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Campus Store T-Shirts and MoreBe Sure to Check OutProfessional Bartender School’sOnline Campus Storewww.ProBartendingSchool.com and click on Campus Storeor Campus Store: www.zazzle.com/BartenderSchoolT-ShirtsHoodies Customize onlineyour clothingMugsstyles, color and sizeCapsTote BagsBusiness Cards and moreVISIT THE CAMPUS STORE OFTEN AS WECONSTANTLY ADD NEW BARTENDING SCHOOL ITEMSCampus Store: www.zazzle.com/BartenderSchool
NOTESSTUDENT NAMEADMISSIONS: 760.471.5500SAN MARCOS SCHOOL INSTRUCTOR PHONE: 760.471.8400MISSION VALLEY SCHOOL INSTRUCTOR PHONE: 619.684.1970JOB PLACEMENT LINE: 760.744.6300PLEASE SILENCE YOUR CELL PHONES!!Every class will be about 1 hour instruction and2 hours hands-on training.You must complete 30 hours of class time to graduate. Students whomust miss classes, arrive late, or leave early, please make arrangementswith your instructor to make up for lost time. We are very flexible, butit is imperative that you let us know the circumstances.Signing In and Out: State law requires that all students sign in on ourdaily attendance sheets in order to receive credit for your classes.Students in the afternoon class must park in the rear parking lot toaccommodate the other businesses.481
NOTESThe bar station, or well, is where a bartender prepares cocktails.Every bar has the same or similar equipment. When your well isfully stocked, you will have everything you need for your shift atarms length.Your well liquors are the lowest quality and cheapest liquoravailable. They are located in the speed rail for easy access.Sometimes, a bar will also have a speed rack next to the well forhigh-volume liquors that are not in the well. The rest of the liquoris on the back tier. Alcohol of similar types are grouped together,the most expensive or premium bottles are on the top shelf.The most common well liquors in a bar are:GIN VODKA RUM TEQUILA TRIPLE SEC WHISKEYYour well will make up a large percentage of the alcohol you willsell. If you suggest higher quality liquors, you can increase yoursales and increase your tips.The part of the bar where your customers sit and are served iscalled the BAR TOP. The front part of the bar (closest to you) is abit lower and is called the RAIL. Spill mats are placed on the railto avoid making a mess. You will make a majority of your drinkson the rail because it is important for the customers to be able towatch you as you make their drink.247
NOTESBelow the rail is your ice bin. To the sides of your ice bin arejuices and other perishable mixers (bloody mary mix, half & half,etc.) The soda gun dispenses soda water, tonic water, cola, lemonlime soda, ginger ale, diet soda, sweet & sour mix, and tap water.Sometimes your speed gun may vary in terms of what it dispenses.For example, some soda guns are huge and give access to all juicesas well.Located behind your bar will be a series of three sinks. This iswhere your glassware is washed. The first sink is filled withwarm water and a soapy substance. The middle sink with hotwater and the last sink filled with cold water and a sanitizingsolution. To wash your glasses, dunk them in the series of sinks,one at a time. The heel of the glass should be the first thing intothe water, and the first to come out. Then, leave them upside-downto dry on the drain board, which will follow the sanitizer rinse.Some bars have an automatic glass washer like your dishwasher athome.Somewhere near the well is a fruit tray with garnishes for yourcocktails. Usually, opening bartenders will prepare all garnishesfor the day and stock the trays for his or her shift, and also for hisor her replacement bartender. The fruit tray usually containslemons, limes, cherries, olives, and sometimes other fruits.463
