BARTENDING BASICS

BY- PRAKHAR AGARWAL

 PRAKHAR AGARWAL
Mixologist

Prakhar Agarwal enters in his passionate world of Mixology in 2014, his talent of creating and
experimenting new recipes with perfect blends, adds value to India’s most awarded Bars & high
energy Night Clubs – XXO & LUNA at The St. Regis Mumbai.

With over 5 years of experience, Prakhar has created a benchmark in his own career and showed
a tremendous passion towards bartending and mixology.

His Expertise
Mixology with innovation
Training Barmen
Designing Beverage Menu
Creating Cocktails as per guest’s preference
Suggestive Selling to improve Beverage APC
Bar Ambassador

Key Highlights
Winner- Dewar’s Highball Challenge, West Region, India
Participated in World Class Competition 2017
Maison by Pernod Ricard training granted by Ecole hoteliere de Lausanne

Prakhar created a Beverage Book at Luna with his own creations which is known as Cocktail
Bible at Luna, The St. Regis Mumbai.
He is a trained barmen and trains more within the organization

This is not all, his passion continuous and grabs new and challenging opportunities around the
world of Mixology.
  The first bartenders can be found in the ancient
era, when Greek and Roman revellers relied on
BARTENDING IN expert craftsman to pour their favourite drinks.
Throughout the decades and centuries,
EARLY HISTORY bartenders continued to master their craft. By
the 15th century, bartenders throughout Europe
were primarily known as innkeepers, and these
professionals typically produced their own
spirits and ales.
  After the rise of the cocktail in the early 20th
BARTENDING century, Americans were faced with prohibition
laws from the Federal government. However,
DURING THE bartending culture remained alive throughout
prohibition. Working in underground
PROHIIBITION speakeasies, bartenders continued to provide
their patrons with delicious cocktails. In fact,
ERA familiar cocktails, such as the gin and tonic,
were invented during the Prohibition Era.
  Bartending remains a notable profession to this
very day. After prohibition was overturned,
many bars and cocktail lounges opened up
across the United States. Bartending schools
BARTENDING IN were opened so that bartenders were able to
produce consistently delicious beverages. When
MODERN TIMES you hire a bartender for your next party, you
can rest assured that you will receive delicious
drinks from a highly trained and experienced
professional.
  A mixture or blend of one or more alcoholic
beverages with one or more non –alcoholic
beverages served with an appropriate garnish
and glassware.
DEFINITION &  The origin of the word cocktail is disputed. The
first recorded use of cocktail not referring to a
HISTORY OF horse is found in The morning post and gazetter
in London, England, March 20, 1798.
COCKTAIL  The first publication of a bartenders guide
which included cocktail recipes was in 1862
– How to Mix Drinks; or, The Bon Vivant's
Companion, by "Professor" Jerry Thomas.
DAILY BAR EQUIPMENTS

 COCKTAIL SHAKER  BAR KNIFE

 JIGGER  CHOPPING BOARD
 HAWTHORNE STRAINER  RIMMER
 DOUBLE STRAINER  MIXING GLASSS
 ABSINTHE SPOON  GARNISH TRAY
 MELON BALL KNIKFE
TYPES OF COCKTAIL SHAKERS
 CHENNEL KNIFE
 ICE SCOOPER  BOSTON SHAKER
 BAR BLADE  COBBLER SHAKER
 PEELER  PARISIAN SHAKER
 MUDDLER
 BAR SPOON
 ZESTER
 GRATER
  SHAKEN
 STIRRED
METHODS  THROWING OR ROLLING
 BUILT-UP
 MUDDLED
 LAYERED
  PRE-PROHIBITION- The industrial revolution brought broader
access to global ingredients. Italian and French vermouth met
American Whiskey, gin arrived stateside, and rum found its
COCKTAILS BY ERA way to North America more regularly, and then to Europe.
This era began in the 1860s and ended in 1920.
 PROHIBITION- Americans prohibition, which lasted from 1920
A cocktail is one of to 1933, spawned many of cocktails and drinking customs.
The constraints of this time prompted the rapid rise in Cuban
the few things in the – American tourism, the relocation of top bartenders to
European cities, and the need to make adulterated and
world that can compromised spirits potable.

precisely mimic its  TIKI- While the tiki craze didn’t start till the end of WWII.
Don the Beachcomber opened in LA in 1933, and trader the
earliest incarnation Vic’s opened in San Francisco the following year. The decade
following prohibition can be considered the Pre-Tiki era. The
transporting the Tiki era itself began when prohibition ended and ran through
the 1960s.
drinker to the  DISCO- Often left underlined, this cocktail era included the
creation of grasshopper, the emergence of the Godfather and
prohibition era , the the Long Island Iced Tea in the 1970s, and the French Martini
in the mid- 1980s. While these cocktails are always
Civil War, or the tiki condemned, they moved the industry forward.

parties of the 1950s.  MODERN AGE- This era began when Dale Degroff rose to
prominence at the Rainbow Room, beginning in 1987. his
contemporaries included Tony Abou- Ganim, Audrey
Saunders, Julie Reiner and the late Sashe Petraske. The term
“mixology” came later, and while often mocked it identifies
the refocus of the cocktail world on quality and authencity.
PRE-PROHIBITION PROHIBITION TIKI DISCO MODERN AGE
Absinthe Frappe Blood and Sand Bellini Cosmopolitan Cable Car
Alexander Cocktail Bloody Mary Black Russian French Martini Gin Gin Mule
Americano El Presindete Mai Tai God Mother Naked and Famous
Aviation Gimlet Moscow Mule God Father Paper Plane
Daiquiri Boulevardier Pina Colada Grasshopper Old Cuban
French 75 Margarita Zombie LIIT
Mint Julep Bee’s Knees Paloma Kamikaze

COCKTAILS BY ERA