HYGIENE AND SAFETY IN FOOD AND DRINK SERVICE

Personal Health and Hygiene When you are tired or unwell, your concentration is below its best. You are more likely to make mistakes and drop things, endangering yourself and the people around you. Work may seem more difficult, and it is harder to relax outside work. These problems are less likely if you follow a healthy lifestyle. Try to have regular exercise. Get enough sleep and relaxation, and keep a balance in what you eat and drink. !hat yo" #ear at #or$ You spend long hours on your feet. Wash them every day, and keep your toe nails trimmed. Change socks daily. Wear comfortable shoes that will not slip, and which protect your feet from dropped ob ects. !f you change into a uniform at work, leave your outdoor clothing and footwear in the place provided for this purpose. "on#t take it with you into the restaurant or any area where food is prepared or stored. !f you wear your clothes at work, choose a combination that is comfortable, practical and safe. $void loose fitting clothes, accessories and ewelry, which might get caught on things. What you wear should suit the style of your workplace, and give the right impression to customers. Ho# yo" loo$ %ong flowing hair might get trapped in doors, furniture or machinery. The strands of hair likely to fall into food and drinks, there is usually a rule that long hair must be tied back, and that anyone preparing food should keep their hair covered. Personal Hygiene The body excretes moisture constantly through sweat glands located all over it. When it#s hot you perspire more. Working under pressure has a similar effect. &weat itself is virtually odorless and normally evaporates 'uickly. The smell comes from the bacteria, which live on the perspiration, especially in areas such as the underarms where it cannot evaporate freely. $ daily bath or shower and a good deodorant are the best protection. You depend on your hands for most tasks. Customers are likely to notice the state of your hands. The sort of impression they get of the standards in your work place depends on what they see.

Wash your hands thoroughly and often, and always before touching food. (se a wash hand basin, with plenty of hot water and soap. Then rinse your hands and dry them well. (se the paper towels, roller towel or hot air drier provided ) never a service or drying*up cloth. "o not wash food service e'uipment or food in wash hand basins. +eep your fingernails clean and neatly trimmed. ,ail varnish is best avoided, and must not be worn if you are preparing food and drinks. !f you feel a snee-e coming or the need to cough, turn away from any food or drinks. .old a disposable paper tissue over your nose and mouth, and wash your hands afterwards. Control any impulse to lick your fingers, bite your nails, or touch your nose, mouth, or hair. ,ever smoke or spit in any room where food is prepared, stored or served. Re%orting illness and in&e'tion /eport any illness or infection as soon as possible, your manager will make the udgments of whether it is safe for you to work with food. "on#t break the law or put other people#s health at risk, ust because you don#t want to admit to feeling ill. Co(ering '"ts) gra*es and #o"nds Cover cuts, gra-es, open sores and wounds with a waterproof dressing. (sually dressing for food handling staffs 0from the first aid box1 are colored, so that if they do drop off they will be easily spotted. !f the wound or sore is infected, or you think it might be, report this to your manager. +asi' Sa&ety Pro'ed"res in Handling +e(erages 2. /ead labels before pouring anything. 3. ,ever use non*food containers in storing beverages. 4. "o not store chemicals in beverage stores or shelves. 5. !f cans are bloated, contents are spoiled. 6. "o not accept if seal is broken. 7. 8bserve proper beverage storing temperature. 9. :uice once opened must be refrigerated. ;. $ll canned uices must be transferred into glass container. <. ,ever mix old and new beverages. 2=. &trictly follow mixing formula or measures. 22. >roken glass on the ice, all the ice must be disposed off. 23. Wash hands before handling any beverage item. 24. ?xtra care in handling carbonated bottle drinks. 25. %abel all containers of beverage items. 26. /otate stocks* @irst in, @irst out. 27. $lways keep working area clean and uncluttered. 29. Taste all stocks on opening duties. 2;. @ollow pest control procedures.

,aintaining a sa&e en(iron-ent ?veryone at work, no matter how unior or senior their position, whether they are full*time, part*time or casual, has a duty to protect the health and safety of those around them. This is a legal and moral responsibility. The ultimate sanctions of the law ) many thousands in fines and legal costs, possibly a prison sentence ) are usually reserved for top management. >ut your employer can dismiss you without notice for serious breaches of health and safety procedures. While you would be concerned about being in trouble with the law or losing your ob, the fact is that most workplace accidents are caused by inattention, carelessness, forgetfulness, or gradually falling into bad habits. ,one of these may be serious in themselves. (ntil, that is, an unlucky chain of events and one or more errors combine with fatal results. When you and your colleagues are under many other pressures, it is not easy to maintain the highest safety standards. Whatever the effort involved, safety has to be a top priority. Identi&ying ha*ards Your work exposes you and others in your workplace 0including customers1 to a range of ha-ards. &ome ha-ards are unavoidable. &trong cleaning agents have the potential to cause harm, the accepted meaning of the word Aha-ardB. ?lectrical e'uipment can go wrongC no matter how well maintained it has been. &ome ha-ards occur during the normal, day*to*day life of a busy restaurant. "rinks or food get spilt. Glasses and bottles are knocked or fall over and break. &mokers drop smoldering cigarette ends or lighted matches. Customers put shopping bags in the way of other people. &ome ha-ards are avoidableD !n ury to your back from using the wrong method of lifting a heavy tray or moving furniture. Cutting yourself when handling knives or other sharp ob ects. >urns or poisoning when using cleaning agents.

Re'ti&ying ha*ards You can 'uickly deal with many of the everyday ha-ards. Close the fire door that was left propped open. Eick up things that have been dropped on the floor. Fove chairs back into place after customers have gone, so others can get by more easily.

"on#t put safety at risk by doing nothing. You may be able to see your way down a corridor when the light bulb is not working, but someone less familiar with the route, or with poor eyesight, would be in danger. >e prepared to put effort into keeping your workplace safe. @or each ha-ard, consider how safety can get the priority it needs. @or example, if you are rushing to serve some customers, and you spill a drink or food on the floor, do youD %eave the spill while you get on with servingG $sk a colleague to take over with the serving, while you attend to the spillG Clear up the spill, explaining to the customers that you will be with them in a momentG

!arning others and re%orting ha*ards "o not assume that because you can see a ha-ard, other people will. $lwaysD Tell your manager when you find e'uipment not working properly. %abel e'uipment, which is out of order, so that no one else tries to use it. (nplug faulty electrical e'uipment or turn it off at the main switch. Where practical, move faulty e'uipment to a secure place to wait repair 0this reduces the risk of someone using the e'uipment without reali-ing it is faulty1. /eport anything that is or might become a ha-ard, e.g. a broken leg on a chair or table, a shelf coming away from its fitting, or the smell of gas in the kitchen. Eosition a ha-ard warning sign, rope off the entrance or put a safety barrier in place to prevent access to dangerous areas.

!t is not enough to tell colleagues that e'uipment is not working, or not to go into an area, which might be dangerous. ,or can you assume that customers won#t enter closed rooms or staff areas, nor that someone else will, who is unfamiliar with that part of the building. &afety notices must be put in place. .earning sa&ety You will be trained or instructed on how to use and clean the various items of e'uipment you are expected to operate, and the safety precautions necessary. "on#t be afraid to ask 'uestions. "on#t put yourself and others in danger and risk damaging e'uipment, by trying to use something you are not familiar with, or saying you have already had training when you haven#t, or acting the expert when colleagues can#t get e'uipment to work. Dealing #ith a''ident !f you are trained first*aider you will know what to do to help the in ured person. 8therwise, immediately tell the manager or other person who has been appointed to take

charge if a serious in ury or illness occurs. !n larger restaurants and those, which are part of a hotel, leisure centers, school, colleges, offices, factory, etc., there will be one or more first*aiders with this responsibility. Check that you know who to contact and the location of the first*aid box. $ notice or poster should be on display in your work area to remind everyone of this information. !n the first*aid box are dressings and bandages for minor in uries and a card with general first*aid guidance. Tell your manager if you find items running low or missing. Che'$list in %re(enting a''idents Walk, don#t run, when carrying something hot or heavy, warn people as you approach them. %ook after floor areas. Eick up items and clear up spillages and breakages 'uickly. Watch out for ha-ards such as customer#s bags and feet. "on#t put items where they can be tripped over or might fall. +eep power cables to e'uipment tidy, not trailing across floors or work surfaces. (se safety signs to close off the area you are vacuuming. %oad trays carefully, so that items do not fall off or obstruct your view. Get help to carry heavy items. Take care when using matches, and with lighted candles on tables and buffet displays. (se your service cloth to hold hot plates. Warm customers when plates are very hot. Take special care when handling or putting down anything with a sharp surface or which might break.

Re%orting a''idents There should be an accident book 0or a suitable form1 kept where you have ready access to it. >y law you must tell your manager when you have had an accident. !f you prefer, you can do this by writing about the accident in the accident book, or asking someone else to do this on your behalf. &o that you do not forget important details, or miss some information, make notes as soon as possible after the accident aboutD What happened, where and what time $ction taken to deal with the accident ,ames of any witnesses, and their addresses if they are not usually based at your workplace.

The re'uirement to record accidents applies even to minor ones. @or more serious accidents arising out of, or in connection with work, there is an additional procedure for reporting them to the enforcing authority.