NOTESICE BINHOLDS THE ICE TO MAKE DRINKSRAILWHERE ALL DRINKS ARE MADE. THE RAIL IS EQUIPPED WITH SPILL MATSLOCATED DIRECTLY ABOVE THE WELL.SPEED RAILTHE SPEED RAIL HOLDS ALL OF THE FREQUENTLY USED WELL LIQUORS.WELL LIQUORTHE CHEAPEST, LOWEST QUALITY LIQUOR AVAILABLE.PREMIUM LIQUORTHE HIGHEST QUALITY, AND MOST EXPENSIVE LIQUOR AVAILABLE. IT ISUSUALLY LOCATED ON THE TOP SHELF AND THEREFORE IS ALSO KNOWNAS TOP SHELF LIQUOR.SODA GUNYOUR SODA GUN DISPENSES CARBONATED AND NON-CARBONATEDSODAS, AND MIXERS.SINKSTHE THREE SINKS ARE WHERE THE GLASSWARE IS WASHED.WARM/SOAPY WATER, HOT WATER, THEN SANITIZER.DRAIN BOARDTHE DRAIN BOARD IS WHERE THE GLASSWARE IS AIR-DRIED.FRUIT TRAYYOUR FRUIT TRAY IS WHERE THE LIMES, CHERRIES, LEMONS, OLIVES, ETC.ARE STORED. YOUR FRUIT TRAY MUST BE CHILLED.445
17.Name the types of cognac in order of quality (lowest tohighest).18.What is the call brand of Chambord?19.Where are these from and what do they taste like:What exactly is in the Fruit tray?CHERRIES:Bright red maraschino cherries. Used to garnish anything withGrenadine in it, all Sours and all Collins.a. Grand Marnierb. KahluaLEMONS:c. Frangelico20.Lemon peels are used for lemon twists, and wedges or wheels are usedfor teas.What is the difference between these?LIMES: Cut into wedges for lime squeezes. Squeezes are used in a variety of drinkssuch as tonics, and gimlets. Wheels can also be made from limes, with slits in them sothey sit on the edge of the glass.a. Dark Crème de Cocoa and White C.D.Cb. White and Green Crème de MentheOLIVES:The small green pitted ones are the most popular. Olives are the Standardgarnish on all martinis. Olive juice is used to make Dirty Martinis.c. Blue Curacao and Well Triple Sec21.What country do all champagnes and Cognacs comefrom?ONIONS:A garnish for those martini drinkers who like a little something different.A martini with a small white pearled onion is called a Gibson.SALT: Salt is22.Why does cream need to be kept chilled?23.Classify each of the following as liqueur, vodka, scotchetc found in your glass rimmer directly under a sponge soaked in limejuice. A must for standard margaritas and for making Bloody Mary’s from scratch.SUGAR:Bartenders use a course grade that easily dissolves in your drinks. Alsofound in the glass rimmer, sugared rims are used to garnish Lemon Drop shots/martinisand Strawberry Margaritas.AmarettoGallianoSouthern ComfortCutty SarkCrown RoyalSeagram’s 7Johnny Walker RedGrey Goose44*If you are working in a restaurant bar, you are likely tosee more fruit in your garnish tray. Most common areoranges and pineapple wedges. These are used tomake Fruit Flag garnishes that usually go onto atropical drink like a Mai Tai or a Hurricane*A Flag is a wood or plastic skewer that is skeweredwith some fruit from your garnish tray; usually a cherryand orange, or cherry and a pineapple wedge.5
Worksheet1.What is the garnish on all tonics?2.What is the difference between a Greyhound anda Salty Dog?JUICES:Orange Juice, Cranberry Juice, Pineapple Juice, and Grapefruit Juice are themost common. They can be stored in color-coded juice bottles, or on the soda gun.BITTERS:The best known brand is Angostura. Flavored with 56 roots, barks and herbs and has aunique bitterness as a result. Used in preparing Champagne cocktails and Old Fashions.BLOODY MARY MIX:Usually pre-mixed tomato juice with spices added. To make a single, large batch:1 large can of tomato juice, 1 small bottle of Lee and Perrins Worcestershire Sauce,1 bar spoon Celery Salt, 20 dashes TabascoSalt and Pepper and Lime Juice to taste.Some people like to add Clamato to their Bloody Mary to make it a Bloody Caesar.COFFEE:COFFEE for hot drinks should be fresh and served steaming hot.3.Describe the Chill technique.4.What drink