Mixing Drinks, module 4

I. LIQUORED COFFEE

Irish Coffee

1 jig Irish whisky
Coffee
Whipped cream
Sugar
Dash of Kahlua

Put Irish whisky , coffee, sugar into Irish
whisky glass and float the cream, then, drops of
Kahlua. But glass rim should be frosted with
brown sugar dip in Kahlua

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INFORMATION SHEET #3-3

COCKTAIL TASTING AND RECOMMENDATION

A. COCKTAIL TASTING
The basic rule for cocktail preparation is knowledge of the products to be used. It is

useful to subdivide them into various categories, such as distilled liquors, liqueurs, type of
vermouth, etc. Good taste and sense of proportions will of course be helpful.

Sight - Sight is very important to check cocktails’ color and limpidity.
Smel l - Smell is important to check cocktail bouquet and aroma.
Taste - Taste is important to check cocktail flavor.

B. COCKTAIL RECOMMENDATION

An open mind and great professional expertise are necessary to cocktail
recommendation. A barman should therefore have a perfect knowledge of the product best
combinations. He should be able to serve the best drinks correctly, have a wide knowledge
of cocktail, and drink recipes. The following three are essential in order to meet the
customers’ requests quickly and without the slightest hesitation.

Request Factors

• Time when request is made.
• Season when request is made.
• Customer’s sex and age.

Drink Factors

• Dry, Medium-dry or Sweet
• Light, Medium or Full Alcohol

Ingredient Factors

• Favorite basic ingredients such as:
Vodka, Gin, Rum, Tequila, Whisky, Brandy

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JOB SHEET #3-1

TITLE: Demonstration Exercise: Preparing Cocktails

Purpose: To prepare cocktails based on standard procedures.
Equipment, Tools and Materials: Recipe (refer to this module) and the needed ingredients
and glasswares.
Precautions: Be careful in handling glasses.

Procedures:

1. Choose a particular cocktail recipe from this module.
2. Requisition and organize the things you need to prepare this cocktail recipe.
3. Demonstrate to the class the steps in preparing the recipe (as enumerated

in this module).
4. Organize a cocktail tasting session with all members of the class as participants.
5. Let the class vote as to the best tasting cocktail.

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SELF-CHECK #3-1

Test 1. Multiple choice. Encircle the letter of your answer.

1. Includes any drink in which alcoholic beverage is mixed with another .

a. Mixed drink c. Alcoholic drink
b. Aromatic drink d. Non-alcoholic drink

2. The major ingredient of a drink.

a. Modifier c. Sugar
b. Water d. Base

3. A key ingredient in the taste of any drink made with carbonated mixed or fruit juice.

a. design of the glass c. ice in the glass
b. alcohol in the glass d. water in the glass

4. One dash is equivalent to...

a. 1/6 teaspoon c. 1/3 teaspoon
b. 3/4 teaspoon d. 1/8 teaspoon

5. Marachino cherries is a good example of...

a. wine c. cocktail drink
b. alcoholic drink d. garniture

6. Coffee and tea is a good example of ...

a. stimulating drink c. cocktail drink
b. alcoholic drink d. refreshing drink

7. An example of a lemonade.

a. Pepsi c. Coke
b. 7-up d. Royal

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8. To check the cocktail’s important color and limpidity.

a. odor c. sight
b. smell d. color

9. It is important in checking the cocktail’s bouquet and aroma.

a. taste c. smell
b. color d. odor

10. It is important in checking the cocktail’s flavor.

a. color c. odor
b. taste d. smell

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ANSWER KEY #3-1

Test 1.

1. a
2. d
3. c
4. a
5. d
6. a
7. b
8. c
9. c
10. b

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Qualification : Food and Beverage Service Attendant NCII
Unit of Competency : Prepare and Mix Drinks

Module : Mixing Drinks
Learning Outcome #4 : Substitute Ingredients and Garnishes for Non-Available
Items

Assessment Criteria:

1. Ingredients and garnishes are substituted.

Resources: Tools Supplies & Materials

Equipment & Facilities 1. Glass Measurement 1. Stirrers

1. Workshop/Laboratory 2. Bottle and Can Opener 2. Cocktail Napkins
2. Storage/Stockroom
3. Range/stove 3. Bar Knife 3. Coasters

4. Container 4. Matches

5. Glasses 5. Garnishes

6. Ice Bucket 6. Fruit pick

7. Soda Gun 7. Spirits

8. Juicer 8. Juices

9. Ice Scoop

10. Ice Tong

References:

