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Chapter 13 No Hangover, Please Non-alcoholic Drinks

We should start by clarifying the co on isunderstanding that !irgin Drinks and nonalcoholic drinks are one in the sa e" Not true" !irgin Drinks are si ply drinks #here the alcohol is e$cluded, for e$a ple, to ake a !irgin %argarita or a &ro'en Dai(uiri, si ply re ove the alcohol fro the recipe" )ou can apply this practice to any drink out there" Non-alcoholic drinks on the other hand are drinks specifically designed to be served #ithout alcohol" *his is not the type of point that #ould be the difference in you obtaining a +ob, but it is still the type of kno#ledge you should co it to e ory" ,t is i portant to have a fe# non-alcoholic drinks up your sleeve that you can offer to a designated driver, non-drinker or child" Drink %i$ Preparation -lass -arnish .oy .ogers Cola, /-3 dashes grenadine .ocks Highball Cherry 0hirley *e ple 1e on 1i e 0oda, ginger ale, /-3 dashes grenadine .ocks Highball Cherry )ello# 2acket Pineapple, 3range 4 1e on 2uice 0haken Highball None Cranberry Cooler Cranberry +uice, 1e on 1i e .ocks Highball None 3ther Popular Drinks 5y focusing on the 6 drink clusters detailed above and practicing their subtle varieties, you #ill have a strong #orking kno#ledge of ho# to ake 67 drinks by focusing only on the uni(ue (ualities of 138 Not bad, eh9 :s you learned earlier, D%; 0hortcuts< #ill put you on the fast track to getting behind the speed rail at your ne# place of e ploy ent, ho#ever, there are, so e, drinks that you really should co it to e ory" )ou didn=t think you=d get off that easy, did you9 ;very bar #ill differ, but years of e$perience has sho#n that #hat #e=ve included in Chapter 16 should take care of ore than 6>? of the drinks that are ordered of you" Don=t be concerned #hen you take a look at the /@@A differing drinks #e=ve listed" *here is no need to e ori'e all these drinks8 Ho#ever, #e #ould suggest that you have fun and e$plore this chapter and try to add another 1@ or so fro this list on top of the 67 listed above to your repertoire of Bno brainersC" Certification *est Duestions 4 Hands on Ho e#ork

Please find your test (uestions relating to Chapter 13" *hese are refreshing drinks to en+oy al ost any ti e" We=d reco F F end preparing one of the follo#ingE

.oy .ogers )ello# 2acket

5efore proceeding, #e do strongly reco end re-reading Chapters G-13 due to the vast a ount of i portant infor ation that these chapters contain" We=ve reached the end of the drink e ori'ation processes, let=s +ust ake sure you=ve got it do#n before oving for#ard8 13-1H@ 13-1H1 Chapter 1/ WhatIs the difference bet#een a !irgin drink and a non-alcoholic drink9 What are all the ingredients in a 0hirley *e ple9 Wake Jp8 Coffee 4 3ther Hot Drinks

)ou=ll find yourself regularly aking hot drinks if you #ork at a ski resort or si ilar, or at a typical bar for custo ers stopping by after a eal" Drink :lcohol %i$ Preparation -lass -arnish Hot *oddy Whisky 0ugar, #ater, / cloves Hot Coffee ug 1e on *#ist Hot 5uttered .u .u Hot #ater, 1t butter, 1t bro#n sugar Hot Coffee %ug Nut eg, Cinna on stick ,rish Coffee ,rish #hisky Coffee, sugar, crea Hot Coffee %ug None %e$ican Coffee Kahlua Coffee, sugar, crea Hot Coffee %ug None Certification *est Duestions 4 Hands on Ho e#ork Please find your test (uestions relating to Chapter 1/" *he one of these drinks #ould be on a cold evening or after dinner" We=d reco F F end preparing one of the follo#ingE ost appropriate ti e to try

Hot *oddy %e$ican Coffee 0pecialty Drinks Crea 4 *ropical Drinks

Chapter 11

0pecialty drinks #ill never be on the typical list of your ost co only served drinks, ho#ever, as the na e of the chapter insinuates, these are special occasion drinks" What this eans

to you is that you #on=t be aking the often, ho#ever #hen you do, your custo ers #ill #ant to be served so ething co ensurate #ith their celebration" ,n other #ords, you=ve got to Crea Drinks ake it good8

Crea drinks are a richer drink, usually en+oyed after dinner and not often ordered in succession as a result of the filling effect of the crea " *he co on the e in the Crea of the ost popular Crea Drinks belo#E Popular Crea Drink Cluster is the crea i$" We=ve included so e

Drinks at a -lance %i$ Preparation -lass -arnish .u , bro#n crL e de cacao, clear crL e de enthe Crea

Drink :lcohol Chocolate .u

.ocks Double .ocks None -rasshopper -reen crL e de enthe, clear crL e de enthe Crea 0haken %artini None :l ond 2oy M*oasted :l ondN Kahlua, : aretto Crea .ocks Double .ocks None .oot 5eer &loat Kahlua, -alliano Crea .ocks Highball Whipped Crea 0crea ing 3rgas !odka, 5ailey=s, : aretto Crea , splash club soda .ocks Double .ocks None *ropical Drinks Jnless you=re #orking at a the ed bar or a cruise ship, chances are tropical drinks #on=t be included in your staple of regulars, ho#ever, in D%;=s opinion, kno#ing ho# to ake a good Pina Colada is para ount to being a true bartender" Drink :lcohol %i$ Preparation -lass -arnish Pina Colada 1ight .u Coconut %ilk, Crushed Pineapple 5lended Highball Pineapple, 0tra# %ai *ai 1ight .u , *riple 0ec 0i ple 0yrup, 0#eet 4 0our %i$ .ocks Highball Cherry Hurricane 1ight .u , Dark .u 32, Cranberry 2uice, H dashes grenadine .ocks Highball 3range 0lice Planters Punch .u , float of 2a aican ru 32, pineapple +uice, .ose=s li e, grenadine .ocks Highball Pineapple #edge :laba a 0la er : aretto, sloe gin, 0outhern Co fort 32 .ocks

Highball 3range 0lice 5lue Ha#aiian .u , blue curacao, float of 2a aican .u Pineapple +uice 5lended Highball Pineapple #edge

0#eet 4 0our,

Certification *est Duestions 4 Hands on Ho e#ork Please find your test (uestions relating to Chapter 11" *hese are also i portant to have co itted to e ory" We=d reco F F F end preparing one of the follo#ingE ore e$otic drink clusters

:l ond 2oy Hurricane Pina Colada

11-13H When are crea drinks ost often ordered9 11-13> What garnish goes #ith a Pina Colada9 11-137 What are all the ingredients of a Hurricane9 11-136 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, or neat shots are as easy as pouring li(uor straight fro the bottle into the shot glass, ho#ever it=s not al#ays that si ple" 0o e li(uors #hen served as shooters need be chilled and others layered" 0hot recipes abound and in ti e, you=ll likely find yourself aking up your o#n8 We=ve listed additional shot recipes in chapter 16, ho#ever have chosen a popular group of co bined, shaken and layered shots to feature in the reference table belo# #hich you should use to practice at ho e and co it to e ory" *he 0hot 4 0hooter Cluster Drink :lcohol %i$ Preparation -lass -arnish O3 Wise %en 2ack Daniels, 2i 5ea , 3ld -randad None Co bined 0hot None 5lo# 2ob Kahlua, 5ailey=s ,rish Crea None 1ayered 0hot Whipped Crea Ce ent %i$er 5ailey=s 3 dashes .ose=s li e 1ayered 0hot None &ourth of 2uly -renadine, !odka, 5lue Curacao None 1ayered 0hot None :nti &ree'e !odka, %idori None 0haken 0hot None %4% Kahlua, : aretto None 1ayered 0hot None O*e(uila 0la er *e(uila 1e on 1i e 0oda Co bined 0hot None

Prairie &ire *e(uila /-3 dashes *abascoP 1ayered 0lippery Nipple 0a buca, 5ailey=s Dash of grenadine None O &or both of these shots, after co bining ingredients, (uickly sla #ith your hand over a napkin on top of the glass" 2ello 0hots

0hot 1ayered

None 0hot

the shot onto the bar

5eco ing ore and ore popular at bars and at ho e parties, 2ello 0hots co bine your favorite li(uor into a +ello i$ture and are served in s all containers like iniature Di$ie cups" Certification *est Duestions 4 Hands on Ho e#ork Please find your test (uestions relating to Chapter 1@" *he ost difficult thing about the shooter cluster is getting the all do#n, but this really isn=t necessary" *hey are so si ply ade that you=ll co it your staples to e ory and #hen re(uested for so ething foreign to you, si ply consult chapter 16 for easy access recipes" MWe strongly reco end all bars to carry a copy of DrinksQ %ade ;asy<, and if your establish ent does not, be sure to bring your copy each ti e you go to #orkN" -iven the si plicity in preparing the a+ority of shooters, #e feel your ti e #ould be best utili'ed in #orking to prepare a layered or shaken shooter" We=d reco end one of the follo#ingE F F F :nti &ree'e 5lo# 2ob &ourth of 2uly

1@-1/R What %ethod is used to prepare a &ourth of 2uly 0hot9 1@-13@ What %ethod is used to prepare an :nti-&ree'e shot9 1@-131 What do you garnish a 5lo# 2ob #ith9 1@-13/ What three alcohols are in a *hree Wise %en shot9 1@-133 What alcohol is in a screa ing 3rgas 9 Chapter R %ake Drinks9 ;asyQ 5asic Drink Clusters S Kno# these and it=ll ake your +ob a bree'e"

Continuing in our efforts to si plify the bartending process and speed your e ploy ent as a full ti e bartender, #e=ve developed and grouped popular drinks into 1/ Drink Clusters that share any of the sa e attributes" )ou=ll find that if you co it to e ory ho# to concoct the chief drink of that cluster and then concentrate on learning +ust the na es of the individual drinks #ithin the cluster, you should be able to intuitively +og your e ory of #hat it takes to ake the re aining drinks in the cluster #hen called upon" 5ecause any of the na es of the drinks #ithin these 13 clusters hint at the ingredients they contain, that, co bined #ith your kno#ledge of the chief drink #ill ake learning

ho# to ake 67 drinks as easy as learning 138 .e e ber, this is DrinksQ %ade ;asy<8 *he Highball Cluster *he Highball Cluster si ply refers to drinks over ice served in a double rocks or rocks glass and #ill represent the ost co only ordered drinks by your custo ers" 1uckily, they are also easy to ake" We=ve listed so e e$tre ely popular e$a ples belo# #hich you should take ti e to co it to e ory, but obviously any ore abound" With this cluster being the ost abundant, there are not as any si ilarities bet#een the drinks other than the preparation ethod and glass used to serve the drink" :dditionally, this is the one cluster that has no chief drink for you to reference" 1uckily, aking these drinks is relatively si ple, and the na es do hint at #hat is contained #ithin the " Drink :lcohol %i$ Preparation -lass -arnish !odka *onic !odka *onic 3n *he .ocks Double .ocks T .ocks 1e on Wedge -in .ickey -in, 1i e 2uice Carbonated Water 3n *he .ocks Double .ocks T .ocks 1i e Wedge 0even 4 0even 0even 4 0even 5ourbon 1i e 0oda 3n *he .ocks Double .ocks T .ocks Cherry Presbyterian Whisky -inger :le, Club 0oda 3n *he .ocks Double .ocks T .ocks 1e on *#ist %adras !odka Cranberry 2uice, 3range 2uice 3n *he .ocks Double .ocks T .ocks 1i e Wedge 0e$ on the 5each !odka, Peach 0chnapps Cranberry 2uice, 3range 2uice 3n *he .ocks Double .ocks T .ocks None %elon 5all !odka, %elon 1i(ueur 3range 2uice 3n *he .ocks Double .ocks T .ocks None 5loody %ary !odka *o ato 2uice, 1e on 2uice, WorchestershireP 0auce, *abascoP 0auce 0haken Collins -lass Celery 0tick, 1i e Wedge 5ourbon 0ling 5ourbon 0our %i$ 0haken Double .ocks T .ocks 1e on *#ist -in &i'' -in, 5ar %i$ Carbonated Water 0haken Double .ocks T .ocks None :A 5artending *ip ,n order to better service the custo er and increase your sale, it=s a good idea #hen taking cocktail orders to al#ays ask the custo er #hat type of li(uor they #ould like" Chances are better than not that they #ill na e a ore e$pensive call brand" *he %artini Cluster Perhaps the (uintessential bar drink, the %artini is also one of the si plest drinks to

ake as far as #hat you=ll need to re e ber" *here are very fe# derivations fro the base %artini" Ho#ever, as it is si ple in the #ay of ingredients, the %artini calls for ore attention to be paid to the co bination of these ingredients" *he %artini aficionado #ill surely taste the ost subtle difference in taste" Note that unless other#ise re(uested, a custo er ordering a %artini is to be served a -in %artini" *his is a funda ental rule of the %artini, ho#ever if your custo er see s at all unsure, better to ask first, as the tastes of a -in %artini as opposed to a !odka %artini are (uite distinct" Drink :lcohol %i$ Preparation -lass %artini -in or !odka, / dashes of dry ver outh %artini -lass MChilledN 3live Dry %artini -in or !odka, 1 dash of dry ver outh -arnish None 0tirred T 0haken None 0tirred T 0haken 0tirred T 0haken 0plash 3live 2uice

