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BEHIND BARSBEHIND BARSADVANCEDADVANCED

@thefettefactorDir. of Artistry & Innovation15+ yrs Bartending & Hospitality Exp.2016 NJ Iron Shaker ChampionWSET Level 2 Spirits B.A.R. ReadyFounding Member of USBG-NJSteve Fette, SP

Behind Bars BoH TeamColin DietzTaylor DugganMelanie CaruganMatt Brown

Bar ManagerAdvanced TechniquesProgram ManagementFinancial Management

“Service is Everyone’s JobBartenders serve guests and create the experience.Managers serve guests and staff, monitor/reinforce theexperience, and align with the concept.Owners serve their guests and staff, and conceptualizethe experience.

PridePridePrideTAKING SATISFACTION INTAKING SATISFACTION INTAKING SATISFACTION INONES WORK. COMMITTEDONES WORK. COMMITTEDONES WORK. COMMITTEDTO QUALITY. STANDSTO QUALITY. STANDSTO QUALITY. STANDSBEHIND CONCEPT.BEHIND CONCEPT.BEHIND CONCEPT.PassionPassionPassionSTRONG ENTHUSIASM FORSTRONG ENTHUSIASM FORSTRONG ENTHUSIASM FORTHE JOB. CONTINUEDTHE JOB. CONTINUEDTHE JOB. CONTINUEDEDUCATION KEEPS YOUEDUCATION KEEPS YOUEDUCATION KEEPS YOUENGAGED.ENGAGED.ENGAGED.ProfessionalismProfessionalismProfessionalismADHERE TO ETHICAL + LEGALADHERE TO ETHICAL + LEGALADHERE TO ETHICAL + LEGALSTANDARDS. TREAT OTHERSSTANDARDS. TREAT OTHERSSTANDARDS. TREAT OTHERSWITH RESPECT. SETS THEWITH RESPECT. SETS THEWITH RESPECT. SETS THEEXAMPLE FOR THE STAFF.EXAMPLE FOR THE STAFF.EXAMPLE FOR THE STAFF.PresentationPresentationPresentationVISUAL APPEAL OFVISUAL APPEAL OFVISUAL APPEAL OFCOCKTAIL AND YOURSELF.COCKTAIL AND YOURSELF.COCKTAIL AND YOURSELF.CREATING COMPLETECREATING COMPLETECREATING COMPLETESENSORY EXPERIENCE.SENSORY EXPERIENCE.SENSORY EXPERIENCE.PreparationPreparationPreparationBEING READY + WELL-BEING READY + WELL-BEING READY + WELL-EQUIPPED FOR SHIFT. FASTEREQUIPPED FOR SHIFT. FASTEREQUIPPED FOR SHIFT. FASTERSERVICE, FEWER MISTAKES,SERVICE, FEWER MISTAKES,SERVICE, FEWER MISTAKES,SMOOTHER OPERATION.SMOOTHER OPERATION.SMOOTHER OPERATION.LONG-TERM PLANNINGLONG-TERM PLANNINGLONG-TERM PLANNINGSustainableSustainableSustainableMINIMIZING WASTE, SOURCINGMINIMIZING WASTE, SOURCINGMINIMIZING WASTE, SOURCINGRESPONSIBLY, ANDRESPONSIBLY, ANDRESPONSIBLY, ANDOPTIMIZING RESOURCE USEOPTIMIZING RESOURCE USEOPTIMIZING RESOURCE USEFOR LONG-TERM VIABILITY.FOR LONG-TERM VIABILITY.FOR LONG-TERM VIABILITY.

No JudgementNo Judgement11..Seek to UnderstandSeek to Understand22..Be Efficient, Attentive, and PatientBe Efficient, Attentive, and Patient33..CommunicationCommunication44..Welcome and Anticipate GuestsWelcome and Anticipate Guests55..Be Cheerful and ApproachableBe Cheerful and Approachable66..Look Clean, Work CleanLook Clean, Work Clean77..Measures Make the DifferenceMeasures Make the Difference88..Own Your SpaceOwn Your Space99..Be BetterBe Better1010..10LAWSTENDINGBAROF

StrongWeakBitterSourSweetBalancing Cocktails

GlasswareGlassware used for service should...never be dirty.never be chipped or cracked.never be used to scoop ice!Each glass has a purpose that affectshow a drink is prepared, served,admired, and consumed.

