Bartending
Screwdriver
vodka + Orange juice
madras
vodka + cranberry juice + orange juice
lambic
Beer made with wild yeasts and bacteria that infect the liquid while cooling in the open air. Fermentation takes up to three years.
full bodied red wine
Bordeaux Blend - A red blend that is mainly made out of Cabernet Sauvignon and Merlot along with various other grape varieties that are native to the Bordeaux region of France. Primary flavors are black currant, graphite, chocolate, and dried herbs. Cabernet Sauvignon - Produces wines with a blackcurrant aroma and flavor, supported by firm/strong tannins. Cabernet Sauvignon can have strong dark fruit tasting notes or smoky flavors depending on where it is grown and how it is made into wine. It can range from medium to full bodied. Cabernet Sauvignon is often blended with other grapes, such as Merlot, to create the famous Bordeaux Chateaux wines. Many wines with Cabernet Sauvignon may need to be aged for many years before they are ready to drink. Malbec - Though originally from Southwest France, Malbec currently is the most important wine variety in Argentina, where 75% of the world's Malbec wines are produced. These wines have rich, dark fruit flavors and a smooth, chocolatey finish. Syrah/Shiraz - Produces powerful, rich, peppery wines that are deeply colored and have the ability to age. These wines often have black pepper, vanilla, and blackberry aromas. Syrah is the most planted grape in Australia where it is called Shiraz.
examples of shaken drinks
Margarita Cosmopolitan Kamikaze Mojito Daiquiri Appletini
Martini history
Martinis have been an extremely important part of cocktail history and culture, especially after James Bond delivered his famous phrase, "shaken, not stirred". The martini was originally made with gin, but now, customers have been ordering martinis with vodka, which was popularized by Smirnoff Vodka. Martini customers can be very picky about how they want their martinis, whether it be gin or vodka, shaken or stirred, dry or dirty. The first step to making a martini is knowing what the customer wants. As a general rule, but also particularly for martinis, never begin mixing a drink until the drink order is confirmed with the customer.
shaker
Most bars use some variation of a Boston Shaker. Typically, a Boston Shaker consists of a metal shaker and a pint glass. To minimize the risk of glass breakage, sometimes the pint glass will be replaced by another metal tin.
Trappist Beer
Must be brewed under the supervision of monks within the Trappist abbey. The profits help to continue to run the monastery or philanthropy. They rank among the top in the world and are very difficult to find in most cases.
Craft Beers
Must be made by a brewery making no more than 6 million barrels a year, aren't more than 35% owned by another company that isn't a craft brewer. Originally made by witches who wore tall hats, which were used to be seen over a busy crowd of consumers, and were later to be burned at the stake for making beer better than their male counterparts.
Bone dry (martini)
No vermouth in a martini. Dry (Martini) - a martini with .25oz of vermouth.
Dash
"Add a dash of ____". Refers to adding just a little bit to add flavor or color. Commonly used to measure bitters.
float
"Float the drink with ____". Slowly pour an ingredient on top of the finished cocktail (Usually applies to the final ingredient of a recipe). One common example is the floating of grenadine in a tequila sunrise.
wet
'Wet' simply means that there's a higher percentage of vermouth, with a typical ratio falling near three parts gin to one-part vermouth. Likewise, an 'Extra Wet' Martini would be one with an even higher portion of vermouth - up to a 50-50.
Cola
A carbonated beverage that originates from the Kola nut in Africa. It used to also include crushed coca leaves, which is now associated with the source of drug cocaine. Now, artificial extracts and flavorings are used. (Examples: Coke, Pepsi) Used in many highballs (Rum and Coke).
Gin
A distilled alcohol infused with botanicals, with a predominance of juniper. Juniper gives Gin its characteristic "piney" aroma and taste. Gin can be infused using three main methods (double distillation, peculation, or steeping), although the most popular method is double distillation.
