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20500946 Bar Tending PDF

20500946 Bar Tending PDF

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How to Stock a Bar
The rst step to good bartending is to stock up on the basicingredients: alcohol, mixers and juices, garnishes, and ice.
Alcohol
Whether you just want to mix a ew drinks or riends orthrow legendary cocktail parties or hundreds, there areonly our major types o alcohol you’ll need.
Liquor
Liquors, or
spirits
, are alcoholic beverages distilled romgrains, ruits, or other ingredients. Liquor is the key ingredi-ent o nearly all
mixed drinks
, or
cocktails
, which combineone o the seven basic types o liquor with various mixers or juices. Some liquors are served
straight
(not mixed).Liquors have high alcohol levels, measured in
proo
. Theproo o a liquor is simply double the liquor’s alcohol con-tent by volume: a vodka that’s 50% alcohol by volume, orexample, is reerred to as “100 proo.”
SpiritProoComments
Brandy
70–100Brandy is made by distilling andaging wine or ruit. It comes inmany varieties, including
Armagnac
,
Calvados
,
Cognac
,
 Eau-de-Vie
,
Frambroise
,
 Grappa
,
 
and
Kirsch
.
Gin
70–90Gin is a spirit favored with juniper berries. Higher-proo 
drygins
are used in mixed drinks;sweeter, lower-proo 
Dutch gins
 may be served straight.
Rum
80–180Rum comes in three varieties:
light
,
gold
, and
dark
. Most areused in mixed drinks, thoughdarker rums are also used incooking or sipped straight.
Tequila
80–110Tequila is made rom the agaveplant, native to Mexico.
Blanco
 (white tequila) is strong and bot-tled straight rom the still.
Oro
 (gold tequila) is mellowed withcaramel.
Reposado
(rested) ismellowed by up to a year o agingin oak barrels;
Añejo
(aged) isaged or more than a year.
Vodka
80–100Vodka is a clear spirit distilledrom grain or potatoes. Modestlypriced vodkas are great or mixeddrinks. Higher-quality or
favoredvodkas
can be used or shots orsipped straight.
Whiskey
80–160Whiskey reers to a wide rangeo spirits made rom barley,wheat, rye, corn, or other grainsand aged in oak casks. Whiskeymay be
blended
(a mix o di-erent types) or
straight
(onlyone type).
Canadian whiskey
islight-bodied;
Irish whiskey
has astronger, smokier taste.
Scotchwhiskey
encompasses a numbero blended whiskies as well as
single malt whiskey
, which isstronger and more intenselyfavored. American varietiesinclude
Tennessee whiskey
and
bourbon
, an unblended whiskeythat has a sweet, woody tasteand is made only in Kentucky.Liquor may be served in many dierent ways:
On the rocks:
•
Served over ice
Straight up:
•
Served chilled; no ice
Neat:
•
Served directly rom the bottle; no ice
Frozen:
•
Mixed in a blender with ice
Dry:
•
Not sweet
Aperitifs, Liqueurs, and Cordials
Aperitis
are drinks traditionally served as appetizers beoremeals.
Liqueurs
and
cordials
are sweet alcohols servedas ater-dinner beverages or used to accent cocktails. Themost popular aperitis, liqueurs, and cordials include:
Beer
Beer
is brewed rom grains and
hops
, a dried plant material.Most beers are low in alcohol content, ranging rom 3–7%alcohol by volume. Beer comes in many dierent styles, rompale, light-bodied
pilsners
to rich, dark
stouts.
The type youshould stock depends on your budget and personal preer-ence. At the very least, stock one brand o pale, light-bodiedbeer and another that’s darker and more ull-bodied.
 Wine
Wine is made by ermenting and aging grape juice. Winesmay be
red
,
white
,
rosé
, or
sparkling
(
 see the Quamut guideto
Wine.) For your home bar, stock at least one variety o red, white, and sparkling wine—preerably
champagne
, thepremier type o sparkling wine.
Cost?
Though higher-quality alcohol generally makes better drinks,you don’t need to break the bank—cheaper alcohol works just as well in most cases. Save the good stu or martinis,Manhattans, and other drinks that don’t contain mixers.
