This document provides information on the art of bartending. It discusses how bartending involves more than just pouring drinks, as it requires skills like mixing drinks using a shaker, using tools like a Hawthorne strainer, preparing garnishes and simple syrup in advance, and having an efficient bar setup. The document also covers techniques for measuring and pouring liquor accurately using a jigger or speed pourer, as well as common cocktail terms.

1. An art of
emotions
and
science

2. Some people believe that Bartending is
merely pouring booze into cups and giving it
to people.
Some people believe that
Bartending is merely pouring booze
into cups and giving it to people.

12. It is a closed-container in
which ice and liquids are
prepared for serving
through vigorous
shaking.This is done to
mix hard-to-mix drinks,
and/or to make the
drinks cold.

15. Hawthorne Strainer, a device that looks
like the unholy union of Spatula and
Slinky. It is a slotted "paddle" with a
coiled spring along its outside edge.
When used, it is placed over the end of a
shaker or a mixing glass before the drink
is poured, in order to prevent ice and
other stuff from getting into your drink.

25. Prep work-before the event…
 As a Bartender, your job is basically 20%
content, and 80% appearance.
 Examples of this are evident in the different
sets of stylish glassware, to the various
colored liquors in existence, and the best
example of this:The Garnish. And these
things take time to prepare.Your job begins
even before the first drink is poured, because
of the time required to prepare the "finishing
touches" to your drinks.

26. Preparing Garnishes
 Garnishes are one of those items that demonstrate
the importance of appearance in the drinks that you
pour. Garnishes very rarely add any change of flavor
in the drinks, they are merely there for appearance,
like parsley on a dinner plate.
 There are three types of garnishes common to many
mixed drinks:Wheels, Slices, andWedges. Granted,
there are others, such as olives, cocktail onions,
maraschino cherries, and celery stalks, but their use
is often restricted to but a few drinks, and no prep
work is required.
 Garnishes should be kept chilled in a covered
container until ready to serve.

27. Wheels
 FruitWheels are the easiest of the garnishes
to prepare.These are cut from oranges most
often, but lime and lemon wheels are
possible.

28. Slices
 Slices, simply put, are merely fruit wheels cut
in half. Lime slices are most common,
followed by orange slices

29. Wedges
 Wedges are only slightly more difficult to
prepare than the wheels. Lemons are the
most common wedged fruit, followed by
limes.

30. Pre-mixing
 Simple syrup:-
 The title of "Simple Syrup" holds no secrets. It
really is simple. It is merely a concentrated
mixture of syrup and water.
 Bring 1 1/2 cups (12 oz.) of water to a nice boil.
 Slowly stir in half a pound (220 gms) of superfine sugar, stir until it is
completely dissolved.
 You now have a mixture known as Simple Syrup. Allow it to cool, then
pour it into a sealable bottle. It should stay fresh for about 2 weeks, so
make more when necessary.

31.  Sour Mix:-
 Sour Mix contains lemon juice, egg white, and some
sugar as well. It is added to Sours and many
Highballs in place of lemon juice, and to add a bit of
froth.
 8 oz. lemon juice (roughly 4 lemons worth)
 2 tbsp. Superfine Sugar
 1 tbsp. Egg White
 Blend Lemon Juice and Sugar with a spoon
until all of the sugar is dissolved. Slowly stir
in the EggWhite. If you stir too quickly, the
egg white will turn to foam, and you don't
want that. Pour into a bottle, and keep
refrigerated.This will last about a week.

32. Basic bar setup
 The most general and simplistic of setups, the Cocktail Bar, is
70% of all mixed drinks can be made using this setup alone.
Basically, the light liquors (Gin,Vodka, Rum) are grouped
together to one side, and the dark liquors (Scotch, Blended
Whiskey, Bourbon) are to the other.The group that is used
most often is placed to the handedness of the bartender, and
to the age of the crowd. A right-handed 'tender serving to a
younger crowd would keep the lighter liquors to his right, for
easy access.This placement of liquor governs the placement
of liqueurs and mixers.You will find that DryVermouth, for
example, is placed near the Gin to facilitate the making of a
Martini, while the SweetVermouth and Blended Whiskey are
grouped for the making of a Manhattan. Club Soda is best
placed by the Scotch, while the Coke should be within easy
reach of the rum. Use your discretion when constructing your
own setup, but keep efficiency in mind when placing the
bottles, as well as utensils, ice, and garnishes.

34. How to pour and measure
Liquor
 An effective pour requires a Speed Pourer,
among other things.To pour, grab the neck
straight on, like you were shaking hands with
it. Lift the bottle, and invert the ends so that
the bottle is completely vertical and your
elbow is raised slightly.There!That's all you
need to know.

37.  Jigger Pour  Free Pour
 1
 2
 3

38. Popular cocktail terms
 Highball  Stirred  Shaken