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Little Hands, Big FlavoursIron Monkey Junior Beverage Lab
Iron Monkey presents

Little Hands,Big Flavours

Nine drink stations where kids from 8 up learn to build drinks like a pro. Grown-ups welcome at the same bar.

Ages 8 to adult
9 stations
Zero alcohol
Certificate
The Iron Monkey mascot in a graduation cap holding a diploma

What the class actually is

Nine drinks, nine skills. Everyone starts at a station, builds a drink, tastes it, writes down what they'd change, then rotates. Nobody watches a demo for an hour — hands are on glass from minute ten.

The recipes are written so an eight-year-old can follow them alone, and every station carries a Grown-up upgrade: a real technique — dilution, dry shaking, acid balance, batching — that keeps teenagers and parents genuinely challenged at the same table.

The Taste Lab

2½ hours · 4 stations · birthdays, camps, hotel kids' club
  • Smoothie, milkshake, mocktail, slushy
  • Every child takes home their recipe card
  • Best for 6–14 participants

Junior Mixologist Course

3 sessions × 2½ hours · all 9 stations · certificate
  • Session 1 — blend & shake: smoothie, shake, slushy
  • Session 2 — fresh & balanced: juice, infusion, mocktail
  • Session 3 — brew & batch: tea, cocoa, punch
  • Graded on hygiene, balance, presentation
Iron MonkeyBar training & mixology · St Kitts & Nevis

The nine stations

Each one teaches a single idea. Build it, taste it, fix it, move on.

Iron MonkeyBar training & mixology · St Kitts & Nevis
1

Sunrise Smoothie

The skill: getting the blend ratio right

You will need

  • Frozen mango chunks200 g
  • Banana, ripe and spotty1
  • Orange juice, fresh180 ml
  • Plain yoghurt120 g
  • Honey, only if it needs it1 tsp

How to build it

  1. Soft things at the bottom, frozen things on top. Liquid last. That order stops the blades jamming.
  2. Lid on. Start slow, count to five, then go fast for twenty seconds.
  3. Stop. Look at it. If it climbs the sides and won't move, add juice one spoon at a time.
  4. Clean spoon, one taste. Too sharp? Honey. Too sweet? A squeeze of lime.
  5. Pour to two fingers below the rim. Garnish, wipe the glass, serve.
The rule to rememberTwo parts frozen fruit, one part liquid, one part creamy. Every smoothie you ever make is a version of that.
Grown-up upgradeWeigh your fruit and liquid, then write the ratio on the card. Change one number, blend again, taste side by side. That's how a bar builds a house recipe it can repeat a hundred times.
Iron MonkeyBar training & mixology · St Kitts & Nevis
2

Thick Vanilla Cookie Shake

The skill: knowing when to stop blending

You will need

  • Vanilla ice cream3 scoops
  • Cold whole milk80 ml
  • Chocolate sandwich cookies3
  • Vanilla essence2 drops
  • Whipped cream and one cherryto finish

How to build it

  1. Chill the glass in the freezer while you set up. A cold glass buys you five extra minutes of thick.
  2. Crush two cookies in a bag with your fist. Save the third one whole for the top.
  3. Ice cream, then milk, then crushed cookie. Blend in short bursts — three seconds on, one off.
  4. Stop the second it moves like wet cement. Keep going and the ice cream melts into milk.
  5. Pour, whip on top, cookie standing up, cherry, straw.
Why bursts?Blades make heat. Heat melts ice cream. Short bursts mix without cooking your shake.
Grown-up upgradeMake one shake with 80 ml of milk and one with 140 ml. Pour both, wait five minutes, compare. You've just proved why a bar spec is written in millilitres and not "a splash".
Iron MonkeyBar training & mixology · St Kitts & Nevis
3

Green Island Press

The skill: fresh juice, no sugar hiding in it

You will need

  • Cucumber1
  • Green apples2
  • Lime, juiced1
  • Fresh ginger, thumb-sized1 piece
  • Mint leaves6
  • Cold water100 ml

