Bartender GuideSection (1) The Basics1.1 Bar StockUnderlines essential bar ingredients with a listing of our most commonly used1.2 Bar EquipmentA listing with descriptions of essential bar equipment1.3 Glasses & ContainersMeasurements, descriptions and uses of various glassware 1.3.1 Spills, Breakage and Handling1.4 Basic TechniquesEssential techniques for mixing cocktails 1.4.1 Measurements 1.4.2 Decoration

Section (2) Essential Knowledge2.1 TerminologyDrinks and phrases you're likely to encounter quickly.2.2 Essential RecipesCocktail recipes you really need to know from the start. 2.2.1 General Rules2.3 Hygiene and SafetyA few guidelines to remember on hygiene and safety in a bar

The Basics

1.1 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.

LiquorsGinVodkaRum (light/dark)Whiskey- Bourbon- Scotch- Rye/Canadian- Irish CreamWine- White (dry)- Red (dry)- Champagne- Vermouth (dry/sweet)TequilaBrandy/CognacBeer

FruitApplesBananasCherriesLemonsLimesOrangesPineapplesStrawberries

Fruit JuiceAppleCranberryGrapefruitLemonLimeOrangePineappleTomato

LiqueursAmaretto (almond)Blue Curacao (orange)Chambord (raspberry)Cointreau (orange)Creme de Banana (banana)Creme de Cacao (chocolate)Creme de Menthe (mint)Frangelico (hazelnut)Galliano (herb)Godiva (chocolate)Goldschlager (cinnamon)Grand Marnier (orange)Jagermeister (herb)Kahlua (coffee)Midori (melon)Rumple Minze (peppermint)Sambuca (anise)

Schnapps (various flavors)Southern Comfort (peach)

Tia Maria (coffee)Triple Sec (orange)

MixersAngosturas BittersLemonadeColaCreamEggsGinger AleGrenadineIce CreamMilkOrange BittersSour MixSprite/7-UpTea/CoffeeWater- Soda- Tonic

Garnishes/OtherCinnamonIceMaraschino CherriesNutmegOlives (black/green)Salt/Pepper SugarSugar SyrupTabasco SauceWorcestershire Sauce

1.2 Bar Equipment

Being well equipped is one of the basic steps to running a successful bar. As well as having the right tools for the job, your equipment should be good quality and durable. Here's a list of the equipment you'll need, as well as a short description or tip to help guide you.

Can OpenerUseful for opening cans of fruit and syrup.

CorkscrewFor opening wine and champagne bottles.

ClothsFor wiping surfaces and equipment. These should be damp and not wet.

Cutting BoardFor slicing fruit and other garnishes. This should be heavy and laminated.

Bar TowelsThese are 100% cotton and have sewn edges for durability. Use these along with cloths to keep things clean. Make good use of times where you have no guests to clean bottles and wipe surfaces.

Bottle OpenerFor opening screw top bottles.

Bottle SealersFor keeping liquors and other bottle contents fresh.

Cocktail ShakerEssential for blending ingredients in cocktails and mixed drinks. Use a short, sharp and snappy shaking technique unless otherwise stated. There are many cocktail shakers availablemostly all get the job done. Choose one that's right for you. Always pour the least expensive ingredient into the cocktail shaker first, then if you find you've made a mistake, you've not wasted the expensive liquors.

Electric BlenderMany cocktails require a blender to blend the ingredients smoothly together. Useful for drinks with fruit pieces or ice cream etc.

GraterTo grate spices like nutmeg and others.

Ice BucketA metal or insulated ice bucket keeps your ice cold and clean.

Ice Tongs and ScoopsUse these to add ice to drinks. Never handle ice with your hands, it's not only unhygienic, but the heat from your hand will begin to melt the ice. Don't use glassware as a scoopit'll break or chip at best, then you'll have blood and glass in your ice.

JiggerA measurement tool.

Juice Squeezer/Extractor

Needed for getting the most juice out of your fruits. It helps to soak citrus fruit in hot water before squeezing.

