Bartending Guide. Cocktails: The Basics 1. Cocktail Ingredients broken into 2 classes a.

The base a spirit like vodka, whiskey, or tequila b. The second, the main flavoring added to bring out the aroma of the base and to modify its taste. The main flavoring is often Vermouth, various fruit juices, wine, or even eggs or cream. c. The third, the special flavoring 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. 2. Equipment a. Cocktail shaker two main types i. European made out of metal or glass with a metal top. A container which holds about half a liter, fitted with a top that closes tightly around the upper edges of the container. The top also has a smaller top, usually with a built-in strainer, through which the cocktail is poured. ii. American two cones of about the same size. One is often made of glass, the other is metallic. These cones are held together to form a closed container, and the shaken cocktail is poured from either one. b. Measures or jigglers i. Most often made of metal, but sometimes made of glass. c. Ice bucket, jugs, electric blender, bowls, etc. 3. Glasses a. Rocks glasses or tumblers i. Short and broad, with straight or slightly sloping sides. These normally hold about 125 ml and are used for spirits with ice, fruit juices, and short drinks. b. Highball glass i. Medium width, tall with straight or slightly sloping sides. They normally hold between 200 and 300 ml and are used for long drinks with ice. c. Champagne glasses i. Flute tall and narrow with a stem. Thin-glasses sides and the long, tapering sides can curve both inward and outward. A champagne flute holds approximately 150 ml. ii. Saucer broad and shallow glass with a stem. The broadness and shallowness of the glass make the champagne lose its fizz quickly, and the glass is therefore less popular. It is still in use for drinks like margaritas. d. Cocktail glasses i. Stemmed and with sharply sloping sides. The classic cocktail glass holds about 90 ml and is best suited for short, strong drinks.

add crushed ice last. Usually. cherries. ii. and just about anything else you care to decorate your cocktails with. When water has begun condensing on the outside of the shaker. b. on the rim of the glass. Stirring i. Shaking i. the ingredients are floated on top of each other. . crushed ice should not be used. Decorating Cocktails a. Can be reused. a swizzle stick. The shaker is first filled ¾ with ice. Blending is an excellent way of mixing ingredients which do not blend easily in any other way. Straws are also essential and go well with highballs. and water condensing on the outside shows that the cocktail is finished. cocoa. Mixed by hand in a cocktail shaker. Mixing a Cocktail a. preferably cubes. and in general. and the cocktail should immediately be strained into the glass. d. in order of alcohol content (highest first). b. or any other fine power. but should be washed and boiled first. salt. Blend the cocktail til it has reached a smooth consistency. fruit. shaking creates a colder cocktail than stirring does. etc. An electric blender is used to mix fruit juices. as crushed ice will tend to melt and dilute the cocktail. When building a cocktail. Used of spearing slices of fruit. one hand on the top and the other supporting the base of the shaker. Building i. alcohol. Plastic tend to give a cocktail an artificial appearance. but be careful not to add too much. the cocktail is sufficiently chilled. suited for just about any type of cocktail. As with shaking. Blending i. as the cocktail may be watered down. If the recipe requires ice. blending should be avoided unless the recipe demands it. Wooden most often used. i. Blending is a much disputed method of mixing a cocktail. 5. The ingredients are then poured on top of the ice. and shake vigorously. Frosting leaving an edge of sugar. the ingredients are poured into the glass in which the cocktail will be served. When shaking a cocktail. Often decorated with fruit.4. but also a more cloudy one. Cannot be reused. iii. but cocktail sticks are almost always present. before the cocktail is strained into a glass. The cocktail is stirred with a glass or metal rod in a mixing glass. allowing the ingredients to be mixed. c. IN general. c. but occasionally. hold the shaker in both hands. is put in the glass.

1 fifth= 25.6 ounces 14. Any chilled up drink 6. 1 tablespoon= 3/8 ounce 4. then submerge the rim in sugar or salt. 1 snit= 3 ounces 8. Brandy b. 1 teaspoon= 1/8 ounce 3. 1 shot= 1 ½ ounces 7. Standard Bar Measurements 1. Alcoholic juice drinks c. 1 cup= 8 ounces 11. 1 gallon= 128 ounces Types of Glasses 1. Martini b. fill the shaker half-full of ice. 1 wineglass= 4 ounces 9. ii. first fill the blender half-full of ice. assuming you are using a pourer on your bottles. 3. Beer pilsner 3. Cognac 4. For lowballs. To measure 1. Soft drinks b. Use an egg white to glue the powder to the glass. 1 dash/splash= 1/32 ounce 2. fill the glass about half-full of ice before pouring drink. 4. 1 jigger/bar glass= 1 ½ ounces 6. 1 split= 6 ounces 10. Collins glass a. To make blended drinks. Tips and Tricks 1. Most shaken drinks which contain light cream can also be made as blended drinks. Brandy snifter a. ½ ounce of liquor is equal to 1 count. Champagne flute 5. To make cocktails. To make highballs. Cocktail glass a. 1 quart= 32 ounces 13. substituting vanilla ice cream for the light cream. Beer mug 2. Collins . 5. fill glass two-thirds full of ice before adding liquor. 1 pint= 16 ounces 12. Coffee mug 7. 2. Do not stir drinks containing carbonated mixers.i. Always pour liquor in before the mixer.5 oz of liquor. count 1001 1002 1003 as you are pouring. lowballs. 1 pony=1 ounce 5. Rum the rim with a slice of orange or lemon. and other shaken or stirred drinks.