How to build it

  1. Scrub everything. Skin on for the cucumber and apple — that's where the colour lives.
  2. Chop into pieces your blender can actually swallow. Your helper handles the knife.
  3. Blend with the water for a full minute, until there's nothing crunchy left.
  4. Pour through a sieve into a jug. Press the pulp with the back of a spoon to squeeze the last of it out.
  5. Stir in the lime juice at the very end, off the blender. Serve over ice, same day.
Taste this one twiceBefore the lime, then after. Nothing got sweeter — but it tastes sweeter. That's acid waking the fruit up.
Grown-up upgradeWeigh the fruit going in and the juice coming out. That percentage is your yield, and it's how a bar decides whether fresh juice is worth the labour that day.
Iron MonkeyBar training & mixology · St Kitts & Nevis
4

Sunset Over the Harbour

The skill: layering, and shaking properly

You will need

  • Orange juice, fresh90 ml
  • Passionfruit or pineapple juice45 ml
  • Lime juice15 ml
  • Grenadine or berry syrup10 ml
  • Ginger ale, chilledto top
  • Orange wheel, mint spriggarnish

How to build it

  1. Fill your glass to the top with ice. More ice, not less — it keeps the drink cold instead of watering it down.
  2. Shake the three juices with ice for ten hard seconds. Two hands, thumb on the lid.
  3. Strain into the glass, then top with ginger ale.
  4. Pour the grenadine slowly down the inside of the glass. It's heavier than juice, so it sinks and makes the sunset.
  5. Orange wheel on the rim, mint slapped once between your palms and dropped on top.
Why slap the mint?It cracks the leaf open and lets the smell out. Most of what you "taste" in a drink, you're actually smelling.
Grown-up upgradeShake one version, stir the other, and put them side by side. Shaking chills faster, adds water and air, and turns the drink cloudy. Now you know which drinks to shake and which to stir.
Iron MonkeyBar training & mixology · St Kitts & Nevis
5

The Patience Jar

The skill: flavour without sugar, and waiting for it

You will need

  • Cold filtered water1 L
  • Cucumber, sliced thin½
  • Lemon or lime, sliced1
  • Mint or basil8 leaves
  • Berries or watermelon cubes100 g
  • Ice, added at the endplenty

How to build it

  1. Thin slices, not chunks. More surface touching the water means faster flavour.
  2. Squeeze the softer fruit gently against the side of the jar. Bruise it — don't mash it.
  3. Herbs go in whole. Torn mint turns bitter after an hour.
  4. Fill with water, lid on, into the fridge for at least two hours. Overnight is better.
  5. Add ice when you serve, never when you store. Pull the fruit out after twelve hours.
Taste it three timesStraight away, after an hour, and tomorrow. Same jar, three completely different drinks. Write down which one you liked.
Grown-up upgradeRun two jars — one cold-infused in the fridge, one made with warm water and cooled. Warm pulls flavour out fast but drags bitterness with it. This is the same choice behind cold brew coffee.
Iron MonkeyBar training & mixology · St Kitts & Nevis
6

Lemongrass & Ginger Iced Tea

The skill: steeping — and knowing when to pull it out

You will need

  • Boiling water (helper only)750 ml
  • Lemongrass stalks, bruised2
  • Fresh ginger, sliced4 coins
  • Black or green tea bags2
  • Honey or cane syrup30 ml
  • Lemon wheels4

How to build it

  1. Bash the lemongrass with the flat of a spoon until it smells like the garden. Bruised beats chopped.
  2. Your helper pours the boiling water over the lemongrass and ginger. Cover, wait ten minutes.
  3. Now drop the tea bags in for four minutes only — set a timer and stare at it.
  4. Pull the bags out. Don't squeeze them. Squeezing is how tea turns bitter.
  5. Stir in honey while it's still warm, then cool completely before it meets ice.
Left one steeping too long?Taste it anyway. That dry, grippy feeling on your tongue is tannin. Now you'll recognise it forever.
Grown-up upgradeBrew it at double strength and pour it straight over a full glass of ice. As the ice melts it dilutes back to normal — a properly cold drink instead of a lukewarm one. Every iced tea on a good menu is made this way.
Iron MonkeyBar training & mixology · St Kitts & Nevis
7