requires you to muddle?5.Of the three glass-washing sinks, what is in the thirdsink?6.Where is COGNAC from?7.What are the 5 highest priorities of bartending?8.How would you make a Seabreeze, Baybreeze, Madras,and a Cape Cod at the same time?9.How would you make a Cape Cod, Screwdriver and afuzzy navel at the same time?CREAM:Cream can be any type your particular bar manager chooses. Some include 1% milk orhalf and half. Cream should always be kept chilled to avoid spoilage.10.What should you do if you break glass in your well?11.List the four styles of tequila and describe.12.What does it mean to “FLOAT?”13.What does the term “SINK” mean?PINA COLADA MIX:14.What kind of glass does a Tequila Sunrise come in?Usually pre-mix pineapple and coconut cream. To make from scratch mix two partspineapple to one part coconut.15.What is Tequila made from?16.What is the difference between whiskey and whisky?GRENADINE:Sweet cherry flavored syrup made from the pulp of pomegranates. It can be storedindefinitely without spoiling.LIME JUICE:The best-known brand name is Rose’s Lime Juice; it is a tart sweetened lime syrup andshould not be used as a substitute for fresh squeezed lime juice.OTHER FROZEN MIXERS:Other frozen mixers include strawberry, lime margarita mix, and ice cream mix.Some places carry raspberry, mango, peach, and other fruit flavors.643
MIMOSAPINA COLADAJACK & COKELEMON DROP MARTINIADIOS M.F.MARGARITA ROCKSLONG BEACH ICE TEACOLORADO BULLDOGVODKA MARTINIMAI TAIWHISKEY SOURKETEL AND SODAWHISKEY SOURMIND ERASERBOILERMAKERCHIP SHOTMIDORI SOURCADILLAC MARGARITALAVA COLADABLACK RUSSIANLEMON DROP SHOTCAPTAIN AND SPRITEWHITE RUSSIANVODKA TONICWASHINGTON APPLECHI CHIAPPLE MARTINIBACARDI COKELONG ISLAND ICE TEAMIMOSAJUNE BUG1800 MARG. ROCKSPURPLE HOOTERNUTTY IRISHMANBLACK RUSSIANTOM COLLINSCOSMOPOLITANTEQUILA SUNRISELYNCHBURG LEMONADEKIR ROYALSURFER ON ACIDTOKYO TEAAMARETTO SOURKIR ROYALKAMIKAZIKETEL ONE AND SODAVODKA COLLINSLONG BEACH ICED TEAJIGGERA bartender’s “training wheels.” These are measuring devices that measure3/4 oz. on one side to 1 1/4 oz. on the other side. We will translate ouncesinto counts so that we won’t have to use these to measure and pour drinks.MIXING TINThis is used to make drinks “UP.” The tin is filled halfway with ice and adrink may be mixed inside the tin. The mixture is then shaken and strainedinto either a shot glass or martini glass.STRAINERThis device sits atop the mixing tin, allowing the mixture to strain out intothe glass without ice cubes. Many bartenders use either a pint or rocks glassin place of the strainer. Both work fine, however using a pint glass isnecessary for some drinks such as the Scooby Snack shot. The pint glassmethod also allows the liquor to be colder when served because of the abilityto shake the mixture up and down and not just side to side. (Ask yourinstructor to demonstrate).ICE MACHINEIce machines vary in size depending on how much ice they will produce in24 hours. ALWAYS LEAVE THE ICE SCOOP IN THE HOLSTER AS IT ISA STRONG HEALTH VIOLATION TO LEAVE IT IN THE ICE.BAR SPOONThe bar spoon measures one teaspoon, has a long handle and is used forstirring, mashing and layering.427
GLASS RIMMERThis salt and sugar container opens in three levels. The first level is asponge that is soaked in lime juice. The next level is filled with margaritasalt, and the bottom is reserved for sugar. Turn the glass upside down,swivel the rim around the lime sponge, then into the salt or sugar.PICKS, STICKS, STRAWS AND NAPKINSPicks may be used to handle garnishes, such as a couple of green olives for amartini. Picks may come as small, plastic, colored swords, tropical paperumbrellas or just plastic toothpicks. Umbrellas and swords are used to makeFruit Flags. Straws are served in every