1. Ashler, Bruce. FOCUS ON PRACTICAL WINE KNOWLEDGE. ITT Educational
Publishing Co., Indianapolis, Ind. 1974.

2. Costas Katsigris. BAR AND BEVERAGE BOOK

3. Kelly, Edward M. PROFESSIONAL BAR MANAGERS HANDBOOK

4. Lichine, Alexis. New Encyclopedia of Wines. Alfred Knof. New York. 1974

5. BARTENDING ATBP., First Edition.

6. BARTENDING MANUAL. Prepared and Produced by Hotel Nikko Training
Center. 1991.

7. BAR AND RESTAURANT MANAGEMENT MANUAL. Produced by Hotel Nikko
Training Center. Makati, Philippines. 1990.

8. BARTENDING SKILLS. Cert Publications. Landsdowne House. Landsdowne Road,
Dublin, Ireland. 1977.

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Learning Outcome #4: Substitute Ingredients and Garnishes for

Non-Available Items

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Learn on garnishes and • Information Sheet #4-1:
toppings and its substitutes “Garnishes and Toppings
and Its Substitute”
2. Perform Job Sheet #4-1
• Job Sheet #4-1:
3. Complete self-check “Filling Order Slips
4. Refer to Model Answer
• Self-Check #4-1

• Answer Key #4-1

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INFORMATION SHEET #4-1

GARNISHES AND TOPPINGS

Garnishes do not necessarily have to be eaten, but should always be visually
appealing. (Some can even be quite spectacular.) Garnishes will give cocktails color and
shape, and sometimes, even a dash of wit.

Generally, the longer refreshing style of cocktails have more extravagant garnishes
than the shorter, stronger cocktails.

A. FRUITS AND VEGETABLES

These simple but effective garnishes can be used on their own, or combined with
others to make more elaborate constructions.

Citrus Twists. Cut a thin slice of lemon,
orange or lime; make a small cut in the slice and
twist the slice in opposite directions. Serve on the
side of the glass or in the drink. Different colored
citrus fruit can be twisted together and secured with
a toothpick. Twists can look effective on toothpicks
threaded between cherries or other small pieces of
fruit.

Citrus Spiral. Use a vegetable peeler,
canelle knife or zester to remove peel in a long
continuous strip. The longer the strip, the more it
will curl.

Citrus Knot. Using strips of peel, carefully tie into a knot.

Melon balls. Use a melon baller and different coloured
melons. Thread balls onto toothpicks.

Other Suggestions:

Fruits in season can take the place of melon balls.

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Cartwheels. Using a zester, remove strips of rind straight down from the stalk end at
regular intervals to create ridges. (Use these strips for other garnishes.) Slice the fruit, make
into twists or pivot on the side of a glass.

Strawberries. Make a small cut in the whole strawberry
from base to middle. Nestle on the side of the glass or spear
with a cocktail stick and place on the rim of the glass. Make
several small cuts in the strawberry and gently spread out to
form a fan shape.

Cucumber. Use a canelle knife or vegetable peeler to
remove strips of skin for knotting or curling, slice cucumber into
sticks to stir savory drinks or make cartwheels.

B. GRATED TOPPINGS
Use these over drinks containing cream, milk or egg white.
Nutmeg. Use a fresh nutmeg if possible. (Ground nutmeg has a less intense flavor.)

Chocolate. Grate block chocolate over greaseproof paper, then sprinkle on cock-
tail. For larger flakes, draw a vegetable peeler directly over the edge of the block.

Cinnamon. Use ground form sparingly; it can overpower.

Other Suggestions:
Other toppings like spices, dry herbs, sesame seeds
maybe used.

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C. SKEWERS AND TOOTHPICKS

Thread small wedges of line, lemon, cumquat, red and
green apple, grapes or other colorful small fruits onto
toothpicks or small skewers. Alternate and contrast colors with
blueberries and small mint leaves, or pieces of pink and white
marshmallows and strawberry slices. Thread whole or sliced
black or green olives onto toothpicks. Create contrasting
shapes with pineapple leaves and melon balls or raspberries,
or long wedges of melon or coconut and maraschino cherries
or star fruit slices.

Other Suggestions:

Wrap thin strips of colored or metallic ribbon
around skewers and toothpicks; decorate further with
stickers, pipe-cleaners or umbrellas. Toothpicks can
be used to join the sweets together.

D. FROSTING

1. Wipe the rim of the glass with a wedge of lemon.

2. Dip the rim in a saucer of either salt or caster sugar, press
gently and twist to coat.

Other Suggestions:

Sugar can be tinted with grenadine or food coloring for
extra effect.