+AR DESIGN AND .AYO/T

Essential in +ar Design &pace

There should be sufficient room behind the bar counter for the bartender to move about when his bar is busy. The ideal distance between the back of the bar counter and the cupboards is 236 cm or about 5 ft. &ervice $rea This will vary according to the type of business that the bar is expected to attract. Elumbing

$ll bars should have at least 3 sinksC the wash sink and the ice sink. Eroper plumbing must be ensured to facilitate the drainage system. $ll sinks should be of stainless steel to be more durable. /efrigeration

!t should be a part of every bar. Faintenance of the fridge is important to keep perishable stocks fresh. /egular defrosting is an essential care to keep it cool. &torage

The storeroom, containing ample reserve stock is best sited ad acent to the bar. !t is important that sufficient store space is available to house the stock re'uired for daily business. ?lectricity

$s many electric machines, such as electric blender and mixers are now used in cocktail bars a plentiful supply of power points is essential. Eower points are best sited in the area above the working surfaces below the bar counter but well away from the water. >ar Counter

The recommended height is approximately 22= cm or about 4 H ft. and no wider than 7= cm or 3 ft. The surface should be of material that is easy to clean and resistant to stains. $ padded front of the counter and a foot rail contribute to the comfort of the customers. @looring

The best material for the floor is one that is easily sponge*mopped dry and is as slip resistant as possible. "etermining the si-e, shape, and placement of the bar itself is a design problem with two facetsD a. The element of dIcor, andC b. The element of function The si-e and shape of the bar, its appearance, and its position in the room are typically planned by the owner, architect, or interior designer, whose primary concerns are layout and dIcor. The working areas, where the drinks are poured are planned by a facilities design consultant or by an e'uipment dealer. @actors that affect the space in assigning the bar locationD a. "rinks to be servedC b. Ero ected volume of business, andC c. &pace and e'uipment needed to serve the drinks Parts of the bar $ bar is made up of three partsD a. @ront >ar b. >ack bar c. (nderbar Front +ar The front bar is a customers# area, where they order their drinks and where the drinks are served. The bar is typically 27 to 2; inches wide, with a surface that is alcohol* proof and waterproof, usually of laminated plastic. $n armrest along the front edge, often padded, adds another ; inches to its width. The last few inches of the back edge are usually recessed, and it is here that the bartender pours the drinks, to demonstrate li'uor brand and pouring skill. !t is known vigorously as the rail, glass rail, drip rail, spill through.

The vertical structure supporting the front bar, known as the bar die, is like a wall separating the customer from the working area. !t forms a ATB with the bar, making a kind of table on the customer side, with the other side shielding the underbar from public view. There is usually a footrest running the length of the die on the customer side about a foot off the ground. 8n elegant mahogany bars of the 2;==s, the footrest was a brass rail, and underneath it were brass spittoons every few feet. The Erohibitionists made the brass rail a symbol of the wickedness of drink, along with swinging doors and "emon /um. The height of the front bar, 53 to 5; inches, is a good working height for the bartender. !t also makes the front bar ust right for leaning against with one foot on the footrest, in the time*honored tradition of the nineteenth century barroom. $ll underbar e'uipment is designed to fit under a 53*inch bar. !f it is a sit*down bar, it will have stools tall enough to turn the bar into a table. ?ach stool is allotted a 3*foot length of bar. The stools should look and feel comfortable, often they have upholstered backs and seats. &ince the seats are high off the ground, the stools typically have rungs for footrest, or else the footrest of the bar is within reach of the feet. ?ven numbers of stools make it convenient for couples. +a'$ 0ar The >ack bar has a double functionD the decorative function of display and the work function of storage. Traditionally it is the area where bottles of li'uor and rows of sparkling glass wares are displayed, their splendor doubled by a mirror behind them. !n the 8ld West ) or at least in 8ld West movies ) the mirror had another functionD it showed the man at the bar whether anyone was coming up behind him, gun in hand. The typical modern bar still follows the same tradition of bottles, glassware, and mirror. &ome people feel it is ust not a bar without them. There are functional reasons tooD the li'uor and glass wares are part of the bartender#s working supplies, and the bar back is a good place to display call brands as a subtle form of merchandising. The mirror adds depth to the roomC it also gives customers a view of others at the bar and the action going on behind them. >artenders sometimes use it tooC to observe customers without being noticed. ,ew fashions in >ack bar dIcor are branching out to include stained glass, paneled or textured walls, murals, posters, wine racks, mood pieces, and conversation starters. &temware hanging from slotted racks overhead is popular as a design element as well as for functional glass storage. The base of the >ack bar is likely to be storage space, refrigerated or otherwise. 8r it may house special e'uipment such as glass froster, an ice machine, or a mechanical dishwasher. !f especially drinks are featured, the fro-en*drink or espresso machine will

probably be on top of the >ack bar. The cash register is usually on the >ack bar too, in a recessed space. Whatever its uses, the >ack bar must be visually pleasing from top to bottom, since customers look at it, and it must coordinate visually with the dIcor of the room as a whole. /nder0ar The underbar is the heart of the entire beverage operation and deserves the most careful attention to its design. !n its space the e'uipment and supplies for the products you are selling must be arranged compactly and efficiently with speed the overriding concern. ?ach bartender must have an individual supply of pouring li'uor, ice, mixes, glasses, blender, and garnishes, all within arm#s reach in the pouring station. ?ach pouring station has an ice bin and one or more bottle racks for the most*used li'uors and mixes. The supply of glasses may be upside down on the glass rail or on drain boards near the ice bin or on special glass shelves, or in glass racks stacked beside the station, or on the >ack bar, or in overhead racks, or in all these places, grouped according to type and si-e. The blender, and probably a mixer, may be on a recessed shelf beside the ice bin, while the garnishes are typically or in the bar top in a special condiment tray. Where drinks are served from the main bar for table service, the bar must always have a pickup station ) that is, a section of the front bar by the pouring station set off from the customers# bar area, where serving and personnel turn in and receive orders and return empty glasses. 8therwise they must elbow their way through the customersC confusion reigns and spills occur. The pickup station should be near pouring station and the cash register. $nother area of the underbar contains e'uipment for washing glasses ) a three* compartment or four*compartment sink with drain boards on both sides, or in some cases a mechanical dishwasher. The underbar must also have provision for waste disposal and a hand sink. These are typical health department re'uirements. (nder bar and >ack bar together must provide enough storage for the day#s reserve supplies of li'uor, mixes, wines, beers, ice, garnishes, and such non*beverage supplies as bar towels, cocktail napkins, picks, and stir sticks. $ll these must be arranged so that they re'uire a minimum of movementD movement is time and time can be money. Three feet is the customary distance between the >ack bar and the under bar, to accommodate the bartenders# movements and the opening of doors to storage cabinets. The doors must not be so wide that they block passage when open. &torage areas must be available to each bartender without interfering with another#s movements.

&pecial drinks re'uire special planning for the e'uipment they need, if you plan to have beer on tap, you must place the standards 0faucets1 so that they are easily accessible to the bartender 0but not to the customer1, and there must be refrigerated storage space for each keg either at the bar or in a nearby storage area with lines bringing the beer to the bar. The latter arrangement is more sophisticated than having kegs at the bar and re'uires custom*engineered e'uipment to maintain beer 'uality. @ro-en*drink dispensers, ice cream e'uipment, and glass frosters have special space re'uirements that must be designed into the overall scheme. .idden but essential factors in under bar and back bar design are the plumbing and electrical needs of the e'uipment. @aucets, icemakers, soda guns, and dishwashers need a water supply. &inks, refrigerators, glass frosters, ice bins, icemakers, dishwashers, and waste disposal need proper drainage. &ome e'uipment may need special electrical wiring. $ll this must have ready access for repairs. The entrance to the bar is sometimes made large enough to accommodate the largest piece of movable e'uipment, in case it has to be replaced or repaired. The smaller the access, the more space is available for e'uipment, so most often the entrance is a hinged section of the bar top that lift up. /epairs are made in place, or replacement e'uipment is lifted over the bar when necessary. &ometimes one end of the bar is open, though this makes the li'uor supply more vulnerable to tampering and makes control more difficult. &ometimes there is a doorway in the back bar. +ar Floor Think about the bartenders# comfort and safety in planning the bar floor. They are on their feet for hours and you want them to look fresh and smiling. The floor under their feet must have a nonporous surface, such as tile or sealed concrete, to meet sanitary code re'uirements. Wood and carpeting are not acceptable. $ tile or concrete surface is cold, hard and slippery when wet. $s the evening wears on, ice cubes, beer foam, soapy water, debris from empty glasses and broken glass may accumulate. There are ways to improve comfort and safety ) none of them ideal. &lotted plastic panels allow spills to go down between the slats, to minimi-e ha-ards of slipping. They must be taken up for cleaning, however, which is a nuisance and if it isn#t done often they become stale and unsanitary. They are also hard on the feet. /ubber or plastic mats minimi-e slippage and are easy on the feet, but they must also be cleaned fre'uently. Si*e) Sha%e) and Position in the Roo@rom the front of the front bar to the back of the back bar, the overall depth should usually be about ; feet. The minimum length of the bar should be determined from the inside, according to e'uipment needs. $dditional length and shape will be determined from the outside, according to the number of seats 0if there are seats1 the si-e of the room, and the overall design re'uirements.

The inside factors are determined mainly by the kinds of drinks served and the number of stations needed to meet peak volume. The outside factors have to do with your total concept, your clientele, your dIcor, and the available space. (nfortunately, the last consideration ) the space available ) is usually the tail that wags the dog. 8ften the space available is what is left over after everything else has been planned. Fany times an inade'uate bar space will limit what you can serve and how much, thereby decreasing your drawing cards and your profits. 8r it may re'uire expensive and complicated e'uipment solutions to problems that would be simple to solve in a larger space. !n sum, the best way to proceed is to plan your drink menu first with your clientele in mind. @igure carefully the volume you can expect at peak periods. &i-e your bar to accommodate space and e'uipment needs for these drinks in that volume, or have a specialist to do it. "on#t box yourself into a bar that is too small. !f your facility is already built and space is predetermined, it becomes even more critical to think through your bar design and e'uipment to make the most profitable use of the space you have. $gain, your clientele and your drink menu are your starting points. You may, for example, have to choose between beer on tap and ice cream drinks in frosted glasses, but if you know your clientele you can make the most profitable choice. >ars can be many different shapes ) straight, curved, angled, horseshoe, round, s'uare, or free*form shape, too, is a decision involving many factors ) room si-e and shape, mood, dIcor, function. $gain, the functioning area of the bar is often the stepchild of the design. (nusual shapes are tricky. Fost underbar e'uipment is factory*made in standard si-es that may not work as well in action. !t can also cause problems of maintenance and repair. (sually a bar has its back to the wall, but in a large room it may be the centerpiece or focal point, a freestanding s'uare, round, oval, or !rregular !sland, with stations facing in several directions and a back bar in the middle. 8bviously, an island bar will have special design and the underbar will be visible to the patrons. There may be special plumbing and electrical problems. Whatever its shape, the bar#s position in the room deserves as much consideration as its shape and si-e ) and may affect both. Consider the customers# reactions as they enter the room.

