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.
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