Free bartending school Chapter 13 No Hangover, Please Non-alcoholic Drinks

We should start by clarifying the common misunderstanding that Virgin Drinks and non- alcoholic drinks are one in the same. Not true. Virgin Drinks are simply drinks where the alcohol is excluded, for example, to make a Virgin Margarita or a Frozen Daiquiri, simply remove the alcohol from the recipe. You can apply this practice to any drink out there.

Non-alcoholic drinks on the other hand are drinks specifically designed to be served without alcohol. This is not the type of point that would be the difference in you obtaining a job, but it is still the type of knowledge you should commit to memory.

It is important to have a few non-alcoholic drinks up your sleeve that you can offer to a designated driver, non-drinker or child.

Drink Mix Preparation Glass Garnish Roy Rogers Cola, 2-3 dashes grenadine Rocks Highball Cherry Shirley Temple Lemon Lime Soda, ginger ale, 2-3 dashes grenadine Rocks Highball Cherry Yellow Jacket Pineapple, Orange & Lemon Juice Shaken Highball None Cranberry Cooler Cranberry juice, Lemon Lime Rocks Highball None

Other Popular Drinks

By focusing on the 7 drink clusters detailed above and practicing their subtle varieties, you will have a strong working knowledge of how to make 76 drinks by focusing only on the unique qualities of 13! Not bad, eh?

As you learned earlier, DME Shortcuts™ will put you on the fast track to getting behind the speed rail at your new place of employment, however, there are, some, drinks that you really should commit to memory. You didn’t think you’d get off that easy, did you?

Every bar will differ, but years of experience has shown that what we’ve included in Chapter 17 should take care of more than 75% of the drinks that are ordered of you. Don’t be concerned when you take a look at the 200+ differing drinks we’ve listed. There is no need to memorize all these drinks! However, we would suggest that you have fun and explore this chapter and try to add another 10 or so from this list on top of the 76 listed above to your repertoire of “no brainers”.

Certification Test Questions & Hands on Homework Please find your test questions relating to Chapter 13. These are refreshing drinks to enjoy almost any time.

We’d recommend preparing one of the following:

• Roy Rogers • Yellow Jacket

Before proceeding, we do strongly recommend re-reading Chapters 8-13 due to the vast amount of important information that these chapters contain. We’ve reached the end of the drink memorization processes, let’s just make sure you’ve got it down before moving forward!

13-140 What's the difference between a Virgin drink and a non-alcoholic drink? 13-141 What are all the ingredients in a Shirley Temple?

Chapter 12 Wake Up! Coffee & Other Hot Drinks

You’ll find yourself regularly making hot drinks if you work at a ski resort or similar, or at a typical bar for customers stopping by after a meal.

Drink Alcohol Mix Preparation Glass Garnish Hot Toddy Whisky Sugar, water, 2 cloves Hot Coffee mug Lemon Twist Hot Buttered Rum Rum Hot water, 1t butter, 1t brown sugar Hot Coffee Mug Nutmeg, Cinnamon stick Irish Coffee Irish whisky Coffee, sugar, cream Hot Coffee Mug None Mexican Coffee Kahlua Coffee, sugar, cream Hot Coffee Mug None

Certification Test Questions & Hands on Homework

Please find your test questions relating to Chapter 12. The most appropriate time to try one of these drinks would be on a cold evening or after dinner.

We’d recommend preparing one of the following:

• Hot Toddy • Mexican Coffee Chapter 11 Specialty Drinks Cream & Tropical Drinks

Specialty drinks will never be on the typical list of your most commonly served drinks, however, as the name of the chapter insinuates, these are special occasion drinks. What this means to you is that you won’t be making them often, however when you do, your customers will want to be served something commensurate with their celebration.

In other words, you’ve got to make it good!

Cream Drinks

Cream drinks are a richer drink, usually enjoyed after dinner and not often ordered in succession as a result of the filling effect of the cream.

The common theme in the Cream Drink Cluster is the cream mix. We’ve included some of the most popular Cream Drinks below:

Popular Cream Drinks at a Glance

Drink Alcohol Mix Preparation Glass Garnish Chocolate Rum Rum, brown crème de cacao, clear crème de menthe Cream

Rocks Double Rocks None Grasshopper Green crème de menthe, clear crème de menthe Cream Shaken Martini None Almond Joy (Toasted Almond) Kahlua, Amaretto Cream Rocks Double Rocks None Root Beer Float Kahlua, Galliano Cream Rocks Highball Whipped Cream Screaming Orgasm Vodka, Bailey’s, Amaretto Cream, splash club soda Rocks Double Rocks None

Tropical Drinks

Unless you’re working at a themed bar or a cruise ship, chances are tropical drinks won’t be included in your staple of regulars, however, in DME’s opinion, knowing how to make a good Pina Colada is paramount to being a true bartender.

Drink Alcohol Mix Preparation Glass Garnish Pina Colada Light Rum Coconut Milk, Crushed Pineapple Blended Highball Pineapple, Straw Mai Tai Light Rum, Triple Sec Simple Syrup, Sweet & Sour Mix Rocks Highball Cherry Hurricane Light Rum, Dark Rum OJ, Cranberry Juice, 4 dashes grenadine Rocks Highball Orange Slice Planters Punch Rum, float of Jamaican rum OJ, pineapple juice, Rose’s lime, grenadine Rocks Highball Pineapple wedge Alabama Slammer Amaretto, sloe gin, Southern Comfort OJ Rocks Highball Orange Slice Blue Hawaiian Rum, blue curacao, float of Jamaican Rum Sweet & Sour, Pineapple juice Blended Highball Pineapple wedge

Certification Test Questions & Hands on Homework

Please find your test questions relating to Chapter 11. These more exotic drink clusters are also important to have committed to memory.

We’d recommend preparing one of the following:

• Almond Joy • Hurricane • Pina Colada

11-134 When are cream drinks most often ordered? 11-135 What garnish goes with a Pina Colada? 11-136 What are all the ingredients of a Hurricane? 11-137 What glass should you use for all the popular tropical drinks listed? Chapter 10 The Shot & Shooter Cluster Who ever said getting a shot was painful?

Perhaps the easiest of all your tasks as a bartender from the preparation standpoint, straight, or neat shots are as easy as pouring liquor straight from the bottle into the shot glass, however it’s not always that simple. Some liquors when served as shooters need be chilled and others layered.

Shot recipes abound and in time, you’ll likely find yourself making up your own! We’ve listed additional shot recipes in chapter 17, however have chosen a popular group of combined, shaken and layered shots to feature in the reference table below which you should use to practice at home and commit to memory.

The Shot & Shooter Cluster

Drink Alcohol Mix Preparation Glass Garnish *3 Wise Men Jack Daniels, Jim Beam, Old Grandad None Combined Shot None Blow Job Kahlua, Bailey’s Irish Cream None Layered Shot Whipped Cream Cement Mixer Bailey’s 3 dashes Rose’s lime Layered Shot None Fourth of July Grenadine, Vodka, Blue Curacao None Layered Shot None Anti Freeze Vodka, Midori None Shaken Shot None M&M Kahlua, Amaretto None Layered Shot None *Tequila Slammer Tequila Lemon Lime Soda Combined Shot None Prairie Fire Tequila 2-3 dashes Tabasco® Layered Shot None Slippery Nipple Sambuca, Bailey’s Dash of grenadine Layered Shot None

* For both of these shots, after combining ingredients, quickly slam the shot onto the bar with your hand over a napkin on top of the glass.

Jello Shots

Becoming more and more popular at bars and at home parties, Jello Shots combine your favorite liquor into a jello mixture and are served in small containers like miniature Dixie cups.

Certification Test Questions & Hands on Homework

Please find your test questions relating to Chapter 10. The most difficult thing about the shooter cluster is getting them all down, but this really isn’t necessary. They are so simply made that you’ll commit your staples to memory and when requested for something foreign to you, simply consult chapter 17 for easy access recipes. (We strongly recommend all bars to carry a copy of Drinks… Made Easy™, and if your establishment does not, be sure to bring your copy each time you go to work).

Given the simplicity in preparing the majority of shooters, we feel your time would be best utilized in working to prepare a layered or shaken shooter. We’d recommend one of the following:

• Anti Freeze • Blow Job • Fourth of July

10-129 What Method is used to prepare a Fourth of July Shot? 10-130 What Method is used to prepare an Anti-Freeze shot? 10-131 What do you garnish a Blow Job with? 10-132 What three alcohols are in a Three Wise Men shot? 10-133 What alcohol is in a screaming Orgasm? Chapter 9 Make Drinks? Easy… Basic Drink Clusters – Know these and it’ll make your job a breeze.

Continuing in our efforts to simplify the bartending process and speed your employment as a full time bartender, we’ve developed and grouped popular drinks into 12 Drink Clusters that share many of the same attributes. You’ll find that if you commit to memory how to concoct the chief drink of that cluster and then concentrate on learning just the names of the individual drinks within the cluster, you should be able to intuitively jog your memory of what it takes to make the remaining drinks in the cluster when called upon.

Because many of the names of the drinks within these 13 clusters hint at the ingredients they contain, that, combined with your knowledge of the chief drink will make learning how to make 76 drinks as easy as learning 13!

Remember, this is Drinks… Made Easy™!

The Highball Cluster

The Highball Cluster simply refers to drinks over ice served in a double rocks or rocks glass and will represent the most commonly ordered drinks by your customers. Luckily, they are also easy to make. We’ve listed some extremely popular examples below which you should take time to commit to memory, but obviously many more abound. With this cluster being the most abundant, there are not as many similarities between the drinks other than the preparation method and glass used to serve the drink. Additionally, this is the one cluster that has no chief drink for you to reference.

Luckily, making these drinks is relatively simple, and the names do hint at what is contained within them.

Drink Alcohol Mix Preparation Glass Garnish Vodka Tonic Vodka Tonic On The Rocks Double Rocks / Rocks Lemon Wedge Gin Rickey Gin, Lime Juice Carbonated Water On The Rocks Double Rocks / Rocks Lime Wedge Seven & Seven Seven & Seven Bourbon Lime Soda On The Rocks Double Rocks / Rocks Cherry Presbyterian Whisky Ginger Ale, Club Soda On The Rocks Double Rocks / Rocks Lemon Twist Madras Vodka Cranberry Juice, Orange Juice On The Rocks Double Rocks / Rocks Lime Wedge Sex on the Beach Vodka, Peach Schnapps Cranberry Juice, Orange Juice On The Rocks Double Rocks / Rocks None Melon Ball Vodka, Melon Liqueur Orange Juice On The Rocks Double Rocks / Rocks None Bloody Mary Vodka Tomato Juice, Lemon Juice, Worchestershire® Sauce, Tabasco® Sauce Shaken Collins Glass Celery Stick, Lime Wedge Bourbon Sling Bourbon Sour Mix Shaken Double Rocks / Rocks Lemon Twist Gin Fizz Gin, Bar Mix Carbonated Water Shaken Double Rocks / Rocks None

A+ Bartending Tip In order to better service the customer and increase your sale, it’s a good idea when taking cocktail orders to always ask the customer what type of liquor they would like. Chances are better than not that they will name a more expensive call brand.

The Martini Cluster

Perhaps the quintessential bar drink, the Martini is also one of the simplest drinks to make as far as what you’ll need to remember. There are very few derivations from the base Martini. However, as it is simple in the way of ingredients, the Martini calls for more attention to be paid to the combination of these ingredients. The Martini aficionado will surely taste the most subtle difference in taste.

Note that unless otherwise requested, a customer ordering a Martini is to be served a Gin

Martini. This is a fundamental rule of the Martini, however if your customer seems at all unsure, better to ask first, as the tastes of a Gin Martini as opposed to a Vodka Martini are quite distinct.