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JOB SHEET #4-1

TITLE: Preparing Ingredients and Garnishes

Purpose: To practice making garnishings for cocktails/mixed drinks.
Equipment, Tools and Materials: Knives, lemon/citrus fruits, toothpicks
Precautions: Use sharp knives with care.

Procedures:

1. Practice how to prepare garnishes out of the following;

a. Citrus or lemon fruit
b. Citrus or lemon peel
c. Melon
d. Cucumber
e. Strawberry

2. Use your product to garnish the cocktails prepared earlier.

3. Display the results and let the teacher declare the most creative use of garnishing.

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SELF-CHECK #4-1

Test I. Identification

_________________ 1. They are not necessarily edible but they should be visually
appealing.

_________________ 2. ________ have more extravagant garnishes than the shorter,
stronger cocktails.

_________________ 3. Simple but effective garnishes which can be used on their own
or combined with others to make more elaborate.

_________________ 4. These are usually small pieces of fruits or vegetables place onto
toothpicks.

_________________ 5. Done by wiping the rim of the glass with a wedge of lemon and
dipping it in a saucer of either salt or caster sugar.

Test II. Enumerate

1. Useful toppings for drink
a. __________________________________________________________
b. __________________________________________________________
c. __________________________________________________________

2. Steps in making frostings
a. __________________________________________________________
b. __________________________________________________________
c. __________________________________________________________
d. __________________________________________________________

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ANSWER KEY #4-1

Test I.
1. Fruits and vegetables
2. Longer, refreshing cocktails
3. Fruits
4. Skewers
5. Frosting

Test II.

1. Toppings:
a. Nutmeg
b. Chocolate Chips
c. Cinnamon

2. Frosting:
a. Wipe rim of glass with lemon.
b. Dip the rim in fine salt or sugar
c. Press and twist to coat the rim evenly
d. Freeze the glass

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EVIDENCE PLAN

Sector: TOURISM
Unit of Competency: PREPARE AND MIX DRINKS
Module Title: Mixing Drinks

Ways in which evidences will be collected: Interview
(tick the column) Written Test
Demonstration w/
The evidence must show that the candidate... Cocktail Tasting
Presentation of
Final Product
Third Party
Report
Portfolio

1. Reviewd and checked order slips X
XX
2. Prepared cocktail drinks according to XX
standard recipe. XX

3. Prepared/mixed alcohol and non-alcohol
ordered drinks with appropriate garnish
and prescribed amount of ingredients
using standard mixing procedure.

4. Substitute ingredients and garnishes for
non-available items.

Critical aspects of competency

Prepared by: ___________________________________ Date:
Instructor Date:

___________________________________
Instructor

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PERFORMANCE TEST

Name Date
MODULE: MIXING DRINKS
TEST ATTEMPT
1st 2nd 3rd

DIRECTIONS LEVEL OVERALL EVALUATION
ACHIEVED
• Ask your instructor to assess PERFORMANCE LEVEL
your competencies on the 4
critical performance criteria Can peform this skill without supervision and with
listed below. 3 adaptability to probelm situations.
Can perform this skills satisfactorily without assistance
• Overall evaluation will be 2 or supervision.
assessed based on the Can perform this skills satisfactorily with some assis-
guide on the other side. 1 tance and supervision.
0 Can perform this skills satisfactorily with full assistance.
Cannot perform this skills

PERFORMANCE STANDARDS PERFORMANCE LEVEL
YES NO N/A

A. Reviewed and checked order slips.
1. Order slips or printout are reviewed and checked.

B. Prepared cocktail drinks according to standard recipe.
1. Cocktail drinks are prepared according to standard recipe.

C. Prepared alcohol and non-alchol drinks with appropriate
garnish and ingredients using standard mixing
procedure.

1. Specific drink concoctions are prepared and mixed
according to prescribed standard with appropriate
glassware, condiments, accessories, garnish and
prescribed amount of ingredients

D. Substitute ingredients and garnishes for non-available
items.

1. Ingredients and garnishes are substituted.

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WRITTEN TEST

Test 1. Identification.

_________________ 1. A brandy flavored with black cherry.
_________________ 2. A brandy produced out of triple sec and orange curacao.
_________________ 3. A peppermint liqueur made from fresh mint and brand.
_________________ 4. A high proof liqueur made in the United States of a second

formula.
_________________ 5. Made from champagne, cognac and orange curacao.
_________________ 6. A device basket designed to fit a bottle of wine used particularly

in serving wine.
_________________ 7. A mechanical equipment that is used to blend ingredients and

to make drinks creamy.
_________________ 8. Refers to style of glass in which the bowl sit directly on a base

or foot.
_________________ 9. Include any glass having all three features: bowl, foot and stem.
_________________ 10. A tumbler with a handle or tall glass usually used for serving beer.

