Welcome
to the Training Centre for Bartenders

“Z Rzeczy Wielkich Wystarczy Chcieć…” /Jerzy Czapla/

  • THE HIGHIEST LEVEL
    Trainings and shows are ograninsed by Jerzy Czapla – Master of Polish Bartenders. Along with other trainers run not only the bartender’s courses but also makes it an art.
  • REFERENCES
    Our power is our experince expressed by numerous diplomas and other refernces from the best companies conncted to this industry with which we were able to cooprate.
  • MASTER’S IDEOLOGY
    In mixology the most important is the knowledge and art of mixing alcohols. Mixology is an art and Bartender should be an Artist.
  • BE THE BEST
    We share our skills for you to become a better bartender.

JERZY CZAPLA

History of my professional work as a Bartender, manager and Bar manager, all in all as a Bartender I have worked for 15 years, since 1991 to 2006.

  • 1991 Restaurant Zamkowa in Tarnowskie Góry waiter/barman
  • 1992 Disco Royys Royys in Tarnowskie Góry barman
  • 1993 Pub Boss in Tarnowskie Góry barman
  • 1994 Restaurant Kalifornia in Tarnowskie Góry barman
  • 1995 Dinner Club senat in Zabrze barman
  • 1996 Spencer Pub in Katowice barman
  • 1997 Cocktail Bar Ranger in Tarnowskie Góry (That is where I have started my barteder’s career)
  • 1998 – 2000 hotel Ambasador in Zabrze
  • 2000-2002 Restaurant Prohibicja in Częstochowa (owner Marek Konrad)
  • 2002-2004 Restaurant Prohibicja Hotelu Marina Diana in Białobrzegi nearby zalew Zegrzyński (owner Marek Konrad)
  • 2005-2006. Hotel 500 in Zegrze nearby zalew Zegrzyński
  • 2006-2009 Coordinator and trainer of tea in Gourmed Foods
  • 2009-2012 working as a trainer in EU project „Barman Lubelszczyzny”

BUT NOWADAYS…

…since 2006 I am only the bartending trainer and since 2005 I have also included tea into my trainings. In my offer I also have got a Tea Kiper Course. My biggest achievements can be summed up by a few facts, namely:

PO PIERWSZE, DRUGIE I TRZECIE

  1. 2005 preparing 85 recipes of cocktails based ontea inColombo Sri Lanka.
  2. Working, for 2006-2009 as coordinator and trainer in Tea series in 4,5 stars hotels in all over Poland
  3. Presenting my own cocktails based on tea during Tea Congress in 2007 in Colombo.
  4. Presenting my own cocktails based on tea in Ałmaty Kazachstan.
  5. Prezenting to Poland’s peple how geat and healthly te acan be in tv programmes (Pytanie na śniadanie, or TVN 24) and in Radio, RMF FM, Wa-Wa, Zet, Kolor, and my other regional radio stations and in trade press for example: Foods Service, Restaurator, Apetyt, Przegląd Gastronomiczny, Hotelarz, etc. By the way this year is 10th year since I have been to Sri Lanka’s tea plantations for the first time. Because of that fact I would like to publish my book „Cuda z Herbaty”, which is about to be finished.

JERZY CZAPLA

History of my professional work as a Bartender, manager and Bar manager, all in all as a Bartender I have worked for 15 years, since 1991 to 2006.

  • 1991 Restaurant Zamkowa in Tarnowskie Góry waiter/barman
  • 1992 Disco Royys Royys in Tarnowskie Góry barman
  • 1993 Pub Boss in Tarnowskie Góry barman
  • 1994 Restaurant Kalifornia in Tarnowskie Góry barman
  • 1995 Dinner Club senat in Zabrze barman
  • 1996 Spencer Pub in Katowice barman
  • 1997 Cocktail Bar Ranger in Tarnowskie Góry (That is where I have started my barteder’s career)
  • 1998 – 2000 hotel Ambasador in Zabrze
  • 2000-2002 Restaurant Prohibicja in Częstochowa (owner Marek Konrad)
  • 2002-2004 Restaurant Prohibicja Hotelu Marina Diana in Białobrzegi nearby zalew Zegrzyński (owner Marek Konrad)
  • 2005-2006. Hotel 500 in Zegrze nearby zalew Zegrzyński
  • 2006-2009 Coordinator and trainer of tea in Gourmed Foods
  • 2009-2012 working as a trainer in EU project „Barman Lubelszczyzny”

BUT NOWADAYS…

…since 2006 I am only the bartending trainer and since 2005 I have also included tea into my trainings. In my offer I also have got a Tea Kiper Course. My biggest achievements can be summed up by a few facts, namely:

PO PIERWSZE, DRUGIE I TRZECIE

  1. 2005 preparing 85 recipes of cocktails based ontea inColombo Sri Lanka.
  2. Working, for 2006-2009 as coordinator and trainer in Tea series in 4,5 stars hotels in all over Poland
  3. Presenting my own cocktails based on tea during Tea Congress in 2007 in Colombo.
  4. Presenting my own cocktails based on tea in Ałmaty Kazachstan.
  5. Prezenting to Poland’s peple how geat and healthly te acan be in tv programmes (Pytanie na śniadanie, or TVN 24) and in Radio, RMF FM, Wa-Wa, Zet, Kolor, and my other regional radio stations and in trade press for example: Foods Service, Restaurator, Apetyt, Przegląd Gastronomiczny, Hotelarz, etc. By the way this year is 10th year since I have been to Sri Lanka’s tea plantations for the first time. Because of that fact I would like to publish my book „Cuda z Herbaty”, which is about to be finished.

