Bartender Guide

Section (1) The Basics

1.1 Bar Stock
Underlines essential bar ingredients with a listing of our most commonly used
1.2 Bar Equipment
A listing with descriptions of essential bar equipment
1.3 Glasses & Containers
Measurements, descriptions and uses of various glassware
1.3.1 Spills, Breakage and Handling
1.4 Basic Techniques
Essential techniques for mixing cocktails
1.4.1 Measurements
1.4.2 Decoration
Section (2) Essential Knowledge
2.1 Terminology
Drinks and phrases you're likely to encounter quickly.
2.2 Essential Recipes
Cocktail recipes you really need to know from the start.
2.2.1 General Rules
2.3 Hygiene and Safety
A few guidelines to remember on hygiene and safety in a bar
The Basics
1.1 Bar Stock
There is of course no 'initial fix' to a fully stocked bar. It is an ongoing process requiring the addition of certain liquors etc. at a
time when there becomes a demand for them.
Most or all of the ingredients below are considered essential bar-stock, and should act only as a foundation to a well stocked
bar.

Liquors
Gin
Vodka
Rum (light/dark)
Whiskey
- Bourbon
- Scotch
- Rye/Canadian
- Irish Cream
Wine
- White (dry)
- Red (dry)
- Champagne
- Vermouth (dry/sweet)
Tequila
Brandy/Cognac
Beer
Fruit
Apples
Bananas
Cherries
Lemons
Limes
Oranges
Pineapples
Strawberries

Fruit Juice
Apple
Cranberry
Grapefruit
Lemon
Lime
Orange
Pineapple
Tomato
Liqueurs
Amaretto (almond)
Blue Curacao (orange)
Chambord (raspberry)
Cointreau (orange)
Creme de Banana (banana)
Creme de Cacao (chocolate)
Creme de Menthe (mint)
Frangelico (hazelnut)
Galliano (herb)
Godiva (chocolate)
Goldschlager (cinnamon)
Grand Marnier (orange)
Jagermeister (herb)
Kahlua (coffee)
Midori (melon)
Rumple Minze (peppermint)
Sambuca (anise)

Schnapps (various flavors)

Southern Comfort (peach)
Tia Maria (coffee)
Triple Sec (orange)
Mixers
Angosturas Bitters
Lemonade
Cola
Cream
Eggs
Ginger Ale
Grenadine
Ice Cream
Milk
Orange Bitters
Sour Mix
Sprite/7-Up
Tea/Coffee
Water
- Soda
- Tonic
Garnishes/Other
Cinnamon
Ice
Maraschino Cherries
Nutmeg
Olives (black/green)
Salt/Pepper Sugar
Sugar Syrup
Tabasco Sauce
Worcestershire Sauce

1.2 Bar Equipment

Being well equipped is one of the basic steps to running a

successful bar. As well as having the right tools for the job,
your equipment should be good quality and durable.
Here's a list of the equipment you'll need, as well as a
short description or tip to help guide you.
Can Opener
Useful for opening cans of fruit and syrup.
Corkscrew
For opening wine and champagne bottles.
Cloths
For wiping surfaces and equipment. These should be damp
and not wet.
Cutting Board
For slicing fruit and other garnishes. This should be heavy and
laminated.
Bar Towels
These are 100% cotton and have sewn edges for durability.
Use these along with cloths to keep things clean. Make good
use of times where you have no guests to clean bottles and
wipe surfaces.
Bottle Opener
For opening screw top bottles.
Bottle Sealers
For keeping liquors and other bottle contents fresh.
Cocktail Shaker
Essential for blending ingredients in cocktails and mixed
drinks. Use a short, sharp and snappy shaking technique
unless otherwise stated. There are many cocktail shakers
availablemostly all get the job done. Choose one that's right
for you. Always pour the least expensive ingredient into the
cocktail shaker first, then if you find you've made a mistake,
you've not wasted the expensive liquors.
Electric Blender
Many cocktails require a blender to blend the ingredients
smoothly together. Useful for drinks with fruit pieces or ice
cream etc.
Grater
To grate spices like nutmeg and others.
Ice Bucket
A metal or insulated ice bucket keeps your ice cold and clean.
Ice Tongs and Scoops
Use these to add ice to drinks. Never handle ice with your
hands, it's not only unhygienic, but the heat from your hand
will begin to melt the ice. Don't use glassware as a scoopit'll
break or chip at best, then you'll have blood and glass in your
ice.