%artini -lass MChilledN 3live ;$tra Dry %artini -in or !odka Mno ver outhN None %artini -lass MChilledN 3live DirtyO %artini -in or !odka, / dashes Dry !er outh 0haken %artini -lass MChilledN 3liveO

%isc" NotesE aN 0tirred is the co only recogni'ed %artini preparation ethod, but it is the custo er=s re(uest" 5e sure to ask ho# they #ould like it prepared" bN O: Dirty %artini includes a splash of the +uice of the garnish and helps to stifle the initial i pact of the alcohol for your custo er and produce a s oother delivery" With all dirty artini=s, include the chosen garnish Mthere is such a thing as a 5roccoli Dirty %artini8N in #ith your i$ture and shake 3-H ti es, then pour, using the garnish in the shaker #ith your drink" cN When so eone orders a -ibson, they are asking for a %artini, the only difference being that the garnish is a pearl onion as opposed to an olive" &ollo# all the sa e rules as #hen aking a standard %artini, and kno# that alike a %artini, a -ibson can contain either vodka or gin"

*he %anhattan Cluster :like the %artini, the %anhattan Cluster is also a s all drink cluster and easily Drink :lcohol %i$ Preparation -lass %anhattan 5ourbon, / dashes of s#eet ver outh -arnish None ade"

0tirred T 0haken

Cocktail MchilledN Cherry Dry %anhattan 5ourbon, / dashes of dry ver outh None 0tirred T 0haken Cocktail MchilledN 3live Perfect %anhattan 5ourbon, 1 dash s#eet ver outh, 1 dash dry ver outh None 0tirred T 0haken Cocktail MchilledN 1e on t#ist *he 1ong ,sland Cluster

*he fa ed 1ong ,sland is a co bination 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 so e variations of the basic the e of the 1ong ,sland ,ce *ea, ho#ever, re e ber that these are all part of the sa e cluster for a reason" *hey share the sa e preparation, glass and al ost the sa e garnish attributes, #ith the only substantial difference being the :lcohol or i$" Drink :lcohol %i$ Preparation -lass -arnish 1ong ,sland ,ced *ea !odka, ru , gin, te(uila 0#eet 4 0our %i$, splash coke .ocks Highball 1e on Wedge &lorida ,ced *ea !odka, ru , gin, te(uila 0#eet 4 0our %i$, splash 32 .ocks Highball 1e on Wedge California ,ced *ea !odka, ru , gin, te(uila 0#eet 4 0our %i$, splash grapefruit .ocks Highball 1e on Wedge Ha#aiian ,ced *ea !odka, ru , gin, te(uila 0#eet 4 0our %i$, splash Pineapple 2uice .ocks Highball 1e on Wedge :dios %other !odka, ru , gin, te(uila, blue Curacao 0#eet 4 0our %i$, splash le on li e soda .ocks Highball Cherry *okyo ,ced *ea !odka, ru , gin, elon li(ueur 0#eet 4 0our %i$, splash le on li e soda .ocks Highball 1e on Wedge

*he .ussian Cluster Dra#n fro *he White .ussian, this popular fa ily delivers a tasty, crea y, s#eet tasting drink, al#ays i$ed #ith coffee li(ueur" Drink :lcohol %i$ Preparation White .ussian !odka, coffee li(ueur -lass -arnish Half 4 Half .ocks Double .ocks

None 5lack .ussian !odka, coffee li(ueur None .ocks .ocks None 5randy :le$ander 5randy, bro#n crL e de cacao Half 4 Half .ocks Double .ocks or cocktail Nut eg 5rave 5ull *e(uila, coffee li(ueur None .ocks .ocks None Colorado 5ulldog !odka, coffee li(ueur Half 4 Half, splash cola .ocks Double .ocks None %ind ;raser !odka, coffee li(ueur Club soda .ocks Double .ocks None %udslide !odka, coffee li(ueur, ,rish Crea Half 4 Half .ocks Double .ocks None 0 ith 4 Kern Coffee li(ueur Half 4 half, splash cola .ocks Double .ocks None 0 ith 4 Wesson !odka, coffee li(ueur Half 4 half, splash cola .ocks Double .ocks None *he Ka ika'e Cluster *he Ka ika'e drink cluster, or si ply, the Ka ika'e, is also kno#n to be a shot, so be sure to ask your custo er e$actly #hich they are ordering" :ll vodka based drinks, the distinguishing characteristics of individual drinks can often be found in the na e as you

#ill see" Drink :lcohol %i$ Preparation -lass -arnish Ka ika'e !odka, triple sec 1i e 2uice 0haken %artini Wedge Cos opolitan !odka, triple sec %artini 1i e Wedge 1i e 2uice, splash cranberry 1i e 2uice 1i e 0haken 0haken 0haken

Cha bord Ka ika'e !odka, splash Cha bord %artini 1i e Wedge Cha bord 1e on %artini !odka, splash Cha bord

1e on 2uice, 0ugar

1e on Wedge, sugar glass ri 1e on 2uice, 0ugar 0haken %artini

1e on Drop !odka, triple sec 1e on Wedge, sugar glass ri 3range Ka ika'e 0haken %artini !odka -i let

!odka, triple sec 1i e Wedge 1i e 2uice

1i e 2uice, splash 3range 2uice 0haken %artini 1i e Wedge

!odka

*he %argarita Cluster *here are (uite a bit ore %argarita options than %artinis, but they are i portant to kno#" *he list ay look daunting, but keep in ind that uch of the preparation re ains the sa e" )ou=ll be using the sa e i$, sa e glass and either blending or serving the drink on the rocks" *he other variations are detailed belo#" Drink :lcohol %i$ Preparation -lass -arnish %argarita *e(uila, triple sec 0#eet 4 sour 4 float of .ose=s 1i e .ocks or blended %argarita 0alted glass ri #ith a li e #edge 5anana %argarita *e(uila, crL e de banana 0#eet 4 sour 4 float of .ose=s 1i e .ocks or blended %argarita None 5lue %argarita *e(uila, blue Curacao 0#eet 4 sour 4 float of .ose=s 1i e .ocks or blended %argarita None Cadillac %argarita Cuervo 1G@@, -rand %arnier 0#eet 4 sour 4 float of .ose=s 1i e .ocks or blended %argarita 0alted glass ri #ith a li e #edge %elon %argarita *e(uila, elon li(ueur 0#eet 4 sour 4 float of .ose=s 1i e .ocks or blended %argarita None Peach %argarita *e(uila, peach schnapps 0#eet 4 sour 4 float of .ose=s 1i e .ocks or blended %argarita None .aspberry %argarita *e(uila, raspberry li(ueur 0#eet 4 sour 4 float of .ose=s 1i e .ocks or blended %argarita None 0tra#berry %argarita *e(uila, stra#berry li(uer 0#eet 4 sour 4 float of .ose=s 1i e .ocks or blended %argarita None *uaca %argarita *e(uila, *uaca 0#eet 4 sour 4 float of .ose=s 1i e .ocks or blended %argarita None

Certification *est Duestions 4 Hands on Ho e#ork

Please find your test (uestions relating to Chapter R" Whe#8 *hat #as a lot of infor ation #e reali'e, and of all the chapters in this course, #e=d ost strongly reco end going over this one a fe# ti es" When you get these basic clusters and their offshoots do#n, you #ill find it all the ore easy to assi ilate additional drink i$tures into your base of kno#ledge" *here=s no #ay that you can practice each of these drink preparation ethods in one sitting, ho#ever it #ill be i portant for you to do so on your o#n ti e" &or no#, #e suggest preparing and en+oying one of the follo#ingE F F F 1ong ,sland ,ced *ea %argarita %artini

R-1@@ Ho# any drink clusters are there9 R-1@1 Ho# #ill re e bering the na es of the drinks in the clusters help to re e ber ho# to ake the drink9 R-1@/ What is the ost co on drink cluster9 R-1@3 What is the chief drink of the highball cluster9 R-1@H What t#o alcohols are in a 0e$ on *he 5each9 R-1@> What three ele ents go into a -in &i''9 R-1@7 What alcohol goes into a %artini if a custo er si ply re(uests a U%artini, 0haken #ith / 3livesU9 R-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 %artini9 R-1@R What differentiates a -ibson fro a standard %artini9 R-11@ What is the ain alcohol base in the %anhattan fa ily9 R-111 What garnish is used to ake a perfect %anhattan9 R-11/ What are the four base alcohols included in al ost all 1ong ,sland ,ced *eas9 R-113 What i$ is used ost co only #ith all 1ong ,sland ,ced *ea varieties9 R-11H What glass is co only used to ake 1ong ,sland ,ced *ea varieties9 R-11> What 1ong ,sland ,ced *ea base alcohol is e$cluded and #hat is it substituted #ith for a *okyo *ea9 R-117 What is the ost co on base i$er for the .ussian cluster9 R-116 What alcohol is contained in every drink in the .ussian cluster9 R-11G What is the difference bet#een a 0 ith 4 Kern and a 0 ith 4 Wesson9 R-11R What i$ is added to a %ind ;raser9 R-1/@ What one drink of the .ussian Cluster re(uires a garnish and #hat is it9 R-1/1 What type of glass should all Ka ika'eIs be served in9 R-1// Na e all ingredients in a 1e on Drop" R-1/3 Na e all ingredients in a Cos opolitan" R-1/H What tool #ill you use #hen aking a %argarita .ocks With salt9 R-1/> What t#o i$es are used #ith all in the %argarita Cluster9 R-1/7 What t#o drinks in the %argarita Cluster call for a garnish9 R-1/6 :nd #hat are those garnishes9 R-1/G &or a 5anana, Peach, %elon or 0tra#berry %argarita, #hat type of alcohol gives it that fruitIs flavor9 *he 5asic 1i(uor -roups ,n this business, you gotta start so e#here8

