Bartending for Beginners

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Table of Contents
Introduction The Professional Bartender Bartending Terminolog "tocking #our Bar Tools of the Trade Basic Techni%ues 'ecorating #our Cocktails H giene and "afet 'rink )eci*es +artinis ,alore "hot )eci*es Bar Tricks Bar Jokes Ho/ to Tell 0hen 1nough is 1nough Being a ,reat Professional Bartender Conclusion 3 4 ! $$ $! &! &( 3$ 3& 4$ 4! -$ -. !4 !2 2$

INTRODUCTION
3"o a gu /alks into a bar and asks the bartender4..5 Ho/ man 6okes ha7e ou heard start out that /a . The bartender is the main focus of an commercial bar. Forget about the /aitresses. "ure the bring the drinks, but the bartender has to make them. Forget about the fr cooks ser7ing u* greas fries. It8s the bartender /ho has made ou cra7e them. Bartenders ha7e en6o ed a long and storied histor . The are the *s chiatrists that ou don8t ha7e to ha7e an a**ointment for. The are the ones ou hear all the best 6okes from. The are the ones /ho sho/ ou the neatest bar tricks to im*ress our friends. The bartender, for some *eo*le, is the best friend the ne7er had. Tending bar is more than 6ust *ouring a cold draught beer or mi9ing u* a mean scre/dri7er. 0ith all the ne/ drink combinations out these da s, bartenders must be u* on all the ne/ terminolog not to mention ha7ing the abilit to mi9 u* an :labama "lammer /ithout looking in the reci*e book. Bartending schools are *o**ing u* all o7er the countr . ;ured b the enticement of cash ti*s for ser7ing the drunken *ublic, bartending has been ele7ated to an art form. 0hen the mo7ie 3Cocktail5 came out, bartenders sought out the abilit to t/irl bottles and thro/ them u* in the air as the bottle *ours a *erfect shot before it lands softl in their hand. Fe/ can argue this is something not the e7er da Joe can do. 0hether ou as*ire to the 3Cocktail5 fame made *o*ular b Tom Cruise, or if ou 6ust /ant to ha7e an

im*ressi7e home bar, this book /ill e9*lore all as*ects of tending bar. 0e8ll tell ou ho/ to ha7e a /ell<stocked home bar and a /ell<stocked commercial bar. 0e8ll e9*lain some of the terminolog associated /ith *artaking of alcoholic be7erages and *ro7ide ou /ith man of the most *o*ular reci*es re%uested on "*ring Break or in our local *ub. Better than that, /e8ll gi7e ou some *rett im*ressi7e bar tricks ou can use and some cutting edge 6okes that /ill ha7e our customers or friends rolling on the floor = and not 6ust because the 6ust did their $>th te%uila shot? Bartending for Beginners /ill be e7er thing ou need and more. "o, let8s get started in the bar business?

THE PROFESSIONAL BARTENDER
: bartender is someone /ho ser7es be7erages behind a licensed bar to *a ing customers. : bartender can also be called a barkee* or a barmaid. Bartenders are found in bars, *ubs, ta7erns, nightclubs and other such *laces. The bartender mi9es and ser7es drinks, and the ma6orit of drinks a bartender is making contain alcohol, such as beer, /ine, li%uor, li%ueur, coolers and cocktails. The also ser7e /ater, 6uice, *o* and other non<alcoholic be7erages for customers /ho do not /ish to drink alcohol such as a designated dri7er or a non drinker. :s /ell as make and ser7e drinks, the bartender is also res*onsible for taking *a ment for drinks @either from customers, /aiters or /aitressesA, kee*ing the li%uor su**lies and glass/are stocked, kee*ing the bar area clean, maintaining enough ice and garnishes on hand and ser7ing food to customers sitting at the bar, if the bar offers food for

sale. Bften, the bartender is e9*ected to dress a**ro*riatel to add to the atmos*here of the bar. In some establishments, the bar tender might *artici*ate in flair bartending, /hich contributes to the entertainment in the bar. Bartenders are e9*ected to be able to mi9 hundreds of t *es of drinks to *lease an *a ing customer in a %uick, accurate and non</asteful fashion. In some establishments, such as a bus nightclub, the bartender is onl e9*ected to ser7e the customer a drink and nothing else. In a smaller *lace such as a ta7ern ho/e7er, the bartender might be e9*ected to be a good listener, and allo/ the customers to ha7e a shoulder to cr on. :ll bartenders should be friendl , ho/e7er, and en6o ha7ing contact and communication /ith customers. ,ood bartenders ha7e a /a of attracting regular customers. ,ood bartenders like this /ill remember the fa7ored drink of regular customersC ha7e drink recommendations on hand or recommendations for other bars, as /ell as se7eral other unofficial duties. In most countries, ti**ing is e9*ected of the customer, and this is ho/ the bartender gets the ma6orit of his income, as most bar tenders are *aid minimum /age. In some *laces, minors are allo/ed in bars, and it is the bartender8s res*onsibilit to check for identification before ser7ing them alcohol. If this sounds like a lot of /ork, /ith not much re/ard, look on the bright side. #ou are /orking at an establishment that ser7es gallons of li%uor each da , and ou are in charge of it. The 6ob of bartender is management, customer ser7ice,

and so much more? 17en a bartending 6ob looks good on a resume /hen ou *resent it in the *ro*er /a ? Before ou start to tend bar = /hether it8s as a 6ob or in our o/n home, a good gras* of li%uor terms can be a great asset.

TERMINOLOGY
: lot of the terms and *hrases listed belo/ are standard throughout the industr . : good *rofessional bartender /ill kno/ his or her *rofession inside out. If ou8re 6ust tending bar at home, ou8re sure to im*ress *eo*le /ith our 7ast kno/ledge. Here are some of the more common terms used in bartending. Bo9 Pour the drink into and out of a shaker, usuall onl once. This gi7es the drink a %uick mi9ing /ithout shaking Call 'rink : li%uor and mi9er, of /hich the li%uor is a name brand @ie. Tan%uera and Tonic, Bacardi and Coke, etc.A Chaser : chaser is a mi9er that is consumed immediatel after a straight shot of li%uor to create a different taste. Cocktail

This can be an of 7arious alcoholic be7erages consisting usuall of brand , /hiske , 7odka, or gin combined /ith fruit 6uices or other li%uors and often ser7ed chilled. Collins : drink similar to a sour /hich is ser7ed in a tall glass /ith soda /ater or seltDer /ater Cooler : drink consisting to ginger ale, soda /ater, and a fresh s*iral or t/ist of citrus fruit rind and ser7ed in a Collins or highball glass Crusta : sour<t *e drink ser7ed in a glass that is com*letel lined /ith an orange or lemon *eel cut in a continuous stri* Cu* : *unch<t *e drink that is made u* in %uantities of cu*s or glasses in *reference to a *unch bo/l 'ais :n o7ersiDe drink of the sour t *e, normall made /ith rum or gin. It is ser7ed o7er crushed ice /ith a stra/ and s/eetened /ith a fruit s ru* ;ace Eormall a**lies to the last ingredient in a reci*e meaning to *our on to* of the drink 1ggnog

: traditional holida drink containing a combination of eggs beaten /ith cream or milk, sugar, and a li%uor such as rum, brand , or bourbon Fi9 : sour<t *e drink similar to the dais made /ith crushed ice in a large goblet FiDD :n effer7escent be7erage = one /hich is carbonated and emits small bubbles Fli* : chilled, cream drink made of eggs, sugar, and a /ine or s*irit. Brand and sherr fli*s are t/o of the better kno/n kinds of fli*s Fra**e This is a *artiall froDen often fruit drink. It is usuall a mi9ture of ingredients ser7ed o7er a mound of crushed ice. ,rog : rum<based be7erage /ith /ater, fruit 6uice, and sugar commonl ser7ed in a large mug Highball :n s*irit ser7ed /ith ice and soda in a medium to tall glass @a highball glassA Jule*

: drink made of bourbon, mint, sugar, and crushed ice ;o/ball : short drink made of s*irits ser7ed /ith ice, /ater, or soda in a small glass +ist : li%uor ser7ed o7er a glass filled /ith crushed ice = often as is the case /ith an after dinner drink +ulls : s/eetened and s*iced heated li%uor, /ine, or beer ser7ed as a hot *unch Eeat The consum*tion of a s*irit as a straight, unaccom*anied shot Ei* : %uarter of a bottle Eightca* 0ine or li%uor often consumed right before bedtime Bn The )ocks : drink ser7ed o7er ice Pick<+e<F* : drink designed to relie7e the effects of o7erindulgence in alcohol

Punch : *art <siDe be7erage consisting of fruit, fruit 6uices, fla7orings and s/eeteners, soft drinks, and a /ine or li%uor base )icke : drink made of a li%uor, usuall gin, a half lime and soda /ater. It is sometimes s/eetened and often ser7ed /ith ice "hooter : straight shot of li%uor taken neat "ling : drink made /ith either brand , /hiske , or gin along /ith lemon 6uice, sugar, and soda /ater. It is ser7ed both hot and cold. "our : short drink consisting a li%uor, lemon or lime 6uice and sugar Todd : s/eetened drink of li%uor and hot /ater, often /ith s*ices Tot : small amount of li%uor Girgin : non<alcoholic drink

0ell 'rink : li%uor and mi9er of /hich neither are defined brands @ie. ,in and tonic, rum and cokeA "o /e ha7e the terminolog do/n. Eo/ let8s look at /hat a /ell<stocked bar looks like.