Island Cocoa Tea

The skill: heat control and real spice

You will need

  • Whole milk250 ml
  • Local cocoa stick, grated (or cocoa powder)20 g
  • Brown sugar15 g
  • Cinnamon stick1
  • Fresh nutmeg, grateda scrape
  • Bay leaf and a pinch of salt1

How to build it

  1. Grate the cocoa and nutmeg while your helper warms the milk. Grating is the fun part — take your time.
  2. Milk goes on low heat with the cinnamon and bay leaf. Low. It must never boil.
  3. When steam appears but no bubbles, whisk in the cocoa and sugar until there isn't a single lump.
  4. Add the pinch of salt. Taste before and after — it makes the chocolate taste more like chocolate.
  5. Fish out the cinnamon and bay leaf, whisk hard for froth, pour into warm mugs.
Helper's jobThe pot, the stove and the pouring. Kids grate, whisk off the heat, and taste.
Grown-up upgradeBay leaf in hot chocolate sounds wrong until you drink it. Make two cups, one with and one without, and find the word for the difference. Being able to name what you're tasting is the whole job.
Iron MonkeyBar training & mixology · St Kitts & Nevis
8

Guava Lime Slushy

The skill: ice, texture and brain freeze

You will need

  • Frozen guava or mixed berries250 g
  • Ice cubes8
  • Lime juice20 ml
  • Cane syrup30 ml
  • Cold water or coconut water60 ml

How to build it

  1. Fruit and ice in first, liquid last, and be mean with the liquid. You can always add more.
  2. Blend on high for thirty seconds. Stop, scrape the sides down, go again for fifteen.
  3. You want it to hold a spoon standing up for two seconds before it slumps. That's slushy.
  4. Too runny? A handful more ice. Too stiff? A spoon of water — not syrup, or it turns sickly.
  5. Serve immediately in a chilled cup. This drink has a five-minute lifespan.
Brain freeze, explainedCold hits the roof of your mouth, blood vessels behind your nose panic, and your brain reads it as a headache. Press your tongue flat to the roof of your mouth to stop it.
Grown-up upgradeSyrup lowers the freezing point, so a sweeter mix stays slushy instead of setting solid. Make one batch with 15 ml of syrup and one with 45 ml, leave both in the freezer ten minutes, and see which one you can still scoop.
Iron MonkeyBar training & mixology · St Kitts & Nevis
9

Family Fruit Punch

The skill: batching for a crowd

You will need (this one is written for the whole class)

  • Pineapple juice500 ml
  • Orange juice500 ml
  • Guava or mango nectar250 ml
  • Lime juice80 ml
  • Cane syrup60 ml
  • Angostura bitters (helper adds)6 dashes
  • Grated nutmeg and a frozen fruit ringto finish

How to build it

  1. Make the fruit ring first — sliced fruit in a bundt tin, topped with juice, frozen solid. It chills without watering the punch down.
  2. Sweet juices into the bowl first, then the lime, then the syrup. Stir for a slow count of twenty.
  3. Taste. Flat and heavy means more lime. Sharp and thin means more syrup. Adjust in small amounts.
  4. Your helper adds the bitters and nutmeg last — that's the grown-up flavour that makes it taste finished.
  5. Float the fruit ring, ladle into cups, serve the youngest guest first.
Never use plain ice in punchTwenty minutes and your beautiful punch is juice-flavoured water. Big frozen shapes melt slowly; small cubes melt fast.
Grown-up upgradeWrite the recipe as parts instead of millilitres: 6 sweet, 1 sour, ¾ syrup. Now it scales to a jug or to fifty guests without any maths panic. This is exactly how a bar batches for a wedding.
Iron MonkeyBar training & mixology · St Kitts & Nevis

Running the class

Everything the adult in the room needs: rules, kit, timings and the shop.