No# that you=re fa iliar #ith the 6 basic serving ethods, G i$ing ethods, the 3 glass#are preparation ethods, the D%; alcohol and i$er (uantity rules of thu b and have a #orking kno#ledge of #hat garnishes go #here and #hen, #e=re ready to transition into the basic li(uor co binations of 6 pri ary li(uors groups and fro there, ove into the differing #ays that these li(uor groups spiral off into 1@,@@@A drinks" *hink of these drink co binations as the pri ary colors of drink aking in that each group #e= ve listed belo# covers the ga ut of the drinks you=ll create, including all the serving and i$ing possibilities" *o si plify things even further, you=ll find that of these 6 pri ary li(uor groups, R ti es out of 1@, you=ll find yourself using only HE vodka, ru , gin and #hisky" 5ourbon 5ourbon is a sub-category of #hiskey, although : erican ade #ith a ini u of >1? corn" 5ourbon is arguably the ost popular of the J"0" #hiskeys, distilled in 0outhern J"0" states such as *ennessee" Popular brands of bourbon areE 2ack Daniels, 2i and 3ld Cro#" 5asic 5ourbon Co binations 5ourbon 0hot 5ourbon and club soda 5ourbon chilled 5ourbon Collins 5ourbon on the rocks 5ourbon and #ater 5ourbon and Coke 5ourbon sour 5ourbon and Diet Coke 5ourbon and coffee 5ourbon and 0prite 5ourbon and hot #ater 5randy %uch like #ine, the taste and brand of 5randy are very uch deter ined by %other Nature in that the process of aking brandy consists of distilling grapes and other fruits and fer enting in oak barrels" 5randy is ost co only used as a cordial and is considered to be a li(ueur" Popular brands of 5randy areE ;42 -allo, Korbel 4 Christian 5rothers 5asic 5randy Co binations 5ea , Wild *urkey, 3ld -rand Dad

5randy shot 5randy Collins 5randy on the rocks 5randy and 32 5randy and Coke 5randy and tea 5randy and diet Coke 5randy and hot #ater 5randy and 0prite -in -in is a distilled grain li(uor based ostly on the +uniper berry, but #ith differing brands including barley, corn, alt and rye in the production process" Popular brands of -in areE 5eefeater, 5o bay, -ordon=s 4 *an(ueray 5asic -in Co binations -in shot -in and 32 -in chilled -in and pineapple -in on the rocks -in and grapefruit -in tonic -in and cranberry -in Collins .u .u is distilled fro olasses Moriginally sugar caneN and is predo inately ade in Caribbean countries such as 2a aica, Haiti and Puerto .ico" .u is aged any#here bet#een t#o and ten years #ith the longer the aging, the darker the ru " Popular brands of .u 5asic .u .u .u .u .u .u .u areE %ount -ay, 5acardi, Captain %organ=s and :ppleton ;state"

Co binations

shot .u and 32 chilled .u and pineapple on the rocks .u and grapefruit and Coke .u and cranberry and diet Coke .u and coffee and 0prite

0cotch :like 5ourbon, 0cotch is also considered to be #hisky although is spelled #ith no e, as opposed to : erican and Canadian #hiskeys" 0cotch #hisky is ade fro either barley or grains and grouped in one of H areas of 0cotland" Popular brands of blended 0cotch areE Chivas .egal, 5alantine, -rant=s and 2ohnny Walker" 5asic 0cotch Co binations 0cotch shot 0cotch and club soda 0cotch chilled 0cotch and #ater 0cotch on the rocks 0cotch Collins

*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 fer ented" ,t=s i portant to note that %e'cal, #hile si ilar 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 :gave plant" Perhaps ost notably, %e'cal is kno#n for the #or you can find in the botto of the bottle" Consu ed only by the daring" Popular brands of *e(uila areE 2ose Cuervo, 0au'a and Patron"

5asic *e(uila Co binations *e(uila shot *e(uila and 32 *e(uila chilled *e(uila and to ato *e(uila on the rocks *e(uila and coffee *e(uila and .ose=s li e !odka !odka is created by a distillation process si ilar to other alcohols using a variety of grains, but ost co only through potatoes" :fter the distillation process, the li(uid is then filtered through charcoals, so eti es, as uch as 3 or ore ti es8 *he ost universal alcohol, you=ll find yourself using !odka in a #ide variety of drinks" Popular brands of !odka areE 0kyy, 0toli, *an(ueray, -ordon=s, Ketel 3ne and :bsolut" 5asic !odka Co binations !odka shot !odka tonic !odka chilled !odka sour !odka on the rocks !odka and 32 !odka and 0prite !odka and cranberry !odka and ginger ale !odka and to ato !odka and club soda !odka and pineapple !odka Collins !odka and grapefruit Certification *est Duestions 4 Hands on Ho e#ork 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 i portantly, do your best to thoroughly ce ent in your ind the differing co binations that can be found #ith each of the pri ary li(uor groups"

We suggest preparing and en+oying one of the follo#ing cocktails as you proceedE F F White .ussian Vo bie

G-G1 What are the H ost co on alcohols youIll find yourself using R ti es out of 1@ #hen aking cocktails9 G-G/ ,n #hat region of #hat country is 5ourbon ade9 G-G3 Na e t#o popular brands of 5ourbon" G-GH 5ourbon is a sub-category of #hat pri ary li(uor group9 G-G> What is the first step in the creation of 5randy9 G-G7 Na e t#o popular brands of 5randy" G-G6 ,n describing a #ider group of alcohols, 5randy is considered to be aE G-GG -in is derived ostly fro distilling of the WWWWWWWWW berry" G-GR Na e t#o popular brands of -in" G-R@ What region of the #orld is ost .u ade in9 G-R1 What akes so e ru darker than others9 G-R/ 0cotch is considered a Whisky or a Whiskey9 G-R3 Na e t#o popular brands of 0cotch" G-RH *e(uila is produced fro #hat type of plant9 G-R> What is %e'calIs ost distinguishing characteristic9 G-R7 Na e t#o popular brands of *e(uila" G-R6 !odka is ost co only distilled through #hat9 G-RG What is the ost universally used li(uor in drink aking9 G-RR Na e t#o popular brands of !odka" -arnishes 4 %i$ers : #ell dressed drink - the kind of drink you=d take ho e to other"

-arnishes can serve the purpose of aking the drink look pretty and festive, or can have the very practical application of enhancing flavor and i$ing #ith the ingredients to create a finished and ore en+oyable taste" ,n the #orld of the bartender, garnishes are considered to be anything fro vegetables and spices to decorative place ents and other add-ons" &ruit -arnishes 1e ons, 1i es, 3ranges, %araschino Cherries or Pineapple" %any share the sa e preparation #hile others re(uire 'ero preparation" !egetable -arnishes Celery 4 cocktail onions Mpearl onionsN Dairy -arnishes Whipped Crea , 0haved Chocolate Decorative Place ents J brellas, plastic s#ords, onkeys, etc" *hese are ostly a function of the style of the fruit,

bar you=re #orking in" 0pices 0alt, pepper, nut eg and cinna on sticks" -arnish .ules at a glance :ny drink i$ed #ith li e +uice 1i e Wedge :ny drink i$ed #ith tonic #ater or club soda 1i e Wedge :ny drink i$ed #ith s#eet 4 sour or le on +uice 1e on Wedge or slice 5loody %ary Celery stalk and li e #edge Cappuccinos and lattes 0haved Chocolate Coffee Drinks Whipped Crea and Nut eg Hot Drinks Cinna on 0tick ,ce crea drinks Whipped Crea %argarita 0alted -lass ri and li e #edge 3ld fashioned 3range slice and cherry Pina colada 1Pineapple slice 0a buca 3 coffee beans 0#eet 4 sour #ith 1 type of li(uor Me"g" : aretto sour or %idori sourN Cherry :ny drink #ith li e +uice 1i e #edge Ho# to ake -arnishes

:s you kno#, uch in the #orld of bartending is about the fla boyance, style of presentation, or na e of the drink as opposed to ho# it tastes" %ind you, D%; #ill D;&,N,*;1) be able to distinguish bet#een a #ell ade %artini and a hack +ob, ho#ever, is there really a need for >,@@@A different types of shots9 ,f it akes your custo er happy, , suppose the ans#er is yes" -etting to the point, -arnishes #on=t al#ays help the flavor of your drink, but often, they are part of the tradition of the drink or a need to i prove the aesthetic value of the drink you serve" 0o eti es, on so e unconscious level, this can ake a drink see #ell #orth the oney you charge" Perception is reality" *he #ell created garnish is part of the art of bartending" 1e on 4 1i e Wedges aN 0lice the le on or li e in half length #ise bN Place both halves, fruit side do#n on your cutting board cN Cut each halve length #ise four ti es fro top to botto , #ith each slice angled to#ard the center, creating G #edges fro each li e 1e on 4 1i e 0lices aN bN cN Cut off the ends of the le on or li e Mthe nubs on each endN 0lice the le on or li e in half, length #ise Place both halves fruit side do#n on your cutting board

dN Cut each half straight do#n to create half circles" MDepending upon the si'e of your le on you should get H-7 slicesN" 1e on Wheels - *hese #ill have the end result of adorning the edge of your custo er=s glass and can be either full oons M1 full le on sliceN or half oons M1 half le on sliceN aN Cut off both ends of the le on bN 0lice the le on the short #ay to create full circles Myou should end up #ith H-7 slicesN" cN &or full oons, ake a slit in each slice fro the peel to the center Mbeing careful not to slice the peel itselfN so it can lodge onto the ri of your custo er=s glass dN &or Half oons, cut each slice in half again, and ake a slit in each half slice fro the peel to#ard the center Mbeing careful not to slice the peel itselfN, as you #ould #ith full oons 1e on *#ists aN Jse a paring knife to peel the outer skin fro the le on length#ise fro top to botto , the thinner the better Mabout 1TGth of an inchN bN Cut the strip in half length#ise to create t#o t#ists, #hich #ill t#ist on their o#n as long as your cut is not too thick 3range Wedges aN Cut off both ends of the orange bN Cut the orange in half, length#ise, then cut the orange in half again to end up #ith four, length #ise orange (uarters cN Cut each (uarter hori'ontally Mshort sideN into #edges" M)our final nu ber of #edges #ill vary depending upon the si'e of the orange, but in general, one (uarter should produce around eight #edges %iscellaneous :dditional %i$ers 4 :dders S *abasco 0auce, Worchestershire 0auce, 5itters, -renadine 4 *riple sec Certification *est Duestions 4 Hands on Ho e#ork Please find your test (uestions relating to Chapter 6" We=d still like you to en+oy a libation as you go through your test (uestions, ho#ever also suggest putting so e ti e to#ard the listed garnishes, #hether you choose to use the out your fruits, cutting board and knife8 in a drink or not" 0o no# is the ti e to get

We suggest 1 of the follo#ing cocktails to practice so e of the preparationsE F 1e on Drop

ore difficult garnish

*o

Collins

:fter co pleting the test (uestions and your drink, #e #ould suggest practicing each of the garnishes listed above" 6-63 What are the three glass#are preparation ethods9 6-6H What garnish is used in a drink i$ed #ith tonic #ater or club soda9 6-6> What garnish is used in a drink i$ed #ith s#eet 4 sour or le on +uice9 6-67 What garnishes could be used #ith a standard %argarita9 6-66 *o create a 1e on or 1i e #edge, do you first slice the fruit length#ise or the short #ay9 6-6G What is the first part of the fruit cut #hen aking le on or li e slices9 6-6R Ho# do you get a le on t#ist to Ut#istU9 6-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, the a ount of kno#ledge that you ust possess to be a bartender is volu inous, especially #hen you take into consideration the thousands of potential drink recipes" :nd further ore, your clients #ill e$pect you to be a #alking drink encyclopedia" &irstly, to that, #e say, rela$8 ,f there=s ever a circu stance #here a client is asking for so ething that you=ve never heard of or don=t kno# ho# to ake, don=t #orry, +ust ask" .est assured, the kno#ledge that this course #ill deliver #ill be enough to get you by R>? of the ti e, ho#ever, there=s al#ays the foreign drink re(uested by the discri inating custo er that #ill leave you Mand even ost seasoned bartendersN baffled" Not to #orry" 0i ply ask your custo er #hat=s in the drink" Not only #ill this ensure that you #ill create the drink e$actly as it is e$pected, but you #ill give your client the feeling of being all-kno#ing and i portant" :fter all, he +ust stu ped the bartender8 5e hu ble, accept the kno#ledge and he #ill surely re e ber your appreciation for his lesson in the tip" :gain, #e #ill teach you the funda entals in bartending, but even the ost seasoned bartender can=t honestly ad it to never having been stu ped at #ork #hen having been re(uested a drink" *housands of drinks e$ist, but yet in our professional e$perience, less than 1@@ are ost co only ordered8 Clusters %ake ,t ;asy8 Jnlike any bartending schools and courses, it is not our goal to have you e ori'e ho# to ake every drink kno#n to an" Not only is this unpractical, but also in that only about 1@@ of those