A bar spoon with a long handle and a muddler end will allow
you to mix and measure ingredients as well as crush
garnishes.
Measuring Cups
Normally glass or chrome with incremented measurements
imprinted up the side. These are needed for accurate
measurements. They usually come with a set of measuring
spoons which are needed for the smaller quantities.
Mixing Glass
Useful for long drinks where it is required to mix the
ingredients without shaking.
Sharp Knife
For cutting fruit and garnishes.
Strainer
Removes the ice and fruit pulp from juices. This may come
with a cocktail shaker.

1.3 Glasses & Containers

There are various types of glassware of different shapes
and sizes, all serving their own purpose. Learning which
drinks belong to which glass is beneficiary to both you and
your customers. They receive a higher quality drink, which
in turn reflects back on you and/or your establishment.
Ensure all glassware is cleaned spotless prior to serving it
to your customers. Wash glasses with warm water and a
small amount of detergent (not soap), rinsing them
afterwards with fresh cold water and polishing them with a
suitable cloth. Hold glasses by the base or stem of the
glass to avoid fingerprints.
1. Beer mug
2. Brandy snifter
3. Champagne flute
4. Cocktail glass
5. Coffee mug
6. Collins glass
7. Cordial glass
8. Highball glass
9. Hurricane glass
10. Margarita/coupette glass
11. Mason jar
12. Old-fashioned glass
13. Parfait glass
14. Pousse cafe glass
15. Punch bowl
16. Red wine glass
17. Sherry glass
18. Shot glass
19. Whiskey sour glass
20. White wine glass

Jigger
A measurement tool.
Juice Squeezer/Extractor
Needed for getting the most juice out of your fruits. It helps to
soak citrus fruit in hot water before squeezing.
Bar Spoon

Beer mug
The traditional beer container.
Typical Size: 16 oz.
Brandy snifter
The shape of this glass concentrates the alcoholic odors to
the top of the glass as your hands warm the brandy.

Typical Size: 17.5 oz.

Champagne flute
This tulip shaped glass is designed to show off the
waltzing bubbles of the wine as they brush against the
side of the glass and spread out into a sparkling mousse.
Typical Size: 6 oz.
Cocktail glass
This glass has a triangle-bowl design with a long stem, and
is used for a wide range of straight-up (without ice)
cocktails, including martinis, manhattans, metropolitans,
and gimlets. Also known as a martini glass.
Typical Size: 4-12 oz.
Coffee mug
The traditional mug used for hot coffee.
Typical Size: 12-16 oz.
Collins glass
Shaped similarly to a highball glass, only taller, the collins
glass was originally used for the line of collins gin drinks,
and is now also commonly used for soft drinks, alcoholic
juice, and tropical/exotic juices such as Mai Tai's.
Typical Size: 14 oz.
Cordial glass
Small and stemmed glasses used for serving small
portions of your favourite liquors at times such as after a
meal.
Typical Size: 2 oz.
Highball glass
A straight-sided glass, often an elegant way to serve many
types of mixed drinks, like those served on the rocks,
shots, and mixer combined liquor drinks (ie. gin and tonic).
Typical Size: 8-12 oz.
Hurricane glass
A tall, elegantly cut glass named after it's hurricane-lamplike shape, used for exotic/tropical drinks.
Typical Size: 15 oz.
Margarita/coupette glass
This slightly larger and rounded approach to a cocktail
glass has a broad-rim for holding salt, ideal for
margarita's. It is also used in daiquiris and other fruit
drinks.
Typical Size: 12 oz.
Mason jar
These large square containers are effective in keeping
their contents sealed in an air tight environment.
They're designed for home canning, being used for
preserves and jam amongst other things.
Typical Size: 16 oz.
Old-fashioned glass
A short, round so called "rocks" glass, suitable for cocktails
or liquor served on the rocks, or "with a splash".
Typical Size: 8-10 oz.
Parfait glass
This glass has a similar inwards curve to that of a
hurricane glass, with a steeper outwards rim and larger,
rounded bowl. Often used for drinks containing fruit or ice
cream.
Typical Size: 12 oz.
Pousse-cafe glass

