MIXED DRINK

FLAIR COMPETITION MOVIES

2007-11-20T21:39:00.000-08:00

this is some grab competition movies i was chose,some of stuff is my fav

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this is some international flair competition movies

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Midori flair competition cocktail

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Job description bartender

2007-11-07T14:18:00.000-08:00

Main Responsibilities

Report to Bar Supervisor on duty upon arrival

Start cleaning or set up bar area as work assigned.

Welcome each guest who come to bar counter with appropriate greetings follow

Responsible for proper set up of glasses and operating equipment needs.

Inspect linen, glasses and condiments before use in service.

Is familiar with all beverages recipe on menu and be able to describe, know assigned work station, table numbers.

Must be familiar with building lay out, fire exit, elevator location.

Follow up guest request based on hotline instruction.

Deliver proper service as per hotel & Accor standard and procedure.

Sells food, drinks and wine by suggestion to guests.

Refers verbal complaints on food or service to the Bar Supervisor immediately within 5 minutes.

Cooperates with other service attendants in serving larges or special parties when so instructed by Assistant Manager.

Clear up soiled chinaware, glassware, silverware from the bar counter.

Checks each beverages order prior to being serve to the guest..

In the absence of the Bar Supervisor must be able to take customer orders, advising guest of specials menu options.

Ensures rapid delivery services, with maximum of 2 minutes lead service time.

Present check to guests before departing bar area, responsible to ensures proper payment coordinate with cashier either by room charge (obtain signature) or cash.

Gives friendly, swift service at all times.

Reports any equipment malfunction, emergency situations or suspicious persons to the Bar Supervisor.

Place daily beverages requested stocks into allocated areas.

Keeps in mind that beverages is served follow the standard recipe and presentation

Delivers beverages according to hanger order forms.

Attends scheduled training sessions and orientations.

Ensure that breakage, pilferage and spoilage are kept to a bare minimum. Pours according to set standards.

Ensures that he/she is properly groomed and attired, including proper and complete uniforms with nametags.

In addition to have a strong team work ready for any assignment onto other Entertainment outlet.

Human Responsibilities

He / She act as an information source for the staff as a whole. He / She must be available to receive any particular or general questions and to provide a reply in liaison with the Manager.

He / She should have ability to create working atmosphere in good condition.

Relations

Entertainment Manager
Assistant Manager
Chinese Chef
Supervisor
Service Attendant
Guest & Clients

Replacement & Temporary Mission

Be ready and responsible for any job, which may be assigned by the management.

This job description is not intended to be an exhaustive list of all responsibilities, skills, and efforts of working condition associated with the position. It is intended to provide a description of the principle elements essential for the performance of the job. All job descriptions above are subject to change follow by operational needs.

movies flairing references

2007-11-06T14:07:00.000-08:00

here is some stuff for reference bottle flairing u can watch and get it one.it ny favourite video flairing

here is a competition video on tgi

SHOWMANSHIP BOTTLE FLAIRING VIDEO

Continued for spirit and liquers

2007-10-30T14:23:00.000-07:00

PEACH : the flavour of fresh peaches and natural peach juice make this cocktail lover's dream
peaches schnapps : crystal clear,light liquers,bursting with the taste of ripe peaches.drink chilled or on the rocks or mix with any softdrink or juice.
Pineapple : a just ripe, sun-filled delight, delicious neat, a neseceraly for summertime cocktails
Rum : a smooth, dry, light bodied rum,especially suited for drinks in which you required subtle aroma and delicate flavour.
Rye whisky : distilled from corn,rye and malted barley, a light,mild and delicate whiskey, ideal for drinking straight or in mixed cocktails
Sabra : a unique flavour which comes from tangy jaffa oranges,with a hint of chocolate
Sambuca-clear : the italian electric taste experiences made from elderberries with touch of anisse
Scoth whisky : a blended whiskey
Southern comfort : a liquers not a bourbon as often throught it is unique,full-bodied liquor with a touch of sweetness,its recipe is a secret,but it is known to be based on peaches and apricots,it is the largest selling liquers in australia.
strawberry : fluorescent red,unmistakable strawberry bouquet natural liquers delivers a true nature,fresh strawberry flavour.
tennesse whiskey : contrary to popular belief,this is not a bourbon,it is a distinctive product called tennesse whiskey,made fromthe old sour mash proccess.leaches throught hard maple charcoal,then aged in charred wite oak barrel at a controlled temperature,acquiring its body,bouquet and colour,yet remaining smooth
tequila : distilled from the mexcal variety of the calcy plant a perfect mixer or drink straights with salt and lemon
tia maria : a liquers with cane spirit base,and it's flavour derived from the finest jamaican coffee.it is too sweet with a subtle taste of cofee.
vandermint : a rich chocolate liquers with the added zest of mint
vermouth : by description,vermouth is a herbally infused wine,three style are most prevelants,these are
rossoo : a bitter sweet herbal flavour,often drunk as an aperitif
bianco : is light,fruity and refreshing mixes well with soda,lemonade and fruit juice
dry : is crisp, light and dry and is used as a based from many cocktails
vodka : the second largest selling spirit in the world.most vodkas are stepped in tanks containing charcoal,removing all colours and impurities,making a superior quality product.

