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B&B Bartending School Bartender Training: Advanced Course B&B Bartending, LLC Presents B&B Bartending School Bartender Training: Advanced Course BY Bobby Greenawalt www.BnBBartending.com Name: _________________________ B&B Bartending does not assume responsibility for actions that result in responsibility or liability by individuals, organizations, or establishments who have participated in this training program. The interpretation of the information as presented is solely the responsibility of the student Table of Contents DRINK RECIPES: MARTINIS ....................................................................................................................................... 3 DRINK RECIPES: SOUR MIX DRINKS ........................................................................................................................ 4 DRINK RECIPES: MIXED DRINKS .............................................................................................................................. 5 DRINK RECIPES: CLASSIC COCKTAILS .................................................................................................................... 6 DRINK RECIPES: TROPICAL & SPECIALTY DRINKS .............................................................................................. 7 DRINK RECIPES: CREAM DRINKS ............................................................................................................................. 7 DRINK RECIPES: DESSERT DRINKS .......................................................................................................................... 8 DRINK RECIPES: SHOTS .............................................................................................................................................. 9 2 DRINK RECIPES: MARTINIS ON THE ROCKS: Rock glasses vary in size from 5 oz. to 10 oz. The glass should be filled with ice, then pour house measurements into the glass. STRAIGHT UP: Pour ingredients into shaker glass with ice. Stir or swirl in order to mix, chill and dilute the liquor, use a strainer to pour into a stemmed martini glass. These drinks use gin, vodka, whiskey or scotch. The basic martini has developed different variations. If you are unfamiliar with the customer ordering a martini, you should ask the following questions: Would you like Gin or Vodka? Which Gin or Vodka would you like? Would you like that straight up or on the rocks? Would you like it shaken or stirred? Would you like an olive or a twist? IT IS IMPORTANT TO NOTE THAT VERMOUTHS ARE LIGHTER THAN LIQUORS. Be sure to use put the vermouth into your shaker tin first to prevent the vermouth from floating. CLASSIC DRY MARTINI SOUR APPLE MARTINI 1. Straight up or on the rocks 1. Straight up or on the rocks 2. 0.75 oz. Dry Vermouth 2. 0.75 oz. of Sour Apple Pucker 3. 2.5 oz. Gin or Vodka 3. 1.25 oz. Vodka 4. Garnish with olives or lemon twist 4. Splash of Sour Mix 5. Garnish with apple slice (if available) EXTRA DRY MARTINI: JUST A SPLASH OF DRY VERMOUTH MANHATTAN 1. Straight up or on the rocks DIRTY MARTINI 2. 0.75 oz. Sweet Vermouth 1. Straight up or on the rocks 3. 2.5 Blended or Bourbon Whiskey 2. 0.75 oz. Dry Vermouth 4. Garnish with a cherry 3. 2.5 Gin or Vodka 4. 0.75 oz. Olive Juice ROB ROY 5. Garnish with olives 1. Straight up or on the rocks 2. 0.75 oz. sweet vermouth COSMOPOLITAN 3. 2.5 oz. Scotch 1. Straight up or on the rocks 4. Garnish with a cherry 2. 0.75 oz. Triple Sec 3. 1.25 oz. Vodka GIBSON 4. Splash of Cranberry Juice 1. Straight up or on the rocks 5. Splash of Lime Juice 2. 0.75 oz. Dry Vermouth 6. Garnish with a lemon twist 3. 2.5 oz. Gin or Vodka 4. Garnish with 3 cocktail onions Please note that as a general rule, Manhattans or Rob Roy’s made with Dry Vermouth are garnished with a lemon twist. If only sweet vermouth is used, the garnish is a cherry. 3 DRINK RECIPES: SOUR MIX DRINKS Bars use a mixture that has a lemon-lime citrus taste and is presweetened as the base for many popular and fancy drinks. It can come premixed in a bottle, as a powder to mix with water, or as a concentrate to be cut with water. It can be called sour mix, sweet and sour mix, or bar mix. Drinks that contain sour mix should be rolled, except in rare instances. Sour mix will tend to layer in a glass, if it is not thoroughly rolled. To properly roll a drink, place the pint glass on the bar mat and add some ice. Pour liquor in first, then the sour mix. The sour mix amount will vary depending on the glass the drink is served in. Rolling a drink is simply pouring the mixture from the pint glass, into a shaker tin, and then back to the pint glass. Sour drink recipes are easy to remember because they are usually ordered by the ingredients that goes into them. An example is the whiskey sour. It is whiskey and sour mix and served in either a pint glass over ice or strained into a stemmed cocktail glass, depending on the customers’ preferences. WHISKEY SOUR LONG ISLAND ICE TEA 1. 