Glass Shaker is the glass receptical in which drinks or ingredients are stirred.
Green Creme de Menthe is a sweet, green-colored, mint-flavored liqueur, and is used in: Frappe, Grasshopper, Mint Daquiri and Mint Julep.
Green Creme de Menthe Garnish is green Creme de Menthe drizzled over sweetened whipped cream, and is used as a garnish in: Irish Coffee.
Hedgehoppers are not included in this summary for a very important reason, they can cause death, and are outlawed in some states.
Herb Bitters is an alcoholic ingredient made from bitter herbs. Bitters in this summary refer to the type made with bitter herbs, and are used as a flavoring in: Champagne Cocktail, Dry Manhattan, Dry Manhattan (on-the-rocks), Dry Old Fashioned, Dry Old Fashioned (on-the-rocks), Dry Rob Roy and Dry Rob Roy (on the rocks).
Herb flavored Liqueur is a liqueur that is flavored with herbs and is used in: B and B.
Monday, December 7, 2009
Definition of Terms, Gi to Gl
Gin is a liquor distilled from grain, and glavored with juniper berries. Dry Gins are heavy and unsweet, golden gins are slightly amber-colored, because they are aged in wood. Longdon dry gin originated in England, and Holland gins are from Holland, and aren't good mixers with anything. Gin is used in: Corntini, Corntini (on-the-rocks), Dry Martini, Dry Martini (on-the-rocks), gibson Martini, Gibson Martini (on-the-rocks), Gin and tonic, Gin Collins, Gin Fizz, Gin Rickey, Gin Sour, Martini, Martini (on-the-rocks), Orange Blossom, Pink Lady, Salty Dog, Singapore Sling, Slush, Tom Collins, Very Dry Martini and Very Dry Martini (on-the-rocks).
Ginger Ale is a carbonated, soft drink, flavored with ginger, and used as a mix in: Melon Punch and Presbyterian.
Glass of Ice Water is a highball glass filled with small ice cubes, then filled with water, and is served with: Ajax Gimlet, B and B, Black Russian, Corntini, Corntini (on-the-rocks), Dry manhattan, Dry Manhattan (on-the-rocks), Dry Martini, Dry Martini (on-the-rocks), Dry Old Fashioned, Dry Old Fashioned (on-the-rocks), Dry Rob Roy, Dry Rob Roy (on-the-rocks), Frappe, Gibson Martini, Gibson Martini (on-the-rocks), Gimlet, Italian Stinger, Manhattan, Manhattan (on-the-rocks), Martini, Martini (on-the-rocks), Old Fashioned, Old Fashioned (on-the-rocks), Perfect Manhattan, Rob Roy, Rob Roy (on-the-rocks), Rusty Nail, Scotch Mist, Stinger, Stinger (on-the-rocks), Tequila Straight, Tequini, Tequini (on-the-rocks), Very Dry Martini, Very Dry Martini (on-the-rocks), Vodka Martini (Vodkatini) and Vodka Martini (Vodkatini) (on-the-rocks).
Ginger Ale is a carbonated, soft drink, flavored with ginger, and used as a mix in: Melon Punch and Presbyterian.
Glass of Ice Water is a highball glass filled with small ice cubes, then filled with water, and is served with: Ajax Gimlet, B and B, Black Russian, Corntini, Corntini (on-the-rocks), Dry manhattan, Dry Manhattan (on-the-rocks), Dry Martini, Dry Martini (on-the-rocks), Dry Old Fashioned, Dry Old Fashioned (on-the-rocks), Dry Rob Roy, Dry Rob Roy (on-the-rocks), Frappe, Gibson Martini, Gibson Martini (on-the-rocks), Gimlet, Italian Stinger, Manhattan, Manhattan (on-the-rocks), Martini, Martini (on-the-rocks), Old Fashioned, Old Fashioned (on-the-rocks), Perfect Manhattan, Rob Roy, Rob Roy (on-the-rocks), Rusty Nail, Scotch Mist, Stinger, Stinger (on-the-rocks), Tequila Straight, Tequini, Tequini (on-the-rocks), Very Dry Martini, Very Dry Martini (on-the-rocks), Vodka Martini (Vodkatini) and Vodka Martini (Vodkatini) (on-the-rocks).
Definition of Terms, Fl to FR
Flaming liquor or liqueur is easily accomplished by prewarming the liquor or liqueur, setting a small amount of prewarmed liquor or liqueur afire, then, carefully pouring the flaming liquor or liqueur into the remaining prewarmed liquor or liqueur. the serving glass should also be warmed to prevent breakage.
Floating liquor, liueur, cream or soda is easily accomplished by holding a teaspoon or bar spoon upside-down and touching the inside rim of the glass with the spoon, then slowly, pouring the substance over the rounded surface of the spoon, gently sliding the substance down the inside of the glass; many layers may be accomplished in the same drink by following this method.
Frappe is any liquor or liqueur served over crushed ice in a rocks glass, such as: Cream liqueur, Frappe and Mist.
Free-Pouring is to be avoided if possible, because the drinks will be slightly different in taste each time.
Fresh Fruit and/or
Garnish Drinks are drinks that have fresh, frozen or canned fruit as a garnish, or drinks that are served with any type of garnish; those drinks are: Ajax Gimlet, Angel's Tip, Apricot Sour, Bacardi, Banana Banshee, Banana Daquiri, Billini, Black Russian, Blue Marquerita, Brandy Alexander, Bullshot, Cafe Capri, Champagne Cocktail, Cinnamon Cider, Corntini, Corntini (on-the-rocks), Courtyard, Cream Liqueur, Cuba Libra, Daquiri, Daquiri (on-the-rocks), Dry Manhattan, Dry Manhattan (on-the-rocks), Dry Martini, Dry Martini (on-the-rocks), Dry Old Fashioned, Dry Old Fashioned (on-the-rocks), Dry Rob Roy, Dry Rob Roy (on-the-rocks), Eggnog, Frozen Daquiri, Frozen Marquerita, Gibson Martini, Gibson Martini (on-the-rocks), Gimlet, Gin and Tonic, Gin Collins, Gin Fizz, Gin Rickey, Gin Sour, Glogg, Harvey Wallbanger, Hot apple Pie, Hot Bullshot, Hot Buttered Rum, Hot Todd, Ice Pick, Irish Coffee, John Collins, Kamikaze, King Alfonce, King Alfonce (on-the-rocks), Lion Tamer, Mai Mai, Mai Tai, Manhattan, Manhattan (on-the-rocks), Marquerita, Martini, Martini (on-the-rocks), Melon Punch, Mint Daquiri, Mint Julep, Old Fashionedd, Old Fashioned (on-the-rocks), Orange Blossom, Oranges and Champagne, Peach Daquiti, Peach Sour, Peaches and Cream, Perfect Manhattan, Pina Colada, Pineapple Daquiri, Planter's Punch, Raspberries and Champagne, Rob Roy, Rob Roy (on-the-rocks), Rusty Nail, Sangria, Scotch Mist, Screwdriver, Sidecar, Silver Bullet, Silver Buller (on-the-rocks), Singapore Sling, Sloe Gin Fizz, Slow Comfortable Screw, Slow Screw, Slush, Smith and Kearns, Smoothie, Spritzer, Stinger, Stinger (on-the-rocks), Stone Sour, Stone Sour (on-the-rocks), Strawberries and Champagne, Strawerry Daquiri, Strawberry Marquerita, Strawberry Punch, Tequila Straight, Tequila Sunrise, Tequini, Tequini (on-the-rocks), Tom and Jerry, Tom Collins, Very Dry Martini, Very Dry Martini (on-the-rocks), Vodka and Tonic, Vodka Collins, Vodka Martini (Vodkatini), Vodka Martini (Vodakatini) (on-the-rocks), Vodka Sour, Whiskey Sour, Whiske Sour (on-the-rocks), White Russian, White Sangria, Wine Cooler and Zombie.
Fresh Mint is a plant that yields an aromatic oil, used as flavoring; fresh mint should be washed, then refrigerated until used. Fresh mint is used in: Mint Julep.
Frozen Strawberries refer to strawberries that are packed in a sugar syrup, but fresh or frozen strawberries that aren't packed in a sugar srup may be used if sugar is added. Strawberries are used in: Strawberries and Champagne, Strawberry Daquiri, Strawberry Marquerita and Strawberry Punch.
Floating liquor, liueur, cream or soda is easily accomplished by holding a teaspoon or bar spoon upside-down and touching the inside rim of the glass with the spoon, then slowly, pouring the substance over the rounded surface of the spoon, gently sliding the substance down the inside of the glass; many layers may be accomplished in the same drink by following this method.
Frappe is any liquor or liqueur served over crushed ice in a rocks glass, such as: Cream liqueur, Frappe and Mist.
Free-Pouring is to be avoided if possible, because the drinks will be slightly different in taste each time.
Fresh Fruit and/or
Garnish Drinks are drinks that have fresh, frozen or canned fruit as a garnish, or drinks that are served with any type of garnish; those drinks are: Ajax Gimlet, Angel's Tip, Apricot Sour, Bacardi, Banana Banshee, Banana Daquiri, Billini, Black Russian, Blue Marquerita, Brandy Alexander, Bullshot, Cafe Capri, Champagne Cocktail, Cinnamon Cider, Corntini, Corntini (on-the-rocks), Courtyard, Cream Liqueur, Cuba Libra, Daquiri, Daquiri (on-the-rocks), Dry Manhattan, Dry Manhattan (on-the-rocks), Dry Martini, Dry Martini (on-the-rocks), Dry Old Fashioned, Dry Old Fashioned (on-the-rocks), Dry Rob Roy, Dry Rob Roy (on-the-rocks), Eggnog, Frozen Daquiri, Frozen Marquerita, Gibson Martini, Gibson Martini (on-the-rocks), Gimlet, Gin and Tonic, Gin Collins, Gin Fizz, Gin Rickey, Gin Sour, Glogg, Harvey Wallbanger, Hot apple Pie, Hot Bullshot, Hot Buttered Rum, Hot Todd, Ice Pick, Irish Coffee, John Collins, Kamikaze, King Alfonce, King Alfonce (on-the-rocks), Lion Tamer, Mai Mai, Mai Tai, Manhattan, Manhattan (on-the-rocks), Marquerita, Martini, Martini (on-the-rocks), Melon Punch, Mint Daquiri, Mint Julep, Old Fashionedd, Old Fashioned (on-the-rocks), Orange Blossom, Oranges and Champagne, Peach Daquiti, Peach Sour, Peaches and Cream, Perfect Manhattan, Pina Colada, Pineapple Daquiri, Planter's Punch, Raspberries and Champagne, Rob Roy, Rob Roy (on-the-rocks), Rusty Nail, Sangria, Scotch Mist, Screwdriver, Sidecar, Silver Bullet, Silver Buller (on-the-rocks), Singapore Sling, Sloe Gin Fizz, Slow Comfortable Screw, Slow Screw, Slush, Smith and Kearns, Smoothie, Spritzer, Stinger, Stinger (on-the-rocks), Stone Sour, Stone Sour (on-the-rocks), Strawberries and Champagne, Strawerry Daquiri, Strawberry Marquerita, Strawberry Punch, Tequila Straight, Tequila Sunrise, Tequini, Tequini (on-the-rocks), Tom and Jerry, Tom Collins, Very Dry Martini, Very Dry Martini (on-the-rocks), Vodka and Tonic, Vodka Collins, Vodka Martini (Vodkatini), Vodka Martini (Vodakatini) (on-the-rocks), Vodka Sour, Whiskey Sour, Whiske Sour (on-the-rocks), White Russian, White Sangria, Wine Cooler and Zombie.
Fresh Mint is a plant that yields an aromatic oil, used as flavoring; fresh mint should be washed, then refrigerated until used. Fresh mint is used in: Mint Julep.
Frozen Strawberries refer to strawberries that are packed in a sugar syrup, but fresh or frozen strawberries that aren't packed in a sugar srup may be used if sugar is added. Strawberries are used in: Strawberries and Champagne, Strawberry Daquiri, Strawberry Marquerita and Strawberry Punch.
Definition of Terms, Cr to Fi
Crushed Ice is finely cracked or shaved ice.
Dark Creme de cocoa is a brown-colored, sweet, chocolate-flavored liqueur and is used in: Angel's Tip, Brandy Alexander, Cafe Capri, Dutch Cream and Snowbear.
Dark Rum is a heavier-bodied rum than light rum, is darker in color, and is used in Hot Buttered Rum, Mai Mai, Mai Tai and Planter's Punch.