Mixers and Juices
Mixers
and
 juices
are combined with alcohol to createcocktails. The most common are:Amaretto
•
Anisette
•
Baileys Irish Cream
•
Campari
•
Chambord
•
Cointreau
•
Crème de cacao
•
Crème de cassis
•
Crème de menthe
•
Grand Marnier
•
Kahlúa
•
Pernod
•
Sambuca
•
Schnapps
•
Triple sec
•
Cola
•
Cranberry juice
•
Ginger ale
•
Graperuit juice
•
Grenadine
•
Lemon juice
•
Lemon-lime soda
•
Lime juice
•
Milk
•
Orange juice
•
Pineapple juice
•
Rose’s lime juice
•
Soda water
•
Sour mix
•
Tomato juice
•
Tonic water
•
Garnishes
Garnishes
and other ingredients give cocktails a burst o favor and a bit o artistic fair. The most common are:Angostura bitters
•
Celery
•
Cinnamon
•
Onions
•
Horseradish
•
Lemons
•
Limes
•
Maraschino cherries
•
Mint
•
Nutmeg
•
Olives (green)
•
Oranges
•
Pepper
•
Salt
•
Sugar
•
Tabasco sauce
•
Worcestershire sauce
•
House & Home
Bartending
published by 
Barnes & Noble
Stir up your own signature cocktail.
Whether you’re hosting a party, aiming for a bartending job, or just conjuring acocktail for your own enjoyment, mixing drinks is a fun and worthwhile craft.Become the toast of the town by learning to:Stock your bar with essential alcohol, mixers, tools, and glassware
•
Master techniques from stirring to shaking to cutting lemon twists
•
Mix more than 60 of the most popular cocktail recipes
•
 
Copyright © 2007 QuamutAll rights reserved.Quamut is a registered trademark o Barnes & Noble, Inc.10 9 8 7 6 5 4 3 2 1Printed in the United StatesWriter: Jon Orren
www.quamut.com
The inormation contained in this and every Quamut guide is intended only or the general interest o its readers and should not be used as a basis or making medical, investment, legal or other importantdecisions. Though Quamut makes eorts to create accurate guides, editorial and research mistakes canoccur. Quamut cannot, thereore, guarantee the accuracy o its guides. We disclaim all warranties, includingwarranties o merchantability or tness or a particular purpose, and must advise you to use our guides atyour own risk. Quamut and its employees are not liable or loss o any nature resulting rom the use o orreliance upon our charts and the inormation ound therein.Photo Credits: Page 1: FoodCollection/PunchStock; Page 2: FoodCollection/PunchStock (photo 1), trailexplorers/Shutterstock (photo 2), João Carlos Palma Custódio/Shutterstock (photo 3),Scott Rothstein/Shutterstock (photo 4), FoodCollection/PunchStock (photo 5), Vincent & Jennier Keane/Lucence Photographic (photo 6), Creatas Images/Jupiter Images (photo 7), Vincent &Jennier Keane/Lucence Photographic (photos 8-16); Page 3: Vincent & Jennier Keane/Lucence Photographic (all); Page 4: Vincent & Jennier Keane/Lucence Photographic (all); Page 5: Vincent& Jennier Keane/Lucence Photographic (all); Page 6: Vincent & Jennier Keane/Lucence Photographic (all). Illustrations by Precision Graphics.
Bartending Equipment
Though many types o glassware and gadgets are on themarket, only a ew pieces o bartending equipment are trulyessential—and you probably own some o them already.
Bartending Tools
Bar spoon:
•
A stainless steel, fat-headed spoon with along, twirled handle.
•
Blender:
A crucial tool or blendingdrinks or crushing ice or rozen drinks.Make sure the blender you buy has amotor powerul enough to handle thestrain o ice-crushing.
•
Waiter’s corkscrew:
Has a old-outblade (or cutting away wine bottles’oil wrappers), worm corkscrew, andbottle opener that also unctions assupport brace when uncorking wines.
•
Cocktail shaker:
Used or mixingingredients by shaking. There are twotypes: a
Boston shaker
consists o amixing glass and a stainless steelcontainer that overlap and t snuglytogether; a
standard shaker
 
consists o a container, strainer, and screw-on lid.Though Boston shakers are less secure,proessional bartenders preer thembecause they’re much aster to use.
•
Strainer:
I you’re using a Bostonshaker, a strainer is an essential tool. Themost common strainer is the
Hawthornstrainer
, which is fat and circular and hasspring coils around its edge that ensure asnug t in most glasses and shakers.
•
Ice scoop, tongs, and bucket:
 Get an insulated bucket largeenough to hold ice or thevolume o drinks you’ll bemaking, as well as a scoopand tongs or handling the ice.
•
 Jigger:
A small, double-sided,metal or glass measuring tool. Most jiggershave a 1 1/2 oz measuring cup (a
 jigger
) onone side and a 1 oz measuring cup (a
pony
)on the other.
•
Muddler:
A small wooden pestle usedto crush ruit, peels, and herbs.Muddlers are sometimes sold togetherwith their own muddling containers,though they can also be used with themixing glass o a Boston shaker or aserving glass.
Other useul bartending tools:
•
Bowls or garnishes,cocktail napkins, cutting board, paring knie, juicer,measuring cup and spoons, pitcher, stirrers, straws,and tea towels.