A narrow glass essentially used for pousse cafes and other

layered dessert drinks. It's shape increases the ease of
layering ingredients.
Typical Size: 6 oz.
Punch bowl
A large demispherical bowl suitable for punches or large
mixes.
Typical Size: 1-5 gal.
Red wine glass
A clear, thin, stemmed glass with a round bowl tapering
inward at the rim.
Typical Size: 8 oz.
Sherry glass
The preferred glass for aperitifs, ports, and sherry. The
copita, with it's aroma enhancing narrow taper, is a type of
sherry glass.
Typical Size: 2 oz.
Shot glass
A small glass suitable for vodka, whiskey and other
liquors. Many "shot" mixed drinks also call for shot
glasses.
Typical Size: 1.5 oz.
Whiskey sour glass
Also known as a delmonico glass, this is a stemmed, wide
opening glass, alike to a small version of a champagne
flute.
Typical Size: 5 oz.
White wine glass
A clear, thin, stemmed glass with an elongated oval bowl
tapering inward at the rim
Typical Size: 12.5 oz.
1.3.1 Spills, Breakage and Handling
Always pay good attention to your glasses, because like
your drinks, your customers will be coming into direct
contact with them constantly. Here's some advice on
handling glass and accidents with glass.
Breakage & Spills
It never hurts to be too cautious when handling glass. If
you drop a glass, don't try to catch it, let it fall. If a glass is
dropped and it breaks, wear gloves, and use a broom, dust
pan or damp cloth to pick up the pieces. You should have
these on stand-by.
Always be ready to clean glass breakage up, it will
happen. Whenever anybody breaks a glass, make it your
priority to get it cleaned up.
If you break a glass near ice, the chances are there's
shattered glass in your ice. Throw away all of the ice.
If you spill or knock over a drink, try not to make a
production of the situation. Your customer wants his drink,
so clean the spillage up and get it to him, then forget it
ever happened.
Handling
Never just push a glass to move it, always pick it up and
place it where you want it. Use the stem or the base to
pick glasses up, meaning you not only avoid getting
fingerprints on the top of the glass, but you're given more
support to carry it.

If you clank two glasses together, one will almost always

break.
Glass doesn't agree to sudden changes in temperatures,
therefore never add ice to a hot glass or hot liquid to a
cold glass. The thermal shock may shatter the glass.
Never use glassware to scoop ice from a bucket or
otherwise. Tiny glass slivers break off when pushed into
ice, and the glass can
shatter, leaving you with glass andblood in your ice. Use
an ice scoop.
1.4 Basic Techniques
Creating cocktails can be straight forward or artistic;
depending on the person, their tastes, and how far they
want to take it. Often, the first lesson of bartending school
teaches basic skills - from shaking, to pouring over a
spoon. Most people can quite easily get by with these
techniques, especially when tending home bars.
Shaking
When a drink contains eggs, fruit juices or cream, it is
necessary to shake the ingredients. Shaking is the method
by which you use a cocktail shaker to mix ingredients
together and chill them simultaneously. The object is to
almost freeze the drink whilst breaking down and
combining the ingredients. Normally this is done with ice
cubes three-quarters of the way full. When you've poured
in the ingredients, hold the shaker in both hands, with one
hand on top and one supporting the base, and give a
short, sharp, snappy shake. It's important not to rock your
cocktail to sleep. When water has begun to condense on
the surface of the shaker, the cocktail should be
sufficiently chilled and ready to be strained.

Building
When building a cocktail, the ingredients are poured into
the glass in which the cocktail will be served. Usually, the
ingredients are floated on top of each other, but
occasionally, a swizzle stick is put in the glass, allowing
the ingredients to be mixed.
Layering
To layer or float an ingredient (ie. cream, liqueurs) on top
of another, use the rounded or back part of a spoon and
rest it against the inside of a glass. Slowly pour down the
spoon and into the glass. The ingredient should run down
the inside of the glass and remain seperated from the
ingredient below it. Learning the approximate weight of
certain liqueurs and such will allow you to complete this
technique more successfully, as lighter ingredients can
then be layered on top of heavier ones.
Flaming
Flaming is the method by which a cocktail or liquor is set
alight, normally to enhance the flavor of a drink. It should
only be attempted with caution, and for the above reason
only, not to simply look cool.
Some liquors will ignite quite easily if their proof is high.
Heating a small amount of the liquor in a spoon will cause
the alcohol to collect at the top, which can then be easily
lit. You can then pour this over the prepared ingredients.
Don't add alcohol to ignited drinks, don't leave them
unattended, light them where they pose no danger to
anybody else, and ensure no objects can possibly come
into contact with any flames from the drink. Always
extinguish a flaming drink before consuming it.

