The Bartender'S Field Manual

COMPLETE BARTENDER'S GUIDE
THE BARTENDER'S
FIELD MANUAL
Become a Professional Bartender, Make
Great Money, Craft Delicious Cocktails,
Travel the World
TOM BLAKE
Creator of craftybartending.com
The Bartender’s Field Manual
Become a Professional Bartender, Make Great Money, Craft
Delicious Cocktails, Travel the World.
By Tom Blake 
Creator of craftybartending.com 
Table of Contents
The Bartender’s Field Manual ......................................................................................i

Table of Contents .....................................................................................................ii
Disclaimer & Copyright ...........................................................................................iv
About the Author ......................................................................................................v
Dedication ................................................................................................................vi
First and Foremost .......................................................................................................1
1. FAQs .....................................................................................................................2
2. My Story and Why you Need this Book! ..............................................................4
3. What Going Through this Process will Teach You ...............................................7
4. How to Get the Most out of this Book ...............................................................12
Part 1 - Becoming a Bartender................................................................................. 20
5. An Overview of the Hiring Process ....................................................................21
6. Meet the Requirements .......................................................................................24
7. Writing Your Resume ..........................................................................................34
8. The Job Search ....................................................................................................44
9. The Interview ......................................................................................................54
10. The Trial Shift ..................................................................................................67
11. Making the Transition ......................................................................................77
Part 2 - Being the Bartender ....................................................................................85
12. The Road to Greatness .....................................................................................86
12. Learn to be The Best ........................................................................................91
14. Quick Wins & More FAQs ................................................................................96
Part 3 - The Theory of Alcohol...............................................................................109
15. What is Alcohol? .............................................................................................110
16. Beer .................................................................................................................115
17. Cider ...............................................................................................................126
18. Wine ................................................................................................................127
19. Liquor .............................................................................................................141
20. Liqueurs ..........................................................................................................153
Part 4 - The Craft of the Cocktail ..........................................................................158
ii
21. The Craft of the Cocktail ...............................................................................159
22. The Principles of Mixology ............................................................................162
23. The Tools ........................................................................................................168
24. The Techniques ..............................................................................................175
25. The Ingredients ...............................................................................................183
26. Prepping The Bar ...........................................................................................192
27. Mastery & Speeding Things Up .....................................................................198
Part 5 - The Recipes ................................................................................................. 204
28. Overview .........................................................................................................205
29. Cocktails Recipes ............................................................................................208
30. Shooter Recipes ..............................................................................................263
31. Mocktail Recipes .............................................................................................273
Last But Not Least ...................................................................................................279
32. Making the Most of Bartending .....................................................................280
33. Some Final Advice ..........................................................................................288
Appendix A - Measurements .................................................................................. 291
Appendix B - The Glassware .................................................................................. 293
Appendix C - Glossary & Bartending Terminology .............................................298
Appendix D - Further Reading: The Few that Matter ........................................303
iii
Disclaimer & Copyright
Copyright © 2018 Tom Blake 
ALL RIGHTS RESERVED
No part of this book may be reproduced in any form, electronic or mechanical means,
including information storage and retrieval systems, without written permission from
the publisher. The only exception is a reviewer, who may quote short excerpts in a
published review. Commercialised book summaries are expressly prohibited
and unauthorised unless specifically licensed by the author.
The information presented herein represents the view of the author as of the date of
publication. This book is presented for informational and entertainment purposes only.
Due to the rate at which economic and cultural conditions change, the author reserves
the right to alter and update his opinions based on new conditions. While every
attempt has been made to verify the information in this book, neither the author nor
his affiliates/partners assume any responsibility for errors, inaccuracies, or omissions.
At no time shall the information contained herein be construed as professional,
investment, tax, accounting, legal, or medical advice. This book does not constitute a
recommendation or a warrant of suitability for any particular business, industry,
website, security, portfolio of securities, transaction, or investment strategy.  
iv
About the Author
Tom Blake is the creator of the Crafty Bartending website and has been a professional
bartender, bar manager, and travelling bartender for over 6 years. Throughout his
career, he’s worked in all sorts of venues & positions, the bar manager at an exclusive
nightclub in the French Alps, to washing dishes at a pub in Melbourne, Australia.
He’s travelled and bartended his way through Europe, the UK, South-East Asia and
Australia. Some of the highlights were learning how to do a backflip on his snowboard
in the alps, getting into the ring for a pro Muay Thai fight in Thailand, and marrying
the woman of his dreams - a colleague he worked with in France.
In Tom’s words, “Becoming a bartender literally changed my life. It saved me from a boring career in
accounting and encouraged me to pursue the life of my dreams. I couldn’t be happier for it and I can
only hope this book will help others do the same.”
The Website:
https://craftybartending.com/
Social Media:
facebook.com/craftybartending 
instagram.com/craftybartending 
twitter.com/iamtomblake1
v
Dedication
For my parents, brothers and loving wife,  
Wendy, Kelvin, Lewis, James & Talia Blake.
This book wouldn’t have been possible without your help & support. Thanks for
 
putting up with up me. I love you all and am forever grateful.
vi
First and Foremost
“There are few professions whose primary objective is to advance the cause of
humanity rather than simply to make money or accrue power. Among this limited
group of humanitarians I would number teachers, nurses, bookstore owners, and
bartenders.” 
Jack McDevitt 
1. FAQs
Is bartending for you? If you’ve picked up this book, chances are good that it is. Here
are some of the most common questions people have who are new to the bartending
world.
Should I go to Bartending School?

It’s optional. But since you’ve picked up this book, you won’t need to. Bartending
school can be helpful in the beginning of your journey to quickly learn the basics. But
reading this manual, practicing what you learn and getting on-the-job experience will
teach you far more than bartending school ever could.
So this book can replace bartending school?

Yes! That’s one of the many reasons why you should continue reading :-).
How do I Become a Bartender When I Don’t Have any Experience?

Good question and don’t worry, we’ll get to this. In fact, part 1 of this book is
dedicated to answering this question. Throughout part 1, you’ll learn exactly what you
need to do to land your first job & become a professional bartender, regardless of your
experience.
Do I Need to be a Bartender Full-Time?

Of course not. One of the best things about tending the bar is its flexibility. You can
work another job, study, or work towards your dreams (like being an actor, artist, etc)
while you’re earning decent money. You could be a bartender for the rest of your life
or use it as a temporary solution to compliment your lifestyle.
Do I Need to Be a Drinker?
Absolutely not. While going out & drinking after work can be a big part of a bar’s
culture, there are always bartenders who prefer not to get involved. There’s nothing
wrong with that. I’ve worked with these bartenders, I’ve been one of those bartenders
and when I wasn’t going out drinking, I learnt & got far more done than I ever could as
a drinking bartender.
Do I need to travel?
YES! Only kidding. No, you don’t HAVE to travel. Throughout this book, you’ll hear
about my obsession with bartending & travel, but what’s important is the underlying
"
Chapter 1. FAQs "2
theme of freedom that a career in bartending gives you. How you choose to use that
freedom is completely up to you.
How Much do Bartenders make?

This is highly dependant on the country, state, and venue you work for. A bartender’s
salary is usually made up tips & wages. Wages are predictable but tips can vary widely
so how much a bartender makes varies widely. See Part 2 ‘Quicks Wins and More FAQs’
for more details. 
"
Chapter 1. FAQs "3
2. My Story and Why you Need this Book!
“I have no special talents. I am only passionately curious.” 
Albert Einstein 
It was 9:55pm and my hands were sweating…
It was hard to believe, 4 years into my bartending career and I was here, managing a
team of bartenders at one of the most prestigious night clubs in the French Alps,
Dick’s Tea Bar. If someone had told me 5 years ago that this is where I’d be, I would
have laughed at them and said, “I can’t even get a job at a fast-food joint, how am I supposed to
manage a bar in the French Alps!”
And yet, here I was…
“Are you ready for this?” Jon (the venue manager) asked.
“Hell yeah mate. This is going to be epic!” I replied with some obvious fake confidence.
Jon must have picked up on it. I’ve never been good at acting. But it didn’t matter
because he was just as nervous as I was.
It was the team’s first real test together. After a month and a half of training,
preparation and practice, one of the biggest nights of the season was upon us.
New Year’s Eve.
Dick’s Tea Bar was the venue where everyone would be for the count-down. That
meant there was only one thing coming for us…
CHAOS!
The doors opened at 10pm and the guests flooded in. Within an hour, the night club
was full and the bar was 3 rows deep. And I don’t know how, but the DJ was already
hammered!
We were bombarded with cocktails orders, champagne showers, and Jager Bombs, and
despite how crazy everything was, the team was holding up well. I was impressed. For
most of them, this was their first bartending job. And with only a month and a half of
experience, they were bartending like superstars and were absolutely loving it!
"
Chapter 2. My Story and Why You Need This Book "4
5…
4…
3…
2…
1………..
HAPPY NEW YEAR!
I don’t remember much of what happened after that. I know we briefly stopped
serving after the count down for a ‘team jager bomb’ (why should we miss out on all the
fun?) and celebrate the New Year together. I also vaguely remember our Swedish
bartenders dancing on the bar-top on and off throughout the night.
They definitely earned some solid tips out of that.
But there’s one thing I remember for certain… Throughout it all, I couldn’t help but
think to myself…
“How the hell did I end up here?? How the hell did life turn out so damn good?!”
—————
From the outside looking in, the life of a stereotypical bartender looks glamorous,
exciting and somewhat similar to that of the rich & famous.
They travel the world, socialise for a living, they’re the life of the party, and they always
seem to be holding something alcoholic in all of their Instagram photos.
At night, they’re either working or partying. Usually both.
During the day, who knows… They could be sleeping in until 3pm, jumping off cliffs,
snowboarding, or drinking in preparation for another night of shenanigans.
There’s a reason why these stereotypes exist… They’re true!
Bartenders often live crazy lifestyles fuelled by alcohol, sex, and adventure. I lived that
life for years and it was awesome.
But just as most stereotypes turn out to be true, they’re almost always blown out of
proportion.
"
Those crazy situations people expect to find bartenders in don’t happen as often as you
would think. And the nights out on town working & partying are often followed by
crippling hangovers that limit your options the next day.
Also, every bartender is different & they’re all at different stages in their careers & life.
Some have no interest in going cliff jumping, some have no interest in drinking, some
really love sleeping in, some are in it for the long haul and others are just doing
temporarily while they work towards something else.
Whatever the case is, it doesn’t matter because what’s great about being a bartender, is
the freedom it gives you to live a life mostly of your own making.
You could move overseas & learn another language. You could take full advantage of
being constantly in ‘the party’ & go out every night. Or you could pay off your
mortgage, spend your days outdoors, study, build a business, etc, etc.
This is one of the main reasons why bartending is such an amazing job.
But there’s more to it than that. What you learn as a bartender is also extremely useful
in the real world. It teaches you practical skills that you can use in almost every aspect
of your life. And once you’ve tended bar for a while, you’ll carry these skills with you
forever.
That’s how it’s been for me anyway.
Sure, it doesn’t happen overnight. It takes time, practice, disciplined effort, and the will
to want to improve & change.
But if you stick with it, you’ll have the opportunity to live the kind of life most people
only ever dream about.
There’s more to being a bartender than meets the eye. And throughout this book,
you’re going to learn everything you need to know & do to live your ‘bartending dream.’
"
3. What Going Through this Process will Teach You
“I think everyone should go to college and get a degree and then spend six months as a
bartender and six months as a cabdriver. Then they would be really educated.” 
Al McGuire 
This book will teach you the exact principles, skills, strategies & mindset I used to do
the following:
• Overcome my crippling social anxiety, make a ton of life-long international friends

and go on a lot of ‘dates’.
• Never have to worry about getting a pay check again - Bartending is recession proof
job and once you’re good at it, employment is virtually guaranteed.
• Earn enough cash to pay off all my debt & travel as a bartender for over 6 years.
Bartending is almost the same everywhere you go. Once you learn how to tend the
bar, you learn a set of skills that can take you around the world.
• Learn how to speak French.
• Memorise over 100 cocktail recipes with quick recall.
• PARTAYYYYY!
• Become the head bartender at a nightclub in the French alps 1.5 years into my
career.
• Become a bar manager 2 years into my career.
• Start a blog that has helped thousands of bartenders (aspiring or otherwise) improve
& get better at their jobs.
• Learn how to snowboard & subsequently do my first backflip 1 year later.
• Learn a ton about beer, wine, whiskey and cocktails - tasting (read drinking) A LOT
of alcohol along the way.
• Meet the woman of my dreams, get married, and sit down to write this book.
All of this sounds more impressive on paper. But keep in mind that it’s taken me 6
years to get to this point. That’s 6 years of my life distilled into 12 dot points…
Kind of depressing really.
When you take into account that I spent more than 5 years fantasising about being a
bartender first, it’s not impressive at all.
"
Chapter 3. What This Process Will Teach You "7
Here’s a brief overview of my long relationship with bartending to date.
(2006) - Turn 16 & realise I want to become a bartender

Out at a restaurant with my parents having ‘the talk’ (yes, I know… I was a late
bloomer). As I sat there embarrassed trying not to listen to my parents awkwardly
explain where babies came from, I notice the bartender at the end the restaurant
working behind a beautiful mahogany bar, shaking a cocktail, and chatting up one of
the attractive waitresses. He looked… cool. I wanted to be cool and I wanted to chat
up attractive women. Becoming a bartender was THE way to do it.
(2008) - Turn 18 & try to become a bartender

Get my responsible service of alcohol certification (sometimes called a bartender’s
license) and apply for every bartending job I can find online. Then sit back & relax
while I wait for the job offers to roll in… Needless to say they didn’t. The rejections
hurt, so I gave up on the job hunt completely. When you’re new to this, breaking into
the industry can be tough…
(Jan 2012 - June 2012) - It’s time to BECOME A BARTENDER!

After 3 and a half years of uni, working in a factory, and feeling lonely & depressed, I
decide it’s time to do something about it. So I print off my resume & hand it out to
every single bar, restaurant, cafe, and pub I can find. 1 week later, I get my first
hospitality job. Throughout that job, anxiety plagues me and I feel judged by everyone.
But I love what I’m learning & I love that I’m finally working in hospitality. Those first
6 months were essential.
(July 2012) - Move to France

6 months later, I move to France with more confidence & better social skills than I’d
ever had in my life (it still wasn’t much). Even so, when I arrived in France I was scared
shitless! But I pushed through, started a French language course, and tried to make
some friends. 2 weeks later, I had friends, I had a girlfriend and I was having the time
of my life. I’ve never stopped wanting to travel since.
(September 2012) - Time to get a job

After 2 months of relaxing & partying, my money was running out so it was time to get
a job. I use the exact same approach I used in Australia, and manage to land a server
position at one of the most popular bars in the South of France - Wayne’s Bar. After 2
months of working there & almost getting fired at least twice, I realise I love it. So I
"
reject a corporate job waiting for me back home & decide I’ll see where this life takes
me. It was a great decision.
(July 2013 to Nov 2013) - The next adventure

10 months of working in this crazy part of the world had taught me a lot. I was a good
server now & I had learned enough about the bar that the boss hooked me up with my
first real bartending position at one of the most popular night clubs in the French alps.
With loads of cash in the bank & my visa running out, it was time to move on. So I
backpack around Europe for 3 months, go to Thailand, and started preparing for my
first ski season.
(Dec 2013) - 1st ski season

I arrive at the ski resort and realise I’m 1 of only 3 guys in the bartending team. The
other 10 are female bartenders from Sweden. Need I say more? 2 months into the ski
season, I get promoted to head bartender. I fall in love with the alps, snowboarding,
and the Seasonaire lifestyle. Being a bartender was finally a dream come true. Ski
seasons should be mandatory for traveling bartenders.
(May 2014) - Back to Australia

After 5 months of drinking, partying & snowboarding, my liver needs a break. So I
head back to Australia, land a job at a fancy restaurant bar, and meet my cocktail
mentor. He attempts to teach me everything he’s learned over his 10 year career in a
month. Some of it stuck, a lot of it didn’t, but that experience was priceless. One
month later, he moves on and I become the new bar manager.
(Dec 2014) - 2nd Ski Season

With 5 months of experience managing a bar & training a team, I move to London for
2 months to sort out my visa. During that time, I get a job at a crazy nightclub and I
get the call that I’ll be the bar manager at Dick’s Tea Bar for my second ski season in
Val D’isere. This was going to be interesting.
(May 2015) - This time my liver REALLY needs a break!

Second season is crazier than the first… I learn how to train inexperienced bartenders
from the ground up and I almost have a nervous breakdown because of the stress.
Alcohol seemed to help. But now, my liver really needs a break! So I vow to quit
drinking & move to the UK with my future wife (Talia). I end up landing a job at a
"
plush 4 star hotel that specialises in French wine and Scotch. With the vow long
forgotten, I proceed to learn as much as I can.
(Nov 2015 - Feb 2017) - Summer in Australia

I move back to Australia and bring my future wife with me. With management
experience behind me, getting a job is far easier than I could have ever imagined. Bars
are literally asking me to work for them. For the next year & a half, life was much more
quiet than it used to be. I continue to learn about beer & wine and I start the Crafty
Bartending blog.
(March 2017) - Married life in a Campervan

Married, happy, and with plenty of cash saved up, I’m ready for the next adventure.
Talia and I buy a campervan and spend the next four months driving around Australia
living off oats & cold water. Along with seeing plenty of crocs, vicious snakes, and
deadly spiders, we saw dolphins, seals, Koalas and Kangaroos. We swam in some of
the most beautiful beaches in the world, camped in isolated outback towns, and got
caught in a raging bushfire (turned out to be a controlled burning). We also discover
the pleasures of $5 pick-up pizzas at dominoes.
(July 2017 - Now) - More Travel Planning

After 4 months of living in a van, it’s nice having enough room to get changed
standing up. Happy to move on, we move back to an apartment in Melbourne, start
planning our next adventure through Asia and I decide to write this book.
—————
Looking back on it, there were a lot of challenging moments… There were times when
I thought I was going to get fired & couldn’t eat or sleep for days because of it. At one
point, I thought I’d have to fly back home.
During these moments, all I wanted to do was run home and hide under my blanket.
But it’s in these challenging moments that you grow and become a better person for it.
Keep that in mind while you’re reading this book. There WILL be times when it’s
tough. When you’re handing out 10 resumes a day, dealing with the rejection that
comes with that, moving on and trying again - you’re becoming a more resilient &
well-rounded human being for it.
Embrace it and don’t give up.
"
Even though there will be times when things are hard, that temporary pain is worth it.
Rest assured, there will be far more times when becoming a bartender was the best
thing that ever happened to you.
You spend most of your time socialising for a living & making new friends, you learn &
grow, you challenge yourself, and you get to do whatever you want with your days.
For me, the challenges I went through were important. They gave me what I needed to
take my life & bartending career to the next level.
Hopefully, this book will help you do the same. 
"
4. How to Get the Most out of this Book
“The secret of getting ahead is getting started.” 
Mark Twain 
This book isn’t intended to be a read once, put down to never pick up again. It’s
intended to be a reference manual that you can constantly re-visit throughout your
bartending career to learn & master the fundamentals, as well as open up your mind to
the possibilities this life can give you.
There’s a lot of information throughout this book. From landing your first job to the
theory of alcohol & history of the cocktail, this book will teach you everything you
need to know to become a successful bartender.
A successful bartender being one than can confidently work in the majority of bars
around the world.
You’ll find bartending career road-maps, job-hunting strategies, bartending principles,

the theory of alcohol, beer, wine & liquor, a complete cocktail-making masterclass,
recipes, tools of the trade, and much more.
To get the most out of this book, I recommend reading it through once from cover to
cover and then going back to revisit the sections you want to brush up on or that are
directly relevant to you today.
To help with that, I’ve broken the book up into 6 key sections.
• Part 1: Becoming a Bartender

• Part 2: Being the Bartender
• Part 3: The Theory of Alcohol
• Part 4: The Craft of the Cocktail
• Part 5: The Recipes
• Part 6: Last but Not Least
Part 1 - Becoming a Bartender

Part 1 is all about becoming a bartender. As much as I’d love to tell you that just
by reading this book or attending a bartending school, you’ll become an amazing
bartender without any extra work, it just doesn’t work like that.
"
Chapter 4. How to Get The Most Out of This Book "12
Bartending is a profession that requires on-the-job experience to improve in any
meaningful way. You need to develop the mental fortitude and discipline that only
comes with real-world experience.
That’s why I place a strong emphasis on getting the job first BEFORE you start
learning about cocktails, beer, liquor, wine, etc.
Throughout this section, you’ll learn how to write your resume, how to look for work,
the best job hunting strategies, the interview process, performing at your trial shift, and
more, including some practical advice on how to become a great barback or server
(often a necessary stepping stone into the bartender’s role).
If you’re already working as a bartender, feel free to gloss over this section. But keep in
mind that it will still be useful whenever you’re looking for a new job or traveling
overseas in the future.
Just because you have a job now, doesn’t mean you won’t need to look for one in the
future and the job hunting system detailed throughout this section is extremely
effective. It will work anywhere in the world, regardless of your experience.
Part 2 - Being the Bartender

Part 2 is all about the role of the bartender & fundamental principles. This
is where you’ll learn what it means to be a bartender, common pitfalls to avoid, and
how to become the bartender everyone loves.
This is also where we’ll discuss how to make more tips, the responsible service of
alcohol, what to do when things go wrong, and some general advice & quick lessons.
Some of you will be tempted to skip this section and get straight into the practical side
of bartending - cocktails, beer, liquor, wine, etc.
This would be a mistake. The people and the customer service side of things are
arguably the most important aspects of being a bartender. Being friendly, hospitable,
and learning how to give your customers a memorable experience is what being a
bartender is all about.
Also, it’s these skills that are directly transferable into most other areas of your life.
Needless to say, they’re important.
"
Part 3 - The Theory of Alcohol
Part 3 is all about the theory & service of alcohol. Here, you’ll learn everything
you need to know about alcohol (beer, cider, wine, liquor & liqueurs), how to serve it,
and how to recommend products like a pro.
I’ve intended for this section to be far more detailed than necessary for most
bartending jobs. The truth is, it’s unlikely you’ll need to be able to recommend
appropriate food & wine pairings for your first hospitality job. But if you do have this
deeper knowledge & skill-set, you’ll have an advantage over other job seekers and you’ll
be able to work in a wider variety of venues because of it.
Remember, the goal of this book is to teach you the knowledge & skills so you can
confidently work in the majority of bars around the world. That means learning
more than most casual bartenders.
You don’t need to learn all of it in the beginning, but it’s a good idea to re-visit this
section whenever you have a new question about alcohol, or you decide it’s time to
level up your skills.
Part 4 - The Craft of the Cocktail

In part 4, we get to what most of you have been waiting for - The Craft of the
Cocktail! Throughout this section, you’ll get a complete masterclass on how to make
cocktails, regardless of your experience.
For many of us, making cocktails is why bartending becomes so fun. It transforms our
job from a seemingly simple profession into a craft that can be endlessly improved
upon.
Here, you’ll learn the principles of mixology, how to balance a cocktail & what that
even means, the tools of the trade, the glassware, important bartending techniques, the
ingredients, how to memorise recipes, how to follow recipes, how to prep the bar,
achieving mastery & advice on speeding things up.
If you’ve got the tools and ingredients to practice along at home, even better. You can
use the recipes you find in Part 5. But that’s not entirely necessary. If you follow the
steps in part 1 of this book, you’ll be able to practice at work, which will be far more
beneficial in the long run.
"
Part 5 - The Recipes
After learning the craft of the cocktail, part 5 will take you through the most
important cocktail recipes that are being made around the world today. There are
over 150 recipes in this section and they consist of the classics, recent stars that have hit
the scene, shooters (shots), mocktails, and some more advanced recipes that I’ve picked
up along the way, and that other great bartenders have kindly contributed.
These recipes are good… Really good. And whether you’re at the bar or making
cocktails at home, you’ll be able to use these recipes for the rest of your career.
Part 6 - Last but Not Least

Finally, the book will finish with some of my personal recommendations on how to
make the most of your time as a bartender. One of the topics we’ll cover here is travel.
For me and many others, travelling is a big part of bartending.
But we’ll also look at how you can to take better advantage of your time at work and
focus on improving the skills that will most positively affect other areas of your life.
If inspiration and motivation is your necessary ingredient of the day, start here. Not
only will this pump you up to get out there and start looking for bartending work, it
will open up your mind to the possibilities a career in bartending can give you.
At the back of the book you’ll find useful appendices that detail things such as
common bartending terminology, measurements, glassware and further readings.
Reference these whenever you need them.
Some More Practical Advice

Unless you’re an innate genius, reading through this book once won’t be enough.
There’s a lot to learn and as I mentioned earlier, this book is a reference manual that
you should constantly re-visit throughout your career.
Whether that be to look up a cocktail recipe, brush up on your wine knowledge or

learn how to make better tips.
The idea is that at whatever stage you’re at in your bartending career, you can open
this book, flick to the section you need, learn what you need to know, and then apply
what you’ve learned in the real world.
"
For example, when you’re starting out, you’ll need to get a job. So you’ll flick to part 1
and follow the exact process detailed on how to break into the industry. All you need to
do is apply what you’ve learned (the hard part) to get that job!
Another example would be, say you’re already working in a bar and a customer asks
you for an IPA beer. The only problem is, you have no idea what an IPA is.
So what do you do?
You simply navigate to the beer section of this book and read up on the IPA beer style
so that the next time a customer orders one, you’ll able to respond with “no problem, how
hoppy would you like it?”
That’s the beauty of this book. It’s been written to directly complement your on-the-
job experience that’s so necessary to becoming a great bartender.
I can’t emphasise that last point enough. Bartending is a hands-on job and the only
way to truly learn it, is by working in a bar. Reading books and taking courses can only
take you so far.
This book will help you become a better bartender faster but you still need to do the
work.
Here are a few more things to keep in mind:
Have a Goal
Having a goal to shoot towards will help keep you focused so it’s a good idea to have
something specific in mind as you read this book.
Here are some examples of what those goals could be:
• Land your first hospitality job

• Progress from barback (or server) to a bartending position
• Move overseas & learn a language (or just have fun!) while working as a bartender
• Land that job at your favourite cocktail/wine/whiskey/craft beer/etc bar
• Learn the fundamentals of mixology so you can consistently craft delicious cocktails
for your guests
• Become a bar manager
"
It doesn’t matter what your goals are and everyone’s will be different. Just make sure
you have one and preferably one that excites you.
I know that goal-setting sounds cheesy & annoying, but they really do help you get
what you want out of life.
Invest in the Necessary Equipment

There are a few items that every bartender (aspiring or otherwise) should own. These
are the essentials:
• Bar Blade (for opening beer bottles & various other uses)
• Wine Knife/Waiters Friend (Opening bottles of wine, beer bottles, handy knife)
• 2 pens (one to use, the other to lose)
• A Lighter
These 4 items should be on you at all times whenever you’re at work. So I recommend
picking them up as soon as possible.
There are also some optional tools that you can invest in to practice bartending at
home.
These are non-essential but helpful items:
• Empty liquor bottles to practice pouring (you can pick these up from any bar in your
area)
• Pour spouts/Speed pourers to put in those bottles for pouring
• A paring knife for cutting fruit, garnishes, etc - these are awesome
• Cocktail making equipment - See “Part 4 - The Tools of the Trade”.
These are non-essentials because you should find most of these items at the bar you’re
working for. The best kind of practice you can do is behind a real bar anyway. So if
you don’t want to invest in these items now, you don’t need to.
That being said, practicing at home will definitely help (plus, you’ll be able to make
awesome cocktails whenever you have friends or a date come over!), but it’s up to you
whether or not you want to.
"
Every Bar is Different
Different venues have different policies, different ways of doing things, different
uniforms, different recipes, and different ways of handling difficult situations. This
book isn’t intended to override your boss’ way of doing things.
What I detail throughout this book are general best practices that I found worked well
throughout my career. However, don’t try and tell your boss that you know better
because you’ve read this book!
That’s a great way to piss people off, lose shifts, and potentially lose your job. Politics
behind the bar exist and I recommend staying out of them, but you should be aware
of them.
The moral of the story here is, do it their way, even if it’s wrong. If you like, you can
mention that there might be a better way of doing things and gauge their reaction (if
they’re a good boss, they’ll listen to you), but let them decide whether or not to
implement it.
It’s also important for a bar to be consistent in how they make drinks and serve guests.
For example, when a guest orders a cocktail, they’re expecting what they ordered last
time. If they always get something different, they won’t be able to trust their orders -
people like consistency.
Even if it’s the “wrong” way, every bartender should be doing the same thing. If you
really don’t like the way your bar does it, I recommend looking for another job because
you can’t win here.
Sometimes that’s the best move anyway due to a toxic environment, a narcissistic boss,
and bad (or sometimes illegal) practices.
What this Book Is Not

This book will not teach you how to become a famous bartender, expert mixologist
(cocktail specialist), sommelier (wine specialist), or a master cicerone (beer specialist). It
takes years of study, training, tasting, and practice to reach the higher echelons of the
hospitality industry.
Instead, this book will give you an incredibly solid understanding of the fundamentals.
It will teach you everything you need to know to become the kind of bartender that
can get a job & confidently work in the majority of bars around the world.
"
Depending on your career goals, that’s likely to be more than enough.
Start Today!
Start putting into practice what you learn throughout this book today! Don’t wait until
tomorrow (tomorrow will never come) and don’t put it off until you ‘feel’ like doing it.
Because, YOU’RE NEVER GOING TO FEEL LIKE DOING IT!
As soon as you come across something that you can take action on, like writing your
resume, or making cocktail recipe flashcards, DO IT!
You’ll learn a lot quicker this way and that will ultimately help you reach your goals
faster.
This is the bartending manual I wish I had when I was starting out. If you read
through everything, practice and apply, you’ll become a much better bartender than I
ever was because of it.
With that out of the way, let’s get to the good stuff. 
"
Part 1 - Becoming a Bartender
“I don’t know who first said this, but someone once pointed out to me that if you find a
job you love, you’ll never work another day in your life. I had a very early retirement." 
Gaz Regan - The Joy of Mixology
5. An Overview of the Hiring Process
“Give a man a fish, and you feed him for a day. Teach a man how to fish, and you feed
him for a lifetime.”  
Chinese Proverb 
Most bartenders agree with me, breaking into the industry and getting a job is one of
the most difficult parts of bartending.
I hear these frustrations all the time:
• How do I get a bartending job with no experience?

• Will bartending school help me get a job?
• Why are bartending jobs so competitive?
• What’s a barback? And what are my alternatives??
• Should I apply for jobs online?
These are all valid questions. And believe me, I get it! When I first started looking for
bartending work, I went through exactly the same thing…
I was excited, I was ready, and I was confident I’d find a job within a week. But nothing
happened. I didn’t even get a call back for an interview or a reply email informing me
that my applications were unsuccessful.
So I gave up and I blamed my lack of experience for not being able to get a job. Sound
familiar?
It was the wrong approach and it’s one of the only things I regret about my bartending
career. Instead of wasting 3 and a half years fantasising about tending the bar, I wish I
dealt with the rejection like an adult, figured out what I needed to do to, and broke into
the industry sooner.
The truth is, I could have landed a hospitality job as soon as I turned 18. I just didn’t
know how.
An Overview of the Hiring Process

Landing your first hospitality job is essential to becoming a great bartender; that much
is obvious. The sooner you get a job, the sooner you’ll be getting paid and the sooner
"
Chapter 5. An Overview of the Hiring Process "21
you’ll be practicing your newfound bartending skills in a real-world setting. What might
not be as obvious is how valuable knowing how to get a bartending job is.
So let me explain.
Knowing that you have the skills & ability to get a job almost anywhere in the world is
liberating. It gives you the freedom to travel long-term without having to worry about
money because you’re able to pick up work along the way.
It also gives you the freedom to be picky about where you work. If you get sick of your
current job, you can confidently look for another one. You’re also able to work at the
more competitive venues that are ultimately going to make you more money.
Finally, having these skills gives you an amazing sense of job-security. Bartending is a
recession proof job. No matter how bad the economy gets, people still go out for a
drink so there’s always work available. When you know how to get that work, you’re
always going to be comfortable financially.
Needless to say, these skills are useful. And believe it or not, anyone can learn them,
regardless of your experience, age, IQ , or gender. It’s a simple process and it’s what I
and many of my fellow bartender friends have reliably used throughout our entire
bartending careers.
Here’s what the process looks like:
1. Meet the Requirements

2. Write a Solid Resume
3. Look for a job
4. Nail the Interview (not always necessary)
5. Smash Your Trial Shift
6. Make the Transition
7. Bartending & Beyond - Become a traveling bartender, bar manager, brand rep, etc.
Clearly, there’s more to each of these steps. You need to learn what managers are
looking for, what to put on your resume, how to look for work, how to prepare for
interviews, and how to impress the manager at your trial shift.
To help keep you focused and get everything done, I’ve detailed some action steps at
the end of each chapter. I recommend that you do these tasks as soon as you’ve
finished a chapter, while the content is still fresh in your mind.
"
There’s a lot to learn and there’s a lot to do, but once you’ve learned, applied, and
witnessed the power of this system, you’ll never have to worry about finding a
bartending job again. 
"
6. Meet the Requirements
“In wine there is wisdom, in beer there is Freedom, in water there is bacteria.”  
Benjamin Franklin  
I remember my first hospitality job like it was yesterday… I must have been one of the
worst servers the restaurant had ever seen! I knew nothing about food and alcohol, I
dropped trays of red wine on customers, I thought the rest of the staff hated me, and I
could barely take an order without having a panic attack.
After a month of working there, I couldn’t believe I still had a job.
But I stuck at it and after a few months, I started to improve. I felt less anxious at work,
I learned how to carry 3 plates, I stopped panicking when I was taking orders, and I
became friends with most of the staff.
Why am I telling you this?
To show you that if an innocent, anxious kid like me with no experience can become a
successful bartender, so can you.
Those first few months working as a server were essential to my bartending career. It
gave me the experience and confidence necessary to eventually progress into the
bartender’s role. It showed me that you don’t need to have an endless amount of
experience to find a job. And it made me realise that anyone can become a great
bartender if you’re willing to put in the work.
I’ve worked with talented bartenders who were extroverts, introverts, nerds, jocks,
fighters, models, and musicians. Bartenders who were fat and thin. Some who were
studying law, some who were building businesses, and others who went to the beach
every day.
It doesn’t matter who you are, what you look like, or where you’re from, anyone can
become a great bartender. Everything you need can be learned.
As far as “official” bartending job requirements, there are only 2 that you’ll ever need.
But they’re 2 of the easiest job requirements around.
"
Chapter 6. Meet the Requirements "24
Two Requirements to be a Bartender
As long as you’re old enough, and you’ve passed a liquor serving license program
(sometimes called a bartending license), you can work behind the bar.
Age
Unless you’ve been living in a cave your whole life, you’ll know that there’s a minimum
age requirement to be a bartender. It differs from country to country and in the USA,
it differs from state to state. But generally, it’s between the ages of 18-21.
In Australia, Europe, and the UK, you can start working behind the bar as soon as you
turn 18.
If you’re from the USA, see the bartending laws below for more details.
Liquor Serving License

The other requirement you may need is a Liquor Serving License. It’s also known as a
Responsible Service of Alcohol Certificate in Australia or occasionally, a bartending
license in the USA.
Please note, a liquor serving license is NOT the same as a bartending certificate/
diploma you might receive from a bartending school upon graduation. You DON’T
need one of these to become a bartender. But more on that later.
A liquor serving license is a program certified by the state’s government. You don’t
receive any bartending training per se, instead, you learn about the dangers of alcohol,
the liquor laws in your country & state, and how to serve alcohol more responsibly.
These courses should also teach you how to identify fake IDs, how to tell if someone is
intoxicated, and how to cut someone off.
At the end of it, you’ll be given a certificate/license that allows you to legally serve
alcohol. They’re easy to pass, inexpensive to get, and they take less than a day to
complete (usually around 4 hours).
Whether or not you need one of these depends on where you live. But even if it isn’t a
requirement in your country or state, I recommend attending one of these programs
anyway because what you learn is useful. It also looks good on your resume.
"
In Australia, the certificate is mandatory. In the UK and France, you don’t need one.
In the USA, it’s more complicated. The laws vary from state to state & even from city
to city. For more info, see Bartending Laws below.
If you’re not sure where to get one, there are a number of online resources that offer
certification throughout the United States, or at the very least, they can point you
towards your next local class. Google is your friend.
**Note** When you’re looking for a liquor serving license program online anywhere in the world,
make sure it’s licensed by the government BEFORE paying for anything. Some courses aren’t
certified by the state i.e. they’re a scam. If you do your research, you’ll be fine.
Bartending Laws
In the chart below, we’ve provided a state-to-state breakdown of bartending laws in the
United States. This is helpful because each state has different age & legal requirements
to tend the bar.
It’s important to remember that some bars will require you to complete your liquor
serving license training, regardless of state or city laws. If that’s the case, you’ll be
notified when you get or apply for the job.
State Legal Minimum Age Liquor License Mandatory?
Alabama 21 No
Alaska 21 Yes
Arizona 19 No
Arkansas 21 No
California 21 No
Colorado 18 No
Connecticut 18 No
Delaware 21 Yes
Florida 18 Varies by local government
Georgia 18 No
Hawaii 18 Varies by local government
Idaho 19 Varies by local government
Illinois 18 Varies by local government
Indiana 21 (19 with restrictions) Yes
"
Iowa 18 No
Kansas 21 No
Kentucky 20 Varies by local government
Louisiana 18 Yes
Maine 18 No
Maryland 21 (18 with restrictions) Yes
Massachusetts 18 No
Michigan 18 Supervisors Only
Minnesota 18 No
Mississippi 21 (18 with restrictions) No
Missouri 21 No
Montana 18 Yes
Nebraska 19 Varies by local government
Nevada 21 Yes
New Hampshire 18 No
New Jersey 18 No
New Mexico 21 Yes
New York 18 No
North Carolina 21 (18 with restrictions) No

North Dakota 21 No
Ohio 21 (18 with restrictions) No
Oklahoma 18 No
Oregon 21 Yes
Pennsylvania 18 No
Rhode Island 18 Yes
South Carolina 21 No
South Dakota 21 (18 with restrictions) No
Tennessee 18 Yes
Texas 18 No
Utah 21 Yes
"
Vermont 18 Yes
Virginia 21 No
Washington 21 Yes
West Virginia 21 (18 with restrictions) No
Wisconsin 18 Yes
Wyoming 21 Varies by local government
**Important** Be aware that legal minimum ages and liquor serving license requirements do
sometimes change. These cases are rare but they exist. To be sure, contact your local municipality for
the most up to date legal information.
How Important is Experience?

Back when I first started looking for work, every job I came across ‘required’ the
applicant to have a minimum of 2 years experience. It stumped me and I remember
thinking to myself:
“How on earth do you become a bartender if you don’t have any experience?”
Now that I’ve worked in multiple bars, throughout multiple countries and hired my
own staff, I’m aware of the role experience plays in the hiring process. And it’s useful -
but not as much as you think.
Experience helps you get your foot in the door. It looks great on your resume so
managers are more likely to call you in because they’ll assume they won’t need to
spend as much time training you, which in many cases is true, hence why experience
helps.
However, and here’s the caveat, managers aren’t actually looking for bartenders with
tons of experience. It gets labelled that way because experienced bartenders tend to be
better than inexperienced bartenders.
That’s not always the case. In fact, experienced bartenders often have bad habits that
can’t be changed (or they’re simply not willing to change) and many bar managers
despise this. They’d prefer to train a fresh slate so they become exactly what they’re
looking for.
What managers are really looking for are competent, hard-working & reliable
bartenders who are willing to listen & learn.
"
It doesn’t matter whether you have 5, 2, or 0 years of experience, if you can convince
the hiring manager that you’re that kind of bartender (or that you can become one),
finding a job will be a piece of cake.
**Note** This is why applying for jobs online when you have no experience is very difficult.
You’re up against people who have real experience and your faceless resume can’t compete with that.
But when you apply for jobs in-person, you’re given an opportunity to convince the hiring manager
that you’re worth a shot - this increases your odds immensely.
What You Need to Know About Bartending School

Bartending school reminds me of a conversation I once overheard between a head
chef and an aspiring chef.
The head chef said,
“If you want to work in my kitchen, you can start out by peeling potatoes. If you choose to go to
chef school first, then great! You’ll spend a lot of money learning cooking theory and techniques that
you won’t necessarily need. And when you finish chef school and ask to work in my kitchen, you’ll
still start out by peeling potatoes!”
This is exactly the same way I feel about formal bartending classes. Except instead of
peeling potatoes, you’ll be washing glasses, taking out the trash, changing kegs, or
waiting tables.
You’ll spend a lot of money learning bartending theory and techniques that you won’t
necessarily need. And at the end of it, when you’re looking for a bartending job, you’ll
be in the exact same position you were before you attended the school.
The reality is, bartending is learned & mastered on-the-job. And no amount of
schooling can replace that.
Don’t get me wrong, I’m a huge fan of education. I believe education is one of those
few crucial factors that separate those that succeed in any industry and those that
don’t. I also think bartending school plays an important role in helping new & aspiring
bartenders get started in the industry.
They teach you the fundamentals in a classroom setting. Here are some of the more
useful things you will learn:
• The theory of alcohol, liquor, beer & wine

• How to cut people off
"
• The bartender’s tool-kit and how to use it
• Bartending techniques
• How to mix drinks with live practice under the supervision of a trained bartender
• How to pour draft beer & change a keg
• Cutting fruit & garnishes
• Advice on making more tips
• Advice on landing your first job
All of this is great and there’s no doubt that practicing tending the bar in a classroom
setting will help you when you first start working.
However, is it worth it?
Is Bartending School Worth it?

One of the most popular bartending schools around today is the European Bartender
School (EBS). I’m sure you’ve seen their ads and maybe you’ve even considered
attending. If I was starting out, I’d be tempted myself because they make bartending
and their schools look amazing!
From what I’ve heard, their program is fantastic. I have a friend who’s an instructor
there and he’s told me that their commitment to training solid bartenders is second to
none.
Their program lasts for 3-4 weeks and includes over 100 hours of instructor-led
education. You’ll be in a class with a group of other aspiring bartenders who are just as
interested in tending the bar as you are. And they’ll even help you with job placement
assistance at the end of the course (note: this is assistance, not a guarantee).
All of this is great. But the problem is the course costs over $2,000, it lasts for 3-4
weeks, and they can’t guarantee you a job at the end of it! That’s a long time and a lot
of money to invest in a bartending course when you’ve never worked behind a real bar
before and there’s no guarantee that you will…
There are other bartending schools that last for 1 to 2 weeks, consist of 20 - 40 hours
of instructor-led education, and cost between $500 - $1000 instead. If $2000 is too
much (don’t blame you), these schools are a viable option.
The biggest problem with bartending schools isn’t the cost. It’s that having attended
one means nothing to potential employers. Almost all bartending schools sell you the
"
idea that having attending their school, you’ll easily become a bartender. But most bar
managers don’t place any weight on a bartending school certificate. They’ve never
attended one and they don’t know many people who have either.
So when they’re looking to hire their next bartender, they’re much more likely to
promote the barback or server they’ve worked with for the past 6 months who know
what they’re doing, rather than the unknown applicant with nothing but a certificate to
their name.
From their perspective, graduates look like they’re trying to weasel their way into a
bartending position without doing ‘their time’ as a barback or server first. And in some
cases, bar managers will disregard your application completely because you’ve been to
bartending school.
Unfair, I know. But sometimes, that’s the way the world is.
The main reason managers act like this is because the difference between tending the
bar in a classroom setting and in the real world is night and day.
A classroom can’t prepare you for what it’s like when a customer asks you for a cocktail
you’ve never made before, the phone starts ringing, your fellow bartender on duty
miraculously disappears, a waiter drops a drink so you have to re-make it, and 5 other
customers rock up and are now waiting to be served.
What’s more, your boss is in the corner watching everything that you do.
Learning how to handle these high-pressure situations is cultivated with experience

and developed over time. I.e. Bartending is learned on the job, not in the
classroom.
So… Is bartending school worth it?
It depends. There are valuable benefits to attending a bartending school. They can
help build your confidence so you get out there and find your first job. And you’ll also
be learning how to tend the bar in a fun setting, making new friends as you go.
On the other hand, people have been becoming bartenders for decades without ever
attending schools. Even today, the majority of working bartenders have never had any
formal bartending education. So whilst bartending school can be useful, it’s
unnecessary.
"
Ultimately, the decision rests with you. You’ve got to decide whether or not the cost
and time associated with bartending school is worth it for you.
The Best Alternative to Bartending School

By far, the best alternative to bartending school is on-the-job experience. That’s why
you should focus on breaking into the industry as soon as possible. To do that, you
need to be willing to start out as a barback or server first.
There’s no doubt that finding a bartending job is tough when you’re new to this
industry. It can be done, but it’s unlikely. On the other hand, finding barback & server
positions are a lot easier. When you’re looking for work, by all means, apply for
bartending roles, but be willing to accept a lower position as well.
There’s nothing wrong with that. In fact, almost every great bartender started out as a
barback, server, glassy or dishwasher, including me. It teaches you the fundamental
skills you need to succeed in the industry.
Sure, it’s not as glamorous as bartending, but what you learn is priceless.
You learn how to work hard & fast in a high-pressure environment. It teaches you how
to interact with the chefs, other bartenders, wait staff, customers, managers, and the
boss. You learn bartending terminology, how to change kegs, where the stock is, what
the stock is, what the different equipment is, how to cut fruit & prepare garnishes, and
how to set up & break down the bar.
In short, you build up a base-level of experience that will be invaluable to you

and your employer when you progress into the bartender’s role. And once you’ve
proved yourself as a barback or server, you’ll be first in line when any bartending
positions open up.
**Side note** Even bartending schools recommend that you look for a barback or server position
when you’re starting out (after you’ve paid for and been through their entire program, I might
add…).
Support the on-the-job experience with reading books (like this one!), and you’ll
become a great bartender in no time.
"
Action Plan
• If you need a liquor serving license to work in your country or State, find out where
you can get one and book yourself in immediately. If the license isn’t required,
decide whether or not it’s worth getting one anyway.
"
7. Writing Your Resume
“There is nothing to writing. All you do is sit down at a typewriter and bleed.”  
Ernest Hemingway 
I remember writing my first resume. It was a painful process… I had no idea what to
include or how to organise it, so it led to hours of procrastination and a few sleepless
nights.
The worst part was, once it was finished, I had no idea whether or not it was any good!
Fast-forward to today and my experience with resumes couldn’t look more different.
Having worked as a traveling bartender for so long, I’ve applied for loads of different
jobs, and having managed bars and hired my own teams, I’ve learned a lot about what
makes a bartending resume great.
And it isn’t that complicated.
In fact, some of the best resumes I’ve seen were simple in their design and content. But
you’ve got to know what you’re doing because bad resumes are thrown into the bin
quicker than you can say, ‘I’ll have a Vodka Martini’.
The first point to consider is your audience. Who is going to read your resume, how
will they read it, and what do they want to hear?
How Bar Managers Read Resumes

If you think that managers are going to spend hours poring over your resume, calling
up references, and analysing every tiny detail, you’d be wrong.
Managers are busy people and they don’t have much time to spend looking at resumes.
They’ll usually just give them a quick scan and decide in less than 30 seconds whether
or not they’ll proceed with the application.
That means that if it’s poorly laid out, hard to understand, has spelling errors, it’s too
long, or it includes too many irrelevant details, they won’t think twice about throwing
your resume away. They’ve got a lot of other applicants to go through.
So keeping your resume simple, clear, clean, accurate, and relevant makes a huge
difference in how successful it will be.
"
Chapter 7. Writing Your Resume "34
As a general rule, your resume should never be longer than 2 pages. If you can keep it
to 1 page, even better. Any longer than that and it’s possible the manager won’t bother
going through it.
The same principles are true when it comes to resumes with fancy designs. A fancy
design may help your resume stand out in a pile of boring pages, but if the design
makes it more difficult to read and harder to navigate, it’s not worth it.
There’s also a better way to make your resume unique, interesting, and ultimately
stand-out, which we’ll cover in the work experience/employment history section.
Finally, keeping your resume relevant means including the details that your employer
wants to hear. Ultimately, a bar manager wants to hire someone who is hard working,
willing to listen & learn, works well within a team, and has excellent communication
skills. If you can convey that you possess these qualities throughout your resume (see
the work experience section), it’s bound to do well.
A Word on Cover Letters

Some people seem to think that writing a cover letter is important when you’re
applying for a bartending job, but it’s not.
Unless they’ve been specifically requested (which is unlikely), don’t waste your time (it
literally is a waste of time). The managers won’t read them unless they’re bored; so all
they do is add unnecessary bulk to your application.
It’s much better to get to the significant points immediately and that means getting to
your resume.
Should you Attach a Photo?

