Free Bartending School

8/13/2019 Free Bartending School

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Please find your test (uestions relating to Chapter 13" *hese are refreshing drinks toen+oy alostany tie"

We=d recoend preparing one of the follo#ingE

F .oy .ogersF )ello# 2acket

5efore proceeding, #e do strongly recoend re-reading Chapters G-13 due to the vastaount ofiportant inforation that these chapters contain" We=ve reached the end of the drinkeori'ationprocesses, let=s +ust ake sure you=ve got it do#n before oving for#ard8

13-1@ WhatIs the difference bet#een a !irgin drink and a non-alcoholic drink913-11 What are all the ingredients in a 0hirley *eple9

Chapter 1/ Wake Jp8 Coffee 4 ther Hot Drinks

)ou=ll find yourself regularly aking hot drinks if you #ork at a ski resort or siilar, or at atypicalbar for custoers stopping by after a eal"

Drink :lcohol %i$ Preparation lass arnish

Hot *oddy Whisky 0ugar, #ater, / cloves Hot Coffee ug eon *#istHot 5uttered .u .u Hot #ater, 1t butter, 1t bro#n sugar Hot Coffee%ugNuteg, Cinnaon stickrish Coffee rish #hisky Coffee, sugar, crea Hot Coffee %ug

None%e$ican Coffee Kahlua Coffee, sugar, crea Hot Coffee %ug

None

Certification *est uestions 4 Hands on Hoe#ork

Please find your test (uestions relating to Chapter 1/" *he ost appropriate tie to tryone ofthese drinks #ould be on a cold evening or after dinner"


F Hot *oddyF %e$ican Coffee

Chapter 11 0pecialty Drinks Crea 4 *ropical Drinks

0pecialty drinks #ill never be on the typical list of your ost coonly served drinks,ho#ever, asthe nae of the chapter insinuates, these are special occasion drinks" What this eans


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to you isthat you #on=t be aking the often, ho#ever #hen you do, your custoers #ill #ant tobe servedsoething coensurate #ith their celebration"

n other #ords, you=ve got to ake it good8

Crea Drinks

Crea drinks are a richer drink, usually en+oyed after dinner and not often ordered insuccession asa result of the filling effect of the crea"

*he coon thee in the Crea Drink Cluster is the crea i$" We=ve included soeof the ostpopular Crea Drinks belo#E

Popular Crea Drinks at a lance

Drink :lcohol %i$ Preparation lass arnishChocolate .u .u, bro#n crLe de cacao, clear crLe de enthe Crea

.ocks Double .ocks Nonerasshopper reen crLe de enthe, clear crLe de enthe Crea

0haken%artini None:lond 2oy M*oasted :lond Kahlua, :aretto Crea .ocks Double.ocksNone.oot 5eer &loat Kahlua, alliano Crea .ocks Highball Whipped

Crea0creaing rgas !odka, 5ailey=s, :aretto Crea, splash club soda.ocks

Double .ocks None

*ropical Drinks

Jnless you=re #orking at a theed bar or a cruise ship, chances are tropical drinks #on=tbe includedin your staple of regulars, ho#ever, in D%;=s opinion, kno#ing ho# to ake a good PinaColada isparaount to being a true bartender"

Drink :lcohol %i$ Preparation lass arnishPina Colada ight .u Coconut %ilk, Crushed Pineapple 5lended

HighballPineapple, 0tra#%ai *ai ight .u, *riple 0ec 0iple 0yrup, 0#eet 4 0our %i$ .ocks

HighballCherryHurricane ight .u, Dark .u 2, Cranberry 2uice, dashes grenadine

.ocksHighball range 0licePlanters Punch .u, float of 2aaican ru 2, pineapple +uice, .ose=s lie,grenadine

.ocks Highball Pineapple #edge:labaa 0laer :aretto, sloe gin, 0outhern Cofort 2 .ocks


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Highballrange 0lice5lue Ha#aiian .u, blue curacao, float of 2aaican .u 0#eet 4 0our,Pineapple+uice 5lended Highball Pineapple #edge


Please find your test (uestions relating to Chapter 11" *hese ore e$otic drink clustersare alsoiportant to have coitted to eory"


F :lond 2oyF Hurricane

F Pina Colada

11-13 When are crea drinks ost often ordered911-13> What garnish goes #ith a Pina Colada911-137 What are all the ingredients of a Hurricane911-136 What glass should you use for all the popular tropical drinks listed9

Chapter 1@ *he 0hot 4 0hooter Cluster Who ever said getting a shot #as painful9

Perhaps the easiest of all your tasks as a bartender fro the preparation standpoint,straight, orneat shots are as easy as pouring li(uor straight fro the bottle into the shot glass,

ho#ever it=snot al#ays that siple" 0oe li(uors #hen served as shooters need be chilled andothers layered"

0hot recipes abound and in tie, you=ll likely find yourself aking up your o#n8 We=velistedadditional shot recipes in chapter 16, ho#ever have chosen a popular group ofcobined, shakenand layered shots to feature in the reference table belo# #hich you should use topractice athoe and coit to eory"

*he 0hot 4 0hooter Cluster

Drink :lcohol %i$ Preparation lass arnishO3 Wise %en 2ack Daniels, 2i 5ea, ld randad None Cobined

0hotNone5lo# 2ob Kahlua, 5ailey=s rish Crea None ayered 0hot

Whipped CreaCeent %i$er 5ailey=s 3 dashes .ose=s lie ayered 0hot None&ourth of 2uly renadine, !odka, 5lue Curacao None ayered 0hot

None:nti &ree'e !odka, %idori None0haken 0hot None%4% Kahlua, :aretto None ayered 0hot NoneO*e(uila 0laer *e(uila eon ie 0oda Cobined 0hot None


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Prairie &ire *e(uila /-3 dashes *abasco ayered 0hot None0lippery Nipple 0abuca, 5ailey=s Dash of grenadine ayered 0hot

None

O &or both of these shots, after cobining ingredients, (uickly sla the shot onto the bar#ith your

hand over a napkin on top of the glass"

2ello 0hots

5ecoing ore and ore popular at bars and at hoe parties, 2ello 0hots cobine yourfavoriteli(uor into a +ello i$ture and are served in sall containers like iniature Di$ie cups"


Please find your test (uestions relating to Chapter 1@" *he ost difficult thing about the

shootercluster is getting the all do#n, but this really isn=t necessary" *hey are so siply adethat you=llcoit your staples to eory and #hen re(uested for soething foreign to you, siplyconsultchapter 16 for easy access recipes" MWe strongly recoend all bars to carry a copy ofDrinksQ%ade ;asy


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ho#to ake 67 drinks as easy as learning 138

.eeber, this is DrinksQ %ade ;asy


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akeas far as #hat you=ll need to reeber" *here are very fe# derivations fro the base%artini" Ho#ever, as it is siple in the #ay of ingredients, the %artini calls for oreattention to be paid to the cobination of these ingredients" *he %artini aficionado #illsurely taste the ost subtle difference in taste"

Note that unless other#ise re(uested, a custoer ordering a %artini is to be served a in

%artini" *his is a fundaental rule of the %artini, ho#ever if your custoer sees at allunsure, better to ask first, as the tastes of a in %artini as opposed to a !odka %artiniare(uite distinct"

Drink :lcohol %i$ Preparation lass arnish%artini in or !odka, / dashes of dry verouth None 0tirred T 0haken%artini lass MChilled liveDry %artini in or !odka, 1 dash of dry verouth None 0tirred T 0haken

%artini lass MChilled live;$tra Dry %artini in or !odka Mno verouth None 0tirred T 0haken%artini lass MChilled liveDirtyO %artini in or !odka, / dashes Dry !erouth 0plash live 2uice0haken %artini lass MChilled liveO

%isc" NotesEa 0tirred is the coonly recogni'ed %artini preparation ethod, but it is thecustoer=s re(uest" 5e sure to ask ho# they #ould like it prepared"b O: Dirty %artini includes a splash of the +uice of the garnish and helps to stifle theinitial ipact of the alcohol for your custoer and produce a soother delivery" With alldirty artini=s, include the chosen garnish Mthere is such a thing as a 5roccoli Dirty

%artini8in #ith your i$ture and shake 3- ties, then pour, using the garnish in the shaker #ithyour drink"c When soeone orders a ibson, they are asking for a %artini, the only differencebeing that the garnish is a pearl onion as opposed to an olive" &ollo# all the sae rulesas#hen aking a standard %artini, and kno# that alike a %artini, a ibson can containeithervodka or gin"

*he %anhattan Cluster

:like the %artini, the %anhattan Cluster is also a sall drink cluster and easily ade"

Drink :lcohol %i$ Preparation lass arnish%anhattan 5ourbon, / dashes of s#eet verouth None 0tirred T 0haken

Cocktail Mchilled CherryDry %anhattan 5ourbon, / dashes of dry verouth None 0tirred T0haken Cocktail Mchilled livePerfect %anhattan 5ourbon, 1 dash s#eet verouth, 1 dash dry verouthNone 0tirred T 0haken Cocktail Mchilled eon t#ist

*he ong sland Cluster


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*he faed ong sland is a cobination of li(uors, #hich together, create a pleasant and

potent end result" Depending upon #hat region of the country or #orld you=ll end up#orking, you=ll encounter soe variations of the basic thee of the ong sland ce *ea,ho#ever, reeber that these are all part of the sae cluster for a reason" *hey sharethe sae preparation, glass and alost the sae garnish attributes, #ith the only

substantial difference being the :lcohol or i$"

Drink :lcohol %i$ Preparation lass arnishong sland ced *ea !odka, ru, gin, te(uila 0#eet 4 0our %i$, splash coke

.ocks Highball eon Wedge&lorida ced *ea !odka, ru, gin, te(uila 0#eet 4 0our %i$, splash 2.ocks Highball eon WedgeCalifornia ced *ea !odka, ru, gin, te(uila 0#eet 4 0our %i$, splashgrapefruit .ocks Highball eon WedgeHa#aiian ced *ea !odka, ru, gin, te(uila 0#eet 4 0our %i$, splash Pineapple

2uice .ocks Highball eon Wedge:dios %other !odka, ru, gin, te(uila, blue Curacao 0#eet 4 0our %i$, splashleon lie soda .ocks Highball Cherry*okyo ced *ea !odka, ru, gin, elon li(ueur 0#eet 4 0our %i$, splash leon

lie soda .ocks Highball eon Wedge

*he .ussian Cluster

Dra#n fro *he White .ussian, this popular faily delivers a tasty, creay, s#eettasting

drink, al#ays i$ed #ith coffee li(ueur"