Brandy
A distilled liquor from wine or any fermented fruit mash. Flavors, aromas, aging, and other characteristics will vary from fruit to fruit and from style to style. Fruit commonly used in brandy are grapes, peaches, cherries, berries, pears and apples. A popular brandy is Cognac. Cognac is created with grapes grown in the AOC region of South West France.
Fruit flags and boats
A flag or boat is a maraschino cherry skewered to an orange slice. First, skewer the orange slice on one side, add the cherry, then poke the end of the skewer to the other end of the orange slice so the cherry is enclosed. Flags are placed on the rim of the glass. Boats are placed across the opening of the glass.
Liqueur
A liqueur is simply any liquor that has been flavored and bottled with added sugar/sweeteners. Liqueurs are usually very overt in their flavor profile, having one dominant flavor characteristic. Most liqueurs are sweet to the taste and served as digestifs or a secondary alcohol in a cocktail.
Zythologist
A student of Beer.
layer
A technique to float liquids with different weights on top of each other to add a cool visual effect. Use the back of a spoon to slowly layer liquids.
Orange Juice
A very important mixer to have on a bar, orange juice can be used in a variety of mixed drinks and shots. If the name of a drink has the word "Navel" in it, it will contain orange juice. The most popular drink with orange juice is a Screwdriver. (Vodka and Orange Juice).
Perfect (Only applies to Manhattans)
Add equal parts of sweet and dry vermouth.
Dirty Martini
Add a splash of olive brine to the martini. Most bars will add equal parts vermouth and olive brine, though you can always specify 'Extra Dirty' if you prefer more olive brine.
Tequila
An alcohol made from the fermented "pina" or core of the Blue Agave plant. The main types of tequila depend on oak aging.
Cranberry Juice
Another essential mixer to have on the bar, cranberry juice is used to enhance a basic vodka soda, and acts as the base for a lot of different types of highball drinks. The base drink of Cape Codder (Vodka Cranberry) can be changed to be a Sea Breeze, Bay Breeze, Madras, or Sex on the Beach.
Vodka
By legal definition, vodka is an odorless, flavorless and colorless spirit. Vodka can be made from anything that ferments although the vast majority of vodka is grain based. Vodka is distilled to a very high alcohol content (95%) so flavors are usually subtler than other liquors, making vodka a very versatile mixer. Vodka takes on the flavor and odor of the ingredients mixed into it.
medium bodied red wine
Cabernet Franc - The parent grape of both Merlot and Cabernet Sauvignon, the Cabernet Franc grape is a highly influential varietal. This grape produces a complex red wine, with strong aromas of raspberry, bramble, and bell pepper. A high-quality Cabernet Franc will have high acidity and grippy tannins very early on, but will age very well for 10-15 years. Merlot - Merlot is the softer, fruitier alternative to Cabernet Sauvignon. Merlot has a rich plum and berry fruit flavor with refreshing acidity, a chocolaty finish and soft to medium tannins. Merlot can gain added richness when matured in Oak. Merlot is the most planted grape in Bordeaux, France.
Tonic Water
Carbonated soft drink containing quinine. It has a distinct bitter flavor and was mixed with gin by the British to make the quinine tonic water more palatable. It is often used as a mixer in cocktails, but is not very common, since its bitter flavor is so assertive. (Examples, Schweppes, Polar Tonic Water). Tonic water and soda water are two very different mixers!
sparkling wine
Champagne - Produced from a blend of grapes, typically Chardonnay, Pinot Noir and Pinot Meunier, champagne has primary flavors of citrus, yellow apple, cream, almond and toast. Champagne can only be true Champagne when it is made from the Champagne region of France. Champagne is made using the traditional method (Methode Champenoise). This process is very complicated, time consuming and expensive. Prosecco - Italy's version of sparkling wine, described as having green apple, honeydew, pear and cream-like flavors. Prosecco comes in 3 levels of sweetness - Brut, Extra Dry and Dry. The primary grape used to make Prosecco is Glera, originally called Prosecco. Prosecco is made using the Tank Method. Cava - Produced in Spain has flavors of lime, yellow apple, chamomile and almond. Cava is made from primarily three grapes: Macabeo, Parellada and Xarel-lo. Cava can come in many different styles which differ based on how long the wine was aged - Cava aged the least and Cava Paraje Calificado aged the most.
