if you want to be a bartender international you have to know about the important thing in bar, the first of all we want to share about basic mixologist and 10 important thing in bar.. bar knowledge is always grow so you have to update ur knowledge to be a professional one..
Always use a fresh glass. It may
seem like a small thing, but it’s the easiest one to get right — never re-use a
cocktail glass. Always give the guest a fresh glass, even if they’ve ordered
another round of the same thing. This goes for all beverages including beer,
wine by the glass, and cocktails. Tap and large-sized bottled water may be
re-poured into the existing glass. A second single-serving bottle of mineral
water should be served with a fresh glass.
you have to know about 9 thing basic mixoligy
1. MEASURING
- Jigger Measuring Technique
Half the battle of getting a good
drink is following the recipe — that’s why we jigger measure all of our
spirits. The jigger you use should have a 1 ounce side and a 2 ounce side.
Check the markings on yours to be sure. When jigger-measuring, don’t “trail”
your pour of spirits over the glass or jigger, or otherwise over-pour. It
throws the drink, and your costs, off-balance. Rinse the jigger between uses,
especially after pouring sticky, sweet or creamy ingredients where the residue
can affect the taste of the next drink made.
- Jigger
Double-sided cups used for measuring
spirits and cordials
2. SHAKING
The proper use of the shaker can
make all the difference between a mediocre drink and a great one. With
practice, anyone can learn to shake a great cocktail. The technique varies
slightly depending on the type of shaker used. Here’s how to do it with each of
the most common shaker types (defined below).
- Bullet Shaker Technique
Measure the ingredients into the
tin, and add ice. Affix the strainer and cap, and shake hard. The proper
amount of shaking is roughly to a count of ten, depending on the ice cube size
— smaller cubes melt more quickly and take a little less shaking; larger cubes
take a little more.
- Bullet Shaker (also called the Cobbler Shaker)
This shaker is named for its sleek,
glamorous shape. There are three parts: the top cap unscrews or lifts off
to reveal the strainer, covering a tumbler-shaped tin. This shaker also comes
in an individual single-serving cocktail size.
- Boston Shaker Technique
Build the ingredients in the glass
side so you can see what you’re doing. Add the ice. Invert the metal tin
over the glass (keep the glass resting on the bar), and tap it firmly to
seal. After creating the seal, invert the whole assemblage together so
that the glass is on top, and the metal tin is resting on the bar. Tap again to
seal. Now grasp the metal half firmly with one hand, and with your other hand
cup the bottom of the glass half with a firm grip. Now, shake like heck — hard,
and long. Get a rhythm going in your head to shake to; try BOOM
shacka-lacka-lacka BOOM shacka-lacka-lacka. Proper shaking makes a great drink,
and adds to the festive sound and show of a busy bar.
- Boston Shaker
This shaker comprises just 2 pieces
(often sold separately) — the pint mixing glass and the metal tumbler-shaped
tin. For stirred drinks, use the glass side to measure your ingredients, add
ice, then stir.
- Short shaker Technique
Place the short shaker directly over
the cocktail (like the Caipirinha) in the serving glass (the glass that the
guest will drink from) and vigorously shake for additional blending.
- Short Shaker (also called a “cheat tin”)
This shaker is a single piece
tumbler that looks like a smaller version of the stainless steel portion of the
Boston shaker. This shaker is normally used with the serving glass for drinks
that are muddled in a rocks glass.
- Breaking the Seal
With a bullet shaker, be careful
when removing the top, because the pressure built up inside from shaking
sometimes causes the ingredients to spout up a bit when the top is opened. With
a Boston shaker or short shaker, breaking the seal is easy with a little
practice. With the glass half still on top, grasp the unit with one hand, where
the glass and metal come together, with two fingers wrapped around the glass
half, and two fingers and your thumb curled around the metal half. With the
heel of your other hand, tap the rim of the metal shaker firmly, and this will
break the seal.
* Top Pro Tip
Plan Ahead — If appropriate to the recipe, prepare your glass, add
ice and water for chilling, before starting to mix the cocktail.
