As long as we know, people remember us as the “miracle on 7th street” on Washington D.C area.

Maybe because, we only serve something luxurious that not every bars have it like we provide.

In this world, there are many types of drinks. because so many mixed drinks are grouped into several types.

Well. let’s study each of the following mixed drinks that we serve:


1. Tropical Drinks

Tropical drinks are drinks that are dominated by fruit and sour flavors. Tropical drinks are usually a mixture of sour, such as: sour mix, lemon juice, and drinks that contain alcohol in this type of mixed drink more than one type.

2. Shooter

This mixed drink is almost the same as a cocktail. The difference is that the shooter contains a lot of alcohol, and it could also be that 1 drink of this type only consists of a mixture of alcoholic drinks, so this drink is very intoxicating, and this drink is usually used for drinking competitions in bars abroad such as America.

Shooter served in small size, in a shot glass or glass measuring 1-2 oz. Shooter can be made with the methods of shaking, preparing, mixing, and stirred.

3. Martini

This type of mixed drink is usually dominated by dry vermouth and vodka or gin, but now this type of mixed drink has been made in such a way as with other beverage mixes using a little dry vermouth. This type of mixed drink was created in 1870 in Martinez, California.

4. Rickey

Is one type of mixed drink that is almost the same as the type of highball mixed drinks. The basic ingredients are spirit, lime juice, and soda water. Sometimes this type of mixed drink does not add sugar or use a little sugar. Actually the material that is suitable for this type of drink is Bourboun Whiskey.

5. Jello Shot

Jello Shot is a type of mixed drink using gelatin (gelatin), liqueur, spirit (such as vodka, rum, grain alcohol, and tequila).

All gelatin flavors can be used according to the spirit or liquor used. Jello Shot only contains 30% alcohol.

6. Frappe

Is a type of cold mixed drinks with the blended method (blend). This drink is the most popular Europe and America. This drink is actually made for summer with a sweet, fresh, and very cold taste. In North America, Milkshakes are used in making this beverage. Frappe can be added with coffee, milkshakes, alcoholic drinks (spirit, liquor, etc) and cream so that it fulfills the character of frappe which is thick.

7. Cobbler

is a mixed drink made from spirit, sugar, and fresh fruit (the original recipe is using wine). This drink has been around since the 1830s. The most famous Cobbler is: Sherry Cobbler. Cobbler is a type of mixed drink that has a characteristic sweet and fresh taste.

8. Eggnog

is a mixed drink made from eggs. Eggnog is usually mixed with alcoholic drinks (such as Brandy and Rum) as well as non-alcoholic drinks (such as milk, juice).

9. Hot Drink

This mixed drink is made from hot coffee, usually served in winter. Besides this drink is also suitable after eating (after dinner drink). Hot drinks are usually mixed with liquor, such as: Amaretto, Bailey’s Irish Crème, and Grand Marnier.

10. Long Drink

As a companion can also be served a small portion of onion beans, potato chips, cassava chips, or fried anchovies.



In making a mixing drink, first take ingredients with a low cost so that if you make a mistake, you can start again with a lost drink.

How do you float brandy or liqueur?


To make the brandy float above the crème de menthe or another liqueur, tilt the glass slightly, insert the teaspoon with the back or the butt of the spoon faced up, and pour the brand slowly over the entire surface. To make a six-color pausse café, first enter 1/6 Oz grenadine. Add the stir bar, usually using a teaspoon or a long bar spoon. After that, pour into the surface of the teaspoon whose butt is facing up carefully. The elements are as follows:

  • 1/6 Oz creme de cacao
  • 1/6 Oz crème de mente
  • 1/6 Oz Maraschino
  • 1/6 Oz crème Y’vette
  • The top one is cognag

Wipe the top lip of the bottle with wax paper when opening the cognag to prevent it from dripping. Further prevention so that whiskey does not spill when poured is to move a little shock towards the right or left with the lip of the bottle a little more elevated from the butt. When opening the soda, tilt the bottle to preserve the sparkle.

Use salt and water to wash beer glass. Soap water will cause the cognag beer to unfavorable condition which might result in flatten beer, where the beer is not bubbly. It is wise to wet the beer glass with ice before pouring the beer to prevent the beer from becoming flat.

To open a dark red wine bottle, so that the sediment does not interfere, or to open a stubborn cork or cork bottle cap, squeeze the neck of the bottle under a protruding circle with the clasp of the bottle and connect it to the base and heat it for about ½ minute. After that, wrap the neck of the bottle with a cloth soaked in cold water. The cork or cork lid from the bottle will jerk out by itself.

