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Home  Bartending Techniq. |
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Bartending Techniq.
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Written by Administrator
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Wednesday, 04 April 2007 |
| • | When making cocktails, always use a measure for all the ingredients, unless you are practised in free pouring; this is to ensure consistency of recipes | | | | | • | Always use fresh fruit and juices where possible, especially lemons and limes; it will taste a whole lot better | | | | | • | The better the ingredients, the better the cocktail - use premium quality when affordable and available | | | | | • | Be aware of the law - the law only concerns four spirit types; Vodka, Gin, Rum and Whisky. These four spirits must be poured using either a jigger or an optic in 25ml, 35ml or multiples thereof - unless, as a combination of three or more liquids. |
| • | Wine and draught beer are also restricted by the law and both must be poured into a government-stamped glass or, in the case of wine, jiggers of 125ml, 175ml or multiples thereof can be used for non-stamped wine glasses | | | | | • | Garnishes are rarely there simply for aesthetic qualities, instead they are usually an important part of the flavour of the drink, whether it is by squeezing juice from a wedge of fruit or spaying the drink with oil from its skin | | | | | • | Another method of garnishing is to delicately wipe juice around the rim of the glass and dip the top of the glass into a garnish such as salt (Margarita's), sugar (Daiquiri's) or coco powder (Chocolate Martini's). This is known as rimming | | | | | • | When making cocktails, do not be afraid of tasting the customer's drink before presenting it (don't sip from the customer's glass though). With some delicately balanced drinks, tasting is essential | | | | | • | Never put glassware of any sort in your ice-well as a small chip from a glass is invisible to the keenest eye, but would make a nasty mess of a customer's mouth and ruin any chance of getting a descent tip | | | | | • | Keep glasses in the freezer when possible, especially martini and beer glasses. If you have no freezer space available, add ice and soda water to the glass before making the drink to chill the glass down | | | | | • | When making drinks always fill the glass with ice; this does not mean that the customer gets any less alcohol or that the drink will become diluted quicker. In fact the drink will dilute far slower; a lot of ice will keep the drink colder for longer thus restricting ice from melting, whereas a small amount of ice will melt immediately and have little effect on the temperature of the drink | | | | | • | Always be prepared; make sure you are stocked up and have plenty of ice. Test all of your fruit juices for freshness and prepare your garnishes | | | | | • | Eggs - we advise the use of pasteurised egg white (available from your milkman) instead of the real macoy. This is for yours and your customer's health. Eggs are purely used for the texture of the drink and not the flavour | | | | | • | Sugar Syrup/Gomme - we recommend you buy it, as it will be of consistent quality. If you do wish to make your own, the usual method is to boil 1kg of sugar in 1 litre of water and stir until mixed, then chill before use | | | | | • | Remember the bar is a stage and you are the star. Surroundings add atmosphere and quality drinks taste great, but its you that makes it all work |
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Last Updated ( Wednesday, 04 April 2007 )
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Written by Administrator
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Wednesday, 04 April 2007 |
| One of the greatest symbols of the Cocktail and used for Martini's (sophisticatedly obvious) |  | | Used for drinks served 'on the Rocks'. It is a short, fat and sturdy glass and is also good for muddled cocktails and spirit/liquor & mixer drinks |  | | The Collins/highball glass is usually used for long, ice filled drinks that contain soda and/or fruit juices. It is tall and slim in appearance |  | | A tall, narrow and fluted glass associated with the famous Singapore Sling. Also good for cocktails that require a float |  | | A small glass used for transferring the, usually very alcoholic, drink to ones mouth as quickly as possible |  | | A tall, thin, elegant, stemmed glass used for Champagne and Champagne cocktails. The shape of this glass is perfect for keeping the sparkle in the glass |  | | The perfect & traditional glass for serving Margaritas straight up |  | | Used for the service of wine and various cocktails |  | | Used for the service of neat Cognacs and Armagnacs. This glass is sometimes lightly heated before service at the customer's request |  | | Used for sours (obviously), looks like a miniature wine glass. You can also serve a sour in an old-fashioned glass |  | | The Hurricane is often used for frozen drinks, blended drinks and is synonymous with the Pina Colada |  |
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Last Updated ( Wednesday, 04 April 2007 )
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Written by Administrator
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Wednesday, 04 April 2007 |
| Still the most accurate way to measure your ingredients into the shaker/glass. The 'Jigger' usually measures a single shot (25ml) or a double shot (50ml). | | | You can pick between the Boston Shaker (half stainless steel, half glass) or the three piece which has a removable inbuilt strainer with a twist off cap. Both are good for mixing and chilling your cocktails. The advantage of the Boston is that you have more room in the shaker to mix your drink but you will need a separate strainer to hand. | | | This is used to separate the part of the contents you need for your drink and the cracked ice, pips etc that you wish to dispose of when shaking cocktails with your Boston Shaker. | | | Similar to the Hawthorn Strainer but with smaller holes - good for Martinis and Manhattans and any other cocktails you need to keep as pure as possible. | | | Multi-functional piece of bar equipment primarily used for stirring cocktails. Most bar spoons have a spiralling handle with a flat end, which is useful for gentle pouring in layered drinks and for crushing fruit and herbs in muddled cocktails. | | | This is a large glass beaker of similar size to the steel part of the Boston shaker. It is used for stirred cocktails. | | | This is a large wooden pestle used for crushing fresh fruit, herbs and sugar cubes etc... in muddled cocktails, e.g. the Caipiriha (see Classic Cocktails). | | | This does what it says and you can buy manual or electrical versions. | | | As seen in all modern kitchens (although professional bar blenders are available and will probably last a lot longer) and used for blended drinks. Basically, put all your ingredients into a blender, add a scoop of crushed ice and flick the switch, e.g. the Pina Colada. | | | A combined rubber stopper with a pouring spout to aid the accuracy of pouring the liquid from the bottle. | |
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Last Updated ( Wednesday, 04 April 2007 )
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Written by Administrator
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Wednesday, 04 April 2007 |
Spirits are distilled; this differs from beer and wine, which are fermented.
