Bartending

1995
MIGUEL DIAZ MEDINA
BARTENDING

Miguel Diaz Medina Page 1 of 42 14 June 1993
Maritime hotel management Last up-date 10 August 2002
B A R T E N D I N G
SEAFARER´S TRAINING
-Barware & Glassware so you’ll always now what
goes… where! A must for Bartenders!
In order to move your way around the bar as quickly as possible, you’ll need the help of expert tools of
the trade. Many of these are common sense, but the bottom line is that when used correctly, they will
help you deliver a quality product and save you time in the process. Once you master your tools, you’ll be
able to move faster than the guy next to you. Move faster than the guy next to you and you’ll bring home
more tips. Have we got your attention?
Barware
The Jigger.
Jiggers are the measuring cups of the bartender, used to arrive at an exact amount of liquor. There are 4
separate sizes, ¼ oz., ½ oz., ¾ oz., and 1 oz. typically, you’ll only need two jiggers, as they are double
sided with different measurements on each side.
Pourers.
A pourer is a device that is inserted into the top of all liquor bottles in the bar, for easy access and speed.
They come in three speeds: fast, medium and slow. For the busy bar and bartender, the fast pourer will
make life much easier than measuring everything into jiggers, in that with practice, a two count (counting
to two in your head) while pouring will be the equivalent to 1 oz. of liquor. Know that this count refers to
using the fast pourer which is the most commonly used speed,
often the only speed. If your count is more or less than an ounce, you will create less than perfect drinks.
We recommend to fast pouring into a jigger until you feel comfortable with this tool and
your ability to count the correct measurement.
Shaker.
You’ll use a shaker to make most any cocktail with ice. The shaker is a stainless steel unit in either two or
three pieces, the shaker itself, a strainer, and a top. You’ll start off most of your cocktails with the shaker
half filled with ice. Add the necessary ingredients and shake firmly. If you have a three piece shaker,
you’ll simply remove the cap and pour the drink into the glass, utilizing the strainer already built into the
piece.
Boston Shaker.
The busy bar will often utilize the Boston Shaker as opposed to a three piece shaker in that it’s a bit
easier to use and takes less time than fiddling with the different attachments. The Boston Shaker consists
of a stainless steel shaker and a mixing glass that is made to fit snugly into the stainless steel portion and
form a seal, allowing you to shake the ingredients with both hands securing each end. When you’re
finished shaking, twist the two pieces apart, leaving the contents in the shaker, and pour into your glass
through a bar strainer.
Bar Strainer.
As referenced with the Boston Shaker, this instrument will fit over your customer’s glass and
allow you to pour only the alcohol, straining out any excess ice.

Ice Scoop.
As the name implies, use this to fill cups with ice, and we strongly recommend NOT using the glass you’ll
serve your drink in to scoop out ice or any glass at all. Most bars will not permit it due to safety hazards.
A glass when used this way can easily chip into the ice. Chards of glass in the ice could cause serious
damage to a customer as well as liability for a bar. We can’t emphasize enough to always use the Ice
scoop!
Ice Tongs.
Tongs should be used when you’re not preparing a drink in a shaker and when you need to transport ice
to your customer’s glass without making a mess of the glass or putting in more ice than necessary.
Muddler.
This is a small wooden bat used to crush ice and mash fruits, sugar cubes and herbs.
Bar Spoon.
A bar spoon is usually 12 inches long and is most commonly used to measure 1 teaspoon. Similar to the
jigger, they will often come with a different size on each end (1t & ½t). You’ll find yourself using the bar
spoon when making layered and stirred drinks.
Juice Containers.
These are simply, easy to pour containers to store commonly used juices in the world of mixology.
Always keep them cold.
Salting tray.
This is a contraption with rock salt primarily used for margaritas to dress the lip of the glass with salt.
First, spread lime juice on the rim, and then twist the lip of the glass around the salting tray and presto, a
salted rim.
Zester.
A zester is a cutting tool used to create twists of lemon and other fruits to garnish special drinks.
Bottle Openers & Waiter’s Corkscrew.
I’d attach one of these to your belt; you’ll need it so often. I once knew a bartender with a prosthetic arm
who’d chosen to add a bottle opener to the end of his prosthetic. Now that’s dedication!
Blenders.
Used most commonly for tropical and margarita style drinks.
Glassware.
Here, we briefly cover the most commonly used types of glassware found today. Different owners and
styles of bars could deviate from these standards, but what we’ve included will be enough knowledge for
you to get your foot in the door anywhere.
Beer Glasses: Beer Mug Pilsner Glass, Pint Glass
Wine Glasses: Red Wine, White Wine Champagne Glasses: Fluted, Champagne Glass General
Cocktail Glasses:
Rocks Glass - Used for drinks over ice, chilled drinks, shots & beer or water backs.

Double Rocks Glass Used for drinks with a mixer (Jack Daniels & Coke, etc.) or a double over ice.
Collins Glass – Used for any tall drinks, doubles with mixers or Collins drinks.
Martini Glass – Used for shaken or stirred drinks and sometimes shots; primarily Martinis.
Margarita Glass – Used for Margaritas, frozen drinks, and ice cream drinks.
Coffee Drink Glasses – Used for any drinks with coffee, as well as hot tea, hot chocolate, etc.
Irish coffee Glass.
Brandy Snifter – Used for cordials such as Brandy, Cognac, Sambuca, etc. The brandy snifter can also
be used for liqueurs and liquor served with or without mixers.
Other miscellaneous glasses.
The highball. The hurricane.
These glasses are used for a variety of drinks including blended, tropical, water, juices or Long Island Ice
Teas.
Some general tips and glassware etiquette are as follows:
• Never hold a glass by the rim (where people put their mouths).
• Always handle wine glasses or any stemware by the stem itself. The heat from your hands
could warm up the drink inappropriately if serving it by the bowl.
• Make sure that all your glasses are spotless. There’s nothing worse than a drink served with remnants
of lipstick, detergent taste, or any aroma from the previous drink.
Your typical bar Setup – What to expect. Most all bar set-ups are strikingly similar in that we all need
the same basic utensils to make drinks, however you’ll need to be aware of the following once you are
employed.
The Bar Top.
This is fairly self-explanatory, however apart from the standard long counter with a back bar, the differing
varieties are horseshoe, round and square bar tops.
The Speed Rail.
As discussed earlier, this is where all well or house brands are kept.
The Drain Board.
This is where all used glasses sit. You’ll want to empty and rinse all glassware here first, prior to washing.
The Wash Sink.
After the glasses have been drained and rinsed in the Drain board, you’ll need to move them over to the
Wash Sink which should contain warm soapy water for washing. Depending upon the bar you end up in,
this may or may not be the exclusive work of a bar back. However, even if it is,
part of your job as a bartender is to maintain the bar, and this means washing during slow times
to prevent being glassless when you’re hit with an onslaught of customers.
The Rinse Sink.
Most bars today will have two rinse sinks, one with fresh water, and the other with a cleansing agent.
Drying Board.
Here, you’ll place cleaned glasses upside down to dry.
Test Questions & Hands on Homework.
Please find your test questions relating below. Now that you’re more familiar with the differing types of
barware and glassware that you’ll need to use in your new career, let’s put that knowledge to use before
you begin to fill out your test questions.

We suggest attempting and enjoying one of the following:
• Gin Rickey
• Black Russian
3-21 What are the four most common measurements found on a jigger (how many ounces)?
3-22 What is the recommended pourer speed to use, fast, medium or slow?
3-23 What's the difference between a regular shaker and a Boston shaker?
3-24 Under what circumstances should you use a glass to scoop ice?
3-25 What is a muddler used for?
3-26 What is the most common measurement served by a bar spoon?
3-27 Prior to salting a Margarita glass, what do you do to the rim?
3-28 What tool do you use to create a lemon twist?
3-29 How many different glasses can you use to server beer and what are they called?
3-30 What type of glass will you most commonly used for mixed drinks over ice?
3-31 What's another type of liqueur to put in a brandy snifter besides brandy?
3-32 Why shouldn't you serve a wine glass with your hand on the bowl?
3-33 Other than the bowl, what's another major “no-no” when handling glasses?
3-34 Other than the standard long counter bar, what other bar varieties are there?
- Beer, Here! There’s more to it than you may think.
Steeped in a 7,000+ year tradition, Beer is by far the oldest and most popular alcoholic beverage in the
world. As a bartender, serving beer is an easy task, but depending upon where you are employed your
knowledge of beer may need to be quite extensive. We’ve taken the most important knowledge and
condensed it into this chapter.
How’s it made?
Beer is made from barley grains, malt, hops, yeast and water. The flavor of the beer depends upon the
types of barley grains, quantity of hops, type of water and the aging process, all which will dramatically
affect the final outcome of the beer.
There are two major beer clusters: Lager and Ale. From these two clusters there are several offshoots,
but they will all share similar characteristics and it is important to understand how they differ and why.
One of the main differentiating characteristics between lager and ale lies in the fermentation process.
Lagers are characterized by bottom fermentation at colder temperatures whereas Ales are characterized
by warmer, top fermentation processes where the yeast rises to the top of the tanks when the
temperature rises to 60-70 degrees Fahrenheit. Ales are typically considered to be more flavorful with a
full bodied character.
The Lager Cluster
Light Lagers - Light Lagers are lighter in overall flavor and in what are considered to be “true” beer
characteristics. These beers are popular with many as a result of their lack of bitter after taste. Examples
of a light lager beer would be: Bud Light, Coors Light or Corona Light.
Dark Lagers – Brewed from the German tradition, these lagers contain more hops and carbonation and
as a result, less sweetness. Examples of a dark lager beer would be: Bergh off Genuine Dark Beer or
Negra Modelo.
Pilsners – This is the most widely produced style of lager and is known for having a malt character,
flowery aroma and dry finish. Beers referred to as “Golden Lagers” fall under the Pilsner category.
Examples of Pilsners would be: Samuel Adams Golden Pilsner and Steam Whistle Pilsner.