Bar SpoonA bar spoon with a long handle and a muddler end will allow you to mix and measure ingredients as well as crush garnishes.

Measuring CupsNormally 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 GlassUseful for long drinks where it is required to mix the ingredients without shaking.

Sharp KnifeFor cutting fruit and garnishes.

StrainerRemoves the ice and fruit pulp from juices. This may come with a cocktail shaker.

1.3 Glasses & Containers

There are various types of glassware of different shapes and sizes, all serving their own purpose. Learning which drinks belong to which glass is beneficiary to both you and your customers. They receive a higher quality drink, which in turn reflects back on you and/or your establishment.Ensure all glassware is cleaned spotless prior to serving it to your customers. Wash glasses with warm water and a small amount of detergent (not soap), rinsing them afterwards with fresh cold water and polishing them with a suitable cloth. Hold glasses by the base or stem of the glass to avoid fingerprints.

1. Beer mug2. Brandy snifter3. Champagne flute4. Cocktail glass5. Coffee mug6. Collins glass7. Cordial glass8. Highball glass9. Hurricane glass10. Margarita/coupette glass11. Mason jar12. Old-fashioned glass13. Parfait glass14. Pousse cafe glass15. Punch bowl16. Red wine glass17. Sherry glass18. Shot glass19. Whiskey sour glass20. White wine glass

Beer mugThe traditional beer container. Typical Size: 16 oz.

Brandy snifterThe shape of this glass concentrates the alcoholic odors to the top of the glass as your hands warm the brandy.Typical Size: 17.5 oz.

Champagne fluteThis tulip shaped glass is designed to show off the waltzing bubbles of the wine as they brush against the side of the glass and spread out into a sparkling mousse.Typical Size: 6 oz.

Cocktail glassThis glass has a triangle-bowl design with a long stem, and is used for a wide range of straight-up (without ice) cocktails, including martinis, manhattans, metropolitans, and gimlets. Also known as a martini glass.Typical Size: 4-12 oz.

Coffee mugThe traditional mug used for hot coffee.Typical Size: 12-16 oz.

Collins glassShaped similarly to a highball glass, only taller, the collins glass was originally used for the line of collins gin drinks, and is now also commonly used for soft drinks, alcoholic juice, and tropical/exotic juices such as Mai Tai's.Typical Size: 14 oz.

Cordial glassSmall and stemmed glasses used for serving small portions of your favourite liquors at times such as after a meal.Typical Size: 2 oz.

Highball glassA straight-sided glass, often an elegant way to serve many types of mixed drinks, like those served on the rocks, shots, and mixer combined liquor drinks (ie. gin and tonic).Typical Size: 8-12 oz.

Hurricane glassA tall, elegantly cut glass named after it's hurricane-lamp-like shape, used for exotic/tropical drinks.Typical Size: 15 oz.

Margarita/coupette glassThis slightly larger and rounded approach to a cocktail glass has a broad-rim for holding salt, ideal for margarita's. It is also used in daiquiris and other fruit drinks.Typical Size: 12 oz.

Mason jarThese large square containers are effective in keeping their contents sealed in an air tight environment.

They're designed for home canning, being used for preserves and jam amongst other things.Typical Size: 16 oz.Old-fashioned glassA short, round so called "rocks" glass, suitable for cocktails or liquor served on the rocks, or "with a splash".Typical Size: 8-10 oz.

Parfait glassThis glass has a similar inwards curve to that of a hurricane glass, with a steeper outwards rim and larger, rounded bowl. Often used for drinks containing fruit or ice cream.Typical Size: 12 oz.

Pousse-cafe glassA narrow glass essentially used for pousse cafes and other layered dessert drinks. It's shape increases the ease of layering ingredients.Typical Size: 6 oz.

Punch bowlA large demispherical bowl suitable for punches or large mixes.Typical Size: 1-5 gal.

Red wine glassA clear, thin, stemmed glass with a round bowl tapering inward at the rim.Typical Size: 8 oz.