LIQUERS AND SPIRIT

2007-10-23T21:22:00.001-07:00

Creme de grand marnier : A blend of grand marnier and smooth french cream. a premium product a very smooth taste with the orange / cognag flavour blending beautifully with smooth cream.introduced to australia in 1985
Creme de menthe green : clear pepermint flavour, reminiscet of a fresh,crisp,clean winter's day in the mountains.excelent mixers,a nececarry in the gourment kitchen.
Creme de menthe white : as creme de menthe green when colour is not desired.
Curacao blue : same a triple sex,brilliants blue colors is added to make some cocktails more exciting
Curacao orange : again same as above, but stronger in orange.colouring is used for other varietes of cocktail mixers
curacao triple sex : based on natural citrus fruits.well knows fact is citrus fruits are the most importants aromatic flavour constituents.interesting to know citrus fruits was knows 2.000 years before christ. as a liquers one of the most versatile.can be enjoyed with or without ice as a neat drink,or used in mixed cocktails more than any others liquers,triple sec-also knows as white curacao.
Galiano : the distinguished taste a clasiccal liquers that blends with a vast array of mixed drinks
Gin : its aroma comes from using the highest quality juniper berries and other rare snd subtle herbs,perfect mixers for both short and long drinks.
Kirsch : a fruit brandy distilled from morello cherries
Drambuei : A scoth whisky liquers.made fro a secret recipe dating back to 1745, dram buidheachthe drink thas satisfies
franglico : a precious liquers imported from italy.made from wild hazzelnuts with infusions of berries and flowers to be enrich the flavour
grand marnier : an original blend of fine old cognac and an exctract of oranges,the recipe is over than 150 years old
kahlua : a smooths,dark liquers made from real coffeaa and fine clear spirits its original based in meksico
malibu : a clear liquers based on white rum with the subtle,.additional coconut. it's distinctive taste blends naturally with virtually every mixers available.
Melon liquers : soft greends exudes fresheness, refreshing and mouths waterring honeydew melon.,simple yet complex.smooth on the palate,serve on the rocks,or use to create summertime cocktails.
Ouzo : The traditional spirit apperitif of greece.the distinctive.flavour is delivered mainly from the seed of the anise plant.a neutral grain spirit.,flaovured with anise and distilleds in australia.
Peach : the flavour of fresh peaches and natural peaches juice make this cocktail lover's dreams

liquers and spirit

2007-10-23T21:22:00.000-07:00

LIQUEURS AND SPIRIT

2007-10-14T09:11:00.000-07:00

beverages typical consist of Liqueuer and spirit in this chapter I describe about liquers and spirit :

Advocaat

A combinations of fresh egg whites, yolks, sugar,brandy,vanila and spirit,limited shelf life, recommended shelf life 12-15 months from manufacture.

Amarreto

A rich subbtle liquers with a unique almond flavour

Angostura bitter

an essential part of any bar or kithcen a unique additive whose origins date back to 1824. a misteriuos blend of naturl herbs and spices.both a seasoning and flavouring agent.in both sweet and savoury dishes and drinks ideal for dieters as it is low in sodium and caloriues.

Baileys irish cream

the largest selling liquers in the world sit is a blend of irish whiskey.softened by irish cream and others flavouring. it is a natural product.