1@,@@@ plus are ost co only ordered, it=s +ust not necessary" &urther, the ti e you=d spend trying to e ori'e #ould get in the #ay of the profession that a#aits you8 .ather, #e=ve set up a syste that divides the ost co only ordered drinks into clusters, #ith the do inant drink type or drink characteristic representing that cluster being the one distinguishing characteristic of the cluster" *his could be the %argarita cluster and all the offshoots of the basic %argarita, or the ore #idely enco passing and ost co only ordered Highball Cluster" 3nce you kno# these clusters, co bined #ith so e si ple rules of thu b in the #ay of alcohol easure ents, you=ll be able to ake any drink8 We call these D%; 0hortcuts<, but you can +ust refer to the as the helpers that=ll get you aking drinksQ easy Mand fastN8 :pply our rule of thu b (uantity rules #ith the Drink Cluster rules and you=ll be able to BCliff NoteC yourself into aking delicious drinks that #ill segue into the profession of bartending #ith ease" D%; 0hortcuts< D%; 0hortcuts< - :lcohol Duantity .ules 1 S ,f a drink contains only one type of alcohol, pour 1 X ounces of the called for li(uor Mor a 3 count speed pourN" / S ,f a drink contains t#o different alcohols, use 1 ounce for the first and X ounce for the second" 3 S ,f a drink contains three or four types of alcohol, use X ounce of each" D%; 0hortcuts< - %i$er Duantity .ules 1 S ,f a drink only includes one i$er Me"g" -in 4 *onicN, fill the glass #ith the Y inch belo# the ri , no atter the si'e of the glass" / S ,f a drink includes ultiple i$ers, use e(ual parts of the glass to Y inch belo# the ri , no atter #hat si'e glass is used" Wait a inute, can that be too good to be true9 i$er up to

i$ers, and again, fill the

0o eti es it can" *he fact of the atter is that our D%; 0hortcuts< #ill #ork #ith :1%30* any drink ordered today and #ill produce a properly i$ed, nicely tasting beverage" *his #ill also #ork for you to ake your prospective boss drinks, (uick, if you are ever tested on an intervie#, but it is i portant to recogni'e, that the distinguished pallet W,11 taste subtle differences that go into 03%; of the drink recipes out there #here our shortcuts don=t apply" :s you progress

#ith your drink aking, you=ll find the 1@@ or so ost co only ordered drinks #ill soon be old hat and you= ll e$pand your repertoire even further #ith ti e" 5ut for starters, our D%;< shortcuts #ill get you behind the bar gaining on the +ob e$perience as soon as possible8 We=re about to get into the basic li(uor clusters, but before #e do, kno# that #hile these clusters ay differ, the anner in #hich they can be served do not" *here are only so any #ays to serve a drink" 3nly 6, in fact8

*he 6 0erving %ethods Neat T 0traight Jp : drink re(uested Neat or 0traight Jp is si ple 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 use this serving ethod" 3n *he .ocks : drink re(uested on the rocks is si ply a drink over ice" Here, you=ll have already filled your glass #ith ice and #ill then add li(uor over the ice" ,f a i$er is re(uired, add as the recipe dictates" Note that so e drink recipes re(uire ultiple alcohols or i$ers that #ill first need to be prepared in a shaker, prior to being poured over the rocks" 0haken 0haken drinks #ill typically call for ingredients that need an e$tra push in order for the to i$ properly and taste as your custo er e$pects" 0i ply fill your cocktail shaker no ore than half full #ith ice and add the re(uired ingredients" ,f using a 5oston 0haker, place your i$ing tin over the top of your shaker and shake briskly 6-1@ ti es" With a strainer, pour the 0tirred &or stirred drinks, fill your i$ing glass 1T3rd full #ith ice and add all re(uired ingredients" Jse your bar spoon to stir the concoction thoroughly in one direction and serve" 0o e custo ers #ill order their stirred drinks as Bstirred straight upC or Bstirred on the rocksC" &or i$ into your glass8 ost co on instances #hen you #ill

these occasions, stir as directed above, then pour #ith a strainer M#ith or #ithout ice depending on #hat=s re(uestedN into a glass neat Mstraight upN or #ith a strainer over a glass #ith ice" Co bined Co bined drinks are drinks or shots that do not call for any pre- i$ing, but co bine different li(uors in the drink" *hese are typically shots, or drinks #ith a selt'er i$ture that help to distribute and better i$ the end result" 1ayered *he layered preparation ethod can be used #ith either cocktails or shots and as the na e i plies, involves the co bination of several different li(uors or li(ueurs, layered on top of each other to create an aesthetically pleasing drink" *he #ay this #orks is by using the heaviest or densest li(uors on the botto and for drinks containing ore than t#o li(uors, follo#ing that pattern and al#ays placing the least dense li(uor on 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 and one that you should definitely practice prior to creating one for a custo er" *o create this type of drink, you=ll need to pour the second, third, etc" li(uor over the back of the spoon #hich should be rested at the top layer of the li(uor belo# it" *his process needs to be ad inistered slo#ly so as not to pierce the layer" 0ince layered drinks are considered to be ore advanced, ore ti e consu ing for the bartender to i$, and typically consisting of pre iu li(uors, they also tend to be ore e$pensive" 5lended or &ro'en &or drinks such as the %argarita, you=ll need a blender to prepare" ,n these instances, you=ll place the ice, alcohol and all i$ers into the blender cup, blending until the i$ture beco es a slush, fir presentation" *hen pour into an already chilled glass and serve" *he G %i$ing %ethods *here are only so any #ays that these drinks can be and #ill be applied to :11 drink i$tures" i$edZ G, in fact8 :nd these can

*hese techni(ues are both universal and easy to aster, you=ll +ust need to associate each techni(ue #ith the specific drink type you are aking" *his co es by co pleting this

course and by practicing #ith the ho e#ork assign ents" *ype of Drink %i$ture Ho# to 0erve ,n #hat glass#are 0hot 0traight up 0hot or snifter Chilled 0hot 0tirred .ocks 3n the rocks 3n the rocks .ocks With .ose=s li e 3n the rocks .ocks With any carbonation Msoda, tonic, etc"N 3n the rocks Double .ocks With s#eet 4 sour %i$ 3n the rocks Double .ocks With any +uice 3n the rocks Double .ocks With coffee or hot #ater Hot Coffee %i$ers *he follo#ing are the #ork inE ost co only used i$ers and #ill be stocked by any bar you

0oda Water - unflavored carbonated #ater *onic Water - bitter carbonated #ater as a result of le on and (uinine flavoring 0oft Drinks S all the soda and ginger ale ost co on choices such as cola, diet cola, le on-li e flavored

&ruit 2uices S :pple, cranberry, grape, grapefruit, li e, orange, pineapple 4 to ato 5ar %i$ M0#eet 4 0our %i$N -: i$ture of le on +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$, 0tra#berry Dai(uiri T %argarita %i$, Pina Colada %i$, O0i ple 0yrup O:ll can be purchased or could be done either #ay" .ecipesQ %ade ;asy 0#eet 4 0our %i$ &or 1 Drink S Cut 4 s(uee'e X le on and i$ the +uice #ith 1 teaspoon" 0hake i ediately, and shake the drink you i$ it #ith vigorously prior to serving" &or larger (uantities S %i$ 1/ ounces le on +uice #ith 1G ounces cold #ater and Y cup of sugar" %i$, then keep cold for use as needed" 0i ple 0yrup - 5ecause this drink calls for hot #ater, #e don=t reco single drink (uantities unless you are serving a hot drink" end aking it in ade yourself" Depending upon your bar=s protocol, things

%i$ 1 pound of sugar #ith 1 (uart of boiling #ater, reducing the te perature as you add the sugar, and stir until the i$ture thickens Ma fe# inutesN" .efrigerate to store and use as needed" :A 5artend *ip :s #e=ve discussed before, a bartender, no atter ho# busy the bar, should never find hi self lacking tasks to co plete" *here=s al#ays so ething to do, #hich #ill help you get that busy shift you #ant and in general, help the bar=s efficiency and i press your boss8 ,f you find yourself in a slo# o ent, ake so e of these co only used i$es yourself8 *he 3 -lass#are Preparation %ethods Chilling &or a chilled glass, si ply fill the glass #ith ice #ater and let it stand for no inute" ; pty the glass and ake the drink8 &rosting %ost co only used #ith beer ugs, the process is #hat you=d e$pect it to be" Dip the glass in #ater, then free'e it for about X hour" *he frosty appearance #ill keep the drink cold and create a nice aesthetic appeal" *he busy beer bar should al#ays have plenty of frosted ugs at the ready" &lavoring %oving into fancier drink clusters, this techni(ue flavors the ri #ith #hatever garnish you=ll be using for the particular drink you=re aking" : le on #edge or peel rubbed on the ri #ill create a subtle aro a and flavor to the drink" *hese are the differences that #ill ake your drinks stand out8 Doesn=t that si plify things9 Honestly, you can do this8 *here is a very basic routine that all drinks ust follo# and the above applies to al ost all of the 8 Who needs to e ori'e thousands of drink recipes98 Ho# about 6 basic serving ethods, G i$ing ethods and 3 glass#are preparations all using D%; alcohol and i$er (uantity rules to si plify the process even further8 Who ever said bartending #as co plicated9 )ou can do this8 )ou already are8 Certification *est Duestions 4 Hands on Ho e#ork ore than a

Please find your test (uestions relating to Chapter 7" :s #e learned, there are only so any #ays to prepare a drink" 5y learning and co itting to e ory these ethodologies, you are peeling a#ay pieces of the onion and furthering your drink aking foundation" We can=t suggest aking the nu ber of drinks that #ould cover all the above and still per it you to fill out your test (uestions #ith a clear head in one sitting" :s such, #e i plore that you take it upon yourself to, in bet#een the conclusion of this chapter and the beginning of the ne$t, try aking additional cocktails that #ill cover so e of the preparation ethods not contained in the drinks #e suggest belo#" We suggestE F F : erican Drea or %onkey 5rain 0hooters Mto practice layeringN 5ubble -u or %ind ;raser Mto practice the shaken techni(uesN

7-73 What should you do if one of your custo ers orders an e$tre ely foreign sounding drink and you donIt kno# ho# to ake it9 7-7H ,f a cocktail contains only 1 type of alcohol, ho# any ounces #ill you typically include9 7-7> ,f a cocktail contains / types of alcohols, ho# any ounces should you include of each9 7-77 ,f a cocktail contains 3 or ore types of alcohol, ho# any ounces #ill you typically include9 7-76 ,f a cocktail includes ultiple i$ers, ho# do you typically deter ine the a ounts of the differing i$ers9 7-7G Ho# close to the ri do you fill up a glass #ith i$er9 7-7R What are the 6 serving ethods in drink aking9 7-6@ What keeps a layered drink fro collapsing on top of each other9 7-61 What are the G i$ing ethods9 7-6/ What is bar i$ or sour i$ ade of9 Chapter > : Day Without Wine ,s : Day Without 0unshine Kno# your #ines Mand Cha pagne too8N