Whether or not you should attach a photo will depend on where you live and what job
you’re applying for. In Europe, it’s common practice to attach a photo with your
resume. In the US, it seems that the country is divided on whether or not you should
include one. In Australia and the UK, attaching a photo is frowned upon.
Why?
Because it gives potential employers a chance to discriminate against your application

based on how you look, your age, and your ethnicity.
"
My advice is to not attach a photo unless it’s been specifically requested. This is the
hospitality industry after all and some venues will ‘require’ a photo with your resume.
Keep Your Resume Organised

When you take into account how managers read your resume, you want it to be easy to
understand, simple to navigate, and nice to look at. In other words, it needs to be
organised.
The way to do this is to break it up into a few key sections. Every solid resume will
include the following.
• Header
• Special Skills/Languages
• Education
• Work Experience
• References (available upon request)
Header
I’ve seen a lot of resumes and you’d be surprised at how many fail to include a good
header. It sounds really stupid, but some resumes even forget to include their name!
Even more of them forget to add their contact details…
**Note** Whatever you do, please don’t forget to put your name AND your contact details on
your resume! It looks very unprofessional if you don’t and if the manager decides they want to call
you in for an interview, they’ll have no way of contacting you.
That’s why your resume should always start with a prominent header at the top of the
page. Start with your name in big bold letters. Then write your phone number and
email address directly below.
Including your mailing address is optional because it’s unlikely that they’ll contact you
via post. I’ve also known bar managers to discriminate against applicants based on
where they live so I advise against it.
Including your availability is also optional. Personally, I like to include it because it lets
my potential employers know how much I can work. I also know that it helps them
decide whether or not my availability will be a good fit for their team.
Here’s how your header might look:
"
Your Name
Address: 10 Whatever St, Melbourne, 3150
Phone: 0499 999 999
Email: your-email-address@whatever.com
Availability: Full-time
Skip the Objective

It was once a requirement to include your objective in your resume. But that tradition
has become outdated. Nowadays, it’s no longer necessary because your objective is
obvious, to get a job… So it doesn’t make much sense to include it, no matter how well
you dress it up.
Special Skills & Languages

In this section, you should include any relevant skills that might help you succeed in
your working environment.
Language skills in particular are valuable in the hospitality industry. Spanish is useful in
the US, and I’ve found French to be particularly useful in the UK. So you should
always include them on your resume, no matter how rare they may be. You never
know, there might be a wealthy regular from Tanzania that frequents the venue you’re
applying to.
Specialised computer skills are also useful. Graphic design, programming, extensive
POS (Point of Sales - also known as the till) systems experience, social media marketing
experience, etc. These skills are always valuable to businesses so if an employer sees
that you have them, they may be more interested in your application.
**Note** Please don’t include basic computer skill-sets that most people have. Knowing how to
browse the internet and use Microsoft Word doesn’t count as ‘specialised’ knowledge.
Here’s how this section might look:
Languages
• I’m a native English speaker. I’m also fluent in both written and spoken French.
Computer Skills
• I have a wide variety of experience with a number of different POS systems. I have a
firm grasp of the adobe creative suite. I’m a skilled website designer and fluent in
HTML, CSS, and Ruby on Rails.
"
Education & Training
I know this isn’t a corporate job, but if you’ve achieved a certain level of education,
you should have it on your resume. Sure, you don’t need a degree to work in the
hospitality industry but it shows employers that you can apply yourself and see difficult
tasks through.
It also makes you seem more interesting. The bar manager might love the fact that
you’ve got a degree in philosophy & medieval history.
This is also the section where you should include any relevant certifications. I.e. If
you’ve got a liquor serving license, include that here - that’s always a good sign for the
manager. Also, if you’ve passed any wine courses, barista courses, bartending school, or
general hospitality courses, mention them here as well.
Here’s how this section might look:
Haileybury College, Melbourne, Australia, (2002 - 2008)

• Graduated with Honors.
Monash University, Melbourne, Australia, (2008 - 2012)
• Graduated with a Bachelor’s Degree in Commerce, majoring in finance and business
law.
Responsible Service of Alcohol Certificate (RSA), 2009, Refresher completed 2016.
Work Experience/ Employment History

Your employment history is the most important part of your resume. As soon as a
manager looks at your resume, they’ll scan to this section first. If they’re satisfied with
what they see, only then will they take a look at the rest.
That’s why the bulk of your time should be spent on making this section as irresistible
as possible.
The most important thing is that you don’t come across as too generic. Everyone is
going to say that they ‘cleaned glasses, made drinks, used a till register, and gave
“exceptional” customer service’ in a previous job. Believe it or not, but the hiring
manager won’t be impressed by this.
That’s why you want to differentiate yourself here. Almost no-one can be bothered
writing a great job description; but you’re going to be different because that’s what’s
going to make your resume stand-out in the sea of noise.
"
To do this, you want to describe your work experience so that it sounds as interesting as
possible. More specifically, you should include the more advanced aspects of your job,
you should describe what the venue you worked at was like, and you should always
make it relevant to the job you’re applying for.
You have permission to ‘slightly’ exaggerate here but don’t lie. You’ll likely be found out
and subsequently fired.
For example, let’s say you worked as a barback at a crazy nightclub in Ibiza. Instead of
saying “you were responsible for changing kegs, cleaning glasses, topping up the fridges, cutting fruit,
etc.”
You could say that,
“you worked at one of the most popular nightclubs in Ibiza that hosted some of best international
DJ’s in the world. It also sported an extensive vodka selection. The venue was packed every night so
the staff always needed to be at the top of their game. As a barback, you were responsible for
ensuring the bar was primed for a busy service at all times. On top of your ordinary responsibilities,
you would jump behind the bar, take orders and help the bartenders out during the busiest periods.”
How much better does that sound!?
Writing a job description like this will receive much more attention than listing off
boring tasks everyone knows a barback does…
**Note** It’s a good idea to organise your work experience in chronological order starting with
your last job first.
Here’s how your employment history section could look like:
Employment History
The Grosvenor Hotel, Bar Supervisor, (2016)

• A large venue comprising of a restaurant, a pub, a sports bar, and multiple function
rooms. Located in Melbourne, Australia, this venue is well known for its beef, casual
ambiance, live music, trivia nights, and an extensive Victorian wine list. The venue
was frequented by young to middle aged corporate workers.
Rococo Restaurant, Bar Manager, (2014 - 2016)

• A high-volume casual dining, all-day venue, Italian restaurant located in Melbourne,
Australia. The bar was well known for its delicious cocktails, impressive Italian wine
list, and barista quality coffee. All the bartenders were trained baristas, competent
cocktail makers, and smoothie experts, trained by yours truly.
Hotel Du Vin, Bartender, (2015)
"
• A luxury hotel located in Brighton, UK. As such, we were required to conduct
ourselves with a high level of professionalism and dress in a waistcoat and tie. The
bar hosted a fantastic French wine list, a huge spirit selection (in particular its whisky
selection), and a fantastic cocktail menu. My time here was spent further developing
my cocktail knowledge and learning about French wine & whisky.
Dick’s Tea Bar, Bar Manager, (2013 - 2015)

• One of the most popular nightclubs in the French alps and my first management role.
It was frequented by all sorts of clientele including high-rollers and uni students alike.
As bar manager, I was responsible for staff training, product selection, menu
creation, coordinating with security & the DJ, looking after VIPs, and weekly stock
takes.
Wayne’s Bar, Bartender/ Server, (2012 - 2013)

• A rowdy English bar located in the tourist hot spot Nice, in the South of France, that
hosted Contiki and TopDeck tours. Every night was packed, so every night we were
required to work as hard and fast as possible. There were acoustic performances
and a live band every night, followed by a DJ set to wrap things up. It was a great
training ground for what was to come in my hospitality career.
Sandhurst Golf Club, Bartender/ Server, (2011 - 2012)

• My first hospitality gig. It was a large venue in Melbourne, Australia comprising of 2
different restaurants and a bar. I worked there in a variety of different roles which
helped me grasp the fundamentals of working in the hospitality industry.
What if you don’t have any hospitality experience?

You do exactly the same thing except with whatever experience you do have. Just make
the job descriptions relevant to the hospitality industry. That means that your job
descriptions should highlight the skills that you would also need in hospitality. Some
examples of these are serving customers, working well in a team, multi-tasking and
working hard.
If you have no work experience whatsoever, you’ll have to include more details about
your education and any extra-curricular activities. I.e. Have you ever been in any
leadership positions? Have you received any awards? What did you study? What sports
& activities have you taken part in?
Remember, you don’t need any experience to get a job as a barback, glassy, dishwasher
or food runner and in some cases, you won’t even need to hand in your resume. So
don’t worry if you don’t have any work experience right now - that will come.
As long as you can convince a potential employer that you’re a hard worker, you’re
willing to listen & learn, and you’re easy to get along with, they’ll be willing to give you
a shot.
"
References
Including references on your resume is also unnecessary because most managers will
never call them. Instead, leave a sentence at the end of your resume saying **References
available upon request**.
If you ever do supply references to a hiring manager, make sure you let these
references know before they get the call. It looks shady on your end if a potential
employer calls them up and they can’t remember your name.
Putting it all together, here’s how your resume might look: 
Your Name
Address: 10 Whatever St, Melbourne, 3150
Phone: 0499 999 999
Email: your-email-address@whatever.com
Availability: Full-time
Languages
• I’m a native English speaker. I’m also fluent in both written and spoken French.
Computer Skills
• I have a wide variety of experience with a number of different POS systems. I have a
firm grasp of the adobe creative suite. I’m a skilled website designer and fluent in
HTML, CSS, and Ruby on Rails.
Haileybury College, Melbourne, Australia, (2002 - 2008)

• Graduated with Honors.
Monash University, Melbourne, Australia, (2008 - 2012)
• Graduated with a Bachelor’s Degree in Commerce, majoring in finance and business
law.
Responsible Service of Alcohol Certificate (RSA), 2009, Refresher completed 2016.
Employment History
The Grosvenor Hotel, Bar Supervisor, (2016)

• A large venue comprising of a restaurant, a pub, a sports bar, and multiple function
rooms. Located in Melbourne, Australia, this venue is well known for its beef, casual
ambiance, live music, trivia nights, and an extensive Victorian wine list. The venue
was frequented by young to middle aged corporate workers.
Rococo Restaurant, Bar Manager, (2014 - 2016)

• A high-volume casual dining, all-day venue, Italian restaurant located in Melbourne,
Australia. The bar was well known for its delicious cocktails, impressive italian wine
"
list, and barista quality coffee. All the bartenders were trained baristas, competent
cocktail makers, and smoothie experts, trained by yours truly.
Hotel Du Vin, Bartender, (2015)

• A luxury hotel located in Brighton, UK. As such, we were required to conduct
ourselves with a high level of professionalism and dress in a waistcoat and tie. The
bar hosted a fantastic French wine list, a huge spirit selection (in particular its whisky
selection), and a fantastic cocktail menu. My time here was spent further developing
my cocktail knowledge and learning about French wine & whisky.
Dick’s Tea Bar, Bar Manager, (2013 - 2015)

• One of the most popular nightclubs in the French alps and my first management role.
It was frequented by all sorts of clientele including high-rollers and uni students alike.
As bar manager, I was responsible for staff training, product selection, menu
creation, coordinating with security & the DJ, looking after VIPs, and weekly stock
takes.
Wayne’s Bar, Bartender/ Server, (2012 - 2013)

• A rowdy English bar located in the tourist hot spot Nice, in the South of France, that
hosted Contiki and TopDeck tours. Every night was packed, so every night we were
required to work as hard and fast as possible. There were acoustic performances
and a live band every night, followed by a DJ set to wrap things up. It was a great
training ground for what was to come in my hospitality career.
Sandhurst Golf Club, Bartender/ Server, (2011 - 2012)

• My first hospitality gig. It was a large venue in Melbourne, Australia comprising of 2
different restaurants and a bar. I worked there in a variety of different roles which
helped me grasp the fundamentals of working in the hospitality industry.
(References available upon request)
Simple, clean, clear, and relevant. Yet, descriptive and interesting in the right parts.
That’s how you want your resume to come across.
Wrapping it Up
I know writing your resume can be a painful process but it’s an essential step to getting
a job. Having a solid resume can make a big difference in how successful your
applications will be so make sure you take the time to write a good one.
If you’re struggling to come up with anything (it happens), copy the template above.
That’s the exact same resume structure I’ve used (and still use today) whenever I’m
looking for bartending work, so you can rest assured that it works.
"
On a final note, when you’re applying for jobs online, I’ve made the mistake of sending
a Google doc in its original format and the recipient was unable to open it. To avoid
this, convert your resume into a pdf format so that every computer can read them.
Action Plan
• Re-read this chapter and start working on your resume NOW. For quicker progress,
use the proven resume template that came with this book.
• If you’d like to write a more ‘creative’ resume, check out canva.com for some great
looking, well-structured templates.
"
8. The Job Search
“Until you step into the unknown, you don’t know what you’re made of.” 
Roy T. Bennett 
With your resume written, it’s time to get out there and start looking for work. For
many of you, this will be the most difficult stage in the hiring process. It certainly was
for me…
I struggled when I first started looking for bartending work. I didn’t know what to do
and I knew nothing about the industry, so I did what most people do. I jumped online
and applied for a couple of bartending positions I found on a job advertisement
website.
Then I sat back, put Netflix on, and waited for the job offers to roll in.
Needless to say, they didn’t. And it took me a long time to figure out that there are
much better job hunting strategies out there. But there’s also another element that
plays a role in how successful your approaches will be - timing.
Timing is key to landing a job. Unfortunately, it’s an element mostly outside of your
control. A venue is either hiring staff or not, and there’s not much you can do about it.
That’s the first problem.
The second problem is that many bars won’t advertise for staff on job advertisements
websites like Craigslist and Seek because they get enough job hunters walking through
their front door. This makes it difficult to find out whether or not a venue is hiring.
But the good news is that every other job hunter is in exactly the same boat you are.
The even better news is that for you to land a job, all you need to do is use one of the
more effective strategies below (see the ‘Have a Drink Method’ and the ‘Resume Dropping
Method’) and apply for the job at the right time.
The best news is that people are always leaving the hospitality industry so venues are
constantly re-hiring. This makes searching for work a numbers game. Ultimately, if you
hand out enough resumes and shake enough hands, sooner rather than later, you’re
going to find a bartending job.
"
Chapter 8. The Job Search "44
Don’t be Picky
With all that being said, when you’re starting out, it’s unlikely that you’re going to land
the best bartending job in town. These jobs are highly competitive so you’ll be up
against some decent bartenders.
That doesn’t mean you shouldn’t apply for these venues. In fact, you should, because
you never know what could happen. But you should also be applying for all the lower-
end bars as well. Dive bars, sports bars, pubs, taverns, lower-end restaurants, and cafes
all fit this bill.
Without any practical experience in a bar or restaurant, you’re in no place to be picky,

so take what you can get. If you get offered an interview, trial shift, or job at a venue
you’re not 100% sure about, give it a go anyway!
If you last 1 week, that experience will still be valuable. If you can last 3-6 months,
even better! With that experience under your belt, searching for a better job in the
future will be easier.
Consider Event Bartending

Event bartending gigs are a great way to get some initial experience. They’re not the
same as regular bartending gigs, but they have their similarities. If you’ve scoured any
of the job advertising websites (craigslist, seek, indeed, etc), I’m sure you’ve seen plenty
of them.
They’re usually for events like weddings, charities, corporate events, sporting events, &
festivals.
The best thing about event bartending jobs is that they generally don’t require
applicants to have much (if any) experience. They’re more concerned that you have the
appropriate certifications/licenses to serve alcohol. That’s great news if you’re new to
the industry.
Some other advantages of event bartending is that the work isn’t that serious, it’s fun,
it’s easy - pour champagne and open beer bottles, and you get paid really well.
It’s also possible for these gigs to turn into something more regular. The event
organisers might constantly require bartenders for other events they manage so if you
impress them on your first shift, you’ll likely get more work from them.
"
I know of some bartenders that exclusively work events and they love it. They make
good money and they have flexible working hours that they’re mostly in control of.
Some of them have even turned it into their own businesses.
However, there are 2 main disadvantages with event bartending.
1. You can’t relax knowing that you’ve got a steady stream of income. You have to
constantly be on the hunt for work because most gigs are temporary.
2. Because event bartending is a lot easier, you won’t learn anywhere near as much.
For both of these reasons (the 2nd one in particular), I generally recommend using
event bartending as a temporary solution. They’re great to get some initial experience
and money behind you, but in the long run, a regular bartending job will open up
more opportunities.
Job Hunting Strategies

For the rest of this chapter, we’re going to look at 7 different job hunting strategies. All
of these strategies work, but some are more effective than others and some you won’t
want to do at all (see cold-calling)! That’s why there are 7 of them - so you can choose
between the different strategies and use what works best for you.
The strategies are:
1. Who do You Know?

2. Job Advertisement Websites
3. Direct Email
4. Social Media Groups
5. Cold Calling
6. The Have a Drink Method (2nd favourite)
7. The Resume Dropping Method (my personal favourite)
Strategy 1: Who do You Know?

There’s nothing better than knowing someone who already works in the industry.
Instead of spending hours preparing your resume and handing them out, all you need
to do is call up your friend and ask them for a favour.
If all goes well, they’ll sort you out with an interview or a trial shift. If you’ve got a
really good friend, you might even be given a job on the spot.
"
That’s how I got offered my first bartending position in the French alps. I asked my
friends in the industry for a recommendation and they put me into contact with the
owner of a nightclub.
I got the job without even being interviewed.
What if you don’t know anyone?
Then this strategy will be mostly useless (for now) so move on to the others.
Strategy 2: Job Advertisement Websites

By job advertisement websites, I mean sites like Craigslist, Gumtree, Seek, and Indeed.
Applying for jobs using these sites is one of the easiest ways to look for work. All you
need to do is search for hospitality roles and apply for the jobs that are advertised.
This strategy can work, but out of them all, it’s the least effective.
Why?
Because it’s the least personal and you’ll be competing against hundreds of other
faceless resumes. For this strategy to work, you need to apply for every single hospitality
job advertised and even then, it might not work.
That being said, I still recommend doing it because it’s so easy to do. This strategy is
best used in combination with one of the others. The job advertisement websites will
help you figure out who’s hiring so you can target them with one of the more effective
strategies below.
Also, who knows? You might get lucky and be asked to come in for an interview or trial
shift so these sites are still worth a shot.
Strategy 3: Direct Email

By direct email, I mean emailing a venue’s bar manager directly and letting them know
that you’re looking for work. This strategy is more effective than responding to a job
advertisement because it’s more personal, it shows that you’re proactive, and it gives
you a direct line of communication with the right person.
When you’re emailing them, you’ll want to keep the email short, simple, and specific.
Also, don’t forget to attach your resume!
"
Here’s how you could lay it out:
Hi [Manager’s Name],
My name is [Your Name] and I’m emailing you because I’d love to work at [insert name of venue]
as a bartender. I’ve always loved going to [insert name of venue] because of it’s [insert adjective]
vibe. It suits my personality perfectly which is why I believe I’d make a great addition to the team.
I know that my experience might not reflect my ability, but I’m a hard worker, I want to learn, I’m
easy to get along with, and I’m more than happy to start out as a barback, server, food-runner, or
glassy.
I understand that you’re currently in need of good staff, which is why I’d like to offer you my
services, whenever suits you best. Having an extra hand behind the bar couldn’t hurt! And it would
be a great chance to meet you, to meet the team, and to see if we’d be a fit. Obviously, my services
would be free of charge.
Let me know what you think.
I’ve attached my resume for your review and I look forward to hearing from you.
Kind Regards,
[Your Name]
This strategy works well when you’re applying for a job with a larger establishment
because managers spend more time in their inbox.
But in order for it to work, you need to have access to the manager’s email address. You
could do this by looking at the venue’s website or asking one of the bartenders on duty.
But sometimes you won’t be able to get it.
So keep reading.
Strategy 4: Social Media Groups

Finding work through social media groups has become a lot more popular recently.
And believe it or not, they’re an effective method for finding work, especially if you
have experience. Even if you don’t, it can still work.
To get access to them, simply search for bartending or bartender groups on LinkedIn
& Facebook (Facebook is much better), and join the groups in your local area. Then,
whenever someone advertises for a position, send them a message, attach your resume,
and wait for them to get back to you.
"
If they don’t get back to you, follow up a few days later with another message politely
asking them what’s going on.
These groups are great and not just for job seekers. They also give you access to a
community of bartenders in your local area that can answer any bartending or
hospitality related questions you may have. So I recommend joining them regardless.
However, the biggest problem with these groups as a job-hunting strategy is that there
might not be a group in your local area/city. These groups are still quite new and they
haven’t taken off everywhere. So if you can’t find a group that focuses on your area,
you’ll have to skip this strategy.
Strategy 5: Cold Call

Cold-calling is ridiculously effective and I’ve met many travelling bartenders who
consistently use it successfully.
The process looks like this, you call up one of the venues you want to work for between
3-5pm and ask to speak with the bar manager. Introduce yourself, ask them how
they’re doing and then tell them why you’re ringing - to find out if there’s any work
available. If there is, ask them if you could come in to see them (whenever suits them)
for an interview or trial shift, throwing in a ‘you won’t regret it’.
The biggest benefit of this strategy is that you find out straight away whether or not a
venue is hiring, and you don’t have to waste time staff visiting the venue in person. You
get to the point quickly and you’re able to move on to the next venue if there’s nothing
available.
But be warned, this strategy isn’t for everyone. Cold-calling takes balls!
If you’ve never tried it before, I challenge you to give it a go. I’m positive you’ll
procrastinate more with these calls than you did with writing your resume and that’s its
biggest disadvantage.
Because cold calling is so hard, it can be a little unrealistic… So don’t beat yourself up
if you struggle with it. Use one of the other strategies instead.
Strategy 6: The Have a Drink Method

This is one of the most reliable strategies I’ve come across. Here’s what you need to do:
"
Visit a bar you want to work for during a quieter period, ideally between 3-5pm. Sit at
the bar and order a drink. Tip the bartender well so they notice you, then strike up a
friendly conversation. Don’t ask about work yet. That comes later.
The goal of this approach is to get the bartender to like you and the best way to do this
is to keep them talking about something they’re interested in. Like bartending!
Once you think you’ve won the bartender over, then you can mention that you’re
looking for work. If you’ve done your job well and they’re looking for staff, they’ll bring
the manager over for an impromptu face-to-face interview. If you’re lucky, this
bartender might even be the manager.
The reason why this approach works so well is because you’re essentially making a
‘friend’ within the industry and more specifically, at a bar you want to work for.
However, keep in mind that you might have to come back several times until you’re
sure this bartender enjoys your company. I’ve used this strategy before and it works.
I’ve also met plenty of experienced bartenders who swear by this approach.
Among others, Jeffrey Morgenthaler, author of ‘The Bar Book’, recommended this
strategy on his blog.
But the biggest problem with this strategy is that it can take so long - weeks, sometimes
months. Also, if your social skills aren’t up to par, it can be difficult to pull-off. You also
have to spend money on drinks…
That’s where my favourite job hunting strategy comes in…
Strategy 7: The Resume Dropping Method

Over the years, I’ve found jobs using a variety of different methods. But there was one
that I kept coming back to consistently. I call this strategy ‘the resume dropping
method.’
The strategy is simple, but effective. Ultimately, you print off your resume and drop it
off in-person to as many venues as you can find.
Here’s a more detailed approach:
Print off 10-20 copies of your resume and hit the streets during hospitality’s quieter
times. Once again, ideally between 3-5pm. The managers and staff will have more
"
time during this period because they won’t have customers breathing down their necks.
If you can help it, never apply outside of these times.
Then, hand out your resume in-person to as many bars, restaurants, cafes, nightclubs,
and pubs you can find. When you drop it off, ask to speak with the manager directly so
you can give it to them in-person. This is important.
You want to meet the manager so you can make a good impression. When you meet
them, shake their hand, smile, introduce yourself, and ask them how they’re doing.
Then tell them a little bit about yourself and why you’re there.
Say that you’re looking for a job (bartender, server, barback, etc) and that you were
wondering if there were any positions available.
They’ll tell you straight away if there is or isn’t. If there is, tell them that you’d love to
come in for an interview or trial shift whenever suits them best. If there isn’t any work
available, thank them for their time and ask them to give you a call if anything pops
up.
That’s it.
Hand out your resume to 10 different bars on 10 different days and follow up with
each of them one week later, and I guarantee you’ll find a bartending job.
Resume Dropping WORKS

The resume dropping method is my favourite strategy. It works well for a variety of
reasons.
For one, you’re applying for the job in-person and you’re speaking directly with the
manager. They’re more likely to remember you because it’s more personal and if you
make a good impression and they’re looking for staff, they’ll ask you to come in for a
trial shift there and then.
Two, it doesn’t take very long - you’ll be spending less than 10 minutes at each venue.
That’s a lot quicker than the ‘have a drink approach,’ which can take weeks. This means
that you’ll be able to apply for work at a lot more venues in a shorter space of time.
Three, there is nothing stopping you from using this strategy. Anyone can print off a
resume and hand it into a bar. You don’t need to know anyone in the industry, you
don’t need anyone’s email address, you don’t need special access to a Facebook group,
and you don’t need to have amazing social skills.
"
This strategy works so well that whenever I move to a new town or city, it’s the first
thing I do whenever I’m looking for a job. Most of the time, I don’t need to do
anything else.
The last time I used this strategy, I handed out my resume to 10 different venues in 2
hours. EIGHT of them got back to me asking me to come in for an interview or trial
shift…
That’s how effective it is!
A Combination of These Strategies will Work the Best

It all comes down to this, landing a bartending job is a numbers game. It’s about
shaking hands, putting yourself out there, and applying for as many jobs as you can.
That’s why the resume dropping strategy is so effective. You’re getting out there and
meeting the right people and you’re applying for a lot of different jobs at the same
time. If you could only choose one strategy, I’d recommend this one. But you’re best
bet is to use a combination of these strategies.
For example, you could apply for jobs on Craigslist or Seek, then go into those same
venues and drop off your resume in-person.
If you drop off your resume and the manager isn’t around, ask the bartender for their
email address so that you can email them directly. And if nothing else works, try cold-
calling or the having a drink approach and become friends with as many bartenders as
you can.
Put in the work and you’ll get there.
Action Plan
• Do you know anyone in the industry? How about friends of friends? If so, get in
touch with them and ask them for a ‘favour’.
• Scour the job advertisement websites and apply for every hospitality position you
can find. Also, note these venues down for later so you use the resume dropping
method on them.
• Find out if there are any local bartender social media groups and join them if there
are. Check the group every day for new job opportunities and apply for suitable
positions.
"
• Print off 50 copies of your resume and drop them off at 10 different venues on 5
different days using the resume dropping method. Follow up with each of these
venues 1 week later.
• Give cold-calling and the have a drink method a go - you could be a natural.
• If you continue doing all of this consistently for 2 months and you don’t get any
interviews or trial shifts, send me an email so we can figure out what’s going
wrong :-).
"
9. The Interview
“Give me six hours to chop down a tree and I will spend the first four sharpening the
axe.” 
Abraham Lincoln 
So you’ve hit the streets (or the internet) and handed out your resume… Now, what?
There are 3 things that could happen.
First, your application might not be successful. Unfortunately, you need to be prepared
for that because it’s going to happen more often than not. There are hundreds of
reasons why and most of them are outside of your control, so don’t be too hard on
yourself.
Second, you might be asked to come in for an interview. If you’ve got a solid resume &
your timing was right, this is the most likely outcome and this is what we’ll be focusing
on throughout this chapter.
But there’s also a possible third outcome. You could skip the interview completely, and
be asked to come in for a trial shift (next chapter). This happens quite often and is your
ideal outcome because no-one likes interviews, including the person interviewing you!
Skipping the interview stage will also save you time and ultimately get you a job faster.
However, interviews are common practice, so you can’t just hope for the best and
assume you won’t be attending one.
You need to be prepared.
Be Prepared
If there was only one piece of advice I could give you for your interviews, it would be
that preparation is KEY to your success.
I know, I know. Preparing for interviews is boring but you don’t need to spend days
studying a venue’s wine list to adequately prepare. Generally, a couple of hours is more
than enough. That’s not much when you consider that being well prepared could be
the difference between you getting a job, or not.
For example, let’s say your interviewer asks you why you want to work there? (A
common interview question you’ll likely be asked.) If you’re well prepared and you’ve
"
Chapter 9. The Interview "54
done your research, you’ll be able to respond with an intelligent answer. It could be as
simple as something like this,
“I’m passionate about the hospitality industry and I love the craft behind great cocktails, which is why
I want to learn as much as I can. [Insert name of venue] has a great reputation for its professional bar
staff and creative cocktail list so I know I’ll learn a lot here and hone my skills as a bartender.”
Finish it off with a bit of humour and you’ve got yourself a well-prepared answer that
will go down a treat in an interview. On the other hand, if you’re unprepared and you
haven’t done your research, you’ll struggle to put together an intelligent response.
“Ummmmm… It’s got a cool atmosphere and the staff seem nice.”
Who would you rather hire?
Don’t just think you can go into an interview, wing it, and come out successful. It’s a lot
harder to pull off than you think. It can work, but it’s risky. And when you’re looking
for a job, you want to eliminate as much risk as you can.
Being well-prepared eliminates some risk.
It’s OK to be Nervous
Unless you’ve been to hundreds of job interviews, you’re going to be nervous. And
guess what?
That’s OK!
Everyone gets nervous before job interviews. It’s normal and it’s nothing to worry
about. As long as you can hold a conversation, occasionally smile, and answer the
interviewer’s questions, you’re going to be OK.
If you do happen to screw up an interview because you were too nervous, don’t be too
hard on yourself because believe me, it happens! I once messed up an interview so
badly that I was too embarrassed to ever go into that venue again.
Interviewing is just like any other skill. The more you do them, the better you get at
them. So if you screw one up, get back on the horse and go do another one. The next
one will be easier.
"
How a Bartending Job Interview Works
There is no stock standard way job interviews work in the hospitality industry. Every
interview will be different. Some interviews are really serious, whereas others are more
casual. Some interviewers might ask you about your strengths and weaknesses. Others
will prefer to talk about what you did on the weekend.
It can be hard to predict how an interview will pan out. But in general, the more
professional the venue is, and the more advanced the position you’re applying for is,
the more likely the interview process will be taken seriously. On the other hand, if
you’re applying for a job at the local pub, the chances are they’ll just want to have a
‘casual chat.’
At the end of the day, it doesn’t really matter. Because you never know how serious an
interview will be taken until you get there. So make sure you’re well-prepared
regardless. That will put you in the best possible position to do well.
Besides, that preparation will still help you enormously during those ‘casual chats.’
What Managers are Looking For

Despite every interview being different, they’re all designed to look for the same thing.
Managers are looking for applicants who possess (or have the potential to possess) the
qualities of a great bartender.
How does this help you?
It means that you’re able to prepare for the interviews much more effectively. Instead
of preparing answers that have no real purpose, you’ll be able to tailor them to
specifically highlight exactly what they’re looking for.
For instance, let’s say you know that managers want hard workers, solid
communicators, and someone who’s willing to learn. When you’re asked about your
strengths, you’ll be able to say,
“My number one strength is that I’m great with people. I enjoy being around them, I love meeting
them and I like making them happy. That’s one of the reasons why I’ve always been drawn to
bartending. At the end of the day, bartending is about making people happy, one drink at a time! On
top of that, I take great pride in what I do. Bartending is more than just a job for me. I enjoy it, so I
work hard and I’m always looking to improve.”
"
If you can come across as someone who possesses the exact qualities your potential
employer is looking for, it almost guarantees that you’ll be asked to come in for a trial
shift.
All in all, managers are looking for applicants who are:
• Great with People

• Hard Workers & Willing to Learn
• Experienced, Knowledgeable, & Skilful
• Look the Part
Let’s take a look at these qualities in detail.
People Skills
Communication skills, personality, charisma, being great with people, whatever you
choose to call it, is the number one quality managers are looking for in potential
candidates. The better you are with people, the more likely you are to be hired. Period.
Hospitality is about people. It’s about giving the customer a great experience so that
they keep coming back for more. That’s not going to happen if you’re the negative
nancy who doesn’t feel like talking to anyone.
So don’t be that person…
Also, managers want to work with someone that they like. They don’t want someone in
their team that’s going to ruin the vibe behind their bar. Poor people skills can do that.
Does that mean you need to be ‘Casanova’ to get a bartending job?
No, it doesn’t. My people skills were terrible in the beginning. In fact, it was one of the
reasons why I wanted to become a bartender so badly in the first place. I knew that
working behind a bar would force me to develop these much-needed skills in my life.
So no, you don’t need to be great with people in the beginning. It’s not the only thing
managers are looking for. This is particularly true if you’re applying for barback
positions or bartending positions at a dispense bar (bars that don’t require you to serve
customers like a restaurant bar).
But if you think your people skills need some work, be prepared to work on them
because it will be difficult to do anything interesting in this industry if you don’t.
"
Work Hard & Be Willing to Learn
No one likes working with lazy people and there’s certainly no sympathy for lazy
colleagues among bartenders. If a lazy colleague isn’t doing enough, it means that
someone else will have to pick up the slack.
The same goes with being willing to learn. If you’re not sure about something and you
have to constantly ask your colleagues questions, they’ll have more work to do. Over
time, that get’s annoying.
That’s why hard workers and making the effort to learn are the second set of qualities
managers will be looking for. They almost trump people skills. But not quite…
These qualities are very difficult to show during an interview. Coming well-prepared
and tailoring your preparation to emphasise these qualities will help. But the only way
you can truly show them that you possess them is during the trial shift and once you’ve
started working with them.
If you’re someone who’s currently lacking in people skills right now, this set of qualities
is even more important. This is where you’ll be able to make up ground and convince
them that you’re worthy of the job.
That’s how I compensated for my lack of people skills when I started in the industry
and it’s also one of the reasons why I’ve done so well. I worked hard and I focused on
learning everything I could (that includes working on my people skills, by the way).
Experience, Knowledge, & Skill

It might come as no surprise that managers are looking for experienced,
knowledgeable, and skilful candidates. As I mentioned earlier, experience does play a
part in the hiring process. Especially for the more advanced positions. But it’s
overrated.
The only time experience isn’t overrated is when it directly translates into knowledge
and skill. More often than not, you see ‘experienced’ bartenders with bad habits, big
egos, and a sense of entitlement that doesn’t sit very well with managers.
But if you’re a great bartender and you have the experience to back it up, you’re in an
incredible position and that experience will go a long way throughout the hiring
process.
If you’re currently lacking experience, don’t worry about it. Relevant experience can
go a long way in an interview too.
"
What is relevant experience?
Relevant experience is any kind of work experience (including volunteer work) that you
have that requires a similar sort of skill-set you would need in hospitality. Since you
already know what managers are looking for (people skills, hard workers, etc),
describing your relevant experience shouldn’t be too difficult.
For example, let’s say you worked in retail before and you’re asked, “So, you don’t have any
bartending experience… What makes you think you would be a good bartender?”
Your answer could look something like this,
“Sure, my hospitality experience is currently lacking right now. There’s no doubt about it. But I
know that I possess some of the most important qualities that make a great bartender and I’ve used
these qualities throughout my previous work experience.
When I was working in retail, I was serving people every day giving them the best experience
possible, and I loved it. I’m a people person and at the end of the day, bartending and retail seek to
achieve the same thing. To make people happy.
But retail has never appealed to me as much as bartending has. There’s a craft behind bartending
that I really want to learn and I’m willing to work hard to get good at it. So to answer your original
question, I’d be a great bartender because I’m already good with people, I want to learn as much as
possible, and I’m willing to work hard to get good at it.”
That’s how you could relate seemingly unrelated work experience in a bartending job
interview.
Look the Part

I’ve put this last because I believe it’s the least important. The way I look at it is simple,
your appearance matters to the point that you can control it. That means that you
need to be well-groomed, appropriately dressed, clean, and showered.
You don’t need to be a professional model or a fitness fanatic to work behind the bar.
In most places, at least…
Great bartenders come in all different shapes, sizes, genders, and facial asymmetries.
The qualities above are much more important than your appearance. Trust me on this.
No sane manager wants to work with a group of good-looking bartenders who don’t
do anything.
"
The Interview Process
With an understanding of what managers are looking for, you need to learn what to do
to succeed in your bartending job interview. For simplicity, I’ve broken down the
interview process into four stages.
1. Preparing for the interview

2. When you arrive
3. During the interview
4. After the interview
1) Preparing for the Interview

Preparation is KEY to a successful interview and there are 3 types of preparation that
you’ll need to do:
• Research on the Venue

• Questions They’ll Ask
• Questions to Ask
The good news is that you only need to prepare the ‘questions they’ll ask’ and ‘questions to
ask’ once because they’ll be the same for every interview you go to. You will, however,
need to do the ‘research on the venue’ for every interview you get.
How long should you spend preparing?
In general, an hour is enough for venue related research. And then 2-3 hours should be
enough for the ‘questions they’ll ask’ and ‘questions to ask’. The more you do the better but
you don’t need to go too crazy.
Research on the Venue

The best venue research you can do is at the venue itself. That means going into the
venue and checking it out in person. By doing this, you’re able to see the staff in
action, look at the menus, and see what kind of service they provide.
But I know that most of you aren’t going to do that and to be honest, you don’t need
to. Unless you’re applying for a more advanced position, this kind of in-depth research
is unnecessary. Most of the time, browsing the internet is more than enough to get an
idea of what the venue is like
"
For your research, the first point of call is their website. The second point of call is
Tripadvisor. Take a look at them both and figure out the answers to the following
questions:
• What type of venue is it? (cafe, pub, restaurant, nightclub, cocktail bar?)
• What kind of clientele do they have? (uni students, corporates, tradies, families?)
• Do they specialise in anything? (types of food, trivia nights, cocktails, coffee, wine,
beer, whiskey?)
• How long have they been open for?
• What do they sell on their menus?
• What are their reviews like on Tripadvisor?
Write down your answers to all of these questions in whatever format you like (i.e. dot
points, longer sentences, mind map, etc), and keep them close. We’ll be using some of
these answers for the ‘questions they’ll ask’ preparation.
Questions They’ll Ask

Once you know more about the establishment you’re being interviewed for, you’ll need
to do some specific job question preparation. Basically, that means you’ll need to have
an idea of what you’re going to say when they ask you personal and situational specific
questions.
I recommend that you be completely honest with all of your answers. Honesty goes a
long way in the hospitality industry.
Here is a list of questions you should prepare for:
• Tell me about yourself. (Have a brief story about your history, what you do, and
what you enjoy)
• How long have you been bartending for?
• Why do you like bartending? (if you have no experience, the question will be: why
do you want to be a bartender/server/work in hospitality?)
• Why do you want to work here? (Tailor this answer based on the research you’ve
done. I.e. if they specialise in wine, you could say how interested you are in wine
and that by working there, you hope to improve your wine knowledge.)
• Why did you leave your last job? (Don’t blame the venue you left. Be as respectful as
you possibly can to all previous employers – even if you hated them…)
"
• What are your strengths and weaknesses? (Hint: For strengths, think about what
managers are looking for. As far as weaknesses go, it’s hard to answer this question
well. I suggest you mention a couple of weaknesses you may have that aren’t in
conflict with the qualities of a great bartender.)
• What experience do you have? (If you don’t have any hospitality experience, use the
power of relevant experience as I did in the section ‘Experience, Knowledge and
Skill.’)
• What’s your favourite drink?
• How would you make an x-cocktail? (only relevant if you’re applying for a more
advanced bartending position. If that’s the case, make sure you brush up on your
cocktail knowledge before the interview.)
• How would you cut someone off ? (See Part 2 - How to Cut Someone Off)
• What is your definition of great customer service? (Short answer: To make
customers happy so that they keep coming back for more.)
They may ask you questions outside of this list, but preparing for these questions will
be more than enough. It will give you a solid foundation so that regardless of the
questions they throw at you, you’ll have an idea of what to say.
Questions to Ask
At the end of every job interview, your potential employer is going to ask you if you
have any questions. Whatever you do, don’t say no!
Having a list of questions is a great way to demonstrate that you’ve come well-
prepared and that you’re interested in the job. This is also your chance to get some
clarity about the position you’re applying for.
Here’s a solid list of questions you could ask:
• How long have you been working here for/ how long have you been the manager? (I
love starting off with a question about them. Everyone likes talking about
themselves.)
• How many bartenders work at the same time?
• Do you have any barbacks on the weekend?
• Do you have security?
• How many shifts per week are you looking to cover?
Should you ask how much you’ll be paid?
"
That’s a tough one and it’s ultimately a personal choice. Some people think that you
shouldn’t because it can come off as presumptuous. But personally, I like to get
clarification. I want to know how much I’ll be getting paid before I commit myself to a
trial shift. And since I’ve been in a hiring manager’s shoes, I know that the majority of
the time, they won’t be offended if I ask.
**Note** You’ll find all of the questions throughout this chapter in one of the downloads that
came with this book.
2) When You Arrive

You should assume that the interview starts as soon as you walk through the front door
because the interviewer, and all of the staff working there, will be sizing you up from
the minute you arrive.
First impressions count and first impressions last, so you want to make a good one.
To make a good impression, arrive 10 minutes early, dress appropriately (see below),
bring a copy of your resume (see below), greet the other staff members, shake their
hands, introduce yourself, engage in some small talk, and smile.
When you arrive, you’ll mostly likely speak with one of the staff members first and
they’ll ask what they can do for you. Let them know that you’re there to see the hiring
manager (ideally you would know their name) in regards to a job interview. Then
politely wait until the manager is ready to see you.
Dressing appropriately doesn’t mean wearing a suit and tie. It means that you should
wear something similar to what you would be wearing if you were working there. If
you’re not sure what that is, a safe outfit choice would be black or navy blue jeans,
black shoes, and a dress shirt.
You should also bring a spare copy of your resume. Resumes are easily lost so it’s good
to have one on hand just in case. Bringing in a spare resume also shows that you’re
well-organised and well-prepared - qualities they’re looking for.
When the manager is finally ready to see you, shake their hand, introduce yourself,
engage in some small talk (nice to meet you, how has your day been?), and smile!
Sound familiar??
After you’ve exchanged pleasantries, they’ll take you to a quieter area of the venue so
you can get started with the interview.
"
This is when the nerves start to kick in…
3) During the Interview

Providing that you’ve adequately prepared, this part of the hiring process isn’t that
complicated –the manager is going to do is ask you a bunch of questions and you’ll be
answering them.
Be friendly, smile, act as confident as you can, show an interest in them, show an
interest in the position you’re applying for, and you’ll be fine.
Remember, honesty goes a LONG way in interviews. It breeds respect and trust. So if
you don’t know how to answer a question, don’t lie. Be honest about your knowledge &
experience. If they ask you something you’re not sure about, admit it, but always try
and put a good spin on it.
For example, if you don’t know much about wine and they ask you, how’s your wine
knowledge? You could say,
“Unfortunately, wine isn’t something that I’ve spent much time studying yet. I’ve been focusing on
craft beer lately. But now that I’ve learned a lot about beer, I plan on tackling the wine world next.”
That answer is a lot better than pretending to know about something you don’t
because if they choose to dig any deeper, they’ll figure out your lying. And catching you
lie during an interview is a deal breaker.
Are they going to ask questions you haven’t prepared for?
Probably. But it’s not a big deal. If you’ve done all of the preparation above, you’ll
know more than enough to succeed throughout the interview process. You’ll just have
to wing a couple of answers on the fly.
4) After the Interview

Thank the manager for their time, shake their hand, smile, and say that you look
forward to hearing from them. As you leave, say goodbye to the other staff members
and exit the venue.
Then search for the nearest bar, order a shot of Jaegermeister and a beer to calm those
nerves!
"
If the interview went well, great! That beer is going to be delicious. If it didn’t go as
well as you hoped, don’t worry about it. Interviewing is a skill that you get better at
over time. So keep going to those interviews.
Follow-up
Regardless of how you think your interview went, you MUST follow-up. This is
something that most people don’t do. But it’s really dumb if you don’t because the
manager may have really liked you, they just lost your contact details or they’ve been
too busy to call.
It’s happened to me before and following-up got me the job.
Anywhere from 3 days to 1 week after the interview is a good time to follow-up. Call
them directly so you can find out how you went straight away. Emailing can be
unreliable sometimes.
If they still haven’t made a decision. Say ‘no problem’ and politely ask them to get in
touch when they have. Then follow-up again 1 week later.
If your bartending job interview was successful, they’ll either hire you straight away
(doesn’t happen very often) or they’ll ask you to come in for a trial shift (much more
likely). They may ask you to do a trial shift straight after the interview (so be prepared),
but it’s more likely they’ll ask you to come back a few days later.
If you’re interview was unsuccessful, ask for some feedback. I know it’s hard to do,
especially after you’ve been given the bad news, but this is key if you want to improve
in this area.
Ask them why they chose not to proceed with your application and ask them for some
recommendations on what you could do better in the future. This type of feedback will
be invaluable for future interviews.
Action Plan
• As soon as you get an interview, re-read this entire chapter and prepare everything
necessary. I.e. research on the venue, questions they’ll ask, and questions to ask. Use
the interview questions ‘download’ that came with this book to prepare them more
quickly.
• Before you leave for your interview, make sure your showered, well-groomed, and
dressed appropriately.
"
• When you arrive, assume the interview starts when you walk through the front door.
Smile, shake hands, be friendly, greet the other staff members, engage in some small
talk, and ask to speak with the hiring manager.
• During the interview, remain as calm as possible and answer the interviewers
questions as best you can.
• After the interview, always follow-up with a call 3-7 days later - you never know
what could happen.
"
10. The Trial Shift
“Being challenged in life is inevitable, being defeated is optional.”  
Roger Crawford 
I remember my first successful trial shift like it was yesterday. It was at a quiet golf club
bar in the suburbs of Melbourne, Australia - the kind of venue you expect to see your
grandparents at for a small beer on a lazy Sunday afternoon.
Of course, it wasn’t very busy and in hindsight, I didn’t have much to worry about.
Anyone could have done that job. But I’d never worked behind a bar before so I was
nervous…. Really nervous.
When I arrived, I shook the manager’s hand and asked her what she wanted me to do.
She told me to go behind the bar and start serving customers.
That’s it!
So I kept my head down, served customers, worked as hard as I knew how, and
somehow, I managed to survive my first shift behind the bar. Even though I was
terrified the entire time, it was a great experience. In the end, all I did was pour beers
for old men who were trying to hook me up with their grand-daughters.
A couple of days later, I got the call and found out that I’d landed my first bartending
job.
Now, it’s your turn.
The Purpose of a Trial Shift

If you’ve got to this point in the hiring process, first of all, congratulations. You’ve
worked hard to get to here. Writing your resume, applying for an endless amount of
jobs, and going through the interview process, it can be tough.
So well done. You’ve just got one more obstacle left - the trial shift.
Before we continue, I want to emphasise how important the trial shift is. Writing your
resume, applying for jobs, and going through the interview process, has all been
leading up to this point.
"
Chapter 10. The Trial Shift "67
When you step behind that bar, nothing else matters. It doesn’t matter how good your
resume was or how well you interviewed, all that matters is how well you perform on
game day.
The trial shift is where you put your money where your mouth is. It’s where the
manager gets to see how well you work behind their bar, how well you get along with
the customers, and how well you get along with the rest of the staff.
Essentially, it’s their chance to see if you’re good enough for the position you’re
applying for.
That’s the main reason why managers view trial shifts as so important. Another reason
is because it separates the honest applicants from the dishonest ones. It’s almost
impossible to fake or lie your way through a trial shift so don’t even try.
Slightly exaggerating how good you are is OK (and it’s expected). But you should never
say you can do something that you can’t.
**Note** This is also why you shouldn’t lie in the preceding stages of the hiring process (i.e. on
your resume or in the interview). It’s likely that you’ll be tested on what you say. I once had the bar
manager pull a French server from the restaurant mid-service to speak with me in French during my
trial shift because I told him I could.
7 Rules for a Great Bartending Trial Shift

As we covered before, managers are looking for applicants with great people skills, who
are hard working, willing to learn, knowledge and/or skill, and are those who look the
part.
During the interview and resume stage, your job was to convince the manager that you
possess these qualities. Now, you need to PROVE to the manager that you possess
these qualities.
How on earth do you do that?
Good question… The simplest answer I can give you is that you prove you’re worthy
through your actions. That means acting in the same way as someone who already
possesses these qualities would.
That’s harder to pull off in practice so let me make it as easy as possible. I’ve broken
down what you should do into 7 easy-to-follow rules.
"
The best part about these rules is that they’re relevant across all Front of House (FOH)
hospitality jobs. So it doesn’t matter what type of trial shift you have (barback, server,
bartender), if you follow these rules, you’ll impress the manager and hopefully, secure
yourself a job.
Those rules are:
1. Come Prepared
2. Arrive Early
3. Listen & Ask Questions
4. Work Your Arse Off
5. Smile & Be Friendly
6. Keep Your Conversations Short
7. Communicate & Stay Out of the Way!
Rule No.1: Come Prepared

Before you even arrive for your trial shift, you need to be prepared. It doesn’t look very
good if you rock up late or you’re wearing the wrong clothes. Trust me…
Coming prepared for a trial shift is simple enough. You just need to ask the manager
what you should wear, what time your trial shift starts, and if there are any specific
items you need to bring, before you get there.
Then arrive early, wear what they tell you to wear, and bring what they tell you to
bring!
If they tell you to wear or bring something you don’t have (like a black shirt), go out
and buy it. You need to act like a professional here and that means purchasing the right
tools and clothing.
If you’re serious about becoming a bartender, you’ll have to get them eventually
anyway. Regardless of what they tell you to bring, every bartender and server should
always have the following items on them:
• Wine knife,
• Bar blade,
• 2 pens (just in case one breaks or you lose it),
• A lighter.
"
Bring these and any other additional items they tell you to bring.
Rule No.2: Arrive Early

Arriving early shows that you’re organised, reliable, professional, and serious about the
position you’re applying for. So get there 10-20 minutes before your trial shift starts.
That should give you more than enough time to chat with the manager about what will
be expected of you and familiarise yourself with the venue.
Similarly to the interview, you should assume that the trial shift starts as soon as you
walk through the front door. When you arrive, greet the other staff members, shake
their hands, engage in some small talk, and smile. Then let them know that you’re
there for a trial shift and politely ask them if you could see the manager.
When you see the manager, do exactly the same thing.
After you’ve greeted the manager, they’ll either ask you to get started straight away or
they’ll tell you to wait somewhere until they’re ready for you. If they ask you to wait,
grab a menu so you can familiarise yourself with what you’ll be serving.
Reading the menu before you start serves two purposes. First, it helps you during the
shift because you know what you’re serving. Second, it shows the manager that you’re
willing to learn.
Rule No.3: Listen & Ask Questions

Throughout the entire shift, you should be listening intently to everything the manager
says. Try not to zone out (which can happen when you’re nervous) because they’ll be
giving you a lot of important information on what to do and how to do it.
For example, when you start your shift, they’ll probably give you a tour of the building
and the areas you’ll be working in. When they give you the tour, they’ll likely show you
where the ice machine is, where the keg and stock rooms are, and where to empty the
trash. Then they’ll give you a run down of the position you’re applying for, how it
works, and what’s expected of you.
Pay attention to everything that they say!
You’ll need to remember what they’ve told you when you start working and you want
to avoid asking questions the manager has already answered as much as possible.
"
**Note** If they don’t tell you anything and they just expect you to know what you to do, see the
section ‘Let’s Talk Specifics’ below.
Most managers are reasonable and they won’t expect you to remember everything. So
it’s also important to ask questions when you’re not sure of something. Even if you
don’t have any questions, I recommend asking some.
A great question I always ask during a trial shift when there doesn’t appear to be
anything to do is,
‘What can I do now?’
It’s a simple question that has powerful benefits - it shows the manager that you’re
there to work.
You would be surprised at how effective this question is. Especially with experienced
managers. It get’s asked so rarely by new bartenders that when a manager encounters
someone who does ask it, it’s seen as a REALLY good sign.
Rule No.4: Work Hard

One of the golden rules of hospitality is that ‘there’s ALWAYS something to do’. That’s why
the question above is so powerful. It shows the manager that you’re willing to go out of
your way to find out what that ‘thing’ is.
You want everyone in that building to see you constantly in motion. That could be
wiping down the bar, restocking the fridges, serving customers, figuring out the POS
system, studying the cocktail recipes, or reading the menu.
If you’re not sure what you should be doing, ask.
Hospitality professionals work hard and the harder you work in this industry, the more
you’ll be respected. If you’re not doing something, it means that someone else is
picking up the slack and no-one wants to work with someone who doesn’t pull their
own weight.
Rule No.5: Smile and be Friendly

It’s time to show off your people skills and your personality. Remember, this is one of
the most important qualities managers will be looking for.
"
There’s no doubt about it, the better you are with people, the quicker you’ll find a job.
If you already have solid people skills, great, you’re probably a lot stronger in this area
than me.
If you’re more like me and you weren’t born with natural people skills, don’t worry
about it. As long as you smile (even if it’s forced) and can hold a friendly (i.e. not rude)
conversation with a stranger, your people skills are good enough.
Keep in mind that working in this industry will help you develop strong people skills
fast. So even if you’re weak in this area right now, you’ll quickly improve.
Rule No.6: Keep Your Conversations Short

There’s a fine balance between being friendly with guests & colleagues and working
hard. On the one hand, you should be giving your guests the attention they deserve.
On the other, you don’t want to be seen as someone who spends most of their time
talking. If you want the job, you need to prove to your manager that you’re a hard
worker as well. That won’t happen if you’re talking all the time.
So don’t get caught up in long-winded conversations with a guest or one of your

colleagues. There is always something to do and you should be looking for what that
‘thing’ is.
Rule No. 7: Communicate & Stay Out of the Way!