Banana

Fresh ripe banana are the perfect base for the definitive ice, soda, or as part of a favourite cocktail.

Dom Benedictine

A perfect end to a perfect meal. servestraight with ice, soda, or part of favourite cocktail.

Bourbon.

has smooth, deep,easy flavour

Brandy

Smooth and mild spirit, is considered a very smooth and palatable, ideal for mixing

Campari

A drink for many occasion,both as long or short drink or as a key ingredients in many fashioned able cocktail

Casis

Deep,rich purple promised and delivers a regal and robust flavour and aroma.casis lend itself to neat drink or anendless array of delicius sauces and dessert.

charteuse

a liquers avaiable in either yellow or green colour made by monks of the carthusian orders.the only worlds famous liquers still made by monks.

Cherry advocaat

same as advocaat, plus natural cherry flavours and colour is added

Cherry brandy

is made from concentrated, morello cheery juice smal quantity of bitter almonds and vanila is added to make it more enjoyable as a neat drink before or after dinner.excellent for mixers,topping, ice cream,fruit salads,pancakes, etc

Coconut

a smooth liquers,composed of exotic coconut heightened with light-bodied white rum

Cointreau

made from a neutral grain spirit,as opposed to cognac.and aromatic flavour of naturalcitrus fruits. a great mixers or delightful over ice

creme de cacao dark

rich,deep chocolate,smooth and classy serve on it's own,or mix for all kinds of delectables treats.

creme de cacao white

this liquers delivery a powerfully lively full bodied chocolate flavour.excelent ingredients when absence of colour desired.

2007-10-12T10:41:00.001-07:00

1. garnishes and juice.

glass is one most important of operational in largest and small bar,otherwise of that garnish and juices is to suport operational bar, consist of:
banana celery limes olive celery salt chocolate flake
cinamon fresh eggs fresh single cream apple carbonated waters coconut cream lemon-pure orange almond apricot conserve vanila ice cream onion, orange, pineapple red marachino cherry rock melon strawberry canned fruit nutmeg peper salt tomato sugar and sugar cubes tobasco sauce worcestershire sauce orange and manggo pineapple sugar syrup canned nectras canned pulps
crushed pineapple blueberries red cocktail onion flowers (assorted).

alcohol is the most important fact to keep in mind when garnishing cocktail.don't overdo the garnish,make it striking.but if you can't get near the cocktail to drink it then you have failed.,most worchampion cocktail just have a lemon slice.or single red cherry tall refreshing highbal trends to have more garnish as the glass as large. a swizzle stick should be served for a lady but optional for a man palstic animal,umbrellas,fans and whole variety of novelty goods are now avaialable to garnish with,and they add a lot of fun to the drinks.

2. essential equipment for a cocktail bar

cocktail shaker hawthorn strainer mixing glass spoon with muddler
moulinex electric blend knife,cutting board measures(jiggers) can opener
hand clothes corckscrew bottle openers ice scoop
ice bucket free poures swizzle sticks coaster and napkins
long tea spoon

3. Alcohol recommended for cocktail bar

a. Spirit

Ouzo bourbon brandy campary canadian club gin
malibu pernod rum scotch tenesse whisky tequila jose cuervo vandermint vodka

b. Liquers

advocaat ammareto baileys irish cream banana dom benedictine
blue curacao casis charteuse-green&yellow cheery advocat clayton tonic coconut cointreau crean de cafe creme de menthe dark c de cacao drambuei franglico galiano grand marnier kahlua kirsch kirchs
peach pimms no 1 sambuca-clear sambuca-black triple sec

2007-10-11T12:55:00.000-07:00

A proven methode to cleaning glasses is to hold each glass individually ever a bucket of boiling water until the glass becomes steamy and then with a clean linen cloth rub in a circular way to ensure the glass is polished for the next serve.
cocktail can be poured into any glass but the better the glass the better appearence of the cocktail.
one basic rule should apply and that is.use no clourer glasses as they spoil the appereance of cocktails.all glasses have been designed for a specific task., e.g

