Bartending Terms and Methods Explained
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Transcript of Bartending Terms and Methods Explained
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The information contained in this guide is for informational
purposes only.
The material in this guide may include information, products or
services by third parties. Third Party Materials comprise of the
products and opinions expressed by their owners. As such, I do not
assume responsibility or liability for any Third Party Material oropinions.
The publication of such Third Party Materials does not constitute my
guarantee of any information, instruction, opinion, products or
services contained within the Third Party Material. Publication of
such Third Party Material is simply a recommendation and an
expression of my own opinion of that material.
No part of this publication shall be reproduced, transmitted, or soldin whole or in part in any form, without the prior written consent
of the author. All trademarks and registered trademarks appearing
in this guide are the property of their respective owners.
2012 RIS Media.
DISCLAIMER
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WELCOME!Congratulations on nding my website and signing up for my
newsletter. Whether you already have some knowlegde of the
bartending profession or you're just starting out, you have taken therst step in becoming a bartender. And for that I applaud you!
In a couple of days, you will start receiving my newsletter which
features exclusive information on how to become a bartender and
land yourself a well-paid bartending job. I will be focussing on
several aspects of the bartending profession and teach you all there
is to know. It's up to you to keep reading and decide whether the
tools I'm giving you are worth your time.
You will receive valuable tips and tricks and many bartender secrets
regular people don't know about. Just keep reading and keep
practicing, and I promise your bartending skills will improve faster
than you ever imagined.
This eBook features the basic bartending terms and methods
explained. It will introduce you to the bartending profession, help
you understand drink recipes and prove to be a good base for
further education.
Enjoy!
Kind regards,
Phillip Montero
FROM THEAUTHOR
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BLENDWhen a cocktail recipe calls for
you to 'blend ingredients with ice',
place ingredients and ice into ablender. Keep in mind you should
always place liquid ingredients in
the blender rst, adding ice and/
or ice-cream last. Using crushed ice
over cubed ice is a smart choice, as
this lessens wear on the blades of
the blender. Blend the ingredients
until a smooth, even consistency
is achieved. If you own a blenderwith variable speed, always start
blending on slow speed and build
up gradually.
TERMS ANDMETHODSEXPLAINED
Theres more to mixing drinks than just pouring the ingredients into
a glass. In this section you will nd the mixology terms and methodsexplained. Remember, practice makes perfect. So if you do not
succeed the rst time, dust yourself o and try again.
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BUILDMany cocktail books listing recipes
will use the term 'build drink'. Theterm refers to making a cocktail
by combining the ingredients in a
drinking glass, instead of shaking
or blending it rst.
DUSTDusting a drink means sprinkling
ground nutmeg, chocolate powderor some other ingredient on top
of it. When dusting with nutmeg,
you may use powdered product,
although it is always best to grate
fresh nutmeg over the drink.
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FINE STRAINFine straining, also called 'double
straining', is an additional strainingachieved by using a regular tea
strainer held between the shaker
and the glass. This method ensures
that small fragments of fruit and
chunks of ice don't end up in the
cocktail. In other words, your drink
is strained through a Hawthorne
strainer (Boston shakers) or built in
strainer (standard shakers) and an
additional strainer hence the term
double straining.
FLAMETo ignite, amb or ame a drink refers to setting a drink alight. You
should exercise extreme caution when setting re to drinks. Never
attempt to move a drink which is still alight and be careful not to
knock over a lit drink. Before drinking, make sure to cover the glass
in order to suocate the ame. You should warn your customers
that the rim of the glass may be hot after igniting a drink.
FLOATFloating refers to adding a nal
ingredient on top of a cocktail by
slowly pouring it over a spoon (see
Layer method).
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GARNISHGarnishes are used to decorate the
cocktail. Usually, they are anchoredto the rim of the glass. The proper
garnish will enhance the overall
look and appeal of your cocktail
and the aroma and avor as well.
Garnishes should be edible, so
please don't use the clich paper
parasols amateurs tend to use.
A list of the most popular garnishes
would include strawberries,
cherries, lime wheels, pineapple
and apple chunks, mint and basil
leaves, olives and coee beans.
The term wheel refers to a circular
slice of citrus fruit.
A wedge is a small chunk of fruit.
The term split refers to the cut in a
piece of fruit used to x it to the rim
of the glass.
A twist is a narrow sliver of fruit zest
twisted over the drink and thendropped in.
A horse's neckgarnish is a
continuous spiral of the peel of
either a lemon, an orange or a lime,
placed so as to overhang the rim of
the glass.
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HANDLINGGLASSWAREGlasses should always be handled
by the stem or base. This not only
prevents leaving nger marks on
the glass, but makes sure your body
temperature doesn't aect the
temperature of the cocktail. Make
sure your glassware is clean and
free of chips.
GLASS PREHEATINGIn case you need to warm a glass ready for a hot cocktail, place a bar
spoon in the glass and ll it with hot water. Don't remove the spoon
before discarding water and pouring the drink. The spoon helps
disperse the 'shock' of the heat.