drink that is served over ice.Cocktail napkins are placed under every drink. Place a cocktail napkin infront of customers you have greeted to signal to the other bartenders thatthey are being helped.SAPPHIRE and TONICJACK AND DIET COKESCREWDRIVERSALTY DOGSMIRNOFF PRESSFOUR HORSEMENGREYHOUNDWHITE GUMMI BEARFUZZY NAVALIRISH COFFEEAMARETTO SOURWEDDING CAKEGIN MARTINIBLUE HAWAIANWHISKEY AND WATERBUTTERY NIPPLELONG BEACH ICED TEAIRISH CAR BOMBMARTINI ON THE ROCKSDOUBLE SEABREEZECOLORADO BULLDOGMIND ERASERABSOLUT MARTINIABSOLUT SCREWDRIVERPINA COLADAJAGER BOMBCAPE CODTOM COLLINSOATMEAL COOKIESCOOBY SNACKBAY BREEZEMEXICAN HUMMERITALIAN COFFEENUTS AND BERRIESFRENCH CONNECTIONWASHINGTON APPLEJOLLY RANCHERCHI CHILIQUID COCAINEMELON BALLMANHATTANLYNCHBURG LEMONADEFRENCH CONNECTIONPINA COLADABLOW JOBCAPE CODRED HEADED SLUTCUBA LIBRESURFER ON ACIDAPPLE MARTINILYNCHBURG LEMONADEMUDSLIDESALTY DOGPURPLE HOOTERPOUR SPOUTSBartenders use speed pourers on every bottle to ensure control over thespeed of the liquor coming out of the bottles. It also ensures that whenpouring two bottles at the same time, equal portions are coming outsimultaneously.TOWELSEvery bartender needs to be equipped with a moistened bar towel at alltimes. Nobody likes to sit at a dirty bar. Wiping down the top bar issomething that should be done consistently throughout your shift. When notin use, put your towel in a bucket of sanitizer.MUDDLEUsed to smash mint or fruit in the bottom of a glass for particular cocktails.OTHER NECESSITIESAlways bring to work lots of pens, a wine opener, and a bottle opener.841
KNOW AND OBEY THE LAWSTATE AND FEDERAL LAWS RELATE TO ALCOHOL AND THEESTABLISHMENTS THAT SELL AND SERVE ALCOHOL. IT ISEXTREMELY IMPORTANT TO KNOW THESE LAWS AND ABIDEBY THEM. MAJOR PENALTIES, INCLUDING FINES AND JAIL TIMEMAY RESULT IF YOU DON’T.VOCAB. TERMS TO KNOWROCKS: Over ice in a Rocks glass.BACK: Glass of mixer served with a glass of straight liquor. Backs can1. IT IS ILLEGAL TO SERVE LIQUOR TO A PERSON UNDER THELEGAL DRINKING AGE (U.S 21).2. IT IS ILLEGAL TO GAMBLE OR HOLD BETS FOR CUSTOMERS.3. IT IS ILLEGAL TO TRANSFER LIQUOR FROM ONE BOTTLE TOANOTHER, EVEN IF IT’S THE SAME BRAND.4. IT IS ILLEGAL TO SERVE SOMEONE WHO IS ALREADY VISIBLYINTOXICATED.come as coke backs, sprite backs, or anything the customer decides.Example: Hennessey on the rocks with a coke back.UP: Without ice.STRAIGHT UP: Straight out of the bottle at room temperature, servedwithout ice, i.e. a shot of vodka or tequila.PROPER IDENTIFICATION / HOW TO IDENTIFYA.B.C. OR ALCOHOL BEVERAGE CONTROLSPLASH: This means “a little bit”. It is not an exact measurement.HOUSE POUR: This is the pre-determined size of a shot of liquor inT.I.P.S. OR TRAINING FOR INTERVENTION PROCEDURESyour bar. Most house pours are 1 1/4oz or 1 1/2 oz.DRINKING ON THE JOBDOUBLE: When the ounces of liquor is doubled in a drink.The glass stays the same. This makes the drink stronger.BE SURE TO KNOW:DOUBLE TALL: When both the amount of liquor and glass size is BEHAVIORAL CUESdoubled; essentially two drinks in one.(INHIBITIONS, JUDGEMENT, REACTIONS, COORDINATION)TALL: When the glass wear size is increased but not the liquor content. INTOXICATION RATE FACTORSAn example would be going from a rocks glass to a tall.The result is more mix in the cocktail to reduce the strength of the drink.(SIZE, GENDER, RATE OF CONSUMPTION, STRENGTH OFDRINK, DRUG USE, FOOD IN STOMACH)FLOAT: The last ingredient in a drink. Start at 12 o’clock and pull the REASONABLE EFFORTS(OFFER FOOD, CALL A CAB, CUTTING OFF, CHECK IDS, CALLPOLICE, MEASURE DRINKS, SERVE WATER OR SODA, GETHELP FROM GUEST’S FRIENDS, GET A SUPERVISOR)40liquor around the rim of the glass to 6 o’clock.Used in Adios, Mai Tai, Cadillac Margarita and many others.SINK: The last ingredient in a drink.Same as float, but heavier liquors will sink to the bottom of the drink.9