STOCKING YOUR BAR
"tocking a commercial bar and stocking a home bar are *robabl going to be t/o entirel different things unless ou8re /illing to s*end thousands of dollars on our home bar. If ou are, b all means, follo/ our list to the letter? The li%uor store /ill lo7e ou? First, /e8ll look at the t *ical commercial bar stock list. "tocking a Commercial Bar #ou8ll /ant to make sure ou ha7e all necessar li%uors, mi9ers, and garnishes to make our customers ha** . If someone orders a sli**er ni**le and ou don8t ha7e an butterscotch schna**s, ou *robabl /on8t ha7e a return customer. :lthough it surel de*ends on ho/ badl the /ant that shot? 0hen it comes to li%uors, here is a list of essentials
Godka )um

,in

@;ight and 'arkA
0hiske Bourbon "cotch ) eHCanadian Irish Cream 0ine

0hite

)ed Cham*agne

@'r A @'r A

Germouth @'r H"/eetA Te%uila Brand HCognac Beer

Fruits are im*ortant as garnishes, ha7ing *lent of the right fruits on hand can also be im*ortant. :**les
Bananas Cherries ;emons ;imes Branges Pinea**les "tra/berries

Fruit 6uices are used as mi9ers /ith the li%uor to make 7arious drinks. Plus, ha7ing them on hand for our non< drinking customers can be 6ust as im*ortant?
Cranberr ,ra*efruit ;emon ;ime Brange Pinea**le Tomato

:**le

+aking some of the more 3e9otic5 drinks re%uires the mi9ing of li%ueurs along /ith t *ical li%uors and other additi7es to achie7e the desired taste. ;i%ueurs can also be drunk on their o/n as shots or an after dinner ni*. :maretto @almondA Blue Curacao @orangeA Chambord @ras*berr A Cointreau @orangeA Creme de Banana @bananaA

@chocolateA Creme de +enthe @mintA Frangelico @haDelnutA ,alliano @herbA ,odi7a @chocolateA ,oldschlager @cinnamonA ,rand +arnier @orangeA Jagermeister @herbA Iahlua @coffeeA +idori @melonA )um*le +inDe @*e**ermintA "ambuca @aniseA "chna**s @7arious fla7orsA "outhern Comfort @*eachA Tia +aria @coffeeA Tri*le "ec @orangeA
Creme de Cacao

There are other mi9ers ou must ha7e on hand besides fruit 6uices. +an drinks utiliDe *o*ular soft drinks and other non<con7entional ingredients for the drinks. :ngostura Bitters
;emonade Cola Cream 1ggs ,inger :le ,renadine Ice Cream +ilk Brange Bitters "our +i9 "*riteH2<F* TeaHCoffee 0ater "oda Tonic

Finall , ou8ll /ant to ha7e *lent of garnishes around to make our drinks look a**ealing and taste umm .

Cinnamon
Ice +araschino Cherries Eutmeg Bli7es

"ugar " ru* Tabasco "auce 0orcestershire "auce

@Black and ,reenA "altHPe**er "ugar

"tocking a Home Bar 0hen stocking our home bar, ou need to kee* in mind ho/ much entertaining ou do and /hat t *es of drinks our friends and famil like. "ure, it might be nice to be able to *roduce the ingredients for a Flaming 'r. Pe**er, but if ou onl ha7e one craD friend /ho might ask ou for that, the cost of the ingredients might 6ust out/eigh the need to ha7e them on hand. 0hat should the t *ical home bar ha7e on handJ 0ell, besides a health su**l of beer and /ine, here8s a nice list to start /ith. ,in
Godka )um 0hiske Te%uila Brand

HCognac

Fruits are im*ortant as garnishes, ha7ing *lent of the right fruits on hand can also be im*ortant. Cherries
;emons ;imes

Fruit 6uices are used as mi9ers /ith the li%uor to make 7arious drinks. Plus, ha7ing them on hand for our non< drinking customers can be 6ust as im*ortant?

:**le
Cranberr Brange Pinea**le Tomato

+aking some of the more 3e9otic5 drinks re%uires the mi9ing of li%ueurs along /ith t *ical li%uors and other additi7es to achie7e the desired taste. ;i%ueurs can also be drunk on their o/n as shots or an after dinner ni*. :maretto @almondA Creme de +enthe @mintA Jagermeister @herbA Iahlua @coffeeA "chna**s @7arious fla7orsA Tri*le "ec @orangeA There are other mi9ers ou must ha7e on hand besides fruit 6uices. +an drinks utiliDe *o*ular soft drinks and other non<con7entional ingredients for the drinks. Cola
,inger :le ,renadine "our +i9 "*riteH2<F* 0ater Tonic

;emon andHor ;ime Juice Finall , ou8ll /ant to ha7e *lent of garnishes around to make our drinks look a**ealing and taste umm . Ice

+araschino Cherries Bli7es

@blackHgreenA "altHPe**er "ugar

Tabasco "auce 0orcestershire "auce

Bf course, no/ that ou ha7e the ingredients, ou8ll need the a**ro*riate tools to do the 6ob. The 7arious tools include glass/are, so let8s again see /hat ou8ll need for both a commercial and home bar.

TOOLS OF THE TRADE
The last thing ou /ant to ha7e ha**en is to ha7e someone /ant a bottle of beer and be lacking a bottle o*ener. :t home or in a business, there are certain tools of the trade that are needed in all circumstances. Commercial "u**lies Can Opener Fseful for o*ening cans of fruit and s ru*. Corkscrew For o*ening /ine and cham*agne bottles C o!"s Fsed for /i*ing surfaces and e%ui*ment. These should be dam* and not /et. C#!!$n% Boar& For slicing fruit and other garnishes = should be hea7 and laminated Bar Towe s These are $>>K cotton and ha7e se/n edges for durabilit . Fse these along /ith cloths to kee* things clean. +ake good

use of times /here ou ha7e no guests to clean bottles and /i*e surfaces. Bo!! e Opener For o*ening scre/ to* bottles Bo!! e Sea ers For kee*ing li%uors and other bottle contents fresh. Cock!a$ S"aker : shaker is essential for blending ingredients in cocktails and mi9ed drinks. There are man cocktail shakers a7ailable. +ost get the 6ob done. Choose one that8s right for ou. E ec!r$c B en&er +an cocktails re%uire a blender to blend the ingredients smoothl together. These *ro7e 7er useful for drinks /ith fruit *ieces or ice cream etc. Gra!er To grate s*ices like nutmeg Ice B#cke! : metal or insulated ice bucket kee*s our ice cold and clean. Ice Ton%s an& Scoops Fse these to add ice to drinks /ithout the risk of *assing on un/anted germs. Ee7er handle ice /ith our hands. 'o not use glass/are as a scoo* lest it breaks or chi*s and lea7es un/anted 7isitors in our drinks

'$%%er(S"o! G ass Fsed as a measurement tool. '#$ce S)#ee*er(E+!rac!or This is needed for getting the most 6uice out of our fruits. It hel*s to soak citrus fruit in hot /ater before s%ueeDing Bar Spoon : bar s*oon has a long handle and a muddler end that /ill allo/ ou to mi9 and measure ingredients as /ell as crush garnishes. Meas#r$n% C#ps Eormall , these should be glass or chrome /ith incremented measurements im*rinted u* the side. These are needed for accurate measurement. The usuall come /ith a set of measuring s*oons /hich are need for some smaller %uantities M$+$n% G ass : mi9ing glass is useful for long drinks /here it is re%uired to mi9 the ingredients /ithout shaking. S"arp Kn$,e For cutting fruit and garnishes S!ra$ner This remo7es the ice and fruit *ul* from 6uices. This ma come /ith a cocktail shaker. G asses an& Con!a$ners

There are 7arious t *es of glass/are of different sha*es and siDes all ser7ing their o/n *ur*ose. ;earning /hich drinks belong to /hich glass is beneficial to both ou and our customers. The recei7e a higher %ualit drink /hich in turn reflects back on ou and our establishment. Insure all glass/are is cleaned s*otless *rior to ser7ing it to our customers. 0ash glasses /ith /arm /ater and a small amount of detergent, but not soa*. )inse them after/ards /ith fresh, cold /ater and *olish them /ith a suitable cloth. Hold glasses b the base or stem of the glass to a7oid finger*rints. Follo/ing are all the glasses ou /ill need in a commercial bar. Beer M#% : traditional beer container = t *icall $! ounces Bran&- sn$,!er The sha*e of this glass concentrates the alcoholic odors to the to* of the glass as our hands /arm the brand . T *ical "iDeL $2.- oD. C"a.pa%ne F #!e : tuli* sha*ed glass designed to sho/ off the bubbles of the /ine as the brush against the side of the glass and s*read out into a s*arkling *attern. T *icall ! ounces Cock!a$ % ass This glass has a triangle<bo/l design /ith a long stem, and is used for a /ide range of straight<u* @/ithout iceA cocktails, including martinis, manhattans, metro*olitans, and gimlets. It is also kno/n as a martini glass. T *ical "iDeL 4<$& oD.

Co,,ee M#% Traditional mug used for hot coffee = t *icall $& to $! ounces Co $ns % ass "ha*ed similarl to a highball glass, onl taller, the Collins glass /as originall used for the line of Collins gin drinks, and is no/ also commonl used for soft drinks, alcoholic 6uice, and tro*icalHe9otic 6uices such as +ai TaiMs. T *ical "iDeL $4 oD. Cor&$a G ass "mall and stemmed glasses used for ser7ing small *ortions of our fa7orite li%uors after a meal. T *icall & ounces H$%"/a % ass

: straight<sided glass, often an elegant /a to ser7e man t *es of mi9ed drinks, like those ser7ed on the rocks, shots, and mi9er combined li%uor drinks @ie. gin and tonicA. T *ical "iDeL .<$& oD. H#rr$cane G ass : tall, elegantl cut glass named after its hurricane lam* like sha*e and used for e9otic or tro*ical drinks. $- ounces Mar%ar$!a(Co#pe!!e % ass This slightl larger and rounded a**roach to a cocktail glass has a broad<rim for holding salt, ideal for margaritaMs. It is also used in dai%uiris and other fruit drinks. T *ical "iDeL $& oD. Mason 'ar

These are large s%uare containers and are effecti7e in kee*ing their contents sealed in an airtight en7ironment. T *icall these are used for home canning and are about $! ounces. O &0,as"$one& % ass : short, round so called NrocksN glass, suitable for cocktails or li%uor ser7ed on the rocks, or N/ith a s*lashN. T *ical "iDeL .<$> oD. Par,a$! G ass This glass has a similar in/ard cur7e to that of a hurricane glass but /ith a stee*er out/ards rim and larger rounded bo/l. These are often used for drinks containing fruit or ice cream. $& ounces Po#sse0ca,e % ass : narro/ glass essentiall used for *ousse cafés and other la ered dessert drinks. ItMs sha*e increases the ease of la ering ingredients. The t *ical siDe is ! oD. P#nc" Bow : large s*herical bo/l used for *unches or large mi9es $ to - gallons Re& w$ne % ass : clear, thin, stemmed glass /ith a round bo/l ta*ering in/ard at the rim. T *ical "iDeL . oD. S"err- G ass

