DISCLAIMER

The information contained in this guide is for informational purposes only. The material in this guide may include information, products or services by third parties. Third Party Materials comprise of the products and opinions expressed by their owners. As such, I do not assume responsibility or liability for any Third Party Material or opinions. The publication of such Third Party Materials does not constitute my guarantee of any information, instruction, opinion, products or services contained within the Third Party Material. Publication of such Third Party Material is simply a recommendation and an expression of my own opinion of that material. No part of this publication shall be reproduced, transmitted, or sold in whole or in part in any form, without the prior written consent of the author. All trademarks and registered trademarks appearing in this guide are the property of their respective owners. 2012 RIS Media.

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FROM THE AUTHOR

WELCOME!
Congratulations on nding my website and signing up for my newsletter. Whether you already have some knowlegde of the bartending profession or you're just starting out, you have taken the rst step in becoming a bartender. And for that I applaud you! In a couple of days, you will start receiving my newsletter which features exclusive information on how to become a bartender and land yourself a well-paid bartending job. I will be focussing on several aspects of the bartending profession and teach you all there is to know. It's up to you to keep reading and decide whether the tools I'm giving you are worth your time. You will receive valuable tips and tricks and many bartender secrets regular people don't know about. Just keep reading and keep practicing, and I promise your bartending skills will improve faster than you ever imagined. This eBook features the basic bartending terms and methods explained. It will introduce you to the bartending profession, help you understand drink recipes and prove to be a good base for further education. Enjoy! Kind regards, Phillip Montero

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TERMS AND METHODS EXPLAINED

Theres more to mixing drinks than just pouring the ingredients into a glass. In this section you will nd the mixology terms and methods explained. Remember, practice makes perfect. So if you do not succeed the rst time, dust yourself o and try again.

BLEND
When a cocktail recipe calls for you to 'blend ingredients with ice', place ingredients and ice into a blender. Keep in mind you should always place liquid ingredients in the blender rst, adding ice and/ or ice-cream last. Using crushed ice over cubed ice is a smart choice, as this lessens wear on the blades of the blender. Blend the ingredients until a smooth, even consistency is achieved. If you own a blender with variable speed, always start blending on slow speed and build up gradually.

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BUILD
Many cocktail books listing recipes will use the term 'build drink'. The term refers to making a cocktail by combining the ingredients in a drinking glass, instead of shaking or blending it rst.

DUST
Dusting a drink means sprinkling ground nutmeg, chocolate powder or some other ingredient on top of it. When dusting with nutmeg, you may use powdered product, although it is always best to grate fresh nutmeg over the drink.

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FINE STRAIN
Fine straining, also called 'double straining', is an additional straining achieved by using a regular tea strainer held between the shaker and the glass. This method ensures that small fragments of fruit and chunks of ice don't end up in the cocktail. In other words, your drink is strained through a Hawthorne strainer (Boston shakers) or built in strainer (standard shakers) and an additional strainer hence the term double straining.

FLAME
To ignite, amb or ame a drink refers to setting a drink alight. You should exercise extreme caution when setting re to drinks. Never attempt to move a drink which is still alight and be careful not to knock over a lit drink. Before drinking, make sure to cover the glass in order to su ocate the ame. You should warn your customers that the rim of the glass may be hot after igniting a drink.

FLOAT
Floating refers to adding a nal ingredient on top of a cocktail by slowly pouring it over a spoon (see Layer method).

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FREE POURING
The term 'free pouring' refers to pouring measures of drink without using a physical measure. For experienced bartenders, this may be a good technique, but in the wrong hands this is a terribly inaccurate method of pouring measures. I suggest you always use a measure (see Shot further in this guide).

FROSTING
This term may refer to two di erent things: the frosted e ect on glasses stored in ice or a refrigerator and coating the rim of a glass with salt or sugar.

FRUIT JUICE
Before cutting lemons and limes, roll the fruit on a surface (such as a cutting board) under the palm of your hand. This method will enable you to squeeze more juice from the fruit. If you are using an electric spinning juicer, make sure not to grind the pith as this can make the juice bitter and ruin your cocktail.