1.25 oz. house Whiskey 1. 0.5 oz. Vodka 2. Add sour mix 2. 0.5 oz. Gin 3. Roll 3. 0.5 oz. Triple Sec 4. Garnish with cherry 4. 0.5 oz. Rum 5. Splash of sour mix MARGARITA 6. Roll 1. Ask customer if they would like salt. 7. Pour into glass leaving enough room for a 2. 1.25 oz. of Tequila splash of cola to give this drink the color of tea 3. 0.75 oz. of Triple Sec 8. Garnish with a lemon wedge 4. Splash of lime juice *Use Blue Curacao in place of Triple Sec, 5. Sour Mix Sprite in place of Coke to make a BLUE 6. Splash of OJ MOTHERFUCKER 7. Splash of Sprite 8. Roll (Salt rim if necessary) TOM COLLINS 9. Garnish with lime 1. 1.25 oz. Gin 2. Add sour mix 3. Roll 4. Add Soda Water 5. Garnish with a flag *Sub vodka for gin to make a VODKA COLLINS 4 DRINK RECIPES: MIXED DRINKS Mixed Drink is a term used to denote drinks made with liquor and juice/soda. Glasses or cups will mostly be 12 ounces but will have a high ratio of soda or juice to the liquor. This makes for a consistent taste in the drink. Be sure to fill the glass completely with ice, this contributes to the consistency of the drink. If there is not enough ice, the drink will be weak, as more soda or juice is needed to fill the glass. TERMS USED WITH MIXED DRINKS DOUBLE: When a customer requests a double, use 2.5 oz. of liquor, then fill with soda or juice. Then you double the cost of the drink. If a Dewar’s and water costs $7.00, a double Dewar’s and water would cost $14.00. SPLASH: When a customer requests a drink with a “SPLASH”, then you would add just a small amount which will slightly alter the flavor of the drink. TALL: When a customer requests a drink “TALL”, use a pint glass. The customer is requesting a weaker tasting drink. EASY ICE: When a customer requests a drink “EASY ICE”, the customer wants a weaker tasting drink but in the usual size glass the drink is served in. FLOAT: Some mixed drinks call for a liqueur or other ingredient to be “FLOATED”. This means the item needs to be carefully poured around the top of the drink as a final touch. 7&7 1. 1.25 oz. Seagram’s 7 Whiskey DIRTY SHIRLEY 2. Fill with Sprite 1. 1.25 oz. Vodka 2. Fill with Sprite & Float Grenadine MADRAS 1. 1.25 oz. Vodka CAPE COD 2. Fill with OJ & Cran 1. 1.25 oz Vodka 2. Fill with Cran CUBRA LIBRE 3. Lime Garnish 1. 1.25 oz. Light Rum 2. Fill with Coca-Cola GREYHOUND 3. Lime Garnish 1. 1.25 oz. Vodka 2. Fill with Grapefruit Juice SEX ON THE BEACH *SALTY DOG – salt the rim 1. 1.25 oz Vodka 2. 0.75 oz Peach Schnapps BLOODY MARY 3. Fill with OJ & Cran 1. 1.25 oz. Vodka 2. Fill Zing Zang Mix SCREWDRIVER 3. Garnish with a lemon & lime 1. 1.25 oz. Vodka 2. Fill with OJ TEQUILA SUNRISE 1. 1.25 oz. Tequila BAYBREEZE 2. Fill with OJ 1. 1.25 oz. Vodka 3. Float Grenadine 2. Fill with Cran & Pineapple Juice ROY RODGERS *NON-ALCOHOLIC SEABREEZE 1. Coca-Cola (Sub Sprite for SHIRLEY TEMPLE) 1. 1.25 oz. Vodka 2. Mix Grenadine 2. Fill with Cran & Grapefruit Juice 3. Cherry Garnish 5 DRINK RECIPES: CLASSIC COCKTAILS A Classic Cocktail is defined as a cocktail that appeared on the scene after 1887, when Jerry Thomas’ Bar- Tender’s Guide was published before the end of prohibition (The first cocktail book published in the United States). Some of these cocktails use odd ball ingredients like simple syrup, egg whites, Campari, etc. If you know your classic cocktails, you’re instantly respected in the beverage community. OLD FASHIONED RAMOS GIN FIZZ 1. Rocks Glass 1. 1.25 oz. Gin 2. ½ teaspoon of sugar 2. 0.75 oz. Simple Syrup 3. 4 drops of Bitters 3. Squeeze 3 Lemon Half-Wheels 4. Cherry and Orange slice with rind attached 4. Squeeze 3 Lime Half-Wheels 5. Muddle – pulverize cherry, orange, sugar and 5. Egg White from One Egg bitters 6. Dry Shake for 90 Seconds 6. Add ice to rocks glass 7. Add Ice, Shake for 60 Seconds 7. 1.25 oz. Bourbon 8. Strain “UP” into Collins Glass 8. Garnish with cherry SAZERAC MOJITO 1. 1.25 oz. Rye Whiskey 1. Collins glass 2. 2 Dashes Peychard’s Bitters 2. Teaspoon of Sugar 3. Splash of Simple Syrup 3. 2-4 Mint Leaves 4. Splash of Absinthe 4. Splash of Soda Water 5. Stir, Strain “UP” in Rocks Glass 5. Muddle 6. Lemon Peel Garnish 6. 0.75 oz. Lime Juice 7. Add ice to rocks glass SIDE CAR 8. 1.25 oz. Rum 1. 1.25 oz. Cognac 9. Top with soda water 2. 0.75 oz. Cointreau 10. Garnish with Lime and Mint Leaf 3. 0.75 oz. Lemon Juice 4.
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