full bodied white wines
Chardonnay - Produces a dry wine ranging from light apple delicacy in cool climates to full-bodied butter richness in hotter regions. Chardonnay is planted worldwide and is used for many classic wines (Chablis and Champagne). In the New World (outside Europe), Chardonnay will often spend time in Oak barrels providing fuller bodied tropical fruit character. Oak aging Chardonnay contributes to its creamy, rich style.
how to use a jigger
Choose the appropriate side of the jigger Hold it between your first and middle knuckles Pour carefully to the top (or to the appropriate interior line) Tip the jigger over the glass to pour the contents out. With more experience you can add flair to your measuring and pouring.
Sour beers
Consist of malted and unmalted barley and wheat, as well as lactic and acetic acids which are the main components of sour beers. They are tangy and sour to the taste, and almost always have fruity complements in flavor
tapping a keg
Ensure you have the proper coupler system for your sized keg Chill the keg. This ensures that the beer does not consist of only foam. Chill for a couple of hours prior to usage. You can do this by placing it into a large bucket with ice. Don't forget to ice the tap and beer line as well for about an hour before pouring. Connect the line With the pump handle up (the off position), line the coupler lugs with the corresponding openings on the keg valve. While applying downward pressure, turn the tap system clockwise as far as it will go (about 90 degrees) Push the pump handle down (on position). The gas will enter the keg and beer will flow out. You can check that this is done correctly when there are no bubbles around the connection. If there are bubbles, turn the pump handle off, disconnect, and try again. If not fixed, the keg has potential to explode. Tip: Open the pouring valve, then pump the handle until your cup is full, then stop pumping. Only pump when the pouring valve is open.
Sour Mix
Equal parts simple syrup and lemon juice. Used in most Collins.
flag
Garnish the finished cocktail with an orange wedge and maraschino cherry.
how to shake a drink
Get your shaker (Don't fill with ice yet). Get the appropriate glass for the cocktail and fill with ice. Add liquor(s) and mixer(s) to shaker Fill the shaker with ice. Top the shaker with another metal tin (or pint glass). Tap gently to seal Shake, with two hands, vigorously. Tap the side of the shaker to pop the seal. Empty cocktail glass of ice (if served up) Place strainer onto shaker and strain into glass for cocktail. Garnish and serve. Immediately after serving the drink, place shaker into sink to be cleaned It is essential to clean the shaker after making a drink to avoid cross contamination
Aromatic White Wines
Gewürztraminer - Common styles are dry and off-dry along with dessert wine. The Trento-Alto Adige region in Italy, Alsace region in France, and cooler areas in California produce dry Gewütztraminer with sweet and floral aromas with a very dry taste. This variety is often very fruity and has high alcohol content. Riesling - Produces wines ranging from bone dry to lusciously sweet, but all are highly aromatic and have good levels of acidity. It can be minerally, peachy, or petrol in aroma, but have flavors from fresh green apples to dried apricot. Germany is the most important producer of Riesling, but the New York Finger Lakes region is also a highly acclaimed Riesling region.
White wine production
Grapes are harvested. Either red or white wine grapes are harvested. With white wine, it is important to know that skins are not used in the fermentation process. As such, it is possible to use either red or white grapes. However, in most cases, white wine grapes are used. Grapes are pressed and juice settles. Grapes are put into a wine press and receive sulfur dioxide to stop bacterial spoilage. Then juice is placed into a tank which helps remove suspended solids in the juice. Yeast is added and fermentation begins. Yeast from a commercial packet or naturally occurring yeast is added to grape juice. Fermentation begins. White wine is placed in closed tanks to reduce oxygen exposure and stored at cool temperatures to preserve delicate aromas. Malolactic Fermentation takes place. Bacteria eat malic acid found in wine and produce lactic acid. This acid produces creamy, smooth, buttery wine. This step is not used in many white wines but is essential to wines such as Chardonnay. Blends are made. After aging, a winemaker may choose to mix barrels together to create a wine blend. Wine is clarified. Fining agents remove suspended proteins and make wine clear. Wine is labeled and bottled.
