Course Overview
What this course is designed to develop
This course teaches the working logic professional bartenders use rather than memorising hundreds of recipes. You will learn the sweet-sour-strong-weak balance that underpins nearly every drink and the families (Old Fashioned, Sour, Highball, Martini-style, Negroni-style, and the swizzle/tropical build) that the classics fall into; chill and dilute correctly by shaking citrus drinks and stirring spirit-only drinks; make simple syrup, rich syrup, and a flavoured syrup or infusion to exact ratios; muddle, build, and layer by density; and match garnish, ice, and glassware to the drink. By the end you can taste a drink, name what it is missing, fix it, and reproduce it the same way every time, and serve a small repertoire of classics with confidence.