+AR TOO.S) G.ASS!ARES AND E1/IP,ENT

/nder 0ar and +a'$ 0ar E2"i%-ent The ma or pieces of underbar e'uipment have surface of stainless steel which is durable, cleans easily and is unaffected by chemical cleaners needed to kill bacteria. !t also looks nice and easily takes a high polish. Work surfaces of underbar e'uipment are a standard 4= inches high, with a depth of 27 inches to the backsplash at the rear. (nits from the same manufacturer fit side by side and give the appearance of being continuous. ?ach piece of e'uipment is either on legs 7 or more inches high, for access to plumbing and ease of cleaning, or else flush with the floor. The legs have bullet feet 0feet tampered like bullets1 for ease of cleaning. The feet are ad ustable to accommodate uneven flooring. A. Equipment for mixing !ce chest, ice bin Containers for bottles ) bottle wells and speed rails .andgun for dispensing soft drink mixes Fixer 0shake mixer1, and blender @ro-en drink dispenser 0machine1 Glasses ) overhead on the back bar, on drain boards, almost anywhere there is room Glass froster

The centerpiece of any pouring station is the ice chest 0ice bin1, with or without bottle wells, having a speed rail attached to the front. This piece of e'uipment is variously known as a cocktail station, cocktail unit, beverage center or collo'uially, jockey box. . Equipment for !ashing $ three* or four*compartment sink "rain boards &pecial glass*washing brushes

.and sink with towel rack Waste dump

". #ce and #ce $achines !cemaker 0ice machine1 !ce crusher @lake*ice machine %. %raft eer &ervice +eg or half*keg >eer box 0tap box1 &tandard or tap 0faucet1 %ine

E. &torage Equipment "ry storage 0unrefrigerated1 cabinets with locks (nder counter and back bar refrigerators

'. ar (ools and &mall Equipment &tainless steel is the metal of choice for small e'uipment and utensils. Fost of the small bar e'uipment is used for mixing and pouring. $ second group of utensils is used in preparing condiments to garnish drinks. $ third group is involved in serving. :iggers Eourers Fixing glass .and shaker >ar strainer >ar spoon !ce scoop !ce tongs Fuddler @ruit s'uee-er @unnel Glass rimmer

). (ools and Equipment for )arnishing Condiment tray Cutting board

>ar knife /elish fork Jester, router, or stripper

*. (ools and Equipment +sed in &erving >ottle and can openers Corkscrews /ound serving trays @olios for guest checks Glass#ares The glassware you use in serving drinks plays several roles. !t is part of your overall conceptD its style, 'uality, and sparkle express the personality of your bar. $s functional e'uipment it has a part in measuring the drinks you serve, and it conveys them to your customers. !t is a message carrierD glass si-e and style tell your guests that you know what you are doing ) you have served each drink ordered in an appropriate glass. !t can be a merchandising toolC subtle or flamboyant variations of custom in glassware excite interest and stimulate sales ) oversi-e cocktails in wine glasses or beer mugs coffee drinks in brandy snifters, special glassware for your own specialty drinks. There are three characteristics features of glassesD bowl, base or foot, and stem. The three ma or types of glass wares ) tumblers, footed ware, and stemware. $ tumbler is a flat*bottomed glass that is basically a bowl without stem or foot. !ts sides may be straight, flared, or curved. Karious si-es and shapes of tumbler are known by the names of the drinks they are commonly used forD old*fashioned, rock glass, highball, collins, cooler, -ombie, pilsner. Glass iggers and shot glasses are mini* tumblers. 'ooted ware refers to s style of glass in which the bowl sits directly on a base or foot. >owl and base may have a variety of shapes. Traditional footed glasses include the brandy snifter and certain styles of beer glass. Today footed ware is also popular for on* the*rocks drinks and highballs. !n fact, any type of drink can be served in a footed glass of the right si-e. &temware includes any glass having all three features ) bowl, foot, and stem. $ fourth type of glass is the mug3 You can think of it as a tumbler with a handle or as a tall glass cup. !t is usually used for serving beer. !n selecting glasses, si-e is a better guide than the name of the glass, since a glass with a specific name will come in many si-es. >uy glass si-es that you will never have to fill to the brim, they will surely spill. $ glass for dinner wine should be only half full, so the drinker can swirl the wine around and appreciate the bou'uet. $ brandy snifter of brandy is served so the customer can savor the aroma.

!n making your glass selection, remember that glassware is about the most fragile e'uipment you will be using. Consider weight and durability. Consider heat*treated glass if you use a mechanical dishwasher. Consider design and buy glasses that do not need special handlingD flared rims for example, break easily. Then consider the breakage factor in figuring the numbers you need.

,aintenan'e and Care o& Glass#ares Glassware is about the most fragile bar material, it should be handled with care. Elease refer to the following guidelines on how to take care of bar glass itemsD 2. "o not stock glasses or nest them one side inside the other, this bound to cause breakage. 3. Glasses are to be handled by the stem or by its base. "o not handle glass by the rim even soiled, it will cause breakages besides, it is unsanitary. 4. "o not wash glasses mixed with plates and flat wares in dishwashing machines or sinks. 5. "o not use glasses for scooping ice. 6. $void using glasses straight from glass washing machine. &udden change of temperature may result in cracking and chipping. 7. $ chipped or cracked glass is a broken glass. Throw it out safely. Fake sure that breakages are well accounted for 0write it down in your report1. 9. When washing glasses, use unscented detergent, use brush to reach the inside of the glasses. ;. Glasses should be dried before serving or keeping. 8ne way to dry glass spotlessly clean, soak glass in warm water and wipe immediately in a dry cloth. <. Glasses should be stocked upside*down when not in use and should be kept in rust free dry place. So-e General Considerations in Sele'ting +ar Tools) Glass #ares and E2"i%-ents ,ook for -uality. !t makes very good business sense to invest in high 'uality e'uipment for your bar. There are a number of reasons whyD &urvival. Luality e'uipment will last longer and will withstand better the wear and tear of a high*speed operation. .eavy*gauge surfaces will resist dent, scratches, and warp. .eavy*duty blenders will better survive the demands of mixing fro-en drinks. Luality glasses will break less easily than thin brittle ones. 'unction. .igh*'uality products are less likely to break down. >reakdowns of any kind hamper service and give a poor impression of your operation. !f your pourer sticks, you#ve got to stop and change it. !f your corkscrew bends, you may crumble the

cork and lose your cool as you present the wine and the customer may refuse it. !f your ice maker 'uits, you are in real trouble. /epairs or replacements can be frustrating, time* consuming and costly. Luality products, moreover, usually come with guarantees. Appearance. Luality products are usually more pleasing to the eye, and are likely to maintain their good looks longer. Cheap glassware becomes scratched and losses its gleam. Cheap blender containers get dingy*looking. &o do work surfaces. &ince much of your e'uipment is seen by your customers, it is important to have it pro ect an image of 'uality, cleanliness, and care. Ease of "are. .igh*'uality e'uipment is likely to be better designed as well as better made. This means smooth corners, no dirt*catching crevices, and dent*free surfaces that clean easily. !t all makes for better sanitation and better appearance. %ike everything else in life, 'uality cannot always be udged by price. @or e'uipment 'uality, look at weights or gauges of metals 0the lower the gauge, the thicker the metal1C at energy re'uirements, horsepower of generators, insulation of ice bins and refrigerated storage, manufacturer#s warranties and services. Consider the design features of each item in relation to its function and si-es and shapes and capacities in relation to needs. ar (ools. 4igger ) a standard measure used to measure out exact amount of li'uid re'uired for a cocktail 0it comes available in three si-es tailor*made for each specific pouring re'uirement, it measuresD 2 ), 2 H o-. or 2 M o-.1. There are two kinds of igger, the heavy glass and the double*end stainless steel igger. Po"rer ) a device fitted into the neck of an open bottle as a means of controlling the amount of li'uid needed for a specific concoction. !t works wonders in avoiding unnecessary spillages and is truly waste*free. !t is very essential for free*pouring. ,i5ing Glass ) a heavy glass container in which ingredients are stirred together which to and strained into serving glass. Sha$er ) a device in which ingredients are shaken together with ice. !t is used for cocktail which ingredients that does not mix readily with spirits 0egg, sugar, sometimes fruit uices1. There are two kinds of shakerD the three*in*one cocktail shaker and >oston shaker. The three*in*one variety combines a mixing stainless steel cup, built*in strainer and a stainless steel*cup that fits on the top. The >oston shaker has the stainless steel container and mixing glass only. Ha#thorn Strainer ) basically a round wire spring on a handle, which fits the top of the shaker or mixing glass.

+ar S%oon ) a shallow stainless steel spoon having a long handles, with a twisted shaft and either a flat muddler end or garnish fork end typically 2= to 22 inches long. The bowl e'uals 2 teaspoon. >ar spoon is use for stirring drinks. 8ftentimes, the other end has fork design that is use to pick up garnitures I'e S'oo% or I'e Sho(el ) an instrument use for scooping ice from the ice bin. I'e Tong ) a device designed to handle cube of ice at a time. ,"ddler ) a wooden tool one end of which is flat for muddling or crushing one substance such as sugar and mint. The other end is rounded or sharp and can be used to cracked ice. Citr"s S2"ee*er ) hand si-e gadget that s'uee-es citrus fruits 0lemon, lime, orange, etc.1. !t out pits and pulps as it s'uee-es. +ar Kni&e ) a medium si-e cutting material used for cutting fruits intended for cocktail garnishes. Paring Kni&e ) stainless steel small knife used for cutting and garnish design purposes. Relish For$ ) stainless steel designed for reaching into a narrow naked bottle for onions and olives. +ottle and Can O%ener ) stainless steel is the best, it is rust free and easy to clean. (sed for opening AcrownedB capped bottles and canned beverages. Cor$ S're# ) a device designed to extract corks from wine bottles, it should be made of stainless steel. !t is available in several kinds 0waiters# friend cork screw, angels# wings or the prong*type1. I'e Pi'$ ) device used for breaking ice into smaller pieces. I'e +"'$et ) a device used to aid in serving ice. !ine +as$et 6 a basket designed to fit a bottle of wine. !t is used particularly in serving red wine. Cho%%ing +oard 6 use for cutting surface to avoid damaging the knife and bar counter. +ar Rail 6 a rubber matting used for the bar counter, made available to avoid spills on a finished product. Stra# Dis%enser 6 this is a stainless steel device used to organi-e straws.