This is the *referred glass for a*eritifs, *orts, and sherr . This has a narro/ ta*er and is usuall around & ounces S"o! % ass : shot glass is a small glass suitable for 7odka, /hiske and other li%uors. +an NshotN mi9ed drinks also call for shot glasses. T *ical "iDeL $.- oD. 1"$ske- So#r G ass This t *e of glass is also kno/n as a delmonico glass. It has a stemmed /ide o*ening similar to a cham*agne flute and holds about - ounces 1"$!e w$ne % ass : clear, thin, stemmed glass /ith an elongated o7al bo/l ta*ering in/ard at the rim. T *ical "iDeL $&.- oD. Home Bar "tocking tools for a home bar /ill re%uire much fe/er su**lies, but there are a fe/ sta*les ou /ill definitel /ant to ha7e. Can Opener Fseful for o*ening cans of fruit 6uices Corkscrew For o*ening /ine and cham*agne bottles C o!"s

For /i*ing surfaces and e%ui*ment. These should be dam* and not /et. C#!!$n% Boar& : hea7 , laminated cutting board is best for slicing fruit and other garnishes Bo!! e Opener For o*ening scre/ to* bottles Cock!a$ S"aker This is used for blending ingredients in cocktails and mi9ed drinks. E ec!r$c B en&er +an cocktails re%uire a blender to blend the ingredients smoothl together. This is useful for drinks /ith fruit *ieces or ice cream etc. Ice B#cke! : metal or insulated ice bucket kee*s our ice cold and clean. Ice Ton%s an& Scoops Tongs are used to add ice to drinks. '$%%er(S"o! G ass This is used as a measurement tool. S"arp Kn$,e For cutting fruit and garnishes

G ass an& Con!a$ners2 Beer M#% $! ounces = traditional beer container C"a.pa%ne F #!e ! ounces = tuli* sha*ed glass designed to sho/ off the bubbles from the cham*agne Cock!a$ % ass This glass has a triangle<bo/l design /ith a long stem, and is used for a /ide range of straight<u* @/ithout iceA cocktails, including martinis, manhattans, metro*olitans, and gimlets < also kno/n as a martini glass. T *ical "iDeL 4<$& oD. Co $ns % ass "ha*ed similarl to a highball glass, onl taller, the Collins glass /as originall used for the line of Collins gin drinks, and is no/ also commonl used for soft drinks, alcoholic 6uice, and tro*icalHe9otic 6uices such as +ai TaiMs. T *ical "iDeL $4 oD. H$%"/a % ass

: straight<sided glass, often an elegant /a to ser7e man t *es of mi9ed drinks, like those ser7ed on the rocks, shots, and mi9er combined li%uor drinks @i.e. gin and tonicA. T *ical "iDeL .<$& oD. H#rr$cane G ass This is a tall glass /ith a hurricane lam* sha*e used for e9otic or tro*ical drinks

Mar%ar$!a(Co#pe!!e % ass This slightl larger and rounded a**roach to a cocktail glass has a broad<rim for holding salt, ideal for margaritaMs. It is also used in dai%uiris and other fruit drinks. T *ical "iDeL $& oD. O &0,as"$one& % ass : short, round so called NrocksN glass, suitable for cocktails or li%uor ser7ed on the rocks, or N/ith a s*lashN. T *ical "iDeL .<$> oD. Re& w$ne % ass : clear, thin, stemmed glass /ith a round bo/l ta*ering in/ard at the rim. T *ical "iDeL . oD. S"o! % ass This is a small glass suitable for 7odka, /hiske and other li%uors. +an NshotN mi9ed drinks also call for shot glasses. T *ical "iDeL $.- oD. 0hether ou are at home or at /ork, it8s essential to master some of the basic techni%ues of bartending before ou start.

BASIC TECHNI3UES
Creating cocktails can be straight for/ard or artistic de*ending on the *erson, their tastes and ho/ far the /ant to take it. Bften the first lesson of Bartending "chool teaches the basic skills from shaking to *ouring o7er a s*oon. +ost *eo*le can easil get b /ith these techni%ues

in a *rofessional situation. 0hen tending bar at home = it8s a definite? S"ak$n% "haking is the method b /hich ou use a cocktail shaker to mi9 ingredients together and chill them simultaneousl . The ob6ect is to almost freeDe the drink /hile breaking do/n and combining the ingredients. Eormall , this is done /ith ice cubes added to the shaker about O of the /a to the to*. Then *our in the ingredients, hold the shaker in both hands /ith one hand on to* and one hand su**orting the base. ,i7e the shaker a short, shar*, sna** shake. 'B EBT rock our cocktail to slee*. 0hen /ater has begun to condense on the surface of the shaker, the cocktail is chilled and read to be strained. S!ra$n$n% +ost cocktail shakers are sold /ith a build<in strainer or ha/thorn strainer. 0hen a drink calls for straining, ensure ouM7e used ice cubes, as crushed ice tends to clog the strainer of a standard shaker. If a drink is re%uired shaken /ith crushed ice @i.e. "hirle Tem*leA, it is to be ser7ed unstrained. S!$rr$n% #ou can stir cocktails effecti7el /ith a metal or glass rod in a mi9ing glass. If ou use ice, use them to *re7ent dilution and strain the contents into a glass /hen the surface of the mi9ing glass begins to collect condensation.

M#&& $n% To e9tract the most fla7or from certain fresh ingredients such as fruit or mint garnishes, ou should crush the ingredient /ith the muddler on the back end of our bar s*oon, or /ith a *estle. B en&$n% :n electric blender is often needed for reci*es containing fruit or other ingredients that do not break do/n b shaking. Blending is a great /a to combine these ingredients /ith others creating a smooth, read to ser7e mi9ture. "ome reci*es call for ice to be *laced in the blender in /hich case ou /ould use a suitable amount of crushed ice to *roduce a smooth, *leasant tasting drink. B#$ &$n% 0hen building a cocktail, the ingredients are *oured into the glass in /hich the cocktail /ill be ser7ed. Fsuall , the ingredients are floated on to* of each other, but occasionall , a s/iDDle stick is *ut in the glass, allo/ing the ingredients to be mi9ed. La-er$n% To la er or float an ingredient such as cream li%uor on to* of another, use the rounded, back *art of a s*oon and rest it against the inside of a glass. "lo/l *our the li%uor do/n the s*oon and into the glass. The ingredient should run do/n the inside of the glass and remains se*arated from the ingredient belo/ it. F a.$n%

Flaming is the method b /hich a cocktail or li%uor is set alight, normall to enhance the fla7or of a drink. It should onl be attem*ted /ith caution, and for the abo7e reason onl , not to sim*l look cool. "ome li%uor /ill ignite %uite easil if their *roof is high. Heating a small amount of the li%uor in a s*oon /ill cause the alcohol to collect at the to*, /hich can then be easil lit. #ou can then *our this o7er the *re*ared ingredients. 'onMt add alcohol to ignited drinks and donMt lea7e them unattended. ;ight them /here the *ose no danger to an bod else, and ensure no ob6ects can *ossibl come into contact /ith an flames from the drink. :l/a s e9tinguish a flaming drink before consuming it. There8s nothing more de*ressing than a 3frou frou5 drink that has no decoration to it. Here are some of the more *o*ular decoration techni%ues.

DECORATING YOUR COCKTAILS
'ecoration of a drink /ill normall consist of one or t/o fruit, herb, or cherr garnishes that either com*lement the fla7or of the drink, contrast /ith the color, or both. It is im*ortant that ou a7oid o7er*o/ering the drink. 0hen garnishing /ith fruit, be careful /ith the siDe. If it is too thin, it8s flims and une7entful. : too<thick slice can unbalance the look and e7en fla7or of the cocktail. C$!r#s Tw$s!s To make a citrus t/ist, cut a thin slice of the fruit cross/ise and sim*l t/ist to ser7e on the side of a glass or in it. C$!r#s Pee Sp$ra s

To make a s*iral of citrus *eel, use a *arer or 7egetable *eeler to cut a/a the skin, /orking in a circular motion. Take care not to cut into the bitter *ith. C$!r#s Pee Kno!s Fse stri*s of *eel and carefull tie each stri* into a knot. 'ro* into the drink for a nice garnish. Cock!a$ S!$cks These e9tremel useful /ooden cocktail sticks are needed for s*earing through *ieces of fruit and cherries. These are not re<usable. Plastic cocktail sticks, ho/e7er, are re<usable *ro7ided the are /ashed and boiled. Fros!$n%(R$..$n% +argaritas and other mi9ed drinks often call for the rim of the glass to be coated /ith salt, sugar, or some other ingredient. This is kno/n as frosting or rimming. The easiest /a to do this is to rub the rim of the glass /ith a slice of citrus fruit and then di* the 7er edge of the rim into a small bo/l filled /ith the sugar or salt. Marasc"$no C"err$es #ou should al/a s ha7e a *lentiful su**l of red maraschino cherries to decorate our cocktails /ith. These are the most /idel used of decorations, as /ell as being a7ailable in multi*le colors and fla7ors. O $4es or On$ons +artinis are often garnished /ith oli7es or cocktail onions. "im*l ske/er one or t/o /ith a tooth*ick and dro* into the drink.

S!raws "tra/s are essential and go /ell /ith man cocktails. These, of course, should ne7er be re<used. Before /e mo7e on to the good *art = reci*es = /e need to address the issue of bar safet and h giene.

HYGIENE AND SAFETY
Here a fe/ guidelines to remember regarding h giene and safet in a bar /hether it be at home or at /ork. 0hile most of these suggestions might be common sense, the bear notation in this book for the safet of ou, our guests andHor our customers? :l/a s be tid , clean, and di*lomatic. :l/a s rinse or /ash bar e%ui*ment like cocktail shakers and strainers after e7er use = e7en bet/een drinks. :l/a s /ash and dr our hands fre%uentl = es*eciall after contact /ith citrus fruit and 6uices. This hel*s *re7ents scaling of the hands and infection from dermatitis. Take good care of our hands = es*eciall our fingernails as these are al/a s in 7ie/. Iee* nails short. If ou use nail *olish, use neutral colors so the focus is on ou and our creations instead of our fingernails. In general, it is fro/ned u*on to smoke or drink /hile /orking behind a bar. +an *eo*le 7ie/ it as unsanitar . In some *laces, it is also illegal.

