Yearly Archives

  • 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 […]