L2 / Craft Bartending: Ingredients & Garnish
This course forms part of the course 'Level 2 / Craft Bartending'.
In this course, you will learn:
- All the other non-alcoholic ingredients in a bar, plus bitters.
- How to handle them, and extract flavours for cocktails.
- Common garnish ideas and techniques.
This course is intended for existing staff in the hospitality industry who are expected to make or serve drinks, and who are ready to analyse why; not just how, operations function in their bar as they do.
By ensuring a thorough understanding of the skills, techniques and processes necessary to meet customers' beverage service expectations, this course will empower staff to create a successful service environment and a successful service product. It will also help staff take the next step towards management by introducing operational decision-making and venue-specific SOPs. Enhancing employees’ ability to better serve guests has a flow-on effect throughout the whole business, in terms of positive reviews, social media and word-of-mouth recommendations – which helps increase repeat clientele and maximises revenue.
An introduction to other edible or non-alcoholic bar ingredients.
Common techniques to extract flavours to use in your drinks.
Handling the most common non-alcoholic cocktail ingredient after water.
Common fruits behind the bar and how to get the best out of them.
After citrus, the double act's other half.
How to handle and employ herbs and spices in your drinks.
Other common ingredients and how to use them.
The how and why of garnishing.
How to use bitters safely and consistently.