CRT LEARNING MODULE 7

Course Code HE 05 & 06

Subject Title Bartending NC II

No. of Hours 160 hours

Module Title MIXING TECHNIQUE

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 College for Research & Technology of Cabanatuan

HOW TO USE THIS DIGITIZED LEARNING MODULE?

Welcome to the module in Introduction to Bartending. This module contains

training materials and activities for you to complete this module.

The Unit of Competency “Mixing Technique” covers the knowledge, skills

and attitudes required as part of the competencies to complete so as to qualify in the
National Certification in Bartending NCII.
You are required to go through a series of learning activities in order to complete
each learning outcome of the module. Each of the learning outcomes is provided with
Modules. Follow these activities on your own and answer the self-check at the end of
each learning outcome. You may remove a blank answer sheet at the end of each
module (or get the answer sheets from the online facilitator) to write the answers for
each self-check. If you have questions, don’t hesitate to ask your facilitator for
assistance.

This module was prepared to help you achieve the required competency in
Bartending NC II. This will be the source of Information for you to acquire knowledge
and skill in this particular trade independently and at your own pace, with minimum
supervision of help from your instructor.

 Talk to your online facilitator and agree on how you will both organize the
Training of this unit. Read each through the module carefully. It is divided into
sections, which cover all the skills and knowledge you need to successfully
complete this module.
 Work through all the information and complete the activities in each section.
Read Modules and complete self-check. Suggested references are included to
supplement the materials provided in this module.
 Most probably your facilitator will be your supervisor or manager. Your online
facilitator will support and correct you.
 Your online facilitator will tell you about the important things you need to
consider when you are completing activities and it is important that you listen
and take notes.
 You will be given plenty of opportunity to ask questions and practice on the job.
Make sure you practice new skills during regular work shifts. This way you will
improve both your speed and memory and also your confidence.
 Talk to more experienced workmates and ask for their guidance.
 Kindly the self-check questions at the LMS (EDMODO) to test your own progress.
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 When you are ready, ask your online facilitator to watch you online via Zoom or
Google Meet to perform the activities outlined in this module.
 Ask your online facilitator work through the activities: ask for written feedback
on your progress. Your online facilitator keeps feedback/pre-assessment reports
for this reason. When you have successfully completed each element, ask the
facilitator to mark on the reports that you are ready for assessment.
 When you have completed this module, and feel confident that you have
sufficient practice, your online facilitator will arrange an appointment with
registered assessor’s to assess you. The results of your assessment will be
recorded in your competency Achievement Record.

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 Bartending NC II

Contents of this Learning Module

No. Module Title Topic Code

7 MIXING Types of Mixing non Module 7.1

TECHNIQUE alcoholic drinks

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 MODULE CONTENT
MODULE TITLE : MIXING TECHNIQUE

MODULE DESCRIPTOR:
Provide knowledge of beverages both non-alcoholic and alcoholic drinks with
emphasis on the making process and consuming period. Provide knowledge in-depth
analysis of the various functions of beverage bar operations. Provide knowledge of bar
management including making lists, purchasing, cost control, legalities, merchandising.

Number of Hours:
12 hours

LEARNING OUTCOMES:
1. Identify types of mixing technique

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 MODULE 7.1

TYPES OF MIXING TECHNIQUE

Learning Objective: After reading this MODULE, you should be able to:
1. Identify the types of mixing techniques

Creating cocktails can be straight forward or artistic; depending on the person,

their tastes, and how far they want to take it. Often, the first lesson of bartending
school teaches basic skills - from shaking, to pouring over a spoon. Most people can
quite easily get by with these techniques, especially when tending home bars.

Shaking

When a drink contains eggs, fruit juices or cream, it

is necessary to shake the ingredients. Shaking is the
method by which you use a cocktail shaker to mix
ingredients together and chill them simultaneously. The
object is to almost freeze the drink whilst breaking down
and combining the ingredients. Normally this is done with
ice cubes three-quarters of the way full.