Rye (or Canadian whiskey_ 4. Frozen drinks c. Gin (dry) 2. Ice cream-based drinks d. Port 18. Irish coffee glass 12. Margarita/Coupette glass 13. White wine glass a. White and red wine (dry_ 10. Bourbon 5. Margaritas Setting up a Bar 1. Sherry glass a. Highball glass a. White Russian 10. Tropical drinks e. Vodka 3. Tequila 9. Amaretto (almond) c. Advocaar (brandy eggnog) b. Scotch whiskey 6. Red wine glass 17. Sours e. Chilled shots containing juices 14. Rum (light) 7. Shot glass 19. Beer (lager) 11. Vermouth (dry and sweet) 8. Whiskey sour glass 20. Parfait glass 15. Different liqueurs a. Aquavit (caraway) . Daquiris g. Cognac (or other brandy) 12. White wine b. Drinks served on the rocks b. Mimosas f. Liqueur b. Pousse café glass 16. Old-fashioned glass a. Anisette (anise) d. Layered shooter c. Blood Marys 8. Hurricane 11.d. Cordial glass 9. Bourben b.

Maraschino liqueur j. Mixers a. Midori (melon) w. Grenadine i. Bitters h. Cola f. Grapefruit g. Benedictine (herbs) f. Cranberry v. Ginger ale d. Prunelle (plum) z. 7-up or Sprite e. Curacao (oranges) n. Godiva (chocolate) p. Milk l. Sambuca (wild elderberries) bb. Goldwasser (herbs and spices. Grand Marnier (oranges) r. Coffee m. Strega (orange and spices) ee. flecked with gold leaf bits) q. Southern Comfort (peach) dd. Crème de Violette/Crème Yvette (violets) m. Orange iii. Pineapple iv. Tomato ii. Club soda b. Galliano (herbs and spices) o. Crème de Cassis (black currant) k. Crème de Cacao (cacao) j. Tabasco k. Kummel (caraway_ u. Ouzo (anise) x. Irish Cream (whiskey and cream) s. Tonic water c. Crème de Menthe (mint) l. Tia Maria (coffee) 13. Kahlua (coffee) t. Juices i. Heavy cream .e. Sabra (orange and chocolate) aa. Contreau/Triple sec (oranges) i. Sloe Gin (sloe berries) cc. Chambord (black raspberry) g. Peter Heering (cherry) y. Mandarine Napoleon (tangerine) v. Chartreuse (herbs) h.

09 1.06 1.n. and pepper Gravity Chart When making layered drinks.05 1. The technique is simple.08 1. and oranges r. salt.06 1.04 1.06 1. also known as Pousse Café. Name Southern Comfort Tuaca Water Green Chartreuse Cointreau Peach liqueur Sloe gin Kummel Peppermint schnapps Benedictine Brandy Midori melon liqueur Rock and Rye Apricot brandy Blackberry brandy Cherry brandy Peach brandy Campari Yellow Chartreuse Drambuie Frangelico Orange Curacao Triple sec Tia maria Apricot liqueur Blackberry liqueur Gravity 0.04 1.06 1.04 1. Cherries o.09 1. Lemons.09 1.10 Color Amber White Green White Dark amber Deep red White White Amber Green Amber Amber Dark red Dark red Dark amber Red Yellow Orange White Brown Amber Dark red . the lighter ones are layered carefully on top with the lightest one on top. Sugar. limes.05 1.06 1.08 1.01 1. you ll need to know which ingredients are heavier than the others.04 1.04 1.98 1.06 1.97 0. the heaviest liquor is poured into the glass first.08 1. Cocktail onions q. Green olives p.04 1.04 1.00 1.