Cocktail FamiliesHighball1.5 oz Spirit4-5 oz. MixerBuilt over ice.Short Sour.75 oz. Sour.75 oz. Sweet1.5 oz. SpiritShaken with ice.Long Sour Spirit-Forward2:11:1:14:15:1.75 oz. Sour.75 oz. Sweet1.5 oz. Spirit2 oz. MixerShaken with ice.

Cocktail Builds.75 oz. Sour.75 oz. Sweet (1:1)1.5 oz. Spirit.5 oz. Sour.75 oz. Sweet (1:1)1.5 oz. Spirit2 oz. Weak2 oz. Spirit<.5 oz. Sweet (1:1)Bitters.75 oz. Sour.5 oz. Sweet (1:1).5 oz. Liqueur1.5 oz. SpiritSimple SourModified SourSpirit Forward (OF)Punch

Fat Washing SpiritsWhat?Fat washing is the process of infusing spiritswith the flavors of fats such as bacon, butter,or coconut oil to enhance flavor and texture

Fat Washing SpiritsHow It WorksInfusion: Combine melted fat with the spirit in asealable container and let it infuse at roomtemperature.Separation: Freeze the mixture to solidify the fat.Straining: Remove the solid fat and strain thespirit through cheesecloth or a coffee filter

Fat Washing SpiritsPopular CombinationsBourbon: Bacon fat, brown butter, duck fat.Gin: Olive oil, coconut oil, almond oil.Vodka: Coconut oil, hazelnut oil, sesame oil.Tequila: Cocoa butter, avocado oil, chorizo fat.Rum: Coconut oil, peanut oil, cacao nibs

MASTERINGCUSTOMER SERVICEPersonalized Greetings: Remember and use customer namesAnticipating Needs: Provide menus and water at greeting.Have the check ready when they are ready to leave.Going Beyond the Menu: Create custom-cocktails based oncustomer preferences.Celebratory Touches: A special cocktail or personalized notegoes a long way.Building Rapport & Exceeding Expectations

Greet Guests1.Offer a beverage2.Serve beverages and offer apps3.Take food order4.Serve food5.2-5 min check back6.Clear plates and glassware7.Suggest desserts and after-dinner drinks8.Present the bill9.Collect payments and thank the guests.10.Steps ofService

Service SpeedProductConsistencyServiceQualityProductQualityGuest Experience Guest Satisfaction - Guest ExpectationWhat else can you control???What you HAVE control over

TincturesWhat?Tinctures are concentrated extracts made bysoaking herbs, spices, or botanicals in alcohol.They are used to add complex flavors tococktails.

TincturesHow? (Method #1)Preparation: Select high-proof alcohol (e.g., vodka,grain alcohol) and botanicals (e.g., citrus peels, spices,herbs).Infusion: Combine ingredients in a jar, seal, and storein a cool, dark place. Shake daily for 1-2 weeks.Straining: Strain through a fine mesh sieve orcheesecloth to remove solids. Store in dropperbottles.

TincturesHow? (Method #2)Preparation: Buy a MAGIC BUTTER MAKER. Measure16 oz. Overproof Spirit + 1 oz. (by weight) InfusingIngredientInfusion: Combine ingredients in MAGIC BUTTERMAKER. Set to 160F-degrees for 2 hours.Straining: Strain through a fine mesh sieve orcheesecloth to remove solids. Store in dropperbottles.

TincturesUsageAdd a few drops to cocktails to enhance flavor profileswithout adding volume or sweetnessInfuse a simple syrup INSTANTLY!!!Common TincutresRosemaryCitrus ZestVanilla BEanBasilMushroom

Making a Milk PunchDefinition and PurposeMilk punch is a clarified cocktail made by curdling milk withalcohol and citrus, then straining the solids to leave a clear,flavorful liquid.

Making a Milk PunchClarified Chocolate Mint Milk Punch8- Peppermint Tea Bags¼ cup (+ 2 ½ tbsp.) Granulated Sugar1 cup Ruby Port2 oz. Martell Cordon Bleu2 oz. Piggyback Rye2 oz. Foro Amaro2 oz. Lemon Juice1 cup. Chocolate MilkGlass: RocksGarnish: Spruce twig and Citrus PeelsProcedure: Pour into a rocks glass over a large cube.