When you've poured in the ingredients, hold the shaker in both hands, with one
hand on top and one supporting the base, and give a short, sharp, snappy shake. It's
important not to rock your cocktail to sleep. When water has begun to condense on the
surface of the shaker, the cocktail should be sufficiently chilled and ready to be
strained.

Straining

Most cocktail shakers are sold with a

build-in strainer or hawthorn strainer. When a
drink calls for straining, ensure you've used ice
cubes, as crushed ice tends to clog the strainer
of a standard shaker. If indeed a drink is
required shaken with crushed ice (ie. Shirley
Temple), it is to be served un strained.

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 Stirring

You can stir cocktails effectively with a metal

or glass rod in a mixing glass. If ice is to be used,
use ice cubes to prevent dilution, and strain the
contents into a glass when the surface of the mixing
glass begins to collect condensation.

Muddling

To extract the most flavor from

certain fresh ingredients such as fruit or
mint garnishes, you should crush the
ingredient with the muddler on the back
end of your bar spoon, or with a pestle.

Blending

An electric blender is needed for recipes

containing fruit or other ingredients which do not
break down by shaking. Blending is an
appropriate way of combining these ingredients
with others, creating a smooth ready to serve
mixture. Some recipes will call for ice to be placed
in the blender, in which case you would use a
suitable amount of crushed ice.

Building

When building a cocktail, the ingredients are

poured into the glass in which the cocktail will be
served. Usually, the ingredients are floated on top of
each other, but occasionally, a swizzle stick is put in
the glass, allowing the ingredients to be mixed.

Layering

To layer or float an ingredient (ie. cream,

liqueurs) on top of another, use the rounded or back
part of a spoon and rest it against the inside of a glass. Slowly pour down the spoon
and into the glass. The ingredient should run down the inside of the glass and remain

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separated from the ingredient below it. Learning the approximate weight of certain
liqueurs and such will allow you to complete this technique more successfully, as lighter
ingredients can then be layered on top of heavier ones.

Flaming

Flaming is the method by which a

cocktail or liquor is set alight, normally to
enhance the flavor of a drink. It should only
be attempted with caution, and for the
above reason only, not to simply look cool.

Some liquors will ignite quite easily if

their proof is high. Heating a small amount of the liquor in a spoon will cause the
alcohol to collect at the top, which can then be easily lit. You can then pour this over
the prepared ingredients. Don't add alcohol to ignited drinks, don't leave them
unattended, light them where they pose no danger to anybody else, and ensure no
objects can possibly come into contact with any flames from the drink. Always
extinguish a flaming drink before consuming it.

A mixed drink is any beverage that combines two or more ingredients. These
drinks are often simply poured over ice, for example, a John Collins or a Rum and Coke.
Though it's often assumed that a mixed drink contains alcohol, this is not always the
case. Popular nonalcoholic drinks like the Shirley
Temple and Arnold Palmer are technically mixed
drinks as well.

A cocktail is a mixed drink that is

traditionally defined as a combination of liquor(s),
a sweetener, bitters, and water (diluted ice). By
this definition, a brandy cocktail is a pure and
classic example of a cocktail, but the martini is
also considered a cocktail even though it contains
no sweetener.

And so, the actual, modern definition of a cocktail is broader than it was in the
first days of the bar. In general, cocktails are many of the fancier mixed drinks that
require a little more work to construct. It's a subjective definition and one that you
shouldn't worry too much about.

To sum it up: A cocktail is a mixed drink, but a mixed drink may not always be
considered a cocktail.

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As you explore cocktail recipes, you will encounter these terms quite often.

Mixers: Any ingredient—often nonalcoholic—

that is added to a mixed drink. For example,
syrups, fruit juices, bitters, sodas, etc. are all
considered mixers

Dash and Splash: The smallest

measurements found in a bar, dash and splash
are often used interchangeably and for those
ingredients that are mere accents for a drink.
For example, "add a splash of lemon juice."

The exact measurement of either a dash or a splash is not important.

Technically, a dash is 1/32 of an ounce, but who's going to take the time to measure
that?
A dash is typically smaller than a splash and used for ingredients like bitters that have
strong flavors.