No 0unshine9 Well there=s al#ays #ine8 We could devote any a chapter to the intricacies of the #ine fer entation process, the cultivating of grapes, or the soils kno#n to produce the best #ine and #hy" ,n fact, any books already e$ist on this sub+ect, but in the end this #ill only help your profession if you plan on landing a +ob in a sophisticated #ine bar" *his chapter is not set out to school you on the : to V=s of #ines, but rather the :5C=s of #ines" Wine drinkers have been kno#n to be particular about their beverage of choice and you should kno# the basics as it relates to #ine to help service this custo er as #ell as guide a novice #ine drinker to the ost appropriate choice for the occasion"

5asic Wine *er s *he follo#ing ter s are used to describe the overall i pression of a #ine" *hese #ill be i portant, should your client call you on the cuff to e$plain one choice over another" )ou should be prepared to both understand and use this ter inology" :cidity S :cid is present in all #ines and is very i portant in deter ining structure, shape and lifespan" -ood acid levels can ake a #ine crisp and refreshing and help to preserve the #ine" :ro a S *his refers to the s ell 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 s ell in a #ine" ,n takes into consideration everything relating to the s ell of that #ine" Dry S *his relates to the a ount of sugar in a #ine" :nd in the #orld of #ine, dry is considered the opposite of s#eet" : drier #ine has less residual sugar than a s#eet #ine" When drinking 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 Does it linger for a spell or does it change co pletely9 &ruity S *he result of outh after you s#allo# it"

ore residual sugar being left in the #ine" ost al#ays s#eet"

0#eet S *he opposite of dry" Wines such as Vinfandels are What Wine is8

&unda entally, #ine consists of natural fer ented +uices fro fresh, ripe grapes" &er entation is the process by #hich the grape turns into #ine #ith the help of sugar, yeast and carbon dio$ide" Don=t think about this too uch or you ight not en+oy another glass of #ine yourself" Nor do you #ant to find yourself #a$ing on about fer entation to your novice #ine drinker for fear they ay gag and e$it the bar" :s a bartender, ho#ever, it is i portant to have a basic kno#ledge of ho# this stuff ca e to be" -rape -ro#ing 3ne of the ost i portant distinctions of a great #ine rests in the grapes that began the #ine process" *he goal of the grape gro#er is to gro# ripe grapes #ho have about Y natural sugar in their +uice" *he ripening process is vital to developing a fine #ine" &urther ore, the slo#er the ripening the better, as this allo#s the grape the opportunity to develop co ple$ character

and flavor" %other Nature=s ,nfluence on Wine -rape gro#ers are sub+ect to the la#s and #hi s of %other Nature" *he perfect #ine grape needs #ar days to ripen, but also cool nights to stretch out the gro#ing season" *his is a delicate stage, for cool nights ust not ever beco e frosty #hich could destroy the grape and ripening process altogether8 Wineries have co ple$ heating syste s in place to co bat this process, but ulti ately, uch of the success of a gro#ing season is sub+ect to other nature, hence the ter inology of Ba good yearC often used in describing a #ine, as good #eather years in particular regions #ill drastically affect the (uality of the #ine" *he soil is e$tre ely i portant in #ine gro#ing, hence regions such as 0ono a County, C:, 5ordeau$, &rance and *uscany, ,taly are steeped in a long standing tradition of fine #ine" :gain, %other Nature is the pri ary reason for such fine #ines, in that land for ations that block #inds, sun and pro ote proper drainage #ill create the end result of a ore fertile gro#ing area for the grapes and the final result of a better #ine" !intage !intage is a ter you should kno# #hen referring to #ines" !intage refers to the year that the grapes #ere gro#n and harvested, not #hen the #ine #as bottled" &rost, hail and rain can all significantly affect the (uality of the #ine and often cause a vineyard to discard a batch of grapes entirely" *hese are not the types of details you=ll need to have a profound education in, but it is i portant to be fa iliar #ith the ele ents that go into creating a (uality #ine" White Wine Production &irst and fore ost, all ste s are re oved and the grapes crushed, giving yeast the access to the sugars in the grape +uice, #hich allo#s the fer entation process to begin" *he +uice is pressed off the skins and then allo#ed to settle in a tank so that the solids sink to the botto " When fer entation begins, yeasts convert the sugar to alcohol and carbon dio$ide" *he carbon dio$ide escapes into the air in the process, but the alcohol re ains" What akes White Wine Dry9

,f all the sugar is consu ed through a longer fer entation process, then the #ine #ill be called dry

as it has less residual sugar" When is White Wine considered to be 0#eet9 5y stopping the fer entation earlier and specifically before the yeast can consu e all of the 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 skins are left to sit" *hrough this process and by including the skins in the fer entation, a color, flavor and tannins are developed" *hese tannins Ma natural substance found in grapes and tea leavesN are #hat akes a #ine taste bitter" 5ecause of this, red #ine is a popular choice #ith ost dinners as it helps to cleanse taste buds" 5lush Wine Production 5lush #ines are ade al ost the sa e #ay as s#eet #ines, e$cept the process begins #ith red grapes" Jnlike the aking of red #ine, the +uice is pressed at the beginning so there=s only a slight a ount of color, resulting in a pinkish hue" ,t is i portant to kno# that the fer entation process is al#ays stopped prior to co pletion to allo# for ore residual sugar and the s#eet taste that blush #ines are kno#n for" *he -reat -rape8 *he type of grape used in #ine aking is key to understanding #ine" ,n the J"0", #ine is na ed after the variety of grape used to produce it" &or e$a ple, a %erlot is a grape variety alike Chardonnay, etc" :n i portant key to re e ber is that in order for a #ine to be called %erlot, it ust contain 6>? %erlot -rapes, no less" *his also applies to Chardonnay and Cabernet #ines, etc" *he grape is al#ays the starting point for the #ine, but as #e learned earlier, the fer entation process is #here the che ical 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 #ine that is dry, crisp, refreshing and fruity" 0auvignon 5lanc *his grape variety also akes a dry #hite #ine, yet not as fruity as chardonnay, and as akes a

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 should also be fa iliar #ith the follo#ing t#o additional varieties" 2ohannisburg .eisling *his is a fa ous #hite grape used for -er an #ines and fruity, s#eet and refreshing" Chenin 5lanc *his grape co es fro the 1oire !alley in &rance and is used to ake a soft and scented #ine #ith fruity flavors" Chenin 5lanc can run the range fro se i 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 dry and slightly bitter, yet fruity" %erlot *his grape is a close relative to Cabernet 0auvignon, #ith the original blends co ing fro the sa e vineyards and general geographical areas" While it is as dark in color as a Cabernet, it is considered softer and easier to drink" -a ay *his grape is used for the lighter and fruitier #ines fro Vinfandel *his is a red grape that is used to ake the #ine kno#n as White Vinfandel, ho#ever, Vinfandel Mnot #hiteN should not be confused #ith White Vinfandel" ,t is a red #ine, slightly s#eet in taste" Pinot Noir *his grape results in a red #ine, light in color, but bold in taste" *he flavor can be intense cherry, raspberry, plu and a little spice" *he ore e$pensive Pinots can have a #ide range of co ple$ flavors and aro as" &ortified Wines &ortified #ines are #ines #here brandy has been added to either stop the fer entation the &rench region" akes a #ine that tastes very

process and retain s#eetness, or to increase alcohol content" *ypically, these types of #ines are served #ith dessert, contain a greater concentration of alcohol and are rich and s#eet" 0parkling Wines :lso popular today, the sparkling #ine fa ily is not too different than typical #ines in the #ay of grapes, rather the creation process of the #ine is #hat begets the agical bubbles that distinguish a sparkling #ine fro standard #ine fa ilies" ,f your custo er is looking for an introductory sparkling #ine, #e reco end either a Chardonnay or Pinot grape #hich are ore delicate and fruity" Cha pagne ,t=s i portant to reali'e that cha pagne is really a #ine of sorts, fro the Cha pagne region of &rance" &urther, the #ord ICha pagneI is the trade arked na e of a #ine region in &rance and cannot be used to describe sparkling #ine fro other regions, ho#ever this is a &rench la#, not enforceable for Cha pagnes produced in countries other than &rance" DE What akes those #ines sparkle9

:E 5y using pressuri'ed bottles, the C3/ is captured and carbonates the #ine, creating the tiny bubbles you=ll find in 0parkling #ine and cha pagne" ,n su ary, #ine is a co ple$ beverage #hose production borders on an art for " 0erious #ine drinkers #ill carry this sa e fastidious nature #ith the , and #hile they #ill ost likely fre(uent #ine specialty bars, should you have one in front of you, it #ill be i portant to be versed in the basics discussed above" Wine 0ervice Ho# to 0erve Wine - .estaurant :pplication :fter re oving the cork fro clean napkin" the bottle, #ipe the lip of the bottle inside and out #ith a

Pour only an ounce of the #ine #ith the label facing your custo er and t#ist the bottle to#ard your body as you raise it fro the glass to prevent any spillage" :llo# your custo er to taste and approve of the #ine prior to filling up the re ainder of the glass" What *e perature to 0erve Wine

.ed White &ortified 0parkling *e perature to 0erve .oo te perature Chilled Chilled or roo te perature Chilled Mdirectly in iceN 0erving .eco endations 3pen prior to serving so the bottle can BbreatheC 3pen and serve 3pen and serve 3pen and serve Color .eddish 3range to deep purple Pale yello# to deep gold !aries .ed, #hite or rose Characteristics 0trong &lavorZ heavy bodyZ dry DelicateZ not as robust as redZ varies fro very dry to very s#eet .ich, heavy, and s#eet .anges fro dry to s#eet :lcohol Content 1@?-1H? 1@?-1H? 1>?-/H? 1@?-1H? Co on Choices Cabernet 0auvignon Chianti -a ay %erlot Pinot Noir Vinfandel Chardonnay &u e 5lanc .eisling 0auvignon 5lanc :pertifs MvariousN %adeira %arsala Port 0herry 5rut Dou$ Wine 0erving *ips 1 S :l#ays uncork red #ine at least > inutes prior to serving, as it is i portant for the #ine to i$ #ith the air or BbreatheC #hich #ill boost the flavor" / S .ed #ine should be poured up to / inches belo# the ri of the glass and #hite 1 inch belo# the ri " *he reason for the difference is to allo# the custo er the ability to s#irl red #ine slo#ly and further let it breathe" 3 - ,t is custo ary to first serve an ounce to the gentle an guest, and upon approval, to serve his fe ale guest fully, then return to the gentle an to fill the re ainder" Certification *est Duestions 4 Hands on Ho e#ork Please find your test (uestions relating to Chapter >" *he kno#ledge of #ine #ill greatly help both your and your custo ers en+oy ent of it, as you=ll better be able to reco end the ost suitable #ine depending on the eal or disposition of the individual" &or #hatever #ine you choose, be sure to practice the serving ethods discussed"

We suggest atte pting and en+oying one of the follo#ing #ines as you begin your testE F : Chardonnay of your choice if you are planning a lighter eal" F : %erlot of your choice for a ore prone to Whites, or if you are

eat or heavier

eal"

0parkling #ine if you are not co pleting this portion of the test close to lunch or dinner" >-HR Will good acid levels li it the shelf life of a #ine9 >->@ When so eone is looking for a #ine #ith a nice finish, #hat are they looking for9 >->1 ,n the ost basic ter s, #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 fer entation process to create a s#eeter #ine9 >->H 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 na es of #hat9 >->6 ,n the red #ine fa ily, #hich is considered easier to drink, Cabernet 0auvignon or %erlot9 >->G What type of #ine is ost co only served #ith dessert9 >->R What akes sparkling #ines, sparkle9 >-7@ What te perature 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 H 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 alcoholic beverage in the #orld" :s a bartender, serving beer is an easy task, but depending upon #here you are e ployed your kno#ledge of beer taken the Ho#=s it ay need to be (uite e$tensive" We=ve

ost i portant kno#ledge and condensed it into this chapter" ade9

5eer is ade fro barley grains, alt, hops, yeast and #ater" *he flavor of the beer depends upon the types of barley grains, (uantity of hops, type of #ater and the aging process, all #hich #ill dra atically affect the final outco e of the beer" *here are t#o a+or beer clustersE 1ager and :le" &ro these t#o clusters there are several offshoots, but they #ill all share si ilar characteristics and it is i portant to understand ho# they differ and #hy" 3ne of the ain differentiating characteristics bet#een lager and ale lies in the fer entation process" 1agers are characteri'ed by botto fer entation at colder te peratures #hereas :les are characteri'ed by #ar er, top fer entation processes #here the yeast rises to the top of the tanks #hen the te perature rises to 7@-6@ degrees &ahrenheit" :les are typically considered to be ore flavorful #ith a full bodied character" *he 1ager Cluster