Making a Milk PunchClarified Chocolate Mint Milk Punch·Heat 2 1/4 cups of water to 208°F. If you have an electric kettle with a temperature setting, great.If not, bring the water to a boil in a saucepan, kill the heat and count to 20. Pour the water overthe teabags into a quart vessel and steep 3 minutes before removing the bags. (Do not wring outor squeeze the bags.)·Add the sugar to the hot tea and stir to dissolve. Then add the port, rum, Allspice Dram, andlemon juice. Cool to room temperature, about 20 minutes.·Pour the milk into a glass pitcher and then follow with the tea mixture. (Yes, it will curdle.) Parkon counter for 1 hour. Do not shake, stir or molest in any way. Just let the magic happen. Oh, andmake sure the tea goes into the milk, not the other way around.·Line a large, fine-mesh sieve with a commercial-sized coffee filter (we like those made for 1.5-gallon machines) and strain the mixture into a wide, 4-quart container. Once completely filtered,typically about 1 hour, transfer to a quart jar or pitcher and chill to serve. (See note.)·Store tightly sealed in the refrigerator for up to 2 months.

Making a Milk PunchClassic Milk Punch1 quart whole milk1 pint brandy1 pint rumJuice of 6 lemons1 cup sugarSpices (nutmeg, cinnamon)to tasteProcessCurdling: Mix spirits, citrus juice, andspices. Combine milk with the punchmixture to curdle.Clarification: Let the mixture sit for severalhours, then strain through cheesecloth ora coffee filter until clear.Storage: Bottle the clarified punch andstore in the refrigerator.

Making a Milk PunchIngredientsSpirits (e.g., rum, brandy)citrus juice (e.g., lemon)spicessugarmilk (whole milk is most cost effective)Are you flavoring the milk? (chocolate, FruitLoops,etc)(4:1 milk to Punch:Milk)Cheesecloth...lots of it!!!Clean bottle for storage

Making a Milk PunchCurdling: Mix spirits, citrus juice, and spices. Pour punchinto the milk mixture.(Punch-->Milk...not the other way!!!)Curdling: When acidic ingredients like lemon juice orcertain spirits are added to milk, the pH level of the milkdrops. This causes the casein proteins in the milk todenature and coagulate, forming curds. This processseparates the solid curds from the liquid whey.

Making a Milk PunchWhat if???Punch not curdling when added to milkAdd more acidity 5ml at a timeOr add 5ml of lactic acid solutionI’m using hot milkTEchinically it will curdle faster but countless experiments haveyielded better results when using cold milkI’m using a non-dairy milkAlmond Milk- Homemade has been successfulSoy Milk- Heat the milk to 140F before combing it with the punch.Refrigerate for 48 hours

Making a Milk PunchClarificationAfter curdling, the mixture is strained throughcheesecloth or a fine filter to remove the curds. Theremaining liquid is clear because the curds, which causethe milk's opacity, have been removed. This clear liquidretains the flavors of both the milk and the spirits,creating a smooth, velvety drink with a unique texture

Making a Milk PunchShelf StabilityThe clarification process also helps to stabilize the milkpunch, allowing it to be stored for extended periodswithout spoilage. This is because the removal of the curdsreduces the number of perishable components in thedrink Storage: Bottle the clarified punch and store in therefrigerator.

CONFLICT RESOLUTIONTECHNIQUESDiffuse the Tension: Calmly handle customer complaints byactively listening and offering solutions.Manage Intoxicated Guests: Use tactful and safe methods tohandle guests who have had too much to drink.Addressing Mistakes: Apologize and rectify errors promptlyand professionally.Mediate Between Customers: Intervene in disputes betweenguests with discretion and diplomacy.Dealing with Challenging Situation

Service BarService BarChallengeChallengeEach person must make the following:Each person must make the following:MMake 3 cocktails (Shaken + Stirred + Dealer's Choice.)ake 3 cocktails (Shaken + Stirred + Dealer's Choice.) One drink MUST useOne drink MUST use STOLI VODKASTOLI VODKA as the base as the base

Advanced TechniquesWhat goes in a cocktail?Sweets & SoursMaking SyrupsShrubs & OleosDehydration

Changes over the course of a shift.Clear ice takes longer to meltLarge ice takes longer to meltIceChillsDilutesBinds

Pour SizesNeat1-2 oz.No ice, room temp.No garnishRocks2 oz.Over iceGarnish dependsHighball1.5 oz.Served over iceTopped with mixerGarnish accordinglyStraight-Up2-3 oz.Chilled with iceStrained into chilled glassGarnish accordinglyFactors to ConsiderGlassware being usedIce size and qualityGuest requests

ACIDSWhy is Acid important for a cocktail?What is the ideal acid-level for a cocktail? What are different types of acids I can usewhen making cocktails?

