Serving multiple flaming cocktails is an impressive skill.
Wikibooks Bartending Guide
Mixed drinks and more
It took thousands, nay, millions of years for humankind to evolve to the point where its opposable thumbs allowed the species to finally achieve success in its tumultuous struggle to twist open a beer. --The Official Harvard Student Agencies Bartending Course, 3rd Edition This book covers the basics of bartending, including mixology. It is a work in progress; refer to chapter 10 for ways in which you may help improve it.
Wikibooks Bartending Guide Contents Edit
Bartending and mixology 2.2.
What bartending is and is not 2.3.
Notable people and places 2.4.
Frequently Asked Questions (FAQ)
History and current trends
3.1. By alcoholic beverage
Other alcoholic beverages 3.2. By region
Bartending as a career 3.2.
Training to become a bartender 3.3.
Providing service to bar patrons
Working with other bar employees
Behind the bar
Stock maintenance and rotation
Daily cleaning duties
Weekly or monthly cleaning duties 3.5.
Verifying age of patrons
Drinking age laws
Techniques for checking ages
Implications for not checking age 3.6.
Serving alcohol responsibly
Effects of alcohol on the body
Signs of intoxication
Moral and legal repercussions of serving a person already under the influence 3.7.
Creating friendly social environments 3.8.
Tipping and gratuities
How tipping structures work
Understanding taxation on tips
Ice well 4.2.
Point of Sale POS) computer system 4.3.
Cutting board and knives
Double cocktail glass
Poco glass / Piña colada glass
Rocks glass / Old Fashioned glass
Port glass / London Dock
Brandy Snifter / Balloon
Irish Coffee glass
Iced tea goblet
Water goblet 4.6.
Specialty drinkware 4.7.
Spirits (distilled beverages)
Absinthe Blanche / la Bleue (Switzerland)
Bohemian style absinth (also known as absinth [without an 'e'], Czech-style absinthe, and anise-free absinthe)
: 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 Grape 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) Pomace brandy
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)
Old Tom gin
The various whiskies American whiskey
Bourbon Corn whiskey
Less common and regional spirits
Liqueurs (distilled beverages)
Examples: creme de banane (banana), crème de cacao (chocolate), crème de cassis (blackcurrant), crème de menthe (mint), creme de noyaux (almond)
Apple: Manzana verde, Pucker
Examples: 99 Bananas, Amabilli, Pisang Ambon Lemon:
Example: Limoncello Lychee:
Example: Lichido Mandarin:
Example: Mandarine Napoleon
Melon: Example: Midori
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)
Other liqueurs 5.1.3.
Sweetened lime juice 5.3.2.
Mudslide mix 5.3.3.
Orange bitters 5.3.4.
Carbonated mixers and sodas
Ginger ales and brews
Root beer and sarsaparilla 5.3.5.
Lime juice (unsweetened)
Tomato and vegetable juices
Other fruit and berry juices
Apple juice and Apple cider
Peach puree 5.3.6.
Half and half
Ice cream 5.3.7.
Coffee (as a mixer)
Tea (as a mixer)
Energy drinks (as a mixer) 5.3.8.
Other mixers 5.4.
Pineapple spears and chunks Other fruits
Spices and seasonings
Mint sprigs and leaves
Techniques and tips
Drink styles '
Flaming beverages 6.2.
Classes of cocktails
Aperitifs / before dinner
Digestifs / after dinner
Long / tall
Pousse / Pousse Cafe / Layered
Pouring spirits and liqueurs
Measuring using a jigger or shot glass
Using a liquor gun
Sparkling wine and Champagne 6.4.
Preparation and presentation
Tips and tricks of the trade
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
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
Table of measures and conversions 8.2.
Bartending mnemonics 8.3.
Drink terms 8.4.
9. Appendix A. Complete books and excerpts
Jerry Thomas' Bar-Tender's Guide or How To Mix Drinks
See also Category:Bartending Last modified on 10 September 2013, at 04:42