Drink Alcohol Mix Preparation Glass Garnish Martini Gin or Vodka, 2 dashes of dry vermouth None Stirred / Shaken Martini Glass (Chilled) Olive Dry Martini Gin or Vodka, 1 dash of dry vermouth None Stirred / Shaken

Martini Glass (Chilled) Olive Extra Dry Martini Gin or Vodka (no vermouth) None Stirred / Shaken Martini Glass (Chilled) Olive Dirty* Martini Gin or Vodka, 2 dashes Dry Vermouth Splash Olive Juice Shaken Martini Glass (Chilled) Olive*

Misc. Notes: a) Stirred is the commonly recognized Martini preparation method, but it is the customer’s request. Be sure to ask how they would like it prepared. b) *A Dirty Martini includes a splash of the juice of the garnish and helps to stifle the initial impact of the alcohol for your customer and produce a smoother delivery. With all dirty martini’s, include the chosen garnish (there is such a thing as a Broccoli Dirty Martini!) in with your mixture and shake 3-4 times, then pour, using the garnish in the shaker with your drink. c) When someone orders a Gibson, they are asking for a Martini, the only difference being that the garnish is a pearl onion as opposed to an olive. Follow all the same rules as when making a standard Martini, and know that alike a Martini, a Gibson can contain either vodka or gin.

The Manhattan Cluster

Alike the Martini, the Manhattan Cluster is also a small drink cluster and easily made.

Drink Alcohol Mix Preparation Glass Garnish Manhattan Bourbon, 2 dashes of sweet vermouth None Stirred / Shaken

Cocktail (chilled) Cherry Dry Manhattan Bourbon, 2 dashes of dry vermouth None Stirred / Shaken Cocktail (chilled) Olive Perfect Manhattan Bourbon, 1 dash sweet vermouth, 1 dash dry vermouth None Stirred / Shaken Cocktail (chilled) Lemon twist

The Long Island Cluster The famed Long Island is a combination of liquors, which together, create a pleasant and potent end result. Depending upon what region of the country or world you’ll end up working, you’ll encounter some variations of the basic theme of the Long Island Ice Tea, however, remember that these are all part of the same cluster for a reason. They share the same preparation, glass and almost the same garnish attributes, with the only substantial difference being the Alcohol or mix.

Drink Alcohol Mix Preparation Glass Garnish Long Island Iced Tea Vodka, rum, gin, tequila Sweet & Sour Mix, splash coke

Rocks Highball Lemon Wedge Florida Iced Tea Vodka, rum, gin, tequila Sweet & Sour Mix, splash OJ Rocks Highball Lemon Wedge California Iced Tea Vodka, rum, gin, tequila Sweet & Sour Mix, splash grapefruit Rocks Highball Lemon Wedge Hawaiian Iced Tea Vodka, rum, gin, tequila Sweet & Sour Mix, splash Pineapple

Juice Rocks Highball Lemon Wedge Adios Mother Vodka, rum, gin, tequila, blue Curacao Sweet & Sour Mix, splash lemon lime soda Rocks Highball Cherry Tokyo Iced Tea Vodka, rum, gin, melon liqueur Sweet & Sour Mix, splash lemon lime soda Rocks Highball Lemon Wedge

The Russian Cluster

Drawn from The White Russian, this popular family delivers a tasty, creamy, sweet tasting drink, always mixed with coffee liqueur.

Drink Alcohol Mix Preparation Glass Garnish White Russian Vodka, coffee liqueur Half & Half Rocks Double Rocks

None Black Russian Vodka, coffee liqueur None Rocks Rocks None Brandy Alexander Brandy, brown crème de cacao Half & Half Rocks Double Rocks or cocktail Nutmeg Brave Bull Tequila, coffee liqueur None Rocks Rocks None Colorado Bulldog Vodka, coffee liqueur Half & Half, splash cola Rocks Double Rocks None Mind Eraser Vodka, coffee liqueur Club soda Rocks Double Rocks None Mudslide Vodka, coffee liqueur, Irish Cream Half & Half Rocks Double Rocks None Smith & Kern Coffee liqueur Half & half, splash cola Rocks Double Rocks None Smith & Wesson Vodka, coffee liqueur Half & half, splash cola Rocks Double Rocks None

The Kamikaze Cluster

The Kamikaze drink cluster, or simply, the Kamikaze, is also known to be a shot, so be sure to ask your customer exactly which they are ordering. All vodka based drinks, the distinguishing characteristics of individual drinks can often be found in the name as you will see.

Drink Alcohol Mix Preparation Glass Garnish Kamikaze Vodka, triple sec Lime Juice Shaken Martini Lime Wedge

Cosmopolitan Vodka, triple sec Lime Juice, splash cranberry Shaken Martini Lime Wedge

Chambord Kamikaze Vodka, splash Chambord Lime Juice Shaken Martini Lime Wedge

Chambord Lemon Vodka, splash Chambord Lemon Juice, Sugar Shaken

Martini Lemon Wedge, sugar glass rim

Lemon Drop Vodka, triple sec Lemon Juice, Sugar Shaken Martini Lemon Wedge, sugar glass rim

Orange Kamikaze Vodka, triple sec Lime Juice, splash Orange Juice Shaken Martini Lime Wedge

Vodka Gimlet Vodka Lime Juice Shaken Martini Lime Wedge

The Margarita Cluster

There are quite a bit more Margarita options than Martinis, but they are important to know. The list may look daunting, but keep in mind that much of the preparation remains the same. You’ll be using the same mix, same glass and either blending or serving the drink on the rocks. The other variations are detailed below.

Drink Alcohol Mix Preparation Glass Garnish Margarita Tequila, triple sec Sweet & sour & float of Rose’s Lime Rocks or blended Margarita Salted glass rim with a lime wedge Banana Margarita Tequila, crème de banana Sweet & sour & float of Rose’s Lime Rocks or blended Margarita None Blue Margarita Tequila, blue Curacao Sweet & sour & float of Rose’s Lime Rocks or blended Margarita None Cadillac Margarita Cuervo 1800, Grand Marnier Sweet & sour & float of Rose’s Lime Rocks or blended Margarita Salted glass rim with a lime wedge Melon Margarita Tequila, melon liqueur Sweet & sour & float of Rose’s Lime

Rocks or blended Margarita None Peach Margarita Tequila, peach schnapps Sweet & sour & float of Rose’s Lime Rocks or blended Margarita None Raspberry Margarita Tequila, raspberry liqueur Sweet & sour & float of Rose’s Lime Rocks or blended Margarita None Strawberry Margarita Tequila, strawberry liquer Sweet & sour & float of Rose’s Lime Rocks or blended Margarita None Tuaca Margarita Tequila, Tuaca Sweet & sour & float of Rose’s Lime Rocks or blended Margarita None

Certification Test Questions & Hands on Homework Please find your test questions relating to Chapter 9. Whew! That was a lot of information we realize, and of all the chapters in this course, we’d most strongly recommend going over this one a few times. When you get these basic clusters and their offshoots down, you will find it all the more easy to assimilate additional drink mixtures into your base of knowledge.

There’s no way that you can practice each of these drink preparation methods in one sitting, however it will be important for you to do so on your own time. For now, we suggest preparing and enjoying one of the following:

• Long Island Iced Tea • Margarita • Martini

9-100 How many drink clusters are there? 9-101 How will remembering the names of the drinks in the clusters help to remember how to make the drink? 9-102 What is the most common drink cluster? 9-103 What is the chief drink of the highball cluster? 9-104 What two alcohols are in a Sex on The Beach? 9-105 What three elements go into a Gin Fizz? 9-106 What alcohol goes into a Martini if a customer simply requests a "Martini, Shaken with 2 Olives"? 9-107 How is a Dirty Martini different than a standard Martini? 9-108 What other type of alcohol can be included in a Martini? 9-109 What differentiates a Gibson from a standard Martini? 9-110 What is the main alcohol base in the Manhattan family? 9-111 What garnish is used to make a perfect Manhattan? 9-112 What are the four base alcohols included in almost all Long Island Iced Teas? 9-113 What mix is used most commonly with all Long Island Iced Tea varieties? 9-114 What glass is commonly used to make Long Island Iced Tea varieties? 9-115 What Long Island Iced Tea base alcohol is excluded and what is it substituted with for a Tokyo Tea? 9-116 What is the most common base mixer for the Russian cluster? 9-117 What alcohol is contained in every drink in the Russian cluster? 9-118 What is the difference between a Smith & Kern and a Smith & Wesson? 9-119 What mix is added to a Mind Eraser? 9-120 What one drink of the Russian Cluster requires a garnish and what is it? 9-121 What type of glass should all Kamikaze's be served in? 9-122 Name all ingredients in a Lemon Drop. 9-123 Name all ingredients in a Cosmopolitan. 9-124 What tool will you use when making a Margarita Rocks With salt? 9-125 What two mixes are used with all in the Margarita Cluster? 9-126 What two drinks in the Margarita Cluster call for a garnish? 9-127 And what are those garnishes? 9-128 For a Banana, Peach, Melon or Strawberry Margarita, what type of alcohol gives it that fruit's flavor?

The Basic Liquor Groups In this business, you gotta start somewhere! Now that you’re familiar with the 7 basic serving methods, 8 mixing methods, the 3 glassware preparation methods, the DME alcohol and mixer quantity rules of thumb and have a working knowledge of what garnishes go where and when, we’re ready to transition into the basic liquor combinations of 7 primary liquors groups and from there, move into the differing ways that these liquor groups spiral off into 10,000+ drinks.

Think of these drink combinations as the primary colors of drink making in that each group we’ ve listed below covers the gamut of the drinks you’ll create, including all the serving and mixing possibilities.

To simplify things even further, you’ll find that of these 7 primary liquor groups, 9 times out of 10, you’ll find yourself using only 4: vodka, rum, gin and whisky.

Bourbon

Bourbon is a sub-category of whiskey, although American made with a minimum of 51% corn. Bourbon is arguably the most popular of the U.S. whiskeys, distilled in Southern U.S. states such as Tennessee.

Popular brands of bourbon are: Jack Daniels, Jim Beam, Wild Turkey, Old Grand Dad and Old Crow.

Basic Bourbon Combinations

Bourbon Shot Bourbon and club soda Bourbon chilled Bourbon Collins Bourbon on the rocks Bourbon and water Bourbon and Coke Bourbon sour Bourbon and Diet Coke Bourbon and coffee Bourbon and Sprite Bourbon and hot water

Brandy

Much like wine, the taste and brand of Brandy are very much determined by Mother Nature in that the process of making brandy consists of distilling grapes and other fruits and fermenting in oak barrels. Brandy is most commonly used as a cordial and is considered to be a liqueur.

Popular brands of Brandy are: E&J Gallo, Korbel & Christian Brothers

Basic Brandy Combinations Brandy shot Brandy Collins Brandy on the rocks Brandy and OJ Brandy and Coke Brandy and tea Brandy and diet Coke Brandy and hot water Brandy and Sprite

Gin

Gin is a distilled grain liquor based mostly on the juniper berry, but with differing brands including barley, corn, malt and rye in the production process.

Popular brands of Gin are: Beefeater, Bombay, Gordon’s & Tanqueray

Basic Gin Combinations

Gin shot Gin and OJ Gin chilled Gin and pineapple Gin on the rocks Gin and grapefruit Gin tonic Gin and cranberry Gin Collins

Rum

Rum is distilled from molasses (originally sugar cane) and is predominately made in Caribbean countries such as Jamaica, Haiti and Puerto Rico. Rum is aged anywhere between two and ten years with the longer the aging, the darker the rum.

Popular brands of Rum are: Mount Gay, Bacardi, Captain Morgan’s and Appleton Estate.