Sherry glassThe preferred glass for aperitifs, ports, and sherry. The copita, with it's aroma enhancing narrow taper, is a type of sherry glass.Typical Size: 2 oz.

Shot glassA small glass suitable for vodka, whiskey and other liquors. Many "shot" mixed drinks also call for shot glasses.Typical Size: 1.5 oz.

Whiskey sour glassAlso known as a delmonico glass, this is a stemmed, wide opening glass, alike to a small version of a champagne flute.Typical Size: 5 oz.

White wine glassA clear, thin, stemmed glass with an elongated oval bowl tapering inward at the rim Typical Size: 12.5 oz. 1.3.1 Spills, Breakage and Handling

Always pay good attention to your glasses, because like your drinks, your customers will be coming into direct contact with them constantly. Here's some advice on handling glass and accidents with glass.

Breakage & Spills

It never hurts to be too cautious when handling glass. If you drop a glass, don't try to catch it, let it fall. If a glass is dropped and it breaks, wear gloves, and use a broom, dust pan or damp cloth to pick up the pieces. You should have these on stand-by. Always be ready to clean glass breakage up, it will happen. Whenever anybody breaks a glass, make it your priority to get it cleaned up.If you break a glass near ice, the chances are there's shattered glass in your ice. Throw away all of the ice.If you spill or knock over a drink, try not to make a production of the situation. Your customer wants his drink, so clean the spillage up and get it to him, then forget it ever happened.

HandlingNever just push a glass to move it, always pick it up and place it where you want it. Use the stem or the base to pick glasses up, meaning you not only avoid getting fingerprints on the top of the glass, but you're given more support to carry it. If you clank two glasses together, one will almost always break.Glass doesn't agree to sudden changes in temperatures, therefore never add ice to a hot glass or hot liquid to a cold glass. The thermal shock may shatter the glass.Never use glassware to scoop ice from a bucket or otherwise. Tiny glass slivers break off when pushed into ice, and the glass can shatter, leaving you with glass andblood in your ice. Use an ice scoop.

1.4 Basic Techniques

Creating cocktails can be straight forward or artistic; depending on the person, their tastes, and how far they want to take it. Often, the first lesson of bartending school teaches basic skills - from shaking, to pouring over a spoon. Most people can quite easily get by with these techniques, especially when tending home bars.

ShakingWhen a drink contains eggs, fruit juices or cream, it is necessary to shake the ingredients. Shaking is the method by which you use a cocktail shaker to mix ingredients together and chill them simultaneously. The object is to almost freeze the drink whilst breaking down and combining the ingredients. Normally this is done with ice cubes three-quarters of the way full. When you've poured in the ingredients, hold the shaker in both hands, with one hand on top and one supporting the base, and give a short, sharp, snappy shake. It's important not to rock your cocktail to sleep. When water has begun to condense on the surface of the shaker, the cocktail should be sufficiently chilled and ready to be strained.

StrainingMost cocktail shakers are sold with a build-in strainer or hawthorn strainer. When a drink calls for straining, ensure you've 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. Shirley Temple), it is to be served unstrained.

StirringYou can stir cocktails effectively with a metal or glass rod in a mixing glass. If ice is to be used, use ice cubes to prevent dilution, and strain the contents into a glass when the surface of the mixing glass begins to collect condensation.

MuddlingTo extract the most flavor 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.

BlendingAn electric blender is needed for recipes containing fruit or other ingredients which do not break down by shaking. Blending is an appropriate way of combining these ingredients with others, creating a smooth ready to serve mixture. Some recipes will call for ice to be placed in the blender, in which case you would use a suitable amount of crushed ice.

BuildingWhen building a cocktail, the ingredients are poured into the glass in which the cocktail will be served. Usually, the ingredients are floated on top of each other, but occasionally, a swizzle stick is put in the glass, allowing the ingredients to be mixed.

LayeringTo 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. Slowly 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. Learning 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 heavier ones.

