Bartending/Contents

Wikibooks Bartending Guide ContentsEdit

1.1. Title, authors, copyrights, and license 0% developed  as of 9 Sep 2013
1.2. Contents 75% developed  as of 9 Sep 2013
1.3. Welcome 75% developed  as of 9 Sep 2013
2.1. Bartending and mixology 0% developed  as of 30 May 2008
2.2. What bartending is and is not 0% developed  as of 30 May 2008
2.3. Notable people and places 0% developed  as of 30 May 2008
2.4. Quotations 0% developed  as of 30 May 2008
2.5. Frequently Asked Questions (FAQ) 0% developed  as of 30 May 2008
3. History and current trends 25% developed  as of 09 Sep 2013
3.1. By alcoholic beverage 25% developed  as of 9 Sep 2013
  • Beer 0% developed  as of 09 Sep 2013
  • Spirits 0% developed  as of 09 Sep 2013
  • Wine 0% developed  as of 09 Sep 2013
  • Other alcoholic beverages 0% developed  as of 09 Sep 2013
3.2. By region 25% developed  as of 9 Sep 2013
3.1. Bartending as a career 0% developed  as of 30 May 2008
3.2. Training to become a bartender 0% developed  as of 30 May 2008
3.3. Providing service to bar patrons 0% developed  as of 30 May 2008
3.4. Working with other bar employees 0% developed  as of 30 May 2008
  • Barbacks 0% developed  as of 30 May 2008
  • Waiters/waitresses/cocktail servers 0% developed  as of 30 May 2008
  • Food runners 0% developed  as of 30 May 2008
  • Managers 0% developed  as of 30 May 2008
3.4. Behind the bar 0% developed  as of 30 May 2008
  • Stock maintenance and rotation 0% developed  as of 30 May 2008
    • Beers 0% developed  as of 30 May 2008
    • Dairy products 0% developed  as of 30 May 2008
    • Juices 0% developed  as of 30 May 2008
    • Wines 0% developed  as of 30 May 2008
  • Cleaning 0% developed  as of 30 May 2008
    • Daily cleaning duties 0% developed  as of 30 May 2008
    • Weekly or monthly cleaning duties 0% developed  as of 30 May 2008
3.5. Verifying age of patrons 0% developed  as of 30 May 2008
  • Drinking age laws 0% developed  as of 30 May 2008
    • Canada 0% developed  as of 30 May 2008
    • Europe 0% developed  as of 30 May 2008
    • United States 0% developed  as of 30 May 2008
  • Techniques for checking ages 0% developed  as of 30 May 2008
  • Implications for not checking age 0% developed  as of 30 May 2008
3.6. Serving alcohol responsibly 0% developed  as of 30 May 2008
  • Effects of alcohol on the body 0% developed  as of 30 May 2008
    • Understanding BAC 0% developed  as of 30 May 2008
    • Signs of intoxication 0% developed  as of 30 May 2008
  • Discontinuing service 0% developed  as of 30 May 2008
  • Moral and legal repercussions of serving a person already under the influence 0% developed  as of 30 May 2008
3.7. Creating friendly social environments 0% developed  as of 30 May 2008
3.8. Tipping and gratuities 0% developed  as of 30 May 2008
  • How tipping structures work 0% developed  as of 30 May 2008
  • Understanding taxation on tips 0% developed  as of 30 May 2008
    • Canada 0% developed  as of 30 May 2008
    • Europe 0% developed  as of 30 May 2008
    • United States 0% developed  as of 30 May 2008
4.1. Bar layout 0% developed  as of 30 May 2008
  • Backbar arrangement 0% developed  as of 30 May 2008
  • Doghouse arrangement 0% developed  as of 30 May 2008
  • Ice well 0% developed  as of 30 May 2008
4.2. Sales transactions 0% developed  as of 30 May 2008
  • Cash register 0% developed  as of 30 May 2008
