F&B Series: Asian Inspired Cocktails

You will learn to identify, taste, and utilise key Asian beverages including Sake, Soju, and Baijiu—and integrate traditional ingredients like yuzu, lemongrass, and ginger into cocktails. This practical training equips you with core competencies for roles within the dynamic beverage and hospitality sector.

Course duration: 7 hours

What you'll learn

Overview of Alcoholic Beverages in Asia

• Historical context and regional variations

• Cultural significance of Asian alcoholic drinks

Asian Alcohol Spirits

• Explore the history, production methods, types, tasting, serving techniques, and food pairings for:

  • Japanese: Sake, Shochu, Umeshu (Plum wine)

  • Korean: Soju, Makgeolli

  • Chinese: Baijiu, Moutai

  • Others (rotation): Midori (Melon Liqueur), and spirits from Thailand, Vietnam, India, and the Philippines

Traditional Asian Ingredients & Flavours

• Discover Asian spices and herbs such as yuzu, matcha, lemongrass, ginger, galangal, kaffir lime, shiso, tamarind, and pandan

Activity – Tasting and Evaluation Techniques

• Learn techniques for tasting and evaluating aroma, flavour, and finish

• Understand tasting etiquette across different cultures, including Sake ceremonies and Baijiu traditions

Interactive Activity - Hands-On and Tasting

Target Audience

This course is suitable for aspiring bartenders, F&B professionals, and enthusiasts seeking to acquire foundation skills in Asian beverage knowledge and contemporary mixology.

Entry requirements

Nil

Fees

Fee for this course can be paid using SkillsFuture Credits.

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