Basic Techniques BARTENDING

8/13/2019 Basic Techniques BARTENDING

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Section (1) The Basics

1.1 Bar Stock

Underlines essential bar ingredients with a listing of our most commonly used.1.2 Bar Equipment

A listing with descriptions of essential bar equipment.

1. !lasses " #ontainers$easurements% descriptions and uses of &arious glassware.

1..1 Spills% Breakage and 'andling

1.( Basic )echniques

Essential techniques for mi*ing cocktails. 1.(.1 $easurements

1.(.2 +ecoration

,ead more- BA,)E+E, !U/+E- Section 01 )he Basicshttp-www.drinksmi*er.comguidesection31.php4i*5526lr/7587

Bar stock

)here is of course no 9initial fi*9 to a fully stocked bar. /t is an ongoing process requiring the

addition of certain liquors etc. at a time when there becomes a demand for them.

$ost or all of the ingredients below are considered essential bar3stock% and should act only as afoundation to a well stocked bar.

Liquors

!in

:odka

,um0lightdark

;hiskey3 Bourbon

3 Scotch

3 ,ye#anadian

3 /rish #ream;ine

3 ;hite0dry3 ,ed0dry

3 #hampagne

3 :ermouth0drysweet)equila

LiqueursAmaretto0almond

Blue #uracao0orange

#hambord0raspberry#ointreau0orange

#reme de Banana0banana

#reme de #acao0chocolate#reme de $enthe0mint

7rangelico0ha5elnut

!alliano0herb!odi&a0chocolate!oldschlager0cinnamon

!rand $arnier0orange

emonade

#ola

#reamEggs

!inger Ale

!renadine

/ce #ream$ilk

8range BittersSour $i*

Sprite?3Up

)ea#offee;ater
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Brandy#ognacBeer

Fruit

ApplesBananas

#herries

>emons

>imes8ranges

@ineapples

Strawberries

Fruit Juice

Apple

#ranberry!rapefruit

>emon

>ime8range

@ineapple

)omato

,umple $in5e0peppermint

Sambuca0anise

Schnapps0&arious fla&ors

Southern #omfort0peach)ia $aria0coffee

)riple Sec0orange

3 Soda3 )onic

Garnishes/Other#innamon/ce

$araschino #herries

utmeg8li&es0blackgreen

Salt@epperSugar

Sugar Syrup)abasco Sauce

;orcestershire Sauce

,ead more- BA,)E+E, !U/+E- Bar /n&entoryStock 3 Stocking a bar% liquor% liqueurs%

garnish and condiments% ice and fruithttp-www.drinksmi*er.comguide131.php4i*5526lr65qsf

Bar equipment

Being well equipped is one of the basic steps to running a successful bar. As well as ha&ing theright tools for the ob% your equipment should be good quality and durable.

'ere9s a list of the equipment you9ll need% as well as a short description or tip to help guide you.

Can Opener

Useful for opening cans of fruit and syrup.

Corkscre

7or opening wine and champagne bottles.
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C!oths

7or wiping surfaces and equipment. )hese should be damp and not wet.

Cuttin" Boar#

7or slicing fruit and other garnishes. )his should be hea&y and laminated.

Bar Toe!s

)hese are 1C cotton and ha&e sewn edges for durability. Use these along with cloths to keep

things clean. $ake good use of times where you ha&e no guests to clean bottles and wipesurfaces.

Bott!e Opener

7or opening screw top bottles.

Bott!e Sea!ers

7or keeping liquors and other bottle contents fresh.

Cocktai! Shaker

Essential for blending ingredients in cocktails and mi*ed drinks. Use a short% sharp and snappy

shaking technique unless otherwise stated. )here are many cocktail shakers a&ailable mostly allget the ob done. #hoose one that9s right for you. Always pour the least e*pensi&e ingredient into

the cocktail shaker first% and then if you find you9&e made a mistake% you9&e not wasted the

e*pensi&e liquors.

$!ectric B!en#er

$any cocktails require a blender to blend the ingredients smoothly together. Useful for drinks

with fruit pieces or ice cream etc.

Grater

)o grate spices like nutmeg and others.

%ce Bucket

A metal or insulated ice bucket keeps your ice cold and clean.