  • Point of Sale POS) computer system 0% developed  as of 30 May 2008
4.3. Appliances 0% developed  as of 30 May 2008
  • Ice maker 0% developed  as of 30 May 2008
  • Refrigerator 0% developed  as of 30 May 2008
  • Blenders 0% developed  as of 30 May 2008
    • Upright blender 0% developed  as of 30 May 2008
    • Stick blender 0% developed  as of 30 May 2008
  • Dishwasher 0% developed  as of 30 May 2008
4.4. Utensils 25% developed  as of 30 May 2008
  • Shakers 0% developed  as of 30 May 2008
    • Boston shaker 0% developed  as of 30 May 2008
    • Cobbler shaker 0% developed  as of 30 May 2008
  • Strainers 0% developed  as of 30 May 2008
    • Hawthorne strainer 0% developed  as of 30 May 2008
    • Julep strainer 0% developed  as of 30 May 2008
    • Other strainers 0% developed  as of 30 May 2008
  • Bottle opener 0% developed  as of 30 May 2008
  • Wine opener 0% developed  as of 30 May 2008
  • Cocktail spoon 0% developed  as of 30 May 2008
  • Muddler 0% developed  as of 30 May 2008
  • Jigger 0% developed  as of 30 May 2008
  • Cutting board and knives 0% developed  as of 30 May 2008
  • Juicer 0% developed  as of 30 May 2008
4.5. Glassware 50% developed  as of 30 May 2008
  • Storing glassware 0% developed  as of 30 May 2008
  • Cocktail glasses 25% developed  as of 30 May 2008
    • Martini glass 25% developed  as of 30 May 2008
    • Double cocktail glass 25% developed  as of 30 May 2008
    • Margarita glass 25% developed  as of 30 May 2008
    • Poco glass / Piña colada glass 25% developed  as of 30 May 2008
    • Daquiri 25% developed  as of 30 May 2008
    • Saucer 25% developed  as of 30 May 2008
  • Rocks glass / Old Fashioned glass 25% developed  as of 30 May 2008
  • Highball glass 25% developed  as of 30 May 2008
  • Collins glass 25% developed  as of 30 May 2008
  • Shot glass 25% developed  as of 30 May 2008
  • Port glass / London Dock 25% developed  as of 30 May 2008
  • Goblet 25% developed  as of 30 May 2008
  • Sherry glass 25% developed  as of 30 May 2008
  • Brandy Snifter / Balloon 25% developed  as of 30 May 2008
  • Wine glasses 25% developed  as of 30 May 2008
  • Beer glasses 25% developed  as of 30 May 2008
    • Pilsner 25% developed  as of 30 May 2008
    • Pint 25% developed  as of 30 May 2008
    • Stein 25% developed  as of 30 May 2008
  • Liqueur glass 25% developed  as of 30 May 2008
  • Absinthe glass 25% developed  as of 30 May 2008
  • Irish Coffee glass 25% developed  as of 30 May 2008
  • Iced tea goblet 25% developed  as of 30 May 2008
  • Water goblet 25% developed  as of 30 May 2008
4.6. Other drinkware 25% developed  as of 30 May 2008
  • Toddy mug 25% developed  as of 30 May 2008
  • Coffee mug 25% developed  as of 30 May 2008
  • Specialty drinkware 25% developed  as of 30 May 2008
4.7. Other equipment 0% developed  as of 30 May 2008
  • Soda gun 0% developed  as of 30 May 2008
5.1. Alcoholic beverages
5.1.1. Spirits (distilled beverages) 25% developed  as of 30 May 2008
  • Absinthe
    • Blanche / la Bleue (Switzerland)
    • Verte (France)
    • Absenta (Spain)
    • Bohemian style absinth (also known as absinth [without an 'e'], Czech-style absinthe, and anise-free absinthe)
  • Brandy
    • Grape brandy: Armagnac (Armagnac region, France), Brandy de Jerez (Jerez region, Spain), California grape brandies (California, U.S.), Congnac (Cognac region, France), Lourinhã (Estremadura region, Portugal), Pisco (Peru and Chile), Other grape brandies
