1 COCKTAIL ZERO% BAR MANUAL ALEMBIC Cocktail Zero % BAR MANUAL
DRY MIXOLOGY & BARTENDING
DEFINITIONS HISTORY CATEGORIES & CLASSIFICATION WHO’S THE BARTENDER GLASSWARE & METHOD INGREDIENTS COCKTAIL ZERO%
COCKTAIL ZERO% BAR MANUAL ALEMBIC WHAT ARE SOFT DRINKS? • There is no single definition available but it is generally • accepted that they are sweetened water-based beverages, • usually with a balancing acidity. • Soft drinks is in contrast to (hard drinks – alcoholic) and defines all the beverages that do not contain more than 0.5% of alcohol. • The legislation in Dubai classify as Soft Drinks the beverages • that do not exceed the alcohol limit of 0.03%. • (www.dm.gov.ae) SOFT DRINKS
COCKTAIL ZERO% BAR MANUAL ALEMBIC HISTORY THE FIRST SOFT DRINKS THE 17TH CENTURY IN PARIS In 1676 a group of vendors known a Compagnie de Limonadiers was formed in Paris. They wandred the streets selling lemonade form tanks they carried on their backs, thus the first soft drinks. Limonadieres considered world’s first soft drinks
COCKTAIL ZERO% BAR MANUAL ALEMBIC Priestley entered the service of the Earl of Shelburne in 1773 and it was while he was in this service that he discovered oxygen. In a classic series of experiments he used his 12inch “burning lens” to heat up mercuric oxide and observed that a most remarkable gas was emitted. Carl Wilhelm Scheele and Antoine Lavoisier also have a claim to the discovery. HISTORY THE FATHER OF CARBONATION DR. JOSEPH PRIESTLEY IN 1767
COCKTAIL ZERO% BAR MANUAL ALEMBIC William Brownrigg from England, who created the first artificial mineral water in 1741 and discover the Platinum Mr Thomas Henry an apothecary That in 1770 manufactured and artificial Seltzer water In physical chemistry, Henry’s law is a gas law that states that the amount of dissolved gas in a liquid is proportional to its partial pressure above the liquid. SOFT DRINK MASS PRODUCTION... HISTORY ...AROUND 1783
COCKTAIL ZERO% BAR MANUAL ALEMBIC HISTORY SAMUEL FAHNESTOCK INVENTED THE SODA FOUNTAIN IN 1819 Soda Fountain manufacturing from 1832 till around 1950 the arrival of Self Service. The scarcity of glass in US, helped the development of this ‘post mix’ technique.
COCKTAIL ZERO% BAR MANUAL ALEMBIC HISTORY ICE: THE ICE KING FREDERIQUE TUDOR The Ice Trade 1806
COCKTAIL ZERO% BAR MANUAL ALEMBIC
COCKTAIL ZERO% BAR MANUAL ALEMBIC CATEGORIES • CARBONATED • READY-TO-DRINK • JUICES • PUREE • SYRUP • FUNCTIONAL BEVERAGE
COCKTAIL ZERO% BAR MANUAL ALEMBIC CATEGORY CARBONATED TONIC WATER AND SODA WATER TONIC WATER SODA WATER
COCKTAIL ZERO% BAR MANUAL ALEMBIC CATEGORY READY TO DRINK RTD READY-TO-DRINK
COCKTAIL ZERO% BAR MANUAL ALEMBIC FRUIT PUREE CATEGORY PUREE
COCKTAIL ZERO% BAR MANUAL ALEMBIC CATEGORY JUICE ORGANIC 100% Long life juice Long life juices usually keep for 6-12 months while the packaging is kept sealed, and because of the pasteurization process applied and packing method, do not require chilling. Short life juices Short life juices have a shelf life of up to 30 days and must be kept chilled. Freshly squeezed juice Freshly squeezed fruit juices must have a shelf-life of not more than 3 days and undergo little or not pasteurization treatment; they are usually packed and delivered to retailers within 24 hours. Therefore freshly squeezed juice must be kept chilled and has a shelf life of only a few days.
COCKTAIL ZERO% BAR MANUAL ALEMBIC SYRUP: ELDER - PINACOLADA - PISTACHE - AMARENA - CASSIS CATEGORY SYRUP Elderberry Flowers Piña Colada Le Sirop de
COCKTAIL ZERO% BAR MANUAL ALEMBIC CATEGORY FUNCTIONAL BEVERAGE FUNCTIONAL BEVERAGE: SPORTS & ENERGY Most Sports Beverages are formulated to provide recommended amounts of energy to support optimal performance during prolonged physical activity and to help maintain fluid balance by replacing the electrolytes lost through perspiration. Energy drinks provide carbohydrates and caffeine and some contain B vitamins, amino acids and herbal extracts. • • • Although the caffeine content varies by brand, the typical energy drink provides about 70 to 85mg of caffeine per 240ml of serving.
COCKTAIL ZERO% BAR MANUAL ALEMBIC FUNCTIONAL BEVERAGE COFFEE & TEA While a cup (330ml) of coffee contains zero calories, the same size mocha latte coffee provides about 340 calories. Coffee also contains caffeine. Depending on how it is brewed, a 240ml serving of regular drip coffee provides about 104 -192mg of caffeine. • • • • • A 45ml ‘shot’ of espresso contains between 30 to 100mg of caffeine. Decaffeinated coffee contains a small amount of caffeine, about 2 to 4mg per 240ml serving. Like coffee, Tea does not provide calories, carbohydrates, protein or fat. Teas, particularly green and black, are good sources of flavonoids, substances believed to have antioxidant properties.