Shake Like You Mean It — When a drink is to be shaken, really shake it! A wimpy
jiggle or two doesn’t achieve the very important purpose of shaking drinks,
which is to incorporate water and ice fragments into the drink (to balance the
other ingredients), and to incorporate air bubbles into the drink, giving it an
effervescence and liveliness on the tongue. Carbonated ingredients should
never be shaken.
3. STIRRING
- Stirring Technique
For stirred drinks, build the drink
in the tumbler portion of the bullet shaker, or the glass side of the Boston
shaker. Add ice, push the bowl portion of the bar spoon all the way down to the
bottom of the glass, and then stir rhythmically in a circular motion (jiggling
the spoon doesn’t do it). Like shaking, stirring can’t be rushed, and the
number of times you stir depends on the size of your ice cubes. If you’ve got
small cubes or chips, they melt quickly so 20 or 30 times should do it. For
large cubes, 50 times is about right. Never stir with the handle of the bar
spoon. If you put a slight bend in the handle of your spoon, the stirring
motion is easier than if the spoon is arrow-straight.
- Bar Spoon This long-handled spoon is used for stirred drinks.
- Straining Technique
To strain a shaken or stirred drink
into your prepared glass, use either the julep strainer, with the concave side face-up,
the “cup” facing down (for straining from the glass portion of a Boston
shaker); or the Hawthorn/spring strainer (for straining from metal shaker
tins), spring‑ side down, with the metal tabs resting on the rim of the shaker
tin. Either way, strain with one hand, holding the shaker firmly, with your
thumb, third and little fingers, and holding the strainer in place with your
index and middle fingers (keep them back out of the way of the flowing liquid).
Pour slowly into the prepared glass, lifting the shaker high as you pour the
last few drops, for the final flourish. If you’ve measured, and shaken or
stirred, correctly, the drink should “fit” the glass, with no waste or
overflow.
- Hawthorn Strainer
The Hawthorn strainer, or spring
strainer, is used when straining from the metal side of the Boston shaker.
- Julep Strainer
The Julep strainer (the scoop-shaped
one with the holes) is used with the glass portion of the Boston shaker.
5. MUDDLING
- Muddling Technique
Muddling has re-emerged as an
important technique thanks to the new-found popularity of Latin cocktails like
the Caipirinha from Brazil, and Cuba’s Mojito. The flat end of the
muddler, a wooden, bat-shaped tool, is used to crush and release the essential
oils in ingredients like fresh mint and citrus. An orange slice and a
maraschino cherry are muddled with sugar to make the classic cocktail called
the Old Fashioned. Don’t be delicate about muddling — for the best flavor,
really smash and crush the ingredients.
- Muddler
A bat-shaped tool at least 6 inches
long used for crushing fruit in cocktails.
6. RIMMING
- Rimming Technique
Proper “rimming” of a glass with
salt or sugar does not mean dipping the mouth of the glass in a funky sponge
soaked in an unknown liquid. Salt rimmers are great for storing salt and sugar
to keep them clean and dry; however, avoid using the sponge that’s often
included — it is difficult to clean and keep fresh, and thus is often filled
with bacteria. It’s easy to properly rim a glass. Here’s how: Holding the
stem or base of an empty glass, use a fresh lemon (for sugar) or lime (for
salt) wedge to moisten the outside rim of the glass. (Moistening
the inside rim causes the sugar or salt to cake on thickly, and to dissolve
into the drink itself). Lastly, hold the glass over the sink and gently
tap the glass to remove the excess salt or sugar.
- Salt/Sugar Rimmer
A three-compartment container used
to store salt and sugar.
* Top Pro Tip
Never rim a frozen glass. As the
frost on the outside of the glass starts to dissipate, it causes the sugar or
salt to slide down the outside of the glass, making it messy for your guests to
hold.
7. OTHER TECHNIQUES
- Build
“To build” means to add each drink
ingredient consecutively to a serving glass (usually ice‑ filled), leaving it
up to the guest to mix the ingredients together.