Bartending Glassware
•
Beer glass:
The traditional containeror beer, which comes in severalstyles. Most common is the
pint glass
 (pictured), though curved
pilsnerglasses
or mug-like
beer steins
o various sizes are used as well.
•
Brandy sniter:
A large bowl with ashort stem designed to hold brandyand cognac. The sniter is cupped bythe bottom o the bowl so that thehand warms the brandy or cognac,releasing the spirit’s natural aromas.Comes in a variety o sizes.
•
Champagne fute:
A slender, long-stemmed glass. It has a long, narrow,tapered bowl that is designed to preventthe champagne bubbles rom escapingthe glass. Should hold 6–8 oz.
•
Cocktail glass:
A conical bowl with along stem. Preerred or many cocktailsordered
straight up
(without ice),including Martinis, Manhattans,Metropolitans, and Gimlets. Also knownas a
Martini glass
. Should hold 4 oz.
•
Collins glass:
A tall, versatile glassused or drinks as varied asSingapore Slings, Collins gin drinks,tropical drinks such as Mai Tais, andsot drinks. Should hold 8–12 oz.
•
Highball glass:
A straight-sidedglass that’s a must-have or any bar. Itis used or countless classic drinks,rom Gin and Tonics to Bloody Marys.Should hold 10 oz.
•
Rocks glass:
Also called an
old-ashioned
, a short and round glassused most oten or mixed drinks orliquor served
on the rocks
(with ice).Should hold 5–6 oz.
•
Shot glass:
A small glass used to serveshots o straight liquor and mixeddrinks such as Boilermakers. Shot glassescan also serve as measuring tools sincethey tend to be 1/2–2 oz in size.
How to Mix Drinks
All cocktails are made using the same basic mixing tech-niques, in the same sequence. First, ll the glass all theway to the top with ice. Then pour the liquor over the ice.Next, pour in soda, juice, and other mixers. Finally, add thegarnish.
How to Use a Jigger
Cocktails contain just a ew ounces o liquid, so it’s impor-tant to be precise—never eyeball drink measurements.Instead, always measure with a jigger beore pouring. Adjustmeasurements or specic drinks to t your glass size.
How to Stir a Cocktail
Stirring a drink mixes the ingredients together, balancingthe cocktail.Fill a glass with ice. I the drink
1.
requires straining (see below),use a
mixing glass
. Otherwise,use your
serving glass
, alsocalled a
drinking glass
.Add liquor and then juices/
2.
mixers according to the recipe.Stir the drink with a bar spoon.
3.
How to Shake a Cocktail
Shaking a cocktail in a
cocktail shaker
enables you not onlyto mix a drink but also chill it or add roth. These instructionsare or a standard shaker (
 see
Bartending Equipment).Fill a mixing glass with ice.
1.
Add remaining ingredients as
2.
directed by your recipe.Secure the shaker snugly
3.
over the mixing glass.With one hand on the top o 
4.
the shaker container and theother on the bottom o the mix-ing glass, shake vigorously.Remove the container care-
5.
ully rom the mixing glass. I they are stuck together,tap the shaker gently on a counter near the seal o thetwo containers.
How to Strain a Cocktail
Pouring a cocktail through astrainer removes unwanted non-liquid ingredients rom the drink.Hold the strainer on top o 
1.
the mixing glass with yourindex nger.Tilt and pour into your
2.
drinking glass.
How to Muddle a Cocktail
Muddling brings out the favors rom ruits or herbs bycrushing them without breaking them up.Place a piece o ruit, peel, or
1.
herb in the bottom o a mix-ing glass or drinking glass.Press down rmly on the
2.
ruit/peel/herb with the mud-dler and rotate back andorth.Continue until the ruit/peel/
3.
herb has released its liquidor oils. When you’re nishedyou should smell the aromao the muddled ingredient.
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Bartending
 
How to Garnish a Cocktail with Fruit
Many drink recipes call or garnishes o a ruit slice, ruit wedge, or peel twist.
How to Cut Fruit Slices
Cut o both ends o the ruit. Then stand it up on one o its cut ends.
1.
Cut ruit lengthwise in hal. Then lay it fesh-side down on the cutting board.
2.
Cut the halves widthwise into slices 1/4–1/2" thick.
3.
Cut a small slice halway into the fesh o the middle o the ruit so that you can place
4.
the slice on the lip o the glass beore presenting the drink.
How to Cut Fruit Wedges
Cut o both ends o the ruit. Then stand it up on one o its cut ends.
1.
Cut ruit in hal lengthwise. Then lay it fesh-side down on the cutting board.
2.
Cut ruit in hal lengthwise two more times, so each wedge is one-eighth o the ruit.
3.
How to Cut Peel Twists
Cut o both ends o the ruit you’re using as a garnish.
1.
Slice into the ruit lengthwise deeply but not all the way through.