This section is part of the full pack

Run sheet, kit list, balance wheel and shopping list unlock with an access code.

House rules

1
Wash first, wash often. Twenty seconds, warm water, before you touch a single fruit — and again after you handle the bin.
2
Lid on before the button. No blender ever runs open. Hand goes nowhere near the jug while it spins.
3
Hot and sharp belong to the helper. Kettles, stoves and knives are handled by the adult at your station. You do everything else.
4
Taste with a clean spoon, once. Never the spoon that goes back in the jug.
5
Say your allergy out loud. Milk, nuts, soy, citrus — tell your station before you start, not after.
6
Wipe as you go. A clean bar is a fast bar. Spills get cleared before the next pour.
7
Serve someone else first. You made it — now hand it over properly, with a smile and both hands.

The kit

  • Blender (1 per 4 kids)
  • Cocktail shakers — or clean jars with tight lids
  • Jiggers and a 60 ml measure
  • Hand juicer or citrus press
  • Fine strainer and a small sieve
  • Long bar spoons
  • Muddler or the back of a wooden spoon
  • Cutting boards and kid-safe crinkle knives
  • Ice bucket, scoop, ice bags for crushing
  • Clear cups, mason jars, mugs
  • Paper straws and reusable garnish picks
  • Jugs for batching and a punch bowl
  • Tea towels, sanitiser spray, bin at every station
  • Aprons and hair ties

The balance wheel

Every drink in this book sits somewhere on these four points. When something tastes wrong, name the point that's missing before you reach for a bottle.

Taste it Sweet Sour Bitter Rich
If it tastes…The fix
Flat and boringAcid. Lime or lemon, 5 ml at a time.
Sharp enough to squintSyrup, or something creamy to soften it.
Sickly sweetLime first. Only add water if lime doesn't fix it.
Watery and weakLess ice next time, or a stronger brew — not more sugar.
Fine, but forgettableSalt, spice, bitters or a smell in the garnish.

Run sheet for the instructor

A single 2½ hour session, four stations, twelve kids in groups of three.

TimeWhat's happening
0:00Aprons, hands, name tags. Allergy check out loud, written on the board.
0:10House rules in 90 seconds. Show the balance wheel. Let them taste plain lime, plain syrup, plain water.
0:20Rotation 1 — 25 minutes per station, build and taste.
0:45Wipe down, swap stations, quick refill of ingredients.
0:50Rotation 2
1:20Break. They drink what they made and fill in tasting cards.
1:35Rotation 3
2:00Free build. No recipe — one fruit, one acid, one sweet, one garnish. Ten minutes.
2:15Present to the room. Name the drink, say what's in it, hand it over properly.
2:30Certificates, photos, take-home recipe cards.
One adult per station, always.Kettle, stove, blades and knives stay in adult hands. Everything else belongs to the kids — resist doing it for them.

Shopping list for 12 kids

  • Frozen mango 1 kg, frozen guava or berries 1 kg
  • Bananas ×6, green apples ×6, cucumbers ×3
  • Oranges ×12, limes ×12, lemons ×4
  • Pineapple juice 2 L, orange juice 2 L, guava nectar 1 L
  • Ginger ale 2 L, coconut water 1 L
  • Whole milk 3 L, plain yoghurt 1 kg
  • Vanilla ice cream 2 L
  • Chocolate sandwich cookies ×1 pack
  • Cocoa sticks or cocoa powder 250 g
  • Tea bags, lemongrass ×6 stalks, ginger 200 g
  • Mint and basil, 2 bunches
  • Cane syrup 500 ml, honey, brown sugar
  • Grenadine 250 ml, Angostura bitters
  • Cinnamon sticks, whole nutmeg, bay leaves, salt
  • Ice — 10 kg, and more than you think
Before you shopCollect allergies at booking, not on the day. Keep a dairy-free milk and a nut-free table if anyone needs one, and label those jugs clearly.

Your tasting card

Fill one in at every station. Keep them — this stack is what turns a fun afternoon into a skill.

