Mixology and Bartender Course at Kenya Coffee School

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.