In a bar or café, most drinks follow a set routine: right glass, right amounts, right order, right finish. Venues write these as specs, and you use a jigger or scales to keep measures accurate.
Why it matters
Guests expect the same drink every time, and accurate measures matter for cost and, with alcohol, responsible service.
Key ideas
Following the spec
A spec lists the glass, ingredients, amounts, method and garnish. Follow it rather than your own version.
Measuring
Use a jigger for spirits and syrups. Standard measures vary by country and venue, such as 25 ml, 30 ml or 1.5 oz.
Building in the glass
Drinks like a spirit and mixer or iced tea are built in the glass: ice, measured ingredients, then the top-up.
Step by step
- 1
Pick the correct glass and check it is clean and undamaged.
- 2
Fill it with ice using a scoop, if the spec says so.
- 3
Measure each ingredient in spec order.
- 4
Top up with mixer, stir gently and garnish.
- 5
Serve it on a coaster or napkin.
Do
- Hold the jigger level and fill it to the line.
- Steep tea for the time on the recipe card.
- Taste batch drinks with a clean straw each time.
Common mistakes
- Don't free-pour unless your venue trains you and allows it.
- Don't shake a fizzy drink; it goes flat and can spray.
- Don't guess a recipe; check the spec or ask.
The situation
A guest orders a drink you have never made, and the counter is busy.
What a professional does
You say you will be just a moment, check the spec card or ask a colleague, and make it exactly as written. Thirty seconds checking beats serving the wrong drink.
Useful phrases
“Can you remind me of the spec for that one?”
“Would you like ice and lemon with that?”
Pro tip
Learn your most-ordered drinks first, as they come up every shift.
Quick check
Why do fizzy mixers usually go in last?
Think about it, then show the answer
It keeps the bubbles, so the drink stays lively instead of going flat.