Straining
Most cocktail shakers are sold with a build-in strainer or
hawthorn strainer. When a drink calls for straining, ensure
you've used ice cubes, as crushed ice tends to clog the
strainer of a standard shaker. If indeed a drink is required
shaken with crushed ice (ie. Shirley Temple), it is to be
served unstrained.
Stirring
You can stir cocktails effectively with a metal or glass rod
in a mixing glass. If ice is to be used, use ice cubes to
prevent dilution, and strain the contents into a glass when
the surface of the mixing glass begins to collect
condensation.
Muddling
To extract the most flavor from certain fresh ingredients
such as fruit or mint garnishes, you should crush the
ingredient with the muddler on the back end of your bar
spoon, or with a pestle.

Blending
An electric blender is needed for recipes containing fruit or
other ingredients which do not break down by shaking.
Blending is an appropriate way of combining these
ingredients with others, creating a smooth ready to serve
mixture. Some recipes will call for ice to be placed in the
blender, in which case you would use a suitable amount of
crushed ice.

1.4.1 Measurements
Unfortunately, there is no single units of measures in use
world wide. This measurement conversion table was made
to help you determine measurements in different units.
Using definite measures in recipes make them more
difficult to create by someone who uses different
measures, therefore a good bartender should always use
relative measures in their recipes.
If proportional units are used, the drink creator can rest
assured that where ever the drink is mixed, it tastes the

same, and that should be the ultimate goal for everyone

who creates mixed drinks.

Wine and champagne

litres

ounces (oz)

0.177

"pint" (1/2 btl)

0.3752

13

"Quart" (1 btl)

0.739

25

magnum (2 btls)

1.478

50

jeroboam (4 btls)

2.956

100

tappit-hen

3.788

128

rehoboam (6 btls)

4.434

150

methuselah (8 btls)

5.912

200

salmanazar (12 btls)

8.868

300

11.824

400

split (1/4 btl)

Standard Units
ml

oz

dash

0.90

1/33

teaspoon

3.70

1/8

tablespoon

11.10

3/8

pony

29.50

1.00

shot

29.50

1.00

3.70

1/8

26.50

7/8

384.00

12.98

44.50

1 1/2

balthazar (16 btls)

wine glass

119.00

4.02

split

177.00

5.99

nebuchadnezzar (20
btls)

14.78

500

cup

257.00

8.69

demijohn (4.9
gallons)

18.66

631

splash
measure
(msr)
mickey
jigger

miniature
(nip)

59.20

2.00

half pint (US)

257.00

8.69

half pint (UK)

284.00

9.60

tenth

378.88

12.81

pint (US)

472.00

15.96

pint (UK)

568.00

19.21

fifth

755.20

25.54

quart

944.00

31.92

Imperial quart
half gallon
(US)

1137.00

38.45

1894.00

64.04

gallon (US)

3789.00

128.12

Metric Measurements
metric system is based on tens, thus:
ml

cl

dl

ml

0.1

0.01

cl

10

0.1

dl

100

10

ml = millilitre, cl = centilitre, dl = decilitre

1.4.2 Decoration
Decoration of a cocktail will normally consist of one or two
fruit, herb or cherry garnishes that either complement the
flavor of the drink, contrast with the color, or both. It is
important you avoid overpowering the drink. When
garnishing with a slice of fruit, be careful with the size, too
thin is flimsy, while too thick can unbalance the look and
even the flavor of the cocktail.
Citrus Twists
To make a citrus twist, cut a thin slice of the citrus fruit
crosswise and simply twist to serve on the side of a glass
or in it.
Citrus Peel Spirals

To make a spiral of citrus peel, use a parer or vegetable

peeler to cut away the skin, working in a circular motion.
Take care not to cut into the bitter pith.
Citrus Peel Knots
You can use strips of peel and carefully tie each strip into a
knot.
Cocktail Sticks
These extremely useful wooden cocktail sticks are needed
for spearing through pieces of fruit and cherries. These are
not re-usable. Plastic cocktail sticks, however, are reusable provided they are washed and boiled.
Frosting/Rimming
Margarita's and other mixed drinks often call for the rim of
the glass to be coated with sugar, salt or another
powdered ingredient, which is known as "frosting" or
"rimming". The common method of doing this is to rub the
rim of the glass with a slice of citrus fruit, and then dip the
very edge of the rim into a small bowl of sugar or salt.
Maraschino Cherries
You should always have a plentiful supply of red
maraschino cherries to decorate your cocktails with. These
are the most widely used of decorations, as well as being
available in multiple colors and flavors.
Straws
Straws are essential and go well with many cocktails.
These of course, should not be re-used.