Domestic refers to wine, liqueur or liquor that is made in the United States of North America
Dry Vermouth is a white wine, seasoned with herbs and fortified with alcohol to boost the alcoholic content of the wine to 15%, and is used in: Corntini, Corntini (on-the-rocks), Dry Manhattan, Dry Manhattan (on-the-rocks), Dry Martini, Dry Martini (on-the-rocks), Dry Rob Roy, Dry Rob Roy (on-the-rocks), Gibson Martini, Gibson Martini (on-the-rocks), Martini, Martini (on-the-rocks), Tequini, Tequini (on-the-rocks), vodka Martini (Vodkatini) and Vodka Martini (Vodkatini) (on-the-rocks).
Eggs are thin-shelled ova from chickens, primarily, they can be separated, with the white albumin whipped for some drinks, and are used in: Eggnog and Tom and Jerry.
Fifths refers to a bottle of wine, liqueur or liquor, that is 1/5 of a gallon or 4/5 quart, exactly 25.6 ounces.
Dark Creme de cocoa is a brown-colored, sweet, chocolate-flavored liqueur and is used in: Angel's Tip, Brandy Alexander, Cafe Capri, Dutch Cream and Snowbear.
Dark Rum is a heavier-bodied rum than light rum, is darker in color, and is used in Hot Buttered Rum, Mai Mai, Mai Tai and Planter's Punch.
Domestic refers to wine, liqueur or liquor that is made in the United States of North America
Dry Vermouth is a white wine, seasoned with herbs and fortified with alcohol to boost the alcoholic content of the wine to 15%, and is used in: Corntini, Corntini (on-the-rocks), Dry Manhattan, Dry Manhattan (on-the-rocks), Dry Martini, Dry Martini (on-the-rocks), Dry Rob Roy, Dry Rob Roy (on-the-rocks), Gibson Martini, Gibson Martini (on-the-rocks), Martini, Martini (on-the-rocks), Tequini, Tequini (on-the-rocks), vodka Martini (Vodkatini) and Vodka Martini (Vodkatini) (on-the-rocks).
Eggs are thin-shelled ova from chickens, primarily, they can be separated, with the white albumin whipped for some drinks, and are used in: Eggnog and Tom and Jerry.
Fifths refers to a bottle of wine, liqueur or liquor, that is 1/5 of a gallon or 4/5 quart, exactly 25.6 ounces.
Sunday, December 6, 2009
Definition of Terms, Cr
Cream, 1/2 & 1/2 cream in particular, is 1/2 mild and 1/2, the fat content in milk mixed together., and is used as an ingredient in: Angel's Tip, Brandy and Coffee, Cafe Capri, Cognac and Coffee, Courtyard, Irish Coffee, King Alfonce, King Alfonce (on-the-rocks), Liqueur and Coffee, Pink Lady, Smith and Kearns and White Russian.
Cream Liqueur is a sweetened, cream product and liquor, mixed together. A typical recipe is: Blend 3 eggs, 3 tablespoons, chocolate syrup, 1/8 teaspoon cocoanut extract, 12 ounces cream, 13 ounces sweetened condensed milk or 13 ounces unsweetened evaporated milk (or any combination of condensed and evaporated milk for individual preference of desired sweetness), and 1 cup whiskey: serve in rocks glass over 1/3 glass of crushed ice and 2/3 glass of small ice cubes or crushed ice alone.
Cream of Cocoanut is the sweetened juice from cocoanut meat, and a dash of salt, an is used as an ingredient in: Courtyard, Mai Mai and Pina Colada.
Creme di Cocoa is either dark brown in color and is called dark creme de cocoa or it is clear in color and called white creme de cocoa or light creme de cocoa. It is a sweet, chocolate-flavored liqueur and is used in: Angel's Tip, Banana Banshee, Brandy Alexander, Cafe Capri, Dutch Cream, Golden Cadillac, Grasshopper, Liqueur and Coffee, Pink Squirrel and Snowbear.
Creme de Menthe is either green in color and is called green creme de menthe, or it is clear and is called either white creme de menthe or light creme de menthe. It is a sweet, mint-flavored liqueur and is used in: Frappe, Grasshopper, Liqueur and Coffee, Mint Daquiri, Mint Julep, Stinger and Stinger (on-the-rocks).
Cream Liqueur is a sweetened, cream product and liquor, mixed together. A typical recipe is: Blend 3 eggs, 3 tablespoons, chocolate syrup, 1/8 teaspoon cocoanut extract, 12 ounces cream, 13 ounces sweetened condensed milk or 13 ounces unsweetened evaporated milk (or any combination of condensed and evaporated milk for individual preference of desired sweetness), and 1 cup whiskey: serve in rocks glass over 1/3 glass of crushed ice and 2/3 glass of small ice cubes or crushed ice alone.
Cream of Cocoanut is the sweetened juice from cocoanut meat, and a dash of salt, an is used as an ingredient in: Courtyard, Mai Mai and Pina Colada.
Creme di Cocoa is either dark brown in color and is called dark creme de cocoa or it is clear in color and called white creme de cocoa or light creme de cocoa. It is a sweet, chocolate-flavored liqueur and is used in: Angel's Tip, Banana Banshee, Brandy Alexander, Cafe Capri, Dutch Cream, Golden Cadillac, Grasshopper, Liqueur and Coffee, Pink Squirrel and Snowbear.
Creme de Menthe is either green in color and is called green creme de menthe, or it is clear and is called either white creme de menthe or light creme de menthe. It is a sweet, mint-flavored liqueur and is used in: Frappe, Grasshopper, Liqueur and Coffee, Mint Daquiri, Mint Julep, Stinger and Stinger (on-the-rocks).
Definition of Terms, Co
Cocktail Straw is a short, soda straw, that is used in drinks that are served in a short glass.
Cocoanut Liqueur is a liquor made from cocoanut milk and pulp, and is used in: Cafe Capri.
Coffee comes from a fruit-bearing, evergreen tree that originated in Ethiopia; the cherry-like fruit is dried and ground. Coffee is made by perking 1 cup (8 ounces) cold water, and 2 tablespoons ground coffee in an electric coffee pot for each 1 1/3 cup of coffee desired. (A cup is only filled 2/3 full of coffee when liquor or liqueur is added, therefore, 1/'3 cup of coffee remains.) Coffee is used in: Brandy and Coffee, Cafe Capri, Cafe Brulot, Cognac and Coffee, French Coffee, Irish Coffee and Liqueur and Coffee.
Coffee Liqueur is a sweet, chocolate-coffee flavored liqueur, and is used in: Black Russian, King Alfonce, King Alfonce (on-the-rocks), Liqueur and Coffee, Smith and Kearns and White Russian.
Cognac is a brandy that originated in a town named Cognac, in France, and is used in: Cafe Brulot and Cognac and Coffee.
Cola is a carbonated drink made with an extract from the nuts of the Kola tree and from the ground seeds of the tropical Cacao tree. The seeds of the Cacao tree are roasted, and the fat content removed; the remainder is ground and called cocoa. The Kola tree is native to Africa, and is cultivated for it's nutty fruit in the West Indies and South America. The nut of the Kola tree has a high caffeine content. Cola is used as a mix in: Cuba Libra.
Collins Glass is a tall, straight, soda glass, sometimes, frosted a white color.
Corkscrew is an instrument especially designed to remove the corks from wine bottles. The easiest, and perhaps quickest, corkscrew is one whose lip fits over the bottle, and as the top is screwed into the cork, two side pieces gradually lift, to enable the user to, simply, lower the side pieces; as the side pieces lower, the cork is automatically withdrawn from the bottle.
Cocoanut Liqueur is a liquor made from cocoanut milk and pulp, and is used in: Cafe Capri.
Coffee comes from a fruit-bearing, evergreen tree that originated in Ethiopia; the cherry-like fruit is dried and ground. Coffee is made by perking 1 cup (8 ounces) cold water, and 2 tablespoons ground coffee in an electric coffee pot for each 1 1/3 cup of coffee desired. (A cup is only filled 2/3 full of coffee when liquor or liqueur is added, therefore, 1/'3 cup of coffee remains.) Coffee is used in: Brandy and Coffee, Cafe Capri, Cafe Brulot, Cognac and Coffee, French Coffee, Irish Coffee and Liqueur and Coffee.
Coffee Liqueur is a sweet, chocolate-coffee flavored liqueur, and is used in: Black Russian, King Alfonce, King Alfonce (on-the-rocks), Liqueur and Coffee, Smith and Kearns and White Russian.
Cognac is a brandy that originated in a town named Cognac, in France, and is used in: Cafe Brulot and Cognac and Coffee.
Cola is a carbonated drink made with an extract from the nuts of the Kola tree and from the ground seeds of the tropical Cacao tree. The seeds of the Cacao tree are roasted, and the fat content removed; the remainder is ground and called cocoa. The Kola tree is native to Africa, and is cultivated for it's nutty fruit in the West Indies and South America. The nut of the Kola tree has a high caffeine content. Cola is used as a mix in: Cuba Libra.
Collins Glass is a tall, straight, soda glass, sometimes, frosted a white color.
Corkscrew is an instrument especially designed to remove the corks from wine bottles. The easiest, and perhaps quickest, corkscrew is one whose lip fits over the bottle, and as the top is screwed into the cork, two side pieces gradually lift, to enable the user to, simply, lower the side pieces; as the side pieces lower, the cork is automatically withdrawn from the bottle.
Definition of Terms, Ch to Co
Cherry Brandy is 70 to 80 proof brandy, made from cherries, and used in: Courtyard and Singapore Sling.
Chocolate Ice Cream is a chocolate-flavored, frozen mixture of milk products and sweetening, and is used as an ingredient in: Dutch Cream and Snowbear.
Cinnamon Stick is the dried, rolled, aromatic bark of a tropical Asian tree, and is used as flavoring or as a stir stick garnish in: Cafe Brulot, Cinnamon Cider, Glogg, Hot Apple Pie and Liqueur and Coffee.
Cloves is the dried flower buds of an evergreen tree from the West Indies, and is ground for use as an ingredient in: Cafe Brulot, Eggnog, Glogg, Hot Buttered Rum and Tom and Jerry.
Club Soda is the same as seltzer and carbonated water, and is used in: Dry Old Fashioned, Dry Old Fashioned (on-the-rocks), Champagne Cocktail, Gin Collins, Gin Fizz, Gin Rickey, John Collins, Old Fashioned, Old Fashioned (on-the-rocks), Sangria, Singapore Sling, Sloe Gin Fizz, Spritzer, Tom Collins and White Sangria.
Cocktail Onion is a small, pickled, pearl onion and is used as a garnish in: Gibson Martini.
Cocktail Pick is a small, toothpick-like spear, to which garnish is skewered.
Chocolate Ice Cream is a chocolate-flavored, frozen mixture of milk products and sweetening, and is used as an ingredient in: Dutch Cream and Snowbear.
Cinnamon Stick is the dried, rolled, aromatic bark of a tropical Asian tree, and is used as flavoring or as a stir stick garnish in: Cafe Brulot, Cinnamon Cider, Glogg, Hot Apple Pie and Liqueur and Coffee.
Cloves is the dried flower buds of an evergreen tree from the West Indies, and is ground for use as an ingredient in: Cafe Brulot, Eggnog, Glogg, Hot Buttered Rum and Tom and Jerry.
Club Soda is the same as seltzer and carbonated water, and is used in: Dry Old Fashioned, Dry Old Fashioned (on-the-rocks), Champagne Cocktail, Gin Collins, Gin Fizz, Gin Rickey, John Collins, Old Fashioned, Old Fashioned (on-the-rocks), Sangria, Singapore Sling, Sloe Gin Fizz, Spritzer, Tom Collins and White Sangria.
Cocktail Onion is a small, pickled, pearl onion and is used as a garnish in: Gibson Martini.
Cocktail Pick is a small, toothpick-like spear, to which garnish is skewered.
Definition of Terms, Br to Ch
Brandy Snifter is a pear-shaped, short-stemmed glass designed to hold brandy, and is used when serving brandy, cognac or liqueur without ice or other ingredients. The user hold the glass between the first and second digits of the hand, with the palm of the hand up, to ensure that the drink remains warm.
Brown Sugar is molasses-coated, white sugar and is used as an ingredient in: Hot Buttered Rum.
Canadian Whiskey is a blend of whiskeys, which are 80 proof, usually aged 4 years and is made in Canada.
Carafe (ka-raf') is a glass wine decanter for serving wine at the table, and comes in various sizes.
Celery Salt is a combination of ground celery seeds and salt, and is used for a flavoring in: Bloody Mary, Bullshot, Hot Bullshot.
