Lesson 1Key Hand Tools: Jiggers, Spoons, Strainers, Muddler, Openers, Corkscrews, PourersLearn the vital hand tools for daily bartending in Eritrean bars. You will understand each tool's purpose, how to grip and use it well, and tips for cleaning, storing, and keeping them safe and quick to use.
Jiggers: types, reading levels, precise measuringBar spoons: for mixing and layering drinksHawthorn and fine strainers usageMuddlers: proper methods and errors to avoidOpeners, corkscrews, wine toolsPourers: fitting and care tipsLesson 2Basic Cocktail Types and Builds: Highballs, Sours, Collins, Stirred Drinks and RecognitionExplore the primary cocktail groups that underpin many traditional and new drinks in Eritrea. You will cover their main proportions, preparation ways, and how to decide on shaking, stirring, or direct glass building.
Highball format and variationsSour group balances and ratiosCollins with soda extensionsStirred spirit-focused patternsShake vs stir decisionsAdapting patterns for recipesLesson 3Ice Varieties and Equipment: Cubes, Crushed, Shaved, Blocks and Ice Storage ManagementStudy various ice forms and their impact on drink dilution, chill, and feel. This part includes cubes, crushed, shaved, blocks, plus safe practices for ice containers, scoops, and keeping ice clean in bars.
Cube ice and big formatsCrushed and small ice usesShaved ice for blended drinksBlock ice in special setupsIce well and bin careHygiene rules for ice scoopsLesson 4Core Hygiene and Safety in Bars: Hand Washing, Avoiding Contamination, Chemical Safety, Gear, First AidMaster the cleanliness and safety rules that make Eritrean bars tidy, legal, and friendly. Topics cover hand cleaning, stopping cross-mixing, safe chemical handling, protective gear, and simple first aid for small problems.
Proper handwashing and glovesStopping contamination at stationsCleaning routines and sanitizersLabeling and storing chemicalsProtective gear in bar workBasic first aid and reportsLesson 5Main Spirit Groups and Pour Sizes: Vodka, Gin, Rum, Tequila, Whiskey, Liqueurs and Standard AmountsDiscover key spirit types, their flavors, and how they fit on Eritrean bar shelves. You will also learn common pour amounts, legal sizes, and accurate jigger use for steady drinks.
Basics of vodka, gin, rum, tequila, whiskeyLiqueurs, aperitifs, digestifs introHouse vs premium pour spottingStandard sizes and legal poursJigger use for precisionFree pour vs measured techniquesLesson 6Everyday Mixers and Non-Alcoholic Bases: Tonic, Cola, Soda, Ginger Ale, Juices, Syrups, Bitters, Simple SyrupGo over common mixers and alcohol-free bases for basic cocktails and non-drink options in Eritrea. You will learn their flavor parts, storage, and balancing sweet, bitter, and sour in easy mixes.
Tonic, soda, cola roles in flavorGinger ale and beer in mixesCitrus juices: lemon, lime, orangeSimple and flavored syrup startsBitters as drink enhancersBases for non-alcoholic drinksLesson 7Glass Types and Their Uses: Highball, Rocks, Coupe, Martini, Pint, Wine Glasses, Flute, Collins, Old FashionedKnow how to pair drinks with right glasses for safety, looks, and customer likes in Eritrean settings. This explains main glass forms, usual serves, and how glass affects smell, dilution, and chill.
Highball vs Collins glassesRocks and Old Fashioned usesCoupe vs martini shapesPint for beer and mixesRed white wine glass basicsFlutes and special optionsLesson 8Bar Safety Practices: Broken Glass Handling, Slip Prevention, Equipment Safety, Fire ProtocolsLearn to keep the bar safe for workers and guests by dealing with broken glass, spills, tools, and machines. This also includes fire dangers, evacuation steps, and daily safety checks in Eritrea.
Dealing with broken glass disposalSlip hazard cleaning and preventionSafe blender and sharp tool useGlass washer operation safetyFire risks, extinguishers, cutoffsEmergency response and logs