2.
Open up the ruit partway, exposing the fesh.
3.
Separate the rind rom the ruit fesh with the edge o a cocktail spoon.
4.
Once the fesh is removed, roll the rind up into a spiral. Cut it widthwise into thin strips
5.
roughly 1/4" wide.Each strip should have a slight spiral/corkscrew shape.
6.
How to Make Simple Syrup
Simple syrup
is a mixture o sugar and water used in many cocktail recipes.Dissolve one part sugar in one part boiling water and simmer or three minutes.
1.
Allow the syrup to cool and pour into a plastic container or squeeze bottle.
2.
How to Use a Waiter’s Corkscrew to OpenBottles
Flip open the blade and cut the oil in a circular motion
1.
around the top o the bottleneck. Peel o the oil andmake sure the top o the bottle is clear o oil pieces.Close the blade and open the
2.
worm
, the twisted pieceo metal that penetrates the cork. Place the worm’stip in the center o the cork and twist clockwise whileapplying gentle downward pressure until the worm isully submerged in the cork.Open the
3.
brace
and rest its grooved edge on the lipo the bottle. Holding the brace in place with one hand, slowly pull the base o thecorkscrew straight upward with the other hand so that the worm pulls the cork out o the bottle.The teeth on the bottom o the brace can also be used to pry bottle caps rom bottles.
How to Throw a Cocktail Party
The key to hosting cocktail parties that please and impress your guests is knowing whatliquor to buy and how to lay out your bar.
How to Buy Liquor for a Cocktail Party
Beore you start shopping to stock your bar or a party, gure out which liquors you shouldbuy and how much you’ll need o each. This table provides basic guidelines.
IngredientRecommended Amount
Liquor
One liter per six guests
Wine andchampagne
One bottle red wine per ve guests; one bottle white wine perve guests; one bottle champagne per 10 guests
Beer
24 beers per 10 guests
Liqueurs andaperitis
One bottle per six guests
Juices, sodas, andtonic
Two quarts or every liter o gin, tequila, vodka, whiskey;one quart or every liter o bourbon, brandy, rum
Other mixers
One bottle Angostura bitters per 60 guests; one bottle grena-dine per 60 guests; one bottle Worcestershire sauce per 100guests; one bottle Tabasco sauce per 100 guests; one quartcream per 60 guests; one can cream o coconut per 30 guests;one quart simple syrup per 60 guests
Ice
1/2 pound per person
Garnishes
Three lemons per 10 guests; three limes per 10 guests; twooranges per 10 guests; one 8 oz jar maraschino cherries per100 guests; one 8 oz jar olives per 40 guests
How to Lay Out Your Bar
The key to making great drinks consistently and eciently is organization. Proessionalbartenders have an assigned space or every tool and ingredient, and so should you. Everyspace requires some custom adjustments, but ollowing these two rules will help you de-sign a bar layout that works or you:Keep the most requently used tools and ingredients near your strong hand.
•
Leave yoursel plenty o room to make multiple drinks at one time.
•
How to Land a Bartending Job
Proessional bartending
involves more than simply memorizing drink recipes. It’s ademanding job that also requires accuracy, speed, and eciency—skills acquired throughmonths or even years o practice. Since most bars won’t let you learn on the job, you shouldhone your skills on your own beore beginning your job search.Once you’re ready to start searching or a bartending job, approach establishments withcustomer trac that’s consistent with your skills. Bartending jobs with catering companiesand hotels, or example, are generally less demanding than those at crowded neighborhoodbars and provide a great opportunity to gain valuable experience.
Bartending Job Search Strategies
To increase your chances o getting hired, consider the ollowing strategies:
Personal connections:
•
Appeal to any bartender riends or acquaintances you have.Bar managers are constantly besieged by job seekers. I they get an endorsement o your skills rom a trusted employee, they’re more likely to give you a shot.
O-peak shits:
•
Oer to take slow shits. Bar managers oten have diculty stangdaytime hours because bartenders make less money during these shits. Once you’veproved your skill and loyalty, you’re more likely to be given busier shits.
Seasonal work:
•
Most bars are busiest during the spring and summer and oten lookto hire extra help to handle the increase in business. Time your job search accordingly.
How to Bartend Responsibly
Along with a knowledge o mixing drinks, a bartender—whether proessional or amateur—must have a rm understanding o the eects o alcohol. When abused, alcohol can be dan-gerous, even deadly. As a bartender and host, you should take the necessary precautionsto ensure the saety o the people you serve.Determining whether a guest has had too much to drink can be dicult because o the many actors that contribute to an individual’s
blood alcohol level
, including gender,weight, rate o consumption, and amount o ood in the stomach. The best way to ensureyour guests’ saety is to arrange or sober transportation beore they even start drinking.
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