Drink :lcohol %i$ Preparation lass arnishWhite .ussian !odka, coffee li(ueur Half 4 Half .ocks Double .ocks

None5lack .ussian !odka, coffee li(ueur None .ocks .ocks None5randy :le$ander 5randy, bro#n crLe de cacao Half 4 Half .ocksDouble .ocks or cocktail Nuteg5rave 5ull *e(uila, coffee li(ueur None .ocks .ocks NoneColorado 5ulldog !odka, coffee li(ueur Half 4 Half, splash cola .ocksDouble .ocks None%ind ;raser !odka, coffee li(ueur Club soda .ocks Double .ocksNone%udslide !odka, coffee li(ueur, rish Crea Half 4 Half .ocks Double.ocks None0ith 4 Kern Coffee li(ueur Half 4 half, splash cola .ocks Double.ocks None0ith 4 Wesson !odka, coffee li(ueur Half 4 half, splash cola .ocksDouble .ocks None

*he Kaika'e Cluster

*he Kaika'e drink cluster, or siply, the Kaika'e, is also kno#n to be a shot, so besure

to ask your custoer e$actly #hich they are ordering" :ll vodka based drinks, thedistinguishing characteristics of individual drinks can often be found in the nae as you


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#illsee"

Drink :lcohol %i$ Preparation lass arnishKaika'e !odka, triple sec ie 2uice 0haken %artini ieWedge

Cosopolitan !odka, triple sec ie 2uice, splash cranberry 0haken%artini ie Wedge

Chabord Kaika'e !odka, splash Chabord ie 2uice 0haken%artini ie Wedge

Chabord eon !odka, splash Chabord eon 2uice, 0ugar 0haken

%artini eon Wedge, sugar glass ri

eon Drop !odka, triple sec eon 2uice, 0ugar 0haken %artini

eon Wedge, sugar glass ri

range Kaika'e !odka, triple sec ie 2uice, splash range 2uice0haken %artini ie Wedge

!odka ilet !odka ie 2uice 0haken %artini ie Wedge

*he %argarita Cluster

*here are (uite a bit ore %argarita options than %artinis, but they are iportant tokno#"*he list ay look daunting, but keep in ind that uch of the preparation reains the

sae" )ou=ll be using the sae i$, sae glass and either blending or serving the drinkon the rocks" *he other variations are detailed belo#"

Drink :lcohol %i$ Preparation lass arnish%argarita *e(uila, triple sec 0#eet 4 sour 4 float of .ose=s ie .ocks orblended %argarita 0alted glass ri #ith a lie #edge5anana %argarita *e(uila, crLe de banana 0#eet 4 sour 4 float of .ose=sie .ocks or blended %argarita None5lue %argarita *e(uila, blue Curacao 0#eet 4 sour 4 float of .ose=s ie.ocks or blended %argarita NoneCadillac %argarita Cuervo 1G@@, rand %arnier 0#eet 4 sour 4 float of .ose=sie .ocks or blended %argarita 0alted glass ri #ith a lie #edge%elon %argarita *e(uila, elon li(ueur 0#eet 4 sour 4 float of .ose=s ie

.ocks or blended %argarita NonePeach %argarita *e(uila, peach schnapps 0#eet 4 sour 4 float of .ose=sie .ocks or blended %argarita None.aspberry %argarita *e(uila, raspberry li(ueur 0#eet 4 sour 4 float of .ose=sie .ocks or blended %argarita None0tra#berry %argarita *e(uila, stra#berry li(uer 0#eet 4 sour 4 float of .ose=sie .ocks or blended %argarita None*uaca %argarita *e(uila, *uaca 0#eet 4 sour 4 float of .ose=s ie .ocksor blended %argarita None



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Please find your test (uestions relating to Chapter R" Whe#8 *hat #as a lot ofinforation#e reali'e, and of all the chapters in this course, #e=d ost strongly recoend goingoverthis one a fe# ties" When you get these basic clusters and their offshoots do#n, you

#illfind it all the ore easy to assiilate additional drink i$tures into your base ofkno#ledge"

*here=s no #ay that you can practice each of these drink preparation ethods in onesitting, ho#ever it #ill be iportant for you to do so on your o#n tie" &or no#, #esuggestpreparing and en+oying one of the follo#ingE

F ong sland ced *eaF %argaritaF %artini

R-1@@ Ho# any drink clusters are there9R-1@1 Ho# #ill reebering the naes of the drinks in the clusters help to reeberho#to ake the drink9R-1@/ What is the ost coon drink cluster9R-1@3 What is the chief drink of the highball cluster9R-1@ What t#o alcohols are in a 0e$ on *he 5each9R-1@> What three eleents go into a in &i''9R-1@7 What alcohol goes into a %artini if a custoer siply re(uests a U%artini, 0haken#ith / livesU9R-1@6 Ho# is a Dirty %artini different than a standard %artini9

R-1@G What other type of alcohol can be included in a %artini9R-1@R What differentiates a ibson fro a standard %artini9R-11@ What is the ain alcohol base in the %anhattan faily9R-111 What garnish is used to ake a perfect %anhattan9R-11/ What are the four base alcohols included in alost all ong sland ced *eas9R-113 What i$ is used ost coonly #ith all ong sland ced *ea varieties9R-11 What glass is coonly used to ake ong sland ced *ea varieties9R-11> What ong sland ced *ea base alcohol is e$cluded and #hat is it substituted #ithfor a *okyo *ea9R-117 What is the ost coon base i$er for the .ussian cluster9R-116 What alcohol is contained in every drink in the .ussian cluster9R-11G What is the difference bet#een a 0ith 4 Kern and a 0ith 4 Wesson9R-11R What i$ is added to a %ind ;raser9R-1/@ What one drink of the .ussian Cluster re(uires a garnish and #hat is it9R-1/1 What type of glass should all Kaika'eIs be served in9R-1// Nae all ingredients in a eon Drop"R-1/3 Nae all ingredients in a Cosopolitan"R-1/ What tool #ill you use #hen aking a %argarita .ocks With salt9R-1/> What t#o i$es are used #ith all in the %argarita Cluster9R-1/7 What t#o drinks in the %argarita Cluster call for a garnish9R-1/6 :nd #hat are those garnishes9R-1/G &or a 5anana, Peach, %elon or 0tra#berry %argarita, #hat type of alcohol gives itthat fruitIs flavor9

*he 5asic i(uor roups n this business, you gotta start soe#here8


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No# that you=re failiar #ith the 6 basic serving ethods, G i$ing ethods, the 3glass#arepreparation ethods, the D%; alcohol and i$er (uantity rules of thub and have a#orkingkno#ledge of #hat garnishes go #here and #hen, #e=re ready to transition into the basic

li(uorcobinations of 6 priary li(uors groups and fro there, ove into the differing #aysthat theseli(uor groups spiral off into 1@,@@@A drinks"

*hink of these drink cobinations as the priary colors of drink aking in that eachgroup #e=ve listed belo# covers the gaut of the drinks you=ll create, including all the serving andi$ingpossibilities"

*o siplify things even further, you=ll find that of these 6 priary li(uor groups, R ties

out of1@, you=ll find yourself using only E vodka, ru, gin and #hisky"

5ourbon

5ourbon is a sub-category of #hiskey, although :erican ade #ith a iniu of >1?corn"5ourbon is arguably the ost popular of the J"0" #hiskeys, distilled in 0outhern J"0"statessuch as *ennessee"

Popular brands of bourbon areE 2ack Daniels, 2i 5ea, Wild *urkey, ld rand Dad

and ldCro#"

5asic 5ourbon Cobinations

5ourbon 0hot 5ourbon and club soda5ourbon chilled 5ourbon Collins5ourbon on the rocks 5ourbon and #ater5ourbon and Coke 5ourbon sour5ourbon and Diet Coke 5ourbon and coffee5ourbon and 0prite 5ourbon and hot #ater

5randy

%uch like #ine, the taste and brand of 5randy are very uch deterined by %otherNature inthat the process of aking brandy consists of distilling grapes and other fruits andferenting inoak barrels" 5randy is ost coonly used as a cordial and is considered to be ali(ueur"

Popular brands of 5randy areE ;42 allo, Korbel 4 Christian 5rothers

5asic 5randy Cobinations


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5randy shot 5randy Collins5randy on the rocks 5randy and 25randy and Coke 5randy and tea5randy and diet Coke 5randy and hot #ater5randy and 0prite

in

in is a distilled grain li(uor based ostly on the +uniper berry, but #ith differing brandsincluding barley, corn, alt and rye in the production process"

Popular brands of in areE 5eefeater, 5obay, ordon=s 4 *an(ueray

5asic in Cobinations

in shot in and 2in chilled in and pineapple

in on the rocks in and grapefruitin tonic in and cranberryin Collins

.u

.u is distilled fro olasses Moriginally sugar cane and is predoinately ade inCaribbeancountries such as 2aaica, Haiti and Puerto .ico" .u is aged any#here bet#een t#oand tenyears #ith the longer the aging, the darker the ru"

Popular brands of .u areE %ount ay, 5acardi, Captain %organ=s and :ppleton ;state"

5asic .u Cobinations

.u shot .u and 2

.u chilled .u and pineapple

.u on the rocks .u and grapefruit

.u and Coke .u and cranberry

.u and diet Coke .u and coffee

.u and 0prite

0cotch

:like 5ourbon, 0cotch is also considered to be #hisky although is spelled #ith no e, asopposedto :erican and Canadian #hiskeys" 0cotch #hisky is ade fro either barley or grainsandgrouped in one of areas of 0cotland"

Popular brands of blended 0cotch areE Chivas .egal, 5alantine, rant=s and 2ohnnyWalker"

5asic 0cotch Cobinations

0cotch shot 0cotch and club soda

0cotch chilled 0cotch and #ater0cotch on the rocks 0cotch Collins


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*e(uila

*e(uila, fro the *e(uila region of %e$ico is produced fro the heart of the :gave plant,#ith

its +uices i$ed #ith sugar cane and yeast, then ferented" t=s iportant to note that%e'cal,#hile siilar to *e(uila, has enough subtle differences to put it in a class all its o#n"0pecifically, %e'cal is ade in another region and fro a specific species of the :gaveplant"Perhaps ost notably, %e'cal is kno#n for the #or you can find in the botto of thebottle"Consued only by the daring"

Popular brands of *e(uila areE 2ose Cuervo, 0au'a and Patron"

5asic *e(uila Cobinations

*e(uila shot *e(uila and 2*e(uila chilled *e(uila and toato*e(uila on the rocks *e(uila and coffee*e(uila and .ose=s lie