0hen uncorking cham*agne, tr to *re7ent the *o* of the cork. 0hile this is usuall associated /ith cham*agne, it can be a dangerous *ractice if the cork should become errant. 0hen using a soda si*hon, handle it b the *lastic or metal *art onl . This is the most sanitar /a to a**roach *ouring a soda. Ee7er fill a glass to the brim. This encourages s*illing and makes the entire bar unsanitar and mess . Eo/, let8s look at some of the more common drink reci*es.

DRINK RECIPES
There are a m riad of drinks out there concocted in someone8s basement or kitchen /hen there /ere 6ust a fe/ dro*s of li%uor left and some t *e of mi9er. Bthers ha7e been created b bored bartenders /ho thought certain combinations might taste good together. "till others are sta*les that are ordered nearl e7er da in a bar. 0e can8t include all drink reci*es, but here are some of the most *o*ular ones. :labama "lammer $H& oD amaretto almond li%ueur $H& oD "outhern ComfortP *each li%ueur $H& oD sloe gin $ s*lash orange 6uice $ s*lash s/eet and sour mi9

Pour abo7e ingredients into a stainless steel shaker o7er ice and shake until com*letel cold. "train into an old<fashioned glass and ser7e. :maretto "our $ $H& oD amaretto almond li%ueur $ < & s*lashes s/eet and sour mi9 Pour the amaretto li%ueur into a cocktail shaker half<filled /ith ice cubes. :dd a s*lash or t/o of s/eet and sour mi9, and shake /ell. "train or *our into an old<fashioned glass, garnish /ith a maraschino cherr and a slice of orange, and ser7e. Brand :le9ander $ $H& oD brand $ oD dark crQme de cacao $ oD half<and<half $H4 ts* grated nutmeg In a shaker half<filled /ith ice cubes, combine the brand , crQme de cacao, and half<and<half. "hake /ell. "train into a cocktail glass and garnish /ith the nutmeg. Blood +ar $ $H& oD 7odka 3 oD tomato 6uice $ dash lemon 6uice $H& ts* 0orcestershire sauce & < 3 dro*s TabascoP sauce $ lime /edge "hake all ingredients @e9ce*t lime /edgeA /ith ice and strain into an old<fashioned glass o7er ice cubes. :dd salt and *e**er to taste. :dd the /edge of lime and ser7e.

Blue Ha/aiian $ $ & $ $ $ oD
light rum

cherr

oD *inea**le 6uice oD Blue Curacao li%ueur oD cream of coconut slice *inea**le

Blend light rum, blue Curacao, *inea**le 6uice, and cream of coconut /ith one cu* ice in an electric blender at high s*eed. Pour contents into a highball glass. 'ecorate /ith the slice of *inea**le and a cherr . Cosmo*olitan $ oD 7odka $H& oD tri*le sec $H& oD lime 6uice $H& oD cranberr 6uice "hake 7odka, tri*le sec, lime and cranberr 6uice 7igorousl in a shaker /ith ice. "train into a martini glass, garnish /ith a lime /edge on the rim, and ser7e. FuDD Ea7el $ *art $ *art $ *art
*each schna**s orange 6uice lemonade

+i9 e%ual *arts of each ingredient in a highball glass, to* /ith ice, and ser7e. ,ibson

$ $H& oD gin 3H4 oD 7ermouth & cocktail onions "tir gin and 7ermouth o7er ice cubes in a mi9ing glass. "train into a cocktail glass. :dd the cocktail onions and ser7e. ,imlet & oD gin $H& oD lime 6uice $ lime /edge Pour the gin and lime 6uice into a mi9ing glass half<filled /ith ice cubes. "tir /ell. "train into a cocktail glass and garnish /ith the lime /edge. Har7e 0allbanger $ oD 7odka $H& oD ,allianoP herbal li%ueur 4 oD orange 6uice Pour 7odka and orange 6uice into a Collins glass o7er ice cubes and stir. Float ,alliano on to* and ser7e. IamikaDe $ oD $ oD $ oD
7odka tri*le sec lime 6uice

"hake all ingredients /ith ice, strain into an old<fashioned glass o7er ice cubes, and ser7e. ;emon 'ro*

$H& oD 7odka $H& oD lemon 6uice $ sugar cube :dd sugar to the rim of an old<fashioned glass, and dro* a cube or *acket of sugar into the bottom of the glass. Pour 7odka and lemon 6uice into a stainless steel shaker o7er ice, and shake until com*letel cold. Pour into the *re*ared old< fashioned glass, and ser7e. ;ong Island Iced Tea $ $ $ $ $ $ $ *art 7odka *art te%uila *art rum *art gin *art tri*le sec $H& *arts s/eet and sour mi9 s*lash cola

+i9 ingredients together o7er ice in a glass. Pour into a shaker and gi7e one brisk shake. Pour back into the glass and make sure there is a touch of fiDD at the to*. ,arnish /ith lemon. +ai Tai $ oD light rum $H& oD crQme de almond $H& oD tri*le sec
s/eet and sour mi9 *inea**le 6uice

$H& oD

+ erMsP dark rum

Pour light rum, crQme de almond and tri*le sec, in order, into a Collins glass. :lmost fill /ith e%ual *arts of s/eet and sour mi9 and *inea**le 6uice. :dd dark rum, a large stra/, and ser7e unstirred. +argarita $ $H& oD te%uila $H& oD tri*le sec $ oD lime 6uice
salt

)ub the rim of a cocktail glass /ith lime 6uice, and di* in salt. "hake all ingredients /ith ice, strain into the glass, and ser7e. +o6ito 3 & 3 $ fresh mint s*rigs ts* sugar tbs* fresh lime 6uice $H& oD light rum

club soda

In a tall thin glass, crush *art of the mint /ith a fork to coat the inside. :dd the sugar and lime 6uice and stir thoroughl . To* /ith ice. :dd rum and mi9. To* off /ith RchilledR club soda @or seltDerA. :dd a lemon slice and the remaining mint, and ser7e. +udslide $ $H& oD Baile MsP Irish cream $H& oD IahluaP coffee li%ueur Pour Hershe Ms chocolate s ru* around the inside rim of a rocks glass. Fill /ith ice, add ingredients, and ser7e.

Bld Fashioned & $ $ $ $ $ oD
blended /hiske

cube dash bitters slice lemon
sugar cherr

slice

orange

Combine the sugar cube, bitters, and $ ts*. /ater in an old< fashioned glass. +uddle /ell, add blended /hiske , and stir. :dd a t/ist of lemon *eel and ice cubes. :dd slices of orange and lemon and to* /ith the cherr . "er7e /ith a s/iDDle stick. Pina Colada 3 oD light rum 3 tbs* coconut milk 3 tbs* crushed *inea**les Put all ingredients into an electric blender /ith & cu*s of crushed ice. Blend at a high s*eed for a short length of time. "train into a Collins glass and ser7e /ith a stra/ )ob )o $ $H& oD "cotch /hisk 3H4 oD s/eet 7ermouth "tir ingredients /ith ice, strain into a cocktail glass, and ser7e. "alt 'og

- oD gra*efruit 6uice $ $H& oD gin $H4 ts* salt Pour all ingredients o7er ice cubes in a highball glass. "tir /ell and ser7e. @Godka ma be substituted for gin, if *referred.A "eabreeDe $ $H& oD 7odka 4 oD cranberr 6uice $ oD gra*efruit 6uice Pour 7odka o7er ice into highball glass. :dd mi9ers. The drink ma be garnished /ith a /edge of lime. "e9 on the Beach $ oD 7odka 3H4 oD *each schna**s
cranberr 6uice gra*efruit 6uice

:dd 7odka and *each schna**s to a highball glass. Fill /ith e%ual measures of cranberr 6uice and gra*efruit 6uice, and stir. "loe Comfortable "cre/ 3 3 3 3 oD oD oD oD
sloe gin "outhern ComfortP *each li%ueur orange 6uice 7odka

"tir or shake ingredients S ser7e /ith ice. "tra/berr 'ai%uiri

$H& oD stra/berr schna**s $ oD light rum $ oD lime 6uice $ ts* *o/dered sugar $ oD stra/berries "hake all ingredients /ith ice, strain into a cocktail glass, and ser7e. Te%uila "unrise $ shot
te%uila Brange 6uice

& dashes

grenadine s ru*

Pour te%uila in a highball glass /ith ice, and to* /ith orange 6uice. "tir. :dd grenadine b tilting glass and *ouring grenadine do/n side b fli**ing the bottle 7erticall 7er %uickl . The grenadine should go straight to the bottom and then rise u* slo/l through the drink. ,arnish stirrer, stra/ and cherr <orange. Tom Collins & $ $ 3 $ $ oD gin oD lemon 6uice ts* su*erfine sugar oD club soda
maraschino cherr

slice

orange

In a shaker half<filled /ith ice cubes, combine the gin, lemon 6uice, and sugar. "hake /ell. "train into a collins glass almost filled /ith ice cubes. :dd the club soda. "tir and garnish /ith the cherr and the orange slice. 0hiske "our

& oD blended /hiske 6uice of $H& lemons $H& ts* *o/dered sugar $ cherr $H& slice lemon "hake blended /hiske , 6uice of lemon, and *o/dered sugar /ith ice and strain into a /hiske sour glass. 'ecorate /ith the half<slice of lemon, to* /ith the cherr , and ser7e. The trend to/ard martini drinking is becoming increasingl *o*ular. 0ant some killer martini reci*esJ That8s our ne9t section?

MARTINIS GALORE5
"tandard ,in +artini +an contend that the gin martini is the onl mi9 fitting to /ear the name Nmartini,N and all other cocktails are im*ostors. Ingredients
• • • •

! & &

ounces of gin dro*s of dr 7ermouth small t/ists of lemon rind oli7es

The mi9
• • •

Fill a glass martini shaker about 3H4 full of cracked, clean ice Pour our gin into the shaker and let stand for si9t seconds. Count do/n from si9t to Dero "hake, shake, and shake. :bout fifteen, 7igorous, diagonal shakes should do the trick.