%ce Ton"s an# Scoops

Use these to add ice to drinks. e&er handle ice with your hands% it9s not only unhygienic% but the

heat from your hand will begin to melt the ice. +on9t use glassware as a scoop itDll break or chipat best% then you9ll ha&e blood and glass in your ice.

Ji""er

A measurement tool.

Juice Squee&er/$xtractor

eeded for getting the most uice out of your fruits. /t helps to soak citrus fruit in hot water

before squee5ing.


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Bar Spoon

A bar spoon with a long handle and a muddler end will allow you to mi* and measure

ingredients as well as crush garnishes.

Measurin" Cups

ormally glass or chrome with incremented measurements imprinted up the side. )hese areneeded for accurate measurements. )hey usually come with a set of measuring spoons which are

needed for the smaller quantities.

Mixin" G!ass

Useful for long drinks where it is required to mi* the ingredients without shaking.

Sharp 'nie

7or cutting fruit and garnishes.

Strainer

,emo&es the ice and fruit pulp from uices. )his may come with a cocktail shaker.

,ead more- BA,)E+E, !U/+E- Bar Equipment 3 !uide to the well3equipped bar.http-www.drinksmi*er.comguide132.php4i*5526lrpearning which drinks belong to which glass is beneficiary to both you and your customers.

)hey recei&e a higher quality drink% which in turn reflects back on you andor yourestablishment.

Ensure all glassware is cleaned spotless prior to ser&ing it to your customers. ;ash glasses with

warm water and a small amount of detergent 0not soap% rinsing them afterwards with fresh cold

water and polishing them with a suitable cloth. 'old glasses by the base or stem of the glass toa&oid fingerprints.

1..1 Spi!!s Breaka"e an# *an#!in"

1. Beer mug2. Brandy snifter

. #hampagne flute

(. #ocktail glass

. #offee mugF. #ollins glass
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?. #ordial glass

G. 'ighball glass

H. 'urricane glass1. $argaritacoupette glass

11. $ason ar

12. 8ld3fashioned glass1. @arfait glass

1(. @ousse cafe glass

1. @unch bowl1F. ,ed wine glass

1?. Sherry glass

1G. Shot glass

1H. ;hiskey sour glass2. ;hite wine glass

Beer mu"

)he traditional beer container.)ypical Si5e- 1F o5.

Bran#+ sniter

)he shape of this glass concentrates the alcoholic odors to the top of the glass as your hands

warm the brandy.)ypical Si5e- 1?. o5.

Champa"ne !ute

)his tulip shaped glass is designed to show off the walt5ing bubbles of the wine as they brushagainst the side of the glass and spread out into a sparkling mousse.)ypical Si5e- F o5.

Cocktai! "!ass

)his glass has a triangle3bowl design with a long stem% and is used for a wide range of straight3

up 0without ice cocktails% including martinis% manhattans% metropolitans% and gimlets. Alsoknown as a martini glass.

)ypical Si5e- (312 o5.

Coee mu"

)he traditional mug used for hot coffee.)ypical Si5e- 1231F o5.

Co!!ins "!ass

Shaped similarly to a highball glass% only taller% the collins glass was originally used for the lineof collins gin drinks% and is now also commonly used for soft drinks% alcoholic uice% and

tropicale*otic uices such as $ai )ai9s.

)ypical Si5e- 1( o5.
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Cor#ia! "!ass

Small and stemmed glasses used for ser&ing small portions of your fa&ourite liquors at times

such as after a meal.)ypical Si5e- 2 o5.

*i"h,a!! "!assA straight3sided glass% often an elegant way to ser&e many types of mi*ed drinks% like those

ser&ed on the rocks% shots% and mi*er combined liquor drinks 0ie. gin and tonic.)ypical Si5e- G312 o5.

*urricane "!ass

A tall% elegantly cut glass named after it9s hurricane3lamp3like shape% used for e*otictropicaldrinks.

)ypical Si5e- 1 o5.

Mar"arita/coupette "!ass

)his slightly larger and rounded approach to a cocktail glass has a broad3rim for holding salt%ideal for margarita9s. /t is also used in daiquiris and other fruit drinks.

)ypical Si5e- 12 o5.

Mason -ar

)hese large square containers are effecti&e in keeping their contents sealed in an air tighten&ironment.

)hey9re designed for home canning% being used for preser&es and am amongst other things.

)ypical Si5e- 1F o5.