    • Pomace brandy: Aguardente (Portugal), Chacha (Georgia), Grappa (Italy), Grozdova (Bulgaria), Lozovaca (Croatia, Montenegro, Serbia), Marc (France), Orujo (Spain), Rachiu de tescovina (Romania), Törköly (Hungary), Tresterbrand (Germany), Tsipouro (Greece), Zivania (Cyprus)
    • Fruit brandy
      • Generic terms: Eau de vie (France, global), Pálinka (Hungary), Tzuika (Romania)
      • Apple: Calvados (France, global), Obstler (with pear; Germany)
      • Apricot: Barack (Hungary)
      • Cherries: Kirschwasser or simply Kirsch (Germany, global), Cseresznye (Hungary)
      • Elderberry: Bodza (Hungary)
      • Pear: Obstler (with apple; Germany), Vilmoskörte (Hungary)
      • Plum: Slivovice (Slovakia, Czech Republic, Poland), Szilva (Hungary), Zwetschgenwasser (Germany)
      • Raspberry: Himbergeist (Germany)
      • Walnut: Dió (Hungary)
      • Mixed or blended: Vegyes (Hungary)
  • Gin
    • Distilled gin
      • London dry gin
      • Jenever (also known as Holland gin, Dutch gin, junever, genievre, genever, jeniever, and peket)
      • Plymouth gin
      • Old Tom gin
    • Compound gin
    • Liqueur gins
      • Sloe gin
      • Damson gin
  • Rum
    • Cachaca
  • Tequila
    • Mezcal
  • Vodka
    • Flavored vodkas
  • Whisky
    • The various whiskies
    • American whiskey
      • Bourbon
      • Corn whiskey
      • Rye whiskey
    • Canadian whisky
    • Indian whisky
    • Irish whiskey
    • Japanese whisky
    • Welsh whisky
    • Scotch whisky
      • Highlands
      • Lowlands
      • Speyside
      • Isle
      • Glayva
  • Less common and regional spirits
    • Arak
    • Bitters (non-condiment)
    • Raki
    • Sochu
5.1.2. Liqueurs (distilled beverages)
  • Berry liqueurs
  • Chocolate liqueurs
    • Examples: CHOC
  • Coffee liqueurs
  • Cream liqueurs
  • Crème liqueurs
    • Examples: creme de banane (banana), crème de cacao (chocolate), crème de cassis (blackcurrant), crème de menthe (mint), creme de noyaux (almond)
  • Flower liqueurs
    • Example: Rosolio
  • Fruit liqueurs
    • Apple: Manzana verde, Pucker
    • Banana: Examples: 99 Bananas, Amabilli, Pisang Ambon
    • Lemon: Example: Limoncello
    • Lychee: Example: Lichido
    • Mandarin: Example: Mandarine Napoleon
    • Melon: Example: Midori
    • Orange
      • Examples: Cointreau, Curaçao, Grand Marnier, triple sec
    • Pear: Examples: Kruškovac
    • Pomegranate: Examples: DeKuyper, PAMA
    • Prickly pear: Example: Bajtra
    • Tropical fruits: Examples: Destinee, Hpnotiq
    • Pink grapefruit: Example: GRAPèRO (with pinot noir wine)
    • Fruit blends: Examples: Licor 43 (citrus, vanilla), Medronho (strawberry tree/arbutus), NUVO (fruit nectars and sparkling chardonnay and pinot noir wines), Passoã (passion fruit, mango, pineapple, or coconut flavors), X-Rated Fusion Liqueur (blood orange, mango and passion fruit)
  • Herbal liqueurs
  • Nut-flavored liqueurs
    • Almond: Example: Amaretto
  • Whisky liqueurs
  • Other liqueurs
5.1.3. Fermented beverages
5.2. Non-alcoholic beverages
  • Mixed drinks
  • Coffee
  • Tea
  • Energy drinks
  • Bottled water
  • Sodas
  • juices
  • milk
5.3. Mixers
5.3.1. Syrups
  • Grenadine
  • Honey
  • Peach nectar
  • Simple syrup
  • Sour mix
  • Sweetened lime juice
5.3.2. Preprepared mixes
  • Margarita mix
  • Mudslide mix
5.3.3. Bitters