ACIDS INCOCKTAILSCitrus juices: Most common acid sources in cocktails. Freshly squeezed juice is preferred for its flavor andacidity. For most classic cocktails, the acid content from these juices provides the necessary balance againstthe sweetness and the spirit's bite.Vinegars (shrub syrups): Vinegar-based syrups, or shrubs, offer a different acidity profile and can be usedto create more complex or nuanced cocktail flavors. The acidity here should be balanced with thesweetness of the syrup to not overwhelm the drink.Verjus: This is a gentler acid made from unripe grapes, offering a milder option compared to citrus juicesor vinegars, often used in more delicate or sophisticated cocktails.Phosphoric or citric acid solutions: Used in cocktails to provide acidity without additional flavors.Should be carefully measured to ensure they complement rather than dominate the cocktail's flavorprofile.

SWEETSWhy is sweetness important for a cocktail?What is the ideal sugar level for a cocktail?What are different types of sweeteners I canuse when making cocktails?

Syrup MakingSweetness Gradient: BRIXWeight vs Volume...2:1 vs 1:1 Syrup MakingDehydrationOther Sugar Applications

Sweetness Gradient

Syrup MakingHot MethodLow and slow...DO NOT BOIL!Cold MethodMuddle/BlendMacerate/SteepSous Vide & Dehydration

Syrup MakingMuddle/BlendFast, need to fine strain, will have impuritiesMacerate/SteepSlow, inconsistent results, most effective withfruit/veg wiht high water contentSous VideDehydration

Sous Vide OleoIngredients:Peels of 2 large lemons and 2 oranges (avoid the white pith as it can introduce bitterness)1 cup granulated sugar1 cup fresh lemon juice1 cup orange juice (optional for a bit more citrus complexity)3 cups Spirit of Choice (Noble Oak Rye)4 cups sparkling water or champagne for effervescence or teaFor Garnish:Fresh herbs (e.g., mint or basil for an aromatic touch)Spices (e.g., a few cloves or star anise, depending on your spirit choice)

Sous Vide OleoPrepare the Olio Sacrum:1.Combine the lemon peels and sugar in a vacuum-seal bag, expelling as much air as possible.a.Sous vide the mixture at 135°F (57°C) for 2 hours.b.Once done, carefully remove the bag from the water bath and strain the syrup to separate the oils and peelsfrom the liquid. Your olio sacrum is ready.c.Infuse the Spirit:2.In a large container, combine the sous vide olio sacrum with the bottle of spirit.a.Add your chosen herbs and spices.b.Allow the mixture to infuse at room temperature for about 1-2 hours, tasting periodically to ensure the flavorprofile aligns with your preference.c.Assemble the Punch:3.In a large punch bowl, combine the infused spirit mixture, water, lemon juice, and orange juice. Stir well.a.Chill the punch until it’s time to serve. You can do this by placing it in the refrigerator or by gently stirring in alarge ice block to avoid diluting the punch too quickly.b.Just before serving, gently stir in the sparkling water or champagne to add effervescence.c.Garnish and Serve:4.Garnish with additional citrus slices, fresh herbs, or edible flowers for an elegant presentation.a.Serve in punch cups over ice, if desired, and enjoy!b.

Dehydration & Fruit PowdersMaking fruit powder is a great way to add concentrated fruit flavors tococktails, garnishes, and various culinary creations. Choose fruit with high-flavor intensityPrepare and clean fruit. Remove seeds and its. Slice fruit thinCook fruitDehydrator- 135degreesF for 8-12 hoursOven- 170-200degreesF for 6-10 hoursGrind the fruit, run through sieve to remove chunksMoisture Control: Fruit powders can easily clump when exposed to moisture.Consider adding a small amount of food-grade silica gel packets to the storagecontainer to absorb any excess moisture.Make a Flavored Syrup- Add 1-2 tbsp. to 1 cup simple syrup, heat, steep, strain.