Basic Rum Combinations

Rum shot Rum and OJ Rum chilled Rum and pineapple Rum on the rocks Rum and grapefruit Rum and Coke Rum and cranberry Rum and diet Coke Rum and coffee Rum and Sprite

Scotch

Alike Bourbon, Scotch is also considered to be whisky although is spelled with no e, as opposed to American and Canadian whiskeys. Scotch whisky is made from either barley or grains and grouped in one of 4 areas of Scotland.

Popular brands of blended Scotch are: Chivas Regal, Balantine, Grant’s and Johnny Walker.

Basic Scotch Combinations

Scotch shot Scotch and club soda Scotch chilled Scotch and water Scotch on the rocks Scotch Collins Tequila

Tequila, from the Tequila region of Mexico is produced from the heart of the Agave plant, with its juices mixed with sugar cane and yeast, then fermented. It’s important to note that Mezcal, while similar to Tequila, has enough subtle differences to put it in a class all its own. Specifically, Mezcal is made in another region and from a specific species of the Agave plant. Perhaps most notably, Mezcal is known for the worm you can find in the bottom of the bottle. Consumed only by the daring.

Popular brands of Tequila are: Jose Cuervo, Sauza and Patron.

Basic Tequila Combinations

Tequila shot Tequila and OJ Tequila chilled Tequila and tomato Tequila on the rocks Tequila and coffee Tequila and Rose’s lime

Vodka

Vodka is created by a distillation process similar to other alcohols using a variety of grains, but most commonly through potatoes. After the distillation process, the liquid is then filtered through charcoals, sometimes, as much as 3 or more times! The most universal alcohol, you’ll find yourself using Vodka in a wide variety of drinks.

Popular brands of Vodka are: Skyy, Stoli, Tanqueray, Gordon’s, Ketel One and Absolut.

Basic Vodka Combinations

Vodka shot Vodka tonic Vodka chilled Vodka sour Vodka on the rocks Vodka and OJ Vodka and Sprite Vodka and cranberry Vodka and ginger ale Vodka and tomato Vodka and club soda Vodka and pineapple Vodka Collins Vodka and grapefruit

Certification Test Questions & Hands on Homework

Please find your test questions relating to Chapter 8. We’d encourage you to re-read this chapter at least once, as there is a lot of detail contained within. Most importantly, do your best to thoroughly cement in your mind the differing combinations that can be found with each of the primary liquor groups. We suggest preparing and enjoying one of the following cocktails as you proceed:

• White Russian • Zombie

8-81 What are the 4 most common alcohols you'll find yourself using 9 times out of 10 when making cocktails? 8-82 In what region of what country is Bourbon made? 8-83 Name two popular brands of Bourbon. 8-84 Bourbon is a sub-category of what primary liquor group? 8-85 What is the first step in the creation of Brandy? 8-86 Name two popular brands of Brandy. 8-87 In describing a wider group of alcohols, Brandy is considered to be a: 8-88 Gin is derived mostly from distilling of the ______berry. 8-89 Name two popular brands of Gin. 8-90 What region of the world is most Rum made in? 8-91 What makes some rum darker than others? 8-92 Scotch is considered a Whisky or a Whiskey? 8-93 Name two popular brands of Scotch. 8-94 Tequila is produced from what type of plant? 8-95 What is Mezcal's most distinguishing characteristic? 8-96 Name two popular brands of Tequila. 8-97 Vodka is most commonly distilled through what? 8-98 What is the most universally used liquor in drink making? 8-99 Name two popular brands of Vodka. Garnishes & Mixers A well dressed drink - the kind of drink you’d take home to mother.

Garnishes can serve the purpose of making the drink look pretty and festive, or can have the very practical application of enhancing flavor and mixing with the ingredients to create a finished and more enjoyable taste.

In the world of the bartender, garnishes are considered to be anything from fruit, vegetables and spices to decorative placements and other add-ons.

Fruit Garnishes

Lemons, Limes, Oranges, Maraschino Cherries or Pineapple. Many share the same preparation while others require zero preparation.

Vegetable Garnishes

Celery & cocktail onions (pearl onions)

Dairy Garnishes

Whipped Cream, Shaved Chocolate

Decorative Placements

Umbrellas, plastic swords, monkeys, etc. These are mostly a function of the style of the bar you’re working in.

Spices

Salt, pepper, nutmeg and cinnamon sticks.

Garnish Rules at a glance

Any drink mixed with lime juice Lime Wedge Any drink mixed with tonic water or club soda Lime Wedge Any drink mixed with sweet & sour or lemon juice Lemon Wedge or slice Bloody Mary Celery stalk and lime wedge Cappuccinos and lattes Shaved Chocolate Coffee Drinks Whipped Cream and Nutmeg Hot Drinks Cinnamon Stick Ice cream drinks Whipped Cream Margarita Salted Glass rim and lime wedge Old fashioned Orange slice and cherry Pina colada 1Pineapple slice Sambuca 3 coffee beans Sweet & sour with 1 type of liquor (e.g. Amaretto sour or Midori sour) Cherry Any drink with lime juice Lime wedge

How to make Garnishes

As you know, much in the world of bartending is about the flamboyance, style of presentation, or name of the drink as opposed to how it tastes. Mind you, DME will DEFINITELY be able to distinguish between a well made Martini and a hack job, however, is there really a need for 5,000+ different types of shots? If it makes your customer happy, I suppose the answer is yes.

Getting to the point, Garnishes won’t always help the flavor of your drink, but often, they are part of the tradition of the drink or a need to improve the aesthetic value of the drink you serve. Sometimes, on some unconscious level, this can make a drink seem well worth the money you charge. Perception is reality.

The well created garnish is part of the art of bartending.

Lemon & Lime Wedges a) Slice the lemon or lime in half length wise b) Place both halves, fruit side down on your cutting board c) Cut each halve length wise four times from top to bottom, with each slice angled toward the center, creating 8 wedges from each lime

Lemon & Lime Slices a) Cut off the ends of the lemon or lime (the nubs on each end) b) Slice the lemon or lime in half, length wise c) Place both halves fruit side down on your cutting board d) Cut each half straight down to create half circles. (Depending upon the size of your lemon you should get 4-6 slices).

Lemon Wheels - These will have the end result of adorning the edge of your customer’s glass and can be either full moons (1 full lemon slice) or half moons (1 half lemon slice) a) Cut off both ends of the lemon b) Slice the lemon the short way to create full circles (you should end up with 4-6 slices). c) For full moons, make a slit in each slice from the peel to the center (being careful not to slice the peel itself) so it can lodge onto the rim of your customer’s glass d) For Half moons, cut each slice in half again, and make a slit in each half slice from the peel toward the center (being careful not to slice the peel itself), as you would with full moons

Lemon Twists a) Use a paring knife to peel the outer skin from the lemon lengthwise from top to bottom, the thinner the better (about 1/8th of an inch) b) Cut the strip in half lengthwise to create two twists, which will twist on their own as long as your cut is not too thick

Orange Wedges a) Cut off both ends of the orange b) Cut the orange in half, lengthwise, then cut the orange in half again to end up with four, length wise orange quarters c) Cut each quarter horizontally (short side) into wedges. (Your final number of wedges will vary depending upon the size of the orange, but in general, one quarter should produce around eight wedges

Miscellaneous Additional Mixers & Adders – Tabasco Sauce, Worchestershire Sauce, Bitters, Grenadine & Triple sec

Certification Test Questions & Hands on Homework

Please find your test questions relating to Chapter 7. We’d still like you to enjoy a libation as you go through your test questions, however also suggest putting some time toward the listed garnishes, whether you choose to use them in a drink or not. So now is the time to get out your fruits, cutting board and knife!

We suggest 1 of the following cocktails to practice some of the more difficult garnish preparations:

• Lemon Drop • Tom Collins

After completing the test questions and your drink, we would suggest practicing each of the garnishes listed above.

7-73 What are the three glassware preparation methods? 7-74 What garnish is used in a drink mixed with tonic water or club soda? 7-75 What garnish is used in a drink mixed with sweet & sour or lemon juice? 7-76 What garnishes could be used with a standard Margarita? 7-77 To create a Lemon or Lime wedge, do you first slice the fruit lengthwise or the short way? 7-78 What is the first part of the fruit cut when making lemon or lime slices? 7-79 How do you get a lemon twist to "twist"? 7-80 What drink calls for Tabasco sauce, worchestershire sauce and celery? Chapter 6 Basic Drink Preparation Methods There’s only so many ways to skin a drink, I mean, pour a cat.

The goal of Drinks… Made Easy™ is to get you working as a bartender, fast! However, the amount of knowledge that you must possess to be a bartender is voluminous, especially when you take into consideration the thousands of potential drink recipes. And furthermore, your clients will expect you to be a walking drink encyclopedia.

Firstly, to that, we say, relax! If there’s ever a circumstance where a client is asking for something that you’ve never heard of or don’t know how to make, don’t worry, just ask. Rest assured, the knowledge that this course will deliver will be enough to get you by 95% of the time, however, there’s always the foreign drink requested by the discriminating customer that will leave you (and even most seasoned bartenders) baffled. Not to worry. Simply ask your customer what’s in the drink. Not only will this ensure that you will create the drink exactly as it is expected, but you will give your client the feeling of being all-knowing and important. After all, he just stumped the bartender! Be humble, accept the knowledge and he will surely remember your appreciation for his lesson in the tip.

Again, we will teach you the fundamentals in bartending, but even the most seasoned bartender can’t honestly admit to never having been stumped at work when having been requested a drink. Thousands of drinks exist, but yet in our professional experience, less than 100 are most commonly ordered!

Clusters Make It Easy!

Unlike many bartending schools and courses, it is not our goal to have you memorize how to make every drink known to man. Not only is this unpractical, but also in that only about 100 of those 10,000 plus are most commonly ordered, it’s just not necessary. Further, the time you’d spend trying to memorize would get in the way of the profession that awaits you!

Rather, we’ve set up a system that divides the most commonly ordered drinks into clusters, with the dominant drink type or drink characteristic representing that cluster being the one distinguishing characteristic of the cluster. This could be the Margarita cluster and all the off- shoots of the basic Margarita, or the more widely encompassing and most commonly ordered Highball Cluster. Once you know these clusters, combined with some simple rules of thumb in the way of alcohol measurements, you’ll be able to make any drink! We call these DME Shortcuts™, but you can just refer to them as the helpers that’ll get you making drinks… easy (and fast)!

Apply our rule of thumb quantity rules with the Drink Cluster rules and you’ll be able to “Cliff Note” yourself into making delicious drinks that will segue into the profession of bartending with ease.

DME Shortcuts™

DME Shortcuts™ - Alcohol Quantity Rules

1 – If a drink contains only one type of alcohol, pour 1 ½ ounces of the called for liquor (or a 3 count speed pour).

2 – If a drink contains two different alcohols, use 1 ounce for the first and ½ ounce for the second.

3 – If a drink contains three or four types of alcohol, use ½ ounce of each.

DME Shortcuts™ - Mixer Quantity Rules

1 – If a drink only includes one mixer (e.g. Gin & Tonic), fill the glass with the mixer up to ¼ inch below the rim, no matter the size of the glass.

2 – If a drink includes multiple mixers, use equal parts of the mixers, and again, fill the glass to ¼ inch below the rim, no matter what size glass is used.

Wait a minute, can that be too good to be true?

Sometimes it can. The fact of the matter is that our DME Shortcuts™ will work with ALMOST any drink ordered today and will produce a properly mixed, nicely tasting beverage. This will also work for you to make your prospective boss drinks, quick, if you are ever tested on an interview, but it is important to recognize, that the distinguished pallet WILL taste subtle differences that go into SOME of the drink recipes out there where our shortcuts don’t apply. As you progress with your drink making, you’ll find the 100 or so most commonly ordered drinks will soon be old hat and you’ ll expand your repertoire even further with time. But for starters, our DME™ shortcuts will get you behind the bar gaining on the job experience as soon as possible!