4"i'e Dis%enser 7 4"i'e Store and Po"r 7 Po"r -aster 6 a plastic type uice storage and dispenser with three partsD no--le, body and cover. Glass Ri--er 6 a black hard round plastic used to organi-e salt, lime, and sugar for designing the rim of glasses. Garnish Dis%enser 6 a rectangular plastic container used to organi-e different kinds of garnishes that makes it accessible for bar operation purposes. ar Equipments. Ele'tri' +lender 6 this mechanical e'uipment is used to blend ingredients and to bring out the creamy appearance of any concoction 0use crushed ice only in blending1. I'e +in 6 an e'uipment used for stocking ice. The centerpiece of any pouring station which, usually having a speed rail attached to the front, with or without bottle wheels. S%eed Rail 6 typically contains the most fre'uent poured li'uors. Glass Chiller ) this is a top opening free-er that chills glasses. Sin$ 6 a built*in bar e'uipment used for washing bar tools and e'uipment. I'e ,a'hine 7 I'e ,a$er 6 an industrial machine that makes ice for the entire bar operational needs. !ine Chiller 6 this is a refrigerated storage for chilling wines particularly white wines and champagne. Chiller 6 this is typically used for chilling and keeping beers, uices, and other bottled drinks. The door is normally made of glass for marketing purposes. I'e Cr"sher 6 an e'uipment used for crushing ice cubes into crushed ice intended for blended and creamy drinks. ,e'hani'al Glass !asher 6 machine used for washing glasses and delivers water hot enough to kill bacteria. Sha$e ,i5er 6 machine used for drinks that do not need blending especially those containing cream or ice cream. Where ice is re'uired, use only crushed or cracked ice 0 a mechanical shaker that supplanted the hand shaker1.

STANDARD +AR ,EAS/RE,ENTS

6 ml 2= deciliters 2 liter 2 dash 2 teaspoon 2 tablespoon 2 pony 2 igger 2 wineglass 2 split 2 cup 2 miniature 0nip1 2 half pint 2 tenth 2 pint 2 fifth 2 'uart 2 imperial 'uart 2 half gallon 2 gallon 2 ml 2= ml 26 ml 2== ml 2= centiliters 2.;< liters 4.9< liters 6< ml 4= ml 2 pint 2 'uart 2 teaspoon 2 liter =.3752; gallon 2N43 ounces 2N; ounces 4N6 ounces 2 ounce 2 H ounces 5 ounces 7 ounces ; ounces 3 ounces ; ounces 23.; ounces 27 ounces 36.7 ounces 23 ounces 4;.5 ounces 75 ounces 23; ounces =.==2 liters 2 centiliter 0cl.1 2 tablespoon 2= centiliters 2 deciliter H gallon 2 gallon M cup 2N; cup =.==32 ml =.==22 ml

44.; fl.o-. =.< ml 4.9 ml 22.2 ml 3<.6 ml 55.6 ml 22< ml 299 ml 369 ml 6<.3 ml 369 ml 49;.;; ml 593 ml 966.3 ml <55 ml 2.249 liter 2.;<5 liter 4.9;< liter =.=44; fl. o-. =.44;2 fl. o-. 4 teaspoon 4.4;25 fl. o-. 4.4;25 fl. o-. 75 fl. o-. 23; fl. o-. 3 fl. o-. 2 fl. o-. =.=736 ounces =.=423 ounces

5 tablespoon 3 tablespoon 3 'uarts 2.=679 liters

3.2245 liter 5 gallons

+EVERAGE COSTING
Deter-ining the Sale Pri'e o& a Drin$ To determine the price of a single drink, there are several points that must be consideredD the si-e and price of the bottle, and the individual drink si-e. With today#s automatic pourers, bars have a choice of exactly what si-e drink to pour. ?xampleD 8ne bottle 02 liter1 of Kodka, which costs 0wholesale1 E 26<.==. You have to determine that a 2.6*ounce drink will be poured to each customer and wish to determine how much each drink will cost, thusD >ottle si-e O number of drinks "rink si-e 0,oteD the bottle si-e is not rounded off, because of the fractions used in the si-e of the drink1 &o, for exampleD 2 liter O 44.; o-. 44.; o-. O 33.6 or 33 drinks 2.6 o-. When rounding off the number of drinks, always round off lower, because you cannot divide a drink. To determine the cost of those 33 drinks, use this formulaD Cost of bottle O cost per drink ,umber of drinks @or exampleD E 26<.== O E 9.33 33

Deter-ining the %ro8e'ted 0e(erage 'ost There are two methods in determining the pro ected beverage costD (he divisional method. to find out the potential selling price, divide the actual beverage cost by the pro ected beverage cost percentageD $ctual beverage cost O Eotential selling price Ero ected cost percentage @or exampleD $ single drink of Kodka costs E 9.33 and you are working with a pro ected 4= percent beverage cost. The selling price would be determined as followsD E 9.33PPPPPPPP O E 35.=9 or E 35.== 4= percent 0=.4=1 (he price multiplier method. Continuing with our example, to determine a minimum selling price per drink, divide 4= into 2==, which will give a price multiplier of =.4=. Take the costs of any drink and multiply it by 4.44 to determine minimum selling price. We will use the cost of E 9.33D E 9.33 x 4.44 O E 35.=5 or E 35.== @rom this point you can establish common prices for each drink category. @or call brands and super*premiums, ad ustments will be necessary based on clientele and demand. Deter-ining Gross Pro&it on a F"ll +ottle !t has been established that there are 33 drinks in a liter bottle of Kodka 02.6 o-. drinks1, which costs E 26<.==C the potential selling price of each drink is E 35.==. To determine total sales from the entire bottle, simply multiply the number of drinks by the potential selling price per drinkC for exampleD 33 drinks x E 35.== cost per drink O E 63;.== 0total sales1

To determine gross profit, subtract the bottle cost from the total salesC for exampleD E 63;.== ) E 26<.== O E 47<.== 0gross profit per bottle1

Pri'ing Co'$tails @or example, you would like to make a martini and from our standard recipe determine that two ounces of vodka, M ounce dry white vermouth, and one green cocktail olive are needed. 8lives come in various si-es, with the AsmallB designation being the correct si-e for a martini. "epending on the purveyor you choose, the price can vary greatly. Eurveyor A$B sells them in the following wayD E 22.== per large Q2= can Count of 69; olives !f you divide the cost of the can 0E 22.==1 by the number of olives in can 069;1, you find out that each olive costs E =.2<=. To determine how much two ounces of vodka costs, divide the cost per bottle by the number of ounces in that bottle, for exampleD E 26<.== 0cost of bottle of vodka1 O E 5.9= per ounce 44.; ounces 02 liter of vodka1 E 5.9= per ounce x 3 O E <.5= To determine what M ounce of dry white vermouth will cost, you first find out the cost per liter. !f a liter costs E 4<=.==, how many 'uarter*ounce drinks will you get, and how much will each of them costsG 44.; ounce 0si-e of bottle1 O 246.3 or 246 0'uarter*ounce1 drinks M ounce 0or =.36 ounces1 E 4<=.== 0cost of bottle of dry white vermouth1 O E 3.;< or E 4.== 246 drinks To determine the cost of the whole drink, addD Cost of Kodka Cost of vermouth Cost of olive E <.5= 4.== =.2<

Cost of drink

E 23.6<

,ow, by using the formula for determining a selling priceD E 23.6<PPPPPPPPPPPPPPPPPPP O E 52.<7 or E 53.== =.4= 0pro ected cost percentage1

,I9O.OGY
+asi' ,i5ing ,ethods 2. >uild ) is to pour the necessary ingredients into a suitable glass without any premixing, adding ingredients one at a time. %ike highballs, other*two ingredient mixed and pousse cafI. 3. &tir ) is to mix the necessary ingredients together by stirring it gently with ice in a glass 0mixing glass1 and then straining it into a re'uired glass. 4. &hake ) is pouring all necessary ingredients into a cocktail shaker with ice and shaking it briskly for few seconds and strain into the re'uired glass. You shake a drink having the ingredient that does not really mix with spirits such as sugar, cream, eggs, and sometimes fruit uices. 5. >lend ) is to put all necessary ingredients into an electric blender and adding crushed ice. >lend until the desired creaminess then pour into re'uired glass. You can blend any drink that incorporates with solid foods with ice. You can also blend drink to fro-en or to make it creamy. 6. %ayer ) is to pour all necessary ingredients, one at a time into a shot glass by layering the drink according to its weight and density. 7. @loat ) is to pour necessary ingredients, into the top of the drink. 9. @lame ) to flame the top of the shooters using a match or a lighter, the purpose of flaming is to open up the spirit to make it more exciting and appealing drink. +asi' ,i5ing R"les 2. (se only ingredients of highest 'uality ) remember, a drink is no better than its poorest ingredients.

3.

