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 in !odka "um #light$dark% &hiskey - 'ourbon - (cotch - "ye$)anadian - Irish )ream &ine - &hite #dry% - "ed #dry% - )hampagne - !ermouth #dry$sweet% Tequila 'randy$)ognac 'eer Fruit *pples 'ananas )herries +emons +imes ,ranges -ineapples (trawberries Fruit Juice *pple )ranberry rapefruit +emon +ime ,range -ineapple Tomato Liqueurs *maretto #almond% 'lue )uracao #orange% )hambord #raspberry% )ointreau #orange% )reme de 'anana #banana% )reme de )acao #chocolate% )reme de Menthe #mint% .rangelico #ha/elnut% alliano #herb% odi0a #chocolate% oldschlager #cinnamon% rand Marnier #orange% 1agermeister #herb% 2ahlua #coffee% Midori #melon% "umple Min/e #peppermint% (ambuca #anise% (chnapps #0arious fla0ors% (outhern )omfort #peach% Tia Maria #coffee% Triple (ec #orange% Mixers *ngosturas 'itters +emonade )ola )ream 3ggs inger *le renadine Ice )ream Milk ,range 'itters (our Mix (prite$4-5p Tea$)offee &ater - (oda - Tonic Garnishes/Other )innamon Ice Maraschino )herries 6utmeg ,li0es #black$green% (alt$-epper (ugar (ugar (yrup Tabasco (auce &orcestershire (auce

Bar equipment
'eing well equipped is one of the basic steps to running a successful bar. *s well as ha0ing the right tools for the 7ob, your equipment should be good quality and durable. 8ere's a list of the equipment you'll need, as well as a short description or tip to help guide you. Can Opener 5seful for opening cans of fruit and syrup. Corkscrew .or opening wine and champagne bottles.

Cloths .or wiping surfaces and equipment. These should be damp and not wet. Cutting Board .or slicing fruit and other garnishes. This should be hea0y and laminated. Bar Towels These are 9::; cotton and ha0e sewn edges for durability. 5se these along with cloths to keep things clean. Make good use of times where you ha0e no guests to clean bottles and wipe surfaces. Bottle Opener .or opening screw top bottles. Bottle ealers .or keeping liquors and other bottle contents fresh. Cocktail haker 3ssential for blending ingredients in cocktails and mixed drinks. 5se a short, sharp and snappy shaking technique unless otherwise stated. There are many cocktail shakers a0ailable mostly all get the 7ob done. )hoose one that's right for you. *lways pour the least expensi0e ingredient into the cocktail shaker first, then if you find you'0e made a mistake, you'0e not wasted the expensi0e liquors. There are two basic types of shakers a0ailable. The European cocktail shaker The 3uropean cocktail shaker is usually made out of metal, or glass with a metal top. It is, basically, a container that holds about half a liter, fitted with a top which closes tightly around the upper edges of the container. This top also has a smaller top, usually fitted with a built-in strainer, through which the shaken cocktail can be poured. The American shaker, or Boston shaker The *merican shaker consists of two cones about the same si/e. ,ne is often often made of glass, and the other is metallic. These cones are held together to form a closed container, and the shaken cocktail is poured from either one. Most *merican shakers do not ha0e built-in strainers, so if you use an *merican shaker, getting a separate strainer is a good idea. !lectric Blender Many cocktails require a blender to blend the ingredients smoothly together. 5seful for drinks with fruit pieces or ice cream etc. Grater To grate spices like nutmeg and others. "ce Bucket * metal or insulated ice bucket keeps your ice cold and clean. "ce Tongs and coops 5se these to add ice to drinks. 6e0er handle ice with your hands, it's not only unhygienic, but the heat from your hand will begin to melt the ice. <on't use glassware as a scoopit'll break or chip at best, then you'll ha0e blood and glass in your ice. Jigger * measurement tool. Juice quee#er/!xtractor 6eeded for getting the most 7uice out of your fruits. It helps to soak citrus fruit in hot water before squee/ing. Bar poon * 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 6ormally 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 5seful for long drinks where it is required to mix the ingredients without shaking.

harp $ni%e .or cutting fruit and garnishes. trainer "emo0es the ice and fruit pulp from 7uices. This may come with a cocktail shaker.