StationScore /5What I'd change next time
Smoothie☆☆☆☆☆ 
Milkshake☆☆☆☆☆ 
Pressed juice☆☆☆☆☆ 
Mocktail☆☆☆☆☆ 
Infused water☆☆☆☆☆ 
Iced tea☆☆☆☆☆ 
Cocoa tea☆☆☆☆☆ 
Slushy☆☆☆☆☆ 
Fruit punch☆☆☆☆☆ 
Iron MonkeyBar training & mixology · St Kitts & Nevis

About me

Andrel N.K. Andrew

I'm a mixologist and certified rumologist from Nevis, and I've spent my career behind Caribbean bars — Marriott, then Salt Plage at Christophe Harbour, then travelling the region as National Brand Ambassador for the House of Angostura.

Somewhere between winning a national cocktail championship and training other people's teams, I noticed the same thing over and over: the bartenders who got good fastest were the ones who learned to taste early. Not memorise recipes — taste, and know what to do about it.

That's what this class is. Kids arrive thinking they're making milkshakes. They leave able to say "it needs acid" and be right.

  • Certified rumologist and national cocktail champion
  • Former National Brand Ambassador, House of Angostura
  • F&B Supervisor, Salt Plage — Christophe Harbour
  • Bar trainer and consultant to Caribbean resorts and venues
  • Author of bartending guides and a Caribbean memoir

About Iron Monkey

Iron Monkey is my bar training and mixology brand, built in St Kitts and Nevis and working across the Caribbean. The idea behind it is simple: hospitality skills should be taught properly, written down, and left behind with the team — not carried out the door when the consultant flies home.

Training & certification

Bartender and server programmes at Foundation, Advanced and Complete level, with assessed, verifiable certificates.

Venue consulting

Menu builds, drink costing, stock control and shift systems for bars, restaurants and resorts.

Publishing

Cocktail books and bartending guides that give the recipes and the reasoning together.

The Junior Lab

This programme — the same standards, scaled down for families, camps and kids' clubs.

Book the class

Andrel N.K. Andrew · Iron Monkey

(869) 668-3891

kyel.andrew@gmail.com

Iron MonkeyBar training & mixology · St Kitts & Nevis

The certificate

Earned by finishing the stations, balancing a drink of their own, and serving it to someone else properly.

Certificates unlock with the full pack

Graded, verified certificates are issued by Iron Monkey once the free-build drink is submitted.

Your progress

0 of 9 stations marked done.

Iron Monkey · Junior Beverage Lab

Junior Mixologist

This certifies that

name

completed nine stations, balanced their own drink,
and served it to someone else properly.

date
instructor

Verify a certificate

Iron MonkeyBar training & mixology · St Kitts & Nevis

Unlock the full lab

Station 1 is open to everyone. The other eight stations, the class run sheet and the certificate need an access code.

Enter your access code

Attending a live class? Your code is on your booking confirmation.

Forgot your account password?

If you were given an email-and-password account, enter its email below. Access-code customers do not need a password.

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Do it at home

Family at-home packAll nine stations, shopping list, printable tasting cards, certificate to sign yourself
$29
or pay with PayPal
Pack + graded certificateSend in your free-build drink, I grade it and issue a verified Iron Monkey certificate
$59
or pay with PayPal
Camp or school licenceUp to 30 children, one year, run sheet and instructor materials included
$250
or pay with PayPal

Do it with me

Taste Lab2½ hours, four stations, minimum six children
$50/child
Junior Mixologist courseThree sessions, all nine stations, graded certificate
$135/child
Private partyUp to ten children, everything supplied, at your home or venue
$600
Resort or kids' club day ratePer session, venue supplies ingredients
$550+

Prices in USD. 50% deposit confirms a live booking. Live class students get the at-home pack for $10.

Get a code

Andrel N.K. Andrew · Iron Monkey

(869) 668-3891

kyel.andrew@gmail.com

Iron MonkeyBar training & mixology · St Kitts & Nevis

Trainer console

Iron Monkey staff only.

Iron MonkeyBar training & mixology · St Kitts & Nevis
For 4 kids