Red Wine Production
Grapes are harvested. Red wine is made with black wine grapes. The red color comes from the red pigment that can be found in the skin of the grape. Grapes are prepared for fermentation. Winemakers may choose to leave stems on in the fermentation process which adds tannin but will reduce sourness. Sulfur dioxide is also added to stop bacterial spoilage. Yeast is added and fermentation begins. Yeast from a commercial packet or naturally occurring yeast is added to grape juice. Fermentation begins. Many different methods are used in the process of fermentation. Wine is pressed. After fermentation, wine is drained from the tank and wine skins are pressed in a press. Malolactic fermentation takes place. This process takes place in tanks or barrels. While only some white wines go through this process, almost all reds go through MLF. This process creates a creamier taste in wines. Wine is aged. The vessel in which wine is aged and the amount of time it has to rest has a major impact on the flavor profile of the wine. Blends are made. After aging, a winemaker may choose to mix barrels together to create a wine blend. Wine is clarified and filtered. Fining agents remove proteins to clear the wine. Wine is labeled and bottled. Some wines are bottle aged.
IPA expiration
IPAs are good to drink within 90 days of production. It is important to inspect and read the labels of your IPAs prior to purchase to ensure you get the intended flavor. Beware the dusty cans in Wegmans.
Whiskey types
Irish: Made from mash of malt Distilled using water and caramel coloring Aged in wooden casks for at least three years Scotch: Made in Scotland with malt or grain Must be aged in an oak barrel for at least three years Bourbon: Made from at least 51% corn Aged in new oak barrel and produced in America Most famously produced in Kentucky Rye: Made with at least 51% rye Cannot be distilled to more than 80% alcohol by volume Wheat: Made of 51% wheat mash
Vermouth
Is a fortified wine, meaning alcohol is added to the wine to raise the alcohol level. The fortified wine is infused with aromatics. To be classified as Vermouth it must contain extracts from the Artemisia genus of plants. The flavor profile of Vermouth is very complex. Vermouth is typically sweet (red) or dry. Sweet vermouth is typically used in Manhattans and Negronis. Dry vermouth is made with no sugar added and white wine grapes. Dry vermouth is typically used in martinis.
Lemon Juice
Lemon juice greatly accentuates the flavors of other fruits and mitigates the syrup sweet taste of traditional liqueurs. It is used commonly in a lot of cocktails to give a bright sour edge. (French 75).
Citrus Wheel, slices, and wedges
Lemons, limes, oranges, and grapefruits are usually cut up to be wheels, slices, and wedges. All of these cuts can be placed on the rim of the cocktail, but wedges are designed to also be squeezed into the drink to add flavor. Wheels and slices are usually just for enhancing the visual presentation of a drink. Wheels can also be dehydrated and used as a more unique garnish, though that removes the ability to squeeze and add juice to a cocktail.
Bitters
Made from botanicals (herbs, bark, roots, and fruit) infused in alcohol. Measured in dashes. Bitter are very potent and strong and a few dashes can add a lot to the flavoring of a cocktail.
Manhattan history
Manhattans are similar to martinis, in that they are classic cocktails that contain vermouth, and can be served up or on the rocks. One essential note is that Manhattans are NEVER shaken. Since their main liquor is whiskey, which is easily bruised, you never shake a Manhattan, only stir. Additionally, it is important to note that some Manhattans contain both sweet vermouth and dry vermouth. This is called a perfect Manhattan. A perfect martini does not exist, as sweet vermouth never goes into a martini.