FlamingFlaming is the method by which a cocktail or liquor is set alight, normally to enhance the flavor of a drink. It should only be attempted with caution, and for the above reason only, not to simply look cool. Some liquors will ignite quite easily if their proof is high. Heating a small amount of the liquor in a spoon will cause the alcohol to collect at the top, which can then be easily lit. You can then pour this over the prepared ingredients. Don't add alcohol to ignited drinks, don't leave them unattended, light them where they pose no danger to anybody else, and ensure no objects can possibly come into contact with any flames from the drink. Always extinguish a flaming drink before consuming it.

1.4.1 MeasurementsUnfortunately, there is no single units of measures in use world wide. This measurement conversion table was made to help you determine measurements in different units.Using definite measures in recipes make them more difficult to create by someone who uses different measures, therefore a good bartender should always use relative measures in their recipes.If proportional units are used, the drink creator can rest assured that where ever the drink is mixed, it tastes the same, and that should be the ultimate goal for everyone who creates mixed drinks.

Standard Units

  ml oz

dash 0.90 1/33

teaspoon 3.70 1/8

tablespoon 11.10 3/8

pony 29.50 1.00

shot 29.50 1.00

splash 3.70 1/8

measure (msr) 26.50 7/8

mickey 384.00 12.98

jigger 44.50 1 1/2

wine glass 119.00 4.02

split 177.00 5.99

cup 257.00 8.69

miniature (nip) 59.20 2.00

half pint (US) 257.00 8.69

half pint (UK) 284.00 9.60

tenth 378.88 12.81

pint (US) 472.00 15.96

pint (UK) 568.00 19.21

fifth 755.20 25.54

quart 944.00 31.92

Imperial quart 1137.00 38.45half gallon (US) 1894.00 64.04

gallon (US) 3789.00 128.12

Wine and champagne

  litres ounces (oz)

split (1/4 btl) 0.177 6

"pint" (1/2 btl) 0.3752 13

"Quart" (1 btl) 0.739 25

magnum (2 btls) 1.478 50

jeroboam (4 btls) 2.956 100

tappit-hen 3.788 128

rehoboam (6 btls) 4.434 150

methuselah (8 btls) 5.912 200

salmanazar (12 btls) 8.868 300

balthazar (16 btls) 11.824 400

nebuchadnezzar (20 btls) 14.78 500

demijohn (4.9 gallons) 18.66 631

Metric Measurements

metric system is based on tens, thus:

  ml cl dl

ml 1 0.1 0.01

cl 10 1 0.1

dl 100 10 1

ml = millilitre, cl = centilitre, dl = decilitre

1.4.2 Decoration

Decoration of a cocktail will normally consist of one or two fruit, herb or cherry garnishes that either complement the flavor of the drink, contrast with the color, or both. It is important you avoid overpowering the drink. When garnishing with a slice of fruit, be careful with the size, too thin is flimsy, while too thick can unbalance the look and even the flavor of the cocktail.

Citrus TwistsTo make a citrus twist, cut a thin slice of the citrus fruit crosswise and simply twist to serve on the side of a glass or in it.

Citrus Peel SpiralsTo make a spiral of citrus peel, use a parer or vegetable peeler to cut away the skin, working in a circular motion. Take care not to cut into the bitter pith.

Citrus Peel KnotsYou can use strips of peel and carefully tie each strip into a knot.

Cocktail SticksThese extremely useful wooden cocktail sticks are needed for spearing through pieces of fruit and cherries. These are not re-usable. Plastic cocktail sticks, however, are re-usable provided they are washed and boiled.

Frosting/RimmingMargarita'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 "frosting" or "rimming". The common method of doing this is to rub the rim of the glass with a slice of citrus fruit, and then dip the very edge of the rim into a small bowl of sugar or salt.

Maraschino CherriesYou should always have a plentiful supply of red maraschino cherries to decorate your cocktails with. These are the most widely used of decorations, as well as being available in multiple colors and flavors.

StrawsStraws are essential and go well with many cocktails. These of course, should not be re-used.