Do not fill the wine glass whose contents stay ½ glass of cold white wine with white wine that has not been cold because it will reduce the enjoyment and freshness of the wine. It is not wise to decant two different types of red wine by using one decanter because the second wine can lose the true taste of the wine

Keep in mind that to separate the egg white from the yolk, which is when you want to make a cocktail, it should be done in a practical, agile but flexible way. Crack the egg by hitting the center on the edge of the glass and then dividing the two with the same part and removing the yolk from one part of the skin, transfer it to the other skin so the egg white comes out and goes into the space provided underneath.


To make a cocktail or mixed drink, the egg is always put into the mixing glass first before liquor because if the egg is in bad condition, we still have a chance to discard the egg and replace it with a good one before we pour spirits into the mixing glass.

What is meant by the frosted glass is a glass that is made very cold. The glasses for the frosted drink are stored in the refrigerator or immersed in fine ice. For sugar frosted glass, moisten the edge of the glass with a piece of lime before it cools. Immerse the glass into a large bowl filled with flour sugar. Do this twice and then tap to release the excess.

All cocktails must be filtered before serving. Use a wire strainer, not a silver strainer. The ideal filter used at home is one of which uses tongs and let the wire cross over the glass. The filter is mounted on the shaker with the thumb at the top. Hold it steady with the other finger holding the bottom.

Sugar or syrup is always put in the shaker before liquor. Flour sugar is used in recipes in other circumstances. Normal syrup is not recommended, except according to the type or usefulness. Flour sugar can dissolve quickly and cause a slightly bitter taste in the cocktail. Always provide regular syrup, not only under certain circumstances. When making Old Fashioned, prepare and store or put what will be served in the refrigerator about one

hours before serving. When the time comes to be served, then just add whiskey. Drinks will taste better, comfortable and fresh when the glass and fruit or juices are really cold. For frosted mint yulep or very cold Mint Yulep, prepare the ingredient in the glass with ice cube crumbs, keep the glass in soft ice and stir until the glass is really cold.




Several different places function or the main purpose is to sell alcoholic drinks. In the United States, the place that most commonly sells alcoholic drinks is called a Bar. In England, it is usually called Pub, which is short for Public House. The Pub is equipped with an elongated counter where drinks are distributed or served to guests.


Tavern: the term for an old-fashioned hotel that is still used for a company/place that serves alcoholic drinks, usually at a residence or industrial area.

Night Club: a place that is both outsides and inside a commercially organized hotel, where alcoholic beverages and food are also served, dinner with excellent service, luxurious decoration, accompanied by music / other entertainment provided for guests who want to enjoy the nightlife.

Poll side Bar: Minibar located in the swimming pool area, provided for swimming pool visitors, which serves snacks (snacks and sandwiches) and soft drinks. Such as soft drinks, beer, tea, coffee, milk, and also various kinds of ice cream. Do not sell drinks with high alcohol content.

Espresso Bar: This bar is also available at air and seaports, which sell a variety of drinks. Here, what is emphasized is the sale of coffee and ice cream.

Restaurants and bars: Usually, in big cities, the shape and situation are like a restaurant, the equipment is more complete and luxurious. There are a piano and bass guitar to accompany guests who are eating and drinking. Drink supplies are complete, especially wine and champagne.

American Bar: The shape is a little smaller than restaurants and bars. All kinds of drinks are available, usually visited by many foreigners or tourists who are traveling around the world. Inside this bar, there is a place for dancing, dancing stage.

Main Bar: The main bar with its own place, usually the room is closed, served by the bar staff themselves (bar waiter and bar waitress) or sometimes by the bartender. The clerk can have a direct and close dialogue with the guests, a bar like this is a place of information or sales information directly. Guests can enjoy drinks in a relaxed manner because the place and the lighting are deliberately made dim, romantic while enjoying music.

Cocktail Lounge: Sometimes called the Lounge Bar. In general, elongated broad place. The environment is more comfortable than a normal bar. Guests are served by bar staff, such as bar waiters, bar waitresses, and sometimes the bartender himself. Everything is almost the same as a minibar.

Portable Bar: This bar is very practical because it can be moved especially for garden parties, room cocktail parties, barbecues, outside catering, and cocktail parties for state banquet events, served by one or two assisted bartenders. By the waiter room service to serve drinks.

Home bar or Private bar: Bars in the homes of rich people. The drinks are generally prepared, made by the host, or by the guests themselves. Usually, the drinks available are not as complete as at the bar.

These places are centers for the sale or supply of various alcoholic drinks.