Beer service steps
Open the bottle by removing the Crown Cap with a bottle opener. Take the beer clean glass and tilt the glass at a 45o angle. Pour the beer slowly along the wall of the glass at about 2 ounces a second. If the beer starts to overflow, set the glass and bottle aside to let sit. Slowly straighten the glass up as the beer fills. Pour in the center when it is approximately 3⁄4 full to achieve a head. Certain beers such as hefeweizens will produce more head than others naturally. Fill the beer only to the top of the glass. There might be some beer left in the bottle. Ensure that there is homogeneous distribution of small bubbles and a stable head and serve.
Citrus twists, spirals, and zest
Peels of citrus fruits can also be used to decorate a cocktail. The oils from the citrus peel can add aromas and flavors to the cocktail, providing concentrated citrus flavors. The peel should be twisted by the bartender to release the oil around the rim of the glass, then the zest is usually placed on top of the cocktail.
how to build a drink
Pick the glass needed for the cocktail (e.g. Highball or Rocks Glass). Fill the glass with ice cubes. Pour the base liquor(s) required (i.e. Vodka, Gin, Rum, Tequila etc.). Then pour secondary liqueurs, if needed (Orange liqueur, Peach Schnapps, etc.). Add the mixer(s) required to the top of the glass. Garnish and serve with straw (Highballs) or a stirrer (Rocks Glass) and napkin.
Light bodied white wines
Pinot Grigio/Gris - Created from a mutation of Pinot Noir. Described as a zesty white wine with citrus flavor. The primary fruit flavors are lime, lemon, pear, white nectarine and apple complimented with a medium-high acidity. Sauvignon Blanc - Described as a fresh green fruit aroma and flavor. Produces fruity and herbaceous, light to medium bodied wines with racy acidity. A surprising tasting note for Sauvignon Blanc is cat pee. This is caused by the chemical compound 4MMP.
light bodied red wines
Pinot Noir - World's most popular light bodied red wine. Wines with Pinot Noir often carry red fruit flavors, such as raspberries, cherries, and strawberries when young, but as it matures, it may have more vegetal aromas. Pinot Noir wine is much lighter in color and body than Cabernet Sauvignon but can age well.
speed pourer
Place this into your liquor bottles for a smooth flow of liquid. A speed pourer is an essential tool behind the bar. Most of your measurements will be made possible with the speed pourer; therefore, it is imperative you know how to use it correctly.
Bleeding the Ice
Pour grenadine into the ice bucket to indicate that there may be broken glass in the ice.
On the rocks
Referred to a drink that will be served with ice cubes. "Johnnie Walker on the rocks" is usually used when only one straight shot of liquor is ordered.
Neat
Referred to a drink with no ice: just liquor.
Beer clean glass
Refers to a glass that is free of any impurities that would give CO2 a place to cling.
sparkling wine service
Remove the foil and loosen the wire muzzle/cage (Optional: Remove cage). Hold the cork in place by hand the moment the wire is removed. Tilt the bottle at a 45o angle, gripping the cork, and using another hand to grip the base of the bottle. Turn the bottle to loosen the cork. Do not turn the cork. Hold the cork steady, resisting the tendency to fly out, and ease it slowly out of the bottle. Gas pressure should be released with a quiet fizz. Once the cork is removed, pour the wine into the appropriate glass - pour slowly and continuously on the side of the glass to minimize foam.
wine service steps
Remove the top of the capsule by cutting below the lip of the bottle using a corkscrew. Clean the neck of the bottle with a clean cloth. Draw the cork gently and cleanly as possible using a corkscrew. Pour into a wine glass and serve!
Tequila Types
Silver or Blanco - not aged, clear/silver in color Joven or Oro - mixture of Blanco and Reposado, gold in color Reposado - Aged for a minimum of two months, but less than a year in a wooden cask Añejo - Aged for at least one year in oak barrels Extra Añejo - Aged for at least three years
Soda Water
Soda water has dissolved pressured carbon dioxide gas. It is used to achieve diluting effects of water but adding a hint of sparkle to the mixture. Carbonated water can be drunk plain or mixed with fruit juice but is often mixed with alcoholic beverages to make cocktails. (Examples: Perrier, San Pellegrino, Schweppes)
Gose
Sour wheat beer with added salt and coriander. Originally native to Germany.
