Role of Bartender

the last 1% of a bottle represents a cumulative economic value

• speed and efficiency
• effective planning of orders
• accuracy
• flair

• have enough space
• no tricks with wet hands or equipment
• tape glass bottles or use plastic ones
• PRACTICE, before attempting tricks in the bar
• never effect the drink (time, service still first)

• health
• safety
• perception
• efficiency

--> CLEAN AS YOU GO

build

• ingredients directly in the glass (on the rocks, straight up)
• fill

stirred and strained

• chill and dilute fluids
• ingredients in a mixing glass
• stir the cocktail 15-20 times with a bar spoon until condensation on the exterior

shaken

• dilutes and chills the content faster
• integrating air into the liquid
• lighter texture and cloudy appearance

roll

• between stirring and shaking
• cocktails consisting of a few often savory ingredients

mixed

• like shaking but not common today
• mixer

blended

• frozen, add ice, whole fruits
• fluid enough to pour, yet thick enough to hold a straw upright

layered

• drinks where each layer is seperate from the others
• no mixing

muddled

• extract juice, oils and flavours from fruits, herbs and spices

• 8 grams of 100% pure alcohol
• 25 ml of 40% liquor

• ask for a valid form of ID
• over 18
• refuse service and tell a manager or security personal

• Boston shaker (mix, chill, add air)
• stirring glass (same amount of ice cube, harder to break)
• pour spout (spill stop, control, accuracy, consistent pour speed every time)
• hawthorn strainer (strain liquid from a shaker; ensuring ice, fruits or herbs are not poured in serving glass)
• mexican elbow (pressing fresh lemon, lime, orange juice without losing a drop)
• jiggers (ensure precise measurement of liquid ingredients)
• bar spoon (long to reach the bottom)
• muddler (crush or press fruits, herbs and spices to extract juice, oils and flavours)
• bar caddy (organizing cocktail napkins, straws, stirrers and more)
• rimmer (citrus juice, salt, sugar)
• juice pourers (transfer juice to containers that are better for a bar space, easy to clean, colour codes)

• first in first out
• older fruits, bottles, liquors first --> newer ones behind

• grapefruit - green & white
• fresh lemon / orange juice - yellow
• cranberry - red & black
• pineapple - blue
• apple juice - black
• fresh lime juice - green
• sugar syrup - white
• milk / half & half - white & red

• appropriate glass for each cocktail
• ensure glass is clean and polished
• free of chips and cracks
• appropriate temperature

• solid
• dry
• transparent
• clean

--> always use plent of ice