Bar Mystery
A mystical, ethereal design with cocktails glowing like potions, reinforcing creativity in mixology. Raise the bar and build a thriving bartending career.
Bartender
What is a Bartender? FIRST TOPICS
A simple answer is the man behind the bar. A Bartender is a professional who prepares and serves alcoholic and non-alcoholic beverages at bars, restaurants, nightclubs, and other hospitality venues.
Beyond technical skills, a great bartender often has strong social and customer service abilities, creating a welcoming atmosphere for guests. Some bartenders also specialize in mixology & flair, which involves crafting innovative and artful cocktails and stunning movement on the Bar to entertain the crowd.
Everything you need to know about a Bartender
A bartender is more than just someone who pours drinks. They are hospitality professionals who create and serve beverages, manage customer interactions, and contribute to the overall atmosphere of a bar or restaurant.
Bartending School: Is It Necessary?
While bartending school can teach mixology basics, many bars prioritize experience and personality over formal training. Hands-on practice is often more valuable.
Starting point is very important step when it comes to Bartending career. Determine the first stage as a Bartender and a higher positions pathways. Career Growth & Opportunities are always there on the industry fields.
Starting as a Bar-Back, Bartender, Head Bar, Bar Manager, Mixologist, Brand Ambassador, Beverage Director, General Manager Beverages or even Bar Owner. Improvement is required on Bartending skills to succeed as a Bartender, you need a mix of technical skills and soft skills. Knowledge of spirits, liqueurs, beer, wine and all kind of beverages. Understanding of cocktail recipes and mixology, ability to free pour accurately or use jiggers, proper glassware selection for different drinks, garnishing and presentation techniques, safe alcohol handling and responsible service.
Is Bartending right for you?
Having the fit personalities are the keys to become a Bartender. You have to enjoy socializing and meeting new people, work well under pressure in fast-paced environments, have a passion for beverages and hospitality, able to handle late nights and irregular hours. It might not be for those who prefer a structured 9 to 5 job or dislike working loud, crowded settings.
Bartending is a dynamic career that blends skill, creativity, and social interaction. Whether you’re looking for a flexible side job or a long-term career in hospitality, Bartending offers exciting opportunities for growth, travel and personal development.
SECOD TOPICS
Personal Goals & Vision
Goals & Vision is to keep you stay motivated in what are you doing. It could be different reasons to work behind the bar from one Bartender to another. If you are on the Bar career pathways but only work without motivation it is better to start thinking about your goals & vision in the Bar.
Goals
Enhancing skills and creativity, mastering fundamental Bartending techniques, developing signature cocktails with unique ingredients and compelling concepts, understanding the science behind flavors, textures, and aromas in drinks.
Creating a memorable customer experience, providing warm and professional service. Crafting an inviting and immersive atmosphere. Understanding customer preferences and recommending the perfect drinks.
Building a strong industry network & reputation, collaborating with fellow bartenders, bar owners or a brands. Participating in Bartending competitions and industry events. Learning bar management skills for future business opportunities.
Exploring & Utilizing local ingredients, incorporating traditional market ingredients and fermented elements. Reviving classic cocktails with a local twist. Experimenting with infusions, cordials and fermentation techniques rarely used in the bar scene.
Promoting sustainability in the Bar Industry by reducing ingredient waste through zero-waste techniques, sourcing organic or locally grown ingredients, creating drinks with sustainability ideas
Vision
Hospitality First
Always greet and welcome the guest for first timer or regular. Knowing when to start the conversation or step back is also important to make the guest feel comfortable with you and knowing what they want.
Efficiency and Discipline
Following recipes but flexible which is mean always taste your product and trust your palate before serving to anyone also to stay clean and maintain your station.
Always Learning
Respect the tradition while pushing boundaries.
Experimenting with the spirit and any ingredients, study the history of a cocktail and become knowledgeable about spirit, liqueur or anything inside the bar.
