Prepare and Serve Cocktails

LEARNER’S GUIDE
PREPARE AND SERVE COCKTAILS
Published by
HEART TRUST/NATIONAL TRAINING AGENCY
Produced by
Learning Management Services Department

Gordon Town Road
Kingston 7
Jamaica W.I.
This material is protected by copyright. Copying this material or any part of it by any means,
including digital or in any form is prohiibited unless prior written permission is obtained from
the HEART Trust/NTA
*** 2003***
Version 1 LRDU – MAY. 03

TABLE OF CONTENTS
PAGE
Introduction.......................................................................................................................... 1
Welcome ................................................................................................................... 1
This Competency Unit.................................................................................................... 1
Before You Start ............................................................................................................. 2
Planning Your Learning Programme ............................................................................. 2
Self-Assessment Checklist ............................................................................................. 3
How To Use This Learner’s Guide ................................................................................ 4
Using the Computer and Other Resources..................................................................... 6
Method of Assessment.................................................................................................... 6
Element 1: Promote cocktails to customers ....................................................................... 7
Self-Assessment Checklist ........................................................................................... 11
Element 2: Prepare cocktails............................................................................................... 12

Element 3 Prepare and serve cocktail
Self-Assessment Checklist ........................................................................................... 17
Version 1 LRDU – MAY. 03

LG - THHFAB0192A PREPARE AND SERVE COCKTAILS
LG – THHFAB0192A
PREPARE AND SERVE COCKTAILS
INTRODUCTION
Welcome
Welcome to the Learner’s Guide for Unit of Competency “Prepare and Serve
Cocktails”. This is just one of a number of Learner’s Guides produced for the
Commercial Food Preparation Skills stream of the Tourism and Hospitality Industry, and
it is designed to guide you, the learner, through a series of learning processes and
activities that will enable you to achieve the specified learning outcomes for the
competency unit.
The content of this guide was developed from the Competency Standard
THHFAB0192A, which is one of the basic building blocks for the National Vocational
Qualification of Jamaica (NVQ-J) certification within the industry. Please refer to your
Learner’s Handbook for a thorough explanation of standards and competencies, and how
these relate to the NVQ-J certification.
You are also advised to consult the Competency Standard and Assessment Instrument for
a better understanding of what is required to master the competency.
This Competency Unit
“Prepare and serve cocktails” addresses the knowledge and skills required for
effectively preparing and serving cocktails. The competency unit is comprised of the
following elements:
Element 1: Promote cocktails to customers
Element 2: Prepare and present cocktails
As you go through each element, you will find critical information relating to each one.
You are advised to study them carefully so that you will be able to develop the necessary
knowledge, skills and attitudes for preparing and serving cocktails.
Version 1 - LRDU – MAY. 03 1

Before you start
Before you start this Learner’s Guide, you need to:
a. Obtain a Learner’s Logbook that will be used to record evidence of your new
skills/competence. As you demonstrate your new skills, record your activities and
have your learning facilitator sign off on them. This will allow you provide evidence
of your competence when you are being assessed against the competency standard.
b. Ensure that you have access to the facilities and equipment necessary for learning.
c. Ensure that your learning resources are available.
d. Know and observe the occupational health and safety standards/practices for the
industry. For example, ensure that you are wearing suitable clothing, that tools and
equipment are safe, and that the correct safety equipment is used.
e. Plan your learning programme (see below)
f. Understand how to use this Learner’s Guide (see below)
Planning your learning programme
The following self-assessment checklist will assist you in planning your learning
programme as it will help you to think about the knowledge and skills needed to
demonstrate competency in this unit. As you go through the checklist will be able to find
out what elements s you have already mastered which ones you will need to pay more
attention to as you go through the learning process.
To complete the checklists simply read the statements and tick the ‘Yes’ or ‘No’ box.

