PREPARE AND SERVE COCKTAILS

1. Unit Code: D1.HBS.CL5.06 PREPARE AND SERVE COCKTAILS

2. Prepare and serve cocktails This unit comprises three Elements: • Promote cocktails to customers • Prepare cocktails • Present cocktails

3. Assessment Assessment for this unit may include: • Oral questions • Written questions • Work projects • Workplace observation of practical skills • Practical exercises • Formal report from employer/supervisor

4. Promote cocktails to customers Performance Criteria for this Element are: • Ensure service equipment is clean, operational & ready to use • Ensure cocktail ingredients & accompaniments are prepared & ready for service (Continued)

5. Promote cocktails to customers • Use display materials to promote cocktails • Offer customers recommendations or information about the range & style of cocktails available in a courteous fashion

6. Ensure service equipment is clean, operational & ready to use • ‘Food ‘ includes ‘beverages’ • Safe food handling procedures also apply to beverages • Clean = free from visible contamination, free from bacterial contamination & free from odour • Items must be clean inside and out

7. Ensure service equipment is clean, operational & ready to use To keep items clean you may need: • A cleaning schedule • Swabs • Chemicals • Tea towels

8. Ensure service equipment is clean, operational & ready to use Washing of glassware: • Wash glasses after every use – no re-filling or re-use of used glasses • Store glasses correctly • Inspect glasses before use

9. Ensure service equipment is clean, operational & ready to use Cocktail bar equipment includes: • Cocktail shakers • Hawthorn strainers • Blenders (Continued)

10. Ensure service equipment is clean, operational & ready to use • Bar spoon • Bar glass • Tongs • Jugs (Continued)

11. Ensure service equipment is clean, operational & ready to use • Stirrers & swizzle sticks • Pourers • Measures • Ice crushers (Continued)

12. Ensure service equipment is clean, operational & ready to use • Scoops • Glass chillers • Zesters • Peelers (Continued)

13. Ensure service equipment is clean, operational & ready to use • Juicers • Knives & chopping boards • Ice shavers (Continued)

14. Ensure service equipment is clean, operational & ready to use • Bar towels • Toothpicks • Cocktail lists, menus or boards.

15. Ensure service equipment is clean, operational & ready to use Standards for glassware: • Clean • Not chipped • Not cracked • Appropriate to the cocktail being served • Fresh glass for each drink • Stored to protect against contamination

16. Ensure service equipment is clean, operational & ready to use Check equipment before trade: • A visual inspection • A test run of items

17. Ensure service equipment is clean, operational & ready to use Also check: • Sufficient items are available for the upcoming session • Items required for Specials are available • All required items are located where they should be

18. Ensure ingredients & accompaniments are prepared & ready for use Cocktail = a drink combining ingredients such as: • Spirits • Liqueurs • Milk or cream • Fruit &/or fruit juice • Ice

19. Ensure ingredients & accompaniments are prepared & ready for use Ice used in the preparation of cocktails may be: • Cubed ice • Shaved ice • Cracked ice

20. Ensure ingredients & accompaniments are prepared & ready for use Preparing ice: • Obtaining ice • Crushing or shaving ice • Placing into appropriate container/ice bucket/ice well • Obtaining scoop or ice tongs • Covering ice

21. Ensure ingredients & accompaniments are prepared & ready for use Condiments used in cocktail mixing may include: • Salt & pepper • Celery salt • Mint leaves • Nutmeg • Cinnamon sticks

22. Ensure ingredients & accompaniments are prepared & ready for use ‘Bitters’ are also used in cocktail bars: • Angostura bitters • Orange, lemon & peach bitters • Underberg bitters.

23. Ensure ingredients & accompaniments are prepared & ready for use ‘Sauces’ involved in cocktail making: • Tabasco • Worcestershire sauce Cocktail sauce is not used in cocktail mixing!