Strong Identity
Inspiring the community with creativity and flavor experimentation not only making delicious drink but also tells a story and delivers unique experiences for the guest.
TaksuSpritz
A cocktail is a mixed drink typically made by combining alcoholic beverages with non-alcoholic ingredients such as fruit juices, soda, syrup, or other flavorings. Cocktails can be shaken, stirred, muddled, or layered depending on the recipe. They are often garnished with fruits, herbs, or other decorative elements for added flavor and presentation.
In the context of bartending, cocktail recipes refer to the specific instructions for preparing different types of cocktails, which typically include a list of ingredients and the method of mixing or serving them.
TaksuSpritz
However in this book, I will outline all the recipes for educational purposes and to preserve the history of making this cocktail.
TAKSU SPRITZ
45ml of Pandan Vermouth
5ml of Coconut Tincture
20ml of Clarified Lime Juice
10ml of Pink Guava Syrup
45ml of White Rum
½ barspoon of Gold Glitter
80ml of Guava & Soursop milkpunch
2 Spray of Taksu Blossom Essence
Method : Shake & Build
Glass : Wine Baloon
Garnish : Marie Gold edible flower
1. Pandan Vermouth
Pour 250ml of Bianco Vermouth into a jug then add 70gr fresh, washed and chopped pandan leafs. Put it on the Sous Vide bag with 6gr Ylang-ylang or kenanga flower, 6gr of dry Tuberose flower and 6gr of dry nutmeg flower. Sous Vide on 55 degrees celcius for 30 minutes then let it rest and strain with V60 paper into a bottle.
2. Coconut Tincture
Pour 100ml vodka and 15gr of toasted coconut flakes, Sous Vide on 55 degrees celsius for 30 minutes then freeze and fat wash the coconut oil and strain with V60 paper into a bitter bottle.
3. Clarified Lime Juice
Boil 300ml fresh lime juice and add 0,50 agar-agar powder until dissolve. Let it cool down in a chiller after the pulp is curdling then strain with V60 paper into a bottle.
4. Pink Guava Syrup
Peel the guava, cut it into pieces, and boil 250gr guava with 250ml simple syrup. After cool down strain it into a bottle and keep in chiller.
5. Guava & Soursop Milkpunch
Use 200ml guava juice and 200ml soursop juice add 100ml simple syrup and pour into 50ml lemon juice. Leave in the chiller for 30-60 minutes then strain with V60 paper.
6. Taksu Blossom Essence
Blend 100ml vodka with 70gr fresh pandan leaf and sous vide with ylang-ylang or kanga flower at 50 degrees Celsius for 30 minutes let it rest then strain with v60 paper into an atomizer or a sprayer.
KumbasariSour
2. Tamarind Sour mix
KUMBASARI SOUR
30ml of Blue Peanut Syrup
45ml of Tamarind Sour Mix
15ml of Spiced Liqueur
15ml of Egg White
45ml of Scotch Whiskey
Glass : Sour Glass
Methode : Wet shake & Dry Shake
Garnish : Edible Paper & Crispy Peanut
Candy on the side
1. Blue Peanut Syrup
Boil 1 litre of simple syrup with 250gr cracked skinless peanut then strain with cheesecloth then continue boiling the syrup with butterfly pea flower for the colour.
Boil 250gr tamarind with 500gr water strain with cheesecloth measure the quantity then add fresh lime juice with the same amount quantity.
Boil it 0,2% agar-agar rest it in the chiller then strain with V60 paper into a bottle with 0,10gr citric acid.
3. Spiced Liqueur
Add 30ml of Virgin Coconut Oil into a sauce pan and heat the oil to saute 60gr of chopped coconut meat until brown followed by 15gr cloves, 25gr star anise, 5gr vanilla stick, 10gr red hot local chilli after the aroma comes out,
put all the ingredients in a Sous-Vide Bag then add 200ml of vodka or spiced rum on 65 degrees celsius for 120 minutes. After cool down keep in freezer to remove the oil content and fat wash the spirit.