GLASS CHILLINGYou should chill all your glassware
in a freezer prior to mixing drinks.When this is not possible or you
simply forgot to do it, you could
chill your glasses by lling the
glasses with ice and topping up
with water. Discard ice and water
when you are ready to pour the
drink in the glass. Until then, leave
the glass cooling while you're
preparing the drink.
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SALT/SUGAR RIMSome recipes require you to coat
the rim of the glass with salt, sugaror some other ingredient. You could
either use a rimmer (professional
tool) or dip the glass into a saucer
of salt or sugar.
Before dipping, moisten the rim
of the glass. Whip a wedge of lime
round the rim if you're coating the
rim with salt. For sugar and other
ingredients such as chocolate, use
an orange slice instead of lime. To
moisten the rim, you could also
place upturned glass on a sponge
moist with water.
SHAKESome recipes will tell you to 'shake
with ice and strain'. Shaking is
always done with cubed ice.
Always ll your shaker two-thirds
full of fresh ice, add all ingredientsand shake briskly. Strain the liquid
into a drinking glass, leaving the
cubed ice behind in the shaker.
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Shaking a drink is done for the
purpose of chilling and diluting
the drink. The dilution is just
as important as using the right
proportions of ingredients. Using
too little ice will result in an over-
diluted cocktail, as your ice will
quickly melt in the shaker. For more
information on using ice, please
read the next chapter.
While cocktail shaking is a funactivity, take care of how you hold
your shaker. Losing your grip while
shaking will not only make a huge
mess, but could also cause injury
to those close by. Not to mention
that it would also be embarrassing.
Always hold your shaker with two
hands (despite what you may have
seen in a cocktail bar) and nevershake zzy ingredients. There are
two types of shakers available: the
Boston shaker and the standard
shaker.
SHAKER: BOSTON
A Boston shaker consists of twocones, one made of glass and the
other stainless steel.
Here's a step-by-step guide on how
to use a Boston shaker:
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SHAKER:STANDARDA standard shaker consists of three
parts, a at-bottomed conical base
or 'can', a top with a built-in strainer
and a cap.
Here's a step-by-step guide on how
to use a standard shaker:
1) Fill the base of the shaker two-thirds full of fresh cubed ice. Add all
ingredients.
2) Place the top on the base and
close the cap rmly.
3) Start shaking with two hands,
holding one hand on the top and
the other on the bottom of theshaker. The top should always stay
on top while shaking and point
away from guests.
4) Shake for a count of around 20
seconds. Lift o the cap, hold the
top with one nger and pour the
drink into chilled glass through the
built in strainer.
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SHOTA shot is 1oz measure (US) or 25ml
measure (Europe). It really doesn'tmatter what measure you use as a
shot, as long as you use the same
measure for all of the ingredients.
That way, the proportions of one
ingredient to the other remains as
intended in the recipe.
If you're using a thimble measure,
ll to the rim for one shot. One
eight of shot equals one bar spoon.
You will probably nd it easier to
use a bar spoon than to judge at
what point your measure is one
eight full.
SPIRITA spirit is what an unsweetened,
distilled, alcoholic beverage with an
alcohol content of at least 20% ABV
(alcohol by volume) is called.
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Some recipes call for you to 'stir
with ice and strain'. In this case, youwill need to use a bar spoon and
a mixing glass. If you dont have a
suitable mixing glass, you could use
the glass half of a Boston shaker.
Twirl the bar spoon gently between
thumb and nger, causing it to
rotate inside the mixing glass,
gently stirring the drink. Some
bartenders prefer to use the at
end of the bar spoon to stir a drink.
In this case, place the at end on
top of the ice in the mixing glass.
Start to stir working the spoon
down the drink as you go.
Once you're done, strain the drink
into a chilled glass by using a
Hawthorne strainer.
STRAINWhen using a Boston shaker, strain
the drink into chilled glass by using
a Hawthorne strainer.
A standard shaker has a built-in
strainer which is used to strain the
drink into glass.
STIR
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FINAL WORDSIf you've made it this far, you're a rock star. Seriously!
Dont worry if you don't understand everything right away. You'll
come across these terms and methods throughout your education,
so there's more than enough time to fully understand what each
and every thing means.
As I already promised, you'll receive my rst newsletter in a matter
of days. It will guide you in the right direction, give you exclusive
infomation on how to become a bartender, prove to be a valuable
step by step guide, teach you bartending tips, tricks and secrets,
and help you land a well-paid dream job as a bartender.
If you feel that it's not helping you develop the skills you need, you
can unsubscribe at any time.
So sit tight and keep reading.
Until then, keep smiling.
Kind regards,
Phillip Montero
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IMAGELICENSINGAll following images CC: Attribution 2.0 G eneric http://creativecommons.org/licenses/by/2.0/deed.en
COVER Attribute star5112: JOH_9170: www.ickr.com/photos/johnjoh/5172769575. BUILD (5)Attribute Dinner Series: Pour:
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GARNISH (8) Attribute Chris Corwin: the perfect martini: www.ickr.com/photos/ickerbulb/95054208.
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