Bartending Terms and Methods Explained

7/31/2019 Bartending Terms and Methods Explained

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WELCOME!Congratulations on nding my website and signing up for my

newsletter. Whether you already have some knowlegde of the

bartending profession or you're just starting out, you have taken therst step in becoming a bartender. And for that I applaud you!

In a couple of days, you will start receiving my newsletter which

features exclusive information on how to become a bartender and

land yourself a well-paid bartending job. I will be focussing on

several aspects of the bartending profession and teach you all there

is to know. It's up to you to keep reading and decide whether the

tools I'm giving you are worth your time.

You will receive valuable tips and tricks and many bartender secrets

regular people don't know about. Just keep reading and keep

practicing, and I promise your bartending skills will improve faster

than you ever imagined.

This eBook features the basic bartending terms and methods

explained. It will introduce you to the bartending profession, help

you understand drink recipes and prove to be a good base for

further education.

Enjoy!

Kind regards,

Phillip Montero

FROM THEAUTHOR



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BLENDWhen a cocktail recipe calls for

you to 'blend ingredients with ice',

place ingredients and ice into ablender. Keep in mind you should

always place liquid ingredients in

the blender rst, adding ice and/

or ice-cream last. Using crushed ice

over cubed ice is a smart choice, as

this lessens wear on the blades of

the blender. Blend the ingredients

until a smooth, even consistency

is achieved. If you own a blenderwith variable speed, always start

blending on slow speed and build

up gradually.

TERMS ANDMETHODSEXPLAINED

Theres more to mixing drinks than just pouring the ingredients into

a glass. In this section you will nd the mixology terms and methodsexplained. Remember, practice makes perfect. So if you do not

succeed the rst time, dust yourself o and try again.



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BUILDMany cocktail books listing recipes

will use the term 'build drink'. Theterm refers to making a cocktail

by combining the ingredients in a

drinking glass, instead of shaking

or blending it rst.

DUSTDusting a drink means sprinkling

ground nutmeg, chocolate powderor some other ingredient on top

of it. When dusting with nutmeg,

you may use powdered product,

although it is always best to grate

fresh nutmeg over the drink.



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FINE STRAINFine straining, also called 'double

straining', is an additional strainingachieved by using a regular tea

strainer held between the shaker

and the glass. This method ensures

that small fragments of fruit and

chunks of ice don't end up in the

cocktail. In other words, your drink

is strained through a Hawthorne

strainer (Boston shakers) or built in

strainer (standard shakers) and an

additional strainer hence the term

double straining.

FLAMETo ignite, amb or ame a drink refers to setting a drink alight. You

should exercise extreme caution when setting re to drinks. Never

attempt to move a drink which is still alight and be careful not to

knock over a lit drink. Before drinking, make sure to cover the glass

in order to suocate the ame. You should warn your customers

that the rim of the glass may be hot after igniting a drink.

FLOATFloating refers to adding a nal

ingredient on top of a cocktail by

slowly pouring it over a spoon (see

Layer method).



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GARNISHGarnishes are used to decorate the

cocktail. Usually, they are anchoredto the rim of the glass. The proper

garnish will enhance the overall

look and appeal of your cocktail

and the aroma and avor as well.

Garnishes should be edible, so

please don't use the clich paper

parasols amateurs tend to use.

A list of the most popular garnishes

would include strawberries,

cherries, lime wheels, pineapple

and apple chunks, mint and basil

leaves, olives and coee beans.

The term wheel refers to a circular

slice of citrus fruit.

A wedge is a small chunk of fruit.

The term split refers to the cut in a

piece of fruit used to x it to the rim

of the glass.

A twist is a narrow sliver of fruit zest

twisted over the drink and thendropped in.

A horse's neckgarnish is a

continuous spiral of the peel of

either a lemon, an orange or a lime,

placed so as to overhang the rim of

the glass.



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HANDLINGGLASSWAREGlasses should always be handled

by the stem or base. This not only

prevents leaving nger marks on

the glass, but makes sure your body

temperature doesn't aect the

temperature of the cocktail. Make

sure your glassware is clean and

free of chips.

GLASS PREHEATINGIn case you need to warm a glass ready for a hot cocktail, place a bar

spoon in the glass and ll it with hot water. Don't remove the spoon

before discarding water and pouring the drink. The spoon helps

disperse the 'shock' of the heat.

GLASS CHILLINGYou should chill all your glassware

in a freezer prior to mixing drinks.When this is not possible or you

simply forgot to do it, you could

chill your glasses by lling the

glasses with ice and topping up

with water. Discard ice and water

when you are ready to pour the

drink in the glass. Until then, leave

the glass cooling while you're

preparing the drink.



