What knowledge do you need to learn how to get started with bartending by yourself?
The world of bartending is colorful, but although it is ever-changing, there are certain formulas to follow. As long as you master the following basic knowledge of bartending and lay a good foundation, you may also become a master of bartending in the future!
The weather is sunny today and I am in a good mood. Bartender Sawyer will patiently explain it to everyone!
1.? The four major base liquors (actually also including whiskey and brandy)
-Gin
Gin, also known as gin, It is one of the eight most powerful liquors in the world. Gin has a fragrant and attractive aroma, is colorless and transparent, and tastes fresh and refreshing. Gin can be divided into four types according to taste style: spicy gin (dry gin), Old Tom gin (sweetened gin), Dutch gin and fruity gin (aromatic gin). Spicy gin is lighter in texture, cool and refreshing, with a slightly spicy taste, and the alcohol content is about 80-94 proof; Old Tom gin is made by adding 2% sugar to spicy gin, giving it a pleasant taste. It has a sweet and spicy taste; in addition to the strong smell of juniper, Dutch gin also has the aroma of malt, and the alcohol content is usually between 100 and 110 proof; fruity gin is dry gin with ripe fruits and Spices, such as citrus gin, lemon gin, ginger gin, etc.
British gin, also known as London gin, is currently the most important and popular gin variety in the world, and its taste is mostly dry. The trademarks of British dry gin are: Dry Gin, Extra Dry Gin, Very Dry Gin, London Dry Gin and English Dry Gin.
-Vodka
Vodka is made from wheat, barley, corn, potato (potato) and sugar beet. Today, potatoes and corn are the main raw materials for making vodka. Russian: Водка, Vodka is derived from the pronunciation of "water" in the Russian word "water of life", "вoда". It became a traditional drinking distilled wine in Russia starting around the 14th century. But in Poland, there are also records of drinking vodka much earlier.
Vodka is made from grains or potatoes. It is distilled into alcohol up to 95°, and then desalinated to 40°-60° with distilled water, and filtered through activated carbon to make the wine more crystal clear and non-toxic. The color is light and refreshing, making people feel that it is not sweet, not bitter, and not astringent, but only has a flaming stimulation, forming the unique characteristics of vodka. Therefore, among various base liquors for making cocktails, vodka is the most flexible, adaptable and adaptable liquor.
-Rum
Rum, popular in South America and around the world, is made from sugar cane and is also called sugar wine because of its sweet taste. Divided by color: white rum, gold rum, dark rum.
Rum can be drunk directly with ice cubes, but it is also widely used in bartending. For example, Captain Morgan (Captain Morgan) golden rum has a sweet taste and is the base of cocktails and mixed with other drinks. Ingredients: White rum is known for its softening properties; dark rum is mellow and fragrant, suitable for making snacks. In addition, rum and cola are the famous traditional cocktail Cuba Libre, and a slice of lemon needs to be added to the cup.
-Tequila
Tequila, also known as Tequila, is the transliteration of its name Tequila. Agave is a cactus-like plant that grows in Mexico. In Mexico, the traditional way of drinking agave is very special and requires some skills. First, sprinkle salt on the back of your hand, hold a small glass of pure tequila with your thumb and index finger, and then hold a lemon slice with your ring finger and middle finger. Quickly lick the salt on the tiger's mouth, then drink the wine in one gulp, and then take a bite of the lemon slice. The whole process is completed in one go, both in terms of flavor and drinking technique. In addition, tequila is also suitable for drinking neat after being chilled, or with ice cubes. Its unique flavor makes it more suitable for making various cocktails.
2. Liqueurs
I just summarized it a few days ago, just click on the liqueurs in the "Bartender Training Guide".
3. Mixing method
1) Layered method
The layered method mainly uses a bar spoon to slowly pour along the wall of the cup according to the density of the wine. Drinks ultimately achieve a layered effect, often referred to as rainbow cocktails. Density is mainly related to sugar content and alcohol content. The higher the sugar content, the sinking the wine will be. The higher the alcohol content, the more alcohol will float on top
2) Blending method
A cocktail making method that directly injects ingredients into a wine glass. The method is very simple, as long as the ingredients are well controlled. , beginners can also do well. What needs to be paid attention to here is the accuracy of operation and the posture of mixing drinks.
3) Shake and mix method
Shake and mix method is a more commonly used method. Put the alcoholic materials, ingredients, ice cubes, etc. into the shaker, and shake it back and forth vigorously. , mix it thoroughly. It can remove the spiciness of wine, making it mild and smooth in the mouth. When the recipe contains ingredients such as juice, syrup, and egg white that are not easy to mix, consider using the shaking method.