Bock Beers – Still falling under the Lager cluster, Bock beers also originated in Germany and are
characterized by their strong malt taste with little bitterness. Examples of Bock beer would be: Harpoon
Spring Maibock or Pete’s Springfest.
The Ale Cluster
Lambic Beers – Beers of this variety originate from Belgium and incorporate fruit into the malt in the
brewing process which adds to their unique flavor. Examples of Lambic beers would be: Belle-Vue-Kriek
or Lindemans Kriek.
Porter Beers – These beers are almost black as a result of the amount of barley used, but yet contain a
surprisingly light taste as a result of low hop counts. Examples of Porter beers would be: Anchor Porter or
Black Jack Porter.
Stout Beers – Stout Beers are characterized by the use of heavily roasted malts to produce extra dark to
extremely black beers. Examples of Stout beers would be: Red Hook Double Black Stout or Full Sail
Stout.
Wheat (Weiss or Weizen) Beers – The wheat offshoot of the Ale cluster is a popular summer beer,
known for the fresh feeling they deliver. This is the one beer group that is traditionally served with a
garnish; a lemon wedge or wheel. Examples of wheat beers would be: Hefeweizen or Samuel Adams
Summer Ale.
Basic Beer Facts
As it relates to beers, pasteurization is the process of heating bottled and canned beer, then cooling it
long enough to stop any additional fermentation inside the package. This process is done to increase the
shelf life of beer, with the negative side effect being that it can also alter the fresh tasting quality found in
draft beer. Cold Filtered beer is a recently developed process that avoids the pasteurization process and
in turn the taste degradation this brings along with it. Cold filtering allows a beer to still maintain a long
shelf life, while not loosing out in loss of taste.
Time Saving Tip.
When you are approached by a customer who wants to know what types of beer you serve, always try to
narrow down their choices by asking if they’d like a domestic, imported or microbrew and if they like a
darker or lighter beer. This will dramatically
decrease the time spent listing through all the various beers you carry, will allow you to serve
your customer better, and get to other customers quicker!
How to Serve Beer In order to keep a fast moving bar exactly that, you’ll want to make sure that you
serve it in a way that is to the liking of your customer. In that there’s not too many ways you can
improperly serve a beer, this doesn’t take long to commit to memory, but know that the goal in serving
beer is to not have the head of the beer billow over the mug or glass. Following a few simple tips will
ensure that this doesn’t happen. While it’s important not to make a mess of the bar and your beer glass
with excess head, know that all beer should be served with an approximate 2 inches of head.
Beer from a keg.
When pouring beer from a keg, always hold the glass at a 45 degree angle, approximately 1 inch below
the tap until you’ve filled your glass or pint halfway, after which you’ll need straighten the glass and turn
off the tap when the head of the beer rises just above the rim of the glass.

Beer from a can or a bottle.
Here, you’ll start out pouring the beer into the glass almost vertically to initiate the foaming process (the
head). When this begins, bring the bottle or can almost perpendicular to the glass and allow the beer to
fill the glass slowly until the foam rises just above the rim. Know that in serving beer from a bottle or can,
you’ll likely be using a pint glass or similar that will be perfectly suited to containing a full 12 ounces of
beer. Should you be serving from a larger beer bottle or can, leave it with your customer directly in front
of the glass.
Please find your test questions relating to Chapter 4. Beer. Yes, there’s more to it than you may have
thought, but enjoying a beer is as easy as it was before your new knowledge. With the recommended
choices below, be sure to apply the pouring methods discussed above and practice your ability to pour
the perfect head of beer with no spillage.
We suggest purchasing and enjoying one of the following beers as you begin your test:
• Guinness (extremely dark, only for people of that liking)
• Pete’s Pale Ale
• Hefeweizen (don’t forget the garnish!)
4-35 What are the five universal ingredients of beer?
4-36 What are the two major beer clusters?
4-37 Which beer type is created by warmer fermentation?
4-38 Why do so many enjoy light lagers?
4-39 Of the lager cluster, which is the most widely produced variety?
4-40 Which Ale beer often includes fruit in the brewing process?
4-41 What is the one type of beer that needs be served with a garnish?
4-42 What type of garnish?
4-43 Why is beer pasteurized?
4-44 Do you want to serve beer with a head on it?
4-45 What's a brand example of a light lager?
4-46 What's a brand example of a pilsner?
4-47 What's country do Lambic Ales originate?
4-48 What is the typical color of a Stout Ale?

- A Day Without Wine Is A Day Without Sunshine
Know your wines (and Champagne too!)
No Sunshine? Well there’s always wine!
We could devote many a chapter to the intricacies of the wine fermentation process, the cultivating
of grapes, or the soils known to produce the best wine and why. In fact, many books already exist
on this subject, but in the end this will only help your profession if you plan on landing a job in a
sophisticated wine bar. This chapter is not set out to school you on the A to Z’s of wines, but rather
the ABC’s of wines. Wine drinkers have been known to be particular about their beverage of choice
and you should know the basics as it relates to wine to help service this customer as well as guide a
novice wine drinker to the most appropriate choice for the occasion.
Basic Wine Terms
The following terms are used to describe the overall impression of a wine. These will be important,
should your client call you on the cuff to explain one choice over another. You should be prepared
to both understand and use this terminology.
Acidity – Acid is present in all wines and is very important in determining structure, shape and
lifespan. Good acid levels can make a wine crisp and refreshing and help to preserve the wine.
Aroma – This refers to the smell of the wine as it relates to the grape that produced it.
Body – This describes the way the wine feels in your mouth, either light, medium or full.
Bouquet – This term describes all of the different things you can smell in a wine. In takes into
consideration everything relating to the smell of that wine.
Dry – This relates to the amount of sugar in a wine. And in the world of wine, dry is considered the
opposite of sweet. A drier wine has less residual sugar than a sweet wine. When drinking dry wines,
you may have noticed the dry feeling that this may leave in your mouth.
Finish – This is the residual taste the wine leaves in your mouth after you swallow it. Does it linger
for a spell or does it change completely?
Fruity – The result of more residual sugar being left in the wine.
Sweet – The opposite of dry. Wines such as Zinfandels are most always sweet.
What Wine is!
Fundamentally, wine consists of natural fermented juices from fresh, ripe grapes. Fermentation is
the process by which the grape turns into wine with the help of sugar, yeast and carbon dioxide.
Don’t think about this too much or you might not enjoy another glass of wine yourself. Nor do
you want to find yourself waxing on about fermentation to your novice wine drinker for fear they
may gag and exit the bar. As a bartender, however, it is important to have a basic knowledge of
how this stuff came to be.

Grape Growing.
One of the most important distinctions of a great wine rests in the grapes that began the wine
process. The goal of the grape grower is to grow ripe grapes that have about ¼ natural sugar in
their juice. The ripening process is vital to developing a fine wine. Furthermore, the slower the
ripening the better, as this allows the grape the opportunity to develop complex character and flavor.
Mother Nature’s Influence on Wine.
Grape growers are subject to the laws and whims of Mother Nature. The perfect wine grape needs
warm days to ripen, but also cool nights to stretch out the growing season. This is a delicate stage,
for cool nights must not ever become frosty which could destroy the grape and ripening process
altogether! Wineries have complex heating systems in place to combat this process, but ultimately,
much of the success of a growing season is subject to mother nature, hence the terminology of ―a
good year‖ often used in describing a wine, as good weather years in particular regions will
drastically affect the quality of the wine.
The soil is extremely important in wine growing, hence regions such as Sonoma County, CA,
Bordeaux, France and Tuscany, Italy are steeped in a long standing tradition of fine wine. Again,
Mother Nature is the primary reason for such fine wines, in that land formations that block winds,
sun and promote proper drainage will create the end result of a more fertile growing area for the
grapes and the final result of a better wine.
Vintage.
Vintage is a term you should know when referring to wines. Vintage refers to the year that the
grapes were grown and harvested, not when the wine was bottled. Frost, hail and rain can all
significantly affect the quality of the wine and often cause a vineyard to discard a batch of grapes
entirely. These are not the types of details you’ll need to have a profound education in, but it is
important to be familiar with the elements that go into creating a quality wine.
White Wine Production.
First and foremost, all stems are removed and the grapes crushed, giving yeast the access to the
sugars in the grape juice, which allows the fermentation process to begin.
The juice is pressed off the skins and then allowed to settle in a tank so that the solids sink to the
bottom. When fermentation begins, yeasts convert the sugar to alcohol and carbon dioxide. The
carbon dioxide escapes into the air in the process, but the alcohol remains.
What makes White Wine Dry?
If all the sugar is consumed through a longer fermentation process, then the wine will be called dry
as it has less residual sugar.
When is White Wine considered to be Sweet?
By stopping the fermentation earlier and specifically before the yeast can consume all of the sugar,
the end result is a sweeter white wine as a result of the residual sugar.
Red Wine Production.
In preparing Red wine, the grapes are crushed, but unlike white wine, all juices and skins are left to
sit. Through this process and by including the skins in the fermentation, a color, flavor and tannins
are developed. These tannins (a natural substance found in grapes and tea leaves) are what make

a wine taste bitter. Because of this, red wine is a popular choice with most dinners
as it helps to cleanse taste buds.
Blush Wine Production.
Blush wines are made almost the same way as sweet wines, except the process begins with red
grapes. Unlike the making of red wine, the juice is pressed at the beginning so there’s only a slight
amount of color, resulting in a pinkish hue. It is important to know that the fermentation process is
always stopped prior to completion to allow for more residual sugar and the sweet taste. Those
blush wines are known for.
The Great Grape!
The type of grape used in wine making is key to understanding wine. In the U.S., wine is named
after the variety of grape used to produce it. For example, a Merlot is a grape variety alike
Chardonnay, etc. An important key to remember is that in order for a wine to be called Merlot, it
must contain 75% Merlot Grapes, no less. This also applies to Chardonnay and Cabernet wines,etc.
The grape is always the starting point for the wine, but as we learned earlier, the fermentation
process is where the chemical make-up of the juices is changed even further.
Grapes Used In White Wine
Chardonnay.
This popular white grape is from the burgundy region of France and usually makes a wine that is
dry, crisp, refreshing and fruity.
Sauvignon Blanc.
This grape variety also makes a dry white wine, yet not as fruity as chardonnay, and as such,
results in a drier taste. Sauvignon Blanc typically has a more subtle flavor. While Chardonnay and
Sauvignon Blanc are the most popular white wines, you should also be familiar with the following
two additional varieties.
Johannesburg Riesling.
This is a famous white grape used for German wines and makes a wine that tastes very fruity,
sweet and refreshing.
Chenin Blanc.
This grape comes from the Loire Valley in France and is used to make a soft and scented wine with
fruity flavors. Chenin Blanc can run the range from semi to very dry.
Grapes Used in Red Wine.
Cabernet Sauvignon.
This grape has been described as very powerful and results in a full bodied wine. The wine is dry
and slightly bitter, yet fruity.
Merlot.
This grape is a close relative to Cabernet Sauvignon, with the original blends coming from the same
vineyards and general geographical areas. While it is as dark in color as a Cabernet, it is considered

softer and easier to drink.
Gamay.
This grape is used for the lighter and fruitier wines from the French region.
Zinfandel.
This is a red grape that is used to make the wine known as White Zinfandel, however, Zinfandel
(not white) should not be confused with White Zinfandel. It is a red wine, slightly sweet in taste.
Pinot Noir.
This grape results in a red wine, light in color, but bold in taste. The flavor can be intense cherry,
raspberry, plum and a little spice. The more expensive Pinots can have a wide range of complex
flavors and aromas.
Fortified Wines.
Fortified wines are wines where brandy has been added to either stop the fermentation process or
retain sweetness, or to increase alcohol content. Typically, these types of wines are served with
dessert, contain a greater concentration of alcohol and are rich and sweet.
Sparkling Wines.
Also popular today, the sparkling wine family is not too different than typical wines in the way of
grapes; rather the creation process of the wine is what begets the magical bubbles that distinguish
a sparkling wine from standard wine families. If your customer is looking for an introductory
sparkling wine, we recommend either a Chardonnay or Pinot grapes which are more delicate and
fruity.
Champagne.
It’s important to realize that champagne is really a wine of sorts, from the Champagne region of
France. Further, the word 'Champagne' is the trademarked name of a wine region in France and
cannot be used to describe sparkling wine from other regions, however this is a French law, not
enforceable for Champagnes produced in countries other than France.
Q: What makes those wines sparkle?
A: By using pressurized bottles, the CO2 is captured and carbonates the wine, creating the tiny
bubbles you’ll find in Sparkling wine and champagne.
In summary, wine is a complex beverage whose production borders on an art form. Serious wine
drinkers will carry this same fastidious nature with them, and while they will most likely frequent
wine specialty bars, should you have one in front of you, it will be important to be versed in the
basics discussed above.
Wine Service.
How to Serve Wine - Restaurant Application
After removing the cork from the bottle, wipe the lip of the bottle inside and out with a clean napkin.
Pour only an ounce of the wine with the label facing your customer and twist the bottle toward your
body as you raise it from the glass to prevent any spillage.
Allow your customer to taste and approve of the wine prior to filling up the remainder of the glass.

