Bartending

SHAKING, STIRRING, AND STRAINING
Bartending
Drinks requiring only shaking are coated with a plastic shaker cup and combined inside the glass; whereas shaken and strained or stirred and strained drinks are originally blended inside (a) shaker cups (glass & stainless steel) and then transferred to a glass. Remember to at all times fill your shaker stuffed with ice before mixing drinks requiring either stirring/shaking and straining. The identical applies to glassware; at all times begin with a full glass of ice.

*SAFETY PRECAUTIONS*

Please understand that while instructions equivalent to "shoot drink", "drink without using
Bartending
 hands", "ignite drink", or "whereas leaning head over bar pour drink into mouth" are all genuine recipe parts, they're only solutions and shouldn't be tried for those who really feel that they may pose a hazard to your health. Make certain to by no means carry or transport a lit drink, as alcohol is a flammable liquid and needs to be respectfully treated as such. Earlier than ingesting, fully extinguish any drink suggesting ignition. 

All the time overstock on ice, recent resupply is vital in the upkeep of professional standards. At any time when glassware or bottles are broken in the vicinity of the ice bin, soften the ice with sizzling water, clear the bin, and restock with new ice. 

Ice

Ice can be some of the essential elements in figuring out a drink's quality. Typically speaking, the small sq.-formed "slices" usually referred to as "bar" ice are best. Other than preventing premature blender destruction, the smaller model ice cube, will by virtue of increased surface space, make for a significantly colder drink. The ensuing discount in vapor pressure (fumes) from the alcohol makes for a more palatable blended drink. 

As talked about before within the part on Ice, each time glassware or bottles are broken in the neighborhood of the ice bin, melt the ice with sizzling water, clear the bin and restock with new ice. 

A 2-speed commercial blender is virtually a should for high quality frozens. Do not destroy a 15-pace kitchen blender trying to crush ice; it is simply not made for the job. Waring® produces an excellent line of economic 2-speed Blendor® models that start at less than $90.00.

Liquor Measurement

The use of a shot system has been adopted, whereby a shot is equal to whichever measurement jigger you employ, holding in thoughts that the recipes are based mostly on a 1 half of oz. shot. When utilizing a unique dimension jigger, appropriate proportioning might be primary­tained by utilizing larger glassware and extra mixer if the "shot" is larger or vice versa if smaller. Use a 1 1/4 oz. shot and the desired sizes and measurements for a milder recipe variation. Splashes are 1 oz., scoops are four ozs. and dashes are from 3 to 5 drops. This system was chosen not solely as a result of it is fast and straightforward to make use of but most significantly, as a result of it's adaptable to your bartending style.


Liquor Measuring Key 
Sprint-------three to 5 drops

Scoop------four ounces

Shot-------1 1/2 ounces

Splash-----1 ounce

Tablespoon-'/2 ounce (3 tspn.)

Teaspoon---'/6 ounce

A.K.A.-----"Additionally Recognized As"

S.A.-------"See Also"

V/O--------"Variation or Option"

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