WELL LIQUOR: These are the least expensive and most frequently usedLESSON 6CHAMPAGNE & COFFEE DRINKSbrand of liquors in your establishment.CALL LIQUOR: These are the next up in price and quality from a wellbrand. A customer must request a drink with call liquor.Examples would include “Sky Greyhound” or “Captain and Coke.”PREMIUM LIQUOR: These are the most expensive liquors that youhave behind the bar. You must request a premium liquor before pouring asthis may increase not only your bar sales but also your tips.Additional cost for the up-sell may apply.UP-SELLING: When “YOU” the bartender recommends a specific callor premium liquor to a customer an additional price is added to the drink.An example would be if a customer asked for a Screwdriver, and “YOU”the bartender suggests something like, Grey Goose, ABSOLUT, or Stoli. Bydoing this you will be creating better revenue for your bar and for yourself.This section introduces several mixed drinks using wine, champagne and liqueurs.For wine drinks, bartenders will use the “house” brand, which means it is thecheapest. Garnish coffee drinks with whipped cream.KIR ROYALNUTTY IRISHMANCHAMPAGNE GLASS, BUILDCOFFEE MUGFILL WITH CHAMPAGNEFLOAT CHAMBORDGARNISH WITH A LEMON TWIST3/4 OZ BAILEY’S IRISH CREAM3/4 OZ FRANGELICOFILL WITH HOT COFFEEMIMOSAMEXICAN COFFEECHAMPAGNE GLASS, BUILDCOFFEE MUGFILL CHAMPAGNESPLASH ORANGE JUICE3/4 OZ. TEQUILA3/4 OZ. KAHLUAFILL WITH HOT COFFEELIQUEUR: These are sweetened, flavored liquors that contain at least25% sugar. Cordials and Liqueurs are the same thing.IRISH COFFEECOFFEE MUG, BUILDPROOF: A proof is a measure of alcoholic strength that is shown by anumber that is twice the percent by volume.To get the proof, double the percentage of alcoholB - 52 COFFEE3/4 OZ BAILEY’S IRISH CREAM3/4 OZ IRISH WHISKEYFILL WITH HOT COFFEECOFFEE MUG1/2 OZ. GRAND MARNIER1/2 OZ. BAILEY’S1/2 OZ. KAHLUAFILL WITH HOT COFFEEITALIAN COFFEEMORE ICE LESS MIXER STRONGER DRINKCOFFEE MUG1 1/2 OZ. AMARETTOFILL WITH HOT COFFEECHIP SHOTSNIFTER GLASS3/4 OZ. TUACA3/4 OZ. BAILEY’SFILL WITH HOT COFFEE1039
Mixology Lesson 5FROZEN DRINKSMany bars don’t even have blenders, which makes a bartender’s job much easier.For learning purposes, we will assume that you will need to make frozen drinks.PINA COLADALIME MARGARITAHURRICANE GLASS, FROZENHURRICANE GLASS, FROZEN1 1/4 OZ. RUM2 OZ. PINA COLADA MIXGARNISH WITH A CHERRY1 1/4 OZ. TEQUILALIME MARGARITA MIXGARNISH WITH A SALT RIMAND A LIMECHI CHIMUDSLIDEHURRICANE GLASS, FROZENThe basic philosophy of a bartender is to provide a comfortable atmosphere,where your customers can count on getting fast, friendly, andaccommodating service. The key is to create a memorable experience tokeep your customers coming back and create a regular base.HURRICANE GLASS, FROZEN1 1/4 OZ. VODKA2 OZ. PINA COLADA MIX1/2 OZ. VODKA1/2 OZ. KAHLUA1/2 OZ. BAILEY’SICE CREAM MIXSTRAWBERRY DAQUIRIHURRICANE GLASS, FROZEN1 1/4 OZ. RUMSTRAWBERRY MIXPINK SQUIRRELSTRAWBERRYMARGARITA3/4 OZ. CRÈME DE ALMOND3/4 OZ. WHITE CRÈME DE COCOAICE CREAM MIXHURRICANE GLASS, FROZENHURRICANE GLASS, FROZENLAVA COLADA1 1/4 OZ. TEQUILASTRAWBERRY MIXGARNISH W/ SUGAR RIM & LIMEHURRICANE GLASS, FROZENPOUR AN OUNCE OF STRAWBERRYMIX IN BOTTOM OF GLASSGRASSHOPPER1 1/4 OZ. RUM2 OZ. PINA COLADA MIXGARNISH WITH A CHERRYHURRICANE GLASS, FROZEN3/4 OZ. GREEN CRÈME DE MENTHE3/4 OZ. WHITE CRÈME DE COCOAICE CREAM MIX38THE HIGH FIVE OF BARTENDINGThe five highest priorities of a bartender in ANY bar are:1. HAVE FUN2. WORK HARD3. RING EVERYTHING IN4. WIPE UNDERNEATH5. TAKE CARE OF YOUR REGULARSWhen you are working your bar, approach as if you werecrossing a busy street. Look to the left first, then the right.Keep your head up and keep looking for your next customer. Ifyou don’t keep looking when you cross a busy street, you’ll getran over. You don’t want to get ran over at your bar. If you getbusy, let your next customer know you’ll be with them in amoment. Help customers sitting at the bar top first, then thecustomers standing behind those people.11