Behind Bars AdvancedFat Washing SpiritsAlcoholic Tinctures

Program ManagementManaging InventoryMenu DevelopmentStaff Training/Team BuildingAdvanced HospitalityBrand/Supplier Relationships

INVENTORYMANAGEMENTRegular inventory audits: Weekly/biweekly tomonitor levelsPar Stock System: Setting minimum stock levelsto ensure consistent levelsInventory Management Software: Real-timetracking & automated ordering

MENUDEVELOPMENTSeasonal Rotations: Update menus seasonally toincorporate fresh, in-season ingredients.Customer Feedback: Gathering and including customerpreferences and feedback into menu development.Signature Cocktails: Create unique, signature servesthat the set YOUR bar apartTheme Nights: Develop special menus for events ortheme nights.

Recipes…a disclaimer The purpose of a cocktail recipe is to provide a set ofinstructions on how to mix ingredients together tocreate a specific drink. As a bartender in your respective bar it is your duty toexecute recipes according to ‘house’ specifications, tohonor guests requests to the best of your ability, andto communicate short/long term changes to fellowstaff and management.

RecipesEnsures ConsistencyPreserves the guest experience. Protects the house and the guest.Sets a Standard Eases communication between bartenders and guests. Providesa reference point for home-bartenders and enthusiasts. Allows for Experimentation Can be used to expetiment with different flavors, ingredients,or techniques to create new and innovative mixtures.

STAFF TRAININGRegular Training Sessions: Hold periodic training sessionsto update staff on new techniques and menu items.Cross Training: Encourage staff to learn multiple roles forversatility and a better understand of operations.Guest Bartenders/Experts: Invite industry experts or guestbartenders for specialized trainings.Incentive Programs: Implement reward systems to staff whoexcel in their roles. Trips, excursions, etc.

BUILDING ACOHESIVE TEAMTeam Meetings: Hold regular meetings with your teams todiscus updates, address concerns, SHARE SUCCESSES!Open-Communication: Encourage staff to be open andhonest with one another.Team Building Activities: Organize team outings oractivities to foster camaraderie.Leadership Training: Develop managers and team leadersto enhance their leadership and conflict resolution skills.

“It’s not my job/I don’t do that here!”Toxic Phrases/Habits“It’s so slow, can I be cut?”“Can’t I just do it this way instead?”Staff leaves their post at the WRONG time. Coming in late...with food/coffee.Calling out properly. (scheduling issues)Last minute requestsSick versus HangoverUsing family emergences frivolously.Not following cocktail specs, classics and signatures.Lack of “Oui chef!”mentality (No BUTs about it!)You’re not learng when you’re interjecting.Lack of responsibilityHow do you handle these?What are you allowed to do?“You can lead a horse to water, but you can’t make themdrink...you can’t even drown them anymore without a lawsuit!”

Advanced HospitalityTechniquesMastering Customer ServiceConflict Resolution TechniquesCreating Memorable ExperiencesUpselling TechniquesAccessibility & Inclusivity

CREATING MEMORABLEEXPERIENCESThemed Events: Host events with special themes (Cinco de MMayo, Prohibition, Tiki Nights, etc.)Interactive Experiences: Offer cocktail classes and tastings.Detailed Garnishing: Use intricate or unique garnishes tomake drinks visually stunning.Storytelling: Share the history or inspiration behind certaincocktails.Personalization & Attention to Detail

Trending GarnishesDehydration Candied FruitFoamsSalts & Powders SmokeIceSpraysSmall Bites

UPSELLINGTECHNIQUESSuggestive Selling: Recommend a higher-priced but higherquality spirit as a substitute in a cocktail.Pairing Recommendations: Suggest food pairings thatenhance the drinking experience.Limited Time Offerings: Promote special cocktails orpremium spirits available for a short time.Loyalty Programs: Encourage repeat visits through reward orpoint-programs.Enhancing Revenue without Compromising Service

Every bottle tells astory. Every spirithas a personality."Steve Fette, SP

Benefits ofUpsellingIncr. Revenue = Higher TipsEnhanced Customer Exp.Inventory ManagementBuilding RelationshipsSoft-skill DevelopmentKNOWLEDGE and PASSION of CONCEPT, CRAFT, andCATEGORIES are the BEST ways to increase check averages.