COCKTAIL ZERO% BAR MANUAL ALEMBIC Pure organic farming-includes use of organic manures, and bio-pesticides with complete avoidance of inorganic chemicals and pesticides. Integrated Farming - involves integrated nutrient management and Integrated Pest Management. Integrated Farming SystemsIn this type, local resources are effectively recycled by involving other components such as poultry, fishpond, mushroom, goat rearing etc. apart from crop components. It is a low input organic farming. THE TERM “ORGANIC” REFERS TO THE WAY AGRICULTURAL PRODUCTS ARE GROWN AND PROCESSED. THE ORGANIC LOGO
COCKTAIL ZERO% BAR MANUAL ALEMBIC FRUITS & VEGETABLES FRUITS & VEGETABLES 1. LEMON SLICE I love lemons! They are an incredibly versatile fruit and are a great garnish and addition to drinks, providing a splash of colour and a fantastic layer of flavour. Lemons are sweeter than limes and less acidic. For a half moon shaped slice, cut the top and bottom off a lemon. Cut in half lengthways then cut across the lemon to create 5-10mm thick lemon slices. 2. LEMON TWIST Sometimes you will hear this referred to as “lemon zest” or “lemon peel”. I prefer twist. There are two ways to cut a twist. If you are careful, use a knife. If available, you may find it easier and quicker to use a potato peeler. Either way, use your knife or peeler to lift an oblong strip of the yellow peel being careful to take as little of the pith (the white bit) as possible – it’s bitter. No flesh from the fruit should be exposed. 3. LEMON WEDGE A 6th of a lemon cut lengthways. Perfect for squeezing lemon into a drink and for garnish. Top and tail a lemon. Cut in half lengthways. Now slice each half lengthways again so that you have 6 pieces in total. 4. LEMON WHEEL A thin, circular section of a lemon. Cut the end off the lemon, then cut across the fruit to create a circle between 5-10mm thick. INGREDIENTS
COCKTAIL ZERO% BAR MANUAL ALEMBIC FRUITS & VEGETABLES 5. LIME SLICE A half moon shaped slice of lime. Limes are more sour than lemons and more acidic. The technique here is the same as for a lemon. Cut the top and bottom off the lime. Cut in half lengthways then cut across the lime to create 5mm thick lime slices. 6. LIME WEDGE This is my garnish of choice in a beautiful, simple gin and tonic. Top and tail a lime. Cut in half lengthways, now slice each half lengthways again so that you have 6 pieces in total. 7. LIME WHEEL Cut the end off the lime, then repeatedly cut across the fruit to create circles of the desired thickness. The Wheel is a great tool for presentation as well as adding flavour. 8. LIME TWIST (OR ZEST OR PEEL) As in the “lemon twist” use a sharp knife or peeler to lift an oblong strip of the green peel, being careful to take as little of the bitter, white pith. Avoid exposing the flesh. That’s some of the best advice I can give you. 9. ORANGE SLICE Although they are not the only fruit, oranges are a great addition to create a burst of lightness and sweetness to complement weightier flavours. FRUITS & VEGETABLES INGREDIENTS
COCKTAIL ZERO% BAR MANUAL ALEMBIC FRUITS & VEGETABLES FRUITS & VEGETABLES 1O. ORANGE TWIST Same technique as the lemon and lime zesting: lift an oblong strip of the orange peel. Try to avoid taking the pith and exposing the flesh. 11. ORANGE FLAMED TWIST Cut a small twist (about the size of the smallest coin in your pocket) and hold the twist by the edges, skin side down over the cocktail. Light a match and squeeze hard on the edges of the twist. As long as your orange is fresh, citrus oils will seep from the skin, dripping into the drink through the flame which caramelises the oils. Looks kinda cool too. 12. PINK GRAPEFRUIT WEDGE Half moon shaped slices of grapefruit. Cut the top and bottom off a grapefruit. Cut in half lengthways, then cut across the grapefruit to create 10mm thick grapefruit slices. 13. PINEAPPLE TRIANGLE A triangle shaped wedge of pineapple. I always use fresh sweet pineapple as I love the rich flavour. Remove the top and base with a sharp knife. Then slice the skin off from top to bottom. Be careful not to remove any more of the yellow flesh than necessary. Next slice the pineapple into quarters from top to bottom and slice off the core. Last, cut each quarter into wedges by cutting across the quarters in slices about 15mm thick. Don’t throw away the leaves from the top of the pineapple as they can be used as garnish. You can use tinned pineapple, but as with most fruits, fresh gives the best taste. If you can be bothered grill, bbq or dry fry your pineapple wedges with a touch of sugar and watch the magic happen. The taste is tropical heaven! INGREDIENTS
COCKTAIL ZERO% BAR MANUAL ALEMBIC FRUITS & VEGETABLES FRUITS & VEGETABLES 14.BANANA Adds creamy thickness and sweetness to blended drinks. To cut a banana slice garnish it is best to leave the peel on, and cut across the banana at a diagonal angle, then cut a notch into the slice to fix it to the rim of the glass. 15. GREEN APPLE SLICES There are more than 7,500 known varieties of apples, resulting in a range of desired characteristics. Cut the apple in half then cut thin slices, lengthways, select approximately 4 slices and fan out. This is a gorgeous looking garnish. 16.PEARS Their fine, slightly granular flesh is much more fragile than apples and, unlike most fruit, they improve in flavour and texture after they’re picked. Most pears are wider at the bottom than they are at the top. They’re not as brightly coloured as apples, most having skins that range from dull bronze through to soft green. Pears can be prepared for garnish in the same way as apples. 17.GRAPES Many varieties of grape can be used as garnish or muddled into a drink. Sweet and seedless are best. Grapes can also be frozen individually or on stems of three or four grapes. Dipping them in icing sugar makes a striking garnish. 18. BLACKBERRIES High in ascorbic acid, blackberries bring a tart, sweet-and-sour flavour to a cocktail as well as a deep purple colour. Frozen and very ripe berries release more colour than other berries. Blackberries can be shaken with a drink. This is faster than muddling and allows you to strain out the seeds. Also make a great garnish. 19. RASPBERRIES Sweeter than blackberries and lighter in colour, raspberries bring soft fruit and floral notes to a drink as well as a blush colour. Frozen and very ripe berries release more colour than other berries. Raspberries also can be shaken. INGREDIENTS
