BARTENDER MANUAL
OLD BANESHWOR
CONTACT: 9808909838, 9845911452
COCKTAIL AND FLAIR ACADEMY
Cocktail and flair academy
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Bar Terminologies
1. ABV: Alcohol by Volume. Alcohol content expressed in percentage of the total volume.
2. Aperitif: Alcoholic beverage served before a meal to stimulate appetite.
3. Aroma: The smell of wine derived from grapes.
4. Blend: To put ice and ingredients into a blender for them to be mixed together.
5. Bouquet: This refers to the smell of wine from the development of the wine itself in a
bottle during aging.
6. Breathe: To expose the wine to air to enhance the aroma and the bouquet.
7. Build: To pour ingredients directly into a serving glass for mixing them together.
8. Chaser: The drink served to follow or complement another stronger alcoholic drink.
9. Corkage: A fee paid to a restaurant when bringing one’s own wine and having it served in
the restaurant.
10. Dash: A small amount of liquid added to the drink. A dash is equivalent to 4 to 5 drops.
11. Double: Twice the standard measure of alcohol in a single serving.
12. Drop: The amount of a drop falling from a bottle.
13. Dry: A term used for wines, liquors, or cocktails to indicate little or no sweetness.
14. Neat: Serving spirits without ice or mixers.
15. On the Rocks: Serving spirits with ice.
16. Par Stock: Maximum and minimum number of products needed at a bar for operation.
17. Straight Up: Chilled drink but without ice.
18. Fruity: Full of fruit flavours. Generally, includes sweet.
19. Frappe: A drink poured over crushed ice.
20. Frozen: A large quantity of liquid blended with ice until smooth by using a blender.
21. Gomme Syrup: Sugar and water in the ratio of 1 to 1. Also known as simple syrup.
22. Head: Foam on the top of a beer e.g. beer.
23. Hot: Spicy.
24. Layer: Ingredients are built carefully on top of each other inside the serving glass.
25. Tall/ long drink: Mixed drinks served in a highball or long drink glass with ice. They are
particularly popular in hot weather.
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26. Twist: A squeezed lemon peel as a garnish. The quinine on the lemon peel will enhance
the scent of cocktails.
27. Zest: The quinine from small thin citrus peels can be squeezed on top of drinks. It is
optional that this ‘zest’ is dropped into the drink.
Bartender: - Bartender is a person who sells and serves all kinds of alcoholic and non-alcoholic
beverages while working behind the bar, and they are also expert in making cocktails and mocktails.
Flair bartender: - Flair bartender is a person who flips and balances the bar objects while making
cocktails and also entertain the guest with their flair skills.
Mixologist: - It’s the modern term for bartenders who are more focus on making balanced drinks
which is mixology.
Bar Chef: - Nowadays, mixologist is known as bar chef as well, because mixologists are infusing their
drinks with foods.
Bar: - Bar is a licensed placed where selling and serving varieties of beverages. E.g. Pub, disco, beer
bar, cocktail bar, lounge, etc.
The qualities of skilful bartender
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Attentiveness: focus on guest
Multitasking
Accuracy
Speed: work quickly and maintain a clean bar, as specified in the clean as you go.
Calmness
Punctuality
These are the basic attributes expected from a skilful bartender. Apart from these basic qualities, a
skilful bartender must have:
➢ Should have a high level of knowledge about all the products found in bar.
➢ Must be a team player, assisting the skill of the coworker. Ensure cost control, through waste management
and stock control.
Beverage: - The terms "beverages" available all kind of alcoholic and non-alcoholic potable liquid
which suitable for consumption.
Syrups: It is a semi liquid solution of sugar, water and flavor prepared in low heat.
Sugar syrup: It’s a mixer of sugar and boiling water on 2:1 ratio
Simple syrup: It’s a mixer of boiling water and sugar on 1:1 ratio
Flavour syrup: Grenadine, blue Curacao, and other fruit flavour.
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Condiments needed in the bar:
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Fruits garnishes
Fresh lime/lemon juice
Salt and sugar
Syrup
Coaster sugar
Tabasco and Worcestershire sauce
Whipped cream etc.
Measurement behind the bar:
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1 centilitre (CL)= 10 millilitre (ml)
1 ounce (Oz) = 29.57 ml
1 peg= 30ml (Asia) and (Europe) 25ml
1 dash= 1ml to 2 ml
1 bar spoon= 5ml
1 litre= 1000ml/ 34 peg
1 full= 750ml/ 24 peg
1 quarter= 180ml(domestic) 250ml (imported)
1 shot= 30ml
Responsible alcohol service
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Never serve alcohol for under 18 and pregnant women.
In most countries, it's illegal to serve if the guest is drunk, intoxicated or approaching
intoxication.
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As a bartender you have a legal "duty of care" toward your guest.
Lastly know the penalty.
Units and ABV
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ABV: Alcohol by volume
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Units: Used to standardize the measure between different type of alcohol •
1 units: 8gm
or 25ml of pure alcohol
To calculate units:
(size of container in ml) multiply ABV and divided by 1000
For example 1 shot of vodka (25ml of vodka multiply with 40% and divide it by 1000) is equal
to 1 unit
Bottle of Heineken (330 multiply with 5% and divide it by 1000) equal to 1.65 unit
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Work flow and service techniques
#Free pouring
The four reasons for teaching free pouring are as below:
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Speed and efficiency
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Flair:
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Effective planning of order
Accuracy
Flair
Things to remember before flair;
Never attempt tricks with wet hands or wet equipment.
Tape down glass bottles before practicing or using plastics bottles.
Practice at home and make it 100% sure before attempting behind the bar.
#Techniques:
The basic techniques for making cocktails:
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Build up
Stirred and strain
Shaking
Blending
Layering
Muddling
Roll and throw
Mix
#Equipment in the bar
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Bar spoon
Peg measure / Jigger
Hawthorn strainer
Fine strainer
Boston shaker
Classic shaker
Spot pourer
Mixing glass
Squeezer, peeler
Blender
Rimmer
Ice crusher
Bar caddy and garnish tray
Juice pourer
Muddler
The additional equipment that must also be in the bar:
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Can and bottle opener
Corkscrew
Knife and cutting board
Ice scooper
Floor mate and bar mate
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➢ Cocktail stick and napkins
➢ Straws
Glassware and ice:
The four simple rules for proper handling of glasses behind the bar:
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Use the appropriate glass for each cocktail.
Ensure the glass is clean and polished.
Ensure that the glass is free of chips and cracks.
Ensure the glass is at the appropriate temperature.
Types of glass ware
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Highball
Collins
Rock/old fashioned
Tumbler
Irish mug
Champagne flute
Coupe
Cocktail/martini
Margarita
Pilsner
Beer mug
Tiki mug
Mule cup
Wine
Shot
Brandy snifter/cognac
Ice
Ice is used in at least one stage of the production of all chilled cocktails and should be treated with
the same high level of hygiene as food products.
The four simple rules concerning ice are:
Ensure that the ice is solid
Ensure that the ice is dry
Ensure that the ice is clean
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Cocktails
Cocktail is any of various mixed drinks, consisting typically of gin, whiskey, rum, vodka, or brandy,
with different admixtures, as vermouth, fruit juices, or flavourings, usually chilled and frequently
sweetened.
Component of cocktail
Each cocktail has a major alcoholic drink which is usually a spirit and one or more complementary
ingredients that may be alcoholic, non-alcoholic or both. The major alcoholic drink is known as the
base of cocktail which contributes its character, strength and flavour. The complementary
ingredients are modifier which modify or enhance the flavour of the drink. A drink may have very
small quantities of one or more flavouring, colouring and sweetening agent. Finally, may or may not
be garnished.
1. Base:
It is the main ingredients that will make the cocktail strong and main character is derived.
2. Modifier:
As the name suggest, it will modify the cocktail character, as well as flavour. Most of the
cocktail taste or flavour is derived from modifier. The colour and sweetness can also be
added from the modifier.
3. Sweet Sour:
The sweet and sour of the cocktail can be added as per the cocktail profile and the types.
4. Garnish:
It is another important part of the cocktail as the cocktail is drink by eye first. So the
more appealing the cocktail is, the more satisfied guest will be. Garnish will be depend
upon the ingredients we used. Mostly, it will be eatable. However, sometimes it will non
eatable. For instance, umbrella, stirrer stick, etc so on.
POINT TO NOTE WHILE MAKING COCKTAILS AND MOCKTAILS OR MIXED DRINKS
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Make sure that there is good supply of clear and clean ice.
Do not reuse the ice. Use fresh ice and fresh glass for each drink.
Do not touch ice with hand always use scoop or tongs.
Do not scoop ice with glasses.
Served cocktails in a chilled glass.
To avoid spillage, do not fill glass to the brim.
Do not over fill the cocktail shaker.
Effervescent drink should never be shaken. It should be stirred in at last.
Do not leave the prepared cocktail for long time. Serve the cocktail as soon as it is ready.
Stir briskly until blend is cold.
The mixing glass is used for stirred drink base on spirits, liqueurs, wine.
The shakers are used for cocktails which include fruit juices, cream, sugar, egg and similar
ingredients.
13. Always add the garnish after the cocktail has been made; add it to the glass.
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14. Bartender must have lighter or matches, cigar cutter, bar blade and corkscrew.