!odka

!odka is created by a distillation process siilar to other alcohols using a variety ofgrains, but

ost coonly through potatoes" :fter the distillation process, the li(uid is then filteredthrough charcoals, soeties, as uch as 3 or ore ties8 *he ost universal alcohol,you=llfind yourself using !odka in a #ide variety of drinks"

Popular brands of !odka areE 0kyy, 0toli, *an(ueray, ordon=s, Ketel ne and :bsolut"

5asic !odka Cobinations

!odka shot !odka tonic!odka chilled !odka sour!odka on the rocks !odka and 2!odka and 0prite !odka and cranberry!odka and ginger ale !odka and toato!odka and club soda !odka and pineapple!odka Collins !odka and grapefruit


Please find your test (uestions relating to Chapter G" We=d encourage you to re-read this

chapter at least once, as there is a lot of detail contained #ithin" %ost iportantly, doyour bestto thoroughly ceent in your ind the differing cobinations that can be found #ith each

of thepriary li(uor groups"


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We suggest preparing and en+oying one of the follo#ing cocktails as you proceedE

F White .ussianF Vobie

G-G1 What are the ost coon alcohols youIll find yourself using R ties out of 1@#henaking cocktails9G-G/ n #hat region of #hat country is 5ourbon ade9G-G3 Nae t#o popular brands of 5ourbon"G-G 5ourbon is a sub-category of #hat priary li(uor group9G-G> What is the first step in the creation of 5randy9G-G7 Nae t#o popular brands of 5randy"G-G6 n describing a #ider group of alcohols, 5randy is considered to be aEG-GG in is derived ostly fro distilling of the berry"G-GR Nae t#o popular brands of in"G-R@ What region of the #orld is ost .u ade in9

G-R1 What akes soe ru darker than others9G-R/ 0cotch is considered a Whisky or a Whiskey9G-R3 Nae t#o popular brands of 0cotch"G-R *e(uila is produced fro #hat type of plant9G-R> What is %e'calIs ost distinguishing characteristic9G-R7 Nae t#o popular brands of *e(uila"G-R6 !odka is ost coonly distilled through #hat9G-RG What is the ost universally used li(uor in drink aking9G-RR Nae t#o popular brands of !odka"

arnishes 4 %i$ers : #ell dressed drink - the kind of drink you=d take hoe to other"

arnishes can serve the purpose of aking the drink look pretty and festive, or can havethe verypractical application of enhancing flavor and i$ing #ith the ingredients to create afinished andore en+oyable taste"

n the #orld of the bartender, garnishes are considered to be anything fro fruit,vegetables andspices to decorative placeents and other add-ons"

&ruit arnishes

eons, ies, ranges, %araschino Cherries or Pineapple" %any share the saepreparation#hile others re(uire 'ero preparation"

!egetable arnishes

Celery 4 cocktail onions Mpearl onions

Dairy arnishes

Whipped Crea, 0haved Chocolate

Decorative Placeents

Jbrellas, plastic s#ords, onkeys, etc" *hese are ostly a function of the style of the


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bar you=re#orking in"

0pices

0alt, pepper, nuteg and cinnaon sticks"

arnish .ules at a glance

:ny drink i$ed #ith lie +uice ie Wedge:ny drink i$ed #ith tonic #ater or club soda ie Wedge:ny drink i$ed #ith s#eet 4 sour or leon +uice eon Wedge or slice5loody %ary Celery stalk and lie #edgeCappuccinos and lattes 0haved ChocolateCoffee Drinks Whipped Crea and NutegHot Drinks Cinnaon 0tickce crea drinks Whipped Crea%argarita 0alted lass ri and lie #edge

ld fashioned range slice and cherryPina colada 1Pineapple slice0abuca 3 coffee beans0#eet 4 sour #ith 1 type of li(uor Me"g" :aretto sour or %idori sour Cherry:ny drink #ith lie +uice ie #edge

Ho# to ake arnishes

:s you kno#, uch in the #orld of bartending is about the flaboyance, style ofpresentation, ornae of the drink as opposed to ho# it tastes" %ind you, D%; #ill D;&N*;) be ableto

distinguish bet#een a #ell ade %artini and a hack +ob, ho#ever, is there really a needfor >,@@@Adifferent types of shots9 f it akes your custoer happy, suppose the ans#er is yes"

etting to the point, arnishes #on=t al#ays help the flavor of your drink, but often, theyare partof the tradition of the drink or a need to iprove the aesthetic value of the drink youserve"0oeties, on soe unconscious level, this can ake a drink see #ell #orth theoney youcharge" Perception is reality"

*he #ell created garnish is part of the art of bartending"

eon 4 ie Wedges

a 0lice the leon or lie in half length #iseb Place both halves, fruit side do#n on your cutting boardc Cut each halve length #ise four ties fro top to botto, #ith each slice angledto#ard thecenter, creating G #edges fro each lie

eon 4 ie 0lices

a Cut off the ends of the leon or lie Mthe nubs on each end

b 0lice the leon or lie in half, length #isec Place both halves fruit side do#n on your cutting board


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d Cut each half straight do#n to create half circles" MDepending upon the si'e ofyour leonyou should get -7 slices"

eon Wheels - *hese #ill have the end result of adorning the edge of your custoer=sglass and

can be either full oons M1 full leon slice or half oons M1 half leon slice

a Cut off both ends of the leonb 0lice the leon the short #ay to create full circles Myou should end up #ith -7slices"c &or full oons, ake a slit in each slice fro the peel to the center Mbeing carefulnot toslice the peel itself so it can lodge onto the ri of your custoer=s glassd &or Half oons, cut each slice in half again, and ake a slit in each half slice frothe peelto#ard the center Mbeing careful not to slice the peel itself, as you #ould #ith full oons

eon *#ists

a Jse a paring knife to peel the outer skin fro the leon length#ise fro top tobotto, thethinner the better Mabout 1TGth of an inchb Cut the strip in half length#ise to create t#o t#ists, #hich #ill t#ist on their o#n aslong asyour cut is not too thick

range Wedges

a Cut off both ends of the orange

b Cut the orange in half, length#ise, then cut the orange in half again to end up #ithfour,length #ise orange (uartersc Cut each (uarter hori'ontally Mshort side into #edges" M)our final nuber of#edges #illvary depending upon the si'e of the orange, but in general, one (uarter should producearoundeight #edges

%iscellaneous :dditional %i$ers 4 :dders S *abasco 0auce, Worchestershire 0auce,5itters,renadine 4 *riple sec


Please find your test (uestions relating to Chapter 6" We=d still like you to en+oy a libationas yougo through your test (uestions, ho#ever also suggest putting soe tie to#ard the listed

garnishes, #hether you choose to use the in a drink or not" 0o no# is the tie to getout yourfruits, cutting board and knife8

We suggest 1 of the follo#ing cocktails to practice soe of the ore difficult garnishpreparationsE

F eon Drop


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F *o Collins

:fter copleting the test (uestions and your drink, #e #ould suggest practicing each ofthegarnishes listed above"

6-63 What are the three glass#are preparation ethods96-6 What garnish is used in a drink i$ed #ith tonic #ater or club soda96-6> What garnish is used in a drink i$ed #ith s#eet 4 sour or leon +uice96-67 What garnishes could be used #ith a standard %argarita96-66 *o create a eon or ie #edge, do you first slice the fruit length#ise or the short#ay96-6G What is the first part of the fruit cut #hen aking leon or lie slices96-6R Ho# do you get a leon t#ist to Ut#istU96-G@ What drink calls for *abasco sauce, #orchestershire sauce and celery9

Chapter 7 5asic Drink Preparation %ethods *here=s only so any #ays to skin a drink, ean, pour a cat"

*he goal of DrinksQ %ade ;asy< is to get you #orking as a bartender, fast8 Ho#ever,theaount of kno#ledge that you ust possess to be a bartender is voluinous, especially#hen youtake into consideration the thousands of potential drink recipes" :nd furtherore, yourclients #ille$pect you to be a #alking drink encyclopedia"

&irstly, to that, #e say, rela$8 f there=s ever a circustance #here a client is asking forsoethingthat you=ve never heard of or don=t kno# ho# to ake, don=t #orry, +ust ask" .estassured, the

kno#ledge that this course #ill deliver #ill be enough to get you by R>? of the tie,ho#ever,there=s al#ays the foreign drink re(uested by the discriinating custoer that #ill leaveyou Mandeven ost seasoned bartenders baffled" Not to #orry" 0iply ask your custoer #hat=sin thedrink" Not only #ill this ensure that you #ill create the drink e$actly as it is e$pected, butyou #illgive your client the feeling of being all-kno#ing and iportant" :fter all, he +ust stupedthebartender8 5e huble, accept the kno#ledge and he #ill surely reeber yourappreciation for

his lesson in the tip"

:gain, #e #ill teach you the fundaentals in bartending, but even the ost seasonedbartendercan=t honestly adit to never having been stuped at #ork #hen having been re(uesteda drink"*housands of drinks e$ist, but yet in our professional e$perience, less than 1@@ are ostcoonly ordered8

Clusters %ake t ;asy8

Jnlike any bartending schools and courses, it is not our goal to have you eori'eho# to akeevery drink kno#n to an" Not only is this unpractical, but also in that only about 1@@ ofthose


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1@,@@@ plus are ost coonly ordered, it=s +ust not necessary" &urther, the tie you=dspendtrying to eori'e #ould get in the #ay of the profession that a#aits you8

.ather, #e=ve set up a syste that divides the ost coonly ordered drinks intoclusters, #ith

the doinant drink type or drink characteristic representing that cluster being the onedistinguishing characteristic of the cluster" *his could be the %argarita cluster and all theoff-shoots of the basic %argarita, or the ore #idely encopassing and ost coonlyorderedHighball Cluster" nce you kno# these clusters, cobined #ith soe siple rules ofthub in the#ay of alcohol easureents, you=ll be able to ake any drink8 We call these D%;0hortcuts


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#ith yourdrink aking, you=ll find the 1@@ or so ost coonly ordered drinks #ill soon be old hatand you=ll e$pand your repertoire even further #ith tie" 5ut for starters, our D%;< shortcuts #illget youbehind the bar gaining on the +ob e$perience as soon as possible8

We=re about to get into the basic li(uor clusters, but before #e do, kno# that #hile theseclustersay differ, the anner in #hich they can be served do not"

*here are only so any #ays to serve a drink" nly 6, in fact8

*he 6 0erving %ethods

Neat T 0traight Jp

: drink re(uested Neat or 0traight Jp is siple to prepare in that there is no ice, no

garnishes,nothing" 2ust the alcohol and the glass"

