FOOD AND
BEVERAGE SERVICE
Part 2 Mixology
OBJECTIVES
• Demonstrate basic mixing methods
and garnishing cocktails
• Become aware of the basic moves and
techniques in Flairetending
WHAT IS MIXOLOGY?
The study or art of mixing non-alcoholic and alcoholic
beverages.
MIXOLOGY
Customer Service
• Good customer relations go much deeper
than cleaning dirty ashtrays and being on
first-name basis with the guests.
• A mixologist with solid customer service
skills is always in complete control behind
the bar. He is just as comfortable refusing
service to a guest that has had too many
cocktails.
MIXOLOGY
Product Knowledge
• A proficient bartender must stay abreast
of all the old and new liquors and liqueurs.
• He should use suggestive selling so the
guests have an opportunity to try all new
products available on the market. Liquors
and liqueurs are to the bartender what
medications are to a pharmacist. They are
the tools of the trade.
COCKTAILS AND MIXED DRINKS
COCKTAIL
• A type of mixed drinks, although bar
experts says that not every mixed drink
is considers a cocktail.
• Consists of a base liquor, a modifying
ingredients and a special flavoring and
coloring agent.
• Quality cocktail must be pleasing to the
palate without an overpowering taste.
COMPONENTS OF COCKTAILS
• The Base Liquor
• The Modifier
• The Special Agents
• The Garnitures-
STANDARD SIZE BOTTLES
• Fifth 25.6 oz.
• 750 ml. 25.4 oz.
• Quart 32.0 oz.
• Litter 33.8 oz.
• Imperial Quart 38.4 oz.
STANDARD MEASURE
• Jigger for liqueurs and cocktails 1 oz.
• Jigger or measured pourer for tall drinks 1 1/2 oz.
• Jigger for liqueurs and cordials 1 1/4 oz.
• A dash, called for in our cocktail recipes 1/6 of a tsp.
STANDARD SERVING PER BOTTLES
Pouring Measures in
Bottle Size U.S. fluid oz. No. of drink
Fifth & 750 ml. 1 1/2 oz. 17.0
1 1/4 oz. 20.5
1 oz 25
Quart 1 1/2 oz. 21.0
1 1/4 oz. 25.5
Liter 1 1/2 oz. 22.5
1 1/4 oz. 27.0
Imperial Quart 1 1/2 oz. 25.51
1/4 oz. 30.5
MIXING COCKTAILS
BASIC MIXING METHODS/ PROCEDURES
• Build: to pour the necessary ingredients into a
suitable glass without any premixing, adding
ingredients one at a time.
• Stir: to mix the necessary ingredients together by
stirring briskly with ice in a glass (mixing glass) and
then straining it into a required glass.
• Shake: is pouring all necessary ingredients into
cocktail shaker with ice and shaking it briskly for
few seconds and strain into the required glass.
• Blend: to put all the necessary ingredients into an
electric blender and adding crushed ice.
HOW DRINKS ARE MADE
• On the rocks
• Straight up
• Highball
• Shooter
• Neat
HOW DRINKS ARE MADE
• Sour • Tot
• Swizzle • Virgin
• Syllabub • Well Drink
• Toddy
HOW DRINKS ARE MADE
• Box • Cooler
• Call Drink • Crusta
• Cobbler • Cup
• Chaser • Daisy
• Cocktail • Lace
• Collins • Eggnog
HOW DRINKS ARE MADE
• Fix • Julep
• Fizz • Lowball
• Flip • Mist
• Frappe • Mulls
• Grog • Neat
• Highbal • Nip
HOW DRINKS ARE MADE
• Nightcap • Rickey
• On the rocks • Sangree
• Pick-me-up • Shooter
• Posset • Shrub
• Puff • Sling
• Punch • Smash
FLAIRTENDING
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.
Hands-on
• Familiarization of alcoholic and non –
alcoholic beverage & it’s service
procedures
• Drinks order taking & serving
• Serving of bottled water, drinks by the
glass, drinks in a can (sodas, juices)
MIHCA Cheer