Liqueurs:
A liqueur is a sweetened and flavoured spirit that is coloured. The flavouring could come from fruits,
herbs, kernel or nuts, or farmyard products such as milk or eggs.
The flavourings of liqueurs can be divided into four different categories:
1. Fruit
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Apricot: Apricot Brandy
Apple: Sour Apple, Manzana verde
Cherry: Cherry Brandy, Maraschino
Lemon: Lemoncello
Orange: Cointreau, Triple Sec, Grand Marnier
Peach: South Comfort
2. Herb:
• Anise: Anisette, Pernod, Ricard, Sambuca, Ouzo
• Multi-herb: Galliano, Benedictine DOM, Chartreuse, Drambuie
• Mint: Crème de Menthe, Get 27
• Seed: Kummel
3. Bean, Kernel, Nut:
• Coffee: Kahlua, Tia Maria
• Chocolate: Crème de cacao
• Nuts: Amaretto, Frangelico, Malibu
4. Farmyard:
• Egg: Advocaat
• Cream: Bailey’s irish cream, Amarula cream, Butterscotch cream.
Bitters:
• They are spirits which have been infused with the acute flavoured plants, roots, barks, etc.
• Common examples are Angostura bitters, Campari, Fernet branca and Underberg.
Aquavit:
• This is made from a fermented mash of malted barley and grain or potatoes. Aquavit has a
caraway flavour and is produced in Scandinavia.
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Name
Flavour
Colour
Base
Origin country
Kahlua
Coffee
brown
Neutral spirit
Mexico
Baileys
chocolate
Pale coffee with
milk
Irish whiskey
Ireland
Amaretto
Almond & apricot
Brown
Neutral spirit
Italy
Malibu
Coconut
Clear
Rum
Barbados
Drambuie
Honey
Golden
Scotch whisky
Scotland
Sambuca
Licorice
clear
Neutral spirit
Italy
Galliano
Aniseed
Gold
Neutral spirit
Italy
Triple sec
Orange
clear
Neutral spirit
France
Cointreau
Orange
Clear
Neutral spirit
France
Peach schnapps
Peach
Pink in color
Neutral spirit
Germany
Benedictine
Herbs & spices
Dark gold
Brandy
France
Cream de menthe
Mint
Clear green
Neutral spirit
France
Cream de cassis
Black current
Red black
Neutral spirit
France
Grand Marnier
Orange
Light amber
Cognac
France
Midori
Melon
Lime green
Neutral spirit
Japan
Frangelico
Hazelnut
Light lemon
Neutral spirit
Italy
Safari
Passion fruit
Light gold
Neutral spirit
Holland
Chambord
Raspberry
Raspberry
Cognac
France
Beverage
Beverage means any drink sold in a bar, lounge or restaurant that is listed in a menu either as a
beverage or drink, is sold as a beverage or has general acceptance as being a beverage.
General classifications of beverage are as below:
1. Alcoholic Beverage.
2. Non Alcoholic Beverage.
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Fermentation
A beverage which results from the fermentation or distilling of fruits, cereals or stem of plants.
Fermentation is a natural process caused by yeast. During fermentation yeast interact with sugars in
the grain/ fruit juice to create ethyl alcohol, and carbon dioxide.
Sugar
act on
yeast
give
alcohol+ Co2
heat
In order to produce any liquor, we need following their ingredients:
Yeast
Sugar
Temperature
Water
Sugar is found naturally in most crops, plants and berries. Yeast is found in a natural form but also as
a cultivated or grown product. Without yeast it is never possible to produce alcohol.
During fermentation yeast, sugar containing crop and water are mixed where the temperature must
be maintained constant throughout the process. The yeast consume sugar during this process it
produced ethyl and gas. The percentage of alcohol increase proportionally with sugar converted into
alcohol, which consequently kills of the yeast. At this point only a mixture of ethyl alcohol and water
remains.
Example: beer, wines, cider, perry, etc.
Table/ Still Wine
They are alcoholic beverages made by the fermentation of grape juice. There is white, rosé, red,
sparkling or fortified wine.
The variety or blend of varieties of grapes used to make the wine will have the biggest influence on
the style of wine produced. There are many grapes’ varieties suitable for making wine but only a
small number of varieties have established a reputation for making outstanding wines.
Example of Noble Grapes Varieties
> White Grapes
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Chardonnay
Sauvignon Blanc
Riesling
> Black Grapes
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Cabernet Sauvignon
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Merlot
Pinot Noir
Syrah/ Shiraz
Old World Wine
Some of the countries that are Old World include: France, Spain, Italy, Germany, Portugal, Austria,
Greece, Lebanon, Israel, Croatia, Georgia, Romania, Hungary and Switzerland.
Old World wines are usually named after the wine producing regions themselves. Some famous
examples include Bordeaux from France, Rioja from Spain, and Chianti from Italy.
Old World wines tend to be lighter-bodied, lower in alcohol, have brighter acidity, and show more
earth-driven flavors.
New World Wine
New world wine regions refers to all of the wine growing regions outside of Europe. Key new world
wine regions include California, Washington, Oregon, Argentina, Chile, Australia, New Zealand, and
South Africa.
New World wine tends toward fuller body, high alcohol, lower acidity, and pronounced fruit flavors.
White Wine
White wines are usually made with white green grapes. However, it is possible to make white wine
with black grapes, under the condition that grape skins are removed before fermentation. White
wine can be sweet or dry, oaked or unoaked. A high quality white wine can sometimes take longer
periods to mature than some red wines.
Red Wine
Red wines are made with black grapes. The grapes are macerated (crushed) and are fermented with
juice, pulp and other solids. After fermentation, the 'wine' is drained and then 'pressed' to recover
the wine. Red wines generally undergo maturation in some forms of oak barrels before bottling.
Most red wines have varying degrees of 'dryness'. It should be served at room temperature. Most
red wines have the ability to age in the bottle.
Rosé Wine
Made from black grapes. The Rosé tint is produced by leaving the fermenting juice on the skin of
black grapes for a short period of time. Rosé champagne is the only exception where finished white
wines are blended with red wine for the colour. Most Rosés are not capable of improving in the
bottle and as such should be consumed within a year or two of the vintage date.
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Sparkling Wine
Sparkling wines and Champagne have lots of dissolved Carbon Dioxide hence the bubbles. The
second fermentation process of the wine takes place in a sealed bottle or tank, so the C02 produced
is therefore trapped in the wine.
Champagne from the French district of the same name is the most prestigious. Other international
sparkling wines include Cava from Spain, the German Sekt, and the Italian Spumante (generally
sweet).
Champagnes are made from the below grapes:
1. 1. Chardonnay
2. 2. Pinot Noir
3. 3. Pinot Meunier
Sparkling wine making method
There are four main methods in Making sparkling wine, they are:
1) Traditional Method (Bottle-fermented)
This method is used for making champagne and other quality sparkling wine. After harvesting the
grapes, the juice is pressed and put into containers for the first fermentation. After that, wines from
various vineyards (cuvée) are blended together to produce a desired base wine. Then a mixture of
yeast and sugar is added to the base wine. The second fermentation of the base wine takes place in
capped bottles, thus trapped all the C02 produced, as well as sediments formed by the dead yeast
cells in the wine.
After a period of ageing, the bottles are slowly tipped and jiggled so that the sediments slide into the
neck of the bottle. This process (called riddling) can be done by hand – by “remueurs” or done
mechanically by machines (gyropalettes) that can process hundreds of bottles at a time.
The bottle neck is then frozen, turning the wine (with sediment) at this section into solid ice, and
right away the cap is removed. The pressure inside the bottle causes the ice holding the solid
sediment to be expelled. This process is called disgorging. Right after, the bottle is topped up with a
mixture of wine and sugar. The amount of sugar added (the dosage) determines the sweetness of
the final product. The bottle is then corked and secured with a wire hood.
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2) Transfer Method (Bottle-fermented)
This method is similar to the "Traditional Method", but without the complicated process of sediment
removal required by the full t'Traditional Method". Up to the stage of riddling, the process is the
same as in the "Traditional Method", and then the wine from the entire bottle is transferred into a
tank under pressure. The wine is then filtered in bulk to remove the sediment, dosaged and
rebottled. This method is not permitted for Champagne or Cava, but it is common in the making of
New Zealand and Australia sparkling wines.
3) Tank Method
In French, this method is called "Cuve Close" or "Charmat Method". In this method, the wine
undergoes second fermentation in a sealed tank rather than in a bottle. After the second
fermentation, the resulting sediment is removed by filtration under pressure, before the wine is
bottled. The Italian "Asti" is using this method to produce.
4) Gas Injection
Simply injecting C02 into the fermented wine, used for cheap sparkling wine.
Fortified Wine
Fortified wine is a wine which its natural alcohol content has been increased by the addition of grape
brandy.
Types of Fortified Wine
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Sherry
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Sherry is produced in Southern Spain in the wine region of Jérez. The base wine for all Sherries is a
neutral white wine, though after its individual special ageing process the final product can be pale,
amber or even deep brown in colour. In the production of sherry, grape brandy is added to fortify
the wine before it goes through the "Solera" ageing process in old casks.
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Sherry Styles
1. Fino
A sherry that is fortified to around 15% alcohol by volume before the "Solera" ageing process. During
the ageing process the wine is aged under a cap of "Flor" yeast in all layers of the solera, which
eventually produces a pale colour, medium-bodied dry sherry.
