Cocktail Training & Menu Creation

Module 1: History of cocktails

1.1 Where it all began
1.2 Early cocktails
1.3 Evolution of the cocktail
1.4 Cocktail trends through history

Module 2: Introduction to liquor

2.1 Whiskey and scotch
2.2 Vodka
2.3 Rum
2.4 Tequila
2.5 Gin
2.6 Liqueurs
2.7 Cordials

Module 3: Introduction to cocktails

3.1 Classic cocktails
3.2 Highballs
3.3 Two-liquor cocktails
3.4 Martinis
3.5 Shots

Module 4: Preparing the bar

4.1 Organising your station
4.2 Glassware styles and uses
4.3 Prepping garnishes
4.4 Bar upkeep
4.5 Helpful bar tools

Module 5: Interacting with the customer

5.1 Greeting
5.2 Rules of etiquette
5.3 Proper customer interaction
5.4 Making appropriate recommendations
5.5 Handling customer complaints with poise
5.6 Dealing with a drunk customer

Module 6: Flair bartending

6.1 History
6.2 Techniques
6.3 Guidelines
6.4 Improvisation
6.5 Entertainment

Module 7: Pouring technique

7.1 Pouring a beer
7.2 Opening wine and champagne
7.3 Measuring
7.4 Shaking and straining
7.5 Mixing and muddling
7.6 Floating and layering
7.7 Free pouring

Module 8: Mixology

8.1 The basics
8.2 Properly making the classics
8.3 Creating new and exciting drinks
8.4 Planning a cocktail menu
8.5 Rules to follow

Module 9: Popular cocktails around the globe

9.1 North America
9.2 Europe
9.3 Asia
9.4 East Asia
9.5 South America
9.6 Central America
9.7 Australia
9.8 Africa

Module 10: Pairing cocktails with food or events

10.1 Know your flavours
10.2 Match the season
10.3 Match the venue
10.4 Food pairing
10.5 Rules and guidelines