Black and Tan: Guinness and bitter or Guinness and mild.18 Light brown Blue Dark red Golden yellow Green White Red Violet Dark brown Yellow Brown White Dark brown Bright red White Beer 1.10 1. Velvet Pussy: Guinness and port f.12 1. and blackcurrant .15 1. 54-56 degrees Fahrenheit are recommended temperatures for serving.12 1.11 1. Black Maria: Guinness and Tia Maria g. Poor Man s Black Velvet: Guinness and cider d.12 1. but keep them cool and standing for several hours before serving to allow the sediment to clear. Very strong ales should be served at room temperature. Black Velvet: Guinness and champagne c. b. Black Russian: Guinness and vodka e.Amaretto Blue Curacao Cherry liqueur Galliano Green Crème de Menthe White Crème de Menthe Strawberry liqueur Parfrait d'Amour Coffee liqueur Crème de Banane Dark Crème de Cacao White Crème de Cacao Kahlua Crème de Almond Crème de Noyaux Anisette Crème de Cassis 1. cider. Beer should be served at correct temperature for maximum enjoyment.14 1.14 1. Lager beers should be kept in the refrigerator before serving at 48 degrees Fahrenheit. iv. Beer mixed with something a. Ales should never be over-chilled. Serving Beer a.11 1. 2.17 1.14 1.12 1. v.17 1. i.14 1. NEVER store a bottle-conditioned beer in the refrigerator. Red Velvet: Guinness.13 1.16 1. ii. or it will develop a haze and lose their fruity flavors. The light American and Australian lagers should be served at a lower temperature of 42 degrees Fahrenheit iii.

Dry-hopping: The addition of a small amount of hops to a cask of beer to improve aroma and bitterness. Dog s nose: Bitter and gin r. used in place of traditional grains for cheapness or lightness of flavor c. and brewing sugar. Esters may be fruity or spicy. generic term for an alcoholic drink made from grain. n. Produced by warm or top fermentation. Ester: Flavor compounds produced by the action of yeast turning sugars into alcohol and carbon dioxide. British term for the pale. heater to a higher temperature and then returned. closely identified with British beers. m. . h. m. Dragon s blood: Barley wine and rum q. Decoction mashing: A system mainly used in lager brewing in which portions of the wort are removed from the vessel. Cask-conditioned: Beer that undergoes a secondary fermentation in the cask. b. Not to bed confused with Trappist ales. Beer Glossary a. Known as real ale. amber or copper-colored beers that developed from the pale ales in the 19th century. Bock or Bok: Strong beer style of the Netherlands and Germany j. e. Bottle-conditioned: Beer that undergoes a secondary fermentation in the bottle k. Alpha acid: The main component of the bittering agent in the hop flower. cider. Beer. a Bavarian specialty that predates the first pale lagers p. Improves ensymic activity and the conversion of starch to sugar in poorly modified malts. Dunkel: a dark lager beer in Germany. Copper: vessel used to boil the sugary wort with hops. l. Bitter. Entire: the earliest form of porter. k. i. Snake bite: Lager and cider 3. Abbey: Commercial Belgian beers licensed by abbeys. d. Includes both ale and lager.Red Witch: Guinness. l. i. f. o. Adjuncts: Materials like rice. corn. Narfer narfer narf: A half pint of Narfer narf p. n. short for entire butt q. Ale: the oldest beer style in the world. Alt: Dark-brown top-fermenting beer from Dusseldorf. Pernod. Attenuation: The extent to which brewing sugars turn to alcohol and carbon dioxide g. j. h. and blackcurrant Mother-in-law: Old and bitter Granny: Old and mild Blacksith: Guinness and barley wine Boilermaker: Brown and mild Lightplater: Light ale and bitter Narfer narf: London slang for half a pint of mild and half a pint of bitter o.