Self-Assessment Checklist
- Prepare and serve cocktails
Element 1 Promote cocktails to customers Yes No
1. I can encourage customers to buy cocktails in accordance with

enterprise policy ( ) ( )
2. I can use display materials to promote cocktails
( ) ( )
3. I can offer accurate information to customers about the range ( ) ( )

and style of cocktails available
Element 2 Prepare cocktails Yes No

Element 3 Present cocktails
1. I can correctly select cocktail glassware and equipment and

use in accordance with enterprise and industry standards ( ) ( )
2. I can correctly apply quality checks in preparing cocktails

( ) ( )
I can correctly and efficiently make cocktails in accordance
3. with recipes
( ) ( )
4. I can consider and develop options for new cocktails recipes

in accordance with recipes ( ) ( )

If you ticked all or most of the ‘Yes’ boxes then you might not need to go through the
entire guide. Ask your learning facilitator to assist you in determining the most
appropriate action you should take.
If you ticked a few of the ‘Yes’ boxes or none at all then you should work through all of
the guide, even though some of the material may be familiar to you.
Plan your learning based on your answers. Be sure to involve your learning facilitator
in the planning process.
How to use this Learner’s Guide
This Learner’s Guide is designed to assist you in working and learning at your own pace.
We suggest that you:
• Go through the sections/elements as they are presented (starting at Section 1)
• Check your progress at each checkpoint to ensure that you have understood the
material
• Observe the icons and special graphics used throughout this guide to remind you of
what you have to do to enhance your learning. The icons and their meanings are as
follows:

Complete Assessment Exercise

This exercise requires you to think about the knowledge
and skills that you have or will develop in this
competency unit.
Definition Box
Words/phrases are defined or explained in this box. The
words/phrases being explained are in bold print.
Checkpoint
This denotes a brain teaser and is used to check your
understanding of the materials presented. No answers are
provided for the questions asked.
Activity
This denotes something for you to do either alone or with
the assistance of your learning facilitator.
Reference
Points you to the reference materials and other support
documents or resources used in compiling the unit content.
• Ask your learning facilitator for help if you have any problems with the interpretation
of the contents, the procedures, or the availability of resources
• Stop and complete each activity as you come to it. If the activity requires you to
perform an actual task, be sure to tell your learning facilitator when you get to that
activity so that he/she can make any arrangements
• Get your learning facilitator to sign and date the Learner Logbook when you have
completed an activity
• Read the summary and complete the self-assessment checklist at the end of each
section or element.

When you have worked through all sections of the guide, complete the assessment
exercise at the end of the document. When you can tick every ‘Yes’ box, you are ready
for assessment and should ask your learning facilitator to assist you in making the
arrangement to have your performance assessed.
Using the Computer and Other Resources
Where your activities refer you to the library, computer and Internet resources, ask your
learning facilitator to assist you with locating these resources. If you are getting your
training in an institution, there may be a library and computer laboratory. If this is not
the case, visit the local library and find out what resources are available.
If you are new to the computer and the Internet, someone should be able to show you
how to use these resources.
Please note that in many of your activities you have been referred to information on the
Internet. This is because the Internet has a vast amount of information that can help you
in acquiring the particular competencies. We would like to advise you, however, that we
cannot guarantee that all the sites will be available when you need them. If this happens,
ask your learning facilitator to assist you with locating other sites that have the
information you require.
Method of Assessment
Competency will be assessed while you are actually performing the tasks related to this
competency, this may be in a real workplace or a simulated situation that accurately
relates to the work situation. You are advised to consult the associated competency
standard and assessment instrument for further details relating to the assessment
strategies.
You may now start your learning. Have fun while you work!

ELEMENT 1: PROMOTE COCKTAILS TO CUSTOMERS
LEARNING OUTCOMES
As you go through this element you need to ensure that you acquire the necessary
knowledge, skills and attitude to promote cocktails to customers. Your learning facilitator
is there to assist you through the different activities, so on completion you should be able
to:
1. Encourage customers to buy cocktails in accordance with enterprise policy

2. Promote cocktails using display material
3. Offer to customers, accurate information about the range and style of
cocktails available, in a courteous manner.
ENCOURAGE CUSTOMERS
The cocktail is a drink taken as an appetizer before a meal and was traditionally made
from only two spirits or liqueurs. You should encourage customers to buy cocktails by:
• Offering suggestions for cocktails while taking their orders

• Having the customer taste a cocktail you have made
• Presenting very attractive cocktails as per the customer’s preferences
• Gently urging the customer to be a little adventurous in his taste
CHECKPOINT
How would you encourage a customer to buy a particular cocktail
you have chosen? Would you change your technique for a different
customer? State why and how.

