Оглавление
Adam Freeth. Bartending
BARTENDING
ACKNOWLEDGEMENTS
CONTENTS
INTRODUCTION
THE BARTENDER. THE BARTENDER
THE FIVE PS
JOB DESCRIPTION. JOB-SPECIFIC REQUIREMENTS AND RESPONSIBILITIES:
PERSONAL BAR TOOLS
ATTITUDE
PREPARATION
MULTI-TASKING
LICENSING LAWS AND REGULATIONS
SERVING ALCOHOL RESPONSIBLY
CUSTOMER SERVICE
TEAMWORK
CLEANLINESS
HEALTH AND SAFETY
COMPANY POLICIES
MONEY HANDLING
REPORTING
KNOWLEDGE
EDUCATION
RESPONSIBLE SERVICE OF ALCOHOL. RESPONSIBLE SERVICE OF ALCOHOL
INTOXICATION
COMMON SIGNS OF INTOXICATION:
DRINK DRIVING
UNDER-AGE DRINKING
WHAT HAPPENS TO ALCOHOL IN YOUR BODY?
ALCOHOL AND UNIT MEASUREMENT
ALCOHOL AND THE BODY
OTHER IMPORTANT FACTORS AFFECTING BAC:
BAC LEVELS AND THEIR EFFECTS ON THE BODY
THE CUSTOMER. THE CUSTOMER
READING YOUR CLIENTELE
CUSTOMER SERVICE
BARTENDER A: SOMEONE WHO WORKS BEHIND A BAR
BARTENDER B: A PROFESSIONAL BARTENDER
THE CUSTOMER JOURNEY
THE SMILE
THE WELCOME
THE ACKNOWLEDGEMENT
THE ORDER
THE SALE
THE MAKING
STYLE AND ENTERTAINMENT
THANK YOU
CUSTOMER CARE
BARTENDER’S TIP:
THE FAREWELL
REPEAT VISITS
CONSIDERATIONS OF THE CUSTOMER JOURNEY
HANDLING COMPLAINTS
THE BAR. THE BAR
THE SERVICE AREA
THE STATION AREA
THE BACK BAR
TOOLS OF THE TRADE
BAR PREPARATION
OPENING DUTIES
OPENING CHECKLIST
BARTENDER’S TIPS:
CRUSHED ICE
LEMON AND LIME JUICES
HOMEMADE SUGAR SYRUP
HOMEMADE FLAVOURED SYRUPS
SPICE, HERB AND FRUIT SYRUPS
COMMERCIAL SYRUPS
BAR KEEP AND CLEANLINESS
CLOSING DUTIES
CLOSING CHECKLIST
THE FOLLOWING CLOSING DUTIES SHOULD ONLY BE DONE ONCE ALL THE ABOVE TASKS HAVE BEEN COMPLETED:
GLASSWARE
PREPARING GLASSWARE
HANDLING GLASSWARE
MULTIPLE GLASS PICK-UP
GLASSWARE STYLES
MIXING GLASS
OLD FASHIONED GLASS
ROCKS GLASS
COLLINS GLASS
MARTINI GLASS
MARGARITA GLASS
SLING GLASS
HURRICANE GLASS
BRANDY BALLOON GLASS
POUSSE-CAFÉ OR SHOT GLASS
WHITE WINE GLASS
RED WINE GLASS
CHAMPAGNE FLUTE
PORT GLASS
SHERRY GLASS
PINT AND HALF-PINT GLASSES
TODDY GLASS
CONICAL PINT GLASSES
GARNISH PREPARATION
A FEW POINTS TO REMEMBER WHEN PREPARING AND PRESENTING GARNISHES:
CITRUS FRUITS
OTHER GARNISHES
TREE FRUITS
SOFT FRUITS
TROPICAL AND UNUSUAL FRUITS
BOTANICALS, SPICES AND NUTS
Unusual garnishes
CONFECTIONERY
VEGETABLES
PRESERVES AND CONDIMENTS
FROSTING A GLASS
PRODUCT KNOWLEDGE. PRODUCT KNOWLEDGE
SPIRITS
A BRIEF HISTORY OF SPIRITS
MAKING ALCOHOL
SPIRIT PRODUCTION
RAW MATERIALS
FERMENTATION
DISTILLATION
DISTILLATION METHODS
THE COLUMN STILL
FILTRATION
MATURATION
BLENDING
THE TASTING WHEEL
HOW TO TASTE
GRAIN DISTILLATES: VODKA
ORIGINS
PRODUCTION
FLAVOURINGS
STYLES
PRICING
HOUSE BRANDS
PREMIUM BRANDS
PREMIUM
BRANDS