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RECORDS OF ACHIEVEMENT

Module : Mixing Drinks

Learning Outcome #1: Review and check order slips.

Assessment Criteria:

1. Order slips or printouts are reviewed and checked.

COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

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RECORDS OF ACHIEVEMENT

Module : Mixing Drinks

Learning Outcome #2: Prepare cocktail drinks according to standard recipe.

Assessment Criteria:

1. Cocktail drinks are prepared according to standard recipe.

COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

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RECORDS OF ACHIEVEMENT

Module : Mixing Drinks

Learning Outcome #3: Prepare/mix alcohol and non-alcohol ordered drinks with
appropriate garnish and prescribed amount of ingredients
using standard mixing procedure.

Assessment Criteria:

1. Specific drink concoctions are prepared and mixed according to prescribed
standard with appropriate glassware, condiments, accessories, garnish and
prescribed amount of ingredients.

COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

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RECORDS OF ACHIEVEMENT

Module : Mixing Drinks

Learning Outcome #4: Substitute ingredients and garnishes for non-available items.

Assessment Criteria:

1. Ingredients and garnishes are substituted.

COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

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LEARNER’S DIARY

DIARY NOTES

Record important dates, jobs undertaken and other workplace events that will assist
you in providing further details to your Assessor.

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TECHNICAL TERMS

Acidity - indicates quality of tart-ness, sourness of sharpness to the taste, due to presence
of agreeable fruit acids.

Ale - a dark, heavy and slightly bitter liquor containing about 6% alcohol.

Appearance - refers to clarity, not color. Wines should be free of cloud and suspended
particles when evaluated in a glass.

Aroma - the scent of the grape varietal used to create the wine.

Balance - when all the components of sugar, tannin, acid, etc. are in harmony with the
varietal fruit flavor.

Bitter - taste of wine that is likened to a solution of weak coffee.

Body - the tactile impression of weight or fullness (roundness) on the palate.

Bouquet - the smell imparted to the wine from the aging process.

Dry - unsweetened taste of wines.

Elegant - refers to a complex wine with refinement.

Fruity - used to describe wines with the smell and flavor of fresh grapes.

Highball drink - a drink with a jigger of liquor, diluted with water or carbonated water
served with ice.

Proof - alcohol constant of alcoholic beverages. One half of the proof is equivalent to 1%
alcohol content.

Residual sugar - natural grape sugar left in the wine by stopping the fermentation prior to
the wine becoming totally dry.

Straight drinks - drink served from the bottle and poured directly into the serving glass.

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Straight up - a drink is chilled with ice but served without ice.

Slice - refers to a cut of fruit used for garnishing cocktail drinks. The ideal thickness is
about 1/4 of an inch.

Shake - one method of mixing drinks, using heavy or thick ingredients. The mixture is
shaken in a cocktail shaker.

Stir - method of mixing drinks using light ingredients, resulting to a clear drink.

Varietal character - the specific and unique combination of odor, taste, and sometimes
tactile impression of a wine which is directly attributed to the grape variety.

Vintage - refers to the year when the contents of the bottle were produced.

VSOP - stands for very superior Old Pale; a high quality liquor.

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LIST OF BOOKS FOR FURTHER READING

Ashler, Bruce. FOCUS ON PRACTICAL WINE KNOWLEDGE. ITT Educational
Publishing Co., Indianapolis, Ind. 1974.

Costas Katsigris. BAR AND BEVERAGE BOOK
Kelly, Edward M. PROFESSIONAL BAR MANAGERS HANDBOOK
Lichine, Alexis. New Encyclopedia of Wines. Alfred Knof. New York. 1974
BARTENDING ATBP., First Edition.
BARTENDING MANUAL. Prepared and Produced by Hotel Nikko Training Center. 1991.
BAR AND RESTAURANT MANAGEMENT MANUAL. Produced by Hotel Nikko Training

Center. Makati, Philippines. 1990.
BARTENDING SKILLS. Cert Publications. Landsdowne House. Landsdowne Road, Dublin,

Ireland. 1977.

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ACKNOWLEDGMENT

Ms. Elizabeth Llorente
Ms. Marilou Obispo
Mr. Alexander Limbo
Prof. Jovita G. Reyes

Dean Edna O. Imperial
Ms. Julie Ann V. Balbis

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