O!#.ashione# "!ass

A short% round so called IrocksI glass% suitable for cocktails or liquor ser&ed on the rocks% orIwith a splashI.

)ypical Si5e- G31 o5.

arait "!ass

)his glass has a similar inwards cur&e to that of a hurricane glass% with a steeper outwards rim

and larger% rounded bowl. 8ften used for drinks containing fruit or ice cream.


ousse.cae "!ass

A narrow glass essentially used for pousse cafJ and other layered dessert drinks. /ts shapeincreases the ease of layering ingredients.)ypical Si5e- F o5.

unch ,o!

A large demispherical bowl suitable for punches or large mi*es.

)ypical Si5e- 13 gal.


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0e# ine "!ass

A clear% thin% stemmed glass with a round bowl tapering inward at the rim.

)ypical Si5e- G o5.

Sherr+ "!ass

)he preferred glass for aperitifs% ports% and sherry. )he copita% with it9s aroma enhancing narrowtaper% is a type of sherry glass.

)ypical Si5e- 2 o5.

Shot "!ass

A small glass suitable for &odka% whiskey and other liquors. $any IshotI mi*ed drinks also call

for shot glasses.)ypical Si5e- 1. o5.

hiske+ sour "!ass

Also known as a delmonico glass% this is a stemmed% wide opening glass% alike to a small &ersion

of a champagne flute.)ypical Si5e- o5.

hite ine "!ass

A clear% thin% stemmed glass with an elongated o&al bowl tapering inward at the rim.

)ypical Si5e- 12. o5.

,ead more- BA,)E+E, !U/+E- !lasses and containers 3 !uide to &arious types of

glassware.http-www.drinksmi*er.comguide13.php4i*5526lryp;8s

G!asses an# containers)here are &arious types of glassware of different shapes and si5es% all ser&ing their own purpose.

>earning which drinks belong to which glass is beneficiary to both you and your customers.

)hey recei&e a higher quality drink% which in turn reflects back on you andor yourestablishment.

Ensure all glassware is cleaned spotless prior to ser&ing it to your customers. ;ash glasses with

warm water and a small amount of detergent 0not soap% rinsing them afterwards with fresh coldwater and polishing them with a suitable cloth. 'old glasses by the base or stem of the glass to

a&oid fingerprints.

1..1 Spi!!s Breaka"e an# *an#!in"
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8/22

1. Beer mug

2. Brandy snifter

. #hampagne flute(. #ocktail glass

. #offee mug

F. #ollins glass?. #ordial glass

G. 'ighball glass

H. 'urricane glass1. $argaritacoupette glass

11. $ason ar

12. 8ld3fashioned glass

1. @arfait glass1(. @ousse cafe glass

1. @unch bowl

1F. ,ed wine glass

1?. Sherry glass1G. Shot glass

1H. ;hiskey sour glass2. ;hite wine glass

Beer mu"

)he traditional beer container.

)ypical Si5e- 1F o5.

Bran#+ sniter)he shape of this glass concentrates the alcoholic odors to the top of the glass as your hands

warm the brandy.)ypical Si5e- 1?. o5.

Champa"ne !ute

)his tulip shaped glass is designed to show off the walt5ing bubbles of the wine as they brush

against the side of the glass and spread out into a sparkling mousse.)ypical Si5e- F o5.

Cocktai! "!ass

)his glass has a triangle3bowl design with a long stem% and is used for a wide range of straight3

up 0without ice cocktails% including martinis% manhattans% metropolitans% and gimlets. Alsoknown as a martini glass.

)ypical Si5e- (312 o5.

Coee mu"

)he traditional mug used for hot coffee.)ypical Si5e- 1231F o5.
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9/22

Co!!ins "!ass

Shaped similarly to a highball glass% only taller% the collins glass was originally used for the line

of collins gin drinks% and is now also commonly used for soft drinks% alcoholic uice% andtropicale*otic uices such as $ai )ai9s.

)ypical Si5e- 1( o5.

Cor#ia! "!ass

Small and stemmed glasses used for ser&ing small portions of your fa&ourite liquors at timessuch as after a meal.

)ypical Si5e- 2 o5.

*i"h,a!! "!ass

A straight3sided glass% often an elegant way to ser&e many types of mi*ed drinks% like those

ser&ed on the rocks% shots% and mi*er combined liquor drinks 0ie. gin and tonic.