• • •

Put that shaker do/n and get t/o /ell chilled martini glasses from the fridge or freeDer. :llo/ the shaker to rest for about another si9t seconds Into each glass dro* t/o dro*s of 7ermouth @the fifth dro* is 6ust for good luckA 1ach glass gets a t/ist and an oli7e @the oli7e can be o*tionalA "train our 7er chill gin into each glass

"tandard Godka +artini :lthough this martini /ill certainl %ualif as a standard martini, ouMll often find that e7er bartender /ill create the drink /ith a slight @or *erha*s not so slightA 7ariation. Ingredients
• • •

3 ounces of 7odka $ teas*oon 7ermouth 3 oli7es

The mi9
• •



• •

Pour our 7odka into a /ell chilled shaker and let stand for si9t seconds. Count do/n from si9t to Dero. 0hile counting do/n, dro* our 7ermouth into a froDen martini glass, s/irl the 7ermouth around the glass and then *our it out. "hake, shake, and shake. :bout fifteen, 7igorous, diagonal shakes follo/ed b s/irling the shaker a fe/ times. "train our freeDing 7odka into our glass. "*ear our oli7es and gentl slide them into the glass.

Chocolate +artini $ $H& shots $ $H& shots
chocolate li%ueur crQme de cacao

$H& shot 7odka & $H& shots half<and<half +i9 all ingredients in a shaker /ith ice, shake and *our into a chilled cocktail glass. :**le +artini $ *art $ *art $ *art
7odka 'eIu *erP "our :**le Pucker schna**s a**le 6uice

Pour all ingredients into a shaker. "hake /ell and strain into a +artini glass. 'irt +artini Ingredients
• • • •

! ounces of 7odka $ teas*oon of 7ermouth ! oli7es Toasted almond sli7ers

The mi9
• •



• • •

Pour our Godka into a /ell chilled shaker and let stand for thirt seconds. 0hile counting do/n, dro* our 7ermouth into & froDen martini glasses, s/irl the 7ermouth around the glasses and then *our it out. "hake, shake, and shake. :bout t/ent , 7igorous, diagonal shakes follo/ed b s/irling the shaker a fe/ times. "train our freeDing 7odka into our glasses. Insert an almond sli7er into each stuffed oli7e and s*ear 3 *er tooth*ick. "*ear our oli7es and gentl slide them into the glass.

;emon +artini Ingredients
• • • • •

4 ounces of 7odka $H& teas*oon of dr 7ermouth. $ lemon t/ist. $ thin lemon slice. $ teas*oon ;imoncello

The mi9
• • • • • •

)im our froDen martini glass /ith ;emon T/ist cocktail cand and *lace back in the freeDer until called for. Pour our 7odka, 7ermouth and ;imoncello into a shaker 3H4 full of ice. &> energetic shakes @no stirring o*tion on this oneA should mi9 it nicel . )etrie7e our martini glass and strain the mi9ture into it. "lit our lemon slice half /a and sli* it on to the rim of the glass. :dd our lemon t/ist.

The Boardroom "mok +artini Ingredients
• • • •

$H& ounce dr 7ermouth. 4 ounces of gin & tables*oons "cotch @ten ear old is *referredA. #ou can e9*eriment /ith an good, single malt "cotch & lemon t/ists

The mi9


Pour our 7ermouth and gin into a shaker $H& full of cracked ice.

• • • •

"hake, shake, and shake for a full minute. #ou ma also stir for a full t/o minutes. :dd our "cotch and stir 4 times in a counter<clock/ise motion. "train our smok fla7ored martini into t/o /ell chilled martini glasses. 1ach glass gets a t/ist.

He "/eetie +artini This is a 7er s/eet martini. This is a great alternati7e for a Cosmo lo7er, such as the *erson ouMll be im*ressing /ith this sim*le to mi9 martini. Ingredients
• • •

2 ounces of freeDing 7odka $ ounce of room tem*erature Chambord $ teas*oon of hone

The mi9
• • • • •

0arm our hone @slightl A and stir it into our Chambord. Pour our 7odka into a shaker 3H4 full of cracked ice. "hake, shake, shake...shake it bab . :dd our hone infused Chambord and stir three times. "train our li%uid into t/o freeDing martini glasses.

Ie ;ime +artini Ingredients
• • • •

4 & & $

ounces Ie ;ime Godka ounces 7odka tables*oons of fresh lime 6uice tables*oons of cool /hi*

• •

& martini glasses rimmed /ith lime cocktail cand sugar & su*er thin slices of lime

The mi9
• • • • • • •

:ll of our 7odka and $ tables*oon of cool /hi* goes into a shaker that is 3H4 full of cracked ice. "hake for a good minute. ;et our shaker rest for a half minute. :dd $ tables*oon of the lime 6uice to the shaker and gi7e another $> shakes. "train into our & freeDing martini glasses. :dd $H& of the remaining lime 6uice to each glass, and to* each /ith a bit of the remaining cool /hi* Float a lime slice on each glass

Galentine +artini Ingredients
• • • • •

- ounces of freeDing Cho*in 7odka - ounces of chilled ice /ine $$ green seedless gra*es at room tem*erature $ tables*oon of fresh lemon 6uice & froDen green gra*es

The mi9
• • • •

:dd all of our li%uid ingredients to a blender of food *rocessor and *uree. "train into a cocktail shaker $H& full of cracked ice. "hake for a full minute "train our amaDing martini into & freeDing cocktail glasses

For those of ou /ho are 3shot5 connoisseurs, /e ha7e included a se*arate section that follo/s /ith some basic shot reci*es.

HIT ME SARGEANT
"hots are more than 6ust a *our of li%uor into a shot glass. These da s, shots ha7e been ele7ated to an art form. 0e are listing some of the more *o*ular ones. B<-& $H3 shot $H3 shot $H3 shot
IahluaP coffee li%ueur amaretto almond li%ueur Baile MsP Irish cream

Carefull la er ingredients, in order, into a shot glassC kahlua, amaretto, then Irish cream. Blo/ Job $H4 oD $H& oD
Baile MsP Irish cream amaretto almond li%ueur

Pour li%ueurs into a shot glass and to* /ith /hi**ed cream. Ha7e an indi7idual *lace their hands behind their back, thenC *ick<u* the filled shot glass /ith their mouth, tilt head back, and drink. Bod "hots $ oD 7odka $ *ackage sugar $ lemon /edge Fsing a *artner of the o**osite se9, lick their neck to moisten. Pour *acket of sugar onto their neck. Place /edge

of lemon in their mouth /ith the skin *ointed in/ard. #ou first lick the sugar from their neck, then shoot the 7odka, then suck the lemon from their mouth @/hile gentl holding back of their neckA. Butter Ei**le $ oD 'eIu *erP Buttershots li%ueur $H& oD Irish cream Pour buttershots into a chilled shot glass. Carefull la er or float the irish cream on to*, and ser7e. Chocolate Cake $H& oD $H& oD
sugar FrangelicoP haDelnut li%ueur 7odka

:dd 7odka and frangelico to a shaker /ith ice. "hake. ,arnish /ith a sugar<coated lemon. "hoot the drink, like ou /ould te%uila. Flaming 'r. Pe**er 3H4 shot amaretto almond li%ueur $H4 oD $-$ *roof rum $H& glass beer Fill a shot glass about 3H4 full /ith amaretto and to* it off /ith enough $-$ *roof rum to be able to burn. Place the shot glass in another glass and fill the outer glass /ith beer @right u* to the le7el of the shot glassA. Ignite the amarettoH$-$ and let it burn for a /hile. Blo/ it out @or lea7e it burning if ouMre bra7e < not recommendedA and slam it. Tastes 6ust like 'r. Pe**er.

Jager Bomb $ can )ed BullP energ drink $ oD JagermeisterP herbal li%ueur Pour red bull into a *int glass. 'ro* in a shot glass filled /ith 6agermeister, and chug. Jello "hots $ *ackage /atermelon 6ell<o $ cu* boiling /ater $ cu* +alibuP coconut rum +i9 hot /ater and 6ello. :dd rum. Pour into & ounce cu*s. "er7e after the 6ello has set IamikaDe $ *art $ *art $ *art
7odka tri*le sec )oseMsP lime 6uice

"hake /ell /ith ice and strain mi9ture into a shot glass. "alute. ;i%uid Cocaine $H& oD $H& oD $H& oD
BacardiP $-$ rum ,oldschlagerP cinnamon schna**s JagermeisterP herbal li%ueur

Pour ingredients as listed abo7e into a large shot glass and shoot. Pur*le Hooter

$H& oD 7odka $H& oD ChambordP ras*berr $ s*lash 2<F*P soda

li%ueur

Pour ingredients into a stainless steel shaker o7er ice. "hake until ice cold. "train into a large shot glass, and ser7e. )ed Headed "lut $ oD $ oD
*each schna**s

JagermeisterP herbal li%ueur cranberr 6uice

Chill and ser7e. "coob "nack $H& oD +alibuP coconut rum $H& oD crQme de bananas $H& oD +idoriP melon li%ueur $H& oD *inea**le 6uice $ $H& oD /hi**ed cream Pour rum, crQme de banana, melon li%ueur and *inea**le 6uice into a stainless steel shaker o7er ice. :dd /hi**ed cream, and shakeC until /ell mi9ed and sufficientl chilled. "train into an old<fashioned glass and shoot. "urfer Bn :cid $H& oD $H& oD $H& oD
JagermeisterP herbal li%ueur +alibuP coconut rum *inea**le 6uice

Pour ingredients into a stainless steel shaker o7er ice and shake until com*letel cold. "train into a large shot or old< fashioned glass and shoot.

There are so man drink reci*es out thereC s*ace *re7ents me from including them all. #ou can find nearl e7er single reci*e ou need at drinksmi9er.com. These /ould include the Brain Fart, the Ball "/eat, the Broken 'o/n ,olf Cart, the Flaming Bob +arle , Finger +e ,ood, Jet Fuel, "creaming Brgasm, "it Bn + Face, and Tonsil Tickler among others? Being a great bartender, though, is so much more than 6ust mi9ing great drinks. #ou ha7e to hone our *ersonalit and gi7e the *eo*le something to talk about. Ho/ about a fe/ cool bar tricksJ

BAR TRICKS
Bar Trick T $ Bli7e in Brand "nifter.

