather than the styles.
 Basically, there are about 15 or moreBasically, there are about 15 or more
different types of glassware used in mostdifferent types of glassware used in most
bars. You should recognized the uses ofbars. You should recognized the uses of
each of the glasses.each of the glasses.

39. TIPS IN MIXING DRINKSTIPS IN MIXING DRINKS GRGR
 Use only ingredients of highest quality-rememberUse only ingredients of highest quality-remember, a drink, a drink
is not any better that its ingredients.is not any better that its ingredients.
 Plenty of ice is the first requisite of good mixingPlenty of ice is the first requisite of good mixing. This. This
should always be placed in the mixing glass or shakershould always be placed in the mixing glass or shaker
before adding the liquor. Be sure the ice is crystal clear.before adding the liquor. Be sure the ice is crystal clear.
 Always measure the ingredientsAlways measure the ingredients. This way you will not. This way you will not
spoil any drink and you will be mixing consistent-tastingspoil any drink and you will be mixing consistent-tasting
cocktails. Make sure the ingredients are used in the correctcocktails. Make sure the ingredients are used in the correct
proportion.proportion.
 Some drinks are shaken with ice for plenty of dilution, orSome drinks are shaken with ice for plenty of dilution, or
to dissolved sugar and other heavy ingredients like eggto dissolved sugar and other heavy ingredients like egg
whites. Others are only stirred with ice.whites. Others are only stirred with ice. Don’t change theDon’t change the
technique otherwise you will spoil the drinktechnique otherwise you will spoil the drink..

40. TIPS IN MIXING DRINKSTIPS IN MIXING DRINKS GRGR
 Chill or heat glasses, chill all glasses for chilledChill or heat glasses, chill all glasses for chilled
drinks. Heat all glasses for hot drinksdrinks. Heat all glasses for hot drinks. Do not put. Do not put
glasses in freezers as they will crack, put them onlyglasses in freezers as they will crack, put them only
inside the refrigerator..inside the refrigerator..
 Simple syrupSimple syrup. Prepare it in advance-get a container. Prepare it in advance-get a container
and fill it with sugar.and fill it with sugar. Level of sugar to level ofLevel of sugar to level of
boiling water and stir it brisklyboiling water and stir it briskly..
 To frost the rim of glassesTo frost the rim of glasses, rub it with a slice of, rub it with a slice of
lemon and dip it in salt or sugar as the recipe calls.lemon and dip it in salt or sugar as the recipe calls.
 Mixers-such as soda, water, tonic, ginger ale andMixers-such as soda, water, tonic, ginger ale and
fruit juices should be added to the liquorfruit juices should be added to the liquor rather thatrather that
the other way around.the other way around.

41. TIPS IN MIXING DRINKSTIPS IN MIXING DRINKS GRGR
 Always use the right glass for every for every drinkAlways use the right glass for every for every drink..
Psychologically people think that they are drinking the wrongPsychologically people think that they are drinking the wrong
drink if it is served in the wrong glass.drink if it is served in the wrong glass.
 Lemon or orange peel should be twisted over the drink afterLemon or orange peel should be twisted over the drink after
the drink is finishedthe drink is finished. If mixed with the drink, it will surely. If mixed with the drink, it will surely
taste bitter.taste bitter.
 If the recipe calls for an egg-either the white or the gold,If the recipe calls for an egg-either the white or the gold, eggseggs
first, this way you will not spoil good spiritfirst, this way you will not spoil good spirit if the egg happensif the egg happens
to be rotten.to be rotten.
 The mixing can be done in a large glass-a jug or a cocktailThe mixing can be done in a large glass-a jug or a cocktail
shakershaker
 Clear mixture should be stirred. Cloudy ones should beClear mixture should be stirred. Cloudy ones should be
shakenshaken. Stirring means mixing a drink with a long thin spoon. Stirring means mixing a drink with a long thin spoon
by whirling it around until the ingredients are cold. Shakingby whirling it around until the ingredients are cold. Shaking
means mixing the ingredients and ice in the shaker andmeans mixing the ingredients and ice in the shaker and
shaking vigorously.shaking vigorously.