Cooler
A drink consisting of ginger ale, soda water, and a fresh
spiral or twist of citrus fruit rind, served in a collins or
highball glass.
Crusta
A sour-type drink served in a glass that is completely lined
with an orange or lemon peel cut in a continuous strip.
Cup
A punch-type drink that made up in quantities of cups or
glasses in preference to a punch bowl.
Daisy
An oversize drink of the sour type, normally made with
rum or gin. It is served over crushed ice with a straw, and
sweetened with a fruit syrup.
Lace
Normally applies to the last ingredient in a recipe,
meaning to pour onto the top of the drink.
Eggnog
A traditional holiday drink containing a combination of
eggs beaten with cream or milk, sugar, and a liquor such
as brandy, rum, or bourbon.
Fix
A sour-type drink similar to the daisy, made with crushed
ice in a large goblet.

2.1 Terminology

Fizz
An effervescent beverage. (ie. that which is carbonated or
which emits small bubbles.)

A lot of the terms and phrases listed below are standard

throughout the industry. A good bartender will know his
profession inside out, and the ability to understand various
words related to bartending is a must.

Flip
A chilled, creamy drink made of eggs, sugar, and a wine or
spirit. Brandy and sherry flips are two of the better known
kinds.

Box
Pour into and out of a shaker, usually only once. Gives the
drink a quick mixing without shaking.

Frapp
A partially frozen, often fruity drink. It is usually a mixture
of ingredients served over a mound of crushed ice.

Call Drink
A liquor and mixer, of which the liquor is a defined brand.
(ie. Tanqueray and Tonic, Bacardi and Coke)

Grog
A rum-based beverage with water, fruit juice and sugar,
commonly served in a large mug.

Cobbler
A tall drink of any liquor served in a collins or highball
glass with shaved or crushed ice and garnished with fresh
fruit and mint sprigs.
Chaser
A mixer that is consumed immediately after a straight shot
of liquor to create a different taste.
Cocktail
Any of various alcoholic beverages consisting usually of
brandy, whiskey, vodka, or gin combined with fruit juices
or other liquors and often served chilled.
Collins
A drink akin to a sour which is served in a tall glass with
soda water or seltzer water.

Highball
Any spirit served with ice and soda water in a medium to
tall glass (often a highball glass).
Julep
A drink made of bourbon, mint, sugar and crushed ice.
Lowball
A short drink made of spirits served with ice, water or soda
in a small glass.
Mist
A liquor served over a glass filled with crushed ice, often a
way of serving liqueur as an after dinner drink.
Mulls
A sweetened and spiced heated liquor, wine or beer,
served as a hot punch.
Neat

The consumption of a spirit as a straight, unaccompanied

shot.
Negus
A punch-like combination containing a wine, such as port,
heated with spices and sweetened.
Nip
A quarter of a bottle.
Nightcap
A wine or liquor taken before bedtime.
On The Rocks
A wine or liquor poured over ice cubes.
Pick-Me-Up
A drink designed to relieve the effects of overindulgence
in alcohol.
Posset
An old british drink from which the eggnog was derived. It
consists of a mixture of heated ale or wine curdled with
milk, eggs, and spices.