Hig-ball for long cool refreshing drinks
Cocktail glasses for short sharp,or stronger drinks
Champagne saucers for cremy after-dinner style drink.etc

the stem of the glass has been designed so you may hold it whilst polishing.leaving the bowl free of marks and germs so that you may enjoy your drink,all cocktail glasses should be kept in a refrigerator or filled with ice while you are preparing the cocktail in order to chill the glass.an appeling afflect on a 90 ml cocktail glass can be achieved by running the glass under cold water and then placing it in the freezer.

garnishes and juice.

glass is one most important of operational in largest and small bar,otherwise of that garnish and juices is to suport operational bar, consist of:
banana celery limes olive celery salt chocolate flake
cinamon fresh eggs fresh single cream apple carbonated waters coconut cream lemon-pure orange almond apricot conserve vanila ice cream onion, orange, pineapple red marachino cherry rock melon strawberry canned fruit nutmeg peper salt tomato sugar and sugar cubes tobasco sauce worcestershire sauce orange and manggo pineapple sugar syrup canned nectras canned pulps
crushed pineapple blueberries red cocktail onion flowers (assorted).

alcohol is the most important fact to keep in mind when garnishing cocktail.don't overdo the garnish,make it striking.but if you can't get near the cocktail to drink it then you have failed.,most worchampion cocktail just have a lemon slice.or single red cherry tall refreshing highbal trends to have more garnish as the glass as large. a swizzle stick should be served for a lady but optional for a man palstic animal,umbrellas,fans and whole variety of novelty goods are now avaialable to garnish with,and they add a lot of fun to the drinks.

Alcohol recommended for cocktail bar

Spirit

Ouzo bourbon brandy campary canadian club gin
malibu pernod rum scotch tenesse whisky tequila jose cuervo vandermint vodka

Liquers

advocaat ammareto baileys irish cream banana dom benedictine
blue curacao casis charteuse-green&yellow cheery advocat clayton tonic coconut cointreau crean de cafe creme de menthe dark c de cacao drambuei franglico galiano grand marnier kahlua kirsch kirchs
peach pimms no 1 sambuca-clear sambuca-black triple sec

essential equipment for a cocktail bar

cocktail shaker hawthorn strainer mixing glass spoon with muddler
moulinex electric blend knife,cutting board measures(jiggers) can opener
hand clothes corckscrew bottle openers ice scoop
ice bucket free poures swizzle sticks coaster and napkins
long tea spoon
mixed drink

2007-10-10T13:41:00.000-07:00

cocktail mixing is an art which is expressed in the preparation and presenting of the cocktail

1. How to make a brandy alexnder accross

take two short straws and with a sharpknife, slice one of the straws half way through in the middleand wedge the other uncut straws into the cut straw to create a cross

2. Storing fruit juices

take a 750ml bottle soak it in hot water to remove the label and steriise the alcohol. the glass has excelent appeal and you 'll find it easier to pour the correct measurement with an attached nip pouerer.

3. Sugar fruit juices

fit a cup or bowl ( depending on how much you want to make ) with white sugar,top it up with boiling water until receptacle is just about full and keep stiring until the sugar is fully dissolved.refrigerate when not in use.putting a teaspoon of sugar into a cocktail is being lazy,it does not do the job properly as the sugar disolves.

4. juice tip

never leave juices,coconut cream or other ingredients in cans pour them into the clean bottles,.cap and refrigate them,.more recipes use with berri fruit juice and orange juice

5. Ice

ice is probably the most important part of cocktail.it is used in nearly all cocktail.consequently ice must be clean and fresh all the times.the small squared cube and flat chips of ice are superior for chilling and mixing cocktail.ice cubes with holes are inefecient.wet ice ice craps,and broken ice should only be used in blenders.

6. Crushed ice

tke required amount of ice and fold into aclean linen cloth,although uncivilised,the most effective methode is to smash it againts.the bar floor shaterring with a bottlemay break the bottle.certain retailers sell portable ice crushes,alternative blender may be used half fill with ice then pour water into blender until it reaches the level of the ice blends for about 30 seconds.strains out the water and you have perfectly crushed ice always try and use a metal scoop to collect the ice from the ice tray.
never pick up the ice with your hands,this is unhygienes,shovelling the glass into the ice tray to gather ice can also cause brekeges and hence should be avoided where possible.
it's important that the ice tray is cleaned each day.as ice is colourless and odourless,many people assume wrongly it's always clean.taking a cloate soak in hot water,wipe the inside of the bucket warm.the blender used for all of our bar equipments are moulinex blender with glass bowls,.i have found this blenders to be of exceptional quality.

