Advance bar tending workshop on Flair and Mixology - at Flairology bar school and events....in hydredbad, bangalore, kolkatamumbai, jaipur, udaipur and pune

The Advance bar tending in flair and mixology www.flairology.in

Introduction Bartenders Pankaj Kamble and Sachin Gowda both  Guinness world record holders from Flairology bar school and events,  Bartenders Association is pleased to present the 10-days Elite Bartenders Course- India 2015. Course Objective The objectives of the course are: To create awareness inherent to the use and abuse of alcoholic beverages To provide participants with a working knowledge of the wines, spirits and liqueurs available on the international market, including their place of production and quality factors To differentiate and discuss all types of alcoholic and non-alcoholic beverages commonly marketed in bars To provide participants with adequate skills to prepare, mix and serve the different types of beverages To allow the participants to experiment with new cocktail recipes To acquaint the participants with the Guidelines for Bartending Working Procedures To train the participants in Bar Control Procedures To train the participants in costing and pricing a beverage list To discuss and implement Bar merchandising ideas To train the participants in work scheduling Course Structure This is a 10-day course conducted from 9am to 12pm and 1pm to 7pm. daily. Course Outline Alcohol Beer Distillation and Distilled Products Liqueurs Mineral Waters and Soft Drinks The Bar Design and Equipment Bar Service Procedures Guidelines for Working Procedures Classical Recipes Wines, Aromatised and Fortified Wines Bar Control Costing and Pricing of Beverages Marketing of Bars Participants' Presentation Products' Awareness by Suppliers Book you seat on vist- www.flairology.in book a seat now http://flairology.in/#!apply-now mail us at - info@flairology.in Contact india- +91 7745060505 Participants/Endorsement This course is designed for Barmen with some knowledge of alcoholic beverages and with few years of working experience. They must seek endorsement from the President of their Bartender's Association. rtenders.com Certification Certificates will be awarded to participants who meet the following requirements: achieve 100% attendance pass a written examination participate in all activities

The Dos and Donts of Mojitos- by Bartending academy pune Flairology bar school and events

Do use crushed ice in your mojitos. Crushed ice will melt faster, which is a good thing in a drink with such strong flavors. The extra surface area of crushed ice also means a colder drink.
Do not use a pre-made mojito mix out of a bottle. This is one drink you want to do right.

Do use this recipe to make yourself a mojito at home.

Do not over-muddle the mint, or muddle the lime with the ice cubes. These are strictly amateur moves.

Do try Bacardi rum in your mojitos. For many of us, it is the closest thing we can get to real Cuban rum.

Do not use dark or gold rum in your mojitos. They can muddy the flavor tremendously.

Do use bottled mineral water in place of seltzer water. Remember, garbage in, garbage out.

Do not order a mojito when there is a line at the bar. Your bartender is probably not going to put a lot of love into it. In fact, you might get just the opposite.

Do order a mojito when the bar is slow. Your bartender will appreciate having an intricate cocktail to make. And if he/she doesn’t? Fuck ‘em.

Do not have ten mojitos tonight. At around 150 calories each, that’s like 1500 calories, there, fatty.

Do order a mojito from a reputable bartender at a reputable bar.

Do not order a mojito at a dance club, sports bar, drink stand, airport bar, OTB saloon, chain restaurant or fraternity house. You’re just going to end up being disappointed.

Do order a mojito on a warm summer evening.

Do not order a mojito when the weather is below 70°F. This is almost as bad as ordering a Bloody Mary after the sun has gone down.

Do slowly sip a mojito and enjoy the way the flavors meld over time.

Do not slurp down a mojito in less time than it took your bartender to make it. You’re probably already on the back burner for ordering it in the first place, and it’s going to be a while before you’re allowed another.

www.flairology.in