Behind the bar, there’s a subtle dance that happens between all the bartenders.
Everyone moves in sync with each other and despite moving quickly, they somehow
manage to avoid bumping into each other.
How?
The answer, my friend, is communication. When it’s busy, bartenders move by instinct.
They don’t have time to look where they’re going so they rely on vocal cues to figure
out where their colleagues are.
If it’s your first shift, you need to learn how to communicate with your colleagues so
that they don’t turn around and bump into you. This is particularly true for barbacks
and bussers.
All you need to do is yell out ‘BACKS‘ or ‘BEHIND‘ whenever you’re behind
someone or outside of their vision, to let them know that you’re there.
"
It takes some time to get used to, but knowing about it is more than enough to impress
your manager. It’s frustrating when you’re working a busy shift with someone who
keeps getting in the way and doesn’t know what to do about it!
When you step behind that bar (or onto the restaurant floor), you’re a part of the team.
Communication is essential to an effective team.
Have Fun
For some of you, this will be your first shift working in the hospitality industry. So have
fun!
I know it’s going to be hard (especially if it’s busy), you’ll probably be feeling anxious,
and everyone around you will seem stressed. But those moments of stress are usually
followed by moments of laughter, the occasional shot, and a refreshing beer.
That’s what makes this whole hospitality thing worth it.
Let’s Talk Specifics

**WARNING** Sometimes, the manager on your trial shift will give you NO direction
whatsoever. They’ll throw you into the deep end and expect you to be able to swim. It can happen so
you should be prepared for it.
These situations are rare, but if it happens to you and you don’t have any experience,
you’ll end up standing around feeling useless. To prevent that from happening, you
should know some specific things to do for the specific positions you’re applying for.
Below, you’ll find what to do during a bartending trial shift, a barback trial shift and a
server trial shift.
Bartending Trial Shift Specifics

A bartending trial shift is more complicated than a barback or server trial shift. That’s
because a bartender has more responsibility and they need to know more about their
products. That’s one of the reasons why experience is valuable when you’re searching
for a bartending job.
Still, the job isn’t overly complicated. Here’s a list of things you should be doing, in
order of importance:
• Take customer’s orders and make them drinks
"
• Put those orders through the POS system/Till and collect payments (or start them a
tab)
• Clear glasses off the bar
• Wipe down the bar
• Cut essential fruits (lemons & limes) and prepare any garnishes
• Clean up any mess you make
• Familiarise yourself with the bar and where everything is
• If there are no barbacks, you should also be doing all of the barback’s duties (see
below)
Barback Trial Shift Specifics

Barback trial shifts are the least complicated, but they’re also the most difficult in terms
of how hard you work. Barbacks are given the jobs that no-one else wants. It usually
means doing a lot of heavy lifting, running around, and cleaning.
On a side note, barbacks are generally the hardest workers in any bar. It’s one of the
reasons why it’s such a great position to start off in when you don’t have any
experience. Not only will it teach what it’s like to work behind a bar, but it will force
you to develop a strong work ethic - valuable in any arena.
Here’s what you should focus on as a barback, in order of importance:
• Top up the ice wells (there’s nothing worse than running out of ice) – You’ll need to
find out where the ice machine is.
• Wash & polish glassware
• Re-stock the bar: Top up garnishes, fruits, liquor bottles, condiments, napkins,
coasters, straws, towels, fridges, beer, wine. – You’ll need to find out where the stock
rooms are located.
• Prepare fruit, cut garnishes, pre-mix spirits.
• Change Kegs (if/when they need changing – the bartender will usually yell out)
• Empty the trash
• Clean as you go – even if you didn’t make the mess. You want to go above and
beyond in everything that you do.
• Anything else the management team or bartenders tells you to do.
Remember, all of this is GREAT for your ego ;-).
"
Server Trial Shift Specifics
Sometimes to break your way into bartending, you need to start out as a server first.
Starting out as a server will get your foot in the door making it a lot easier to progress
into a bartending position later on.
But starting out as a server isn’t that bad. In fact, it could prepare you perfectly for
being a bartender. Working as a server is more people orientated so it will force you to
develop solid people skills fast.
Server trials are more complicated than barback trials shifts because you’re dealing
with people, but they’re not as complicated as bartending trials shifts.
You’ll find that the majority of serving positions will require you to go through a
similar process with each of your customers over and over again.
Here’s what that process might look like:
• Greet guests with a warm smile. Then seat them, hand them menus (if there isn’t a
host), and ask if they’d like tap, bottled or sparkling water (no judgement here).
• Take your guest’s food & drink orders. Write EVERYTHING down (Note down any
allergies too). Messing up orders is one of the most annoying things you can do as a
waiter.
• Put those orders through the POS system (Inform the chef and bar of any allergies
and any unclear details).
• Run food and drinks to tables. Ask the guests if everything is good with their food. If
it’s not, do something about it (talk with a manager if necessary).
• Clear tables (empty glasses and finished plates), wipe down tables, reset tables.
• Polish cutlery, plates, glasses (when there’s nothing else to do).
Over time, you’ll develop your own system for doing things. This is how I used to
approach serving tables.
After the Trial Shift

Once your trial shift is over, make sure you thank the manager for their time and say
goodbye to any other staff members you pass along the way. Then run out of the
building, search for the nearest bar, and order ANOTHER shot of Jaeger and a beer!
"
Then give yourself a pat on the back and congratulate yourself. You’ve made it
through the entire hiring process in one piece. But before you completely relax, you’ve
still got one thing left to do. You need to follow up to find out how your trial shift went.
Remember, following up can be the difference between getting hired or not. Similar to
the interview, 3-7 days is more than enough time after your trial shift to give the
manager a call.
If you’re unsuccessful, don’t take it personally. It happens to the best of us. If you
remember, ask the manager for some feedback before you hang up the phone. Once
again, you want to find out what you did well and what you did poorly so you can
improve upon those things for your next go.
If you get the job, congratulations! You deserve it :-).
Action Plan
• As soon as you know you have a trial shift, go back and re-read this entire chapter.
Pay particular attention to the 7 rules.
• A few days before your trial shift, ask your manager what time you need to be there,
what you need to bring and what you need to wear. Then, invest in all the necessary
equipment & clothing.
• Before you leave home, make sure you’re showered, well groomed, appropriately
dressed, and you’ve got all the right equipment.
• Arrive 10 - 20 minutes early & assume the trial shift starts as soon as you walk
through the front door. While you’re waiting, grab a menu so you can familiarise
yourself with what you’ll be serving.
• During the trial shift, be friendly, work hard, ask questions, don’t talk for too long,
communicate & stay out of the way.
• After your trial shift, follow up 3-7 days later.
"
11. Making the Transition
“There are no shortcuts to any place worth going.”  
Beverly Sills 
Some people think I’m joking when I tell them that if you want to become a bartender,
you should look for server & barback jobs first. It sounds odd to someone who’s never
worked in the hospitality industry before…
“Why would I serve tables when I want to be a bartender… Why don’t I just start there?”
The problem with this line of thought is that most bartending positions ‘require’
experience. Bartending is more challenging than being a barback or server so it makes
sense. There’s a lot more you need to know, there’s a lot more you need to do, and
when you don’t know anything, things get out of hand quickly.
That’s why I generally recommend people new to the industry start out as a barback or
server first. These are entry-level positions (i.e. no experience required) so they’re much
easier to get.
It’s also easier to transition into a bartending role once you already have your foot in
the door as a barback or server.
Remember, timing is a key component to getting a bartending job. When you’re

unemployed looking for work, you have no idea whether or not a venue is hiring. But
when you work at that venue, you know exactly what’s going on and if you’ve already
proven yourself worthy, you’ll be the first person in line when the manager needs a new
bartender.
That’s why starting out as a barback or server is the most reliable way to becoming a
bartender.
What is a Barback?
Essentially, a barback is the bartender’s assistant. They’re the humble servant there to
help the bartender sell as much booze as possible. They do the grunt work, the heavy
lifting, and they’re often the hardest working staff members behind any bar.
"
Chapter 11. Making the Transition "77
You’ll often see them hunched over the dishwasher cleaning glasses, mopping up
vomit, fetching stock, cutting fruit, carrying beer cases, collecting glasses, changing
kegs, and doing any other job that no-one else wants to do.
That’s what they’re there for.
But being a barback is more than that. If you approach this position correctly, you get
to learn what it’s like to work behind the bar from the bartenders themselves. This kind
of experience is the main reason why so many industry professionals recommend
breaking into the industry as a barback first.
What is a Server?
A server or waiter is someone who serves guests at their tables. They’ll greet customers
when they arrive, seat them at their table, take their orders, bring them their food &
drinks, and overall, ensure that their experience is as memorable as possible.
You mainly see servers working in venues that serve food (i.e. restaurants, cafes, pubs,
etc), but they also work in high end bars that want to give their guests the table service
experience.
Barback or Server?
It’s normal to wonder what position would be better to start off in, barback or server.
Before I explain the differences, I want to make one thing clear - when you have no
experience and you’re trying to break into the industry, DON’T be picky. Take what
you can get, build the initial skills, accumulate some experience, and then go from
there.
If you get offered a server position, take it. If you get offered a barback position, take
that too!
But if you’re lucky enough to have a choice between being a barback or server, take the
barback position. Between the two, it will better prepare you for being a bartender. It’s
also easier to transition from barback to bartender.
One of the problems you’ll find when you make the transition from server to bartender
is that you may still have to be a barback first.
That doesn’t mean you should neglect serving positions because being a server will still
teach you a lot. You’ll also get paid more than barbacks, you’ll learn how to better
"
interact with guests and in the long run, you’ll become a more versatile bartender for
it.
Bartending Vs Serving
Although many of the skills you develop as a server will be transferable to your time
behind the bar, there is a difference.
The biggest difference is how servers and bartenders work. Servers spend most of their
time in their ‘section’ alone and they’re directly responsible for their guests’ experience.
If something goes wrong, it’s their fault. If all goes well, they’ll likely be compensated
for it.
Whereas bartenders work within a team and they don’t have to worry about the guests’
experience as much. They’ll spend less than a minute with each customer before
moving onto the next and if anything goes wrong, there’s usually someone around to
help.
Bartenders & servers will also focus on learning different things. Bartenders will learn
more about drinks (cocktails, spirits, coffee, beer, & wine), whereas waiters will focus
more on food and customer service.
Finally, the type of clientele bartenders and servers work with are often different. Of
course, who you serve will depend on the venue you work for, but in general, servers
deal with a more sophisticated crowd as well as children & families. Bartenders are
more likely to deal with rowdy drunks, uni students, and anyone that loves a drink.
Even though these positions have their differences, being a server will still teach you A
LOT about bartending. You might not get to make cocktails or change kegs, but you’ll
learn a ton about customer service, how to work under pressure, and enough about
drinks to be dangerous.
All of these skills are essential to becoming a great bartender which is why starting out
as a server works out so well on your journey to mastery.
How to Make the Transition

Progressing into a bartending position requires patience, hard work, practical
experience, and mental fortitude (you’re going to cop shit).
"
Essentially, going from barback/server to bartender requires you to focus on these
three things:
1. Prove yourself as a barback or server

2. Learn the basics of bartending
3. Let it be known that you want to tend the bar
That’s all there is to it. But like most things in life, these things are easier said than
done. So let’s take a look at these steps in detail.
1) Prove Yourself
If you’re a terrible barback or server, what do you think your chances are of becoming
a bartender?
Next to zero…
If you can’t perform in your job as a barback/server first, you’ll never be trusted to
perform as a bartender. It’s as simple as that… So if you’re ever going to get promoted,
the most important thing you can do is become the best barback/server anyone has
ever seen.
More often than not, you won’t need to do anything else. The management team will
notice that you were born for this and they’ll want to train you up as a bartender
because of it.
There’s a difference between what you need to do as a barback or server to prove

yourself worthy so we’ll look at these positions separately.
Becoming a Great Barback
The Duties
Everywhere you work as a barback will be different. Some jobs will require you to
clean the toilet, some will require you to run food, some will require you to collect
glasses, and others will just want you to wash dishes all night.
It’s important that you figure out what’s expected of you from the beginning. That way,
you’ll know exactly what to do to prove you’re worthy of a bartending position. If
necessary, write what’s expected of you down so you don’t forget.
"
See the ‘Let’s Talk Specifics’ section in ‘The Trial Shift’ chapter above for specific
tasks to do.
Anticipate
At the end of the day, the goal of the barback is to make the life of the bartender as
easy as possible. When it’s busy, the bartender shouldn’t have to think about anything
else other than serving people.
You, the barback, should be doing everything else without them needing to ask. In
other words, you should be anticipating their every need.
To the bartender, it should appear that the ice wells are magically topped up, the stock
is always miraculously full, fruit & garnishes are plentiful, the bar top is sparkling clean,
and the trash cans are bottomless pits.
It’s not magic, you’re doing all of this and the only way you’ll get this good is with
experience. You’ll need to know the bar like the back of your hand and you’ll need to
know the bartender’s job almost as well as they do.
That’s the kind of level you should focus on getting to because these are the barbacks
that get promoted. Not the lazy barback that has to be told to do anything…
Becoming a Great Server
The Duties
Everywhere you work as a server will also be slightly different. Some positions will
require you to run food whereas others will prefer that you stay put in your own section
the entire time. Once again, it’s important to find out what’s expected of you in the
beginning.
See the ‘Let’s Talk Specifics’ section in ‘The Trial Shift’ chapter above for specific
tasks to do.
What you need to Learn

There’s a specific set of skills that servers need to be competent in if they wish to excel
in their job. Most of these skills are basic and you don’t need any prior experience to
develop them. As long as you practice them whenever you have the chance, you’ll learn
them fairly easily.
Memorise the menus

"
Of all the things you learn as a server, learning the menu off by heart will be the most
useful. It will save you precious time when your guests ask you questions because you
won’t have to run to back & forth to the kitchen or bar to find out the answer. You
should memorise the drink menu, the food menu, and the wine list (if it’s an extensive
wine list, you don’t need to know everything).
Learn how to carry 3 plates and use a drink tray
Carrying 3 plates and using a drink tray is essential. It helps you quickly clear tables
and run food or drinks out faster. You’re also seen as a ‘rookie’ until you’ve mastered
these skills. If you can’t do this already, practice carrying 3 plates at home (don’t worry,
we’ve all done it). And use the drink tray whenever you’re at work. Even if you’re only
carrying one drink, this practice is helpful.
Learn how to serve wine like a pro
This includes presenting wine to tables, opening corked wine bottles, opening sparkling
wine, decanting wine, and topping up wine glasses as you go. We’ll go through this in
part 3.
Use the power of suggestion
Learning how to suggest items on the menu to your guests is important. Not only will
your guests appreciate it, but the owners will love you for making extra sales. That
doesn’t mean you need to be pushy, you shouldn’t. It means asking your guests if they’d
like another drink when their glass is empty, offering them entrees & desserts, and
suggesting they look at the wine list. They can make the final decision from there.
2) Learn the Basics of Bartending

More often than not, becoming an awesome barback or server is enough to get you
noticed and promoted into a bartender’s role. But sometime’s it’s not. Sometimes
you’ve also got to show management how keen you are to be a bartender.
The best way to do this is by learning how to tend the bar before you officially tend the
bar.
There are a few ways you can do this. You can read books, blogs, take a bartending
course, practice at home, or even attend bartending school on the side. If you’re really
interested in learning the craft of bartending, I recommend you do these things
anyway.
"
But the single best way to learn how to tend the bar is by learning from the bartenders
you work with. You should be asking your fellow bartenders question about
EVERYTHING (liquor, cocktails, wine, beer, service, techniques, etc), listening to their
answers, practicing what they teach, and observing their every movement.
Once you’ve built up a base level of skill, you’ll find that the bartenders will naturally
ask you for help. They’ll say “cover the bar” when they run to the bathroom. Or when
things start getting busy, they’ll ask you to “jump in and help for a second.”
Then before you know it, John calls in sick on Thursday night, management needs
another bartender to fill his shoes, they know you already know how to tend the bar,
who do you think they’re going to call??
Do you see how going from barback/server to bartender just works?
3) Let it Be Known That You Want to Tend the Bar

Ideally, you’ll have already let the management team know that you want to become a
bartender. If you haven’t, now is the time. Simply say to the management team,
“I really want to be a bartender, can you give me a shot?”
If you’ve already proven yourself as a barback or server, and you’ve learned the basics
of bartending, they’ll want to keep you around so the chances are good they’ll say yes.
If they say no, ask them why. If the reason is that they want to keep you on the floor
(because you’re so amazing), suggest that you work a couple of nights behind the bar
and a couple of nights on the floor as a compromise.
If it’s because they don’t think you’re ready, ask them what you need to improve on to
be ready. Then spend the next few weeks over-performing in those areas and ask again.
Whatever happens, don’t skip this step! They will most likely be willing to compromise
to keep you around. But if they’re not and you never have this conversation, you could
work there as a barback or server forever.
A Word of Caution
This industry isn’t perfect. Some bars and managers are dodgy and they might try &
screw you over. For example, they’ll lie to your face saying that they intend to promote
you ‘when the time is right,’ even though that day will never come.
"
This is why it’s so important to continually ask management when/if they’re going to
promote you. You want to find out if they’re screwing you over as soon as possible so
you can find work elsewhere.
Fortunately, these situations are rare, but if you suspect it’s happening to you, talk with
your bartender colleagues and get their opinion. Ask them how long it took them to
progress into a bartending position and you should get your answer.
If you find out that you’re getting screwed, leave. Don’t worry, the experience you’ve
gained will still be valuable for your next job so you won’t be starting again from zero.
If you’re lucky, that experience might be enough to land a bartending position

elsewhere and you can skip the roles of the barback/server forever!
How Long Will it Take?

It can take anywhere from 3-6 months to become a decent barback or server. And then
3 months on top of that to learn the basics of bartending. All in all, you’re looking at
anywhere between 6-12 months before you’re good enough to step behind the bar.
But then you’ve made it!
You’ve become a professional bartender and what you’ve learned throughout this
process will be useful for the rest of your bartending career and life.
Action Plan
• Whether you start out as a barback or server, go back & re-read the section on how
to get great at those jobs. Focus on improving in these areas whenever you’re at
work.
• Continue to learn the basics of bartending by reading the rest of this book.
"
 
Part 2 - Being the Bartender

“A man in our line, to be successful, must be quick, prompt, courteous, able, a good
student of human nature, a good dresser, clean, and possessing several more virtues.” 
Harry Johnson
12. The Road to Greatness
“Great men are not born great, they grow great . . .”  
Mario Puzo, The Godfather 
I recently published an article on the Crafty Bartending website titled “13 Industry
Pros Share Their Advice with New Bartenders.” I encourage you all to check it out -
it’s gold and sets the stands for what it means to be a great bartender, all of which you
can become yourself.
Below, I’ve included a few of my favourite excerpts.
——————
Gaz Regan
“Never ask a woman when her baby’s due. Trust me on this. (Editor’s note: I had to
include this - it’s way too funny!)
….
Don’t take yourself too seriously, young bartender. You sling drinks for a living, for
fuck’s sake. Big fuckin’ deal.
If you make your guests feel good, though, that is something in which you can take
pride. You’re still no better than anyone else, but you can rest easy knowing that, in
a small way, you’re changing the world.
Changing the world? Yes. You’re changing the world. Make one guest happier when
he or she leaves your bar than they were when they walked in, and you’ve changed
the world. It’s that simple.”
Dave Allred
“For many who are just starting out, bartending can seem intimidating with all that
you have to learn and the drinks you have to memorize, as well as trying to keep up
with the break-neck pace and large crowds.
But understand this: BARTENDING IS NOT THAT HARD. It really isn’t. Well,
let me rephrase: memorizing recipes and pouring liquid into a glass is not that hard,
which is what most people think bartending is.
"
Chapter 12. The Road to Greatness "86
Refining your skills and providing awesome experiences for your guests takes
someone who really cares about their job and takes pride in what they do, and that
goes way beyond shaking up a martini or flipping bottles in the air so they can land
on your elbow before you pour a drink.
People come to bars and restaurants for the experience, to get away from their
hectic and stressful daily grind so they can be treated like royalty. THAT’S your job:
to treat them as if you’re attempting to be included in their will. If your drinks are
good, that adds to the experience, but great customer service is #1.”
Chris Tunstall
“Don’t forget why people go to bars.
We are in the hospitality business and this should always be our main focus. People
go out to bars to have a good time and hang out with their friends. Our job is to
make sure they have a good time and provide a fun, exciting, safe atmosphere to
enjoy a few drinks. Hopefully if we do this and build a connection with them, then
you’ll have some new regulars.”
David Kaplan
“There are more opportunities for great bartenders today than ever before, but the
job keeps evolving. Learn as much as you can from your mentors behind the bar
but don’t let it stop there. To continue to rise up and create a long and meaningful
career, make sure you’re diversifying your skill set and communicating what you
want long term to your managers and owners. They should help outline what you
can do to get to where you want to go.
It almost goes without saying, everything you do matters. It’s a small industry and
we know who acts unprofessionally in any setting, who is difficult to work with, and
who doesn’t respect his or her fellow employees.”
Jason Shurtz
“The main thing to remember is that bartending isn’t about memorising drink
recipes, it’s about customer service and creating great experiences for your guests so
they want to come back as repeat customers. That, and remember that you work in
"
a business, and that if you can articulate to your owners/managers that you
understand your job within the context of that business, where your main job is to
give good service and increase customer retention, you will go a long way to
becoming an extremely valuable asset to your establishment. This is how you climb
the ranks, get the good shifts, and ensure you are nearly irreplaceable as an
employee.
No one ever starts with experience and to get started you almost always have to start
in a different or lower position besides bartender. Then show your value (see above),
and be clear about your intentions to move up and have the patience to know that as
long as you are a valuable employee, you’re going to get your shot sooner or later.
Have fun!!!”
Please note: These excerpts don’t do their original thoughts justice. Please check out
the original article for more details: https://craftybartending.com/advice-for-new-
bartenders/
———————
Service Trumps Skills

It’s funny how easy it is to fall into the technician’s trap. Once you get into something,
learning the technical details can be endlessly fascinating. The craft of bartending is no
exception. Cocktails, whiskey, beer, & wine, are all intriguing subjects that you could
spend a lifetime learning about.
And of course, it’s important to learn as much as you can about these things. You
should be able to make every drink on your menu and describe those drinks to your
customers. You should also know the differences between wine varietals, beer styles,
and the different types of liquor. And if you really wanted to, you could even learn flair
bartending.
But it’s not the technical skills that will take you far in this industry. They can only take
you to a point. What is infinitely more important is how you make your guests feel.
And that comes down to service.
In the end, it’s the bartender who can make their guests happy that excels in this
industry. They’re the ones who make more in tips, who get the better jobs, and who get
the opportunity to do more interesting things. They also have more fun at work.
"
As you’re learning how to tend the bar, don’t forget this. Sure, developing the technical
skills is essential to becoming a great bartender, but you can’t develop them while
neglecting everything else. You need to actively develop your people skills and sense of
service as well. Do that and the opportunities this industry can open up will amaze you.
At a Glance: Where you Could Be

In 2013, almost one year into my hospitality career, a couple of my colleagues and I
were invited onto a super yacht in the French Riviera. One of our regulars, Nikita, just
happened to be the co-ordinator of Russian billionaires visiting the South of France.
He organised everything for them. He made their dinner reservations, booked their
flights & hotels, organised helicopter tours, wine tours and anything else you can
imagine a billionaire might enjoy. Of course, that also meant he was in charge of the
super-yacht they were renting there for the couple of months.
But most of the time, they weren’t there! They were off exploring the vineyards in
Italy, or partying their nights away in Spain. So Nikita invited us onto the yacht to see
what this billionaire lifestyle was all about.
We were picked up in a smaller speed boat in the port of Nice and taken to the yacht
in Ville-Franche - the next town over. The music was blasting and the wind was
rushing through our hair. There’s nothing like a bit of adrenaline to start off your day.
When we got to the yacht, we couldn’t believe our eyes… It was huge! It was 4 levels
high and about 20 metres long. It sported 8 master bedrooms, 3 lounge rooms, 2 decks,
2 kitchens and 3 bars. There was a hot-tub on the roof, 4 jet-skis on the side, and 2
Russian super-models tanning on the decks.
For the rest of the day, we were treated like kings. Unlimited booze, 3 course meals,
fantastic views (both on and off the yacht), and a crew of about 15 staff there to tend
to all our needs. After we stuffed our faces and finished our wine, we were give a quick
demo on how to use the jet-skis and told that we could do with them what we pleased.
We spent the rest of the day racing each other through the open water.
At around 5pm, we had to leave for work. So Nikita bid us farewell and dropped us off
back in the port of Nice. Few words were spoken on the journey home and I don’t
think any of us really believed what had just happened.
I’ll never forget that day.
"
———————
2 years later, when I was managing the bar at the night club in Val D’Isere, we were
looking after a very wealthy group of VIPs. They came in every night for a week, they
were great guys and they spent A LOT of money.
I’m talking Nabuchadnezzar (15L) sized bottles of Champagne (costs €7,500) and
Magnums of Dom Perignon (€600 each) kind of money!
Throughout the week, they also tipped their servers really well and I was happy for
them. They worked hard and it was great to see them profit from it. As a manager, this
is normal - you often watch your colleagues earn far more in tips than you because
you’re not the person serving guests.
However, on the final night, one of the VIPs pulled me over and thanked me for giving
them such an amazing week. Then he pulled out his credit and asked if he could leave
a tip for €2,000.
I ran back to the bar to grab the card machine, thanked him for his generosity and
happily accepted the biggest tip of my life.
As much as I wanted to hold onto that tip, I knew that it wouldn’t be fair. So I divided
it up evenly among my team of bartenders and we spent it on a fantastic night out
together.
———————
I feel very lucky with some of the experiences I’ve had throughout my career. Those
are a couple of the better ones but there have been many more. I’ve made some decent
coin out of it too. And coming from where I started (an innocent, inexperienced &
anxious 21-year old), I know that it’s possible for anyone else to do the same.
But it won’t happen if you’re just a mediocre bartender. You’ve got to commit to
becoming the best bartender you can be.
"
13. Learn to be The Best
“A professional bartender is someone who can do his or her best work when he or she
doesn't feel like it.” 
Bruce Tomilson 
Learning to be the best comes with a bunch of advantages. You make more money,
you have more flexibility with your working hours & the venues you work for, and more
than anything else, you have more fun.
It also gives you a sense of freedom & security to travel long-term because you know
you can confidently work behind the majority of bars around the world.
So after you land your first bartending job, your goal now is to become the best
bartender you can be. And that means developing the qualities of a great bartender.
The Qualities of a Great Bartender

I don’t care who you are or what you do, unless you’re physically or mentally impaired,
you have what it takes to become a great bartender. It doesn’t require any sort of
specialised knowledge and you don’t need to be born with a genetic advantage.
Everything you need can be learned.
So what does it mean to be a great bartender? What qualities do they possess that put
them above the rest?
In my experience, there are a few prominent qualities that all great bartenders have
and to really excel in this industry, you’ll need to develop them all.
All great bartenders tend to be,
• Guest focused
• A Master of Their Craft
• A Team Player
• Well Organised
• Well Presented
"
Chapter 13. Learn to Be the Best "91
Guest Focused
It is the bartender’s responsibility to ‘feel out’ their customers and find out what kind of
service they truly desire. Every person is different and people are different on different
days. Sometimes, that means the bartender should inquire about their guests day.
Other times, they should leave them alone to enjoy their drink and ponder their day.
There are certain soft skills that all great bartenders will have. Knowing how to tell a
good joke, knowing how & when you should cut someone off, knowing how to sell,
knowing how to handle complaints, and being able to engage in some friendly banter,
are all good examples of those.
But there are many more.
At the root of it all, it’s about being guest focused and everything that a bartender does
should serve that purpose.
They should go the extra mile by calling a cab, charging a phone, or introducing one
of their guests to a potential friend, even if it’s inconvenient or annoying to organise.
They should also step up and say no to an unruly customer because it’s in the best
interests of the majority.
Above all, they won’t take themselves too seriously, regardless of the situation. Instead,
they’ll swallow their ego, laugh at their own inadequacies and cop any abuse like a pro,
even if it’s unjustified.
A Master of their Craft

A great bartender will be well versed in all forms of making & serving drinks. They will
be intimately aware of how to use their tools & equipment, and they’ll know how to
make every drink that they serve.
They will also be intimately aware with the theory of alcohol, beer, wine & liquor, what
they are and what differentiates the most popular brands. They should be
knowledgeable enough in these areas that they could educate their guests should they
enquire or show a genuine interest in learning more.
For example, the bartender should know the difference between the premium and
everyday products that they serve. That way, they can suggest to their guests something
different and possibly something better, so that they expand their horizons & try
something new.
"
A great bartender will also be well-versed in all tasks of the bar. Changing kegs,
pouring beers, serving wine, making coffee, and even waiting tables, are all useful &
important skills to know.
It goes without saying that they’ll be fast and efficient in all of their movements. The
more people you can serve, the happier your guests will be. And for you, that ultimately
means more tips in your back pocket.
We’ll be looking at these subjects in detail in ‘Part 3 - The Theory of Alcohol’ and in ‘Part 4
- The Craft of the Cocktail’.
A Team Player
If bartending were a sport, it would be a team sport. For a night to go well, bartenders
must work together, period. There’s too much going on behind a bar for one person to
handle every single job.
Serving guests, answering the phone, making cocktails, brewing coffee, cutting
garnishes, etc. The team must pull together, delegate certain tasks, and back each other
up wherever & whenever necessary.
That means putting the team’s interest above their own. When you’re working for tips,
this is especially important to understand.
For example, if the bar is running low on glassware, fruit or stock, and you notice that
the barback is struggling to keep up, one of the serving bartenders should finish what
they’re doing so they can help them out, even if it means sacrificing some potential tips
along the way. In the long run, it’s better for the team and everyone will make more
tips because of it.
Being a team player also means that the bartender will have their colleagues backs, no
matter what. To your guests, it should always appear that you’re a tight-knit crew who
work well together and get along. If there’s a problem, it can be sorted out later.
In the moment, blaming, attacking, or accusing is unnecessary and will only cause
further problems down the line.
Well Organised
A well-organised bartender means a well-organised bar. And a well-organised bar leads
to a much better service. When a bar is disorganised, precious time is lost searching for
products or making unnecessary trips to the stock room.
"
As such, everything behind the bar should have its own place so that the bartender can
find things easily. It is the team’s responsibility to keep the bar organised, return items
to their rightful place, and clean up any mess as they go.
Cleaning schedules, opening procedures, closing procedures, and methods for making
cocktails, juices, syrups, etc, should also be as consistent as possible. There’s more than
one way of doing things, but keeping things consistent leads to a more consistent
service. And your guests love consistency.
Great bartenders will also pay attention to the details. They will make sure that their
guests always have a drink and they keep one eye on the stock levels throughout the
night (including napkins, till rolls, straws, & change) to ensure that they never run low.
All of this requires the bartender to be extremely organised both in the physical world
and in their mind.
Well Presented
A bartender should always take pride in their appearance and abide by the highest
standards of hygiene & cleanliness. You should arrive to your shift showered & clean,
and you should always wear deodorant (sounds obvious, but you’d be surprised).
Your clothes should be ironed and your hair brushed, combed, styled, well groomed, or
however you choose to wear it. A scruffy bartender sends the wrong signal to your
guests - that you’re dirty and unhygienic. That’s the last bartender anyone wants to be
served by.
It’s important that a bartender maintains this standard of hygiene and cleanliness
throughout their shift as well. Believe it or not, but it’s your hands that attract the most
germs because you’re constantly touching things. As such, the bartender should be
consciously washing their hands consistently throughout the night.
Never lick your fingers, stroke your beard, touch your face or play with your hair when
you’re working behind the bar. Germs lay hidden there and if they find you’re hands,
they will find a way to get into your customers’ drinks.
No-one’s Perfect
Before we continue, I want to clarify that although a great bartender will possess all of
these qualities to some extent, no-ones perfect. The above descriptions are ideals to
work towards so don’t be too hard on yourself if you’re not there yet.
"
Personally, I was never that bartender. Sometimes, I would rock up to work with an un-
ironed shirt or with poorly groomed hair. Sometimes I’d get offended, sometimes I'd
put my own interests ahead of the team’s, and sometimes I’d be too scared to tell a
customer no.
I’m not perfect and you don’t have to be either. That won’t stop you from doing
amazing things in this industry. What’s important is that you’re constantly trying to
improve & be the best bartender you can.
"
14. Quick Wins & More FAQs
“The hard part about being a bartender is figuring out who is drunk and who is just
stupid.”  
Richard Braunstein 
It’s normal to wonder how on earth you improve in these areas of bartending. All this
talk of service, guest focus, and ‘feeling out’ your customers sounds ambiguous and
impractical. How do you apply these concepts in the real world?
That’s a good question and you’re not going to like my answer.
Practice and experience. The only way you get better at serving your guests is by
putting yourself in these situations over and over again, making mistakes and learning
from them. Unfortunately, making people happy is more complicated than making a
delicious drink.
Sometimes, you’ll read people completely wrong. You’ll think that they’re uninterested
in chatting when in actual fact, they’ve had a bad day and that’s exactly what they
need. Other times, you’ll do the opposite and make a terrible joke with a guest who just
wants to be left alone.
It’s ok to make these kinds of mistakes. In fact, I encourage them because that’s the
only way to truly learn. With time and effort, you’ll improve no matter how bad you
currently are. Trust me on this… I used to be terrible!
Does that mean that’s all there is to becoming a great bartender?
Certainly not. While developing the perceptive side of bartending takes time &
practice, there are plenty of ‘quick wins’ you can put into action today.
Arrive Early for Work

Everyone knows they should arrive early for work but so few of us actually do. Arriving
early shows your boss that you’re serious and that you can be relied upon. To your
boss, that’s a good a thing because reliable workers are hard to find. So if you’re one of
the few that are, you’ll be given better shifts & more responsibility.
Arriving early also helps you settle into the night more quickly because you’ll be aware
of what’s happening before you step behind the bar.
"
Chapter 14. Quick Wins & More FAQs "96
There’s Always Something to Do
This was drilled into me throughout my first hospitality job. There’s ALWAYS
something to do and it’s your job to look for what that something is.
On a slow night when there aren’t many customers, deep clean the bar or start
prepping for the next day. Whatever you do, don’t stand around texting on your phone!
You never want to be seen doing nothing…
If you can’t find what that something is, ask. Managers in the hospitality industry have
a knack for finding work, regardless of how quiet it may be.
Clean as you Go
Having the forethought to clean as you go is important when you’re working in a team.
Working with a messy bartender is frustrating if you’re the one that has to clean up
after them. Messy bartender slow down everyone else’s workflow.
So put the team’s interest above your own and clean up as you go.
Greet Guests when they Arrive & Bid them Farewell as they
Leave
Simple to do, easy to remember but often neglected. Get into the habit of saying hello
to every guest you see walking through the front and bidding them farewell as they
leave.
It doesn’t seem like much but it can make a big difference in someone’s day. Everyone
likes attention and everyone likes to be recognised. Making this small effort means that
your guests will receive the attention they crave at least twice whenever they come to
your bar.
They’ll be more likely to come back for it.
Go the Extra Mile

People pay for booze, but they tip for service so go the extra mile whenever you can.
There are so many things you can do to ‘go the extra mile’. Serving guests at their table,
changing the TV channel, calling a cab, charging their phone, putting on a different
song, or fetching your guests the paper. The basic premise is that you’re making your
guest’s life easier and they’ll appreciate you for it.
"
Be more Likeable
This sounds cheesy, but being likeable is important. Customers prefer to be served by a
‘friend’, not by a stranger. To become their friend, you have to be likeable enough to be
their friend.
There are entire books written on how to be more likeable so we can’t cover it all here.
But here are some quick wins you can put into practice today:
• Smile more often

• Take a genuine interest in others
• Ask questions
• Shake hands
• Learn a joke or two
• Get good at banter & don’t take yourself too seriously
• Look people in the eye
• Don’t talk about your problems
Learn to apply these simple lessons and you’ll be ahead of most other people in the
world. If you want to learn more, I highly recommend checking out the book ‘How to
Win Friends & Influence People’ by Dale Carnegie. It’s a guide on exactly that, how to be
more likeable.
Treat Everyone the Same

This is useful in life but even more important as a bartender. Ideally, you should never
‘favour’ certain customers because they’re big tippers, they’re your friends, or they’re
extraordinarily good looking.
This can be hard to pull off in practice because of the way the industry works (it’s
possible your boss will encourage you to favour big spenders and good looking
customers), but you should attempt to treat everyone the same as much as possible.
This includes poor tippers. Everyone deserves the same amount of attention & respect,
regardless of how they look and how much money they make. The problem with
playing favourites is that when the guests you favour less see it, they may feel
inadequate for it, and that’s the last thing you want any of your guests to feel.
"
Forget about the Tips
When you find out that it’s possible to bring in $600 in tips a night, it’s easy to focus on
making money. But that’s not where your focus should lie, it should be on service
instead.
There’s nothing more ingenuous than the bartender who only cares about their tips.
It’s obvious to everyone and people will tip you less for it.
For that reason, when you forget about the tips and focus on service instead, you end
up making more. Tips are a natural consequence of the level of service you give. Sure,
there are other factors, but service is the most important.
How to Improve your Tips

Ironic, I know. But since many of you will be looking for some ‘hot tips’ on how to
improve your tips, here are some of my top recommendations:
• Remember everything you can about your customers - their name, what they drink,
their family’s names, what they do for work, etc.
• Don’t talk about your problems but listen to theirs.
• Never offer an opinion or advice about anything unless specifically asked.
• Be a good friend.
• Provide endless entertainment.
• Go for the good shifts.
• Work for better venues.
How to Handle Poor Tippers

In most cases, the rule of thumb for handling poor tippers is simple, forget about them
and treat them as you would any other customer. There’s not much you can do about
these customers anyway and confronting them will only embarrass them (or worse,
enrage them) so it’s just not worth it.
It’s possible they may not be able to afford to tip so it’s always better to give these
guests the benefit of the doubt.
However, there are some rare instances where it may be ok to off-handedly mention
the bill. For example, let’s say you’ve been serving a large group of drinkers and they
rack up quite a bill. When they ask you for the bill, everyone throws in some cash but
"
the total results in a very small tip for you, despite how much time you’ve spent with
them.
In this instance, it would be ok to ask one of your guests if there was something wrong
with the service. (Note: these situations are rare so use this tactic sparingly). There are two
benefits to asking this,
1. The customer may notice that they’ve left a bad tip, apologise profusely and end
up tipping you more.
2. If there was something wrong, the customer will notify you of what that something
was so you have a chance to rectify the situation before they leave.
Number 2 is important. If you’ve received a poor tip, it’s possible it was your fault. If
that’s the case, you want to do everything you can to make up for it before they leave.
Use the Power of Suggestion

To most people, selling sounds like a dirty word. It conjures up images of the sleazy
second hand car salesman who pressures you into buying something you don’t want.
But not all selling is sleazy.
In particular, there’s one “sales technique” that all bartenders should have in their
repertoire - suggestive selling. Suggesting selling is simply suggesting different products
to your guests, like a higher quality scotch, desserts after their mains, or even one more
drink.
Whilst it doesn’t appear to be selling to the untrained eye, it is and it’s a powerful tool
in the bartender’s arsenal. Not only does it help your guest make a better decision
(remember, you’re the bartender and will likely know more about the products than
your customer), you can encourage them to try something new and expand their
horizons. Most people will appreciate that.
As long as your suggestions are made with the guest’s best interest in mind, there’s
nothing sleazy about it.
The Rush - What is it and How to Get Through it

The rush is that time of the night when everything gets crazy. Behind the bar,
customers usually come in ebbs and flows. One minute, there’s no-one there, the next,
it’s full.
"
Generally, there’s a time of the night where you can consistently rely on customers to
start flooding through your doors. This is what we call the rush. Suddenly, you go from
doing very little to ‘there’s too many things to do and not enough hands to do them’.
The rush takes time to get used to and when you first start working them, they’re really
stressful. With so much to do, it can be overwhelming to know what you should do first.
The only way to get through the rush is by prioritising. You have to prioritise the most
important tasks first and forget about everything else. That usually means prioritising
serving your guests and ignoring tasks like cleaning, preparing garnishes, and fetching
stock, unless these tasks are essential to serving your guests.
When Things Go Wrong

Things are going to go wrong and there’s nothing you can do about it! Being well
prepared helps prevent most disasters, but some things are out of your control. There’s
not much you can do if the till decides to shut down, the card machines stop working,
or the ice machine breaks.
So what do you do?
You deal with with it! No ice? Good, people can taste their drinks more. The till’s shut
down? No problem, we’ll write everything down instead. The card machine is broken?
Great. Let’s hope our guests brought plenty of cash!
You get my point.
When things go wrong, you need to improvise with what you’ve got. Sometimes, that
means washing glasses by hand, crushing ice with a mallet, making simple syrup in the
middle of the rush, or fetching ice from another bar. Whatever happens, try not to
worry about it because there’s not much you can do.
If you get through unscathed, great. If you don’t, that beer at the end of the shift will
taste delicious!
Broken Glass in the Ice-Well

If a glass breaks in or anywhere near one of the ice-wells, that ice is no longer useable.
It’s a massive health & safety risk so you’ve got be really careful whenever this happens.
The first thing you should do is grab a bottle of grenadine or coloured syrup and pour
it over the ice. This indicates to the other bartenders that there’s glass in the ice-well
"
and that it can no longer be used. Then, you have to completely empty the ice-well
(preferably with large scoops or buckets), melt the remaining ice shards with hot water
and then dry it down so that your 100% sure there’s no glass in there.
Once you’re sure, you can then re-fill it.
Breaking glass near or in the ice-well is annoying but it’s essential that you follow the
correct procedures whenever it happens. The last thing you want is for one of your
guests to complain that there’s glass in their drink…
When you Run out of Anything

Almost every bar will run out of something now and again, whether it’s an essential
ingredient, a liquor, a mixer, or a type of beer.
When that happens, the first thing you should do is check the nearby grocery/liquor
stores to see if you can purchase the missing item is. If that’s not possible, that item and
any drinks associated with that item, is no longer available.
So let all the servers, bartenders, and managers know. When a customer asks for that
item or drink, simply inform them that it’s ‘sold out.’ Saying it’s ‘sold out’ is better than
saying ‘we’ve run out,’ because being ‘sold out’ implies it’s in high demand. Whereas
saying ‘we’ve run out’ implies that the venue and its staff are lazy.
How to Handle Complaints

Handling complaints can be tough. It requires a delicate touch because emotions are
running high and there are a lot of moving parts. But as bartenders, it’s something that
we have to deal with on a semi-regular basis so it’s important to learn how to handle
them well.
With modern media and online reviews, venue owners are more cautious than ever
with upsetting customers. Bad reviews have the potential to impact the bottom line in a
negative way. The inverse is also true, good reviews can boost a businesses revenue.
However, unlike what most people think, handling complaints doesn’t mean that you
just give into the whims of your customers. Danny Meyer, author of ‘Setting the Table,’
said it better than anyone else, “the customer is NOT always right. But they must always feel
heard.”
To handle complaints appropriately, there’s a three step process that you can follow:
"
• Listen
• Acknowledge their complaints
• Propose a solution (or pass them onto someone who can)
The first step is hearing out what your guests have to say. When someone makes a
complaint, they want to feel heard & acknowledged that they’ve been wronged.
Listening to them is crucial to eventually calming them down so listen intently and
don’t interrupt.
After they’ve got everything out, acknowledge their complaints. Don’t defend yourself
or whoever was in the wrong. Instead, show them some empathy by saying that you
understand how they feel and that it must be hard. If they want to complain some
more after you’ve acknowledged them, let them.
But once they’ve got everything out a second time, it’s time to propose a solution. What
your solution is will be highly dependant on what they’ve complained about. And
sometimes you’ll have to bring over management because you won’t have the authority
to propose a suitable solution yourself.
In any case, the solution should be appropriate to the specific complaint. If the food
was cold, propose fresh, hot meals (not necessarily a refund). If you spilt red-wine on
their clothes, offer to pay for or organise the dry-cleaning. And if the customer is in the
wrong, attempt to explain the other side of the story without getting emotional
yourself.
Remember, just because a customer complains doesn’t mean you give into them.
Sometimes they are wrong and informing them of the other side of the story may help
them realise that. If they don’t, there’s not much you can do about it and you’ve lost an
unreasonable customer - which isn’t the end of the world.
Check IDs
When the bar you work for sports a security team, you don’t have to worry about
checking IDs because they check them at the door. But if you don’t work with security,
remembering to check them is important.
You’ll be made aware of this when you get your liquor serving license, but potential
fines await both you and the venue you work for when you serve someone underage.
As a general rule of thumb, it’s a good idea to check people’s ID if they look under the
age of 30. Simply saying, “Hi, can I please see your ID,” is more than enough.
"
When you’re new to the industry, for whatever reason, this can be nerve racking - it
was for me. But it’s a piece of cake in comparison to cutting someone off.
How to Cut Someone Off

If you think checking IDs is tough, wait until you have to cut someone off. There’s
something inherently intimidating about trying to cut someone off when their acting
obnoxious, loud, rowdy and they’ve had too much to drink.
But a heavily intoxicated patron is a danger to themselves, other guests and you. As the
bartender, it’s your responsibility to step up and ‘help’ this person out so that everyone
has a good night & gets home safely.
If you don’t, there are consequences. You could potentially be given a hefty fine, a fight
could break out, or even worse, the intoxicated patron might try to drive home…
Needless to say, cutting people off is very important.
There are 3 principles that you should keep in mind whenever you’re dealing with
drunks. The first is, if you think someone has had enough to drink, they
probably have.
The second is, having your guests best interests in mind really pays off. If your
guests pick up that you’re ‘trying to help them’, that alone has the potential to prevent
confrontations.
The third principle is, you want to avoid embarrassing them at all costs. More
often than not, confrontation occurs when your guest feels like they need to defend
themselves in front of others. So when you inform them that you can no longer serve
them alcohol, do it privately wherever & whenever possible.
The Approach
Once you’ve decided to cut someone off, inform the other staff members you’re
working with so they don’t accidentally serve them. When they’re aware of the
situation, they can also back you up. From there, use one of these approaches:
• Enlist the help of friends - inform their sober friends that you can longer serve the
intoxicated patron and let them handle the situation from there (note: this doesn’t work
if they’re all drunk).
• Say nothing and serve them water or non-alcoholic drinks instead - hopefully, they
don’t notice or they get the point.
"
• Serve them one last round & inform them that it’s their last drink - great approach
and prepares them for what’s coming. If you have the forethought, you should do
this whenever possible.
• Use the law - “I’m sorry, but I’m legally unable to serve you (pointing to alcohol certification laws
if possible). If I do, I could get fined or lose my job.” A solid argument that most customers
will understand.
• Deflect the blame - “I’m sorry, but my manager has told me I’m unable to serve you any more.”
If they complain, simply say “There’s nothing I can do.” This reduces the chances of
confrontation immensely because they have no-one to blame directly.
• Straight talk - For the bolder (and hopefully with a security team behind you), “I
think you’ve had enough to drink.” End of discussion. If they persist, “Do I need to ask you to
leave (or call security)?”
• Security! - As a last resort, you can call security. It’s always better to let professionals
handle confrontational customers as they’ve been hired & trained for that specific
purpose.
With all of these approaches, it’s important that you stand your ground and be firm.
Almost every guest will try and get another drink so expect it and be prepared.
Is it Ok to Sleep With Customers?

In my books, hell yeah! There’s nothing wrong with sleeping with customers. In fact, I
encourage it! There will be a certain number among you who want to become a
bartender largely for that purpose.
And since bartenders get a lot of attention from the opposite sex, I don’t see anything
wrong with taking advantage of that ;-).
Plus, when you look back at your time as a bartender, you’ll have a bunch of amazing
stories that you’ll remember for the rest of your life.
Drinking on the Job - Is it OK?

This is highly dependant on where you’re from and the bar you work for. In almost all
countries, it’s illegal to drink while you’re working - so the obvious answer is no.
However, every country I’ve been to, I’ve found venues that allow - and sometimes
encourage - their bartenders to drink on the job. There are also venues that are strictly
against it - even a New Years Eve count down shot can get you fired…
"
I’ve worked in both types of venues and they both have their advantages &
disadvantages. Ultimately, it will depend on what you prefer & where you’re at in your
career. But I don’t recommend drinking at a venue that doesn’t allow it. It’s not worth
losing your job over.
If you want to drink on the job, find a venue that’s ok with it. There are plenty out
there.
Is it Ok to Give Away Free Drinks?

The short answer is no… Contrary to popular belief, you shouldn’t just comp
(complimentary or give away) drinks because the customer you’re serving is attractive
(unless you’re paying for it).
Technically, this is stealing from your boss.
The more complicated answer is, it’s dependant on the bar you work for, the customer
you’re serving, and the situation you find yourself in. If the customer is a big spender
that’s always there, it may be ok to comp a drink for them every now and then. Also,
some bars are more liberal with giving out free drinks than others.
Regardless, this is a question you should always run through the management team
before you decide to give away anything.
How Much Can Bartenders Make?