42. TIPS IN MIXING DRINKSTIPS IN MIXING DRINKS GRGR
 Drinks are made of clear liquor such as gin vodka,Drinks are made of clear liquor such as gin vodka,
dry vermouth, etc, should be stirreddry vermouth, etc, should be stirred. Drinks with. Drinks with
hard-to-mix ingredients, such as egg, cream, sugar,hard-to-mix ingredients, such as egg, cream, sugar,
etc., should be shaken.etc., should be shaken.
 Before mixing cocktails, fillBefore mixing cocktails, fill glasses with cracked iceglasses with cracked ice
to cool themto cool them. Remove the ice and dry the glasses. Remove the ice and dry the glasses
before pouring the cocktails into them.before pouring the cocktails into them.
 Beer should always be cold and served in chilledBeer should always be cold and served in chilled
glasses.glasses. Never served beer with iceNever served beer with ice..
 Never use stuffed olives for cocktailsNever use stuffed olives for cocktails. Green olives. Green olives
go with martini, cocktail onions with Gibson andgo with martini, cocktail onions with Gibson and
cherries with Manhattan.cherries with Manhattan.
 Always have all necessary ingredients and all barAlways have all necessary ingredients and all bar
supplies readysupplies ready..

43. Standard Recipes for Gin CocktailStandard Recipes for Gin Cocktail
and Long Drinksand Long Drinks
• DRY MARTINI
• 1 ½ jig. Gin
• 1/3 jig Dry Vermouth
• 1 pc. green olive
• Procedure: stir gently the
gin and dry vermouth in a
mixing glass with ice then
strain into a pre-chilled
martini glass. Garnish
with green olive
(w/cocktail-toothpick)
• PERFECT MARTINI
• 1 ½ jig. Dry Gin
• ½ jig. dry vermouth
• ½ jig. Sweet vermouth
• 1 pc green olive
• Procedure: pour the
above (except olive) into
a mixing glass containing
ice then strain into a pre-
chilled martini glass.
Garnish with green olive.
Part VII

44. Standard Recipes for Gin CocktailStandard Recipes for Gin Cocktail
and Long Drinksand Long Drinks
• TOM COLLINS
• 1 ½ jig gin
• ½ lemon juice
• ½ jig. Simple syrup
• 1 slice orange
• 1 pc. Cherry
• Procedure: Pour all the
ingredients into a Collins
glass containing ice and
then filled with soda
water. Stir thoroughly.
Garnish with sliced of
orange and cherry.
• SILVER FIZZ
• 1 jig. Gin
• ½ jig. Lemon juice
• ½ jig. Simple syrup
• 1 egg (white only)
• 1 bot. soda water
• Procedure: pour all
ingredients into a cocktail
shaker with ice. Shake
well and strain into a
highball glass. Fill it with
chilled soda water. Stir.

45. Standard Recipes for Gin CocktailStandard Recipes for Gin Cocktail
and Long Drinksand Long Drinks
• MILLION DOLLAR
• 1 jig. Gin
• ½ jig. Simple syrup
• ½ pineapple juice
• 1 pc egg (white only)
• Procedure: Pour all
ingredients into a cocktail
shaker with ice, shake
well and strain into a pre-
chilled champagne glass.
• NEGRONI
• 1 jig. Gin
• ½ jig. Sweet vermouth
• ½ jig. Campari
• Lemon twist
• Procedure: pour
ingredients in on old
fashioned glass with ice.
Stir and serve with a twist
of lemon.

46. Vodka Cocktail and Long DrinksVodka Cocktail and Long Drinks
• BLOODY MARY
• 1 jig. Vodka
• 1 pc. calamansi
• 2 dashes Worcestershire
• 1 dash hot sauce
• Salt and pepper
• Tomato juice
• Procedure: put salt and pepper
to taste. pour all ingredients
into a highball glass with ice.
Fill glass with tomato juice.
Squeeze ½ calamansi stri
thoroughly and serve with
stirrer.(shaker)
• HARVEY WALLBANGER
• 1 jig. Vodka
• ¼ jig. Galliano
• Orange juice
• Procedure: pour vodka into a
highball glass with ice. Fill
glass with orange juice. Stir
briefly. Float galliano on top of
the drink.

47. Vodka Cocktail and Long DrinksVodka Cocktail and Long Drinks
• VODKA MARTINI
• 1 ½ jig. Vodka
• 1/3 bar spoon dry
vermouth
• 1 pc. Green olive
• Procedure: stir gently in a
mixing glass with ice and
strain into a pre-chilled
martini glass. Garnish
with green olive.
• SCREW DRIVER
• 1 jig. Vodka
• Orange juice
• Procedure: pour vodka
into a highball glass with
ice and add orange juice.
Serve with stirrer.