FLAVOURED VODKA
ESSENTIAL SERVES
GRAIN DISTILLATES: GIN
ORIGINS
PRODUCTION
BRANDS
FLAVOURED GIN
ESSENTIAL SERVES
HOUSE BRANDS
PREMIUM BRANDS
PREMIUM
GRAIN DISTILLATES: WHISKY
ORIGINS
PRODUCTION
STYLES
SINGLE MALT SCOTCH MEANS:
PRODUCTION
MALT WHISKY REGIONS
THE HIGHLANDS
SPEYSIDE
THE ISLANDS
CAMPBELTOWN
ISLAY
THE LOWLANDS
ESSENTIAL SERVES
SCOTTISH GRAIN AND BLENDED WHISKY (SCOTCH) HISTORY
PRODUCTION
BRANDS
ESSENTIAL SERVES
IRISH WHISKEY
PRODUCTION
BRANDS
ESSENTIAL SERVES
AMERICAN WHISKEY
BOURBON PRODUCTION
TENNESSEE WHISKEY PRODUCTION
CORN WHISKEY PRODUCTION
RYE WHISKEY PRODUCTION
BRANDS
ESSENTIAL SERVES
CANADIAN WHISKY
PRODUCTION
BRANDS
ESSENTIAL SERVES
JAPANESE WHISKY
PRODUCTION
BRANDS
ESSENTIAL SERVES
PLANT DISTILLATES: RUM
ORIGINS
PRODUCTION
RUM STYLES
BRANDS
ANGOSTURA (TRINIDAD)
ESSENTIAL SERVES
CACHAÇA
CACHAÇA TYPES
BRANDS
ESSENTIAL SERVES
TEQUILA AND MEZCAL
TEQUILA PRODUCTION
MEZCAL PRODUCTION
CATEGORIES AND STYLES
CURADOS
BRANDS
ESSENTIAL SERVES
FRUIT DISTILLATES: BRANDY
PRODUCTION
COGNAC TERMS
COGNAC
COGNAC BRANDS
BISQUIT
CAMUS
COURVOISIER
FRAPIN
HENNESSEY
HINE
MARTELL
REMY MARTIN
ESSENTIAL SERVES
ARMAGNAC
THERE ARE THREE REGIONS IN ARMAGNAC:
ARMAGNAC TERMS
BRANDS
ESSENTIAL SERVES
AROMATISED/ FORTIFIED WINES
VERMOUTH TERMS
BRANDS
ESSENTIAL SERVES
OTHER FORTIFIED WINES
SHERRY
PORT
MADEIRA
BITTERS
BAR BITTERS
AROMATIC BITTERS
FRUIT AND SPICED BITTERS
POURING BITTERS
LIQUEURS
PRODUCTION
TYPES AND BRANDS OF LIQUEURS
CREAM LIQUEURS
NUT LIQUEURS
FRUIT LIQUEURS
SERVING ABSINTHE CZECH-STYLE
SERVING ABSINTHE FRENCH-STYLE
WINE AND CHAMPAGNE
WINE GLASSES
WINE SERVING TEMPERATURES
OPENING A BOTTLE OF CHAMPAGNE
SERVING TEMPERATURES
STYLES OF WINE
WHITE
RED
ROSÉ
SPARKLING
DESSERT
PRESENTING WINE AT TABLE
POURING WINE AT TABLE
WINE CHECKLIST
MYTHS ABOUT WINE
BEERS
ORIGINS
PRODUCTION
STYLES OF ALE
BOTTLED BEERS AND PPSS
STYLES OF ALE
SERVING AND POURING
BITTER ON TAP (e.g. JOHN SMITHS)
PULLING THE PERFECT PINT OF ALE
PULLING THE PERFECT PINT OF STOUT (GUINNESS)
THE MECHANICS OF BARTENDING. THE ACTIONS OF A BARTENDER
THE ACTIONS OF A BARTENDER
COCKTAIL METHODOLOGY
COCKTAIL PREPARATION METHODS
POURING
ACCURACY
FREE-POURING
BUILD
STIR
SHAKE AND STRAIN
FINE (DOUBLE) STRAIN
MUDDLING
BLENDING
LAYERING
FLAMING
IMPORTANT SAFETY PRECAUTIONS
FLAMING
COCKTAILS AND MIXOLOGY. COCKTAILS AND MIXOLOGY
HISTORY
THE STRUCTURE OF THE COCKTAIL
THE SUBSTITUTION THEORY
OLD FASHIONED TWISTS:
MULE TWISTS:
CAIPIRINHA TWISTS:
COLLINS TWISTS:
THE MODIFIER THEORY
DAIQUIRI – AGED RUM
MARGARITA – TEQUILA BLANCO
CAIPIRINHA/CAIPIROSCA – CACHAÇA/VODKA
COLLINS – VODKA