Champagne is a sparkling, white wine produced originally in Champagne, France. Many sparkling wines from this country are as good or superior to French champagne. Champagne is used in: Billini, Champagne Cocktail, Melon Punch, Oranges and Champagne, Raspberries and Champagne, Strawberries and Champagne and Strawberry Punch.
Champagne Glass is a bowl-shaped, long-stemmed glass used to serve champagne and other drinks. It is long-stemmed to ensure that the drink remains cold, because the user holds the glass by the stem, and not by the bowl of the glass.
Brown Sugar is molasses-coated, white sugar and is used as an ingredient in: Hot Buttered Rum.
Canadian Whiskey is a blend of whiskeys, which are 80 proof, usually aged 4 years and is made in Canada.
Carafe (ka-raf') is a glass wine decanter for serving wine at the table, and comes in various sizes.
Celery Salt is a combination of ground celery seeds and salt, and is used for a flavoring in: Bloody Mary, Bullshot, Hot Bullshot.
Champagne is a sparkling, white wine produced originally in Champagne, France. Many sparkling wines from this country are as good or superior to French champagne. Champagne is used in: Billini, Champagne Cocktail, Melon Punch, Oranges and Champagne, Raspberries and Champagne, Strawberries and Champagne and Strawberry Punch.
Champagne Glass is a bowl-shaped, long-stemmed glass used to serve champagne and other drinks. It is long-stemmed to ensure that the drink remains cold, because the user holds the glass by the stem, and not by the bowl of the glass.
Definition of Terms, Bl to Br
Black Pepper is a small, pungent berry of a tropical Asian vine, dried and ground, and used as a flavoring in: Bloody Mary, Bullshot and Hot Bullshot.
Blended Whiskey is distilled from fermented grain, and aged in oak barrels. Blended whiskey is a blend of one or more whiskies. Blended whiskies consist of Kentucky whiskey, a blend of straight whiskey or a blend of Canadian whiskey.
Blender Drink is a drink that is thoroughly mixed in an automatic blended device.
Blue Curacao is a sweet, orange-based liqueur, that was made originally by inhabitants of a group of six islands named the Curacao Islands, in the Dutch West Indies, in the Caribbean Sea. Blue Curacao is used in: Blue Marquerita.
Bourbon is a whiskey distilled from fermented, mashed corn, primarily, is at least 80 proof and is used in: dry Manhattan, Dry Manhattan (on-the-rocks), Eggnog, Hot Toddy, Manhattan, Manhattan (on-the-rocks), Mint Julep, Perfect Manhattan, Presbyterian and Tom and Jerry.
Brand is an alcoholic liquor distilled from wine or fermented fruit juice, is 80 to 84 proof, and may be domestic or imported. brandy is used in: Brandy and Coffee, Brandy Alexander, French Coffee, Glogg, Italian Stinger, Sidecar, Stinger and Stinger (on-the-rocks).
Blended Whiskey is distilled from fermented grain, and aged in oak barrels. Blended whiskey is a blend of one or more whiskies. Blended whiskies consist of Kentucky whiskey, a blend of straight whiskey or a blend of Canadian whiskey.
Blender Drink is a drink that is thoroughly mixed in an automatic blended device.
Blue Curacao is a sweet, orange-based liqueur, that was made originally by inhabitants of a group of six islands named the Curacao Islands, in the Dutch West Indies, in the Caribbean Sea. Blue Curacao is used in: Blue Marquerita.
Bourbon is a whiskey distilled from fermented, mashed corn, primarily, is at least 80 proof and is used in: dry Manhattan, Dry Manhattan (on-the-rocks), Eggnog, Hot Toddy, Manhattan, Manhattan (on-the-rocks), Mint Julep, Perfect Manhattan, Presbyterian and Tom and Jerry.
Brand is an alcoholic liquor distilled from wine or fermented fruit juice, is 80 to 84 proof, and may be domestic or imported. brandy is used in: Brandy and Coffee, Brandy Alexander, French Coffee, Glogg, Italian Stinger, Sidecar, Stinger and Stinger (on-the-rocks).
Definition of Terms, Ba to Bi
Bar Sugar is a mixture of a finely ground sugar, not powdered, but not as coarse as regular sugar, and dried egg whites. When using in a blender, blend only a second or two to mix the bar sugar with the drink mixture, because over-blending results in too much foam for the drink to fit in it's proper glass. Bar Sugar is used in: Apricot Sour, Banana Daquiri, Courtyard, Daquire (on-the-rocks), Frozen Daquiri, Gin Collins, Gin Sour, John Collins, Lion Tamer, Mai Mai, Mint Daquiri, Orange Blossom (but not for rimming glass), Peach Daquiri (but not for rimming glass, Peach Sour (but not for rimming glass), Pineapple Daquiri (but not for rimming glass), Pink Lady, Singapore Sling, Sloe Gin Fizz, Stone Sour, Stone Sour (on-the-rocks), Strawberry Daquiri (but not for rimming glass), Tom Collins, Vodka Collins, Vodka Sour, Whiskey Sour, Whiskey Sour (on-the-rocks) and Zombie.
Beef Bouillon is a clear beef broth, and is used in: Bullshot and Hot Bullshot.
Beer is a beverage brewed from malted barley, boiled with hops to impart a bitter flavor and fermented with yeast. Lager and Ale have about 3.6% alcohol; Bock, Porter and Stout have about 6% alcohol. Bock, Porter and Stout are darker and sweeter than Lager or Ale. In some countries beer is drunk warm, but here in the United States, we seem to prefer it cold. Beer is used in: Boilermaker.
Bitters are an alcoholic ingredient made from bitter herbs or fruits. Bitters here refer to the type made with bitter herbs, and orange bitters refers to the type made with bitter oranges. Bitters are used as a flavoring in: Champagne Cocktail, Dry Manhattan, Dry Manhattan (on-the-rocks), Dry old Fashioned, Dry Old Fashioned (on-the-rocks), Dry Rob Roy, Dry Rob Roy (on-the-rocks), Old Fashioned, Old Fashioned (on-the-rocks).
Beef Bouillon is a clear beef broth, and is used in: Bullshot and Hot Bullshot.
Beer is a beverage brewed from malted barley, boiled with hops to impart a bitter flavor and fermented with yeast. Lager and Ale have about 3.6% alcohol; Bock, Porter and Stout have about 6% alcohol. Bock, Porter and Stout are darker and sweeter than Lager or Ale. In some countries beer is drunk warm, but here in the United States, we seem to prefer it cold. Beer is used in: Boilermaker.
Bitters are an alcoholic ingredient made from bitter herbs or fruits. Bitters here refer to the type made with bitter herbs, and orange bitters refers to the type made with bitter oranges. Bitters are used as a flavoring in: Champagne Cocktail, Dry Manhattan, Dry Manhattan (on-the-rocks), Dry old Fashioned, Dry Old Fashioned (on-the-rocks), Dry Rob Roy, Dry Rob Roy (on-the-rocks), Old Fashioned, Old Fashioned (on-the-rocks).
Definition of Terms, A-Ba
Aging is the length of time a liquor, liqueur or wine is left in storage to mature.
Allspice is the dried, unripened berry of the pimento tree, cultivated, especially in Jamaica, and native to the West Indies. Allspice is used in: Hot Buttered Rum.
Apple Cider is a fermented, slightly alcoholic drink prepared from the juice of apples, and may be used for apple juice in: Hot Apple Pie.
Apple Juice is the strained juice of the apple, and is used as a mix in: Cinnamon Cider and Hot Apple Pie.
Apple Wedge is an unpared, washed, seeded, slice of apple, and may be placed in a lemon juice and water mixture and refrigerated to prevent discoloration. Apple Wedge is used as a garnish in: Sangria and White Sangria.
Apricot Brandy is a 70 to 80 proof brandy made from apricots, and is used in: Apricot Sour and Zombie.
Apricot Garnish is 1/2 of a pared and seeded apricot, and may be canned, fresh or frozen for use as a garnish in: Apricot Sour.
Banana Liqueur is a liqueur made from bananas and sugar, and is used in: Banana Banshee.
Bar Book is a detailed book of recipes and methods, that almost all bars, cocktail lounges, clubs and many private homes have for reference material, such as this one.
Bar Equipment Supplier is a business that specializes in suppling equipment to bars. cocktail lounges, and clubs for a profit.
Bar Spoon is a longer handled teaspoon than an iced tea spoon, and has a circular handle. It was designed for stirring in a circular motion in a glass shaker, and is also used to measure sugar or bar sugar and other ingredients, and for removing the pulp from lemons and limes.
Allspice is the dried, unripened berry of the pimento tree, cultivated, especially in Jamaica, and native to the West Indies. Allspice is used in: Hot Buttered Rum.
Apple Cider is a fermented, slightly alcoholic drink prepared from the juice of apples, and may be used for apple juice in: Hot Apple Pie.
Apple Juice is the strained juice of the apple, and is used as a mix in: Cinnamon Cider and Hot Apple Pie.
Apple Wedge is an unpared, washed, seeded, slice of apple, and may be placed in a lemon juice and water mixture and refrigerated to prevent discoloration. Apple Wedge is used as a garnish in: Sangria and White Sangria.
Apricot Brandy is a 70 to 80 proof brandy made from apricots, and is used in: Apricot Sour and Zombie.
Apricot Garnish is 1/2 of a pared and seeded apricot, and may be canned, fresh or frozen for use as a garnish in: Apricot Sour.
Banana Liqueur is a liqueur made from bananas and sugar, and is used in: Banana Banshee.
Bar Book is a detailed book of recipes and methods, that almost all bars, cocktail lounges, clubs and many private homes have for reference material, such as this one.
Bar Equipment Supplier is a business that specializes in suppling equipment to bars. cocktail lounges, and clubs for a profit.
Bar Spoon is a longer handled teaspoon than an iced tea spoon, and has a circular handle. It was designed for stirring in a circular motion in a glass shaker, and is also used to measure sugar or bar sugar and other ingredients, and for removing the pulp from lemons and limes.
How To Remember Everything, Continued, The Rest
Highballs are essentially the same, they all contain booze and mix, they may be served in a highball glass or a collins glass, they may or may not have a garnish and they may or may not have a liqueur added. A list of highballs included Cuba Libras (rum, cola, lime wedge garnish), Gin and Tonics (gin, tonic, lime wedge garnish), Gin Rickeys (gin, lime juice, club soda, lime wedge garnish), Mint Juleps (bourbon, green creme de menthe or fresh mint muddled, water), Presbyterian (whiskey, gingerale), Salty Dogs (gin, grapefruit juice, lime wedge garnish), Screwdrivers (vokda, orange juice orange and cherry garnish), Sledgehammers (vokda, lime drink, lime wedge garnish), Slow Comfortable Screws (sloe gin, sweet southern liqueur, orange juice, orange and charry garnish), Slow Screws (sloe gin, orange juice, orange and cherry garnish), Smoothies (scotch, milk, lemon twist), Spritzers (wine, club soda, lemon twist), Tequila Sunrises (tequila, orange juice, cherry juice, orange and cherry garnish), Vodka and Tonics (vodka, tonic, lime wedge garnish), Wine Coolers (wine, lemon-lime soda), and many others too numerous to mention.
Ice Picks are iced teas with vodka added.
Marqueritas are all similar, and have the same ingredients, except for the addition or substitution of fruit, liqueur and/or garnish. Strawberry Marqueritas have strawberries added, Blue Marqueritas are made with blue curacao instead of triple sec, etc. Sidecars are essentially Marueritas, except they are made with brandy instead of tequila.
Spritzers and Wine Coolers are both made with wine and mix. Spritzers are made with rhine wine, club soda and a lemon twist garnish, and Wine Coolers are made with white wine, lemon-lime soda and served in a collins glass.
Sangrias and White Sangrias are essentially the same, except Sangrias are made wit red wine, and White Sangrias are made with white wine.
Ice Picks are iced teas with vodka added.
Marqueritas are all similar, and have the same ingredients, except for the addition or substitution of fruit, liqueur and/or garnish. Strawberry Marqueritas have strawberries added, Blue Marqueritas are made with blue curacao instead of triple sec, etc. Sidecars are essentially Marueritas, except they are made with brandy instead of tequila.
Spritzers and Wine Coolers are both made with wine and mix. Spritzers are made with rhine wine, club soda and a lemon twist garnish, and Wine Coolers are made with white wine, lemon-lime soda and served in a collins glass.
Sangrias and White Sangrias are essentially the same, except Sangrias are made wit red wine, and White Sangrias are made with white wine.