With all those homemade you should be able to make this cocktail twist version of a “Whiskey Sour”.
You can develop the homemade products to make another cocktail and still having the DNA roots from classic.
WEDANG SULTAN
45ml of Single Malt Scotch Whisky
20ml of Uwuh Liqueur
2 drop of Cacao Mary Bitter
4 drop of Saline Solution
Glass : Smoked Nick & Nora
Methode : Stir
Garnish : Almond served with mini anglo
2. Uwuh Liqueur
1. Single Malt Scotch Whisky
The type of whisky for this cocktail is a single malt whisky to get the perfect character of a whisky for combinations of flavors and served with almond on the side.
Another terms for this homemade is a Spiced Amaretto made from Amaretto Liqueur 200ml, cinnamon 10gr, cloves 10gr, torched ginger 20gr, sappan wood (secang), 5 gr, lemongrass 5 gr, Star anise 5 gr, Cardamom 5 gr, Chamomile 2,5 gr, Basil leaf 5 gr, Nutmeg 5 gr Sous Vide 55 degrees celsius 60 minutes.
3. Rosemary Cacao Bitter
Mix all of these ingredients on a small jar 9 gr cacao nibs,, 4 gr rosemary, 2 gr black pepper, 20ml Campari, 10ml absinthe let it steep for at least 3 days.
CENDOL DURIAN
45ml of Vodka
4 drop of Saline Solution
60ml of Durian Milkpunch
Glass : V Highball
Methode : Stir
Garnish : Crispy Cheddar & Dawet Caviar
3. Durian Milkpunch
1.Use 45ml of neutral spirit such as vodka it is better to use premium vodka with multiple distilation to get a strong finish of flavors on the after taste
2. Saline Solution
Simply mix of 60ml Hot Water, 10grg citric acid, 5gr malic acid and keep in a drip bottle or a bitter bottles.
Pour 200ml fresh milk, 100ml coconut water, 100ml durian meat, and 80ml simple syrup into a blender and mix until the mixture is soft. Then add 50ml of lime juice and let it curdle in the cold chiller for 1 hour.
Strain with V60 and inject the liquids with C02 in a soda maker
4. Dawet Caviar
Blend 100ml simple syrup and 50gr of fresh chopped pandan leafs strain and boil with 5gr agar-agar powder then drip it into a chilled coconut oil. For storage mix the pandan cediment from the strainer with 100ml simple syrup and let it steep on the chiller
SPARKLING JAMU (MOCKTAIL)
Jamu Turmeric 120ml
Citrus Oleo 15ml
Lime Juice 30ml
Aren Syrup 30ml
1. Jamu Turmeric
Glass : Timeless Rockglass
Methode : Force Injection CO2
Garnish : Mint Sprig & Candied Ginger Candy on skewer
Blend 100gr of turmeric and 200ml of water pour in a souce pan add 10pcs mint leaves, 25gr ginger, 5gr star anise, 3gr cloves and 5gr of cinnamon stick after cool down strain with cheese cloth
2. Citrus Oleo
Zero waste concept recipes using leftover citrus for garnish and wedges. Add 100 gr lime wedges, 100 gr lemon ring, 20gr orange peel, 20gr lemon peel, 10gr lime ring and 250gr white sugar into a container and keep it for 1 week.
3. Aren Syrup
Simple procces of boiling palm sugar/aren sugar 500gr and 100ml water then strain to a container.
LUWAK MARTINI
Vodka 45ml
Creme De Cacao White Infused Coffee Beans 30ml
Creme De Cacao Brown 30ml
Glass : Martini (Plastic cup only for trial)
Methode : Shake
Garnish : Luwak Foam and Aren Syrup
1. Creme De Cacao White Infused Coffee Beans
Pour 700ml Creme De Cacao White liqueur into a sousvide bag with 200gr of dark roasted coffee beans.