INGREDIENTS
PRIMARY INGREDIENTS
SECONDARY INGREDIENTS
TERTIARY INGREDIENTS
CREATIVITY, EXPERIMENTATION AND LEARNING
THE SENSORY EXPERIENCE
COCKTAIL CATEGORIES EXPLAINED
COCKTAIL RECIPES. COCKTAIL RECIPES
DRINK NAMES AND FAMILIES
GLASSWARE
TYPES OF ICE
RECIPES
GARNISHES
ALLERGIES
HIGHBALLS
BUCK
HORSE’S NECK
OTHER POPULAR HIGHBALLS WITH CARBONATES:
OTHER POPULAR HIGHBALLS WITH TONIC:
GIN AND TONIC
GIN RICKEY
CUBA LIBRE
VODKA RICKEY
PIMM’S CUP – AKA PIMM’S AND LEMONADE
OTHER POPULAR HIGHBALLS WITH COLA:
COCKTAILS WITH JUICE
SCREWDRIVER
VARIATIONS:
HARVEY WALLBANGER
CAPE COD
TEQUILA SUNRISE
SEA BREEZE
VARIATIONS:
SANGRITA
SEX ON THE BEACH
SEX ON THE BEACH I
SEX ON THE BEACH II
BLOODY MARY
VARIATIONS:
CLASSICS
COLLINS
THE COLLINS FAMILY:
VARIATIONS:
TOM COLLINS
JERRY COLLINS
CUCUMBER COLLINS
ELDERFLOWER COLLINS
BERRY COLLINS
HONEY BERRY COLLINS
LONG ISLAND ICE TEA
VARIATIONS:
OLD FASHIONED
OLD FASHIONED VARIATIONS:
*TALISKER RE-FASHIONED
CAIPIRINHA
VARIATIONS:
FRUIT CAIPIRINHA
MINT JULEP
VARIATIONS:
MOJITO
FRUIT MOJITOS
NEED-TO-KNOW CLASSICS
AMERICANO
NEGRONI
SINGAPORE SLING
SAZERAC
VARIATIONS:
STRAIT SLING – ROBERT VERMIERE’S VERSION
RAFFLES HOTEL VERSION
SOURS
WHISKEY SOUR
VARIATIONS:
MIDORI SOUR
AMARETTO SOUR
HONEY BERRY SOUR
GRAPEFRUIT AND HONEY SOUR
BRAMBLE
RAMOS FIZZ
MULES
MOSCOW MULE
JÄGERMEISTER MULE
RASPBERRY MULE
MULE VARIATIONS:
DAIQUIRIS
CLASSIC DAIQUIRI
STRAWBERRY & BALSAMIC DAIQUIRI
VANILLA/CINNAMON/CARAMEL/HONEY DAIQUIRI
FRUIT DAIQUIRI
BACARDI COCKTAIL
VARIATIONS:
SIDECAR
BETWEEN THE SHEETS
MARGARITA
PASSION FRUIT MARGARITA
MARGARITA VARIATIONS:
*MY MEXICAN HONEY
*PINEAPPLE AND BLACK PEPPER MARGARITA (AKA P&P MARGARITA)
MARTINIS
MARTINEZ COCKTAIL
DRY MARTINI
METHODOLOGIES OF THE DRY MARTINI
VARIATIONS ON VERMOUTH CONTENT
VARIATIONS ON GARNISH
FLAVOURED MARTINIS
FRESH FRUIT MARTINIS
WOO WOO
COSMOPOLITAN
COSMOPOLITAN VARIATIONS
BASIL GRANDE
CUCUMBER MARTINI
BREAKFAST MARTINI
*DISTINCTIVELY BOTANICAL
ESPRESSO MARTINI
FRENCH MARTINI
PASS THE DUTCHIE
MANHATTAN
CLASSIC MANHATTAN
STIRRED MANHATTAN
SHAKEN MANHATTAN
PERFECT MANHATTAN
*THYME FOR JOHNNIE
VARIATIONS:
CHAMPAGNE COCKTAILS
BELLINI
VARIATIONS:
CLASSIC CHAMPAGNE COCKTAIL
FRENCH 75
VARIATIONS:
AFTER DINNER DRINKS
BLACK RUSSIAN
BRANDY ALEXANDER
HOT TODDY
VARIATION:
TIKI DRINKS
PIÑA COLADA
MAI TAI (TRADER VIC’S)
MAI TAI (VIC BERGERON’S VERSION)
MAI TAI (MODERN VERSION)
PLANTER’S PUNCH
ZOMBIE
NON-ALCOHOLIC COCKTAILS
HOMEMADE LEMONADE
ELDERFLOWER & MINT LEMONADE
VARIATIONS:
*MINTED APPLEBERRY
CHERRY BAKEWELL
VIRGIN MULE
POUSSE-CAFES
B52
JAM DOUGHNUT
BRAIN HAEMORRHAGE
INDEX
