Introduction about Bartender, Bar History, Types of Bars.
Bar operation. Different types of Glassware & Equipment's.
Classification of Beverage, Duty and Responsibility of bartender.
Attitudes of bartenders, Biology of Hangover.
What is alcohol & what is Fermentation & Distillation process.
Spirits of the World: whisky, Gin, Tequila & mezcal, Brandy, Wine, Vodka, Rum, Liqueurs, Aperitifs & Bitter, Beer, Sake, Absinth, Aquavits. schnapps. Tea and coffee. Cider arid Perry (Introduction, History.
Production, Types. Styles, Brands with country & Cocktails- tasting).
History of Molecular Mixology / Jell-O shots and recipe,
History and Common Techniques of Gelification.
History, Techniques & cocktail of Spherification, Reverse Spherification & clarification
Faqs of spherification, reverse spherification & clarification.
Techniques and Cocklail of Whipping Siphon.
Protection, Techniques and Cocktail of Liquid Nitrogen and Dry ice.
Xanthan gum History Making Proses, Techniques
Agar-Agar History Making Proses, Techniques
Chemical Ingredients Information - Sodium Alginate, Calcium Chloride, Calcium Lactate Gluconate, Sodium
Citrate
Gelification Cocktails_- Spaghetti, plastic paper, orange jello shot, Layered shol, Margarita Jello Shots, Strawberry Daiquir Jello Shots
Caviar Cocktails - Orange caviar. Dryice Mojito caviar cocktail. Between the sheets. Aviator, Bloody Mary,
Blue lagoon, Cuba libre, Highball, Cosmopolitan
Emulsification Cocktails - Emulsified Campan and Orange Cocktail, Emulsified with Cosmopolitan.
Emulsified with dirty martini, Emulsified with strawberry Daiquiri, Emulsified with Madras.
Reperse emulsification Cocktails - Reverse Emulsified Campari and Orange Cocktail, Reverse Emulsified withosmopolitan, Reverse emulsiled with dirty martini, Reverse Emulsified with strawberry Daiquiri, Reverse Emulsified with Madras.'
Clarified Cocktails - Picante, Bloody Mary. Pinacolada
Whipping Siphon Cocktails - Vanilla whipping. Strawberry whipping. Rose whipping, Chocolate whipping
Liquid Nitrogen Cocktails - Frozen margarita. Frozen Pina-colada, Frozen cosinopolitan Frozen Cuba libre, Frozen ice, Cheese boll, Biscuits/Chips (Wafers), Cotton Candy
Home Made Liqueurs (with liquor Testing) - Irish cream, orange liqueurs, Coffee liqueurs, Midori. Peach etc.
Home Made - Wine, Beer, Vermouth, Sauces, Dehydrated Fruits
Home Made Ice-Cube - Clear ice and Infused ice
Fruits Infused (Shots) - Red Grapes, Green Apple, Water Melon, Strawberry,
Shots - Rainbow. Atom bomb shots, Dept shot, Slammers, Fleming tower, Fire shots
How Bitters are Made - Aromatic Bitters, Orange Billers, Lavender Bilter, Apple Biter
Home Made Syrups - Strawberry, Orange, Coconut Coffee, Chocolate, watermelon
Jello Shots - Strawberry, Black currant, green apple, Orange
FLAIR BARTENDING
Basic of Flair bartender- shaker Moves- bottle Moves, Free Accurate 30-60-90 ml pouring
Pouring style- Work flair sequence, Fire flair sequence, Exhibition flair sequence
3 Flair sequence with filled bottle Flair with ice, glassware, tissues, other equipment's 3 bottle flair
Introduction about Bartender, Bar History, Types of Bars.
Bar operation. Different types of Glassware & Equipment's.
Classification of Beverage, Duty and Responsibility of bartender.
Attitudes of bartenders, Biology of Hangover.
What is alcohol & what is Fermentation & Distillation process.
Spirits of the World: whisky, Gin, Tequila & mezcal, Brandy, Wine, Vodka, Rum, Liqueurs, Aperitifs & Bitter, Beer, Sake, Absinth, Aquavits. schnapps. Tea and coffee. Cider arid Perry
(Introduction, History. Production, Types. Styles, Brands with country & Cocktails- tasting).
FLAIR BARTENDING
Basic of Flair bartender- shaker Moves- bottle Moves (stall, rolls, bumps, Flips, grips)
Free Accurate 30-60-90 ml pouring
Pouring style- (slide pouring, up-down right. left, front pouring, cuts & much more)
Work flair sequence
Fire flair sequence
Exhibition flair sequence
3 Flair sequence with filled bottle
3 bottle flair, 2 shaker 1 bottle moves
Flair with ice, glassware, tissues, other equipment's 3 bottle fire flair
BAR INTRODUCTION.
EQUIPMENT AND GLASSWARE ANDPREPARING METHOD
About bartender and duties, types of bars,
Setting up & breaking down bar
About glassware and equipment, bar layout. About beverage (alcoholic and non-alcoholic) about tea coffee, how to make tea and coffee
About spirit Whisky, Gin, Tequila, Brandy, Wine, Vodka, and Rum.
Production method of spirit with service method
Cocktails (classic, innovative, molecular,).
Wine and beer tasting.
Advance mix-logy.
Basic services sequence.
Inventory
Flair (work flair, fire flair, exhibition flair).
Basic of Flair bartender- shaker Moves- bottle Moves (stall, rolls, bumps, Flips, grips)
Free Accurate 30-60-90 ml pouring
Pouring style- (slide pouring, up-down right. left, front pouring, cuts & much more)
Work flair sequence
Fire flair sequence
Exhibition flair sequence
3 Flair sequence with filled bottle
3 bottle flair, 2 shaker 1 bottle moves
Flair with ice, glassware, tissues, other equipment's 3 bottle fire flair