A tall, traditionally rum-based cocktail filled with cracked

ice. A stirring rod or swizzle stick is quickly rotated
between the palm of the hands to form frost on the glass.
Syllabub
A beverage made from a mixture of sweetened
milk/cream, wine and spices.
Toddy
A sweetened drink of liquor and hot water, often with
spices and served in a tall glass.
Tot
A small amount of liquor.
Virgin
A non-alcoholic drink.
Well Drink
A liquor and mixer, of which neither are defined brands.
(ie. Gin and Tonic, Rum and Coke)

Puff
A traditional afternoon drink made of equal parts spirit and
milk, topped with club soda and served over ice.
Punch
A party-size beverage consisting of fruit, fruit juices,
flavorings and sweeteners, soft drinks, and a wine or
liquor base.
Rickey
A drink made a liquor, usually gin, a half lime and soda
water. It is sometimes sweetened, and often served with
ice in a rickey glass.
Sangaree
A tall chilled and sweetened wine/liquor garnished with
nutmeg.
Shooter
A straight shot of whiskey or other kind of spirit taken
neat.
Shrub
Spirits, fruit juices, and sugar, aged in a sealed container
such as a cask or crock, then usually bottled.
Sling
A tall drink made with either brandy, whiskey or gin, with
lemon juice, sugar and soda water. It is served both hot
and cold.
Smash
A short julep made of liquor, sugar, and mint, served in a
small glass.
Sour
A short drink consisting of liquor, lemon/lime juice and
sugar.
Supercall
Also known as top shelf or super premium. The high
octane, often higher proof alcohols, or super-aged or
flavored versions.
Swizzle

2.2 Essential Recipes

Most of the recipes listed below you will encounter time
and time again, especially when working in a popular bar.
It's important to learn them from the start, as they will
also be a great help in interviews for jobs.
Alabama Slammer
1/2 oz amaretto almond liqueur
1/2 oz Southern Comfort peach liqueur
1/2 oz sloe gin
1 splash orange juice
1 splash sweet and sour mix
Pour above ingredients into a stainless steel shaker over
ice and shake until completely cold. Strain into an oldfashioned glass and serve.
Brandy Alexander
1 1/2 oz brandy
1 oz dark creme de cacao
1 oz half-and-half
1/4 tsp grated nutmeg
In a shaker half-filled with ice cubes, combine the brandy,
creme de cacao, and half-and-half. Shake well. Strain into
a cocktail glass and garnish with the nutmeg.
Black Russian
3/4 oz coffee liqueur
1 1/2 oz vodka

Pour ingredients over ice cubes in an old-fashioned glass

and serve.

1/2 oz vodka
1/2 oz lemon juice
1 sugar cube

Blow Job
1/4 oz Bailey's Irish cream
1/2 oz amaretto almond liqueur
Pour liqueurs into a shot glass and top with whipped
cream. Have an individual place their hands behind their
back, then; pick-up the filled shot glass with their mouth,
tilt head back, and drink.

Add sugar to the rim of an old-fashioned glass, and drop a

cube or packet of sugar into the bottom of the glass. Pour
vodka and lemon juice into a stainless steel shaker over
ice, and shake until completely cold. Pour into the
prepared old-fashioned glass, and serve.

Cape Codder
1 1/2 oz vodka
3 oz cranberry juice
1 lime wedge
Pour Vodka and Cranberry Juice into a highball glass over
ice. Stir well, add the wedge of lime, and serve.
Jello Shots
Jello shots are easy to make and great for parties. There
are tons of flavors and variations, read all the
suggestions... this is a nice tasting example on how to do
it.
1 package watermelon jell-o
1 cup boiling water
1 cup Malibu coconut rum
Mix hot water and jello. Add rum. Pour into 2 ounce cups.
Serve after the jello has set.
Cosmopolitan Cocktail
1 oz vodka
1/2 oz triple sec
1/2 oz Rose's lime juice
1/2 oz cranberry juice
Shake vodka, triple sec, lime and cranberry juice
vigorously in a shaker with ice. Strain into a martini glass,
garnish with a lime wedge on the rim, and serve.
Cuba Libre
2 oz light rum
juice of 1/2 limes
Coca-Cola
Pour lime juice into a highball glass over ice cubes. Add
rum, fill with cola, stir, and serve.
Doctor Pepper
draft beer
1/4 oz Bacardi 151 rum
3/4 oz amaretto almond liqueur
Place 1/2 of Draft in a mug.
Place 3/4 oz. Amaretto into a shot glass.
Float/Layer 1/4 oz. Bacardi 151 on top of the Amaretto.
Light the Bacardi as to set it on fire.
Quickly drop the shot glass with Amaretto and Bacardi into
the Draft Beer and shoot.
Kamikaze
1.25 oz Smirnoff No. 21 Vodka
0.25 oz triple sec
0.25 oz lime juice
Add lime juice, triple sec and Smirnoff No.21 Vodka.
Shake and strain into a shot glass.
Lemon Drop