For many, the motivation of money draws people into the world of bartending. The
idea of making 6 figures a year can be intoxicating, to say the least.
But how realistic is this number?
It’s true, making $100k a year is possible, but it’s not the norm. The bartenders
making this kind of money are either great at what they do with a ton of experience (3
years plus). Or, they’re very attractive females. Regardless, they’ll need to work long
hours and in the finest establishments around town.
These positions are also highly competitive. But don’t let that phase you. Whilst it’s
unlikely you’ll be making $100k a year as a bartender a year from now, 3 years from
now is a different story. If you focus on providing outstanding service, you work hard at
mastering your craft, and you get lucky, you could be making $100k a year too.
"
As far as averages go, a bartender’s salary varies dramatically because their income is
made up of 2 things, wages & tips. Wages are predictable, but tips can vary widely and
will depend on:
• What Country, State and City the bartender works in

• The type of venue they work for (i.e. cafe, nightclub, cocktail bar, dive bar,
restaurant, etc)
• The shifts they work
• How good they are
That’s not particularly helpful so to give you a better idea, I’ve broken down potential
salaries below for the United States, United Kingdom & Australia.
Australia & The UK

In Australia and the UK, a bartender works primarily for wages so their income is
fairly predictable. Tips are mostly negligible unless you’re working in one of the upper-
class bars.
On average, the Australian bartender makes between $20 - $25 an hour and
depending on the amount of hours worked each week, they can make between $40k -
$60k a year. That’s a healthy income for a bartender. It’s possible to make more if you
work longer hours or you work in fine-dining restaurants/high-end nightclubs where
tips are more common place. Depending on the week, it’s possible to bring in an extra
$200 - $300 a week in these venues.
On average, the UK bartender makes £6.74 (~$10 USD) an hour. At 40 hours per
week, that works out to be around £14,000 (~$18,400 USD) per year. This isn’t the
best income but it’s still possible to live on, you just won’t be able to save up for a
mortgage. If you work in the finer establishments, it’s possible to make more. You
could expect an extra £100- £300 in tips per week depending on the time of year &
the venue’s tip distribution policy. Between Australia, the United States and the UK,
UK bartenders make the least.
United States
In the United States, it’s the opposite and tips make up the majority of a bartender’s
income. For that reason, we’ll look at how much you can make on a slow shift, a
regular shift, a good shift or a great shift. Good shifts tend to be Friday & Saturday
night and great shifts are nights like New Year’s Eve. We’ll also look at how much you
can make working for lower-class bars, middle-class bars, or upper-class bars.
"
Lower-class bars include dive bars, pubs & lower-class restaurants. These are the
venues you’ll make the least amount of tips in.
Middle-class bars include sports bars, well attended dance/music venues, nice
restaurants & higher-end pubs. The biggest differentiator between lower & middle-
class bars is that you’ll make better tips more often. The majority of venues fall into the
middle-class categories.
Upper-class bars include high-volume/high-end nightclubs, fine-dining restaurants,

and specialty bars like cocktail bars, gin bars, wine bars, etc.
Lower-Class Bar Middle-Class Bar Upper-Class Bar
Slow Shift $0 (no-one comes in!) $40 $150
Regular Shift $40 - $100 $100 - $150 $300 - $400
Good Shift $100 - $150 $200 - $300 $400 - $600
GREAT SHIFT $200 $600 $1000
Average Yearly $30k - $50k $50k - $70k $70k - $100k

Income
As you can see, the United States is the most lucrative countries for bartenders. Great
bartenders make great money, good bartenders make good money, and even new or
mediocre bartenders have the potential to earn a decent income.
Regardless of where you’re from, the best bartenders always make the most.
"
 
Part 3 - The Theory of Alcohol

“I have drunk since I was fifteen and few things have given me more pleasure. When
you work hard all day with your head and know you must work again the next day
what else can change your ideas and make them run on a different plane like whisky?
When you are cold and wet what else can warm you?” 
Ernest Hemingway
15. What is Alcohol?
“To alcohol! The cause of... and solution to... all of life's problems”  
Matt Groening 
Ahhh.. Alcohol. That sweet golden nectar that we humans drink and love. We all know
about it and most of us have enjoyed its magical effects. And yet, so few of us know
what it actually is…
So what is alcohol? And what are the most common types?
For us bartenders, this is especially important to learn about. After all, we serve it every
single day and we’re legally liable to serve it responsibly, so we should know exactly
what it is. But there’s no doubt about it, the theory of alcohol can be confusing to the
uninitiated.
When I first started working behind the bar and I knew nothing. I had no idea what
gin, vodka, beer, wine or rum was. And I assumed that since scotch and bourbon were
both called whisk(e)y, they were the same thing…
But boy was I wrong!
Unfortunately, I didn’t realise how wrong I was until I tried to give a bourbon drinker
scotch instead. He quickly perked up and told me that what I gave him wasn’t what he
ordered. He was right… It was scotch. But instead of correcting my mistake and
swapping his drink for the one he wanted, I proceeded to tell him that since they were
both called whisk(e)y, they were pretty much the same thing…
It was embarrassing.
So I vowed to never make the same mistake again and learn everything I could about
alcohol and its different types. I read books, I went on wine tours, I visited beer
breweries and I asked more knowledgeable bartenders questions whenever I had the
chance.
Some of it stuck, some of it didn’t. And sometimes it felt like the more I learned, the
more confusing everything became. The law gets involved, companies employ different
marketing tactics, and everyone has an opinion…
"
Chapter 15. What is Alcohol? "110
But eventually, things started to click. That’s what these chapters are about. Rather
than put you through the same kind of misery I went through, I want to clear things
up from the beginning. If you’ve ever felt confused by the theory of alcohol, don’t
worry, because we’re about to deconstruct all of its complexities so you can confidently
serve it for the rest of your life.
That means starting from the beginning.
How Alcohol is Made – The Fermentation Process

The process for making alcohol is essential to understanding what alcohol is and it’s
actually quite a strange process. The general consensus is that it must have been a
complete accident as to how it came to be.
The story goes something like this.
Around 10,000 years ago, cavemen were figuring out how to make bread. They were
grinding up ancient grains into flour, adding water and eventually, they succeeded in
making a very rough version of what bread is today.
It’s assumed that these same cavemen must have left their ancient gruel sitting
overnight. And lo and behold, when they woke up the next morning, their sloppy gruel
had magically turned into alcohol.
To them, it must have seemed like a miracle!
So what happened?
Well, wild yeast (a micro-organism that lives everywhere) would have been attracted to
the gruel because it feeds on sugar (yes, there is sugar in this type of gruel). And one of
the amazing things about yeast is that it poo’s out alcohol!!!
Yeast is the magical ingredient that turns sugar into alcohol. This process is known as
fermentation and it happens every single day naturally in the world around us.
Since then, humans have refined the fermentation process into an art & science, and
absolutely anything that contains sugar can be fermented into alcohol.
Beer is made from fermenting grains. Wine is made from fermenting grapes. Cider is
made from fermenting fruits (like apples & pears).
Even milk can be fermented to make alcohol…
"
So What is Alcohol?
Alcohol is a drug and it’s the oldest & most widely consumed recreational drug on the
planet. AND, it’s legal.
According to Wikipedia,
“Alcohol produces euphoria, decreased anxiety, increased sociability, sedation, impairment of

cognition, memory, and motor function, and generalised depression of central nervous system
function.”
All of us who have used alcohol know and (probably) love its effects. So it’s worth
pointing out that alcohol can also be dangerous. And despite the fact that it’s legal, it
may be even more dangerous than some of the illegal recreational drugs out there.
That’s why alcohol is heavily regulated around the world and that’s why we bartenders
need to be responsible when we serve it.
The Distillation Process

You may have noticed that when I listed some of the different types of alcohol above, I
didn’t mention any hard liquors. The reason being is that spirits (also known as liquors)
require a step beyond fermentation to become what they are.
Fermentation can only take you so far. As soon as the alcohol percentage of a brew hits
around 15%-17%, fermentation is no longer possible. There is either no more sugar
left to ferment or the yeasts themselves drown/die because the alcohol content is too
high.
This is where the distillation process comes in.
Distillation is the process of separating the alcohol in a fermented brew from its
separate parts. For example, within a fermented brew, there will be water, alcohol &
some other ingredients that give the liquid its flavour.
By separating the alcohol from the rest, it will become much more concentrated.
That’s what distillation does and it does it by boiling the brew in massive stills and then
capturing the alcoholic vapour.
Alcohol has a lower boiling temperature than water so you’re able to separate it in its
gas form. Fortunately, distillation doesn’t separate the alcohol from the rest of the brew
completely. A few distillations are necessary to bring it to even 95%.
"
The reason why I say fortunately is because alcohol doesn’t have any flavour of its
own. All of a drink’s flavour comes from the ingredients used to make it (i.e. grains,
grapes, fruit, etc), and anything else that was added along the way.
Types of Alcohol
First things first, rather than cover every type of alcohol that exists on the planet, we’re
only going to cover the most important ones. Because let’s face it, even though I could
Google Kalju, find out exactly what it is and then include it on this list, you’re never
going to hear about it again.
For the record, Kalju is a fermented Finnish beverage made from sugar!
The different types of alcohol can be separated into two major categories. If you’ve
read the sections on fermentation & distillation, you’ll know exactly what those
categories are, fermented and distilled beverages.
Fermented Beverages:
Fermented beverages only go through the fermentation process. As such, they are
lower in alcohol content than their distilled counterparts and because of that, they’re
much more approachable.
As mentioned above, fermented beverages won’t exceed 15%-17% in alcohol without

being modified in some way.
The 2 big categories of fermented beverages are beer & wine. You’ve probably heard
of them… Some people argue that cider falls into the wine category but it doesn’t
really matter. In my opinion, calling cider a type of wine is confusing which is why I’m
giving it its own category.
• Beer
• Ales
• Lagers
• Cider
• Wine
• Red Wine
• White Wine
• Rose Wine
• Sparkling Wine
"
• Fortified Wine (Could also be considered a type of liquor)
Distilled Beverages:
Distilled beverages take fermented beverages and make them stronger by putting them
through the distillation process. As such, they contain more alcohol and they’re usually
served with mixers (soda, fruit juices, water, etc), or used to make cocktails, because
they’re so strong on their own.
That doesn’t mean that they should always be mixed with other ingredients. Fine
spirits are often sipped & savoured neat (no-ice) or on-the-rocks (with ice).
Distilled beverages can range from the 20% ABV mark (usually liqueurs) to around
60-70% (e.g. cask strength whiskeys & absinthe). Most spirits sit around 40% ABV.
• Liquor or Spirits (they’re the same thing)

• Vodka
• Gin
• Whiskey
• Rum
• Tequila
• Brandy
• Others
• Liqueurs
"
16. Beer
“Everybody's got to believe in something. I believe I'll have another beer.”  
W.C. Fields 
Beer is carbonated, alcoholic grain juice… What the hell does that mean?? To
understand that, you need to know a little bit about what beer is made from.
Beer is made from 4 essential ingredients, a type of cereal grain, water, spices (usually
hops), and yeast. Let’s take a look at the roles these individual ingredients play.
Cereal grains
Cereal grains are to beer, what grapes are to wine. They’re the backbone of the beer
and what makes it possible for this fantastic beverage to exist. The grain barley, is
mostly used, but technically, any cereal grain can be used to make beer. As we’ll see
later on, wheat is commonly used to make one of the more popular styles of beer.
Because grains can’t be turned into alcohol by themselves, they have to be ‘malted’ first,
which is a process that prepares the grains for fermentation. This malt is responsible
for the beer’s colour as well as some of its aromas and flavours. How the malt effects
the beer will depend upon how it was roasted or kilned - the last two phases in the
malting process.
When you hear people talking about the maltiness of a beer, they're referring to how
the grain has influenced the beer’s flavour profile. Flavours of bread, crackers, toffee,
nuts, and chocolate are commonly associated with the malt.
Water
Beer is up to 97% water and water is used throughout the entire brewing process.
Needless to say, it’s an essential component when brewing beer.
Spices (Usually Hops)

Spices are used to flavour the beer. Hops are the most commonly used ingredient and
they’re what give beer its bitter flavours and ‘beer’ aromas. The more ‘hoppy’ a beer, the
more aromatic and bitter the beer will be.
Hops are a type of flower and it’s fascinating when you smell them for the first time,
because they smell exactly like beer! And since there are different strands of hops that
"
Chapter 16. Beer "115
give beer its different flavours and aromas, hops can vary the style of beer
tremendously.
Other spices & ingredients can also be used to impart certain flavours & aromas. For
example, sugar is commonly added to influence the beer’s alcoholic content - to make
it stronger. The Belgians also spice their beers with other ingredients like coriander and
orange peel.
Yeast
Finally, yeast is the magical ingredient that turns the grain’s sugars into carbonated
alcohol. Put these 4 ingredients through the brewing process together and that’s where
babies come… I mean BEER, comes from!
Ales Vs Lagers
There are 2 main categories of beer – Ales & Lagers. Apart from an emerging 3rd
category (which we’ll go into below – see Wild Ales), every single beer that you’ve ever
seen, tasted or heard about, was either an ale or a lager.
The difference between these two categories is the type of yeast that’s used during the
fermentation process. Lagers use bottom-fermenting yeast strands and ales use top-
fermenting yeast strands.
Bottom-fermenting yeast strands ferment better in cooler temperatures and these

cooler temperatures result in a longer fermentation process. Whereas top-fermenting
yeast strands ferment better in warmer temperatures resulting in a quicker
fermentation process.
The strands of yeast used also have an effect on the final taste & style of the beer. In
general, lagers become lighter, cleaner, and crisper beers. Whereas ales are richer and
fuller in colour, flavour, and aroma.
But these are only generalisations. The truth is, knowing that a beer is either an ale or
a lager doesn’t tell you too much. Some ales can be as light as you’d think a lager
would be, and lagers can be rich & dark in colour & flavour.
The Most Popular Beer Styles

Unlike wine, beer styles aren’t categorised by their primary ingredient, the cereal grain.
The different styles of beer are determined by its type (ale or lager), and then by its
"
colour, flavour, and aroma. So knowing the differences between the most popular beers
styles will give you an excellent understanding of how different beers will taste.
That kind of knowledge is useful because it means that you’ll be able to give your
customers what they want, when they want it.
The most popular beer styles are:
Lagers
• Pale Lager
• Pilsner
• Dark Lager
Ales
• Pale ale
• India Pale Ale (IPA)
• Stout/Porter
• English Bitter Ale
• Belgian Ales
Wheat Beers
• German Weizen
• Belgian Witbier
Wild Ales
Light, Mid-Strength & Strong Beers
Lagers
Pale Lager
Pale Lagers are the most commonly consumed beer on the planet. When most people
think of beer, they think of pale lagers, and the majority of the more popular brands
are pale lagers.
They’re brewed to be light, clean, and crisp in flavour and aroma. They sit around the
4-5% ABV (An acronym that stands for Alcohol by Volume which is a way of
"
measuring the percentage of alcohol in a drink) mark, they’re not ‘hoppy’ and they’re
ideally served at cold temperatures.
They’re the perfect refreshment on a hot summers day.
Popular Brands: Budweiser, Stella Artois, Asahi, Heineken, Peroni, Carlton Draught,
VB (Victoria Bitter).
Pilsner
Pilsners are a variation to the pale lager. They originated in the town of Plzen in the
Czech Republic when they started to flavour their pale lagers with a stronger hop
called the Saaz hop. The result became a world-class beer that’s now called the Pilsner,
appropriately named after its town of origin.
I LOVE Pilsners. It’s probably my favourite beer style and the best way I’ve learned to
think about them is that they’re a pale lager on steroids. They’re still light, clean, and
crisp beers. But because they’ve been flavoured more heavily with the Saaz hop, they’re
richer and more full in flavour, bitterness, and aromas.
Essentially, they’re a ‘hoppy’ pale lager. They vary in ABV% but they generally sit
around the 5-6% mark.
Popular Brands: Trumer Pils, Pilsner Urquell, Paulaner Premium Pils, Würzburger
Hofbräu Pilsner.
Dark Lager/ Dunkel

In Germany, they’re known as Dunkel beers, and as you would expect, dark lagers are
dark in colour. They’re dark because of how the grains were roasted during the
malting process. The longer grains are roasted for, the darker they become and this
directly influences the flavour of the beer, regardless of whether it’s an ale or a lager.
Dark lagers can range from Amber to Black, their ABV% usually sits around the 4-5%
mark, they’re smooth in flavour and low in bitterness. That’s because they don’t have
excessive hops added, as with most lagers, so the majority of its flavour & texture
comes from the grain.
Popular Brands: Hofmühl Dunkel, Hofbraü Dunkel
"
Ales
Pale Ale
Pale ales are the most commonly consumed craft beer on the planet. In particular,
Australians and Americans love them, but they’re becoming more popular all over the
world. And for good reason.
Pale ales are easy to drink (almost as easy as a pale lager), but they’re packed with
richer flavours, colourful aromas, and moderate hops. As far as ales go, they’re lighter
(paler) than the rest of their brothers and sisters and they generally sit around the 4-6%
ABV mark.
For a customer who wants to start exploring ales and craft beers, you should point
them towards a pale ale first. They’re not as heavy as other ales which makes them
much easier to get into. For this reason, people refer to pale ales as the perfect ‘gate-
way’ craft beer.
Popular Brands: Coopers Pale Ale, Sierra Nevada Pale Ale, Fat Yak Pale Ale, Stone
& Wood (Pacific Ale).
India Pale Ale (IPA)

India Pale Ales, or IPAs, have a cult-like following in the craft beer world. Some people
are absolutely obsessed with them but the majority of beer drinkers can’t stand their
overpowering bitterness and hoppyness.
Hint: This is not a beer to introduce a pale lager drinker to.
IPAs are a variation to the pale ale and they’ve got a great story of how they came to
be. When England occupied India, they struggled to send beers to the colonies. The
boat journey was long, and the seas were rough, so the beers they sent over kept
spoiling.
A lot of beer was wasted…
So they decided to start playing around with the brewing recipe. All they had were
hops (a natural preservative) and alcohol. What they came up with was a very
alcoholic, extra-hoppy pale ale. And it worked! The beers lasted the journey and the
colonies were able to get drunk off strong, hoppy beers.
"
IPAs are not for everyone. They’re extra bitter, aromatic, very ‘hoppy’, and they’re
packed with alcohol. They generally sit around the 6-7% ABV mark, but they can go a
lot higher.
Popular Brands: Sierra Nevada IPA, Wolf of the Willows IPA, Meantime IPA,
Brewdog IPA.
Stout & Porter

Stouts and porters are dark in colour (almost black), rich in flavour and aromas, they’re
not very hoppy, and they’re ABV% can vary dramatically, from 4-10%. Although
stouts & porters are considered different styles of beer, they’re very similar…
In fact, historically, the main difference between the two was that a stout was referred
to as a strong porter. That means that originally, stouts were styles of porters…
However, that’s generally not accepted nowadays and there are some slight differences
that people tend to agree upon. For example, porters are generally considered to be
lighter and sweeter in flavour. And stouts are expected to be served with a luscious and
creamy head.
But all in all, they’re very similar. Just don’t tell that to a diehard stout or porter fan.
Popular Brands: Guinness
English Bitter Ale

For all of you English bartenders out there, this one’s for you… The infamous English
Bitter Ale served warm, richly coloured & flavoured, and commonly described as a full
and hearty meal.
As the name suggests, English Bitter ale’s are ales but unlike their names suggests,
they’re not that bitter… Sure, they have a decent amount of hops added to them, but
they’re mild in comparison to other bitter beers, like an IPA.
Their colour can vary from gold to copper, they’re low in carbonation (which makes
them taste flat to a regular lager drinker), they’re low in alcohol (around 4% ABV), but
they’re full in flavour.
They’re the ideal winter brew, which matches England’s climate perfectly.
Popular Brands: Bluebird Bitter, Honker’s Ale.
"
Belgian Ales
There are many different styles and flavours of Belgian ales that they deserve an entire
category of their own. Fruit beers, spiced ales, brown ales, pale ales, hoppy ales,
Saisons, farmhouse ales, etc.
They’re flavours, colours, ABV% and aromas vary so much that there’s no point in
trying to establish some form of generalisation. And yet, there’s something about their
beers that somewhat resemble each other.
Whether that’s got to do with the strands of yeast they use, their acidity, their lack of
excessive hops, or something else entirely, there’s definitely something that binds them
together.
If you get a customer that’s looking for something new & interesting, point them
towards the vast array of Belgian Ales.
Popular Brands: Chimay, Duvel, La Chouffe, Delirium Tremens
Wheat Beer
Wheat/White/Weiss (Weiss is the German name for white) beers have been made
using the cereal grain, wheat. In most cases, a mix of barley & wheat is used and barley
is usually the dominant grain. But wheat plays a crucial role in determining their
colour, flavour, & aromas.
Technically, wheat beers can be made as either an ale or lager, but they’re almost
always made as ales.
Most wheat beer styles are light in colour (almost white, which is why they’re also
called white beers), have very little hops, vary from 4-7% ABV, and they’re often
described as ‘yeasty’ because of a special strand of ale yeast that’s used. They’re also
known for their long-lasting head, cloudy appearance, & silky texture.
The Belgian Witbier (white beer) and German Weizen (wheat) are the most well-
known styles of wheat beers. Hefeweizen (which literally means, yeast (Hefe) & wheat
(Weizen)) was the original wheat beer, coming from Germany. And it’s still one of the
most popular wheat beer styles today.
But the title for the country who produces the most well-known wheat beers goes to the
Belgians. Their flagship brand, Hoegaarden, brought wheat beer back into the
limelight and it’s thanks to them that this style of beer has become more popular.
"
One thing that distinguishes Belgian wheat beers is that they often flavour them with
other spices, like orange peels & coriander, during the fermentation process. This gives
them a unique, fruity taste. They also garnish their beers with fruits & twists, similar to
what bartenders do with cocktails.
Popular Brands: Hoegaarden, Blue Moon, Weihenstephaner Hefeweissbier,

Schöfferhofer Hefeweizen.
Wild Ales
I mentioned earlier that there was an emerging 3rd category of beer known as wild
ales. However, wild ales have been around far longer than modern ales or lagers.
‘Emerging’ simply refers to the fact that wild ales have gained some traction in recent
years.
What distinguishes wild ales from modern ales & lagers is unsurprisingly, the type of
yeast that’s used. Wild ales use ‘wild yeast’ which basically means that they use the
yeast that’s found naturally in the environment, as opposed to yeast strands that have
been artificially added during the brewing process.
Essentially, they’re the beers that humans have been making for millenniums before
modern chemistry revealed the process for making alcohol. One of the reasons why we
moved away from wild fermentation is because the resulting flavours can be
unpredictable.
Generally, wild ales, also known as ‘tart’ or ‘sour’ ales, are tart or sour in flavour, but
they could taste of anything, from leather to banana to pepper, depending on the
brewing process and what the wild yeasts felt like on the day.
Some people hate them, others are obsessed with them. And a great way to think
about them is that they’re the ‘stinky cheese’ of beer.
If you’re interested in trying one, keep your eye out for the Belgian Lambic ales.
Light, Mid-Strength & Strong Beers

Light, mid-strength (often called session beers because you can drink a lot of them) &
strong beers aren’t styles of beer. They’re simply a way of describing the alcohol
content of a beer. They’re important to know about because you’ll be serving them
behind the bar.
"
These beers can be made into any of the styles we went through above. However, there
are specific styles that work better depending on the alcohol content.
Light beers are exactly how they sound, ‘light’ and low in alcohol (less than 3%). Mid-
strength beers sit somewhere in the middle between light and full-strength beers
(3-4%).
Although light & mid-strength beers can be made from any beer style (pale lagers, pale
ales, IPAs, etc), they’re most commonly made as pale lagers.
Strong beers have a higher alcoholic content than full-strength beers. They usually
start at 7.5% ABV and can go as high as a strong wine (17%). Strong beers are great,
but you have to be careful with them because they can be dangerous. The higher
alcohol percentage makes them very easy to get drunk off so be aware of that when
you’re serving them.
Strong beers can be made into any style (pale lagers, IPA’s, stouts, etc), but some beer
styles are better suited for being higher ABV% than others. In particular, IPA’s work
great as strong beers because their strong hoppy flavours balance out the alcohol.
You’ll often see them labeled as ‘double’ or ‘triple’ IPA’s to indicate their strength.
Pouring Beer
There is an art & science to pouring draught beer. What can make it difficult for
beginners is that every tap can be different.
Some taps will pour faster and some types of
beer will pour out more foam, also known as
the ‘head’.
An improperly poured beer leads to a

disproportionate amount of foam and a lot of
beer can be wasted trying to rectify this. So
you want to pour the beer as accurately as
possible on the first go. To avoid wastage and
too much or too little foam, follow the steps
below:
1.Hold the glass below the tap (or lightly

touching the tap) at a 45-degree angle and
pull the tap open the whole way. Never
"
open the tap partially as this will cause over-foaming and spraying.
2. Once the tap is open, let the beer flow down the side of the glass and when it gets
to half-way, gently tilt the glass up-right until the glass is full.
3. Once the glass is full, turn off the tap.
If you’ve poured too much foam, let the beer sit & wait for it to go down before
topping it up again. If you’ve poured too little foam, grab a straw and swirl the beer
around.
How much foam you want will depend on where you’re working. Americans prefer as
little foam as possible whereas Europeans, the Brits, and Australians like 1-2 fingers of
foam. It will take a few goes for you to get this right, but once you get the hang of it, it’s
easy.
Bottled Beer
If someone orders a bottled beer, the best practice is to open it for your customer and
serve it with a glass. Whether or not you pour it for them will depend on where you’re
working. But as a general rule, you shouldn’t. Many people find great satisfaction in
pouring their own beer, or they prefer to drink straight out of the bottle instead.
Changing Kegs
Along with pouring beer, you need to know how to change a keg. Similarly to pouring
draught beer, it can be confusing the first time you do it but once you’ve done it a
couple of times, it’s easy.
It’s best to get someone you work with to show you how to do it the first time, but if
you don’t have that luxury, follow the steps below:
1. Turn off the gas & flow of beer first - this is usually done by disengaging the
handle at the top of the coupler (end of beer line handle). This is important
because if you don’t disengage the gas, beer will spray out when you try to re-
engage the coupler.
2. Turn the coupler counter clockwise, then lift to release it.
3. Move the empty keg out of the way and replace it with the new one. Remember to
make sure you’re replacing it with the same beer!
"
4. Once the keg is in place, put the coupler onto the top of the keg, push down and
turn clockwise until it’s locked into place.
5. Turn the gas & flow of beer back on by re-engaging the handle at the top of the
coupler.
Depending on the keg that’s used, there may be other steps. That’s why it’s important
to have a more experienced member of staff show you exactly what to do.
"
17. Cider
Cider is occasionally classified as a wine because it’s made by fermenting fruit.
However, in my books, cider is more similar to beer because of how it’s stored and
served. Also, wine should only be made from grapes.
Essentially, cider is fermented fruit juice. Any fruit juice that has gone through the
fermentation process is a type of cider, except grapes.
It’s usually stored in bottles or kegs and then served exactly the same way you would
serve a beer.
Apple & pear ciders are the most common types of cider, but as companies are
becoming more and more experimental, we’re starting to see different flavours hit the
market. For example, I’ve started to see blood orange ciders, strawberry ciders, and
strawberry & lime ciders in more bars these days.
Ciders are refreshing and a great alternative to beer on a hot summer’s day. They’re
ideal for people who are gluten intolerant and those who prefer drinks that are less
bitter and more sweet than beer.
They can be made both dry (less sweet) or sweet and they usually sit around the 4-6%
ABV mark.
"
Chapter 17. Cider "126
18. Wine
“Wine is the most healthful and most hygienic of beverages.”  
Louis Pasteur 
Wine is fermented grape juice and table wines usually range between 12-15%. Fortified
wines are stronger (as you’ll see below) and they sit between the 17-30% ABV mark.
There are 5 broad categories of wine that you need to be aware of:
• Red wine
• White wine
• Rosé wine
• Sparkling wine
• Fortified wine
The differences between them are the types of grapes that are used and the way in
which they’re made.
There are many different factors that influence a wine’s flavour profile, some of those
factors include the weather, ‘le terroir’, how skilled the winemaker is, the ageing process,
and the type of barrels the wines are stored in (e.g. French oak vs American oak).
But the most important thing that will determine a wine’s flavour profile is the grape
itself. The different types of grapes are known as ‘grape varieties’ and they largely
determine the category different wines fall under.
Why is Wine Interesting?

I get this question a lot, especially from my non-bartending friends, and the best way
I’ve learned how to answer it is by comparing a glass of wine to an orchestra.
When a trained musician listens to an orchestra (or band) playing anything, they’re
able to tune in and listen to the different instruments playing. For example, they’ll be
able to hear the violas, the violins, and the drums each playing their separate parts.
Whereas someone who is untrained just hears the music altogether. They haven’t
learnt how to detect the individual instruments. Of course, they can still enjoy the
music, but they can’t appreciate the music anywhere near as much as someone who
hears the separate parts that make up the whole.
"
Chapter 18. Wine "127
A glass of wine is similar. Except instead of using your sense of hearing to pick up
different sounds and instruments, you use your senses of taste and smell to pick up
different scents & flavours.
Tobacco, chocolate, mint, citrus, leather, cherry, apple, pear and even sweaty socks are
all flavours that the astute wine drinker can pick up in a glass of wine. To me, the idea
that a grape completely unrelated to those items can replicate those flavours is
fascinating.
Then you’ve got drinking wine with food, getting drunk on vineyards, celebrating with
a glass of sparkling, and seducing potential partners over a few bottles of Pinot Noir.
These are just some of the reasons why people become completely obsessed with wine.
The same goes for beer, coffee, liquor, and cocktails - all of these beverages can be
experienced in the same way. When people learn how to detect different flavours
within these drinks, they fall in love with them.
Types of Wine
How much you need to know about the different types of wine will depend on where
you work. Some venues won’t care at all and they will only serve 3 different types - a
house red, a house white, and a house sparkling. In these venues, all you need to do is
pour the appropriate wine into the appropriate glass.
But in other venues, wine is taken much more seriously and you’ll need to know a lot
more. They’ll use different glassware, they’ll serve several different varieties, and your
guests will be looking for wine & food pairing recommendations. For that reason, I’ve
detailed the most popular styles and grape varieties below, as well as some food
pairings - just in case.
Note: To see the different types of glassware, please see Appendix B.
Sparkling Wine
Sparkling wine is carbonated wine… In other words, it’s wine with bubbles. The most
well-known type of sparkling wine comes from the region Champagne in France,
called Champagne. But sparkling wine is produced all over the world, in countries like
Italy, Spain, Australia, the United States, and even the UK.
"
Champagne
Champagne is not a grape variety, Champagne is a region in France that produces
some of the best sparkling wine in the world. The grape varieties that are used to make
champagne are Chardonnay, Pinot Noir, and Pinot Meunier.
Champagne is the most well-known sparkling wine in the world and because of this,
people will often refer to all sparkling wine as champagne. However, that’s technically
wrong. Sparkling wine can only be called Champagne if it has been produced in the
region Champagne.
Note: You don’t need to call customers out when they ask for Champagne and you serve a different
style of sparkling… Just go with it!
Style: Light-bodied
Glass: Flute
Food Pairings: Oysters, seafood, cured meats, and chicken.
Prosecco
Prosecco is Italy’s answer to Champagne. It’s the second most well-known sparkling
wine in the world and it’s a lot more affordable. It has to be made from at least 85% of
the Glera grape variety to be called Prosecco and its name isn’t specific to any region.
However, it did originate in Veneto, Italy.
Style: Light-bodied
Glass: Flute
Food Pairings: Seafood, chicken, pork, spicy curries, and Southeast Asian food.
White Wines
White wines are whitish/yellow and they are made from several different grape
varieties. They don’t have any tannins because the grape skins are removed before the
wine-making process begins.
See red wines below to find out what tannins are.
Being able to describe the sweetness and dryness of white wines is important because
customers will often ask for dry white wines. Even though the majority of white wines
are dry, it generally means that they’re looking for the driest white wine possible.
"
Note: Dry means not sweet. The drier the wine, the less sweet it will be.
Sauvignon Blanc
Sauvignon Blanc is one of the most popular white wines in the world. It’s particularly
popular during the summer months because of its high acidity - which makes it more
refreshing. This is a very dry white wine and is my go to recommendation whenever
someone asks for a dry white wine.
Style: Light-bodied
Glass: Aromatic
Food Pairings: Anything green (salads and herbs), fish, chicken, and pork.
Pinot Gris/ Pinot Grigio

Pinot Gris/Grigio is becoming more and more popular these days. In France, it’s called
Pinot Gris. In Italy, it’s called Pinot Grigio - but they’re the same grape.
Style: Light-bodied
Glass: Aromatic
Food Pairings: Seafood, fish, chicken, pork, but will also go well with spiced meats,
especially made from duck.
Chardonnay
Chardonnay is the world’s most planted white wine grape and is made in two different
styles. One is made as a rich, creamy full bodied white wine (due to the presence of
oak). The other is a fruity, acidic, full-bodied dry white wine (no oak). It’s one of the
first white wines people learn about.
Style: Full-bodied
Glass: Burgundy
Food Pairings: Crustaceans (crab, shrimp), fish, chicken, pork and soft cheeses.
Moscato
Moscato or Muscat Blanc is often made very sweet and it’s always fruity. Because of its
sweetness, it’s very popular with the younger female population in Australia. I haven’t
found it to be popular anywhere else…
"
Style: Aromatic
Glass: Aromatic
Food Pairings: Spicy foods like Thai & Vietnamese cuisine.
Riesling
Riesling is one of the most aromatic grape varieties on the planet and it’s massively
underrated. It’s underrated because the Rieslings that were originally made in
Germany were very sweet and people didn’t like them. It’s now being made into a
fantastic dry white wine and it’s becoming more and more popular because of it.
Style: Aromatic
Glass: Aromatic
Food Pairings: Spicy foods - Indian and Asian spices matched with duck, pork,
chicken, or crab.
Rosé Wines
Rosé wine is a style of wine that’s made when the skin of red grapes are removed
during the wine-making process. It’s the skin of the grapes that give wine its colour.
And if they’re removed at a certain stage in the wine-making process, the colour will
become a pale red… I.e. rosé.
Rosé can be made from any red wine grape, but some grapes are better suited for rosé
than others. In particular, Pinot Noir, Sangiovese, Grenache, and the Syrah grape
varieties make great Rosés.
Rosé wines range from dry to sweet, by in general, they’re dry. And the dry versions are
always refreshing making it the perfect wine for a summer’s day. It’s extremely popular
in France.
Because rosé’s can be made from a variety of different grapes, their tastes and aromas
vary widely so it’s more difficult to nail down their typical characteristics.
Style: Light-medium bodied
Glass: Aromatic
Food Pairings: Fish, chicken, pork, and cured meats.
"
Red Wines
The biggest difference between red wines and white wines is the presence of tannins
and obviously, their colour. White wines are white and don’t have any tannins because
their skins have been removed before they go through the fermentation process.
Whereas red wines go through the fermentation process with their skins on and the
skin of the grape is where the tannins and colour comes from.
Tannins are what cause the grippy/drying feeling on your tongue and that’s how you
recognise them. A high tannin wine will almost make your tongue feel numb. This is
an important characteristic to cover whenever you’re describing red wines.
Pinot Noir
Pinot Noir is one of the most elegant and most popular red wines in the world. People
become obsessed with it… It makes fantastic wine and it’s the perfect red grape variety
to introduce new red wine drinkers too. Because of its popularity and the fact that it’s a
difficult grape to grow, it’s also one of the most expensive red wines.
In comparison to other red wines, it’s low in tannins.
Pinot Noir is also one of the grapes that’s used to make Champagne and sparkling
wine.
Style: Light-bodied
Glass: Burgundy
Food Pairings: From fish to red meats, you can enjoy Pinot Noir with virtually
anything.
Grenache
Grenache is the Riesling equivalent of red wine. It’s massively underrated but people
are starting to realise how good it really is. Personally, it’s one of my favourite red grape
varietals. Grenache is thought to originate from Spain where it’s called Garnacha and
similarly to Pinot Noir, it’s low in tannins.
Style: Medium-bodied
Glass: Bordeaux
Food Pairings: Spicy foods, herbs, and roasted meats.
"
Merlot
Merlot is most commonly associated with the grape varietal Cabernet Sauvignon as its
junior blending partner in the infamous Bordeaux blend. But Merlot is also fantastic
(and underrated) on its own. It’s another great food wine and has medium tannins.
Style: Medium-bodied
Glass: Bordeaux
Food Pairings: Chicken, pork, duck, lamb, & beef.
Syrah/Shiraz
Syrah, or Shiraz as it’s commonly referred to in Australia, is well known for its ‘peppery’
aromas. It’s the most widely planted grape in Australia and Australia produces some of
the best (if not the best) Shiraz in the world. It has medium to high tannins.
Style: Full-bodied
Glass: Bordeaux
Food Pairings: Strong cheeses (blue cheese), and rich red meats like bbq’d meats,
lamb, and beef.
Cabernet Sauvignon (Cab Sav)

Known as the king of red grapes, Cabernet Sauvignon is the most planted grape in the
world. It’s a natural cross between the grapes Cabernet Franc and Sauvignon Blanc
and first appeared in Bordeaux (France). It’s well known for being the more dominant
grape in the infamous Bordeaux blends. This grape can grow anywhere and it’s high
in tannins.
Style: Full-bodied
Glass: Bordeaux
Food Pairings: Rich marinated red meats, strong cheeses, and tomato-based
mushroom dishes.
"
Fortified Wines
Of all the different types of alcohol, fortified wines are the most odd. Although I’ve
listed them here as a type of wine, they’re technically a combination of both wine &
liquor.
Fortified wines are wines that have had a distilled spirit (usually brandy) added to them
in order to increase their ABV%. This makes the wine stronger/more alcoholic and
last longer. Spices and herbs are also commonly added to impart certain flavours as
well.
Vermouth
Of all the fortified wines, knowing about vermouth is the most important. It’s
commonly used in cocktails, such as the Martini, Manhattan and the Negroni. When
you’re making cocktails, you’ll be using it all the time.
Vermouth is a fortified, aromatised wine which means that is has been fortified by
adding a distilled spirit, and then aromatised by infusing it with various herbs, spices,
roots, bark, and flowers.
In the case of vermouth, brandy is the spirit of choice and it’s used to strengthen the
wine up to around 20-25% ABV. The mixing process for vermouth is extremely
complex and by the time it’s gone through fortification and aromatisation, the beverage
barely resembles the original wine.
There are 2 styles of vermouth that you need to know about. The first is known as
sweet (or Italian) vermouth. As the name suggests, this style of vermouth
originated in Italy and has an element of sweetness. Sweet vermouths are red in colour
and they’re used in a variety of classic cocktails like the Negroni and the Manhattan.
The second style of vermouth is called dry (or French) vermouth. As the name
suggests, this style originated in France and they’re dry (i.e. not sweet). This is the
vermouth that’s responsible for the infamous dry martini cocktail.
When serving vermouth on its own, it should be served in a rocks glass.
Port
Port is a dry or sweet (usually sweet) fortified wine, that’s dark in colour and made in
Portugal. It’s usually drunk as an after dinner/dessert beverage and it sits around the
19%-20% ABV mark.
"
Glass: Sherry/ Tasting Glass
Sherry
Sherry is a dry or sweet (usually sweet) fortified wine that’s red in colour and made in
Spain. Similarly to Port, it’s usually drunk as an after dinner/dessert beverage and it
sits around the 17%-22% ABV mark.
Muscat
Muscat is a sweet fortified wine made from the Moscato grape and it’s made in
Australia.
Opening Wine
The best way to learn how to open wine is by having someone you work with show you
how to do it and then practicing it yourself. Here are a few pointers that should help
you out.
Still Wine
Everyone knows how to open a screw top wine bottle. It’s the wines that are sealed with
corks that are a little more difficult. The best tool you can use is a waiter’s friend (also
known as a wine knife). Every bartender should carry one of these whenever they’re at
work anyway.
To open the wine, follow the steps below.
1. Remove the foil from the wine. Your wine knife should come with a tiny knife at
one of the ends, so you can use that knife to cut around the edges of the neck to
remove the foil.
2. Once the foil is removed, insert the ‘worm’ of the cork screw into the centre of the
cork and twist it down until it almost reaches the bottom. You don’t want to push
the worm all the way through because if you do, you’ll push some of the cork into
the wine and no-one wants cork in their wine.
3. Once the worm is deep enough, it’s time to gently pull the cork out. With a wine
knife, there are points of leverage that make this very easy & safe to do.
"
Sparkling wine
People get more nervous about opening sparkling wine than still wine. If you don’t do
it properly, the cork can shoot off and the wine will spray everywhere. This is not good
practice and it can be embarrassing when you do it so employing the right technique is
important.
By sparkling wine, I’m talking about wine that is carbonated, like champagne and
prosecco. Sparkling wine bottles are sealed differently to still wine to prevent the cork
from shooting off, so you use a different technique to open it.
Once again, it’s best to have a more experienced colleague show you how to do it, but
here are a few pointers if you don’t have that luxury.
1. First, rip off the foil to reveal the cage and cork underneath.
2. Then untwist the ‘cage’ that is holding the cork down. When you’re untwisting the
cage, you want to hold the top of cork down with your thumb. That way, when the
cage is completely undone, there is no chance that the cork will be sent flying.
3. Once the cage is successfully removed, it’s time to remove the cork. Without
releasing the tension from your thumb, hold the cork firmly in one hand and hold
the bottom of the bottle with your other hand. Then twist the bottle (not the cork),
while you continue to hold the cork firmly. If you’re doing it right, the cork will
slowly begin to rise. You want to control that rise every millimetre of the way up
until it’s free from the bottle and there’s a very quiet ‘pop’ sound.
"
Serving Wine
Serving wine is slightly more complicated than serving other drinks. How complicated
that process is will depend on where you work, but in venues that take wine more
seriously, you can’t just shove a bottle of wine into your guest’s face, throw them a few
glasses, expect them to open it, and demand them for their money!
There’s a process that you have to go through, especially when you’re serving wine by
the bottle.
That process starts with serving all wine in clean & polished glasses. You should also
choose the appropriate glassware and you should always handle those glasses by the
stem. Handling wine glasses by the bowl looks sloppy & unprofessional, and you’re
guests don’t want to see your dirty finger prints anywhere near their wine.
Remember, wine drinkers can be particular.
As a general rule, sparkling wine, white wine and rose wine should all be served chilled.
Red wine should be served at room temperature.
By the Glass
Serving wine by the glass is simple. In fact, it’s as simple as finding out what the
customer wants, choosing the right glass, opening the bottle, and then pouring out the
wine to the appropriate level.
The appropriate level will depend on where you work and what the customer asks for.
"
By the Bottle
Serving wine by the bottle is a little more complicated and it’s important that you learn
how to do it properly. Once a customer orders a bottle of wine, it must be served
properly to prevent mistakes and returns. This is especially important for expensive
bottles of wine because you don’t want to mistakenly open a $300 bottle and have the
customer complain it’s the wrong one…
If that happens, it’s your fault and management won’t be happy with you.
Present the Wine

When a customer orders a bottle of wine, the first thing you need to do is ‘present’ the
bottle and talk them through the most important points. You want to show them the
label, then point out and describe the following:
• The winery
• The name of the wine (if it has one)
• The grape variety (or region)
• The vintage (the year the wine was made)
For example, “I’ve got the Scorpo (winery) Pinot Noir (grape variety) from 2015 (vintage).”
Whilst pointing to each aspect as you say them.
There are two reasons why you must do this.
1. To confirm that that’s the bottle they’ve ordered. Sometimes you’ll bring them the
wrong wine. By presenting them the wine first, they’re able to pick up on your
mistake before you open it.
2. To prevent any hassles or confusion later on. Sometimes customers can be difficult
and if they don’t like the wine, they’ll try and return it by saying that it wasn’t what
they ordered. But if you’ve presented the wine to them properly, they can’t get
away with that because they’ve already given you the nod of approval.
For example, let’s say you just open the bottle of wine you think they ordered instead
of showing them first. You thought they said the Scorpo Pinot Noir, but when you start
pouring it they say, “umm, excuse me but I ordered the Scorpo Chardonnay.”
That’s your fault and they’re allowed to request the bottle they originally ordered.
"
On the other hand, if you present them the bottle and say “So I’ve got the bottle of Scorpo
Chardonnay from 2015,” you show them the label, and they agree that’s the wine they
ordered, as soon as you open it, they have to pay for it.
If they turn around and say something, you’ve done your due diligence by confirming
the bottle with them beforehand. Now, it’s their fault if they weren’t paying attention
when they agreed.
Note: If a customer continues to complain, this a problem that you should refer to management so
that they can handle it appropriately.
Pouring the Wine

Once you’ve presented the bottle and they’ve agreed to it, open the bottle and pour
whoever ordered it a tasting sample (usually 20-30ml) into their glass.
When you pour a tasting sample, you’re letting the customer taste the wine first to
make sure that there isn’t anything wrong with it.
If the wine is fine, ask them if they would like you to pour it into the rest of the glasses
at the bar, or if they would prefer to pour it themselves at their table. If there is
something wrong with the wine, it’s simply a matter of getting another bottle and
doing it all over again.
Wine Faults
When you’re working with wine, every now and then you’ll come across a bottle that
has something wrong with it. We refer to these problems as wine faults. It happens and
you’ll need to learn how to deal with it when that day comes.
When there is something wrong with a bottle or glass of wine, the customer is allowed
to send it back without paying for it. They can either request a new one or ask for
something else.
It takes time to learn how to recognise these faults but it’s worth learning about so you
can validate whether or not someone’s complaint is real.
There are two main wine faults that you need to be aware of, corked wine and oxidised
wine.
"
‘Corked’ Wine
A wine becomes ‘corked’ when it reacts badly with the cork that’s sealing the wine so
you’ll only come across corked wines that have been sealed by a cork. A corked wine
tastes like wet cardboard or ‘wet dog’. Sometimes it’s obvious, other times it can be a lot
more subtle.
The best way to learn about ‘corked’ wine is to taste one for yourself. So let whoever is in
charge of wine know that you want to taste a one and they’ll save the bottle for you
next time they come across one.
Oxidised Wine
A wine becomes oxidised when it’s been exposed to oxygen for too long. Basically, that
means that the wine has gone off. Just as fruit goes off when it’s been left for too long,
so does wine.
You can come across oxidised wines when a bottle hasn’t been sealed properly. But
more often than not, you’ll be dealing with ‘oxidised’ wines when they’ve been left open
for too long behind the bar.
It’s fairly obvious when a wine is oxidised (it smells & tastes like off fruit and turns
brown in colour). And as time goes by, it get’s worse.
Once again, the best way to learn about it is by tasting it. So let whoever is in charge of
wine know that you also want to taste an oxidised wine so that they save you one.
"
19. Liquor
“There is no bad whiskey. There are only some whiskeys that aren't as good as others.”  
Raymond Chandler 
Liquor vs Liqueurs
As we saw earlier, there are 2 big categories of distilled beverages, liquors (also known
as spirits) and liqueurs.
The difference between them is not always clear because they have similar spelling and
they’re both used to make cocktails, so let’s clear things up.
A liqueur is a liquor that has had some kind of sweetener added to it. In other words,
liqueurs are sweetened liquors. Liqueurs are also often flavoured with various herbs,
fruits, or spices, and they generally sit around 15-30% ABV (alcohol by volume), but
they can go as high as 55% ABV.
However, the flavouring and the ABV% aren’t strict requirements. What matters for a
liqueur to be called a liqueur is that it has been sweetened in some way. Otherwise,
they’re just flavoured liquors.
For example, gin is flavoured with various botanicals. But gin is a liquor, not a liqueur
because it hasn’t been sweetened in any way. There are several brands of vodka that
are also flavoured but unsweetened. These types of vodkas are called flavoured vodkas,
not liqueurs.
Spirits vs Liquor?
The difference between spirits and liquors can also be confusing so I’m going to make
this really easy for you… Spirits and liquors are exactly the same thing! Period.
There are a few stories of how the name ‘spirits’ came to be and they’re all quite
interesting. But my favourite one involves ghosts and I think it’s the most accurate.
During the distillation process, the fermented beverage is heated up. Between alcohol
and water, alcohol evaporates first. So the alcoholic vapour is collected/captured by
the distiller and then it’s cooled down to bring it back to its liquid form. Once it has
cooled down, the liquid is known as a liquor or spirit.
"
Chapter 19. Liquor "141
Back in the day when distillation was first invented, a lot of people believed in ghosts &
spirits. And because the alcoholic vapour extracted from the distillation process looked
a lot like a spirit (or ghost), liquor was considered ‘a gift from the gods’ and was hence
named spirits.
The fact that liquor got everyone blind drunk probably had something to do with it as
well.
What’s a Cordial?
In America and in some of the older cocktail books, you might come across the word
cordial. Nowadays, cordials are the same as liqueurs, liquors that have been sweetened
(and often flavoured) in some way.
Historically, there was a difference. A liqueur was a sweetened liquor that had been
flavoured with various fruits and a cordial had been sweetened & flavoured with
various herbs. But over time, those differences disappeared and these terms are now
used interchangeably.
Liqueur is the more dominant term and the word cordial is hardly used these days.
Note: In Australia, we call some types of syrups, cordials. For example, lime cordial is used to
make the lemon, lime & bitters mocktail, but it’s a syrup, not a liqueur.
Types of Liquor
Because liquor can be made from any fermented beverage, there are hundreds (if not
thousands) of different types. So rather than go through an exhaustive list of spirits
you’re never going to use, we’re going to focus on the most important.
There are 6 major types of liquor and these are the bad boys that you’ll find behind
every bar, restaurant, and/or licensed cafe you ever work at. So we’ll be looking at
them in detail, what makes them different, and clear up any of the confusing
terminology surrounding them.
We’ll also take a brief look at a few others that you might use when you’re making
cocktails.
1. Vodka
2. Gin
3. Whisky (or Whiskey?)
"
4. Rum
5. Tequila
6. Brandy
7. Others
Vodka
‘Sunshine in the stomach’ was an old Russian saying for Vodka. And there’s no doubt that
vodka brought warmth to many cold Russian winters. But funnily enough, vodka is
more likely to have originated in Poland.
Vodka is defined as a neutral-flavoured, clear spirit. That basically means that vodka is
supposed to be virtually tasteless, odourless, and clear (like water) in colour. But vodka
does have very subtle flavours that are distinguishable between brands. Some are
peppery, some are creamy, and others have hints of citrus or grain.
That being said, it’s hard to pick up these subtleties even when you’re drinking vodka
straight. And of all the liquors in the world, vodka is the most ‘pure’ and it has the least
flavour.
Because of vodka’s lack of flavour, it’s very versatile in cocktails. It’s ability to showcase
other ingredients flavours & aromas is unrivalled because it doesn’t have any (or very
little) of its own. Whereas, other spirits don’t always mix well with other ingredients
because their flavour profiles clash with each other.
Vodka is generally made from potatoes or grains (mostly grains). But technically, vodka
can be made from anything. For example, Ciroc vodka is made from grapes. As long as
the spirit is a neutral-flavoured, clear spirit and is bottled at around 40% ABV, it can be
called vodka.
Popular Brands: Smirnoff (Russian), Absolut (Swedish), Grey Goose (French),

Belvedere (Poland), and Skyy (USA).
Gin
Gin has always been a popular spirit but it’s become even more trendy lately. Like
vodka, gin is a clear spirit and it mixes well with other ingredients. What makes gin
different is that it’s flavoured with various botanicals to give gin its distinct taste.
"
For gin to be gin, it needs to be a spirit that’s distilled from grains or malt, and it
MUST be flavoured with the Juniper Berry.
When people taste and smell gin, the juniper berry is the most prominent aroma and
flavour. Other botanicals are often added to the mix (lemon peel, grapefruit, fennel,
anise, etc), but you can’t have gin without the Juniper Berry. That’s what makes gin,
gin!
The most widely used style of gin is known as London Dry Gin and it’s considered to
the best quality gin on the market. There are other quality gins that don’t fall under the
‘London Dry Gin’ classification, Hendricks for example, but most quality gins will be
London Dry Gins.
All categories of gin have to be bottled at a minimum of 37.5% ABV. There are
stronger gins out there, navy strength gins being among them. They’re potent and
they’ll make you wonder how the English navy managed to stay on top for so long.
Popular Brands: Tanqueray, Beefeater, Hendricks, and Bombay.
Whisk(e)y
Whisk(e)y is easily the most confusing spirit on this list. Even the spelling gets people
caught up. Before we get to the spelling, let’s cover some of the basics.
Whisk(e)y is a spirit that’s distilled from fermented grains. Whisk(e)y is different to

vodka because whisk(e)y is aged/matured in wooden barrels for a period of time after
distillation. The wooden barrels impart flavours, aromas, and colour into the whisk(e)y
that you just don’t want with vodka.
Secondly, whisk(e)y is made all around the world and every single one of these
countries have different laws & requirements for a spirit to be called/labeled whisk(e)y.
Because of these different laws & requirements, whisk(e)ys are slightly (and sometimes
a lot) different from country to country.
Like I said, even the spelling is different.
Spelling Whisk(e)y?
The reason why whisk(e)y is spelled differently is because different countries have
chosen to spell it differently! I know… Annoying right? But that’s the way it is. And
when you think about it, it’s not that odd.
"
Just how the British spell recognise with an s and the Americans spell recognize with a
z, the same goes for whisk(e)y. It’s typically been up to the country themselves to spell
whisk(e)y how they want.
Fortunately, there’s an easy way to remember the differences. Countries that contain
the letter e in their name, spell whiskey with an e. For example, Ireland & America
spell whiskey with an e.
Countries without an e in their name spell whisky without the e. Japan, Scotland,
Canada, & Australia all spell whisky without the e.
Scotch Vs Bourbon Vs Irish Vs Rye