CONSOLIDATIONSCOOBY SNACKCREAMY SHOOTERS (CONT.)ROCKS GLASS, CHILLHere are some tips to help you consolidate your steps in order to be asuper-efficient bartender.1. Drink Preparation Order#1 Start pouring Guinness#2 Start frozen drinks#3 Prepare glassware#4 Pour cocktails#5 Pour wines#6 Get bottled beers#7 Pour draft beers and finish Guinness2. Complete all necessary tasks in a particular area beforemoving on to the next3. Become skilled at taking, remembering, andCEMENT MIXER1 OZ. BAILEY’S IN ONE GLASS1 OZ. LIME JUICE IN OTHER GLASS3/4 OZ. MALIBU RUM3/4 OZ. MIDORISPLASH PINEAPPLE JUICESPLASH WHIPPED CREAMNUTS & BERRIESWEDDING CAKE2 SHOTS SIDE BY SIDEROCKS GLASS, CHILLEDROCKS GLASS, CHILLED3/4 OZ. FRANGELICO3/4 OZ. CHAMBORDSPLASH CREAM1/2 OZ. STOLI VANILLA1/2 OZ. AMARETTO1/2 OZ. WHITE CACAOSPLASH CREAM, SPLASHPINEAPPLESINK GRENADINEDROP-IN SHOTSIRISH CAR BOMBIN SHOT GLASS, FILL HALFBAILEY’SAND HALF JAMESON.SOUTHERN HOSPITALITYFILL PINT GLASS HALF WAY WITHGUINNESSIN PINT GLASS, POUR HALF OF ONERED BULLJAGER BOMBBOILERMAKERIN SHOT GLASS, FILL W/JAGERMEISTERIN SHOT GLASS, FILL W/ WHISKEYIN SHOT GLASS, FILL HALF SO CO,HALF WATERMELON PUCKERmaking multiple orders.4. Use both hands at all times.5. Know the bar setup and layout.6. Become familiar with your cash register/computerto ring in drinks quickly.7. Memorize your drink recipes and prices to avoid spending timeIN PINT GLASS, POUR HALF FULLOF LIGHT BEERIN PINT GLASS, POUR HALF OF ONERED BULLFLAMING DR. PEPPERlooking things up.8. Give good tipping change so your customers won’t haveto ask for smaller bills to tip you.12CACTUS COOLERIN SHOT GLASS, FILL HALF PEACHSCHNAPPS, HALF ORANGE VODKAIN SHOT GLASS, FILL HALFAMARETTOAND HALF BACARDI 151.IN PINT GLASS, POUR HALF OF ONERED BULL AND SPLASH OJFILL PINT GLASS HALF WAY WITHLIGHT BEER37
THREE WISEMENSURFER ON ACIDROCKS GLASS, BUILDROCKS GLASS, CHILL1/2 OZ. JOHNNY WALKER1/2 OZ. JACK DANIEL’S1/2 OZ. JIM BEAM3/4 OZ. MALIBU RUM3/4 OZ JAGERMEISTERSPLASH OF PINEAPPLE JUICE*TO TURN INTO A “4-HORSEMEN”,JUST ADD 1/2 OZ JOSE CUERVOWASHINGTON APPLERED-HEADED SLUT3/4 OZ. CROWN ROYAL3/4 OZ. APPLE PUCKERSPLASH CRANBERRY JUICEROCKS GLASS, CHILLROCKS GLASS, CHILL3/4 OZ. JAGERMEISTER3/4 OZ. PEACH SCHNAPPSSPLASH CRANBERRYMEXICAN HUMMERROCKS GLASS, CHILL3/4 OZ. TEQUILA3/4 OZ. WATERMELON PUCKERSPLASH SWEET & SOURBURNING YOUR WELLThis is how you go about cleaning your station at the end of your shift. It isthe same at every bar, and it is essential.1.2.3.4.5.6.Turn on the water to melt your ice.Remove all bottles from your Speed Rail.Wipe out your Speed Rail with a towel.Wipe each bottle dry as you replace it in your rail.Clean out your Spill Mats, wipe out rail, and replace.Refill all juices and any bottles that are less than halffull.7. After ALL of your ice has melted, turn off the waterand wipe out the sink.8. Don’t forget to wipe underneath.9. Put all glassware where it belongs.MAKING MULTIPLE DRINKSCREAMY SHOOTERSBUTTERY NIPPLEB-52SHOT GLASS, LAYERVARIETY OF WAYS: CHILLED,LAYERED, ROCKS, OR COFFEE3/4 OZ. BUTTERSCOTCHSCHNAPPS3/4 OZ. BAILEY’SWhen you make multiple martinis or shooters, you can use the same tin.Just multiply the amount of drinks to the ingredients. For example: 3chilled shots of Patron: 3 shots X 6 counts per shot 18 counts.1/2 OZ. KAHLUA1/2 OZ. BAILEY’S1/2 OZ. GRAND MARNIEROATMEAL COOKIEBLOW JOBROCKS GLASS, CHILLSHOT GLASS, LAYER3/4 OZ. BAILEY’S3/4 OZ. BUTTERSCOTCHSCHNAPPS3/4 OZ. GOLDSCHLAGER3/4 OZ. KAHLUA3/4 OZ. BAILEY’STOP WITH WHIPPED CREAMTAKE SHOT WITH NO HANDS36Start each day by taking a pour test,Finish each day by burning your well.13