Basic techniques
)reating cocktails can be straight forward or artistic= depending on the person, their tastes, and how far they want to take it. ,ften, the first lesson of bartending school teaches basic skills - from shaking, to pouring o0er a spoon. Most people can quite easily get by with these techniques, especially when tending home bars. haking &hen a drink contains eggs, fruit 7uices or cream, it is necessary to shake the ingredients. (haking is the method by which you use a cocktail shaker to mix ingredients together and chill them simultaneously. The ob7ect is to almost free/e the drink whilst breaking down and combining the ingredients. 6ormally this is done with ice cubes three-quarters of the way full. &hen you'0e poured in the ingredients, hold the shaker in both hands, with one hand on top and one supporting the base, and gi0e a short, sharp, snappy shake. It's important not to rock your cocktail to sleep. &hen water has begun to condense on the surface of the shaker, the cocktail should be sufficiently chilled and ready to be strained. training Most cocktail shakers are sold with a build-in strainer or hawthorn strainer. &hen a drink calls for straining, ensure you'0e 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. (hirley Temple%, it is to be ser0ed unstrained. tirring >ou can stir cocktails effecti0ely with a metal or glass rod in a mixing glass. If ice is to be used, use ice cubes to pre0ent dilution, and strain the contents into a glass when the surface of the mixing glass begins to collect condensation. Muddling To extract the most fla0or 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 *n electric blender is needed for recipes containing fruit or other ingredients which do not break down by shaking. 'lending is an appropriate way of combining these ingredients with others, creating a smooth ready to ser0e mixture. (ome recipes will call for ice to be placed in the blender, in which case you would use a suitable amount of crushed ice. Building &hen building a cocktail, the ingredients are poured into the glass in which the cocktail will be ser0ed. 5sually, the ingredients are floated on top of each other, but occasionally, a swi//le stick is put in the glass, allowing the ingredients to be mixed. La&ering 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. (lowly 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. +earning 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 hea0ier ones. Flaming .laming is the method by which a cocktail or liquor is set alight, normally to enhance the fla0or of a drink. It should only be attempted with caution, and for the abo0e reason only, not to simply look cool.

(ome liquors will ignite quite easily if their proof is high. 8eating a small amount of the liquor in a spoon will cause the alcohol to collect at the top, which can then be easily lit. >ou can then pour this o0er the prepared ingredients. <on't add alcohol to ignited drinks, don't lea0e them unattended, light them where they pose no danger to anybody else, and ensure no ob7ects can possibly come into contact with any flames from the drink. *lways extinguish a flaming drink before consuming it.

Measurements
5nfortunately, there is no single units of measures in use world wide. This measurement con0ersion table was made to help you determine measurements in different units. 5sing definite measures in recipes make them more difficult to create by someone who uses different measures, therefore a good bartender should always use relati0e measures in their recipes. If proportional units are used, the drink creator can rest assured that where e0er the drink is mixed, it tastes the same, and that should be the ultimate goal for e0eryone who creates mixed drinks. tandard 'nits ml dash Teaspoon tablespoon pony shot splash measure #msr% mickey 7igger wine glass split cup miniature #nip% 8alf pint #5(% 8alf pint #52% tenth pint #5(% pint #52% fifth quart Imperial quart half gallon #5(% allon #5(% :.? @.4 99.9 A?.C A?.C @.4 AD.C @BE EE.C 99? 944 AC4 C?.A AC4 ABE @4B.BB E4A CDB 4CC.A ?EE 99@4 9B?E @4B? ounces (o#) 9$@A 9$B @$B 9 9 9$B :.? 9@ 9 9$A E D B A B ?.D 9A.B 9D 9?.@ AC.D @A @B.E DE 9AB split #9$E btl% FpintF #9$A btl% FGuartF #9 btl% magnum #A btls% 7eroboam #E btls% tappit-hen rehoboam #D btls% methuselah #B btls% salmana/ar #9A btls% baltha/ar #9D btls% nebuchadne//ar #A: btls% demi7ohn #E.? gallons% :.944 :.@4C A :.4@? 9.E4B A.?CD @.4BB E.E@E C.?9A B.BDB 99.BA E 9E.4B : 9B.DD *ine and champagne litres ounces (o#) D 9A AC CA 9:E 9AB

Metric Measurements metric system is based on tens, thusH ml ml cl dl 9 9: 9:: cl :.9 9 9: dl :.:9 :.9 9

ml I millilitre, cl I centilitre, dl I decilitre

+ecoration
<ecoration of a cocktail will normally consist of one or two fruit, herb or cherry garnishes that either complement the fla0or of the drink, contrast with the color, or both. It is important you a0oid o0erpowering the drink. &hen garnishing with a slice of fruit, be careful with the si/e, too thin is flimsy, while too thick can unbalance the look and e0en the fla0or of the cocktail. Citrus Twists To make a citrus twist, cut a thin slice of the citrus fruit crosswise and simply twist to ser0e on the side of a glass or in it. Citrus ,eel pirals To make a spiral of citrus peel, use a parer or 0egetable peeler to cut away the skin, working in a circular motion. Take care not to cut into the bitter pith. Citrus ,eel $nots >ou can use strips of peel and carefully tie each strip into a knot. Cocktail ticks These extremely useful wooden cocktail sticks are needed for spearing through pieces of fruit and cherries. These are not re-usable. -lastic cocktail sticks, howe0er, are re-usable pro0ided they are washed and boiled. Frosting/-imming 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 FfrostingF or FrimmingF. The common method of doing this is to rub the rim of the glass with a slice of citrus fruit, and then dip the 0ery edge of the rim into a small bowl of sugar or salt. Maraschino Cherries >ou should always ha0e a plentiful supply of red maraschino cherries to decorate your cocktails with. These are the most widely used of decorations, as well as being a0ailable in multiple colors and fla0ors. traws (traws are essential and go well with many cocktails. These of course, should not be re-used.