Scotch, Bourbon, Irish, and American Rye whisk(e)y are the most common types of
whisk(e)y served behind the bar. Japanese whisky has also become more popular in
recent years, but it’s not there yet.
And yes, they’re all different. So don’t make the same mistake I did when I was a young
grasshopper and try and convince your customers that scotch and bourbon are the
same thing!
The main differences between these styles of whiskeys are their country of origin, the
type of cereal grain used, and the ageing (maturation) process.
Scotch
Scotch is the first powerhouse among the different styles of whisky. As you might have
already guessed, it comes from Scotland and it’s made from malted barley. For scotch
to be called scotch, it MUST come from Scotland and the whisky must also be aged/
matured in wooden barrels in Scotland for a minimum of three years.
Like I mentioned earlier, the wooden barrels impart flavour, texture, and aromas into
the liquid. The majority of the time, Scotch makers age their whisky in used wooden
barrels that have previously held bourbon or sherry. The used bourbon and sherry
casks contribute further to the flavour, texture, and aromas of scotch making it one
tasty beverage!
There are several styles of scotch, but there’s one in particular that you’ll often hear
about, the peaty (or smoky) scotch. Basically, that means that the scotch has been
flavoured earlier on in the process with peat smoke.
"
Peat is decomposed vegetable matter that has been compressed in the earth over
thousands of years. Essentially, it’s young coal and it’s what gives some scotches their
unique smokey characteristic.
Some people love it, others hate it. So it’s important that you learn the differences
between the ‘peaty’ and ‘non-peaty’ scotch brands you serve behind the bar.
Unlike wine, whisky matures in the barrel, not in the bottle. And in general, the longer
a scotch has been aged for, the better (and more expensive) the whisky will be (the same
goes for most whiskeys). Because of that, scotch is accompanied with an age statement
(i.e. aged 12 years).
Popular Brands: Johnny Walker, Glenfiddich, Glenmorangie, Laphroaig (peaty), and

Chivas Regal.
Irish
Irish whiskey comes from Ireland and it can be made from malted and unmalted
barley. The biggest difference between Irish whiskey and Scotch is that by design, Irish
whiskeys are meant to be a ‘cleaner’ and smoother spirit.
In most cases, they are. Irish whiskeys are very easy to drink and there’s not much you
can really complain about. But because they’re ‘cleaner’, they don’t pack as much
flavour.
Jameson is easily the most commonly used Irish whiskey around the world and it’s
exactly what you would expect it to be. Clean, smooth, and easy to drink.
However, the Irish whiskey landscape is changing and new distilleries have opened up
in recent years. There are no ‘legal requirements’ for Irish whiskey to be ‘cleaner’ than
Scotch, so we’re bound to see new styles of Irish whiskey hit the market soon.
At the moment, we’re playing the waiting game. Irish whiskey MUST spend a
minimum of 3 years in wooden barrels before it can be called whiskey. And the better
quality (and more expensive) whiskeys these distilleries release will spend a lot longer
maturing in the barrel than that.
So we’re waiting to see what they come up with.
Bourbon
Bourbon is the second powerhouse in the whiskey world and it’s made in America.
Unlike scotch and Irish whiskey, bourbon is made primarily from Corn.
"
America employs strict laws when it comes to making and labelling whiskey and
bourbon is no exception. But before we look at how those laws affect bourbon, it’s
important to understand one thing about American Whiskies.
Unlike in Scotland & Ireland, where whiskey is made primarily from the same grain,
American whiskeys are often made from a mix of different grains (known as a mash).
So it’s quite common for an American whiskey to be made up of corn, wheat, rye,
AND barley. Because of that, America has placed strict laws on how whiskey is labeled
to avoid confusion.
For bourbon to be called bourbon, it must be made from a minimum of 51% corn in
the mash. It’s often more, but that’s the minimum. The rest can be made up of wheat,
barley, and/or rye. Bourbon must also be spend some time in new charred-oak barrels
and it must be distilled to an ABV% of no more than 80%. Before it get’s bottled at
around 40%.
Corn is easily the biggest factor that differentiates bourbon from other whiskeys out
there. Corn gives whiskey a much sweeter flavour and smoother texture than barley
does. So bourbon is considered to be sweeter and more smooth than scotch.
That often makes it hard for bourbon drinkers to enjoy a fine scotch because they’re
not accustomed to the ‘bite’ it can have.
Popular Brands: Makers Mark, Jim Beam, Woodford’s Reserve, Wild Turkey, and
Buffalo Trace.
Note: Jack Daniels isn’t a type of bourbon - it’s labelled Tennessee Whiskey instead because it’s
made using a different process.
American Rye
The name says it all, American rye whiskey comes from America and it’s primarily
made from the cereal grain, rye.
**Note** There are other rye whiskeys out there. Canada makes some good ones.
Since American rye whiskey is also made in America, there are strict laws that govern
how it’s labeled. For rye whiskey to be labeled rye whiskey, it must contain a minimum
of 51% rye in the mash, it must spend some time in new charred oak barrels, and it
must be distilled to an ABV% of no more than 80%. They’re generally bottled at
around 40% after ageing.
"
What makes rye different to other whiskeys (in particular bourbon) is obviously the rye.
Rye gives whiskey a spicy (sometimes called peppery) flavour that gives them a very
distinct taste.
Popular Brands: Rittenhouse and Sazerac.
Rum
Rum is a spirit distilled from sugarcane or molasses (thick dark brown juice obtained
from raw sugar - most rums are made from molasses). It’s often aged in wooden
barrels, but because rum is predominantly made in the Caribbean, rum laws aren’t as
strict as whisk(e)y laws.
One of the things I find fascinating about rum is that because it’s mostly made & aged
in tropical climates, it matures more quickly in the barrel. That means that a rum aged
12 years should theoretically be a higher quality spirit than a scotch (matured in a cold
climate) aged 12 years. Obviously, that’s only if you’re judging the spirit by its age
statement.
But the same would be true if you aged whisk(e)y in tropical climates. Liquor matures/
ages more quickly in the barrel in warmer climates.
4 Types of Rum
There are 4 types of rum that you’ll work with behind the bar. White rum, medium-
bodied dark rum, full-bodied dark rum, and spiced rum.
1. White rums are clear in colour and generally have the least flavour among the
different types of rum. That’s what makes them excellent base spirits in cocktails
(think the mojito). Bacardi Blanca and Havana Club 3 are both popular types of
white rum.
2. Medium-bodied dark rums are fuller in flavour and are generally gold in colour.
Sometimes that’s due to ageing, but most of the time, it’s because caramel or
molasses has been added to dye the liquid. Havana Club Anejo is an example of a
medium-bodied dark rum.
3. Full-bodied dark rums are generally darker than medium-bodied rums. Most of
the time, they have been well-aged in the barrel, but molasses or caramel can be
added. Of all the types of rum, these are considered the best quality. Appleton
Estate 12 years and Diplomatico are both great examples of popular full-bodied
dark rum brands.
"
4. Spiced rums are rums that have been flavoured with various spices like cinnamon,
pepper, anise, etc. Sailor Jerry’s and Captain Morgans are the most commonly
used spiced rums on the market.
Tequila
Tequila is the most underrated spirit on this list. People assume that because they
drank cheap tequila shooters when they were in college or at uni, that all tequila is
cheap and of poor quality. But that’s not true.
Some tequilas can be comparable to a fine cognac and should never be ‘shot’. They
should be sipped and savoured.
Tequila is made from distilling fermented blue agave (a plant native to Mexico) juice
and for tequila to be called tequila, it MUST come from one of the 5 tequila
producing states in Mexico. Those states are Jalisco, Michoacan, Guanajuato, Nayarit,
and Tamaulipas. Jalisco is the biggest producer of Tequila and that’s where it originally
came from. Its city of origin is rightly named Tequila.
There are 2 main categories of tequila, Mixto and 100% Blue Agave.
Mixto Tequila
Mixto tequila is the stuff that you used to drink back in college and uni. It must be
made from a mash with no less than 51% of the blue agave plant. The rest of the
mash can come from other sources of sugar. Mixto tequila is not necessarily ‘bad-
quality,’ but its production isn’t given anywhere near the same quality of care as the
100% Blue Agave Tequila.
It’s worth noting that mixto tequila won’t necessarily be labeled ‘mixto.’ It will simply
be named tequila.
100% Blue Agave Tequila

100% blue agave tequila is the best quality tequila on the market and it must be made
from 100% of the blue agave plant. There are 5 different categories, blanco, joven
(means young in Spanish) or gold, reposado (means rested in Spanish), anejo, and extra
anejo.
These categories indicate how long the tequila has been aged in the barrel. Like rum,
tequila is aged in a warm climate, so it matures more quickly. 3 years is more than
enough to make an incredible spirit.
"
1. Blanco is aged for less than 60 days and is white in colour.
2. Joven (means young in Spanish), or gold tequila, is similar to blanco tequila in that
it isn’t really aged. Its golden colour generally comes from the addition of caramel
as opposed to any barrel ageing.
3. Reposado is aged between 60 days to 1 year and is yellow in colour. Caramel may
be added, but they’re still considered better quality tequilas than Joven.
4. Anejo must be aged for a minimum of 1 year (often more) and is gold in colour.
Caramel may also be added, but some of its colour will come from the barrel it’s
aged in.
5. Extra-anejo is considered the best quality tequila, they must be aged for a
minimum of 3 years, and once again, they’re gold in colour. These are the tequilas
that are often compared to fine French Cognac… Both in quality AND price!
Popular Brands: El Jimador, Patron, Hornitos, and Don Julio.
Brandy
Brandy is the spirit you’re least likely to use among the main liquors on this list. But it’s
still an important liquor to know about.
Brandy is a distilled fermented fruit beverage. Technically any distilled fermented fruits
are brandies, but the majority of the time, it’s made by distilling fermented grapes
(essentially, it’s distilled wine).
Brandy is generally aged in wooden barrels to add flavours, texture, and aromas. And
these brandies are almost always accompanied with an age statement with some of the
best being aged for several decades.
The French are the best known for their brandy and they have strict laws that govern
how their brandies are labeled. Cognac (made from grapes) in particular has world
acclaim, but it’s extremely expensive. Armagnac (also made from grapes) is another
high-quality French brandy, but you won’t have to mortgage your house to drink it.
Calvados is another popular French brandy that’s made from apples.
"
Others
You won’t use the following spirits anywhere near as much as the ones above, but every
now and then, a cocktail recipe will require them so it’s good to know what they are.
Absinthe - An anise-flavoured green spirit also known as the ‘green fairy.’ Absinthe is
renowned for being high in alcohol content (55-75%) and it was once rumoured to
induce hallucinogenic effects. However, that has since been proven false. It was
declared illegal in the United States in 1912 because of those said hallucinogenic
effects.
Absinthe Substitute - An anise-flavoured green spirit (or liqueur) meant to be used

in substitute for the illegal Absinthe in the United States. It doesn’t contain the
ingredient ‘wormwood’ which was said to produce the hallucinogenic effects. Pernod,
Ricard and Herbsaint are all brands of Absinthe Substitute.
Cachaça Rum - The most popular spirit in Brazil and the spirit responsible for the
infamous caipirinha cocktail. It’s a type of rum made from fermented sugarcane juice.
What differentiates it from other types of rum is that it’s made from the sugarcane
juice as opposed to its molasses. It has a very unique taste.
Flavoured Vodka - Flavoured vodkas are commonly used in cocktails. For example
Citrus flavoured vodka should be used to make the Cosmo cocktail and vanilla
flavoured vodka is sometimes used to make Espresso Martinis. Flavoured vodkas are
simply vodkas infused with different flavours, like citrus or vanilla.
Grappa - An Italian spirit made from grape pomace - the leftovers from the
winemaking process. It’s a ‘rough’ spirit and it’s definitely an acquired taste, but the
Italians absolutely love it. I once worked with an Italian waiter who forced it upon
every table he served. Only a few of them were as excited about it as he.
Mezcal - A spirit distilled in Mexico made from fermented agave plants. What
differentiates Mezcal from Tequila is that it can be made from any type of agave plant,
not just the blue agave plant. And it can be made anywhere in Mexico, not just the 5
official states for Tequila. Technically, Tequila is a type of Mezcal.
Pisco - A type of grape brandy made in Peru and other South American countries.
Despite it being aged for a few months in clay containers, it’s a ‘rough’ spirit. Dale
Degroff popularised Pisco in the United States by adding the Pisco Sour to his cocktail
menu.
"
Infusing Liquors
The basic concept of an infusion is to add a single flavour or a combination of flavours
to a distilled spirit to create a flavoured spirit (i.e. flavoured vodkas). Bars with
advanced cocktail programs often infuse spirits so they can make unique & specialised
cocktails.
The process is simple, you put an ingredient or combination of ingredients into a

particular liquor and then you let it sit long enough for the liquid to take on the flavour
of those ingredients. Once you’ve left it for long enough, you strain out the ingredients
and use it however you like, usually to make cocktails.
The time allowed for infusions varies on what is being infused and there are an endless
number of combinations. Here are a few that you can experiment with:
• Lavender-Rosemary Vodka (3-4 days)

• Watermelon Vodka (1 week)
• Vanilla Rum (3-4 days)
• Mango Rum (1 week)
• Apple & Pear Gin (1-2 weeks)
It’s always good to taste your infusions as you go so you make sure you’re getting them
right.
"
20. Liqueurs
“I feel sorry for people who don't drink. They wake up in the morning and that's the
best they're going to feel all day.” 
Dean Martin 
Liqueurs are a big part of the bartender’s arsenal and there are hundreds of different
types. They’re most commonly used to make cocktails & shots and they’re occasionally
consumed as an after-meal digestif or a before-meal aperitif.
Below is a list of liqueurs that you’re likely to come across behind the bar.
List of Liqueurs:
Amaretto – An almond based liqueur. Disaronno is a popular amaretto brand.
Aperol – An Italian aperitif made of bitter orange, rhubarb, and other spices. Used to
make the Aperol Spritz.
Averna – An Italian Digestif made from herbs, roots, and citrus rinds.
Baileys – An Irish Whiskey cream based liqueur. My wife is obsessed with it!
Bénédictine - A herbal liqueur containing 27 herbs and spices. Only 21 are publicly
known. It’s produced in France.
Blue Curaçao - A blue coloured orange flavoured liqueur, similar to triple sec.
Campari – An Italian aperitif known for its bitterness. It’s commonly used in
cocktails.
Chambord – A Raspberry flavoured liqueur originating in France.
Chartreuse – A French Liqueur made by monks. It’s composed of over 100 herbs,
plants & flowers local to its region and its resulting flavour is very unique.
Cherry Heering - A cherry flavoured liqueur used in the Singapore Sling cocktail.
Cointreau - A very popular brand of triple sec - an orange flavoured liqueur.
Crème de Banane - A banana flavoured liqueur.
"
Chapter 20. Liqueurs "153
Crème de Cacao - A chocolate flavoured liqueur - available in both white and dark
flavours.
Crème de Cassis - A black-currant flavoured liqueur.
Crème de Menthe - A mint flavoured liqueur.
Crème de Violette - A violet flavoured liqueur.
Curaçao - An orange flavoured liqueur, similar to triple sec.
Drambuie – A scotch-based liqueur flavoured with honey, herbs, and spices. Used to
make the ‘Rusty Nail’ cocktail.
Fireball – A cinnamon flavoured Canadian based whisk(e)y. Commonly taken as a

shot.
Frangelico – A hazelnut & herb flavoured liqueur produced in Italy.
Galliano – A yellow, sweet, and herbal liqueur originating in Italy.
Grand Marnier – A brandy-based orange-flavoured liqueur. It’s the brandy version

of triple sec.
Goldschlager – A Swiss cinnamon schnapps with visible flakes of gold (the gold is
real!) floating in it.
Jagermeister – A thick, sweet, herbal liqueur coming from Germany. There are 56
different herbs and spices in it and its most commonly taken as a shot.
Kahlua – A rum-based coffee flavour liqueur originating in Mexico.
Limoncello – An Italian lemon liqueur mainly produced in Southern Italy. The

Italians are obsessed with it!
Malibu - A brand of rum-based coconut liqueur.
Maraschino – A strong sweet liqueur made from Marasca cherries. Luxardo is the
most commonly used brand.
Midori – A bright green coloured melon-flavoured liqueur.
Ouzo – A dry anise flavoured aperitif that is widely consumed in Greece. Similar to
Sambuca but not as sweet.
"
Patron XO Cafe – A tequila-based coffee flavoured liqueur. This has become
extremely popular lately.
Pastis – An anise flavoured aperitif widely consumed in France. Commonly taken

with still water.
Peach Schnapps - A very sweet peach flavoured liqueur.
Sambuca – An Italian anise flavoured liqueur. It’s usually colourless (sometimes black
– appropriately labeled black Sambuca) and commonly taken as a shot.
Sloe Gin – A red liqueur made from gin and sloe berries. It’s absolutely delicious!
Southern Comfort – An American peach & spice flavoured liqueur made from fruit,
spice, and whiskey.
St Germaine – An elderflower flavoured liqueur.
Strega - An Italian brand of herbal liqueur.
Tia Maria – A dark coffee flavoured liqueur made from Jamaican rum.
Triple Sec – Originally called curaçao triple sec is an orange flavoured liqueur.
Tuaca – A naturally flavoured brandy-based liqueur that’s brown in colour and has
strong vanilla notes.
Serving Liquors & Liqueurs

Liquors and liqueurs are either served neat/straight (i.e. served without ice), on-the-
rocks (i.e. served with ice), or with a mixer. Mixers are ingredients that are ‘mixed’ with
spirits & liqueurs to make them more palatable (i.e. less strong). Soda/soft drinks
(sparkling water, tonic water, cola, lemonade, etc), fruit juices, and water are all types of
mixers.
Depending on the drink and the customer’s preferences, you might also need to add a
garnish, like a lime wedge or a slice of lemon.
Side note: Liquors & liqueurs served with mixers are technically a type of cocktail known as
highballs.
Liquors/liqueurs with mixers should be served in highball or collins glasses. Liquors/

liqueurs served neat or on-the-rocks should be served in a rocks or old-fashioned glass.
"
When you’re pouring these drinks, it usually means the customer wants 1 shot of their
requested liquor/liqueur. But it’s always good to ask if they’d like a ‘double’ - a double
being 2 shots of that liquor/liqueur.
Double shots are more expensive so you’ll make more tips out them ;-).
When a customer orders one of these drinks, they’ll likely tell you how they want it.
They may even tell you the exact brand they want. For example, they’ll say “I’ll have a
Grey Goose Vodka, with soda water and lime.” The lime referring to a lime wedge garnish.
Note: With lime wedge garnishes, you should squeeze the juice into the drink, to add more flavour,
before dropping it in.
Liquors/liqueurs served with mixers are made by pouring the liquor/liqueur into the
highball/collins glass first, filling the glass with ice, topping it up with the customer’s
mixer of choice, and then adding the garnish (if necessary).
Liquors/liqueurs served neat or on the rocks are even easier - pour the liquor/liqueur
into the rocks/old-fashioned glass, add ice if on-the-rocks and a garnish if necessary,
then hand it to your customer.
Common Orders with Mixers

G&T or Gin & Tonic - Shot of gin topped up with tonic water and a lime wedge
garnish. Depending on where you’re from, a lemon wedge garnish may be used
instead.
Jack & Coke - Jack Daniels whiskey topped up with cola.
Rum & Coke - Rum topped up with cola. A lime wedge garnish can also be added.
Vodka Lemonade - Vodka topped up with lemonade. A lemon slice is often used as a
garnish.
Vodka Orange - Also known as a screwdriver cocktail, it’s vodka topped up with
orange juice.
Vodka Soda Lime - Shot of vodka topped up with soda water and a lime wedge
garnish. This drink is also known as a ‘skinny bitch’ or ‘sportsman,’ because it has fewer
calories than other drinks.
"
Whiskey & Coke - This could either be bourbon or scotch, depending on where
you’re from, topped up with cola. If you’re unsure what whiskey to use, get clarification
from your guest.
"
 
Part 4 - The Craft of the Cocktail

“An efficient bartenders first aim should be to please his customers, paying particular
attention to meet the individual wishes of those whose tastes and desires he has already
watched and ascertained; and, with those whose peculiarities he has had no
opportunity of learning, he should politely inquire how they wish their beverages
served, and use his best judgment in endeavoring to fulfill their desires to their entire
satisfaction. In this way he will not fail to acquire popularity and success.” 
Jerry Thomas 
21. The Craft of the Cocktail
“Bartending is an old and honorable trade. It is not a profession, and I have no
sympathy with those who try to make it so. The idea of calling a bartender Professor or
Mixologist is nonsense.”  
Patrick Gavin Duffy 
There’s nothing quite like making cocktails when you’re a bartender. It transforms our
job from a seemingly simple profession into a craft that can be endlessly improved
upon.
Getting good requires study, practice, and disciplined effort, which can be frustrating in
the beginning. But once you’ve obtained a certain degree of skill, mixing drinks
becomes an absolute pleasure. It allows you to be creative, to be entertaining, to
improvise, and to satisfy your guests taste buds in new & interesting ways. And your
guests will love you for it.
**Side note** There’s a similar motivation for bartenders who learn how to flair. Flair
bartending takes disciplined effort to get good at - it’s a craft of its own and bartenders get a lot of
satisfaction from learning it.
But because there’s so much you could learn, it can be overwhelming when you’re a
beginner. Not only do you have to memorise recipes, learn techniques, use strange
tools, and make drinks fast, you also have to balance a cocktail’s flavour profile and
learn how different ingredients mix together.
The good news is that in the beginning, you don’t need to know everything. Instead,
you’ll be following carefully constructed recipes that other bartenders have created.
This is perfect because following these recipes will help you intuitively learn about
different flavour combinations, ratios, and the principles for keeping a cocktail
balanced.
As you progress, you can start to learn more about the subtle differences between
brands of spirits, the ripeness of your ingredients, balancing cocktails by taste alone,
and learning how to create your own unique concoctions.
The goal of this section is to teach you the first part, the fundamentals - the reason for
balance, what that even means, the ingredients of the cocktail, the tools, the
"
Chapter 21. The Craft of the Cocktail "159
techniques, the garnishes, how to follow recipes, and how to start developing your
palette.
Once you’re competent with the fundamentals, everything else will be easier and you’ll
be comfortable working with cocktails in the majority of bars around the world.
That’s what we’re aiming for here.
What is a Cocktail?
The modern definition of a cocktail is simple, a mixed drink of at least 2 ingredients,
where at least one of those ingredients contains alcohol. When you apply this
definition throughout the ages, humans have been making cocktails since the birth of
alcohol.
Cavemen used to mix their alcoholic gruel with dirt & vegetables. The Egyptians used
to flavour their beer with roots, bark, botanicals, and various herbs & spices. And the
Romans used to do the same with their wine.
There are a couple of possible reasons for this. The first theory goes that alcohol used
to taste disgusting. Back in the day, cavemen, the Egyptians, and the Romans didn’t
know how alcohol was made. As such, the process wasn’t as refined as it is today and
the quality of the alcohol suffered for it.
To make their drinks more palatable, they would mix it with different ingredients (it
must have been pretty bad if cavemen thought dirt improved its taste!).
But that doesn’t explain why we mix drinks today. So a more likely explanation is that
humans love variety. We get bored of eating the same food, drinking the same drinks
and spending too much time with the same people. Experimenting with different
flavour combinations is a fantastic way to mix things up and keep life interesting.
In that sense, the creation & popularity of cocktails was inevitable. They allow
bartenders to be endlessly creative whilst at the same time, satisfy their guests changing
palettes with new & interesting flavour combinations.
Origins of the Cocktail

There are many stories of how the word ‘cocktail’ came to be and we’re not exactly sure
which one is the true story. Instead of an accurate account, we’re left with a bunch of
different tales of how the word may have come to be.
"
Here are a couple of my favourites.
The first story comes from the Booze Reader: A soggy Saga of a Man in His Cups, by
a man named George Bishop:
“The word itself stems from the English cock-tail which, in the middle 1800s, referred to a woman
of easy virtue who was considered desirable but impure. The word was imported to expatriate
Englishmen and applied derogatorily to the newly acquired American habit of bastardising British
Gin with foreign matter, including ice. The disappearance of the hyphen coincided with the general
acceptance of the word and its re-exportation back to England in its present meaning.”
I love this definition because, of course, the English hated the Americans mixing
anything with their gin! But, it’s unlikely to be true because the word ‘cocktail’ has been
around since the 1700s.
So a second and more likely tale was told to me by a French bartender I used worked
with called Hughes. He told me that,
“Back in the day, the tray where all the left over alcohol bottles was put at the end of the night was
called the cock. After a night of bartending, the bartender would combine the last drops (the tail) of
each bottle and serve it to their customer calling it the cock-tail. And thus, in an unappealing
manner, the word cocktail was born.”
Makes sense, it’s easy to understand and it’s easy to communicate with your guests.
But, since no-one really knows where the word came from, feel free to make up
whatever you like :-).
Although the story of how the word came to be is lost in history, the first recorded
definition comes from the Balance and Columbian Repository of Hudson, New York
in May 12 1806 when they answered a rider's query as to the nature of a cocktail.
Their answer was, “Cocktail is a stimulating liquor, composed of spirits of any kind, sugar, water,
and bitters.”
Bitters was the magical ingredient that distinguished cocktails from other mixed drinks
for years. Slings, toddies, cobblers, fixes, flips, sours, and smashes, among others, were
all types of mixed drinks alongside the cocktail.
Today, the word has evolved to include them all.
"
22. The Principles of Mixology
“Obey the principles without being bound by them.”  
Bruce Lee 
Put simply, mixology is the art of mixing drinks - it’s the craft of the cocktail. And a
mixologist is someone who specialises in the art of mixing drinks.
**Side Note** The term ‘mixology’ is controversial in the bartending industry. Many bartenders
make fun of the word and those who call themselves ‘mixologists.’ Personally, I find the term useful
because there is a difference between a bartender who specialises in cocktails and one who simply
pours beers. This is similar to how we call waiters that specialise in wine ‘sommeliers.’ There’s
nothing wrong with either type of bartender and one isn’t better than the other, but it’s useful having
a term that describes the difference.
When you start making cocktails, it’s helpful to learn the principles of mixology first so
you’ve got a better idea of what you’re doing. Just as there are principles to follow when
you’re cooking food in the kitchen, there are principles to follow when you’re mixing
drinks behind the bar.
Trust me on this, throwing different spirits together with random ingredients at liberal
volumes doesn’t end well. I know because that’s how I started experimenting with
cocktails before I became a bartender.
A splash of gin, a good amount of vodka, and what’s that blue thing over there?
Perfect, we’ll add that in as well. I remember this drink well because it was disgusting…
The same thing would happen if I walked into the kitchen and started throwing
random ingredients together without having any idea of what they were. How do you
think banana, soy sauce, ice-cream and minced meat, cooked in the microwave for 10
minutes, would taste?
This is the reason why it’s good to start by following carefully constructed recipes that
we know already work. That teaches you about the ingredients you’re working with &
how they mix together, balance, best practices, and how to develop your palette.
"
Chapter 22. The Principles of Mixology "162
Balance
The principle job of the mixologist is to achieve balance in a cocktail. That means that
the ingredients we use should mix together so well that its flavours combine perfectly -
it’s not too sweet, it’s not too sour, it’s not too bitter, it’s just right!
Goldilocks would have been a great mixologist.
Achieving balance requires an understanding of the individual ingredients you’re

working with and the ability to recognise how those ingredients mix together. This is
the art of mixing drinks in it’s most pure form and it can be explored to extreme
depths - to the point where you’re changing how much lime juice you add based on
when the limes were picked that season.
When you’re starting out, you don’t need to worry about balancing cocktails as much
because you should be following recipes that are already balanced. However, as soon as
you move on from recipes and you start experimenting with different ratios, achieving
balance is of the utmost importance so it’s good to learn about now.
Precise Pouring
When you’re following recipes, precise pouring is important to maintain consistency &
balance. That’s why the majority of bartenders will use the measuring tool called the
‘jigger’ whenever they make cocktails. It allows them to consistently pour the same
thing.
This is essential because even a 3-5ml difference between a pour can unbalance a
cocktail. And when you’re off by 3-5ml with several different ingredients, the
inconsistencies add up and your cocktails will suffer for it.
That’s why I still use a jigger today whenever I make cocktails, despite being trained in
free-pouring, and I highly recommend that you do too.
Balance Vs Individual Taste

The idea is that a balanced cocktail should suit the majority of your customers’
palettes. But people’s palettes are often different so there’s a solid argument behind
adjusting your cocktails ingredients to suit an individual’s tastes.
This requires an understanding of the ingredients you’re working with and what your
customer likes & dislikes.
"
For example, let’s say that you know that one of your customers likes their cocktails
sweet. Instead of giving them the normal recipe you serve everyone else, you decide to
add a little more liqueur (because it’s high in sugar content) or you add some simple
syrup (sugar water).
By adding that extra sugar, the cocktail may be unbalanced in the traditional sense. But
that doesn’t matter because what’s important is that your customer prefers it that way.
You can do the same thing for a customer who likes sour cocktails. Instead of adding
sugar, you cut down on the sugar content and add some extra citrus juice (lemon or
lime juice). This will make the cocktail less sweet & more sour.
Serve Immediately
Unlike some bottles of red wine, cocktails don’t get better with age. In fact, they get
worse. So as soon as you’ve poured the cocktail into its glass, it should be served
immediately.
There are 2 reasons for this, temperature and dilution.
Temperature
The longer your finished cocktail has to wait, the more it’s temperature will change.
After having shaken or stirred a cocktail, you’ll have cooled down the mix to its ideal
temperature. Therefore, the longer it sits there before it gets to the customer, the more
it will warm up and the less delicious it will be.
The same goes for cocktails served hot, except in reverse. The longer they sit there, the
more they’ll cool down and the less delicious that they’ll be.
The only exception to this are cocktails served over ice because the ice will melt to keep
the drink cold. However, with drinks served over ice, we’re faced with an arguably
bigger problem.
Dilution
Dilution is a problem because it changes the way your cocktail tastes. After spending
precious time balancing the perfect cocktail, this is the last thing you want. As more
water is introduced into the mix, the drink becomes less potent (in flavour) and to most
of us, less enjoyable.
That’s why dilution can be a problem.
"
The effects of dilution is one of the reasons why we still shake (or stir) some cocktails
that are served over ice. The drink will dilute more slowly if the liquid is already cold.
Prepare Garnishes First

There are two schools of thought on this. One side argues that the garnish should be
prepared last, so it’s as fresh as possible when it gets added to the drink. The other
argues it should be prepared first.
I ascribe to the school that favours preparing the garnish first because once the drink
has been made, every second counts to get it to your customer. Preparing your garnish
first ensures that when the drink is poured into the glass, it is ready to go right away
without over diluting or warming up.
Make Drinks in Front of your Customers

Wherever and whenever possible, you should be making your drinks in front of your
customers. There’s an element of showmanship in bartending and in particular, when
making cocktails. Customers enjoy watching their bartender carefully construct the
drink they’ve just ordered.
It’s also a way of showing that you have nothing to hide. It shows your customer that
you’re not doing anything dodgy, you’re adding the correct amount of alcohol (a
common complaint), and everything you’re doing is clean & hygienic.
Sometimes it won’t be possible (or practical) to make every drink in front of every
customer, and that’s ok. But you should aim to follow this rule as much as you can.
Start Cheap, Finish with Ice

When you’re making cocktails, start by adding your cheapest ingredient first. This
means that you’ll be following most recipes backwards (which can be confusing when
you’re starting out) but there’s a very good reason for this. If you make a mistake, you’ll
cost the bar less money.
Less money lost means more profit. More profit means you’ll be given more hours.
More hours means you make more money - hence why you should care about this!
Finishing your cocktails with ice brings us back to the problem of dilution. When
you’re adding your ingredients to your Boston shaker or mixing glass, the last thing you
should add is ice because as soon as you add ice, the mix will start to dilute.
"
As such, you should only add the ice when you’re ready to shake or stir the cocktail.
This is even more important when you’re making several cocktails at once.
When you’re making multiple cocktails, it’s likely because the same customer has
ordered them. From their perspective, they’d like to receive all of their drinks at the
same time so they can drink them with their friends.
The best way to do this is to prepare all of the ingredients first in the appropriate
shaking tins and mixing glasses before adding ice to any of them. Then when they’re
all ready, add the ice, shake and/or stir, pour the cocktails into the appropriate glasses,
add the garnishes, and hand them to your customers at the same time.
Use Quality Ingredients

The quality of your ingredients matter. The better the quality, the better your cocktails
will be. Period. The opposite is also true. No matter how well you make a cocktail
(perfectly balanced, proper techniques, served immediately, etc), they won’t taste as
nice if you use cheap, crappy ingredients.
That doesn’t mean you should use the most expensive ingredients (for example,
choosing the most expensive spirits is often unnecessary and uneconomical), it simply
means avoid using cheap, crappy ingredients whenever you can.
When picking spirits, middle-shelf products are often the best (not too expensive but
still good enough to produce great cocktails). When picking mixing ingredients, fresh is
always better. Fresh lemon & lime juice (avoid sweet n sour mix if possible), fresh fruits,
fresh garnishes, and fresh coffee beans will always produce better tasting cocktails than
their cheaper counterparts.
Obviously, the ingredients you use behind the bar will be highly dependant on where
you work. As a new bartender, you won’t have any say in what you use either so
sometimes you’ll be stuck using crap ingredients like sweet n sour mix.
Don’t worry about it, we’ve all used it before! It will only help you appreciate how
much better cocktails taste with fresh ingredients.
Develop your Palette

Your palette is your ability to recognise what something tastes and smells like. It’s your
ability to recognise different flavours in a cocktail, a glass of wine, a plate of food, etc.
The better your palette is, the more easily you can recognise when a cocktail is
"
balanced, what ingredients were used, what (if anything) was missing and what could
be added.
The way you develop your palette is by tasting & smelling every drink you make and
then thinking about what you’ve tasted. That second part is important. You won’t
develop your palette unless you think about what you’re tasting when you’re tasting it.
That means when you try a cocktail, you should be attempting to recognise the
individual ingredients used to make it and subsequently think about how they mix
together. Is it too sweet? Is it too sour? Is it too bitter? And if so, what could you
change to make it better?
If you think about every cocktail you make like that, you’ll quickly develop your palette
and learn a ton about mixing drinks. You’ll start to recognise commonalities between
different recipes and you’ll be able to more easily remember what those recipes are.
The way to taste a cocktail is by inserting a clean straw into the drink, placing one of
your fingers over the end of the straw to capture the liquid, then releasing the liquid
into your mouth.
I can’t emphasise how important it is to taste every cocktail as you go. After you’ve
tasted the same cocktail 50 times, you’ll know whether or not it’s been made well from
taste alone. This ability is essential if you ever choose to progress to the more advanced
stages of mixology later on.
In Conclusion
Becoming a master mixologist doesn’t happen overnight. It takes time to develop your
palette, learn about the different ingredients, and create balanced cocktails from
scratch. But the good news is, you don’t need to know everything now. Instead, you can
follow proven cocktail recipes other people have created.
In the majority of bars around the world, that’s all you’ll ever need.
"
23. The Tools
“We become what we behold. We shape our tools, and thereafter our tools shape us.”  
Marshall McLuhan 
I’ve separated this equipment list into 2 classes, the essentials and the non-essential
‘luxury’ items.
The essentials are the tools & equipment you’ll need to make most cocktails. Although
it’s a minimalistic list, every bar should have these. If the bar you work for doesn’t (and
they make cocktails), I recommend suggesting them.
The non-essential luxury items are the tools that can be ‘nice to have,’ or that may be
useful but are replaceable by items on the essentials list. Advanced cocktail programs
will have most of this equipment on hand because they speed up drink service and they
make your service look more professional.
The Essentials
Knife & Chopping Board

A good knife will be a part of any solid bartending kit. You’ll be using it all the time to
cut garnishes and any kind of fruits & veggies that end up in your cocktail. There’s
nothing worse than attempting to wield a blunt, flimsy knife so it’s best to have a good
one.
When you’re cutting things, a chopping board is a no-brainer. You’ll need something to
cut on and a chopping board is more hygienic than a bench top. It will also help keep
your knife sharper for longer.
Ice Accessories
For people new to bartending, ice is the last thing on their mind. It’s usually taken for
granted and never given a second thought. But ice is one of the most important
ingredients used in making cocktails. It cools down your drink and dilutes the alcohol
content - both essential aspects to a palatable cocktail.
First, you’ll need an ice-bucket so you don’t have to run back & forth from the freezer.
Behind the bar, you’ll most likely be using an ice-well.
"
Chapter 23. The Tools "168
Second, you’ll need an ice scoop. Never use your hands behind the bar to handle ice.
It’s unhygienic. Also, NEVER scoop up ice using glass! Shards of that glass can
break off into the ice and end up in someone’s drink which could also result in the bar
getting sued.
Always use an ice-scoop.
If you don’t have an ice-scoop on hand, the tin of your Boston shaker can act as an
improvised replacement.
Jiggers
A jigger is that little measuring device you see bartenders using behind
the bar. They’re used to accurately measure what goes into a cocktail so
you can keep it balanced.
When you’re starting out, using a jigger is highly recommended. Free

pouring ‘can’ (emphasis on can) be accurate and it’s definitely faster, but
there’s a reason why most cocktail bars prefer to use jiggers. It’s the most
reliable way to accurately measure liquid in a glass.
Speed Pourers
Speed pourers are the spouts you find at the end of bottles in a bar. They
help you control the flow of a bottle’s pour and more accurately measure
what you’re pouring. All in all, they help speed up the drink making
process.  
Boston Shaker
A Boston Shaker is a 2 piece shaking kit. One piece is smaller than the
other so you can bash them together and create a tight seal without the
liquid spraying everyone when you shake it.
Almost every bartender on the planet uses a Boston shaker as their

preferred shaking tool. They’re fast, easy to use, easy to strain, and they
also double up as a mixing vessel for stirred cocktails.
When you’re looking to purchase a Boston Shaker set, go for the 2

piece tin set over the glass-tin set. When you’re using a Boston shaker
often enough, the glass will eventually break so you’ll get better value
for money with the tin-tin set.
"
Hawthorne Strainer
The Hawthorne strainer will be your most used strainer
and it works perfectly with your Boston Shaker. They
prevent pulp, mashed up fruit, and/or ice from getting
into the final glass making the drink more enjoyable to
consume and more visually appealing.
Fine/Tea Strainer
A hawthorne strainer won’t get everything. Double
straining using a fine/tea strainer is often necessary to
prevent the finer pulp, seeds, ice shards, etc, from getting
into your cocktail.
The hawthorne strainer & fine strainer are the perfect

combination for adequately filtering most cocktails and
making them look great.
Bar Spoon
Bar spoons are used for stirring cocktails (like a Martini), layering
drinks, spooning in ingredients (like sugar), and occasionally for
measuring small amounts of liquid (5ml). Needless to say, a bar
spoon is an essential tool for both commercial and home bars.
When choosing a bar spoon, I always advise getting one with

spirals and a flat circular back-end. It makes layering drinks so
much easier, especially when you’re using a deep glass.
Muddler
A muddler is primarily used to crush fruit & sugar in cocktails that call for
muddling, like a mojito or an old fashioned (crushing sugar). They also work
well as an improvised ice crusher. Put cubed ice into the tin of your Boston
shaker and CRUSH!
When choosing a muddler, you’ve got a couple of options. You can either
choose a cerated bottom or a flat bottom. A cerated bottom is better for
crushing fruit as it will extract the skin’s oils as well as the juice. A flat
bottom is better for muddling sugar.
"
Between the 2, I think the cerated bottom is more useful. But you can always get one
of each.
In terms of material, wood is a good choice. Metal with a rubber end or a plastic
muddler works well too. Whatever you do, don’t go for a metal end. When you’re
muddling in a glass, the glass will break.
Fruit/Juice Press
I can’t begin to explain how useful a solid fruit press is. It makes getting fresh juice out
of citrus (lemons, limes, oranges, etc) and other fruits
extremely easy. They’re also easy to clean and relatively cheap.
Even the good ones.
It’s my view that every bar should have at least one of these.
Even if you’ve got a juicing machine, these will come in handy
when you only need to make one or two cocktails and you
can’t be bothered setting up and subsequently packing-down
the juicer…
Can Opener
A can opener allows you to access ingredients from a can, like coconut cream or
pineapple juice.
Funnel
When you start getting serious about your cocktail game, you’ll be pre-mixing
infusions, making your own syrups, and pre-batching cocktail mixes.
A funnel is very useful for pouring liquid to and from bottles fast. And whilst it’s fun
attempting to free pour EVERYTHING, you’ll waste a lot less by using a funnel.
"
Non-Essential ‘Luxury’ Items
Here are some other ‘luxury’ items you can consider - some of these tools will help you
make cocktails faster and/or better. Whilst others just look cool or are ‘good to have’.
Japanese (Yarai) Mixing Glass

Not only do these look & sound awesome, they’re actually useful.
A Japanese mixing glass makes stirring & straining stirred cocktails
an absolute pleasure.
I’ve listed this item as optional because you can get away with
using your Boston shaker for stirring instead, but this would be the
first ‘luxury’ item I would add to my bar equipment kit.
Julep Strainer
Julep strainers are specifically used for straining stirred drinks. They’re
quite old school but they’re still useful.
Similarly to the Japanese Mixing Glass, I’ve included this as an optional

item because you can get away with using your hawthorn strainer for
everything. That said, I’d be adding this to my equipment list sooner
rather than later.
They’re good to have, it will make your cocktail game look more
professional, and they are better for straining stirred drinks that only
have liquid in them.
Bar Tongs
Bar tongs aren’t really optional in a commercial bar and depending on where you’re
from, they might even be legally required. Bar tongs are more hygienic than using your
fingers to drop in a garnish, add a single ice cube, or squeeze a lime wedge into a
drink.
They also add an element of professionalism.
However, most bartenders still use their hands. If they’re washing their hands regularly
enough and they’re not doing anything disgusting with them (like licking them), that’s
ok in my books.
"
Citrus Zester with Channel (Called a Cannelle Knife)
Unless you’re getting into more advanced mixology, you probably won’t
need a zester. A zester is great for grating items like nutmeg,
chocolate, or fine lemon zests on top of a cocktail, but you can get
away without applying these finishing touches.
That’s why I’ve listed it as an optional ‘luxury’ bar tool.
If you choose to invest in one, the chances are you’ll use the channel
more often than the zester. The channel is great for creating beautiful
spiral citrus peels.
Cobbler Shaker
If you’ve got a Boston shaker, a cobbler shaker (also called a 3 piece
shaking set) is completely unnecessary. They’re the old school
shaking tin that you see in the James Bond movies.
This is one of those bar tools that’s ‘good to have’ because they look
cool but you’ll likely never use it. A Boston Shaker is superior in
every way with the arguable exception that the cobbler shaker looks
nicer.
Blender
Simply due to price, this an optional item for the home bar. But for serious cocktail
programs, a blender is essential. They allow you to puree your own fruits, better mix
certain drinks, and make frozen cocktails.
They might not be suitable for every bar because of the noise and expense but all in
all, they take a bar’s cocktail program to that next level.
Cocktail Picks
Garnishing cocktails with cocktail picks is common practice. A cocktail will look far
more appetising when garnished beautifully. For commercial bars, wooden tooth picks
or plastic cocktail picks are perfect because you don’t have to worry about losing or
cleaning them.
More Ice Accessories!