ACCESSIBILITY &INCLUSIVITYNon-Alcoholic Options: Offer a variety of creative mocktailsfor non-drinkers. More options available than ever!Dietary Accommodations: Provide gluten-free, vegan, orallergy-friendly cocktail options.Multilingual Menus: Offer menus in different languages tocater to a diverse clientele.Inclusive Atmosphere: Train staff on cultural sensitivity andcreating an environment that welcomes all guests.Catering to Diverse Customer Needs

Brand Relationships& MarketingEstablishing PartnershipsCollaborative Marketing Leveraging Social MediaHosting Brand EventsLegal Aspects

Howbrandscan helpyou...Generates Trust throughFamiliarity"Oh Patron! I read this tequila is additive-free""Elijah Craig bourbon. I saw their distillery is a favorite onthe KY Bourbon Trail. It must be good stuff!"Increased perceived valueConsumers are willing to pay a premium for a brand theyrecognize and enjoy.Produces positive associationfrom past experiences"I tried Hendrick's Gin before and had a pleasantexperience. Therefore I am comfortable trying it again."

Here are the"House"brands for the day

ESTABLISHINGPARTNERSHIPSResearching Brands: Identify brands that align with the bar'stheme, quality standards, and customer preferences.Networking Events: Attend industry trade shows and eventsto meet brand representatives.Direct Outreach: Contact brands with a tailored proposalhighlighting mutual benefits.Collaborative Events: Propose co-hosted events or tastingsto showcase the brand's products.Identifying & Approaching Potential Brands

COLLABORATIVEMARKETINGCo-Branded Menus: Feature specific brands in cocktail menusor special promotions.Social Media Collaborations: Partner with brands for jointsocial media campaigns or giveaways.Sponsored Events: Host brand-sponsored events or happyhours.Cross-Promotional Merchandising: Offer brandedmerchandise or co-branded swag to customers.Co-Branding & Cross-Promotional Strategies

LEVERAGING SOCIALMEDIARegular Posting: Share high-quality photos and videos ofcocktails, events, and behind-the-scenes glimpses.Interactive Content: Create polls, quizzes, or contests toengage followers.Influencer Partnerships: Collaborate with local influencers orindustry personalities to reach a broader audience.User-Generated Content: Encourage customers to share theirexperiences and tagging the bar in their posts.Building an Online Presence & Engaging Customers

HOSTING BRANDEVENTSProduct Launches: Host launch parties for new products frompartner brands.Tasting Events: Organize guided tastings featuring a brand'sproduct range.Educational Workshops: Collaborate on workshops orseminars about the brand's products or industry trends.Themed Nights: Themed events that highlight specific brandsor types of spirits.Planning & Execution for Maximum Impact

UNDERSTANDINGLEGAL ASPECTSContract Review: Understanding the terms of partnershipagreements, including exclusivity, duration, and mutualobligations.Legal Compliance: Ensuring all promotional activities complywith local laws and regulations.Negotiation Skills: Negotiating terms that are favorable to boththe bar and the brand.Intellectual Property: Respecting and properly using brandtrademarks and intellectual property in promotions.Navigating Contracts & Agreements

Financial ManagementPricing & Menu EngineeringPortion ControlPurchasing Strategies

Service Bar- ManagersService Bar Set-UpEnsure pars are followed.Make sure staff has all the thingsthey need to succeed.Staff KnowledgeOn-going education is important for amodern bar program. Staff testingshould be done weekly.Staff AccountabilityHold staff responsible but lead byexample. Respect gets respect.Enforce rules and policies.

Service Bar- BartendersPrep, prep, prep!Create ListsCommunicateAdjust ParsStart SmallStart with smallestingredients first.Limit BacksteppingPick up the bottleonly once perticket.Bar AwarenessRead the scene.Change gears asneeded.Study & PracticeFlash cards, books,seminars, staff teambuilding.

