Bartender's Guide

8/13/2019 Bartender's Guide

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Bar stockThere is of course no 'initial fix' to a fully stocked bar. It is an ongoing processrequiring the addition of certain liquors etc. at a time when there becomes ademand for them.Most or all of the ingredients below are considered essential bar-stock, and should

act only as a foundation to a well stocked bar.

Liquorsin

!odka"um#light$dark%

&hiskey- ourbon- (cotch

- "ye$)anadian- Irish )ream

&ine- &hite#dry%- "ed#dry%

- )hampagne- !ermouth#dry$sweet%

Tequilarandy$)ognac

eer

Fruit*pples

ananas)herries

+emons+imesranges

ineapples(trawberries

Fruit Juice*pple

)ranberryrapefruit

+emon+ime

range

ineappleTomato

Liqueurs*maretto#almond%

lue )uracao#orange%)hambord#raspberry%

)ointreau#orange%)reme de anana

#banana%)reme de )acao

#chocolate%)reme de Menthe#mint%

rangelico#ha/elnut%alliano#herb%

odi0a#chocolate%oldschlager#cinnamon%rand Marnier#orange%

1agermeister#herb%2ahlua#coffee%Midori#melon%"umple Min/e#peppermint%

(ambuca#anise%(chnapps#0arious fla0ors%(outhern )omfort#peach%

Tia Maria#coffee%Triple (ec#orange%

Mixers*ngosturas itters

+emonade)ola

)ream3ggs

inger *lerenadineIce )ream

Milkrange itters

(our Mix(prite$4-5pTea$)offee

&ater- (oda-Tonic

Garnishes/Other)innamon

IceMaraschino )herries

6utmeg

li0es#black$green%(alt$epper(ugar(ugar (yrup

Tabasco (auce&orcestershire

(auce

Bar equipmenteing well equipped is one of the basic steps to running a successful bar. *s wellas ha0ing the right tools for the 7ob, your equipment should be good quality anddurable.8ere's a list of the equipment you'll need, as well as a short description or tip tohelp guide you.

Can Opener

5seful for opening cans of fruit and syrup.Corkscrewor opening wine and champagne bottles.
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Clothsor wiping surfaces and equipment. These should be damp and not wet.Cutting Boardor slicing fruit and other garnishes. This should be hea0y and laminated.Bar TowelsThese are 9::; cotton and ha0e sewn edges for durability. 5se these along with

cloths to keep things clean. Make good use of times where you ha0e no guests toclean bottles and wipe surfaces.Bottle Openeror opening screw top bottles.Bottle ealersor keeping liquors and other bottle contents fresh.Cocktail haker3ssential for blending ingredients in cocktails and mixed drinks. 5se a short, sharpand snappy shaking technique unless otherwise stated. There are many cocktailshakers a0ailable mostly all get the 7ob done. )hoose one that's right for you.*lways pour the least expensi0e ingredient into the cocktail shaker first, then ifyou find you'0e made a mistake, you'0e not wasted the expensi0e liquors.There are two basic types of shakers a0ailable.

The European cocktail shakerThe 3uropean cocktail shaker is usually made out of metal, or glass with a metaltop. It is, basically, a container that holds about half a liter, fitted with a topwhich closes tightly around the upper edges of the container. This top also has asmaller top, usually fitted with a built-in strainer, through which the shakencocktail can be poured.

The American shaker, or Boston shaker

The *merican shaker consists of two cones about the same si/e. ne is oftenoften made of glass, and the other is metallic. These cones are held together toform a closed container, and the shaken cocktail is poured from either one. Most*merican shakers do not ha0e built-in strainers, so if you use an *mericanshaker, getting a separate strainer is a good idea.

!lectric BlenderMany cocktails require a blender to blend the ingredients smoothly together.5seful for drinks with fruit pieces or ice cream etc.GraterTo grate spices like nutmeg and others."ce Bucket* metal or insulated ice bucket keeps your ice cold and clean."ce Tongs and coops5se these to add ice to drinks. 6e0er handle ice with your hands, it's not onlyunhygienic, but the heat from your hand will begin to melt the ice.