COCKTAIL ZERO% BAR MANUAL ALEMBIC FRUITS & VEGETABLES FRUITS & VEGETABLES 20. STRWBERRIES Strawberries may differ in size, shape, and colour from batch to batch as approximately twenty different varieties of strawberries are grown around the world. Strawberries are such a popular cocktail ingredient that you can’t go wrong whether muddling, shaking or serving as a garnish. 21. CHERRIES, MARASCHINO Maraschino cherries were originally made by macerating morello cherries in maraschino liqueur. The cherry stones are crushed in the process of making maraschino liqueur releasing a subtle almond flavour. A great garnish. The syrup is sometimes used as a cocktail ingredient. 22. OLIVES, GREEN Cocktail olives are generally of the green Spanish variety. Though they often come stuffed with red pimento these are not the best for Martinis. Un- stuffed olives are preferable unless specified in the recipe. Used to garnish, with the brine sometimes used as an ingredient. 23. PEACH PUREE Pulped peaches. Either go all-out and make at home or purchase ready made. The way to make peach puree is to first poach the fruit. Place the hulled peaches in a large pan, cover with water and about one teaspoon of sugar for each whole peach. Simmer with the lid on for at least an hour. Strain and allow to cool. Throw them in the blender and blitz till you have a smooth and runny consistency. If fresh peaches are not in season blend tinned peaches with some of the syrup that they come with. 24. RASPBERRY PUREE Pulped raspberries. Can be home made or purchased ready made. Follow the method above for peaches if making your raspberry puree at home. 25.CELERY This green stalk has become a common garnish since it first appeared on the Bloody Mary’s served at the Pump Room in Chicago in the 1960’s. It can be split lengthways to create a more delicate looking garnish. I like to cut thin strips and place them on top of the glass. Bite sized crunchy snacks. Squeeze a few drops of lemon and season with salt and pepper for even more flavour. INGREDIENTS
COCKTAIL ZERO% BAR MANUAL ALEMBIC FRUITS & VEGETABLES 26. CUCUMBER Can be used fresh as a garnish on drinks such as the Pimm’s Cup and the Bloody Mary. The cucumber’s flavour is not savoury but neutral, and is very similar to the flesh of the watermelon close to the rind. Like all fruit and vegetables meant for consumption, cucumbers should be washed before cutting and serving. Thinly-sliced circles are the most common cucumber garnish. 27.ONION Cocktail onions are small pickled white onions. A drink may be garnished with up to three on a cocktail stick. You may wish to drain the brine from a jar of onions and replace it with dry vermouth. This creates a more refined flavour. A martini garnished with small silver-skin onions is called The Gibson. 28.MINT A vibrant green herb with small leaves and a fresh and zesty aroma. Used as a cocktail ingredient and as decoration. To keep mint fresh, treat it like a bouquet of flowers. Place it in a glass of ice water and store it in the warmest part of the refrigerator. Do not pick the leaves from the stem until you need them. In some parts of the world, whole mint plants can be purchased. These remain fresh for longer. Dried mint does not work as a substitute. 29. CHERRY TOMATOES Cherry tomatoes are a smaller variety of the common garden tomato and are generally sweeter than the larger fruits. Although usually red you will also find yellow, green and black varieties. All make a colourful addition on the side of a Bloody Mary. They look cute, but pack a real punch in terms of taste. 30. COCONUT The most common form of coconut behind the bar is sweetened cream of coconut. Cream of coconut is made by simmering the shaved, or grated, flesh from a mature coconut in an equal part of water (or coconut water) until it is frothy. The resulting liquid is strained through a cheesecloth. The liquid must be chilled to separate the coconut cream from the coconut milk. Or, at home you can take a short cut and buy a tin of cream of coconut. The best and most iconic brand is Coco Lopez. FRUITS & VEGETABLES INGREDIENTS
COCKTAIL ZERO% BAR MANUAL ALEMBIC HERBS & SPICES 1.SALT I use sea salt. Please don’t ever use the standard table salt - it has a slight chemical taste that can easily off-balance a drink. Although this may sound odd, table salt is too salty! Sea salt costs a little more than regular fine salt, but you won’t need as much and it has a lovely moreish taste. It really can boost a drink’s flavour profile and works brilliantly with citrus. A pinch is all you need. Also used for rimming a glass. 2.PEPPER Black pepper is one of the most commonly used spices in the world. Native to southern India, it’s always best freshly ground. Just take dried black peppercorns either whole or already crushed. I enjoy smashing them up in a pestle and mortar so they have quite a coarse and rustic finish. Like salt, pepper is a great for seasoning to lift flavours. Try adding a sprinkle of cracked black pepper to a slice of fresh pineapple or a ripe strawberry and see how the flavours come alive. SPICES & BOTANICALS INGREDIENTS 3. CINNAMON Cinnamon is a tree and it’s the bark which is used for spice. Cinnamon has been used for many centuries for aromatic purposes. Just a pinch on, or in, creamy cocktails adds a wonderful warming spicy tone. I like to add a nice chunky piece of the bark to hot drinks for further depth and flavour. A good tip is to gently roll the bark between your hands allowing it to relax, break ever so slightly and release the wonderful aroma. 4. DRIED MIXED HERBS A jar of mixed herbs is typically basil, marjoram, oregano and thyme. This mix gives you an instant Mediterranean flavour, working just as well behind the bar as in the kitchen. Mixed herbs marry well with vegetables like tomatoes and spice and taste really great in my Bloody Mary. The green specks also contrast very nicely with the red tomato juice.
COCKTAIL ZERO% BAR MANUAL ALEMBIC HERBS & SPICES SPICES & BOTANICALS 5.PAPRIKA The heat of paprika spice varies. Some are mild, some hot, some smoky and some sweet. They also range in strength and flavour from country to country. Paprika is actually made by grinding dried peppers. This is another special ingredient for making my Bloody Mary, although not essential. 6.COFFEE Single espresso with beans on the side - always brew fresh coffee for your drinks. Hot coffee will melt a lot of ice, but you can always leave your coffee in the fridge to chill for a couple of hours before use to reduce the amount of dilution. INGREDIENTS Whether using coffee in a hot or cold drink make it strong! Espresso, the special roast of coffee that is compressed in an espresso machine, releases that beautiful, intense coffee flavour you need using as little water as possible. For this reason, espresso is specifically called for in many recipes. Coffee made by a stove top Moka pot will also do. If you’re going to shake a drink made with espresso, shake it harder and a little longer than normal. The espresso creates a creamy froth on top of the drink which looks great.