Experts say that the word Bar comes from the word barrier, which means barrier. What is meant is that the guests who come to buy and enjoy drinks with the concierge staff – mixing drinks are limited by a barrier commonly called a bar counter, so that guests are not free to enter the place where the officer is. The meaning of the counter itself is a barrier table that limits two rooms, namely the room where the bar clerk works with the room where guests sit and relax while enjoying a drink that is served.

The term bar was originally known in North America in the XVI century. Now the term is becoming popular throughout the world.



A bar is a commercially organized place and is equipped with adequate facilities, both inside a hotel, sometimes standing outside the hotel, where one can get all kinds of alcoholic and non-alcoholic drinks except hot drinks like coffee and tea. The drinks that are provided and sold at the Bar are mainly alcoholic drinks. Only bars near the harbor sometimes also provide ice cream and coffee. Coffee is provided for drunk people, both sea and air.

Bars usually have dim and dim rooms, only providing and selling a few snacks or snacks.

In short, a bar can be said as follows: A bar is a counter where alcoholic beverages are served: a company that serves alcoholic drinks as its main business.



Apart from being a complementary facility for guests who visit, which are sometimes operated together with restaurants, bars are also a significant supplier of income and profits for the hotel.

Bar in a Hotel provides, sells, serves all kinds of drinks for guests, both those who come directly to the Bar, restaurant, or who order from the rooms in the hotel where they stay (Room Service).

Bars are generally open from 10:00 am to 01:00 after midnight, depending on the function and location of the Bar. According to its function, the Bar can be distinguished between Service Bar and Public Bar.

What is meant by the Service Bar is a bar that is generally located in a Hotel, where the Bartenders are not directly related to the guests, sometimes even – sometimes not seen by guests. Drink messages must be made through waiters. This Bar only serves drinks orders through restaurants, banquets, and rooms (Room Service).

Whereas what is meant by Public Bar is a bar that is inside a Hotel or outside the Hotel (Stand Alone), the location is visible to guests, and guests can meet and order drinks to the bartender or drink gatherer. In this Bar, tables and chairs are provided as befits a restaurant. The bar clerk has the opportunity to communicate directly and intimately with guests.

The sale of drinks at the Bar, especially alcoholic drinks, whether served straight (directly, without a mixture) or in the form of mixed drinks, cocktails, high ball, and so on, is very profitable for entrepreneurs or bar owners. Sometimes the profits are far greater than the profits derived from selling food in restaurants. Guests or buyers are met their needs and desires, and they can unwind, relieve tension by relaxing in the Bar, enjoying a favorite drink while enjoying the music.

In the dispenser bar, which is a bar that is generally located in a restaurant that distributes wine sales, in addition to other alcoholic drinks, which are served to guests while they enjoy food, the profits obtained by the businessman are quite large.

A bar that can be operated inside a hotel, inside a restaurant, outside a hotel or restaurant, even inside a household as a private bar. To attract visitors in general, the Bar is equipped with various kinds of entertainment, accompaniment music or other performances.


Appropriate and professional service for alcoholic beverages is becoming increasingly important since many restaurants trade, sell, and serve these types of drinks to meet the demands of guest satisfaction and also to increase profits.

In the restaurant business, beverage services, especially alcoholic drinks, are very profitable. Many restaurants serve alcoholic drinks as ingredients of complete dining service. Even in some places, the sale of drinks is the most important part of the business place.

The waiters, both waiters, waitresses, and wine waiters, are required to be able to present alcoholic drinks appropriately and professionally, including having to know various kinds of mixed drinks, cocktails, and so on, so that the waitresses can provide appropriate suggestions to guests.



Red wine becomes one of exclusive alcoholic beverage that mostly you can find in any bar, pub, or club. But, do you know how to serve it properly? Because of its exclusivity, red wine and white wine have different method to enjoy.

red wine

This is how to serve a glass of red wine, and the procedure is as follows:

  • When carrying a guest shirt wine bottle, the bottle should not be turned upside down or shaken.
  • Bring the wine bottle in the same position as it was stored to avoid mixing sediment with the wine.
  • Store and place wine basket on gueridon with other tools.
  • The wine label should face upwards, towards the guest. Take the basketball wine containing the red wine bottle, show the guest to allow the ordering guest to inspect the wine bottle before opening. This is necessary to prevent voids or order cancellations because of misheard or lack of understanding when guests order it to the waiter or captain.
  • Show the wine bottle to the host or guest who ordered by showing the bottle with the label facing the guest.
  • The left-hand holds the bottleneck while the right-hand holds the bottle buttocks. Open the bottle of wine with the bottle still inside the basket wine. Cut a layer of lead which is curled under the lip of the bottle.
  • Work carefully and carefully. Remember not to shake the bottle because the sediment will mix with the wine.
  • Place the tin layer above the bread & butter plate
  • To make it look clean and attractive, and also to prevent dirt from entering the bottle, after the lead lining that closes the bottle is opened, wipe the tip of the bottle with a napkin and then carefully insert the corkscrew into the cork. Insert the corkscrew into the middle cork cover, rotating it upright as deep as possible into the cork.
  • Lift the cork cover gently, slowly, but surely, do not lift it by surprise because it will cause the wine to spurt out.
  • If we open it with an old corkscrew that is simple in shape, after we pull the corkscrew to remove the cork, then when the cork basket is still in the bottle approximately one centimeter left, we pull the cork carefully by hand to carefully avoid shocks that can make the wine squirt. Remove the cork lid with your left hand holding the basketball wine firmly.
  • Kiss the cork lid after removing it from the bottle 3 to 4 cm from the nose.
  • Place the cork lid on a stainless mat or bread & butter plate that has been covered with a small paper napkin.
  • Give the cork lid to the guest who is ordering or hosting from the right-hand side. Give the guest a chance to check and smell or smell the bottle cap.
  • After the guest smells the cork of the bottle cover, store the cork in the wine basket.
  • Clean the lips of the wine bottle with a napkin. We better use a paper napkin to clean the lips of the bottle because napkin, especially those that are white when exposed to wine, will be difficult to clean.
  • If necessary, after the red wine is opened, leave it for a moment to give the wine a chance to breathe / compound with oxygen in the air.
  • Pour a little red wine into the glass of the host or guest who ordered to be tested/tasted in advance.
  • Pour from the right of the guest by lifting the wine glass with his left hand.
  • The guest or host will taste the wine that has been poured into the glass to find out the condition of the wine he ordered. After the host says okay, we say thank you. Or can we also ask beforehand whether the wine is good enough?
  • Serve the wine starting with the women first or the person sitting to the right of the guest acting as the host, then walking around counter-clockwise. The host is the last to be served.
  • Store back the basketball wine that still contains the wine above the gueridon with the label on the top facing the host. But it can also be basket wine was placed on the guest table to the right of the host.

white wine

How to serve a glass of white wine:

Keep in mind that you have to serve cold white wine, the wine glass must remain left on the table, not be lifted. White wine is served in a very cold state. The procedure for serving white wine is slightly different from red wine. Previously, we had to check the tools we were going to use if everything was completely available on gueridon. These tools are as follows:

  • Wine cooler
  • Wine stand or wine cooler or base for napkin coated white wine bottles.
  • Napkin linen
  • Paper napkin
  • Silver underliner or bread & butter plate
  • Corkscrew

white wine

Take a bottle of white wine from a wine cooler to show to guests who order, and this is how:

  • Fold the clean and tidy napkin into a square, and then hold it with your right hand.
  • We hold the white wine bottle on the neck with our left hand, and we lift it from inside the cooler and the bottoms of the bottle we hold with our right hand that rests napkin so that the water does not drip onto the floor or the guest table.
  • Show the bottle to guests, with the label facing the guest
  • Give the guest a chance to check the wine bottle if it is what he intended.
  • Put the wine bottle back into the wine cooler. The position of the bottle in the wine cooler should be the mouth of the bottle away from the host so that the host can see the bottle label.
  • Cut the lead layer that covers the lip of the bottle with a knife found on the corkscrew. Cut the lead layer just below the protruding lip of the bottle.
  • Clean the lip of the bottle with a linen napkin.
  • Insert the corkscrew as deep as possible. Place the fulcrum or the point of the corkscrew dock on the lip of the bottle to make it easier to pull out the bottle cap.
  • Remove the cork cover carefully and never do it hard because the wine might shoot out.
  • Stop pulling the corkscrew if the cork lid remains 1 or 2 cm in the bottle.
  • Hold the bottle or neck and pull the lid of the cork while turning it slightly by hand.
  • Kiss the cork lid 2 or 3 cm from the nose.
  • Put the cork lid on the bread & butter plate covered by a paper napkin.
  • Give the lid to the cork guest who ordered from the right side of the guest.
  • Clean the bottle’s lips once again with a paper napkin.
  • Fold napkin linen neatly into squares to wrap wine bottles. Remember that do not let the napkin linen cover the wine label.
  • Hold the bottle wrapped in a napkin with the label facing the guest.
  • Pour a little wine into the host’s glass to try.
  • The host will taste the wine to find out the conditions. After the host agrees, say thank you.
  • Pour into guest glasses from the right side. After all the guests are served with the right procedure, then we pour the wine into the glass of the host.