Table of Contents
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| Bartending
Course Outline |
Table of Contents |
Introduction |
Terms,
Tools and Techniques Serving Styles and Techniques Tools and Supplies Glassware Liquor Brand Types Miscellaneous Mixed Drinks Family Trees Common Highballs Vodka Family and Manhattan/Martini Family Cream Drinks and Irish Cream Drinks Rum Drinks, Tropical Drinks and Tequila Drinks Sour Drinks Brandy, Gin and Coffee Drinks Mixed Drinks List Mixed Drink Recipes Sample Exam Questions Homework and Exam Information |
SERVING DRINKS |
Mixology |
One
of the most important parts of being a bartender is mixing drinks so
they taste good. Another skill is to make sure that successive drinks
complement each other so they don't run the risk of making people sick.
The difference between being just a bartender and being a mixologist
is that a mixologist is aware of how different alcohols mix and which
ones do not. As we go along, you will begin to see patterns in the
way drink recipes come together or evolve. |
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TENDING THE BAR |
Setting Up |
| Cut fruit for garnishes The fruits most bars stock for garnishes are oranges, limes and lemons. Citrus fruits are usually cut in wedges, slices, wagon wheels or twists. Different establishments will decide how they want their fruit cut. |
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| When
cutting into wedges, slice the fruit down the center from top to bottom,
the long way, then slice each piece in half the long way again. Finally,
turn the wedges face up and gently slice a cross cut in the meat of the
fruit but not through the skin. This cut is to put the wedge on the rim
of the serving glass. |
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When cutting slices, you should cut the orange in half down the center from top to bottom, the long way, lay the half face down and slice off the ends and discard them, then slice the orange into several thin slices, usually six or seven. |
| To cut a wagon wheel, slice the fruit into circles cutting across the sections. When cutting wheels, you should remember to make a rim cut halfway through each center. | 
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To
cut twists, first carefully cut the ends off of the fruit. Next, cut lengthwise
through the peel but not through the meat; repeat until you have gone all
the way around the lemon, making fifteen or so strips of peel attached to
the fruit. Peel each strip from the fruit at the time you serve it to keep
the twists fresh. Twist the peel before placing it in a drink. |
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BEVERAGE COMPONENTS |
| Liqueurs and Cordials |
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|
Generic Liqueurs and Cordials |
| Amaretto Made
from almond extract. Drinks: Toasted Almond, Amaretto Sour, Godmother |
| Anisette Made
from anise. Drinks: Jelly Bean, or mixed with coffee |
| Banana liqueur Banana
flavored. Can also be banana brandy. Drinks: Banshee, Banana Daiquiri |
| Butterscotch Butterscotch
flavored. Often served as a shooter. schnapps Drinks: Copper Camel |
| Cherry liqueur Cherry
flavored. Usually mixed in drinks with several spirits. Drinks: Singapore Sling, Mai Tai |
| Crème de cassis Made
from black currants. Drinks: Kir, Kir Royal |
| Crème de cacao Made
from cocoa and vanilla. Drinks: Grasshopper, Root Beer Float. |
| Crème de menthe Comes
in white or green varieties, made from peppermint. Drinks: Grasshopper |
| Curacao Blue
and orange varieties, made from orange peel. Drinks: Antifreeze, Blue Hawaiian |
| Irish cream A
thick, creamy liqueur. Often referred to as Bailey's. Drinks: B-52, Brain Hemorrhage, Slippery Nipple |
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TERMS, TOOLS AND TECHNIQUES |
Serving Styles, Terms and Techniques |
| Chilled | Chilled with ice in a shaker and then strained into a glass straight up. |  |
| Fruit flag |  |
An orange and a cherry are speared together to make an orange and cherry flag. First you push the cocktail spear through the orange slice, then through the cherry and then again through the other side of the orange slice. |
| Jigger | A small liquor-measuring cup, usually two-sided with a 3/4 ounce and a 11ž4 ounce measure, but can come in many different sizes. To use a jigger effectively, hold it next to the serving glass, fill and dump with a twist of your wrist. |  |
| Snifter | A large round glass with a stem used mostly for sipping brandy. All sizes. |
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| Wine glass | A stemmed glass with a rounded shape. Shapes and sizes vary. A red wine glass has a shorter, wider bowl. A white wine glass is more fluted. 4-5 ounces. |  |
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Mixed Drink Family Trees |
Vodka Family |
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Manhattan/Martini Family |
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MIXED DRINK RECIPES |
| After Five
3/4 oz. coffee liqueur 3/4 oz. vodka 3/4 oz. Grand Marnier Combine ingredients with ice in a rocks glass and serve with a stirrer. |
| Alabama Slammer
1 shot Southern Comfort 3/4 oz. amaretto 3 oz. pineapple juice 3 oz. orange juice dash grenadine garnish with an orange slice Combine ingredients in a Collins glass or similar. Shake and serve with a straw. |
| Amaretto Sour
1 shot amaretto 3 oz. sour mix garnish with orange and cherry flag Straight up: Combine ingredients with ice in a shaker. Shake and strain into a cocktail glass. On the rocks: Combine ingredients with ice in a lowball or Old Fashioned glass. Shake and serve with a stirrer |
| Antifreeze
1 shot vodka 3/4 oz. blue curacao 2 oz. sour mix 3/4 oz. vodka 3 oz. 7-up garnish with a lime wedge Combine ingredients with ice in a Collins glass or similar. Shake and serve with a straw. |
| Apple Blossom
1 shot brandy 2 oz. apple juice dash sour mix garnish with a lemon slice Combine ingredients with ice in a shaker. Chill and strain into a cocktail glass. |
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HOMEWORK AND EXAM INFORMATION |
There
are two parts to the OnlineBartendingCourse.com training course. The
first part is this course book, which should be studied thoroughly
and used for reference once you have become a bartender.
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