COCKTAIL ZERO% BAR MANUAL ALEMBIC THE BARTENDER PERSONALITY This is the single most crucial element that will continue to distinguish our team. You have been chosen because you offer character. Customers love personality and will continue to embrace a service with warmth and charm. Promote your positive personality on the bar at all times and leave any personal problems at home. Your personality is infectious and will compliment the ambience around you. It is you most powerful tool and it is what will make you a success within the individual restaurant company. UNDERSTANDING The ability to assess your guest will allow you to provide them with a highly personalised service. Use your initiative to promote positive service. For example, when a group arrives at the bar, pre-empt their next moves by offering seating if available, and coordinate drinks service with floor staff. This understanding will give your guests a feeling of genuine importance and is crucial to form long- term relationships with you guest and gain tips. Try to always remember guest’s names to make them feel extra special. KNOWLEDGE It is vital that you have a good knowledge and understanding of your job. This can be anything from how to create drinks to brand and product knowledge as well as Menu knowledge specific to the company. If you have good knowledge and understanding of what you are doing then your guests will feel confident and relaxed during their visit PERSONALITY • UNDERSTANDIN • KNOWLEDGE
COCKTAIL ZERO% BAR MANUAL ALEMBIC As one of the first points of contacts with our guests it is highly important that you make every introduction a positive one. The experience of a food and drink establishment goes beyond simply food and drink; it concerns itself with a continuous positive attitude between you and the guest. In return our guests will repay us by growing our business through repeat trade and promoting our restaurants. WELCOMING First impressions are the key. Try to make the welcome appropriate, warm and personal. A well-expressed welcome will put the customer at ease and is the initial foundation to how you will generate a rappour. PERSONALITY • UNDERSTANDIN • KNOWLEDGE THE BARTENDER • • • •
COCKTAIL ZERO% BAR MANUAL ALEMBIC KNOWING YOUR PRODUCTS A FANTASTIC JOURNEY It is vital that as a bartender you know what you are selling. You cannot mix what you do not understand and you cannot sell what you do not know. Outstanding bartenders are constantly improving their product knowledge, your knowledge means profit and helps you to advise guests and up sell products. As well knowing the base products that we sell it is important that each bartender knows all menus within the restaurant to a high standard; this will make you more confident in recommending drinks with food. In turn this will ensure that the guest has a fantastic journey. “You cannot mix what you do not understand You cannot sell what you do not know.” • • • •
COCKTAIL ZERO% BAR MANUAL ALEMBIC Bartending is a great profession and like all professionals, bartenders need the correct tools of the trade. While many bars provide the mixologist with a basic equipment package, true professionals carry their tools with them. Following is a standard tool kit for the professional bartender. In many establishments, this tool kit is required as a part of the uniform. Each tool should be personalized, labelled, or marked in some way to identify it. (Initials painted on with nail polish works very well.) The tools can also be stored and carried in a standard knife case available through many chef supply houses. TOOLS OF THE TRADE
COCKTAIL ZERO% BAR MANUAL ALEMBIC TOOLS OF THE TRADE COCKTAIL TOOLS FRENCH SHAKER Also known as the Parisian Shaker, this bar tool is a simplified version of the Cobbler Shaker. Although it’s recently become more popular, this shaker is actually quite old. It’s very similar to the Cobbler Shaker but it’s only two pieces and it doesn’t have a built in strainer. It’s also a bit more stylish than the other shaker options. JIGGER The jigger is a two-sided tool used for liquor measurement. The standard jigger comes in two sizes— one ounce and ½ ounce, or 1 ½ ounce and ¾ ounce. Some jiggers also include extra markings, allowing you to measure quantities like 10ml – 15ml - 25ml / 50 or 30ml / 60ml SPEED OPENER The speed opener, sometimes referred to as a bar blade, is a tool that helps to quickly remove crowncap from bottles. Often carried in the pocket, on a belt-magnet, or on a retractable zip-string, this allows you to open many bottles in quick succession with a bit more flair than other openersThe opposite end is essentially a thumb hole that allows you to spin the opener to add more flair to your presentation, but some speed openers are equipped to help with the removal of sticky, stubborn pour spouts. ICE TONGS/ICE SCOOP How else would you pick up ice? And don’t say with your hands or with a glass ! Ice is essential for practically every beverage you create. Make sure you follow health and safety practices and keep one of these tools next to your ice bin.
COCKTAIL ZERO% BAR MANUAL ALEMBIC COCKTAIL TOOLS TOOLS OF THE TRADE WINE KEY The wine key is essentially three tools in one—a knife, a corkscrew, and a bottle opener. The knife is used to cut through the seal on the top of the wine bottle, the corkscrew is used to twist out the wine cork, and the bottle opener is an additional accessory, used to open beer bottles. Many restaurants and bars require their servers to use this type of wine opener. Sommeliers prefer to use this type of wine opener as well. PARING KNIFE Often, when we think cocktails, we think liquids. However, bartenders need a tool for cutting and prepping drink garnishes! Whether you’re cutting zests to twist over cocktails, prepping lemon wedges, or slicing apples to place on drink rims, this 3-inch long blade should be your tool of choice. CHANNEL ZESTER A garnish is an important component of almost any cocktail. The channel zester is an awesome tool for creating a classic twisted zest and for infusing the drink with the oils from the fruit. MUDDLER Many signature cocktails require the mashing of fresh ingredients. A muddler is a classic and simple tool that’s essential behind any bar. They come in different materials such as stainless steel, wood, and plastic. Some have a smooth head and others have a grinder head for maximum flavors extraction.
COCKTAIL ZERO% BAR MANUAL ALEMBIC TOOLS OF THE TRADE COCKTAIL TOOLS Also known as a bar strainer, a cocktail strainer is used to remove solid materials from the liquid. It’s typically used after a drink has been stirred or shaken to remove fruit, ice, or other solid materials that the bartender doesn’t want in the final cocktail. There are two basic types of cocktail strainers: MIXING GLASS Used to mix up cocktails before pouring them into your customer’s glass, this cut-crystal, beakershaped mixing glass with straight sides, a hefty base, and a spout is a great addition to any bar. Not only is it pretty, but it’s also sturdier than a pint glass and it holds a chill longer. Plus, your customers will be able to watch their drink being made. HAWTHORNE STRAINER This bar tool is composed of a disc, a handle, two (or more) stabilizing prongs, and a metal spring. This metal bar accessory is used to remove ice and other solid ingredients (such as muddled fruit) from a cocktail as you pour it into a glass. When in use, the metal spring will fit inside the mixing tin, helping to filter out ice and other solid ingredients so the rim of the strainer doesn’t need to touch the rim of the mixing tin. JULEP STRAINER The Julep Strainer consists of a perforated bowl-shaped cup with a handle. This tool was originally used to serve Mint Juleps before the drinking straw became popular. The bartender would serve the Julep with the strainer placed over it so the drinker wouldn’t get a face full of ice and mint. Now, this strainer is used for making cocktails. It generally fits into a pint glass better than a Hawthorne Strainer so it’s best used when you’re straining from a pint glass. FINE-MESH STRAINER When you need a little extra help, the fine mesh strainer is great for filtering out bits of fruit, small pieces of ice and other solid materials that can sometimes sneak past other strainers. This tool comes in a variety of sizes. When in use, it’s usually held right beneath the first strainer.