Depending on the ingredient, your splash may be larger or smaller. For instance,
your "splash of soda" may be more than your "splash of lime juice."

Garnish: Often a fruit such as a cherry or an orange

slice, a garnish is used to adorn a drink and add to its
visual appeal. Some garnishes also bring in hints of
flavor.

Whether you just go to the bar for happy hour

or are a professional bartender, it's good to know
some lingo.

Is it a Well or a Call Drink?: The well is a

section in the bar where the "house" liquors are
stored. These are used most often by bartenders
because they're the most economical and lead to a good profit. Well drinks are ones in
which the patron doesn't specify a brand, so the bartender will pick up the whiskey,
rum, or tequila from the well.

On the flip side, if you call out a specific brand of liquor, you are ordering a call
drink. For instance, you might order a Jack and Coke rather than a Whiskey and Coke.

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 Is it Neat, Up, or Straight Up?: This is one of the great bar debates! These
words are used to describe how a drink is served and they are often confused with one
another. Brush up on the differences and you'll win the next argument over this one.

On the Rocks: In the bar, "rocks" refers to ice and that means that a drink served "on
the rocks" is served over ice. Simple stuff, but make sure your ice is fresh, it's the most
underrated ingredient in the bar, but its
importance cannot be discounted.

Top-Shelf: When talking about liquor, the

term top-shelf is used to describe the best
brands available. They are more expensive
and (in theory) of superior quality. The
name comes from the placement of these
bottles on liquor store shelves: the "cheap
stuff" is at the bottom and the "good stuff" is on top where it will easily catch the eyes
of consumers.

The Many Uses of "Back": The word back is used often in the bar and it can mean a
few different things:

A "back" refers to a drink that is served alongside and in a separate glass from
the main drink. It's often a refreshing nonalcoholic beverage like water or soda. For
instance, "I'll take a Manhattan with a water back." It's also common to order a beer
back:
The pickle back is a very popular shot served with a
beer back.
The "back bar" commonly refers to the liquor stocked on a
shelf behind the bartender. This is often where you will find
the top-shelf distilled spirits on display, ready to be ordered in
those call drinks.

A "bar back" is an employee of the bar that is in

training to be a bartender. This apprenticeship (of sorts) is
how many bartenders learn the business and it's a job that is
both rewarding and tough. Bar backs do many of the hard-
lifting and mundane tasks to make sure the bartenders have
everything they need.
The Stick: The word stick has two meanings as well:

"The stick" is often used when talking about the bar itself. A bartender may say, "I'm
working behind the stick tonight." This means that they're working a bartending shift.

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It's also common to call drinks that are muddled "stick drinks" because the tool (the
muddler) used to make them looks like a stick.

SELF CHECK 7.1

I. Matching type: Match column a to column b. Write your answer in CAPITAL LETTERs
in the space provided.

COLUMN A COLUMN B
1. Flaming A. used when talking about the bar itself.
2. Layering B.used to describe the best brands available.
3. Building C. Any ingredient—often nonalcoholic—that is added to a
mixed drink.
4. Blending D. if you call out a specific brand of liquor, you are ordering a
call drink.
5. Muddling E.is the method by which a cocktail or liquor is set alight,
normally to enhance the flavor of a drink.
6. Stirring F.it is needed for recipes containing fruit or other ingredients
which do not break down by shaking.
7. Straining G. refers to ice and that means that a drink served "on the
rocks" is served over ice.
8. Mixers H. To extract the most flavor from certain fresh ingredients
9. Dash and Splash I. is the method by which a cocktail or liquor is set alight,
10. Garnish J. sold with a build-in strainer or hawthorn strainer.
11. On the flip side K. The smallest measurements found in a bar.
12. Straight up L. use the rounded or back part of a spoon and rest it against
the inside of a glass.
13. On the rocks M. used to describe how a drink is served and they are often
confused with one another.
14. Top shelf N. used to adorn a drink and add to its visual appeal.
15. The stick O. the ingredients are poured into the glass in which the
cocktail will be served.

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