)ypical Si5e- G312 o5.

*urricane "!assA tall% elegantly cut glass named after it9s hurricane3lamp3like shape% used for e*otictropical

drinks.

)ypical Si5e- 1 o5.

Mar"arita/coupette "!ass

)his slightly larger and rounded approach to a cocktail glass has a broad3rim for holding salt%

ideal for margarita9s. /t is also used in daiquiris and other fruit drinks.


Mason -ar

)hese large square containers are effecti&e in keeping their contents sealed in an air tighten&ironment.

)hey9re designed for home canning% being used for preser&es and am amongst other things.)ypical Si5e- 1F o5.

O!#.ashione# "!ass

A short% round so called IrocksI glass% suitable for cocktails or liquor ser&ed on the rocks% or

Iwith a splashI.)ypical Si5e- G31 o5.

arait "!ass

)his glass has a similar inwards cur&e to that of a hurricane glass% with a steeper outwards rimand larger% rounded bowl. 8ften used for drinks containing fruit or ice cream.)ypical Si5e- 12 o5.

ousse.cae "!ass

A narrow glass essentially used for pousse cafJ and other layered dessert drinks. /t9s shapeincreases the ease of layering ingredients.)ypical Si5e- F o5.


10/22


11/22

Shakin"

;hen a drink contains eggs% fruit uices or cream% it is necessary to shake the ingredients.

Shaking is the method by which you use a cocktail shaker to mi* ingredients together and chillthem simultaneously. )he obect is to almost free5e the drink which breaking down and

combining the ingredients. ormally this is done with ice cubes three3quarters of the way full.

;hen you9&e poured in the ingredients% hold the shaker in both hands% with one hand on top andone supporting the base% and gi&e a short% sharp% snappy shake. /t9s important not to rock your

cocktail to sleep. ;hen water has begun to condense on the surface of the shaker% the cocktail

should be sufficiently chilled and ready to be strained.

Strainin"

$ost cocktail shakers are sold with a build3in strainer or hawthorn strainer. ;hen a drink calls

for straining% ensure you9&e used ice cubes% as crushed ice tends to clog the strainer of a standard

shaker. /f indeed a drink is required shaken with crushed ice 0ie.Shirley )emple% it is to beser&ed unstrained.

Stirrin"Lou can stir cocktails effecti&ely with a metal or glass rod in a mi*ing glass. /f ice is to be used%

use ice cubes to pre&ent dilution% and strain the contents into a glass when the surface of themi*ing glass begins to collect condensation.

Mu##!in"

)o e*tract the most fla&or from certain fresh ingredients such as fruit or mint garnishes% you

should crush the ingredient with the muddler on the back end of your bar spoon% or with a pestle.

B!en#in"

An electric blender is needed for recipes containing fruit or other ingredients which do not break

down by shaking. Blending is an appropriate way of combining these ingredients with others%creating a smooth ready to ser&e mi*ture. Some recipes will call for ice to be placed in theblender% in which case you would use a suitable amount of crushed ice.

Bui!#in"

;hen building a cocktail% the ingredients are poured into the glass in which the cocktail will be

ser&ed. Usually% the ingredients are floated on top of each other% but occasionally% a swi55le stickis put in the glass% allowing the ingredients to be mi*ed.

La+erin"

)o layer or float an ingredient 0ie. cream% liqueurs on top of another% use the rounded or back

part of a spoon and rest it against the inside of a glass. Slowly pour down the spoon and into theglass. )he ingredient should run down the inside of the glass and remain separated from the

ingredient below it. >earning the appro*imate weight of certain liqueurs and such will allow you

to complete this technique more successfully% as lighter ingredients can then be layered on top ofhea&ier ones.

F!amin"

7laming is the method by which a cocktail or liquor is set alight% normally to enhance the fla&or
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12/22

of a drink. /t should only be attempted with caution% and for the abo&e reason only% not to simply

look cool.

Some liquors will ignite quite easily if their proof is high. 'eating a small amount of the liquor

in a spoon will cause the alcohol to collect at the top% which can then be easily lit. Lou can then

pour this o&er the prepared ingredients. +on9t add alcohol to ignited drinks% don9t lea&e themunattended% light them where they pose no danger to anybody else% and ensure no obects can

possibly come into contact with any flames from the drink. Always e*tinguish a flaming drink

before consuming it.