Elenty of ice is first the first re'uisite of good mixing ) ice should always be placed in the mixing glass or shaker before adding the li'uor. >e sure ice is crystal clear. $lways measure the ingredients ) this way you will not spoil any drink and you will be mixing consistent tasting cocktails. When it comes to mixingC some drinks are shaken with ice for plenty of dilution or to dissolve sugar and other heavy ingredients like egg white. 8thers are only stirred with ice. "on#t change the techni'ue otherwise you will spoil the drink. Chill or .eat glasses ) chill all glasses for chilled drinks. .eat all glasses for hot drinks. "o not put glasses in free-ers, as they will crack. Eut them only inside the refrigerator. &imple syrup ) to be prepared in advance get a container and fill it with sugar. /emember, the level of the sugarC pour boiling water until the syrup reaches the original level of sugar while stirring it briskly. &weet and &our Fix ) it could be mixed with e'ual parts of s'uee-e lemon 0calamansi1 uice and simple syrup. To frost the rim of the glass ) rub it with a slice of lemon and dip it in salt or sugar as the recipe calls. Fixers ) such as soda, water, tonic, ginger ale, and fruit uice should be added to the li'uor rather than the other way around. $lways use the right glass for every drink ) psychologically people think that they are drinking the wrong drink if it served in the wrong glass. %emon or orange peel should be twisted over the drink after the drink is finished. !f mixed with the drink, it will surely taste bitter. !f recipe calls for an egg ) either the white or the yolk put the egg first. This way, you will not spoil a good spirit if the egg happens to be rotten. The mixing can be done in a large glass ) a ug or a cocktail shaker. Clear mixtures should be stirred. Cloudy ones should be shaken. &tirring means mixing a drink with a long thin spoon by whirling it around until the ingredients are cold. &haking means mixing the ingredients and ice in the shaker and shaking vigorously until the outside of shaker begins to frost.

4. 5.

6.

7.

9. ;. <. 2=. 22. 23. 24. 25.

26. 27. 29. 2;. 2<. 3=. 32. 33.

When recipe calls for a dash ) this means ust a few spots to talk about a M of a teaspoon. &training ) the ma ority of cocktail shaker are fitted with a AstrainerB. !f not, or when using a mixing glass, use a strainer to hold back the ice when pouring. Erepare fresh fruit uices before use, as far as practicable. $dd sparkling li'uid last so they will retain life. "on#t skimp on ice ) use cube ice for shakers and lots of ice cubes for highballs. ,ever use stuffed olives for cocktails, green olive goes with martinis, pearl onions with a Gibson and cherries with manhattans. $lways have necessary ingredients and all bar supplies ready. !f drinks are made of li'uor as Gin, Kodka, "ry Kermouth, etc., they should be stirred. "rinks with hard*to*mix ingredients such as egg, cream, sugar, etc., they should be shaken.

Trade Se'rets $lthough >artenders have the same standard operational procedures to follow, they generally differ in ways, styles, techni'ues in promoting and maintaining a higher standard of service to the customer. ?ither learned or ac'uired through the years, this extra know*how in serving or more knowledge in 'uality li'uorNwineNbeverage makes the bartender a better one than the next. &ome of these ways, techni'ues or knowledge he may share with the others, but those that he prefers to keep for himself is commonly known as ATrade &ecrets.B 2. Checking glasses ) soap always leave a dull film, use instead wither plain hot water or cleaner made ust for glassware. When polishing, hold glass up against the light. !t is the best way to check for printNdustNspot or film left on the glass surface and also guarantees to impress a watching customer with your thoroughness. 3. Cleaning the bar back mirror ) little amount of lemon uice or ammonia mixed with warm water will remove streaks and films laid down by dust particles and cigarette smoke. (se paper towel to dry and polish mirror so it will not collect lint. 4. $lways use fresh fruits for garnishes ) cut lemons, lime and orange early in the day or way before operation start, and then refrigerate to keep freshness intact. !n the evening leftover is best covered with damp cloth or napkin before storing inside the fridge to keep freshness in and spoilage out.

5. $lways wash fruits before cutting ) in cutting lemon peel for drinks, do not forget to remove bitter white under skin. 6. Cut oranges M thick, fresh lemon 2N7 thick 0discard1 thick bottom end, and pineapple in various shape and si-es. 7. To get the most uices out of fresh lemon and orangeD prepare warm water in a container, soak unpacked fruit for a few seconds, remove and roll it back and forth on counter top or cutting board pushing. 9. To maintain a crispy celery stalk and leaves ) soak at upside down in a glass of cold water then refrigerate for a couple of days. @or 'uicker result, do the same but fill the glass with lots of ice. ;. %emon &our Fix ) can be made in advance or instantlyC mix 4parts of fresh lemon uice to one part of simple syrup, then add one egg white for every 36 ounces of uice and syrup mix. <. /ememberD The way to make a drink is the way the customer like it. Customer is always right even if the drink he orders is made entirely or different ingredients or way. 2=. Feasure all drinks correctly ) this is done to ensure the same or uniform taste all the time. $lways add a few drops extra rather than a few less drops. 22. When pouring to a igger ) hold igger over the glass, then pour li'uor, spillage, if any, will ust go right into the glass. 23. When mixing several cocktails ) line up all glasses, and then pour the desired li'uor base. Fixer and special agents can be added next. 24. >efore pouring ) always check every glass for possible cracks, chips, dull films and other unsightly marks that customer may notice as the drink is emptied. 25. &hake cocktail briskly ) but not too long. "o not give ice time to make the drinks watery. :ust shake till drink is cold enough or when frost forms outside the metal shaker. 26. When customer order li'uor by brand name ) place bottle#s on the bar in front of him before pouring or mixing the drink. This simple gesture can go a long way in pleasing customer. 27. When pouring from a bottle, hold it firmly in the middle and always with the label facing toward the customer. 29. "o not try to save money or ingredients at the customer#s expense. Good li'uors make good drinks. Fany bartenders assume that customers can#t tell the difference. True, some cannot, but many more can, so ,?K?/ take a chance. 2;. !f more than one drink to pour from same shaker ) line up all the glasses on the bar with rims touching, then run the shaker back and forth over the row of glasses. @ill all of them part way first before completely filling up each glass e'ually. This is to ensure that everybody gets a fair amount. 2<. Chill all glasses for iced drinks ) there are several ways to chill a glass. 8ne is to fill it with shaved iceC another is to bury it in shaved ice. You can put ice and water into the glass swirl it constantly, otherwise, let it stand in the free-er compartment for a few minutes. To heat a glass, fill it with hot or boiling water and let it stand a minute or two then empty. 3=. To float brandy or li'ueur on top of drinks ) this can be done by putting a spoon, bowl side up, across the top of the drink, so that the tip of the spoon touches the

far sidewall of the glass. %ower the tip of the spoon until it touches the surface of the drink, and then very slowly pours the li'uor over the rounded bowl. 32. &imple syrup ) can be made easily by dissolving e'ual amount of sugar to e'ual amount of hot boiling water. !f in a hurry, put freshly opened soda to e'ual amount of sugar, it will dissolve instantly. 33. With ice drinks ) drinks served on the rocks as well as those to be shakenNstirred or blended with ice, should always have the ice first into the glass. "on#t add ice in the li'uorD a. %i'uor cool faster when poured over ice b. The longer you postpone pouring the li'uor, the more chances you have to correct any mistake in fixing a drink. 8therwise, you have to start all over again. 34. %adies should be served ahead of their escort, always. Eeople drinking all by themselves, whether a man or a woman is always served before groups of two or more. 35. Cherries and olives cocktails ) should always be kept covered in their natural uice, it stays fresh that way. /inse olive and cocktail onions in clear, cold water before using or serving. 36. To frost the rim of the glass ) rub with a slice of lemon and dip in powdered sugar or powdered salt. @or !rish coffee use +ahlua instead of lemon. 37. ,on drinkers made to feel at home in drinking crowd ) suggestions such as ginger ale, seven*up or tonic water served in a highball glass over ice with a twist of lemon or s'uee-e of lime. 8ffer Kirgin drinks. 39. (se proper appropriate glass for every kind of drinks. !t pleases and satisfies customers when sipping or drinking from the right kind of glass. 3;. %astly, when closing the bar, be sure that everything is put away in their proper placesC surrounding is cleanC counterN bar top shinyNtrash can emptyC no food left over such as crunches and nuts left around for cockroaches and other insects to feast on. To end up ) >? E/8@?&&!8,$%.

F/NDA,ENTA.S IN F.AIRTENDING 2. >e sure the bottle is dry clean, wipe all wet portion to avoid slipping. 3. >e sure that content should not exceed to 2N4 of the bottle. 4. >e sure that flooring is made of soft material or with rubber matting. 5. >e sure to have enough space in the bar for your mobility. 6. >e sure the ceiling is high enough. 7. $lways focus your sight to the direction of the bottle you are flipping. 9. Concentrate on what you are doing, don#t do things that will disrupt your performance. ;. "evelop confidence and smile. "on#t be disrupted by anything. <. &tart with a simple flairing or routine. 2=. When free*pouring, make imaginary count for the amount of beverage. (pon reaching the re'uired volume of beverage, 'uickly pull the bottle up a little and move the bottle neck sideways and up to upright position. 22. $lways use a pourer while flairing.

GARNISHES Ereparing fruits for garnishing the cocktails, highballs, and other drinks is one of the most important parts of setting up. The standard items include lemon wedges, and lemon twists, lime wedges, orange and lemon slices, cherries, olives, and cocktail onions 0not a fruit but used like a fruit in some cocktails1. 8ther fruits and vegetables sometimes used for eye and taste appeal are pineapple spears or chunks, cucumber spears or celery sticks, fresh mint, stick cinnamon for hot drinks, and anything of your own inspiration. Pre%aring Citr"s Fr"its %emon wedges are used for appearance and for s'uee-ing uice into individual drinks. %emon twists are used for the flavor of the rindC they are rubbed along the rim of the glass and twisted to s'uee-e the oil into the drink. Whole lemons are also s'uee-ed for fresh lemon uice in 'uantity. $ll citrus fruits should be washed thoroughly before cutting, and so should the hands. @or cutting, use a sharp knife and cut on a cutting board, not in midair. $lways cut down and away from yourself, keeping the fingers and thumb of your hand curled out of the way. The best lemons are medium in si-e, with medium*thick skin. You can increase uice yield of lemons by soaking them in warm water and rolling them back and forth on a hand while exerting pressure with the flat of the hand. To cut lemon wedges, cut a small piece off each end ) ust skin, not pulp. Cut the lemon in half lengthwise, and with cut side down, cut each half lengthwise into wedges of the si-e you want. $n alternative way of cutting wedge is to cut the lemon in half lengthwise and then, with the cut side down, slice each half crosswise into half*inch slices. These small wedges fit nicely into the hand s'uee-er or re easy to s'uee-e between the fingers. !f you want a wedge that will hook onto the rim of the glass, make a cut lengthwise down the middle of the half*lemon before slicing.