WELL KNOWN AND MY FAVOURITE COCKTAILS

"Ricky Gin"

    • Vodka – 40 ml
    • Strawberry sirup – 15 ml
    • Lime – ½
    • Splash soda
    • Crushed ice
    • Made inside the glass

  • Squezze juice from half of the lime into old fashioned glass and leave it inside. Furthermore add strawberry sirup, vodka and fill with crushed ice. Lastly add splash of soda and stir it. Serve with two straws.

"Lynchburg Lemonade Oryginal"

    • 40 ml whiskey Jack Daniels
    • Trzy ósemki cytryny (oczywiście bez pestek)
    • Top Sprite/7up
    • Lód kostka

  • Do oryginalnej szklanki(możesz zastąpić szklanką casablanca) wrzucić cytryny i je zmadleruj dodaj lód, wlej whiskey i dokładnie wymieszaj. Dopełnij Sprit/7up. I dodaj mieszadełko i rurkę. Ciekawostka tego drinka poznałem po raz pierwszy na bar sympozjum w Berlinie w 2011r.

"Caipirinha"

    • Cachasa – 40 ml
    • Lime – ½
    • Sugar sirup – 15 ml
    • Crushed ice

  • Directly inside the glass squeezee out 4 quaters of lime and add sugar sirup and casache. Fill up with crushed ice and mix. Serve with stirrer and short straw.

"Rainbow shot 10*"

    • Rose sirup Monin 1/10
    • Banana sirup Roses 1/10
    • Kahlua 1/10
    • Amaretto 1/10
    • De Kuyper Grapefruit 1/10
    • De Kuyper Melon 1/10
    • Finlandia Red 1/10
    • Cointrau 1/10
    • Galliano 1/10
    • Absinth 1/10

  • First step is to pour syrups, then use teaspoon to pour liqueurs, vodka and lastly very carefully pour absinth(There are 3 golden rules of mixology). Last layer can be set on fire.

"Kir Royal"

    • Crem de Casis – 10 ml
    • Sparkling vine – 90 ml
    • Maraska

  • Pour Creme de Cassis into the vine glass and secondly sparkling vine stir it gently. Decorate with Maraska.

"Mojito"

    • Rum 40ml
    • Lime ½ (4 „quaters”)
    • Fresh mint 8-10 leaves
    • Cane sugar 2 teaspoons
    • Splash Soda
    • Crushed ice

  • Madler limes with sugar and then add stunned mint leaves(do not madler leaves) inside Casablanca glass. Fill up with crushed ice, pour rum and soda water. Next stir and necessarily add stirrer and straw. Important !: Mint is stunned by clapping them between hands and ice is crushed couple of seconds before serving a cocktail. Sugar can be replaced by sirup (15ml) and then cocktail will obtain sweeter version of the cocktail. That i show the bartenders teached me.

"Black Russian"

    • Vodka – 40 ml
    • Kahlua – 20 ml
    • Ice cubes – directly inside glass

  • Put 4,5 cubes of ice inside old fashoined glass and firstly pour the coffee liqueur and then Vodka. Lastly stir it with bartending spoon.

Group of soft cocktails based on tea (ICE TEA)

Iced peach tea

  • Ceylon Suprime Tea 15cl
  • Peach sirup 1,5cl
  • Garni – Decorate with tanned lemon
  • Tools – Tongs, ice shovel, bartending spoon, jiger, fruit knife, twist knife, kettle, teapot for brewing.

Method of preparing:
Brew 2g of tea in 100ml of water for 3 minutes, on essence pour about 200g of ice and stir. Pour sirup into the long glass filled up with ice, add brewed tea and stir.

Iced lemon tea B type

  • Black tea 15cl
  • Fresh lemon juice 1.5cl
  • Sugar sirup* 1.5cl
  • Garni – tomatillo
  • Tools – Ice tongs, bartending teaspoon, jigger, kettle and teapot for brewing

Method of preparing:
Ingridient mix together with ice directly inside the long glass, brew 2g of tea in 100ml of water for 3 minutes and pour on 200g of ice and cool.

Refreshing lemonade

  • Dried mint 15cl
  • Lemonade 5cl
  • Garni – with lemon twist
  • Narzędzia – Szczypce do lodu, łyżeczka barmańska, jigger, czajnik i imbryk do parzenia

Method of preparing:
Brew 2g of tea in 100ml of water for 3 minutes, pour essence on about 200g of ice and stir. Pour sirup into long glass filled up with ice

Chamomile lemonade

  • Chamomile 10cl
  • Lemonade 10cl
  • Garni – orange, maraska
  • Tools – Ice tongs, bartending spoon, jigger, kettle and teapot for brewing

Method of preparing:
Brew 2g of tea in 100ml of water for 3 minutes, pour essence on about 200g of ice and stir. Pour sirup into long glass filled up with ice, add tea and fill up with tea and stir.

Fresh Maroko hot mint

  • Fresh leaves of mint from two twigs
  • Water 20cl
  • Sirup Asperula 2cl
  • Garni – mint twig
  • Tools – Ice tongs, bartending spoon, jigger, kettle and teapot for brewing

Method of preparing:
Brew 2g of tea in 100ml of water for 3 minutes, pour essence on about 200g of ice and stir. Pour sirup into long glass filled up with ice, add tea and fill up with tea and stir.

Jasmine fresh apple

  • Green Jasmine tea 15cl
  • Apple juice 5cl
  • Six leaves of fresh mint
  • Garni –Kumkwatu flower
  • Tools – Ice tongs, bartending spoon, jigger, kettle and teapot for brewing

Method of preparing:
Mix ingridient directly inside long glass filled up with ice. Brew 2g of tea in 100ml of water for 3 minustes.

Soft drink recipes were invented by Jerzy Czapla