IngredientsL $ oli7e and $ brand snifter. Bb6ecti7eL Put oli7e in brand snifter. "ituationL #ou can not touch the oli7e /ith our bod @hands, mouth, etc.A. #ou can not scoo* the oli7e /ith the snifter. #ou can not roll oli7e off of bar into snifter. "olutionL 0ith the oli7e on the bar. Place the brand snifter o7er the oli7e so that the o*en end of the snifter is surrounding the oli7e. "lo/l rotate the brand snifter around the oli7e. The oli7e /ill roll around the inside /alls of the snifter @centrifugal forceA. Bnce the oli7e is s*inning around the middle of the snifter, fli* the snifter u*right and *lace on the bar. Collect our /innings? HintsL Practice this bar trick before *lacing an bets. The oli7e has a tendenc to come out of snifter /hen fli**ing u*right. :fter a little *ractice, ou /ill be a *ro. "ubmitted b Brick

Bar Trick T &

1mbarrass our Friends.

IngredientsL $ bar na*kin, and $ *enH*encil. Bb6ecti7eL 1mbarrass our friends and others. "ituationL Bn a bar na*kin /rite do/n the follo/ingL I :+ 01 TB'' IT I :+ "BF: IIE, 01 TB'' IT :sk our friends to continue reading out laud until the understand. Continue to find ne/ 7ictims. :dded BonusL Bld 7ictims /ill laugh at ne/ 7ictims. Bar Trick T 3 The )ace?

IngredientsL 3 shots of UUUUUU, and 3 *ints of beer. Bb6ecti7eL ,et a free round of drinks. "ituationL Tell our 7ictim that ou /ill drink our 3 *ints of beer faster then the can drink their three small shots of UUUUUU. Pla er8s rulesL #ou can not touch the other *la er8s glass or shot. "olutionL "tart drinking our beer. #our 7ictim /ill take their first shot. :s soon as ou finish drinking our first beer, *lace our em*t *int o7er our 7ictim8s third shot. Take our time and en6o our free drinks. #our 7ictim can not touch our glass, see abo7e rule. #ou 0in? Bar Trick T 4 The old NT/o %uarters trickJN

IngredientsL & %uarters, and one 7ictim.

Bb6ecti7eL To get a free drink. "ituationL Bn the bar *lace t/o %uarters heads u*. :sk our 7ictim, N0hat do ou see.N The usual ans/er is, NT/o heads?N or NT/o %uarters.N "lo/l start nodding our head in agreement and /ith our *alm u* *oint to the t/o %uarters and sa , NI see t/o *ennies, he , if IMm /rong /ill ou bu me a drink.N Pressure them for a re*l , most *eo*le /ill sa , N"ure.N :t this *oint sa NIMm /rong.N 1n6o our free drink. :dded BonusL 0hen drink is em*t , find a ne/ 7ictim. Bar Trick T The Fift cent drink.

IngredientsL $ Gictim /ith a fresh drink, $ cocktail na*kin, & %uarters. Bb6ecti7eL To get a chea* drink. "ituationL Taking 7ictims drink and remo7e an stra/s or umbrellas. Co7er 7ictims drink /ith the cocktail na*kin. Tell our 7ictim, NI bet ou fift cents that /ithout touching the glass or the na*kin or an stra/s etc., I can drink that entire drink.N Push the t/o %uarters to/ards the 7ictim /hile betting, *oint to the glass and the na*kin. Continue to sa , NI /onMt touch an thing?N Bring u* the *oint about *ossibl *utting a stra/ through the na*kin and sa again, NI /onMt touch an thing?N "olutionL 0hen the gi7e u*, slo/l take off the na*kin and en6o the drink as ou *ush the fift cents to the 7ictim. Be sure to tell the 7ictim the /on and gi7e them their fift

cents. The V4.>> drink 6ust cost ou fift cents? 1n6o chea* drink? Bar Trick T ! "alt S Pe**er

our

IngredientsL $ 7ictim, $ salt *acket, $ *e**er *acket, and $ small *lastic comb. Bb6ecti7eL To get a free drink. "ituationL +ake a small hill of salt on the bar, about the siDe of a %uarter. Then s*rinkle a small amount of *e**er on to* of the salt. Bet our 7ictim one drink that the can not get the *e**er off, /ithout disturbing the salt. "olutionL Take our *lastic comb and comb our hair a fe/ times. Then hold the comb o7er the salt S *e**er. The static electricit /ill suck the *e**er off the salt. EoteL lo/. This trick /ill onl /ork /hen the humidit le7els are "ugar Cubes

Bar Trick 6 2

IngredientsL $ 7ictim, & sugar cubes, $ lighter, and $ ash tra . Bb6ecti7eL To get a free drink. "ituationL Hand someone a sugar cube and a lighter. Bet them a drink that the can not light the sugar cube on fire. The /ill tr to light it on fire b *utting the flame under it. The /ill get the cube to smoke, char and smolder but it /ill not catch on fire. "olutionL )ub our sugar cube in an ashtra to get some ashes on it. Hold the flame to the sugar cube, it should light right u*.

EoteL Practice this a fe/ times before ou start *lacing bets. Bar Trick T . Ice Cubes

IngredientsL $ 7ictim, & ice cubes, some salt, and & *ieces of human hair @about ! to . inches longA. Bb6ecti7eL To get a free drink. "ituationL Bet someone the can not *ick u* an ice cube /ith one *iece of human hair. The a7erage *erson /ill tr to t/ist and tie the hair around the ice cube. Bthers /ill tr to 6ust lift it u*. Ho/e7er, the /ill not be able to get the ice cube off the bar. "olutionL Place the ice cube on the bar, take a strand of human hair and *lace it across the to* of the ice cube. Then, take a little salt and s*rinkle it on to* of the hair and ice cube. The salt /ill cause the ice cube to re<freeDe around the hair. In a fe/ seconds ou /ill be able to gentl lift the ice cube off of the bar. EoteL Practice this a fe/ times before ou start *lacing bets. Bar Trick T ( The "/itch

IngredientsL & identical shot glasses, $ non<*orous *iece of *a*er @*la ing card, o7er<siDed match book, etc.A, /ater, and our choice of alcohol @bourbon, scotch, etc.A Bb6ecti7eL Challenge our friends. "ituationL Fill one shot glass /ith /ater and the other /ith, lets sa , bourbon. The challenge is to get the bourbon in the glass that has the /ater and the /ater in the glass that has the bourbon /ithout using an other containers including our mouth @or an one elseMs mouthA.

"olutionL Place the non<*orous *iece of *a*er @*la ing cardA on<to* of the shot of /ater. Turn the card and /ater shot u*side do/n carefull . The *a*er /ill sta attached to the shot on its o/n accord. Eo/, *lace the /ater shot glass and card on the shot of bourbon. "lo/l and carefull *ull the *a*er out 6ust far enough to make a 7er small o*ening bet/een the t/o glasses. 0ater, being hea7ier than alcohol /ill flo/ to the bourbon glass and dis*lace the bourbon into the /ater glass. #ou ha7e 6ust made the s/itch. If ou are trul skilled at this bar trick, ou /ill be able to re*lace the *a*er bet/een the t/o shot glasses and remo7e the bourbon and *ut it back on the bar. EoteL +ake sure the o*ening bet/een the glasses is 7er small. : large o*ening /ill cause the /ater and alcohol to mi9. Bar Trick T $> "moke on the /ater

IngredientsL $ glass, a matchbook, si9 %uarters, and an ashtra /ith /ater. Bb6ecti7eL ,et a free drink. "ituationL Bet our friends one drink that ou can get the /ater out of the ashtra using onl the ingredients mentioned and /ithout mo7ing or tilting the ashtra . "olutionL +ake sure ashtra is filled /ith at most a %uarter inch of /ater. "tack the %uarters in the center of the ashtra so the to* t/o %uarters are abo7e the /ater. Place four unlit matches on to* of the %uarters. ;ight the matches and immediatel co7er the flame and %uarters /ith the glass. The /ater /ill be dra/n into the glass. Collect our bets.

Bar Trick T $$

The 0ish in a Bottle

IngredientsL $ ne/l em*tied bottle of ,rand +arnier, a matchbook, a cork, a stra/, and a s/ord cocktail *ick. Bb6ecti7eL To *la /ith fire /hile making a /ish. "ituationL ,et our friends to make a /ish. Tell them if the s/ord sticks in the ceiling then their /ish /ill come true. "olutionL Take a ne/l em*tied ,rand +arnier bottle and *ut a cork in it. Place the bottle under hot /ater for about $> minutes. 0hile the bottle is heating, take a stra/ and bend it in half. Take ou s/ord *ick and stick it through the fold in the stra/. The stra/ should be folded back o7er the handle of the s/ord *ick. 0hen the bottle is read , carefull remo7e the cork so the heated gas in the bottle does not esca*e. Wuickl *ut the stra/ and the s/ord in the bottle /ith the ti* of the s/ord *ick *ointing out the o*ening of the bottle. +ake a /ish and dro* a match in the bottle. 0arningL There /ill be a large flame and the stra/ and the s/ord *ick /ill be forced out the bottle. I11P our face and others a/a from the o*ening. If the stra/ sticks in the ceiling then our /ish comes true. If the stra/ does not stick, tell someone to bu ou a drink for our troubles. If ou do not get a flame, ou ha7e to bu e7er one else drinks. Bar Trick T $& Blo/ the Bottle

IngredientsL $ em*t beer bottle, and a small *iece of na*kin. Bb6ecti7eL ,et a free drink.

"ituationL Hold an em*t beer bottle horiDontall . @+ake sure inside of neck is dr .A Tear off a small *iece of na*kin, /ad it u* into a small ball. Place the na*kin /ad 6ust inside the li* of the bottle. Hold the bottle in front of someoneMs face, and bet them a drink that the can not blo/ the na*kin into the bottle. "olutionL Bernoulli *rinci*le states that mo7ing air has lo/er *ressure than still air. Therefore, /hen our friend blo/s, the still air in the bottle /ill *ush the na*kin out of the bottle, right back at the face of the blo/er. EoteL The harder the blo/, the faster the na*kin /ill come out. If ou get a reall gullible *erson, ou can ha7e them tr again for a chance at another drink. #ou should be able to milk them for at least 3 or 4. : trul great bartender also has some *rett funn 6okes to share. 0arningL some of these 6okes ma be rude, crude, raunch , and contro7ersial. Eo/, TH:T8" /hat makes a great bartender?