Mixology Lesson 4SHOOTERSMost shooters add up to 1 1/2 oz of liquor.Layered shots are in order of which ingredients to add first.Free pouring is the method of pouring alcohol without using a jigger. Ounces aremeasured in counts. Every “count” is a quarter ounce. Therefore a “four count”would be one ounce (or 4 quarter ounces).Practice by taking a Pour Test, using the Exacto-Pour system. Practice a fewtimes and record your scores below. How many pours were correct out of 7?YOU SHOULD BEGIN EVERY SHIFT BY DOING A POUR TESTThe 7 Preparation TechniquesALABAMA SLAMMERJOLLY RANCHERROCKS GLASS, CHILLROCKS GLASS, CHILL1/4 OZ. SLOE GIN3/4 OZ. SOUTHERN COMFORT1/2 OZ. AMARETTOSPLASH OJ1/2 OZ. VODKA1/2 OZ. APPLE PUCKER1/2 OZ TRIPLE SECSPLASH WITH CRANBERRYSPLASH LIME JUICEAPPLE SAUCEMIND ERASERROCKS GLASS, CHILL1. Build: Pour all ingredients directly into glass without mixing theingredients. Example: Highballs and straight shots2. Mix: Fill glass with ice. Pour all ingredients into mixing tin.Shake once and pour into glass over ice. Example: Margarita3. Chill: Pour all ingredients into mixing tin with ice. Cover andshake vigorously to mix contents with some dilution. This willchill the cocktail. Use a strainer to pour into glass without ice.Example: Shooters and Martinis4. Stir: Pour contents into mixing tin with ice. Briefly stir with abar spoon. If you don’t have a spoon, swirl the tin using yourwrist. Strain cocktail into glass. This method is to chill liquorwith minimal dilution. Example: Martini5. Layer: Start with the heaviest liquor (the one with the lowestproof). Slowly pour each liquor over the back of a spoon or acherry to create separate, visible layers of each liquor.Example: Layered shots6. Muddle: Add fruit or herbs to bottom of glass. Using amuddle, smash contents with a twisting motion. Next, add iceand pour ingredients over ice. Example: Mojito7. Freezing: (aka blending) Add contents and ice into blendercup. Insert cup into blender and turn on for about 20 seconds.This will create a thick, frozen beverage. Pour into glass.Example: Piña Colada.14ROCKS GLASS, ICE, BUILD2 LONG STRAWS3/4 OZ. APPLE PUCKER3/4 OZ. GOLDSCHLAGERSPLASH OF PINEAPPLE JUICE1 1/4 OZ. VODKA3/4 OZ. KAHLUAFILL WITH SODA WATERBRAIN HEMMORAGESHOT GLASS, LAYERWHITE GUMMI BEAR3/4 OZ. PEACH SCHNAPPS3/4 OZ. BAILEY’SDROPS OF GRENADINE ON TOPROCKS GLASS, CHILL3/4 OZ. STOLI RAZBERI3/4 OZ. PEACH SCHNAPPSSPLASH LIME JUICESPLASH 7-UPKAMIKAZIROCKS GLASS, CHILL1 OZ. VODKA1/2 OZ. TRIPLE SEC1/2 OZ. LIME JUICECHOCOLATE CAKEROCKS GLASS, CHILL3/4 OZ. STOLI VANILLA3/4 OZ. FRANGELICOPURPLE HOOTERROCKS GLASS, CHILLSERVE WITH SUGAR-COATEDLEMON WEDGEKAMIKAZI 1/2 OZ. CHAMBORD35
LYNCHBURG LEMONADEVODKA COLLINSTALL GLASS, ICE, MIXTALL GLASS, ICE, BUILD1 1/4 OZ. JACK DANIEL’S3/4 OZ TRIPLE SECFILL WITH S SSPLASH OF SPRITEGARNISH WITH A LEMON1 1/4 OZ. VODKAFILL WITH S S AND SODA WATERGARNISH WITH A CHERRYTOM COLLINSGlassware:When handling glassware, always remember: Only handle by the BOTTOM HALF Never scoop ice using the glass Wash the drinking edges well to remove lipstick, etc.TALL GLASS, ICE, MIXEspecially from wine and martini glasses. Don’t stack glassware too high so it doesn’t fall over andbreak. If you break glass near the ice well, immediately pourgrenadine in the ice. This will signify to the other bartendersnot to use the well. Then, melt the ice with hot water (burnwell) and clean out the broken glass. Next, refill your wellwith ice.