The KCS Mixology Handbook.
Week 1: Bar Fundamentals & Core Highballs (Pages 1-11)
Session 1 (Day 1): Introduction & Bar Basics (Pages 1-2)
Page 1: Introduction and Philosophy

  • Welcome & Course Goal: The course is designed to provide the fundamental knowledge of the “art of mixology” needed to work in any establishment. Success is achieved by passing module requirements, regardless of pace.
  • School Philosophy: Our goal is high-quality, “hands-on” training to develop both drink knowledge and the skill to make them quickly and accurately.
  • Rules & Expectations: Be on time (call instructor if more than 15 mins late). Students are responsible for sidework (cleanliness, stocking, organization). Homework includes studying recipes.
    Page 2: Bar Layout and Stations
  • Bar Layout (In a Bar):
  • 3 Comp Sink: Three tubs for washing (hot water/detergent), rinsing (water), and sanitizing (water/disinfectant) glassware/equipment.
  • Speed Rack/Well: Stores the most frequently used “house brands” or “wells” (typically Vodka, Rum, Gin, Triple Sec, Tequila, Bourbon/Whiskey) in a specific order for quick access.
  • Back Bar: Stores more expensive or less frequently used liquors, grouped by type.
  • Front Bar: The counter top; mixing should occur on the rail (where spill mats are located) so customers can see their drink being made (NO making drinks underneath the bar).
  • Garnish Tray: Conveniently stores cherries, olives, onions, lemons, limes, and oranges.
    Session 2 (Day 2): Equipment & Procedures (Pages 3-4)
    Page 3: Bar Equipment and Tools
  • Ice: Cubed (rocks) is most common. Crushed/shaved is used for frozen drinks. NEVER scoop ice with a glass—use a scoop to prevent breaking glass in the bin. “Burn” the ice if contamination is suspected.
  • Measuring Devices: Always measure ingredients for a perfect drink. Devices include measuring glasses, shot glasses, and stainless steel jiggers.
  • Mixing Tools:
  • Mixing Tin/Shaker: Used to stir or shake drinks gently. Also used to chill drinks ordered Straight Up/Up.
  • Bar Spoon: Long, twisted handle spoon. Measures one teaspoon. Used for stirring.
  • Strainer: Placed over the mixing tin to pour the mixture into the glass, preventing ice from being served in the finished drink.
  • Bar Muddler: Used to “mash” or “muddle” (incorporate) ingredients (e.g., Old Fashioned).
  • Other Tools: Corkscrew/Openers, Paring Knife/Cutting Board, Speed Gun, Spill Mats, Salt/Sugar Rimmer, Spouts.
    Page 4: Procedures and Glassware
  • Opening Procedures (Basic Guidelines): Turn on lights/music, check/stock liquor/beer/wine, rinse jockey box/fill with ice, cut fresh fruit, fill ice bin, stock napkins/straws, check juice levels, wipe bar, collect bank/tickets.
  • Closing Procedures (Basic Guidelines): Done in reverse. Wipe down all bottles, store garnishes/juices, take ice out of jockey box, drain/wipe sinks, restock, and wash dirty equipment. Cleanliness shows pride.
  • Glassware Types & Handling:
  • Keep glassware sparkling clean.
  • Use a stemmed cocktail glass for drinks served with no ice (Straight Up/Up) to prevent the heat of your hand from warming the drink.
  • Always serve drinks with a cocktail napkin or coaster to absorb condensation.
  • NEVER HANDLE GLASSWARE BY OR NEAR THE RIM.
  • Chilling Glassware: Place in a refrigerator, or fill with ice/soda water during drink prep.
    Session 3 (Day 3): Highballs (Part 1) (Pages 5-6)
    Page 5: Highball Overview and Highlights
  • Highballs Overview: These drinks may represent up to fifty percent of customer orders. The term also describes a category of basic liquor and mix drinks.
  • Highball Highlights:
  • Speed and knowledge are essential.
  • Call/Premium Liquor: Customer requests a specific, often more expensive, brand.
  • Tall: Served in a larger glass (Highball or Collins) with the same amount of liquor but more mixer.