Drinks such as shots, li(ueurs or brandy are the ost coon instances #hen you #illuse thisserving ethod"

n *he .ocks

: drink re(uested on the rocks is siply a drink over ice" Here, you=ll have already filledyourglass #ith ice and #ill then add li(uor over the ice" f a i$er is re(uired, add as the

recipedictates" Note that soe drink recipes re(uire ultiple alcohols or i$ers that #ill firstneed to beprepared in a shaker, prior to being poured over the rocks"

0haken

0haken drinks #ill typically call for ingredients that need an e$tra push in order for theto i$properly and taste as your custoer e$pects"

0iply fill your cocktail shaker no ore than half full #ith ice and add the re(uiredingredients" fusing a 5oston 0haker, place your i$ing tin over the top of your shaker and shakebriskly 6-1@ties"

With a strainer, pour the i$ into your glass8

0tirred

&or stirred drinks, fill your i$ing glass 1T3rd full #ith ice and add all re(uired ingredients"Jseyour bar spoon to stir the concoction thoroughly in one direction and serve"

0oe custoers #ill order their stirred drinks as Bstirred straight up or Bstirred on therocks" &or


20/51

these occasions, stir as directed above, then pour #ith a strainer M#ith or #ithout icedepending on#hat=s re(uested into a glass neat Mstraight up or #ith a strainer over a glass #ith ice"

Cobined

Cobined drinks are drinks or shots that do not call for any pre-i$ing, but cobinedifferentli(uors in the drink" *hese are typically shots, or drinks #ith a selt'er i$ture that help todistribute and better i$ the end result"

ayered

*he layered preparation ethod can be used #ith either cocktails or shots and as thenaeiplies, involves the cobination of several different li(uors or li(ueurs, layered on top ofeachother to create an aesthetically pleasing drink"

*he #ay this #orks is by using the heaviest or densest li(uors on the botto and fordrinkscontaining ore than t#o li(uors, follo#ing that pattern and al#ays placing the leastdense li(uoron the top, allo#ing the alcohol to have the appearance of floating on top of each other"

Creating the layered drink or shot is considered an advanced bartending techni(ue andone thatyou should definitely practice prior to creating one for a custoer" *o create this type ofdrink,you=ll need to pour the second, third, etc" li(uor over the back of the spoon #hich should

berested at the top layer of the li(uor belo# it" *his process needs to be adinisteredslo#ly so asnot to pierce the layer"

0ince layered drinks are considered to be ore advanced, ore tie consuing for thebartenderto i$, and typically consisting of preiu li(uors, they also tend to be ore e$pensive"

5lended or &ro'en

&or drinks such as the %argarita, you=ll need a blender to prepare" n these instances,you=llplace the ice, alcohol and all i$ers into the blender cup, blending until the i$turebecoes aslush, fir presentation" *hen pour into an already chilled glass and serve"

*he G %i$ing %ethods

*here are only so any #ays that these drinks can be i$edZ G, in fact8 :nd these canand #ill beapplied to : drink i$tures"

*hese techni(ues are both universal and easy to aster, you=ll +ust need to associate

eachtechni(ue #ith the specific drink type you are aking" *his coes by copleting this


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course andby practicing #ith the hoe#ork assignents"

*ype of Drink %i$ture Ho# to 0erve n #hat glass#are0hot 0traight up 0hot or snifterChilled 0hot 0tirred .ocks

n the rocks n the rocks .ocksWith .ose=s lie n the rocks .ocksWith any carbonation Msoda, tonic, etc" n the rocks Double .ocksWith s#eet 4 sour %i$ n the rocks Double .ocksWith any +uice n the rocks Double .ocksWith coffee or hot #ater Hot Coffee

%i$ers

*he follo#ing are the ost coonly used i$ers and #ill be stocked by any bar you#ork inE

0oda Water - unflavored carbonated #ater

*onic Water - bitter carbonated #ater as a result of leon and (uinine flavoring

0oft Drinks S all the ost coon choices such as cola, diet cola, leon-lie flavoredsoda andginger ale

&ruit 2uices S :pple, cranberry, grape, grapefruit, lie, orange, pineapple 4 toato

5ar %i$ M0#eet 4 0our %i$ -: i$ture of leon +uice and sugar syrup"

Dairy products S %ilk, half 4 half 4 crea

0tandard Pre-i$es S O0#eet 4 0our, OCollins %i$, 5loody %ary %i$, 0tra#berryDai(uiri T%argarita %i$, Pina Colada %i$, O0iple 0yrup

O:ll can be purchased or ade yourself" Depending upon your bar=s protocol, thingscould bedone either #ay"

.ecipesQ %ade ;asy

0#eet 4 0our %i$

&or 1 Drink S Cut 4 s(uee'e X leon and i$ the +uice #ith 1 teaspoon" 0hakeiediately, andshake the drink you i$ it #ith vigorously prior to serving"

&or larger (uantities S %i$ 1/ ounces leon +uice #ith 1G ounces cold #ater and Y cupof sugar"%i$, then keep cold for use as needed"

0iple 0yrup - 5ecause this drink calls for hot #ater, #e don=t recoend aking it insingle

drink (uantities unless you are serving a hot drink"


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%i$ 1 pound of sugar #ith 1 (uart of boiling #ater, reducing the teperature as you addthe sugar,and stir until the i$ture thickens Ma fe# inutes" .efrigerate to store and use asneeded"

:A 5artend *ip:s #e=ve discussed before, a bartender, no atter ho# busy the bar, should never findhiselflacking tasks to coplete" *here=s al#ays soething to do, #hich #ill help you get thatbusy shiftyou #ant and in general, help the bar=s efficiency and ipress your boss8 f you findyourself in aslo# oent, ake soe of these coonly used i$es yourself8

*he 3 lass#are Preparation %ethods

Chilling

&or a chilled glass, siply fill the glass #ith ice #ater and let it stand for no ore than ainute";pty the glass and ake the drink8

&rosting

%ost coonly used #ith beer ugs, the process is #hat you=d e$pect it to be" Dip theglass in#ater, then free'e it for about X hour" *he frosty appearance #ill keep the drink cold andcreatea nice aesthetic appeal" *he busy beer bar should al#ays have plenty of frosted ugs at

theready"

&lavoring

%oving into fancier drink clusters, this techni(ue flavors the ri #ith #hatever garnishyou=ll beusing for the particular drink you=re aking" : leon #edge or peel rubbed on the ri#ill createa subtle aroa and flavor to the drink" *hese are the differences that #ill ake yourdrinks standout8

Doesn=t that siplify things9 Honestly, you can do this8 *here is a very basic routine thatalldrinks ust follo# and the above applies to alost all of the8 Who needs to eori'ethousands of drink recipes98 Ho# about 6 basic serving ethods, G i$ing ethods and3glass#are preparations all using D%; alcohol and i$er (uantity rules to siplify theprocesseven further8 Who ever said bartending #as coplicated9

)ou can do this8 )ou already are8



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Please find your test (uestions relating to Chapter 7" :s #e learned, there are only soany #aysto prepare a drink" 5y learning and coitting to eory these ethodologies, you arepeelinga#ay pieces of the onion and furthering your drink aking foundation"

We can=t suggest aking the nuber of drinks that #ould cover all the above and stillperit youto fill out your test (uestions #ith a clear head in one sitting" :s such, #e iplore thatyou take itupon yourself to, in bet#een the conclusion of this chapter and the beginning of the ne$t,tryaking additional cocktails that #ill cover soe of the preparation ethods not containedin thedrinks #e suggest belo#"

We suggestE

F :erican Drea or %onkey 5rain 0hooters Mto practice layeringF 5ubble u or %ind ;raser Mto practice the shaken techni(ues

7-73 What should you do if one of your custoers orders an e$treely foreign soundingdrink andyou donIt kno# ho# to ake it97-7 f a cocktail contains only 1 type of alcohol, ho# any ounces #ill you typicallyinclude97-7> f a cocktail contains / types of alcohols, ho# any ounces should you include ofeach97-77 f a cocktail contains 3 or ore types of alcohol, ho# any ounces #ill you typicallyinclude9

7-76 f a cocktail includes ultiple i$ers, ho# do you typically deterine the aounts ofthediffering i$ers97-7G Ho# close to the ri do you fill up a glass #ith i$er97-7R What are the 6 serving ethods in drink aking97-6@ What keeps a layered drink fro collapsing on top of each other97-61 What are the G i$ing ethods97-6/ What is bar i$ or sour i$ ade of9

Chapter > : Day Without Wine s : Day Without 0unshine Kno# your #ines Mand Chapagne too8

No 0unshine9 Well there=s al#ays #ine8

We could devote any a chapter to the intricacies of the #ine ferentation process, thecultivatingof grapes, or the soils kno#n to produce the best #ine and #hy" n fact, any booksalready e$iston this sub+ect, but in the end this #ill only help your profession if you plan on landing a+ob in asophisticated #ine bar" *his chapter is not set out to school you on the : to V=s of #ines,butrather the :5C=s of #ines" Wine drinkers have been kno#n to be particular about theirbeverageof choice and you should kno# the basics as it relates to #ine to help service thiscustoer as #ellas guide a novice #ine drinker to the ost appropriate choice for the occasion"


24/51

5asic Wine *ers

*he follo#ing ters are used to describe the overall ipression of a #ine" *hese #ill beiportant,should your client call you on the cuff to e$plain one choice over another" )ou should beprepared to both understand and use this terinology"

:cidity S :cid is present in all #ines and is very iportant in deterining structure, shapeandlifespan" ood acid levels can ake a #ine crisp and refreshing and help to preserve the#ine"

:roa S *his refers to the sell of the #ine as it relates to the grape that produced it"

5ody S *his describes the #ay the #ine feels in your outh, either light, ediu or full"

5ou(uet S *his ter describes all of the different things you can sell in a #ine" n takesinto

consideration everything relating to the sell of that #ine"

Dry S *his relates to the aount of sugar in a #ine" :nd in the #orld of #ine, dry isconsidered theopposite of s#eet" : drier #ine has less residual sugar than a s#eet #ine" Whendrinking dry#ines, you ay have noticed the dry feeling that this ay leave in your outh"

&inish S *his is the residual taste the #ine leaves in your outh after you s#allo# it"Does it lingerfor a spell or does it change copletely9

&ruity S *he result of ore residual sugar being left in the #ine"

0#eet S *he opposite of dry" Wines such as Vinfandels are ost al#ays s#eet"