To make lemon twists, use a -ester or stripper. These tools strip off ust the yellow part of the skin ) the -est. Cut pieces about 2 H inches long. To produce twists without a special tool, first cut off both ends of the lemon, then scoop out the pulp with a >ar spoon, saving it for uice if you want it. Then cut through the rind and lay it flat. &crape away the white pith and discard it, leaving about 2N;*inch thickness of yellow skin. &lice this in H*inch wide strips. !f you want lemon wheels for garnishes, simply cut crosswise slices beginning at one end of the lemon. "iscard end pieces having only skin or pith on one end of the lemon. &lices should be thin yet thick enough to stand up on the edge of the glass. Fake slits halfway across slices for this purpose. The best limes are deep*green seedless, and on the small to medium si-e. The ideal si-e lime will make ; neat wedges. @irst cut off the tips, then cut the lime crosswise. Then put the cut sides down and cut each half into four e'ual wedges. %ime wheels are made the same way as lemon wheels. 8range slices are made by slicing the orange crosswise as you do the lemon. Fake slices M inch thick, if they are any thinner they don#t handle well and tend to dry out. 8range slices can be used whole, as wheels, or 'uartered and impaled on a pick* flagged ) with or without a cherry. $ll citrus garnishes should be kept moist. They keep best if you can form each fruit back together again, but often there are too many pieces. Covering them with a damp bar towel helps to retain moisture and appearance, so does refrigerationD you can bring them out in small batches. 8ften you can prolong life by spraying them with 9*up. Twists dry out especially 'uickly and should not be made too far ahead. Other Garnishes Cherries, olives, onions and pineapple chunks come in ars or cans and need no special preparation. Cherries used as garnish are maraschino cherries, pitted, both with and without stems depending on the drink. Cocktail olives are small*pitted green olives of the Fan-anilla type. They are available stuffed with anchovies, nuts, pimientos, or plain and empty. They are often used on picks as flags. Cocktail onions are little onions pickled in brine, and pineapple chunks are chunks of canned pineapple. These garnishes are removed from their uices, set*up in glasses, cups, or in a condiment tray, and kept moist until time to serve. The damp*towel covering is good for them too. 8ther fresh*cut garnishes such as fresh pineapple spears, cucumber sticks, and celery sticks should be cut to si-e and shape with an eye to appearance in the drink. They too can be kept chilled and moist. @or added crispness, celery and cucumbers can be kept in ice water in the refrigerator until needed.

:ust before serving time, all perishable garnishes are set*up on the bar in an arrangement that is both efficient and attractive. !f the bartender does the garnishing, everything should be within easy reach ) a separate setup for each station. !f servers garnish the drinks, the garnishes should be at the pickup station. ?ach set of garnishes must have a supply of picks for spearing the garnishes to go into the glass. !f you don#t want picks in your drink, have tongs handy for placing the garnish. "on#t allow fingers for this ceremonyC that is both unsanitary and unsightly.

NON 6 A.COHO.IC DRINKS

Fr"it Cooler !ngredientsD 2 cup H cup 3 pieces 3 pieces EroceduresD Eour the orange uice and yogurt into a blender to process until combined. $dd the eggs and fro-en bananas and process until smooth. Eour the mixture into glasses and garnish the rims with slices of fresh banana. $dd straws and serve. &erves 3 Orange and Stra#0erry Crea!ngredientsD 236 ml. 296 ml. 296 ml. 296 ml. 2 piece Elain yogurt &trawberry yogurt 8range uice @ro-en strawberries >anana, peeled and sliced and fro-en &lices of orange and whole fresh strawberries to garnish 8range uice Elain yogurt ?ggs >ananas, sliced and fro-en >anana, slices

EroceduresD Eour the natural and strawberry yogurts into a blender and process gently. $dd the orange uice and process until combined. $dd the strawberries and banana and process until smooth. Eour the mixture into tall glasses and garnish with slices of orange and whole strawberries. $dd straws and serve. &erves 3

,ango and Co'on"t S-oothie !ngredientsD 3 pieces 2 tbsp. 6== ml. Fangoes, large and ripe !cing sugar Coconut milk Crushed ice cubes @laked coconut, toasted to garnish

EroceduresD Cut the mangoes in half and remove the stones. Cut away the skin and roughly chop the flesh. Elace the chopped flesh in a blender with the icing sugar and blend until completely smooth. $dd the coconut milk and crushed ice cubes to the blender and blend again until frothy. Eour into tall glasses and sprinkle with toasted flaked coconut to serve. &erves 5 Pinea%%le Tango !ngredientsD 236 ml. 2 piece 2== ml. 4 tbsp. 296 ml. 2 piece 2== g. Eineapple uice %emon, uiced Water >rown sugar ,atural yogurt Eeach, peeled, cut into chunks and fro-en @ro-en pineapple chunks

Wedge of pineapple to garnish EroceduresD Eour the pineapple uice, lemon uice and water into a blender. $dd the sugar and yogurt and process until blended. $dd the peach and pineapple chunks and process until smooth. Eour the mixture into glasses and garnish the rims with wedges of pineapple. &erve at once. &erves 3 ,elon and Pinea%%le Sl"sh !ngredientsD 2== ml. 5 tbsp. 236 g. 25= g. EroceduresD Eour the pineapple uice and orange uice into a blender and process gently until combined. $dd the melon, pineapple chunks and crushed ice cubes and process until a slushy consistency has been reached. Eour the mixture into glasses and garnish with slices of melon and orange. &erve at once. &erves 3 Co&&ee +anana Cooler !ngredientsD 4== ml. 5 tbsp. 26= g. 3 pieces EroceduresD Filk Coffee granules Kanilla ice cream >ananas peeled, sliced and fro-en Eineapple uice 8range uice Galia melon, skinned and cut into chunks @ro-en pineapple chunks Crushed ice cubes &lices of Galia melon and slices of orange to garnish

Eour the milk into a blender, add the coffee granules and process until combined. $dd half of the vanilla ice cream and process gently, then add the remaining ice cream and process until well combined. When the mixture is thoroughly blended add the bananas and process until smooth. Eour the mixture into glasses and serve. &erves 3

Pea'h and Orange ,il$ Sha$e !ngredientsD 2== ml. 236 ml. 2== ml. 336 g. Filk Eeach yogurt 8range uice Canned peach, drained and sliced Crushed iced cubes &trips of orange rind

EroceduresD Eour the milk, yogurt and orange uice into a blender and process gently until combined. $dd the peach slices and crushed ice cubes and process until smooth. Eour the mixture into glasses and garnish with strips of orange rinds. $dd straws and serve. &erves 3 Cho'olate ,il$ Sha$e !ngredientsD 26= ml. 3 tbsp. 5== g. EroceduresD Filk Chocolate syrup Chocolate ice cream Grated chocolate to garnish

Eour the milk and chocolate syrup into a blender and process gently until combined. $dd the chocolate ice cream and process until smooth. Eour the mixture into tall glasses and scatter over the grated chocolate. &erve at once. &erves 3

I'ed Citr"s Tea !ngredientsD 4== ml. 3 pieces 2== ml. 5 tbsp. 2 ) 3 tbsp. Water Tea bags 8range uice %ime uice >rown sugar !ce cubes Wedge of lime, granulated sugar to rim glass &lices of orange, lemon or lime to garnish

EroceduresD >ring the water to the boil in a saucepan. /emove from the heatC add the tea bags and leave to infuse for 6 minutes. /emove the tea bags and leave to cool to room temperature. Transfer to a ug, cover and leave to chill in the fridge for 56 minutes. 8nce chilled, pour in the fruit uices. $dd sugar to taste. /ub the glasses# rims with a wedge of lime. "ip them in a saucer or sugar to frost. Eut the ice cubes into the glasses and pour over the tea. Garnish with slices of orange, lemon, or lime. &erves 3 Pinea%%le Float !ngredientsD

296 ml. <= ml. 3== g. 25= g. 296 ml. EroceduresD

Eineapple uice Coconut milk Kanilla ice cream @ro-en pineapple chunks &parkling water 3 pineapple shells, optional

Eour the pineapple uice and coconut milk into a blender. $dd the ice cream and process until smooth. $dd the pineapple chunks and process well. Eour the mixture into scooped*out pineapple shells or tall glasses until two* thirds full. Top up with the sparkling water, add straws and serve. &erves 3

Orange and .i-e I'ed Tea !ngredientsD 2 M cups 3 pieces &cant H cup 5 tbsp. 2 ) 3 tbsp. Water Tea bags 8range uice %ime uice >rown sugar !ce cubes Wedge of lime and granulated sugar to rim glass &lice of fresh orange, lemon, or lime to garnish

EroceduresD pour the water into a pan and bring to a boil. /emove from the heat add the tea bags, and let stand for 6 minutes to infuse. /emove the tea bags and let the tea cool to room temperature 0about 4= minutes1. Transfer to a pitcher cover with plastic wrap and chill in the refrigerator for at least 56 minutes. When the tea has chilled, pour in the orange uice and lime uice. $dd sugar to taste. Take two glasses and rub the rims with a wedge of lime then dip them in granulated sugar to frost. Eut the ice cubes into the glass and pour over the tea. Garnish the rims with slices of fresh orange, lemon, or lime and serve.