2.1 Terminology

A lot of the terms and phrases listed below are standard throughout the industry. A good bartender will know his profession inside out, and the ability to understand various words related to bartending is a must.

BoxPour into and out of a shaker, usually only once. Gives the drink a quick mixing without shaking.

Call DrinkA liquor and mixer, of which the liquor is a defined brand. (ie. Tanqueray and Tonic, Bacardi and Coke)

CobblerA tall drink of any liquor served in a collins or highball glass with shaved or crushed ice and garnished with fresh fruit and mint sprigs.

ChaserA mixer that is consumed immediately after a straight shot of liquor to create a different taste.

CocktailAny of various alcoholic beverages consisting usually of brandy, whiskey, vodka, or gin combined with fruit juices or other liquors and often served chilled.

CollinsA drink akin to a sour which is served in a tall glass with soda water or seltzer water.

CoolerA drink consisting of ginger ale, soda water, and a fresh spiral or twist of citrus fruit rind, served in a collins or highball glass.

CrustaA sour-type drink served in a glass that is completely lined with an orange or lemon peel cut in a continuous strip.

CupA punch-type drink that made up in quantities of cups or glasses in preference to a punch bowl.

DaisyAn oversize drink of the sour type, normally made with rum or gin. It is served over crushed ice with a straw, and sweetened with a fruit syrup.

LaceNormally applies to the last ingredient in a recipe, meaning to pour onto the top of the drink.

Eggnog

A traditional holiday drink containing a combination of eggs beaten with cream or milk, sugar, and a liquor such as brandy, rum, or bourbon.

FixA sour-type drink similar to the daisy, made with crushed ice in a large goblet.

FizzAn effervescent beverage. (ie. that which is carbonated or which emits small bubbles.)

FlipA chilled, creamy drink made of eggs, sugar, and a wine or spirit. Brandy and sherry flips are two of the better known kinds.

FrappéA partially frozen, often fruity drink. It is usually a mixture of ingredients served over a mound of crushed ice.

GrogA rum-based beverage with water, fruit juice and sugar, commonly served in a large mug.

HighballAny spirit served with ice and soda water in a medium to tall glass (often a highball glass).

JulepA drink made of bourbon, mint, sugar and crushed ice.

LowballA short drink made of spirits served with ice, water or soda in a small glass.

MistA liquor served over a glass filled with crushed ice, often a way of serving liqueur as an after dinner drink.

MullsA sweetened and spiced heated liquor, wine or beer, served as a hot punch.

NeatThe consumption of a spirit as a straight, unaccompanied shot.

NegusA punch-like combination containing a wine, such as port, heated with spices and sweetened.

NipA quarter of a bottle.

NightcapA wine or liquor taken before bedtime.

On The RocksA wine or liquor poured over ice cubes.

Pick-Me-Up

A drink designed to relieve the effects of overindulgence in alcohol.

PossetAn old british drink from which the eggnog was derived. It consists of a mixture of heated ale or wine curdled with milk, eggs, and spices.

PuffA traditional afternoon drink made of equal parts spirit and milk, topped with club soda and served over ice.

PunchA party-size beverage consisting of fruit, fruit juices, flavorings and sweeteners, soft drinks, and a wine or liquor base.

RickeyA drink made a liquor, usually gin, a half lime and soda water. It is sometimes sweetened, and often served with ice in a rickey glass.

SangareeA tall chilled and sweetened wine/liquor garnished with nutmeg.ShooterA straight shot of whiskey or other kind of spirit taken neat.

ShrubSpirits, fruit juices, and sugar, aged in a sealed container such as a cask or crock, then usually bottled.

SlingA tall drink made with either brandy, whiskey or gin, with lemon juice, sugar and soda water. It is served both hot and cold.SmashA short julep made of liquor, sugar, and mint, served in a small glass.SourA short drink consisting of liquor, lemon/lime juice and sugar.

SupercallAlso known as top shelf or super premium. The high octane, often higher proof alcohols, or super-aged or flavored versions.