What Wine is8

&undaentally, #ine consists of natural ferented +uices fro fresh, ripe grapes"&erentation isthe process by #hich the grape turns into #ine #ith the help of sugar, yeast and carbondio$ide"Don=t think about this too uch or you ight not en+oy another glass of #ine yourself"Nor do you#ant to find yourself #a$ing on about ferentation to your novice #ine drinker for fearthey aygag and e$it the bar" :s a bartender, ho#ever, it is iportant to have a basic kno#ledgeof ho#this stuff cae to be"

rape ro#ing

ne of the ost iportant distinctions of a great #ine rests in the grapes that began the#ineprocess" *he goal of the grape gro#er is to gro# ripe grapes #ho have about Ynatural sugarin their +uice" *he ripening process is vital to developing a fine #ine" &urtherore, the

slo#er theripening the better, as this allo#s the grape the opportunity to develop cople$ character


25/51

andflavor"

%other Nature=s nfluence on Wine

rape gro#ers are sub+ect to the la#s and #his of %other Nature" *he perfect #ine

grapeneeds #ar days to ripen, but also cool nights to stretch out the gro#ing season" *his isadelicate stage, for cool nights ust not ever becoe frosty #hich could destroy the grapeandripening process altogether8 Wineries have cople$ heating systes in place to cobatthisprocess, but ultiately, uch of the success of a gro#ing season is sub+ect to othernature,hence the terinology of Ba good year often used in describing a #ine, as good #eatheryears inparticular regions #ill drastically affect the (uality of the #ine"

*he soil is e$treely iportant in #ine gro#ing, hence regions such as 0onoa County,C:,5ordeau$, &rance and *uscany, taly are steeped in a long standing tradition of fine #ine":gain,%other Nature is the priary reason for such fine #ines, in that land forations that block#inds,sun and proote proper drainage #ill create the end result of a ore fertile gro#ing areafor thegrapes and the final result of a better #ine"

!intage

!intage is a ter you should kno# #hen referring to #ines" !intage refers to the yearthat thegrapes #ere gro#n and harvested, not #hen the #ine #as bottled" &rost, hail and raincan allsignificantly affect the (uality of the #ine and often cause a vineyard to discard a batch ofgrapesentirely" *hese are not the types of details you=ll need to have a profound education in,but it isiportant to be failiar #ith the eleents that go into creating a (uality #ine"

White Wine Production

&irst and foreost, all stes are reoved and the grapes crushed, giving yeast theaccess to thesugars in the grape +uice, #hich allo#s the ferentation process to begin"

*he +uice is pressed off the skins and then allo#ed to settle in a tank so that the solidssink to thebotto" When ferentation begins, yeasts convert the sugar to alcohol and carbondio$ide" *hecarbon dio$ide escapes into the air in the process, but the alcohol reains"

What akes White Wine Dry9

f all the sugar is consued through a longer ferentation process, then the #ine #ill becalled dry


26/51

as it has less residual sugar"

When is White Wine considered to be 0#eet9

5y stopping the ferentation earlier and specifically before the yeast can consue all ofthe

sugar, the end result is a s#eeter #hite #ine as a result of the residual sugar"

.ed Wine Production

n preparing .ed #ine, the grapes are crushed, but unlike #hite #ine, all +uices and skinsare leftto sit" *hrough this process and by including the skins in the ferentation, a color, flavorandtannins are developed" *hese tannins Ma natural substance found in grapes and tealeaves are#hat akes a #ine taste bitter" 5ecause of this, red #ine is a popular choice #ith ostdinners as

it helps to cleanse taste buds"

5lush Wine Production

5lush #ines are ade alost the sae #ay as s#eet #ines, e$cept the process begins#ith redgrapes" Jnlike the aking of red #ine, the +uice is pressed at the beginning so there=sonly aslight aount of color, resulting in a pinkish hue" t is iportant to kno# that theferentationprocess is al#ays stopped prior to copletion to allo# for ore residual sugar and thes#eet taste

that blush #ines are kno#n for"

*he reat rape8

*he type of grape used in #ine aking is key to understanding #ine" n the J"0", #ine isnaedafter the variety of grape used to produce it" &or e$aple, a %erlot is a grape varietyalikeChardonnay, etc" :n iportant key to reeber is that in order for a #ine to be called%erlot, itust contain 6>? %erlot rapes, no less" *his also applies to Chardonnay andCabernet #ines,etc" *he grape is al#ays the starting point for the #ine, but as #e learned earlier, theferentationprocess is #here the cheical ake-up of the +uices is changed even further"

rapes Jsed n White Wine

Chardonnay

*his popular #hite grape is fro the burgundy region of &rance and usually akes a#ine that isdry, crisp, refreshing and fruity"

0auvignon 5lanc

*his grape variety also akes a dry #hite #ine, yet not as fruity as chardonnay, and as


27/51

such,results in a drier taste" 0auvignon 5lanc typically has a ore subtle flavor"

While Chardonnay and 0auvignon 5lanc are the ost popular #hite #ines, you shouldalso befailiar #ith the follo#ing t#o additional varieties"

2ohannisburg .eisling

*his is a faous #hite grape used for eran #ines and akes a #ine that tastes veryfruity,s#eet and refreshing"

Chenin 5lanc

*his grape coes fro the oire !alley in &rance and is used to ake a soft and scented#ine#ith fruity flavors" Chenin 5lanc can run the range fro sei to very dry"

rapes Jsed in .ed Wine

Cabernet 0auvignon

*his grape has been described as very po#erful and results in a full bodied #ine" *he#ine is dryand slightly bitter, yet fruity"

%erlot

*his grape is a close relative to Cabernet 0auvignon, #ith the original blends coing

fro thesae vineyards and general geographical areas" While it is as dark in color as aCabernet, it isconsidered softer and easier to drink"

aay

*his grape is used for the lighter and fruitier #ines fro the &rench region"

Vinfandel

*his is a red grape that is used to ake the #ine kno#n as White Vinfandel, ho#ever,VinfandelMnot #hite should not be confused #ith White Vinfandel" t is a red #ine, slightly s#eet intaste"

Pinot Noir

*his grape results in a red #ine, light in color, but bold in taste" *he flavor can be intensecherry,raspberry, plu and a little spice" *he ore e$pensive Pinots can have a #ide range ofcople$flavors and aroas"

&ortified Wines

&ortified #ines are #ines #here brandy has been added to either stop the ferentation


28/51

processand retain s#eetness, or to increase alcohol content" *ypically, these types of #ines areserved#ith dessert, contain a greater concentration of alcohol and are rich and s#eet"

0parkling Wines

:lso popular today, the sparkling #ine faily is not too different than typical #ines in the#ay ofgrapes, rather the creation process of the #ine is #hat begets the agical bubbles thatdistinguisha sparkling #ine fro standard #ine failies" f your custoer is looking for anintroductorysparkling #ine, #e recoend either a Chardonnay or Pinot grape #hich are oredelicate andfruity"

Chapagne

t=s iportant to reali'e that chapagne is really a #ine of sorts, fro the Chapagneregion of&rance" &urther, the #ord IChapagneI is the tradearked nae of a #ine region in&rance andcannot be used to describe sparkling #ine fro other regions, ho#ever this is a &renchla#, notenforceable for Chapagnes produced in countries other than &rance"

E What akes those #ines sparkle9

:E 5y using pressuri'ed bottles, the C/ is captured and carbonates the #ine, creating

the tinybubbles you=ll find in 0parkling #ine and chapagne"

n suary, #ine is a cople$ beverage #hose production borders on an art for"0erious #inedrinkers #ill carry this sae fastidious nature #ith the, and #hile they #ill ost likelyfre(uent#ine specialty bars, should you have one in front of you, it #ill be iportant to be versedin thebasics discussed above"

Wine 0ervice

Ho# to 0erve Wine - .estaurant :pplication

:fter reoving the cork fro the bottle, #ipe the lip of the bottle inside and out #ith acleannapkin"

Pour only an ounce of the #ine #ith the label facing your custoer and t#ist the bottleto#ard yourbody as you raise it fro the glass to prevent any spillage"

:llo# your custoer to taste and approve of the #ine prior to filling up the reainder ofthe glass"

What *eperature to 0erve Wine


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.ed White &ortified 0parkling*eperature to 0erve .oo teperature Chilled Chilled or rooteperatureChilled Mdirectly in ice0erving .ecoendations pen prior to serving so the bottle can Bbreathe

pen andserve pen and serve pen and serveColor .eddish range to deep purple Pale yello# to deep gold !aries

.ed,#hite or roseCharacteristics 0trong &lavorZ heavy bodyZ dry DelicateZ not as robust as redZvaries frovery dry to very s#eet .ich, heavy, and s#eet .anges fro dry to s#eet:lcohol Content 1@?-1? 1@?-1? 1>?-/? 1@?-1?Coon Choices Cabernet 0auvignonChiantiaay

%erlotPinot NoirVinfandel Chardonnay&ue 5lanc.eisling0auvignon 5lanc :pertifs Mvarious%adeira%arsalaPort0herry 5rutDou$

Wine 0erving *ips

1 S :l#ays uncork red #ine at least > inutes prior to serving, as it is iportant for the#ine to i$#ith the air or Bbreathe #hich #ill boost the flavor"

/ S .ed #ine should be poured up to / inches belo# the ri of the glass and #hite 1 inchbelo#the ri" *he reason for the difference is to allo# the custoer the ability to s#irl red #ineslo#lyand further let it breathe"

3 - t is custoary to first serve an ounce to the gentlean guest, and upon approval, toserve hisfeale guest fully, then return to the gentlean to fill the reainder"


Please find your test (uestions relating to Chapter >" *he kno#ledge of #ine #ill greatlyhelp bothyour and your custoers en+oyent of it, as you=ll better be able to recoend the ostsuitable#ine depending on the eal or disposition of the individual" &or #hatever #ine you

choose, besure to practice the serving ethods discussed"


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We suggest attepting and en+oying one of the follo#ing #ines as you begin your testE

F : Chardonnay of your choice if you are ore prone to Whites, or if you areplanning alighter eal"

F : %erlot of your choice for a eat or heavier eal"

0parkling #ine if you are not copleting this portion of the test close to lunch or dinner"

>-R Will good acid levels liit the shelf life of a #ine9>->@ When soeone is looking for a #ine #ith a nice finish, #hat are they looking for9>->1 n the ost basic ters, #hat is #ine9>->/ n the #ine aking process, #hat year does the UvintageU of the #ine refer to9>->3 What needs to be done to the ferentation process to create a s#eeter #ine9>-> What is the biggest difference in the production of red 4 #hite #ine9>->> What is ore popular #ith dinner, red or #hite #ine and #hy9

>->7 %erlot and Chardonnay are actually the naes of #hat9>->6 n the red #ine faily, #hich is considered easier to drink, Cabernet 0auvignon or%erlot9>->G What type of #ine is ost coonly served #ith dessert9>->R What akes sparkling #ines, sparkle9>-7@ What teperature should red #ine be served9>-71 Ho# any inches belo# the ri should #hite #ine be served9>-7/ Ho# any inches belo# the ri should red #ine be served