We’re about to get into the basic liquor clusters, but before we do, know that while these clusters may differ, the manner in which they can be served do not.

There are only so many ways to serve a drink. Only 7, in fact!

The 7 Serving Methods

Neat / Straight Up

A drink requested Neat or Straight Up is simple to prepare in that there is no ice, no garnishes, nothing. Just the alcohol and the glass.

Drinks such as shots, liqueurs or brandy are the most common instances when you will use this serving method.

On The Rocks

A drink requested on the rocks is simply a drink over ice. Here, you’ll have already filled your glass with ice and will then add liquor over the ice. If a mixer is required, add as the recipe dictates. Note that some drink recipes require multiple alcohols or mixers that will first need to be prepared in a shaker, prior to being poured over the rocks.

Shaken

Shaken drinks will typically call for ingredients that need an extra push in order for them to mix properly and taste as your customer expects.

Simply fill your cocktail shaker no more than half full with ice and add the required ingredients. If using a Boston Shaker, place your mixing tin over the top of your shaker and shake briskly 7-10 times.

With a strainer, pour the mix into your glass!

Stirred

For stirred drinks, fill your mixing glass 1/3rd full with ice and add all required ingredients. Use your bar spoon to stir the concoction thoroughly in one direction and serve.

Some customers will order their stirred drinks as “stirred straight up” or “stirred on the rocks”. For these occasions, stir as directed above, then pour with a strainer (with or without ice depending on what’s requested) into a glass neat (straight up) or with a strainer over a glass with ice.

Combined

Combined drinks are drinks or shots that do not call for any pre-mixing, but combine different liquors in the drink. These are typically shots, or drinks with a seltzer mixture that help to distribute and better mix the end result.

Layered

The layered preparation method can be used with either cocktails or shots and as the name implies, involves the combination of several different liquors or liqueurs, layered on top of each other to create an aesthetically pleasing drink.

The way this works is by using the heaviest or densest liquors on the bottom and for drinks containing more than two liquors, following that pattern and always placing the least dense liquor on the top, allowing the alcohol to have the appearance of floating on top of each other.

Creating the layered drink or shot is considered an advanced bartending technique and one that you should definitely practice prior to creating one for a customer. To create this type of drink, you’ll need to pour the second, third, etc. liquor over the back of the spoon which should be rested at the top layer of the liquor below it. This process needs to be administered slowly so as not to pierce the layer.

Since layered drinks are considered to be more advanced, more time consuming for the bartender to mix, and typically consisting of premium liquors, they also tend to be more expensive.

Blended or Frozen

For drinks such as the Margarita, you’ll need a blender to prepare. In these instances, you’ll place the ice, alcohol and all mixers into the blender cup, blending until the mixture becomes a slush, firm presentation. Then pour into an already chilled glass and serve.

The 8 Mixing Methods

There are only so many ways that these drinks can be mixed; 8, in fact! And these can and will be applied to ALL drink mixtures.

These techniques are both universal and easy to master, you’ll just need to associate each technique with the specific drink type you are making. This comes by completing this course and by practicing with the homework assignments.

Type of Drink Mixture How to Serve In what glassware Shot Straight up Shot or snifter Chilled Shot Stirred Rocks On the rocks On the rocks Rocks With Rose’s lime On the rocks Rocks With any carbonation (soda, tonic, etc.) On the rocks Double Rocks With sweet & sour Mix On the rocks Double Rocks With any juice On the rocks Double Rocks With coffee or hot water Hot Coffee

Mixers

The following are the most commonly used mixers and will be stocked by any bar you work in:

Soda Water - unflavored carbonated water

Tonic Water - bitter carbonated water as a result of lemon and quinine flavoring

Soft Drinks – all the most common choices such as cola, diet cola, lemon-lime flavored soda and ginger ale

Fruit Juices – Apple, cranberry, grape, grapefruit, lime, orange, pineapple & tomato

Bar Mix (Sweet & Sour Mix) -A mixture of lemon juice and sugar syrup.

Dairy products – Milk, half & half & cream

Standard Pre-mixes – *Sweet & Sour, *Collins Mix, Bloody Mary Mix, Strawberry Daiquiri / Margarita Mix, Pina Colada Mix, *Simple Syrup

*All can be purchased or made yourself. Depending upon your bar’s protocol, things could be done either way.

Recipes… Made Easy

Sweet & Sour Mix

For 1 Drink – Cut & squeeze ½ lemon and mix the juice with 1 teaspoon. Shake immediately, and shake the drink you mix it with vigorously prior to serving.

For larger quantities – Mix 12 ounces lemon juice with 18 ounces cold water and ¼ cup of sugar. Mix, then keep cold for use as needed.

Simple Syrup - Because this drink calls for hot water, we don’t recommend making it in single drink quantities unless you are serving a hot drink. Mix 1 pound of sugar with 1 quart of boiling water, reducing the temperature as you add the sugar, and stir until the mixture thickens (a few minutes). Refrigerate to store and use as needed.

A+ Bartend Tip As we’ve discussed before, a bartender, no matter how busy the bar, should never find himself lacking tasks to complete. There’s always something to do, which will help you get that busy shift you want and in general, help the bar’s efficiency and impress your boss! If you find yourself in a slow moment, make some of these commonly used mixes yourself!

The 3 Glassware Preparation Methods

Chilling

For a chilled glass, simply fill the glass with ice water and let it stand for no more than a minute. Empty the glass and make the drink!

Frosting

Most commonly used with beer mugs, the process is what you’d expect it to be. Dip the glass in water, then freeze it for about ½ hour. The frosty appearance will keep the drink cold and create a nice aesthetic appeal. The busy beer bar should always have plenty of frosted mugs at the ready.

Flavoring

Moving into fancier drink clusters, this technique flavors the rim with whatever garnish you’ll be using for the particular drink you’re making. A lemon wedge or peel rubbed on the rim will create a subtle aroma and flavor to the drink. These are the differences that will make your drinks stand out!

Doesn’t that simplify things? Honestly, you can do this! There is a very basic routine that all drinks must follow and the above applies to almost all of them! Who needs to memorize thousands of drink recipes?! How about 7 basic serving methods, 8 mixing methods and 3 glassware preparations all using DME alcohol and mixer quantity rules to simplify the process even further! Who ever said bartending was complicated?

You can do this! You already are!

Certification Test Questions & Hands on Homework Please find your test questions relating to Chapter 6. As we learned, there are only so many ways to prepare a drink. By learning and committing to memory these methodologies, you are peeling away pieces of the onion and furthering your drink making foundation.

We can’t suggest making the number of drinks that would cover all the above and still permit you to fill out your test questions with a clear head in one sitting. As such, we implore that you take it upon yourself to, in between the conclusion of this chapter and the beginning of the next, try making additional cocktails that will cover some of the preparation methods not contained in the drinks we suggest below.

We suggest:

• American Dream or Monkey Brain Shooters (to practice layering) • Bubble Gum or Mind Eraser (to practice the shaken techniques)

6-63 What should you do if one of your customers orders an extremely foreign sounding drink and you don't know how to make it? 6-64 If a cocktail contains only 1 type of alcohol, how many ounces will you typically include? 6-65 If a cocktail contains 2 types of alcohols, how many ounces should you include of each? 6-66 If a cocktail contains 3 or more types of alcohol, how many ounces will you typically include? 6-67 If a cocktail includes multiple mixers, how do you typically determine the amounts of the differing mixers? 6-68 How close to the rim do you fill up a glass with mixer? 6-69 What are the 7 serving methods in drink making? 6-70 What keeps a layered drink from collapsing on top of each other? 6-71 What are the 8 mixing methods? 6-72 What is bar mix or sour mix made of? Chapter 5 A Day Without Wine Is A Day Without Sunshine Know your wines (and Champagne too!)

No Sunshine? Well there’s always wine!

We could devote many a chapter to the intricacies of the wine fermentation process, the cultivating of grapes, or the soils known to produce the best wine and why. In fact, many books already exist on this subject, but in the end this will only help your profession if you plan on landing a job in a sophisticated wine bar. This chapter is not set out to school you on the A to Z’s of wines, but rather the ABC’s of wines. Wine drinkers have been known to be particular about their beverage of choice and you should know the basics as it relates to wine to help service this customer as well as guide a novice wine drinker to the most appropriate choice for the occasion. Basic Wine Terms

The following terms are used to describe the overall impression of a wine. These will be important, should your client call you on the cuff to explain one choice over another. You should be prepared to both understand and use this terminology.

Acidity – Acid is present in all wines and is very important in determining structure, shape and lifespan. Good acid levels can make a wine crisp and refreshing and help to preserve the wine.

Aroma – This refers to the smell of the wine as it relates to the grape that produced it.

Body – This describes the way the wine feels in your mouth, either light, medium or full.

Bouquet – This term describes all of the different things you can smell in a wine. In takes into consideration everything relating to the smell of that wine.

Dry – This relates to the amount of sugar in a wine. And in the world of wine, dry is considered the opposite of sweet. A drier wine has less residual sugar than a sweet wine. When drinking dry wines, you may have noticed the dry feeling that this may leave in your mouth.

Finish – This is the residual taste the wine leaves in your mouth after you swallow it. Does it linger for a spell or does it change completely?

Fruity – The result of more residual sugar being left in the wine.

Sweet – The opposite of dry. Wines such as Zinfandels are most always sweet.

What Wine is!

Fundamentally, wine consists of natural fermented juices from fresh, ripe grapes. Fermentation is the process by which the grape turns into wine with the help of sugar, yeast and carbon dioxide. Don’t think about this too much or you might not enjoy another glass of wine yourself. Nor do you want to find yourself waxing on about fermentation to your novice wine drinker for fear they may gag and exit the bar. As a bartender, however, it is important to have a basic knowledge of how this stuff came to be.

Grape Growing

One of the most important distinctions of a great wine rests in the grapes that began the wine process. The goal of the grape grower is to grow ripe grapes whom have about ¼ natural sugar in their juice. The ripening process is vital to developing a fine wine. Furthermore, the slower the ripening the better, as this allows the grape the opportunity to develop complex character and flavor.

Mother Nature’s Influence on Wine

Grape growers are subject to the laws and whims of Mother Nature. The perfect wine grape needs warm days to ripen, but also cool nights to stretch out the growing season. This is a delicate stage, for cool nights must not ever become frosty which could destroy the grape and ripening process altogether! Wineries have complex heating systems in place to combat this process, but ultimately, much of the success of a growing season is subject to mother nature, hence the terminology of “a good year” often used in describing a wine, as good weather years in particular regions will drastically affect the quality of the wine.

The soil is extremely important in wine growing, hence regions such as Sonoma County, CA, Bordeaux, France and Tuscany, Italy are steeped in a long standing tradition of fine wine. Again, Mother Nature is the primary reason for such fine wines, in that land formations that block winds, sun and promote proper drainage will create the end result of a more fertile growing area for the grapes and the final result of a better wine.

Vintage

Vintage is a term you should know when referring to wines. Vintage refers to the year that the grapes were grown and harvested, not when the wine was bottled. Frost, hail and rain can all significantly affect the quality of the wine and often cause a vineyard to discard a batch of grapes entirely. These are not the types of details you’ll need to have a profound education in, but it is important to be familiar with the elements that go into creating a quality wine.

White Wine Production

First and foremost, all stems are removed and the grapes crushed, giving yeast the access to the sugars in the grape juice, which allows the fermentation process to begin.

