You already make great cocktails. Learn advanced cocktail design skills and take your career – and cocktails – to the next level!
– without wasting valuable time or expensive ingredients along the way.
Your original creations – for your friends and on the cocktail menu.
Make More Money
Design drinks for events, brands, or cocktail competitions.
Love Your Job
Advance your Career and express your creativity behind the bar
A Sense of Pride
Impress friends & guests with custom drinks made “a la minute”
Training, Community and Mentorship, without leaving your phone, tablet or computer
Course lessons are taught via high quality video alongside detailed notes and quizzes.
Test yourself with no-pressure quizzes to check your understanding along the way.
Includes printable “cheat sheets” for each section to help you remember what you learned and refer back in the future.
All students get lifetime access, so you can come back anytime to refresh your memory
Community and Mentorship
Got Questions? Email us or ask our Facebook group with hundreds of other students.
Lessons, quizzes and exam are mobile-optimized so you can watch and learn on the go.
This comprehensive program teaches everything we learned about cocktail design and technique from more than a decade working behind great cocktail bars.
It is for bartenders who want to learn the skills and techniques of Mixology so they can create original drinks for guests and get their name on the cocktail menu.
View Course Outline
- Souring Ingredients: It’s more than just lemons and limes! We discuss what souring options are available and how to choose which to use.
- Sweetening Ingredients: In this section we talk about syrups – simple and not so simple – as well as other ingredients you can use to sweeten a drink.
- Spirits: This is truly the “meat” of this course – in this module we review the 7 main types of Spirits, common variations, how they are made, and how to use them in drinks.
- Bittering Ingredients: Next, we discuss bittering ingredients. This section reviews Bitters, Vermouth, Amari and more.
- Egg Whites: Not to be overlooked, we dedicate this short module to understanding the use of egg whites in cocktails – so you can use them safely and get the best results.
- Garnish: Finally, this section takes a quick tour of the common types of garnish, why they are used in drinks, and offers some suggestions for choosing the garnish for your next drink.
View Course Outline
- Flavor: First, we talk about Flavor. What are your options for making cocktails featuring various flavors?
- Balance: Next, we introduce the concept of balance, the different types of balance, and how to create cocktails that are balanced from the start.
- Cocktail Creation: Then, we put it all together and explain our very own framework for creating cocktails that are always balanced.
- Case Studies: At the end of the course there is a full module of case studies where Chris takes you step-by-step through his process of cocktail design so you can see the framework in action.
View Course Outline
- Multiple Choice: A timed, hour-long multiple choice section will test your knowledge of the key concepts from the courses.
- Practical Exam: You’ll then be asked to create an original cocktail, using the technique and framework taught in this course and documenting your work along the way.
Get your staff as excited about your bar program as you are.
A small investment in their education will directly translate to better cocktails and happier guests who come back – and bring their friends.
Here’s a look “under the hood” – a real screenshot from one of the course units.
How is this program different from BarSmarts?
The focus of these two programs is very different. While there is a bit of overlap, most of the content is very different. BarSmarts spends a great deal of time on the history of spirits and learning existing cocktail recipes. The Mixology Certification, however, is focused on learning how to create your own cocktails – and in great detail.
For example, in the Certification “Souring” section, we discuss specific details about pH levels of citrus, different varietals of all the major citrus categories and how they compare to the pH and flavor profiles of the main varietals. We also do this on the sweetening section and cover all the major types of sugar, their relative sweetening ability as it is compared to table sugar and the taste profiles of some of the different types of sweetening agents. Similarly with spirits, bitters, etc.
How long will it take to Complete?
You are welcome to take the classes at your own pace. A quicker student might finish 3-5 modules per week and finish the program in around 3-4 weeks. In general, I’d recommend planning for around 6-8 weeks to finish the entire program.
Can I buy this course for someone else?
Absolutely! Follow this link to purchase a gift registration code. You’ll receive a custom one-time use code which will allow your recipient to register free of charge.
Will I get a Certificate when I finish?
All students receive a paper and (if requested) PDF certificate upon completion of the course and passing the exam. We will mail it to the address you provide after completion.
Is this like a Bartending Class?
No, this program is designed to teach how to use different ingredients together in cocktails – but does not cover basic bartending techniques like shaking, stirring, muddling, etc. I recommend you wait until you are fairly comfortable with your bartending skills before enrolling in this program.
What tools and / or Ingredients will I need?
You can take the course without any tools or ingredients at all – but to get the fullest experience, you’ll want to work through the homework suggestions for each module.
To get the most out of the program, here’s everything you’ll need to do all of the homework:
- Fruit: Limes, Lemons, Oranges, Grapefruit
- Sugars: Table sugar, Turbinado or Demerara Sugar, Honey, Agave or Maple Syrup and a couple low-calorie sweeteners like Splenda, NutraSweet, etc.
- Spirits: Six different spirits or styles of spirits. Mini bottles would be enough.
- Bitters: one bottle of Angostura bitters
- Eggs: Fresh eggs, and pasteurized egg whites and powdered egg whites are optional
- Bar spoon
- Shaker set
- Jigger(s) for measuring ingredients
- Vegetable peeler or Sharp Knife