4) Mixing method
After adding all the wine ingredients into the shaker, use a rotating spoon to mix it thoroughly, and then filter out the ice cubes. Another way is to use a blender to make smoothie-type cocktails?
4. Familiar with the methods of various cocktail glasses and various fruit decorations
Recommended reading: ?Bartending Master's knife skills tutorial: How to cut fruit garnishes
Summary
After mastering all the above knowledge and methods, you can try to make cocktail recipes based on online or book teachings cocktail. "Keep trying, keep improving, keep learning!"
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Bartending Basic knowledge for entry-level bartenders
(1) Common knowledge of bartending
Any job has its experience and skills, and bartending is no exception. If these experiences and skills can be summarized and Understanding and skillfully applying it in bartending work will be of great benefit to improving your own bartending skills. Let me introduce to you some knowledge about this aspect.
(1) Before making cocktails, wine glasses and all ingredients should be prepared in advance for easy use. During the mixing process, if you spend time looking for wine glasses or certain ingredients, you will not be able to make a high-quality cocktail.
(2) The base liquor and ingredients used in making cocktails should be selected based on the principle of high quality and low price. It is a waste to choose expensive high-end products.
(3) The raw materials used must be fresh, especially milk, eggs, juice, etc.
(4)Always open eggs in a separate cup to check their freshness.
(5) Young bartenders should learn to use a wine measuring device during the operation to ensure the purity of the style and taste of the wine you make.
(6) Bartending equipment should always be kept clean and clean so that it can be accessed at any time without affecting continuous operation.
(7) Bartenders must keep a pair of very clean hands, because in many cases they need to be made directly with their hands, and their hands are the focus of the guests' attention.
(8) Decorative fruits must be fresh. Fruits from the next day cannot be used even if plastic wrap is used (processed fruits).
(9) Canned decorative fruits such as cherries should be rinsed with clean water in advance according to the current usage, sealed with plastic wrap, and placed in the refrigerator for later use.
(10) Cocktail decorations must strictly follow the recipe requirements, and the decoration of homemade wine must also be based on the principles of simplicity and harmony. Decoration is only a foil or an auxiliary material, and must not overwhelm the guest.
(11) During the bartending process, try to avoid touching the decorations with your hands.
(12) The ice cubes used in bartending should be fresh as much as possible. Fresh ice cubes are hard in texture and not easy to melt.
(13) The cutting procedure should follow the principle of auxiliary materials first, then main materials. In this way, if something goes wrong during the preparation process, the loss will not be too great. According to this cutting procedure, the melting degree of the ice cubes can be reduced to the lowest point.
(14) Most cocktails must be mixed and drunk immediately. Do not leave them for too long after mixing, otherwise they will lose their due flavor.
(15) When preparing hot drinks, the temperature of the wine should not exceed 78℃, because the evaporation point of alcohol is 78℃.
(16) When using a glass mixing glass, if the room temperature is high at that time, pour cold water into the glass before use, then add ice cubes, filter the water, and then add the mixing ingredients. modulation. The report is to prevent ice cubes from entering directly into the mixing glass, causing sudden cooling and sudden heating changes and causing the glass to burst.
(17) The sugar cubes and powdered sugar used in cocktail making must first be dissolved with a small amount of water in a cocktail shaker or wine glass, and then other ingredients are added for mixing.
(18) In mixing drinks (in the recipe), the phrase "fill up with soda water or mineral water" is for wine glasses with a suitable capacity. For wine glasses with a larger capacity, it should be grasped as appropriate. Dosage, blindly "topping up" will only make the wine watery.
(19) Carbonated drinks such as soda water must not be shaken or stirred in shakers and electric mixers. Basics of bartending. Basics of bartending.
(20) "On the rocks" is to put ice cubes in the glass in advance and pour the wine on the ice cubes.
(21) Chasing water refers to additional drinking water to dilute high-alcohol wine.
(22) When pouring wine, the wine should be 1/8 cup deep from the mouth of the cup. Too full will cause certain difficulties for people to drink, and too little will make it very embarrassing.
(23) The wine glass should be kept clean, bright and spotless. Always hold the glass by the handle or bottom, and keep your hands away from the mouth of the glass, let alone reach into the glass.
(24) If the fruit is soaked in hot water in advance, 1/4 of the juice will be produced during the pressing process.
(25) The ratio of syrup, powdered sugar and water is 3:1.
(26) The protein used in cocktails is to increase the foam of the wine and adjust the color of the wine, and will not affect the taste of the wine.
(27) After making the cocktail, be sure to develop a good habit of tightly capping the bottle and returning it to its original position.
(28) If there is excess wine left in the mixer, do not leave it in the mixer for a long time. It should be filtered into a clean wine glass as soon as possible for other uses.
