BARTENDER BASIC TECHNIQUES Basic techniques Shaking When a drink contains fruit juices or cream, it is necessary to shake the ingredients. Shaking is the method by which you use a cocktail shaker to mix ingredients together and chill them simultaneously. The object is to almost freeze the drink whilst breaking down and combining the ingredients. Normally this is done with ice cubes three-quarters of the way full. When you've poured in the ingredients, hold the shaker in both hands, with one hand on top and one supporting the base, and give a short, sharp, snappy shake. It's important not to rock your cocktail to sleep. When water has begun to condense on the surface of the shaker, the cocktail should be sufficiently chilled and ready to be strained.
Straining Most cocktail shakers is sold with a build-in strainer or hawthorn strainer. When a drink calls for straining, ensure you've used ice cubes, as crushed ice tends to clog the strainer of a standard shaker. If indeed a drink is required shaken with crushed ice (ie. 007) it is to be served unstrained.
Stirring You can stir cocktails effectively with a metal or glass rod in a mixing glass. If ice is to be used, use ice cubes to prevent dilution, and strain the contents into a glass when the surface of the mixing glass begins to collect condensation.
Muddling To extract the most flavor from certain fresh ingredients such as fruit or mint garnishes, you should crush the ingredient with the muddler on the back end of your bar spoon, or with a pestle.
Blending An electric blender is needed for recipes containing fruit or other ingredients which do not break down by shaking. Blending is an appropriate way of combining these ingredients with others, creating a smooth ready to serve mixture. Some recipes will call for ice to be placed in the blender, in which case you would use a suitable amount of crushed ice.
Building When building a cocktail, the ingredients are poured into the glass in which the cocktail will be served. Usually, the ingredients are floated on top of each other, but occasionally, a swizzle stick is put in the glass, allowing the ingredients to be mixed.
Layering To layer or float an ingredient (i.e. cream, liqueurs) on top of another, use the rounded or back part of a spoon and rest it against the inside of a glass. Slowly pour down the spoon and into the glass. The ingredient should run down the inside of the glass and remain separated from the ingredient below it. Learning the approximate weight of certain liqueurs and such will allow you to complete this technique more successfully, as lighter ingredients can then be layered on top of heavier ones.
Procedures to be Observed Cleanliness is very important if you have to work with your hands. Keep them clean all the time and try to use equipment. Even when pouring ice into a glass, use an ice tong, not your hands.
Keeping the bottleson the back of the bar clean Wipe over lightly with a damp cloth every morning. It will keep your liquor bottles sparkling and free from dust.
Keeping the back bar stocked the day in the same container, it is easy at the end of the day to make a quick check of stock that must be replaced. The empties will show you how many bottles you have used and what brands.
Fresh fruit Fresh lemon peels and slices of fresh lemons, limes and oranges cut early in the day can be kept fresh if refrigerated in plastic sandwich bags or a bowl covered withplastic wrap. When cutting peel for drinks, remove bitter white under skin. Never use blemished fruit for slicing. Always wash all fruits before cutting for peels or slices. Cut fruit can be kept fresh after it is removed from the refrigerator by covering with a damp napkin.
Recipes Remember the right way to make a drink is the way the customer likes it - even ifthe drink he orders is usually made a different way.
Measure all your drinks This is the one way to guarantee that they will taste the same every time. If you mix a drink and find you have more than you need to fill a glass, do not pour it out. Let your customer take a few sips and then give him the extra as a bonus. (Always use a strainer when you pour from a shaker or bar glass.)
When a customer orders a liquor by brandname Put the bottle on in front of him before pouring or mixing his drink. Before you pour Always check every glass for cracks, chips and soil marks. Never switch a drink order When a customer orders a certain brand; give him the brand he ordered. If you do not have it, ask permission to pour a substitute.
Pour When you pour from a bottle, hold it firmly in the middle with label facing towards the customer Don't try to save money on ingredients Good liquors make good drinks. Many bartenders assume customers cannot tell the difference. Some customers cannot but many can. Follow the wishes of the customer and recipe.