COCKTAIL ZERO% BAR MANUAL ALEMBIC COCKTAIL TOOLS TOOLS OF THE TRADE Bar Spoon Also called a stirring spoon, this specialized spoon was originally designed to (you guessed it) stir cocktails. Bartenders also use it to measure, layer, and sometimes muddle cocktail ingredients. Because it’s made with stainless steel, it’s durable and easy to clean. Plus, it won’t affect the flavor of your customer’s drinks like other spoons might. There are three types of bar spoons: THE AMERICAN This type of bar spoon has a simple design, a twisted handle and a red plastic cap placed on the end. It’s usually easy to find and it’s functional and cheap. THE EUROPEAN This spoon is more sturdy and has a bit more style. Usually, a hammer or disk is attached to the end of the handle that bartenders use to muddle or layer ingredients. THE JAPANESE This bar spoon is slimmer and more elongated. The end of the handle has a variety of designs including a fork for grabbing garnishes like olives or a pretty teardrop design.
COCKTAIL ZERO% BAR MANUAL ALEMBIC TOOLS OF THE TRADE COCKTAIL TOOLS COBBLER SHAKER Also known as the three-piece shaker, this tool includes a large metal shaking tin, a snuggly fit lid, and a small cap to cover the strainer. This strainer is integrated but it can be a bit slower to use, the lid can sometimes get stuck, and there are more parts to clean. BOSTON SHAKER This cocktail shaker is a two-piece tool. It’s composed of one larger mixing glass and one smaller one. Usually the larger mixing glass is tin and the smaller mixing glass is a standard pint glass. When using this tool to shake a drink, it’s essential to make a watertight seal (or you’ll be wearing the cocktail). Also be careful when separating the two parts because the pint glass is fragile. This shaker is quick to use and easy to clean but requires a bit more skill than the Cobbler Shaker. Because it doesn’t have an integrated strainer, you’ll need to use a separate cocktail strainer. Y PEELER Named for its shape, this tool features a sharp, stainless steel blade. It’s made for removing fruit and vegetable skins, making it the perfect tool for creating beautiful drink garnishes. LEWIS ICE BAG If your drink recipe calls for crushed ice and you’ve only got ice cubes, it’s time to break out an ice bag. Once a staple in 19th-century bars, this heavy grade canvas bag is a classic way to make crushed ice for your customers’ cocktails. You can buy an ice crusher online but the Lewis Bag is easier to operate and absorbs a good amount of the ice’s moisture so the final drink is less watery. A cocktail shaker is used to chill and mix drink ingredients. Shaking a cocktail is a great way to thoroughly integrate all of a drink’s ingredients in order to create one blend of flavour. There are two basic types of cocktail strainers:
COCKTAIL ZERO% BAR MANUAL ALEMBIC COCKTAIL TOOLS TOOLS OF THE TRADE POUR SPOUT Pour spouts are used for pouring drinks with speed and accuracy, helping you avoid over-pouring, spillage, and wasted time. If you’ve ever tried to pour without one, you’ve likely seriously botched a cocktail and wasted product. Depending on your bar, they might all be shiny metal and rubber, a medley of plastic multi-colored spouts, or a combination of the two. JUICER If you’re making fresh craft cocktails, you’ll likely want to include some freshly squeezed juice in your recipes. As a bartender, a juicer, also known as a lemon squeezer, citrus squeezer, or Mexican juicer, uses a levered design with a hinged bowl and handles to effortlessly extract fruit juice. It’s also fairly easy to store and clean. ABSINTHE SPOON This slotted decorative spoon was made to dissolve sugar into a glass of absinthe. In the ritual involving classic French absinthe, the absinthe spoon is rested on the rim of a glass filled with a “dose” of absinthe. Then, ice water is carefully dripped onto the sugar cube so it will gradually dissolve. SPICE GRATER Whether you’re looking to grate chocolate, cinnamon, or orange skins, a spice grater is a great addition to your behind-the-bar arsenal. This tool allows you to quickly and efficiently extract flavour for craft cocktails. COCKTAIL PICK Although they may be tiny, toothpicks are still essential tools for bartenders. They’re a crucial component for certain cocktail garnishes such as the olives in a classic martini. Toothpicks come in a ton of different varieties such as classic wood, bamboo knot, and plastic sword.
COCKTAIL ZERO% BAR MANUAL ALEMBIC TOOLS OF THE TRADE COCKTAIL TOOLS FOIL CUTTER If you’re opening up a bottle of wine behind the bar, your job might be a little easier if you have a foil cutter. With a squeeze, a quarter turn, and a lift, this tool quickly and neatly removes foil from wine bottles, making it easier to remove the cork. BUTLER’S FRIEND CORKSCREW Sometimes, older wine corks can be difficult. They may be brittle and dry, making them fragile and difficult to remove. Using a Butler’s Friend corkscrew, also called an Ah So opener, you can carefully slide the prongs between the cork and the neck of the bottle to remove an old cork more easily. CHAMPAGNE STOPPER If you serve wine or champagne by the glass, a champagne stopper is essential barware. Once it’s open, you can use this tool to tightly reseal a bottle to retain the freshness, flavor, and fizz.