How To Remember Everything, Continued Again
Dry Manhattans, Manhattans, Dry Rob Roys and Rob Roys are all made exactly the same, except Manhattans are made with bourbon and Rob Roys are made with scotch. Dry Manhattans and Dry Rob Roys are made with dry vermouth, bitters and an olive garnish, instead of sweet vermouth, cherry juice and a cherry garnish.
Champagne Cocktails, Dry Old Fashioneds, Mint Juleps and Olds Fashioneds are all similar because each requires sugar to be swirled with club soda to dissolve the sugar.
Eggnogs and Tom and Jerrys have almost all the same ingredients, except Eggnogs are served cold, with sweetened whipped cream, not quite as much rum and sprinkled with nutmeg. Tom ans Jerrys are served hot, are made with more rum, and have a cinnamon stick garnish.
Gin Collins, Gin Fizzes and Tom Collins are exactly the same drink! Sloe Gin Fizzes are similar to Gin Collins, Gin Fizzes and Tom Collins, except Sloe Gin Fizzes are made with sloe gin and gin Collins, Gin Fizzes and Tom Collins are made with gin. Singapore Slings are similar to Collins and Fizzes. They are made like a Collins or Fizz with gin, and cherry liqueur and cherry juice added.
Gin Sours, Whiskey Sours and Vodka Sours are all made exactly the same, except Gin Sours are made with gin, Whiskey Sours are made with whiskey and Vodka Sours are made with vodka. Apricot Sours and Peach Sours are made exactly the same a Gin Sours, Whiskey Sours and Vodka Sours, except Apricot Sours are made with apricot brandy instead of gin, whiskey or vodka, and Peach Sours are made with peach brandy instead of gin, whiskey or vodka. Stone Sours are like any Sour, except orange juice is substituted for lemon-lime soda, and Stone Sours may be made with any liquor or liqueur.
Harvey Wallbangers are Screwdrivers in a collins glass with sweet Italian liqueur floated on top. Sweet Italian liqueur is used in Golden Cadillacs, Harvey Wallbangers and Italian Stingers. Screwdrivers and Sledgehammers are similar, except Screwdrivers are made with orange juice and a orange and cherry garnish, and Sledgehammers are made with lime drink and a lime wedge garnish. Screwdrivers and Tequila Sunrises are similar, Screwdrivers are made with vodka, and Tequila Sunrises are made with tequila with cherry juice added.
Champagne Cocktails, Dry Old Fashioneds, Mint Juleps and Olds Fashioneds are all similar because each requires sugar to be swirled with club soda to dissolve the sugar.
Eggnogs and Tom and Jerrys have almost all the same ingredients, except Eggnogs are served cold, with sweetened whipped cream, not quite as much rum and sprinkled with nutmeg. Tom ans Jerrys are served hot, are made with more rum, and have a cinnamon stick garnish.
Gin Collins, Gin Fizzes and Tom Collins are exactly the same drink! Sloe Gin Fizzes are similar to Gin Collins, Gin Fizzes and Tom Collins, except Sloe Gin Fizzes are made with sloe gin and gin Collins, Gin Fizzes and Tom Collins are made with gin. Singapore Slings are similar to Collins and Fizzes. They are made like a Collins or Fizz with gin, and cherry liqueur and cherry juice added.
Gin Sours, Whiskey Sours and Vodka Sours are all made exactly the same, except Gin Sours are made with gin, Whiskey Sours are made with whiskey and Vodka Sours are made with vodka. Apricot Sours and Peach Sours are made exactly the same a Gin Sours, Whiskey Sours and Vodka Sours, except Apricot Sours are made with apricot brandy instead of gin, whiskey or vodka, and Peach Sours are made with peach brandy instead of gin, whiskey or vodka. Stone Sours are like any Sour, except orange juice is substituted for lemon-lime soda, and Stone Sours may be made with any liquor or liqueur.
Harvey Wallbangers are Screwdrivers in a collins glass with sweet Italian liqueur floated on top. Sweet Italian liqueur is used in Golden Cadillacs, Harvey Wallbangers and Italian Stingers. Screwdrivers and Sledgehammers are similar, except Screwdrivers are made with orange juice and a orange and cherry garnish, and Sledgehammers are made with lime drink and a lime wedge garnish. Screwdrivers and Tequila Sunrises are similar, Screwdrivers are made with vodka, and Tequila Sunrises are made with tequila with cherry juice added.
How to Remember Everything, Continued
Black Russians and Gimlets are made the same, except Black Russians are made with coffee liqueur and have a cherry garnish, and Gimlets are made with lime juice and have a lime wedge garnish. Kamikazes and Ajax Gimlets are made the same as Black Russians and Gimlets, except Kamikazes are made with lemon juice, triple sec and a lemon twist, and Ajax Gimlets are made with lime juice, an orange liqueur and a lime wedge garnish. Rust Nails , Italian Stingers and Stingers are similar to Black Russians and Gimlets, they are made the same, only the ingredients are different. Rusty Nails are made with scotch and a heavy scotch based liqueur, Italian Stingers are made with a sweet Italian liqueur and brandy, and Stingers are made with white creme de menthe and brandy.
Bloody Marys, Bullshots and Hot Bullshots all have the same ingredients, except beef bouillion and a celery stalk. Bloody Marys are made with only tomato juice and a stalk of celery; Bullshots and Hot Bullshots are made with tomato juice and beef bouillion.
Brandies and Coffee, Cognacs and Coffee, French Coffees, Irish Coffees, and Liqueurs and Coffee are all similar. Brandies and Coffee are made with brandy, Cognacs and Coffee are made with cognac, French Coffees are made with sugar, without cream, Irish Coffees are made with sweetened whipped cream and a cherry garnish or green creme de menthe drizzled over the cream, and Liqueurs and Coffee are made with liqueur.
Cinnamon Ciders and Hot Apple Pies are similar, except Hot Apple Pies have vokda added.
Corntinis, Dry Martinis, Gibson Martinis, Martinis, Silver Bullets, Tequinis, Very Dry Martinis and Vodka Martinis are all similar. All of them have dry vermouth, except Very Dry Martinis. Corntinis have a pickled corn ear garnish, Gibson Martinish have cocktail onions garnish, Silver Bullets have a dash of scotch added, Tequinis are made with tequila instead of gin. Vodka Martinis are made with vodka instead of gin, Dry Martinis Martinis, Silver bullets, Tequinis, Very Dry Martini and Vodka Martinis have an olive garnish. Dry Martinis and Martinis are exactly the same, except Dry Martinis are made with a splash of dry vermouth and Martinis are made with 1/2 ounce dry vermouth.
Cream Liqueurs, Frappes and Mists are all served on crushed ice, except Cream Liqueurs have ice cubes added. They may or may not have a lemon twist or garnish.
Bloody Marys, Bullshots and Hot Bullshots all have the same ingredients, except beef bouillion and a celery stalk. Bloody Marys are made with only tomato juice and a stalk of celery; Bullshots and Hot Bullshots are made with tomato juice and beef bouillion.
Brandies and Coffee, Cognacs and Coffee, French Coffees, Irish Coffees, and Liqueurs and Coffee are all similar. Brandies and Coffee are made with brandy, Cognacs and Coffee are made with cognac, French Coffees are made with sugar, without cream, Irish Coffees are made with sweetened whipped cream and a cherry garnish or green creme de menthe drizzled over the cream, and Liqueurs and Coffee are made with liqueur.
Cinnamon Ciders and Hot Apple Pies are similar, except Hot Apple Pies have vokda added.
Corntinis, Dry Martinis, Gibson Martinis, Martinis, Silver Bullets, Tequinis, Very Dry Martinis and Vodka Martinis are all similar. All of them have dry vermouth, except Very Dry Martinis. Corntinis have a pickled corn ear garnish, Gibson Martinish have cocktail onions garnish, Silver Bullets have a dash of scotch added, Tequinis are made with tequila instead of gin. Vodka Martinis are made with vodka instead of gin, Dry Martinis Martinis, Silver bullets, Tequinis, Very Dry Martini and Vodka Martinis have an olive garnish. Dry Martinis and Martinis are exactly the same, except Dry Martinis are made with a splash of dry vermouth and Martinis are made with 1/2 ounce dry vermouth.
Cream Liqueurs, Frappes and Mists are all served on crushed ice, except Cream Liqueurs have ice cubes added. They may or may not have a lemon twist or garnish.
Saturday, December 5, 2009
How To Remember Everything
Many drinks are easy to remember because of their similarities, for example Manhatttans and Rob Roys: Rob Roys are made like Manhattans, except scotch is substituted for bourbon. This section is devoted to drinks that are similar.
Angel's Tips and King Alfonces are made exactly the same, except Angel's Tips are made with dark creme de cocoa and King Alfonces are made with coffee liqueur. Smith and Kearns are similar to Angel's Tips and King Alfonces, except Smith and Kearns have club soda added.
Bacardis and Daquiris are made exactly the same, except Bacardis are made with cherry juice and have a cherry garnish and Daquiris are made with sugar and have a lime wedge garnish. Al Daquiris are made alike, and have the same ingredients, except for the addition of fruit, flavoring and/or garnish. Banana Daquiris have bananas or banana liqueur added, Strawberry Daquiris have strawberries or strawberry liqueur added and Mint Daquiris have green creme de menthe added, etc.
Banana Banchees, Golden Cadillacs, Grasshoppers and Pink Squirrels are all made exactly the same, except Banana Banchees are made with banana liqueur and have a banana piece garnish, Golden Cadillacs are made with sweet Italian Liqueur, Grasshoppers are made with green creme de menthe and Pink Squirrels, except Brandy Alexanders are made with brandy, 1/2 dark creme de cocoa, 1/2 white creme de cocoa, and sprinkled with nutmeg. Peaches and Creams are similar to all ice cream drinks, except Peaches and creams are made with peach brandy, peaches, lack any creme de cocoa, and have a peach wedge garnish. Dutch Creams and Snowbears are made exactly the same, both are made with chocolate ice cream, and are similar to all ice cream drinks. Dutch Creams are made with white creme de menthe, and Snowbears are made with an almond liqueur.
Billinis, Oranges and Champagene, Rasberries and Champagne, and Strawberries and Champagne are all made the same, except Billini glasses aren't rimmed with sugar and are made with peaches. Oranges and Champagne are made with orange juice and have an orange garnish, Raspberries and Champagne are made with raspberries and have a raspberry garnish, and Strawberries and Champagne are made with strawberries and have a strawberry garnish.
Angel's Tips and King Alfonces are made exactly the same, except Angel's Tips are made with dark creme de cocoa and King Alfonces are made with coffee liqueur. Smith and Kearns are similar to Angel's Tips and King Alfonces, except Smith and Kearns have club soda added.
Bacardis and Daquiris are made exactly the same, except Bacardis are made with cherry juice and have a cherry garnish and Daquiris are made with sugar and have a lime wedge garnish. Al Daquiris are made alike, and have the same ingredients, except for the addition of fruit, flavoring and/or garnish. Banana Daquiris have bananas or banana liqueur added, Strawberry Daquiris have strawberries or strawberry liqueur added and Mint Daquiris have green creme de menthe added, etc.
Banana Banchees, Golden Cadillacs, Grasshoppers and Pink Squirrels are all made exactly the same, except Banana Banchees are made with banana liqueur and have a banana piece garnish, Golden Cadillacs are made with sweet Italian Liqueur, Grasshoppers are made with green creme de menthe and Pink Squirrels, except Brandy Alexanders are made with brandy, 1/2 dark creme de cocoa, 1/2 white creme de cocoa, and sprinkled with nutmeg. Peaches and Creams are similar to all ice cream drinks, except Peaches and creams are made with peach brandy, peaches, lack any creme de cocoa, and have a peach wedge garnish. Dutch Creams and Snowbears are made exactly the same, both are made with chocolate ice cream, and are similar to all ice cream drinks. Dutch Creams are made with white creme de menthe, and Snowbears are made with an almond liqueur.
Billinis, Oranges and Champagene, Rasberries and Champagne, and Strawberries and Champagne are all made the same, except Billini glasses aren't rimmed with sugar and are made with peaches. Oranges and Champagne are made with orange juice and have an orange garnish, Raspberries and Champagne are made with raspberries and have a raspberry garnish, and Strawberries and Champagne are made with strawberries and have a strawberry garnish.