1ight 1agers - 1ight 1agers are lighter in overall flavor and in #hat are considered to be BtrueC beer characteristics" *hese beers are popular #ith any as a result of their lack of bitter after taste" ;$a ples of a light lager beer #ould beE 5ud 1ight, Coors 1ight or Corona 1ight" Dark 1agers S 5re#ed fro the -er an tradition, these lagers contain ore hops and carbonation and as a result, less s#eetness" ;$a ples of a dark lager beer #ould beE 5erghoff -enuine Dark 5eer or Negra %odelo" Pilsners S *his is the ost #idely produced style of lager and is kno#n for having a alt character, flo#ery aro a and dry finish" 5eers referred to as B-olden 1agersC fall under the Pilsner category" ;$a ples of Pilsners #ould beE 0a uel :da s -olden Pilsner and 0tea Whistle Pilsner"

5ock 5eers S 0till falling under the 1ager cluster, 5ock beers also originated in -er any and are characteri'ed by their strong alt taste #ith little bitterness" ;$a ples of 5ock beer #ould beE Harpoon 0pring %aibock or Pete=s 0pringfest" *he :le Cluster 1a bic 5eers S 5eers of this variety originate fro 5elgiu and incorporate fruit into the alt in the bre#ing process #hich adds to their uni(ue flavor" ;$a ples of 1a bic beers #ould beE 5elle-!ue-Kriek or 1inde ans Kriek" Porter 5eers S *hese beers are al ost black as a result of the a ount of barley used, but yet contain a surprisingly light taste as a result of lo# hop counts" ;$a ples of Porter beers #ould beE :nchor Porter or 5lack 2ack Porter" 0tout 5eers S 0tout 5eers are characteri'ed by the use of heavily roasted alts to produce e$tra dark to e$tre ely black beers" ;$a ples of 0tout beers #ould beE .ed Hook Double 5lack 0tout or &ull 0ail 0tout" Wheat MWeiss or Wei'enN 5eers S *he #heat offshoot of the :le cluster is a popular su er beer, kno#n for the fresh feeling they deliver" *his is the one beer group that is traditionally served #ith a garnishZ a le on #edge or #heel" ;$a ples of #heat beers #ould beE Hefe#ei'en or 0a uel :da s 0u er :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 fer entation inside the package" *his process 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 to still aintain a long shelf life, #hile not loosing out in loss of taste" *i e 0aving *ip When you are approached by a custo er #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 do estic, i ported or icrobre# and if they like a darker or lighter beer" *his #ill dra atically

decrease the ti e spent listing through all the various beers you carry, #ill allo# you to serve your custo er better, and get to other custo ers (uicker8 Ho# to 0erve 5eer ,n order to keep a fast oving bar e$actly that, you=ll #ant to ake sure that you serve it in a #ay that is to the liking of your custo er" ,n that there=s not too any #ays you can i properly serve a beer, this doesn=t take long to co it to e ory, but kno# that the goal in serving beer is to not have the head of the beer billo# over the ug or glass" &ollo#ing a fe# si ple tips #ill ensure that this doesn=t happen" While it=s i portant not to ake a ess of the bar and your beer glass #ith e$cess head, kno# that all beer should be served #ith an appro$i ate / inches of head" 5eer fro a keg

When pouring beer fro a keg, al#ays hold the glass at a H> degree angle, appro$i ately 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 5eer fro of the glass"

a can or a bottle

Here, you=ll start out pouring the beer into the glass al ost vertically to initiate the foa ing process Mthe headN" When this begins, bring the bottle or can al ost perpendicular 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 a pint glass or si ilar 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 custo er directly in front of the glass" Certification *est Duestions 4 Hands on Ho e#ork Please find your test (uestions relating to Chapter H" 5eer" )es, there=s ore too it than you ay have thought, but en+oying a beer is as easy as it #as before your ne# kno#ledge" With the reco ended choices belo#, be sure to apply the pouring ethods discussed above and practice your ability to pour the perfect head of beer #ith no spillage" We suggest purchasing and en+oying one of the follo#ing beers as you begin your testE F F F -uinness Me$tre ely dark, only for people of that likingN Pete=s Pale :le Hefe#ei'en Mdon=t forget the garnish8N

H-3> What are the five universal ingredients of beer9 H-37 What are the t#o a+or beer clusters9 H-36 Which beer type is created by #ar er fer entation9 H-3G Why do so any en+oy light lagers9 H-3R 3f the lager cluster, #hich is the ost #idely produced variety9 H-H@ Which :le beer often includes fruit in the bre#ing process9 H-H1 What is the one type of beer that needs be served #ith a garnish9 H-H/ What type of garnish9 H-H3 Why is beer pasteuri'ed9 H-HH Do you #ant to serve beer #ith a head on it9

H-H> WhatIs a brand e$a ple of a light lager9 H-H7 WhatIs a brand e$a ple of a pilsner9 H-H6 WhatIs country do 1a bic :les originate9 H-HG 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 of e$pert tools of the trade" %any of these are co on sense, but the botto line is that #hen used correctly, they #ill help you deliver a (uality product and save you ti e in the process" 3nce you aster your tools, you=ll be able to ove faster than the guy ne$t to you" %ove faster than the guy ne$t to you and you=ll bring ho e ore tips" Have #e got your attention9 5ar#are *he 2igger 2iggers are the easuring cups of the bartender, used to arrive at an e$act a ount of li(uor" *here are H separate si'es, Y o'", X o'", [ o'", and 1 o'" *ypically, you=ll only need t#o +iggers, as they are double sided #ith different easure ents on each side" Pourers : pourer is a device that is inserted into the top of all li(uor bottles in the bar, for easy access and speed" *hey co e in three speedsE fast, ediu and slo#" &or the busy bar and bartender, the fast pourer #ill ake life uch easier than easuring everything into +iggers, in that #ith practice, a t#o count Mcounting to t#o in your headN #hile pouring #ill be the e(uivalent to 1 o' of li(uor" Kno# that this count refers to using the fast pourer #hich is the ost co only used speed, often the only speed" ,f your count is ore or less than an ounce, you #ill create less than perfect drinks" We reco end to fast pour into a +igger until you feel co fortable #ith this tool and your ability to count the correct easure ent" 0haker )ou=ll use a shaker to ake ost any cocktail #ith ice" *he shaker is a stainless steel unit in either t#o or three pieces, the shaker itself, a strainer, and a top" )ou=ll start off ost of your cocktails #ith the shaker half filled #ith ice" :dd the necessary ingredients and shake fir ly" ,f you have a three piece shaker, you=ll si ply re ove the cap and pour the drink into the glass, utili'ing the strainer already built into the piece"

5oston 0haker *he busy bar #ill often utili'e the 5oston 0haker as opposed to a three piece shaker in that it=s a bit easier to use and takes less ti e than fiddling #ith the different attach ents" *he 5oston 0haker consists of a stainless steel shaker and a i$ing glass that is ade to fit snugly into the stainless steel portion and for a seal, allo#ing you to shake the ingredients #ith both hands securing each end" When you=re finished shaking, t#ist the t#o pieces apart, leaving the contents in the shaker, and pour into your glass through a bar strainer" 5ar 0trainer :s referenced #ith the 5oston 0haker, this instru ent #ill fit over your custo er=s glass and allo# you to pour only the alcohol, straining out any e$cess ice" ,ce 0coop :s the na e i plies, use this to fill cups #ith ice, and #e strongly reco end N3* to use the glass you=ll serve your drink in to scoop out ice, or any glass at all" %ost bars #ill not per it it due to safety ha'ards" : glass #hen used this #ay can easily chip into the ice" Chards of glass in the ice could cause serious da age to a custo er as #ell as liability for a bar" We can=t e phasi'e enough to al#ays use the ,ce scoop8 ,ce *ongs *ongs should be used #hen you=re not preparing a drink in a shaker and #hen you need to transport ice to your custo ers glass #ithout aking a ess of the glass or putting in ore ice than necessary" %uddler *his is a s all #ooden bat used to crush ice and 5ar 0poon : bar spoon is usually 1/ inches long and is ost co only used to easure 1 teaspoon" 0i ilar to the +igger, they #ill often co e #ith a different si'e on each end M1t 4 XtN" )ou=ll find yourself using the bar spoon #hen aking layered and stirred drinks" 2uice Containers *hese are si ply, easy to pour containers to store co i$ology" :l#ays keep the cold" only used +uices in the #orld of ash fruits, sugar cubes and herbs"

0alting tray *his is a contraption #ith rock salt pri arily used for argaritas to dress the lip of the glass #ith salt" &irst, spread li e +uice on the ri , then t#ist the lip of the glass around the salting tray and presto, a salted ri " Vester : 'ester is a cutting tool used to create t#ists of le on and other fruits to garnish special drinks" 5ottle 3peners 4 Waiter=s Corkscre# ,=d attach one of these to your belt, you=ll need it so often" , once kne# a bartender #ith a prosthetic ar #ho=d chosen to add a bottle opener to the end of his prosthetic" No# that=s dedication8 5lenders Jsed ost co only for tropical and argarita style drinks"

-lass#are Here, #e briefly cover the ost co only used types of glass#are found today" Different o#ners and styles of bars could deviate fro these standards, but #hat #e=ve included #ill be enough kno#ledge for you to get your foot in the door any#here" 5eer -lasses 5eer %ug Wine -lasses .ed Wine Cha pagne -lasses &luted Cha pagne -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 double over ice" i$er M2ack Daniels 4 Coke, etc"N or a i$ers or Collins drinks" White Wine Pilsner -lass Pint -lass

Collins -lass S Jsed for any tall drinks, doubles #ith

%artini -lass S Jsed for shaken or stirred drinks and so eti es shotsZ pri arily %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"

,rish Coffee -lass 5randy 0nifter S Jsed for cordials such as 5randy, Cognac, 0a buca, etc" *he brandy snifter can also be used for li(ueurs and li(uor served #ith or #ithout i$ers" 3ther iscellaneous glasses *he hurricane

*he highball

*hese glasses are used for a variety of drinks including blended, tropical, #ater, +uices or 1ong ,sland ,ce *eas" 0o e general tips and glass#are eti(uette are as follo#sE F Never hold a glass by the ri M#here people put their outhsN" F :l#ays handle #ine glasses or any ste #are by the ste itself" *he heat fro your 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 drink served #ith re nants of lipstick, detergent taste, or any aro a fro the previous drink" )our typical bar 0etup S What to e$pect %ost all bar set-ups are strikingly si ilar in that #e all need the sa e basic utensils to ake drinks, ho#ever you=ll need to be a#are of the follo#ing once you are e ployed" *he 5ar *op *his is fairly self e$planatory, ho#ever apart fro bar, the differing varieties are horseshoe, round and s(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 e pty 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 ove the over to the Wash 0ink #hich should contain #ar soapy #ater for #ashing" Depending upon the bar 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 a bartender is to aintain the bar, and this eans #ashing during slo# ti es to prevent the standard long counter #ith a back

being glassless #hen you=re hit #ith an onslaught of custo ers" *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" Certification *est Duestions 4 Hands on Ho e#ork Please find your test (uestions relating to Chapter 3 belo#" No# that you=re ore fa iliar #ith the differing types of bar#are and glass#are that you=ll need to use in your ne# career, let=s put that kno#ledge to use before you begin to fill out your test (uestions" We suggest atte pting and en+oying one of the follo#ingE F F -in .ickey 5lack .ussian