Chapter 5eer, Here8 *here=s ore to it than you ay think"

0teeped in a 6,@@@A year tradition, 5eer is by far the oldest and ost popular alcoholicbeverage in the #orld" :s a bartender, serving beer is an easy task, but depending upon

#here you are eployed your kno#ledge of beer ay need to be (uite e$tensive" We=ve

taken the ost iportant kno#ledge and condensed it into this chapter"

Ho#=s it ade9

5eer is ade fro barley grains, alt, hops, yeast and #ater" *he flavor of the beerdepends upon the types of barley grains, (uantity of hops, type of #ater and the agingprocess, all #hich #ill draatically affect the final outcoe of the beer"

*here are t#o a+or beer clustersE ager and :le" &ro these t#o clusters there areseveral offshoots, but they #ill all share siilar characteristics and it is iportant tounderstand ho# they differ and #hy"

ne of the ain differentiating characteristics bet#een lager and ale lies in theferentation process" agers are characteri'ed by botto ferentation at colderteperatures #hereas :les are characteri'ed by #arer, top ferentation processes#here the yeast rises to the top of the tanks #hen the teperature rises to 7@-6@degrees &ahrenheit" :les are typically considered to be ore flavorful #ith a full bodiedcharacter"

*he ager Cluster


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ight agers - ight agers are lighter in overall flavor and in #hat are considered to beBtrue beer characteristics" *hese beers are popular #ith any as a result of their lack ofbitter after taste" ;$aples of a light lager beer #ould beE 5ud ight, Coors ight orCorona ight"

Dark agers S 5re#ed fro the eran tradition, these lagers contain ore hops and

carbonation and as a result, less s#eetness" ;$aples of a dark lager beer #ould beE5erghoff enuine Dark 5eer or Negra %odelo"

Pilsners S *his is the ost #idely produced style of lager and is kno#n for having a altcharacter, flo#ery aroa and dry finish" 5eers referred to as Bolden agers fall underthe Pilsner category" ;$aples of Pilsners #ould beE 0auel :das olden Pilsner and

0tea Whistle Pilsner"

5ock 5eers S 0till falling under the ager cluster, 5ock beers also originated in eranyand are characteri'ed by their strong alt taste #ith little bitterness" ;$aples of 5ockbeer #ould beE Harpoon 0pring %aibock or Pete=s 0pringfest"

*he :le Cluster

abic 5eers S 5eers of this variety originate fro 5elgiu and incorporate fruit into thealt in the bre#ing process #hich adds to their uni(ue flavor" ;$aples of abic beers

#ould beE 5elle-!ue-Kriek or indeans Kriek"

Porter 5eers S *hese beers are alost black as a result of the aount of barley used,but yet contain a surprisingly light taste as a result of lo# hop counts" ;$aples of Porter

beers #ould beE :nchor Porter or 5lack 2ack Porter"

0tout 5eers S 0tout 5eers are characteri'ed by the use of heavily roasted alts toproduce e$tra dark to e$treely black beers" ;$aples of 0tout beers #ould beE .edHook Double 5lack 0tout or &ull 0ail 0tout"

Wheat MWeiss or Wei'en 5eers S *he #heat offshoot of the :le cluster is a popularsuer beer, kno#n for the fresh feeling they deliver" *his is the one beer group that istraditionally served #ith a garnishZ a leon #edge or #heel" ;$aples of #heat beers#ould beE Hefe#ei'en or 0auel :das 0uer :le"

5asic 5eer &acts

:s it relates to beers, pasteuri'ation is the process of heating bottled and canned beer,then cooling it long enough to stop any additional ferentation inside the package" *hisprocess is done to increase the shelf life of beer, #ith the negative side effect being that it

can also alter the fresh tasting (uality found in draft beer"

Cold &iltered beer is a recently developed process that avoids the pasteuri'ation process

and in turn the taste degradation this brings along #ith it" Cold filtering allo#s a beer tostill aintain a long shelf life, #hile not loosing out in loss of taste"

*ie 0aving *ipWhen you are approached by a custoer #ho #ants to kno# #hat types of beer you

serve, al#ays try to narro# do#n their choices by asking if they=d like a doestic,iported or icrobre# and if they like a darker or lighter beer" *his #ill draatically


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decrease the tie spent listing through all the various beers you carry, #ill allo# you toserve your custoer better, and get to other custoers (uicker8

Ho# to 0erve 5eer

n order to keep a fast oving bar e$actly that, you=ll #ant to ake sure that you serve it

in a #ay that is to the liking of your custoer" n that there=s not too any #ays you caniproperly serve a beer, this doesn=t take long to coit to eory, but kno# that thegoal in serving beer is to not have the head of the beer billo# over the ug or glass"&ollo#ing a fe# siple tips #ill ensure that this doesn=t happen"

While it=s iportant not to ake a ess of the bar and your beer glass #ith e$cess head,kno# that all beer should be served #ith an appro$iate / inches of head"

5eer fro a keg

When pouring beer fro a keg, al#ays hold the glass at a > degree angle,appro$iately 1 inch belo# the tap until you=ve filled your glass or pint half#ay, after

#hich you=ll need straighten the glass and turn off the tap #hen the head of the beer rises

+ust above the ri of the glass"

5eer fro a can or a bottle

Here, you=ll start out pouring the beer into the glass alost vertically to initiate thefoaing process Mthe head" When this begins, bring the bottle or can alostperpendicular to the glass and allo# the beer to fill the glass slo#ly until the foa rises+ust above the ri" Kno# that in serving beer fro a bottle or can, you=ll likely be using apint glass or siilar that #ill be perfectly suited to containing a full 1/ ounces of beer"0hould you be serving fro a larger beer bottle or can, leave it #ith your custoer

directly in front of the glass"


Please find your test (uestions relating to Chapter " 5eer" )es, there=s ore too it thanyou ay have thought, but en+oying a beer is as easy as it #as before your ne#kno#ledge" With the recoended choices belo#, be sure to apply the pouringethodsdiscussed above and practice your ability to pour the perfect head of beer #ith nospillage"

We suggest purchasing and en+oying one of the follo#ing beers as you begin your testE

F uinness Me$treely dark, only for people of that likingF Pete=s Pale :leF Hefe#ei'en Mdon=t forget the garnish8

-3> What are the five universal ingredients of beer9-37 What are the t#o a+or beer clusters9-36 Which beer type is created by #arer ferentation9-3G Why do so any en+oy light lagers9-3R f the lager cluster, #hich is the ost #idely produced variety9-@ Which :le beer often includes fruit in the bre#ing process9-1 What is the one type of beer that needs be served #ith a garnish9-/ What type of garnish9

-3 Why is beer pasteuri'ed9- Do you #ant to serve beer #ith a head on it9


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-> WhatIs a brand e$aple of a light lager9-7 WhatIs a brand e$aple of a pilsner9-6 WhatIs country do abic :les originate9-G What is the typical color of a 0tout :le9

Chapter 3 5ar#are 4 lass#are 0o you=ll al#ays kno# #hat goesQ #here8

n order to ove your #ay around the bar as (uickly as possible, you=ll need the help ofe$pert tools of thetrade" %any of these are coon sense, but the botto line is that #hen used correctly,they #ill help youdeliver a (uality product and save you tie in the process" nce you aster your tools,you=ll be able toove faster than the guy ne$t to you" %ove faster than the guy ne$t to you and you=llbring hoe oretips" Have #e got your attention9

5ar#are

*he 2igger

2iggers are the easuring cups of the bartender, used to arrive at an e$act aount ofli(uor" *here are separate si'es, Y o'", X o'", [ o'", and 1 o'" *ypically, you=ll only need t#o +iggers, asthey are doublesided #ith different easureents on each side"

Pourers

: pourer is a device that is inserted into the top of all li(uor bottles in the bar, for easyaccess and speed"*hey coe in three speedsE fast, ediu and slo#" &or the busy bar and bartender, thefast pourer #illake life uch easier than easuring everything into +iggers, in that #ith practice, a t#ocount Mcounting tot#o in your head #hile pouring #ill be the e(uivalent to 1 o' of li(uor" Kno# that thiscount refers to usingthe fast pourer #hich is the ost coonly used speed, often the only speed" f yourcount is ore or lessthan an ounce, you #ill create less than perfect drinks" We recoend to fast pour intoa +igger until youfeel cofortable #ith this tool and your ability to count the correct easureent"

0haker

)ou=ll use a shaker to ake ost any cocktail #ith ice" *he shaker is a stainless steelunit in either t#o orthree pieces, the shaker itself, a strainer, and a top" )ou=ll start off ost of your cocktails#ith the shakerhalf filled #ith ice" :dd the necessary ingredients and shake firly" f you have a threepiece shaker, you=llsiply reove the cap and pour the drink into the glass, utili'ing the strainer already built

into the piece"


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5oston 0haker

*he busy bar #ill often utili'e the 5oston 0haker as opposed to a three piece shaker inthat it=s a bit easierto use and takes less tie than fiddling #ith the different attachents" *he 5oston0haker consists of a

stainless steel shaker and a i$ing glass that is ade to fit snugly into the stainless steelportion and for aseal, allo#ing you to shake the ingredients #ith both hands securing each end" Whenyou=re finishedshaking, t#ist the t#o pieces apart, leaving the contents in the shaker, and pour into yourglass through abar strainer"

5ar 0trainer

:s referenced #ith the 5oston 0haker, this instruent #ill fit over your custoer=s glassand allo# you to

pour only the alcohol, straining out any e$cess ice"

ce 0coop

:s the nae iplies, use this to fill cups #ith ice, and #e strongly recoend N* touse the glass you=llserve your drink in to scoop out ice, or any glass at all" %ost bars #ill not perit it due tosafety ha'ards" :glass #hen used this #ay can easily chip into the ice" Chards of glass in the ice couldcause seriousdaage to a custoer as #ell as liability for a bar" We can=t ephasi'e enough toal#ays use the ce

scoop8

ce *ongs

*ongs should be used #hen you=re not preparing a drink in a shaker and #hen you needto transport ice toyour custoers glass #ithout aking a ess of the glass or putting in ore ice thannecessary"

%uddler

*his is a sall #ooden bat used to crush ice and ash fruits, sugar cubes and herbs"

5ar 0poon

: bar spoon is usually 1/ inches long and is ost coonly used to easure 1teaspoon" 0iilar to the+igger, they #ill often coe #ith a different si'e on each end M1t 4 Xt" )ou=ll find yourselfusing the barspoon #hen aking layered and stirred drinks"