Because you can never go wrong with more ice accessories.
"
In particular, look into getting a fabric bag and a mallet. I know that sounds weird, but
this is a great way to crush ice if you don’t have a crushed ice machine. Simply fill a
clean bin bag with ice, put that bin bag in the fabric bag, close it & let all the air out,
then grab your mallet and SMASH.
An empty keg instead of the mallet works well too. But be warned, people will start
calling you Donkey Kong after they see you doing it.
Advice On Investing in Your Own Tools

If you’re looking to invest in your own cocktail equipment, it’s worth considering a
cocktail kit. A decent cocktail kit should consist of most of the essential items & maybe
even some of the more useful luxury items. Buying them altogether will also work out
cheaper.
Once you’ve got your cocktail kit, it’s as simple as picking up the other items
individually, like the fruit press, ice accessories, chopping board & knife.
You should be able to find everything online (amazon is great), but if you prefer
shopping in-person, try and find a specialty barware store as they’ll stock better quality
equipment, which brings to my final piece of advice.
When you’re investing in the equipment, go for the higher-quality items. Trust me on
this.
Avoid purchasing cheap tools & equipment because they won’t last as long or they’ll
have small problems that get annoying over time. If you invest in quality equipment,
these tools will last a lifetime, especially if you look after them.
Glassware
Please see Appendix B for all info on glassware.
"
24. The Techniques
“You can practice shooting eight hours a day, but if your technique is wrong, then all
you become is very good at shooting the wrong way. Get the fundamentals down and
the level of everything you do will rise.”  
Michael Jordan 
To the uninitiated, learning the techniques essential to the art of mixing drinks can
seem like a monster task. To shake or to stir? Free pour or jigger? What should I use for
a garnish?
These are legitimate questions and ones that I used to ask myself when I was a young
bartender. I remember watching my more experienced colleagues expertly shaking
Cosmos whilst stirring Martinis and I’d wonder if I’d ever get there.
But the truth is, there aren’t that many techniques a bartender needs to know and all
of these techniques are relatively easy to learn.
The Pour
There are two pouring techniques you need to be aware of. One calls for a jigger (a
bartender’s measuring tool) and the other ‘free pours’ the liquid directly into the glass/
shaker, measuring by eye or by counting. There are solid reasons for using both.
It’s generally considered that ‘free pouring’ is faster because you can use both hands to
pour multiple bottles at once. However, free pouring is also considered to be less
accurate.
It’s important to remember that small inaccuracies can quickly add up and imbalance
a cocktail which is why accurately measuring ingredients is essential.
That’s where pouring with a jigger comes in because a jigger makes it very easy to get
your measurements right. Although it takes longer to make drinks, at least you know
they’ll be balanced.
Between the 2, I think bartenders should learn how to do both. Start with using a
jigger (most venues require you to use them anyway), then move onto free-pouring
once you have a better feel for measurements and if the bar you work for allows it.
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Chapter 24. The Techniques "175
As far as how you hold the bottle, it doesn’t really matter as long as you hold it by the
neck and you have a finger or thumb on top of the speed pourer to prevent it from
falling off.
Frosting Glassware
Frosting glassware isn’t a ‘technique,’ it’s more of a best practice. It doesn’t require any
skill, you just need to know why you do it and how to do it.
The reason why we chill glassware is because it helps keep cocktails crisper & cooler for
longer. This is especially important for drinks served without ice, like a Martini or a
Manhattan.
There are 2 ways to chill glassware. The first is by storing your glassware in a fridge/
freezer. This is the best method but often there won’t be enough space in a bar’s
fridge/freezer to store enough glassware there.
So the second method is to fill the glass with ice & water before you start making the
cocktail. By the time you’ve finished shaking or stirring, your glass should be
adequately cooled. Then, throw away the ice & water so you can pour the mix into the
glass.
Muddling
Muddling is a cocktail making technique that’s used when you want to crush an
ingredient to extract its juices & flavours. It’s used for ingredients like citrus wedges,
softer fruits, and certain spices like ginger.
The tool bartenders use to muddle ingredients is appropriately called a muddler

(essentially, a long stick). But you could also use the back of a bar spoon (sometimes
used for ingredients like ginger).
Performing this technique is simple. Place the ingredient you want to muddle in the
bottom of your mixing glass, grab your muddler, push down & crush the ingredients
until you’ve extracted its juices.
The Mojito, Caprioska, and Capriniha are all muddled cocktails.
"
Building
Similarly to frosting glassware, you can’t really call building a ‘technique.’ It’s more of
a method. Building means that you pour all of the ingredients into the glass you’ll be
serving as opposed to preparing the drink in a cocktail shaker or mixing glass first.
You ‘build’ the ingredients on top of each other.
Building is a quick & easy method for making cocktails and it’s usually used with
simple drinks that have fewer ingredients. The tequila sunrise and Negroni are good
examples of these.
Shaking
The majority of cocktails you’ll be making throughout your bartending career will
require shaking. The reason why we shake cocktails is because it’s one of the fastest
ways to mix ingredients together, whilst simultaneously cooling & diluting it down.
How you shake a cocktail doesn’t matter, even though there are different shaking
techniques. What’s important is that you shake it as hard as you can for around 10-15
seconds and follow the correct drink-mixing procedures.
The correct drink mixing procedure looks like this:
• Pour the ingredients into the cocktail shaker

• Fill the shaker to the brim with ice
• Seal the shaker either with the lid or tin (if using a Boston shaker)
"
• Firmly hold the shaker, point the end AWAY from the customer – You never know
what might happen and you don’t want to the cocktail shaker to shoot off onto your
customers…
• Shake HARD for 10 – 15 seconds
• Remove the tin by gently tapping the side of the sealed shaker with the palm of
your hand
• Strain (see below) your cocktail into a frosted glass (see above)
**Note** You should NEVER shake carbonated ingredients like soda water, cola, lemonade,
sprite, beer, sparkling wine, etc. The shaker WILL explode, spray the ingredients everywhere and
potentially hit your customer in the face - not good for business or for your customer’s clothes!
Instead, these ingredients should be used to top up cocktails or gently stirred.
Dry Shaking
You also need to be familiar with the dry shake. The dry shake is used when you’re
using ingredients like egg whites or cream and you want to produce a thicker foam.
Dry shaking essentially means that you shake the mix before you add the ice. This
helps aerate the ingredients to produce that thicker foam.
Some bartenders will also throw the spring in from their hawthorn strainer to help
aerate it even more. Personally, I’ve found that this is largely unnecessary unless you
struggle to shake hard enough.
Stirring
Stirring cocktails is another technique that bartenders use & love. The Martini &
Manhattan immediately come to mind when I think of stirred cocktails.
Similarly to shaking, stirring is used to mix ingredients together & cool the drink down,
but it’s done at a more gentle pace. Stirred cocktails aren’t usually as diluted as shaken
cocktails because of this.
To stir, fill your mixing glass with ice, grab your bar spoon/metal rod, insert it into the
glass and stir. Holding the stem in-between your middle two fingers and circling with
your wrist (as opposed to your arm) is the proper way to stir.
A good rule of thumb is to stir until the ‘bite’ in the back of your throat from the
alcohol has somewhat disappeared. That usually takes around 30 seconds.
"
To Shake or to Stir?
Whether or not you shake or stir is a commonly debated subject in the world of mixing
drinks. And to be honest, I’ve heard convincing arguments from both sides so I’m not
going to go into them here.
Despite the on-going debate, there are general best practices that most bartenders
follow:
You shake cocktails when they contain fruit juices, dairy products, or eggs.
You stir cocktails when there’s nothing but alcohol in them and you don’t want to over
dilute or over chill the drink so that its’ flavours can really shine.
At the end of the day, some cocktails are expected to be stirred and others are expected
to be shaken. As far I’m concerned, as long as you make the drink how your customer
wants it, it doesn’t really matter!
Rolling
Rolling is a mixing technique in-between shaking and stirring. It mixes ingredients
more thoroughly than stirring does, but it’s still more gentle than shaking. This is a
great technique to use when you want to mix ingredients reasonably well, but you don’t
want to over dilute it.
Rolling a drink simply means that you pour the mix from one vessel (usually a shaking
tin) to another. Do this 6-10 times and your drink should be ready.
The Bloody Mary cocktail is made using the rolling technique.
"
Straining
Straining a drink means that you pass the mix through ‘strainers’ to remove any solids
that you don’t want entering the final cocktail. These solids could be ice cubes, ice
shards, pulp, muddled fruit, etc.
There are 3 different straining tools that we use:
1. The julep strainer,

2. The hawthorn strainer, and
3. The fine strainer.
The julep strainer is mostly used when cocktails are stirred using a Boston or Japanese
mixing glass. Simply place the julep strainer inside the glass with the curved side facing
up, and pour the mix through the strainer (holding it in place) into its final glass.
The hawthorn strainer is commonly used with the fine strainer to ‘double-strain’ (also
known as fine-strain) a cocktail after it has been shaken. The fine strainer is needed
because the hawthorn strainer can’t stop the smaller solids (shards of ice, fruit pulp,
etc) from entering the drink, but the fine strainer can.
Double straining is almost always used with shaken drinks that don’t call for ice in their
final glass (Cosmo, Margarita, Aviation, etc).
To perform the double strain, place the hawthorn strainer on top of the Boston shaker,
hold the tin in one hand with a finger on top keeping the hawthorn strainer in place.
With the other hand, hold the fine strainer over the glass and pour the mix through it.
You can also single strain drinks just with the hawthorn strainer. This is mostly done
when you’re pouring the mix over ice, and you’re not concerned about pulp, muddled
fruit, or ice-shards entering the drink.
"
You should never strain a cocktail using the bottom of your cocktail shaker. Not only is
it unhygienic, but it also looks lazy and unprofessional.
Layering
Layering is a technique where you gently pour different coloured liquids on top of each
other so that you can see the separation between them. A great example of this is the
B-52 shooter.
To achieve this effect, hold a bar spoon millimetres away from the top of the drink,
and gently pour (layer) the liquid onto the bar spoon so that each consecutive liquid
floats on top of the other. This effect can be hard to achieve as it requires a certain
level of finesse which makes it easy to mess up.
The order in which you layer liquids matters as the density of each liquid is different.
This means that some liquids will float on top of each other, whilst others won’t. As a
general rule of thumb, the more sugar there is in a liquid, the heavier it will be. And
the more alcohol in a liquid, the lighter it will be.
Blending
Blending simply means mixing drinks by throwing the ingredients into an electronic
blender and pressing GO.
It’s used when you want to mix heavier ingredients (fruits, ice-cream, etc) and you want
to achieve a thicker, fuller texture. It doesn’t require any skill so it’s an easy one to get
right!
Blending is also used to make frozen cocktails (e.g. frozen margarita) by adding crushed
ice to the mix.
"
Rimming
Rimming means coating the rim of the glass with salt or sugar to give the cocktail an
extra kick. You do this by rubbing a liquid (usually citrus juice or simple syrup) onto the
rim of the glass first to ensure that the powder will stick and then by coating the salt or
sugar on top.
The best way to rim glassware is by preparing the powder (sugar, salt, etc) and liquid
on a saucer first. That way, you can easily control what part of the glass get’s rimmed.
This is especially true when you’re rimming shot glasses that require the entire glass to
be rimmed.
"
25. The Ingredients
“A bartender is just a pharmacist without a limited inventory.” 
Albert Einstein 
Here’s a common list of ingredients that you might find behind the bar. This kind of
set-up will give you the ability to make an enormous amount of cocktails.
Spirits/Liquors: Vodka, citrus vodka, vanilla vodka, London Dry Gin, whiskey
(bourbon, scotch, rye, Irish), rum (white rum, dark rum, gosling black seal rum, spiced
rum), tequila, brandy, cachaca rum, absinthe.
Beer, Wine & Cider: At the very least, a lager beer. Having a stout beer (like
Guinness) helps as well. Sweet vermouth, dry vermouth, red wine, white wine,
sparkling wine (i.e. champagne, prosseco), sherry, port. Apple cider.
Liqueurs: Triple sec, Coffee Liqueur (e.g. Kahlua, Tia Maria), Peach Schnapps,
Campari, Creme de Violettes, Maraschino liqueur, Cherry Heering liqueur, Dom
Benedictine, Coconut liqueur, Grand Marnier, Amaretto, Absinthe (or Absinthe
Substitute), Drambuie, Dark Creme de Cacao, Creme de Menthe, Pimms Cup No.4,
Sloe Gin, Aperol.
Syrups: Simple syrup (granulated brown/white sugar & sugar cubes as well), vanilla
syrup, orgeat syrup, grenadine, elderflower syrup, agave syrup, passionfruit syrup,
chocolate syrup.
Other Sweetening Agents: Honey, granulated sugar, sugar cubes.
Cocktail Bitters: Angostura bitters, Peychaud’s bitters, Orange bitters, Chocolate

bitters
Soda/Mixers: Soda water, tonic water, cola, lemonade, ginger beer, ginger ale.
Fruit Juices & Purees: Lemon juice, lime juice, orange juice, cranberry juice,
pineapple juice, apple juice, grapefruit juice, strawberry puree, passionfruit puree.
Dairy Products & eggs: Double cream, whipped cream, milk, eggs
Other: Coffee, tabasco sauce, Worcestershire sauce, mint leaves, coconut cream,
cinnamon sticks, cloves, nutmeg, ginger, salt & pepper, ginger, chilli peppers,
marmalade.
"
Chapter 25. The Ingredients "183
Garnishes: Lime & lemon wedges, lemon & orange slices, lemon, lime & orange
twists, orange peels (for flaming), strawberries, olives, coffee beans, celery sticks,
chocolate powder, maraschino cherries, mint sprigs, pineapple wedges, passionfruit
halves.
Spirits/Liquors
Spirits act as the base for most cocktails and cocktails are often categorised by their
base spirit. For example, many customers will ask for a whisk(e)y or vodka cocktail
recommendation, so knowing the base spirit used in different cocktails is essential.
See Part 3 - Chapter Liquor, for more details.
Beer, Wine, Cider

Beer, wine & cider aren’t as commonly used as spirits but there are plenty of cocktails
that call for these ingredients. Vermouth, in particular, is a favourite ingredient among
bartenders.
See Part 3 - Chapters Beer, Wine & Cider, for more details.
Sweetening Agents
Liqueurs
Liqueurs occasionally act as the base ingredient in a cocktail (e.g. the amaretto sour)
but they’re more commonly used as a sweetening agent as they are just that - liquors
that have been sweetened in some way.
See Part 3 - Chapter Liqueurs, for more details.
Syrups
Along with liqueurs, syrups are commonly used to add sweetness. There are many
different flavours out there, from strawberry & grenadine to elderflower & agave, but
the most commonly used syrup is simple syrup.
Simple syrup is sugar water and it’s made by combining white sugar with boiling water
at a 1 to 1 ration (i.e. combine 1 litre of boiling water with 1 kg of white sugar), stirred
until the sugar is completely dissolved, then funnelled into a bottle once the mix has
cooled down.
"
It’s easy to make and every bartender should know how to do it.
Other
Other sweetening agents you’ll likely use are honey and granulated sugar - both white
and brown.
Sodas
Sodas include ingredients like tonic water, soda water, lemonade, cola, ginger beer,
ginger ale, etc. They’re carbonated and come in bottles or out of a soda gun found
behind the bar.
Fruit Juices & Purees

Fruit juices and purees are likely to be used throughout any cocktail program. In
particular, lemon & lime juice - even if it comes in the form of a sweet and sour mix.
Lemon & lime juice add sourness/acidity to cocktails, an essential flavouring
component.
Other juices like orange juice, grapefruit juice, pineapple juice, and apple juice are
used throughout most cocktail programs as well.
Purees aren’t used as much as juices, but they allow you to mix certain fruits better
than muddling. Strawberry & passionfruit purees are 2 of my favourites.
Cocktail Bitters
Cocktail bitters are made from spirits, various herbs, spices, roots, and bark. They add
bitterness to cocktails and they’re an essential ingredient behind any bar.
Bitters aren’t consumed on their own, they’re far too bitter. As such, they’re only used
as a flavour enhancer and because their flavour is so strong, you don’t need to add
much. 2 - 3 dashes is more than enough for most cocktails and sometimes 1 - 2 drops
will suffice. It all depends on the drink and its other ingredients.
There are many different flavours & brands of bitters, but Angostura, Peychaud’s, and
Orange bitters are the most common. You’ll find Angostura behind any bar, even if
they don’t make cocktails.
"
Dairy Products & Eggs
Milk, cream & eggs are used throughout many cocktail recipes.
**Note** You must be careful when you’re serving cocktails that call for dairy products or eggs.
In particular, eggs. They will go off so you have to double check whenever you’re using them. Also,
some people have allergies to dairy and eggs so they should always be clearly labelled on the menu
whenever it’s a cocktail ingredient.
Other
Almost anything can be added to a cocktail if you know what you’re doing or you
know of an interesting recipe. Ingredients like coconut cream, chilli peppers, salt &
pepper, hot sauces, seeds, mint, ginger, various herbs & spices, and vegetables are all
used to mix drinks.
The Garnishes
A garnish is the ingredient that makes your cocktail look pretty. Those little umbrellas,
pineapple wedges and mint sprigs you see sticking out of cocktails are called garnishes.
How your cocktail looks is almost as important as how it tastes, hence why garnishes
are important. They make your cocktails look more appealing and also add additional
flavours and aromas.
The first rule of garnishing is that your garnishes should always be fresh. Ideally,
this means preparing them individually for every cocktail you make. For example,
when you make a Cosmo, you would cut the orange peels as you go as opposed to
preparing them in advance. This ensures that your garnish will be as fresh as possible.
However, for bars making a large number of cocktails, that isn’t always realistic. In
most cases, garnishes will need to be prepared in advance so the bartenders can make
drinks fast enough. Lemon & lime wedges are prepared in advance in almost every bar
for that reason - it saves time.
When garnishes are prepared in advance, it’s the bartender(s) and/or barback(s) in
charge of the prep work that night to check that those garnishes are suitable (i.e. fresh
enough) for service.
Pre-prepared garnishes don’t last forever. Fruit goes off and peels/twists dry out. Once
that happens, they’re no longer useable and fresh garnishes will need to be prepared.
"
To get more longevity out of your pre-prepared garnishes, keep them in the fridge
whenever possible (especially overnight), and store them in plastic containers with a
dampened paper napkin over them.
The second rule of garnishing is that you should keep them consistent with the
drink’s ingredients. It doesn’t make sense to garnish your drink with a lemon wedge
when it contains fresh lime juice - use a lime wedge instead.
This rule won’t always work, but it helps when you need to improvise (or when you
forget what a garnish was meant to be). Some cocktails have garnishes that appear to
be completely unrelated to the drink’s ingredients (e.g. a maraschino cherry in a
Manhattan cocktail). In these cases, just go with it!
With time, you’ll start to get a feel for what kind of garnishes are appropriate for
different drinks.
Lemon & Lime Wedges

You’ll use lemon & lime wedges the most often. By design, they should be squeezed
and dropped into the cocktail. The extra citrus juice plays a role how the cocktail will
taste.
To prepare lemon and lime wedges,
• Begin by cutting the ends (the tips) off the fruit being careful not to cut into the fruit.
• Cut the fruit in half lengthways and lay the two halves face down on the chopping
board.
• Depending on the size of your fruit, you can either cut the halves into 4, 3 or 2
slices. Keep in mind that you want a wedge large enough so it will add some citrus
juice when squeezed.
To garnish drinks with lemon & lime wedges,
• Squeeze the juice into the drink then drop the wedge in.
"
Lemon, Lime & Orange Twists
The aroma and flavour in citrus fruit is concentrated in the oil cells of its peel. Citrus
twists are used to add these oils as an additional ingredient in cocktails. They also look
great which is why twists are so often used.
To prepare citrus twists,
• Remove the stem end to give the fruit a base.

• Carefully cut strips of citrus peel away from you lengthways down the fruit. Part of
the white inner pith must remain so it will be strong enough to use properly, but you
should try to never cut into the inner pulp of the fruit. Depending on the size of the
fruit, you’ll have different lengths but as a general rule, longer is always better.
• Once you’re strips are cut, turn them over to reveal the white inner pith side and
remove any excess pith (and pulp) if necessary.
• From here, you could either straighten the twists out but cutting off the sides or use
them as they are.
To garnish drinks with twists,
• Over the drink, twist the peel lengthwise to release its oils.
• Continuously roll the twist up (still over the drink) until it stays in a spiral form.
• Either drop the twist into the drink or position it on the rim of the glass.
Flaming Orange Peel

One of the cool things with citrus peel garnishes is that their oils can be flamed. This
adds some showmanship to your mixology skills as well as adding a unique toasty
aroma. The orange peel is suited particularly well for flaming.
To prepare flaming orange peels,
"
• Use fresh, firm, large, and thick-skinned oranges because they’ll have higher oil
content making them easier to flame.
• Cut thin oval peels. The peel should be thin enough that the orange shows all
around the circumference with just a small amount of white pith visible in the
centre. If necessary, you can make pith adjustments later on by turning the peel
around and cutting out the excess.
To garnish drinks with flaming orange peels,
• Hold a lighter or lit match in one hand, and pick up the peel by holding the two
sides with your thumb and index finger. Don’t squeeze yet as you’ll lose all the oil
before you flame…
• Right beside your drink, heat the orange side up of the peel with the lighter or lit
match for 1-2 seconds.
• Then squeeze the peel quickly, spraying the oil through the lighter or lit match onto
the surface of the drink.
Pineapple Wedges
Pineapple garnishes are commonly used in tiki style drinks like the Pina Colada.
To prepare pineapple wedges,
• Cut off both the ends then cut one-inch-thick slices

crossways (from end to end) - essentially, you’re
cutting wheels.
• Remove the skins off the one-inch-thick slices and
cut the wheels into 6 or 8 eight wedges, depending
on the length of the wheels.
To garnish drinks with pineapple wedges,
"
• Cut a thin slit at the end of the wedge so it can be lodged into the rim of a glass.
Fruit Wheels
Any citrus fruit can be made into a fruit wheel, but oranges are particularly well-suited
because they can be eaten by the customer. Lemons and limes are better suited as
wedges because customers will seldom eat them on their own.
To prepare fruit wheels,
• Cut off one end of the fruit deep enough to reveal the inner pulp.
• Then carefully cut off quarter-inch wheels, cutting from end to end. You want to
make sure you cut the wheels straight and that they’re thick enough so they won’t
flop over when they're lodged into the rim of the glass.
• Cut a slit so they can fit into the rim of a glass.
To garnish drinks with fruit wheels,
• Lodge them into the rim of the glass making sure that they’re sturdy enough so they
don’t flop over or fall out.
Mint
Mint is a fantastic cocktail ingredient and their sprigs are an even better garnish. They
look great, they taste great, and they smell even better.
When using mint leaves as a cocktail ingredient, it’s

best to slap them first before adding them to the
drink to help release their flavours & aromas. This
can be done by holding them in the palm of one of
your hands and then clapping them once or twice
with the other.
When garnishing with mint sprigs, the goal is to have them look as bountiful, fresh &
bushy as possible. If you can help it, make sure your mint sprigs’ leaves aren’t saggy
and that they don’t have any black colouring (indicating that they’re going off).
You should also slap the mint sprigs on the side of your hand to release more of their
aromas before sticking them into the drink. This will produce a refreshing smell when
the customer brings the drink to their mouth.
"
Maraschino Cherries
Maraschino cherries are bright-red processed cherries. They’re not the best quality
cherry garnishes but they’re the style of cherry most commonly used because they last.
They come in jars and are best stored in the fridge once opened.
Garnishing cocktails with maraschino cherries is as simple as dropping them into the
drink or piercing them with a cocktail pick.
Olives
Olives are mainly used to garnish martini cocktails. They come in a variety of sizes
and styles (e.g. some are stuffed with other ingredients like pimientos or blue cheese),
but what’s most important is that they’re stored in brine.
Brine is a cocktail ingredient used in the ‘dirty’ martini variation so it’s very important
that you have it since ‘dirty’ Martini drinkers will request it.
Garnishing cocktails with olives is as simple as dropping them into the drink or
piercing them with a cocktail pick before placing them in the glass.
Celery Stalks
Celery stalks are used to garnish the Bloody Mary cocktail (it’s about the only time
you’ll use celery as a garnish). Your stalks should be thoroughly washed before use, and
if possible, try and keep the bushy leaves at the end of the stalks to add some visual
flair.
Your stalks should be long enough so that the end sticks out about 3 inches.
Various Others
Almost anything edible that looks good can be used as a garnish. I’ve seen chocolate &
nutmeg shavings, white cloves, strawberry slices, apple fans, passionfruit halves, pearl
onions, red chilli peppers, airmail stamps and many others, all successfully used as
cocktail garnishes.
Sometimes, no garnish is necessary at all. It depends on the drink, your available

ingredients and the kind of bar you’re working for.
"
26. Prepping The Bar
“By failing to prepare, you are preparing to fail.”  
Benjamin Franklin 
When you start out as a barback, you become intimately aware of the prep work
necessary that keeps a bar running smoothly. It’s generally the barbacks who come in
early to prepare ingredients such as garnishes, syrups, infusions, crushed ice (if no
machine), stock levels, etc. They’ll also be performing these tasks throughout the night.
However, it’s not always their responsibility and some bars don’t even hire barbacks so
the bartenders are expected to do the prep work themselves.
Regardless of who does it, it’s extremely important work and every bartender should
know how it’s done. A well prepped bar is the difference between a night going well
and one that turns into a complete disaster.
Let me explain.
It’s highly unlikely that you’ll have a steady stream of customers throughout the night.
The opposite is more often true and your customers usually come in ebbs and flows.
The night usually starts out quiet and it could be completely dead for over an hour. But
then all of a sudden, you’re rushed off your feet with endless cocktail orders and
impatient customers.
This is normal and we call these busy periods ‘the rush’. For new bartenders, ‘the rush’
can be stressful. All of a sudden, there are 10 people waiting at the bar ordering drinks
you’ve never heard of before and there’s only one other bartender there to help out.
There’s nothing worse than running out of crucial stock, like simple syrup, vodka, a
liqueur, or bitters, lime wedges, etc, at a time like this. It wastes so much time it’s
ridiculous and it annoys customers, resulting in less tips and more stress for you.
The only way to prevent this from happening is by being well prepared. You need to
have all of the essential prep work done BEFORE it ‘the rush’ hits. Every good
bartender knows this.
Depending on where you work, the prep could take 15 mins or 2 hours. It all depends
on the type of bartending you’re doing, how big the venue is and the types of drinks
you’ll be making.
"
Chapter 26. Prepping The Bar "192
With that said, there are common tasks that need to be done across most bars - like get
ice, set-up your work stations, prepare garnishes, etc. So I’m going to take you through
the kind of prep work that needed to be done at one of the bars I used to manage.
This should give you a solid understanding of what to prioritise & why.
Getting Started
As usual, arrive at least 5-10 minutes early for your shift. The more time you have to
settle in, the quicker you can get organised. If you’re the first bartender in, here’s what
you want to check first:
1. Glass washing station - Setting up the glass washing station first is a no-brainer.
Get this sorted ASAP so you don’t have to play catch up all night.
2. ICE! - Getting ice ASAP is also important. You won’t be able to serve your
customers until you have it so get a big bucket now. Crushed ice can wait but
cubed ice is essential.
3. Setup work & cocktail stations - remove spirit caps, make sure all the bottles have
speed pourers, get items out of the fridge if necessary (garnishes, lime wedges,
lemon slices, juice, etc), organise the equipment in the usual way, check the spirits
are in the right order in the speed station, etc.
4. Coffee machine - Run a couple of espresso shots through the coffee machine to
wash out the chemical taste from cleaning of the night before.
If you’re taking over from another bartender, you still want to make sure these things
are set up properly.
**Note** Throughout this entire set-up, you want to keep in mind the importance of consistency.
Everything should be set up the same way every single night. This allows bartenders to grab and do
things without having to think so they can ultimately serve their customers faster.
With those things set up, it’s time to take note of stock levels. So grab a pen & paper
and start to take note of the following things: spirit bottles, beer & cider bottles, wine
bottles, fruit juices (are they fresh and usable?), garnishes (are they fresh & useable?),
syrup levels, punch levels, pre-batched mixes, soda levels, and any miscellaneous items
like till rolls, straws, napkins & coasters, candles, etc.
Write down how much you need of each item to be adequately prepared now.
Once you’re happy with your list, it’s a matter of prioritising the most important items
first and then ticking everything off until it’s all done.
"
Here is the order I usually tackle everything:
• Stock levels - spirits, liqueurs, beers, cider, wine, commercial syrup bottles.
• Garnishes
• Fresh Juice (if necessary)
• Home-made Syrups, Punches, Purees, & Pre-Batched Mixes
• Miscellaneous (Napkins, Coasters, Straws, Candles, Glassware)
• Final Check
**Note** This order is subject to change depending on how low the bar is on certain items. For
example, if the bar is running low on till rolls or straws and I can see we’ll need them fairly
quickly, I’ll get these first. Common sense prevails!
Stock
This is one of the most important tasks which is why I usually do it first. You don’t
want to be continuously running back & forth from the stock room all night because it
takes too long and it also takes you away from the bar.
That’s the main reasons why I prioritise stock first. Everything else on this list can and
should be done behind the bar so you can still serve your customers. When a customer
wants something, you can stop what you’re doing, serve them, and then go back to
your prep work after.
You don’t have that luxury when you're doing the stock. Instead of being behind the
bar, you’re out the back collecting spirit bottles, milk, fruit, beer, wine, etc. So when a
customer comes to order something, there’s no-one there - not a good look.
They’ll end up waiting too long for their drink and they might even leave the bar
because of it. That’s not good for you or the business.
That’s why getting the stock done as soon as possible is in everyone’s best interest.
Garnishes
After the stock levels have been topped up, it’s time to prepare the garnishes. That
usually means cutting lemon & lime wedges, and then preparing any other cocktail
garnishes you may need throughout the night.
"
The reason why I prepare garnishes second is because I usually need lemon & lime
wedges fairly quickly. They’re used in a lot of different drinks (vodka soda limes, gin &
tonics, rum & cokes, soda water, soft drinks, etc) so the sooner their prepped, the better.
And since I’m already in the middle of cutting fruit, I might as well prep any other
garnishes I need while I’m there.
**Note** Not all garnishes need to be prepped in advance. It depends on how often they get used.
Some bars won’t prep any garnishes and make them as they go to avoid as much wastage as
possible.
Fresh Juice (if necessary)

This isn’t always necessary but if you’re running a sophisticated cocktail program, it
will be. Fresh lemon, lime, & orange (if not pre-bought) juice, can be prepped by
putting it through the fruit juicer, straining it to remove the pulp, then bottling it and
storing it in the fridge.
It usually lasts 2-3 days.
Then, whenever you need to make a cocktail that calls for fresh lemon/lime juice, you
pour it from the bottle. It can be more accurate and it’s a little faster than using a
hand-press juicer.
Depending on how much fresh juice I have left, I may even prioritise this over
preparing garnishes.
Home-Made Syrups, Punches, Purees, & Pre-Batched Mixes (if

necessary)
Closely followed by fresh juice are any home-made syrups, infusions, punches & pre-
batched mixes you’ll need throughout the night.
The most important of these is simple syrup. Almost all bars will require you to make it
because it’s an essential ingredient in cocktails. More advanced cocktail programs will
prepare other syrups like grenadine and home-made purees like strawberry puree, but
most bars will buy commercial brands to keep things simple.
Punches & pre-batched mixes are more common. Mulled wine, for instance, is often
served throughout the winter and sangria is often served throughout the summer.
"
Pre-batched mixes are pre-prepared spirit mixes that help you make certain drinks
faster. For example, if your bar makes a lot of long-island iced tea cocktails, it’s worth
considering pre-batching the spirits so all you have to do is pour it into the Boston
shaker, add simple syrup & lemon juice, shake & strain, then add the garnish.
**Note** When pre-batching mixes, you only want to pre-batch spirits. It’s best not to add other
ingredients like lemon juice because it goes off and you’ll waste the spirits along with it. Fresh juice
always tastes nicer too.
The reason why I prepare these things last (with the exception of simple syrup) is
because they can be made to order. Pre-batching isn’t necessary to begin with. It
certainly helps, but it’s not as important as the stock, garnishes, and fresh juice.
Miscellaneous Items
Finally, you want to make sure all the miscellaneous items are adequately topped up.
This includes things like straws, napkins, coasters, candles, till rolls, extra glassware,
champagne stoppers, extra speed pourers, etc.
Of all these items, till rolls, straws, napkins and coasters are the most important. If the
stock levels of these items are low on my initial sweep, I’ll top them up at the same time
I top up the other stock levels for liquors, liqueurs, beers, wines, ciders, fruits, milk, etc.
The rest of the items should already be behind the bar but it’s always good to check
anyway.
Final Sweep
With everything ticked off the list, I’ll give the bar a final sweep (to make sure I didn’t
miss anything), clean up any mess I made along the way and get ready for the rush…
It’s coming!
Avoid Over-Prepping
There is a subtle balance between under preparing and over preparing.
On the one hand, it’s good to assume the worst and prepare for a busy night. But on
the other hand, over-preparing results in wasted stock because items such as fruit,
garnishes, dairy products, punches, and fresh juice do go off.
"
You’ve also got to consider the space you have behind the bar. It’s not fun working in
an over-crowded bar where it’s hard to move & find things because there’s too much
stuff everywhere.
So whilst you want to be aware of the worst case scenarios, you also want to be
realistic. This takes time & practice to get right. Hopefully, the bar you work for
already has some kind of system in place so you don’t have to think about it.
"
27. Mastery & Speeding Things Up
“Mastery is not a function of genius or talent, it is a function of time and intense focus
applied to a particular field of knowledge.”  
Robert Greene 
Once you’ve been bartending for a while, you begin to realise the importance of speed.
Being a fast bartender not only helps you serve more customers & make more money, it
also helps you feel more confident in everything that you do.
So once you’ve learned the fundamentals, it’s time to master them. Here are a few key
areas you can focus on that will help you immensely:
• Memorise recipes, menus & prices

• Know the Till (POS System)
• Get Organised
• Optimise your workflow
• Use 2 Hands for Everything
• Practice, practice, practice
Memorise Recipes, Menus & Prices

Memorising all of the cocktail recipes, the menu items and the prices of those menu
items is essential to mastering the bar you work for. It speeds up your workflow more
than anything else because you no longer need to stop and think every time you make
a cocktail or charge a customer.
So how do you do it?
Practice, study and volume. The more you make a specific cocktail, the easier you’ll
remember it. The same goes with remembering menu items and prices. Once you’ve
had to look up the price of a beer 5 times, you’ll start to figure out that one beer equals
$12, so when people buy 2 beers, it’s $24!
Studying the menus & recipes outside of your working hours will help you memorise
everything even faster. So you should take a drink and food menu (if applicable) home
with you and get to know them like the back of your hand.
It’s as simple as reading the menu and testing yourself on the prices & items.
"
Chapter 27. Mastery & Speeding Things Up "198
Memorising cocktail recipes is a little harder but there’s one tried and true method that
most bartenders use to remember tonnes of recipes - using flash cards.
Memorising recipes using flash cards is easy. Here’s how you do it:
1. Invest in some 3” by 5” flash cards. You should be able to find these at any office
ware store. Alternatively, you can make your flash cards on the computer and print
them off on normal A4 paper.
2. Write down the name of the cocktail on one side of the flash card (if possible, use
the colour of the drink either as the paper or pen).
3. Put the number of the ingredients at the end of the name. For example, Margarita
4. This helps enormously when you’re making a cocktail and you’re not sure if
you’ve added all the ingredients (it happens). If you’ve only added 4 out of the 5
and you know that there should be 5, it will help you recall what the last one was.
4. Write down the recipe of the cocktail on the other side, including how it’s made &
the proportions – muddle, stir, shake, 15ml, 1oz, etc.
5. Add any drink ordering terminology that’s important – straight up, on the rocks,
sweet, etc, on the same side as the recipe (only necessary if you’re not sure of the
basics).
6. Test yourself and practice as much as you can. If you can get one of your fellow
bartenders to test you, even better.
If flash cards aren’t your thing, you could also create memorable phrases around the
cocktails you’re trying to remember. This is known as memorisation by association and
you probably did this in primary school.
For example, let’s say you’re trying to remember the recipe for the Sex on the Beach
cocktail. You learn that this recipe requires Vodka, Peach Schnapps, Cranberry Juice,
and Orange Juice. So you create a little phrase that represents these ingredients.
"
That phrase could be “Very Pretty Or Cute?”
‘Very’ stands for Vodka, ‘Pretty’ stands for Peach Schnapps, ‘Or’ stands for Orange
Juice, and ‘Cute’ stands for Cranberry juice.
Believe it or not, these tricks work. And whenever you need to make a Sex on the
Beach cocktail, if you remember the phrase “Very Pretty or Cute?” you can quickly
recall the ingredients necessary to make it.
However, the problem with memorisation by association is that you can’t be as specific
with what you need to memorise. In the example above, you can’t memorise the
quantities of each item you’ll be adding to the cocktail.
For that reason, I think flash cards are a more effective tool but use whatever you’re
more comfortable with.
Know the Till

Closely followed by memorising recipes, menus and prices, is having a thorough
understanding of how to use the till, also called the POS (Point of Sales) system.
Knowing the till speeds up everything. There’s nothing more frustrating than wasting
precious time searching for a specific item on the till…
As such, you should know it like the back of your hand. You should know where
everything is so you can quickly add them to the bill and charge your customers. You
should also know how to perform simple tasks like comp a drink, change a mistake,
give a discount, and issue a refund.
It’s very annoying for everyone involved if you have to ask constantly your manager to
perform these simple tasks, especially when it’s busy.
Get Organised
You’d be surprised at how much a well organised bar speeds up service. When a bar is
set up properly, it can cut the amount of time you have to spend doing things in half.
Hopefully, the bar you’re working for will already have these systems in place and your
job will be to follow them. But unfortunately, most bars aren’t like that so you may have
to experiment with different layouts until you find something optimal.
To organise the bar properly, you need to have some amount of experience working in
that bar and serving its clientele because you need to know the kinds of drinks you’ll be
"
making most often. With that knowledge, you can organise the bar’s layout so the items
you use the most are in close proximity. This will save you time running around
searching for things.
Here are a few things you could think about re-organising:
• Speed Racks
• Work/cocktail stations
• Back-bar layout
• Glassware
• Fridges
• Stock Rooms
Organising your work station & speed rack is where you’ll get the most bang for your
buck. What you use most often should be within arms reach so you don’t have to move
when you make commonly ordered drinks. The way I used to organise my speed rack
was, from left to right, Vodka, Gin, Rum, Scotch whiskey, Bourbon Whisky, Tequila,
Cointreau, any other commonly used liqueurs, Simple syrup.
Your work station should also include your most commonly used ingredients like lemon
& lime wedges, orange slices, garnishes, cocktail bitters, purees, fruit, syrups, etc.
It can take some time tweaking things to find the optimal layout, but once you’ve
figured it out, it has the potentially to dramatically speed up your workflow, so it’s
worth it.
Optimise your Workflow

Optimising your workflow means figuring out how you can be quicker and more
efficient in all of your movements. Similarly to organising the bar, it can take some
time to figure out.
One of the main principles to keep in mind here is that the more you can do in one
area at the same time, the better.
For example, let’s say you get an order for a couple of different cocktails. Instead of
making them one at a time and getting all the ingredients separately, you prepare
everything you need first. This means getting the right bottles, garnishes, fruits,
glassware, etc, ready to go, before you pour any liquid into a glass, and then making all
the cocktails at once.
"
A more simple example is when you pass the beer taps and you know that you have a
beer order you need to sort out. Instead of coming back to it, you pour that beer along
the way.
Some other examples of improving your workflow are:
• Serve 2 or more people at the same time (usually best with small orders).
• When you run out of something and you need to make a trip to the stock room,
check to see if there’s anything else you might need so you don’t have to make that
trip again.
• Prepare all of your garnishes at once (when you’re making more than one cocktail).
• Set up all of your glassware at once when making multiple drinks.
All these little tweaks will help you serve more people faster.
Use 2 Hands for Everything

Bartenders were born with 2 hands for a reason, so we could do more than 1 thing at a
time! Using 2 hands is crucial to mastering the art of bartending. It can take some time
to build up the co-ordination for specific tasks, but it’s important.
Whenever you notice one hand hanging around doing nothing, think about what you
could be doing with it. Could you be cleaning something? For example, while you’re
pouring a draft beer, could you be wiping down an area nearby? Could you be getting
the lime wedge ready to drop into the drink while you’re topping it up with soda? How
about getting the napkins or straws ready? What about scooping the ice while you’re
doing something else?
You get the point. You should be aiming to use both hands at all times.
Here are a few things you should learn how to do:
• Shake 2 cocktails at once

• Shake 1 cocktail, stir another
• Pour 2 draft beers at once
• Free pour (if allowed) while using the soda gun
"
Practice, Practice, Practice
The more you practice and work in the bar, the better & faster you’ll be. If you can
spend time practicing making cocktails at home, memorising recipes, and studying the
menu, even better.
Ultimately, mastering the craft of tending bar comes down to putting in the hours. You
can’t just read about it and expect to ‘get it’, you’ve got to practice. But don’t worry, this
isn’t rocket science so it won’t take that long. If you work full-time and you focus on
everything you’ve learned throughout this section, after a few months, you’ll be one
hell of a bartender.
"
 
Part 5 - The Recipes

“It is not true, for example, that the secret of a good barman is the strange concoctions
he invents. If you discount the short-lived harrys Baraberrations that unscrupulous
bartenders invent in an effort to stir up a little profitable notoriety at the expense of
their customers’ stomachs, there are actually few very few variations on the five
possible starting points of any cocktail: gin, vodka, whiskey, cognac, and rum. The
trick is to make the classic drinks well, and to fit them to the particular taste of the
individual drinker.” 
Giuseppe Cipriano
28. Overview
Key: (++) Indicates an essential cocktail to know
(—) Indicates an advanced recipe contribution
There are 1000’s of different cocktail recipes out there, which makes it practically
impossible to know them all. What’s more, you’ll only ever make the same few cocktails
(between 20-30) day-in, day-out, with the others only being made once in a blue moon.
So how did I choose the recipes that made it into this book?
Simple. Every cocktail, shooter and mocktail you find in this section are either
historically significant, delicious, and/or they’re among the most popular cocktails in
the world. I.e. these all deserve a place in a bartender’s repertoire.
In total, there are over 136 recipes and they’re all fantastic. The reason why there are
over so many, and not just 20-30, is because the 20-30 cocktails you make day-in, day-
out, will be different for every bartender. It’s also good to be able to make those
cocktails that are ordered ‘once in a blue moon,’ without having to google an unknown,
potentially bad, recipe.
How to Use this List

Browse through all of the recipes first - it’s good to get an overall idea of the kinds of
cocktails you’ll be making and how these recipes differ from each other. Then, the most
important thing for you to learn first are the recipes that are most commonly made in
your bar. So study your bar’s cocktail list and ask your more experienced colleagues for
advice on what cocktails you should learn.
You’re going to get the most value from learning the cocktails you make frequently
because repetition will help cement them into your memory.
From there, you can start learning the most important cocktails throughout this
section. In total, there are 46 of them and they’re all important to know, regardless of
where you work. You’ll be able to recognise these cocktails because they’re marked
with the (++) symbol and most are accompanied with a photo.
Note: You’ll find dedicated cheat sheets for all these recipes in the ‘downloads’ that came with this
book so you can learn them quickly. You can even edit the proportions or ingredients if they differ
from your bar.
"
Chapter 28. Overview "205
Once you’re comfortable with the most important cocktails, you can then start adding
in extra recipes as you go. Whether it’s for personal interest, a customer’s request, or to
continuously improve at your craft, add more recipes to your repertoire. You never
know when they’ll come in handy and it’s likely you’ll have to make most of these at
least once in your career.
Finally, I’ve also included some lesser-known advanced recipes that I’ve picked up
along the way, or that have been contributed by bartenders far better than I. These
recipes have been marked with the (—) symbol.
The idea here is that you can use these recipes to impress guests with more interesting
combinations that they’ve likely never tried before. For example, when a guest requests
a ‘special’ or ‘interesting’ cocktail, you can use one of these already proven formulas to
your advantage.
Names & Recipes

Some drinks go by many different names. What one person calls a Mimosa, someone
else calls a Buck’s Fizz. It doesn’t matter who’s right or wrong, as long as the customer
get’s the drink they’re looking for, that’s what’s important. Here, I’ve used the names
that are most widely accepted.
Along a similar vein, there are so many different recipes of the same cocktail, it’s
ridiculous. Some bartenders make a French 75 with gin, others use cognac. Recipes
also change over time. The daiquiris of 60 years ago were completely different to those
of today.
Once again, it doesn’t matter what recipe you use, as long as your customers are happy
with them. The recipes I’ve chosen are among the most widely accepted and they’re all
well-balanced but feel free to experiment with them.
No recipe is written in stone.
That being said, there are a lot of bad recipes out there so be careful where you source
them from. And remember the importance of balance - see ‘Part 4 - The Principles of
Mixology’ for more details.
Also, if a recipe I’ve listed here differs from the one your bar uses, use their recipe over
mine. It’s important for an establishment’s cocktails to be consistent so that when a
guest orders one, they know what to expect.
"
Measurements & Ratios
Different countries have different ways of measuring liquid that goes into a glass. 1
shot in the US = 1oz, 1 shot in France = 4cl, 1 shot in Australia = 30ml, and 1 shot in
the UK = 25ml.
To appeal to the widest audience possible, all the measurements are listed as shots.
What matters for these recipes to work, isn’t the amount of liquid that goes into the
glass, but that the proportions of each ingredient remain the same.
In other words, as long as you’re using the same measuring tool for each ingredient, it
doesn’t matter if 1 shot = 200ml or 2ml, you’ll have re-created the same recipe.
Methodology & Glassware

The methodology for each cocktail is written in short-hand. That means you’ll need to
have an understanding of the different bartending techniques & tools to follow them.
If you’re confused by any of the terminology, consult the ‘Appendix C: The Glossary &
Terminology’ section or re-visit Part 4.
Similarly, it’s expected that you know what the different glassware is - see Appendix B
for more details.
Finally, I’ve chosen to omit basic spirit & mixer cocktails like a whiskey & coke, gin &
tonic, vodka soda limes, and rum & coke, because for the most part, they’re self-
explanatory.
"
29. Cocktails Recipes
For quicker access to a specific recipe, click the links below.
1. Airmail ...............................................................................................................211
2. Amaretto Sour (++) ...........................................................................................211
3. Americano .........................................................................................................212
4. Aperol Spritz (++) .............................................................................................212
5. Aviation (++) .....................................................................................................213
6. Bay Breeze .........................................................................................................213
7. Bellini (++) .........................................................................................................213
8. Black and Tan ....................................................................................................214
9. Black Russian (++) .............................................................................................214
10. Blood and Sand ...............................................................................................215
11. Bloody Mary (++) ............................................................................................215
12. Blue Lagoon .....................................................................................................216
13. Boulevardier .....................................................................................................217
14. Bramble (++) ...................................................................................................217
15. Brandy Alexander ............................................................................................217
16. Brass Monkey (—) ............................................................................................218
17. Bronx Cocktail .................................................................................................218
18. Buck’s Fizz .......................................................................................................219
19. Caipirinha (++) ...............................................................................................219
20. Caiprioska (++) ................................................................................................219
21. Champagne Cocktail (++) ...............................................................................220
22. Clover Club Cocktail .......................................................................................220
23. Compass Rose (—) ...........................................................................................221
24. Cosmopolitan (Cosmo) (++) ............................................................................221
25. Cuba Libre (++) .............................................................................................. 222
Daiquiris .......................................................................................................222
26. Classic Daiquiri (++) .......................................................................................223
27. Hemingway Daiquiri .......................................................................................223
28. Strawberry Daiquiri .........................................................................................223
"
Chapter 29. Cocktail Recipes "208
29. Dark ’n’ Stormy (++) .......................................................................................224
30. French 75 .........................................................................................................224
31. Gimlet .............................................................................................................. 225
32. Gin Fizz (++) ...................................................................................................225
33. Gin Rickey .......................................................................................................225
34. Godfather .........................................................................................................226
35. Godmother ...................................................................................................... 226
36. Grasshopper .....................................................................................................226
37. Greyhound .......................................................................................................227
38. Harvey Wallbanger .......................................................................................... 227
39. Hot Toddy (++) ...............................................................................................227
40. Irish Coffee (++) .............................................................................................. 228
41. Jack Rose .......................................................................................................... 228
42. Japanese Cocktail .............................................................................................229
43. Kir ....................................................................................................................229
44. Kir Royale ........................................................................................................229
45. Last Word ........................................................................................................230
46. Long Island Iced Tea (++) ...............................................................................230
47. Lynchburg Lemonade .....................................................................................231
48. Mai Tai (++) ....................................................................................................231
49. Manhattan (++) ...............................................................................................232
50. Margarita (++) .................................................................................................233
51. Jason’s Margarita (—) ...................................................................................... 234
52. Tommy’s Margarita .........................................................................................234
53. Martinez .......................................................................................................... 235
Martinis......................................................................................................... 235
Gin .................................................................................................................236
54. Gibson Martini ................................................................................................236
55. Dry Gin Martini (++) ...................................................................................... 236
56. Dirty Gin Martini (++) ....................................................................................237
57. Vesper Martini .................................................................................................237
Vodka ............................................................................................................237
58. Dry Vodka Martini (++) .................................................................................. 237
"
59. Dirty Vodka Martini (++) ................................................................................238
Others........................................................................................................... 238
60. Apple Martini .................................................................................................. 238
61. Chocolate Martini ...........................................................................................238
62. Espresso Martini (++) ...................................................................................... 239
63. French Martini (++) .........................................................................................239
64. Lychee Martini ................................................................................................240
65. Porn Star Martini (++) ....................................................................................240
66. Millionaire Cocktail .........................................................................................241
67. Mimosa (++) ....................................................................................................241
68. Mint Julep ........................................................................................................241
69. Miss Molly (—) ................................................................................................242
70. Mojito (++) ...................................................................................................... 243
71. Moscow Mule (++) .......................................................................................... 243
72. Muay Thai (—) ................................................................................................244
73. Mudslide .......................................................................................................... 244
74. Negroni (++) ....................................................................................................245
75. Old Fashioned (++) .........................................................................................246
76. Pegu Club Cocktail .......................................................................................... 247
77. Penicillin .......................................................................................................... 247
78. Pimm’s Cup (++) .............................................................................................247
79. Piña Colada (++) .............................................................................................248
80. Pisco Sour ........................................................................................................249
81. Pousse Café ...................................................................................................... 250
82. Presbyterian .....................................................................................................250
Punch Recipes..............................................................................................251
83. Mulled Wine (Serves 6) ....................................................................................251
84. Planter’s Punch (Serves 6) ................................................................................252
85. Sangria (Serves 6) .............................................................................................252
86. Rob Roy ...........................................................................................................253
87. Rusty Nail (++) ................................................................................................254
88. Sazerac (++) ....................................................................................................254
89. Screwdriver (++) .............................................................................................. 255
"
90. Sea Breeze ........................................................................................................255
91. Sex on the Beach (++) .....................................................................................255
92. Sidecar (++) .....................................................................................................256
93. Singapore Sling (++) .......................................................................................256
94. Sloe Comfortable Screw .................................................................................. 257
95. Snakebite .........................................................................................................257
96. Southside .........................................................................................................257
97. Spritzer (++) ....................................................................................................258
98. Stinger .............................................................................................................. 258
99. Tequila Sunrise ................................................................................................258
100. Toblerone .......................................................................................................259
101. Tom Collins (++) ...........................................................................................259
102. Whiskey Sour (++) .........................................................................................260
103. White Lady (++) ............................................................................................260
104. White Russian (++) ........................................................................................261
105. Woo Woo .......................................................................................................261
106. Zombie ...........................................................................................................261
1. Airmail
Serve in a Flute Glass
• 1 shot white rum

• 1/2 shot fresh lime juice
• 1/4 shot honey syrup
• Top with champagne
Garnish: 1 lime twist
Shake & fine strain the first 3 ingredients into a flute glass. Top with champagne.
Add the garnish.
2. Amaretto Sour (++)

A very sweet ’n’ sour cocktail that’s particularly popular with females. Adding 1-3
dashes of Angostura bitters helps balance the drink and adds more flavour. But not
everyone appreciates that bitterness so feel free to experiment.
"
Serve in a Rocks glass
• 2 shots amaretto
• 1 shot fresh lemon juice
• 1/3 shot simple syrup
• 1/2 an egg white
Garnish: 1 lemon wedge & 1 cherry
Dry shake then shake & strain into a rocks glass. Add ice
cubes. Add the garnish.
3. Americano
A classic in its own right and the pre-curser to the Negroni cocktail.
Serve in a Highball glass
• 1 1/2 shots Campari

• 1 1/2 shots sweet vermouth
• Top with soda
Garnish: 1 orange slice
Build in the order given in an ice-filled a highball glass. Top with soda water. Add the
Garnish.
4. Aperol Spritz (++)

Originating in the 1950s but only gaining popularity in the early 2000’s, this is the
perfect refreshment on a hot summer’s day for those who can
appreciate its slight bitterness.
Serve in a White Wine glass
• 2 shots Aperol
• 2 shots prosecco
• 2 shots soda
"
Build all the ingredients in a white wine glass. Add ice cubes & lightly stir. Add the
Garnish.
5. Aviation (++)
A beautiful, complex and sophisticated classic that’s been around since at least the
1930s. It’s a great cocktail to introduce to gin drinkers who are looking to experiment.
Serve in a Coupe glass
•1 1/2 shots gin

•1/2 shot maraschino liqueur
•1/2 shot fresh lemon juice
•1/8 shot creme de violettes (violet liqueur)
Garnish: 1 cherry
Shake and fine strain into a chilled martini glass. Add the
garnish.
6. Bay Breeze
• 1 1/2 shots vodka

• Cranberry juice
• Pineapple juice
Garnish: 1 lime wedge
Build in an ice-filled highball glass. Top with half cranberry, half pineapple juice. Add
the garnish.
7. Bellini (++)
A sophisticated Italian drink created at Harry’s Bar in Venice in 1948 by head
bartender & owner, Harry Cipriani. To this day, people still travel to Venice to drink
Bellini’s at Harry’s Bar, despite the change of ownership. To really make this drink
shine, it’s important that fresh peach puree is used along with Prosecco. But feel free to
experiment with other types of puree. Remember, no recipe is written in stone.
"
Serve in a Flute glass
•1 1/2 shots peach puree

•Top with prosecco
Garnish: No garnish
Add the peach puree to the flute glass, then slowly top with
prosecco (if you pour too fast, the prosecco will over bubble &
overflow), stirring constantly to mix the ingredients.
8. Black and Tan

A combination of lager & stout beer, when layered properly, this concoction looks
really cool.
Serve in a Beer glass
• Half pale ale or lager

• Half stout or porter
Garnish: No garnish
Pour the pale ale or lager into a beer glass and top with the stout or porter.
9. Black Russian (++)

One of the first cocktails I learned to make & love, it’s a classic that was created in the
late 1940s. It’s one of those drinks you won’t make often, but when you do, you’ll be
making them all night.
Serve in a Old Fashioned glass
•2 shots vodka
•1 shot coffee liqueur
•1 cherry for garnish
Garnish: 1 cherry
Build & stir in an old fashioned glass. Add the garnish.
"
10. Blood and Sand
An unusual combination of ingredients that works surprisingly well.
Serve in a Martini glass
• 3/4 shot scotch

• 3/4 shot Cherry Heering
• 3/4 shot sweet vermouth
• 3/4 shot orange juice
Garnish: 1 orange twist
Shake & fine strain into a chilled martini glass. Add the garnish.
11. Bloody Mary (++)

Unlike most cocktails, the origins of the Bloody Mary are well known. It was created
by bartender Fernand “Pete” Petiot at Harry’s New York bar in Paris around 1924 just
after France started importing tinned tomatoes from America.
In 1934, Petiot was brought to New York to head the bar at the St Regis Hotel during
the prohibition era and he brought his creation with him. Americans have been
drinking Bloody Mary’s ever since.
When it was first created, it wasn’t very well liked. David Embury went as far as to
describe the cocktail as “strictly vile” in his book ‘The Fine Art of Mixing Drinks.’ Today,
many people still consider the Bloody Mary strictly vile, but it also has a loyal following
of diehard fans that absolutely love it.
Every bartender thinks they know ‘the best’ Bloody Mary recipe, but the truth, there is
no 1 recipe because people’s preferences vary so widely. Some drinkers like it extra
spicy, some prefer it mild. As such, you should always ask your guest how spicy they
would like it on a scale of 1-10 and adjust the hot sauce you add appropriately.
Despite it being individualised, there are a few general consensus on how it should be
made. Always use lemon juice over lime juice as it marries better with tomato juice.
And it should always be rolled as opposed to shaking or stirring. Shaking emulsifies
the tomato juice (a fancy way of saying, separating it and making it bubble), and
stirring isn’t strong enough to adequately mix the ingredients.
The recipe below is one I’ve found appeals to the widest audience.
"
Serve in a Hurricane glass
•2 shots vodka
•2 dashes Worcestershire sauce
•4 dashes of Tabasco sauce
•4 shots tomato juice
•Black pepper to taste
•Celery salt to taste
Garnish: 1 celery stick & 1 lemon wedge
Roll the ingredients over ice until they’re adequately mixed & cooled (7-8 times).
Strain into a hurricane glass. Add ice cubes. Add the the garnish.
Variations
If you don’t have a hurricane glass, a collins or highball glass is fine. Tabasco sauce can
be replaced with any hot sauce. If you don’t have celery salt, regular salt is fine. Some
recipes call for horseradish - if you have it, and the customer likes it, feel free to add it.
I’ve chosen to omit it because I’ve found many people dislike horseradish.
If your bar is making a lot of these, it’s wise to prepare a ‘Bloody Mary’ mix in
advance. Pre-prepare everything except for the vodka so that’s all you need to add
when someone orders one.
12. Blue Lagoon

One of the few cocktails that you’ll ever get to use blue curaçao for.
Serve in a Collins glass
• 1 shot vodka
• 1 shot blue curaçao
• 1/2 shot fresh lemon juice
• Top with lemonade
Garnish: 1 cherry and 1 slice of lemon.
Shake & strain in an ice-filled collins glass. Top with lemonade. Add the garnishes.
"
13. Boulevardier
Another cocktail that was created at Harry’s New York Bar in Paris, this time by the
owner, Harry McElhone. It’s basically a Negroni that replaces Bourbon for Gin.
Serve in a Old-Fashioned glass
• 1 1/2 shots bourbon

• 3/4 shot Campari
Stir & strain into an ice-filled old-fashioned glass. Add the garnish.
14. Bramble (++)