(29) The egg yolks and egg whites in the cocktail recipe are all from fresh raw eggs.
(30) After washing the bar spoons and measuring cups after use, they should be placed in a container filled with clean water for later use.
(31) The so-called "Shake" method is the process of making cocktails with a shaker. Most of the cocktail ingredients used include juice, milk, eggs, etc. Using this method is to ensure that the main ingredients and ingredients of the cocktail you want to make are fully mixed and chilled, without causing the ice cubes to melt too much and diluting the wine. Therefore, the shaking process should be fast, strong, and powerful, and the time should be short. Generally, water mist appears on the wall of the pot, which is enough. Keep this link! .
(32) The so-called "stir" method is the process of making cocktails using a mixing glass. Cocktails composed of clear main ingredients and ingredients are often made using this method. The preparation process should be quick and gentle, and the time should be short. Just mix the wine thoroughly and let it cool down. It is most common to use ice chips (a form between cubed ice and crushed ice) in mixing glasses. Cocktails that require the use of a wine glass should never be made with a shaker as this would ruin the personality of the cocktail.
(33) The clanking of wine glasses and the clinking of wine bottles caused by the bartender’s hurried hands can make guests feel distrustful of you and the wine you mix.
(34) A good bartender should carry a corkscrew, lighter, pen and other supplies with him.
(35) For unfamiliar or ambiguous wines, you can humbly ask the guests for advice and let the guests play the role of teachers. You can not only learn new knowledge, but also improve the reputation of the bar. and income.
(36) Cocktail innovation is the wish of every bartender. The recipe should be simple, easy to remember, and practical, and the taste should be accepted and liked by the guests as the first criterion.
(37) For more than 1 cup of the same cocktail, whether you complete the preparation in one time or several times, you should not pour the first cup before pouring the second cup. Instead, you should arrange the glasses. The rims of the glasses are connected and evenly distributed from left to right, and then from right to left. This can ensure that the taste of several glasses of wine is exactly the same (avoiding the difference in concentration before and after the wine is released due to the temperature of the palm melting the ice cubes in the cocktail shaker). equal disadvantages).
(2) Cocktail decoration
(1) Cup rim decoration Most of them are made of fruits. It is characterized by being beautiful, intuitive, giving people a lively and natural feeling, and pleasing to the eye. It is both a decoration and a delicious accompaniment to wine.
(2) Salt rim and sugar rim (Frosting) For some wines such as Margarita, this kind of decoration is indispensable. It is both beautiful and an indispensable condiment.
(3) Cup decorations Most decorations are made of fruits and are suitable for clear wine glasses. They generally have the dual functions of decoration and seasoning.
(4) Mixing sticks are mostly of various colors and fine workmanship. They can be used to embellish fine wines and are also very beautiful and practical items.
(5) The variety and color of wine glasses make them not only have the function of carrying wine, but also serve as a good foil for fine wine.
(3) Alcohol concentration standard
(1) Sikes standard (Sikes) is mainly used in the United Kingdom and Commonwealth countries, and the pure alcohol standard is 175.
(2) Guy-Lusaka Standard (GL) is mainly used in most European countries, mainly France, and the pure alcohol standard is 100.
(3) The US Proof is only used in the United States, and the pure alcohol standard is 200.
The following example illustrates the conversion relationship between them: 70Sikes=40 GL=80Prof.
Since 1983, the European alcohol community (including the United Kingdom) has uniformly implemented the Guy-Lusaka standard, which is based on the volume fraction of alcohol in the liquid as the alcohol content. Some alcoholic beverages in the United States still use the Proof expression.
(4) Bartending terminology
(1) Shaking or "Shake" means using a shaker to prepare and prepare cocktails. Put an appropriate amount of ice cubes into a shaker, and pour in the required ingredients one by one. The amount you prepare at one time should not be too much, and there should be a certain amount of space in the shaker. There are no strict requirements for the method and posture of shaking the wine. A small shaker can be shaken with one hand, while a large shaker is more appropriate to shake with both hands. Basic knowledge of bartending. It is characterized by fast and vigorous shake, and then filtered into the corresponding wine glass. It is worth noting that when shaking the wine, the body must remain stable. It is the shaker, not the body, that shakes violently. Try to keep the posture beautiful and generous.
(2) Stirring, also known as "mixing method" (Stir), is to use a mixing glass to make cocktails. First put an appropriate amount of ice slices into the mixing cup, then pour the required ingredients in sequence, hold the mixing cup with your left hand, use a bar spoon with your right hand to stir quickly in one direction against the inner wall of the cup for about 10 seconds, then filter into the prepared wine glass. Can.