  • Double: Served in the same or larger glass with double the amount of liquor and less room for mixer.
  • Grenadine: Non-alcoholic, red currants/pomegranate flavor used to color, sweeten, and flavor.
  • Simple Syrup: Non-alcoholic, sugar water flavor used to sweeten drinks.
  • ICE is the most important ingredient; it stabilizes the drink.
  • Glassware Notes: Always think about the ratios; this is more about being a chef than a chemist.
    Page 6: Core Highball Recipes
  • HIGHBALL: 1 oz. Bourbon/Whiskey + Ginger Ale (May use other liquor types).
  • SCOTCH & SODA: 1 oz. Scotch + Soda (Any liquor may be requested with soda).
  • 7 & 7: 1 oz. Seagram’s 7 Whiskey + 7-Up (Any liquor may be requested with 7-Up).
  • WHISKEY & WATER: 1 oz. Whiskey + Water.
  • RUM & COKE: 1 oz. Light Rum + Coke/Cola, Lime Garnish.
  • CUBA LIBRE: Same as Rum & Coke + EXTRA Lime Garnishes.
  • GIN & TONIC: 1 oz. Gin + Tonic, Lime Garnish (Any liquor may be requested with Tonic).
    Session 4 (Day 4): Highballs (Part 2) & Juice Drinks (Pages 7-8)
    Page 7: Complex Highballs and Presses
  • PRESBYTERIAN (Press): 1 oz. Bourbon/Whiskey + ½ fill Ginger Ale + ½ Fill Soda.
  • Note: Use Clear (7-Up) with clear liquors and Dark (Ginger Ale) with dark liquors for a Press.
  • GIN RICKEY: 1 oz. Gin + ½ Fill Soda + ½ Fill Lime juice, Lime garnish.
  • OLD FASHIONED:
  • Muddle: ½ oz. Simple syrup/1tsp Sugar + 2 Dashes Bitters + 1 Orange slice + 1 Cherry.
  • Fill with ice.
  • Add 1 oz. Bourbon/Whiskey.
  • JUICE DRINKS Overview: These are highball recipes using juice mixers, often fruit-forward and colorful.
    Page 8: Core Juice Drink Recipes
  • TEQUILA SUNRISE: 1 oz. Tequila + Orange Juice + Grenadine (floated), Orange Garnish.
  • CAPE COD: 1 oz. Vodka + Cranberry Juice.
  • MADRAS: 1 oz. Vodka + Cranberry Juice + Orange Juice.
  • SEX ON THE BEACH: 1 oz. Vodka + Cranberry Juice + Orange Juice + Peach Schnapps.
  • GARNISHES Overview: Popular Garnishes include lemon/lime wedges, twists, wheels, olives, and cherries. Always rotate garnishes when restocking (fresh on the bottom).
    Session 5 (Day 5): Week 1 Review & Highball Practice (Pages 9-11)
    Page 9: Practice Drills: Speed and Accuracy
  • Highball/Juice Drink Practice Drill: Focus on sequencing and speed. Practice making a mix of core Highballs (7&7, Rum & Coke, G&T) and Juice drinks (Cape Cod, Madras) for immediate recall.
  • Goal: Achieve high accuracy in measuring/pouring and speed for common drink orders.
  • Review: Bar equipment locations (Speed Rack order: V-R-G-TS-Tq-B/W) and procedures (Opening/Closing).
    Page 10: Week 1 Quiz
  • Highballs: Test on the liquor and mix combinations for all Highball and Press variations.
  • Bar Theory: Test on glassware handling (stem vs. base) and the danger of scooping ice with a glass.
  • Procedures: Test on the key difference between Tall and Double (same liquor vs. double liquor).
    Page 11: End of Week 1 Checklist
  • Can I name and locate all tools at the bar station?
  • Can I explain the proper procedure for handling ice?
  • Can I recite the full recipes for a Highball, Rum & Coke, and Tequila Sunrise?
  • Can I explain the difference between Soda, Tonic, and 7-Up?.