48. RUM DRINKSRUM DRINKS
• DAIQUIRI
• 1 jig. Rum
• ½ jig. Lemon juice
• ½ jig. Simple syrup
• 1 pc. Cherry
• Procedure: pour ingredients
into a cocktail shaker with ice.
Shake well and strain into a
pre-chilled champagne glass.
Garnish with red cherry.
• ZOMBIE
• 2 jig. Dark rum
• 1.4 lemon juice
• 1 jig. Orange juice
• 1 jig. Pineapple juice
• ½ jig. Papaya nectar
• Procedure: pour all ingredients
(except papaya nectar) into a
cocktail shaker with ice. Shake
well pour into a Collins glass.
Top the drink with papaya
nectar and ½ jig. Dark rum.

49. RUM DRINKSRUM DRINKS
• CUBA LIBRE
• 1 jig light rum
• 1 bottle coke
• 1 pc. Calamansi
• Procedure: pour all ingredients
into a high ball glass with ice.
Fill it up with coke. Squeeze
calamsi into the drink. Drop
shell and stir. Serve with
stirrer.
• MAI-TAI
• 2 jiggers dark rum
• 2 jiggers pineapple juice
• 1 jig. Orange juice
• ¼ jig. Calamansi
• ¼ jig. Grenadine syrup
• ½ jig. Triple sec.
• 1 sliced pineapple
• 1 pc. Cherry
• Procedure: pour all ingredients
into a double old-fashioned
glass with ice. Stir thoroughly
garnish with a slice of
pineapple and a cherry. Serve
with stirrer.

50. WHISKEY DRINKSWHISKEY DRINKS
• MANHATTAN
• 1 ½ jig. Bourbon
• ¼ jig. Sweet vermouth
• 1 dash Angustura bitters
• 1 pc. Cherry
• Procedure: pour all
ingredients into a mixing
glass with ice. Stir briefly
and strain into a pre-
chilled martini glass.
Garnish with red cherry.
• RUSTY NAIL
• 1 jig. Scotch
• 1 jig. Drambuie
• Procedure: pour
ingredients into an old-
fashioned glass with ice.
Stir well.

51. WHISKEY DRINKSWHISKEY DRINKS
• JOHN COLLINS
• 1 jig. Bourbon
• ½ jig. Lemon juice
• ½ jig. Simple syrup
• 1 bot. soda water
• Sliced orange
• 1 pc. Red cherry
• Procedure: pour all
ingredients into a Collins
glass with ice. Add soda
water and stir thoroughly.
Garnish with sliced
orange and red cherry.
• IRISH COFFEE
• 1 jig. Irish whiskey
• ½ jig. Syrup
• Whipped cream
• Coffee
• Procedure: pour Irish
whiskey into a sugar
rimmed water goblet.
Flame whisky until the
sugar is crystallized. Add
syrup and hot coffee. Stir.
Top with whipped cream.

52. LIQUEUR DRINKSLIQUEUR DRINKS
• GRASSHOPPER
• 1 jig. Green c. de menthe
• 1 jig. White C. de cacao
• ½ jig cream
• Procedure: pour
ingredients into a cocktail
shaker with ice. Shake
well and strain into a pre-
chilled champagne glass.
• ANGEL KISS
• ½ brown C. de cacao
• 1 pc. Red cherry
• ½ jig cream
• Procedure: pour cream
de cacao into a cordial
glass. Pour cream slowly
on top of the drink.
Garnish with red cherry.

53. Miscellaneous DrinksMiscellaneous Drinks
• MARGARITA
• 1 jig. Tequila
• ½ jig. Triple sec.
• ½ jig. Lemon juice
• 1 slice of lemon
• Procedure: pour
ingredients into a cocktail
shaker with ice. Shake
well and strain into a salt-
rimmed margarita glass
with crushed ice. Let a
slice of lemon float
• BRAVE BULL
• 1 jig. Tequila
• ½ jig. Kahlua
• Procedure: pour
ingredients to old-
fashioned glass with ice.
Stir.

54. Non Alcoholic DrinksNon Alcoholic Drinks
• SHIRLEY TEMPLE
• ¼ jig. Grenadine syrup
• 1 bot. 7-up/sprite
• Sliced Orange
• Cherry
• Procedure: stir
thoroughly. Garnish with
sliced of orange and a
cherry in a Collins glass.
• ORANGE SQUASH
• 3 jig. Orange juice
• ½ jig. Syrup
• 1 bot. soda
• 1 slice orange
• 1 pc. Cherry
• Procedure: stir well.
Garnish with slice of
orange and a cherry.
Serve with a straw on a
Collins glass.

55. Congratulations…..
Thank you for
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BARTENDING
SEMINAR