Promote cocktails using displays
You can use different methods to promote cocktail. Below are some important tips about
the promotion through display.
Displays
• Photograph/poster of the cocktail and customers enjoying the drink

• Cocktail recipes
• Display case/table with prepared cocktails tastefully decorated
• Audio/video presentations
• Table cards
Cordials/ liqueurs:
sweetened spirits distilled
from fruits, seeds, herbs, and
peels.
Today cocktails include exotic ingredients like fruits and coconut milk. Cocktail spirits
include:
- gin light rum

- bourbon, brandy
- whisky
- dry an sweet vermouth
- tequila
- scotch
- vodka
- cognac and cordials
Mixers such as:
- lemon
- ginger ale ginger beer
- cola
- soda
- tonic water add length to cocktails’

Inform customer
Accurate information about range and style of cocktails available may be passed on to
customer with the aid of:
• Promotional pamphlets
• Trained and informed staff
• Hostess introducing cocktails to customer
Some classic cocktails
• Manhattan made with sweet or dry vermouth or a mixture and whisky, stirred or
shaken with ice and strained into a cocktail glass.
• Bloody Mary, a simple cocktail of tomato juice, vodka or tequila and has the
spicy flavour from the addition of Tabasco sauce.
• Martini (dry or medium), a combination of dry or sweet vermouth and gin, stirred
with ice and strained into a martini glass, decorated with an olive on a cocktail
stick or a maraschino cherry.
• Margarita, renowned tequila cocktail. Tequila, Curacao triple sec and lime juice
are shaken in a cocktail shaker with crushed ice, then carefully poured into a
frosted (salt frosted) glass
Non-alcoholic
• Blushing/Virgin Pina Colada, a creamy cocktail of banana, pineapple, pineapple

juice, ice cream, coconut milk and finely crushed ice processed in a blender until
smooth then poured into well chilled cocktail goblets and top off by slowly
pouring grenadine syrup for a dappled effect.
• Melon cooler, a refreshing drink made by extracting the juice from watermelon
with the addition of a small amount of water, lime juice and honey to sweeten,.
Pour into a highball glass, add ice cubes, stir and garnish with slice of watermelon
on rim of glass.
CHECKPOINT
Why is it necessary to promote the cocktails being offered?

ACTIVITY:
You will be assigned to a bar to promote cocktails, two of which you

would have prepared. Discuss these with your learning facilitator
who will assess and grade you accordingly.
Reference: Classic Cocktails, (2001), edited by Valerie Ferguson. Published

by Southwater, London England
LG THHFAB0082A – Operate a bar
http://www cocktail.about.com/library
http://www.online_cocktail_ guide.com
Ask your learning facilitator how to access these

ARE YOU READY TO PROVE YOUR COMPETENCY?
Now that you have completed this element, see if you have fully grasped all the
components by doing the following Self-Assessment:
Checklist 1 Yes No
1. I can encourage customers to buy cocktails in

accordance with enterprise policy ( ) ( )
2. I understand the importance of being courteous and

giving accurate information
( ) ( )
3. I understand the procedures for cocktails using ( ) ( )

display material
Checklist 2 Yes No
1. Cocktails are promoted using display materials ( ) ( )
2. Customers are encouraged to buy cocktails in

accordance with enterprise policy ( ) ( )
3 Customers are given accurate information about the

image and style of cocktail available ( ) ( )

ELEMENT 2 PREPARE COCKTAILS

ELEMENT 3 PRESENT COCKTAILS
LEARNING OUTCOMES
As you go through this element you need to ensure that you acquire the necessary
knowledge, skills and attitude to prepare cocktails. Your learning facilitator is there to
assist you through the different activities, so on completion you should be able to:
1. Identify, select and use cocktail glassware and equipment in accordance with
enterprise and industry standards
2. Make cocktails correctly and efficiently in accordance with recipes
3. Apply quality checks correctly in preparing cocktails
4. Develop new cocktail recipes in accordance with enterprise policy
5. Present cocktails, that are attractive and have maximum eye appeal
6. Avoid wastage and spillage during service
COCKTAIL GLASSWARE AND EQUIPMENT
You will have to select and use different types of glassware and equipment in preparing
and presenting cocktail.
Pousse-café` - thin narrow

glass standing on short stem
used for floating or layered
Traditional glassware. Essential pieces of equipment