2. Luwak Foam
Mix 60gr of Luwak White Koffie powder with 300ml hot boiled water after cooldown mix with 150ml Whipped Cream into a foam syphon
3. Aren Syrup
Simple procces of boiling palm sugar/aren sugar 500gr and 200ml water then strain to a container.
ATLAS MULE
Vodka 45ml
Soda Matah 90ml
1. Soda Matah
Glass : Old Fashioned Glass
Methode : Build
Garnish : Sate Lilit
Blend 200gr ginger and 1000ml water with blender and strain with cheese cloth. Pour it into a boiling pan add 750gr sugar, red ginger 10gr, lemongrass 15gr, hot chilli 8gr, garlic 8gr, shallot 8gr. Let it cooldown, strain then add 250ml lime juice and 100ml of lemon juice.
2. Sate Lilit
Mix all ingredients of 500gr tuna fish/chicken (optional), 100gr shreded coconut, 5 pcs of kaffir lime leaf sliced very thin, 2 pcs squeezed kaffir lime remove the seeds, 20gr Aren Sugar, 5 cm turmeric, 5 cm galangal, 4 cm ginger,4 cm lesser galangal, 6 cloves garlic, 10 shallots, 4 big red chillies, seed removed, 4 bird’s eye chillies, 5 stalks lemongrass use only the white parts, finely chopped 1 tsp coriander seeds, 0.5 tsp black peppercorn, 0.5 tsp white peppercorn 3 candlenuts, 0.5 tsp grated nutmeg 1 tsp roasted shrimp paste, 2 salam leaves, Salt to taste, Pinch of sugar, 0.5 cup coconut oil
PICTURE NOT AVAILABLE
JEPUN BALI
Vodka 30ml
Pineapple Juice 60ml
Lemon Juice 15ml
Herbs Liqueur 5ml
Rose Syrup 10ml
Italian Bitter 5ml
Rosemary Cacao Bitter 2 dash
1. Rosemary Cacao Bitter
Glass : Highball
Methode : Throwing
Garnish : Frangipani Flower
Mix all of these ingredients on a small jar 9 gr cacao nibs,, 4 gr rosemary, 2 gr black pepper, 20ml Campari, 10ml absinthe let it steep for at least 3 days.
2. Rose Syrup
Boil 500ml simple syrup with 20gr of rose petals let it infused for a few days and strain into a bottle.
Herearethereasonswhytherecipeisasecret:
1. Competitive Advantage
Many bartenders, bars, and companies create unique and signature drinks as a way to stand out in the market. Keeping the recipe secret ensures that competitors can’t easily replicate the drink, which helps maintain exclusivity and uniqueness.
2. Brand Identity
For businesses like bars, restaurants, or liquor brands, the recipes for certain cocktails or signature drinks become part of their brand identity. Keeping them secret helps maintain a sense of mystery and exclusivity, which can make the drink more desirable to customers.
3. Trade Secrets
In the case of spirits or specific cocktail ingredients, recipes may be considered "trade secrets." This could include the blend of botanicals in a gin or the exact proportions used in a signature cocktail. If the recipe is too widely known, it could lead to the drink losing its allure or value.
4. Cultural Tradition
Some cocktails, especially older ones, have recipes passed down through generations. The original makers may keep the recipe secret as part of a family or cultural tradition, ensuring the drink is prepared "just right."
5. Legal Protections
In some cases, a recipe may be protected by intellectual property laws, such as patents or trademarks. This prevents others from making the same exact product and profiting from it.
6. Personal Signature
For bartenders or mixologists, a unique cocktail recipe can be a personal signature, making them more recognized in their field. By keeping it secret, they protect their creative work from being copied, which helps maintain their reputation. Keeping recipes secret is a way of protecting originality, ensuring the exclusivity of a product, and maintaining competitive advantages.