Created by UK bartender Dick Bradsell in the 1980s, it’s a very popular cocktail in the
UK. The Bramble is essentially a gin sour with blackberry liqueur. In the real world, a
bramble is the bush that blackberries grow on.
Serve in a Old-Fashioned glass
•1 1/2 shots gin

•3/4 shot simply syrup
•1/2 shot crème de mure (blackberry liqueur)
Garnish: 1 lemon wheel
Shake & Strain the first 3 ingredients into an Old-Fashioned

Glass filled with crushed ice. Dribble the crème de mure down through the ice. Add
the garnish.
15. Brandy Alexander

Also known as ‘The Panama,’ and originally as the ‘Alexander #2,’ it’s a classic that was
created in the 1930s. It’s a perfect after-dinner / dessert cocktail.
• 1 1/2 shots brandy

"
• 1/2 shot crème de cacao
• 1 shot heavy cream
Garnish: Grated nutmeg or chocolate powder.
16. Brass Monkey (—)

A huge shout-out to Ben Leggett from Drinking Cup for contributing this recipe, the
Brass Monkey.
Serve in an Old-Fashioned glass
• 2 shots Martell VSOP brandy

• 1/2 shot tawny port
• 1/2 shot Dom Benedictine
• 1/2 shot fresh orange juice
• 2 dashes orange bitters
Garnish: Half orange slice.
Build over ice in your mixing glass. Strain into an ice-filled (preferably ice-ball) old-
fashioned glass. Add the garnish.
Comments: Feel free to use a different VSOP brandy (or better quality) instead of
Martell.
17. Bronx Cocktail

Created in the early 1900s at the Waldorf-Astoria Hotel (located where The Empire
State Building is today) by bartender Johnny Solon naming it after the Bronx Zoo. He
said he invented the drink for a guest, claiming it was impossible to discern the
difference between the zoo and his bar. It’s also likely that this was the first cocktail to
use fruit juice, leading a revolution.
• 1 1/2 shots gin

• 1/4 shot dry vermouth
"
• 1 shot orange juice
18. Buck’s Fizz

See Mimosa.
19. Caipirinha (++)

A muddled cocktail originating in Brazil. It’s a very polarising cocktail because it uses a
rough spirit called cachaça rum. Some people love it, others hate it. If your guest isn’t a
fan of cachaça, make them the more approachable Caiprioska cocktail instead.
•4-6 lime wedges

•2 shots cachaça rum
•1 large bar spoon of granulated sugar
Garnish: No garnish
Muddle the limes & sugar in an old-fashioned glass. Add

crushed ice & cachaça, then stir thoroughly. Crown with crushed
ice.
Variations
You can use 2/3 shot of simple syrup instead of the granulated sugar. White
granulated sugar works better than brown granulated sugar, but feel free to
experiment.
20. Caiprioska (++)

A variation to the Caipirinha cocktail, this is a fantastic, flexible recipe to play around
with. Try muddling different fruits along with the lime wedge (e.g. lychees, strawberries,
passionfruit), and adding different syrups & liqueurs to create interesting combinations.
Just remember to keep its flavour profile balanced.
"
• 3-4 Lime wedges
• 2 shots vodka
• 1 large bar spoon of granulated sugar
Garnish: No garnish
Muddle the limes & sugar in an old-fashioned glass. Add crushed iced & vodka, then
stir thoroughly. Crown with crushed ice.
Variations
You can use 2/3 shot of simple syrup instead of granulated sugar. White granulated
sugar works better than brown granulated sugar, but feel free to experiment.
21. Champagne Cocktail (++)

An oldie and a goodie, the Champagne cocktail has been popular since the mid 1800s.
It’s easy to make and it has historical significance because it appeared in the first
cocktail recipe book aimed at bartenders, Jerry Thomas’ classic ‘The Bartender’s Guide - A
Complete Cyclopedia of Plain and Fancy Drinks.’
•1 sugar cube
•Angostura bitters
•Top with champagne
Garnish: 1 lemon twist
Soak the sugar cube with angostura bitters, then place the
soaked sugar cube in the bottom of the flute glass. Top slowly
with champagne - be gentle to avoid spillage. Add the garnish.
22. Clover Club Cocktail

A pre-prohibition cocktail attributed to the ‘Clover Club’ society.
• 2 shots gin
"
• 1/2 shot grenadine or raspberry syrup
Garnish: No garnish
Shake & fine strain into a chilled martini glass.
23. Compass Rose (—)

A huge shout-out to Chris & Julia Tunstall from A Bar Above for contributing this
recipe, the Compass Rose is a beautiful cocktail made with two of my favourite
ingredients - amaretto and chocolate bitters.
In Julia’s words, “This is one of those great cocktails that is truly delicious and doesn’t’ use any
weird ingredients. If you have a decently stocked home bar, you might just have the ingredients already!
And if you do – definitely give this one a try. It’s a winner. (Even for folks who don’t usually care for
rum!)”
Since the chocolate bitters is used mainly as a garnish, Angostura works well too.
Serve in a Coupe Glass
• 1 1/4 shots dark rum

• 3/4 shot amaretto
• 3/4 shot egg white
Garnish: 9 drop of Aztec chocolate bitters (Angostura can be used instead)
Dry shake to activate the egg white. Shake & fine strain into a chilled coupe glass.
Carefully add the 9 drops of bitters in a cross shape. Drag a pick through to create the
heart design.
24. Cosmopolitan (Cosmo) (++)

Although no-one knows who or exactly when the Cosmo was created, it was
championed by bartender & ‘King Cocktail,’ Dale DeGroff in the late 80s & early 90s.
Once Madonna & the hit T.V. series ‘Sex & the City’ caught wind of it, the cocktail
exploded.
"
Despite this being considered a ‘girly’ drink, it’s delicious and it’s one of my favourite
cocktails. It’s well balanced, it looks great, and the added showmanship of the flaming
orange garnish makes it an essential recipe in every bartender’s repertoire.
Serve in a Martini Glass
•1 1/2 shots citrus vodka

•1/2 shot triple sec
•1/4 shot simple syrup
•1/2 shot fresh lime juice
•3/4 shot cranberry juice
Garnish: 1 flamed orange peel
25. Cuba Libre (++)

A simple highball cocktail - don’t forget to add the shot of fresh lime juice, otherwise
it’s just a rum & cola.
•2 shots white rum

•1 shot fresh lime juice
•Top with cola
Build in a high-ball glass. Add ice cubes, then top with cola. Add
the garnish.
Daiquiris
There are many variations of the daiquiri, including both frozen and various fruit
varieties. And because it’s often served as a cheap frozen, fruity cocktail at pool parties,
people seem to think it’s not very good. But when made properly with quality
ingredients, daiquiris are delicious - even the frozen, fruity variations!
"
To make fruit daiquiris, it’s as simple as muddling or blending the fruit into the mix
and replacing the simple syrup with a fruit liqueur or fruit syrup. To make frozen
variations, blend the mix with a scoop of crushed.
You’ll see a couple of different recipes below that will give you a solid idea of how you
can play around with it.
26. Classic Daiquiri (++)

Essentially, a rum sour.
• 2 shots white rum

• 1 shot fresh lime juice
Garnish: 1 lime wheel
Shake & fine strain into a chilled martini glass. Add the
garnish.
27. Hemingway Daiquiri


• 1/2 shot maraschino liqueur
• 1/2 shot grapefruit juice
28. Strawberry Daiquiri

• 4 strawberries
"
• 1 1/2 shots white rum
• 1/2 shot strawberry liqueur
• 1/4 shot strawberry syrup
Garnish: 1 strawberry
Muddle 4 strawberries in your Boston shaker. Add the other ingredients, then shake
& fine strain into a chilled martini glass. Add the garnish.
29. Dark ’n’ Stormy (++)

A simple Bermudian highball cocktail that’s popular all around the world. For a Dark
’n’ Stormy to be called a Dark ’n’ Stormy it must be made with
Gosling’s Black Seal rum because it’s a trademark of Gosling
Brother’s Ltd.
•2 shots Gosling’s Black Seal rum

•Top with ginger beer
Build in an ice-filled highball glass. Add the garnish.
30. French 75
A wonderful champagne cocktail that can be made with either gin or cognac, and
lemon or lime juice.
• 1 shot gin or cognac

• 1/2 shot fresh lemon or lime juice
"
Shake & fine strain the first 3 ingredients into a flute glass. Top with champagne.
Add the garnish.
31. Gimlet
It’s important lime cordial (or lime syrup) is used instead of fresh lime juice. If made
with fresh lime juice and sugar, it’s called a ‘Gin Rickey’ instead.
Serve in a Coupe or Old-fashioned glass
• 2 shots gin
• 1/2 shot lime-juice cordial
Shake & strain into an ice-filled old-fashioned glass or a chilled coupe glass. Add the
garnish.
32. Gin Fizz (++)

An easy way to remember fizz cocktails is that they’re almost always sours, topped with
soda and served in a highball glass.
• 2 shots gin
• Top with soda
Garnish: 1 lemon wedge
Shake & strain the first 3 ingredients into an ice-filled highball

glass. Top with soda. Add the garnish.
33. Gin Rickey

• 2 shots gin
"
• Top with soda
Shake & strain the first 3 ingredients into an ice-filled highball glass. Top with soda.
Add the garnish.
34. Godfather
• 1 1/2 shots scotch

Garnish: No garnish
Stir & strain into an ice-filled rocks glass.
35. Godmother

Garnish: No garnish
36. Grasshopper
If you like chocolate-covered mints, you’ll love this one.
• 1 shot green crème de menthe

• 1 shot white crème de cacao
Garnish: 1 floating mint leaf or chocolate shavings
"
Shake & fine strain into a chilled coupe glass. Float the mint leaf garnish on top.
37. Greyhound
• 2 shots vodka
• Top with grapefruit juice
Garnish: 1 grapefruit slice
Build in an ice-filled highball glass. Top with grapefruit juice. Add the garnish.
38. Harvey Wallbanger

Appearing in the 1960s, there are a few stories of how this cocktail came to be. My
favourite is that it was named after a surfer called Harvey who drank so much he’d
bump into the walls.
• 2 shots vodka
• Top with orange juice
• 1/4 shot Galliano
Garnish: 1 cherry
Build the vodka and orange juice in an ice-filled highball glass. Stir briefly. Float the
Galliano on top of the drink. Add the garnish.
39. Hot Toddy (++)

Toddies have been around since the 1700s and were once
considered a type of medicine. There are many variations but the
most popular one calls for ‘Christmas spices.’ Unsurprisingly, it’s
commonly ordered around Christmas.
Serve in an Irish Coffee glass
•2 shots scotch
"
• 1 spoon honey
• 3 dried cloves
• Top with Boiling water
Garnish: 1 lemon wedge & 1 cinnamon stick
Build in a pre-heated Irish coffee glass with boiling water. Stir until honey dissolves.
Add the garnishes.
40. Irish Coffee (++)

In the early 1940s, bartender Joe Sheridan created this drink at Ireland’s Shannon
Airport as a way to “warm” his passengers. After the passengers asked if they were
being served ‘Brazilian Coffee,’ Joe told them it was ‘Irish coffee’ and thus, this world-
renowned drink was born.
Stanton Deplane, a reporter & travel writer for the San Fransisco Chronicle, tried one
of Joe’s Irish Coffees, loved it and then brought it over to America in 1952. The rest, as
they say, is history.
Serve in an Irish Coffee glass
• 2 shots Irish whiskey

• 1 shot simple syrup
• 4-5 shots hot coffee
• Top with whipped cream
Garnish: 3 espresso beans (optional)
Build in an Irish coffee glass. Float the whipped cream on top.

Add the garnish. Serve with a long teaspoon.
41. Jack Rose

• 2 shots applejack
• 1/4 shot grenadine
"
42. Japanese Cocktail

Another classic cocktail that’s been around since the mid 1800s, it’s a beautiful
combination of cognac & orgeat syrup.
• 2 shots cognac
• 1/2 shot orgeat syrup
• 2 dashes Angostura bitters
Shake & fine strain into a chilled coupe glass. Add the garnish.
43. Kir
A popular French cocktail.
• 1/4 shot crème de cassis

• Top with dry white wine
Garnish: 1 lemon twist or blackberry
Build in a white wine glass. Add the garnish.
44. Kir Royale

Commonly served at weddings.
• 1/4 shot crème de cassis
"
Garnish: 1 lemon twist or blackberry
Build in a flute glass. Add the garnish.
45. Last Word

If you’re guests like Chartreuse, they’ll love this cocktail.
• 3/4 shot gin

• 3/4 shot Green Chartreuse liqueur
Garnish: 1 cherry
46. Long Island Iced Tea (++)

This drink packs a powerful punch. That’s probably why it’s so popular among college
and university students. If you’re working in a nightclub or a bar near a college/
university, expect to make a lot of these.
Despite this drink going against many ‘mixing’ conventions, it actually tastes pretty
good.
•1/2 shot vodka

•1/2 shot white rum
•1/2 shot blanco tequila
•1/2 shot gin
•Top with cola
"
Shake & strain into an ice-filled hurricane glass. Top with cola. Add the garnish.
47. Lynchburg Lemonade

Created in Lynchburg Tennessee for all you Jack Daniel’s fans. This was one of the
first cocktails I learned how to make and it’s one of the most drinks in the world.
• 1 1/2 shots Jack Daniel’s whiskey

• 1/2 shot triple sec
• 1/2 shots fresh lemon juice
• Top with sprite
Shake & strain the first 3 ingredients into an ice-filled highball glass. Top with sprite.
Add the garnish.
48. Mai Tai (++)

A modern classic and arguably the most popular tiki drink on the planet. The Mai Tai
was created by bartender “Trader” Vic Bergeron. In 1970, “Trader Vic” Bergeron
wrote the following:
“I originated the Mai Tai and put together a bit of the background of the evolution of this drink…. In
1944, after success with several exotic rum drinks, I felt a new drink was needed. I thought about all
the really successful drinks: martinis, manhattans, daiquiris… All basically simple drinks…. I took
down a bottle of 17 year old rum. It was J. Wray Nephew from Jamaica; surprisingly golden in
colour, medium bodied, but with rich pungent flavour particular to Jamaican blends…. I took a fresh
lime, added some orange curaçao from Holland, a dash of Rock Candy Syrup, and a dollop of French
Orgeat, for its subtle almond flavour. A generous amount of shaved ice and vigorous shaking by hand
produced the marriage I was after. Half the lime shell went in for color…. I stuck in a branch of fresh
mint and gave two of them to Ham and Carrie Guide, friends from Tahiti, who were there that night.
Carrie took one sip and said, “Mai Tai— Roa Ai.” In Tahitian this means “Out of This World —
The Best.” Well, that was that. I named the drink “Mai Tai.” … In fairness to myself and to a
truly great drink, I hope you will agree when I say, “let’s get the record straight on the Mai Tai.”
"
The ingredients “Trader Vic” originally used are hard to come by today. So here’s a
excellent recipe that’s more accessible.
Serve in a Large Old-Fashioned glass
•1 shot dark rum

•1 shot white rum
•3/4 shot orgeat syrup
•1 shot fresh lime juice
Garnish: 2-3 mint sprigs
Shake and strain into a large old-fashioned glass filled with crushed ice. Crown with
crushed ice. Add the garnishes.
49. Manhattan (++)

Originating in the late 1800s, the Manhattan is the grandfather to the infamous
Martini cocktail and it’s one classics that every bartender should know. Legend has it a
bartender at the Manhattan Club created this drink when Jennie Churchill (mother of
Winston Churchill) threw a party for her father’s friend, the newly elected governor of
New York, Samuel James Tilden.
Gary Regan describes it as “Quite simply, when properly constructed, it is the finest cocktail on the
face of the earth.”
From a bartender as influential and skilled as Regan, that’s quite a statement! As a non-
Manhattan drinker, I disagree, but that doesn’t change how important it is to know
how to make this cocktail well.
•2 shots bourbon or rye whiskey

•1 shot sweet vermouth
•2 dashes Angostura bitters
Garnish: 1 cherry
Stir & strain into a chilled martini glass. Add the garnish.
"
Variations
If possible, you should always offer your customer their choice of whiskey - the brand
and either bourbon or rye. Feel free to experiment with different brands until you find
something you love serving. This is also a great drink to experiment with different types
of bitters. Start with peychauds & orange bitters.
It can also be made in a rocks or old-fashioned glass served over ice if your customer
prefers.
A Dry Manhattan is made with dry vermouth instead of sweet vermouth using the
same proportions (i.e. 1 shot) and a lemon twist instead of the cherry for the garnish.
A Perfect Manhattan is made with half dry & half sweet vermouth (1/2 shot of
each), and both a lemon twist & cherry for the garnish.
50. Margarita (++)

One of the world’s most popular cocktails and drink responsible for bringing tequila
into the limelight. We’re not sure exactly when the margarita was created -
unsurprisingly, there are several stories of how that goes.
What we do know is that it came about in the early to mid 1900s… But it didn’t catch
on until the 60s when the hippies heard that tequila induced hallucinogenic effect
(note: this is false), so they started ordering tequila in everything. As an already fantastic
drink of the time, the Margarita took off and it’s never looked back.
Serve in a Margarita glass
•1 1/2 shots blanco tequila

•1 shot triple sec
•Half salt rim
Rim half of the glass with salt first. Shake & fine strain into a
chilled margarita glass. Add the garnish.
Variations
"
If possible, ask your customer if they’d like a salt rim or not. Regardless, only rim half
the glass with salt so they have the choice to drink from the side of the glass with salt or
not. You can also make this drink over ice in a rocks or old-fashioned glass. Use the
same proportions and similarly, only rim half the glass with salt.
Add a shot of cranberry juice, and you’ve made a Tequila Cosmo.
51. Jason’s Margarita (—)

A huge shoutout to Jason Shurtz from the BartendingPro YouTube channel for
contributing this cocktail, his Award-Winning Margarita recipe.
Serve in a 16oz Pint glass
• 1 1/2 shots tequila of choice (recommend reposado)

• 1/2 shot Chambord liqueur
• 1 1/4 shots fresh lime juice
• 1 shot fresh orange juice
Garnish: 1 lime wedge & 1 orange wedge
Shake hard and strain into an ice-filled, salt-rimmed (ask your guest if they’d like a
salt rim) 16oz pint glass. Squeeze in the garnishes.
52. Tommy’s Margarita

A popular variation of the classic margarita that uses more tequila and agave syrup
instead of triple sec.
Serve in a Rock’s glass
• 2 shots 100% agave blanco tequila

• 1/2 shot agave syrup
• Half salt rim for garnish
Rim half of the glass with salt first. Shake & strain into an ice-filled rock’s glass. Add
the garnish.
"
53. Martinez
It’s very likely that this drink evolved from the manhattan cocktail and was the pre-
curser to the dry martini. The main difference being that the martinez was made with
sweet vermouth and the martini is made with dry vermouth.
Note: When the martini was first created, it was also made with bitters & maraschino liqueur.
Serve in a Martini Glass
• 2 shots gin
• 1 shot sweet vermouth
Martinis
The Martini is probably the most well known cocktail of all time. James Bond may
have had something to do with its modern day resurgence but it has been popular since
it first hit the market in the late 1800s.
Today, the classic Martini is a sign of sophistication and martini drinks are often the
most particular. Perhaps for that reason, the Martini intimidates new bartenders.
There are so many different variations and it has a lot consuming terminology
surrounding it that make it seem far more complex than what it actually is.
To make things more confusing, in the 90’s, bartenders started calling any cocktail that
was served in a martini glass a ‘Martini.’ To clarify, most of these cocktails aren’t ‘real’
martinis. Most of them are, in fact, a type of sour cocktail, and have nothing to do
with the classic recipe.
You’ll find these ‘new-age’ martini recipes under the ‘other’ section.
It’s usually fairly obvious when someone wants a ‘new-age’ martini like a lychee
martini or an espresso martini because that’s exactly what they’ll ask for. But for the
classic martini order, you’ll need to get further clarification because people have
different preferences and like I mentioned earlier, martini drinkers can be very
particular.
"
Here’s the dance you’ll need to take your guest through.
• Ask for their preference of spirit - vodka or gin.

• Ask how dry (or wet) they’d like it. The dryness (or wetness) of a martini indicates
how much dry vermouth should be used. Dry means less vermouth. Wet means
more vermouth. A dry martini indicates the recipe I’ve listed below (the most
common order). A wet martini should be made with around 1 shot of dry vermouth
to 2 1/2 shots vodka/gin. An extra dry martini should be made with 1/8 shot of dry
vermouth.
• Ask if they’d like it dirty? Dirty simply means who add a little olive brine to the mix.
• Ask for their preference of garnish - lemon twist, olive or pickled onion (indicates a
gibson martini). If it’s served dirty, it should always be garnished with an olive unless
otherwise specified.
Finally, the martini should always be mixed by stirring unless the customer wants it
shaken. If so, it should shaken and fine-strained into the chilled martini glass instead.
Gin
54. Gibson Martini

• 2 1/2 shots gin

• 1/2 shot of dry vermouth
Garnish: 1 pickled onion.
55. Dry Gin Martini (++)

• 2 1/2 shots gin

Garnish: 1 lemon twist or 1 olive
"
56. Dirty Gin Martini (++)
•2 1/2 shots gin

•1/2 shot of dry vermouth
•1/4 shot olive brine
Garnish: 1 olive
57. Vesper Martini

The original James Bond martini - a combination of gin & vodka, but mostly gin. The
recipe was then adapted to be primarily vodka, ‘shaken, not stirred,’ because of the
Smirnoff brand - a well-paying sponsor.
• 1 1/2 shot gin

• 1/2 shot vodka
Vodka
58. Dry Vodka Martini (++)


Garnish: 1 lemon twist or 1 olive
"
59. Dirty Vodka Martini (++)

• 1/2 shot of dry vermouth
• 1/4 shot olive brine
Garnish: 1 olive
Others
60. Apple Martini

Sometimes called an ‘Appletini’, it’s simply a vodka sour flavoured with apple juice &
liqueur, and uses honey syrup as the sweetener.

• 1/2 shot apple liqueur
• 1 shot cloudy apple juice
Garnish: 3 apple slices made as fan
61. Chocolate Martini


• 1 shot dark crème de cacao
• 3/4 shot heavy cream
Garnish: Coat glass with chocolate syrup
"
62. Espresso Martini (++)

The Espresso Martini is one of the new kids on the block, but despite it being new, it’s
quickly risen to be among the most popular cocktails in the world. Some people go out
just to drink them. I guess it’s not surprising - when you combine two legally addictive
& commonly consumed drugs, you’re bound to create something that goes wild!
If you can, use freshly brewed espresso and shake it hard to create that foamy layer on
top.
•1 1/2 shots vodka

•1/2 shot coffee liqueur (like Kahlua)
•1 shot of freshly brewed espresso
•1/2 shot vanilla syrup
Garnish: 3 espresso beans
Shake hard & fine strain into a chilled coupe glass. Add the
garnish.
Variations
This is a great drink to experiment with. You can change the base spirit for vanilla
vodka, tequila or dark rum. One of my favourite variations combines an aged
Caribbean dark rum with vanilla syrup, top with whipped cream - it’s incredible!
63. French Martini (++)

Also known as the ‘Flirtini Martini,’ it was featured in the ‘Sex
and the City.’ It’s an easy drinking, fruity cocktail.
• 1 1/2 shot vodka

• 1/2 shot raspberry liqueur (like Chambord)
• 1 1/2 shot pineapple juice
"
Garnish: 1 pineapple wedge
64. Lychee Martini

Another vodka sour that’s been flavoured using lychee ingredients & honey as the
sweetener.
• 2-3 lychees
• 1/2 shot lychee liqueur
Garnish: 1 floating lychee
Muddle the lychees then add the rest of the ingredients. Shake & fine strain into a
chilled coupe glass. Float a lychee on top to garnish.
65. Porn Star Martini (++)

Some people order this just for the name, but it’s also a great tasting cocktail. It’s one
of the most popular cocktails in the world and it’s the most visited cocktail on Difford’s
Guide for 3 years in a row. Created in UK at London’s Townhouse and its sister bar,
LAB, it’s particularly popular in its country of origin.
•1 1/2 shots vanilla vodka

•1/2 shot passionfruit liqueur (like Passoa)
•1/2 shot vanilla syrup
•1/2 fresh passionfruit
•1 shot champagne served in a shot glass on the side
Garnish: 1/2 fresh passionfruit
"
Shake and fine strain the first 4 ingredients & the pulp from half a fresh passionfruit
into a chilled martini glass. Float the other half of the passionfruit on top to garnish.
Serve alongside a shot of champagne.
66. Millionaire Cocktail

A crowd pleaser that combines interesting ingredients - I love sloe gin.
• 1 shot dark rum

• 1 shot sloe gin
• 1 shot apricot brandy
Garnish: 1 floating mint leaf
67. Mimosa (++)

Also known as a Buck’s Fizz, it’s commonly served in the morning and during day-
time wedding celebrations.
•1 1/2 shots orange juice

•Top with champagne
Garnish: No garnish
Build in a flute glass. Carefully top with champagne to avoid

spillage.
68. Mint Julep

Dating back to the 1700s, juleps were the first American drink that attracted
international attention. Essentially, it’s a mojito with bourbon instead of rum and
without fresh lime juice.
"
The truth is, you won’t make many of these unless you’re a bartender in Kentucky.
The mojito is far more popular everywhere else in the world. But because of it’s
historical significance, it’s important to know about.
Serve in a Julep Cup or Collins glass
• 8-12 fresh mint leaves

• 2 shots bourbon
Garnish: 2 mint sprigs
Clap mint leaves in your hand before adding to your shaker. Add the rest of the
ingredients, then shake and strain into an empty julep cup. Top with crushed ice
and stir. Top with crushed ice again and stir. Crown with crushed ice. Slap the mint
sprigs on the side of your hand before adding the garnish.
69. Miss Molly (—)

This recipe was given to me by my cocktail mentor just before I started my first
management job. It’s a variation to the Cosmo and it was the most popular recipe on
our cocktail list, particularly among women. You won’t find this recipe everywhere so
it’s a great one to pull out if you want to impress one of your guests.
You’ll notice that the proportions are very similar to the ‘new-age’ martinis. Once you
get more confident with these recipes, this is an example of how you can experiment
with proven recipes by changing up its ingredients.
• 2 shots citrus vodka

• 1 shot grapefruit juice
• 1/2 shot agave syrup
• 1 bar spoon marmalade
Garnish: 1 flaming orange peel
"
70. Mojito (++)
Arguably, the most popular summer cocktail in the world, it’s the perfect refreshment
on a hot summer’s day. Almost everyone knows the Mojito and people will order it
regardless of whether or not it’s on your menu, so it’s an essential cocktail recipe to
know. It’s probable I’ve made more mojitos than any other cocktail in my life.
There are different ways of making this drink. Some bartenders choose to muddle the
mint alongside the lime wedges, and others like to use dark rum instead of white rum.
Personally, I recommend white rum over dark rum, and NOT to muddle the mint. The
shredded leaves look ugly in the final glass and it’s easy to over muddle the mint - I
much prefer to clap the mint leaves in.
Note: Clapping the mint helps the leaves release its flavours & aromas into and around
the drink so your guest can taste & smell that minty freshness.
Interestingly, the mojito was one of Ernest Hemingway’s favourite drinks.
•4-6 lime wedges

•6-8 fresh mint leaves
•2-3 teaspoons of granulated white sugar
•Top with soda
Garnish: 2-3 mint sprigs
Muddle the lime wedges with the granulated sugar in the bottom of a collins glass.
Clap the mint leaves then add them to the glass with the white rum. Fill with crushed
ice and stir thoroughly. You want the mint leaves scattered throughout the glass so it’s
more visually appealing. Top with soda water. Crown with crushed ice. Slap the mint
sprigs on the side of your hand and add them as the garnish.
71. Moscow Mule (++)

An old classic. It’s easy to make and it was heavily marketed by Smirnoff Vodka when
they released their brand. This helped it become one of the more well-known cocktails
back in the day. Traditionally served in a copper mug, it’s still one of the most popular
cocktails in the world.
"
If you don’t stock copper mugs, a highball or collins glass is fine.
Serve in a Copper Mug
•2 shots vodka
•Top with ginger beer
Build in an ice-filled copper mug. Top with ginger beer. Add the
garnish.
72. Muay Thai (—)

A variation to the Mai Tai, this is another recipe that was given to me by my cocktail
mentor. It’s absolutely delicious - the combination of ginger, maple syrup, dark rum,
lime juice, and orange juice is sure to impress all tiki cocktail drinkers.
This is a more advanced recipe than most of the others on this list, and once again, it’s
not very well known. So feel free to pull this one out when you want to impress your
guests.
• 2 small slices of ginger

• 2 shots dark rum
• 2/3 shot maple syrup
• 1 shot lime juice
• 3 drops orange bitters
Garnish: 1 lemon wedge & 1 mint sprig
Using the muddling spoon, bruise the ginger in the bottom of a Boston. Add the
other ingredients and shake & strain into a large old-fashioned glass. Fill with
crushed ice. Add the garnishes.
73. Mudslide
"
• 1 shot vodka
• 1 shot coffee liqueur
• 1 shot Bailey’s Irish Cream
• 1 scoop crushed ice
Garnish: Chocolate swizzle on glass.
Blend all the ingredients and pour into a hurricane glass.
Variations
You can blend this with ice-cream instead of heavy cream to make a thicker, creamier
version.
To make an Orgasm cocktail, swap vodka for Amaretto. Add vodka to an orgasm
cocktail and it becomes a Screaming Orgasm.
74. Negroni (++)

The Negroni is a fantastic, simple cocktail that’s very popular among bartender &
cocktail aficionados. It was once described to me as the perfect balance of sweet, sour
and bitter, and now that I’m a fan, I can’t help but agree.
It's said to have originated in Florence, Italy in 1919 when Count Negroni asked his
bartender to strengthen his favourite cocktail, the Americano, by adding gin rather
soda water. Whether it's due to its 'perfect balance' or the enormous amount of alcohol
it contains, people have been addicted to this classic ever since.
The Negroni is, without a doubt, an acquired taste. The bitterness of Campari often
puts people off in the beginning but ironically, it's that bitterness that people grow to
love. To add a little something extra and a bit more flair, finish it
off with a flaming orange garnish and you'll impress even the
most sophisticated of Negroni drinkers.
•1 shot gin
•1 shot Campari
•1 shot sweet vermouth
"
Build in an ice-filled rocks glass. Lightly stir. Add the garnish.
75. Old Fashioned (++)

The Old Fashioned is as old as the Manhattan and it came about in the late 1800s.
Over the years, there has been a lot of controversy among bartenders around this
cocktail. The question of whether or not to muddle fruit in it (specifically maraschino
cherrie and orange slices) is often debated.
Historically, no fruit was muddled in this cocktail and it appears to have only been
introduced around the prohibition era.
Personally, I’m a no-fruit kind of guy and that’s how every venue I’ve worked at has
ever made it. This quote from Crosby Gaige in 1945 sums up my opinion beautifully,
“Serious-minded persons omit fruit salad from ‘Old-Fashioned’s,’ while the frivolous window-dress the
brew with slices of orange, sticks of pineapple, and a couple of turnips.”
But my opinion here is pretty much worthless because the old-fashioned is a very
American drink. As such, it should be ‘fashioned’ however the drinker likes it. So feel
free to experiment with different fruits, brands of bitters, and types of bourbon or rye
whiskey.
Below, is the recipe I’ve successfully used throughout my career.
•1 sugar cube
•2 1/2 shots bourbon or rye whiskey
•3 dashes Angostura bitters
Garnish: 1 cherry or 1 orange twist
Muddle the sugar & bitters in an old-fashioned glass. Add ice

and whiskey, then stir thoroughly. Add more ice & stir again. Add
the garnish.
Variations
For the fruit version, muddle 2 cherries & 2 orange slices with the sugar & bitters.
"
76. Pegu Club Cocktail
Originated in Burma, South-East-Asia, at the Pegu club - this drink has travelled
around the world.
• 2 shots gin
• 1 shot triple sec
Garnish: 1 lime twist
77. Penicillin
Guaranteed to cure all types of ailments - that’s how the combination of peated scotch
whiskey, ginger, honey and lemon works, right?
• 1 1/2 shots scotch

• 1/2 shot peated scotch whiskey
• 1/2 shot ginger liqueur
Garnish: 1 candied ginger stick
Shake & strain into an ice-filled large old-fashioned glass. Add the garnish.
78. Pimm’s Cup (++)

The Pimm’s Cup cocktail is the most British drink I’ve ever come across. It’s the drink
of choice at the Wimbledon Open and it’s heavily consumed at pompous events like
rowing regattas.
Unsurprisingly, the drink was created in England which is slightly amusing because it’s
a marvellously refreshing summer drink. And summer in England isn’t very hot…
"
Pimm Cup No.1 is an aperitif liqueur that originated in the early to mid-1800s created
by none other than James Pimm. No.1 is made with gin as its base spirit - once again
very British. There used to be several variations made with different base spirits, rye,
rum, vodka, etc but they slowly fell by the wayside and only Pimm’s Cup No.1 & 2 are
still on the market.
Served properly, this drink is garnished with as many different fruits as you can get
your hands on.
•2 shots Pimm’s No.1

•1 shot fresh lemon juice
•Top with sprite
Garnish: 1 lemon slice, 1 orange slice, 1 cucumber slice, 1/2
strawberry, 2 mint leaves.
Shake & strain into a collins glass. Add ice-cubes. Top with
sprite. Add the garnishes.
Variations
Fruit of all sorts are commonly added to the Pimm’s Cup so feel free to add anything
you like. Also, depending on the country you’re in, bartenders use ginger ale, lemon-
lime soda, lemonade, or club soda as the top. Once again, feel to experiment here.
Finally, the Pimm’s Cup is commonly made as a jug to be shared by several people.
Times this recipe by 5 and you should have enough for any standard-sized jug.
79. Piña Colada (++)

The Piña Colada was created in the 1950s when a man named Don Ramon Lovep-
Irizarry created cream made from coconut. It led the way for new & delicious cuisines,
especially in tropical dishes and desserts. It was only a matter of time before a
bartender wielded its power in the from of a cocktail.
That time came in 1957 when Ramon Marrero, a bartender in Puerto Rico, combined
coconut cream with rum & pineapple juice. And thus, the Piña Colada was born.
"
Bartender’s have so many different recipes for the piña colada. One of the reasons for
this is because coconut cream isn’t often available in other
cocktails and it’s hard to justify stocking it for the rare occasions a
pina colada is ordered.
Serve in a Collins or Hurricane glass

•2 shots pineapple juice
•1 1/2 shots coconut cream
Garnish: 1 cherry & 1 pineapple wedge
Shake & strain into an ice-filled collins or hurricane glass. Add the garnishes.
Variations
If you don’t have coconut cream, use 1 shot of heavy cream instead and add 1/2 shot
of coconut liqueur or coconut syrup (or both) to add that coconut flavour.
The Piña Colada can also be blended with crushed ice & pineapple chunks for a
thicker texture.
80. Pisco Sour

A variation to the whiskey sour, it’s a delicious cocktail if you like pisco - an unusually
grape brandy coming from Peru & Chile.
• 2 shots pisco brandy

Garnish: Angostura bitters
Dry shake to activate the egg white, then shake & strain into an old-fashioned glass.
Add ice cubes. Garnish with several drops of bitters & add a design with a pick.
"
81. Pousse Café
Here’s a group of cocktails that you may or may not be making very often… The
pousse-café literally means push coffee in French. It doesn’t translate very well into
English because basically, it’s a category of layered drinks. Although the recipe I’ve
listed below is the classic pousse-cafe recipe, there are several variations.
The B-52 shot that you’ll see in shooter section is example of a pousse café.
Most of the time, pousse cafés look great but they don’t taste very nice. The recipe
below is an example of a beautifully layered pousse cafe, that doesn’t taste… you get
the point.
Serve in a Pousse Café glass

• 1/4 shot dark crème de cacao
• 1/4 shot orange curaçao
• 1/4 shot green crème de menthe
• 1/4 shot Parfait Amour
• 1/2 shot cognac
Garnish: No garnish
Layer each ingredients in the order given above very carefully. Admire what took you
5-10 minutes to create. Silently watch (without getting angry) the customer quickly mix
it all together… Ahhh, the life of a bartender!
82. Presbyterian
• 2 shots scotch
• Top with ginger ale
• Top with club soda
"
Build in an ice-filled highball glass. Top with half ginger ale, half club soda. Add the
garnish.
Punch Recipes
It took me a long time to figure out that no-one really knows what punch is. There are
punches with egg white, dessert punches, tropical punches for the summer, champagne
punches, secret ingredient punches, and the list goes on and on and on.
So what the hell is punch?
I think I’ve figured it out - it’s essentially a mixed drink that’s comes in a big bowl, it’s
served with a ladle, and it’s designed to be shared. It appears that a punches’
ingredients means nothing for it to be called a punch, so you create them with
absolutely anything.
Punches are almost exclusively made for parties & big groups. So unless you’re working
events and/or in bars that take the holiday seasons seriously, you won’t be making
punches very often. But it’s always to have a few solid recipes up your sleeve, just in
case.
83. Mulled Wine (Serves 6)

Spices vary enormously among different recipes of mulled wine. This is one that I’ve
found works quite well with the majority of customers.
Serve in a Irish Coffee glass
• 2 bottles of dry red wine

• 2 cinnamon sticks
• 6 whole cloves
• 1 whole nutmeg
• 2 shots fresh lemon juice
• 1 vanilla pod
• 12 shots water
• 8 shots simple syrup
Garnish: Orange slices - 1 per glass
"
Heat cloves, cinnamon, nutmeg, the vanilla pod, fresh lemon juice, water, & simple
syrup over medium heat in a large saucepan. Bring to the boil then reduce heat to
simmer for 10 minutes. Add red wine and simmer for another 5 minutes. Remove from
heat and either serve straight away & garnish with an orange slice. Or let it cool down,
pour the mix into glass bottles and store in the fridge. When ordered, heat up the mix
with the espresso wand to serve hot before pouring into a strong stemmed wine glass.
Add an orange slice to garnish.
84. Planter’s Punch (Serves 6)

A refreshing punch that’s very popular during the summer months all around the
world. It’s one of those punches that has a lot the fruit floating through it.
Serve in a Wine glasses
• 5 shots dark rum

• 5 shots light rum
• 3 shots triple sec
• 12 shots orange juice
• 12 shots pineapple juice
• 3 shots grenadine
Garnish: Pineapple wedges, orange slices, & lime slices - 1 each per glass
Mix all the ingredients in a large pitcher and store in the fridge in glass bottles. Shake
the mix well before serving and pour over ice into a stemless wine glass. Add the
garnishes.
Note: This can be served as a pitcher so you won’t have to store it in the fridge.
Instead, after you’ve mixed all the ingredients together with ice in the pitcher, add the
garnishes to the pitcher, and serve with enough glasses.
85. Sangria (Serves 6)

Who doesn’t love Sangria? This Spanish concoction is one of the most well-known &
popular punches in the world.
Serve in a Stemless Wine glasses
"
• 1 bottle of dry red wine (A Spanish grape is preferable - but merlot or Cab Sav work
well too)
• 6 shots brandy
• 3 shots triple sec or Grand Marnier
• 2 shots fresh lemon juice
Garnish: Orange, lemon, & lime slices. Strawberries & mint leaves can also be used.
Mix all the ingredients in a large pitcher and store in the fridge in glass bottles. Shake
the mix well before serving and pour over ice into a stemless wine glass. Top with club
soda. Add the garnishes.
Note: This can be served as a pitcher so you won’t have to store it in the fridge.
Instead, after you’ve mixed all the ingredients together with ice in the pitcher, top with
club soda, add the garnishes, and serve with enough glasses.
86. Rob Roy

A variation to the Manhattan - it’s made with scotch instead of bourbon or rye
whiskey.
• 2 shots scotch
• 1 shot sweet vermouth
Garnish: 1 cherry
Variations
Similarly to the Manhattan, a rob roy can be made in a rocks or old-fashioned glass
served over ice if your customer prefers.
A Dry Rob Roy is made with dry vermouth instead of sweet vermouth using the
same proportions (i.e. 1 shot) and a lemon twist instead of the cherry for the garnish.
"
A Perfect Rob Roy is made with half dry & half sweet vermouth (1/2 shot of each),
and both a lemon twist & cherry for the garnish.
87. Rusty Nail (++)

I’ll never forget the rusty nail because a Scottish bartender I worked with, called Ewan,
would talk about how great it was all the time… To be fair, it’s delicious and it’s a great
drink to start with if you’re interested in learning about scotch,
but you can’t quite handle it straight yet.
• 2 shots scotch
• 3/4 shot Drambuie
Garnish: No garnish
88. Sazerac (++)

Another classic out of the mid 1800s, the Sazerac is an interesting cocktail and one of
the few in this book that uses absinthe as an ingredient. You won’t make this cocktail
very often, but when you do, you better be damn sure you know how to make a good.
Sazerac drinkers tend to be very honest…
Peychaud’s bitters is an essential ingredient in the Sazerac so

always use it if you have it.
• 2 shots rye whiskey

• 1/4 shot absinthe (or absinthe substitute)
• 3 dashes Peychaud’s bitters
Rinse a chilled rocks glass with absinthe, then discard it. Stir & strain the other
ingredients into the chilled rocks glass WITHOUT ice. Twist the garnish over the
drink, then discard.
"
89. Screwdriver (++)
Another name for a vodka and orange juice.
•2 shots vodka
•Top with orange juice
90. Sea Breeze

Serve in a Highball Glass
• 2 shots vodka
• Top with half cranberry juice
• Top with half grapefruit juice
Build in an ice-filled highball glass. Top with half cranberry juice & half grapefruit
juice. Add the garnish.
91. Sex on the Beach (++)

Serve in a Highball Glass

•1/2 shot peach schnapps
•Top with half cranberry juice
•Top with half orange juice
Build in an ice-filled highball glass. Top with half cranberry juice

and half orange juice. Add the garnish.
"
92. Sidecar (++)
A fantastic classic cocktail and one of the 6 drinks that David Embury cared to include
in his book, ‘The Fine art of Mixing Drinks’. The sidecar led the way for many amazing
cocktails to come, the margarita, cosmopolitan, and kamikaze being 3 of the most
notable.
Side Note: If you take a closer look at these recipes, you’ll notice how similar they are. Other than
the cosmo (which has cranberry juice as well), the only difference is the base spirit.
According to Embury, this cocktail was created by his friend during the first world war
when he would travel to his favourite cafe in Paris in the Sidecar of a motorbike. The
cocktail is indeed French, which one could simply deduce from its ingredients. But we’ll
never be sure if Embury’s account is accurate or not.
•1 1/2 shots cognac

Rim half the coupe glass with sugar. Shake & fine strain into
the chilled coupe glass. Add the garnish.
93. Singapore Sling (++)

It’s said this drink was created at the Long Bar in the Raffles Hotel in Singapore in
1915 by bartender Ngiam Tong Boon. The recipe is often debated in the bartender
community. That’s probably because there are so many bloody ingredients that there
are an endless amount of variations that work well!
The recipe we’re going to use has been adapted from the original coming from the
Raffles Hotel, which seems appropriate because it’s the exact recipe I used when I
worked in a hotel bar.
• 1 1/2 shots gin

• 1/2 shot Cherry Heering
"
•1/4 shot Dom Benedictine
•1 1/2 shot pineapple juice
•2 dashes grenadine
•1 dash Angostura bitters
•Top with club soda
Garnish: 1 orange slice & 1 cherry
Shake & strain into an ice-filled hurricane glass. Top with soda. Add the garnishes.
94. Sloe Comfortable Screw

• 1 shot sloe gin

• 1 shot Southern Comfort
95. Snakebite
Serve in a Beer glass
• Half lager beer

• Half cider
Garnish: No garnish
Build in a beer glass in any order.
96. Southside
It’s said this cocktail was created in New York’s “21” club. Essentially, it’s a minty-fresh
gin sour.
"
• 2 shots gin
• 6-8 mint leaves
Garnish: 1 floating mint leaf
Shake & fine strain all ingredients (including mint leaves) into a chilled coupe glass.
Add the floating mint leaf garnish.
97. Spritzer (++)

• Dry white wine

• Top with soda
Garnish: No garnish
Build in a white wine glass. Add ice-cubes. Top with soda.
98. Stinger
One of the few cocktails that’s shaken despite it not containing any fruit, juice, dairy or
egg products.
• 2 shots brandy
• 1/2 shot white crème de menthe
Garnish: 1 mint sprig
Shake & strain into an old-fashioned glass filled with crushed ice. Add the garnish.
99. Tequila Sunrise

A tequila and orange juice with a dash of grenadine that gives the drink a ‘sunrise’ look.
"
• 2 shots tequila
• Dash grenadine
Garnish: No garnish.
Build in an ice-filled collins glass. Drop the grenadine into the centre of the drink to
act as a ‘sunrise’ garnish.
100. Toblerone
Named after the Toblerone chocolate bar, this cocktail is a favourite among many - not
usually bartenders. You can make a frozen variation by blending the mix with some
vanilla ice-cream and crushed ice - remove the egg white & heavy cream if you choose
to make it this way.
• 1 shot Frangelico
• 1 shot amaretto
• 1 shot dark crème de cacao
• 1/2 shot heavy cream
Garnish: Chocolate powder and/or swirl
Shake hard & strain into a chilled martini glass. Add the garnish.
101. Tom Collins (++)

A refreshingly simple cocktail that has been around since the mid
1800s. It’s a gin sour topped with soda water. Originally made
with Old Tom Geneva gin (a sweetened gin that’s no longer
available), it’s now made with London dry gin.
•2 shots gin
"
• Top with soda
Shake & strain into an ice-filled collins glass. Top with soda. Add the garnish.
102. Whiskey Sour (++)

The whiskey sour is the cocktail that spiked my interest in whiskey. It’s massively
popular all over the world and it there are a few different variations. Most notably is
the addition of egg white. Some recipes include it, others don’t. Personally, I find the
creaminess of the egg white helps smooth the drink out making it much more
approachable to non-whiskey drinkers.
•2 shots bourbon
•1 shot fresh lemon juice
•1/2 an egg white
Garnish: 1 maraschino cherry & 1 orange slice
Dry shake first to activate the egg white. Shake & strain into a
large ice-filled old-fashioned glass. Add the garnishes.
103. White Lady (++)

A simple but lovely classic that can be beautifully garnished with bitters.
•1 1/2 shots gin

•1/2 an egg white
Garnish: Several drops of angostura bitters
Dry shake first to activate the egg white. Shake & fine strain
into a chilled coupe glass. Carefully drop several drops of bitters onto the top of the
"
drink. Design with a pick.
104. White Russian (++)

Along with the Black Russian, the white Russian was one of the first cocktails I learned
to make & love. It’s simply a black Russian with the addition of cream.

•3/4 shot coffee liqueur
•1 shot heavy cream
Garnish: Grated nutmeg
Shake & strain into an ice-filled old-fashioned glass. Add the

garnish.
105. Woo Woo


• 1/2 shot peach schnapps
• Top with cranberry juice
106. Zombie
Created by Don the Beachcomber in the late 1930s, the Zombie is a fun classic tiki
drink, that’s generous with it’s servings of alcohol and beautiful garnishes. Served in a
cool ‘Zombie’ glass, it’s a favourite amongst most tiki cocktail drinkers.
Serve in a Zombie glass
• 1 shot dark rum

"
• 1 1/2 shots orange juice
• 1 1/2 shots pineapple juice
Garnish: 1 maraschino cherry, 1 pineapple wedge, & 1 mint sprig
Shake & strain all the ingredients into an ice-filled zombie glass. Add the garnishes.
A float of overproof rum is optional.
"
30. Shooter Recipes
Regardless of where you work, it’s always useful to have a few shot recipes up your
sleeve that go beyond the standard tequila, sambuca and Jager shots. People love shots
for a variety of reasons,
• They’re a quick route to inebriation,

• They’re fun to have with friends, and
• When made well, they actually taste pretty good.
That’s why knowing a few shot recipes will help make your bar that much more
entertaining, especially when you’re hosting rowdy groups. Below, you’ll find some of
the most popular shooter recipes served around the world. Some taste great, some are
just for fun, some only exist to get hammered really fast, and others are great for those
who are already hammered.
If your guest asks for a recommendation (let’s face it, they mostly do when they request
an interesting shot), weigh up what you think they’re looking for and choose the
appropriate one.
Bottoms up!
**Note** Some of these recipes are made to serve more than 1 shooter. You may notice that these
recipes use less liquid than the amount they’re meant to pour, i.e. the recipe calls for 3 shots total
instead of 4. The reason being, these recipes are shaken over ice so the mix dilutes and stretches them
into 4. If you need to make more or less, adjust the recipes as required whilst keeping the proportions
the same. Or, save some for yourself ;-).
1. ABC ...................................................................................................................264
2. Alabama Slammer (Serves 4) .............................................................................264
3. B-52 ...................................................................................................................265
4. Blowjob .............................................................................................................. 265
5. Boilermaker .......................................................................................................266
6. Brain Damage ....................................................................................................266
7. Buttery Nipple ...................................................................................................266
8. Flatliner .............................................................................................................. 267
9. Hand Grenade ...................................................................................................267
10. Irish Car Bomb ................................................................................................267
"
Chapter 30. Shooter Recipes "263
11. Jager Bomb ...................................................................................................... 268
12. Jam Donut .......................................................................................................268
13. Kamikaze (Serves 4) .........................................................................................269
14. Lemon Drop (Serves 4) ....................................................................................269
15. Liquid Cocaine (Serves 4) ................................................................................270
16. Red Headed Slut (Serves 4) .............................................................................270
17. Skittle Bomb ....................................................................................................270
18. Slippery Nipple ................................................................................................271
19. Tom the Bomb .................................................................................................271
20. Wet Pussy (serves 4) .......................................................................................... 271
1. ABC
The ABC shot is an acronym that stands for the ingredients used - Absinthe, Bacardi
151, and Chartreuse. According to the Urban Dictionary, “it’s a deadly combination
causing intoxication and loss of will power very quickly.”
Considering the strength of its ingredients, it’s a very appropriate definition.
Serve in a Shot glass
• 1/3 shot absinthe

• 1/3 shot Bacardi 151 Overproof Rum
• 1/3 shot Chartreuse
Build in any order in a shot glass.
2. Alabama Slammer (Serves 4)

No-one is really sure where this drink came from. One story goes that it was created at
the University of Alabama in 1975 as the South’s answer to the popular frat cocktail,
the Long Island Iced Tea. Similarly to the Long Island Iced Tea, it’s surprisingly tasty
and it has a cult-like following. It’s essential to know if you’re bartending in the States.