Cocktail or martini glass corkscrew
Collins glass-used for long drink tot measures or measuring jug
Highball glass- most used, 8 fl. oz. lemon knife and squeezer
Brandy balloon or snifter cocktail shaker- juice and syrup cocktails
Pousse –café whisk, bar-spoon,
White wine glass goblet blender- for mixing cocktails that
need aerating

CHECKPOINT
What do you understand “speciality glass” to mean? Name 3 such
glasses used in the industry. Discuss different types with your
facilitator or peers on how they are made.
Below you will find a cocktail recipe and how to prepare and present it. You will then be
given the opportunity to prepare some of your own.
Cocktail recipe
Read more about cocktail recipe and how to prepare and present them.
Vodka: liquor distilled from a

fermented mash of grain and
distilled at high proof, so it
has little taste.
ACTIVITY
Visit hotel/restaurant and observe/speak with the bartenders about

different types of cocktail. Prepare 3 cocktail drinks according to
standard recipes these should include blending, shaking, stirring and
floating.
Be sure to use standard measures and pay attention to mixing/ blending times.
Quality checks
Presenting the perfect cocktail entails that you do quality checks before serving.
Cocktails are checked for:
• Texture
Velvety- an especially smooth taste; Clean- a pure natural taste; Uneven- a taste that is not
smooth but not harsh.
• Flavour

Subtle- flavour is present but slightly: Slight-flavour is present and can be tasted, also
called light bodied. Full, full bodied-easily noticed.
• Temperature
The correct serving temperature is the key to a good cocktail.
• Eye-appeal (appearance)
The cocktail must not only taste good but must also look good and be presented
attractively.
CHECKPOINT
How would you conduct a quality assessment on a cocktail?
New cocktails
Introducing new cocktails keeps the bar current and also attracts new customers and helps
to retain the old ones. New cocktails are developed and introduced, depending on the
innovativeness of the bartender and enterprise policy.
The trend is towards the traditional classic drinks but without the multiplicity of liquors.
Many have turned to non-alcoholic drinks, choosing instead new non- alcoholic beers,
plain soda with lime, virgin pina colada and frozen fruit daiquiris using various fruits.

ACTIVITY:
Make a scrapbook of new cocktail recipes you have found to be

interesting and wish to prepare as your proficiency grows. You can
try to do one as a challenge and discuss it with your learning
facilitator.
Reference: Classic Cocktails (2001) edited by Valerie Ferguson. Published by

Southwater, London England
LG THHFAB0082A: Operate a bar
HEART Trust/NTA (1996) Food and Beverage L2, M3, pg5 and pgs. 11-12
PRESENT COCKTAILS
Attractive and fun ideas used in cocktail presentations, stimulate the appetite and satisfy
the needs of the customer and pique the onlooker.
Garnish: an ingredient used
to decorate or top off a drink, • Garnishes add flair and flavour to cocktails, while
e.g olives, fruit, citrus twists. decorations add the finishing touches.
• Decorations such as paper umbrellas, straws and
swizzle sticks, are frequently used.
The decorations and garnishes should compliment the cocktail and give maximum eye
appeal
• Decorative ice cubes can instantly jazz up simple cocktails. Add flavour and colour to
ice cubes with fruit juices, fruit, herbs, and citrus peels.

Wastage and spillage
Here are some facts you should be mindful of in order to avoid wastage and spillage
• Avoid wastage and spillage –care should be taken when pouring cocktails
• Wastage and spillage translates into higher costs
• Use standard measures and avoid pouring overly strong drinks
• Make only the quantity needed for order- leftovers go flat quickly
• Store ingredients correctly, in the designated place and at the proper temperatures
• Use salvers to carry drinks to and from tables
CHECKPOINT
What are the most frequently used garnishing and decorations?
How would you decorate (a) Bloody Mary (b) Frozen Daiquiri (c)
Martini
ACTIVITY:
Purchase/source materials and make decorations you could use for

your cocktails. These decorations are to be presented along with a
cocktail you have decorated.
Be innovative. Your learning facilitator will assist you in doing this

exercise.