    Week 2: Classic Cocktails & Spirits Foundation (Pages 12-22)
    Session 6 (Day 6): Martini & Manhattan (Stirred) (Pages 12-13)
    Page 12: Martini & Manhattan Overview
  • Overview: These drinks are the foundation of classic mixology. They are typically strong in taste and alcoholic content.
  • Preparation: Almost all drinks in this category are made by stirring the ingredients in a mixing glass (or tin) with ice, then straining into a chilled stemmed glass (Served Straight Up/Up).
  • Vermouth: Vermouth is an aperitif/flavored wine used in Martinis and Manhattans.
  • Dry Martini: Uses Dry Vermouth (less/none = Drier).
  • Perfect: Means equal parts of Sweet and Dry Vermouth.
  • Service: Always serve a glass of water with these drinks.
    Page 13: Martini & Manhattan Recipes
  • DRY MARTINI: Gin + Dry Vermouth, Olive or Lemon Peel Garnish.
  • GIBSON: Gin + Dry Vermouth, Cocktail Onion Garnish.
  • MANHATTAN: Whiskey + Sweet Vermouth, Cherry Garnish.
  • GIMLET: Gin/Vodka + Rose’s Lime Juice.
  • COSMOPOLITAN: Vodka + Triple Sec + Cranberry Juice + Lime Juice.
  • DIRTY MARTINI: Gin/Vodka + Dry Vermouth + Olive Juice.
    Session 7 (Day 7): Cream & Two-Liquor Drinks (Pages 14-15)
    Page 14: Cream Drink Recipes and Preparation
  • Overview: Use cream or cream-based liqueurs. The key is to avoid curdling.
  • Preparation Method 1 (Shaken): Shaken gently with ice, typically served in a Cocktail Glass (Straight Up) or a Rocks Glass (On the Rocks).
  • Preparation Method 2 (Layered): Built in the glass, with the heavy cream floated on top.
  • TOASTED ALMOND: Kahlua + Amaretto + Cream.
  • Other Cream Drinks: Key is to use fresh cream; always taste fresh juices and creams to ensure quality.
    Page 15: Two-Liquor Drinks & Sours Overview
  • Two-Liquor Drinks Overview: Cocktails combining two main spirits, often with juice or other mixers.
  • Method of Preparation: Typically shaken or mixed in a glass/tin and served on the rocks (ice) or straight up.
  • Example (MAI TAI): Light Rum + Amaretto + Triple Sec + Pineapple/Orange/Cranberry Juices.
  • SOUR DRINKS Overview: Made with a base spirit, a sweetener, and a sour agent (lemon or lime juice). The ratio is key.
    Session 8 (Day 8): Sours & Collins/Fizzes (Pages 16-17)
    Page 16: Short Sours & Iced Teas
  • Method of Preparation (Sours): Typically shaken and served in a Martini glass, Cocktail glass, or Rocks glass.
  • MARGARITA: Tequila + Triple Sec + Lime Juice (Serve on the rocks or frozen, salted rim optional).
  • ICED TEAS Overview: A category of strong drinks, deceptively named, which contain a blend of multiple liquors.
  • LONG BEACH ICED TEA: Tequila + Gin + Vodka + Rum + Triple Sec + Sour Mix + Cranberry Juice.
  • ADIOS MOTHER FUCKER: Tequila + Gin + Vodka + Rum + Blue Curacao + Sweet & Sour Mix + 7-Up.
    Page 17: Collins, Fizzes, & Alcohol Introduction
  • COLLINS/FIZZES/SLUSHES: Drinks typically made with a base spirit, citrus, sugar, and carbonated water.
  • TOM COLLINS: Gin + Lemon Juice + Simple Syrup + Club Soda.
  • ALCOHOLS Overview: Knowledge of the different types of spirits, their production, and brand differences is crucial to be a professional.
  • Whiskey: Defined as a spirit distilled from a fermented mash of grain (corn, rye, barley, or wheat) and aged in wooden barrels.
    Session 9 (Day 9): Whiskey & Gin (Pages 18-19)
    Page 18: Whiskey Styles
  • Bourbon: Must be made in the US, from a mash bill of at least 51% Corn, stored at no more than 125 proof, and aged in New, Charred Oak Barrels.