CocktailCocktail DrinkDrink OrderOrderAdd appropriate garnishes to enhance visualaesthetics. ICEMAKETOPGARNISHFill your service glassware with ice. Ice should befilled to the top unless otherwise noted.Clean and replace tools. Wipe down service area. Putbottles and ingredients back in their homes.Gather and prepare your garnishes, bottles, juices. Chill glassware such as martini/coupe glasses. Build each cocktail in their respective mixing vessels Fill your mixing vessels with ice. Prepare eachcocktail in this order: Whip, Stir, Shake, Build. If needed, top cocktails with finishing liquids (sodas,wine floats, whip cream,etc.)PREPCHILLBUILDRESET

13Start with thesmallest/cheapestingredients.2Practice setting upyour bar station thesame way each shift.Map out your strategy.Limit backstepping bygrabbing ingredients once.SERVICE BAR TIPSThe clock starts oncethe ICE is added. Mindyour dilution.4Hone your technique, studyyour recipes, and improveyour spatial awareness5(Efficient Technique + Recipe Accuracy)Speed = $$$

Thank you for coming!Steve Fette,SPDirector of Artistry & Innovationsfette@alliedbeverage.com@thefettefactorTell Us How We Did

RecipesFat WashingStoli Cucumber+RaspberryCoconut Oil Washed Vodka1-750ml btl Stoli Cucumber Vodka1-750ml Stoli Raspberry Vodka1/2 cup Coconut Oil (liquid)*Combine bottles into a freezer safe container.Warm up coconut oil so that it becomes aliquid. Add liquified coconut oil to mixed vodka.Cover, shake, and let sit for 30 minutes. Shakeagain, then place in freezer overnight. Strainthrough coffee filters to remove solids.Coconut Washed Gimlet2 oz. Coconut-washed Stoli Cucumber/Razz1 oz. Fresh Lime Juice1 oz. Simple Syrup (1:1)*Shake with ice. Strain into rocks glassover fresh ice. Or fine strain into a chilledcoupe glass. Garnish with a dehydrated limewheel.

RecipesFat WashingStoli OrangeSesame Oil Washed Vodka1-750ml btl Stoli OrangeVodka2 oz. Sesame Oil*Combine in a freezer safe container. Cover,shake, and let sit for 30 minutes. Shake again,then place in freezer overnight. Strain throughcoffee filters to remove solids.#7 Lunch Special1.5 oz. Sesame Oil washed Stoli Orange.75 oz. Ancho Reyes Chili Liqueur1.25 oz. Cranberry Juice.25 oz. Lime Juice*Shake with ice. Strain into a chilled coupe.Garnish with a flamed orange peel.

RecipesFat WashingEVOO WashedStoli Vodka1-750ml btl Stoli 80proof Vodka2 oz. Extra Virgin Olive Oil*Combine in a freezer safe container. Cover,shake, and let sit for 30 minutes. Shake again,then place in freezer overnight. Strain throughcoffee filters to remove solids.Italian Martini Hour2 oz. EVOO washed Stoli Vodka.5o oz. Carpano Dry Vermouth.5o oz. St George Basil Eau de Vie*Stir with ice. Strain into a chilled coupe.Garnish with a lemon peel expression andtorched rosemary skewer.

RecipesFat WashingBrown Butter WashedNelsons Greenbrier Bourbon1-750ml btl Nelsons Greenbrier StraightBourbon2 oz. Browned Butter, liquified*Combine in a freezer safe container. Cover,shake, and let sit for 30 minutes. Shake again,then place in freezer overnight. Strain throughcoffee filters to remove solids.Brown Butter Old Fashioned1.5 oz. Brown Butter Washed NelsonsGreenbrier Bourbon.25 oz. Skrewball Peanutbutter Whiskey.25 oz. Demerara Syrup (1:1)2 dash Black Walnut Bitters*Stir with ice. Strain a rocks glass overlarge ice. Garnish with Vanilla Sugar Wafer+ Brandied Cherry

RecipesMilk PunchClarified Mango Lassi10 oz. PAtron Reposado Tequila6 oz. Joto Yuzu Sake4 oz. Bols White Creme de Cacao8 oz. Clarified Mango Nectar4 oz. Honey Syrup (1:1)1/2 tsp. Kosher Salt2 oz. Lemon Juice1 cup Kefir Yogurt1 cup Coconut MilkProcedure1) Clarify Mango Nectar. You can simply run through acoffee filter a few times or use an agar-agar method.2) Combine all ingredients, except for yogurt and milk,in a container. Mix until salt is dissolved.3) In a separate container add milk and yogurt, mix tocombine.4) Pour punch into milk/yogurt mix. Gently stir to mix.Let sit for 30 minutes.5) Strain mixture through coffee filters. This takes aLONG TIME!!!6) Bottle, label, refrigerate for up to 30 days.7) To serve pour 2-3 oz over ice. STir to chill. Addgarnish.