The Show
A special gesture that everyone notices is pouring from 3 or more shot glasses, 1 for liquor, 1 for liqueur and one for cream. Although more may be used, 3 will serve our purposes. Another gesture that is noticed by everyone is turning the shot glasses upside-down on a bar towel, so that the residue of the liquor drips into the towel. By using a shot glass, no one feels cheated. Someone who has had a few drinks can't tell a strong drink from a weak one. When the customers see the gesture of pouring from a shot glass, it reinforces the fact that they are getting their money's worth. Even then, sometimes the customer will give you a hassle, but you will have witnesses that they got what they paid for. Enlisting the aide of your other customers is far better than having a brawl about how much liquor was poured.
Job Promotion, Jokes, Contacts
Another ploy, when starting a new job, is to take samples of hobbies to work to show your new customers. Don't be afraid to be different, it makes you interesting, and helps to promote your following, which you will be promoting continually for the first few years.
Take a camera to work and take pictures of your customers for a scrapbook, then take your scrapbook to each new job and show your new customers, while continually updating your scrapbook.
Keep a home file of your customer's birthdays, and give them a card from you on their birthday. It's easy to keep a supply of cupcakes in the freezer and birthday candles, and give the customers that come in on their birthday a cupcake with a lighted candle. A birthday poster could be a special treat and everyone loves balloons. The same thing can be done for anniversaries, or celebrations of any type. The idea is to make every day you work a part and to endear yourself to your customers, so that you will have a following in your next bartending job.
Make holidays special for your customers and personalized by you, always with the thought in mind, to create a following. Make Easter eggs for your customers, pass out sparklers on the 4th of July, pass out candy canes at Christmas, etc.
Organize parties at work, whether it be a wiener roast, or Christmas dinner for customers that have no where to go. Have a party at your home, so that the customers feel privileged to know you better than the other customers, although you are just hustling for your next job before you need it. Your customers won't understand this, and will think it's a personal gesture, but to you, it will have to become a ritual to create and keep a following.
Train yourself to remember jokes, or write them down, and keep a home file of jokes. A new joke, puzzle or game every day, keeps your customers coming back to see you. You must endear yourself to your customers and raise your bosses net profits to ensure your job until you are ready to leave with a letter of recommendation and a chance to work there again when you want to.
Bartending as a profession is not for a lightweight, and it is a job you must take home with you every night, and dream up new ways to impress your customers and boss the next day. Your boss is easily impressed by higher net profit figures, but your customers are not that easy to impress; you have got to have a plan of action and get yourself together to the max for them. After a few years of hustle, hustle, hustle, you will have enough of a following that you won't have to worry about finding a job. You will have developed your own unimitable style, and will always be in demand. You will have enough contacts to know where the job openings are, and be able to have a personal recommendation by at least one of their current customers for the job you want, in the first few years it is advisable to change jobs often to make the contacts that are invaluable as you get older.
Take a camera to work and take pictures of your customers for a scrapbook, then take your scrapbook to each new job and show your new customers, while continually updating your scrapbook.
Keep a home file of your customer's birthdays, and give them a card from you on their birthday. It's easy to keep a supply of cupcakes in the freezer and birthday candles, and give the customers that come in on their birthday a cupcake with a lighted candle. A birthday poster could be a special treat and everyone loves balloons. The same thing can be done for anniversaries, or celebrations of any type. The idea is to make every day you work a part and to endear yourself to your customers, so that you will have a following in your next bartending job.
Make holidays special for your customers and personalized by you, always with the thought in mind, to create a following. Make Easter eggs for your customers, pass out sparklers on the 4th of July, pass out candy canes at Christmas, etc.
Organize parties at work, whether it be a wiener roast, or Christmas dinner for customers that have no where to go. Have a party at your home, so that the customers feel privileged to know you better than the other customers, although you are just hustling for your next job before you need it. Your customers won't understand this, and will think it's a personal gesture, but to you, it will have to become a ritual to create and keep a following.
Train yourself to remember jokes, or write them down, and keep a home file of jokes. A new joke, puzzle or game every day, keeps your customers coming back to see you. You must endear yourself to your customers and raise your bosses net profits to ensure your job until you are ready to leave with a letter of recommendation and a chance to work there again when you want to.
Bartending as a profession is not for a lightweight, and it is a job you must take home with you every night, and dream up new ways to impress your customers and boss the next day. Your boss is easily impressed by higher net profit figures, but your customers are not that easy to impress; you have got to have a plan of action and get yourself together to the max for them. After a few years of hustle, hustle, hustle, you will have enough of a following that you won't have to worry about finding a job. You will have developed your own unimitable style, and will always be in demand. You will have enough contacts to know where the job openings are, and be able to have a personal recommendation by at least one of their current customers for the job you want, in the first few years it is advisable to change jobs often to make the contacts that are invaluable as you get older.
Future Employment, Tips, Ambidexterity
The idea is to create and keep creating to ensure yourself of a job in the future should you want to change jobs with letters of recommendations from your previous jobs, should you want to have the option of perhaps someday working at a previous job, and should you be out of work for any reason. The high turn-over is not restricted to bartenders, there is a high turn-over in bar owners as well, and usually when a change in owners occurs, a change in employees follows. You need to somehow make yourself so memorable to your customers that they follow you from job to job. The more following you have, the more tips you will make.
Another invaluable piece of advice: someday a job you want may depend on an employee you worked with years ago. Never divulge a confidence a fellow employee, customer or boss confided to you, and hope that you are treated equally as well. It's essential that you remember your boss and fellow employees on occasions that are important to them, and to treat them as you wish to be treated; your future depends on it.
When you are looking for employment, send a covering letter, self-addressed pre-paid postal card, and a resume to employers that you want to work for. Eventually, every employer needs someone new, and if you make it clear to that employer in your covering letter that it doesn't make any difference when he has an opening, that you would like to be considered for the job at that time, the changes are he will not spend the money to advertise for anyone else.
Customers are amazingly dense, and need their memory jogged frequently about tipping. It's profitable to buy your own tip jar, a large sized brandy snifter or some other pretty glass to hold tips, and everyday to put a $1 bill in it when you start your shift. It visibly testifies that you need tips, since bartending is among the lowest paid skilled work.
If you do banquet work or work in an extremely busy bar, you will not have time to measure everything accurately, and it is important that you develop speed. Learn to pour from two dispensers at the same time, whether it is a booze and soda gun, a soda gun and booze bottle, or two different bottles at once. When customers see that you are proficient at being ambidextrous, you will be tipped more handsomely. Everyone appreciates a good, fast, bartender when they need a round of drinks. Training your memory to remember 6 to 10 drinks or more is also a badge of experience. A short memory-association course at your local college is worth the effort.
Another invaluable piece of advice: someday a job you want may depend on an employee you worked with years ago. Never divulge a confidence a fellow employee, customer or boss confided to you, and hope that you are treated equally as well. It's essential that you remember your boss and fellow employees on occasions that are important to them, and to treat them as you wish to be treated; your future depends on it.
When you are looking for employment, send a covering letter, self-addressed pre-paid postal card, and a resume to employers that you want to work for. Eventually, every employer needs someone new, and if you make it clear to that employer in your covering letter that it doesn't make any difference when he has an opening, that you would like to be considered for the job at that time, the changes are he will not spend the money to advertise for anyone else.
Customers are amazingly dense, and need their memory jogged frequently about tipping. It's profitable to buy your own tip jar, a large sized brandy snifter or some other pretty glass to hold tips, and everyday to put a $1 bill in it when you start your shift. It visibly testifies that you need tips, since bartending is among the lowest paid skilled work.
If you do banquet work or work in an extremely busy bar, you will not have time to measure everything accurately, and it is important that you develop speed. Learn to pour from two dispensers at the same time, whether it is a booze and soda gun, a soda gun and booze bottle, or two different bottles at once. When customers see that you are proficient at being ambidextrous, you will be tipped more handsomely. Everyone appreciates a good, fast, bartender when they need a round of drinks. Training your memory to remember 6 to 10 drinks or more is also a badge of experience. A short memory-association course at your local college is worth the effort.
Friday, November 20, 2009
Changing Jobs, Personal Styles
Now for the good part: everyday is New Year's Eve, if you genuinely enjoy people and enjoy seeing people have a good time. If you can feel empathy, sympathy, and compassion towards people, you'll love it! If you follow the recipes in this book, your employers net profit will be up at the end of 6 months, and you can ask for a raise and expect to get one, or a promotion, and get one.
There are some rules of etiquette concerning your boss. Don't disturb your boss at home for any reason, unless he has told you explicitly what to disturb him there about. If you can't handle a situation, whatever may arise, you are in the wrong profession. Secondly, only say nice thing about your employer to your customers, because it will get back to him, and lastly, if you want a change of scenery, level with your boss, tell him you are sending out resumes or looking for another job, and do give him 2 weeks notice, because you may want to work for him again in a year or two, or may need some parttime work in the future. Bar owners, who have been in the business for any length of time, understand that bartenders are transient and change jobs often. He will understand your boredom of the moment, and may call you to go to work for him again at some future date when another opening arises. It's always nice to imply, whether you mean it or not, that you would like to work for him again sometime, If you have raised his net profits, he will love having you work for him again. Don't tell his customers that you are leaving, unless your boss brings it up in from of his customers. Don't tell his customers where you will be working next, until your last working day. Your following will find out where you are if they really like you, and it is in poor taste to try to steal your employers customers away from him in his own place of business. If you're worth your salt as a bartender, you'll make a good impression in a short amount of time in your new job, and have a following that will be begging to find out where you're working at your old job.
Every bartender has his own style. Some try never to give a customer too much knowledge of their personal lives, feeling that the more the public knows about them, the easier they are to emotionally be hurt. Some feel that their boss shouldn't have too much of a knowledge of their personal lives. Some bartenders are very open about their private lives, and there are as many right ways to keep the bartender-customer relationship as there are bartenders. What is comfortable for one bartender is not comfortable for another one. It is advisable to make customers think they know you, even if they only know you by what you tell them, which may or may not be you and your lifestyle at all. One way you can build your image is to take pictures of selected material to work to show your customers, and is a good ploy when starting a new job. You can take pictures of your home, kids, pets, spouse, or anything that will make the customers identify with you, and the public image you wish to convey.
There are some rules of etiquette concerning your boss. Don't disturb your boss at home for any reason, unless he has told you explicitly what to disturb him there about. If you can't handle a situation, whatever may arise, you are in the wrong profession. Secondly, only say nice thing about your employer to your customers, because it will get back to him, and lastly, if you want a change of scenery, level with your boss, tell him you are sending out resumes or looking for another job, and do give him 2 weeks notice, because you may want to work for him again in a year or two, or may need some parttime work in the future. Bar owners, who have been in the business for any length of time, understand that bartenders are transient and change jobs often. He will understand your boredom of the moment, and may call you to go to work for him again at some future date when another opening arises. It's always nice to imply, whether you mean it or not, that you would like to work for him again sometime, If you have raised his net profits, he will love having you work for him again. Don't tell his customers that you are leaving, unless your boss brings it up in from of his customers. Don't tell his customers where you will be working next, until your last working day. Your following will find out where you are if they really like you, and it is in poor taste to try to steal your employers customers away from him in his own place of business. If you're worth your salt as a bartender, you'll make a good impression in a short amount of time in your new job, and have a following that will be begging to find out where you're working at your old job.
Every bartender has his own style. Some try never to give a customer too much knowledge of their personal lives, feeling that the more the public knows about them, the easier they are to emotionally be hurt. Some feel that their boss shouldn't have too much of a knowledge of their personal lives. Some bartenders are very open about their private lives, and there are as many right ways to keep the bartender-customer relationship as there are bartenders. What is comfortable for one bartender is not comfortable for another one. It is advisable to make customers think they know you, even if they only know you by what you tell them, which may or may not be you and your lifestyle at all. One way you can build your image is to take pictures of selected material to work to show your customers, and is a good ploy when starting a new job. You can take pictures of your home, kids, pets, spouse, or anything that will make the customers identify with you, and the public image you wish to convey.
Thursday, November 19, 2009
Solutions, Type-A Heart Attack Job
Okay, you're a bartender. You have a pretty good boss, but once in a while you have a customer that gives you a problem, take the matter up with your boss. Maybe he isn't aware of a problem, or he, himself, hasn't had any problems with the customer. The first thing you should do is to enlist your bosses help with any problem, no matter what it is, as long as it deals with his business. Don't consult your boss about your personal problems, and do leave them at home. Do as your boss suggests, if possible: if it isn't possible, explain to him why it isn't possible. Try to work out a satisfactory solution with your boss, then follow through with his advice the next time the problem arises. The second solution is to ignore the customer as much as possible, and that includes service to him, to try to dissuade him from coming in the business when you are working. Try to encourage him, in every way possible, to go somewhere else with his language or whatever. The third solution. if he is drinking mixed drinks, is to over-pour liquor in his drinks, so that 2 or 3 drinks will send him home or elsewhere in a coma. The object of these last 2 solutions is to either change his behavior or to discourage him from coming in, and if that fails, to get rid of him as quickly as possible. If your boss hasn't had a problem with a particular customer, he may think it's your fault, when in fact, you may be following your bosses orders to the letter, and if that is the case, there is one final solution: bring a tape recorder to work, and let your boss hear exactly what the situation is when he isn't there. Then he will be forced to come up with a workable solution.
