Mixing Cocktails for an “A” with CFCC

Mixing Cocktails for an “A” with CFCC

Students in the Mixology course have a tough final exam: mixing classic cocktails and presenting a custom creation. Judges of the final have it easier. Much. You never know where it’s going to go when you are mixing cocktails for an A.

The Cape Fear Community College Mixology Practical highlighted frozen cocktails, tropical concoctions, and bar standards. Students “tend” bar for two guests, serving one classic cocktail from the bar menu, and serving up their own tropical themed beverage. And they chat, reach for the right bottle, and show their comfort with tools of the trade.

It all goes pretty smoothly, and there are some highlights.

For the judges, the hardest part of the job is scoring each aspiring bartender’s performance. One through ten.

The all-star cocktails of this Practical were a tasty margarita with boasting the health benefits of fresh aloe gel, and the Beach Jammer, more than appropriate for a late morning rendezvous with a beach chair.


CFCC mixology practical
Logan’s Cucumber and Fresh Aloe Margarita ingredients: sliced, peeled cucumber, fresh lime juice, and fresh aloe juice (muddled), shaken with tequila, sour mix, and ice. Pour into a glass rimmed with cayenne and salt.


cfcc mixology practical
Nate’s Beach Jammer Cocktail


Nate Fabian, who is currently bartending at Pinpoint, shared his recipe for the super tasty, particularly beach-y cocktail picture above.


  1. Chop two cups of almonds.
  2. Make a simple syrup ( 2 cups water and 2 cups raw sugar), heating until dissolved. Stir in the chopped almonds.
  3. Take off heat, just before it boils.
  4. Allow to steep for 3-8 hours.
  5. Strain through cheesecloth.
  6. Add orange blossom water to taste. (You can find this at an Asian food market, like Saigon Market.)

Make the cocktail:

1.5 oz Dark Rum of choice (Bacardi Anejo is excellent)

1.5 oz Orgeat

1 dash Boston Bittahs

1 Clementine Orange section (remove any seeds)

1 Pineapple slice for garnish

  1. Muddle clementine and bitters.
  2. Add rum and orgeat, shake and strain over ice
  3. Garnish with Pineapple.

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