Bartending and Mixology Course

Lesson 1 • Bar Station Layout and Organisation

Teaches efficient spatial arrangement of tools, bottles, and garnishes for speed and safety. A well-organised station reduces errors and maximises throughput.

Lesson 2 • Bar Tools and Equipment Overview

Identifies essential hand tools, their functions, and proper handling. Grounds students in the physical vocabulary of bartending before any technique is introduced.

Lesson 3 • Professional Conduct and Bar Etiquette

Defines the behavioural standards expected of professional bartenders, from posture to communication. Sets the tone for guest-facing performance throughout the course.

Lesson 4 • Hygiene, Safety, and Sanitation Standards

Applies food-safety principles to bar operations, covering handwashing, surface sanitation, and chemical handling. Compliance protects guests and meets regulatory hygiene standards.

Lesson 1 • Rum, Tequila, and Agave Spirits

Examines sugarcane and agave spirits by region, aging, and production method. Students distinguish mezcal smoke, tequila terroir, and rum molasses vs. fresh-cane character.

Lesson 2 • Vodka, Gin, and White Spirits

Covers neutral and botanical spirits, emphasising how base ingredients and botanicals shape cocktail outcomes. Distinguishes London Dry, contemporary, and Old Tom gin styles.

Lesson 3 • Whiskey Styles and Flavour Profiles

Differentiates Scotch, bourbon, rye, Irish, and Japanese whiskey by grain, process, and taste. Students apply this knowledge when recommending or substituting whiskeys in cocktails.

Lesson 4 • Sensory Evaluation and Tasting Technique

Trains systematic nose, palate, and finish analysis using a structured tasting grid. Accurate sensory language enables confident spirit recommendations and cocktail balancing.

Lesson 5 • How Spirits Are Produced

Explains fermentation, distillation, and aging as universal production stages. Understanding production links ingredient choices to flavour outcomes in cocktails.

Lesson 1 • Syrups, Sweeteners, and Sugar Work

Teaches simple syrup ratios, flavoured syrups, and alternative sweeteners for cocktail balance. Homemade syrups differentiate a bar's flavour identity and reduce costs.

Lesson 2 • Bitters: Aromatic and Specialty Types

Explains the role of bitters as seasoning agents that add depth without volume. Students learn aromatic, citrus, and herbal bitters and their classic cocktail pairings.

Lesson 3 • Liqueur Categories and Flavour Families

Maps liqueurs by dominant flavour: citrus, herbal, nut, cream, and fruit. Categorisation helps students predict how a liqueur will interact with base spirits.

Lesson 4 • Fresh Juices, Dairy, and Egg Ingredients

Covers citrus juicing, dairy integration, and egg white technique for texture and foam. Freshness standards and safe handling of perishable ingredients are emphasised.

Lesson 1 • Straining and Filtering Methods

Covers Hawthorne, julep, and fine-mesh straining for different clarity and texture goals. Correct straining prevents ice chips and pulp from degrading the final drink.

Lesson 2 • Garnish Preparation and Presentation

Trains cutting, expressing, and placing garnishes that enhance aroma and visual appeal. Garnish is the final sensory signal that frames the guest's first impression.

Lesson 3 • Measuring and Free Pouring Accurately

Trains jigger use and calibrated free-pour counting for consistent recipe execution. Accuracy in measurement is the foundation of repeatable, cost-controlled cocktails.

Lesson 4 • Shaking Techniques and Variations

Covers wet shake, dry shake, and reverse dry shake for different texture outcomes. Proper grip, rhythm, and duration determine dilution and aeration in shaken cocktails.

Lesson 5 • Ice Types and Their Cocktail Impact

Explains how ice size, density, and clarity affect dilution rate and presentation. Students select the correct ice format for each cocktail style and service context.

Lesson 1 • Highballs and Long Drinks

Teaches the highball format: spirit over ice with a carbonated mixer, built for speed and refreshment. Correct carbonation preservation and glassware selection are emphasised.

Lesson 2 • Tropical and Tiki Cocktails

Introduces rum-forward tropical drinks built on layered citrus, orgeat, and exotic syrups. Students learn tiki presentation, crushed ice service, and multi-rum blending.

Lesson 3 • Martinis and Stirred Classics

Explores the Martini, Gimlet, and Cosmopolitan as stirred or shaken spirit-forward builds. Students calibrate dryness, dilution, and temperature for each guest preference.

Lesson 4 • Champagne and Wine-Based Cocktails

Covers sparkling wine cocktails and wine-based aperitifs that require gentle technique. Students learn to preserve effervescence and balance wine acidity with other ingredients.

Lesson 5 • Sours: Structure and Variations

Deconstructs the sour formula of spirit, citrus, and sweetener across multiple spirit bases. Mastering the sour template unlocks hundreds of derivative cocktails.

Lesson 1 • Documenting and Standardising Recipes

Trains students to write spec sheets that ensure consistency across bartenders and shifts. Standardised recipes are the operational backbone of any professional bar programme.

Lesson 2 • Recipe Ideation and Prototyping

Guides students through a structured ideation process from concept to first prototype. Iterative tasting and adjustment replace intuition with a repeatable creative method.

Lesson 3 • Flavour Pairing and Ingredient Affinity

Introduces flavour pairing logic using aroma compound families and classic ingredient affinities. Students predict successful combinations before building a recipe.

Lesson 4 • Dilution, Temperature, and Texture

Explains how dilution from ice, temperature drop, and ingredient texture shape the drinking experience. Students adjust technique to hit target dilution for each cocktail style.

Lesson 1 • Responsible Alcohol Service

Applies intervention techniques for recognising intoxication and refusing service safely. Responsible service protects guests, staff, and the establishment from harm and liability.

Lesson 2 • Speed and Efficiency During Service

Develops techniques for building multiple drinks simultaneously and minimising wasted motion. Service speed directly impacts revenue per hour and guest satisfaction scores.

Lesson 3 • Cash Handling and POS Systems

Covers accurate cash management, tab opening, and point-of-sale system navigation. Accurate financial handling protects the bar from shrinkage and reconciliation errors.

Lesson 4 • Guest Interaction and Upselling

Teaches consultative selling techniques that match guests to premium products naturally. Effective upselling increases check averages without feeling pushy or scripted.

Lesson 1 • Clarification and Milk Washing

Introduces milk washing and centrifuge clarification to produce crystal-clear cocktails with complex flavour. Clarified cocktails challenge assumptions about appearance and taste.

Lesson 2 • Fat-Washing and Savory Techniques

Teaches fat-washing to transfer lipid-soluble flavours into spirits without adding fat texture. Savory ingredients like bacon, butter, and olive oil create unexpected cocktail depth.

Lesson 3 • Smoke, Fire, and Aromatic Techniques

Introduces smoking guns, torches, and aromatic burning to add sensory drama and flavour. Students learn safety protocols and when theatrical technique adds genuine value.

Lesson 4 • Carbonation and Effervescence Control

Covers forced carbonation, soda siphons, and carbonated cocktail batching for consistent bubbles. Controlled carbonation elevates texture and extends the drinking experience.

Lesson 5 • Foams, Gels, and Textural Elements

Applies culinary hydrocolloids—lecithin, agar, and gelatin—to create foams, gels, and caviar pearls. Textural innovation adds a theatrical dimension to cocktail presentation.