*ALL MARGARITAS ARE GARNISHEDWITH A LIME!1/2 OZ. SOUTHERN COMFORT1/2 OZ. AMARETTO1/2 OZ. GRAND MARNIERFILL WITH PINEAPPLE JUICEExamine the types of glassware available in your bar:Shots, Rocks, Talls (Collins), Martinis, Hurricanes, Snifters,Pints, Wine Glasses, Champagne GlassesBLUE MARGARITAMOJITOTALL GLASS, ICE, BUILDMARGARITA1 1/4 OZ. GINFILL WITH S S AND SODA WATERGARNISH WITH A CHERRYHURRICANE, ICE, MIX1 1/4 OZ. TEQUILA3/4 OZ. TRIPLE SECFILL WITH S SSPLASH OF LIME JUICEGARNISH WITH SALT RIMAND A LIMELIQUID COCAINEHURRICANE, ICE, MIXMUDDLE THEN BUILDTALL GLASS, ICEPUT MINT LEAVES, SUGAR, ANDLIME JUICE AT BOTTOM OF GLASSAND MUDDLE. THEN ADD ICE.1 1/4OZ. TEQUILA3/4 OZ. BLUE CURACAOFILL WITH S SSPLASH OF LIME JUICEGARNISH WITH A SALT RIMAND A LIME1 1/4 OZ. RUMFILL WITH SODA WATERGARNISH WITH A LIME SQUEEZECADILLAC MARGARITABLOODY MARYHURRICANEOR TALL, ICE, MIXHURRICANE OR TALL GLASS, ICE,BUILD1 1/4 OZ. CUERVO 1800FILL WITH S SSPLASH LIME JUICEFLOAT GRAND MARNIER(OR SERVE IN A SHOT GLASS TOTHE SIDE OF YOUR MARGARITA)GARNISH WITH A SALT RIMAND A LIME11/4 OZ. VODKAFILL WITH BLOODY MARY MIXGARNISH WITH CELERYAND A SALT RIMADD TABASCO ORWORCESTERSHIRE TO TASTESTANDARD BAR MEASUREMENTS1/4 oz. 1 Count1 Liter 33.8 oz or27 shots1/2 oz. 2 Counts3/4 oz. 3 counts750mL 25.4 oz or20 shots1 oz. 4 countsKeg of beer 1984 ozor approx 124 pints1 1/4oz. 5 Counts1 1/2oz. 6 CountsBottle of wine approx4 glasses2 oz. 8 Counts3415
LIQUOR BRAND NAMESVodkaAbsolutBelvedereChopinCirocFinlandiaGrey GooseKetel OneSkyySmirnoffStolichnayaTanqueray SterlingIrish WhiskeyJamesonBushmillsCanadian WhiskySeagrams VOCanadian Club (C.C.)Crown RoyalYukon JackWhiskeySeagram’s 7Jack Daniel’sEarly TimesGinBeefeaterBombayBombay Cutty SarkDewar’sJ&BChivas RegalJohnny Walker*Glenlivet*GlenfiddichRumBacardi 151Bacardi Light/Bacardi DarkBacardi LimonCaptain MorganMalibuMyer’s DarkParrot BayBourbonJim BeamKnob CreekMaker’s MarkWild Turkey 101Woodford ReserveTequilaAsombrosoCabo WaboCazadoresCorrelejoCuervoCuervo 1800Don JulioPatronSauzaSauza Tres GenerationsBrandyChristian Bros.E&JKorbelCognacCourvorsierHennesseyRemy Martin16BLACK RUSSIANMAI TAIROCKS GLASS, ICE, BUILDHURRICANE, ICE, BUILD1 1/4 OZ. VODKA3/4 OZ. KAHLUA1 OZ. RUM1/2 OZ. TRIPLE SECFILL WITH OJ AND PINEAPPLESPLASH GRENADINEFLOAT 1/2 OZ. MYER’S DARK RUMGARNISH WITH A CHERRYWHITE RUSSIANROCKS GLASS, ICE, BUILD1 1/4 OZ. VODKA3/4 OZ. KAHLUAFILL WITH CREAMHURRICANEHURRICANE GLASS, ICE, MIX1 OZ. RUM1 OZ. MYER’S DARK RUMFILL WITH OJ AND PINEAPPLESPLASH GRENADINEGARNISH WITH A CHERRYCOLORADO BULLDOGTALL GLASS, ICE, BUILD1 1/4 OZ. VODKA3/4 OZ. KAHLUAFILL WITH CREAMSPLASH OF COKETEQUILA SUNRISETALL, ICE, BUILDFRENCH CONNECTION3/4 OZ COGNAC3/4 OZ GRAND MARNIER1 1/4 OZ. TEQUILAFILL WITH OJ1/2 OZ. OF GRENADINEGARNISH WITH A CHERRYJUNE BUGSEX ON THE BEACHSNIFTER, BUILD, UPTALL GLASS, ICE, MIXHURRICANE GLASS, ICE, MIX1 OZ. MALIBU1 OZ. MIDORIEQUAL PARTS SWEET & SOURAND PINEAPPLE JUICEGARNISH WITH A CHERRY1 1/4 OZ. VODKA3/4 OZ. PEACH SCHNAPPSFILL WITH EQUAL PARTSCRANBERRY AND PINEAPPLEJUICESGARNISH WITH A CHERRYBLUE HAWAIIANINCREDIBLE HULKHURRICANE , ICE, MIXSNIFTER, BUILD, UP1 OZ. RUM1 OZ. BLUE CURACAOFILL WITH PINEAPPLEGARNISH WITH A CHERRY3/4 OZ COGNAC3/4 OZ HPNOTIQ33
LIQUEURSMixology Lesson 3COCKTAILSCocktails are drinks with multiple liquors and multiple mixers. Many cocktails arerecognized at any bar you visit. Some cocktails are signature drinks that are created fora particular bar. Most cocktails add up to 2 oz in liquor.PREMIUM:CHAMBORD, BLACKBERRY, FRANCEAMARETTO, ALMONDS, ITALYFRANGELICO, HAZLENUT, ITALYLONG ISLAND ICED TEAADIOS M.F.TALL GLASS, ICE
7. What are the 5 highest priorities of bartending? 8. How would you make a Seabreeze, Baybreeze, Madras, and a Cape Cod at the same time? 9. How would you make a Cape Cod, Screwdriver and a fuzzy navel at the same time? 10. What should you do if you break glass in your we