What Temperature to Serve Wine.
Red White Fortified Sparkling
Temperature to Serve, Room temperature, or Chilled. Chilled (directly in ice) Serving
Recommendations Open prior to serving so the bottle can ― breathe. Color Reddish Orange to deep
purple Pale yellow to deep gold Varies Red, white or rose.
Characteristics Strong Flavor; heavy body; dry Delicate; not as robust as red; varies from very dry
to very sweet Rich, heavy, and sweet Ranges from dry to sweet, Alcohol Content 10%-14%
10%-14% 15%-24% 10%-14%
Common Choices Cabernet Sauvignon
Chianti
Gamay Merlot Pinot Noir
Zinfandel Chardonnay
Fume Blanc
Riesling
Sauvignon Blanc Aperitifs (various) Madeira
Marsala
Port
Sherry Brut
Doux
Wine Serving Tips.
1 – Always uncork red wine at least 5 minutes prior to serving, as it is important for the wine to
mix with the air or ―breathe‖ which will boost the flavor.
2 – Red wine should be poured up to 2 inches below the rim of the glass and white 1 inch below
the rim. The reason for the difference is to allow the customer the ability to swirl red wine slowly
and further let it breathe.
3 - It is customary to first serve an ounce to the gentleman guest, and upon approval, to serve his
female guest fully, and then return to the gentleman to fill the remainder.
Please find your test questions relating. The knowledge of wine will greatly help both you and your
customer’s enjoyment of it, as you’ll better be able to recommend the most suitable wine depending
on the meal or disposition of the individual. For whatever wine you choose, be sure to practice the
serving methods discussed.
We suggest attempting and enjoying one of the following wines as you begin your test:
• A Chardonnay of your choice if you are more prone to Whites, or if you are planning a lighter meal.
• A Merlot of your choice for a meat or heavier meal.
Sparkling wine if you are not completing this portion of the test close to lunch or dinner.
5-49 Will good acid levels limit the shelf life of a wine?
5-50 When someone is looking for a wine with a nice finish, what are they looking for?
5-51 In the most basic terms, what is wine?
5-52 In the wine making process, what year does the "vintage" of the wine refer to?

5-53 What needs to be done to the fermentation process to create a sweeter wine?
5-54 What is the biggest difference in the production of red & white wine?
5-55 What is more popular with dinner, red or white wine and why?
5-56 Merlot and Chardonnay are actually the names of what?
5-57 In the red wine family, which is considered easier to drink, Cabernet Sauvignon or Merlot?
5-58 What type of wine is most commonly served with dessert?
5-59 What makes sparkling wines, sparkle?
5-60 What temperature should red wine be served?
5-61 How many inches below the rim should white wine be served?
5-62 How many inches below the rim should red wine be served?
- Basic Drink Preparation Methods for Bartenders
There’s only so many ways to skin a drink, I mean, pour a
cat.
The goal is to get you working as a bartender, fast! However, the amount of knowledge that you
must possess to be a bartender is voluminous, especially when you take into consideration the
thousands of potential drink recipes. And furthermore, your clients will expect you to be a walking
drink encyclopedia.
Firstly, to that, we say, relax! If there’s ever a circumstance where a client is asking for something
that you’ve never heard of or don’t know how to make, don’t worry, just ask. Rest assured, the
knowledge that this course will deliver will be enough to get you by 95% of the time, however,
there’s always the foreign drink requested by the discriminating customer that will leave you (and
even most seasoned bartenders) baffled. Not to worry. Simply ask your customer what’s in the
drink. Not only will this ensure that you will create the drink exactly as it is expected, but you will
give your client the feeling of being all-knowing and important. After all, he just stumped the
bartender! Be humble, accept the knowledge and he will surely remember your appreciation for his
lesson in the tip.
Again, we will teach you the fundamentals in bartending, but even the most seasoned bartender
can’t honestly admit to never having been stumped at work when having been requested a drink.
Thousands of drinks exist, but yet in our professional experience, less than 100 are most commonly
ordered!
Clusters Make It Easy!
Memorize how to make every drink known to man. Not only is this unpractical, but also in that only
about 100 of those 10,000 plus are most commonly ordered, it’s just not necessary. Further, the
time you’d spend trying to memorize would get in the way of the profession that awaits you!
Rather, we’ve set up a system that divides the most commonly ordered drinks into clusters, with the
dominant drink type or drink characteristic representing that cluster being the one distinguishing
characteristic of the cluster. This could be the Margarita cluster and all the offshoots of the basic
Margarita, or the more widely encompassing and most commonly ordered Highball Cluster. Once you
know these clusters, combined with some simple rules of thumb in the way of alcohol
measurements, you’ll be able to make any drink! We call these DME Shortcuts™, but you can just
refer to them as the helpers that’ll get you making drinks… easy (and fast)!
Apply our rule of thumb quantity rules with the Drink Cluster rules and you’ll be able to ―Cliff

Note‖ yourself into making delicious drinks that will segue into the profession of bartending with
ease.
DME Shortcuts™ - Alcohol Quantity Rules
1 – If a drink contains only one type of alcohol, pour 1 ½ ounces of the called for liquor (or a 3
count speed pour).
2 – If a drink contains two different alcohols, use 1 ounce for the first and ½ ounce for the
second.
3 – If a drink contains three or four types of alcohol, use ½ ounce of each.
DME Shortcuts™ - Mixer Quantity Rules
1 – If a drink only includes one mixer (e.g. Gin & Tonic), fill the glass with the mixer up to ¼ inch
below the rim, no matter the size of the glass.
2 – If a drink includes multiple mixers, use equal parts of the mixers, and again, fill the glass to
¼ inch below the rim, no matter what size glass is used.
Wait a minute, can that be too good to be true?
Sometimes it can. The fact of the matter is that our DME Shortcuts™ will work with ALMOST any
drink ordered today and will produce a properly mixed, nicely tasting beverage. This will also work
for you to make your prospective boss drinks, quick, if you are ever tested on an interview, but it is
important to recognize, that the distinguished pallet WILL taste subtle differences that go into
SOME of the drink recipes out there where our shortcuts don’t apply. As you progress with your
drink making, you’ll find the 100 or so most commonly ordered drinks will soon be old hat and you’ll
expand your repertoire even further with time. But for starters, our DME™ shortcuts will get you
behind the bar gaining on the job experience as soon as possible!
We’re about to get into the basic liquor clusters, but before we do, know that while these
clusters may differ, the manner in which they can be served do not.
The 7 Serving Methods.
There are only so many ways to serve a drink. Only 7, in fact!
Neat / Straight Up.
A drink requested Neat or Straight Up is simple to prepare in that there is no ice, no garnishes,
nothing. Just the alcohol and the glass. Drinks such as shots, liqueurs or brandy are the most
common instances when you will use this serving method.
On The Rocks.
A drink requested on the rocks is simply a drink over ice. Here, you’ll have already filled your glass
with ice and will then add liquor over the ice. If a mixer is required, add as the recipe dictates. Note
that some drink recipes require multiple alcohols or mixers that will first need to be prepared in a
shaker, prior to being poured over the rocks.
Shaken.
Shaken drinks will typically call for ingredients that need an extra push in order for them to mix
properly and taste as your customer expects.
Simply fill your cocktail shaker no more than half full with ice and add the required ingredients. If

using a Boston Shaker, place your mixing tin over the top of your shaker and shake briskly 7-10
times. With a strainer, pour the mix into your glass!
Stirred.
For stirred drinks, fill your mixing glass 1/3rd full with ice and add all required ingredients. Use your
bar spoon to stir the concoction thoroughly in one direction and serve. Some customers will order
their stirred drinks as ―stirred straight up‖ or ―stirred on the rocks‖. For these occasions, stir as
directed above, and then pour with a strainer (with or without ice depending on what’s requested)
into a glass neat (straight up) or with a strainer over a glass with ice.
Combined.
Combined drinks are drinks or shots that do not call for any pre-mixing, but combine different
liquors in the drink. These are typically shots, or drinks with a seltzer mixture that help to distribute
and better mix the end result.
Layered.
The layered preparation method can be used with either cocktails or shots and as the name implies,
involves the combination of several different liquors or liqueurs, layered on top of each other to
create an aesthetically pleasing drink.
The way this works is by using the heaviest or densest liquors on the bottom and for drinks
containing more than two liquors, following that pattern and always placing the least dense liquor
on the top, allowing the alcohol to have the appearance of floating on top of each other. Creating
the layered drink or shot is considered an advanced bartending technique and one that you should
definitely practice prior to creating one for a customer. To create this type of drink, you’ll need to
pour the second, third, etc. liquor over the back of the spoon which should be rested at the top
layer of the liquor below it. This process needs to be administered slowly so as not to pierce the
layer. Since layered drinks are considered to be more advanced, more time consuming for the
bartender to mix, and typically consisting of premium liquors, they also tend to be more expensive.
Blended or Frozen.
For drinks such as the Margarita, you’ll need a blender to prepare. In these instances, you’ll place
the ice, alcohol and all mixers into the blender cup, blending until the mixture becomes a slush, firm
presentation. Then pour into an already chilled glass and serve.
The 8 Mixing Methods.
There are only so many ways that these drinks can be mixed; 8, in fact! And these can and will be
applied to ALL drink mixtures.
These techniques are both universal and easy to master, you’ll just need to associate each
technique with the specific drink type you are making. This comes by completing this course and by
practicing with the homework assignments.
Type of Drink Mixture How to Serve In what glassware
Shot Straight up Shot or snifter
Chilled Shot Stirred Rocks
On the rocks,
With Rose’s lime On the rocks,