&erves 3

+anana and A%%le +ooster !ngredientsD 2 cup H tsp. 3 tsp. 3 pieces EroceduresD Eour the apple uice into a blender. $dd the cinnamon and ginger and process gently until combined. $dd the bananas and process until smooth. Eour the mixture into a tall glasses and garnish with slices of fresh banana on toothpicks. $dd straws and serve. &erves 3 Fr"it Ra%t"re !ngredientsD &cant H cup H cup 7tbsp. 336 g. Filk Eeach yogurt 8range uice Eeach slices, canned !ce cubes @resh strips of orange peel to garnish $pple uice Eowdered cinnamon @resh gingerroot, grated >ananas, sliced and fro-en &lices of fresh bananas on toothpicks for garnish

EroceduresD

Eour the milk yogurt and orange uice into a blender and process gently until combined. $dd the peach slices and ice cubes and process until smooth. Eour the mixtures into glasses and garnish with strips of orange peel. $dd straws and serve. &erves 3

Co&&ee !hi% !ngredientsD Generous M cup &cant M cup 2 tbsp. 3 tbsp. 2 tbsp. Filk %ight cream >rown sugar (nsweetened cocoa Coffee syrup or instant coffee powder !ce cubes Whipped cream and grated chocolate to garnish

EroceduresD Eut the milk cream, and sugar into a blender and process gently until combined $dd the unsweetened cocoa and coffee syrup or powder and process well, and then add the ice cubes and process until smooth. Eour the mixture into glasses. Top with whipped cream sprinkle over the grated chocolate, and serve. &erves 3

Oly-%ia S%rint !ngredientsD 3 o-. 3 o-. 3 o-. 2 slice $pple :uice Eineapple :uice 8range :uice with pulp 8range Wheel

2 slice 2 pc. 2 pc. EroceduresD

%ime Wheel 8range*peel spiral Faraschino Cherry

&hake uices and ice cubes vigorously in a shaker. &train over ice into a highball glass. Cut the orange and lime slices and the cherry and place them on the glass. .ang the orange spiral over the edge. &erve the drink with a straw.

S"n +rea$er !ngredientsD 3 H o-. 2 tbsp. 2 slice 2 pc. EroceduresD @ill a highball glass half full with ice cubes. Eour the uices over it and stir with the bar spoon. @ill the glass with tonic water. Cut the orange slice halfway. $ttach it and the lemon balm to the rim of the glass. A-eri'an .e-onade !ngredientsD H H tbsp. 2 slice EroceduresD @ill a highball glass half full with ice cubes. $dd the lemon uice and sugar syrup and stir thoroughly with a bar spoon. %emon, uiced &ugar &yrup &oda Water %emon Wheel Fango :uice %ime syrup Tonic Water 8range Wheel %emon >alm 0Calamansi %eaf1 small

@ill the glass with soda water, garnish with the lemon slice and serve with a straw.

+aha-as !ngredientsD 2 H o-. 2 tbsp. H tbsp. 2 slice EroceduresD @ill a highball glass full with ice cubes. $dd the uices and the grenadine. &tir with a bar spoon. Cut the slice of star fruit halfway and attach it to the rim of the glass. Citro Fi** !ngredientsD 2= pieces H tbsp. 3 tbsp. 2 tbsp. 2 slice EroceduresD Eut half the ice cubes into a shaker and add the lemon uice syrup and grenadine. Cover, shake briefly and vigorously, and strain into a highball glass. !ce Cubes %emon :uice &oda Water %emon &yrup Grenadine &oda Water %emon Wheel $pple :uice %emon :uice Grenadine &tar @ruit

@ill the glass with soda water and stir again. $dd the balance of the ice cubes. $ttach the lemon slice to the rim of the glass.

+l"shing Virgin !ngredientsD 3 scoops 3 pieces 6 o-. 2 piece EroceduresD Eut the vanilla ice cream into a highball glass. $dd the orange uice and fill the glass with soda water. "rape the orange*peel spiral over the rim of the glass. Virgin ,ary !ngredientsD 9 o-. Tomato :uice 2 splash %emon :uice 2 splash Worcestershire &auce 2 splash Tabasco .ot &auce &alt and freshly ground pepper 2 piece Celery &talk, fresh EroceduresD Eut ice cubes into a measuring glass. $dd the uices and stir thoroughly. $dd the seasonings and strain over a tumbler. Garnish with the celery stalk. Kanilla !ce Cream >lood 8ranges, uiced &oda Water, well chilled 8range*peel spiral

Gentle Sea +ree*e !ngredientsD H cup cranberry uice H cup grapefruit uice ErocedureD Combine the uices in a blender until smooth and foamy. Eour into a Collins glass one*third full of ice. Tro%i'al !ngredientsD 2 H o-. 2 H o-. 2 H o-. 2 tbsp. H tbsp. EroceduresD Eut ice cubes into a measuring glass. $dd the uices and grenadine and stir well with a bar spoon. &train into a highball glass and garnish with the pineapple wedge. 8range :uice Fango :uice Eineapple :uice %emon :uice Grenadine Eineapple Wedge

+anana Stra#0erry Sha$e :Dai2"iri;ty%e< !ngredientsD 2N3 pound0s1 &trawberries 0@ro-en1 2 >anana 0@ro-en1 3 cup0s1 $pple :uice !nstructionsD >lend all together until smooth and serve. Crea-y Crea-si'le !ngredientsD ; o-. 8range :uice 3 scoop0s1 Kanilla !ce Cream

!nstructionsD >lend at low speed and pour into a highball glass. Garnish with an orange slice.

,"ddy !ater => !ngredients 2 bottle0s1 Coca Cola 2 bottle0s1 8range :uice !nstructions @ill 2N5 of a pint with ice. Eour over the orange uice, then the Coke. &tir gently to mix. +la'$ and !hite ,il$ Sha$e !ngredients 2 pint0s1 Filk 3 o-. Kanilla !ce Cream 3 o-. Chocolate !ce Cream !nstructions >lend until smooth and serve in a collins glass. +"'$?s N"rsery Fi** !ngredients 3 o-. 8range :uice 3 o-. Ginger $le !nstructions &erve chilled in champagne flutes. Cinderella

!ngredients 4 o-. 8range :uice 4 o-. %emon :uice 4 o-. Eineapple :uice !nstructions Fix and serve with ice

Co&&ee Al-ond Float !ngredients 5 cup0s1 Filk 2N5 cup0s1 !nstant Coffee 3 tbsp. Water 3 tbsp. >rown &ugar 2N5 tsp. $lmond ?xtract Chocolate !ce Cream !nstructions "issolve the coffee with the water then add the other ingredients *except the ice cream*. &tir well and pour over ice cubes in parfait glasses. Top with a scoop of ice cream in each glass. This makes approximately 6 servings. Fairy Drin$ !ngredients 3 cup0s1 &trawberries 3 cup0s1 Kanilla !ce Cream 3 cup0s1 &parkling Water 2 cup0s1 Eineapple 0"iced1 !nstructions >lend until smooth. &erve chilled in rocks glasses. 0&erves 51 Fla-ingo !ngredients 5 o-. Cranberry :uice 3 o-. Eineapple :uice 3 o-. Club &oda 2N3 o-. %emon :uice

!nstructions &hake the 4 uices with ice and strain into a highball glass. Top up with the soda and stir gently. Garnish with a lime wedge.

Honey ,il$ Sha$e !ngredients 2 cup0s1 Filk 2 2N3 o-. Kanilla !ce Cream 2 tbsp. .oney !nstructions >lend until smooth and serve in a highball glass with a straw. I'ed ,o'ha !ngredients 3 cup0s1 Filk 2N4 cup0s1 Chocolate &yrup 2 tbsp. !nstant Coffee Whipped Cream !nstructions Fix well and pour over crushed ice into a collins glass. Yop with whipped cream and chocolate shavings. This drink makes approximately 5 servings. ,ango Orange S-oothie !ngredients 2 Fango 0Eitted and sliced1 3 8ranges 0Eeeled1 !nstructions Throw everything into a blender and li'uefy.

Stra#0erry Sha$e !ngredients 2 cup0s1 Filk 2N3 cup0s1 &trawberries 0@resh1 2 tbsp. &ugar !nstructions >lend with cracked ice until smooth and pour into a collins glass. Garnish with fresh strawberries. Stra#0erry !onderland !ngredients 4 o-. Eineapple :uice 2 o-. Coconut Cream 2 o-. &our Fix 3 o-. &trawberries 0@ro-en1 Whipped Cream !nstructions >lend with ice until smooth and serve in a snifter. Top with whipped cream and garnish with a strawberry. Ca&@ Viennoise !ngredientsD 2 cup strong cold black coffee 2 o-. heavy cream 2 tsp. Chocolate syrup H tsp. powdered cinnamon Einch grated nutmeg Whipped cream EroceduresD Combine all ingredients except nutmeg and whipped cream in a blender. >lend until smooth, then pour into an irish coffee mug. &prinkle with nutmeg and top with whipped cream. +ea'h +lan$et +ingo !ngredientsD 5 o-. cranberry uice 5 o-. grape uice

%ime wedge EroceduresD Combine the cranberry and grape uices in a highball glass filled with ice. Garnish with the lime wedge.

Shirley Te-%le !ngredientsD 5 o-. Ginger ale 2 tsp. grenadine 8range slice %emon twist Faraschino Cherry ErocedureD Combine ginger ale and grenadine in a chilled white wine glass. Garnish with the orange slice, lemon twist, and maraschino cherry. +la'$ Co# !ngredientsD 3 scoops vanilla ice cream /oot beer to fill ErocedureD Eut the ice cream in a footed pilsner. $dd root beer to fill. &tir a few times with a bar spoon. &erve with a long handled spoon ,i'$ey ,o"se !ngredientsD 2 scoop vanilla ice cream Cool to fill Whipped cream 3 maraschino cherries ErocedureD

Eut the ice cream in the serving and add cola. &tir a few times with a bar spoon, then topped with whipped cream and add cherries. &erve with a long handle spoon. Ro0 Rogers !ngredientsD "ash grenadine Cola to fill Faraschino Cherry ErocedureD Combine grenadine and cola in a highball glass filled with ice. Garnish with cherry.

A.COHO.IC +EVERAGES
)#/ A&E% SINGAPORE S.ING 2 M H 5 o-. o-. o-. o-. Gin Cherry >randy %emon :uice &oda Water "rops, Grenadine

&hake all ingredients in a cocktail shaker except soda water. &train into an ice filled highball glass. &tir )in the soda water. Garnish with a slice of orange and red cherry on the rim. NEGRONI 2 2 2 o-. o-. o-. Gin &weet Kermouth Campari >itters

>uild over ice in an old fashioned glass. Garnish with a half slice of orange in the drink. &erve with stirrer. +RON9 2 H H o-. o-. o-. Gin &weet Kermouth "ry Kermouth

o-.

8range :uice

Eour all ingredients into a shaker with ice and shake briskly. &train into an old fashioned glass with ice. Garnish a slice of orange and red cherry on the rim.