2. Manzanilla
A Fino that has been aged in a bodega in the seaside town of Sanlücar, it is a light, elegant style of
Sherry with a salty tang and sea aroma. Because Manzanillas are very fragile, most bodegas bottle
and ship them to order. They must be drunk chilled and fresh; open bottles last no more than one or
two days.
3. Amontillado
A sherry that is fortified and aged under a cap of "Flor" yeast in all layers of the solera to become a
"Fino". After a period of about seven years of ageing, the flor has died away; extra brandy is then
added to slightly increase the alcohol content and the wine begins to oxidize. The end product is an
amber color dry sherry with higher alcohol content than “Fino”.
4. Palo Cortado
A rare and special type of dry Amontillado. It is aged longer than the normal Amontillado and
therefore develops a full body and concentration sherry, which is similar to a rich Oloroso.
5. Oloroso
A sherry that is fortified to 18% alcohol by volume before it goes through the "Solera” ageing
process. At that strength, "Flor" yeast will not grow and the wine is exposed to oxygen throughout
the ageing process. The end product is a deep brown colour, full bodied dry sherry with higher
alcohol content than both “Fino" and “Amontillado".
6. Cream
Originally created for the British export market, Cream Sherries are made by sweetening Olorosos
with large amounts of Pedro Ximénez.
7. PX (Pedro Ximénez)
An intensely sweet sherry made from sun-dried "Pedro Ximénez" grapes. This full-bodied, almost
black colour wine which is syrupy in texture due to their extremely high sugar content.
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ii. Port Wine
Port is a sweet (except some dry while Port) fortified wine made from grapes grown in the upper
Douro valley in northern Portugal. The trade in Port Wine is centred on Porto, at the mouth of the
River Douro. In the production of Port Wine, during its fermentation process, brandy is mixed with
the partly fermented grape juice. This stops the fermentation and results in a wine sugary and high
in alcohol. The wine is then aged in large oak casks before bottling.
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Port Styles
1. Ruby
A non-vintage, full-bodied, deeply coloured Port wine which undergoes less than three years' ageing
before bottling. A "Reserve Ruby Port" uses better quality wines and needs longer ageing time (up to
five years) before bottling.
2. White
A Port wine made from white grapes and undergoes less than three years' aging before bottling.
White Ports are being produced in both dry and sweet styles.
3. Tawny
A lighter style of Port wine compared to Ruby, aged in wooden barrel and exposed to gradual
oxidation to become mellow and produce a brownish coloured wine. It undergoes less than three
years ageing before bottling. A "Reserve Tawny Port" is made by ageing the wine for at least seven
years before bottling.
4. Aged Tawny
The finest of all Tawny Ports, made with wines blended from different vintages, Aged Tawny can be
labelled only as 10, 20, 30 or over 40 years. The age stated describes the average age of the wines in
the blend and the label must also state the years of bottling.
5. Colheita
The word means 'Harvest". It is a tawny Port made with grapes from a single harvest, aged in casks
until just before sale. The ageing period must be at least eight years before bottling. The year
written on the label indicates the harvest year of the grapes.
6. Crusted
A high-quality ruby Port wine blended from a few vintages and bottled after ageing for
approximately three years. It keeps on maturing in bottle and forms sediment (Crust) inside. Before
drinking, a Crusted Port must be decanted.
7. Late Bottled Vintage
A Port wine made from grapes coming from a single year's harvest and with a longer ageing time (up
to five years) than Vintage Port before bottling. The label of a Late Bottled Vintage Port states both
the vintage and bottling year. It is normally ready to drink earlier than Vintage Port.
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8. Vintage
A Port wine made from grapes of an exceptional year (vintage) and the grapes are obtained from the
best vineyards. Vintage Port is bottled after aging for only two years, but it continues to mature
slowly in the bottle for decades. Vintage Ports are one of the most long-lived wines produced,
decanting is a must as large deposit (called Crust) are produced inside the bottles during the long
bottle ageing process. The label of a Vintage Port states both the vintage and bottling year. A "Single
Quinta Vintage Port" is a full vintage Port that is the product of a single estate.
iii) Madeira
Madeira is produced in the island of Madeira, a province of Portugal. During the making process, the
fermentation of the wine may be allowed to run its full course and then the final degree of
sweetness of the wine achieved by the addition of vinho surdo (intensively sweet grape juice
fortified to 20% alcohol by volume). Alternatively, the fermentation can be stopped without all the
sugar having been fermented out, by the addition of grape spirit. Thus Madeira wines can range
from very dry to very sweet, depends on the producer and the style of wine that they are seeking to
make.
iv) Vermouth
Vermouth is a flavoured fortified wine produced mainly in Italy and France. This wine takes its name
from the German word "Wermutt', which means wormwood. Wormwood is the classical flavouring
agent of this wine in the old days, today many other herbs contribute to the various products on the
market. During the making process of Vermouth, fermented wine is macerated with herbs/ roots
and spices, sweetened with sugar and then fortified with alcohol. Vermouth can range from dry to
sweet.
Wine And Food
The basic concept for matching wine with food. When a dish is seasoned with wine, we should
choose a wine similar to the nature of the food. With European regional cuisines, go for the wine of
the same region.
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Light dishes pair with light-bodied wines.
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Heavy dishes pair with full-bodied wines.
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Sour dishes pair with crisp dry young wines with a crisp flavour.
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White meats and boiled fish pair with dry or medium-dry white wines.
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Crabs and shellfish match with crisp, dry white wines or sparkling wines.
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Dark meat dishes and game meats match with full-bodied red wines.
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Sweet desserts pair with dessert wines or sweet sparkling wines.
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Coffee pairs with liqueurs, wine brandies and the likes.
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However, the above points are basic concepts. The most important thing is the personal preference.
As long as guests like it, any kind of food can pair well with any wine.
Beer
Beer is an alcoholic beverage made from brewing and fermenting cereals, especially malted barley,
usually with the addition of hops as a flavouring agent and stabilizer. It is probably the most popular
alcoholic beverage.
The four ingredients that make beers are as below:
1.
2.
3.
4.
Barley or other grains
Hops
Yeast
Water
Types of Beer
1. Top-fermented Beer
“Saccharomyces Cerevisiae” yeast is used in top fermented brewing. It prefers a warmer
temperature fermentation. Yeast settle on the top at the end of the fermentation. Due to the
addition of roasted malt, the colour is darker and the alcohol content is higher.
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Ale
The general term for all British top-fermented beer. Roasted malt or other grain is used. The taste is
stronger and more bitter than other beers.
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Stout
Stout is a very dark beer with a strong taste of malt. Roasted barley adds colour and flavour. It tastes
malty with bittersweet to bitter aroma. The world’s most famous stout is Guinness.
2. Bottom-fermented Beer
“Saccharomyces Uvarum” yeast is used in bottom-fermenting brewing. It is fermented at the lower
temperature than top-fermented beer. During fermentation, yeast settles to the bottom. This
results in its golden colour. It possesses a lighter taste, with a hoppy flavor and a dry finish.
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Draught Beer
It is also known as fresh beer. Draught beer does not go through pasteurization. Hence, there is live
yeast left in the beer which makes it tastes fresher. It cannot be kept for long. Its shell life is shorter.
It is often sold in metal keys rather than in bottles.
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Lager
The general term for all bottom-fermented beer. Its main ingredient is malt, though corn and rice are
sometimes used. It is light gold in colour and it has a mellow taste to it.
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•
Pilsner
This is a lager, but is produced in Pilsner in the Czech’s Republic
Production of Beer
Beer production involves a series of complicated process which call for close monitoring as the final
quality and character of beer largely depends on the output of each stage. The steps followed are as
follows:
1. Malting:
The first step in the production of the beer is malting. In malting the starch in the cereals in
converted to soluble sugar.
Barley is soaked in water for about three days and then spread on the malting floor which causes
germination or sprouting. Moisture, warmth, and oxygen are necessary for the growth of shoot and
rootlets.
2. Milling:
In this stage, all the barley are grinded and grist is produced. Steeping in a mash tun to produce wort
boiling (wort separation and wort boiling).
3. Fermentation:
Yeast is added in to wort and low alcohol is produced called “wash”.
4. Filtration:
it is done to remove all the impurities.
5. Aging:
Aged for a while in large containers in order to carbonate the beer.
6. Pasteurization:
The beer is pasteurized to kill all the remaining yeast.
Correct ways of storing and handling beer:
•
The shelf life of beer is shorter than that of any other alcoholic beverages. If it is
kept for too long, its quality and taste will be spoiled. Therefore, care must be taken
to avoid overstocking and to maintain proper storage condition.
•
Beer should be placed in a cool place, preventing exposure to direct strong light as
well as sunlight.
•
Avoid storing beer at a very low temperature. Generally, the optimal temperature is
between 9 degrees Celsius and 10 degrees Celsius.
19 | P a g e
•
Bottled beer should be stored upright, avoiding contact between the beer and the
lid.
•
Old stock should be issued first: use the “First In First Out” (FIFO) system.
Cider:
This is an alcoholic beverage produced from fermented apple juice or a mixture of apple and a
maximum of 25% pear juice. It is generally fizzy and sweet.
Perry:
This is an alcoholic beverage produced from fermented pear juice or a mixture of pear and a
maximum of 25% apple juice. It is generally fizzy and sweet.
Distillation
It is the process of separating alcohol and water from the fermented beverages with the help of
heat.