With any carbonation (soda, tonic, etc.) On the rocks Double Rocks
With sweet & sour Mix On the rocks Double Rocks
With any juice On the rocks Double Rocks
With coffee or hot water Hot Coffee
Mixers.
The following are the most commonly used mixers and will be stocked by any bar you work in:
Soda Water - unflavored carbonated water
Tonic Water - bitter carbonated water as a result of lemon and quinine flavoring
Soft Drinks – all the most common choices such as cola, diet cola, lemon-lime flavored soda and
ginger ale
Fruit Juices – Apple, cranberry, grape, grapefruit, lime, orange, pineapple & tomato
Bar Mix (Sweet & Sour Mix) -A mixture of lemon juice and sugar syrup.
Dairy products – Milk, half & half & cream
Standard Pre-mixes – *Sweet & Sour, *Collins Mix, Bloody Mary Mix, Strawberry Daiquiri /
Margarita Mix, Piña Colada Mix, *Simple Syrup
*All can be purchased or made you. Depending upon your bar’s protocol, things could be done
either way.
Recipes… Made Easy
Sweet & Sour Mix
For 1 Drink – Cut & squeeze ½ lemon and mix the juice with 1 teaspoon. Shake immediately, and
shake the drink you mix it with vigorously prior to serving.
For larger quantities – Mix 12 ounces lemon juice with 18 ounces cold water and ¼ cup of sugar.
Mix, then keep cold for use as needed.
Simple Syrup - Because this drink calls for hot water, we don’t recommend making it in single
drink quantities unless you are serving a hot drink. Mix 1 pound of sugar with 1 quart of boiling
water, reducing the temperature as you add the sugar, and stir until the mixture thickens (a few
minutes). Refrigerate to store and use as needed.
A+ Bartend Tip.
As we’ve discussed before, a bartender, no matter how busy the bar, should never find himself
lacking tasks to complete. There’s always something to do, which will help you get that busy shift
you want and in general, help the bar’s efficiency and impress your boss! If you find yourself in a
slow moment, make some of these commonly used mixes yourself!
The 3 Glassware Preparation Methods
Chilling.
For a chilled glass, simply fill the glass with ice water and let it stand for no more than a minute.
Empty the glass and make the drink!
Frosting.
Most commonly used with beer mugs, the process is what you’d expect it to be. Dip the glass in
water, and then freeze it for about ½ hour. The frosty appearance will keep the drink cold and

create a nice an esthetic appeal. The busy beer bar should always have plenty of frosted mugs at
the ready.
Flavoring.
Moving into fancier drink clusters, this technique flavors the rim with whatever garnish you’ll be
using for the particular drink you’re making. A lemon wedge or peel rubbed the rim will create
a subtle aroma and flavor to the drink. These are the differences that will make your drinks stand
out! Doesn’t that simplify things? Honestly, you can do this! There is a very basic routine that all
drinks must follow and the above applies to almost all of them! Who needs to memorize thousands
of drink recipes?! How about 7 basic serving methods, 8 mixing methods and 3 glassware
preparations all using DME alcohol and mixer quantity rules to simplify the process even further!
Whoever said bartending was complicated?
You can do this! You already are!
Please find your test questions relating. As we learned, there are only so many ways to prepare a
drink. By learning and committing to memory these methodologies, you are peeling away pieces of
the onion and furthering your drink making foundation.
We can’t suggest making the number of drinks that would cover all the above and still permit you
to fill out your test questions with a clear head in one sitting. As such, we implore that you take it
upon yourself to, in between the conclusion of this chapter and the beginning of the next, try
making additional cocktails that will cover some of the preparation methods not contained in the
drinks we suggest below.
We suggest:
• American Dream or Monkey Brain Shooters (to practice layering)
• Bubble Gum or Mind Eraser (to practice the shaken techniques)
6-63 What should you do if one of your customers orders an extremely foreign sounding drink and
you don't know how to make it?
6-64 If a cocktail contains only 1 type of alcohol, how many ounces will you typically include?
6-65 If a cocktail contains 2 types of alcohols, how many ounces should you include of each?
6-66 If a cocktail contains 3 or more types of alcohol, how many ounces will you typically include?
6-67 If a cocktail includes multiple mixers, how do you typically determine the amounts of the
differing mixers?
6-68 How close to the rim do you fill up a glass with mixer?
6-69 What are the 7 serving methods in drink making?
6-70 What keeps a layered drink from collapsing on top of each other?
6-71 What are the 8 mixing methods?
6-72 What is bar mix or sour mix made of?
- Garnishes & Mixers for Bartenders
A well-dressed drink - the kind of drink you’d take home
to mother.
Garnishes can serve the purpose of making the drink look pretty and festive, or can have the very
practical application of enhancing flavor and mixing with the ingredients to create a finished and

more enjoyable taste.
In the world of the bartender, garnishes are considered to be anything from fruit, vegetables and
spices to decorative placements and other add-ons.
Fruit Garnishes Lemons, Limes, Oranges, Maraschino Cherries or pineapple. Many share the same
preparation while others require zero preparation.
Vegetable Garnishes Celery & cocktail onions (pearl onions) Dairy Garnishes Whipped Cream,
Shaved Chocolate Decorative Placements Umbrellas, plastic swords, monkeys, etc.
These are mostly a function of the style of the bar you’re working in.
Spices, Salt, pepper, nutmeg and cinnamon sticks. Garnish Rules at a glance:
Any drink mixed with lime juice - Lime Wedge
Any drink mixed with tonic water or club soda - Lime Wedge
Any drink mixed with sweet & sour or lemon juice - Lemon Wedge or slice
Bloody Mary - Celery stalk and lime wedge Cappuccinos and lattes - Shaved Chocolate Coffee
Drinks - Whipped Cream and Nutmeg Hot Drinks - Cinnamon Stick
Ice cream drinks- Whipped Cream
Margarita - Salted Glass rim and lime wedge
Old fashioned- Orange slice and cherry
Piña colada - 1 Pineapple slice
Sambuca - 3 coffee beans
Sweet & sour with 1 type of liquor (e.g. Amaretto sour or Midori sour) - Cherry
Any drink with lime juice - Lime wedge
How to make Garnishes
As you know, much in the world of bartending is about the flamboyance, style of presentation, or
name of the drink as opposed to how it tastes. Mind you, DME will DEFINITELY be able to
distinguish between a well-made Martini and a hack job, however, is there really a need for
5,000+ different types of shots? If it makes your customer happy, I suppose the answer is yes.
Getting to the point, Garnishes won’t always help the flavor of your drink, but often, they are part
of the tradition of the drink or a need to improve the aesthetic value of the drink you serve.
Sometimes, on some unconscious level, this can make a drink seem well worth the money you
charge. Perception is reality. The well created garnish is part of the art of bartending.
Lemon & Lime Wedges
a) Slice the lemon or lime in half-length wise
b) Place both halves, fruit side down on your cutting board
c) Cut each halve length wise four times from top to bottom, with each slice angled toward the
center, creating 8 wedges from each lime
Lemon & Lime Slices. (Lemon yellow, lime green.)
a) Cut off the ends of the lemon or lime (the nubs on each end)
b) Slice the lemon or lime in half, length wise
c) Place both halves fruit side down on your cutting board
d) Cut each half straight down to create half circles. (Depending upon the size of your lemon you
should get 4-6 slices).
Lemon Wheels.

These will have the end result of adorning the edge of your customer’s glass and can be either full
moons (1 full lemon slice) or half-moons (1 half lemon slice)
a) Cut off both ends of the lemon
b) Slice the lemon the short way to create full circles (you should end up with 4-6 slices).
c) For full moons, make a slit in each slice from the peel to the center (being careful not to slice
the peel itself) so it can lodge onto the rim of your customer’s glass
d) For Half-moons, cut each slice in half again, and make a slit in each half slice from the peel
toward the center (being careful not to slice the peel itself), as you would with full moons
Lemon Twists.
a) Use a paring knife to peel the outer skin from the lemon lengthwise from top to bottom, the
thinner the better (about 1/8th of an inch)
b) Cut the strip in half lengthwise to create two twists, which will twist on their own as long as
your cut is not too thick
Orange Wedges.
a) Cut off both ends of the orange
b) Cut the orange in half, lengthwise, then cut the orange in half again to end up with four, length
wise orange quarters
c) Cut each quarter horizontally (short side) into wedges. (Your final number of wedges will vary
depending upon the size of the orange, but in general, one quarter should produce around eight
wedges Miscellaneous Additional Mixers & Adders – Tabasco Sauce, Worcestershire Sauce,
Bitters, Grenadine & Triple sec
Please find your test questions relating to Chapter.
We’d still like you to enjoy a libation as you go through your test questions, however also suggest
putting some time toward the listed garnishes, whether you choose to use them in a drink or not.
So now is the time to get out your fruits, cutting board and knife! We suggest 1 of the following
cocktails to practice some of the more difficult garnish preparations:
• Lemon Drop • Tom Collins
After completing the test questions and your drink, we would suggest practicing each of the
garnishes listed above.
7-73 What are the three glassware preparation methods?
7-74 What garnish is used in a drink mixed with tonic water or club soda?
7-75 What garnish is used in a drink mixed with sweet & sour or lemon juice?
7-76 What garnishes could be used with a standard Margarita?
7-77 To create a Lemon or Lime wedge, do you first slice the fruit lengthwise or the short way?
7-78 What is the first part of the fruit cut when making lemon or lime slices?
7-79 How do you get a lemon twist to "twist"?
7-80 What drink calls for Tabasco sauce, Worcestershire sauce and celery?
- The Basic Liquor Groups In the bartending business, you
got to start somewhere!
Now that you’re familiar with the 7 basic serving methods, 8 mixing methods, the 3 glassware
preparation methods, alcohol and mixer quantity rules of thumb and have a working knowledge of

what garnishes go where and when, we’re ready to transition into the basic liquor combinations of
7 primary liquors groups and from there, move into the differing ways that these liquor groups
spiral off into 10,000+ drinks.
Think of these drink combinations as the primary colors of drink making in that each group we’ve
listed below covers the gamut of the drinks you’ll create, including all the serving and mixing
possibilities.
To simplify things even further, you’ll find that of these 7 primary liquor groups, 9 times out of
10, you’ll find yourself using only 4: vodka, rum, gin and whisky.
Bourbon.
Bourbon is a sub-category of whiskey, although American made with a minimum of 51% corn.
Bourbon is arguably the most popular of the U.S. whiskeys, distilled in Southern U.S. states such as
Tennessee. Popular brands of bourbon are: Jack Daniels, Jim Beam, Wild Turkey, Old Grand Dad
and Old Crow.
Basic Bourbon Combinations
Bourbon Shot, Bourbon and club soda
Bourbon chilled, Bourbon Collins
Bourbon on the rocks, Bourbon and water
Bourbon and Coke, Bourbon sour
Bourbon and Diet Coke, Bourbon and coffee
Bourbon and Sprite, Bourbon and hot water
Brandy.
Much like wine, the taste and brand of Brandy are very much determined by Mother Nature in
that the process of making brandy consists of distilling grapes and other fruits and fermenting in
oak barrels. Brandy is most commonly used as a cordial and is considered to be a liqueur. Popular
brands of Brandy are: E&J Gallo, Korbel & Christian Brothers
Basic Brandy Combinations.
Brandy shot, Brandy Collins
Brandy on the rocks, Brandy and OJ
Brandy and Coke, Brandy and tea
Brandy and diet Coke, Brandy and hot water
Brandy and Sprite