The only other major pitfall is that it's a type-A, heart attack, stressful, job. Most people, man or woman, are just not cut out to do the job, and that includes many bartenders that have been bartending for many years. Just because you have the title of bartender doesn't make you a bartender. It takes a certain type of person to try to make every day New Year's Eve, and to enjoy the hustle of trying to make everyone have a good time whenever they go out on the town. It takes constant promoting by the bartender, not just for your employers net profits, your wages and your tips, but promoting a clientele, offering something that another place doesn't have, and having a personality that is somehow unique enough to generate a trade following of your own, so that you are an asset to whatever employer you happen to be working for at the time. If you plan to be a career bartender, you must have a following, and continually generate a new following as the crown changes. Bartending is a profession that is transient, that is, the turnover rate is tremendous, not only in trade following, but in bartenders. Perhaps the job itself makes bartenders become bored with a particular job, and wish to change jobs frequently, or perhaps the professional bartender chooses the profession, consciously or unconsciously, because it is a profession that allows him to change jobs frequently, and have a lot of variety. Whichever is the case, promote your customers to follow you as you change jobs, so that you will always be an asset to whatever employer your are currently working for. You only have to start from scratch once, and that is the first job of bartending you have, and from then on, you will have a following, whether large or small. You must keep promoting your clientele, so that you can eventually name where you want to work, and be reasonably confident that when an opening is available, you will get the job. If the aspect of frequently changing jobs, being unemployed and out of work because of new ownership, etc., isn't exciting to you, choose another profession.
The only other major pitfall is that it's a type-A, heart attack, stressful, job. Most people, man or woman, are just not cut out to do the job, and that includes many bartenders that have been bartending for many years. Just because you have the title of bartender doesn't make you a bartender. It takes a certain type of person to try to make every day New Year's Eve, and to enjoy the hustle of trying to make everyone have a good time whenever they go out on the town. It takes constant promoting by the bartender, not just for your employers net profits, your wages and your tips, but promoting a clientele, offering something that another place doesn't have, and having a personality that is somehow unique enough to generate a trade following of your own, so that you are an asset to whatever employer you happen to be working for at the time. If you plan to be a career bartender, you must have a following, and continually generate a new following as the crown changes. Bartending is a profession that is transient, that is, the turnover rate is tremendous, not only in trade following, but in bartenders. Perhaps the job itself makes bartenders become bored with a particular job, and wish to change jobs frequently, or perhaps the professional bartender chooses the profession, consciously or unconsciously, because it is a profession that allows him to change jobs frequently, and have a lot of variety. Whichever is the case, promote your customers to follow you as you change jobs, so that you will always be an asset to whatever employer your are currently working for. You only have to start from scratch once, and that is the first job of bartending you have, and from then on, you will have a following, whether large or small. You must keep promoting your clientele, so that you can eventually name where you want to work, and be reasonably confident that when an opening is available, you will get the job. If the aspect of frequently changing jobs, being unemployed and out of work because of new ownership, etc., isn't exciting to you, choose another profession.
Wednesday, November 18, 2009
Advances, Affairs, Abuse, Police
Also, if you are a woman, you don't have to go to bed with an employer to keep your job. If you think you will have this problem, there are organizations, legal agencies, and books that are on the market with advice on how to deal with the problem, before and after a proposition has been made. If you want to advance in the business, it's best to avoid it, if possible. It's entirely up to you, and more than one employee has been the advancer, and the poor employer is left in a quandary as how to deal with the situation. Although this is a primarily a problem for women, many men have been on the receiving end of unwanted advances, and there aren't many organizations that he can go to for help.
Another thing to avoid is blatant affairs with your customers, whether men or women. If you are discreet, and I mean discreet, it shouldn't be a problem, but remember, your customers may not be as discreet as you are, and then you have a potential problem that could blow up in your face at any time. You may not only lose a customer, but a job as well.
Another thing that no bartender has to take, whether man or woman, is abusive language from a customer. If your boss says you have to take the abuse or quit, you have legal recourse. Consult an attorney and sue. Don't accept any verbal abuse or threats that your employer wouldn't take. Let your employer be your guideline, if he allows a customer to cuss him out, then you know that he expects the same from you, but if he doesn't allow practices of that type directed at him, then you have every right to demand that you be treated the same as he would be treated. You are not helpless just because you are the employee, consult an attorney, the Civil Liberties Union, the police department, find some organization that deals with similar types of problems, and do what they suggest; if you don't get satisfaction the first time you try, try someone else, until you find someone to help you. Keep trying, don't give up! For almost every major problem, there is some type of legal action that can be taken. Don't be hoodwinked by the general public or your employer, you have more rights than you realize. Stand up for your rights, and you will have more rights than yo realize!
Another problem is the police department. Sometimes when you need their assistance, the officers that respond to your call, do not understand that not only is the business itself liable, but that you are personally liable also. If a customer, that you feel is dangerous to your other customers or yourself, isn't forced to leave the premises, someone can be hurt. It could be you, and you could be maimed or disfigured, or it could happen to a customer. If it happens to a customer, and you didn't do everything possible to avoid the situation, you can be held personally liable for damages in a court of law. If the ever happens, take the matter to the officer's superior, until you receive satisfaction.
Another thing to avoid is blatant affairs with your customers, whether men or women. If you are discreet, and I mean discreet, it shouldn't be a problem, but remember, your customers may not be as discreet as you are, and then you have a potential problem that could blow up in your face at any time. You may not only lose a customer, but a job as well.
Another thing that no bartender has to take, whether man or woman, is abusive language from a customer. If your boss says you have to take the abuse or quit, you have legal recourse. Consult an attorney and sue. Don't accept any verbal abuse or threats that your employer wouldn't take. Let your employer be your guideline, if he allows a customer to cuss him out, then you know that he expects the same from you, but if he doesn't allow practices of that type directed at him, then you have every right to demand that you be treated the same as he would be treated. You are not helpless just because you are the employee, consult an attorney, the Civil Liberties Union, the police department, find some organization that deals with similar types of problems, and do what they suggest; if you don't get satisfaction the first time you try, try someone else, until you find someone to help you. Keep trying, don't give up! For almost every major problem, there is some type of legal action that can be taken. Don't be hoodwinked by the general public or your employer, you have more rights than you realize. Stand up for your rights, and you will have more rights than yo realize!
Another problem is the police department. Sometimes when you need their assistance, the officers that respond to your call, do not understand that not only is the business itself liable, but that you are personally liable also. If a customer, that you feel is dangerous to your other customers or yourself, isn't forced to leave the premises, someone can be hurt. It could be you, and you could be maimed or disfigured, or it could happen to a customer. If it happens to a customer, and you didn't do everything possible to avoid the situation, you can be held personally liable for damages in a court of law. If the ever happens, take the matter to the officer's superior, until you receive satisfaction.
Sunday, November 15, 2009
Wages, Heavy Lifting
Chapter 2
If you have read Chapter 1, you are already beginning to understand your boss, and his livelihood. If you haven't read Chapter 1, make it required reading, before you go any further.
Everything mentioned in Chapter 1 is not too much to ask from an employee, and if you follow Chapter 2, it is not outrageous to ask for a raise if you have improved your employer's new profits. Bartender's wages have not accelerated since 1979; while the cost of living has increased over 250%. If you have raised your employer's net profits by 5%, he can afford to give you a 2% raise. Your tips have also decreased in the last 2-3 years, to the point that they are virtually non-existent in some areas, and much less in all areas of the country.
There are certain things that your employer may request, that you have a legitimate right to refuse to do. If you are a woman, it is only sensible that you refuse to lift heavy beer cases, kegs and liquor cases. If you break you elbow or dislocate your shoulder while you are trying to do the work, you aren't able to work with any type of efficiency in an arm cast, nor do you look good trying to work. You won't look good in a back brace because your back can't take the stress, and chiropractors, traction, and back surgery are expensive alternatives. You won't look good in a hospital room, nor will you be able to work while in the hospital. Needless to say, many employers, even though they are required by law to carry workman's compensation insurance, cannot afford the expense of the insurance,. Even if your employer does carry workman's compensation insurance, it could take years to get a settlement, and what do you live on in the mean time? If you are awarded a settlement, just because you are entitled to it, doesn't mean you will receive anything. What if you employer goes bankrupt? A woman's muscle mass is much less than a man's, and you are not physically capable of doing some things. If your employer wants a person, who can left heavy articles, then he should hire a stocker. If your employer reaps a 5% increase in net profits, then he can afford to pay 1% to a stocker. Tell your employer that you can't physically do the heavy work and lifting, that there are physical handicaps when an employer hires a woman, and that you need your health to work, not to be crippled by osteoarthritis in your elb ows and shoulders when you are 35 years old, and be unable to get a job, nor do you want to risk the possibility of having to have your spine fused, because your vertebra weren't protected by the heavy muscle mass that a man has. Remind him of how men, even with their musculature, have back problems, tell him to talk to his own doctor about it, and his insurance agent, because neither one of those professionals will urge him to expect heavy lefting from a woman, and show him this if he isn't familiar with it already. A bartender is hired to bartend, and to increase net profits by bartending, only.
If you have read Chapter 1, you are already beginning to understand your boss, and his livelihood. If you haven't read Chapter 1, make it required reading, before you go any further.
Everything mentioned in Chapter 1 is not too much to ask from an employee, and if you follow Chapter 2, it is not outrageous to ask for a raise if you have improved your employer's new profits. Bartender's wages have not accelerated since 1979; while the cost of living has increased over 250%. If you have raised your employer's net profits by 5%, he can afford to give you a 2% raise. Your tips have also decreased in the last 2-3 years, to the point that they are virtually non-existent in some areas, and much less in all areas of the country.
There are certain things that your employer may request, that you have a legitimate right to refuse to do. If you are a woman, it is only sensible that you refuse to lift heavy beer cases, kegs and liquor cases. If you break you elbow or dislocate your shoulder while you are trying to do the work, you aren't able to work with any type of efficiency in an arm cast, nor do you look good trying to work. You won't look good in a back brace because your back can't take the stress, and chiropractors, traction, and back surgery are expensive alternatives. You won't look good in a hospital room, nor will you be able to work while in the hospital. Needless to say, many employers, even though they are required by law to carry workman's compensation insurance, cannot afford the expense of the insurance,. Even if your employer does carry workman's compensation insurance, it could take years to get a settlement, and what do you live on in the mean time? If you are awarded a settlement, just because you are entitled to it, doesn't mean you will receive anything. What if you employer goes bankrupt? A woman's muscle mass is much less than a man's, and you are not physically capable of doing some things. If your employer wants a person, who can left heavy articles, then he should hire a stocker. If your employer reaps a 5% increase in net profits, then he can afford to pay 1% to a stocker. Tell your employer that you can't physically do the heavy work and lifting, that there are physical handicaps when an employer hires a woman, and that you need your health to work, not to be crippled by osteoarthritis in your elb ows and shoulders when you are 35 years old, and be unable to get a job, nor do you want to risk the possibility of having to have your spine fused, because your vertebra weren't protected by the heavy muscle mass that a man has. Remind him of how men, even with their musculature, have back problems, tell him to talk to his own doctor about it, and his insurance agent, because neither one of those professionals will urge him to expect heavy lefting from a woman, and show him this if he isn't familiar with it already. A bartender is hired to bartend, and to increase net profits by bartending, only.