- Float
Some recipes call for ingredients to
float on top of a cocktail (e.g., rum, grenadine, Grand Marnier). A float
refers to a small amount of a liquid that sits on top of a cocktail without
becoming mixed in. The procedure is simple, just pour the ingredient slowly
over the back of the bar spoon (which is held at the drink’s surface) after you
have completed preparing the cocktail. Make sure you leave enough room in the
glass when preparing cocktails that call for a float to avoid overflowing.
- Top
“To top” means to fill in bartender
lingo. If a recipe calls for a top (e.g., club soda, lemon/lime soda)
leave enough room in the glass when making the cocktail to add the top.
The top is added last and left to
the guest to mix in. Many cocktail recipes that call for a top use the shake
technique, and the carbonated top is added last, after shaking. Never shake
carbonated ingredients.
- Rolling
When making any drink containing
tomato juice, including the Bloody Mary, roll the drink instead of shaking it.
Shaking drinks containing tomato juice creates an unpleasant frothy consistency
and also separates the tomato juice. Gently pour (roll) the drink back and
forth between the glass side and the stainless steel “tin” side of the Boston
shaker to thoroughly blend the ingredients. Rolling can be done with or without
ice.
8. ADDITIONAL TOOLS AND EQUIPMENT
- Can opener (church key), bottle popper, wine
opener/corks crew
Our standard spec’s for each are
chosen for ease of use, so you can do your work with speed and precision. More
than anything, guests hate to wait to get served. Read more about using a
corkscrew in the “No Sweat Wine Service” section of this Guide
- Paring knife, cutting knife, cutting board
Every bar needs these tools for
properly preparing garnishes. Clean and dry them between uses.
- Tongs
Use tongs to place garnishes in a
drink (except for citrus wedges, slices or twists meant to be squeezed into the
drink).
- Ice scoop
Always use an ice scoop, and never a
glass or your hands, to scoop ice for making your drinks.
- Speed pourer
A reusable one-piece tapered spout
that fits on a standard spirits/cordial bottle. The pourer allows
controlled fast pouring without dripping. Make sure that you rinse the pourer
before placing on a new product to prevent the residue from the previous bottle
altering the taste of the next few drinks made.
- Hand-held citrus juicer
Used to easily and effectively
squeeze the fresh juice from a lemon or lime half.
- Citrus zester
The citrus zester is used for
cutting citrus peels/twists and citrus spirals. This tool is indispensable
for creating the best possible citrus twists and spirals for your cocktails.
- Nutmeg grater
Used for grating fresh nutmeg over
cocktails.
- Whipped cream dispenser
Used
to create the freshest possible whipped cream garnish for cocktails and
hot
drinks.
9. TOOLS FOR PRESERVING WINE
- Private Preserve Wine Preserver gas
Private Preserve is an aerosol
canister that lays a blanket of inert gas over the wine in a partially‑ full
bottle to prevent oxidation. The canister has a tube extension that is attached
to the spray head. Insert the tube into the neck of the opened wine bottle and
spray. Immediately recork the bottle with the original cork. Do not use Private
Preserve on Champagne or sparkling wine
- Vacu Vin wine bottle pump and rubber stoppers
This is a vacuum-seal hand pump
that, when used properly, extracts the air from an opened bottle of wine to
slow down oxidation, and thus preserve its freshness longer. Place the
reusable rubber stopper in the open wine like you would a cork. Place the
vacuum pump over the rubber stopper and pump repeatedly until you feel
resistance. Do not use the Vacu Vin pump on Champagne or sparkling wine.
- Champagne closure (also known as a clam shell)
This “clam shell” type of closure
clamps over the top of the bottle and seals it, reserving the natural bubbles
in the Champagne/sparkling wine.
you are a bartender and you are is a guide of your guest... you are stranger, cool, smart and authoritative so be proud to be a bartender...
"YOU ARE WHAT YOU DRINK"
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