BAR 'OKES
'id /e forget to add that some of these 6okes might also be badJ Bh /ell, tr them on the drunk ones, the 8ll laugh an /a ? First Joke Three mice /ere sitting in a bar talking about ho/ tough the /ere. The first mouse slams a shot and sa s, NI *la /ith mouse tra*s for fun. IMll run into one on *ur*ose and as it is closing on me, I grab the bar and bench *ress it t/ent or thirt times.N :nd /ith that he slams another shot.

The second mouse slams a shot and sa s, NThatMs nothing. I take those '<con tablets, cut them u* and snort them 6ust for the fun of it.N :nd /ith that he slams another shot. The third mouse slams a shot, gets u* and /alks a/a . The first t/o mice look at each other, and then turn to the third mouse and ask, N0here the hell are ou goingJN The third mouse sto*s and re*lies, NIMm going home to fuck the cat.N "econd Joke :n Irishman, an Italian, and a Polish gu are in a bar. The are ha7ing a good time and all agree that the bar is a nice *lace. Then the Irishman sa s, N: e, this is a nice bar, but /here I come from, back in 'ublin, thereMs a better one. :t +ac'ougalMs, ou bu a drink, ou bu another drink, and +ac'ougal himself /ill bu our third drink?N The others agree that sounds like a nice *lace. Then the Italian sa s, N#eah, thatMs a nice bar, but /here I come from, thereMs a better one. B7er in Brookl n, thereMs this *lace, Ginn Ms. :t Ginn Ms, ou bu a drink, Ginn bu s ou a drink. #ou bu anudda drink, Ginn bu s ou anudda drink.N 17er one agrees that sounds like a great bar. Then the Polish gu sa s, N#ou think thatMs greatJ 0here I come from, thereMs this *lace, 0arsho/skiMs. :t 0arsho/skiMs, the bu ou our first drink, the bu ou our second drink, the bu ou our third drink, and then, the take ou in the back and get ou laid?N

N0o/?N said the other t/o. NThatMs fantastic? 'id that actuall ha**en to ouJN NEo,N he re*lied, Nbut it ha**ened to m sister?N Third Joke Bne da , a bar o/ner decided he had enough of the slo/ business and needed a gimmick. He finall decided on one. He got a horse and *ut it in the bar. He *laced a sign o7er the horse and had the sign read. NPa V$>>, make the horse laugh /in V$>>>N For ears, the gimmick /orked. Finall , a man /alked into the bar sa/ the sign and asked, NIs that sign for realJN The bar o/ner told him it /as. The man *aid V$>>, /alked u* to the horse and /his*ered something to the horse. The horse started to laugh falling to his knees. The ne9t da , the o/ner changed the sign. Pa V$>>, make the horse cr , /in V$>>>. For ears the gimmick /orked. Bne da , the same man /alked into the bar and sa/ the sign. He *aid the bar o/ner V$>> and asked for a curtain. The man closed the curtain and then o*ened it a cou*le of moments later. The horse /as no/ cr ing u* a storm. The man /alked u* to the bar o/ner and asked for his mone . NEot so fastN, the bar o/ner said, NFirst ou ha7e to tell me /hat ou did both times?N N"im*leN, said the man, NFirst I told him I /as bigger, this time I *ro7ed itN Fourth Joke :n Irishman /alks into a bar in 'ublin, orders three *ints of ,uinness and sits in the back of the room, drinking a si* out

of each one in turn. 0hen he finishes them, he comes back to the bar and orders three more. The bartender asks him, N#ou kno/, a *int goes flat after I dra/ itC it /ould taste better if ou bought one at a time.N The Irishman re*lies, N0ell, ou see, I ha7e t/o brothers. Bne is in :merica, the other in :ustralia, and IMm here in 'ublin. 0hen /e all left home, /e *romised that /eMd drink this /a to remember the da /hen /e drank together.N The bartender admits that this is a nice custom, and lea7es it there. The Irishman becomes a regular in the bar, and al/a s drinks the same /a L He orders three *ints and drinks them in turn. Bne da , he comes in and orders t/o *ints. :ll the other regulars notice and fall silent. 0hen he comes back to the bar for the second round, the bartender sa s, NI donMt /ant to intrude on our grief, but I /anted to offer m condolences on our great loss.N The Irishman looks confused for a moment, then a light da/ns in his e e and he laughs. NBh, no,N he sa s, Ne7er oneMs fine. IM7e 6ust %uit drinking.N Fifth Joke T/o blokes are in a bar on to* of the 1m*ire "tate Building. Bne sa s to the other N#ou kno/, if ou 6um* off of this building ou get sucked in at the $>th floorN. The other one laughs and sa s NEo /a , man. Pro7e itN The first gu agrees and the both go to the edge. He 6um*s off and /hoof? He gets sucked in at the $>th floor. 0hen he gets back to the to* the second gu , standing in shock, sa s NI donMt belie7e it? ;et me tr N. "o the second gu 6um*s off and s*lat? He falls to his death. The first gu goes back into the bar. 0hen he gets back

there, the bartender tuts and sa s N#ou kno/ "u*erman, ou can be a real bastard /hen ou8re drunk? "i9th Joke :fter a Beer Festi7al in ;ondon, all the bre/er *residents decided to go out for a beer. CoronaMs *resident sits do/n and sa s, N"eXor, I /ould like the /orldMs best beer, a Corona.N The bartender takes a bottle from the shelf and gi7es it to him. Then Bud/eiserMs *resident sa s, NIMd like the best beer in the /orld, gi7e me MThe Iing of BeersM, a Bud/eiser.N The bartender gi7es him one. CoorsM *resident sa s, NIMd like the best beer in the /orld, the onl one made /ith )ock +ountain s*ring /ater, gi7e me a Coors.N He gets it. The gu from ,uinness sits do/n and sa s, N,i7e me a Coke.N The other bre/er *residents look o7er at him and ask, N0h arenMt ou drinking a ,uinnessJN and the ,uinness *resident re*lies, N0ell, if ou gu s arenMt drinking beer, neither /ill I.N "e7enth Joke : "cotsman is sitting in a bar in Cuba and is minding his business /hen a man /ith a large black beard /alks in. The man goes to the bar and orders a shot of /hisk . The bartender ser7es him, the man drinks the /hisk then starts /alking out the door. The bartender sa s, NHe arenMt ou going to *a for thatJN The man sa s, N19cuse me, CastroMs :rm .N The bartender sa s, N:lright thenN and the man lea7es. : fe/ minutes later another man /ith a large black beard /alks in. The man goes to the bar and orders a shot of

/hisk . The bartender ser7es him, the man drinks the /hisk then starts /alking out the door. The bartender sa s, NHe arenMt ou going to *a for thatJN The man sa s, N19cuse me, CastroMs :rm .N The bartender sa s N:lright thenN and the man lea7es. The "cotsman gets an idea and /alks u* to the bar and orders a shot of /hisk . He drinks the /hisk then starts /alking out the door. The bartender sa s, NHe arenMt ou going to *a for thatJN The "cotsman sa s, N19cuse me, CastroMs :rm .N The bartender sa s, NHe /here is our big black beardJN The "cotsman thinks %uickl . He lifts his Iilt and sa s, N"ecret "er7ice?N 1ighth Joke : businessman enters a ta7ern, sits do/n at the bar, and orders a double martini on the rocks. :fter he finishes the drink, he *eeks inside his shirt *ocket, then orders the bartender to *re*are another double martini. :fter he finishes that it, he again *eeks inside his shirt *ocket and orders the bartender to bring another double martini. The bartender sa s, N;ook, budd , IMll bring aM martinis all night long < but ou gotta tell me /h ou look inside our shirt *ocket before ou order a refill.N The customer re*lies, NIMm *eeking at a *hoto of m /ife. 0hen she starts to look good, I kno/ itMs time to go home.N : ne/ gu in to/n /alks into a bar and reads a sign that hangs o7er the bar... F)11 B11)? F)11 B11) FB) TH1 P1)"BE 0HB C:E P:"" TH1 T1"T? "o the gu asks the bartender /hat the test is. Bartender re*lies N0ell, first ou ha7e to drink that /hole gallon of *e**er te%uila, the 0HB;1 thing at once and ou canMt make a face /hile doing it. "econd, thereMs a Mgator out back /ith a sore tooth... ou ha7e to remo7e it /ith our bare hands. Third, thereMs a /oman u*<stairs /hoMs ne7er

had an orgasm. #ou gotta make things right for her.N The gu sa s, N0ell, as much as I /ould lo7e free beer, I /onMt do it. #ou ha7e to be nuts to drink a gallon of *e**er te%uila and then get craDier from there. 0ell, as time goes on and the man drinks a fe/, he asks, N0hereD Dat tee%eelahJN He grabs the gallon of te%uilla /ith both hands, and do/ns it /ith a big slur* and tears streaming do/n his face. Ee9t, he staggers out back and soon all the *eo*le inside hear the most frightening roaring and thum*ing, then silence. The man staggers back into the bar, his shirt ri**ed and big scratches all o7er his bod . NEo/N he sa s N0hereMs that /oman /ith the sore toothJN Einth Joke Bne night, a *olice officer /as stalking out a *articularl ro/d bar for *ossible 7iolations of the dri7ing under the influence la/s. :t closing time, he sa/ a fello/ stumble out of the bar, tri* on the curb, and tr his ke s on fi7e different cars before he found his. Then he sat in the front seat fumbling around /ith his ke s for se7eral minutes. 17er one left the bar and dro7e off. Finall , he started his engine and began to *ull a/a . The *olice officer /as /aiting for him. He sto**ed the dri7er, read him his rights and administered the Breathal Der test. The results sho/ed a reading of >.>. The *uDDled officer demanded to kno/ ho/ that could be. The dri7er re*lied, NTonight, IMm the 'esignated 'eco .N Eo/, it8s time for the res*onsible *art.