  • Tennessee Whiskey (e.g., Jack Daniel’s): Must be made in Tennessee, meeting all Bourbon requirements, but also must be filtered through maple charcoal prior to aging (the Lincoln County Process).
  • Scotch: Must be made in Scotland from mostly malted barley. Aged in oak casks for at least 3 years. Single Malts are made at a single distillery from 100% malted barley.
  • Irish Whiskey: Must be made in Ireland, aged for at least 3 years.
  • Blended Whiskey: Developed for a lighter taste and lower proof. A mix of straight whiskies and neutral grain spirits.
    Page 19: Gin and its Production
  • Gin: A spirit made by distilling a fermented mash of grain and redistilling it with botanicals, primarily the Juniper Berry.
  • Production: Made with a base spirit (usually grain) and then flavored with botanicals.
  • Types: London Dry is the most common style, known for its strong juniper flavor.
    Session 10 (Day 10): White Spirits & Brandy (Pages 20-22)
    Page 20: Vodka and Rum
  • Vodka: A neutral spirit distilled from any fermentable product (e.g., grain, potato, molasses). It is meant to be odorless, colorless, and tasteless.
  • Production: Distilled at a very high proof (190 proof or more) and then filtered.
  • Rum: A spirit distilled from the fermentation of sugarcane juice or molasses.
  • Types: Light Rum (clear, light body), Gold Rum (aged longer, caramel added for color), and Dark Rum (aged the longest, heaviest body).
    Page 21: Tequila and Brandy
  • Tequila: Distilled from the Blue Agave plant and must be made in certain regions of Mexico (mostly Jalisco).
  • Types: Blanco/Silver (unaged), Reposado (aged 2 months – 1 year), Añejo (aged 1-3 years), and Extra Añejo (aged over 3 years).
  • Brandy: A spirit distilled from wine (fruit juice). The name comes from the Dutch word brandewijn (burnt wine).
  • Cognac: A specific type of Brandy that must be made in the Cognac region of France.
    Page 22: Week 2 Quiz & Core Practice
  • Classics Quiz: Test on Martini variations and the ‘Perfect’ Manhattan.
  • Spirits Quiz: Test on the defining ingredients for Bourbon, Scotch, Gin, and Tequila.
  • Practice: Mix and critique a Dry Martini, a Margarita (with salted rim), and a Long Beach Iced Tea.
    Week 3: Specializations, Service & Career (Pages 23-33)
    Session 11 (Day 11): Shooters & Exotics (Pages 23-25)
    Page 23: Shooters & Pousse Café
  • Shooters Overview: A short drink (1-3 oz.), meant to be consumed in one sip (chilled and served in a shot glass).
  • Pousse Café: A layered shooter where liqueurs are stacked by density. Use a bar spoon to float.
  • Preparation: Shaken with ice and strained. If layering, must be done carefully.
    Page 24: Shooter Recipes
  • LEMON DROP: Vodka + Lemon Juice + Simple Syrup (sugar rim).
  • VEGAS BOMB: Whiskey + Peach Schnapps + Red Bull.
  • RED HEADED SLUT: Jägermeister + Peach Schnapps + Cranberry Juice.
  • MIND ERASER: Vodka + Kahlua + Club Soda (layered).
  • KAMIKAZI: Vodka + Triple Sec + Lime Juice.
    Page 25: Exotic Drinks & Cordials/Liqueurs
  • Exotics Overview: Complex, often tropical, cocktails that use many ingredients and are high-volume.
  • Preparation: Typically shaken well and served over ice, often heavily garnished.
  • Cordials/Liqueurs: Alcoholic spirits mixed with flavors (fruits, herbs, flowers, nuts) and sweeteners (syrup or sugar).
  • Reference List Examples: Kahlua (Coffee), Grand Marnier (Orange), Midori (Melon), Sambuca (Black Licorice).
    Session 12 (Day 12): Wines, Beer, & Hot Drinks (Pages 26-28)
    Page 26: Wine Service and Presentation
  • Wine Service: Crucial elements are Temperature and Presentation.