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GARNISH
Garnishes are used to decorate the cocktail. Usually, they are anchored to the rim of the glass. The proper garnish will enhance the overall look and appeal of your cocktail and the aroma and avor as well. Garnishes should be edible, so please don't use the clich paper parasols amateurs tend to use. A list of the most popular garnishes would include strawberries, cherries, lime wheels, pineapple and apple chunks, mint and basil leaves, olives and co ee beans. The term wheel refers to a circular slice of citrus fruit. A wedge is a small chunk of fruit. The term split refers to the cut in a piece of fruit used to x it to the rim of the glass. A twist is a narrow sliver of fruit zest twisted over the drink and then dropped in. A horse's neck garnish is a continuous spiral of the peel of either a lemon, an orange or a lime, placed so as to overhang the rim of the glass.

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GLASS CHILLING
You should chill all your glassware in a freezer prior to mixing drinks. When this is not possible or you simply forgot to do it, you could chill your glasses by lling the glasses with ice and topping up with water. Discard ice and water when you are ready to pour the drink in the glass. Until then, leave the glass cooling while you're preparing the drink.

GLASS PREHEATING
In case you need to warm a glass ready for a hot cocktail, place a bar spoon in the glass and ll it with hot water. Don't remove the spoon before discarding water and pouring the drink. The spoon helps disperse the 'shock' of the heat.

HANDLING GLASSWARE
Glasses should always be handled by the stem or base. This not only prevents leaving nger marks on the glass, but makes sure your body temperature doesn't a ect the temperature of the cocktail. Make sure your glassware is clean and free of chips.

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MUDDLE
When a cocktail recipe calls for you to muddle, this refers to crushing of fruits with a muddler. Push down on the muddler with a twisting action. If you don't own a muddler, use a blunt tool similar to a pestle.

LAYER
Layering refers to a method by which ingredients are poured into a drinking glass to form layers. Each next ingredient that is carefully poured into the glass will oat on the previous layer. Layering an ingredient can be achieved in two ways. The rst method is to hold the bowl end of a bar spoon (or a large tea spoon) in contact with both the surface of the drink and the side of the glass. While doing so, pour carefully over the spoon. The second method is to pour the ingredient down the twisted handle of a bar spoon. In this case, make sure that the at disc-shaped end of the spoon is in contact with the surface of the previous layer.

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SALT/SUGAR RIM
Some recipes require you to coat the rim of the glass with salt, sugar or some other ingredient. You could either use a rimmer (professional tool) or dip the glass into a saucer of salt or sugar. Before dipping, moisten the rim of the glass. Whip a wedge of lime round the rim if you're coating the rim with salt. For sugar and other ingredients such as chocolate, use an orange slice instead of lime. To moisten the rim, you could also place upturned glass on a sponge moist with water.

SHAKE
Some recipes will tell you to 'shake with ice and strain'. Shaking is always done with cubed ice. Always ll your shaker two-thirds full of fresh ice, add all ingredients and shake briskly. Strain the liquid into a drinking glass, leaving the cubed ice behind in the shaker.

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Shaking a drink is done for the purpose of chilling and diluting the drink. The dilution is just as important as using the right proportions of ingredients. Using too little ice will result in an overdiluted cocktail, as your ice will quickly melt in the shaker. For more information on using ice, please read the next chapter. While cocktail shaking is a fun activity, take care of how you hold your shaker. Losing your grip while shaking will not only make a huge mess, but could also cause injury to those close by. Not to mention that it would also be embarrassing. Always hold your shaker with two hands (despite what you may have seen in a cocktail bar) and never shake zzy ingredients. There are two types of shakers available: the Boston shaker and the standard shaker.