The juice is pressed off the skins and then allowed to settle in a tank so that the solids sink to the bottom. When fermentation begins, yeasts convert the sugar to alcohol and carbon dioxide. The carbon dioxide escapes into the air in the process, but the alcohol remains.

What makes White Wine Dry?

If all the sugar is consumed through a longer fermentation process, then the wine will be called dry as it has less residual sugar.

When is White Wine considered to be Sweet?

By stopping the fermentation earlier and specifically before the yeast can consume all of the sugar, the end result is a sweeter white wine as a result of the residual sugar.

Red Wine Production

In preparing Red wine, the grapes are crushed, but unlike white wine, all juices and skins are left to sit. Through this process and by including the skins in the fermentation, a color, flavor and tannins are developed. These tannins (a natural substance found in grapes and tea leaves) are what makes a wine taste bitter. Because of this, red wine is a popular choice with most dinners as it helps to cleanse taste buds.

Blush Wine Production

Blush wines are made almost the same way as sweet wines, except the process begins with red grapes. Unlike the making of red wine, the juice is pressed at the beginning so there’s only a slight amount of color, resulting in a pinkish hue. It is important to know that the fermentation process is always stopped prior to completion to allow for more residual sugar and the sweet taste that blush wines are known for.

The Great Grape!

The type of grape used in wine making is key to understanding wine. In the U.S., wine is named after the variety of grape used to produce it. For example, a Merlot is a grape variety alike Chardonnay, etc. An important key to remember is that in order for a wine to be called Merlot, it must contain 75% Merlot Grapes, no less. This also applies to Chardonnay and Cabernet wines, etc. The grape is always the starting point for the wine, but as we learned earlier, the fermentation process is where the chemical make-up of the juices is changed even further.

Grapes Used In White Wine

Chardonnay

This popular white grape is from the burgundy region of France and usually makes a wine that is dry, crisp, refreshing and fruity.

Sauvignon Blanc

This grape variety also makes a dry white wine, yet not as fruity as chardonnay, and as such, results in a drier taste. Sauvignon Blanc typically has a more subtle flavor.

While Chardonnay and Sauvignon Blanc are the most popular white wines, you should also be familiar with the following two additional varieties.

Johannisburg Reisling

This is a famous white grape used for German wines and makes a wine that tastes very fruity, sweet and refreshing.

Chenin Blanc

This grape comes from the Loire Valley in France and is used to make a soft and scented wine with fruity flavors. Chenin Blanc can run the range from semi to very dry.

Grapes Used in Red Wine

Cabernet Sauvignon

This grape has been described as very powerful and results in a full bodied wine. The wine is dry and slightly bitter, yet fruity.

Merlot

This grape is a close relative to Cabernet Sauvignon, with the original blends coming from the same vineyards and general geographical areas. While it is as dark in color as a Cabernet, it is considered softer and easier to drink.

Gamay

This grape is used for the lighter and fruitier wines from the French region.

Zinfandel

This is a red grape that is used to make the wine known as White Zinfandel, however, Zinfandel (not white) should not be confused with White Zinfandel. It is a red wine, slightly sweet in taste.

Pinot Noir

This grape results in a red wine, light in color, but bold in taste. The flavor can be intense cherry, raspberry, plum and a little spice. The more expensive Pinots can have a wide range of complex flavors and aromas.

Fortified Wines

Fortified wines are wines where brandy has been added to either stop the fermentation process and retain sweetness, or to increase alcohol content. Typically, these types of wines are served with dessert, contain a greater concentration of alcohol and are rich and sweet.

Sparkling Wines

Also popular today, the sparkling wine family is not too different than typical wines in the way of grapes, rather the creation process of the wine is what begets the magical bubbles that distinguish a sparkling wine from standard wine families. If your customer is looking for an introductory sparkling wine, we recommend either a Chardonnay or Pinot grape which are more delicate and fruity.

Champagne

It’s important to realize that champagne is really a wine of sorts, from the Champagne region of France. Further, the word 'Champagne' is the trademarked name of a wine region in France and cannot be used to describe sparkling wine from other regions, however this is a French law, not enforceable for Champagnes produced in countries other than France.

Q: What makes those wines sparkle?

A: By using pressurized bottles, the CO2 is captured and carbonates the wine, creating the tiny bubbles you’ll find in Sparkling wine and champagne.

In summary, wine is a complex beverage whose production borders on an art form. Serious wine drinkers will carry this same fastidious nature with them, and while they will most likely frequent wine specialty bars, should you have one in front of you, it will be important to be versed in the basics discussed above.

Wine Service

How to Serve Wine - Restaurant Application

After removing the cork from the bottle, wipe the lip of the bottle inside and out with a clean napkin.

Pour only an ounce of the wine with the label facing your customer and twist the bottle toward your body as you raise it from the glass to prevent any spillage.

Allow your customer to taste and approve of the wine prior to filling up the remainder of the glass.

What Temperature to Serve Wine Red White Fortified Sparkling Temperature to Serve Room temperature Chilled Chilled or room temperature Chilled (directly in ice) Serving Recommendations Open prior to serving so the bottle can “breathe” Open and serve Open and serve Open and serve Color Reddish Orange to deep purple Pale yellow to deep gold Varies Red, white or rose Characteristics Strong Flavor; heavy body; dry Delicate; not as robust as red; varies from very dry to very sweet Rich, heavy, and sweet Ranges from dry to sweet Alcohol Content 10%-14% 10%-14% 15%-24% 10%-14% Common Choices Cabernet Sauvignon Chianti Gamay Merlot Pinot Noir Zinfandel Chardonnay Fume Blanc Reisling Sauvignon Blanc Apertifs (various) Madeira Marsala Port Sherry Brut Doux

Wine Serving Tips

1 – Always uncork red wine at least 5 minutes prior to serving, as it is important for the wine to mix with the air or “breathe” which will boost the flavor.

2 – Red wine should be poured up to 2 inches below the rim of the glass and white 1 inch below the rim. The reason for the difference is to allow the customer the ability to swirl red wine slowly and further let it breathe.

3 - It is customary to first serve an ounce to the gentleman guest, and upon approval, to serve his female guest fully, then return to the gentleman to fill the remainder.

Certification Test Questions & Hands on Homework

Please find your test questions relating to Chapter 5. The knowledge of wine will greatly help both your and your customers enjoyment of it, as you’ll better be able to recommend the most suitable wine depending on the meal or disposition of the individual. For whatever wine you choose, be sure to practice the serving methods discussed. We suggest attempting and enjoying one of the following wines as you begin your test:

• A Chardonnay of your choice if you are more prone to Whites, or if you are planning a lighter meal.

• A Merlot of your choice for a meat or heavier meal.

Sparkling wine if you are not completing this portion of the test close to lunch or dinner.

5-49 Will good acid levels limit the shelf life of a wine? 5-50 When someone is looking for a wine with a nice finish, what are they looking for? 5-51 In the most basic terms, what is wine? 5-52 In the wine making process, what year does the "vintage" of the wine refer to? 5-53 What needs to be done to the fermentation process to create a sweeter wine? 5-54 What is the biggest difference in the production of red & white wine? 5-55 What is more popular with dinner, red or white wine and why? 5-56 Merlot and Chardonnay are actually the names of what? 5-57 In the red wine family, which is considered easier to drink, Cabernet Sauvignon or Merlot? 5-58 What type of wine is most commonly served with dessert? 5-59 What makes sparkling wines, sparkle? 5-60 What temperature should red wine be served? 5-61 How many inches below the rim should white wine be served? 5-62 How many inches below the rim should red wine be served

Chapter 4 Beer, Here! There’s more to it than you may think.

Steeped in a 7,000+ year tradition, Beer is by far the oldest and most popular alcoholic beverage in the world. As a bartender, serving beer is an easy task, but depending upon where you are employed your knowledge of beer may need to be quite extensive. We’ve taken the most important knowledge and condensed it into this chapter.

How’s it made?

Beer is made from barley grains, malt, hops, yeast and water. The flavor of the beer depends upon the types of barley grains, quantity of hops, type of water and the aging process, all which will dramatically affect the final outcome of the beer.

There are two major beer clusters: Lager and Ale. From these two clusters there are several offshoots, but they will all share similar characteristics and it is important to understand how they differ and why.

One of the main differentiating characteristics between lager and ale lies in the fermentation process. Lagers are characterized by bottom fermentation at colder temperatures whereas Ales are characterized by warmer, top fermentation processes where the yeast rises to the top of the tanks when the temperature rises to 60-70 degrees Fahrenheit. Ales are typically considered to be more flavorful with a full bodied character.

The Lager Cluster Light Lagers - Light Lagers are lighter in overall flavor and in what are considered to be “true” beer characteristics. These beers are popular with many as a result of their lack of bitter after taste. Examples of a light lager beer would be: Bud Light, Coors Light or Corona Light.

Dark Lagers – Brewed from the German tradition, these lagers contain more hops and carbonation and as a result, less sweetness. Examples of a dark lager beer would be: Berghoff Genuine Dark Beer or Negra Modelo.

Pilsners – This is the most widely produced style of lager and is known for having a malt character, flowery aroma and dry finish. Beers referred to as “Golden Lagers” fall under the Pilsner category. Examples of Pilsners would be: Samuel Adams Golden Pilsner and

Steam Whistle Pilsner.

Bock Beers – Still falling under the Lager cluster, Bock beers also originated in Germany and are characterized by their strong malt taste with little bitterness. Examples of Bock beer would be: Harpoon Spring Maibock or Pete’s Springfest.

The Ale Cluster

Lambic Beers – Beers of this variety originate from Belgium and incorporate fruit into the malt in the brewing process which adds to their unique flavor. Examples of Lambic beers would be: Belle-Vue-Kriek or Lindemans Kriek.

Porter Beers – These beers are almost black as a result of the amount of barley used, but yet contain a surprisingly light taste as a result of low hop counts. Examples of Porter beers would be: Anchor Porter or Black Jack Porter.

Stout Beers – Stout Beers are characterized by the use of heavily roasted malts to produce extra dark to extremely black beers. Examples of Stout beers would be: Red Hook Double Black Stout or Full Sail Stout.

Wheat (Weiss or Weizen) Beers – The wheat offshoot of the Ale cluster is a popular summer beer, known for the fresh feeling they deliver. This is the one beer group that is traditionally served with a garnish; a lemon wedge or wheel. Examples of wheat beers would be: Hefeweizen or Samuel Adams Summer Ale.

Basic Beer Facts

As it relates to beers, pasteurization is the process of heating bottled and canned beer, then cooling it long enough to stop any additional fermentation inside the package. This process is done to increase the shelf life of beer, with the negative side effect being that it can also alter the fresh tasting quality found in draft beer.

Cold Filtered beer is a recently developed process that avoids the pasteurization process and in turn the taste degradation this brings along with it. Cold filtering allows a beer to still maintain a long shelf life, while not loosing out in loss of taste.

Time Saving Tip When you are approached by a customer who wants to know what types of beer you serve, always try to narrow down their choices by asking if they’d like a domestic, imported or microbrew and if they like a darker or lighter beer. This will dramatically decrease the time spent listing through all the various beers you carry, will allow you to serve your customer better, and get to other customers quicker!

How to Serve Beer

In order to keep a fast moving bar exactly that, you’ll want to make sure that you serve it in a way that is to the liking of your customer. In that there’s not too many ways you can improperly serve a beer, this doesn’t take long to commit to memory, but know that the goal in serving beer is to not have the head of the beer billow over the mug or glass. Following a few simple tips will ensure that this doesn’t happen.

While it’s important not to make a mess of the bar and your beer glass with excess head, know that all beer should be served with an approximate 2 inches of head.