The history started in the middle of the 8th century in the Arabic part of the world and beginning of
12thcentury it was brought to the Europe.
Distillation a product does not just alter the strength of alcohol but also the flavouur of it (the aromatic
flavouring agents. Alcohol facilities transfer of aroma. The aroma of the distilled product depends on
the temperature at which you extract the distilled fluid. It is necessary to distil the alcoholic fluid
known as the mash to separate alcohol from water.
Vodka
This is a neutral spirit originally from Russia and Poland. It is said that 'the polish' were the first to
make the vodka in the 8thcentury. It can be distilled from any fermented materials, and is filtered
through charcoal filters to purify the flavour, hence to be without colour, aroma and taste.
Sometimes, flavourings are added to make different tastes of vodka. Like chili, citrus, currant, etc.
Vodka is distilled using a double pot- still distillation, after which the spirit is passed through a
charcoal filtration process. More times the vodka is distilled and filtered, the more premium it
becomes. Due to which most vodka is made colourless, odourless and tasteless but the 21st century
of vodka can feel the taste of flavours.
Some popular countries for making Vodka are:
1.
2.
3.
4.
5.
6.
Poland
Russia
Sweden
Denmark
Finland
Norway
7. Germany
8. Israel
9. Holland
10. Canada
11. France, and so on.
20 | P a g e
Popular Brands of Vodka
➢ Grey goose
➢ Absolut
➢ Smirnoff
➢ Belvedere
➢ Ketel one
➢ Ciroc
➢ Skyy
➢ Stolichnaya
➢ Zubrowka
Cocktails recipe
Sex On The Beach
Name
Ingredients Vodka
Peach Schnapps
Orange Juice
Cranberry Juice
Ice
Orange fruit
Hidden cost (30%)
Cost(NPR)
45 ml
15 ml
60 ml
60 ml
Method
Build
1. Put the ice into the glass.
2. Pour all the ingredients in the glass.
3. Garnish and serve.
Garnish
Orange wheel / orange slice
Glassware
Hurricane glass
21 | P a g e
Cape Cod
Name
Ingredients Vodka
Cranberry Juice
Cost(NPR)
60 ml
120 ml
Ice
Lime fruit
Hidden cost (30%)
Method
Build
1. Put the ice into the glass.
2. Pour all the ingredients in the glass.
3. Garnish and serve.
Garnish
Lime wedge /Lime wheel
Glassware
High ball
Screw Driver
Name
Ingredients Vodka
Orange Juice
Cost(NPR)
60 ml
120 ml
Ice
Orange fruit
Hidden cost (30%)
Method
Build
1. Put the ice into the glass.
2. Pour all the ingredients in the glass.
3. Garnish and serve.
Garnish
Orange wedge / Orange wheel
Glassware
High ball
22 | P a g e
Gin
•
It is a spirit distilled from a wash made from fermented grains, malted barley, maize or rye.
Gin is a mixed with flavouring herbs and spices collectively known as “botanicals”, and is
brought to the required strength by the addition of distilled water. The main flavour of gin
comes from juniper berries which does not require maturing like whiskies and brandies. Gin
was invented in a small Dutch town of Leiden by professor (Physician) Francisus, Sylvius de
bouve in 15470s. Many herbs are used but coriander, lemon zest and angelica are commonly
used for flavor.
Classification of Gin:
•
Genever:
The main ingredient is barley. It has a scent of malt, and is full-bodied. It is the Dutch version
of Gin and often aged in oak casks for 1 – 3 years and comes in two styles – old and young.
Pot distillation is used for this gin type.
•
London Dry Gin:
The main ingredient is grain. The word ‘dry’ means not sweet. It is light-bodied. London dry
gin is high proof liquor and is made with a small number of citrus botanicals such as lemon
and bitter orange peel. Other botanicals often used are anise, angelica root, orris root,
cinnamon, coriander, and cassia bark. And it is distil through column distillation where extra
botanicals and herbs are added into the base spirit during or beginning of the distillation.
•
Sloe Gin:
This is a product of Gin and sloe berries. It tastes sweet or opposite of London dry gin.
•
Old Tom Gin:
It is the Dutch gin which is also known as missing link as it is sweeter than London dry gin
and drier than Genever.
Famous brand of gin:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Beefeater London dry gin
Gordons
Bombay sapphire
Tanqueray
Hendricks
Bulldog
Roku
Monkey 47
Tanqueray
Sipsmith
23 | P a g e
Cocktails recipe
Gin Tonic
Name
Ingredients Dry Gin
Tonic Water
Cost(NPR)
45 ml
125 ml
Ice
Lime wheel
Hidden cost (30%)
Method
Build
1.
2.
3.
4.
Garnish
lime wedge / Lime wheel
Glassware
High ball
Put the ice into the glass.
Pour all the ingredients in the glass.
Stir it.
Garnish and serve.
Southside
Name
Ingredients Dry Gin
Mint leaves
Lemon/ Lime juice
Sugar Syrup
Hidden cost (30%)
Ice
Cost(NPR)
45 ml
8 to 10 pcs
25 ml
12.5 ml
Method
Shake
1. Make the shaker chill.
2. Put all the ingredients into the shaker.
3. Shake and Double strain it into the chilled
martini glass or coupe glass.
4. Garnish and serve.
Garnish
Lime wedge and mint sprig
Glassware
Martini glass/ coupe glass
24 | P a g e
Pink Lady
Name
Ingredients Dry Gin
Triple Sec
Lemon/ Lime juice
grenadine
Egg white
Hidden cost (30%)
Ice
Method
Cost(NPR)
45 ml
15 ml
25 ml
12.5 ml
1
Shake
1.
2.
3.
4.
Garnish
Make the shaker chill.
Put all the ingredients into the shaker.
Dry shake first then wet shake.
Double strain it into the chilled martini glass
or coupe glass.
5. Garnish and serve.
Lime wedge/ lime wheel/ dehydrated lime
Glassware
Martini/ coupe glass
Rum
This is made from sugarcane juice, syrup, or molasses, a syrup by-product of the sugar industry,
which is fermented and distilled. The main producing Rum countries are in West Indies in the
Caribbean Sea.
Types of rums:
1. White or Light bodied Rum
The molasses is diluted with water and fermented with the help of artificial yeast.
Continuous distillation is used and then it is aged in uncharred oak casks. Finally, it will be
filtered through active carbon. The color is clear and light. They are usually water white, dry,
smooth and generally less fragrant than the other styles. Also known as white or silver rums
which are made in Continuous stills. Common brands that can be found in the market are
Bacardi, Carta blanca, Habana club and Lamb’s.
2. Gold or Amber, medium- bodied rums:
Gold or amber rums, are aged for more than the one year minimum in charred white oak
barrels. The rums are gold (tea-coloured) and are generally medium-bodied rums, these
rums are normally Pot still distillates which are tea-coloured and more pungent than light
rums. Some of these rums are quite sweet on the palate while most are dry.
25 | P a g e
3.
Dark bodied Rum:
Bagasse of sugarcane or the residue from the last distillation is added to molasses for
fermentation and pot distillation. These rums are quite aromatic, dark in colour, with rich
full-bodied flavours, and are also generally quite sweet on the palate as some caramel may
have also been added to deepen the colour. Aging takes place in charred casks. Common
brands are Myer’s, Captain Morgan and Lamb’s Navy.
4.
Aromatic rums:
Some dark aromatic rums may also have spices added to them to create spiced rums like
those sold under the label Captain Morgan’s Spice Rum.
Rum producing countries
Rum, known as Ron by Spanish and Rhum by French, is produced wherever sugar cane is
grown. Rum is therefore produced in countries as varied as the United States, Australia,
Indonesia and the Philippines. Sugar cane distillates are popular in South American
countries. The Brazilians call it “cachaca” while Paraguay and Uruguy both call their rums
“cana”. However, the world’s major rum producing region is still the Caribbean.
Famous brand of rum:
1. Bacardi
2. Appleton
3. Havana club
4. Sailor jerry
5. Mount gay
6. Captain Morgan
Cocktails recipe
Hot Rum Punch
Name
Ingredients Dark Khukuri Rum
Lime juice
Honey
Hot water
Spices
Cost(NPR)
45 ml
15 ml
20 ml
135 ml
3-5 gm
Hidden cost (30%)
Method
Build
1. Put the honey, lime juice, and spices in
the glass.
2. Pour the hot water in the glass.
3. Layer with rum.
4. Garnish, fire it up and serve with a long
spoon.
Garnish
Glassware
Irish mug
26 | P a g e
Cuba Libre
Name
Ingredients Dark Rum
Coca Cola
Cost(NPR)
45 ml
135 ml/
top up
Lime fruit
Ice
Hidden cost (30%)
Method
Build
1. Put the ice into the glass.
2. Pour all the ingredients in the glass.
3. Stir it, garnish and serve.
Garnish
Lime wedge or wheel
Glassware
High ball glass
Daiquiri
Name
Ingredients White Rum
Lime juice
Sugar syrup
Ice
Lime fruit
Hidden cost (30%)
Cost(NPR)
50 ml
30 ml
20 ml
Method
Shake
1. Chilled the shaker.
2. Pour all the ingredients in the shaker.
3. Shake and double strain it in the chilled
glass.
4. Garnish and serve.
Garnish
Lime wheel / lime wedge
Glassware
Martini glass/ coupe glass
27 | P a g e
Brandy:
Brandy is the distillation of the fermented juice of fresh grapes without the addition of any other
spirits. It must not be distilled above 94.8% of alcohol and must be aged for at least six months in
oak casks.