Straight Up
Straight up, or just 'up,' refers to any drink that is prepared with ice but then strained into a glass — usually a martini glass. This is the overwhelming preference for Martinis, and most drinkers won't have to specify this when ordering - it's just what's assumed.
5 basic wine characteristics
Sweetness - Leftover sugar not fermented into alcohol creates sweetness. Tastes range from bone-dry to sweet. Acidity - Acids in wine contribute to its tart and sour taste. Acids come from the grapes used, and the more they ripen, the less acidic they become. Tannin - Tannin is unique to red wine, as white wines ferment without the skins of the grape. Tannin affects the texture you taste on your tongue. A very tannic wine will make your tongue feel dryer, thus they pair well with rich, fatty dishes and will often be paired with food. Alcohol - Alcohol can be sensed in the back of your throat. It adds viscosity and body to wine. Body - This is a categorization of wine style from light to bold. A lighter, or light-bodied wine, has more acidity, lower alcohol, less tannin, and is less sweet. A bolder or full-bodied wine has less acidity, higher alcohol, more tannin, and is more sweet.
how to stir a drink
Take Shaker and fill 1⁄2 full of ice. Take the glass needed for the cocktail (usually martini glass) and fill with ice to chill it. Add liquor necessary for martini/other cocktail into the shaker. Take a bar spoon and place the spoon into the shaker. Start to move the spoon in a circular motion in the shaker to move the ice. The spoon should remain pressed to the outside of the shaker at all times. Once the shaker looks and feels chilled (approximately 15-20 seconds), place the strainer onto the shaker. Remove ice from cocktail glass and strain ingredients from the shaker into the glass. Garnish and Serve.
Bottle opener
The bottle opener is used to open a sealed bottle with a crown cap. (Like the top of a beer bottle or a glass bottle of soda)
corckscrew
The corkscrew is used for drawing the cork from a wine bottle.
muddler
The muddler is a long thin stick used to muddle, grind, or mash fruit slices or herbs for cocktails.
Cocktail Spoon
The spoon is used to stir cocktails and mix drinks that should not be shaken. Cocktails that can "bruise" are stirred, such as an Old Fashioned or a Manhattan.
Sake
This 2,000 year old beverage is derived from rice, koji, yeast and water. Labeled as wine yet taxed as beer, requires more labor than any other alcoholic beverage.
Lemon Lime Soda
This is a flavored carbonated drink, consisting of lemon and lime flavorings. (Examples: 7UP, Sprite, Sierra Mist). Used in many highballs (Vodka Sprite). If the name of a drink has the word "Fizz" in it, it contains a lemon-lime soda.
Rum
This is a liquor made from sugarcane or sugarcane by-products. Refined sugar, Molasses, sugarcane juice or sugarcane pulp can be fermented and distilled to make Rum. The sugar is fermented and then distilled. The Rum usually has a sweet characteristic and may be aged or unaged. The distillate is typically aged in oak barrels
seltzers
This is a malted sparkling alcoholic beverage. White Claw is the most famous example of this kind of drink. These types of beverages exist due to tariff engineering, a phenomenon where products are designed around taxes. The process of beverage production influences the way that alcohol is taxed, and hard seltzer is formed from fermented sugar and barley, thus it is taxed at a lower rate as beer instead of a higher rate as a spirit. Seltzer is a blank canvas fermentation where just cane sugar and water create a clear alcohol for the addition of fruit flavors keeping calories and carbs low.
Head
This is another word for foam. Depending on the beer style, the head can differ in volume.