SHAKER: BOSTON
A Boston shaker consists of two cones, one made of glass and the other stainless steel. Here's a step-by-step guide on how to use a Boston shaker:

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1) Combine ingredients in the glass part of the shaker, also called a 'Boston glass'. Before adding ingredients, make sure to ll your shaker two-thirds full of fresh cubed ice. 2) Place the metal half of the shaker over the top of the glass half. Tap the top lightly with the heel of your hand. This will create a seal. 3) Start shaking with one hand on top and one on the bottom. Make sure that the glass part is always on top while shaking and is pointing away from guests. 4) Keep shaking for a count of approximately 20 seconds. Hold the metal part of the shaker in your hand and tap the side where you estimate the glass rim sits. This will break the seal between the glass half and metal half, allowing you to open the shaker. If the shaker can't be opened, don't panic. Turn the shaker one quarter turn and repeat the process. 5) Place a Hawthorne strainer over the top of the metal container and strain the liquid into chilled glass.

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SHAKER: STANDARD
A standard shaker consists of three parts, a at-bottomed conical base or 'can', a top with a built-in strainer and a cap. Here's a step-by-step guide on how to use a standard shaker: 1) Fill the base of the shaker twothirds full of fresh cubed ice. Add all ingredients. 2) Place the top on the base and close the cap rmly. 3) Start shaking with two hands, holding one hand on the top and the other on the bottom of the shaker. The top should always stay on top while shaking and point away from guests. 4) Shake for a count of around 20 seconds. Lift o the cap, hold the top with one nger and pour the drink into chilled glass through the built in strainer.

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SHOT
A shot is 1oz measure (US) or 25ml measure (Europe). It really doesn't matter what measure you use as a shot, as long as you use the same measure for all of the ingredients. That way, the proportions of one ingredient to the other remains as intended in the recipe. If you're using a thimble measure, ll to the rim for one shot. One eight of shot equals one bar spoon. You will probably nd it easier to use a bar spoon than to judge at what point your measure is one eight full.

SPIRIT
A spirit is what an unsweetened, distilled, alcoholic beverage with an alcohol content of at least 20% ABV (alcohol by volume) is called.

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STIR
Some recipes call for you to 'stir with ice and strain'. In this case, you will need to use a bar spoon and a mixing glass. If you dont have a suitable mixing glass, you could use the glass half of a Boston shaker. Twirl the bar spoon gently between thumb and nger, causing it to rotate inside the mixing glass, gently stirring the drink. Some bartenders prefer to use the at end of the bar spoon to stir a drink. In this case, place the at end on top of the ice in the mixing glass. Start to stir working the spoon down the drink as you go. Once you're done, strain the drink into a chilled glass by using a Hawthorne strainer.

STRAIN
When using a Boston shaker, strain the drink into chilled glass by using a Hawthorne strainer. A standard shaker has a built-in strainer which is used to strain the drink into glass.

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FINAL WORDS
If you've made it this far, you're a rock star. Seriously! Dont worry if you don't understand everything right away. You'll come across these terms and methods throughout your education, so there's more than enough time to fully understand what each and every thing means. As I already promised, you'll receive my rst newsletter in a matter of days. It will guide you in the right direction, give you exclusive infomation on how to become a bartender, prove to be a valuable step by step guide, teach you bartending tips, tricks and secrets, and help you land a well-paid dream job as a bartender. If you feel that it's not helping you develop the skills you need, you can unsubscribe at any time. So sit tight and keep reading. Until then, keep smiling. Kind regards, Phillip Montero