Limes for slicing Limes are generally cut just like lemons except for those drinks, whichspecify a wedge or squeeze of lime. Then the limes are quartered by cutting in half through the middle and in half again from the ends. If the limes are very large, then the quarters may be cut in half again (the long way).
On-the-rocks Drinks served on the rocks as well as drinks to be shaken or stirred with ice should always have the ice put in first. Do not add the ice to the liquor.
Mixers Mixers such as soda, water, tonic ginger ale, and even fruit juice should be added to the liquor rather than the other way around.
Fruit juices Do not squeeze more than you can use up in a day. Best to make drinks that require fresh juice to order. Cherries and olives Should always be kept covered in their natural juices. They stay fresher that way. Rinse olives in clear, cold water before using. Keep your clock on time Customers gauge their time by that clock, and if they are late because of it, they are going to blame you.
Using bottles Return each bottle to its proper place behind the bar stock after using it, so that you or your working partner can reach for it without losing time looking for a particular brand.
Guests Try to make each guest feel important. Make the drink just the way he/she wants it. Make him/her feel you are making the drink especially tailored for her/him.
Chill or heat glass Chill all glasses for ice drinks. Heat all glasses or cups for hot drinks. Always be careful to use the proper glass for each drink. To chill a glass, fill with shaved ice and let stand or bury in shaved ice, or let stand in freezer compartment or refrigerator for a few minutes. To heat a glass, fill with hot or boiling water. Let stand a minute or two, and then empty.
Oranges for slicing Should be seedless. Cut in half from top along the sections (not across them). Remove lengthwise, making sure all slices are the same thickness.
Lemons for slicing Are cut across the sections into round slices about 1/4 inches thick. The ends are discarded.
Herbs used for Cocktails Some recipes call for mint or other garnishes. Make sure the garnish is properly washed and free of any strange looking leaves. Select quality and serve quality.
Language Problems Be sure to repeat an order to a guest to insure that you have the right information to make the drink or fill the order. Some drinks sound the same – be 100% sure before you pour!
Breakage & Spills It never hurts to be too cautious when handling glass. If you drop a glass, don't try to catch it, let it fall. If a glass is dropped and it breaks, wear gloves, and use a broom, dust pan or damp cloth to pick up the pieces. You should have these on stand-by.
Always be ready to clean glass breakage up, it will happen. Whenever anybody breaks a glass, make it your priority to get it cleaned up.
If you break a glass near ice, the chances are there's shattered glass in your ice. Throw away all of the ice.
If you spill or knock over a drink, try not to make a production of the situation. Your customer wants his drink, so clean the spillage up and get it to him, then forget it ever happened. Handling Never just push a glass to move it, always pick it up and place it where you want it. Use the stem or the base to pick glasses up, meaning you not only avoid getting fingerprints on the top of the glass, but you're given more support to carry it.
If you clank two glasses together, one will almost always break. Glass doesn't agree to sudden changes in temperatures, therefore never add ice to a hot glass or hot liquid to a cold glass. The thermal shock may shatter the glass.
Never use glassware to scoop ice from a bucket or otherwise. Tiny glass slivers break off when pushed into ice, and the glass can shatter, leaving you with glass and blood in your ice. Use an ice scoop. Hygiene and safety A few guidelines to remember on hygiene and safety in a bar. 1. Always be clean, tidy and diplomatic. 2. Always rinse/wash bar equipment like cocktail shakers and strainers after use, even between drinks. 3. Always wash and dry your hands frequently, especially after contact with citrus fruit/juices. This helps prevent hand dermatitis. 4. Look after your hands, especially your fingernails, as these are always in view. Keep fingernails short, and if using nail polish, use neutral colors. 5. Don't smoke or drink while working in bar, it is considered unsanitary and in many countries is also illegal. 6. Don't allow a champagne corks to 'pop' on removal, this is of bad taste and dangerous. 7. Never fill a glass to the brim.