Tuesday, November 10, 2009
DUI or DWI, Stocking Booze
The new drunk driving laws in many areas are a hindrance, but need not affect business if you take care of your customers. For lunch customers, serve a simple sandwich, chili and crackers, etc.: for a cocktail trade, serve hor derves and/or canapes, etc.: serve bowls of popcorn, peanuts in the shell, etc., throughout the day and/or evening. In some countries, a heaping tablespoon of Natural peanut butter is served to the customer before he leaves. These services may or may not be charged for, but it is better the have a return customer, even if you have to pay for it out of your 'Net Profit', and make it up by charging more for the services. Sandwiches, soups, and hor derves are simple to make ahead of time, refrigerated or frozen, then heated in a microwave oven. Popcorn may be popped in the microwave oven and heated later in the same oven. Peanuts in the shell may be heated in the microwave also. Canapes only need refrigeration and can be made ahead of time. Also, try to encourage your customers to use the taxi instead of driving. If all else fails, try to take your customers home, or encourage them to sleep in their cars if necessary. Your bartenders and employees can be a tremendous help with this problem. In many establishments, this is an impossible task, but if it is possible, make every effort to keep your customers from receiving DUI or DWI tickets.
Although some bars will find it impossible to stock everything in this book, some bars will have a much larger variety of liquors and liqueurs. The basic principals of business are the same irregardless. The basic employer-employee relationship is the same. A chapter is designed to enlighten the average bar owner, and will list in the order of importance: equipment, glasses, straws, ice, soda, juice, garnish, ingredients, wine, beer, liqueur and liquor. The smaller bars will only stock the first few of each list, and the larger bars will stock many more than will be listed here.
Although some bars will find it impossible to stock everything in this book, some bars will have a much larger variety of liquors and liqueurs. The basic principals of business are the same irregardless. The basic employer-employee relationship is the same. A chapter is designed to enlighten the average bar owner, and will list in the order of importance: equipment, glasses, straws, ice, soda, juice, garnish, ingredients, wine, beer, liqueur and liquor. The smaller bars will only stock the first few of each list, and the larger bars will stock many more than will be listed here.
Monday, November 9, 2009
Drinks, Circumventing Distributors, Gimmicks
All the recipes are designed for small ice cubes, the right size glass, and garnishes, that extra touch. Sometime, you will have an employee who won't follow instructions and garnishes can be the one redeeming feature of even a bad drink. The right garnish can make the customer come back because of the extra effort put forth.
Sometimes it is cheaper to buy from a liquor store than a distributor, When this happens, you have to make a moral decision: whether to continue to buy the item from the distributor at a higher cost to you, or whether to buy the equivalent brand from a store and hide it in your maze of bookwork you are required to send to the government. Of course, the first option is the easiest. If you choose the latter, it is somewhat more complicated. For every quart or liter bottle, there are approximately 32 ounces in the bottle, although not all of it is usable because of spillage, mistakes, etc. If you have an automatic measuring machine, it diminishes the percentage of spillage, but you still have room for error with mistakes, machine malfunction, etc. Of 32 ounces, approximately 29 are usable. If you are pouring 3/4 ounce per highball drink, the maximum you could actually pour is approximately 34 drinks because some drinks require 7/8 ounce and some require over 1 ounce. This depends on your business, but as a general rule, 34 could be the maximum you could pour from a quart bottle. Naturally in a cocktail lounge, 25 might be closer to the actual figure, and in a beer and shot place, 33 drinks might be closer. Only the owner would know by his cash register tape entries, his Daily Reports, and his Profit and Loss statements. Anyone with the right background could accurately compute for the owner or manager what number would be closest. The cost of the quart or liter must be deducted from the salable price of the usable ounces. The figure you derive at is the figure that must be deleted from your cash register tape, your Daily Reports, and your Profit and Loss statements. This figure may be recorded under Other Income in your Profit and Loss statement. The are other ways to make Other Income, such as raffles, games, etc.
There are many gimmicks that can be used to promote business. One of the most successful is the Shake-A-Day. For $.25 each patron is allowed to shake 5 dice once a day. Five natural numbers, nothing wild, is a winner of everything in the pot that had been collected through the Shake-A-Day contributions. Four natural numbers win a 6-pack of beer, and the cost of the beer is taken from the pot and added to the cash register under 'Sales'. Three natural numbers win a chance to re-shake the dice for the money or 6-pack. Raffles are popular, as is any game of chance to win something for nothing. Anything that makes an occasional customer a regular customer is worth considering, whether his regularity is based on a daily basis or a monthly basis. If the business is where a lunch trade could be established, a lunch trade might be wroth considering. If a business is where a cocktail trade could be established, a double-bubble hour, where 2 drinks are served for every drink ordered, it might be worth considering. LasVegas tickets, with the prices of drinks ranging frof $.10 to full price, give a return of about 60% of full price. As with every new idea, give it 6 months to determine whether it is successful or not.
Sometimes it is cheaper to buy from a liquor store than a distributor, When this happens, you have to make a moral decision: whether to continue to buy the item from the distributor at a higher cost to you, or whether to buy the equivalent brand from a store and hide it in your maze of bookwork you are required to send to the government. Of course, the first option is the easiest. If you choose the latter, it is somewhat more complicated. For every quart or liter bottle, there are approximately 32 ounces in the bottle, although not all of it is usable because of spillage, mistakes, etc. If you have an automatic measuring machine, it diminishes the percentage of spillage, but you still have room for error with mistakes, machine malfunction, etc. Of 32 ounces, approximately 29 are usable. If you are pouring 3/4 ounce per highball drink, the maximum you could actually pour is approximately 34 drinks because some drinks require 7/8 ounce and some require over 1 ounce. This depends on your business, but as a general rule, 34 could be the maximum you could pour from a quart bottle. Naturally in a cocktail lounge, 25 might be closer to the actual figure, and in a beer and shot place, 33 drinks might be closer. Only the owner would know by his cash register tape entries, his Daily Reports, and his Profit and Loss statements. Anyone with the right background could accurately compute for the owner or manager what number would be closest. The cost of the quart or liter must be deducted from the salable price of the usable ounces. The figure you derive at is the figure that must be deleted from your cash register tape, your Daily Reports, and your Profit and Loss statements. This figure may be recorded under Other Income in your Profit and Loss statement. The are other ways to make Other Income, such as raffles, games, etc.
There are many gimmicks that can be used to promote business. One of the most successful is the Shake-A-Day. For $.25 each patron is allowed to shake 5 dice once a day. Five natural numbers, nothing wild, is a winner of everything in the pot that had been collected through the Shake-A-Day contributions. Four natural numbers win a 6-pack of beer, and the cost of the beer is taken from the pot and added to the cash register under 'Sales'. Three natural numbers win a chance to re-shake the dice for the money or 6-pack. Raffles are popular, as is any game of chance to win something for nothing. Anything that makes an occasional customer a regular customer is worth considering, whether his regularity is based on a daily basis or a monthly basis. If the business is where a lunch trade could be established, a lunch trade might be wroth considering. If a business is where a cocktail trade could be established, a double-bubble hour, where 2 drinks are served for every drink ordered, it might be worth considering. LasVegas tickets, with the prices of drinks ranging frof $.10 to full price, give a return of about 60% of full price. As with every new idea, give it 6 months to determine whether it is successful or not.
Employees, Fixed Costs
Good productive employees are, in the long run, your cheapest expense. They will increase your 'Sales' and 'Net Profits', but will only increase your 'Wage' figure slightly and gradually. Your other expenses will remain constant and rather fixed, or perhaps decline slightly.
When you hire someone, don't expect immediate results, your 'Sales' figure may dip slightly for several months, then level off, and finally equal or surpass your past 'Sales' figure. Everyone has a different personality, and your clientele changes dramatically or slightly with every new employee. Do not interfere with your employees when they are working. If there are customers that loved your previous employee, they are automatically, outwardly hostile to your new employee. Only your employee knows what is tolerable or intolerable to them. When you are not serving a customer, do not interfere with the person who is. The person who is serving the customer is LAW. No one wants an unfeeling robot, nor a wimp working for them. If that's what you demand, you will have employees who don't care about you or your business, and in the long run, you will destroy yourself and your business.
You may walk in one day and every customer is unfamiliar to you. Don't be distressed, your new employee has a different personality from your last one, and cultivates, consciously or unconsciously, a clientele that is more agreeable for them. If, at the end of 6 months, your profits aren't comparable or above your profits before, try again.
When your fixed costs escalate, you have to change your business format or raise prices. Otherwise, you will be losing money. I am referring particularly to items like Pest Control, Trash Collection, Postage, Licenses, Repairs, Utilities, Laundry, Supplies, Insurance, Taxes, Cost of Goods, and perhaps Rent. These cost you must pass on to your clientele in some way. One easy is to reduce services, by pouring less liquor, buying cheaper beer, buying cheaper products. Another way is to work more yourself, cut employee hours, but which can be counterproductive.
Increasing Advertising costs to make more potential customers aware of your business is a safe bet. By serving more people, you can afford to buy in volume and sell at a lower cost. Your employees can help by compiling a list of what your old and new customers ask for. If a customer can get something at your place that they can't get for another 5 miles, due to the price of gas, you have a new customer. Do not expect immediate results, everything and everyone need 6 months for you to be able to evaluate them properly, and your 'Sales' figure will do that for you. If it increases, whether or not you like an employee personally, you have succeeded. Personalities have no place in business. Your profit figure may dip slightly for several months, then level off, then equal or surpass your previous profit figure.
When you hire someone, don't expect immediate results, your 'Sales' figure may dip slightly for several months, then level off, and finally equal or surpass your past 'Sales' figure. Everyone has a different personality, and your clientele changes dramatically or slightly with every new employee. Do not interfere with your employees when they are working. If there are customers that loved your previous employee, they are automatically, outwardly hostile to your new employee. Only your employee knows what is tolerable or intolerable to them. When you are not serving a customer, do not interfere with the person who is. The person who is serving the customer is LAW. No one wants an unfeeling robot, nor a wimp working for them. If that's what you demand, you will have employees who don't care about you or your business, and in the long run, you will destroy yourself and your business.
You may walk in one day and every customer is unfamiliar to you. Don't be distressed, your new employee has a different personality from your last one, and cultivates, consciously or unconsciously, a clientele that is more agreeable for them. If, at the end of 6 months, your profits aren't comparable or above your profits before, try again.
When your fixed costs escalate, you have to change your business format or raise prices. Otherwise, you will be losing money. I am referring particularly to items like Pest Control, Trash Collection, Postage, Licenses, Repairs, Utilities, Laundry, Supplies, Insurance, Taxes, Cost of Goods, and perhaps Rent. These cost you must pass on to your clientele in some way. One easy is to reduce services, by pouring less liquor, buying cheaper beer, buying cheaper products. Another way is to work more yourself, cut employee hours, but which can be counterproductive.
Increasing Advertising costs to make more potential customers aware of your business is a safe bet. By serving more people, you can afford to buy in volume and sell at a lower cost. Your employees can help by compiling a list of what your old and new customers ask for. If a customer can get something at your place that they can't get for another 5 miles, due to the price of gas, you have a new customer. Do not expect immediate results, everything and everyone need 6 months for you to be able to evaluate them properly, and your 'Sales' figure will do that for you. If it increases, whether or not you like an employee personally, you have succeeded. Personalities have no place in business. Your profit figure may dip slightly for several months, then level off, then equal or surpass your previous profit figure.
Costs, Wages, Employees, Money
Being able to estimate costs eliminates waste and theft. If the percentage of 'Costs of Goods' escalates, something is wrong. The average is 20%-30%. If it averages over 30%, most likely it's your fault. Maybe your prices are not in line with your services. Your employees can be extremely honest, but if you are not charging enough to pay the bills, you're at fault. Too many employers blame their employees, when the employees have nothing to do with it. Maybe your employees are over-pouring, using bar materials for their personal use, not following your business format,or perhaps, stealing in some way, but most likely, it's something you are or aren't doing.
If any figure in your profit and Loss Statement changes dramatically, somthing is wrong. 'Costs of Goods' is the most important number, and 'Sales' is next.
A word on wages: if you don't pay a person a living wage for the area you live in, expect theft. If you pay $3.35 an hour, where the general populous averages $10.00 an hour, expect theft. Most of the time, it's just food, soda, etc., but if a person can't live on what you pay them, what can they do, but steal. No one is to blame, but you, the employer. If you can't afford to hire help, do it yourself. If you don't pay a living wage, expect to work more and more yourself, because you won't be able to trust anyone. Everyone you hire will have to steal from you to make a living wage. KEEP IN MIND: most good bar owners are not good employees, and most good employees are not good bar owners.
A word on employees: innovative employees are hard to find and should be encouraged. If a suggestion is proffered by an employee, don't dismiss it, consider it! The employee knows the clientele when he works, you don't. If they are convinced their idea will increase business and 'Sales', try it. Give every new idea 6 months to be profitable, a FULL 6 months. Very few things work in a month or two; give it a fair chance to work. If you have a new employee, who thinks something will work for them, when it hasn't for some other employee, try it, this might be the employee to pull it off. If it is successful, by all means give the employee a raise in salary. Be fair, after all, you'll be making money of their ideas, initiative and incentive.