Measurements

Unfortunately% there is no single units of measures in use world wide. )his measurement

con&ersion table was made to help you determine measurements in different units.

Using definite measures in recipes make them more difficult to create by someone who usesdifferent measures% therefore a good bartender should always use relati&e measures in their

recipes.

/f proportional units are used% the drink creator can rest assured that where e&er the drink is

mi*ed% it tastes the same% and that should be the ultimate goal for e&eryone who creates mi*eddrinks.

Stan#ar# 3nits

m! ounces (o&)

dash .H 12

teaspoon .? 1G

tablespoon 11.1 G

pony 2H. 1

shot 2H. 1

splash .? 1G

measure 0msr 2F. .H

mickey G( 1

igger ((. 1 12

wine glass 11H (

split 1?? F

cup 2? G

miniature 0nip H.2 2

ine an# champa"ne

!itres

ounces

(o&)

split 01( btl .1?? F

IpintI 012 btl .?2 12

IMuartI 01 btl .?H 2

magnum 02 btls 1.(?G 2

eroboam 0( btls 2.HF 1(

tappit3hen .?GG 12G

rehoboam 0F btls (.((

methuselah 0G btls .H12

salmana5ar 012 btls G.GFG

baltha5ar 01F btls 11.G2(

nebuchadne55ar 02

btls1(.?G


13/22

half pint 0US 2? G

half pint 0U= 2G( H.F

tenth ?G.GG 12.G

pint 0US (?2 1F

pint 0U= FG 1H.

fifth ?.2 2.F

quart H(( 2

/mperial quart 11? G.(

half gallon 0US 1GH( F(

gallon 0US ?GH 12G

demiohn 0(.H

gallons1G.FF

Metric Measurements

metric system is based on tens% thus-

m! c! #!m! 1 .1 .1

c! 1 1 .1

#! 1 1 1

ml N millilitre% cl N centilitre% dl N

decilitre

,ead more- BA,)E+E, !U/+E- >iquid measurement con&ersion.

http-www.drinksmi*er.comguide13(31.php4i*5526ltaF/>@

2ecoration

+ecoration of a cocktail will normally consist of one or two fruit% herb or cherry garnishes that

either complement the fla&or of the drink% contrast with the color% or both. /t is important youa&oid o&erpowering the drink. ;hen garnishing with a slice of fruit% be careful with the si5e% too

thin is flimsy% while too thick can unbalance the look and e&en the fla&or of the cocktail.

Citrus Tists

)o make a citrus twist% cut a thin slice of the citrus fruit crosswise and simply twist to ser&e onthe side of a glass or in it.

Citrus ee! Spira!s

)o make a spiral of citrus peel% use a parer or &egetable peeler to cut away the skin% working in a

circular motion. )ake care not to cut into the bitter pith.

Citrus ee! 'nots

Lou can use strips of peel and carefully tie each strip into a knot.

Cocktai! Sticks

)hese e*tremely useful wooden cocktail sticks are needed for spearing through pieces of fruitand cherries. )hese are not re3usable. @lastic cocktail sticks% howe&er% are re3usable pro&ided

they are washed and boiled.

Frostin"/0immin"

$argarita9s and other mi*ed drinks often call for the rim of the glass to be coated with sugar% salt
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14/22


15/22

Co,,!er

A tall drink of any liquor ser&ed in a collins or highball glass with sha&ed or crushed ice and

garnished with fresh fruit and mint sprigs.

Chaser

A mi*er that is consumed immediately after a straight shot of liquor to create a different taste.

Cocktai!

Any of &arious alcoholic be&erages consisting usually of brandy% whiskey% &odka% or gincombined with fruit uices or other liquors and often ser&ed chilled.

Co!!ins

A drink akin to a sour which is ser&ed in a tall glass with soda water or selt5er water.

Coo!er

A drink consisting of ginger ale% soda water% and a fresh spiral or twist of citrus fruit rind% ser&ed

in a collins or highball glass.

Crusta

A sour3type drink ser&ed in a glass that is completely lined with an orange or lemon peel cut in acontinuous strip.

Cup

A punch3type drink that made up in quantities of cups or glasses in preference to a punch bowl.

2ais+

An o&ersi5e drink of the sour type% normally made with rum or gin. /t is ser&ed o&er crushed ice

with a straw% and sweetened with a fruit syrup.