(3) Direct pouring or "Build" method: first put 2~3 ice cubes or an appropriate amount of crushed ice (according to the recipe requirements) into the corresponding wine glass, and then directly pour Pour the required ingredients into the cup and stir gently with a stirring stick. The cup often comes with a stirring stick for guests. Color-layered cocktails that gently pour various ingredients along the back of a bar spoon without stirring also belong to the "mixing method."
(4) Stirring or "Blend" method: Put the required raw materials and crushed ice into the electric mixer, stir to the required level, and then pour the wine and ice together Pour into the corresponding cup (rarely filter out the ice)
(5) Twist (Twist) Twist the lemon peel about 1cm wide and 5cm long into a spiral shape, and decorate in cocktails.
(6) Lemon oil flavoring (Zest) Use a piece of lemon peel and squeeze the fragrance oil in the peel into the cocktail. The peel can be put into the wine for decoration, or it can be discarded.
(7) Spiral: The entire peel cut into a spiral shape hangs down in the cup.
(8) Frosting the rim of the glass: Wet the rim of the glass with lemon slices, and then immerse the rim of the glass in refined sugar or fine salt (depending on the recipe).
(9) Syrup (Gomme Syrup or Sugar Syrup or Simple Syrup) is a transparent colorless sugar liquid obtained by dissolving powdered sugar in boiling water at 100°C.
(5) Liquid measurement conversion
1 ounce (oz)≈mL
1 US liquid ounce is approximately equal to 28mL
1 tsp(bsp)=1/8 oz
1 teaspoon (bar spoon) is equal to 1/8 liquid ounce
1 tbsp=3/8oz
Up Table spoon equals 3/8 US fluid ounce
1 jigger=1.5oz
1 jig equals 1.5 US fluid ounce
1 split=6 oz
p>1 Spruce equals 6 US fluid ounces
1 miniature=2 oz
1 Minito equals 2 US fluid ounces
1 pint=16 oz
1 pint is equal to 16 fluid ounces
1 quart=32 oz
1 quart is equal to 32 fluid ounces
1 gallon=128 oz
1 US gallon equals 128 US fluid ounces
1 imperial quart=38.4 oz
1 Big exaggeration Drop is equal to 38.4 US fluid ounces
1 drop≈0.1~0.2mL
1 drop is approximately equal to 0.1~0.2mL
1 dash≈0.6mL
1 point is approximately equal to 0.6mL
1 point is approximately 3~6 drops
(6) Comparison table of Chinese and foreign names of main and excipients
Angostura Bitter Angostura bitters
Advocaat egg yolk brandy
Apricot Flavoed Brandy apricot brandy or apricot flavored brandy
Amaretto amaretto liqueur or almond Liqueur
Benedictine D.O.M Benedictine D.O.M
Bailey's Baileys
Creme de Cassis Blackcurrant Liqueur
Cointreau liqueur
Grand Marnier liqueur
Curacao orange liqueur
Curacao Blue blue orange liqueur
Creme de Cacao Cocoa Liqueur
Coffee Liqueur
Calliano Liqueur
Chartreuse
Creme de Menthe mint liqueur or mint liqueur
Cherry Flavoed Brandy cherry brandy or cherry flavored brandy
Cherry Heering cherry liqueur
Cordial Medoc Cordial Medoc Liqueur
Campari Campari Bitters
Cognac Cognac
Calvados Apple Brandy
Chablis Sherry (Wine)
Cider Apple Cider
Drambuie Dulin Label Liqueur
Dubonnet Dubonnet
Fernet Branca Fernet Branca
Framboise Raspberry Spirit
Grenadine Syrup
Gin Gin, mostly refers to dry gin
p>Ginger Ale
Irish Mist Irish Mist
Kahlua Coffee Liqueur
Ki
rschwasser cherry liqueur
Raspberry Syrup deerberry syrup
Red Currant Syrup red currant syrup
Rum rum (Light white, Golden gold, Dark black )
Lime Juice lime juice or lime juice
Madeira Madeira wine
Martini horse in Ni
Maraschino Cherry Liqueur Marascan cherry liqueur or white cherry liqueur
Orange Bitter orange bitters or orange bitters
Peach Flavoed Brandy peach brandy or peach flavored brandy
Pisco Pisco Brandy
Pastis Pastis Anisette
Plum Flavoed Brandy or Plum Flavoed Brandy
Pernod Pernod Wine
Pimm's No.1 Pimm's Wine No. 1
Sherry Sherry
Southern Comfort Southern Comfort Sweet Wine
Sambuca Romana Sanbuca Liqueur
Tequila Tequila
Tonic Water
Vermouth Vermouth
Vodka Odek liquor
Whisky(Whiskey) whiskey