1. Cognac:
This is produced in the delimited region of Cognac, which is in south-western France. Cognac brandy
is aged for at least 2 years.
•
•
•
•
•
•
Indication of age for Cognac brandy:
VS- Very Special
2 years
VO- Very Old
4 years
VSOP- Very Special Old Pale
4 years
Reserve
6 years
XO- Extra Old
6 years
The most common brands found in the market are: Remy Martin, Martell, Hennessy, Hine Otard,
Courvoisier, Bisquit, Camus.
2. Armagnac:
Armagnac is a brandy from the delimited region of Armagnac, which is in the southwest of France. It
is more aromatic, but normally drier than Cognac. The mature age requirement for Armagnac is
shorter than that of Cognac.
3. Pomace Brandy:
In the wine producing areas, the residue of grapes left after the wine making process are distilled to
produce the brandy, which is called Marc in France, Bagaceira in Portugal, Grappa in Italy, Orujo in
Spain. The outcome is clear, with a strong alcohol scent and content.
4. Fruit Brandy:
Not only can grape produce brandy but other fruit can as well. Examples are Poire William, which is
made from distilling fermented juice of pear, kirsch from cherries and Calvados from apple, etc.
28 | P a g e
Cocktail Recipes:
Side Car
Name
Ingredients Cognac
Cost(NPR)
50 ml
20 ml
20 ml
10 ml
Lime juice
Triple sec
Sugar syrup
Ice
Lime fruit
Hidden cost (30%)
Method
Shake
1. Chilled the shaker.
2. Pour all the ingredients in the shaker.
3. Shake and double strain it in the chilled
glass.
4. Garnish and serve.
Garnish
Orange wheel / orange wedge/ orange peel
Glassware
Martini glass/ coupe glass
Brandy Alexander
Name
Ingredients Brandy
Heavy Cream
Dark cream de cacao
Ice
Chocolate powder/
nutmeg
Hidden cost (30%)
Cost(NPR)
30 ml
30 ml
30 ml
Method
Shake
1. Chilled the shaker.
2. Pour all the ingredients in the shaker.
3. Shake and double strain it in the chilled
glass.
4. Garnish and serve.
Garnish
Orange wheel / orange wedge/ orange peel
Glassware
Martini glass/ coupe glass
29 | P a g e
Tequila:
Pulque, mezcal, and tequila are the only true indigenous alcoholic beverage of Mexico and
all three are based on one plant- Agave.
There are 400 types of Agave plant in Mexico. These plants which are a member of the
Amarylidaceae family of plants which includes the aloe vera. These plants thrive in the
dessert, which is why these plants are often mistaken as being cacti.
This is a Mexican spirit made from the fermented juice of cactus (blue agave). Tequila is
made when following conditions are met:
1. Based only on the blue agave:
Blue agave is the main ingredient which, by law is the only species of agave to be used in
making Tequila.
2. Production techniques:
When the plant reaches maturity, the outer leaves are cut away from the central core
which the product will look like giant pineapple. Then it is transported to a production
plant where it is cut into smaller pieces and placed into large pressure cookers called
autoclaves.
The pieces are cooked for 24 hours to convert the starch into sugars. Then it is
fermented by adding some fermented must or mosto from previous batch. The yeast
multiply, and fermentation begins.
Sugar in the form of pure cane sugar may be added to increase the eventual alcoholic
strength of the product. By law, this amount can not exceed 49% of the mixture.
After the fermentation, the mixture is then double distilled in pot stills. The resultant
first distillate, called ordinario, is on about 29% alcohol by volume. When distilled, the
ordinario produces a spirit of about 55% alcohol by volume.
Common brands found in the market are:
1. Sauza.
2. Jose Cuervo.
3. Olmega.
4. Don Julio.
5. Patron
There are four sub categories of Tequila under Mexican law:
1.
2.
3.
4.
Tequila Plata/Blanco(Silver or white tequila)
Tequila Joven Abocado (Gold tequila)
Reposda (Resting- 2 months to 1 year in oak barrels)
Anejo (Aged- atleast 1 year)
30 | P a g e
Cocktail recipe:
Margarita
Name
Ingredients Tequila
Triple Sec
Lemon/ Lime juice
Sugar Syrup
Ice
Hidden cost (30%)
Method
Cost(NPR)
45 ml
15 ml
25 ml
12.5 ml
Shake
1.
2.
3.
4.
Garnish
Make the shaker chill.
Put all the ingredients into the shaker.
Shake it well.
Double strain it into the salt rimmed martini
glass or coupe glass.
5. Garnish and serve.
Lime wedge/ lime wheel/ dehydrated lime
Glassware
Martini/ coupe glass
Whiskey:
The main ingredients are grains like barley, rye, oats, wheat and maize. After fermentation and
distillation, it will be put in casks for maturation.
Well-known whiskies of the world, according to their origins are: Scotch whisky, Irish whisky,
American Whisky and Canadian whisky.
1. Scotch Whisky:
The main ingredients are barley and maize. According to the ingredients, Scotch whisky can be
divided into single malt and blended whisky.
• Malt whisky:
It is made from malted barley and is double distilled in a pot still. It has a pronounced aroma and
bouquet. Common brands often found in local market are Glenfiddich, Glenlivet, Dalmore, Cardhu,
Glenmorangic, and Macallan from Scotchland.
• Blended Whisky:
It is a blend of malt whisky and grain whisk. Common brands are Johnny Walker, Cutty Sark, Long
John, White Horse, Haig Old Parr, Chivas Regal, Ballantine’s and J & B from Scotland.
2. Irish Whisky:
The main ingredients are malt, barley and grain which have to go through saccharization (the
process of breaking a complex carbohydrate as starch into simple sugars) and fermentation. Then is
31 | P a g e
has to be pot stilled for three times and aged for at least 6 years before being bottled and sold.
Common brands in the market are Jameson and Old Bushmill’s.
3. Canadian Whisky:
Traditionally, it is made from Rye. Nowadays, a blend of rye, wheat and maize is usually used. After
fermentation, it has to go through distillation twice and aged in oaks for 3 years. Common brands
are Canadian Club, Seagram’s VO and crown royal.
4. American Whiskey:
With maize and rye as main ingredients, American whiskey can be divided into straight whiskey,
blended whiskey and light whiskey.
o Straight Whiskey:
The main ingredients like maize, rye, barley or wheat has to be fermented and distilled. It has to be
aged in a brand new charred oak cask for at least 2 years. It is not allowed to blend with other
whiskeys or alcohols.
i)
Bourbon Whiskey:
With maize, rye and malted barley as the main ingredients, it is distilled in a continuous still and is
matured in charred oak casks for a minimum of two years. It must contain at least 51% of maize
spirit. Common brands are old crow, jim beam, and wild turkey.
ii)
Rye Whiskey:
It is distilled from a wash containing a minimum of 51% rye. It is distilled in a continuous still and
aged in oak casks.
iii)
Corn Whiskey:
With not less than 80% of maize and other ingredients, it is aged in uncharred oak barrels or reused
charred oak barrels.
• Blended Light Whiskey
It is blended with about 20% straight whiskey and the alcohol content is 50%.
• Light Whiskey
With maize as the main ingredient, it is made by distillation until high alcohol content is reached
between 80 degree and 95 degree. The aging process takes place in uncharred oak barrels.
32 | P a g e
Cocktail recipe:
Whiskey Sour
Name
Ingredients Bourbon Whiskey
Lime juice
Sugar syrup
Egg White
Ice
Lime fruit
Hidden cost (30%)
Method
Cost(NPR)
60 ml
30 ml
15 ml
1 pc
Shake
1.
2.
3.
4.
Garnish
Chilled the shaker.
Pour all the ingredients in the shaker.
Dry shake and wet shake.
Shake and double strain it in the chilled
glass.
5. Garnish and serve.
Lime wheel / lime wedge
Glassware
Rock Glass
Old fashioned
Name
Ingredients Bourbon/ Rye Whiskey
Sugar
Angostura Bitters
Ice
Orange peel
Hidden cost (30%)
Cost(NPR)
60 ml
5 gm
2
dashes
Method
Stir
1. Chilled the mixing glass.
2. Put sugar, bitter, and whiskey in the
mixing glass.
3. Stir and strain it in the chilled glass.
4. Garnish and serve.
Garnish
Orange slice/ orange peel.
Glassware
Rock glass.
33 | P a g e
High ball
Name
Ingredients Bourbon Whiskey
Soda water
Lime wedge
Ice
Lime or lemon wedge
Hidden cost (30%)
Method
Build
1.
2.
3.
4.
Cost(NPR)
45 ml
135 ml
1 pc
Chilled the glass.
Put ice and all the ingredients.
Stir the drink.
Garnish and serve.
Garnish
Lime or lemon wedge.
Glassware
High glass.
Non-alcoholic beverage
Mineral Water:
Originally, mineral water was natural water containing lots of minerals. Nowadays, many brands of
mineral water are manufactured by supplementing water with minerals. Bottled mineral waters may
either be still or sparkling. Commonly found still mineral water is Evian, aqua panna, vittel. A wellknown brand of sparkling water is Perrier.
Sparkling/ carbonated water:
These beverages contain carbon dioxide (CO2) to make them fizzy. Examples of carbonated
flavoured water include lemonade, ginger ale, cola, etc.
