For my project I have chosen to make a collection of bar tending knowledge from first hand knowledge I have gained over the summer.
I worked for Jones Bar Group, a company owned by two brothers, Matt and Ben Jones, who work very closely with the bars. These bars include Roxy Ball Room, Roxy Lanes, Bar 166, Shed, Hirstyard, 51% bourbon, Lab and the bar I have been working at; Brooklyn.
My research includes basic knowledge basic knowledge I've learnt, like the names and uses of the glasses and the reasoning behind the design of them.
I've also gone into detail about the diferent equipment used behind the bar and explanations of how to use them.
I even collected information on the diferent ways to hold a bottle..
...and how to use a cocktail shaker professionally and safely.
Part of my research goes off into the diferent aspects of cocktail making. Garnishes are very important so I looked at some common ones...
...and some less common ones.
There are a few diferent techniques in cocktails making that aren't necessary but add extra taste and a show for the customer. I have taken step by step photos of orange caramelisation which adds a scent to the cocktail.
A less well known technique is the use of angel delight when making a flaming zombie. The powder can be put over the cocktail at a height to create flames which add a smell and scent to the cocktail.
I didn't want to base my project entirely on cocktails, but felt it was necessary to add some recipes to my content. I have made a list of 10 classic must known cocktail recipes and 10 less well known recipes which should be tried out.
Some of these cocktails have been taken from the variety of cocktails made at an inter company Jones Bar Group cocktail competition held at Lab.
Here are some photos from the competition.
One of the weirdest entrants to the competition was made by my manager who made a boat out of chocolate which held three diferent cocktails he had made.
I'm still gathering research every day. I hope to gain more information on flaring. I also have information on the quality of alcohol and the history of cocktails.