Fermented beverages are made by adding yeast to substances that contain sugar (malt, grapes, apples). The yeast converts the sugar into alcohol (ethanol) and carbon dioxide (fermentation).
Distilled beverages are made from fermented grain mash or fermented fruit juice. The mash or juice is heated, giving off alcohol vapours. These vapours are collected and cooled to give a liquid whose flavour depends on the variety and quantity of grain, fruit and used. Further character is given to a spirit through variation in the fermentation, distillation and aging process.
The amount of ethanol in a spirit is expressed as proof. In the UK and Canada 57% ethanol is 100 proof. In the USA 50% alcohol is 100 proof.
Spirits can be divided into seven main categories: Gin, Vodka, Brandy, Rum, Whisky, Tequila and Liqueur.
| Gin is distilled from grain; flavoured with juniper berries and other herbs (anise, caraway, cassia bark, liquorice, citrus peel, cardamom and almonds). Variations in the additional herbs result in the distinct flavour of different brands of gin. | Vodka is made from barley, corn, rye or potatoes. It is not aged and has no taste, odour or colour.
| Brandy is a distilled from grape wine or other fermented fruit (blackberries, cherries, or plums) typically aged from 2 to 8 years, Brandy distilled in the Cognac region of France is labelled with letters designated by the Bureau National Interprofessionel du Cognac indicating its age and quality:
VS (very special) minimum age of 2 and half years
VSOP (very superior old pale) minimum age of 4 and half years
XO (extra old) 6 and half years or older
Ouzo, Armagnac, Grappa, Metaxa and Calvados are all types of Brandy.
| Rum is made form syrup of sugar cane, or from molasses. There are three varieties of rum; white (light), gold (amber) and dark, the colour arising mainly from the aging process. Spiced rums are also available.
| Whisky is made from barley, corn or rye. The majority are a blend of different whiskies made from different grains. Aging 6 years or more in oak casks (other woods are also used) develops flavour and colour. Scotch is known for its smoky flavour (the malt barley is dried over peat fires) and is primarily made from barley.
Whiskey refers to the Irish and American variety of the drink.
Bourbon is made in Bourbon county, Kentucky, from corn (50%+), barley and rye.
| Tequila is made from the juice of the blue agave (maguey plant) in the Jalisco region of Mexico (otherwise the drink is called Mezcal). Tequilas made with (and usually labelled) 100% agave are of higher quality. There spirit has four main types: Bianco (white/silver) not aged, or stored in stainless steel drums for a short period
Reposado (rested) briefly aged in wooden drums
Anejo (aged) aged for at least a year in wooden barrels no larger than 600 Litres
Joven (gold) not aged, but coloured with caramel to look like Anejo
| Liqueurs are made by flavouring spirits with various parts of plants, such as flowers, fruit and leaves. Liqueurs also contain sugar. The most popular flavours include orange (Triple Sec, Cointreau), apricot, coffee, blackberry, cherry, chocolate (creme de cacao, Bailey’s) peach, and peppermint.
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Last Updated ( Wednesday, 04 April 2007 )
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Written by Administrator
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Saturday, 31 March 2007 |
| Fill the recommended glass with ice and simply pour in the ingredients and give them a quick stir before serving |  |
| Pour ingredients into shaker, add ice and 'shake' (and we mean shake the drink, not rattle it gently). If you 'shake and strain' leave the ice behind in the shaker, using a strainer, when serving and if its 'shake and pour', empty the drink along with the ice into the glass when serving |  |
| Basically stir your ingredients with ice in a mixing glass. This method is used on cocktails you do not wish to dilute too much with broken down ice, e.g. The Martini |  |
| This is the crushing of ingredients such as fruit and herbs with a pestle or the back end of a bar spoon. This is a fantastic way of extracting as much flavour as possible from the fresh ingredients |  |
| This is simply a method that requires you to place all your ingredients, along with ice, into a blender and mix. This is particularly good when you need to crush fruits, such as strawberries, or making drinks such as fresh fruit Daiquiris |  |
| This is the method of floating one liquid on top of another without mixing them. Use the flat end of the bar spoon to control the flow if necessary |  |
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Last Updated ( Saturday, 31 March 2007 )
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