2uice Containers

*hese are siply, easy to pour containers to store coonly used +uices in the #orld ofi$ology" :l#ays

keep the cold"


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0alting tray

*his is a contraption #ith rock salt priarily used for argaritas to dress the lip of theglass #ith salt" &irst,spread lie +uice on the ri, then t#ist the lip of the glass around the salting tray andpresto, a salted ri"

Vester

: 'ester is a cutting tool used to create t#ists of leon and other fruits to garnish specialdrinks"

5ottle peners 4 Waiter=s Corkscre#

=d attach one of these to your belt, you=ll need it so often" once kne# a bartender #ith aprosthetic ar#ho=d chosen to add a bottle opener to the end of his prosthetic" No# that=s dedication8

5lenders

Jsed ost coonly for tropical and argarita style drinks"

lass#are

Here, #e briefly cover the ost coonly used types of glass#are found today"Different o#ners andstyles of bars could deviate fro these standards, but #hat #e=ve included #ill beenough kno#ledge foryou to get your foot in the door any#here"

5eer lasses

5eer %ug Pilsner lass Pint lassWine lasses

.ed Wine White WineChapagne lasses

&luted Chapagne lass

eneral Cocktail lasses

.ocks lass - Jsed for drinks over ice, chilled drinks, shots 4 beer or #ater backs"

Double .ocks lass S Jsed for drinks #ith a i$er M2ack Daniels 4 Coke, etc" or adouble over ice"

Collins lass S Jsed for any tall drinks, doubles #ith i$ers or Collins drinks"

%artini lass S Jsed for shaken or stirred drinks and soeties shotsZ priarily %artinis"

%argarita lass S Jsed for %argaritas, fro'en drinks, and ice crea drinks"

Coffee Drink lasses S Jsed for any drinks #ith coffee, as #ell as hot tea, hot chocolate,etc"


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rish Coffee lass5randy 0nifter S Jsed for cordials such as 5randy, Cognac, 0abuca, etc" *he brandysnifter can also beused for li(ueurs and li(uor served #ith or #ithout i$ers"

ther iscellaneous glasses

*he highball *he hurricane

*hese glasses are used for a variety of drinks including blended, tropical, #ater, +uices orong sland ce*eas"

0oe general tips and glass#are eti(uette are as follo#sE

F Never hold a glass by the ri M#here people put their ouths"

F :l#ays handle #ine glasses or any ste#are by the ste itself" *he heat froyour hands could#ar up the drink inappropriately if serving it by the bo#l"F %ake sure that all your glasses are spotless" *here=s nothing #orse than a drinkserved #ithrenants of lipstick, detergent taste, or any aroa fro the previous drink"

)our typical bar 0etup S What to e$pect

%ost all bar set-ups are strikingly siilar in that #e all need the sae basic utensils toake drinks,

ho#ever you=ll need to be a#are of the follo#ing once you are eployed"

*he 5ar *op

*his is fairly self e$planatory, ho#ever apart fro the standard long counter #ith a backbar, the differingvarieties are horseshoe, round ands(uare bar tops"

*he 0peed .ail

:s discussed earlier, this is #here all #ell or house brands are kept"

*he Drain 5oard

*his is #here all used glasses sit" )ou=ll #ant to epty and rinse all glass#are here first,prior to #ashing"

*he Wash 0ink

:fter the glasses have been drained and rinsed in the Drain board, you=ll need to ovethe over to theWash 0ink #hich should contain #ar soapy #ater for #ashing" Depending upon thebar you end up in,this ay or ay not be the e$clusive #ork of a bar back" Ho#ever, even if it is, part of

your +ob as abartender is to aintain the bar, and this eans #ashing during slo# ties to prevent


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being glassless #henyou=re hit #ith an onslaught of custoers"

*he .inse 0ink

%ost bars today #ill have t#o rinse sinks, one #ith fresh #ater, the other #ith a cleansing

agent"

Drying 5oard

Here, you=ll place cleaned glasses upside do#n to dry"


Please find your test (uestions relating to Chapter 3 belo#" No# that you=re orefailiar #ith the differingtypes of bar#are and glass#are that you=ll need to use in your ne# career, let=s put thatkno#ledge to use

before you begin to fill out your test (uestions"

We suggest attepting and en+oying one of the follo#ingE

F in .ickeyF 5lack .ussian

3-/1 What are the four ost coon easureents found on a +igger Mho# anyounces93-// What is the recoended pourer speed to use, fast, ediu or slo#93-/3 WhatIs the difference bet#een a regular shaker and a 5oston shaker93-/ Jnder #hat circustances should you use a glass to scoop ice9

3-/> What is a uddler used for93-/7 What is the ost coon easureent served by a bar spoon93-/6 Prior to salting a %argarita glass, #hat do you do to the ri93-/G What tool do you use to create a leon t#ist93-/R Ho# any different glasses can you use to server beer and #hat are they called93-3@ What type of glass #ill you ost coonly use for i$ed drinks over ice93-31 WhatIs another type of li(ueur to put in a brandy snifter besides brandy93-3/ Why shouldnIt you serve a #ine glass #ith your hand on the bo#l93-33 ther than the bo#l, #hatIs another a+or Bno-no #hen handling glasses93-3 ther than the standard long counter bar, #hat other bar varieties are there9

The basicCocktails - The basics

What is a Cocktail?

Drinks akin to cocktails first appeared soetie during the 17th century, butcocktails, as #e kno# and use the ter, #as first introduced by :ericanbartenders in the 1R/@ies"

*he reason the cocktail ade it big in the happy I/@ies, #as the prohibition,#hen producing and ibibing of alcohol #as ade illegal" :s good as allspirits available #as of a rather dubious (uality and tasted accordingly" *hus,the bartenders, accoodating as al#ays, started to i$ the spirits #ith


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various fruit +uices and other flavorings to ake it ore palatable" ater, thecocktail lost its popularity ost places, the Jnited 0tates being the aine$ception"

*he last fe# years, ho#ever, the cocktail has reclaied lost ground

every#here, especially in southern ;urope and other places that are full oftourists" Cocktails usually consist of three different IclassesI of ingredients"

The first, the base, is most often some sort of spirit, like vodka, whiskey, or tequila.

Occasionally, such as in many punches, some sort of wine is being used as a base.

The second, the main flavoring, is added to bring out the aroma of the base and to modify its

taste. The main flavoring is often such as Vermouth, various fruit uices, wine, or even eggs or

cream.

The third, the special flavoring, is added to enhance the taste of the base, and often also adds

the color to the cocktail. Common special flavorings include !renadine, "lue Curacao, andothers.

#ost cocktails are also decorated in some way, usually with fruit slices, orange peel, cocktail sticks,mint twigs, etc. $see section below%.

Equipment

%any different contraptions are anufactured for the aking of cocktails"0oe of these are useful, soe can be definitely nice to have, and still othersare totally and utterly useless" t is up to you to decide e$actly #hat yourcocktail e(uipent should be, but soe things are essential"

&irst out of the essentials is the cocktail shaker" *here are t#o basic types ofshakers available" : ;uropean cocktail shaker is usually ade out of etal, orglass #ith a etal top" t is, basically, a container #hich holds about half aliter, fitted #ith a top #hich closes tightly around the upper edges of thecontainer" *his top also has a saller top, usually fitted #ith a built-in strainer,through #hich the shaken cocktail is poured" :erican shakers, ho#ever,consist of t#o cones about the sae si'e" ne is often often ade of glass,and the other is etallic" *hese cones are held together to for a closedcontainer, and the shaken cocktail is poured fro either one" %ost :ericanshakers do not have built-in strainers, so if you use an :erican shaker,using a separate strainer is a good idea"

%easures, also kno#n as +iggers, are also essential" 2iggers are ost oftenade of etal, but glass +iggers are coon, as #ell" *he standardeasureents of a +igger can vary #idely, depending on #here you are" nthe recipes in the follo#ing articles, #ill use a standard +igger of 3@l Mapp$"1 fl o'"

n addition to the e(uipent entioned above, you #ill find that things likethese are nice to have, as #ellE ce bucket, +ugs, electric blender, bo#ls, etc")ou should also have access to ordinary kitchen#are, such as knives,corkscre#s, chopping board, etc" )ou #ill also need stirrers Malso kno#n as

s#i''le sticks, stra#s, toothpicks, serviettes and cloths"


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Glasses

Cocktail glasses come in four different basic types&

'irst, there are the glasses known as rocks glasses, also known as tumblers. These glasses are

usually short and broad glasses, with straight or slightly sloping sides. They normally hold

about ()*ml and are used for spirits with ice, fruit uices and short drinks. +econd, there is the highball glass. These glasses are usually of medium width, and are tall

with straight or slightly sloping sides. They normally hold between ) and ml and areused for long drinks with ice.

Third, the champagne glasses, are of two different kind. The most common, the champagne

flute, is a tall and narrow glass with a stem. Champagne flutes have thin-glassed sides, and the

long, tapering sides can curve both inward and outward. champagne flute holdsappro/imately (*ml. The second type of champagne glass is the less-known champagne

saucer. The champagne saucer is a broad and shallow glass with a stem. The broadness andshallowness of the glass make the champagne loose its fi00 quickly, and the glass is therefore

less popular than it once was. 1t is still, however, in use, and such cocktails as the #argaritause e/clusively such glasses.

'ourth is the group known as cocktail glasses. These are the classic cocktail glasses2 stemmed

and with sharply sloping sides, making it 3-shaped when seen from the side. The classiccocktail glass holds about 4ml and is best suited for short, strong drinks.

n addition to these glasses, soe drinks, such as the Pina Colada, havespecial glasses" Jnless you are really serious about i$ing your cocktails,you donIt really need to buy such glasses" Jse glasses you already haveinstead" *here are also other glasses available that #ill #ork +ust fine #ithcocktails" Jse your iagination, but reeber that plastic glasses Morshakers, +ugs, i$ing glasses, or other such e(uipent for that atter shouldN;!;. be used #ith cocktails, as it #ill ake the cocktail taste of plastic" :cocktail is supposed to have a refreshing taste, not to taste like the inside of a

used plastic bag"

Mixing a Cocktail

5ot all cocktails are made in the same manner. 6ust as the ingredients may vary, there are several waysin which to mi/ a cocktail. The most frequently used methods are the following&

+haking& The cocktail is mi/ed by hand in a cocktail shaker. The shaker is first filled three

quarters with ice, preferably cubes, as crushed ice will tend to melt and dilute the cocktail. The

ingredients are then poured on top of the ice, in order of alcohol content $highest first%. 7hen

shaking a cocktail, hold the shaker in both hands, one hand on the top and the other supportingthe base of the shaker, and shake vigorously. 7hen water has begun condensing on the

outside of the shaker, the cocktail is sufficiently chilled, and the cocktail should immediately

be strained into the glass. 1n general, shaking creates a colder cocktail than stirring does, butalso a more cloudy one.