SwizzleA tall, traditionally rum-based cocktail filled with cracked ice. A stirring rod or swizzle stick is quickly rotated between the palm of the hands to form frost on the glass.

SyllabubA beverage made from a mixture of sweetened milk/cream, wine and spices.

ToddyA sweetened drink of liquor and hot water, often with spices and served in a tall glass.

Tot

A small amount of liquor.

VirginA non-alcoholic drink.

Well DrinkA liquor and mixer, of which neither are defined brands. (ie. Gin and Tonic, Rum and Coke)

2.2 Essential Recipes

Most of the recipes listed below you will encounter time and time again, especially when working in a popular bar. It's important to learn them from the start, as they will also be a great help in interviews for jobs.

Alabama Slammer 1/2 oz amaretto almond liqueur1/2 oz Southern Comfort® peach liqueur1/2 oz sloe gin1 splash orange juice1 splash sweet and sour mix

Pour above ingredients into a stainless steel shaker over ice and shake until completely cold. Strain into an old-fashioned glass and serve.

Brandy Alexander 1 1/2 oz brandy1 oz dark creme de cacao1 oz half-and-half1/4 tsp grated nutmeg

In a shaker half-filled with ice cubes, combine the brandy, creme de cacao, and half-and-half. Shake well. Strain into a cocktail glass and garnish with the nutmeg.

Black Russian 3/4 oz coffee liqueur1 1/2 oz vodkaPour ingredients over ice cubes in an old-fashioned glass and serve.

Blow Job 1/4 oz Bailey's® Irish cream1/2 oz amaretto almond liqueur

Pour liqueurs into a shot glass and top with whipped cream. Have an individual place their hands behind their back, then; pick-up the filled shot glass with their mouth, tilt head back, and drink.

Cape Codder 1 1/2 oz vodka3 oz cranberry juice1 lime wedge

Pour Vodka and Cranberry Juice into a highball glass over ice. Stir well, add the wedge of lime, and serve.

Jello Shots Jello shots are easy to make and great for parties. There are tons of flavors and variations, read all the suggestions... this is a nice tasting example on how to do it.1 package watermelon jell-o1 cup boiling water1 cup Malibu® coconut rum

Mix hot water and jello. Add rum. Pour into 2 ounce cups. Serve after the jello has set.

Cosmopolitan Cocktail 1 oz vodka1/2 oz triple sec1/2 oz Rose's® lime juice1/2 oz cranberry juice

Shake vodka, triple sec, lime and cranberry juice vigorously in a shaker with ice. Strain into a martini glass, garnish with a lime wedge on the rim, and serve.

Cuba Libre 2 oz light rumjuice of 1/2 limesCoca-Cola®

Pour lime juice into a highball glass over ice cubes. Add rum, fill with cola, stir, and serve.

Doctor Pepper draft beer1/4 oz Bacardi® 151 rum3/4 oz amaretto almond liqueur

Place 1/2 of Draft in a mug. Place 3/4 oz. Amaretto into a shot glass. Float/Layer 1/4 oz. Bacardi 151 on top of the Amaretto. Light the Bacardi as to set it on fire. Quickly drop the shot glass with Amaretto and Bacardi into the Draft Beer and shoot.Kamikaze 1.25 oz Smirnoff® No. 21 Vodka 0.25 oz triple sec0.25 oz lime juice

Add lime juice, triple sec and Smirnoff No.21 Vodka. Shake and strain into a shot glass.

Lemon Drop 1/2 oz vodka1/2 oz lemon juice1 sugar cube

Add sugar to the rim of an old-fashioned glass, and drop a cube or packet of sugar into the bottom of the glass. Pour vodka and lemon juice into a stainless steel shaker over ice, and shake until completely cold. Pour into the prepared old-fashioned glass, and serve.

Long Island Iced Tea The Long Island Iced Tea (LIIT) is the basis of many elaborate mixed-drinks. It dates to the 70's, named after the continental USA's largest island Long Island, in New York. Although it doesn't contain tea, it's taste is similar. The drink sits in the top 5 of most popular cocktails and is regularly mentioned or seen served in television and films (worthy mentions are The Simpsons, Sex and the City and Cruel Intentions).1 part vodka1 part 1800® Tequila1 part rum1 part gin1 part triple sec1 1/2 parts sweet and sour mix1 splash Coca-Cola®

Mix ingredients together over ice in a glass. Pour into a shaker and give one brisk shake. Pour back into the glass and make sure there is a touch of fizz at the top. Garnish with lemon.

Mai Tai 1 oz light rum1/2 oz creme de almond1/2 oz triple secsweet and sour mixpineapple juice1/2 oz Myer's® dark rumPour light rum, creme de almond and triple sec, in order, into a collins glass. Almost fill with equal parts of sweet and sour mix and pineapple juice. Add dark rum, a large straw, and serve unstirred.Margarita Cocktail 1 1/2 oz 1800® Tequila1/2 oz premium triple sec (preferably Cointreau)1 oz lime juice

Rum the rim of a cocktail glass with lime juice, and dip in salt. Shake all ingredients with ice, strain into the glass, and serve.

Martini Cocktail We're more likely accustomed to the Martini by psyche than any other cocktail; James Bond, F.D.Roosevelt, Ernest Hemingway. When reminded of this drink, knowing of it's social hierarchy, few can deny it's merits.

To an old hand, a well made Martini is pure delectation. As writer and novelist Bernard DeVoto once said "You can no more keep a Martini in the refrigerator than you can keep a kiss there. The proper union of gin and vermouth is ... one of the happiest marriages on earth, and one of the shortest lived."1 1/2 oz gin1/2 oz dry vermouth

Stir with ice cubes, and strain into a chilled cocktail glass. Garnish with an olive or a twist of lemon.

Mojito 1.25 oz Captain Morgan® Original spiced rum12 mint leaves1 tbsp sugar0.5 oz lime juice2 oz soda

Place mint leaves in bottom of glass. Add crushed ice, Captain Morgan Original Spiced Rum, sugar, and lime juice, and muddle. Add soda water and garnish with mint leaves.

Mudslide 1 1/2 oz Bailey's® Irish cream1/2 oz Kahlua® coffee liqueur

Pour hershey's chocolate syrup around the inside rim of a rocks glass. Fill with ice, add ingredients, and serve.

Old-Fashioned Cocktail 2 oz blended whiskey1 sugar cube1 dash bitters1 slice lemon1 cherry1 slice orange

Combine the sugar cube, bitters, and 1 tsp. water in an old-fashioned glass. Muddle well, add blended whiskey, and stir. Add a twist of lemon peel and ice cubes. Add slices of orange and lemon and top with the cherry. Serve with a swizzle stick.

Orgasm 1/2 oz white creme de cacao

1/2 oz amaretto almond liqueur1/2 oz triple sec1/2 oz vodka1 oz light cream

Shake all ingredients with ice, strain into a chilled cocktail glass, and serve.

Piña Colada Old-style for this popular drink. The coconut cream needs to have the right consistancy, some find the alternative, coconut milk to be too thin, however you can add condensed milk to coconut milk to bring up it's thickness. Add pineapple juice if desired.3 oz light rum3 tbsp coconut cream3 tbsp crushed pineapples

Put all ingredients into an electric blender with 2 cups of crushed ice. Blend at a high speed for a short length of time. Strain into a collins glass and serve with a straw.

Rum Runner 0.75 oz Captain Morgan® Original spiced rum0.25 oz blackberry liqueur0.25 oz creme de bananes2 oz orange juice8 oz crushed ice

Add Captain Morgan Original Spiced Rum, blackberry liqueur, crème de banana liqueur, orange juice, grenadine, and crushed ice in a blender. Blend until slushy and pour into glass.

Singapore Sling 1/2 oz grenadine syrup1 oz ginsweet and sour mixclub soda1/2 oz cherry brandy

Pour grenadine into the bottom of a collins glass, and fill with ice. Add gin, and almost-fill with equal parts of sweet and sour and chilled soda. Top with cherry brandy, and serve unstirred, garnished with a cherry.