• 1/2 shot sloe gin
• 1/2 shot Southern Comfort
"
• 1 1/2 shots orange juice
Shake & strain into 4 shot glasses. Bottoms up!
Note: It’s also possible to make this as a highball cocktail by adding 1/2 a shot extra of
all the ingredients and shaking & straining it into an ice-filled highball glass instead.
3. B-52
A very popular shot in France, the B-52 is a pousse-café shot that can be lit on fire.
However, it can only be lit on fire when a triple sec that’s high in alcohol content is
used - like Cointreau, and the triple sec must also be poured at room temperature.
Even then, it’s still difficult to achieve so don’t brag you can light it on fire until you’ve
practiced first!
Despite this being a showy shot, it actually tastes great. Feel free
to experiment with different brands of triple sec. Grand Marnier
is another good choice.
•1/3 shot Kahlua coffee liqueur

•1/3 shot Bailey’s Irish Cream
Layer in the order given above in a shot glass. Light on fire (optional).
4. Blowjob
You probably won’t be making these in more sophisticated cocktail bars, but it’s a fun
shot that you’ll likely make in rowdy pubs & bars, especially those that attract Hen
Parties. It’s meant to be drunk with your hands behind your back so that you only
touch the glass with your mouth. I wonder why…
• 1/2 shot Kahlua

• 1/2 shot Bailey’s Irish Cream
• Top with whipped cream
"
Layer in the order given above in a shot glass. Instruct the drinker to keep their hands
behind their back when they ‘shoot’ it.
5. Boilermaker
Not the nicest concoction, but a lot of fun for groups.
Serve in a Shot & Pint glass
• 1 shot whisk(e)y
• 1 pint of lager
Serve in seperate glasses. Instruct the drinker to drop the shot into the pint and chug.
6. Brain Damage
For killing brain cells - a very interesting looking shooter. Doesn’t
taste too bad either.
•2/3 shot peach schnapps

•1/3 shot Bailey’s Irish Cream
•2-3 drops of grenadine
Layer in the order given above in a shot glass. Carefully drop the
grenadine through the baileys to create that interesting look.
7. Buttery Nipple
A good recipe to have in your repertoire because of how good it tastes.
• 2/3 shot butterscotch schnapps

Layer in the order given above in a shot glass.
"
8. Flatliner
This is a fantastic shot that you can have a lot of fun with. The Tabasco sauce makes it
interesting by adding heat to the mix and when made properly, it looks really cool look.
Keep in mind that the more hot sauce you add, the worse it will be.
Hint: When you’re breaking in a new bartender, this shot does wonders.
• 1/2 shot sambuca

• 1/2 shot tequila
• 1-7 dashes Tabasco sauce
Add the sambuca to the shot glass. Layer the tequila on top. Drop the Tabasco sauce
around in a circle - the Tabasco should fall through the tequila and create an even
layer on top of the Sambuca giving the appearance that the Tabasco sauce is
suspended half-way through the glass.
9. Hand Grenade
Be careful when you’re serving the Hand Grenade. The combination of 2 shots of
alcohol & half a can of Red Bull make it the most deadly recipe (along with ‘Tom the
Bomb’) on this list. It’s a fun drink to introduce to rowdy groups of guys.
Serve in 2 Shot glasses & 1 Pint glass

• 1 shot Jaegermeister
• 1/2 can Red Bull
Pour the white rum & Jaeger into seperate shot glasses. Pour the red bull into a pint
glass. Balance the shot glasses against the edges of the rim of the pint glass with the
white rum balancing on top. Instruct the drinker to shoot the white rum. The Jaeger
shot will drop into the red bull and then instruct the drinker to scull this ‘bomb’ in
quick succession.
10. Irish Car Bomb

It’s no secret that the Irish know how to drink so it might come as no surprise that such
a deadly concoction should be named after them. But funnily enough, it was created in
"
the US. Its name stems from the fact that it uses all Irish ingredients - Irish whiskey,
Bailey’s and Guinness.
The Irish Car Bomb needs to be skulled fast. The longer it sits there after it’s been
‘bombed,’ the worse it gets because the Bailey’s starts to curdle as soon as it hits the
Guinness. So whenever you serve, remember to instruct the drinker to skull it fast.
Serve in 1 Shot glass & 1 Pint glass
• 1/2 shot Baileys Irish Cream

• 1/2 shot Irish whiskey
• Half a pint of Guinness
Pour the Baileys into a shot glass. Layer the Irish whiskey on top. Instruct the drinker
to drop (i.e. bomb) the shot glass into the half pint of Guinness and Skull.
11. Jager Bomb

Many of us have forgotten a night of shenanigans thanks to the Jager bomb. The mix
of energy drink and alcohol may not be the healthiest combination, but that doesn’t
stop people from loving it. It’s arguably the most popular bomb/shot recipe all over the
world.
Interestingly, it’s called different things in different languages. One of my favourites

comes from Finland, where they appropriately call it ‘Battery Acid,’ I’m assuming
because of how they make you feel the next day.
Serve in 1 Shot glass & 1 Rocks glass
• 1 shot Jaegermeister
Pour the Jaeger into a shot glass and the Red Bull into a rocks glass. Instruct the
drinker to drop the shot of Jaeger into the rocks glass and skull.
12. Jam Donut

A very sweet & delicious shooter that tastes like a Jam Donut. It’s not very strong and it
used to be my go-to shooter before I came across of the Kamikaze.
"
• 1/3 shot Chambord raspberry liqueur
• Simple syrup (to wet the rim of glass)
• White sugar (to rim glass)
Line the rim of the shot glass with simple syrup. Rim the edges with white sugar. Add
the Chambord and layer the Bailey’s on top.
13. Kamikaze (Serves 4)

The historian David Wondrich, believes that the Kamikaze may have been the original
‘shooter’ recipe, coming out of the 70s. It’s done a lot of damage ever since and it’s still
ordered all over the world.
Despite its origins as a shooter, the Kamikaze has also evolved into a sophisticated
cocktail recipe that’s it’s in the same league as the margarita and daiquiri. Essentially,
it’s a margarita or daiquiri made with vodka.

Shake & strain into 4 shot glasses.
14. Lemon Drop (Serves 4)

This sweet & sour shooter is deceptively strong because of how great it tastes, it tastes
like candy. It’s a great shooter for the ‘sour’ lovers out there.
• 1 1/2 shot citrus vodka

• White sugar to rim the glass.
• 1 lemon wedge for garnish.
"
Line the rims of the shot glasses with simple syrup, then Rim the edges with white
sugar. Shake & strain into 4 sugar-rimmed shot glasses. Instruct the drinker to shoot
it and then bite into the lemon wedge after.
15. Liquid Cocaine (Serves 4)

Even though this combination of ingredients doesn’t sound good, it’s a surprisingly
nice. They’re designed (and named) to get you wasted, but because it’s shaken over ice,
it’s not that strong - a shot of Jager is stronger - it’s a good shot to recommend to
customers.
• 1 shot Jagermeister
• 1 shot Goldschlager (cinnamon schnapps/liqueur)
• 1 shot Rumple Minze (peppermint schnapps/liqueur)
16. Red Headed Slut (Serves 4)

Also known as a ‘Ginger Bitch’ or a ‘Ginger Headed Slut,’ it’s a popular shot recipe made all
over the world. The cranberry juice and shaking it over ice dilutes the alcoholic
content enough to make it taste great without knocking your socks off.
• 1 shot Jägermeister
• 1 shot peach schnapps
• 1 shot cranberry juice
17. Skittle Bomb

As the name suggests, this bomb tastes like skittles. For customers who want a ‘bomb’
but they’re not fans of Jager, this is the perfect substitute - it’s delicious.
Serve in 1 Shot glass & 1 Rocks glass

"
Pour the triple sec into a shot glass and the Red Bull into a rocks glass. Instruct the
drinker to drop the shot of triple sec into the rocks glass and skull.
18. Slippery Nipple

A variation to the buttery nipple (or is it the other way round?), although this is likely to
be ordered more often even though (in my humble opinion) it doesn’t taste as nice.
• 2/3 shot Sambucca

Layer in the order given above in a shot glass.
19. Tom the Bomb

A variation to the hand-grenade, I created this drink as a 22-year-old in my first full-
time hospitality job when I was serving Contiki Tours & hen party’s. It combines a
skittle bomb with a shot of tequila. Surprisingly, I gained a few loyal customers out of
this drink. They started coming to our bar specifically to get smashed off this deadly
concoction.
Serve in 2 Shot glasses & 1 Pint glass
• 1 shot Cointreau
• 1 shot tequila
• 1/2 can Red Bull.
Pour the Cointreau & tequila into seperate shot glasses. Pout the red bull into a pint
glass. Balance the shot glasses against the edges of the rim of the pint glass with the
tequila balancing on top. Instruct the drinker to shoot the tequila. The Cointreau shot
will drop into the red bull and then instruct the drinker to scull this ‘bomb’ in quick
succession.
20. Wet Pussy (serves 4)

A popular shot in Australia among the female population. Since it’s not as strong as
some of the others, it’s perfect for guests who are already hammered or who you
suspect get drunk really fast.
"
• 3/4 shot vodka

• 3/4 shot peach schnapps
• 3/4 shot cranberry juice
"
31. Mocktail Recipes
Similarly to knowing a few popular shot recipes, it’s always useful to know some great-
tasting mocktail recipes. Not everyone that enters your bar will want to drink alcohol.
Whether it’s because they’re pregnant, they’re underage, it’s dry July, or they’ve quit
alcohol all together, there’s no reason why you shouldn’t give these guests the same
attention and care you would give your alcohol drinking ones.
That’s what hospitality is all about.
Even so, non-alcoholic drinks are often neglected in most bar programs so here are 10
great recipes to help you get your creative juices flowing. Some of these recipes are
more interesting than others, but they also require more exotic ingredients.
So to make these recipes as accessible as possible, most of them can be made behind
the majority of bars that make basic cocktails.
Keep in mind that the rule “fresh is always better” is especially important for non-
alcoholic drinks because the alcohol is often substituted for more fruit or fruit juice. As
such, using fresh ingredients is key to making great tasting mocktails.
**Note** Most popular cocktails can be into mocktails, especially the ones that use a white spirit
as their base ingredient. For these cocktails, simply swap out the white spirit for a subtle tasting
juice, like cloudy apple juice, and the liqueur for a similar syrup, in equal proportions, and you’ll
have re-created the non-alcoholic version. It won’t taste as good as the original, but it’s a great trick
to remember if you forget your bar’s mocktail recipes or you have a customer that is looking for
something specific. You’ll see this practice in action with the Mockito recipe below.
1. Atlantis ...............................................................................................................274
2. Berry Crush .......................................................................................................274
3. Lemon, Lime & Bitters ...................................................................................... 275
4. Mockito (Virgin Mojito) .....................................................................................275
5. Pineapple Ginger Beer .......................................................................................276
6. Pussyfoot Mocktail .............................................................................................276
7. Shirley Temple ...................................................................................................277
8. St Kitts ...............................................................................................................277
9. Virgin Paloma ....................................................................................................278
10. Virgin Sour ...................................................................................................... 278
"
Chapter 31. Mocktail Recipes "273
1. Atlantis
This is one of the most delicious mocktails I’ve ever tasted. It’s balanced, complex, and
it uses interesting ingredients that even the most sophisticated mocktail drinkers will
enjoy. The only problem is, watermelon isn’t a commonly used ingredient in most bar
programs. And it doesn’t make sense to stock it just for this drink because it probably
won’t be ordered often enough. But, if your bar program does already use watermelon,
add this to your list - it’s incredible!
• 4 watermelon chunks
• 4 mint leaves
• 1/4 shot elderflower syrup
• 1 shot cloudy apple juice
• Top with ginger beer
Garnish: 1 mint sprig and 1 lime wedge
Muddle watermelon chunks & mint leaves in the Boston. Add juice & syrup. Shake
and strain into an ice-filled collins glass. Top with ginger beer. Add the garnishes.
2. Berry Crush
This is another fantastic mocktail that was incredibly popular at one of the bars I used
to work at. Similarly to the Atlantic, the only problem you’ll encounter with this drink
is that you need to stock mixed berries in order to make it.
• 1 spoon of mixed berries

• 2 shots cranberry juice
• 1/4 shot strawberry syrup
Garnish: 1/2 strawberry
"
Muddle berries in a Boston. Add juice & syrup. Shake hard & dump into a collins
glass. Top with soda. Add the garnish.
3. Lemon, Lime & Bitters

Technically not a mocktail because it calls for bitters and bitters contains alcohol, but
the overall alcoholic content is so small, that it barely counts. It’s a very easy drink to
make so it’s great to have in your repertoire. This is an extremely popular mocktail in
Australia, even for kids, but there’s no reason why it shouldn’t be popular elsewhere - so
spread the word!
• 1/2 shot lime cordial

• Top with sprite
Add sprite to an ice-filled highball glass. Float lime cordial on top. Add 3 dashes of
angostura bitters. Add the garnish.
4. Mockito (Virgin Mojito)

The mojito is one of the most popular cocktails in the world so it makes sense to know
how to make a non-alcoholic version as well. This virgin mojito is made by replacing
the rum with cloudy apple juice. This replacement works for all variations of the
mojito. For example, to make a virgin strawberry mojito, you would replace the rum
with cloudy apple juice. And if it contained strawberry liqueur, you would replace the
ginger liqueur with strawberry syrup.
• 3-4 lime wedges

• 6-8 fresh mint leaves
• 2 shots cloudy apple juice
• 2 teaspoons granulated sugar
Garnish: 2-3 mint sprigs for garnish
"
Muddle the lime wedges with the granulated sugar in the bottom of a collins glass.
Clap the mint leaves then add them to the glass with the cloudy apple juice. Fill with
crushed ice and stir thoroughly. You want the mint leaves scattered throughout the
glass so it’s more visually appealing. Top with soda water. Crown with crushed ice. Slap
the mint sprigs on the side of your hand and add them as the garnish.
5. Pineapple Ginger Beer

This is a refreshing, non-boozy take on the dark ’n’ stormy cocktail. It replaces the rum
with pineapple juice & adds some extra ginger syrup. It’s another great mocktail to add
to your repertoire because it uses commonly available ingredients.

• 1 shot ginger syrup
• Top with ginger beer
Shake & strain the first 3 ingredients into an ice-filled collins glass. Top with ginger
beer. Add the garnish.
6. Pussyfoot Mocktail
A famous prohibition mocktail, ironically, it was given the name pussyfoot because of
how people viewed those who would drink non-alcoholic cocktails… To this day, it’s
still one of the most well-known non-alcohol drinks out there, which makes it an
essential mocktail every bartender should know.
Served in a Collins glass

• 1 small egg yolk
"
Shake & strain all the ingredients into an ice-filled collins glass. Add the garnish.
7. Shirley Temple
Commonly served to children dining in restaurants in replacement of real cocktails,
this is an essential mocktail to know for the restaurant bartender. It’s believed to have
originated in the 1930s in Hollywood, the name coming from the former Iconic child
star, Shirley Temple. Funnily enough, she dislikes the mocktail describing it as far too
sweet. That’s probably why children love it.

Garnish: 1 lemon wedge & 1 cherry
Build in an ice-filled highball glass. Top with ginger ale & lightly stir. Add the garnish.
8. St Kitts
I’ve made several variations of this mocktail throughout my career, often under the
guise of a different name - one of them being called the ‘St Kilda Fling.’ It’s a good
drink to know because it’s simple but if you had a choice, I’d serve one of the other
mocktails on this list over this one.
Served in a Highball glass

Shake & strain into an ice-filled highball glass. Top with ginger ale. Add the garnish.
"
9. Virgin Paloma
A non-alcohol version of the Paloma cocktail, the agave syrup & grapefruit juice make
it tasty & interesting.
• 1 1/2 shots grapefruit juice

• 1 shot agave syrup
• Salt for salt rimmed glass
Shake & strain the first 3 ingredients into an ice-filled, half salt-rimmed collins glass.
Top with club soda. Add the garnish.
10. Virgin Sour

This is another fantastic mocktail recipe that was really popular at one of the bars I
used to work at. It’s a strong sweet & sour mix, so feel free to add more pineapple juice
to lengthen it out. Personally, I love the bite this recipe has and so did our customers.
• 1 shot pineapple juice

• 1 shot lemon juice
• 1/2 shot peach syrup
• 1/2 shot almond syrup
Garnish: 1 pineapple wedge & 1 cherry
Shake hard & strain into an ice-filled old-fashioned glass. Add the garnishes.
"
Last But Not Least
“The hard part about being a bartender is figuring out who is drunk and who is just
stupid.”  
Richard Braunstein
32. Making the Most of Bartending
“A man who dares to waste one hour of time has not discovered the value of life.”  
Charles Darwin 
Congratulations! You’ve learned everything you need to know to make it as a

bartender. I know it’s a lot to digest so take your time with it. And remember, you don’t
need to know everything now to get started.
If your goal is to become a professional bartender, the first and most important step is
getting the job. So go back & focus all your time and effort into ‘Part 1 - Becoming a
Bartender’ of this manual. You’ll get the most bang for your buck there.
Once you’re in the industry, learning everything else will be easier and you can re-visit
the other sections of this manual as they become relevant to you.
But before you get out there and start making things happen, here are some personal
recommendations on making the most of your time as a bartender. These are lessons
I’ve learned from 6 years of bartending, managing teams, reading books, and closely
observing how other bartenders & industry professionals live their lives.
It’s the advice I wish I’d been given when I was starting out. I’m sure you’ll find it
useful.
Choose Where You Work Wisely

Of all the things that will determine how enjoyable your time as a bartender will be,
where you work is the most important.
The venue you work for will dictate the type of people you work with, the owners &
managers you work for, what you’re going to learn, the hours you’ll be working, days-
off, clientele, etc.
As far as bartending jobs go, some can be amazing whilst others are terrible.
For example, one venue I used to work for didn’t pay us properly, the owner hated
everyone (including himself), the managers were alcoholics/drug addicts and they
treated everyone like crap, there was no ‘team-spirit’, and no-one wanted to be there.
"
Chapter 32. Making the Most of Bartending "280
It was a terrible working environment and I almost left the industry entirely because of
it…
On the other hand, there are venues that make you want to be a bartender forever.
The owners are friendly and they treat you with respect, the managers actively
encourage you to become the best you can be, you’re given free drinks, cheap food,
staff parties, and the entire team goes out for drinks after work because everyone has
fun.
These are the kinds of venues you want to work for and you should go out of your way
to find them.
Now, there’s a caveat to this. When you’re new to the industry, you can’t be picky about
the type of venue you work for. It’s essential that you land your first job as quick as
possible so you get some experience.
Sometimes, that means working for a ‘terrible’ venue in the beginning. However, 6
months experience is more than enough to find work elsewhere so don’t get ‘stuck’ there
because you can’t be bother looking anywhere else.
Your time as a bartender depends on it.
What are You Doing this For?

When you’re looking for the ‘right’ venue, you should consider why you wanted to be a
bartender in the first place. If you want to learn about craft beer, you enjoy working
nights, and you want to work somewhere with a ‘party’ atmosphere, don’t work in a
cafe!
Work in a craft beer bar/pub instead.
It sounds pretty obvious (and it is), but people tend to forget about these things
(including me) and accept the first job that they find… To take full advantage of your
time as a bartender, you need to think differently.
Here are a few questions you should ask yourself to help figure out the kinds of venues
you’d enjoy working for:
• Why do I want to be a bartender? Fund studies? Eventually open up my own bar?

Improve my social skills? etc…
• What am I most interested in? Beer? Wine? Cocktails?
"
• What kind of venues do I enjoy frequenting? Cafes, restaurants, sports bars, cocktail
bars, nightclubs, fine-dining, dive bars, or pubs?
• Night time or day time? Full time or part time?
• What’s the management team like? Are the owners good people? Is there room for
progression and is there room to grow? Do I like the other staff members that work
here?
• Do the other staff members seem happy? Is this a toxic environment?
You don’t need to know the answers to all of these questions now, but having some idea
will give you a better indication of what you might enjoy. Then it’s as simple as
experimenting with different jobs until you find something that you love.
Location, Location, Location

Where you live matters…
There’s nothing worse than finishing your shift at 3am and then having to drive home
for an hour when you’re tired, hungry, and all of your colleagues have gone out
drinking.
Overtime, this gets frustrating because you’ll find that it’s during these nights out, when
everyone’s drinking together, that you & your colleagues develop deeper connections.
If you’re the bartender that never goes out, it can make you feel like an outsider.
I’ve been that bartender before and it’s not fun.
When you’re at work, your colleagues will laugh about something that happened the
night before, you’ll ask them what happened, they’ll stop laughing, stare at you blankly
and say “You had to be there…”
Then they’ll go back to laughing with each other and act like you don’t exist. That’s
when you know it’s time to move out.
Living close to where you work means that you’re able to go out with your colleagues
after hours without having to worry about driving home or finding somewhere to
crash.
Instead, you’ll be able to stumble home whenever you like and you’ll develop closer
friendships with your colleagues because of it. That doesn’t mean you need to live next
door, a cheap uber/taxi ride home is close enough.
"
Master Your Craft
In any industry, employers want to hire the best staff they can. From their perspective,
the better their employees are, the more money their business makes and the happier
their guests will be.
However, great employees are hard to come by. Especially in the hospitality industry.
That’s great news for you because it means that if you’re one of the few skilled and
knowledgeable employees, you’ll have more opportunities because most venues will
want to hire you.
Suddenly, finding great places to work becomes easy and you have options. You’ll be
able to choose where you work instead of taking whatever you can get. You’ll also
make more in tips because you’ll be able to better serve your guests AND work for the
venues that make more money.
This freedom and peace of mind is priceless.
So work on becoming the best bartender you can be. Here are 3 of the bigger skill-sets
you should focus on:
Hone your people skills

The most important part of a bartenders job is to make their customers happy. That
requires a solid set of people skills and the ability to give outstanding customer service.
So you should focus on improving these skills the most.
Part 2 of this Field manual goes through a lot of this.
To start, focus on smiling, maintaining eye contact, welcoming people when they
arrive, bidding them goodbye when they leave, listening to their stories, telling them
stories, telling jokes, and learning how to sell.
The theory of everything

No, that doesn’t mean you have to become a physicist and figure out the meaning of
life. What it means is that you should learn the theory of everything related to working
behind a bar.
That includes learning about beer, wine, liquor, liqueurs, cider, cocktails, and the
principles of mixology.
"
Part 3 & 4 of this Field manual take you through all of the fundamentals aspects of
these subjects. Take your time with them and learn them well.
Develop your senses

Finally, you should develop your senses. In particular, your senses of taste and smell.
Your sense of taste and smell is crucial if you’re going to know much of anything
you’re serving behind the bar. You need to be able to taste the cocktails you make to
check that they’re balanced. And you need to be able to smell a wine to make sure that
it’s ok (i.e. not oxidised or corked).
Not being able to do this will hinder your abilities, especially when you start working in
higher-end bars.
You can only develop your senses with practice. Taste & smell everything you can get
your hands on behind the bar and actually think about what you’re tasting. Overtime,
you’ll see an improvement.
How do you learn all of this?

This Field Manual is a great start. But from there, read other books (see Appendix D -
Further Reading), take courses, ask questions, listen to experts, find a mentor, visit
wineries, visit breweries, watch great bartenders in action and try to emulate them,
and/or work in a bunch of different bars.
Above all, the most important thing is that you practice. At home, behind the bar,
wherever and whenever you can.
Develop Good Habits Early On

I think about this lesson often and the more I go through life, the more I realise it’s
true. Our habits dictate our lives so it’s important that we cultivate the right ones.
The first time I realised how important our habits were was when I was managing a
bar in Melbourne. I was responsible for training all of its bartenders. Bartenders who
were both new to the industry and those who had a lot of experience.
What I quickly noticed was that the older, more experienced bartenders were much
more difficult to train. These bartenders had cultivated bad habits from previous jobs
and it didn’t matter what or how I told them, they never changed.
"
On the other hand, the bartenders new to the industry were easy to train. They didn’t
have any preconceptions about what they should do or how they should do it, so they
just did what I said. That clean slate allowed me to train them up into some pretty bad-
ass bartenders. And even though they had less experience than their more experienced
colleagues, they quickly surpassed them because the others never improved.
Habits are hard to change. It’s much easier to cultivate the right ones from the
beginning so focus on doing things properly from the beginning.
That’s the reason why I never cut corners when I’m cleaning and closing down the bar.
I know that as soon as I do, it’s going to be harder to do it properly the next time.
It’s all About the People

One of the best parts about being a bartender is the people you get to meet and the
people you get to work with. As a bartender, you’re exposed to all sorts of characters
from all over the world. Businessmen, teachers, backpackers, students, entrepreneurs,
chefs, waiters, scientists, social workers, and other bartenders too.
You’ll find that the more people you get to know, the more enjoyable your time behind
the stick will be. By taking the time to interact with others, you’re also making their
time more enjoyable. Believe it or not, people like being recognised & treated as a
friend by the bartender so you should go out of your way to do so.
Meeting new people could potentially help your life outside the bar as well. Look at it
this way, let’s say you want to be an engineer but you have no idea how to get a job in
this field. One day you’re chatting to a customer who just so happens to be the CEO of
a Fortune 500 engineering company.
Then let’s say you become friends with this person and you let them know that you’re
looking for engineering work… Who knows, they might offer you a job! But that would
never happen if you didn’t take the time to get to know this person.
So make an effort with your guests, especially your regulars. It’s a win-win for all. And
at the very least, you’ll have another friend and a few good stories to tell.
Travel
Traveling is without a doubt, one of the most worthwhile activities you can pursue. It’s
an investment in your own personal growth, your education, and it’s insanely fun.
"
My favourite part of being a bartender is the freedom it gives you to travel. As far as
professions go, there’s no other job like it.
The hospitality industry is unique in the sense that venues don’t mind hiring people
temporarily. This makes long-term traveling easy because you can fund your travels by
picking up work as you go.
Most other jobs don’t give you this freedom. Instead, you’ll be given 2-4 weeks in
holiday a year (it’s never enough) and it’s almost impossible to pick up work on the
road because no-one will hire you temporarily.
You don’t have these worries as a bartender. Most of the time, you can stay overseas for
as long you like, find a job, learn a language, do a ski season, work a summer season, or
take some time off to backpack around South America - without having to worry
about money.
Traveling is also a great way to further improve your bartending skills. On the road,
you’re exposed to different styles of bartending, different types of guests, different
ingredients, and different techniques. And you’ll have to learn how to deal with it all.
That kind of experience is invaluable & will make you a more flexible bartender for it.
So whatever form of travel takes your fancy, take advantage of it now. You never know
how long you’ll be a bartender for and you might never get to experience this kind of
freedom again.
Seize the Days

It’s easy to get lost in drunken escapades. Your colleagues invite you out, you’ve got
friends working in late night bars, and going out is fun. But when you wake up the
following morning hungover & tired, the third day in a row, it’s easy to waste it by
staying in bed.
Avoid this as much as possible!
Having your days free is a blessing not a curse, and you should do whatever you can to
make the most of them. It’s one of the best parts about being a bartender.
You could go to uni, go snowboarding, hiking, exploring, learn a new skill, take a
language class, or catch up with friends & hang out on the beach.
"
It doesn’t matter what you do, just make the most of it. Most people don’t get to
because they have to spend their days at work. So take a break from drinking every
now and then, wake up early and seize the day. I promise you won’t regret it.
"
33. Some Final Advice
“ And now go, and make interesting mistakes, make amazing mistakes, make glorious
and fantastic mistakes. Break rules. Leave the world more interesting for your being
here.” 
Neil Gaiman 
Not all bartenders are meant to make it lifelong careers. Some people only do it for a
year or two before they move onto something else. Some do it for a little longer (5-6
years). And others end up in a career that lasts for decades.
There’s nothing wrong with any of these outcomes.
However, most people eventually find that working behind the stick wears on them
over the years. The nightly stresses, being constantly surrounded by alcohol & drugs,
dealing with rude & drunk patrons, and no real road for progression… It’s not for
everyone.
You’re also working late nights, long shifts, over the weekends, and during the holidays.
These unusual hours make it difficult to hang out with friends outside of the industry
and it can put a strain on romantic relationships.
It’s important to be aware of this from the beginning because there comes a time in
most bartender’s careers when they realise that it’s time to get out, but all too often
they don’t or can’t.
The main reason for this is that they haven’t planned ahead and they have nowhere
else to go. They’ve spent their whole career behind the stick without developing any
other skill-sets that give them another option. Wherever they go, or whatever they want
to do, they’re starting again from the beginning, and often for less money.
That can be tough for any adult to deal with.
Note: The exceptions to this are sales jobs (like becoming a beer or wine rep) or becoming a bar
manager - which can eventually lead to ownership. A few years in bartending develops the necessary
skills to succeed in these positions. However, not everyone wants to become a salesperson, bar
manager, or open up their own place.
"
Chapter 33. Some Final Advice "288
What I’m trying to say is, plan ahead. Realise that for most of us, bartending isn’t
forever. Lifelong bartenders are the exception, not the rule, no matter how much you
might be loving the bartender’s lifestyle right now.
Partying every night & drinking all the time is great when you’re young, but what about
when you’ve got a family? What about when you want to do something different than
the exact same thing you’ve been doing every night for the past 2 years?
Enjoy the time that you have behind the bar and make the most of it, but utilise the
time you have outside the bar as well.
Have a Life Outside the Bar

On a similar vein, it’s easy to get sucked up into the drama & politics of the bar, but it’s
not always healthy. To escape the drama and remain sane, have a life outside the bar.
Whether that means catching up with friends that don’t work in the industry, doing
yoga, going to the gym, studying, or working towards a different career (see above), it
helps you maintain a healthy life perspective.
Bartending gives you the freedom that most other jobs don’t - you can make the most
of your days while still making a decent living working the nights.
I encourage all of you to make use of this opportunity. I’ve seen many a bartender
realise that they want to get out, but they can’t because they have no other options. In
the end, they end up bitter & depressed which often leads to regret, excessive drinking
& drugs.
This outcome is easily avoidable if you plan ahead and develop something on the side.
If/when the time comes that you realise you’re ready to try something else, and you
have another option, you’ll be much happier for it.
Also, instead of looking back on it as a prison sentence, you’ll see it for what it actually
was - a positive, exhilarating experience that changed your life for the better.
Don’t Ever Forget - Bartending Should Be Fun

If there’s one final lesson I can leave you with, it’s this: don’t ever forget that
bartending should be fun.
Sometimes, I don’t think we realise how lucky we are to work behind the bar. After a
year or 2 of slinging drinks, we take it for granted and forget how difficult it may have
"
been to become a bartender in the first place. Sometimes it takes leaving the industry &
coming back to realise this.
Bartending is FUN! Seriously fun. The opportunities we’re given and life we get to lead
is incredible. Flexibility, freedom, job security, traveling, good money, and working with
other interesting people are some of the my favourite aspects of being a bartender.
But it’s more than that. Bartending taught me how to live better, how to be better, and
how to help others be better as well. And I’ll always be grateful for what it’s done for
me.
It’s been a privilege spending most of my adult life behind the bar. I can only hope that
it gives you just as much joy as it has given me.
Tom Blake
"
Appendix A - Measurements
There is no single standard of measurements used worldwide. Everywhere is different.
What 1 shot is in the UK is different to 1 shot in the U.S.A, France, and Australia.
Therefore, using definite measures (i.e. like ml or oz) in recipes makes it more difficult
for different people from around the world to re-create the exact recipes found
throughout this book. For that reason, this book uses ‘shots’ as a relative measuring
system - a shot being whatever 1 full measure of alcohol is in your country, usually
represented by the type of jigger used.
All you have to do is apply whatever 1 shot is in your country to re-create the exact
recipes found in this book. Remember, it’s the proportions that count, not the definite
measurements.
The following measurement tables have been made to help you determine
measurements in different units, bottles, and how much alcohol is in that bottle.
Standard Conversions
1oz = 29.5ml = 2.95cl.
oz ml cl
Dash 1/32 oz .9ml .09cl

Teaspoon 1/8 oz 3.7ml .37cl
Pony 1 oz 29.5ml 2.95cl
Jigger 1 1/2 oz 44.5ml 4.45cl
Sizes by Country
Remember, 1 shot is different in each of these countries.
U.S.A U.K Australia France
Shot 1 ounce 25ml 30ml 4cl

Half-Pint (Pot) 8 ounces 284ml 284ml 28.4cl
Pint 16 ounces 568ml 568ml 56.8cl
"
Appendix A - The Measurements "291
Bottle Sizes
Bottles of spirits & wine come in many different sizes. However, the standard sized
bottle tends to be the same all around the world.
Bottles Liters
1/2 standard spirit/ 1/2 bottle .375 (375ml)

wine bottle
Standard spirit/wine 1 bottle .75L (750ml)
btw
Magnum 2 bottles 1.5L
Double magnum 4 bottles 3L
Jeroboam 4 bottles 3L
Rehoboam 6 bottles 4.5L

Methuselah 8 bottles 6L
Salmanazar 12 bottles 8 to 9L
Balthazar 16 bottles 12L
Nebuchadnezzar 20 bottles 15L
Measuring Alcohol
The amount of alcohol is also measured different from country to country. Australia,
Europe, and the UK, use the ‘Alcohol by Volume (ABV)’ measurement system. The
U.S.A uses the ‘proof ’ system.
Essentially, they’re measuring how much percentage of alcohol is contained within the
liquid compared to the rest of the ingredients (water, flavours, etc). The U.S.A proof
measurement system works out to double whatever the ‘ABV’ measurement is as seen
in the table below.
Example ABV (%) Proof
Bottle of Beer 5% 10
Bottle of Vodka 40% 80
Cask-Strength Whisky 55% 110
Absinthe 70% 140
"
Appendix A - The Measurements "292
Appendix B - The Glassware
Having a variety of glassware to choose from has it’s pros and cons. On one hand, it’s
great being able to serve drinks in the glasses they were designed for. It makes your bar
program more professional and unique. It also makes your drinks look more
interesting.
On the other hand, it can be annoying having to look after & store a lot of different
glassware, especially if you’re not using them. You’ll have to constantly re-polish &
clean them for the rare occasions that they are used (sometimes never), and they take
up valuable space behind the bar that could be used for something else.
So a balance needs to be considered and that balance will (once again) depend on the
bar you’re working for and the types of drinks your bar is serving. There are 3 main
considerations:
• Will you use it (i.e. will people order the drinks we’re going to serve it in)?
• Do you have enough space for it?
• Is it necessary for our bar? If not, what can we use instead?
If you’re working in a bar that specialises in craft beer, it makes sense to utilise specialty
beer glasses even though they take up a lot of space. That’s what people come for and
specialty glassware adds that extra touch.
If you’re working in a cocktail bar, it’s also necessary to use a variety of cocktail
glassware. But if your bar doesn’t make very many cocktails, it doesn’t make sense to
stock that glassware because you’ll hardly ever use them AND this glassware is easily
replaced by something else.
Below, I’ve listed a variety of different glasses that you could potentially use behind the
bar. However, in most cases, you won’t need them all. They’re there so you know their
names and you know what they could be used for just in case.
Below that, I’ve listed what I consider the must-have glassware for every bar (unless
specified). These are the essentials and knowing this list well will help you better
understand how you could improvise when you’re asked to make a drink that calls for a
specific glass.
For example, let’s say someone asks you to make a julep cocktail - traditionally made
with a julep cup. The only problem is, your bar doesn’t stock julep cups. No problem,
"
Appendix B - The Glassware "293
navigate to the ‘must-have glassware’ section, scan the list, and look for the type of glass
that can be used to replace a julep cup. In this instance, it turns out to be a highball
glass.
Note: Knowing how to improvise with glassware is also important if you run out of a specific
glass during the night.
Looking After Glassware

Ideally, every glass you serve should be polished because even though a glass may have
gone through the dishwasher, water stains give the appearance that the glass is dirty.
For the customer, it’s never nice drinking out of a dirty looking glass. It makes them
question the bar they’re in and whether or not they can trust what they’ve ordered,
hence the need for polishing.
However, it’s often impractical to polish every single glass behind the bar. It takes a
LONG time and that time is often better used for something else, like serving your
guests. So it’s best to find a middle ground when it comes to polishing.
Note: Once again, this depends on the bar you’re working for. If you’re working in a fancier
establishment, all glassware will need to be polished.
Here’s a more practical rule when it comes to polishing:
When it’s easily noticeable that a glass has or hasn’t been polished, it should be
polished. Wine service glasses, martini (cocktail) glasses, & glassware that’s used to serve
drinks neat or on the rocks fit this category.
Glassware that’s used to serve drinks with ice or filled to the brim are less noticeable so
you can skip polishing them if time is of the essence. Beer glasses, highballs, collins,
hurricanes, zombie glasses, etc, all fit this category.
"
Beer Service
Notes: A schooner is only used in Australia. A pilsner glass is the same size as a pot
glass. A Weizen is the same size as a pint glass.
Wine Service
Notes: A Champagne Coupe can also be used for cocktails served in martini glasses.
An Aromatic white wine glass is the best all-round wine glass. The Bordeaux
glass is sometimes called a red wine glass and is best for the majority of red wines.
The Burgundy glass is sometimes called a balloon glass. It was designed specifically
for French Burgundy grapes - Pinot Noir and Chardonnay. Lighter style red wines also
work well in the Burgundy glass.
Liquor & Fortified Wine Service

Notes: A sherry glass is used for other fortified wines and also for wine tastings. A
snifter glass (also called a brandy snifter) is used for brandy. A grappa glass is used
exclusively
"
Cocktails & Mixed Drink Service
Notes: The copper mug is specifically for the Moscow Mule cocktails. The julep cup is
specifically for julep cocktails. The pousse cafe is specifically for pousse cafe cocktails.
Collins & highball glasses are very similar. Martini glasses are also called cocktail
glasses.
Must-Haves
Beer Pot glass - For smaller beers.
Beer Pint Glass - When serving draught beer, a pint glass is a must.
"
All-purpose wine glass - A white wine glass is best and can be used for all still wine.
Champagne Flute - For champagne, sparkling and champagne/sparkling cocktails.
Sherry/Tasting Glass - For fortified wines & wine tastings. You could get away with
an all-purpose wine glass or a rocks/old-fashioned glass instead, but it’s close.
Highball (Take your pick) - Can be used for all drinks that call for collins,
hurricane, julep, copper mug, sling, and zombie glasses.
Irish Coffee Glass - Only necessary if you’re making hot drinks.
Old-fashioned or Rocks glass - For all drinks served neat or on-the-rocks. Can also
be used as Brandy Snifter replacement.
Martini (Cocktail) Glass - For all coupe & martini glass cocktails.
Shot Glass - For shots & shooters.
"
Appendix C - Glossary &
Bartending Terminology
The bartending profession has its own language and it can be confusing for beginners.
A good bartender will know his profession inside-out, and the ability to understand
various words related to the industry is a must. Don’t worry though, bartending jargon
isn’t complex and you can learn these terms relatively quickly.
86 - Indicates an item is no longer available on the menu, or occasionally it refers to

banning a customer from the bar.
A.B.V. - Alcohol by Volume, measures the percentage of alcohol in a drink.
Alcopop - An alcoholic-based bottled beverage offered in a variety of different

alcohols & flavours. Also called a cooler.
Aperitif - A drink consumed before a meal in order to stimulate the appetite.
Back of House (BOH) - Refers to the back of the restaurant or bar, whatever the
customer can’t see - i.e. the kitchen.
Backbar - The visible area behind the bar used to display liquor, glassware, etc.
Bender - A big night out with lots of alcohol consumption.
Bitters - The bartender’s ‘spice-rack,’ cocktail bitters are an alcoholic, herbal liquid that
are used to add flavour to cocktails.
Blend - To combine the ingredients of a drink in an electric blender until they achieve
a uniform and smooth consistency.
Build - To pour the ingredients into the glass that it will be served in.
Call Drink - Refers to when a customer orders a drink by giving the specific brand
names of the liquor & mixer. E.g. Tanqueray gin and Fever Tree tonic.
Chaser - A liquor that is consumed immediately after a shooter or shot of alcohol.

Meant to ease the strength of the original shooter and / or to mask its taste.
Chill - To cool a glass down by either storing it in the fridge/freezer, or by adding ice
& water and letting it sit for a couple of minutes before discarding that ice & water.
"
Appendix C - The Glossary & Bartending Terminology "298
Cicerone - A beer sommelier. Essentially a waiter who specialises in beer service.
Comp - Stands for complimentary and means to gives something away for free.
‘Comp that man’s drink.’
Cooler - An alcoholic-based bottled beverage offered in a variety of different alcohols

& flavours. Also called an alcopop.
Coupler - The handle that connects a beer keg with a bar’s draught beer system.
Cover - The number of customers a bar or restaurant serves in a night.
Deep - A measure of how busy the bar is. E.g. when it was busy, the bar was 4 rows
‘deep’ - meaning there were 4 rows of people waiting at the bar.
Digestif - An after-meal drink meant to aid with digestion.
Dirty - A request for a guest’s martini to be made with olive brine.
Dispense Bar - The area of a bar where you don’t serve customers, you make &
hand drinks to the waiters instead.
Distillation - The process of turning a fermented beverage into a liquor/spirit.
Double - A request for double the amount of liquor to be poured into a customer’s
drink. “Make it a double.”
Dry - Opposite of wet, refers to how a customer wants their Martini cocktail. Wet
means more vermouth. Dry means less. When used to describe wine, it means not
sweet.
Dump - After shaking a cocktail, instead of straining, you ‘dump’ the whole mix (the
ice, the fruit, the liquid), into the glass it’s served in.
Express & Discard - To release a garnishes flavours & aromas (like a lemon twist),
onto a drink and then throw it away without adding it to the drink.
Fermentation - The process of turing sugar into alcohol.
Fizz - A drink which contains a carbonated mixer.
Flair - The art of throwing around and juggling bottles (or whatever else you have on
hand) as a means to entertain your guests.
"
Flame - To light a drink, or garnish, on fire. Often done with high A.B.V shooters and
the flaming orange garnish.
Float - A method of layering an ingredient on top of the others at the end.
Free Pour - Pouring directly into the glass or mixer without using a measuring tool
like a jigger. Instead, the bartender measures by eye or count.
Front of House (FOH) - Refers to whatever the customer can see & has access to -
the restaurant/bar floor and all its staff members.
Garnish - An ingredient used to dress up a cocktail and/or add certain aromas &
flavours.
Hair of the Dog - Refers to ‘curing a hangover’ by drinking alcohol again. The Bloody
Mary is often considered the perfect ‘hair of the dog.’
Head - The amount of foam on top of a beer.
Highball - A mixed drink served in a highball glass. See Appendix B - Glassware for more
details.
Hops - A flower used to flavour beer.
Jigger - The bartender’s measuring tool.
Last Call - The opportunity for customers to order a last round of drinks before the
bar closes.
Layer - To gently layer different ingredients on top of each other using the back of a
bar-spoon to create a layered effect. See the Pousse Cafe cocktail for an example.
Long Drink - A drink served in a long glass, like a highball or collins glass.
Mixer - Any non-alcoholic liquid combined with liquor to make a drink.
Muddle - The process of crushing fruit & other ingredients in the bottom of a glass or
your Boston shaker. Usually performed with a muddler.
Neat - A request to have a liquor or liqueur serves on its own. I.e. with no mixer or ice.
Nip - A measurement of liquor slightly more than a shot. “Throw in a nip of vodka.”
Nightcap - A drink consumed late at night, typically before retiring to bed.
"
On-the-Rocks - A request to have a liquor or liqueur served over ice.
On-the-House - Something free offered by the establishment.
Perfect - A request to have equal parts sweet & dry vermouth in a drink, usually a
Manhattan.
Pick-me-up - Any concoction designed to ease the effects of alcohol overindulgence.
Pith - The white inner part of a citrus fruit.
P.O.S. - Stands for point of sales, it’s a cash register & system used to keep track of
orders & payments. Whenever you take a drink order, you put it through the POS
system. It’s also known as the till.
Proof - A means of measuring alcohol in a bottle, similar to A.B.V, except exactly

double whatever the ABV (%) is.
Rim - To coat the rim of a glass with an ingredient, usually salt or sugar.
Rinse - To lightly coat the inside of a glass with an ingredient, often liquor or bitters.
See the Sazerac cocktail for an example of this.
Round - An order of several drinks, usually for a group. “I’ll get the next round.”
Roll - To pour a mixed drink from one vessel to another (usually a Boston shaker set)
as an alternative to shaking or stirring.
Rush - A period of the night where the bar is extremely busy.
Shooter - A mixed drink designed to be consumed as a shot.
Short drink - A drink served in a short glass, like a rocks/old-fashioned.
Sommelier - A wine expert. Essentially a waiter who specialises in wine service.
Sour - A mixed drink made with citrus juice, usually lemon or lime.
Sour Mix - A pre-sweetened lemon and lime bar mix, often called sweet & sour mix.
Speed Rack/Rail - The long stainless steel shelf connected to the front of the sinks
and ice well at bartender stations behind the bar. It holds the most commonly ordered
liquor e.g. rum, vodka, gin, tequila, and whiskey, and possibly other popular liqueurs or
mixes.
"
Straight - The same as neat.
Straight up - A request to have a mixed drink served without ice in the final glass.
Tab - A check opened by the bartender so the customer doesn’t have to pay for each
individual drink. Instead, they pay altogether when they ‘pick up the tab.’ A credit card
is usually held behind the bar as collateral.
Till - Cash register & system used to keep track of orders & payments. Whenever you
take a drink order, you put it through the till.
Top - To top up a beer with a mixer, usually lemonade. “I’ll have a lager beer top.”
Top-Shelf - The premium spirits stocked in your bar, usually stored on the ‘top-
shelf’.
Twist - A long, thin citrus peel garnish that’s twisted over a drink to extract its
essential oils & flavour.
Vintage - The year a wine’s grapes were picked.
Virgin - A non-alcoholic mixed drink.
Wastage - A record of bar screw-ups such as mis-pours, dropped bottles, & wrong
drink orders, as a method of watching over inventory.
Wet - Opposite of dry, refers to how a customer wants their Martini cocktail. Wet
means more vermouth. Dry means less.
Well Spirits - Generic or lower quality liquor. Usually the house pours found in the
speed rack/rail.
"
Appendix D - Further Reading:
The Few that Matter
As much as I’d love to tell you that after reading ‘The Bartender’s Field Manual’, you’ll
never have to read another book again, I’d be lying. Although, you’ve just been given a
fantastic overview of the fundamentals, there are endless avenues that you can explore
and improve upon.
The good news is that you can find most what you need in books. Below, you’ll find the
books that I have used and personally recommend to learn more about beer, wine,
cocktails, mixology, customer service, management, travel, people skills, and of course,
bartending.
These are the few that matter.
Note: I encourage you do to do your own research here because resources are constantly changing.
New books come out & industry best practices change. It’s important to stay with the times. That
being said, most of these books are timeless - they’ll always be useful in some way or another.
Books
• The Joy of Mixology by Gary Regan - This book changed my life for better. It’s
part of what was responsible for igniting my passion for bartending. It’s a complete
guide to the art of mixology and I recommend it to everyone.
• The Bar Book by Jeffrey Morgenthaler - A book dedicated to the various

bartending techniques & how to employ them behind the bar.
• Setting the Table by Danny Meyer - An amazing book delving into the art of
enlightened hospitality. As far as I’m concerned, this book is a must-read for every
hospitality professional. If you’re interested in becoming a manager or opening your
own place, it’s even more important.
• The Fine Art of Mixing Drinks by David Embury - A classic written in the
early-mid 1900s. Although the recipes are out date, it’s fascinating to read how the
principles of mixing drinks remain the same (for the most part). It’s a well-written,
entertaining book that gives you an insight into what bartending was like ‘back-in-the-
day.’
"
Appendix D - Further Reading - The Few that Matter "303
• Death & Co. by David Kaplan, Nick Fauchald, & Alex Day - A book written
by the guys behind the most famous (arguably) craft cocktail bar in the world, Death
& Co. This book is a more advanced craft cocktail book that explores their
fascinating world of bartending. It’s a must-read for the craft cocktail bartender/
enthusiast, and anyone interested in opening a cocktail bar one day.
• Liquid Intelligence by Dave Arnold - When you’re ready to take your cocktail
game to the next level, consider liquid intelligence. It’s a highly advanced, scientific,
book on crafting cocktails. You’ll learn how to work with liquid nitrogen, why a red-
hot poker is useful (??), and the importance of ice.
• Imbibe by David Wondrich - If you like history, cocktails, bartending, & spirits,
you’ll love Imbibe. It takes the reader through the history of American bartending.
You’ll also discover what life was like in the 1800s for one of the most revered
bartenders of all time – Jerry Thomas.
• The Beer Bible by Jeff Alworth - An insane resource on beer. Whilst it’s
approachable for beginners, intermediate to advanced readers will get something
from it too.
• Wine Folly by Madeline Puckette & Justine Hammock - If you’re looking to

learn more about wine, start with this book. It will give you a fantastic overview of
everything you need to know.
• Vagabonding by Rolf Potts - A guide to the art of long-term travel. If you’re

interested in becoming a traveling bartender or just long-term travel in general,
Vagabonding is amazing.
• How to Win Friends & Influence People by Dale Carnegie - Despite the
infomercial title, this book is a classic in the self-improvement industry for a reason.
It will teach you how to better converse with people, how to be more likeable, & how
to be more charismatic - all great lessons for bartenders to learn.
"
Appendix D - Further Reading - The Few that Matter "304

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COMPLETE BARTENDER'S GUIDE

The Bartender’s Field Manual ......................................................................................i

Should I go to Bartending School?

So this book can replace bartending school?

How do I Become a Bartender When I Don’t Have any Experience?

Do I Need to be a Bartender Full-Time?

How Much do Bartenders make?

It was 9:55pm and my hands were sweating…

And yet, here I was…

New Year’s Eve.

HAPPY NEW YEAR!

They definitely earned some solid tips out of that.

At night, they’re either working or partying. Usually both.

There’s a reason why these stereotypes exist… They’re true!

That’s how it’s been for me anyway.

• Overcome my crippling social anxiety, make a ton of life-long international friends

Kind of depressing really.

(2006) - Turn 16 & realise I want to become a bartender

(2008) - Turn 18 & try to become a bartender

(Jan 2012 - June 2012) - It’s time to BECOME A BARTENDER!

(July 2012) - Move to France

(September 2012) - Time to get a job

(July 2013 to Nov 2013) - The next adventure

(Dec 2013) - 1st ski season

(May 2014) - Back to Australia

(Dec 2014) - 2nd Ski Season

(May 2015) - This time my liver REALLY needs a break!

(Nov 2015 - Feb 2017) - Summer in Australia

(March 2017) - Married life in a Campervan

(July 2017 - Now) - More Travel Planning

Embrace it and don’t give up.

Hopefully, this book will help you do the same.

You’ll find bartending career road-maps, job-hunting strategies, bartending principles,

• Part 1: Becoming a Bartender

Part 1 - Becoming a Bartender

Part 2 - Being the Bartender

Part 4 - The Craft of the Cocktail

Part 6 - Last but Not Least

Reference these whenever you need them.

Some More Practical Advice

Whether that be to look up a cocktail recipe, brush up on your wine knowledge or

So what do you do?

Here are a few more things to keep in mind:

Here are some examples of what those goals could be:

• Land your first hospitality job

Invest in the Necessary Equipment

These are non-essential but helpful items:

What this Book Is Not

Because, YOU’RE NEVER GOING TO FEEL LIKE DOING IT!

I hear these frustrations all the time:

• How do I get a bartending job with no experience?

An Overview of the Hiring Process

Here’s what the process looks like:

1. Meet the Requirements

After a month of working there, I couldn’t believe I still had a job.

Why am I telling you this?

Liquor Serving License

State Legal Minimum Age Liquor License Mandatory?

Illinois 18 Varies by local government

Indiana 21 (19 with restrictions) Yes

Maryland 21 (18 with restrictions) Yes

Michigan 18 Supervisors Only

Mississippi 21 (18 with restrictions) No

Hopefully, this book will help you do the same. 

Putting it all together, here’s how your resume might look: 