Lace

ormally applies to the last ingredient in a recipe% meaning to pour onto the top of the drink.

$""no"

A traditional holiday drink containing a combination of eggs beaten with cream or milk% sugar%

and a liquor such as brandy% rum% or bourbon.

Fix

A sour3type drink similar to the daisy% made with crushed ice in a large goblet.

Fi&&

An effer&escent be&erage. 0ie. that which is carbonated or which emits small bubbles.

F!ip

A chilled% creamy drink made of eggs% sugar% and a wine or spirit. Brandy and sherry flips aretwo of the better known kinds.


16/22

Frapp5

A partially fro5en% often fruity drink. /t is usually a mi*ture of ingredients ser&ed o&er a mound

of crushed ice.

Gro"

A rum3based be&erage with water% fruit uice and sugar% commonly ser&ed in a large mug.

*i"h,a!!

Any spirit ser&ed with ice and soda water in a medium to tall glass 0often a highball glass.

Ju!ep

A drink made of bourbon% mint% sugar and crushed ice.

Lo,a!!

A short drink made of spirits ser&ed with ice% water or soda in a small glass.

MistA liquor ser&ed o&er a glass filled with crushed ice% often a way of ser&ing liqueur as an after

dinner drink.

Mu!!s

A sweetened and spiced heated liquor% wine or beer% ser&ed as a hot punch.

6eat

)he consumption of a spirit as a straight% unaccompanied shot.

6e"us

A punch3like combination containing a wine% such as port% heated with spices and sweetened.

6ip

A quarter of a bottle.

6i"htcap

A wine or liquor taken before bedtime.

On The 0ocks

A wine or liquor poured o&er ice cubes.

ick.Me.3pA drink designed to relie&e the effects of o&erindulgence in alcohol.

osset

An old british drink from which the eggnog was deri&ed. /t consists of a mi*ture of heated ale orwine curdled with milk% eggs% and spices.


17/22

u

A traditional afternoon drink made of equal parts spirit and milk% topped with club soda and

ser&ed o&er ice.

unch

A party3si5e be&erage consisting of fruit% fruit uices% fla&orings and sweeteners% soft drinks% anda wine or liquor base.

0icke+

A drink made a liquor% usually gin% a half lime and soda water. /t is sometimes sweetened% and

often ser&ed with ice in a rickey glass.

San"aree

A tall chilled and sweetened wineliquor garnished with nutmeg.

Shooter

A straight shot of whiskey or other kind of spirit taken neat.

Shru,

Spirits% fruit uices% and sugar% aged in a sealed container such as a cask or crock% then usuallybottled.

S!in"

A tall drink made with either brandy% whiskey or gin% with lemon uice% sugar and soda water. /t

is ser&ed both hot and cold.

Smash

A short ulep made of liquor% sugar% and mint% ser&ed in a small glass.

Sour

A short drink consisting of liquor% lemonlime uice and sugar.

Superca!!

Also known as top shelf or super premium. )he high octane% often higher proof alcohols% or

super3aged or fla&ored &ersions.

Si&&!e

A tall% traditionally rum3based cocktail filled with cracked ice. A stirring rod or swi55le stick is

quickly rotated between the palm of the hands to form frost on the glass.

S+!!a,u,

A be&erage made from a mi*ture of sweetened milkcream% wine and spices.

To##+

A sweetened drink of liquor and hot water% often with spices and ser&ed in a tall glass.


18/22

Tot

A small amount of liquor.

7ir"in

A non3alcoholic drink.

e!! 2rink

A liquor and mi*er% of which neither are defined brands. 0ie. !in and )onic% ,um and #oke

,ead more- BA,)E+E, !U/+E- Bar and bartending terminology.http-www.drinksmi*er.comguide231.php4i*5526luBue!