Beer from a keg

When pouring beer from a keg, always hold the glass at a 45 degree angle, approximately 1 inch below the tap until you’ve filled your glass or pint halfway, after which you’ll need straighten the glass and turn off the tap when the head of the beer rises just above the rim of the glass.

Beer from a can or a bottle

Here, you’ll start out pouring the beer into the glass almost vertically to initiate the foaming process (the head). When this begins, bring the bottle or can almost perpendicular to the glass and allow the beer to fill the glass slowly until the foam rises just above the rim. Know that in serving beer from a bottle or can, you’ll likely be using a pint glass or similar that will be perfectly suited to containing a full 12 ounces of beer. Should you be serving from a larger beer bottle or can, leave it with your customer directly in front of the glass.

Certification Test Questions & Hands on Homework

Please find your test questions relating to Chapter 4. Beer. Yes, there’s more too it than you may have thought, but enjoying a beer is as easy as it was before your new knowledge. With the recommended choices below, be sure to apply the pouring methods discussed above and practice your ability to pour the perfect head of beer with no spillage.

We suggest purchasing and enjoying one of the following beers as you begin your test:

• Guinness (extremely dark, only for people of that liking) • Pete’s Pale Ale • Hefeweizen (don’t forget the garnish!)

4-35 What are the five universal ingredients of beer? 4-36 What are the two major beer clusters? 4-37 Which beer type is created by warmer fermentation? 4-38 Why do so many enjoy light lagers? 4-39 Of the lager cluster, which is the most widely produced variety? 4-40 Which Ale beer often includes fruit in the brewing process? 4-41 What is the one type of beer that needs be served with a garnish? 4-42 What type of garnish? 4-43 Why is beer pasteurized? 4-44 Do you want to serve beer with a head on it? 4-45 What's a brand example of a light lager? 4-46 What's a brand example of a pilsner? 4-47 What's country do Lambic Ales originate? 4-48 What is the typical color of a Stout Ale?

Chapter 3 Barware & Glassware So you’ll always know what goes… where!

In order to move your way around the bar as quickly as possible, you’ll need the help of expert tools of the trade. Many of these are common sense, but the bottom line is that when used correctly, they will help you deliver a quality product and save you time in the process. Once you master your tools, you’ll be able to move faster than the guy next to you. Move faster than the guy next to you and you’ll bring home more tips. Have we got your attention?

Barware

The Jigger

Jiggers are the measuring cups of the bartender, used to arrive at an exact amount of liquor. There are 4 separate sizes, ¼ oz., ½ oz., ¾ oz., and 1 oz. Typically, you’ll only need two jiggers, as they are double sided with different measurements on each side.

Pourers

A pourer is a device that is inserted into the top of all liquor bottles in the bar, for easy access and speed. They come in three speeds: fast, medium and slow. For the busy bar and bartender, the fast pourer will make life much easier than measuring everything into jiggers, in that with practice, a two count (counting to two in your head) while pouring will be the equivalent to 1 oz of liquor. Know that this count refers to using the fast pourer which is the most commonly used speed, often the only speed. If your count is more or less than an ounce, you will create less than perfect drinks. We recommend to fast pour into a jigger until you feel comfortable with this tool and your ability to count the correct measurement.

Shaker

You’ll use a shaker to make most any cocktail with ice. The shaker is a stainless steel unit in either two or three pieces, the shaker itself, a strainer, and a top. You’ll start off most of your cocktails with the shaker half filled with ice. Add the necessary ingredients and shake firmly. If you have a three piece shaker, you’ll simply remove the cap and pour the drink into the glass, utilizing the strainer already built into the piece. Boston Shaker

The busy bar will often utilize the Boston Shaker as opposed to a three piece shaker in that it’s a bit easier to use and takes less time than fiddling with the different attachments. The Boston Shaker consists of a stainless steel shaker and a mixing glass that is made to fit snugly into the stainless steel portion and form a seal, allowing you to shake the ingredients with both hands securing each end. When you’re finished shaking, twist the two pieces apart, leaving the contents in the shaker, and pour into your glass through a bar strainer.

Bar Strainer

As referenced with the Boston Shaker, this instrument will fit over your customer’s glass and allow you to pour only the alcohol, straining out any excess ice.

Ice Scoop

As the name implies, use this to fill cups with ice, and we strongly recommend NOT to use the glass you’ll serve your drink in to scoop out ice, or any glass at all. Most bars will not permit it due to safety hazards. A glass when used this way can easily chip into the ice. Chards of glass in the ice could cause serious damage to a customer as well as liability for a bar. We can’t emphasize enough to always use the Ice scoop!

Ice Tongs

Tongs should be used when you’re not preparing a drink in a shaker and when you need to transport ice to your customers glass without making a mess of the glass or putting in more ice than necessary.

Muddler

This is a small wooden bat used to crush ice and mash fruits, sugar cubes and herbs.

Bar Spoon

A bar spoon is usually 12 inches long and is most commonly used to measure 1 teaspoon. Similar to the jigger, they will often come with a different size on each end (1t & ½t). You’ll find yourself using the bar spoon when making layered and stirred drinks.

Juice Containers

These are simply, easy to pour containers to store commonly used juices in the world of mixology. Always keep them cold. Salting tray

This is a contraption with rock salt primarily used for margaritas to dress the lip of the glass with salt. First, spread lime juice on the rim, then twist the lip of the glass around the salting tray and presto, a salted rim.

Zester

A zester is a cutting tool used to create twists of lemon and other fruits to garnish special drinks.

Bottle Openers & Waiter’s Corkscrew

I’d attach one of these to your belt, you’ll need it so often. I once knew a bartender with a prosthetic arm who’d chosen to add a bottle opener to the end of his prosthetic. Now that’s dedication!

Blenders

Used most commonly for tropical and margarita style drinks.

Glassware

Here, we briefly cover the most commonly used types of glassware found today. Different owners and styles of bars could deviate from these standards, but what we’ve included will be enough knowledge for you to get your foot in the door anywhere.

Beer Glasses

Beer Mug Pilsner Glass Pint Glass

Wine Glasses

Red Wine White Wine

Champagne Glasses

Fluted Champagne Glass

General Cocktail Glasses

Rocks Glass - Used for drinks over ice, chilled drinks, shots & beer or water backs.

Double Rocks Glass – Used for drinks with a mixer (Jack Daniels & Coke, etc.) or a double over ice.

Collins Glass – Used for any tall drinks, doubles with mixers or Collins drinks.

Martini Glass – Used for shaken or stirred drinks and sometimes shots; primarily Martinis.

Margarita Glass – Used for Margaritas, frozen drinks, and ice cream drinks.

Coffee Drink Glasses – Used for any drinks with coffee, as well as hot tea, hot chocolate, etc. Irish Coffee Glass

Brandy Snifter – Used for cordials such as Brandy, Cognac, Sambuca, etc. The brandy snifter can also be used for liqueurs and liquor served with or without mixers.

Other miscellaneous glasses

The highball The hurricane

These glasses are used for a variety of drinks including blended, tropical, water, juices or Long Island Ice Teas.

Some general tips and glassware etiquette are as follows:

• Never hold a glass by the rim (where people put their mouths). • Always handle wine glasses or any stemware by the stem itself. The heat from your hands could warm up the drink inappropriately if serving it by the bowl. • Make sure that all your glasses are spotless. There’s nothing worse than a drink served with remnants of lipstick, detergent taste, or any aroma from the previous drink.

Your typical bar Setup – What to expect

Most all bar set-ups are strikingly similar in that we all need the same basic utensils to make drinks, however you’ll need to be aware of the following once you are employed.

The Bar Top

This is fairly self explanatory, however apart from the standard long counter with a back bar, the differing varieties are horseshoe, round and square bar tops.

The Speed Rail

As discussed earlier, this is where all well or house brands are kept.

The Drain Board

This is where all used glasses sit. You’ll want to empty and rinse all glassware here first, prior to washing.

The Wash Sink

After the glasses have been drained and rinsed in the Drain board, you’ll need to move them over to the Wash Sink which should contain warm soapy water for washing. Depending upon the bar you end up in, this may or may not be the exclusive work of a bar back. However, even if it is, part of your job as a bartender is to maintain the bar, and this means washing during slow times to prevent being glassless when you’re hit with an onslaught of customers.

The Rinse Sink

Most bars today will have two rinse sinks, one with fresh water, the other with a cleansing agent.

Drying Board

Here, you’ll place cleaned glasses upside down to dry.

Certification Test Questions & Hands on Homework

Please find your test questions relating to Chapter 3 below. Now that you’re more familiar with the differing types of barware and glassware that you’ll need to use in your new career, let’s put that knowledge to use before you begin to fill out your test questions.

We suggest attempting and enjoying one of the following:

• Gin Rickey • Black Russian

3-21 What are the four most common measurements found on a jigger (how many ounces)? 3-22 What is the recommended pourer speed to use, fast, medium or slow? 3-23 What's the difference between a regular shaker and a Boston shaker? 3-24 Under what circumstances should you use a glass to scoop ice? 3-25 What is a muddler used for? 3-26 What is the most common measurement served by a bar spoon? 3-27 Prior to salting a Margarita glass, what do you do to the rim? 3-28 What tool do you use to create a lemon twist? 3-29 How many different glasses can you use to server beer and what are they called? 3-30 What type of glass will you most commonly use for mixed drinks over ice? 3-31 What's another type of liqueur to put in a brandy snifter besides brandy? 3-32 Why shouldn't you serve a wine glass with your hand on the bowl? 3-33 Other than the bowl, what's another major “no-no” when handling glasses? 3-34 Other than the standard long counter bar, what other bar varieties are there?

The basic Cocktails - The basics

What is a Cocktail?

Drinks akin to cocktails first appeared sometime during the 16th century, but cocktails, as we know and use the term, was first introduced by American bartenders in the 1920ies.

The reason the cocktail made it big in the happy '20ies, was the prohibition, when producing and imbibing of alcohol was made illegal. As good as all spirits available was of a rather dubious quality and tasted accordingly. Thus, the bartenders, accommodating as always, started to mix the spirits with various fruit juices and other flavorings to make it more palatable. Later, the cocktail lost its popularity most places, the United States being the main exception.

The last few years, however, the cocktail has reclaimed lost ground everywhere, especially in southern Europe and other places that are full of tourists. Cocktails usually consist of three different 'classes' 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 juices, 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 Grenadine, Blue Curacao, and others.

Most cocktails are also decorated in some way, usually with fruit slices, orange peel, cocktail sticks, mint twigs, etc. (see section below).

Equipment

Many different contraptions are manufactured for the making of cocktails. Some of these are useful, some can be definitely nice to have, and still others are totally and utterly useless. It is up to you to decide exactly what your cocktail equipment should be, but some things are essential.

First out of the essentials is the cocktail shaker. There are two basic types of shakers available. A European cocktail shaker is usually made out of metal, or glass with a metal top. It is, basically, a container which holds about half a liter, fitted with a top which closes tightly around the upper edges of the container. This top also has a smaller top, usually fitted with a built-in strainer, through which the shaken cocktail is poured. American shakers, however, consist of two cones about the same size. One is often often made of glass, and the other is metallic. These cones are held together to form a closed container, and the shaken cocktail is poured from either one. Most American shakers do not have built-in strainers, so if you use an American shaker, using a separate strainer is a good idea.

Measures, also known as jiggers, are also essential. Jiggers are most often made of metal, but glass jiggers are common, as well. The standard measurements of a jigger can vary widely, depending on where you are. In the recipes in the following articles, I will use a standard jigger of 30ml (appx. 1 fl oz).

