Bartending 101

  • Myths & Facts About Alcohol

    Alcohol Alcohol, in chemical terms, contains a hydroxyl (hydrogen and oxygen) group attached to a saturated carbon atom. Therefore any compound that combines hydrogen, oxygen and carbon atoms together to form molecules are members of the alcohol family of chemicals. There are various kinds of alcohol, but only ethyl can be taken with safety. Ethyl […]

  • Bartender Hygiene and Safety

    Bartender Hygiene and Safety A few general guidelines to remember on hygiene and safety in a bar.    – Don’t smoke or drink while working behind a bar, it is considered unsanitary and in many countries is also illegal.   – Handle a glass soda siphon by the plastic or metal part only. The heat […]

  • Alcohol Density Chart- For Layering Shooters

    Alcohol Specific Density Southern Comfort 0.97 Tuaca 0.98 Water 1.00 Green Chartreuse 1.01 Cointreau 1.04 Peach Schnapps 1.04 Sloe gin 1.04 Kummel 1.04 Peppermint schnapps 1.04 Benedictine 1.04 Brandy 1.04 Midori melon liqueur 1.05 Rock and Rye 1.05 Apricot brandy 1.06 Sambuca Unknown Blackberry brandy 1.06 Cherry brandy 1.06 Peach brandy 1.06 Campari 1.06 Yellow […]

  • Basic Bartending Mixing Techniques

    Basic Bartending Mixing techniques Creating cocktails can be straight forward or artistic; depending on the person, their tastes, and how far they want to take it. Often, the first lesson of bartending school teaches basic skills – from shaking, to pouring over a spoon. Most people can quite easily get by with these techniques, especially […]

  • Glassware Used at the Bar

    Glassware   Beer mug- The traditional beer container. Typical Size: 16 oz.   Brandy snifter- The shape of this glass concentrates the alcoholic odors to the top of the glass as your hands warm the brandy.Typical Size: 17.5 oz.   Champagne flute- This tulip shaped glass is designed to show off the waltzing bubbles of […]

  • Measuring Units

    Measuring Units:1 Dash = 1/3 Teaspoon Dash or Splash These are terms that simply refer to small amounts. When you are using dashes or splashes, you are flavouring a cocktail for taste, so it becomes a bit of a judgement call. Don’t go overboard, but make sure you use enough to be noticed. A splash […]

  • Stocking Your Bar

    Stocking your Bar   A fully stocked bar is a beautiful thing. It’s an ongoing process requiring the addition of certain liquors etc. at a time when there becomes a demand for them.There is no right or wrong way to stock your bar, just whatever you need to create the kind of place you want. […]

  • Garnishing a Cocktail- Decorating the Drink

    Garnishing or Decorating a Drink Decoration of a cocktail will normally consist of one or two small cut pieces of fruit, herb or cherry garnishes that either complement the flavor of the drink, contrast with the color, or both. It is important you avoid overpowering the drink. When garnishing with a slice of fruit, be […]

  • Bar Equipment

    Bar equipment Bartenders need to be well equipped if you want to run a successful bar and is one of the basic first steps. You Need to have the right tools for the job and your equipment should be good quality and durable. Here’s a list of the equipment you’ll need, and a short description to […]

  • Key Bartending Books

     KEY BOOKS TO INCLUDE IN A COLLECTION Copyrighted by John C. Burton – 2004 Any cocktail guide, or manuscript published prior to prohibition is certainly desirable. Unfortunately many books are not to be found because there was a limited number printed, they were printed on acid paper, or thrown away because non-collectors thought they had […]