Tequila Sunrise 2 msr 1800® Tequilaorange juice2 dashes grenadine syrup

Pour tequila in a highball glass with ice, and top with orange juice. Stir. Add grenadine by tilting glass and pouring grenadine down side by flipping the bottle vertically very quickly. The grenadine should go straight to

the bottom and then rise up slowly through the drink. Garnish stirrer, straw and cherry-orange.

Tom Collins 2 oz gin1 oz lemon juice1 tsp superfine sugar3 oz club soda1 maraschino cherry1 slice orange

In a shaker half-filled with ice cubes, combine the gin, lemon juice, and sugar. Shake well. Strain into a collins glass almost filled with ice cubes. Add the club soda. Stir and garnish with the cherry and the orange slice.

Whiskey Sour 2 oz blended whiskeyjuice of 1/2 lemons1/2 tsp powdered sugar1 cherry1/2 slice lemon

Shake blended whiskey, juice of lemon, and powdered sugar with ice and strain into a whiskey sour glass. Decorate with the half-slice of lemon, top with the cherry, and serve.

2.2.1 General Rules

Many cocktails are based upon some form of basic combination of ingredients. Bartender's who remember these combinations will find it easier to learn and create drinks derived from them. (eg. Brandy Alexander is an Alexander, as below, with Brandy as the liquor)

Alexander2 oz liquor or liqueur2 oz white or dark creme de cacao2 oz light creamShake and strain into a highball glass.examples: Alexander The Great | Amaretto Alexander | Brandy Alexander

Collins1 1/2 oz liquor3 oz sour mix1 oz club sodaShake, strain into a collins glass, and top with club soda.examples: Brandy Collins | Sloe Gin Collins | Tequila Collins

Cooler1 1/2 oz liquorfill with ginger ale/carbonated waterServe in highball glass. Garnish with a lemon wedge.examples: Scotch Cooler | Gin Cooler | Harvard Cooler

Fruit Daiquiri4 parts light rum1 part white creme de cacao1 part appropriate fruit liqueurfresh fruit

Blend and serve in an exotic glass with a straw.examples: Banana Daiquiri | Peach Daiquiri | Strawberry Daiquiri

Highball1 1/2 oz liquorfill with ginger ale/carbonated waterServe in a highball glass.examples: Brandy Highball | Bourbon Highball | Cognac Highball

Rickey1 1/2 oz liquorfill with club sodaServe in a highball glass. Garnish with a lime wedge.examples: Scotch Rickey | Apple Rum Rickey | Gin Rickey

Sling1 1/2 oz liquor3 oz sour mix1 oz club sodaShake, strain into a collins glass, and top with club soda. Garnish with a cherry and orange slice.examples: Singapore Sling | Bourbon Sling | Highland Sling

Sour1 1/2 oz liquor3 oz sour mix

Shake and strain into a lowball glass or serve straight in a sour glass. Garnish with a cherry and orange slice.examples: Amaretto Sour | Midori Sour | Cherry Vodka Sour

Spritzer1 1/2 oz liquorfill with club soda

Add the liquor to a highball glass, and fill with club soda.

2.3 Hygiene and Safety

A few guidelines to remember on hygiene and safety in a bar;

Always be clean, tidy and diplomatic. Always rinse/wash bar equipment like cocktail

shakers and strainers after use, even between drinks.

Always wash and dry your hands frequently, especially after contact with citrus fruit/juices. This helps prevent hand dermititis.

Look after your hands, especially your fingernails, as these are always in view.

Keep fingernails short, and if using nail polish, use neutral colours.

Don't smoke or drink while working behind a bar, it is considered unsanitary and in many countries is also illegal.

Don't allow a champagne corks to 'pop' on removal, this is of bad taste and dangerous.

Handle a glass soda siphon by the plastic or metal part only. The heat of your hand may cause the glass to shatter.

Never fill a glass to the brim.