HOW TO BE PROFESSIONAL BARTENDER

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.

4. STRAINING

• 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.

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"YOU ARE WHAT YOU DRINK"