COCKTAIL ZERO% BAR MANUAL ALEMBIC Have a look at what your drinks come in next time you’re in a boutique cocktail bar – jam jars, china teacups or even glass bottles are being used in all the hippest places! There are specific tins, tankards, flutes and glasses designed for certain cocktails, but you don’t have to pay too much attention to this. Freestyle with whatever you can get your hands on as long as it suits the style (and size) of the drink you’re making. Second hand markets are great places to find cheap and retro glasses. Don’t worry if they don’t match, in some cases a collection that doesn’t match is cooler and more unique. Make sure whichever glass you choose is sparkling clean, has no chips, and is well chilled (or well heated) if required. Always handle at the base or stem and abide by a rule well known by all bartenders and waiters: never place your hands near the rim of the glass, that’s where your friends will be sipping! Choosing the right vessel for the drink is very important, but this doesn’t mean you have to go out and buy lots of fancy glasses. 1. STRAIGHT UP The most iconic of the lot. The type of drink that uses this glass will be served very cold and this glass is never used with ice. Think James Bond with a Martini, or Jack Kerouac with his signature Margarita in hand. The size of the drink is 60 –100mls (approximately 2 to 4oz) and normally pretty strong in alcohol content. The stem or handle is important because it keeps your warm hand away from the chilled liquid. It also adds some finesse to the way in which you drink it. Don’t use a straw! This type of glass has been chosen so that your lips have direct contact with the rim. You’re meant to sip it, whilst inhaling the wonderful aroma of the drink. GLASSWARE GUIDE GLASSWARE
COCKTAIL ZERO% BAR MANUAL ALEMBIC The straight up glass comes in various guises. Here are the most common: 1. Martini or v-shaped cocktail glass 2. Coupette, saucer, marie antoinette or vintage champagne glass 3. Flute or champagne glass 4. Sour glass 5. Tasting or sherry glass 6. Small wine glass If you’ve got friends coming round and you plan to serve drinks straight up, put your clean and polished glasses in the freezer. If you don’t have the space, use the “old is gold” method of putting lots of ice in the glass to chill it. Adding water speeds up this process. I like to fill the glass with crushed ice and then return the ice to the well and use it again. If a cocktail glass needs a salt rim, wipe the area you want to cover with a piece of citrus or soft fruit, then carefully rock the lip of the glass back and forward in a dish of salt. Not everyone is keen on the salt flavour so keep it optional. Remember the salt is a garnish and not an ingredient so remove any from the inside of the glass. If it’s a sugar rim you’re after do the same but go all the way around the glass. Don’t worry about any sugar granules found on the inside of the glass. STRAIGHT UP: This term refers to a mixed drink that is served without ice. Generally this would happen when using a Martini/Cocktail glass but there are occasions when this occurs in a tumbler. You may have come across the word ‘neat’ written in a drinks menu. This relates to a liquid served on it’s own, without anything added. No mixer, no ice, no nothing! GLASSWARE GUIDE GLASSWARE 1. 3. 5. 2. 4. 6.
COCKTAIL ZERO% BAR MANUAL ALEMBIC GLASSWARE GUIDE GLASSWARE 2.TALL This drink is served long, with lots of ice and is generally diluted with a mixer or some kind of fruit, juice or syrup. You want a glass that can hold around 350-400mls (approximately 10 to 12oz) of liquid. A little more or less is fine and don’t panic if you have a massive glass. Just add more ice, always a good thing! Examples of this type of glass are: 1. Highball, Collins, Slim Jim 2. Sling 3. Pint 4. Jam Jar 5. Large Wine The Hurricane and Poco Grande are similarly shaped glasses with a voluptuous curve and short stem, usually used for tropical and creamy cocktails. 1. 3. 5. 2. 4. Think of a beautiful Piña Colada. Frozen and blended drinks are often served in this type of glass. They’re normally slightly larger in size than the average tall glass. For a drink such as the Bloody Mary, you might need to rim the lip of the glass with crushed salt and pepper. In this case be more robust. Moisten the edge of the glass with a pressed citrus wedge and place downward in the dish so that the glass picks up the crushed salt and pepper. BUILDING DRINKS: If you are asked to ‘build’ a drink, all you are doing is pouring all the ingredients into the chosen vessel in the order stated on the recipe. It will nearly always be over cubed ice and, if so, make sure you have lots. Building a drink is required for a cocktail that doesn’t call for shaking or blending. A good example of this is the Gin & Tonic.
COCKTAIL ZERO% BAR MANUAL ALEMBIC 3.SHORT Perfect for serving shorter cocktails that need ice although, as always, there are some exceptions to the rule. It should have a sturdy base and hold approximately 300mls (approximately 10 to 12oz) of liquid, but again don’t stress if yours are smaller or larger, just tweak to accommodate. Short glasses are perfect for enjoying neat spirits with large ice cubes or a splash of cold water. Here are a selection of short drinks glasses: 1. Old Fashioned 2. Rocks 3. Absinthe 4. Tumblers 5. Medium Sized Wine Glass 6. Half Pint 4. CHAMPAGNE Ideal for serving cocktails made with sparkling wine. The clue is in the title! They’re never to be served with ice as this kills the bubbles and will make the drink flat and watery. The narrow shape helps retain the fizz and prevents the aroma from escaping. These come in many different sizes. You’re looking for something that will carry roughly 150- 200mls (about 5-6oz) of liquid. The old fashioned Coupette Champagne glass is less effective for this style of drink. Here is a selection of glasses which can be used for champagne cocktails: 1. Flute 2. Tasting Glass 3. Slim Wine Glass 4. Skinny Tumbler or Bellini Glass GLASSWARE GUIDE GLASSWARE 1. 1. 2. 3. 4. 3. 5. 2. 4. 6.
COCKTAIL ZERO% BAR MANUAL ALEMBIC 5.HOT Hot drinks are becoming more and more popular, especially during the colder months. Just make sure whatever you select is heatproof and won’t burn your lips or hands when you go in for the sip! Here is a selection of glasses that can be used for hot drinks: 1. Toddy or Latte Glass 2. Handled Irish Coffee Mug 3. Large Coffee Mug 4. Large Wine Glass 5. Camping Tin Cup When making a hot drink it’s best to preheat your glass. Do this by filling the glass with boiled water while you get on with making your drink. 6.SHOT Shooter cocktails and neat spirit can be downed from the typical shot glass that normally comes in at around 25-50ml (1-2oz). They come in all shapes and sizes. Chilling these glasses isn’t really necessary as the drink is normally gone before it has time to change temperature, but a frosted glass is always a nice touch. GLASSWARE GUIDE GLASSWARE 1. 3. 5. 2. 4. 1. 2.