Long Island Iced Tea

The Long Island Iced Tea (LIIT) is the basis of many
elaborate mixed-drinks. It dates to the 70's, named after
the continental USA's largest island Long Island, in New
York. Although it doesn't contain tea, it's taste is similar.
The drink sits in the top 5 of most popular cocktails and is
regularly mentioned or seen served in television and films
(worthy mentions are The Simpsons, Sex and the City and
Cruel Intentions).
1 part vodka
1 part 1800 Tequila
1 part rum
1 part gin
1 part triple sec
1 1/2 parts sweet and sour mix
1 splash Coca-Cola
Mix ingredients together over ice in a glass. Pour into a
shaker and give one brisk shake. Pour back into the glass
and make sure there is a touch of fizz at the top. Garnish
with lemon.
Mai Tai
1 oz light rum
1/2 oz creme de almond
1/2 oz triple sec
sweet and sour mix
pineapple juice
1/2 oz Myer's dark rum
Pour light rum, creme de almond and triple sec, in order,
into a collins glass. Almost fill with equal parts of sweet
and sour mix and pineapple juice. Add dark rum, a large
straw, and serve unstirred.
Margarita Cocktail
1 1/2 oz 1800 Tequila
1/2 oz premium triple sec (preferably Cointreau)
1 oz lime juice
Rum the rim of a cocktail glass with lime juice, and dip in
salt. Shake all ingredients with ice, strain into the glass,
and serve.
Martini Cocktail
We're more likely accustomed to the Martini by psyche
than any other cocktail; James Bond, F.D.Roosevelt, Ernest

Hemingway. When reminded of this drink, knowing of it's

social hierarchy, few can deny it's merits.
To an old hand, a well made Martini is pure delectation. As
writer and novelist Bernard DeVoto once said "You can no
more keep a Martini in the refrigerator than you can keep
a kiss there. The proper union of gin and vermouth is ...
one of the happiest marriages on earth, and one of the
shortest lived."
1 1/2 oz gin
1/2 oz dry vermouth

condensed milk to coconut milk to bring up it's thickness.

Add pineapple juice if desired.
3 oz light rum
3 tbsp coconut cream
3 tbsp crushed pineapples
Put all ingredients into an electric blender with 2 cups of
crushed ice. Blend at a high speed for a short length of
time. Strain into a collins glass and serve with a straw.

Stir with ice cubes, and strain into a chilled cocktail glass.
Garnish with an olive or a twist of lemon.

Mojito
1.25 oz Captain Morgan Original spiced rum
12 mint leaves
1 tbsp sugar
0.5 oz lime juice
2 oz soda
Place mint leaves in bottom of glass. Add crushed ice,
Captain Morgan Original Spiced Rum, sugar, and lime
juice, and muddle. Add soda water and garnish with mint
leaves.
Mudslide
1 1/2 oz Bailey's Irish cream
1/2 oz Kahlua coffee liqueur
Pour hershey's chocolate syrup around the inside rim of a
rocks glass. Fill with ice, add ingredients, and serve.
Old-Fashioned Cocktail
2 oz blended whiskey
1 sugar cube
1 dash bitters
1 slice lemon
1 cherry
1 slice orange
Combine the sugar cube, bitters, and 1 tsp. water in an
old-fashioned glass. Muddle well, add blended whiskey,
and stir. Add a twist of lemon peel and ice cubes. Add
slices of orange and lemon and top with the cherry. Serve
with a swizzle stick.
Orgasm
1/2 oz white creme de cacao
1/2 oz amaretto almond liqueur
1/2 oz triple sec
1/2 oz vodka
1 oz light cream
Shake all ingredients with ice, strain into a chilled cocktail
glass, and serve.
Pia Colada
Old-style for this popular drink. The coconut cream needs
to have the right consistancy, some find the alternative,
coconut milk to be too thin, however you can add