  • Service Steps:
  • Present the bottle to the host (label facing), repeating the year, winery, and type.
  • Open the bottle using the correct procedure (remove foil, insert corkscrew, twist cork out slowly and quietly).
  • Pour a sample (1-2 oz.) for the host’s approval.
  • If approved, pour for guests (ladies first, moving clockwise).
  • The host is always poured for LAST.
  • Note: A bottle of wine contains 25 ounces.
    Page 27: Beer and Tapping a Keg
  • Types of Beer: Includes Lager, Ale, Stout, Pilsner, Wheat Beer (know the basics of each).
  • Tapping a Keg: Requires a basic understanding of connecting the tap, line, and CO2 tank to dispense draft beer properly. Check the CO2 tank if beer or soda is flat.
  • Hot Drinks: Alcoholic beverages served hot (e.g., Irish Coffee, Hot Toddy). The preparation is often similar to coffee/tea service with liquor added.
    Page 28: Hot Drink Recipes & Alcohol Reference
  • IRISH COFFEE: Irish Whiskey + Hot Coffee + Brown Sugar + Whipped Cream.
  • Hot Drink Preparation: Use heat-safe glassware/mugs.
  • CALL & PREMIUM REFERENCE LIST: Review the common house (well) and premium brands for: Vodka, Gin, Rum, Tequila, Bourbon, Scotch, etc..
    Session 13 (Day 13): Service, Legal & Etiquette (Pages 29-30)
    Page 29: Customer Service
  • Overview: Mixology is 65% “People skills” and 35% knowledge. Good service brings customers back.
  • Tips: Customers tip for professional and personalized service, not just for mixing drinks. Tips are an appreciation, NOT a “right”.
  • Highlights:
  • Be Alert/Attentive: Anticipate customer needs. A quick “I will be right with you” buys time.
  • Make a Good First Impression: Acknowledge new customers; wipe their area if busy.
  • Counting Change: Count money back carefully to avoid arguments.
    Page 30: Legal Aspects & Ground Rules
  • Legal Aspect: OBEY ALL GOVERNMENT AND COUNTY LAWS.
  • MARRIAGE OF LIQUOR: IT IS ILLEGAL to consolidate two open bottles of the same liquor into one. NEVER MARRY LIQUOR.
  • Employment Ground Rules (The Three Most Important):
  • Be on time! (Best is 15 minutes early).
  • Look good (Appearance).
  • Feel good (Attitude).
  • NO CALL/NO SHOW: Failure to communicate an absence can be treated as quitting.
    Session 14 (Day 14): Career & Reference Review (Pages 31-32)
    Page 31: Earning Potential & Job Search
  • Earning Potential: Depends on the establishment and the quality of service you provide. Head bartenders and managers earn more.
  • Job Assistance: The school may help with placement (e.g., graduate pages for job postings). No job guarantee.
  • Interview Skills: Must demonstrate knowledge, skill, and personal qualities (honesty, dependability, personality).
  • Resume Preparation (Skills): Focus on transferring skills from any industry:
  • Customer Service (handling challenging customers).
  • Team Player (willingness to do any job).
  • Flexible Schedule (willing to work any hours).
    Page 32: Resume Preparation and Final Review
  • Resume Preparation (Part 3): Finalize resume; focus on specialty and studying the target establishment’s menu.
  • Five Secrets to Success:
  • [Secret 1]
  • [Secret 2]
  • [Secret 3]
  • [Secret 4]
  • [Secret 5]
  • Common Bar Terms: Review important industry terms.
    Session 15 (Day 15): Final Review & Graduation (Page 33)
    Page 33: Final Exam Practice & Graduation
  • Final Review: Practice exam covering all modules (Highballs, Classics, Sours, Shooters, Spirits, Wine Service, Customer Service, Legal).
  • Assessment:
  • Written Test: Demonstrates knowledge of recipes, customer service, legal aspects, and spirit knowledge.
  • Practical Test: Demonstrates ability to make drinks quickly and accurately.
  • Congratulations! You are prepared to enter the exciting world of bartending.

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