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SALT/SUGAR RIMSome recipes require you to coat

the rim of the glass with salt, sugaror some other ingredient. You could

either use a rimmer (professional

tool) or dip the glass into a saucer

of salt or sugar.

Before dipping, moisten the rim

of the glass. Whip a wedge of lime

round the rim if you're coating the

rim with salt. For sugar and other

ingredients such as chocolate, use

an orange slice instead of lime. To

moisten the rim, you could also

place upturned glass on a sponge

moist with water.

SHAKESome recipes will tell you to 'shake

with ice and strain'. Shaking is

always done with cubed ice.

Always ll your shaker two-thirds

full of fresh ice, add all ingredientsand shake briskly. Strain the liquid

into a drinking glass, leaving the

cubed ice behind in the shaker.



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Shaking a drink is done for the

purpose of chilling and diluting

the drink. The dilution is just

as important as using the right

proportions of ingredients. Using

too little ice will result in an over-

diluted cocktail, as your ice will

quickly melt in the shaker. For more

information on using ice, please

read the next chapter.

While cocktail shaking is a funactivity, take care of how you hold

your shaker. Losing your grip while

shaking will not only make a huge

mess, but could also cause injury

to those close by. Not to mention

that it would also be embarrassing.

Always hold your shaker with two

hands (despite what you may have

seen in a cocktail bar) and nevershake zzy ingredients. There are

two types of shakers available: the

Boston shaker and the standard

shaker.

SHAKER: BOSTON

A Boston shaker consists of twocones, one made of glass and the

other stainless steel.

Here's a step-by-step guide on how

to use a Boston shaker:



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SHAKER:STANDARDA standard shaker consists of three

parts, a at-bottomed conical base

or 'can', a top with a built-in strainer

and a cap.

Here's a step-by-step guide on how

to use a standard shaker:

1) Fill the base of the shaker two-thirds full of fresh cubed ice. Add all

ingredients.

2) Place the top on the base and

close the cap rmly.

3) Start shaking with two hands,

holding one hand on the top and

the other on the bottom of theshaker. The top should always stay

on top while shaking and point

away from guests.

4) Shake for a count of around 20

seconds. Lift o the cap, hold the

top with one nger and pour the

drink into chilled glass through the

built in strainer.



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SHOTA shot is 1oz measure (US) or 25ml

measure (Europe). It really doesn'tmatter what measure you use as a

shot, as long as you use the same

measure for all of the ingredients.

That way, the proportions of one

ingredient to the other remains as

intended in the recipe.

If you're using a thimble measure,

ll to the rim for one shot. One

eight of shot equals one bar spoon.

You will probably nd it easier to

use a bar spoon than to judge at

what point your measure is one

eight full.

SPIRITA spirit is what an unsweetened,

distilled, alcoholic beverage with an

alcohol content of at least 20% ABV

(alcohol by volume) is called.



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Some recipes call for you to 'stir

with ice and strain'. In this case, youwill need to use a bar spoon and

a mixing glass. If you dont have a

suitable mixing glass, you could use

the glass half of a Boston shaker.

Twirl the bar spoon gently between

thumb and nger, causing it to

rotate inside the mixing glass,

gently stirring the drink. Some

bartenders prefer to use the at

end of the bar spoon to stir a drink.

In this case, place the at end on

top of the ice in the mixing glass.

Start to stir working the spoon

down the drink as you go.

Once you're done, strain the drink

into a chilled glass by using a

Hawthorne strainer.

STRAINWhen using a Boston shaker, strain

the drink into chilled glass by using

a Hawthorne strainer.

A standard shaker has a built-in

strainer which is used to strain the

drink into glass.

STIR



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FINAL WORDSIf you've made it this far, you're a rock star. Seriously!

Dont worry if you don't understand everything right away. You'll

come across these terms and methods throughout your education,

so there's more than enough time to fully understand what each

and every thing means.

As I already promised, you'll receive my rst newsletter in a matter

of days. It will guide you in the right direction, give you exclusive

infomation on how to become a bartender, prove to be a valuable

step by step guide, teach you bartending tips, tricks and secrets,

and help you land a well-paid dream job as a bartender.

If you feel that it's not helping you develop the skills you need, you

can unsubscribe at any time.

So sit tight and keep reading.

Until then, keep smiling.

Kind regards,

Phillip Montero



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IMAGELICENSINGAll following images CC: Attribution 2.0 G eneric http://creativecommons.org/licenses/by/2.0/deed.en

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GARNISH (8) Attribute Chris Corwin: the perfect martini: www.ickr.com/photos/ickerbulb/95054208.

BLEND (4) Used as part of the Amazon A liates Program. ALL OTHER IMAGES WITHOUT MENTION Licensed from iStockphoto.


Bartending Terms and Methods Explained

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