Rum Runner
0.75 oz Captain Morgan Original spiced rum
0.25 oz blackberry liqueur
0.25 oz creme de bananes
2 oz orange juice
8 oz crushed ice
Add Captain Morgan Original Spiced Rum, blackberry
liqueur, crme de banana liqueur, orange juice, grenadine,
and crushed ice in a blender. Blend until slushy and pour
into glass.
Singapore Sling
1/2 oz grenadine syrup
1 oz gin
sweet and sour mix
club soda
1/2 oz cherry brandy
Pour grenadine into the bottom of a collins glass, and fill
with ice.
Add gin, and almost-fill with equal parts of sweet and sour
and chilled soda. Top with cherry brandy, and serve
unstirred, garnished with a cherry.
Tequila Sunrise
2 msr 1800 Tequila
orange juice
2 dashes grenadine syrup
Pour tequila in a highball glass with ice, and top with
orange juice. Stir. Add grenadine by tilting glass and
pouring grenadine down side by flipping the bottle
vertically very quickly. The grenadine should go straight to
the bottom and then rise up slowly through the drink.
Garnish stirrer, straw and cherry-orange.
Tom Collins
2 oz gin
1 oz lemon juice
1 tsp superfine sugar
3 oz club soda
1 maraschino cherry
1 slice orange
In a shaker half-filled with ice cubes, combine the gin,
lemon juice, and sugar. Shake well. Strain into a collins
glass almost filled with ice cubes. Add the club soda. Stir
and garnish with the cherry and the orange slice.
Whiskey Sour
2 oz blended whiskey
juice of 1/2 lemons

1/2 tsp powdered sugar

1 cherry
1/2 slice lemon
Shake blended whiskey, juice of lemon, and powdered
sugar with ice and strain into a whiskey sour glass.
Decorate with the half-slice of lemon, top with the cherry,
and serve.

Shake and strain into a lowball glass or serve straight in a

sour glass. Garnish with a cherry and orange slice.
examples: Amaretto Sour | Midori Sour | Cherry Vodka Sour

Spritzer
1 1/2 oz liquor
fill with club soda
Add the liquor to a highball glass, and fill with club soda.
2.3 Hygiene and Safety

2.2.1 General Rules

Many cocktails are based upon some form of basic

combination of ingredients. Bartender's who remember
these combinations will find it easier to learn and create
drinks derived from them. (eg. Brandy Alexander is an
Alexander, as below, with Brandy as the liquor)

Alexander
2 oz liquor or liqueur
2 oz white or dark creme de cacao
2 oz light cream
Shake and strain into a highball glass.
examples: Alexander The Great | Amaretto Alexander | Brandy Alexander

Collins
1 1/2 oz liquor
3 oz sour mix
1 oz club soda
Shake, strain into a collins glass, and top with club soda.
examples: Brandy Collins | Sloe Gin Collins | Tequila Collins

Cooler
1 1/2 oz liquor
fill with ginger ale/carbonated water
Serve in highball glass. Garnish with a lemon wedge.
examples: Scotch Cooler | Gin Cooler | Harvard Cooler

Fruit Daiquiri
4 parts light rum
1 part white creme de cacao
1 part appropriate fruit liqueur
fresh fruit
Blend and serve in an exotic glass with a straw.
examples: Banana Daiquiri | Peach Daiquiri | Strawberry Daiquiri

Highball
1 1/2 oz liquor
fill with ginger ale/carbonated water
Serve in a highball glass.
examples: Brandy Highball | Bourbon Highball | Cognac Highball

Rickey
1 1/2 oz liquor
fill with club soda
Serve in a highball glass. Garnish with a lime wedge.
examples: Scotch Rickey | Apple Rum Rickey | Gin Rickey

Sling
1 1/2 oz liquor
3 oz sour mix
1 oz club soda
Shake, strain into a collins glass, and top with club soda.
Garnish with a cherry and orange slice.
examples: Singapore Sling | Bourbon Sling | Highland Sling

Sour
1 1/2 oz liquor
3 oz sour mix

A few guidelines to remember on hygiene and

safety in a bar;
Always be clean, tidy and diplomatic.
Always rinse/wash bar equipment like cocktail
shakers and strainers after use, even between
drinks.
Always wash and dry your hands frequently,
especially after contact with citrus fruit/juices.
This helps prevent hand dermititis.
Look after your hands, especially your fingernails,
as these are always in view.
Keep fingernails short, and if using nail polish, use
neutral colours.
Don't smoke or drink while working behind a bar,
it is considered unsanitary and in many countries
is also illegal.
Don't allow a champagne corks to 'pop' on
removal, this is of bad taste and dangerous.
Handle a glass soda siphon by the plastic or metal
part only. The heat of your hand may cause the
glass to shatter.
Never fill a glass to the brim.