24. Ensure ingredients & accompaniments are prepared & ready for use Preparing cordials & juices: • Ensure clean bottles/containers • Ensure sufficient volumes • All required types are available • Juices may need to be squeezed daily

25. Ensure ingredients & accompaniments are prepared & ready for use Dairy products used in cocktails may include: • Milk • Cream • Yoghurt

26. Ensure ingredients & accompaniments are prepared & ready for use Preparing dairy products: • Required products are available • Sufficient volume of each item is obtained • Check use-by dates • All items are refrigerated

27. Ensure ingredients & accompaniments are prepared & ready for use Alcoholic ingredients for cocktails: • Liqueurs • Spirits • Wine

28. Ensure ingredients & accompaniments are prepared & ready for use Liqueurs: • Used for colour & flavour • May be ‘generic’ or ‘proprietary’ • ‘Generic’ = a general style: e.g. Crème de menthe • ‘Proprietary’ = made only by one company: e.g. Galliano

29. Ensure ingredients & accompaniments are prepared & ready for use Spirits = a distilled alcoholic beverage made from grain, fruit or vegetable: • Quality may vary based on price & quality indicators (stars or label colour) • Alcoholic strength can vary between brands • Options are available with (some) clear spirits – vodka, gin, white rum

30. Ensure ingredients & accompaniments are prepared & ready for use Wines used in cocktail mixing: • Red wine – still, table wine • White wine – still, table wine • Sparkling wine

31. Ensure ingredients & accompaniments are prepared & ready for use Preparing liquor for cocktails: • All types & brands required are available • Sufficient amounts are available • Bottles look presentable • White wine is refrigerated

32. Ensure ingredients & accompaniments are prepared & ready for use ‘Accompaniments’ for cocktails = garnishes & decorations. Garnishes: • Are food-based • Most common & obvious accompaniment • Stipulated by recipes • Keep them simple – do not over-use • Handle carefully

33. Ensure ingredients & accompaniments are prepared & ready for use Edible flowers can be used in cocktails: • Some venues ban them • May be floated on top of the drink • May be frozen into ice cubes

34. Ensure ingredients & accompaniments are prepared & ready for use ‘Decorations’ are non-food-based accompaniments: • Commercially available, and include: • Paper parasols/umbrellas • Plastic animals • Mermaids (Continued)

35. Ensure ingredients & accompaniments are prepared & ready for use • Pickaxes • Doilies • Swizzle sticks • Sparklers • Straws – long, short, ‘flexible’

36. Ensure ingredients & accompaniments are prepared & ready for use When making garnishes: • Use clean preparation surfaces • Prepare ‘sufficient’ • Store under refrigeration (Continued)

37. Ensure ingredients & accompaniments are prepared & ready for use • Seal garnishes with lid or plastic film • Do not re-use garnishes • Do not eat the garnishes.

38. Use display materials to promote cocktails Display materials to promote cocktails: • Tent cards • Posters • Coasters (Continued)

39. Use display materials to promote cocktails • Physical displays • Cocktail lists

40. Use display materials to promote cocktails Display materials may be: • Produced in-house • Bought in • Given by manufacturers & suppliers

41. Use display materials to promote cocktails Other ways to promote cocktails: • Demonstrations: • On a theme • Scheduled & advertised • Competitions: • Involving a celebrity and the media • Engaging customers • Featuring a good prize

42. Offer customers recommendations or information about cocktails Verbally promote cocktails to customers: • Observe all venue policies: • Types of cocktails served • Measurements • Preparation/production methods • Ingredients • Presentation (Continued)

43. Offer customers recommendations or information about cocktails • Responsible service & promotion of cocktails • Honesty • Match recommendations to customer taste & preferences Ensure all policies are complied with at all times

44. Offer customers recommendations or information about cocktails Be alert to opportunities to promote cocktails: • Any time there is customer contact • When guests are deciding what to drink • When they ask for your suggestion

45. Offer customers recommendations or information about cocktails Techniques when providing advice & recommendations: • Describe the flavour • Identify & describe other elements of the cocktail • Present the cocktail list • Show an example of the finished product • Give a free taste if allowed • Mention any applicable in-house promotions

46. Offer customers recommendations or information about cocktails Product knowledge is vital when promoting cocktails. Cocktails may be based on: • A dairy base • A fruit or juice base • A soft drink base • Alcohol

47. Offer customers recommendations or information about cocktails Colour is an important aspect of cocktails & can result from the addition of: • Syrups • Liqueurs • Fruit juices

48. Offer customers recommendations or information about cocktails Methods of making or mixing cocktails: • Shaken • Blended • Built-in-glass • Stirred • Layered • Floating

49. Offer customers recommendations or information about cocktails Shaking cocktails: • Add ingredients & ice to shaker • Shake vigorously with flair • Strain to remove ice • Do not shake cocktails with aerated waters

50. Offer customers recommendations or information about cocktails Blending cocktails: • Place all ingredients into blender • Select correct setting • Ensure the top or lid is firmly on the blender • Blend for the required amount of time according to the recipe or drink