Gin.
Gin is a distilled grain liquor based mostly on the juniper berry, but with differing brands including
barley, corn, malt and rye in the production process. Popular brands of Gin are:
Beefeater, Bombay, Gordon’s & Tanqueray
Basic Gin Combinations
Gin shot, Gin and OJ
Gin chilled, Gin and pineapple
Gin on the rocks, Gin and grapefruit
Gin tonic, Gin and cranberry
Gin Collins.
Rum.
Rum is distilled from molasses (originally sugar cane) and is predominately made in Caribbean
countries such as Jamaica, Haiti and Puerto Rico. Rum is aged anywhere between two and ten
years with the longer the aging, the darker the rum. Popular brands of Rum are: Mount Gay,
Bacardi, Captain Morgan’s and Appleton Estate.
Basic Rum Combinations
Rum shot, Rum and OJ, Rum chilled, Rum and pineapple, Rum on the rocks, Rum and grapefruit
Rum and Coke, Rum and cranberry, Rum and diet Coke, Rum and coffee, Rum and Sprite
Scotch.
Alike Bourbon, Scotch is also considered to be whisky although is spelled with no e, as opposed to
American and Canadian whiskeys. Scotch whisky is made from either barley or grains and grouped
in one of 4 areas of Scotland. Popular brands of blended Scotch are: Chivas Regal, Ballantines,
Grant’s and Johnny Walker.
Basic Scotch Combinations
Scotch shot, Scotch and club soda, Scotch chilled, Scotch and water, Scotch on the rocks, Scotch
Collins

Tequila.
Tequila, from the Tequila region of Mexico is produced from the heart of the Agave plant, with its
juices mixed with sugar cane and yeast, then fermented. It’s important to note that Mezcal, while
similar to Tequila, has enough subtle differences to put it in a class all its own. Specifically,
Mezcal is made in another region and from a specific species of the Agave plant. Perhaps most
notably, Mezcal is known for the worm you can find in the bottom of the bottle, consumed only
by the daring. Popular brands of Tequila are: Jose Cuervo, Sauza and Patron.
Basic Tequila Combinations: Tequila shot, Tequila and OJ, Tequila chilled, Tequila and tomato,
Tequila on the rocks, Tequila and coffee, Tequila and Rose’s lime
Vodka.
Vodka is created by a distillation process similar to other alcohols using a variety of grains, but most
commonly through potatoes. After the distillation process, the liquid is then filtered through charcoals,
sometimes, as much as 3 or more times! The most universal alcohol, you’ll find yourself using Vodka
in a wide variety of drinks. Popular brands of Vodka are: Sky, Stoli, Ketel One and Absolut.
Basic Vodka Combinations
Vodka shot, Vodka tonic, Vodka chilled, Vodka sour, Vodka on the rocks, Vodka and OJ, Vodka and
Sprite, Vodka and cranberry, Vodka and ginger ale, Vodka and tomato, Vodka and club soda, Vodka
and pineapple, Vodka Collins Vodka and grapefruit.

A PER I T I F S. ―WINE BASED‖.
VERMOUTHS: Made from dry or sweet wine with an addition of absinthe, Quinine, fennel,
nutmeg and mistelles.Cinzano, Martini, Stock, Cora (best), Noilly prat.
SERVICE: Old fashion.
WHITE=Dry. RED=Sweet. ROSÉ=Half dry, half sweet.
I T A L Y : Cinzano, Martini
France. Quinquinas: Made from a base of white and red wines. Plant extracts (Quinine)
Herbs, Roots. It should be aged 2 to 5 years.
Dubonet, Saint Raphael.
A L C O H O L B A S E D.
The Bitters. Made from a basic ingredient of pure alcohol plus bitter plant extracts,
aromatic and medicinal herbs.
Italy. Campari.
France. Picon.
Service. Highball glass, ice, swizzle sticks, orange decoration; mix with orange juice or soda
Anis based: Pastis. Made from a basic ingredient of the flour of the anis plant and neutral
alcohol.
France: Pernot, Ricard, Berger.
Greece. Ouzo. Shot glass, or cordial glass. Lebanon. Arak. Cordial glass, or shot glass.
Service: highball glass with ice, swizzle stick and orange wheel.
S p i r i t s.
There are three main stages to the fabrication of spirits:

The mash= crushing of the natural ingredients.
The fermentation= Transformation of sugar into alcohol.
Distillation.=Transformation into a spirit.
There are two types of distillations.
Pot still (traditional): The mash is heated in the still (alembic) by direct heat to obtain
the distilled liquid (product). This lengthy process provides a more refined product.
Patent still (industrial) : The mash or ―wash‖ is heated in an alembic style by vapor
system. The distilled liquid may be reprocessed (rectified) a number of times depending on the
degree of distillation desired. During the process, the liquid is re-circulated continuously.
N.B. All spirits aged in oak casks keep aging as long as they remain in the casks. When they are
drawn from the casks and bottled, the aging stops. The quality of the product doesn´t
change in the bottle.
The four main conditions to keep a bottled product intact:
 The bottle must stay unopened.
 The bottle must be stored in a vertical position.
 The bottle should be stored in a dark room away from any light sources.
 The bottle must be kept in an area at constant temperature. Sudden changes in temperature
must be avoided.
Alcohol: Resulting from the distillation of a mash of any cereals or potatoes or fruit which can
be rectified as many time as needed to produce ethyl alcohol.
94% Alcohol: three distillations. 40% Alcohol: One distillation.
Service. Highball glass or shot glass, swizzle stick, garnish, ice and mix.
Vodka.
Resulting from the distillation of cereals, beets, or potatoes, this will then be filtered through active
charcoal filters which renders it odorless as well as colorless.
From Russia. (wheat). Smirnoff, Stolichnaya, Moskoskaya.
From France: Grey goose.
From Poland. Wyborowa, Belvedere.
From Finland. Finland.
From Sweden. Absolut, Different flavors. From U.S.A. Smirnoff Blue, Skyy.
From Canada. Smirnoff red, troika, Russian prince, Polar ice, Iceberg.
Service. Shot glass, Old fashion. ( straight up or on the rocks).
Rum.
Resulting from the distillation of a mash of sugar cane syrup or mash of sugar cane molasses.
White rum: one distillation. Then bottled.
From Cuba. Havana club. From Canada. Bacardi, carioca, Captain Morgan and Lomb’s.
Amber rum: One distillation, then aged for a maximum of two years in oak casks.
From Barbados: cock sport. From Haiti. Barbancourt. From Martinique: St James. From Canada:
Same as whites.
Dark rum: One distillation, then aged for a minimum of three years in oak casks.
Certain rums are aged up to fifteen years.
From Jamaica: Myer´s planter punch, Appleton state. From Canada: Same as white (Smell coconut).

Service. Old fashion or straight up.
Tequila:
Resulting in the double distillation of a mash containing the sap and the fruit of the agave tequilana
plant. This plant is common to the town of tequila Mexico. Certain Tequilas may be aged up to four
years in oak casks.
Blue Tequila: Don Julio, 100% agave.
White tequilas: Sauza, Puerto Nuevo, Bang Bang.
Gold Tequilas: Jose Cuervo.
Service: Shot glass, salt on the rim. Cocktails: Margarita, Tequila Sun rise, sombrero.
Mezcal: resulting in the single distillation and mash of the pulp from the center of maguey
Which is a plant of the genus agave, which is from the region of Oaxaca ( Mexico)
Bonus of a worm in the bottle.
G i n s.
Geneva or Holland Gin. Resulting from the pot-still distillation of a mash of cereals (malted
barley, barley, rye, corn) That is distilled a second time with the addition of juniper-berries.
Gins from Canada: Croix d’or De kypper.
Service: Shot glass or Highball; Mix with water or Seven up.
London dry gin. Resulting from the patent-still distillation of a mash (rye, corn) which is
distilled 3 more times and a fifth time with the addition of juniper berries, coriander seeds, iris root
and other aromatic plants. The fifth distillation is carried out in the traditional method (pot-still).
Dry gin from England. Beefeater- Tanqueray- .
Dry gins from USA. Newport.
Dry gins from Canada. Gordons- Seagram`s – Shenley.
Service. Highball – Cocktails.
WHISKIES.
A spirit which is the by-product of the distillation of different cereals (malt, Barley, corn, rye) Aged
in oak casks. Specific types. Scotch Whisky Malt, grain, Blended. Canadian whisky or rye. Canada.
Bourbon Whiskey. USA. Irish Whiskey. Ireland.
Scotch Whisky. Malt or pot-still Whisky: The main ingredients being water, yeast and
malted barley‖ that is then dried over slowly burning peat moss. From there, it will twice distilled in
the traditional ―pot-still method and then aged for minimum of three years.

12 Years.
Glenfidfich-
Glenlivet- Glen
moray.
10 years.
Talisker- Glen
morangie.
Service.
Straight-up,
shot glass,
highball,
old fashioned.
Canadian whisky. Resulting in the double industrial distillation of a mash of water,
yeast, rye and other cereals and aged a minimum of 3 years in oak casks.
12 years. Gibson, Canadian nub classic.
10 years. Crown royal.
8 years. Schenley.
6 years. Canadian club. Seagram’s.
Please find your test questions relating. We’d encourage you to re-read this chapter at least once,
as there is a lot of detail contained within. Most importantly, do your best to thoroughly cement in
your mind the differing combinations that can be found with each of the primary liquor groups.We
suggest preparing and enjoying one of the following cocktails as you proceed:
• White Russian
• Zombie
8-81 What are the 4 most common alcohols you'll find yourself using 9 times out of 10 when
making cocktails?
8-82 In what region of what country is Bourbon made?
8-83 Name two popular brands of Bourbon.
8-84 Bourbon is a sub-category of what primary liquor group?
8-85 What is the first step in the creation of Brandy?
8-86 Name two popular brands of Brandy.
8-87 In describing a wider group of alcohols, Brandy is considered to be a:
8-88 Gin is derived mostly from distilling of the _ berry.
8-89 Name two popular brands of Gin.
8-90 What region of the world is most Rum made in?
8-91 What makes some rum darker than others?
8-92 Scotch is considered a Whisky or a Whiskey?
8-93 Name two popular brands of Scotch.
8-94 Tequila is produced from what type of plant?
8-95 What is Mezcal's most distinguishing characteristic?
8-96 Name two popular brands of Tequila.
8-97 Vodka is most commonly distilled through what?
8-98 What is the most universally used liquor in drink making?