2007-10-09T04:17:00.000-07:00

In last chapter i was to introduces about a mixed drink cocktail. In this chapter i wil be continued with step-by step a techniques making a cocktail. The methode a making cocktail be a part of :

1. Shaking and Pour

After shaking the cocktail., Pour the contents straight into the glass. When pour into Hi-ball glasses and sometimes old fashioned glass the ice cubes are includes this eliminated straining

2. Shake and Strain
When a finished a shake cocktail., We can using hawthron strainer ( or knife ) this technique prevent the ice going into the glass. Straining protect the cocktail ensuring methode ice won't dilute the flavour and mixture

3. Float ingredients

Hold the spoon right way up and rest it with the lip slightly above the level of the last layer fill spoon gently and the contents will flow smoothly from all around the rim use the back of the spoon dish only if u are experienced.,

4.Froasting ( sugar and salt rims )

This techniques is used to coat the rim of the glass with either salt or sugar.first rub lemon or orange slice juice all the way araound only the glass rim. Next, Holding the glass by the stem upside down, Rest on a plate containing salt or sugar and turn slightly so that it addres to the glas. Pressing the glass too deeply into the salt or sugar often result in chunks sticking to the glass. a lemon slice is used for salt and an orange slice is used for sugar.
to achieve colour effect, Put a small amount of grenadine or coloured liquer in a plate and coat the rim of the glass, Then gently place in the sugar, The grenadine absorbs the sugar and turns it pink, This is much easier than mixing grenadine with sugar and then trying to get it to stick to the glass.

2007-10-07T05:32:00.000-07:00

MIXED OF MIXING COCKTAILS
the four methods belows are the most common processes of mixing:
1.shake
2.stir
3.build.
4.blend

A. SHAKE

to make shake it to mix a cocktail by shaking it in a cocktail shaker by hand.first,fill the glass part of shaker three quarter expensive ingredients are most frequently four the gredients on the top of ice.,less ingredients pour of the contents of the glassinto the metal part of the shaker and shake vigorously for ten and fifthen second,remove the glass section using a hawthorn strainer,strain contents into the glass cocktail,shakingingredientsthat ont's mix easly with spirit is easy and practical ( juices,egg white,cream and sugar syrups ).
most shaker have two or three parts.,in busy bar, the cap is often temporary misplaced. if this happens.a coaster of the inside palm of your hand is effectifely american shaker is the best.
to sample cosktail before served to customer, pour a smal amount into the shaker cap and using a straw check the taste.

B. STIR

to stir a cocktail is to mix the ingredients by stiring them ice in the miing glass and then straining them into a chilled cocktail glass. short circular twirls are most preferad ( nb.the glass part of the american shaker will do well for this)
spirit, liquers and vermouths that blend easy together are mixed to this methode

C.BUILD

to build a cocktail is to mix the ingredients in the glass in which the cocktail is to be served,floathing on on the top of the other.Hi-Ball,long fruit jiuce and carbonated mixed cocktail are typical build using this technique,where possible a swizzle stick should be put into the drink to mix the ingredients after being presented to the custumer.long straws are excellents subtituded when swizzle stick are unavaiable.

4. BLEND

to blend a cocktail is to mix the ingredients using an electric blend / mixer. it is recomended to add the fruits ( fresh or tinned ) first., slicing small., pieces pieces gives a smoother texture than if you add whole fruit.next pour the alcohol,ice should always be added last.this order ensuress that the fruits is blended freely with the alcohol ingredients allowing the ice to gradually mix into the food and beverages.chilling the flavour,ideally.the blended should be on for at least 20 second., following this proccesedure will prevent ice and fruits lumps that then need to be strained.
if the blends starts to rattle., and hum, ice may be obstructing the blades from spinning always check that the blender is clean before you start.angostura bitters is ammonia based which is suitable,or cleaning.fill 4 or 5 shaker with hot water,rinse and then wipe clean.
ok on the next step i will introduce for TECNIQUE IN MAKING COCKTAIL...