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harp $ni%eor cutting fruit and garnishes.trainer"emo0es the ice and fruit pulp from 7uices. This may come with a cocktail shaker.

Basic techniques)reating cocktails can be straight forward or artistic= depending on the person,their tastes, and how far they want to take it. ften, the first lesson of bartendingschool teaches basic skills - from shaking, to pouring o0er a spoon. Most peoplecan quite easily get by with these techniques, especially when tending home bars.

haking&hen a drink contains eggs, fruit 7uices or cream, it is necessary to shake theingredients. (haking is the method by which you use a cocktail shaker to mixingredients together and chill them simultaneously. The ob7ect is to almost free/ethe drink whilst breaking down and combining the ingredients. 6ormally this isdone with ice cubes three-quarters of the way full. &hen you'0e poured in the

ingredients, hold the shaker in both hands, with one hand on top and onesupporting the base, and gi0e a short, sharp, snappy shake. It's important not torock your cocktail to sleep. &hen water has begun to condense on the surface ofthe shaker, the cocktail should be sufficiently chilled and ready to be strained.trainingMost cocktail shakers are sold with a build-in strainer or hawthorn strainer. &hena drink calls for straining, ensure you'0e used ice cubes, as crushed ice tends toclog the strainer of a standard shaker. If indeed a drink is required shaken withcrushed ice #ie. (hirley Temple%, it is to be ser0ed unstrained.tirring>ou can stir cocktails effecti0ely with a metal or glass rod in a mixing glass. If iceis to be used, use ice cubes to pre0ent dilution, and strain the contents into aglass when the surface of the mixing glass begins to collect condensation.MuddlingTo extract the most fla0or from certain fresh ingredients such as fruit or mintgarnishes, you should crush the ingredient with the muddler on the back end ofyour bar spoon, or with a pestle.Blending*n electric blender is needed for recipes containing fruit or other ingredientswhich do not break down by shaking. lending is an appropriate way of combiningthese ingredients with others, creating a smooth ready to ser0e mixture. (omerecipes will call for ice to be placed in the blender, in which case you would use asuitable amount of crushed ice.Building&hen building a cocktail, the ingredients are poured into the glass in which the

cocktail will be ser0ed. 5sually, the ingredients are floated on top of each other,but occasionally, a swi//le stick is put in the glass, allowing the ingredients to bemixed.La&eringTo layer or float an ingredient #ie. cream, liqueurs% on top of another, use therounded or back part of a spoon and rest it against the inside of a glass. (lowlypour down the spoon and into the glass. The ingredient should run down theinside of the glass and remain seperated from the ingredient below it. +earningthe approximate weight of certain liqueurs and such will allow you to completethis technique more successfully, as lighter ingredients can then be layered ontop of hea0ier ones.Flaminglaming is the method by which a cocktail or liquor is set alight, normally to

enhance the fla0or of a drink. It should only be attempted with caution, and forthe abo0e reason only, not to simply look cool.
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+ecorationou can use strips of peel and carefully tie each strip into a knot.Cocktail ticks

These extremely useful wooden cocktail sticks are needed for spearing throughpieces of fruit and cherries. These are not re-usable. lastic cocktail sticks,howe0er, are re-usable pro0ided they are washed and boiled.Frosting/-immingMargarita's and other mixed drinks often call for the rim of the glass to be coatedwith sugar, salt or another powdered ingredient, which is known as FfrostingF orFrimmingF. The common method of doing this is to rub the rim of the glass with aslice of citrus fruit, and then dip the 0ery edge of the rim into a small bowl ofsugar or salt.Maraschino Cherries>ou should always ha0e a plentiful supply of red maraschino cherries to decorateyour cocktails with. These are the most widely used of decorations, as well asbeing a0ailable in multiple colors and fla0ors.

traws(traws are essential and go well with many cocktails. These of course, should notbe re-used.

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Bartender's Guide