also known as isinglass s. usually made from the swim bladder of sturgeon fish. increase carbonation and produce a smooth. Pilsner: International brand name for a light-colored lager ll. to sprinkle: Sprinkling or spraying the spent grains in the mash tun or lauter tun to flush out any remaining malt sugars oo. Malt: Barley or other cereals that have been partially germinated to allow starches to be converted into fermentable sugars gg. usually carried out at a constant temperature. lightly hopped. clean-tasting beer. pp. when the malt is mixed with pure hot water to extract the sugars. an Irish stout 55 ot 60 and barley wine 65. Porter: dark-brown or black-beer originating in London mm. Sparging: From the French esparger. Hop: Herb used when brewing to add aroma and bitterness x. slightly sweet character. Kriek: cherry-flavored lambic beer. Framboise or Frambozen: Raspberry flavored lambic beer. Steam beer: American beer style . hh. z. Grist: The coarse powder derived from malt that has been milled or cracked in the brewery prior to mashing u. Gueze: A blend of Belgian lambic beers v. The older style of beer that once derived it color from malt cured over wood fires. bb. One of the components of the first porters. cc. aa. jj. Marzen: Traditional Bavarian lager brewed in March and stored until autumn for the Munich Oktoberfest ii. Kolsch: Top-fermenting golden beer from Cologne. kk. an English mild ale around 20 units. which is unfermentable. From the German meaning to store dd.r. producing a beer low in alcohol with a creamy. Krausen: The addition of partially-fermented wort during lagering to encourage a strong secondary fermentation. A lite American lager may have around 10 IBU s. an India Pale Ale 40 or higher. Mild: Dark brown English and Welsh beer. Square: A traditional. Lager: The cold-conditioning of beer at around 0 degrees Centigrade to encourage the yeast to settle out. Msah: First stage of the brewing process. Lauter tun: Vessel used to clarify the wort after the mashing stage ff. open fermenting vessel. IBU: International Bitterness Units: An internationally-agreed scale for measuring the bitterness of beer. Priming: Addition of sugar to encourage a secondary fermentation in beer nn. Milk stout: Stout made with the addition of lactose. y. Fining: Substance that clarifies beer. Helles or Hell: A pale Bavarian lager beer w. Lambic: Belgian beer made by spontaneous fermentation ee. Infusion: Method of mashing used mainly in ale-brewing where the grains are left to soak with pure water while starches convert to sugar. t.

1 ½ oz liquor b. rr. 1 part appropriate fruit liqueur d. club soda. Basic Classic Cocktails Traditionally named after the liquor base. 1 ½ liquor b. 1 ½ o liquor b. Collins a. Fruit Daiquiri a. Cooler a. club soda. 7. Rickey a. 9. liquor b. 1. 3. 1 part white crème de cacao c. 1 ½ oz liquor . Shake. liquor b. Wort: Liquid resulting from the mashing process. sour mix i. strain into highball glass. sour mix i. 2. Sling a. Serve in highball glass. serve in exotic glass with straw 5. Shake. 2 oz liquor or liqueur b. 2 oz light cream i. Shake. 1 ½ oz. sour mix i. Now considered an Irish style. Fill with ginger ale i. Shake. Garnish with cherry and orange slice. strain into lowball glass or serve straight in sour glass. Highball a. 3 oz. 2 oz white or dark crème de cacao c. Garnish with lime wedge. top with 1 oz. Blend.qq. An Alexander made with Brandy would be a Brandy Alexander. strain into Collins glass. Fresh fruit i. 4 parts light rum b. 1 ½ oz liquor b. Garnish with lemon wedge. Fill with ginger ale i. top with 1 oz. 3 oz. Serve in highball glass. Stout: Once an English generic term for the strongest beer in a brewery. Spritzer a. Serve in highball glass. rich in malt and sugars. 1 ½ oz. Sour a. strain into Collins glass. 3 oz. Alexander a. Garnish with cherry and orange slice. 4. 6. 8. Fill with club soda i.

Bacardi Cocktail 3. Manhattan Dry 10. Golden Cadillac 29. Americano 2. Tom Collins .i. Manhatten 12. Old Fashioned 19. Bronx 4. Rob Roy 21. God Mother 28. Whiskey Sour 23. Brandy Egg Nog 38. Martini (Vodka) 17. Brandy Alexander 25. Margarita 13. Kir Royale 9. Rusty nail 33. Fill with club soda. Serve in highball glass. Horse s Neck 43. Paradise 20. Buck s Fizz 37. French Connection 26. Kir 8. Irish Coffee 44. Bloody Mary 36. Rose 22. Martiini (Sweet) 16. Bellini 35. Banana daiquiri 5. Bull Shot 39. Golden Dream 30. Gibson 7. International Bartender s Association List of Cocktails 1. Martini (dry) 14. God Father 27. Martini (Perfect) 15. White Russian 34. Grasshopper 31. Gin Fizz 41. Black Russian 24. Harvey Wallbanger 42. Champagne Cocktail 40. Manhattan Medium 11. Porto flip 32. Negroni 18. Daiquiri 6.

Screwdriver 49. Cosmopolitan 55. Japanese Slip 57. Planter s Punch 47. Orgasm 62. Kamikaze 58. Calpirinha 54. Sex on the Beach . Cuba Libre 56. Mai Tai 60. Sea Breeze 64.45. B-52 53. Mojito 61. Appletini 52. Pina Colada 48. Salty Dog 63. Long Island Iced Tea 59. Tequla Sunrise 51. Mimosa 46. Singapore Sling 50.

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