3-/1 What are the four ost co on easure ents found on a +igger Mho# any ouncesN9 3-// What is the reco ended pourer speed to use, fast, ediu or slo#9 3-/3 WhatIs the difference bet#een a regular shaker and a 5oston shaker9 3-/H Jnder #hat circu stances should you use a glass to scoop ice9 3-/> What is a uddler used for9 3-/7 What is the ost co on easure ent served by a bar spoon9 3-/6 Prior to salting a %argarita glass, #hat do you do to the ri 9 3-/G What tool do you use to create a le on t#ist9 3-/R Ho# any different glasses can you use to server beer and #hat are they called9 3-3@ What type of glass #ill you ost co only use for i$ed drinks over ice9 3-31 WhatIs another type of li(ueur to put in a brandy snifter besides brandy9 3-3/ Why shouldnIt you serve a #ine glass #ith your hand on the bo#l9 3-33 3ther than the bo#l, #hatIs another a+or Bno-noC #hen handling glasses9 3-3H 3ther than the standard long counter bar, #hat other bar varieties are there9

The basic
Cocktails - The basics

What is a Cocktail?
Drinks akin to cocktails first appeared so eti e during the 17th century, but cocktails, as #e kno# and use the ter , #as first introduced by : erican bartenders in the 1R/@ies" *he reason the cocktail ade it big in the happy I/@ies, #as the prohibition, #hen producing and i bibing of alcohol #as ade illegal" :s good as all spirits available #as of a rather dubious (uality and tasted accordingly" *hus, the bartenders, acco odating as al#ays, started to i$ the spirits #ith

various fruit +uices and other flavorings to ake it ore palatable" 1ater, the cocktail lost its popularity ost places, the Jnited 0tates being the ain e$ception" *he last fe# years, ho#ever, the cocktail has reclai ed lost ground every#here, especially in southern ;urope and other places that are full of tourists" 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, and others.

#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" 0o e of these are useful, so e can be definitely nice to have, and still others are totally and utterly useless" ,t is up to you to decide e$actly #hat your cocktail e(uip ent should be, but so e things are essential" &irst out of the essentials is the cocktail shaker" *here are t#o basic types of shakers available" : ;uropean cocktail shaker is usually ade out of etal, or glass #ith a etal top" ,t is, basically, a container #hich holds about half a liter, fitted #ith a top #hich closes tightly around the upper edges of the container" *his top also has a s aller top, usually fitted #ith a built-in strainer, through #hich the shaken cocktail is poured" : erican shakers, ho#ever, consist of t#o cones about the sa e si'e" 3ne is often often ade of glass, and the other is etallic" *hese cones are held together to for a closed container, and the shaken cocktail is poured fro either one" %ost : erican shakers do not have built-in strainers, so if you use an : erican shaker, using a separate strainer is a good idea" %easures, also kno#n as +iggers, are also essential" 2iggers are ost often ade of etal, but glass +iggers are co on, as #ell" *he standard easure ents of a +igger can vary #idely, depending on #here you are" ,n the recipes in the follo#ing articles, , #ill use a standard +igger of 3@ l Mapp$" 1 fl o'N" ,n addition to the e(uip ent entioned above, you #ill find that things like these 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 sticksN, stra#s, toothpicks, serviettes and cloths"

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 are used 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 holds appro/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 and shallowness 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 #argarita use 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 classic cocktail glass holds about 4,ml and is best suited for short, strong drinks.

,n addition to these glasses, so e drinks, such as the Pina Colada, have special glasses" Jnless you are really serious about i$ing your cocktails, you donIt really need to buy such glasses" Jse glasses you already have instead" *here are also other glasses available that #ill #ork +ust fine #ith cocktails" Jse your i agination, but re e ber that plastic glasses Mor shakers, +ugs, i$ing glasses, or other such e(uip ent for that atterN should N;!;. 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 ways in 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 supporting the 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, but also 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 the cocktail 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 much disputed 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, but occasionally, a swi00le stick is put in the glass, allowing the ingredients to be mi/ed.

Decorating Cocktails
:l ost all cocktails are decorated in one #ay or another, ost often #ith so e kind of fruit, but no atter the e$act decoration, cocktail sticks are al ost al#ays invaluable" Cocktail sticks co e in t#o typesZ Wooden and plastic" Wooden sticks are ost often used, and are suited for +ust about any kind of cocktail, but they cannot be reused" Plastic sticks, ho#ever, should be carefully 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 not be reused" *he traditional cocktail garnish is, ho#ever, the red %araschino cherries" *hese are used in +ust about any kind of cocktail, and are no# also available in green, yello# and blue" ,n addition to this, slices of fruit, strips of orange or le on peel, int t#igs, etc" can also be used" 3ne 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 the ri of the glass" *here are several #ays to frost glasses, and one of the ost fre(uently used of the is thisE .ub the ri of the glass #ith a slice of orange or le on, then sub erge the ri in sugar or salt Mor any other po#derN, +ust so that it lines the top of the ri " 3ther ethods use egg #hite or other substances for IgluingI the po#der to the glass" &or a ore colorful frosting, use s all drops of food coloring in the po#der" With so e cocktails, such as the %argarita, frosting is a IstandardI decoration"
Tips and Tricks

1T/ o'" of li(uor is e(ual to 1 count, assu ing you are using a pourer on your bottles" *o easure 1 1T/ o'" of li(uor, count U1@@1"""1@@/"""1@@3U as you are pouring" :fter a #hile, you should be able 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, fill shaker half-full of ice" &or lo#balls, fill the glass about half-full of ice before pouring drink" %ost shaken drinks #hich contain light crea can also be ade as blended 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"

,n fruit drinks, e"g" stra#berry fro'en

argaritas, al#ays use fresh fruit, not

"ar terms

Mixing
When using a cocktail shaker there is one golden rule to re e ber" :l#ays put the ice in the shaker first, and the li(uor last" *his is to ensure that all ingredients 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 ice chips" Drinks based on clear li(uors, like a %artini, should al#ays be stirred and not shaken MdonIt listen to 2a es 5ond #hen he order his %artini Ushaken, not stirredUN" When stirring a cocktail you should stir it enough to i$ the ingredients, but not 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 beverageMsN should be stirred gently and briefly to retain the sparkle"

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

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

Floating
*he purpose of floating is to keep each ingredients in the drink in separate layers that do not i$ #ith the others" *his #ill create a drink #ith separate layers, 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 de itasse spoon, holding it over or in the glass and slo#ly trickle the ingredient over the back of the spoon"

Muddling
%uddling is a si ple ashing techni(ue for grinding herbs, such as int, s ooth in the botto of a glass" )ou can use a #ooden uddler that you buy in a bar supply store or buy a bar spoon #ith a uddler on the end" ,t crushes the 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 an hour or so" :lso note that etal and silver ugs and cups #ill frost better than glasses"\

"ar #easurements
Standard Bar Measurements !S"
( part ( dash:splash ( teaspoon $tsp% ( tablespoon $tblsp% ( pony ( igger:bar glass ( shot $<% ( snit ( wineglass ( split ( cup ( pint $pt% ( quart $qt% ( fifth ( gallon $gal% 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 any equal part (:-) ounce (:; ounce -:; ounce ( ounce ( (:) ounces ( (:) ounces - ounces = ounces > ounces ; ounces (> ounces -) ounces )*.> ounces $(:* gallon% (); ounces

Metric Con#ersions
( fluid ounce $o0% ( quart $qt% ( gallon $gal% ( milliliter $ml% ( centiliter $cl% ( deciliter $dl% ( liter $l% )4.*?- milliliters 9 app/. centiliters $cl% 9 4.=>-* deciliters 9 -.?;*= liters 9 9 9 9 9 (:-, ounce (:- ounce - (:) ounces -= ounces

$ther Measurements
English Metric 'ifth 9 =:* @uart 9 (:* !al. 9 )*.> o0 Bint $pt% 9 (:) @uart 9 (>., o0 Calf-Bint 9 ;., o0 Calf-!allon 9 >=., o0 @uart 9 -)., o0
MON

9A 9A 9A 9A 9A

?*, ml *,, ml ),, ml (?*, ml (,,, ml

9 9 9 9 9

)*.* o0 (?., o0 >.; o0 *4.? o0 -=.( o0

: UshotglassU is usually 1"> ounces, but so eti es / ounces #ith a easuring line at 1"> ounces" )ou can also buy Min J0N Ushort shotU glasses or Upony shotsU #hich are 1 ounce" Pony shots are usually used #ith artinis, anhattans, and rob roys"

equipment +etting up a bar

Basic set o% tools
When setting up a bar, you #ill need (uite a lot of e(uip ent" *he follo#ing is a list of basic bar e(uip ent you should have in your bar to allo# you to ake ost drinks" )ou ay also #ant to take a look at the list of additional e(uip ent that #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 $See separate page%

)ou #ill have to buy ne# supplies of the follo#ing e(uip ent 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 so e other e(uip ent to easier 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

ake things a bit

!lassware

When operating a bar, #hether it be in-house or a business, you need to have certain types of glasses" The right glass can enhance the drink you are serving, 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 serve an :laba a 0la er 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 your guests. Cere 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 Cighball glass Curricane 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 Cistory of the Cocktail +haker

:ntecedents of the cocktail shaker can be traced to 6@@@ 5C in 0outh : erica #here the +ar gourd #as valued for its use as a closed container" :ncient ;gyptians in 3>@@ 5C kne# that adding spices to their grain fer entations before serving ade the ore palatable" : forerunner of the cocktail9 Well, archaeologists have yet to find a hieroglyphic list of cocktail recipes inside the -reat Pyra id of Cheops" 5ut #e do kno# in 1>/@ Corte' #rote to King Charles ! of 0pain fro the Ne# World of a certain drink ade fro cacao, served to %onte'u a #ith uch reverence, frothy and foa ing fro a golden cylinder" 5y the late 1G@@s, the bartenderIs shaker as #e kno# it today had beco e a standard tool of the trade, invented by an innkeeper #hen pouring a drink back and forth to i$" &inding that the s aller outh of one container fit into another, he held the t#o together and shook Ufor a bit of a sho#"U :t the turn of the century, Ne# )ork City hotels #ere serving the ;nglish custo of > oIclock tea and it #as a short leap to the > oIclock cocktail hour #ith shakers anufactured for ho e use looking very uch like teapots" ,n the 1R/@s artinis #ere served fro sterling silver shakers by high society #hile the less affluent ade do #ith glass or nickel-plated devices" *he -reat War #as over and sacrifice #as replaced by a euphoria arked by partygoing and a fren'ied (uest for pleasure" *he i$ed drink and cocktail shaker #as po#ered by Prohibition" People #ho had never tasted a cocktail before #ere knocking on speakeasy doors" *he outla# culture had a po#erful pull" &lappers #ith one foot on the brass rail ordered their choice of drinks #ith na es like 5et#een the 0heets, &o$ *rot, and Van'ibar, liberated ore by this act and s oking in public than by their ne# voting rights"

*he ,nternational 0ilver Co pany produced shakers in the for of the 5oston 1ighthouse and golf bags, as #ell as, traditional shapes" *here #ere roosterand penguin-shaped shakers, and fro -er any 'eppelin and aeroplane shakers" %any of these shapes #ere not entirely capricious" *he rooster, or Ucock of the #alk,U for e$a ple, had long served as a sy bol for tavern signs" *he penguin #ith its natural Utu$edoU sy boli'ed the good life" *he -raf Veppelin had beco e the first co ercial aircraft to cross the :tlantic - an 111-hour non-stop flight that captured the attention of the #orld" 0uch ingenious designs #ere all the rage, cocktail shaker skills and drink rituals #ere as i portant in the 2a'' :ge lifestyle as the latest dance steps" Colorful cocktails #ith s#eet i$es stretched out the supply of illicit alcohol and helped disguise the taste of ho e ade hooch" While gin, easier to duplicate than rye or scotch, beca e the drink of choice and the artini societyIs favorite"