In addition to the equipment mentioned above, you will find that things like these are nice to have, as well: Ice bucket, jugs, electric blender, bowls, etc. You should also have access to ordinary kitchenware, such as knives, corkscrews, chopping board, etc. You will also need stirrers (also known as swizzle sticks), straws, toothpicks, serviettes and cloths. Glasses

Cocktail glasses come in four different basic types: • First, 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 125ml and are used for spirits with ice, fruit juices and short drinks. • Second, 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 200 and 300ml 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. A champagne flute holds approximately 150ml. 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 fizz quickly, and the glass is therefore less popular than it once was. It is still, however, in use, and such cocktails as the Margarita use exclusively such glasses. • Fourth is the group known as cocktail glasses. These are the classic cocktail glasses; stemmed and with sharply sloping sides, making it Y-shaped when seen from the side. The classic cocktail glass holds about 90ml and is best suited for short, strong drinks.

In addition to these glasses, some drinks, such as the Pina Colada, have special glasses. Unless you are really serious about mixing your cocktails, you don't really need to buy such glasses. Use glasses you already have instead. There are also other glasses available that will work just fine with cocktails. Use your imagination, but remember that plastic glasses (or shakers, jugs, mixing glasses, or other such equipment for that matter) should NEVER be used with cocktails, as it will make the cocktail taste of plastic. A cocktail is supposed to have a refreshing taste, not to taste like the inside of a used plastic bag.

Mixing a Cocktail

Not all cocktails are made in the same manner. Just as the ingredients may vary, there are several ways in which to mix a cocktail. The most frequently used methods are the following: • Shaking: The cocktail is mixed 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). When 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. When 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. In general, shaking creates a colder cocktail than stirring does, but also a more cloudy one. • Stirring: The cocktail is stirred with a glass or metal rod in a mixing glass, before the cocktail is strained into a glass. As with shaking, crushed ice should not be used, and water condensing on the outside shows that the cocktail is finished. • Blending: An electric blender is used to mix fruit juices, alcohol, fruit, etc. Blending is an excellent way of mixing ingredients which do not blend easily in any other way. Blend the cocktail till it has reached a smooth consistency. If the recipe requires ice, add crushed ice last, but be careful not to add too much, as the cocktail may be watered down. Blending is a much disputed method of mixing a cocktail, and in general, blending should be avoided unless the recipe demands it. • Building: When building a cocktail, the ingredients are poured into the glass in which the cocktail will be served. Usually, the ingredients are floated on top of each other, but occasionally, a swizzle stick is put in the glass, allowing the ingredients to be mixed. Decorating Cocktails

Almost all cocktails are decorated in one way or another, most often with some kind of fruit, but no matter the exact decoration, cocktail sticks are almost always invaluable. Cocktail sticks come in two types; Wooden and plastic. Wooden sticks are most often used, and are suited for just about any kind of cocktail, but they cannot be reused. Plastic sticks, however, should be carefully used, as they tend to give the cocktail a slightly artificial appearance. Unlike wooden sticks, plastic ones can be reused, but should be carefully washed and boiled first.

Cocktail sticks are, whatever the type, used for spearing slices of fruit, cherries, and just about anything else you care to decorate your cocktails with. Straws are also essential and go well with highballs. Straws should not be reused. The traditional cocktail garnish is, however, the red Maraschino cherries. These are used in just about any kind of cocktail, and are now also available in green, yellow and blue. In addition to this, slices of fruit, strips of orange or lemon peel, mint twigs, etc. can also be used.

One often used method of decorating cocktails is that which is called frosting. Frosting leaves an edge of sugar, salt, cocoa, or any other fine powder, on the rim of the glass. There are several ways to frost glasses, and one of the most frequently used of them is this: Rub the rim of the glass with a slice of orange or lemon, then submerge the rim in sugar or salt (or any other powder), just so that it lines the top of the rim. Other methods use egg white or other substances for 'gluing' the powder to the glass. For a more colorful frosting, use small drops of food coloring in the powder. With some cocktails, such as the Margarita, frosting is a 'standard' decoration.

Tips and Tricks

• 1/2 oz. of liquor is equal to 1 count, assuming you are using a pourer on your bottles. To measure 1 1/2 oz. of liquor, count "1001...1002...1003" as you are pouring. After a while, you should be able to do it by eye. • To make highballs, fill glass two-thirds full of ice before adding liquor. Always pour liquor in before the mixer. Do not stir drinks containing carbonated mixers.

• To make cocktails, lowballs, and other shaken or stirred drinks, fill shaker half-full of ice. For lowballs, fill the glass about half-full of ice before pouring drink.

• Most shaken drinks which contain light cream can also be made as blended drinks, substituting vanilla ice cream for the light cream.

• To make blended drinks, first fill blender half-full of ice. If necessary, add more ice as you are blending.

• Always keep fruit juices and other mixers refrigerated. • In fruit drinks, e.g. strawberry margaritas, always use fresh fruit, not frozen

Bar terms Mixing

When using a cocktail shaker there is one golden rule to remember. Always put the ice in the shaker first, and the liquor last. This is to ensure that all ingredients are properly chilled by the ice when they are poured over the ice, and by adding the liquor last you reduce the chance of dilution.

Stirring

A drink that is stirred instead of shaken will retain its clarity and be free of ice chips. Drinks based on clear liquors, like a Martini, should always be stirred and not shaken (don't listen to James Bond when he order his Martini "shaken, not stirred"). When stirring a cocktail you should stir it enough to mix the ingredients, but not stir it too much. If you stir too much the ice will begin to dilute the liquor. A general rule is that 10-15 stirs will be sufficient for proper mixing. A drink containing carbonated beverage(s) should be stirred gently and briefly to retain the sparkle.

Shaking

Instead of stirring, you can shake the drink. This will mix the ingredients more than stirring, but will also result in a less clear drink. Drinks that contain ingredients that are hard to mix, such as cream, fruit juices and eggs, should be shaken vigorously to ensure that the ingredients has been well mixed.

Blending

Use an electric blender to mix fresh fruit, liquor, juices and ice instead of using a shaker. Not too popular everywhere, but perfect for making frozen cocktails or to blend ingredients that are otherwise impossible to mix.

Floating

The purpose of floating is to keep each ingredients in the drink in separate layers that do not mix with the others. This will create a drink with separate layers, and this is why floating often is referred to as layering. The easiest way to float one liquor on top of another is to use a demitasse spoon, holding it over or in the glass and slowly trickle the ingredient over the back of the spoon. Muddling

Muddling is a simple mashing technique for grinding herbs, such as mint, smooth in the bottom of a glass. You can use a wooden muddler that you buy in a bar supply store or buy a bar spoon with a muddler on the end. It crushes the herbs, much as the back of a soup spoon might, without scaring the glass.

Frosting

To frost a glass, first dip it in water and then put it in the freezer for half an hour or so. Also note that metal and silver mugs and cups will frost better than glasses.|

Bar Measurements Standard Bar Measurements (US) Metric Conversions

1 part = any equal part 1 fluid ounce 29.573 milliliters = appx. 3 = 1 dash/splash = 1/32 ounce (oz) centiliters (cl) 1 teaspoon (tsp) = 1/8 ounce 1 quart (qt) = 9.4635 deciliters 1 tablespoon (tblsp) = 3/8 ounce 1 gallon (gal) = 3.7854 liters 1 pony = 1 ounce 1 jigger/bar glass = 1 1/2 ounces 1 milliliter (ml) = 1/30 ounce 1 shot (*) = 1 1/2 ounces 1 centiliter (cl) = 1/3 ounce 1 snit = 3 ounces 1 deciliter (dl) = 3 1/2 ounces 1 wineglass = 4 ounces 1 liter (l) = 34 ounces 1 split = 6 ounces 1 cup = 8 ounces 1 pint (pt) = 16 ounces 1 quart (qt) = 32 ounces 1 fifth = 25.6 ounces (1/5 gallon) 1 gallon (gal) = 128 ounces

Other Measurements

English Metric Fifth = 4/5 Quart = 1/5 Gal. = 25.6 oz => 750 ml = 25.5 oz Pint (pt) = 1/2 Quart = 16.0 oz => 500 ml = 17.0 oz Half-Pint = 8.0 oz => 200 ml = 6.8 oz Half-Gallon = 64.0 oz => 1750 ml = 59.7 oz Quart = 32.0 oz => 1000 ml = 34.1 oz

(*) A "shotglass" is usually 1.5 ounces, but sometimes 2 ounces with a measuring line at 1.5 ounces. You can also buy (in US) "short shot" glasses or "pony shots" which are 1 ounce. Pony shots are usually used with martinis, manhattans, and rob roys. equipment

Setting up a bar

Basic set of tools

When setting up a bar, you will need quite a lot of equipment. The following is a list of basic bar equipment you should have in your bar to allow you to make most drinks. You may also want to take a look at the list of additional equipment that will make life behind the bar a bit easier too.

• Bottle opener • Corkscrew • Can opener • Measuring cups and spoon set • Bar spoon with long handle and muddler on the end • Juice squeezer • Electric blender • Cutting board and a sharp knife • Ice bucket with an ice tong • Mixing glass • Shaker and strainer • Bottle sealers • Towels • Boxes/jars to store garnishes in • Glassware (See separate page)

You will have to buy new supplies of the following equipment regularly.

• Cocktail napkins and coasters • Swizzle sticks • Straws, both long and short ones • Cocktail picks • Sugar and salt (for coating rim of glasses)

Additional equipment

In addition you may wish to buy some other equipment to make things a bit easier and to be able to make additional drinks.

• Ice crusher, preferably electric

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

• Wooden muddler • Ice pick or chipper • Vegetable peeler or a twist cutter for fruit peels • Ice scoop • Funnel • Nutmeg grater Glassware

When operating a bar, whether 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. You really do not want to serve wine in a coffee cup, a cocktail in a beer mug, and you definitely don't want to serve an Alabama Slammer in a sherry glass. Get the point?

Glass accidents

When you are around any bar, home or business, you need to be concerned for yourself and your guests. Here are a few tips about accidents and what to do: • Always 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 • If you accidentally break a glass near ice, always throw away all the ice. When glass shatters, pieces go everywhere. You really don't want pieces of glass in your drink. • Never take a hot glass and add ice into it. This can cause the glass to shatter due to thermal shock. Be careful about this. • Mechanical shock occurs when you clank two glass together. One of the glasses will almost always break. • If 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

• Beer mug • Beer pilsner • Brandy snifter • Champagne flute • Cocktail glass • Coffee mug • Collins glass • Cordial glass • Highball glass • Hurricane glass • Irish coffee cup • Margarita/Coupette glass • Mason jar • Old-fashioned glass • Parfait glass • Pitcher • Pousse cafe glass • Punch bowl • Red wine glass • Sherry glass • Shot glass • Whiskey sour glass

• White wine glass

The History of the Cocktail Shaker Antecedents of the cocktail shaker can be traced to 7000 BC in South America where the jar gourd was valued for its use as a closed container. Ancient Egyptians in 3500 BC knew that adding spices to their grain fermentations before serving made them more palatable. A forerunner of the cocktail? Well, archaeologists have yet to find a hieroglyphic list of cocktail recipes inside the Great Pyramid of Cheops. But we do know in 1520 Cortez wrote to King Charles V of Spain from the New World of a certain drink made from cacao, served to Montezuma with much reverence, frothy and foaming from a golden cylinder.

By the late 1800s, the bartender's shaker as we know it today had become a standard tool of the trade, invented by an innkeeper when pouring a drink back and forth to mix. Finding that the smaller mouth of one container fit into another, he held the two together and shook "for a bit of a show."

At the turn of the century, New York City hotels were serving the English custom of 5 o'clock tea and it was a short leap to the 5 o'clock cocktail hour with shakers manufactured for home use looking very much like teapots.