Mixers:
Mixers are the same as carbonated waters but are considered more for mixing drinks, although they
are often ordered by guests and consumed straight up. The most common mixers are bitter lemon,
ginger ale, soda, ginger beer, tonic water, and so on.
Juices:
Bottled or canned orange juice, pineapple juice, grapefruit juice, tomato juice are the most common
types of juices held in stock at a bar. However, it is very often necessary that part of the stock, made
from fresh fruits, be kept. They are normally used for coktails and for mixing with the spirits.
34 | P a g e
Syrups:
They may be diluted to make a long drinks or used in the preparation of mixed drinks and cocktails.
Some of the more common ones are grenadine, cassis, citron, gomme, etc.
Dairy products:
These are products with the main ingredient of milk in it. They include fresh milk, flavoured milk,
cream, yogurt, ice-cream, etc.
Squash:
Squash can be mixed with spirits or cocktails, or served on their own. They are indispensable in a bar
and an adequate stock of it should always be kept. Examples are orange squash, lemon squash,
grapefruit squash and lime squash.
Tea:
Tea is prepared from the leaf buds of a tropical evergreen bush. Although it contains approximately
only half the amount of caffeine found in the coffee, it can stimulate the central nervous system.
In Europe, tea can be classified as unfermented tea (green tea) and fully fermented tea (black tea).
In China, tea can be divided into green tea, red tea, oolong tea, white tea, yellow tea, flower tea and
black tea.
Coffee:
The fruit is a bean of about 1.5 cm in length with an oblong shape. There are two beans in a fruit.
Roasting the beans gives it a uniform colour. Different roasting methods are used to form different
blends.
Mocktails:
This is a drink that is similar to a cocktail, but without the alcohol. Its ingredients can be juices,
carbonated water or syrups, etc. Mocktails are designed especially for those who do not take
alcoholic beverage or need to refrain from them. Common examples are Shirley temple and
pussyfoot.
35 | P a g e
Mocktail Recipes:
Virgin Mojito
Cost
(NPR)
Name
Ingredients Lime Juice
Sugar Syrup
Mint leaves
Soda water
Ice
Lime wedge/ mint sprig
Hidden cost (30%)
45 ml
45 ml
8-10 pcs
135 ml
Method
Build
1. Put lime wedge, lime juice and mint
leaves in the glass, then muddle it.
2. Add sugar syrup, and ice.
3. Top up with soda water and stir.
4. Garnish and serve.
Garnish
Lime wedge/wheel and mint sprigs.
Glassware
High glass.
Virgin Pinacolada
Cost
(NPR)
Name
Ingredients Pineapple Juice
Coconut Cream
Coconut syrup
Ice
Pineapple fruit
Hidden cost (30%)
90 ml
45 ml
15 ml
Method
Blend
1. Put all the ingredients in the blender.
2. Add ice and blend.
3. Garnish and serve.
Garnish
Pineapple fruits
Glassware
Hurricane glass.
36 | P a g e
Mickey Mouse
Cost
(NPR)
Name
Ingredients Orange Juice
Cranberry Juice
Vanilla Ice Cream
Ice
Orange fruit
Hidden cost (30%)
90 ml
60 ml
1 scoop
Method
Blend
1. Put all the ingredients in the blender.
2. Add ice and blend.
3. Garnish and serve.
Garnish
Orange fruits
Glassware
Tom Collin or long glass.
Fruit Punch
Cost
(NPR)
Name
Ingredients Orange Juice
60 ml
Pineapple Juice
60 ml
Mango Juice
60 ml
Grenadine Syrup
10 ml
Lime Juice
20 ml
Ice
Cut Fruits and mint sprig
Hidden cost (30%)
Method
Shake
1. Put all the ingredients in the shaker.
2. Add ice and shake.
3. Strain in the chilled glass with ice.
4. Garnish and serve.
Garnish
Cut fruits and mint sprigs.
Glassware
Tom Collin or high glass.
37 | P a g e
Mango Mule
Cost
(NPR)
Name
Ingredients Mango Juice
90 ml
Lime Juice
20 ml
Sugar Syrup
10 ml
Cucumber Chunks
4 pcs
Sprite
90 ml
Ice
Cucumber and mint sprig
Hidden cost (30%)
Method
Muddle and shake
1. Put all the ingredients in the shaker
except sprite.
2. Muddle it, add ice and shake.
3. Double strain in the chilled glass with ice.
4. Top up with sprite.
5. Garnish and serve.
Garnish
Cut fruits and mint sprigs.
Glassware
Copper mule glass.
Strawberry Mocktail
Cost
(NPR)
Name
Ingredients Orange Juice
Lime Juice
Cranberry Juice
Fresh Strawberry
Ice
Fresh strawberry
Hidden cost (30%)
60 ml
10 ml
60 ml
4-5
pcs
Method
Muddle and shake
1. Put all the ingredients in the shaker.
2. Muddle it, add ice and shake.
3. Double strain in the chilled glass with ice.
4. Garnish and serve.
Garnish
Cut fruits and mint sprigs.
Glassware
Copper mule glass.
38 | P a g e
Blue Angel
Cost
(NPR)
Name
Ingredients Blue Curacao
Lime Juice
Sprite
Ice
Lime Slice and mint sprigs
Hidden cost (30%)
10 ml
20 ml
135 ml
Method
Build
1. Put blue curacao and lime juice in the
glass.
2. Add ice and lime wheel in the glass.
3. Top up with sprite.
4. Garnish and serve.
Garnish
Lime wheel and mint sprigs.
Glassware
Tom Collins glass.
Shirley Temple
Cost
(NPR)
Name
Ingredients Grenadine
Lime Juice
Sprite
Ice
Lime Slice and mint sprigs
Hidden cost (30%)
Method
Build
1.
2.
3.
4.
Garnish
Lime wheel and mint sprigs.
Glassware
Tom Collins glass.
10 ml
20 ml
135 ml
Put grenadine and lime juice in the glass.
Add ice in the glass.
Top up with sprite.
Garnish and serve.
39 | P a g e
Safe X on the beach
Cost
(NPR)
Name
Ingredients Orange Juice
Cranberry Juice
Peach Syrup
Lime Juice
Ice
Orange Wedge/ Orange
wheel
Hidden cost (30%)
60 ml
60 ml
10 ml
15 ml
Method
Build
1. Put all the ingredients in the glass.
2. Add ice in the glass.
3. Garnish and serve.
Garnish
Orange Wedge/ Orange wheel
Glassware
Pilsner / Hurricane glass.
After Glow
Cost
(NPR)
Name
Ingredients Orange Juice
Apple Juice
Grenadine
Ice
Orange Wedge/ Orange
wheel
Hidden cost (30%)
100 ml
100 ml
20 ml
Method
Build
1. Put all the ingredients in the glass.
2. Add ice in the glass.
3. Garnish and serve.
Garnish
Orange Wedge/ Orange wheel
Glassware
High Ball glass.
40 | P a g e
Cinderella
Cost
(NPR)
Name
Ingredients Orange Juice
60 ml
Apple Juice
60 ml
Lemon Juice
20 ml
Sugar Syrup
10 ml
Soda Water
Top up
Ice
Orange Wedge/ Orange
wheel
Hidden cost (30%)
Method
Build
1. Put all the ingredients in the glass.
2. Add ice in the glass.
3. Garnish and serve.
Garnish
Orange Wedge/ Orange wheel
Glassware
High Ball glass.
Pussyfoot
Cost
(NPR)
Name
Ingredients Orange Juice
Egg yolk
Method
100 ml
1 pc
15 ml
10 ml
Top up
Lemon and Lime Juice
Grenadine
Soda Water
Ice
Orange Wedge/ Orange
wheel
Hidden cost (30%)
Build
1. Put all the ingredients in the glass.
2. Add ice in the glass.
3. Garnish and serve.
Garnish
Orange Wedge/ Orange wheel
Glassware
High Ball glass.
41 | P a g e
Fresh Lime Soda
Cost
(NPR)
Name
Ingredients Lime Juice
Sugar Syrup (if its sweet)
Salt (if salt is needed)
Soda Water
Ice
Lime Wedge/ wheel
Hidden cost (30%)
25 ml
20 ml
Top up
Method
Build
1. Put all the ingredients in the glass.
2. Add ice in the glass.
3. Garnish and serve.
Garnish
Lime Wedge/ wheel
Glassware
High Ball glass.
Hot Lemon Honey
Cost
(NPR)
Name
Ingredients Lime Juice
Honey
Hot water
Ice
Lime Wedge/ wheel
Hidden cost (30%)
30 ml
30 ml
120 ml
Method
Build
1. Put all the ingredients in the glass.
2. Top up hot water in the glass.
3. Garnish and serve.
Garnish
Lime Wedge/ wheel
Glassware
Irish mug.
42 | P a g e
Some more extra recipes of cocktails:
Black Russian
Cost
(NPR)
Name
Ingredients Vodka
Kahlua/ coffee liqueur
30 ml
30 ml
Ice
Hidden cost (30%)
Method
Build
1. Put all the ingredients in the glass.
2. Add ice in the glass.
3. Serve.
Garnish
Glassware
Rock/ old fashioned glass.