5ut the real popularity e$plosion of cocktail shakers occurred after the repeal of Prohibition in 1R33" No# they #ere featured fre(uently on the silver screen, shakers and accoutre ents part of every ovie set" 0tars #ere constantly sipping cocktails #hen they #erenIt lighting each othersI cigarettes, both de rigueur sy bols of sophistication" Nick and Nora Charles, the delightfully sodden couple that poured their #ay through endless artinis in The Thin Man series, kne# ho# to shake a drink #ith style, as did the tens of thousands of : ericans #ho shook, s#irled, and s#illed cocktails by the shaker-full in the years follo#ing the repeal of Prohibition" %ovie fans #atched &red and -inger dance across the screen, cocktail glass in hand, and #anted their o#n sy bol of the good life to shake the selves out of the Depression that gripped the country"

*he :rt Deco ovie set aesthetic #as perfect for the Depression-driven cocktail shaker" *o eet popular de and, achine age factories, geared for ass production, began turning the out in droves" &ashioned fro the hightech aterials of the day, chro e-plated stainless steel shakers #ith 5akelite tri replaced those of sterling silver and #ere advertised as Unon-tarnishing, no polishing needed"U *he great glass co panies, such as Ca bridge, Heisey, and , perial, leaped into action" 0tunning etched and silk-screened designs #ere created, often in brilliant hues of ruby or cobalt" ,ndustrial design #as at the height of popularity and superstar designers such as .ussel Wright, Ke Weber, and 1urelle -uild created strea lined odern asterpieces, any in the shape of the ne# deity of architecture, the skyscraper" ,f there is a definitive classic it #ould have to be the sleek 1R37 chro e-plated U%anhattan 0kyscraper serving setU by aster industrial designer Nor an 5el -eddes, sought by collectors of today as the perfect i$ of for and function" 5y the end of the decade, shakers had beco e standard household ob+ects, affordable to all" ;very fa ily had at least one shaker on the shelf" *here #ere no# cocktail shakers in the shape of bo#ling pins, du bbells, to#n criers bells, and even in the shape of a ladyIs leg" *he cocktail party had influenced fashion, furniture, and interior design" Coffee tables #ere no# cocktail tables, and the little black dress, designed by Coco Chanel, #ent fro fad to fashion, and is no# an institution" :t the beginning of the 1RH@s, the Depression ended, but not in the #ay ost had hoped" ,t ended on Dece ber 6, 1RH1" *he golden era of the cocktail shaker #as over, and : ericaIs involve ent in World War ,, began" :ll etal #ent to the #ar effort" Co panies that once ade cocktail shakers, no# ade artillery shells" :fter the #ar, fe# thought of the shakers" We #ere in the ato ic age, thinking of +et-propelled airplanes, a thing called television, and ne# cars #ith lots of chro e" ,n the early 1R>@s, a brief rene#al of interest in cocktail shakers occurred #hen ne# ho es featuring finished base ents, called Uroc roo s,U #ere e(uipped #ith bars" 5ut the push-button age had taken the fun out of i$ing

drinks" 0hakers ca e #ith battery-po#ered stirring devices" Worse yet, electric blenders beca e popularZ drop in so e ice, add the alcohol of your choice, a package of Uredi- i$,U flick a s#itch and"""" -one #ere the rites and rituals, the sho# anship, the re#ard for effort" 0 all #onder, then, that these elegant stars of the 1R3@s #ere forced into retire ent" :nd there they sat - in attics and closets nation#ide - #aiting to be recalled to life" 3ver >@ years have passed no#, and one can faintly hear the clink of ice cubes as shakers are, once again, a sy bol of elegance"

The ingrdients
+tocking your bar
)ou cannot ake drinks out of the e(uip ent, so youIll probably #ant to buy a selection of li(uors and i$ers too" ,t is i possible to ake a list that Ufits allU #ithout including every possible li(uor in the World, but here are a fe# guidelines on #hat to buy" )ou should al#ays choose your bar stock to suit your guests" )oung people often prefer the ore e$otic drinks, so you #ill need various fruit +uices and flavored li(ueurs instead of the darker li(uors Mlike #hiskeyN older people often prefer" ,t is likely you #ill e$perience re(uests for drinks you cannot ake, but that happen to al ost every bar no# and then" )ou can add ne# li(uors to your bar stock later, and should learn ho# to i$ #hat you have in the eanti e" : #ell stocked bar should have the follo#ing, but you should consider the nu ber and type of guests you e$pect before buying"
!in $dry% Vodka Fye $or Canadian whiskey% "ourbon +cotch whiskey Fum $light% Vermouth $dry and sweet% Tequila 7hite and red wine $dry% "eer $lager% Cognac $or other brandy% Gifferent liqueurs& o .dvocaat $somewhat like brandy eggnog% o .maretto $almond% o .nisette $anise% o "enedictine $herbs% o Chambord $black-raspberry% o Chartreuse $herbs% o Contreau $oranges, like curaHao%

o o o o o o o o o o o o o o o o o o o o o o o o

CrIme de Cacao $cacao% CrIme de Cassis $blackcurrant% CrIme de #enthe $mint% CrIme de Violette $lavender% CrIme 3vette $violets% CuraHao $oranges% !alliano $herbs and spices% !odiva $chocolate% !oldwasser $herbs and spices, flecked with gold leaf bits% !rand #arnier $champagne and curaHao% 1rish #int $whiskey and cream% JahlKa $coffee% JLmmel $caraway% #andarine 5apolMon $tangerine% #idori $melon% Ou0o $anise% Beter Ceering $cherry% Brunelle $plum% +abra $orange and chocolate% +ambuca $wild elderberries% +outhern Comfort $peach% +trega $orange and spices% Tia #aria $coffee% Triple +ec $oranges, like curaHao%

,n addition to the li(uors, you #ill need different garnishes"

Club soda Tonic water !inger ale ?-8p or +prite Cola 6uices& o Tomato uice o Orange uice o Bineapple uice o Cranberry uice o !rapefruit uice "itters !renadine #araschino liqueur 7orcestershire sauce Tabasco sauce #ilk Coffee Ceavy cream Cherries $maraschino% !reen olives $small% Cocktail onions Nemons, limes and oranges +ugar, salt and pepper.

i$ers, flavorings and

Bunch !arnish

Fruited 'ce (ing

*urn your favorite punch into a sparkling delight by adding a colorful fruited ice ring" *he ice ring is easy to prepare and akes a beautiful presentation" Jse the fruit of your choice and, if you #ish, substitute fruit +uice for the #ater" 2ust be sure to coordinate the flavor and color of the +uice #ith the ingredients of your punch"
7ater (:) lb red and:or green seedless grapes, cut in small clusters (:) pint fresh strawberries ( small orange, sliced, then halved 5on to/ic leaves, such as lemon leaves or rose leaves (. ). -. Bour water into a *-cup ring mold $or any si0e ring mold that fits your punch bowl% to (:) inch below top of mold2 free0e until firm, about - hours. .rrange grapes, strawberries and orange slices decoratively on top of ice in mold. Tuck leaves between fruit, as desired. .rrange so that some fruit and leaves stand above top of mold. .dd enough water to fill the ring mold2 free0e until firm, about ( hour. Gip ring mold in warm water for a few seconds to loosen ice2 unmold and float fruit side up in punch.

'ruited 1ce Cubes Suggested Fruits Beverage -----------------------------------------------------------------------Lemon slices Strawberries, raspberries, lemon or lime slices Pineapple chunks; grapes; strawberries; raspberries; maraschino cherries; mandarin oranges; orange, lemon or lime slices Lime slices, strawberries, raspberries Iced tea Lemonade Punch

Ginger ale

*o ake fruited ice cubes, fill an ice-cube tray half#ay #ith #aterZ free'e until fir , about 1 1T/ hours" Place one or t#o pieces of desired fruit in each section of the tray" &ill #ith #aterZ free'e until fir , about 1 1T/ hours" ,f desired, substitute le onade or a light-colored +uice for the #ater"
!ravity Chart

When aking layered drinks, also kno#n as a Pousse Cafe, youIll need to kno# #hich ingredients are heavier than the others" *he techni(ue is si pleZ the heaviest li(uor is poured into the glass first, and the lighter ones are layered carefully on top #ith the lightest one on top"

*his table list so e co on li(uors, along #ith their 0pecific -ravity that is the #eight of the li(uor relative to #ater" Higher values indicate a heavier li(uor"
)ame +outhern Comfort Tuaca 7ater !reen Chartreuse Cointreau Beach liqueur +loe gin Jummel Beppermint schnapps "enedictine "randy #idori melon liqueur Fock and Fye .pricot brandy "lackberry brandy Cherry brandy Beach brandy Campari 3ellow Chartreuse Grambuie 'rangelico Orange Curacao Triple sec Tia maria .pricot liqueur "lackberry liqueur .maretto "lue Curacao Cherry liqueur !alliano !reen CrIme de #enthe 7hite CrIme de #enthe +trawberry liqueur Barfrait dE.mour Coffee liqueur CrIme de "anane Gark CrIme de Cacao 7hite CrIme de Cacao Jahlua CrIme de .lmond CrIme de 5oyau/ .nisette Gra#it* ,.4? ,.4; (.,, (.,( (.,= (.,= (.,= (.,= (.,= (.,= (.,= (.,* (.,* (.,> (.,> (.,> (.,> (.,> (.,> (.,; (.,; (.,; (.,4 (.,4 (.,4 (.(, (.(, (.(( (.() (.(( (.() (.() (.() (.((.(= (.(= (.(= (.(= (.(* (.(> (.(? (.(? "right red 7hite Orange 7hite "rown .mber Gark red Night brown "lue Gark red !olden yellow !reen 7hite Fed Violet Gark brown 3ellow "rown 7hite Gark brown .mber !reen .mber .mber Gark red Gark red Gark amber Fed 3ellow .mber 7hite !reen 7hite Gark amber Geep red 7hite 7hite Color

CrIme de Cassis

(.(;

"eer

Ser#ing Beer
5eer should be served at correct te perature for

a$i u

en+oy ent"

Nager beers should be kept in the refrigerator before serving at 4OC:=;O'. The light .merican and .ustralian lagers should be server at a lower temperature of >OC:=)O'. .les should never be over-chilled, or it will develop a ha0e and loose their fruity-flavors. ()(-OC:*=-*>O' are recommended temperatures for serving. Very strong ales should be served at room temperature.

Never store a bottle-conditioned beer in the refrigerator, but keep the cool and standing for several hours before serving to allo# the sedi ent to clear"

Beer mixed +ith something

5eer is so eti es i$ed #ith other alcoholic beverages and given nickna es" HereIs a listE
Black and ,anBlack .el#et/oor Man0s Black .el#etBlack (ussian.el#et /uss*Black Maria(ed .el#et(ed WitchMother1in1la+Grann*BlacksmithBoilermaker2ightplater)ar%er nar%)ar%er nar%er nar%Dragon0s bloodDog0s noseSnake bite!uinness and bitter or !uinness and mild. !uinness and champagne. !uinness and cider. !uinness and vodka !uinness and port. !uinness and Tia #aria !uinness, cider and blackcurrant. !uinness, Bernod, cider and blackcurrant. Old and bitter. Old and mild. !uinness and barley wine. "rown and mild. Night ale and bitter. Nondon slang for a half pint of mild and a half pint of bitter. . half pint of 5arfer narf $of course%. "arley wine and rum. "itter and gin. Nager and cider.