8-99 Name two popular brands of Vodka.
- Make Drinks? It's easy…
Basic Drink Clusters – Know these and it’ll make your job a breeze.
Continuing in our efforts to simplify the bartending process and speed your employment as a full
time bartender, we’ve developed and grouped popular drinks into 12 Drink Clusters that share
many of the same attributes. You’ll find that if you commit to memory how to concoct the chief
drink of that cluster and then concentrate on learning just the names of the individual drinks within
the cluster, you should be able to intuitively jog your memory of what it takes to make the
remaining drinks in the cluster when called upon. Because many of the names of the drinks
within these 13 clusters hint at the ingredients they contain, that, combined with your knowledge
of the chief drink will make learning how to make 76 drinks as easy as learning 13!
The Highball Cluster.
The Highball Cluster simply refers to drinks over ice served in a double rocks or rocks glass and
will represent the most commonly ordered drinks by your customers. Luckily, they are also easy
to make. We’ve listed some extremely popular examples below which you should take time to
commit to memory, but obviously many more abound. With this cluster being the most abundant,
there are not as many similarities between the drinks other than the preparation method and
glass used to serve the drink. Additionally, this is the one cluster that has no chief drink for you to
reference. Luckily, making these drinks is relatively simple, and the names do hint at what is
contained within them.
Drink Alcohol Mix Preparation Glass Garnish
Vodka Tonic, Vodka, Tonic On The Rocks Double Rocks / Lemon Wedge.
Gin Rickey, Gin, Lime Juice Carbonated Water On The Rocks Double Rocks / Lime Wedge.
Seven & Seven, Seven & Seven Bourbon, Lime, Soda On The Rocks, Double Rocks, sherry
Presbyterian. Whisky, Ginger Ale, Club Soda On The Rocks Double Rocks/ Lemon Twist.
Madras. Vodka, Cranberry Juice, Orange Juice On The Rocks Double Rocks / Lime Wedge.
Sex on the Beach. Vodka, Peach Schnapps, Cranberry Juice, Orange Juice On The Rocks Double
Rocks / Rocks None
Melon Ball Vodka, Melon Liqueur Orange Juice On The Rocks Double Rocks / Rocks None
Bloody Mary Vodka Tomato Juice, Lemon Juice, Worcestershire® Sauce, Tabasco® Sauce
Shaken Collins Glass Celery Stick, Lime Wedge
Bourbon Sling. Bourbon, Sour Mix, Shaken, Double Rocks / Rocks Lemon Twist
Gin Fizz. Gin, Bar Mix Carbonated Water Shaken Double Rocks / Rocks None
A+ Bartending Tip.
In order to better service the customer and increase your sale, it’s a good idea when taking
cocktail orders to always ask the customer what type of liquor they would like. Chances are
better than not that they will name a more expensive call brand.
The Martini Cluster
Perhaps the quintessential bar drink, the Martini is also one of the simplest drinks to make as far
as what you’ll need to remember. There are very few derivations from the base Martini. However,
as it is simple in the way of ingredients, the Martini calls for more attention to be paid to the

combination of these ingredients. The Martini aficionado will surely taste the most subtle
difference in taste. Note that unless otherwise requested, a customer ordering a Martini is to be
served a Gin Martini. This is a fundamental rule of the Martini, however if your customer seems at
all unsure, better to ask first, as the tastes of a Gin Martini as opposed to a Vodka Martini are
quite distinct.
Martini Gin or Vodka, 2 dashes of dry vermouth None Stirred / Shaken Martini Glass (Chilled) Olive
Dry Martini Gin or Vodka, 1 dash of dry vermouth None Stirred / Shaken Martini Glass (Chilled) Olive
Extra Dry Martini Gin or Vodka (no vermouth) None Stirred / Shaken Martini Glass (Chilled) Olive
Dirty* Martini Gin or Vodka, 2 dashes Dry Vermouth Splash Olive Juice Shaken Martini Glass
(Chilled) Olive*
Misc. Notes:
a) Stirred is the commonly recognized Martini preparation method, but it is the customer’s
request. Be sure to ask how they would like it prepared.
b) *A Dirty Martini includes a splash of the juice of the garnish and helps to stifle the initial impact
of the alcohol for your customer and produce a smoother delivery. With all dirty martini’s,
include the chosen garnish (there is such a thing as a Broccoli Dirty Martini!) in with your mixture
and shake 3-4 times, then pour, using the garnish in the shaker with your drink.
c) When someone orders a Gibson, they are asking for a Martini, the only difference being that
the garnish is a pearl onion as opposed to an olive. Follow all the same rules as when making a
standard Martini, and know that alike a Martini, a Gibson can contain either vodka or gin.
The Manhattan Cluster.
Alike the Martini, the Manhattan Cluster is also a small drink cluster and easily made.
Drink Alcohol, Mix Preparation Glass, Garnish.
Manhattan Bourbon,2 dashes of sweet vermouth, None, Stirred / Shaken Cocktail (chilled) Cherry.
Dry Manhattan Bourbon, 2 dashes of dry vermouth, None Stirred / Shaken Cocktail (chilled) Olive
Perfect Manhattan Bourbon, 1 dash sweet vermouth, 1 dash dry vermouth, None Stirred / Shaken
Cocktail (chilled) Lemon twist
The Long Island Cluster.
The famed Long Island is a combination of liquors, which together, create a pleasant and potent
end result. Depending upon what region of the country or world you’ll end up working, you’ll
encounter some variations of the basic theme of the Long Island Ice Tea, however, remember that
these are all part of the same cluster for a reason. They share the same preparation, glass and
almost the same garnish attributes, with the only substantial difference being the Alcohol or mix.
Long Island Iced Tea. Vodka, rum, gin, tequila, Sweet & Sour Mix, splash coke Rocks Highball
Lemon Wedge
Florida Iced Tea. Vodka, rum, gin, tequila, Sweet & Sour Mix, splash OJ Rocks Highball Lemon
Wedge
California Iced Tea. Vodka, rum, gin, tequila, Sweet & Sour Mix, splash grapefruit Rocks Highball
Lemon Wedge.
Hawaiian Iced Tea. Vodka, rum, gin, tequila, Sweet & Sour Mix, splash Pineapple Juice Rocks

Highball Lemon Wedge.
Adios Mother. Vodka, rum, gin, tequila, blue Curacao Sweet & Sour Mix, splash lemon lime soda
Rocks Highball Cherry.
Tokyo Iced Tea. Vodka, rum, gin, melon liqueur, Sweet & Sour Mix, splash lemon lime soda
Rocks Highball Lemon Wedge
The Russian Cluster.
Drawn from The White Russian, this popular family delivers a tasty, creamy, sweet tasting drink,
always mixed with coffee liqueur.
Drink Alcohol. Mix Preparation Glass, Garnish.
White Russian. Vodka, coffee liqueur Half & Half, Rocks, Double Rocks, None
Black Russian. Vodka, coffee liqueur, None, Rocks,
Brandy Alexander, Brandy, brown crème de cacao, Half & Half, Rocks, Double Rocks, or
cocktail Nutmeg
Brave Bull. Tequila, coffee liqueur None, Rocks
Colorado Bulldog. Vodka, coffee liqueur, Half & Half, splash cola, Rocks, Double Rocks, None
Mind Eraser. Vodka, coffee liqueur, Club soda, Rocks, Double Rocks, None.
Mudslide Vodka, coffee liqueur, Irish Cream, Half & Half, Rocks, Double Rocks, None.
Smith & Kern. Coffee liqueur, Half & half, splash cola, Rocks, Double Rocks, None.
Smith & Wesson. Vodka, coffee liqueur, Half & half, splash cola, Rocks, Double Rocks, None.
The Kamikaze Cluster.
The Kamikaze drink cluster, or simply, the Kamikaze, is also known to be a shot, so be sure to
ask your customer exactly which they are ordering. All vodka based drinks, the distinguishing
characteristics of individual drinks can often be found in the name as you will see.
Drink Alcohol Mix, Preparation Glass, Garnish.
Kamikaze Vodka, triple sec, Lime Juice, Shaken, Martini, Lime Wedge.
Cosmopolitan Vodka, triple sec, Lime Juice, splash cranberry, Shaken, Martini, Lime Wedge.
Chambord Kamikaze. Vodka, splash Chambord, Lime Juice, Shaken, Martini, Lime Wedge.
Chambord Lemon Vodka, splash Chambord, Lemon Juice, Sugar, Shaken, Martini, Lemon
Wedge, sugar glass rim.
Lemon Drop Vodka, triple sec, Lemon Juice, Sugar, Shaken, Martini, Lemon Wedge, sugar glass
rim.
Orange Kamikaze Vodka, triple sec, Lime Juice, splash Orange Juice, Shaken, Martini, Lime
Wedge.
Vodka Gimlet, Vodka, Lime Juice, Shaken, Martini, Lime Wedge.
The Margarita Cluster.
There are quite a bit more Margarita options than Martinis, but they are important to know. The
list may look daunting, but keep in mind that much of the preparation remains the same. You’ll
be using the same mix, same glass and either blending or serving the drink on the rocks. The
other variations are detailed below.
Drink Alcohol, Mix, Preparation Glass, Garnish
Margarita Tequila, triple sec, Sweet & sour & float of Rose’s, Lime, Rocks or blended, Margarita
Salted glass rim with a lime wedge
Banana Margarita Tequila, crème de banana Sweet & sour & float of Rose’s Lime Rocks or