White Russian
Cost
(NPR)
Name
Ingredients Vodka
Kahlua/ coffee liqueur
Fresh cream
Ice
Hidden cost (30%)
Method
30 ml
30 ml
30 ml
Build
1. Put all the ingredients in the glass.
2. Add ice in the glass.
3. Serve.
Garnish
Glassware
Rock/ old fashioned glass.
43 | P a g e
Blue Lagoon
Cost
(NPR)
Name
Ingredients Vodka
Lime Juice
Blue Curacao
Lemonade/ sprite
Ice
Lime wedge/ wheel
Hidden cost (30%)
60 ml
15 ml
10 ml
Top up
Method
Build
1. Put all the ingredients in the glass.
2. Add ice in the glass.
3. Garnish and serve.
Garnish
Lime wedge/ wheel
Glassware
High glass.
Blue Paradise
Cost
(NPR)
Name
Ingredients Vodka
Lime Juice
Blue Curacao
Pineapple Juice
Ice
Pineapple cone/ slice
Hidden cost (30%)
60 ml
15 ml
10 ml
Top up
Method
Build
1. Put all the ingredients in the glass.
2. Add ice in the glass.
3. Garnish and serve.
Garnish
Pineapple cone/ slice
Glassware
High glass.
44 | P a g e
Cosmopolitan
Cost
(NPR)
Name
Ingredients Vodka
Lime Juice
Triple Sec
Cranberry Juice
Ice
Orange peel/ wheel/ lime
wheel
Hidden cost (30%)
60 ml
15 ml
15 ml
45 ml
Method
Shake
1. Put all the ingredients in the shaker.
2. Add ice in the shaker.
3. Shake well and double strain it in the
glass.
4. Garnish and serve.
Garnish
Orange peel/ wheel/ lime wheel
Glassware
Martini/ Cocktail glass.
Blue Kamikaze
Cost
(NPR)
Name
Ingredients Vodka
Lime Juice
Triple Sec
Blue Curacao
Ice
Orange peel/ wheel/ lime
wheel
Hidden cost (30%)
60 ml
15 ml
15 ml
10 ml
Method
Shake
1. Put all the ingredients in the shaker.
2. Add ice in the shaker.
3. Shake well and double strain it in the
glass.
4. Garnish and serve.
Garnish
Orange peel/ wheel/ lime wheel
Glassware
Martini/ Cocktail glass.
45 | P a g e
Caipiroska
Cost
(NPR)
Name
Ingredients Vodka
Lime Juice
Sugar syrup
Lime wedge/ chunk
Ice
Lime wheel/ wedge
Hidden cost (30%)
60 ml
15 ml
10 ml
6 pcs
Method
Muddle
1. Put all the lime wedge, sugar syrup, and
lime juice in the glass.
2. Muddle all the ingredients.
3. Add crushed ice in the glass and sizzle it.
4. Garnish and serve.
Garnish
Lime wheel/ wedge
Glassware
Rock/ old fashioned glass.
Moscow mule
Cost
(NPR)
Name
Ingredients Vodka
Lime Juice
Ginger beer/ ale
Ice
Lime wheel/ wedge
Hidden cost (30%)
60 ml
20 ml
Top up
Method
Build
1. Put all the ingredients in the glass except
ginger ale.
2. Add crushed ice in the glass.
3. Top up ginger beer/ ale and sizzle it well.
4. Garnish and serve.
Garnish
Lime wheel/ wedge.
Glassware
Mule glass.
46 | P a g e
Salty dog
Cost
(NPR)
Name
Ingredients Vodka
Grapefruit Juice
Ice
Lime wheel/ wedge
Hidden cost (30%)
60 ml
Top up
Method
Build
1.
2.
3.
4.
5.
Garnish
Lime wheel/ wedge and salt rim.
Glassware
High glass.
Salt rim the glass.
Put vodka in the glass.
Add ice in the glass.
Top up grapefruit juice and sizzle it well.
Garnish and serve.
Bloody Mary
Cost
(NPR)
Name
Ingredients Vodka
45 ml
Lime Juice
15 ml
Tomato Juice
120 ml
Tobacco
3 dashes
Worcestershire sauce
6 dashes
Celery salt
2 rounds
Black pepper
2 rounds
Ice
Lime wheel/ wedge, cherry
tomato, and celery stick.
Hidden cost (30%)
Method
Build or roll and throw.
1. Salt rim the glass (half).
2. Put all the ingredients in the glass.
3. Add ice in the glass.
4. Sizzle it well.
5. Garnish and serve.
Garnish
Lime wheel/ wedge, salt rim, cherry tomato, and
celery stick
Glassware
High glass.
47 | P a g e
Sea breeze
Cost
(NPR)
Name
Ingredients Vodka
Grapefruit Juice
Cranberry Juice
Ice
Lime wheel/ wedge
Hidden cost (30%)
Method
Build
1.
2.
3.
4.
Garnish
Lime wheel/ wedge.
Glassware
High glass.
60 ml
45 ml
60 ml
Put all the ingredients in the glass.
Add ice in the glass.
Sizzle it well.
Garnish and serve.
Espresso martini
Cost
(NPR)
Name
Ingredients Vodka
Kahlua
Espresso
Ice
Coffee beans
Hidden cost (30%)
40 ml
30 ml
30 ml
Method
Shake
1. Put all the ingredients in the shaker.
2. Add ice in the shaker.
3. Hard shake and double strain it in the
glass.
4. Garnish and serve.
Garnish
Coffee beans (happiness, wealth, and health)
Glassware
Martini glass.
48 | P a g e
Mojito
Cost
(NPR)
Name
Ingredients White Rum
Lime Juice
Sugar Syrup
Lime Wedge
45 ml
20 ml
15 ml
4 pcs
10-12
pcs
100 ml
Garnish
Mint Leaves
Soda Water
Ice
Lime wedge/ wheel & mint
sprigs
Hidden cost (30%)
Muddle
1. Put lime wedge, mint leaves, lime juice
and sugar syrup in the glass.
2. Muddle it gently.
3. Add ice in the glass.
4. Top up with soda water.
5. Garnish and serve.
Lime wedge/ wheel & mint sprigs
Glassware
High glass.
Method
Pinacolada
Cost
(NPR)
Name
Ingredients White Rum
60 ml
Pineapple Juice
90 ml
Coconut cream/milk
30 ml
Malibu (optional)
15 ml
Ice
Pineapple cone/ leaves
Hidden cost (30%)
Method
Blend/ shake
1. Put all the ingredients in the blender or
shaker.
2. Add ice in the shaker/ blender.
3. Shake it well or blend it.
4. Pour, garnish and serve.
Garnish
Pineapple cone/ leaves
Glassware
Hurricane glass or poco grande.
49 | P a g e
Little Princess
Cost
(NPR)
Name
Ingredients White Rum
Sweet vermouth
45 ml
20 ml
Ice
Orange peel
Hidden cost (30%)
Method
Stir
Garnish
Orange peel.
Glassware
Hurricane glass or poco grande.
1. Put all the ingredients in the mixing
glass.
2. Add ice.
3. Stir.
4. Pour, garnish and serve.
Dark and Stormy
Cost
(NPR)
Name
Ingredients Dark Rum
Lime Juice
Ginger beer/ ale
Ice
Lime wedge/ wheel.
Hidden cost (30%)
Method
Stir
Garnish
Lime wedge/ wheel.
Glassware
High ball glass.
60 ml
15 ml
120 ml
1. Put the dark rum, and lime juice in the
glass.
2. Add ice, then top up with ginger beer/
ale.
3. Garnish and serve.
50 | P a g e
Strawberry Daiquiri
Cost
(NPR)
Name
Ingredients White Rum
60 ml
Lime Juice
20 ml
Fresh strawberry
2- 3 pcs
Sugar syrup
10 ml
Ice
Strawberry fruit
1 pc
Hidden cost (30%)
Method
Blend
1. Put all in the ingredients in the blender.
2. Add ice, then blend.
3. Pour, garnish and serve.
Garnish
Strawberry fruit.
Glassware
Cocktail/ martini
glass.
Tom Collin
Cost
(NPR)
Name
Ingredients Dry Gin
60 ml
Lime Juice
20 ml
Sugar syrup
10 ml
Soda water
100 ml
Ice
Lemon Slice/ Lime wheel
Hidden cost (30%)
Method
Build
1. Put all in the ingredients in the glass
except soda.
2. Add ice, then top up with soda.
3. Garnish and serve.
Garnish
Lime wedge/ wheel.
Glassware
High glass.
51 | P a g e
Gin Fizz
Cost
(NPR)
Name
Ingredients Dry Gin
45 ml
Lime Juice
20 ml
Sugar syrup
10 ml
Soda water
100 ml
Egg White
1 pcs
Ice
Lemon Slice/ Lime wheel
Hidden cost (30%)
Method
Shake
1. Put all in the ingredients in the shaker
except soda.
2. Add ice, then dry shake first. After that
wet shake.
3. Pour it into the glass and top up with
soda.
4. Garnish and serve.
Garnish
Lime wedge/ wheel.
Glassware
High glass.
Ramos Gin Fizz
Cost
(NPR)
Name
Ingredients Dry Gin
45 ml
Lime Juice
20 ml
Sugar syrup
10 ml
Fresh Cream
25 ml
Soda water
100 ml
Egg White
1 pcs
Ice
Lemon Slice/ Lime wheel
Hidden cost (30%)
Method
Shake
1. Put all in the ingredients in the shaker
except soda.