Money is only a motivator until a person has enough, then it's power, and a title is power. When you have someone who is promotable, delegate some responsibility. If you promote from within, your employees are loyal to you, and they understand that what is good for you, is good for them, You will have more free time for other pursuits. Gradually, delegate as much responsibility as is profitable to delegate. When the employee has mastered one phase of the operation of your business, delegate another responsibility until either all phases of the business have been mastered and he or she can run the business by themselves at a profit for you, or until they become bored and uncreative with the whole business.
If any figure in your profit and Loss Statement changes dramatically, somthing is wrong. 'Costs of Goods' is the most important number, and 'Sales' is next.
A word on wages: if you don't pay a person a living wage for the area you live in, expect theft. If you pay $3.35 an hour, where the general populous averages $10.00 an hour, expect theft. Most of the time, it's just food, soda, etc., but if a person can't live on what you pay them, what can they do, but steal. No one is to blame, but you, the employer. If you can't afford to hire help, do it yourself. If you don't pay a living wage, expect to work more and more yourself, because you won't be able to trust anyone. Everyone you hire will have to steal from you to make a living wage. KEEP IN MIND: most good bar owners are not good employees, and most good employees are not good bar owners.
A word on employees: innovative employees are hard to find and should be encouraged. If a suggestion is proffered by an employee, don't dismiss it, consider it! The employee knows the clientele when he works, you don't. If they are convinced their idea will increase business and 'Sales', try it. Give every new idea 6 months to be profitable, a FULL 6 months. Very few things work in a month or two; give it a fair chance to work. If you have a new employee, who thinks something will work for them, when it hasn't for some other employee, try it, this might be the employee to pull it off. If it is successful, by all means give the employee a raise in salary. Be fair, after all, you'll be making money of their ideas, initiative and incentive.
Money is only a motivator until a person has enough, then it's power, and a title is power. When you have someone who is promotable, delegate some responsibility. If you promote from within, your employees are loyal to you, and they understand that what is good for you, is good for them, You will have more free time for other pursuits. Gradually, delegate as much responsibility as is profitable to delegate. When the employee has mastered one phase of the operation of your business, delegate another responsibility until either all phases of the business have been mastered and he or she can run the business by themselves at a profit for you, or until they become bored and uncreative with the whole business.
Profit & Loss Statement
.$_____.___ Sales
-$_____.___ Cost of Goods
-$_____.___ Wages
-$_____.___ Accounting fees (wages paid to Accountant)
-$_____.___ rent on realty lot
-$_____.___ Rent on Ice Machine
-$_____.___ Lease (with option)
-$_____.___ Property Taxes
-$_____.___ Real Estate Taxes
-$_____.___ City Taxes
-$_____.___ State Taxes
-$_____.___ Insurance (including Interest)
-$_____.___ Utilities (Including Telephone)
-$_____.___ Licenses
-$_____.___ Entertainment
-$_____.___ Advertising
-$_____.___ Postage
-$_____.___ Janitor
-$_____.___ Trash
-$_____.___ Pest Control
-$_____.___ Miscellaneous
-$_____.___ Charity
_____________________________________________________
.$_____.___ Profit
+$_____.___ Other Income (Juke Box, Cigarette Machine, Telephone, Game Machine, etc.)
_____________________________________________________________________________________
$_____.___ NET PROFIT
You will need to be able to determine the 'Costs of Goods' percentage; divide your 'Costs of Goods' number by your 'Sales' number.
You can determine your percentages for all of the categories listed, if you wish. To find out what percentage your 'Wages' are of your total 'Sales', divide your 'Wages' number by your 'Sales' number.
-$_____.___ Cost of Goods
-$_____.___ Wages
-$_____.___ Accounting fees (wages paid to Accountant)
-$_____.___ rent on realty lot
-$_____.___ Rent on Ice Machine
-$_____.___ Lease (with option)
-$_____.___ Property Taxes
-$_____.___ Real Estate Taxes
-$_____.___ City Taxes
-$_____.___ State Taxes
-$_____.___ Insurance (including Interest)
-$_____.___ Utilities (Including Telephone)
-$_____.___ Licenses
-$_____.___ Entertainment
-$_____.___ Advertising
-$_____.___ Postage
-$_____.___ Janitor
-$_____.___ Trash
-$_____.___ Pest Control
-$_____.___ Miscellaneous
-$_____.___ Charity
_____________________________________________________
.$_____.___ Profit
+$_____.___ Other Income (Juke Box, Cigarette Machine, Telephone, Game Machine, etc.)
_____________________________________________________________________________________
$_____.___ NET PROFIT
You will need to be able to determine the 'Costs of Goods' percentage; divide your 'Costs of Goods' number by your 'Sales' number.
You can determine your percentages for all of the categories listed, if you wish. To find out what percentage your 'Wages' are of your total 'Sales', divide your 'Wages' number by your 'Sales' number.
DAILY REPORT, Part 3
.$ _____.___ CLOSING BANK
-$ _____.___ OPENING BANK
_______________________
.$_____.___ TOTAL TAKEN IN
-$_____.___ Paid-In (from who, for what, how much)
-$_____.___ Paid-In (from who, for what, how much)
-$_____.___ Paid-In (from who, for what, how much)
-$_____.___ Paid-In (from who, for what, how much)
_______________________________________
$_____.___ CASH TOTAL FOR DAY/SHIFT
$_____.___ CASH REGISTER TAPE READING
$_____.___ +, - or 0 Difference between CASH TOTAL for DAY/SHIFT and CASH REGISTER TAPE READING
NOTE: By Paid-In, I mean anything added to the cash register. If you loaned someone $5.00 yesterday, it would be recorded in Paid-Out of Part 2 of yesterday's Daily Record; but today, it would be recorded under Paid-In, and should not be confused with the money you made today. If it wasn't recorded under Paid-Out yesterday, you would have had a $5.00 shortage; if it isn't recorded under Paid-In today, you will have a $5.00 overage.
-$ _____.___ OPENING BANK
_______________________
.$_____.___ TOTAL TAKEN IN
-$_____.___ Paid-In (from who, for what, how much)
-$_____.___ Paid-In (from who, for what, how much)
-$_____.___ Paid-In (from who, for what, how much)
-$_____.___ Paid-In (from who, for what, how much)
_______________________________________
$_____.___ CASH TOTAL FOR DAY/SHIFT
$_____.___ CASH REGISTER TAPE READING
$_____.___ +, - or 0 Difference between CASH TOTAL for DAY/SHIFT and CASH REGISTER TAPE READING
NOTE: By Paid-In, I mean anything added to the cash register. If you loaned someone $5.00 yesterday, it would be recorded in Paid-Out of Part 2 of yesterday's Daily Record; but today, it would be recorded under Paid-In, and should not be confused with the money you made today. If it wasn't recorded under Paid-Out yesterday, you would have had a $5.00 shortage; if it isn't recorded under Paid-In today, you will have a $5.00 overage.
DAILY RECORD, Part 2
$_____.___ checks
+$_____.___ checks
+$_____.___ checks
+$_____.___ checks
+$_____.___ checks
+$_____.___ checks
+$_____.___ checks
+$_____.___ checks
+$_____.___ checks
+$_____.___ checks
+$_____.___ $.50 rolled change
+$_____.___ $.25 rolled change
+$_____.___ $.10 rolled change
+$_____.___ $.05 rolled change
+$_____.___ $.01 rolled change
+$_____.___ $100.00 bills
+$_____.___ $50.00 bills
+$_____.___ $20.00 bills
+$_____.___ $10.00 bills
+$_____.___ $5.00 bills
+$_____.___ $1.00 bills
+$_____.___ $.50 loose change
+$_____.___ $.25 loose change
+$_____.___ $.10 loose change
+$_____.___ $.05 loose change
+$_____.___ $.01 loose change
+$_____.___ Paid-Outs (to whom, for what, how much)
+$_____.___ Paid-Outs (to whom, for what, how much)
+$_____.___ Paid-Outs (to whom, for what, how much)
+$_____.___ Paid-Outs (to whom, for what, how much)
+$_____.___ Paid-Outs (to whom, for what, how much)
+$_____.___ Paid-Outs (to whom, for what, how much)
+$_____.___ Juke Box Paid-Outs
___________________________________________________
=$_____.___ Money in CLOSING BANK
+$_____.___ checks
+$_____.___ checks
+$_____.___ checks
+$_____.___ checks
+$_____.___ checks
+$_____.___ checks
+$_____.___ checks
+$_____.___ checks
+$_____.___ checks
+$_____.___ $.50 rolled change
+$_____.___ $.25 rolled change
+$_____.___ $.10 rolled change
+$_____.___ $.05 rolled change
+$_____.___ $.01 rolled change
+$_____.___ $100.00 bills
+$_____.___ $50.00 bills
+$_____.___ $20.00 bills
+$_____.___ $10.00 bills
+$_____.___ $5.00 bills
+$_____.___ $1.00 bills
+$_____.___ $.50 loose change
+$_____.___ $.25 loose change
+$_____.___ $.10 loose change
+$_____.___ $.05 loose change
+$_____.___ $.01 loose change
+$_____.___ Paid-Outs (to whom, for what, how much)
+$_____.___ Paid-Outs (to whom, for what, how much)
+$_____.___ Paid-Outs (to whom, for what, how much)
+$_____.___ Paid-Outs (to whom, for what, how much)
+$_____.___ Paid-Outs (to whom, for what, how much)
+$_____.___ Paid-Outs (to whom, for what, how much)
+$_____.___ Juke Box Paid-Outs
___________________________________________________
=$_____.___ Money in CLOSING BANK
DAILY RECORD, Part 1
CHAPTER 1
Every bar owner should have a constant finger on the NUMBERS, so that he will know immediately if something is amiss. Daily Records, Weekly Records and Profit and Loss Statements are extremely important to the bar owner. To be able to keep Profit and Loss Statements, you must keep Daily Records. I am giving a SAMPLE Daily Record, Parts 1,2 and 3. They can be done daily or broken down into shifTs. They may be done by your employees.
$_____.___ checks
+$_____.___ checks
+$_____.___ checks
+$_____.___ checks
+$_____.___ $.50 rolled change
+$_____.___ $.25 rolled change
+$_____.___ $.10 rolled change
+$_____.___ $.05 rolled change
+$_____.___ $.01 rolled change
+$_____.___ $100.00 bills
+$_____.___ $50.00 bills
+$_____.___ $25.00 bills
+$_____.___ $10.00 bills
+$_____.___ $5.00 bills
+$_____.___ $1.00 bills
+$_____.___ $.50 loose change
+$_____.___ $.25 loose change
+$_____.___ $.10 loose change
+$_____.___ $.05 loose change
+$_____.___ $.01 loose change
_________________________________
=$_____.___ Money in OPENING BANK
Every bar owner should have a constant finger on the NUMBERS, so that he will know immediately if something is amiss. Daily Records, Weekly Records and Profit and Loss Statements are extremely important to the bar owner. To be able to keep Profit and Loss Statements, you must keep Daily Records. I am giving a SAMPLE Daily Record, Parts 1,2 and 3. They can be done daily or broken down into shifTs. They may be done by your employees.
$_____.___ checks
+$_____.___ checks
+$_____.___ checks
+$_____.___ checks
+$_____.___ $.50 rolled change
+$_____.___ $.25 rolled change
+$_____.___ $.10 rolled change
+$_____.___ $.05 rolled change
+$_____.___ $.01 rolled change
+$_____.___ $100.00 bills
+$_____.___ $50.00 bills
+$_____.___ $25.00 bills
+$_____.___ $10.00 bills
+$_____.___ $5.00 bills
+$_____.___ $1.00 bills
+$_____.___ $.50 loose change
+$_____.___ $.25 loose change
+$_____.___ $.10 loose change
+$_____.___ $.05 loose change
+$_____.___ $.01 loose change
_________________________________
=$_____.___ Money in OPENING BANK
Sunday, November 8, 2009
Acknowledgements
My person thanks to 'Bud' Richmond, Michael Gianessi and Gary Hale, who each taught me something I would not have learned from anyone else: Bud Richmond.....Professionalism, Michael Gianessi.....Experience and Gary Hale.....Compassion.
A Bartender's Guide
This may not be reproduced in any way, in whole or in part, without the written permission of the blogger, excepting quotations made for the purposes of a review. No responsibility is assumed by the blogger for any consequences resulting from the procurement, sale, use or consumption of any of the drinks, or their ingredients, contained in this book
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