blended Margarita None.
Blue Margarita. Tequila, blue Curacao Sweet & sour & float of Rose’s Lime Rocks or blended
Margarita None.
Cadillac Margarita. Tequila Cuervo 1800, Grand Marnier Sweet & sour & float of Rose’s Lime
Rocks or blended Margarita Salted glass rim with a lime wedge
Melon Margarita. Tequila, melon liqueur Sweet & sour & float of Rose’s Lime Rocks or blended
Margarita None.
Peach Margarita. Tequila, peach schnapps Sweet & sour & float of Rose’s Lime Rocks or blended
Margarita None.
Raspberry Margarita. Tequila, raspberry liqueur Sweet & sour & float of Rose’s Lime Rocks or
blended Margarita None.
Strawberry Margarita. Tequila, strawberry liquor Sweet & sour & float of Rose’s Lime Rocks or
blended Margarita None
Tuaca Margarita. Tequila, Tuaca Sweet & sour & float of Rose’s Lime Rocks or blended Margarita
None.
Test Questions & Hands on Homework
Whew! That was a lot of information we realize, and of all the chapters in this course, we’d most
strongly recommend going over this one a few times. When you get these basic clusters and
their offshoots down, you will find it all the more easy to assimilate additional drink mixtures into
your base of knowledge. There’s no way that you can practice each of these drink preparation
methods in one sitting, however it will be important for you to do so on your own time. For now,
we suggest preparing and enjoying one of the following:
• Long Island Iced Tea
• Margarita
• Martini
9-100 How many drink clusters are there?
9-101 How will remember the names of the drinks in the clusters help to remember how to make
the drink?
9-102 What is the most common drink cluster?
9-103 What is the chief drink of the highball cluster?
9-104 What two alcohols are in a Sex on The Beach?
9-105 What three elements go into a Gin Fizz?
9-106 What alcohol goes into a Martini if a customer simply requests a "Martini, Shaken with 2
Olives"?
9-107 How is a Dirty Martini different than a standard Martini?
9-108 What other type of alcohol can be included in a Martini?
9-109 What differentiates a Gibson from a standard Martini?
9-110 What is the main alcohol base in the Manhattan family?
9-111 What garnish is used to make a perfect Manhattan?
9-112 What are the four base alcohols included in almost all Long Island Iced Teas?
9-113 What mix is used most commonly with all Long Island Iced Tea varieties?
9-114 What glass is commonly used to make Long Island Iced Tea varieties?
9-115 What Long Island Iced Tea base alcohol is excluded and what is it substituted with for a
Tokyo Tea?

9-116 What is the most common base mixer for the Russian cluster?
9-117 What alcohol is contained in every drink in the Russian cluster?
9-118 What is the difference between a Smith & Kern and a Smith & Wesson?
9-119 What mix is added to a Mind Eraser?
9-120 What one drink of the Russian Cluster requires a garnish and what is it?
9-121 What type of glass should all Kamikaze's be served in?
9-122 Name all ingredients in a Lemon Drop.
9-123 Name all ingredients in a Cosmopolitan.
9-124 What tool will you use when making a Margarita Rocks With salt?
9-125 What two mixes are used with all in the Margarita Cluster?
9-126 What two drinks in the Margarita Cluster call for a garnish?
9-127 And what are those garnishes?
9-128 For a Banana, Peach, Melon or Strawberry Margarita, what type of alcohol gives it that fruit's
flavor?
- The Shot & Shooter Cluster Because Bartenders Give
Shots too! Whoever said getting a shot was painful?
Perhaps the easiest of all your tasks as a bartender from the preparation standpoint, straight, or
neat shots are as easy as pouring liquor straight from the bottle into the shot glass, however it’s not
always that simple. Some liquors when served as shooters need be chilled and others layered. Shot
recipes abound and in time, you’ll likely find yourself making up your own! We’ve listed additional
shot recipes in the reference, however have chosen a popular group of combined, shaken and
layered shots to feature in the reference table below which you should use to practice at home and
commit to memory.
The Shot & Shooter Cluster Drink Alcohol Mix Preparation Glass Garnish
*3 Wise Men Jack Daniels, Jim Beam, Old Granddad None Combined Shot None
Blow Job Kahlua, Bailey’s Irish Cream, None, Layered, Shot, Whipped Cream
Cement Mixer Bailey’s 3 dashes Rose’s lime Layered Shot None
Fourth of July Grenadine, Vodka, Blue Curacao None Layered Shot None
Anti-Freeze Vodka, Midori None
Shaken Shot None
M&M Kahlua, Amaretto None Layered Shot None
*Tequila Slammer Tequila Lemon Lime Soda Combined Shot None
Prairie Fire Tequila 2-3 dashes Tabasco® Layered Shot None
Slippery Nipple Sambuca, Bailey’s Dash of grenadine Layered Shot None *
For both of these shots, after combining ingredients, quickly slam the shot onto the bar with your
hand over a napkin on top of the glass. Jello Shots Becoming more and more popular at bars and
at home parties, Jello Shots combine your favorite liquor into a jello mixture and are served in small
containers like miniature Dixie cups.
The most difficult thing about the shooter cluster is getting them all down, but this really isn’t
necessary. They are so simply made that you’ll commit your staples to memory and when requested
for something foreign to you, simply consult chapter 17 for easy access recipes. (We strongly

recommend all bars to carry a copy of our FreeBartendingSchool.com home study kit.
Given the simplicity in preparing the majority of shooters, we feel your time would be best
utilized in working to prepare a layered or shaken shooter. We’d recommend one of the
following:
• Anti-Freeze
• Blow Job
• Fourth of July
10-129 What Method is used to prepare a Fourth of July Shot?
10-130 What Method is used to prepare an Anti-Freeze shot?
10-131 What do you garnish a Blow Job with?
10-132 What three alcohols are in a Three Wise Men shot?
10-133 What alcohol is in a screaming Orgasm?
Specialty Drinks
Cream & Tropical Drinks
Specialty drinks will never be on the typical list of your most commonly served drinks, however, as
the name of the chapter insinuates, these are special occasion drinks. What this means to you is
that you won’t be making them often, however when you do, your customers will want to be served
something commensurate with their celebration. In other words, you’ve got to make it good!
Cream Drinks .
Cream drinks are a richer drink, usually enjoyed after dinner and not often ordered in succession as
a result of the filling effect of the cream. The common theme in the Cream Drink Cluster is the
cream mix. We’ve included some of the most popular Cream Drinks below:
Popular Cream Drinks at a Glance
Chocolate Rum, brown crème de cacao, clear crème de menthe Cream Rocks Double Rocks None
Grasshopper Green crème de menthe, clear crème de menthe Cream Shaken Martini None
Almond Joy (Toasted Almond) Kahlua, Amaretto Cream Rocks Double Rocks None
Root Beer Float Kahlua, Galliano Cream Rocks Highball Whipped Cream
Screaming Orgasm Vodka, Bailey’s, Amaretto Cream, splash club soda Rocks Double Rocks None
Tropical Drinks .
Unless you’re working at a themed bar or a cruise ship, chances are tropical drinks won’t be
included in your staple of regulars, however, in my opinion , knowing how to make a good Piña
Colada is paramount to being a true bartender.
Piña Colada Light Rum Coconut Milk, Crushed Pineapple Blended Highball Pineapple, Straw
Mai Tai Light Rum, Triple Sec Simple Syrup, Sweet & Sour Mix Rocks Highball Cherry
Hurricane Light Rum, Dark Rum OJ, Cranberry Juice, 4 dashes grenadine Rocks Highball Orange slice
Planters Punch Rum, float of Jamaican rum OJ, pineapple juice, Rose’s lime, grenadine Rocks
Highball Pineapple wedge
Alabama Slammer Amaretto, sloe gin, Southern Comfort OJ Rocks Highball Orange Slice
Blue Hawaiian Rum, blue curaçao, float of Jamaican Rum Sweet & Sour, Pineapple juice Blended

Highball Pineapple wedge
Test Questions & Hands on Homework
Please find your test questions relating to Chapter 11. These more exotic drink clusters are also
important to have committed to memory. We’d recommend preparing one of the following:
• Almond Joy
• Hurricane
• Piña Colada .
11-134 When are cream drinks most often ordered?
11-135 What garnish goes with a Piña Colada?
11-136 What are all the ingredients of a Hurricane?
11-137 What glass should you use for all the popular tropical drinks listed?
Chapter 12 - Wake Up Bartenders! Coffee & Other Hot
Drinks
You’ll find yourself regularly making hot drinks if you work at a ski resort or similar, or at a
typical bar for customers stopping by after a meal.
Hot Toddy Whisky Sugar, water, 2 cloves Hot Coffee mug Lemon Twist
Hot Buttered Rum. Rum Hot water, 1t butter, 1t brown sugar Hot Coffee Mug Nutmeg, Cinnamon
stick
Irish Coffee. Irish whisky, Coffee, sugar, cream, Hot Coffee Mug None
Mexican Coffee. Kahlua Coffee, sugar, cream Hot Coffee Mug None
Please find your test questions. The most appropriate time to try one of these drinks would be on a
cold evening or after dinner.
We’d recommend preparing one of the following:
• Hot Toddy
• Mexican Coffee
12-138 What alcohol is in a Hot Toddy?
12-139 What are all the ingredients in a Mexican Coffee?
- No Hangover, Please
Non-alcoholic Drinks.
We should start by clarifying the common misunderstanding that Virgin Drinks and non-alcoholic
drinks are one in the same. Not true. Virgin Drinks are simply drinks where the alcohol is excluded,
for example, to make a Virgin Margarita or a Frozen Daiquiri, simply remove the alcohol from the
recipe. You can apply this practice to any drink out there. Non-alcoholic drinks on the other hand
are drinks specifically designed to be served without alcohol. This is not the type of point that would
be the difference in you obtaining a job, but it is still the type of knowledge you should commit to
memory. It is important to have a few non-alcoholic drinks up your sleeve that you can offer to a

designated driver, non-drinker or child.
Drink Mix Preparation Glass Garnish.
Roy Rogers Cola, 2-3 dashes grenadine Rocks Highball Cherry
Shirley Temple, Lemon, Lime, Soda, ginger ale, 2-3 dashes grenadine, Rocks, Highball, Cherry
Yellow Jacket Pineapple, Orange & Lemon Juice Shaken Highball, None
Cranberry Cooler Cranberry juice, Lemon, Lime, Rocks, Highball, None
Other Popular Drinks.
By focusing on the 7 drink clusters detailed in earlier chapters and practicing their subtle varieties,
you will have a strong working knowledge of how to make 76 drinks by focusing only on the
unique qualities of 13! Not bad, eh? As you learned earlier, the fast track to getting behind the
speed rail at your new place of employment, however, there are, some, drinks that you really
should commit to memory. You didn’t think you’d get off that easy, did you? Every bar will differ,
Don’t be concerned when you take a look at the 200+ differing drinks we’ve listed. There is no
need to memorize all these drinks! However, we would suggest that you have fun and explore this
chapter and try to add another 10 or so from this list on top of the 76 listed above to your
repertoire of ―no brainers‖.
Please find your test questions. These are refreshing drinks to enjoy almost any time.
We’d recommend preparing one of the following:
• Roy Rogers
• Yellow Jacket
Before proceeding, we do strongly recommend re-reading Chapters before due to the vast amount
of important information that these chapters contain. We’ve reached the end of the drink
memorization processes, let’s just make sure you’ve got it down before moving forward!
13-140 What's the difference between a Virgin drink and a non-alcoholic drink?
13-141 What are all the ingredients in a Shirley Temple?
- Keep The Change
The difference between a good Bartender and a great Bartender.
What you’ve learned so far, when applied, will give you the skills to effectively set the tone for a
rewarding and profitable relationship with your customer, however, the points listed below can be
seen as ―the icing on the cake‖. A truly great bartender will be spotted by his customers instantly,
and this type of first impression will cultivate a walk in customer into a regular. Good for the bar,
good for you. Place all drinks directly in front of your guest and always serve on cocktail napkins.
Furthermore, be sure to replace soggy or dirty napkins.
If serving beer in a mug, make sure its frosted.
If you see your customer reaching for a match, light their cigarette for them.
Empty ash-trays whenever possible and make sure matches and cigarettes are completely extinguished.
Don’t gossip. Never complain about fellow employees, supervisors, guests or bosses. This will
always come back to haunt you and could cost you your job.
Wipe up spilled drinks immediately and replace them at no cost no matter who was at fault. If
your customer is unhappy with their drink, for whatever reason, replace it at no charge. Do your

