Bartending Spring Break Special $324!!!! Limited Time Only!!

Mixology 102 Course Spring Break Special $324!!! 604-738-1446
Part time classes Mondays, Tuesdays, and Wednesdays
Monday: 10:00am - 9:00pm
Tuesday: 10:00am - 9:00pm
Wednesday: 10:00am - 9:00pm
New Classes start Monday to Wednesday at 10am or 6pm
Tuition: $424.00 taxes, includes all books, course materials, and brewery tour

Upon completion of the Mixology 102 program, you will receive you diploma from the School of Mix, recognized internationally since 1981. You will be equipped with all the skills you need to land a professional bartending job. With the School of Mix's hands on / learn at your on pace teaching strategy, all students finish with confidence, insider knowledge, and a chance to work with us at Mix Event Staffing.

At the School of Mix we pride are self on being affordable and flexible. Since 75% of all graduating students go on to work with us at Mix Event Staffing, we view all grads as representatives of the School of Mix and potential employees. And like a fine wine, some take a little more time to reach their full potential. We won't have it any other way.

Course Outline:

- Train for a career in professional bartending; get the industry skills you need to make the BIG MONEY!
- Hands on - learn at your on pace - flexible schedule
- Unlimited practice hours
- Average course span 2 - 6 weeks 40 hours of lecture and instruction as participation in pouring practice
- Introduction to the bar, bar set-up, equipment and glassware
- Bar psychology and terminology; customer employee and management relations
- L.C.B. rules and regulations; what is and is not legal
- Cost control; beverage and bar supplies
- Shot pouring and portion control
- Mixing all classic cocktails; traditional, trendy, special coffees, non-alcoholic.
- Beer; domestic, imported and specialty draft.
- How to deal with intoxicated customers
- Personnel appearance and cleanliness
- Résumés and interviews for employment
- Beer tasting and Granville Island Brewery tour
- Payment Plan Available

Mixology 101 Course:
This is our professional Bartending and Wine Combo Package. Save $100 by signing-up for our Combo Course at $525
We high recommend this package for hotel and restaurant jobs.
Wine Classes are held Wednesdays 6pm-8pm (Subject to enrollment.)
Course Outline:

Session # 1: - Introduction and detail of course outline
- From vineyard to bottle
- Wine terminology
- The Art of Tasting Part 1
- Wine samplings

Session # 2: - Profiles of Wine Varietals
- Wine styles of the world
- The Art of Tasting Part 2
- Wine samplings

Session # 3: - Food and wine matching
- Wine marketing, service and presentation
- Introduction to British Columbia Wines
- Wine Samplings

Session # 4: - Sparkling wines, Fortified and Dessert Wines
- Reading Wine Labels
- Introduction to Australian Wines
- Wine samplings

Please visit us at the School of Mix HERE!!!

Why Become a Bartender???

The Perks of course!

Team Safari "Cool Jerk" en Yahoo! Video

The Black Label Mijito

Making The Black Label Mojito:

1 1/2 ounces Johnnie Walker(R) Black Label(R) blended Scotch whisky
1 ounce fresh lime juice
2 ounces ginger ale
1/2 ounce simple syrup
1 tablespoon sour mix
1 twist lime

The Black Mojito

Ingredients
1 tablespoon sugar
1 lime, juice of
10 blackberries
5-6 mint leaves
1 1/2 ounces rum
1 ounce blue curacao
2 ounces club soda

Directions
1In a shaker, muddle mint leaves, blackberries, lime juice and sugar.
2Add rum, blue curacao and mix well.
3Add ice shake 4-5 times and quickly strain over ice.
4Add club soda and stir well.
5Garnish with blackberries, lime or mint sprig.
6Drink up and enjoy!

The Margarita!

Origin of the Margarita

A blended margarita
There are many stories about who invented the margarita and why. The following are perhaps the most commonly repeated tales of the creator of the margarita cocktail:
Sammy Cruz, 1948
According to the promotional flyer for the legendary Balinese Room in Galveston, Texas, head bartender Santos Cruz created the Margarita for singer Peggy (Margaret) Lee in 1948.
The Balinese Room was opened in 1941 and was Texas's finest nightclub with A/C, casino gambling, superb food and drinks, and stellar entertainment until the Texas Rangers finally shut it down in 1957.
Barman "Willie" from Mexico City, 1934 in the employ of the Melguizo Family
Marguerite Hemery lived in the Rio Grande Valley since the 1930s and went to a restaurant in Matamoros called Los Dos Republicas. She was friends with the owner and, as the story goes, his bartender composed a special drink for her.
Los Dos Republicas @ americantourassociation.com
Danny Negrete, 1936
Ratios: 1:1:1 = 6:6:6 (33% tequila, 33% Triple Sec, 33% fresh lime juice).
According to Salvador Negrete, the son of Daniel Negrete, the family story goes that Daniel opened a bar at the Garci Crispo hotel with his brother, David. The day before David's marriage, Daniel presented the margarita as a wedding present to Margarita, his sister-in-law.
It was a combination of one-third Triple Sec, one-third tequila and one-third squeezed Mexican lime juice. The drink was not blended and was served with hand-crushed ice. [1]
Enrique Bastate Gutierrez, early 1940s
Gutierrez, who lived in Tijuana, Mexico, boasted to have created the Margarita as a homage to actress Rita Hayworth, whose real name was Margarita Cansino.
Other versions of the story claim the Margarita was indeed named after the actress, but in the 1930s, before she adopted her screen name. As a teenager, Margarita Cansino worked as a dancer at the Foreign Club, in Tijuana, where she supposedly inspired a bartender.
Francisco "Pancho" Morales, 4th of July, 1942
A bartender, Pancho Morales invented the margarita on July 4, 1942, at a Ciudad Juárez bar named Tommy's Place. Supposedly, a woman requested a Magnolia (brandy, Cointreau, and an egg yolk topped with Champagne). Morales was a little fuzzy on the recipe; he improvised and his ersatz creation was a big hit. [2]
Margaret Sames, December 1948
Ratios: 2:1:1 = 4:2:2 (50% tequila, 25% Triple Sec, 25% fresh lime juice).
Sames, who created the drink at her Acapulco bar, gave the reason of being "close with a lot of famous hotel and restaurant people" in introducing the margarita. [3]
Sames used one part Cointreau, two parts tequila and one part lime juice for her margarita. Knowing that most people drank tequila preceded by a lick of salt, she chose to garnish her cocktail with a rim of coarse salt.
Sames moved to El Paso, TX in 1958 where she was well known for her lavish parties. In 1982 she appeared on NBC's Today show demonstrating the proper way to make a margarita.