HO1 TO KNO1 1HEN ENOUGH IS ENOUGH
+an *eo*le think that alcohol is good. Bften, in certain doses, it is. But there comes a time /hen ou ha7e to tell someone 3Eo +ore5. The /on8t be ha** . #ou /on8t be *o*ular an more, but the 8ll thank ou in the morning = /ell, ma be the morning after that? But still, it8s im*ortant for ou to hel* our friends or customers realiDe that /hen it8s time to sto*, it8s time to sto*. Here are some telltale signsL

1. "*eech is slurred. 0hen 3:nother drink *lease5
sounds like 3Fhnu7a grink *eas5, it8s time to sto*.

2. The *erson can no longer stand /ithout the aid of
a *ro*. To test this theor , kneel do/n behind the bar %uickl then come back u*. If the *atron is on the floor, it8s time to sto*.

3. 0hen he or she tells ou the lo7e ou more than
t/ice, it8s time to sto*. "ure the lo7e ou tonight, but /ill the res*ect ou in the morningJ

4. 0hen their bar tab looks like the /orking earl
budget of a small countr , it8s time to sto*. Fnless ou8re ser7ing 'onald Trum*, cut Yem off? Bf course, if ou8re ser7ing 'onald Trum*, call me?

5. If an one starts dancing on the bar <<< IT8" TI+1
TB "TBP? 17en if it8s the hot chick /ho has been flirting /ith ou all night long or the long retired Chi**endale dancer, the sho/ /on8t be /orth the conse%uences = no reall , it /on8t?

6. If an one insists the can dri7e, it8s time to sto*.

"ober *eo*le don8t feel the need to 6ustif their abilities to handle a motor 7ehicle = drunken *eo*le do. Cut them off and find them a friend to dri7e them home.

If ou8re ha7ing a *art in our home = /ith #BF as the bartender, here are some *art safet ti*sL

• 'onMt ser7e alcohol to someone under the legal drinking
age. Check identificationC donMt allo/ the ser7ing of alcohol to or consum*tion of alcohol b those /ithout *ro*er identification.

• Iee* the number of guests at a manageable numberC
a7oid 7iolations of occu*anc limits. 'onMt allo/ unin7ited guests to NcrashN the *art .

• 'onMt let guests mi9 their o/n drinks. Choose a reliable
bartender /ho /ill hel* kee* track of the siDe and number of drinks guests consume.

• )emember that beer can be 6ust as into9icating as hard
li%uor. : $&<ounce can of beer, a fi7e<ounce glass of /ine, and a $&<ounce /ine cooler contain the same amount of alcohol and the same into9ication *otential as an ounce<and <a<half of li%uor.

• Pre*are *lent of foods so guests /ill not drink on

em*t stomachs. :7oid salt foods, /hich make *eo*le thirst and drink more.

• +onitor outside acti7ities. 'on8t allo/ guests to carr

o*en containers of alcohol in *ublic *laces. 'on8t allo/ guests to *ark their 7ehicles illegall .

• Be a good neighbor. Iee* music, *eo*le<noise and

trashHlitter le7els at a minimum. Clean outside litter immediatel after the *art .

• :sk boisterous or rude guests to lea7e. Bne such guest
can ruin the *art for others.

• Bffer a 7ariet of non<alcoholic be7erages for the

designated dri7er andHor for those /ho *refer not to drink.

• 'o not *ush drinks??? 'rinking at a *art is not
mandator for ha7ing a good time.

• Close the NbarN (> minutes before the *art ends and
ser7e non<alcoholic drinks or foods and coffee. )emember, though, onl time sobers /ho are into9icated.

• Politel , but firml , tell into9icated guests that ou

cannot let them dri7e home because ou care. :rrange for designated dri7ers to ta9i *art <goers to their destination.

• Become familiar /ith signs of alcohol *oisoning and
treatment. • Coo*erate /ith *olice. The are usuall there because someone has com*lained. : s*irit of coo*eration /ill hel* in reducing the need for enforcement actions. For those of ou /ho are thinking of bartending as a *rofession, here are a cou*le of ti*s for ou.

GOING TO THE BIG SHO1

There are bartending schools all o7er the countr . : sim*le ,oogle search /ill sho/ ou /here the nearest one to ou is. If ou feel like s*ending a lot of mone to learn /hat /e87e 6ust told ou about, b all means, go right ahead. Ho/e7er, most local bars /on8t care if ou87e gone to Bartending Fni7ersit . Bn<the<6ob training is the best. But a basic kno/ledge /ill hel* ou along the /a . 0e do ha7e a fe/ suggestions to hel* ou along the /a .


0elcome all of our customers as though ou kno/ them and introduce ourself. )emember their names and /elcome them, using their names, the ne9t time the 7isit. @Iee* a legal *ad if ou need too, 3gra beard, thick glasses, name ,eorge, drinks Bud54and an %uirks ou can note that /ill hel* ou recall. Failing that 6ust sa 3He good to see ou again?5 Just think of it like if ou /ere ha7ing a *art in our o/n home.. It8s eas ? :l/a s kee* in mind /hat their drink of choice is and be *re*ared to offer them their *reference. #ou should alread kno/ the names and *references of our regulars. If a customer comes accom*anied b a date or com*anion, treat them both as if the are ro alt , address the customer as in 30onderful to see ou again, +r. or +s so and so @if the are a regularA. :nd /hat can I do es*eciall for our guestJ5 Be sure to use the finest glass for their friend. If ou treat them /ith that sort of res*ect, ou cannot onl e9*ect a nice ti*, but ou can bet that the /ill be back o7er and o7er, and looking for ou. #es, do remember 6okes. )emember them /hen ou hear them and stud them on the Internet. Internet 6okes are so boring that most of us 6ust delete them,







but the telling of a 6oke is 6ust that, it is the deli7er and the stor telling that makes it both interesting and amusing. Be *re*ared to ha7e at least t/o ne/ ones on e7er shift.


#our smile and our ob7ious en6o ment of both our 6ob and our customers are /orth a lot more than tossing bottles about or doing circus tricks. If ou can do it, /ell it doesn8t hurt, but most folks are there for a drink, com*an and the res*ect and recognition that the don8t recei7e in da <to<da life. 'e*ending on the *olic of our em*lo er, /hen customers come in for the first time, and ha7e 6ust one beer /hile reading the ne/s*a*er or looking around, and then start to lea7e, slide them a free beerHdrink and sa 3I am glad that ou came in and I ha7e en6o ed our com*an ,5 @calling them b name, of courseA. 3+ name is so and so, and *lease come back.5 Pa for that beerHdrink out of our ti*s if ou mustC ou /ill get it back, ten<fold. )emember that these are customers. The are not reall our buddies, so sta *rofessional. Though ou /ill ha7e man o**ortunities for intimate encounters, sta focused on our career and that ou are there to make a li7ing. 'on8t e7er forget that 3one night stands5 are ne7er 6ust that in the bartending /orldC the customer ou became close /ith /ill likel be sitting on the other side of the bar, /ithin a fe/ da s, regardless of ho/ much ou regret that moment. If there is trouble or 7iolence tr , at all costs, to a7oid coming out from behind the bar. )aise our 7oice and attem*t to take control 7erball , /hile ou are dialing









($$.


Ti* 6ars are sort of an o*tional thing, de*ending on the t *e of bar. If ou concentrate on the relationshi* building associated /ith the 6ob, then /hen our customer is cashing out it should be a face<to<face, handshake<to<handshake e9*erience The are a lot more likel to deal /ith ou fairl @ma be sho/ off a little bit tooA than if the can sneak a fe/ %uarters and a dime into a ti* 6ar /hen ou are bus . If ou ha7e /aiter and /aitress staff, one surl ser7er can easil cost ou a considerable amount, and that is onl if ou e7er e7en see their ti*s. Iee* our fello/ staff ha** . Their abilit to make mone has to do /ith ho/ /ell the drinks are made and ho/ %uickl the can deli7er them, so there is a delicate balance bet/een our bar customers and the table customers. Iee* an e e on our o/n customers, and tr to antici*ate /hen the might need another drink. Take care of it, in ad7ance, and if ou are filling table orders @7er im*ortantA al/a s ackno/ledge our bar customers and let them kno/ that ou noticed. :ssure them that their drink is coming right u*?





17en if it is not /ithin our 6ob descri*tion, hel* the table staff clean u* and fli* the chairs. "u**ort them an /a ou can. The /ill need to kno/ that the ha7e our su**ort, so al/a s do /hat ou can to *rotect their sense of ha7ing a good *lace to /ork because, in s*ite of all our efforts to *ro7ide a fun atmos*here for our customers, unha** staff can detract from that.



0hen ou ha7e time, s*end time talking /ith our customers. 'on8t sit on a stool si**ing a coke and ob7iousl tr ing to find some time alone, e7en if ou are 3on break.5 #ou can be on break at home. Talk ne/s, talk about local folks and interesting *laces, but more im*ortantl tr and get them talking about /hat is im*ortant to them. The aren8t in a librar , the are in a bar, and ma be the /ant to talk, a lot more than be talked to. It8s eas to /alk a/a /hen ou get bus C the can /ait and, if the can8t, start gauging their into9ication le7el. Thank e7er customer for ha7ing s*ent their time there /ith ou and, if *ossible, shake their hand. That sort of thing means a lot to *eo*le and /ill kee* them coming back. ;ook them in the e e, *articularl /hen the are cashing out = bigger ti*? If that moment isn8t a7ailable, because ou are other/ise in7ol7ed, /hen ou see them rise to lea7e @and ou are sure the bill is clearedA, 6ust ell o7er our shoulder 3He @nameA thanks? Be careful and come back, BIJ5 "tud an bartender8s book on mi9ed libations carefull , but it8s 6ust as im*ortant to /atch our co< /orkers mi9 drinks. It is a craft that can be learned from e9*erience. If an one re%uests a drink that might be from their local area, or b a name ou are not familiar /ith, don8t be ashamed to sa 3He , I don8t kno/ it but I8ll make it right no/. Teach me?5 The /ill usuall be *roud to.







CONCLUSION

0hether ou /ant to learn ho/ to tend bar for fun in our home or *rofessionall as an em*lo ee, or e7en o/ner, of a bar, remember that ou are our best sales*erson. 0hen ou kno/ /hat ou8re doing, ou /ill be the e9*ert and *eo*le /ill be coming to #BF for ad7ice, drinks, and so much more? "o, in closing, a gu /alks into a bar and asks the bartender44#ou finish it? Cheers?

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