best to keep the glasses clean at all times. NEVER serve a glass with your finger touching the
rim, or in the case of wine, your hand touching the bowl.
Never be overly friendly with a customer when they are with others unknown to you. There is a
fine line here that you will have to be aware of when you better get to know the guest, but
in general, keep the chatter brief unless they continue it and you have the time.
Never mention a customer’s last visit unless they bring it up themselves.
Do your best not to let any individual customer wait at the bar for an extended period of time. Try
to monitor the order in which customers enter the bar and serve them accordingly.
Always do your best to keep a spotlessly clean bar.
If you are ever not attending to a customer, find something to clean, straighten up, or
prepare.
Please find your test questions . As we’ve already covered the majority of the substance when it
comes to drink making, we’d suggest in reviewing these test questions that you focus on a
particular drink cluster, preparation method and garnish combination that you feel you know the
least. Now is the time to make mistakes, not on the job. As such, we leave which drink you’d like to
prepare and enjoy up to you!
14-142 What should you do if a customer spills a drink?
14-143 In what instance should you mention a customer's last visit?
14-144 What should you do if the things are slow at the bar?
14-145 What types of people should you not talk about with your guests?
- Get Ready to Change Lives! (No, Really!)
The Bartender’s Code
It’s fun, it’s exciting, you can earn a lot of money, yes, but in life, with all this good, typically
comes a bit of extra responsibility. We’ve always felt proud to carry on this responsibility,
because as victims of drunk driving accidents know better than anybody, if something could have
been changed to have things turn out differently, by all means they would have changed it.
The fact of the matter is, YOU can make a difference! You are at the helm of the ship as a
bartender and have the responsibility of being knowledgeable of who is drinking what and how
much. Even if you’re working on a busy night, by using the pointers spelled out in this course,
you’ll be able to spot a drunk, potentially dangerous customer, and take action before the
unthinkable happens.
What not to do.
Each state has different laws governing the responsibility of the bartender when it comes to
serving drinks to intoxicated individuals and minors, but the bottom line is this: don’t serve more
drinks to someone already drunk, and if you’re concerned at all that they might be getting
behind the wheel of a car, do whatever you can to make sure that they don’t! And most
definitely do not serve alcohol to minors. Check their ID even if you’re not sure. (You may very
well be flattering them!)
Serving alcohol to minors is a serious offense and could result in the loss of the liquor license of

the bar in addition to fines.
Should someone ever discover that you and or your place of business was somehow to blame for
alcohol related injury or death, or even if they could make it seem as though you were, there could
be much more serious fines resulting in civil and or criminal lawsuits against you and the bar
owner. These are serious facts which you, as a bartender, must be aware of.
Server Training Programs.
Some states require a server-training program to ensure that you are fully aware of your
responsibility as a bartender and thereby help to protect yourself, the establishment, and the public
at large. As far as getting a job, this is nothing for you to be directly concerned with in that your
new boss will be very familiar with all the guidelines in your particular State as he has the most to
lose. Furthermore, he will most likely pay for your certification.
Server-Training certification is typically not required prior to your first day of work, but rather can
be completed within months after the initial date of hire, with varying time periods from state to
state. Again, don’t concern yourself with this process now, your new boss will take care of it.
Forget about the liability of the bar or yourself, think about the lives you can save by being
proactive and adhering to basic safety guidelines.
Common signs of drunkenness.
Now that we’ve hit you with all the heavy legal ramifications associated with your new job, it’s
important for you to have the skills to recognize a drunk! If they’re very drunk, the signs are
typically obvious, but given the gravity of the circumstances surrounding what could happen to you
or your bar, it’s important for you to be aware of the following and to look out for the signs:
• Drinking Alone
• Drinking Too Fast
• Loud Speech
• Argumentative
• Complaining Persistently
• Argumentative in General
• Crude, or inappropriate comments
• Obscenities
• Falling Asleep or falling down
• Spilling drinks
• Stumbling , swaying or bumping into things
• Slurred speech
• Crying, depressed or moody
• Disparate changes in behavior
Most of these are fairly obvious, but we can’t stress enough the need for you to have the ability
to spot these signs and act accordingly.
Approximate Blood Alcohol Concentration (B.A.C.)
The legal DUI / DWI levels vary from state to state, but you should know that the range is between
.08 - .10 and you should be aware of how many drinks can get someone to that level. Review the
BAC chart below and do your best to familiarize yourself with it.
#Drinks/Hour Body Weight in Pounds
100 120 140 160 180 200 220 240 Caution
1 .04 .03 .03 .03 .02 .02 .02 .02

2 .08 .06 .05 .05 .04 .04 .03 .03
3 .11 .09 .08 .07 .06 .06 .05 .05 Driving Impaired
4 .15 .12 .11 .09 .08 .08 .07 .06
5 .19 .16 .13 .12 .11 .09 .09 .08 Legally intoxicated
6 .23 .19 .16 .14 .13 .11 .10 .09
7 .26 .22 .19 .16 .15 .13 .12 .11
8 .30 .25 .21 .19 .17 .15 .14 .13
9 .34 .28 .24 .21 .19 .17 .15 .14
10 .38 .31 .27 .23 .21 .19 .17 .16
11 .40 .34 .30 .27 .24 .22 .20
12 .38 .33 .29 .26 .24 .22
13 .40 .36 .32 .29 .26 .24
14 .38 .34 .31 .28 .26
15 .37 .33 .30 .28
These calculations should only be used as a general guideline for estimating blood or breath alcohol
levels. The predicted alcohol levels listed may not be valid for a variety of reasons.
How to handle drunk & disorderly clientele.
While most everyone comes to a bar for socializing, fun, and with good intentions, alcohol, when
used excessively can bring out the worst in people which can in turn affect the overall mood of the
bar as well as the safety of themselves and others. It’s important to recognize the first signs of
drunkenness and for you to control the situation.
If someone's drinking is getting out of hand, try one or all of the following in an attempt to foster a
more bar friendly and safe atmosphere:
Slow down their drink orders.
Place water directly in front of their drink as a not so subtle hint. Mix drinks with a lower alcohol
content.
Offer alcohol-free drinks on the house.
Offer food.
Talk to their friend or partner, who may be more able to get through to them. Cut them off
completely and stop serving them any type of alcohol.
If your customer is rude, unruly and dangerous, don’t hesitate to have security or the police
escort them out of the building.
If the individual is intent on driving and none of your other tactics have worked, you may want to
let them or their partner / friend know that there are mandatory breathalyzer stops set up all
around the bar that they cannot avoid. This little white lie could do a tremendous amount of
good. Remember that just because you will never tangibly know the impact you make by being a
responsible bartender, doesn’t mean you shouldn’t continue this practice. By abiding to the
unspoken code of the profession, recognizing when a customer could be a hazard to themselves
and others and doing something about it, you’ll be effecting untold lives but will never know. You’ll
never be recognized, thanked or rewarded in any way for following this code other than by
the gratitude you choose to give yourself at the end of each shift.
You are an unknown hero in this respect; changing untold lives by being a responsible bartender.

Please find your test questions relating .
This is it! The rest of the course is about you applying your skills at your new place of
employment! You’ve come a long way and need to appreciate this. As we stated at the conclusion
of chapter 14, now is the time for you to focus on your weaknesses. Challenge yourself with
perhaps some of the blended drinks, or even to create the perfect Martini! Whatever area you
feel you need the most work on, right now is the time to do it. Take stock of your skills and
choose a drink cluster, preparation method or single drink, and take the time to perfect it!
- Time to get to the Party… I mean, to work!
How to land the ideal bartending job
Congratulations! You’ve made it through the course and completed the homework, yes? Well then
make yourself a drink (tip yourself well), sit back, take a breather and give yourself some
recognition, as you’ve already completed one of the most difficult tasks in becoming a bartender
You say you haven’t done these things!? If you’ve already made yourself a drink, empty it out, by
all means! Of course, we jest, however cannot be serious enough in stating that the information
contained in this course has been designed to prepare you with the necessary skills to get
bartending as soon as humanly possible, however we would never recommend trying to get a job
somewhere without your passing grade and the confidence in your own abilities as a bartender.
We know how that this course will deliver, but you need to participate as well. If you haven’t
successfully obtained a passing grade and don’t feel confident enough to enter the world of
bartending, then we strongly recommend reading through the course again. We know that at
times, this will seem like work, because it is! But remember the benefits that will come at the
end of your efforts—this should hold you through. We know you can do it!!!
Your Future.
As a student, we know you’re serious about this fun, exciting and rewarding line of work, however
the worst thing you could do would be to apply for a job with sub-par, un-practiced bartending
skills. Below, we’ll provide some on-going tips for you to get that dream job, but if you land it and
management soon discovers that your ability to make drinks is not as you’d indicated, then it will be
the quickest job you’ve ever had, and you’ll have ruled out a viable opportunity for when you do
hone down your skills in the future! If by this point you still think that bartending is a breeze of a
position, you are both right and wrong. Bartending is, in fact, hard work, the hardest part being
learning how to do it, and chances are you’ve already figured that out! That’s half the battle! The
second hardest part is to land the job you want. After that, it’s money and fun with a job where the
party comes to you (and your only working part time)!
Time to Get That Job!
Right now you’ve got the stuff that management is looking for, you just have to find the management
that’s looking for you and prove it to them! As diligent as you have been in learning the craft of
bartending, you must be equally diligent when seeking out your dream job. Here are some tips to get
you there!
Breaking into the bartending world will take commitment on your part and you should be prepared
for this. The most lucrative bartending positions are also the hardest to get and are typically the
most fast paced. Even armed with the knowledge contained within the course, we still would not
recommend you to apply to one of these fast paced bars immediately, as you’d be better advised to

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