  • Angostura bitters
  • Campari bitters
  • Pechyads bitters
  • Orange bitters
5.3.4. Carbonated mixers and sodas
  • Carbonated waters
  • Tonic water
  • Citrus-flavored sodas
  • Cola-flavored sodas
  • Ginger ales and brews
  • Root beer and sarsaparilla
5.3.5. Juices
  • Citrus juices
    • Grapefruit juice
    • Lime juice (unsweetened)
    • Orange juice
  • Tomato and vegetable juices
    • Tomato juice
    • Clamato juice
    • Wheatgrass juice
  • Tropical juices
    • Pineapple juice
    • Coconut
  • Other fruit and berry juices
    • Apple juice and Apple cider
    • Cranberry juice
    • Peach puree
5.3.6. Dairy products
  • Heavy cream
  • Half and half
  • Milk
  • Ice cream
5.3.7. Caffeinated beverages
  • Coffee (as a mixer)
  • Tea (as a mixer)
  • Energy drinks (as a mixer)
5.3.8. Sauces
  • Hot sauces
  • Savory sauces
5.3.9. Other mixers
5.4. Ice
5.5. Garnishes
5.5.1. Edible garnishes
  • Citrus
    • Quarters
    • Twists
    • Slices
    • Wedges
    • Wheels
    • Zests
  • Tropical
    • Coconut
    • Pineapple spears and chunks
  • Other fruits
    • Cherries
  • Vegetables
    • Carrots
    • Celery
    • Olives
    • Onions
  • Spices and seasonings
    • Cinnamon
    • Cocoa powder
    • Mint sprigs and leaves
    • Salt
    • Sugar
5.5.2. Inedible garnishes
  • Straws
  • Beads
  • Plastic animals
  • Umbrellas
6. Techniques and tips
6.1. Drink styles '
  • Highball cocktails
  • Stirred cocktails
  • Shaken cocktails
  • Blended beverages
  • Flaming beverages
6.2. Classes of cocktails
  • Aperitifs / before dinner
  • Bishops
  • Champagne
  • Cobblers
  • Collins
  • Crustas
  • Cups
  • Daisies
  • Digestifs / after dinner
  • Fixes
  • Fizzes
  • Flips
  • Hot cocktails
  • Juleps
  • Long / tall
  • Negus
  • Non-alcoholic
  • Pousse / Pousse Cafe / Layered
  • Punches
  • Sangarees
  • Short
  • Shrubs
  • Slings
  • Smashes
  • Sours
  • Toddies
6.3. Pouring
  • Pouring spirits and liqueurs
    • Measuring using a jigger or shot glass
    • Freepouring
    • Using a liquor gun
  • Pouring beer
    • Draft beer
    • Bottled beer
  • Pouring wine
    • Still wine
    • Sparkling wine and Champagne
6.4. Preparation and presentation
  • Shaking
  • Straining
  • Stirring
  • Blending
  • Layering
  • Muddling
  • Zesting
  • Flaming
6.5 Tips and tricks of the trade
7.1. Cocktail articles
7.2. Drinks by type of alcohol
7.3. Drinks by type of mixer
7.4. Drinks by type of garnish
7.5. Alphabetical list of mixed drinks
7.6. Alphabetical list of shots and shooters
7.7. Alphabetical list of non-alcoholic mixed drinks
7.8. Standardized drink recipes
  • International Bartenders Association Official Cocktails
8. Reference material
8.1. Table of measures and conversions
8.2. Bartending mnemonics
8.3. Drink terms
8.4. Bar lingo
9. Appendix A. Complete books and excerpts
  • Jerry Thomas' Bar-Tender's Guide or How To Mix Drinks
10. Appendix B. Sources
10.1. List of authors and contributors See also WikiProject Bartending Participants
10.2. Identification of sources
11. Appendix C. Help
11.1. About the WikiProject:Bartending
11.2. How to add recipes
11.3. How to add other information
11.4. To-do list
11.4.1. Pages currently in development
11.4.2. Pages needing work

See also Category:Bartending

Wikibook Development Stages
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Last modified on 10 September 2013, at 04:39