ARE YOU READY TO PROVE YOUR COMPETENCY?
Now that you have completed this element, see if you have fully grasped all the
components by doing the following Self-Assessment:
Checklist 1 Yes No
1. I understand how to select and use cocktail glassware

and equipment in accordance with enterprise and ( ) ( )
industry standards
2. I understand how to make cocktail correctly and

efficiently in accordance with recipe ( ) ( )
3. I understand how to apply quality checks correctly in

preparing cocktails ( ) ( )
4. I understand how to present cocktails that are attractive

and have maximum eye appeal ( ) ( )
5. I understand how to avoid wastage and spillage during

service ( ) ( )
Checklist 2 Yes No
1. Cocktails are made correctly in accordance with recipes ( ) ( )
2. Quality checks are applied correctly in preparing

cocktails ( ) ( )
3. Options for new cocktail recipes are considered and

developed according to enterprise policy ( ) ( )
4. Wasted and spillage are avoided during service ( ) ( )
5. Cocktail are presented that are attractive and have

maximum eye appeal ( ) ( )

Prepare and Serve Cocktails

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LEARNER’S GUIDE

PREPARE AND SERVE COCKTAILS

HEART TRUST/NATIONAL TRAINING AGENCY

Learning Management Services Department

Version 1 LRDU – MAY. 03

Element 1: Promote cocktails to customers ....................................................................... 7

Self-Assessment Checklist ........................................................................................... 11

Element 2: Prepare cocktails............................................................................................... 12

Self-Assessment Checklist ........................................................................................... 17

Version 1 LRDU – MAY. 03

This Competency Unit

Element 1: Promote cocktails to customers

Element 2: Prepare and present cocktails

Version 1 - LRDU – MAY. 03 1

Before you start

Before you start this Learner’s Guide, you need to:

c. Ensure that your learning resources are available.

e. Plan your learning programme (see below)

f. Understand how to use this Learner’s Guide (see below)

Planning your learning programme

Version 1 - LRDU – MAY. 03 2

Element 1 Promote cocktails to customers Yes No

1. I can encourage customers to buy cocktails in accordance with

2. I can use display materials to promote cocktails

3. I can offer accurate information to customers about the range ( ) ( )

Element 2 Prepare cocktails Yes No

1. I can correctly select cocktail glassware and equipment and

2. I can correctly apply quality checks in preparing cocktails

4. I can consider and develop options for new cocktails recipes

Version 1 - LRDU – MAY. 03 3

How to use this Learner’s Guide

We suggest that you:

• Go through the sections/elements as they are presented (starting at Section 1)

Version 1 - LRDU – MAY. 03 4

Complete Assessment Exercise

Version 1 - LRDU – MAY. 03 5

Using the Computer and Other Resources

Version 1 - LRDU – MAY. 03 6

ELEMENT 1: PROMOTE COCKTAILS TO CUSTOMERS

1. Encourage customers to buy cocktails in accordance with enterprise policy

• Offering suggestions for cocktails while taking their orders

Version 1 - LRDU – MAY. 03 7

Promote cocktails using displays

• Photograph/poster of the cocktail and customers enjoying the drink

- gin light rum

Mixers such as:

Version 1 - LRDU – MAY. 03 8

Some classic cocktails

• Blushing/Virgin Pina Colada, a creamy cocktail of banana, pineapple, pineapple

Version 1 - LRDU – MAY. 03 9

You will be assigned to a bar to promote cocktails, two of which you

Reference: Classic Cocktails, (2001), edited by Valerie Ferguson. Published

Version 1 - LRDU – MAY. 03 10

ARE YOU READY TO PROVE YOUR COMPETENCY?

1. I can encourage customers to buy cocktails in

2. I understand the importance of being courteous and

3. I understand the procedures for cocktails using ( ) ( )

1. Cocktails are promoted using display materials ( ) ( )

2. Customers are encouraged to buy cocktails in

3 Customers are given accurate information about the

Version 1 - LRDU – MAY. 03 11

ELEMENT 2 PREPARE COCKTAILS

COCKTAIL GLASSWARE AND EQUIPMENT

Pousse-café` - thin narrow