Creative Mixes: FITM Hosts a Cocktail-Making Workshop for Undergraduates

Every original drink begins with a student’s own idea. On 27 October 2026, the Faculty of International Tourism and Management (FITM) at City University of Macau organised a cocktail-making workshop for approximately 100 undergraduates enrolled in the English-medium classes of the Management of Food and Beverage Operations course. Beginning with common tools and basic preparation methods, the workshop invited students to design drinks in groups, exploring ingredient choices, flavour combinations and presentation. While mocktails were the main focus, students also created alcoholic cocktails, giving each group room to develop its own style.

The workshop was supervised by Assistant Professor YE Huiyue, with six undergraduate volunteers introducing equipment and demonstrating techniques. The volunteers included students with bar internship experience at five-star hotels and students with an interest in cocktails. The Faculty provided three base spirits, fruit juices and bartending equipment, allowing students to select ingredients and develop their own drinks after learning the basics.

The Faculty provides three base spirits, fruit juices, glassware and bartending equipment to support a range of drink creations

Before the creative session, the volunteers introduced base spirits, common bartending equipment and basic preparation methods, demonstrating shaking techniques and proper equipment use. The explanations focused on the practical skills beginners would need, helping students become familiar with the tools before starting their group creations.

Undergraduate volunteers introduce the equipment and demonstrate its proper use

A volunteer demonstrates shaking techniques for beginners

During the creative session, each group selected ingredients, discussed its preferred style and put its ideas into practice. Some used fruit juices to make mocktails, while others chose the base spirits provided by the Faculty to prepare alcoholic cocktails. Volunteers were on hand to assist with equipment as students experimented with combinations and completed their group’s own creation.

Students use the shared bartending equipment to make their group creations

Groups select and combine ingredients, exchanging ideas as they experiment

Alongside those using the shared preparation area, some students returned to their seats to make mocktails with the materials at hand. Working without specialist equipment still left room for experimentation, with ingredient choices and combinations providing the starting point for their creations.

Students also make mocktails at their seats using simple methods

The display featured layered drinks that highlighted colour contrasts, alongside creations focusing on garnishes and overall appearance. Mocktails and alcoholic cocktails stood side by side, reflecting each group’s ideas about flavour and presentation. Using the same pool of ingredients and equipment, students produced drinks with distinct characteristics.

Student creations feature different ingredient combinations and imaginative garnishes

Students experiment with layers, colours and visual presentation

Classic cocktails and original creations showcase different styles

The groups completed approximately 20 drinks. Guest judge Assistant Professor LI Jianwen selected the best creative cocktail based on taste and presentation. With students’ creations at the centre of the session, the judging also gave participants an opportunity to appreciate the ideas and combinations developed by other groups.

The judging considers both taste and presentation

Faculty members and students examine the drinks and discuss preparation and presentation

The winning group received Faculty gifts to mark its achievement. Dr. YE also presented certificates to the six undergraduate volunteers in appreciation of their demonstrations and practical support during the workshop.

The group behind the best creative cocktail receives Faculty gifts

Dr.YE presents certificates to six undergraduate volunteers
(Volunteers from left: U Kam San, FENG Yilin, LUN Junyi, FU Jiaying, SHEN Shiqi and CHEN Kaiwei)

English-medium Class 3A with their drink creations

English-medium Class 4A with their drink creations

The workshop centred on giving students the basic knowledge to produce creations of their own. They could explore mocktails or develop combinations using the three base spirits supplied by the Faculty, with room for each group to decide how to combine ingredients and present its drinks. The resulting creations captured students’ ideas in a tangible form and brought creative energy to the food and beverage classroom.

Student Reflections

HAN Yifei
Year 4 student, Faculty of International Tourism and Management

Today’s cocktail-making workshop brought a different kind of enjoyment to the classroom. As Year 4 students, we watched our Year 3 classmates demonstrate techniques carefully and explain each step in detail. We learnt about drink preparation and felt their enthusiasm. Everyone has their own interests and passions, and exchanging ideas helps us get to know one another. It also reminded us that learning is not limited by year of study: by staying curious and listening attentively, we can always gain something new. Thank you to Assistant Professor Ye for organising and guiding the workshop, and to FITM for this opportunity to learn together. As graduation approaches, moments of shared learning and exchange make us treasure the people we meet at university and leave us with warm memories of campus life.

KHÁNH LINH

Year 3 exchange student from Vietnam
Faculty of International Tourism and Management

Choosing to study abroad and explore a new academic field through courses like Management of Food and Beverage Operations has been a whole new experience for me. The Cocktail Making Workshop added a special touch to this journey, allowing me to learn beyond the classroom. What I found particularly valuable was learning from classmates who already had practical experience through internships and work in clubs and hotels. Their knowledge, tips and demonstrations gave me new insights into beverage preparation and presentation. I also really enjoyed making our own drinks and sharing the experience with classmates. It was a fun and meaningful opportunity to learn from one another. Thank you again to Ivy and the faculty for organising such an engaging workshop. I truly appreciate the opportunity to be part of it!

Daniel Busing

Year 3 exchange student from Australia, Faculty of Data Science

My name is Daniel Busing, and I am an undergraduate Computer Science student from Griffith University. One of our activities during the exchange programme was to attend a cocktail and mocktail workshop at City University of Macau. At this workshop, I learnt the basics of mixing drinks, including balancing flavours and using tools such as shakers and jiggers. The practical session let me create my own drinks and gave me a better appreciation of the creativity and precision involved in bartending. It was a fun and practical experience that also helped me connect with fellow students at the University.

FU Jiaying
Year 3 student, Faculty of International Tourism and Management

Our group created four drinks with distinct styles for the competition. One of them, an “AD Calcium Milk Special”, came from a spontaneous idea during mixing and was the last drink we completed. It received unanimous praise from the judges and won first place. The competition showed us that making cocktails brings together ingredients and techniques with creativity, teamwork and the ability to adapt on the spot. Every detail, including colour combinations, pouring techniques and flavour balance, required repeated trials and close cooperation. These skills are closely connected to the service awareness, experience design and innovative thinking emphasised in tourism and hotel management. I look forward to more creative workshops where we can continue exploring food and beverage culture through practical work.

Written by | YE Huiyue

Photos | YE Huiyue, SHEN Shiqi and GU Tianyu

Edited by | Lai Hoi Cheng

Reviewed by | LI Xi