+tirring& The cocktail is stirred with a glass or metal rod in a mi/ing glass, before the cocktail

is strained into a glass. s with shaking, crushed ice should not be used, and water condensing

on the outside shows that the cocktail is finished.

"lending& n electric blender is used to mi/ fruit uices, alcohol, fruit, etc. "lending is an

e/cellent way of mi/ing ingredients which do not blend easily in any other way. "lend thecocktail till it has reached a smooth consistency. 1f the recipe requires ice, add crushed ice last,

but be careful not to add too much, as the cocktail may be watered down. "lending is a muchdisputed method of mi/ing a cocktail, and in general, blending should be avoided unless the

recipe demands it.

"uilding& 7hen building a cocktail, the ingredients are poured into the glass in which the

cocktail will be served. 8sually, the ingredients are floated on top of each other, butoccasionally, a swi00le stick is put in the glass, allowing the ingredients to be mi/ed.


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Decorating Cocktails

:lost all cocktails are decorated in one #ay or another, ost often #ithsoe kind of fruit, but no atter the e$act decoration, cocktail sticks arealost al#ays invaluable" Cocktail sticks coe in t#o typesZ Wooden and

plastic" Wooden sticks are ost often used, and are suited for +ust about anykind of cocktail, but they cannot be reused" Plastic sticks, ho#ever, should becarefully used, as they tend to give the cocktail a slightly artificial appearance"Jnlike #ooden sticks, plastic ones can be reused, but should be carefully#ashed and boiled first"

Cocktail sticks are, #hatever the type, used for spearing slices of fruit,cherries, and +ust about anything else you care to decorate your cocktails#ith" 0tra#s are also essential and go #ell #ith highballs" 0tra#s should notbe reused" *he traditional cocktail garnish is, ho#ever, the red %araschinocherries" *hese are used in +ust about any kind of cocktail, and are no# alsoavailable in green, yello# and blue" n addition to this, slices of fruit, strips oforange or leon peel, int t#igs, etc" can also be used"

ne often used ethod of decorating cocktails is that #hich is called frosting"&rosting leaves an edge of sugar, salt, cocoa, or any other fine po#der, on theri of the glass" *here are several #ays to frost glasses, and one of the ostfre(uently used of the is thisE .ub the ri of the glass #ith a slice of orangeor leon, then suberge the ri in sugar or salt Mor any other po#der, +ust sothat it lines the top of the ri" ther ethods use egg #hite or othersubstances for IgluingI the po#der to the glass" &or a ore colorful frosting,

use sall drops of food coloring in the po#der" With soe cocktails, such asthe %argarita, frosting is a IstandardI decoration"

Tips and Tricks

1T/ o'" of li(uor is e(ual to 1 count, assuing you are using a pourer

on your bottles" *o easure 1 1T/ o'" of li(uor, countU1@@1"""1@@/"""1@@3U as you are pouring" :fter a #hile, you should beable to do it by eye"

*o ake highballs, fill glass t#o-thirds full of ice before adding li(uor"

:l#ays pour li(uor in before the i$er" Do not stir drinks containing

carbonated i$ers"

*o ake cocktails, lo#balls, and other shaken or stirred drinks, fillshaker half-full of ice" &or lo#balls, fill the glass about half-full of icebefore pouring drink"

%ost shaken drinks #hich contain light crea can also be ade asblended drinks, substituting vanilla ice crea for the light crea"

*o ake blended drinks, first fill blender half-full of ice" f necessary,

add ore ice as you are blending"

:l#ays keep fruit +uices and other i$ers refrigerated"


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n fruit drinks, e"g" stra#berry argaritas, al#ays use fresh fruit, notfro'en

"ar terms

Mixing

When using a cocktail shaker there is one golden rule to reeber" :l#aysput the ice in the shaker first, and the li(uor last" *his is to ensure that allingredients are properly chilled by the ice #hen they are poured over the ice,and by adding the li(uor last you reduce the chance of dilution"

Stirring

: drink that is stirred instead of shaken #ill retain its clarity and be free of icechips" Drinks based on clear li(uors, like a %artini, should al#ays be stirredand not shaken MdonIt listen to 2aes 5ond #hen he order his %artiniUshaken, not stirredU"When stirring a cocktail you should stir it enough to i$ the ingredients, butnot stir it too uch" f you stir too uch the ice #ill begin to dilute the li(uor" :general rule is that 1@-1> stirs #ill be sufficient for proper i$ing": drink containing carbonated beverageMs should be stirred gently and brieflyto retain the sparkle"

Shaking

nstead of stirring, you can shake the drink" *his #ill i$ the ingredients orethan stirring, but #ill also result in a less clear drink" Drinks that containingredients that are hard to i$, such as crea, fruit +uices and eggs, shouldbe shaken vigorously to ensure that the ingredients has been #ell i$ed"

Blending

Jse an electric blender to i$ fresh fruit, li(uor, +uices and ice instead of usinga shaker" Not too popular every#here, but perfect for aking fro'en cocktailsor to blend ingredients that are other#ise ipossible to i$"

Floating

*he purpose of floating is to keep each ingredients in the drink in separatelayers that do not i$ #ith the others" *his #ill create a drink #ith separatelayers, and this is #hy floating often is referred to as layering"*he easiest #ay to float one li(uor on top of another is to use a deitassespoon, holding it over or in the glass and slo#ly trickle the ingredient over theback of the spoon"


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Muddling

%uddling is a siple ashing techni(ue for grinding herbs, such as int,sooth in the botto of a glass" )ou can use a #ooden uddler that you buyin a bar supply store or buy a bar spoon #ith a uddler on the end" t crushesthe herbs, uch as the back of a soup spoon ight, #ithout scaring the glass"

Frosting

*o frost a glass, first dip it in #ater and then put it in the free'er for half anhour or so" :lso note that etal and silver ugs and cups #ill frost better thanglasses"\

"ar #easurements

Standard Bar Measurements !S"

( part 9 any equal part

( dash:splash 9 (:) ounce

( teaspoon $tsp% 9 (:; ounce

( tablespoon $tblsp% 9 :; ounce

( pony 9 ( ounce

( igger:bar glass 9 ( (:) ounces

( shot $ ounces

( cup 9 ; ounces

( pint $pt% 9 (> ounces

( quart $qt% 9 ) ounces

( fifth 9 )*.> ounces $(:* gallon%

( gallon $gal% 9 (); ounces

Metric Con#ersions

( fluid ounce

$o0%9

)4.*? milliliters 9 app/.

centiliters $cl%

( quart $qt% 9 4.=>* deciliters

( gallon $gal% 9 .?;*= liters

( milliliter $ml% 9 (: ounce

( centiliter $cl% 9 (: ounce

( deciliter $dl% 9 (:) ounces

( liter $l% 9 = ounces

$ther Measurements

English

Metric'ifth 9 =:* @uart 9 (:* !al. 9 )*.> o0 9A ?* ml 9 )*.* o0

Bint $pt% 9 (:) @uart 9 (>. o0 9A * ml 9 (?. o0

alf-Bint 9 ;. o0 9A ) ml 9 >.; o0

alf-!allon 9 >=. o0 9A (?* ml 9 *4.? o0

@uart 9 ). o0 9A ( ml 9 =.( o0

MO: UshotglassU is usually 1"> ounces, but soeties / ounces #ith aeasuring line at 1"> ounces" )ou can also buy Min J0 Ushort shotU glassesor Upony shotsU #hich are 1 ounce" Pony shots are usually used #ith artinis,anhattans, and rob roys"


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equipment

+etting up a bar

Basic set o% tools

When setting up a bar, you #ill need (uite a lot of e(uipent" *he follo#ing isa list of basic bar e(uipent you should have in your bar to allo# you to akeost drinks" )ou ay also #ant to take a look at the list of additionale(uipentthat #ill ake life behind the bar a bit easier too"

"ottle opener

Corkscrew

Can opener

#easuring cups and spoon set

"ar spoon with long handle and muddler on the end 6uice squee0er

Dlectric blender

Cutting board and a sharp knife

1ce bucket with an ice tong

#i/ing glass

+haker and strainer

"ottle sealers

Towels

"o/es:ars to store garnishes in

!lassware $Seeseparate page%

)ou #ill have to buy ne# supplies of the follo#ing e(uipent regularly"

Cocktail napkins and coasters

+wi00le sticks

+traws, both long and short ones

Cocktail picks

+ugar and salt $for coating rim of glasses%

&dditional equipment

n addition you ay #ish to buy soe other e(uipent to ake things a biteasier and to be able to ake additional drinks"

1ce crusher, preferably electric

You can crush ice manually, but an electric crusher it a whole lot easier than using a

hammer.

7ooden muddler

1ce pick or chipper

Vegetable peeler or a twist cutter for fruit peels

1ce scoop

'unnel

5utmeg grater
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!lassware

When operating a bar, #hether it be in-house or a business, you need to havecertain types of glasses" The right glass can enhance the drink you areserving, making you look even better.)ou really do not #ant to serve #ine

in a coffee cup, a cocktail in a beer ug, and you definitely donIt #ant to servean :labaa 0laer in a sherry glass" et the point9

Glass accidents

7hen you are around any bar, home or business, you need to be concerned for yourself and yourguests. ere are a few tips about accidents and what to do&

lways use an ice scoop and not the glass itself. Tiny slivers of glass always chip off when

dipped into an ice well and your glasses become unclear after a while

1f you accidentally break a glass near ice, always throw away all the ice. 7hen glass shatters,

pieces go everywhere. 3ou really donEt want pieces of glass in your drink.

5ever take a hot glass and add ice into it. This can cause the glass to shatter due to thermal

shock. "e careful about this.

#echanical shock occurs when you clank two glass together. One of the glasses will almost

always break.

1f you carry the glasses by the stem or the base you avoid fingerprints where people drink

from, and you will have more support carrying the glass

Different glasses

"eer mug

"eer pilsner

"randy snifter

Champagne flute Cocktail glass

Coffee mug

Collins glass

Cordial glass

ighball glass

urricane glass

1rish coffee cup

#argarita:Coupette glass

#ason ar

Old-fashioned glass

Barfait glass Bitcher

Bousse cafe glass

Bunch bowl

Fed wine glass

+herry glass

+hot glass

7hiskey sour glass

7hite wine glass

The istory of the Cocktail +haker
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