2. Add ice, then dry shake first. After that
wet shake for at least 15 minutes.
3. Pour it into the glass and top up with
soda.
4. Garnish and serve.
Garnish
Lime wedge/ wheel.
Glassware
High glass.
52 | P a g e
Dry Martini
Cost
(NPR)
Name
Ingredients Dry Gin
Dry Vermouth
Ice
Lemon twist/ olive
Hidden cost (30%)
Method
Stir
Garnish
Lemon twist/ olive
Glassware
Martini glass.
45 ml
10 ml
1. Put all in the ingredients in the mixing
glass.
2. Add ice, then stir it.
3. Pour it into the glass.
4. Garnish and serve.
Sweet Martini
Cost
(NPR)
Name
Ingredients Dry Gin
Sweet Vermouth
Ice
Lemon twist/ olive
Hidden cost (30%)
Method
Stir
Garnish
Lemon twist/ olive
Glassware
Martini glass.
45 ml
10 ml
1. Put all in the ingredients in the mixing
glass.
2. Add ice, then stir it.
3. Pour it into the glass.
4. Garnish and serve.
53 | P a g e
Negroni
Cost
(NPR)
Name
Ingredients Dry Gin
Sweet Vermouth
Campari
Ice
Orange Peel/ slice
Hidden cost (30%)
Method
Stir
Garnish
Orange peel/ slice
Glassware
Martini glass.
30 ml
30 ml
30 ml
1. Put all in the ingredients in the mixing
glass.
2. Add ice, then stir it.
3. Pour it into the glass.
4. Garnish and serve.
Orange Blossom
Cost
(NPR)
Name
Ingredients Dry Gin
Orange juice
Ice
Orange Peel/ slice
Hidden cost (30%)
Method
Shake
1.
2.
3.
4.
Garnish
Orange peel/ slice
Glassware
Martini/ cocktail glass.
60 ml
30 ml
Put all in the ingredients in the shaker.
Add ice, then shake it.
Pour it into the glass.
Garnish and serve.
54 | P a g e
White Lady
Name
Ingredients Dry Gin
Triple Sec
Cost(NPR)
45 ml
15 ml
25 ml
12.5 ml
1
66
210
Garnish
Lemon/ Lime juice
10
Sugar Syrup
10
Egg white
16
Hidden cost (30%)
435
Ice
17
Lime wedge/ lime wheel/
dehydrated lime
741
Shake
1. Make the shaker chill.
2. Put all the ingredients into the shaker.
3. Dry shake first then wet shake.
4. Double strain it into the chilled martini glass
or coupe glass.
5. Garnish and serve.
Lime wedge/ lime wheel/ dehydrated lime
Glassware
Martini/ coupe glass
Method
Tequila Sunrise
Name
Ingredients Silver Tequila
Grenadine
Orange Juice
Orange wheel/ slice
Ice
Hidden cost (30%)
Cost(NPR)
45 ml
10 ml
135 ml
66
210
10
17
741
Method
Build
1.
2.
3.
4.
5.
Garnish
Orange wheel/ slice
Glassware
High glass
Make the glass chill.
Put tequila in the glass.
Add ice and top up with orange juice.
Slowly pour the grenadine in the middle.
Garnish and serve.
55 | P a g e
Batanga
Name
Ingredients Silver Tequila
Lime Juice
Coca cola
Lime wedge/ wheel.
Ice
Hidden cost (30%)
Cost(NPR)
45 ml
15 ml
135 ml
66
210
10
17
741
Method
Build
1.
2.
3.
4.
Garnish
Lime wedge/ wheel.
Glassware
High glass
Make the glass chill.
Put tequila and lime juice in the glass.
Add ice and top up with coca cola.
Garnish and serve.
Frozen Blue Margarita
Name
Ingredients Silver Tequila
Triple Sec
Lemon/ Lime juice
Blue Curacao
Hidden cost (30%)
Cost(NPR)
45 ml
15 ml
15 ml
10 ml
270
210
10
10
350
850
Method
Shake
1.
2.
3.
4.
Garnish
Make the shaker chill.
Put all the ingredients into the shaker.
Shake it well.
Double strain it into the salt rimmed martini
glass or coupe glass.
5. Garnish and serve.
Lime wedge/ lime wheel/ dehydrated lime
Glassware
Martini/ coupe glass
56 | P a g e
Brave Bull
Cost
(NPR)
Name
Ingredients Silver Tequila
Kahlua/ coffee liqueur
30 ml
30 ml
Ice
Hidden cost (30%)
Method
Build/ stir
1. Put all the ingredients in the glass.
2. Add ice in the glass.
3. Serve.
Garnish
Glassware
Rock/ old fashioned glass.
Blue Shark
Cost
(NPR)
Name
Ingredients Silver Tequila
Vodka
Blue Curacao
Orange peel
Ice
Hidden cost (30%)
Method
Stir
Garnish
Orange peel
Glassware
Chilled cocktail glass.
1.
2.
3.
4.
30 ml
30 ml
5 ml
Put all the ingredients in the shaker.
Add ice in the shaker.
Pour and garnish.
Serve.
57 | P a g e
Sourteq
Cost
(NPR)
Name
Ingredients Silver Tequila
Lemon Juice
Sugar Syrup
Orange slice/ cherry
Ice
Hidden cost (30%)
45 ml
30 ml
15 ml
Method
Shake
1.
2.
3.
4.
Garnish
Orange slice/ cherry
Glassware
Chilled cocktail / rock glass.
Put all the ingredients in the shaker.
Add ice in the shaker.
Pour and garnish.
Serve.
Bloody Maria
Cost
(NPR)
Name
Ingredients Silver Tequila
45 ml
Lime Juice
15 ml
Tomato Juice
120 ml
Tobacco
3 dashes
Worcestershire sauce
6 dashes
Celery salt
2 rounds
Black pepper
2 rounds
Ice
Lime wheel/ wedge, cherry
tomato, and celery stick.
Hidden cost (30%)
Method
Build or roll and throw.
1. Salt rim the glass (half).
2. Put all the ingredients in the glass.
3. Add ice in the glass.
4. Sizzle it well.
5. Garnish and serve.
Garnish
Lime wheel/ wedge, salt rim, cherry tomato, and
celery stick
Glassware
High glass.
58 | P a g e
Manhattan
Name
Ingredients Bourbon whiskey
Sweet Vermouth
Angostura Bitters
Ice
Orange peel
Hidden cost (30%)
Cost(NPR)
60 ml
20 ml
2
dashes
Method
Stir
1. Chilled the mixing glass.
2. Put sweet vermouth, bitter, and whiskey
in the mixing glass.
3. Stir and strain it in the chilled glass.
4. Garnish and serve.
Garnish
Orange slice/ orange peel.
Glassware
Cocktail glass.
Mint Julip
Name
Ingredients
Cost(NPR)
Bourbon Whiskey
Sugar Syrup
Mint leaves
Angostura Bitters
Crushed Ice
Mint sprigs
Hidden cost (30%)
60 ml
10 ml
10 pcs
2 dashes
60
10
17
10
117
Method
Muddle and build
1. Muddle gently the mint leaves with sugar syrup.
2. Add whiskey then pack the glass tightly with
crushed ice.
3. Stir it until the glass is frosted on the outside.
4. Top with more crushed ice, and garnish with a
mint sprig and few drops of angostura bitters.
Garnish
Mint sprigs.
Glassware
Rock glass or julip glass.
59 | P a g e
Rob Roy
Name
Ingredients Scotch whiskey
Sweet Vermouth
Angostura Bitters
Ice
Orange peel
Hidden cost (30%)
Cost(NPR)
60 ml
20 ml
2
dashes
60
70
10
17
10
117
284
Method
Stir
1. Chilled the mixing glass.
2. Put sweet vermouth, bitter, and whiskey
in the mixing glass.
3. Stir and strain it in the chilled glass.
4. Garnish and serve.
Garnish
Orange slice/ orange peel.
Glassware
Cocktail glass.
Rusty Nail
Name
Ingredients Scotch whiskey
Drambuie
Ice
Orange peel
Hidden cost (30%)
Cost(NPR)
45 ml
15 ml
60
70
17
10
117
284
Method
Stir
1. Chilled the mixing glass.
2. Put all the ingredients in the mixing
glass.
3. Stir and strain it in the chilled glass.
4. Garnish and serve.
Garnish
Orange slice/ orange peel.
Glassware
Rock glass.
60 | P a g e
Between the sheet
Name
Ingredients Brandy
Light Rum
Orange Liqueur
Lemon Juice
Ice
Orange peel
Hidden cost (30%)
Cost(NPR)
30 ml
15 ml
15 ml
15 ml
60
70
17
10
117
284
Method
Shake
1.
2.
3.
4.
Garnish
Orange peel.
Glassware
Chilled Cocktail glass.
Chilled the shaker.
Put all the ingredients in the shaker.
Shake and strain it in the chilled glass.
Garnish and serve.
Hot Toddy
Name
Ingredients Brandy
Lime juice
Honey
Cinnamon powder
Herbs
Hot water
Lime wheel and
cinnamon stick
Hidden cost (30%)
Cost(NPR)
60 ml
15 ml
15 ml
1 pinch
60
70
Top up
117
284
Method
Build
1. Put all the ingredients in the glass.
2. Stir it.
3. Garnish and serve.
Garnish
Lime wheel and cinnamon stick
Glassware
Irish Mug.
61 | P a g e