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IMAGE LICENSING
All following images CC: Attribution 2.0 Generic http://creativecommons.org/licenses/by/2.0/deed.en COVER Attribute star5112: JOH_9170: www. ickr.com/photos/johnjoh/5172769575. BUILD (5) Attribute Dinner Series: Pour: www. ickr.com/photos/dinnerseries/6918285299. DUST (5) Attribute Dinner Series: Cinnamon: www. ickr.com/photos/dinnerseries/6554390595, Egg Nogg With Cinnamon: www. ickr.com/photos/dinnerseries/6554393221. FINE STRAIN (6) Attribute star5112: JOH_9190: www. ickr.com/photos/johnjoh/5173491646. JOH_9194: www. ickr.com/photos/johnjoh/5172909551. FLOAT (6, 10) Attribute Dinner Series: Rose Poured into iittala Glass: www. ickr.com/photos/dinnerseries/6032269881. FREE POURING (7) Attribute star5112: JOH_9489: www. ickr.com/photos/johnjoh/5174028807. FRUIT JUICE (7) Attribute Dinner Series: Cutting the lime: www. ickr.com/photos/dinnerseries/5887502255, Juicing Lime: www. ickr.com/photos/dinnerseries/5888073230. GARNISH (8) Attribute Dinner Series: Raspberry and Lemon Garnish: www. ickr.com/photos/dinnerseries/6332181798, 17: www. ickr.com/photos/dinnerseries/6080041022, Rosle Zester: www. ickr.com/photos/dinnerseries/6032254625, Simon Pearce Hampton Champaign Flute: www. ickr. com/photos/dinnerseries/6032819782. GLASS CHILLING (9) Attribute Dinner Series: IMG_7426: www. ickr.com/photos/dinnerseries/6032050335, One down: www. ickr.com/photos/dinnerseries/6005327313. HANDLING GLASSWARE (9) Attribute Dinner Series: Two Cosmos: www. ickr.com/photos/dinnerseries/6032215031. MUDDLE (10) Attribute Dinner Series: Rosle Muller: www. ickr.com/ photos/dinnerseries/6192776937. LAYER (10) Attribute star5112: JOH_9505: www. ickr.com/photos/johnjoh/5174080897. SALT/ SUGAR RIM (11) Attribute Dinner Series: Salt mixture: www. ickr.com/photos/dinnerseries/6150271001, Salting the Rim: www. ickr. com/photos/dinnerseries/6150271455, Salting the Rim 2: www. ickr.com/photos/dinnerseries/6150271213. SHAKE (11) Attribute star5112: JOH_9170: www. ickr.com/photos/johnjoh/5172769575. Attribute Dinner Series: Mixing Cocktail 2: www. ickr.com/photos/ dinnerseries/6032257847. (12) Attribute star5112: JOH_9173: www. ickr.com/photos/johnjoh/5173387110. SHAKER: BOSTON (12) Attribute star5112: JOH_9160: www. ickr.com/photos/johnjoh/5172725081. (13) Attribute Dinner Series: Mixing: www. ickr.com/ photos/dinnerseries/6918285809, Pouring Finished Drink: www. ickr.com/photos/dinnerseries/6918287391. SHAKER: STANDARD (14) Attribute Dinner Series: Cocktail Shaking: www. ickr.com/photos/dinnerseries/6193291596, Cocktail Mixture Poured into Simon Pearce Glass: www. ickr.com/photos/dinnerseries/6192773849. SHOT (15) Attribute Dinner Series: Cointreau Poured into Match Pewter Jigger: www. ickr.com/photos/dinnerseries/6218086948, Cointreau Poured into Rosle Shaker: www. ickr.com/photos/dinnerseries/6217567589. SPIRIT (15) Attribute Dinner Series: JD: www. ickr.com/photos/dinnerseries/5489243185. STIR (16) Attribute star5112: JOH_9500: www. ickr.com/photos/johnjoh/5174670780, JOH_9498: www. ickr.com/photos/johnjoh/5174059349. STRAIN (16) Attribute Dinner Series: Cocktail Poured into Aarne Glass: www. ickr.com/photos/dinnerseries/6032828364. All following images CC: Attribution-ShareAlike 2.0 Generic http://creativecommons.org/licenses/by-sa/2.0/deed.en GARNISH (8) Attribute Chris Corwin: the perfect martini: www. ickr.com/photos/ ickerbulb/95054208. BLEND (4) Used as part of the Amazon A liates Program. ALL OTHER IMAGES WITHOUT MENTION Licensed from iStockphoto.

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