COCKTAIL ZERO% BAR MANUAL ALEMBIC are becoming popular again along with a whole array of alternative drinking cups, which add theatricality and a bit of swagger to your presentation. Here are a few of my favourites: 1. Julep Cup 2. Moscow Mule Tin 3. Camping Mug 4. Teacup 9.BOWLS Lastly lets take a look at the Punch Bowl. Communal cocktails have been popular for hundreds of years and have had a rebirth in the last couple of years. A fantastic way to share with a group of friends! 7.SNIFTER The glass that is associated most with drinking brandies is balloon shaped to enhance and express the aroma. They normally start off at about 300ml (about 6oz), but can go up to two or three times that size. They are quite old school, and are often used in high-end restaurants. Given the choice, I prefer to serve and drink spirits in a smaller sized tasting glass similar in style to that of a sherry glass because I find that the large snifter releases too many fumes for my taste. Brandy balloons are great for blazing or cooking cocktails, where you flame the alcohol with sugar and spices. 8. TINS & CUPS Historically there have been some specialised vessels that have helped to popularise drinks like the beautiful Mint Julep or the Moscow Mule. These have played an important role and are now synonymous with those drinks. Although sometimes hard to get hold of, they GLASSWARE GLASSWARE GUIDE 1. 2. 1. 2. 3. 4.
COCKTAIL ZERO% BAR MANUAL ALEMBIC GLASSWARE GUIDE GLASSWARE Even if you perfectly pick, measure, and mix your cocktail ingredients, or perfectly pour a spirit if you’re not using the correct glassware, your customer is missing out on a quality drinking experience. When it comes to cocktails and spirits, there are a variety of glasses to choose from. Some pairings, like the iconic martini glass, might be more obvious but others might not be so evident. Here’s a full glassware range to lead you through your cocktail pairings.
COCKTAIL ZERO% BAR MANUAL ALEMBIC TECHNIQUES
COCKTAIL ZERO% BAR MANUAL ALEMBIC (EXAMPLE – CAIPIRINHA) MUDDLE Muddling is a technique used to break up ingredients within a cocktail in order to extract their full flavour. For example, muddling a lime would release all of the flavours found in the fruit, the skin and the pith. Muddling can be done in combination with other techniques such as build, swizzle or stir. It is most common for muddled drinks to be shaken. Add all ingredients into a clean Boston glass. Gently muddle together using a muddling tool. Fill Boston glass with fresh solid ice cubes. Shake vigorously for 10 seconds. Double strain into a prepared glass. Garnish. Serve. • • • • • • • • •
COCKTAIL ZERO% BAR MANUAL ALEMBIC BUILD (EXAMPLE SPRITZ) An extremely flexible method that gives an added dimension to a drink, it allows you to mix and match flavours between spirit, mixers and one or two liqueurs, juices or carbonated mixers. Take a clean highball glass and fill it with fresh, solid ice cubes. Squeeze in a wedge of fruit and drop it into the glass (can be more than one piece of fruit). Pour in your measure of chosen spirit. Add your chosen liqueur or cordial. Top with fresh mixer. Stir for three to five seconds. Serve. • • • • • • •
COCKTAIL ZERO% BAR MANUAL ALEMBIC ( EXAMPLE – MARTINI, MANHATTAN, OLD FASHIONED) STIR & STRAIN Stirring is used for some of the world’s most famous and sophisticated cocktails. Like shaking, stirring with ice is done to chill, dilute and mix the drink. This ensures consistency with temperature and flavour throughout. Drinks containing only alcohol are more commonly stirred, drinks containing juices and syrups are shaken or swizzled in order to combine all the ingredients and create balance. Fill a clean mixing glass with fresh solid ice cubes. Add ingredients. Treating the ice a one whole cube take your bar spoon and stir gently from the top. Ensure the Boston glass is always full to the top with ice. This ensures that the ice does not get chipped and no unnecessary dilution takes place. Stir to taste. Place a julep strainer over the top. Strain into a pre -prepared glass. Garnish. Serve. • • • • • • • • • • • •
COCKTAIL ZERO% BAR MANUAL ALEMBIC SHAKEN (EXAMPLE - DAIQUIRI - COSMOS) Cocktails are shaken to chill and dilute the drink. So shake them hard. Measure the ingredients into the Boston glass / Tin Fill Boston / Tin with fresh solid ice cubes. Shake vigorously for ten seconds. Open shaker and place hawthorn strainer on the top. Strain into the pre-prepared glass. Garnish. Serve. • • • • • • • •
PINK GIN SOUR HIBISCUS AMERICANO BELL INI BLOODY MARY CLASSIC DIRTY MARTINI APERTIF Signature All recipes can varied based on the final glass that will be choose
PINK GIN SOUR METHYL GEL: 1 BAR SPOON EVERY 500ML OF WATER ( LIGHT THICKNESS ) 2 BAR SPOON EVERY 500ML OF WATER ( MEDIUM - HIGHT THICKNESS ) 50ml Lyre's Gin 0.0% 3 Dash of Droplets Sweet Violet Bitter 25ml Fresh Grapefruit juice 10ml Agave nectar 25ml Methyl Gel Sosa* or 3 Drops Foamee Garnish : Dry Citrus / Zest Fresh Fruits Glass: Coupe Technique : Shake & Strain Ice: None
HIBISCUS AMERICANO 10ml Bitter syrup 60ml Hibiscus Tea 2 Drops of Droplets Ginger bitter 10ml Fresh Lemon Top Tonic water ( 100ml apx ) Garnish : Fresh Orange & Hibiscus flower Glass: Large rock Technique : Muddle & Build