In the 1920s martinis were served from sterling silver shakers by high society while the less affluent made do with glass or nickel-plated devices. The Great War was over and sacrifice was replaced by a euphoria marked by party- going and a frenzied quest for pleasure. The mixed drink and cocktail shaker was powered by Prohibition. People who had never tasted a cocktail before were knocking on speakeasy doors. The outlaw culture had a powerful pull. Flappers with one foot on the brass rail ordered their choice of drinks with names like Between the Sheets, Fox Trot, and Zanzibar, liberated more by this act and smoking in public than by their new voting rights.

The International Silver Company produced shakers in the form of the Boston Lighthouse and golf bags, as well as, traditional shapes. There were rooster- and penguin-shaped shakers, and from Germany zeppelin and aeroplane shakers. Many of these shapes were not entirely capricious. The rooster, or "cock of the walk," for example, had long served as a symbol for tavern signs. The penguin with its natural "tuxedo" symbolized the good life. The Graf Zeppelin had become the first commercial aircraft to cross the Atlantic - an 111-hour non-stop flight that captured the attention of the world.

Such ingenious designs were all the rage, cocktail shaker skills and drink rituals were as important in the Jazz Age lifestyle as the latest dance steps. Colorful cocktails with sweet mixes stretched out the supply of illicit alcohol and helped disguise the taste of homemade hooch. While gin, easier to duplicate than rye or scotch, became the drink of choice and the martini society's favorite. But the real popularity explosion of cocktail shakers occurred after the repeal of Prohibition in 1933. Now they were featured frequently on the silver screen, shakers and accoutrements part of every movie set. Stars were constantly sipping cocktails when they weren't lighting each others' cigarettes, both de rigueur symbols of sophistication. Nick and Nora Charles, the delightfully sodden couple that poured their way through endless martinis in The Thin Man series, knew how to shake a drink with style, as did the tens of thousands of Americans who shook, swirled, and swilled cocktails by the shaker-full in the years following the repeal of Prohibition. Movie fans watched Fred and Ginger dance across the screen, cocktail glass in hand, and wanted their own symbol of the good life to shake themselves out of the Depression that gripped the country.

The Art Deco movie set aesthetic was perfect for the Depression-driven cocktail shaker. To meet popular demand, machine age factories, geared for mass production, began turning them out in droves. Fashioned from the high- tech materials of the day, chrome-plated stainless steel shakers with Bakelite trim replaced those of sterling silver and were advertised as "non-tarnishing, no polishing needed." The great glass companies, such as Cambridge, Heisey, and Imperial, leaped into action. Stunning etched and silk-screened designs were created, often in brilliant hues of ruby or cobalt. Industrial design was at the height of popularity and superstar designers such as Russel Wright, Kem Weber, and Lurelle Guild created streamlined modern masterpieces, many in the shape of the new deity of architecture, the skyscraper. If there is a definitive classic it would have to be the sleek 1936 chrome-plated "Manhattan Skyscraper serving set" by master industrial designer Norman Bel Geddes, sought by collectors of today as the perfect mix of form and function.

By the end of the decade, shakers had become standard household objects, affordable to all. Every family had at least one shaker on the shelf. There were now cocktail shakers in the shape of bowling pins, dumbbells, town criers bells, and even in the shape of a lady's leg. The cocktail party had influenced fashion, furniture, and interior design. Coffee tables were now cocktail tables, and the little black dress, designed by Coco Chanel, went from fad to fashion, and is now an institution.

At the beginning of the 1940s, the Depression ended, but not in the way most had hoped. It ended on December 7, 1941. The golden era of the cocktail shaker was over, and America's involvement in World War II began. All metal went to the war effort. Companies that once made cocktail shakers, now made artillery shells. After the war, few thought of the shakers. We were in the atomic age, thinking of jet-propelled airplanes, a thing called television, and new cars with lots of chrome.

In the early 1950s, a brief renewal of interest in cocktail shakers occurred when new homes featuring finished basements, called "roc rooms," were equipped with bars. But the push-button age had taken the fun out of mixing drinks. Shakers came with battery-powered stirring devices. Worse yet, electric blenders became popular; drop in some ice, add the alcohol of your choice, a package of "redi-mix," flick a switch and.... Gone were the rites and rituals, the showmanship, the reward for effort. Small wonder, then, that these elegant stars of the 1930s were forced into retirement.

And there they sat - in attics and closets nationwide - waiting to be recalled to life. Over 50 years have passed now, and one can faintly hear the clink of ice cubes as shakers are, once again, a symbol of elegance.

The ingrdients Stocking your bar

You cannot make drinks out of the equipment, so you'll probably want to buy a selection of liquors and mixers too. It is impossible to make a list that "fits all" without including every possible liquor in the World, but here are a few guidelines on what to buy.

You should always choose your bar stock to suit your guests. Young people often prefer the more exotic drinks, so you will need various fruit juices and flavored liqueurs instead of the darker liquors (like whiskey) older people often prefer.

It is likely you will experience requests for drinks you cannot make, but that happen to almost every bar now and then. You can add new liquors to your bar stock later, and should learn how to mix what you have in the meantime.

A well stocked bar should have the following, but you should consider the number and type of guests you expect before buying.

• Gin (dry) • Vodka • Rye (or Canadian whiskey) • Bourbon • Scotch whiskey • Rum (light) • Vermouth (dry and sweet) • Tequila • White and red wine (dry) • Beer (lager) • Cognac (or other brandy) • Different liqueurs: o Advocaat (somewhat like brandy eggnog) o Amaretto (almond) o Anisette (anise) o Benedictine (herbs) o Chambord (black-raspberry) o Chartreuse (herbs) o Contreau (oranges, like curaçao) o Crème de Cacao (cacao) o Crème de Cassis (blackcurrant) o Crème de Menthe (mint) o Crème de Violette (lavender) o Crème Yvette (violets) o Curaçao (oranges) o Galliano (herbs and spices) o Godiva (chocolate) o Goldwasser (herbs and spices, flecked with gold leaf bits) o Grand Marnier (champagne and curaçao) o Irish Mint (whiskey and cream) o Kahlúa (coffee) o Kümmel (caraway) o Mandarine Napoléon (tangerine) o Midori (melon) o Ouzo (anise) o Peter Heering (cherry) o Prunelle (plum) o Sabra (orange and chocolate) o Sambuca (wild elderberries) o Southern Comfort (peach) o Strega (orange and spices) o Tia Maria (coffee) o Triple Sec (oranges, like curaçao)

In addition to the liquors, you will need different mixers, flavorings and garnishes.

• Club soda • Tonic water • Ginger ale • 7-Up or Sprite • Cola • Juices: o Tomato juice o Orange juice o Pineapple juice o Cranberry juice o Grapefruit juice • Bitters • Grenadine • Maraschino liqueur • Worcestershire sauce • Tabasco sauce • Milk • Coffee • Heavy cream • Cherries (maraschino) • Green olives (small) • Cocktail onions • Lemons, limes and oranges • Sugar, salt and pepper.

Punch Garnish Fruited Ice Ring

Turn your favorite punch into a sparkling delight by adding a colorful fruited ice ring. The ice ring is easy to prepare and makes a beautiful presentation. Use the fruit of your choice and, if you wish, substitute fruit juice for the water. Just be sure to coordinate the flavor and color of the juice with the ingredients of your punch.

Water 1/2 lb red and/or green seedless grapes, cut in small clusters 1/2 pint fresh strawberries 1 small orange, sliced, then halved Non toxic leaves, such as lemon leaves or rose leaves

1. Pour water into a 5-cup ring mold (or any size ring mold that fits your punch bowl) to 1/2 inch below top of mold; freeze until firm, about 3 hours. 2. Arrange grapes, strawberries and orange slices decoratively on top of ice in mold. Tuck leaves between fruit, as desired. Arrange so that some fruit and leaves stand above top of mold. 3. Add enough water to fill the ring mold; freeze until firm, about 1 hour. Dip ring mold in warm water for a few seconds to loosen ice; unmold and float fruit side up in punch.

Fruited Ice Cubes

Suggested Fruits Beverage ------

Lemon slices Iced tea

Strawberries, raspberries, Lemonade lemon or lime slices

Pineapple chunks; grapes; Punch strawberries; raspberries; maraschino cherries; mandarin oranges; orange, lemon or lime slices

Lime slices, strawberries, Ginger ale raspberries

To make fruited ice cubes, fill an ice-cube tray halfway with water; freeze until firm, about 1 1/2 hours. Place one or two pieces of desired fruit in each section of the tray. Fill with water; freeze until firm, about 1 1/2 hours. If desired, substitute lemonade or a light-colored juice for the water.

Gravity Chart

When making layered drinks, also known as a Pousse Cafe, you'll need to know which ingredients are heavier than the others. The technique is simple; the heaviest liquor is poured into the glass first, and the lighter ones are layered carefully on top with the lightest one on top. This table list some common liquors, along with their Specific Gravity that is the weight of the liquor relative to water. Higher values indicate a heavier liquor.

Name Gravity Color Southern Comfort 0.97 Tuaca 0.98 Amber Water 1.00 White Green Chartreuse 1.01 Green Cointreau 1.04 White Peach liqueur 1.04 Dark amber Sloe gin 1.04 Deep red Kummel 1.04 White Peppermint schnapps 1.04 White Benedictine 1.04 Brandy 1.04 Amber Midori melon liqueur 1.05 Green Rock and Rye 1.05 Amber Apricot brandy 1.06 Amber Blackberry brandy 1.06 Dark red Cherry brandy 1.06 Dark red Peach brandy 1.06 Dark amber Campari 1.06 Red Yellow Chartreuse 1.06 Yellow Drambuie 1.08 Frangelico 1.08 Orange Curacao 1.08 Orange Triple sec 1.09 White Tia maria 1.09 Brown Apricot liqueur 1.09 Amber Blackberry liqueur 1.10 Dark red Amaretto 1.10 Light brown Blue Curacao 1.11 Blue Cherry liqueur 1.12 Dark red Galliano 1.11 Golden yellow Green Crème de Menthe 1.12 Green White Crème de Menthe 1.12 White Strawberry liqueur 1.12 Red Parfrait d'Amour 1.13 Violet Coffee liqueur 1.14 Dark brown Crème de Banane 1.14 Yellow Dark Crème de Cacao 1.14 Brown White Crème de Cacao 1.14 White Kahlua 1.15 Dark brown Crème de Almond 1.16 Crème de Noyaux 1.17 Bright red Anisette 1.17 White Crème de Cassis 1.18

Beer Serving Beer

Beer should be served at correct temperature for maximum enjoyment.

• Lager beers should be kept in the refrigerator before serving at 9°C/48°F. • The light American and Australian lagers should be server at a lower temperature of 6°C/42°F. • Ales should never be over-chilled, or it will develop a haze and loose their fruity-flavors. 12- 13°C/54-56°F 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 them cool and standing for several hours before serving to allow the sediment to clear.

Beer mixed with something

Beer is sometimes mixed with other alcoholic beverages and given nicknames. Here's a list:

Black and Tan: Guinness and bitter or Guinness and mild. Black Velvet: Guinness and champagne. Poor Man's Black Velvet: Guinness and cider. Black Russian: Guinness and vodka Velvet Pussy: Guinness and port. Black Maria: Guinness and Tia Maria Red Velvet: Guinness, cider and blackcurrant. Red Witch: Guinness, Pernod, cider and blackcurrant. Mother-in-law: Old and bitter. Granny: Old and mild. Blacksmith: Guinness and barley wine. Boilermaker: Brown and mild. Lightplater: Light ale and bitter. Narfer narf: London slang for a half pint of mild and a half pint of bitter. Narfer narfer narf: A half pint of Narfer narf (of course). Dragon's blood: Barley wine and rum. Dog's nose: Bitter and gin. Snake bite: Lager and cider.