GO.DEN FIAA 2 H H 2 5 o-. o-. o-. pc. o-. Gin %emon :uice &imple &yrup ?gg Yolk &oda Water

&hake all ingredients into a cocktail shaker except soda, then strain into Collins glass with ice, fill with soda water. Garnish with slice of orange and red cherry on the rim. DRY ,ARTINI 2 H o-. o-. Gin "ry Kermouth

&tir and strain into the martini glass. Garnish with green olive. ORANGE +.OSSO, 2 3 o-. o-. Gin "ash, Triple &ec 8range :uice

&hake briskly all ingredients in a cocktail shaker with ice and strain into cocktail glass. Garnish with slice orange and red cherry on the rim. TO, CO..INS

2 H H 5

o-. o-. o-. o-.

Gin %emon :uice &imple &yrup &oda Water

>uild into an ice filled Collins glass stirring in the soda last of all. Garnish with a slice of lemon and cherry in the drink. &erve with straws.

PINK .ADY 2 M M o-. o-. o-. Gin %emon :uice &imple &yrup "ash, Grenadine &yrup ?gg White

&hake and strain into a cocktail glass. Garnish with red cherry on the rim.

VODKA +ASED
SCRE!DRIVER 2 5 o-. o-. Kodka 8range :uice

>uild into ice filled highball glass. Garnish with slice of orange and red cherry on the rim. +.ACK R/SSIAN 2 H o-. o-. Kodka Coffee %i'ueur 0+ahlua1

>uild into an ice filled old*fashioned glass. Garnish with red cherry in the drink.

KA,IKAAE 2 H H o-. o-. o-. Kodka Triple &ec %emon :uice

&hake and strain into cocktail glass. Garnish with slice of lemon on the rim.

!HITE R/SSIAN 2 H 2 cherry. +.OODY ,ARY 2 5 o-. o-. Kodka Tomato :uice "ash, %emon :uice "ash, Worcestershire &auce "ash, Tabasco .ot &auce &alt and Eepper to taste o-. o-. o-. Kodka Coffee %i'ueur 0+ahlua1 @resh Cream

>uild into an ice filled old*fashioned glass. @loat cream on top. Garnish with red

>uild and stir into a highball glass. Garnish with slice of lemon and celery stalk in the drink. CHI 6 CHI 2 2 3 o-. o-. o-. Kodka Coconut cream Eineapple :uice >ar spoon, Crushed Eineapple

>lend all ingredients and pour unstrained into Eoco Grande glass. Garnish with pineapple spear on the rim.

HARVEY !A..+ANGER 2 M 5 o-. o-. o-. Kodka Galliano 8range :uice

>uild all ingredients except Galliano into an ice filled highball glass. @loat Galliano on top. Garnish with a slice of orange and cherry on the rim. SA.TY DOG 2 5 o-. o-. Kodka Grapefruit :uice

>uild all ingredients into salt frosted rim highball glass. Garnish with slice lemon in the drink. ,OSCO! ,/.E 2 5 o-. o-. Kodka Ginger $le &'uee-e of lemon

>uild all ingredients into a highball glass. Garnish with cucumber stick. VODKA ,ARTINI 2 H o-. >ar spoon Kodka "ry Kermouth

Eour ingredients into a mixing glass with ice. &tir. &train into martini glass. Garnish with green olive in the drink. COS,OPO.ITAN 2 H M o-. o-. o-. Kodka Cointreau Cranberry :uice

"rops, %emon :uice &hake all ingredients and strain into cocktail glass. Garnish with a twist of orange peel.

(E-+#,A A&E% TE1/I.A S/NRISE 2 5 M o-. o-. o-. Te'uila 8range :uice Grenadine

>uild the te'uila and orange uice into an ice filled highball glass, stir and add the grenadine, mildly stir to create sunrise effect. Garnish with a slice of orange and cherry on the rim. ,ARGARITA 2 H H o-. o-. o-. Te'uila Triple &ec %emon or %ime :uice

&hake and strain into a salt*rimmed margarita glass. Garnish with slice lemon on the rim. +RAVE +/.. 2 2 o-. o-. Te'uila +ahlua

>uild all ingredients into an old fashioned glass with ice. ,ATADOR 2H o-. Te'uila

4 2 H

o-. otsp

Eineapple :uice %ime :uice &ugar &yrup

Combine all ingredients in a shaker with ice. &hake vigorously, and then strain into a cocktail glass.

+./E ,ARGARITA 3 M 3 H o-. o-. o-. o-. Te'uila >lue Curacao &weet and &our Fix 0e'ual parts of simple syrup and lemon uice1 %ime :uice

Combine all ingredients in a shaker with ice. &hake vigorously, and then strain into large, chilled margarita glass rimmed with salt. Garnish with slice of lime. FROAEN ,ARGARITA 2H H 2 o-. o-. o-. Te'uila Triple &ec %ime %ime &lice

Eut approximately 3 cups of cracked ice in a blender. $dd all ingredients. >lend until slushy. The mixture should be firm rather than watery. Eour into a large chilled margarita glass rimmed with salt. Garnish with slice of lime.

0+$ A&E% +ACARDI COCKTAI. 2 3N4 o-. o-. >acardi /um %emon or %ime :uice "rops, Grenadine &yrup

&hake and drain into cocktail glass. Garnish with sliced orange with red cherry in the rim. +./E HA!AIIAN 2 M H H o-. o-. o-. o-. /um >lue Curacao Eineapple :uice Coconut Cream

&hake and strain into cocktail glass. DAI1/IRI 2 H H o-. o-. o-. White /um %emon or %ime :uice &imple &yrup

&hake and strain into cocktail glass. Garnish with slice lemon and red cherry on the rim. FROAEN DAI1/IRI 2 H H straws. C/+A .I+RE 2 5 o-. o-. /um Cola drink &'uee-e, &lice %emon o-. o-. o-. White /um %emon :uice &imple &yrup

>lend with crushed ice and pour unstrained into a cocktail glass. &erve with

>uild rum in the highball glass with ice and the cola drink. &'uee-e the slice of lemon and drop into drink. ,AI TAI 2 o-. /um

H M 2H H

o-. o-. o-. o-.

Triple &ec %emon :uice Eineapple :uice 8range :uice "rops, Grenadine

>uild all ingredients into highball glass and stir thoroughly. Garnish with pineapple spear on the rim.

P.ANTERS P/NCH 2 H 2 2 2N7 o-. o-. o-. o-. o-. "ark /um %emon :uice Eineapple :uice 8range :uice Grenadine "ash, $ngostura >itters &oda Water 0stir*in1

>uild all ingredients into an ice filled highball glass except the soda water. Garnish with slices of lemon and orange on the rim. PIBA CO.ADA 2 2 3 o-. o-. o-. White /um Coconut Cream Eineapple :uice >ar spoon, Crushed Eineapple &imple &yrup 0optional1

>lend with crushed ice. Eour unstrained into a Eoco Grande glass. Garnish with a wedge of pineapple and cherry on the rim. !*#&1E2 A&E% ,ANHATTAN 2 H o-. o-. >ourbon Whiskey &weet Kermouth

"ash, $ngostura >itters &tir and strain into cocktail glass. Garnish with red cherry in the drink.

O.D FASHIONED 2 o-. >ourbon Whiskey >ar spoon, &ugar "ash, $ngostura >itters "ash, &oda Water

!n an old fashioned glass saturate the sugar. With the $ngostura bitter, add a dash of soda water, muddle together to dissolve the sugar. @ill the glass with ice, add the whiskey. Garnish with a half slice of orange, twist of lemon and a cherry in the drink. &erve with as stirrer. PERFECT ,ANHATTAN 2 H H o-. o-. o-. >ourbon Whiskey &weet Kermouth "ry Kermouth

&tir and strain into cocktail glass. Garnish with red cherry in the drink. RO+ ROY 2 H o-. o-. &cotch Whiskey &weet Kermouth "rops, $ngostura

&tir and strain into cocktail glass. Garnish with red cherry. R/STY NAI. 2 o-. &cotch Whiskey

o-.

"rambuie

>uild into an ice filled old fashioned glass. Garnish with a twist of lemon. !HISKEY SO/R 2 H H o-. o-. o-. >ourbon Whiskey %emon :uice &imple &yrup

&hake and strain into a whiskey sour glass. Garnish with a slice of orange and a cherry on the rim. PRES+YTERIAN 2 3 3 o-. o-. o-. >ourbon Whiskey &oda Water Ginger $le

Eour >ourbon into highball glass with ice. !n both hands hold the bottle of soda and ginger ale. Then, simultaneously pour into the glass until the glass is filled up. 0A/%2 A&E% +RANDY A.E9ANDER 2 2 2 o-. o-. o-. >randy >rown CrRme de Cacao .eavy Cream &prinkle with grated Ground nutmeg

&hake and strain into a cocktail glass. &prinkle nutmeg on top. SIDE CAR 2 H H o-. o-. o-. >randy Triple &ec %emon :uice

Eour all ingredients into old*fashioned glass with ice and stir. Garnish with slice lemon and red cherry on the rim 0sugar rimmed glass*optional

STINGER ON THE ROCKS 2 H o-. o-. >randy CrRme de Fenthe White

Eour ingredients into a cocktail shaker with ice. &hake well. Eour including the ice into an old fashioned glass.

HORSES NECK 2 5 o-. o-. >randy Ginger $le $ngostura >itters 0optional1

Eeel the rind of lemon in a spiral. Elace the end of the spiral over the rim of the highball glass. @ill with ice. Eour in the brandy and ginger ale. !f using bitters add last of all. A.E9ANDERCS SISTER KAH./A 2H 2 2 o-. o-. o-. >randy +ahlua .eavy Cream

Combine all ingredients in a shaker. &hake vigorously, then strain into a chilled cocktail glass. +RANDY AND SODA 2H 6 o-. o-. >randy &oda

Combine all ingredients over ice in a highball glass.

+RANDY F.IP 3 2 o-. >randy Whole ?gg

2 H

tsp. o-.

&ugar &yrup Cream Ground ,utmeg

Combine all ingredients except nutmeg in a blender with cracked ice. >lend until smooth, and then pour into a chilled glass. &prinkle with nutmeg.