B E L L I N I 30ml Boiron White or Pink peach puree 5ml Boiron Raspberry ( Optional ) Top Sparkling Wine 0.0% ( Apx 120ml) Garnish : Physalis or Fresh Peach Glass: Flute / Bellini glass / Wine Technique : Stir & Strain Ice: None
BLOODY MARY 100ml Tomato juice 15ml Boiron Red pepper ( Optional ) 1 Pinch of Salt & Pepper 2 Dashes of Tabasco 2 Dashes of Worcester source 5ml Fresh Lemon juice Garnish : Celery / Herbs / Tomato Cherry Glass: Goblet / Wine / Highball Technique : Stir & Strain (Trowing for advance) Ice: Cube
CLASSIC DIRTY MARTINI 50ml Lyre's Gin 0.0% 15ml Olive brine 5ml Fresh Lemon juice Garnish : Olive or Lemon zest Glass: Coupe / Nick and Nora Technique : Stir & Strain or Shake & Strain Ice: None
TINTO DI VERANO GINGER MULE SPICY PALOMA BASIL & LEMON SMASH MANGO & SUMAC FOOD FRIENDLY Signature All recipes can varied based on the final glass that will be choose
TINTO DI VERANO 100ml Red or White Wine 0.0% 3 Orange Wedges 5ml Fresh Lemon juice 10ml Kombucha or Nettle cordial Top ( 60-100ml ) Rose Lemonade Garnish : Fresh berry / Thyme Glass: Wine Technique : Muddle & Build Ice: None Food pairing: Classic bruschetta Fried salt & pepper calamari Maki rolls
BASIL & LEMON SMASH 30ml Gin 0.0% 10 Basil Leaves 10ml Fresh Lemon juice 10ml Honey water Top Tonic water Garnish : Fresh Basil / Lemon zest Glass: Wine Technique : Muddle - Shake & Fine strain Ice: Cube Food pairing: Classic burger Caprese salad Pizza
GINGER MULE 10ml Fresh Ginger juice * 10 Mint leaves 10ml Fresh lime juice Top Ginger ale or Ginger beer Garnish : Fresh Mint / Ginger / Cucumber Glass: Copper Mug / LG Rocks Technique : Muddle - Shake & Fine strain Ice: Cube Note: If you don't have ginger juice ready you can use 1 cm slice of ginger Food pairing: Grilled fish Chicken Shawarma Grilled vegetables
SPICY PALOMA 20ml Fresh Grape fruits juice 2-3 Drops of Droplets chilly 10ml Agave nectar Top ( 100ml ) Grapefruits Soda / Tonic Garnish : Grapefruit wedge / Rosemary toasted Glass: Copper Mug / LG Rocks Technique : Build Up Ice: Cube Food pairing: Fish Taco Ceviche Grilled Salmon
MANDO & SUMAC 20ml Boiron Mango puree 5ml Boiron Bergamot puree Top ( 100ml ) Grapefruits Soda / Tonic Garnish : Sumac rim Glass: White wine / Highball Technique : Stir & Strain Ice: Cube Food pairing: Fattoush salad Babaganoush Lamb koffka
RED BULL SPRITZ COCONUT COOLER THE ROSE BREEZE MOJ I TO PASSION FRUIT MARTINI OUT DOOR Signature All recipes can varied based on the final glass that will be choose
RED BULL SPRITZ 10ml Orange Bitter 10ml Fresh Lemon juice 3 Drops of Droplets Rosemary Bitter 100ml Red Bull Sugar Free Garnish: Lemon or Orange Zest / Rosemary Stall Ice: Cubes Glass: White Wine Glass / Highball Technique : Shake & Strain
COCONUT COOLER 50ml Boiron Coconut puree 10ml Fresh Lime juice 100ml Pineapple juice 3 Drops of Droplet Tonka bean Garnish : Red berry / Coconut rim Glass: White Wine / Highball Technique : Mixer Ice: Cube
THE ROSE' BREEZE 30ml Gin Hibiscus & Rose Pearson 0.0% 25ml Raspberry Puree Boiron 5ml Fresh lemon juice 100ml Sparkling Wine Martini 0.0% Garnish : 3 Raspberry Glass: Highball Technique : Gently Stir & Strain Ice: Cube
CLASSIC MOJITO 25ml Lyre's Dark cane Rum 0.0% 15ml Fresh Lime juice 10ml Honey water 10 Mint leaves 100ml Tonic Water Garnish : Mint and Lime Glass: Highball Technique : Muddle - Shake & Fine strain Ice: Cube
FLAVOURED MOJITO 25ml Lyre's Dark cane Rum 0.0% 15ml Fresh Lime juice 20ml Boiron Puree 10 Mint leaves 100ml Tonic Water / Flavour Tonic / Lemonade Garnish : Mint and Lime Glass: Highball Technique : Muddle - Shake & Fine strain Ice: Cube
PASSION FRUIT MARTINI 30ml Apple juice 5ml Lemon juice 60ml Boiron Passion Fruits 20ml Honey water Garnish : Edible flower / Cherry Glass: Coupe Technique : Shake & Strain Ice: None
TEA & COFEE Signature DESERT FLOWER TEA PUNCH COFFEE CREAM MOKA ESPRESSO MARTINI PICK ME UP All recipes can varied based on the final glass that will be choose
100ml White Jasmine tea 3 Drops of Droplets camomile & Darjeeling tea 60ml Rose Lemonade Garnish : Edible flower Glass: Highball Technique : Shake & Strain Ice: Cube DESERT FLOWER
100ml Masala tea 40ml Boiron Coconut puree or Almonds / Oat milk 10ml Moscovado sugar ( Optional ) Garnish : Dry Coconut rim Glass: LG Rock Technique : Shake & Strain Ice: Cube TEA PUNCH
C&C / COFFEE & CREAM 30ml Lyre's Malt 0.0% 60ml Hazelnut double espresso + orange zest 60ml Fresh cream Note: Mix 50ml of freshly made coffee + 10ml of Hazelnut syrup + 1 orange zest Garnish : Coffee beans Glass: Coupe / Nick & Nora Technique : Build & Mixer Ice: None
MOKA ESPRESSO MARTINI 100ml Spiced coffee * 15ml Chocolate syrup Note: 100ml freshly brewed coffee + 2 cardamom pods + 2 cloves + 1 star anise + 6 fennel seeds Garnish : Star anise or Grated Nutmeg or Chocolate Glass: Coupe Technique : Shake & Strain Ice: None
100ml Double espresso coffee 10ml Amaretto / Almonds syrup 80ml Honey Yogurt * Note: Pre-Mix yogurt with honey Garnish : Date Glass: Rock Technique : Shake & Strain Ice: Cube PICK ME UP
92 COCKTAIL ZERO% BAR MANUAL ALEMBIC Passion, energy and attention to detail OUR OFFICE LOCATION Jumeirah Bay Tower X2 3rd Floor, JLT DUBAI | UAE | Po Box 126732 liquidalembic.com @liquidalembic Headquarter [email protected] Head of education [email protected] Managing partner [email protected] Concept, direction and design Velvetmedia.it
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