2. Amaretto Sour. B32

(. Brandy Ale*ander

. Bloody $aryF. Blow iquid #ocaine

2F. >ong /sland /ced )ea

2?. >ynchburg >emonade2G. $adras

2H. $ai )ai

. $argarita1. $artini

2. $oito

. $udslide(. 8ld 7ashioned

. 8rgasm

F. @ina #olada

?. @urple 'ooterG. ,ob ,oy

H. ,usty ail

(. ,um ,unner

(1. Salty +og(2. Seabree5e

(. Se* on the Beach((. Singapore Sling

(. Sloe #omfortable Screw

(F. Strawberry +aiquiri(?. )equila Sunrise

(G. )om #ollins

(H. ;hiskey Sour

. ;oo ;oo

,ead more- BA,)E+E, !U/+E- O recipes you 'A:E to know.http-www.drinksmi*er.comguide232.php4i*5526luAi7/>

Genera! ru!es
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19/22


20/22

( parts light rum

1 part white creme de cacao

1 part appropriate fruit liqueurfresh fruit

Blend and ser&e in an e*otic glass with a straw.

e*amples- Banana +aiquiriP @each +aiquiriP Strawberry +aiquiri

*i"h,a!!

1 12 o5 liquor

fill with ginger alecarbonated water

Ser&e in a highball glass.

e*amples- Brandy 'ighballPBourbon 'ighballP #ognac 'ighball

0icke+

1 12 o5 liquor

fill with club soda

Ser&e in a highball glass. !arnish with a lime wedge.

e*amples- Scotch ,ickeyP Apple ,um ,ickeyP !in ,ickey

S!in"

1 12 o5 liquor o5 sour mi*

1 o5 club soda

Shake% strain into a collins glass% and top with club soda. !arnish with a cherry and orange slice.

e*amples- Singapore SlingP Bourbon SlingP 'ighland Sling
http://www.drinksmixer.com/drink591.htmlhttp://www.drinksmixer.com/drink1231.htmlhttp://www.drinksmixer.com/drink2268.htmlhttp://www.drinksmixer.com/drink1585.htmlhttp://www.drinksmixer.com/drink1543.htmlhttp://www.drinksmixer.com/drink1543.htmlhttp://www.drinksmixer.com/drink2940.htmlhttp://www.drinksmixer.com/drink1797.htmlhttp://www.drinksmixer.com/drink1797.htmlhttp://www.drinksmixer.com/drink893.htmlhttp://www.drinksmixer.com/drink3792.htmlhttp://www.drinksmixer.com/drink526.htmlhttp://www.drinksmixer.com/drink1548.htmlhttp://www.drinksmixer.com/drink4268.htmlhttp://www.drinksmixer.com/drink591.htmlhttp://www.drinksmixer.com/drink1231.htmlhttp://www.drinksmixer.com/drink2268.htmlhttp://www.drinksmixer.com/drink1585.htmlhttp://www.drinksmixer.com/drink1543.htmlhttp://www.drinksmixer.com/drink2940.htmlhttp://www.drinksmixer.com/drink1797.htmlhttp://www.drinksmixer.com/drink893.htmlhttp://www.drinksmixer.com/drink3792.htmlhttp://www.drinksmixer.com/drink526.htmlhttp://www.drinksmixer.com/drink1548.htmlhttp://www.drinksmixer.com/drink4268.html


21/22

Sour

1 12 o5 liquor

o5 sour mi*

Shake and strain into a lowball glass or ser&e straight in a sour glass. !arnish with a cherry andorange slice.

e*amples- Amaretto SourP $idori SourP#herry :odka Sour

Sprit&er

1 12 o5 liquor

fill with club soda

Add the liquor to a highball glass% and fill with club soda.

,ead more- BA,)E+E, !U/+E- ,ecipe basics 3 general rules.

http-www.drinksmi*er.comguide23231.php4i*5526lw'Fm/6

*+"iene an# saet+A few guidelines to remember on hygiene and safety in a bar.

Always be clean% tidy and diplomatic.

Always rinsewash bar equipment like cocktail shakers and strainers after use% e&en between

drinks.

Always wash and dry your hands frequently% especially after contact with citrus fruituices. )hishelps pre&ent hand dermititis.

>ook after your hands% especially your fingernails% as these are always in &iew. =eep fingernails

short% and if using nail polish% use neutral colours.

+on9t smoke or drink while working behind a bar% it is considered unsanitary and in many

countries is also illegal.
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+on9t allow a champagne corks to 9pop9 on remo&al% this is of bad taste and dangerous.

'andle a glass soda siphon by the plastic or metal part only. )he heat of your hand may cause

the glass to shatter.

e&er fill a glass to the brim.

,ead more- BA,)E+E, !U/+E- 'ygiene and safety in the bar.

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Basic Techniques BARTENDING

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