Ginger Ale
This is carbonated ginger soft drink with two different varieties: golden and dry. Golden ginger ale has a dark color and strong ginger spice flavor, whereas dry ginger ale is paler and has much less ginger spice, which is better used in cocktails. Dry ginger ale came to popularity during Prohibition and golden ginger ale is now uncommon. (Examples: Canada Dry, Schweppes, Seagram's Dry Ginger Ale)
Jigger
This is used by bartenders for measuring liquids. Use these for exact measurements. Sizes will vary, so be sure to check which one you have. Jiggers are more typically used at modern cocktail bars where the emphasis is on the recipes and the craft. Bartenders at more traditional, high-volume bars use speed pourers.
Wild fermentation
This is what happens when yeast strains are not specifically curated and mixed cultures of yeast come together to ferment. The end result is almost always different and unexpected. These beers or ciders are adventurous, and usually end up being very sought after for their unique flavor.
Hawthorne Strainer
This strainer has a spring attached to the end for a fine strain to catch larger particles (bits of fruit or ice). Normally, shaken cocktails are strained from the metal shaker. (This is the standard kind of cocktail strainer).
Julep strainer
This strainer has holes to allow some particles to flow into the cocktail. Use this strainer for stirred cocktails (This is a much less commonly used cocktail strainer).
Ale
Type of beer from malted barley that ferments at the top (top fermentation). They are often warm fermented, creating fruity and spicy aromas (differs by style). Different styles of ales include India Pale Ale, Pale, Brown, Scottish, Burton, Belgian, Old, and Mild ales.
Lagers
Type of beer from malted barley that uses bottom-fermenting yeast. Lagers are often cool fermented and stored cold, causing yeast metabolism to slow down. Thus, unlike ales, there are little fruit or spicy notes. Instead, flavors in lagers are cleaner, less complex, and more focused on malt and hops
Ice scoop
Use this for scooping ice out from the ice bucket. Never use glass as a substitute to scoop ice, a metal shaker can be used to scoop ice in place of an ice scoop.
Cider
Utilizing cider apples (which are much smaller than normal ones) that have higher levels of acid and tannin they are produced by "fermenting apples with no other added fruits or botanical adjuncts." as per the American Cider Association. Other styles include Perry which is produced from pears, fruit and botanical ciders and Dessert and Ice ciders.
Greyhound
Vodka + Grapefruit juice
Cape codder
Vodka + cranberry juice
When to NOT shake a drink
When the drink contains a carbonated mixer In this case, strain what was shaken and top with mixer after When the drink contains a liquor that can be "bruised" Mostly whiskey based drinks, in this case the drink should be stirred When the drink is meant to be built in a highball
When to ALWAYS shake a drink
When the drink contains sour mix When the drink contains milk or cream liqueur
Build a drink
When you "build a drink", you add the ingredients in the glass in order. This will be further explained in Part 2: Cocktail Preparation
questions to ask when guest orders a martini
Would you like vodka or gin? Once they answer, ask if they have a preference for the brand based on what your bar has (ex. Would you like Tanqueray, Bombay, or Hendricks?) This also gives you the opportunity to upsell and increase check value Straight up or on the rocks? How dry/wet? Wet (.75 oz Dry Vermouth) Dry (.25 oz Dry Vermouth) Extra Dry (A drop or two) Bone Dry (No Vermouth) Dirty? Extra Dirty? Lemon twist or olives? Shaken or Stirred? This question is somewhat optional, the standard now is to shake and if a guest wants it to be stirred they will know to specify.
Pineapple Juice
also an important mixer, pineapple juice is used in a variety of tropical drinks. A drink with the word "Bay" or "Hawaii", will probably have pineapple juice in it (Bay Breeze - Vodka, cranberry juice, pineapple juice).
Whiskey
A distilled alcohol made from a fermented grain mash which is aged in wood barrels. Grains commonly used are corn, rye, barley, and wheat. However, whiskey can be made from any grain. Unlike vodka, whiskey is distilled to a lower proof, allowing more water and flavor to come through the still. Flavors range widely throughout the types of whiskeys due to production methods, ingredients and legal classifications. To be a whiskey no flavors can be added. All flavors must be developed from the barrel the whiskey is aged in. Popular whiskeys are as followed:
