Bartending/Contents

Wikibooks Bartending Guide Contents 1. Opening and Welcome 75% 9 Sep 2013 1.1. Title, authors, copyrights, and license 75% 9 Sep 2013 1.2. Contents 75% 9 Sep 2013 1.3. Welcome 75% 9 Sep 2013 2. Introduction 00% 30 May 2008 2.1. Bartending and mixology 00% 30 May 2008 2.2. What bartending is and is not 00% 30 May 2008 2.3. Notable people and places 00% 30 May 2008 2.4. Quotations 00% 30 May 2008 2.5. Frequently Asked Questions (FAQ) 00% 30 May 2008 3. History and current trends 25% 09 Sep 2013 3.1. By alcoholic beverage 25% 9 Sep 2013 Beer 00% 09 Sep 2013 Spirits 00% 09 Sep 2013 Wine 00% 09 Sep 2013 Other alcoholic beverages 00% 09 Sep 2013 3.2. By region 25% 9 Sep 2013 The United States and alcoholic beverages 25% 30 May 2008 3. Responsibilities and duties 25% 30 May 2008 3.1. Bartending as a career 00% 30 May 2008 3.2. Training to become a bartender 00% 30 May 2008 3.3. Providing service to bar patrons 00% 30 May 2008 Greeting guests 00% 30 May 2008 Tips for providing good service 50% 31 May 2008 Preparing drinks 00% 30 May 2008 To-go orders 00% 30 May 2008 Handling transactions 00% 30 May 2008 3.4. Working with other bar employees 00% 30 May 2008 Barbacks 00% 30 May 2008 Waiters/waitresses/cocktail servers 00% 30 May 2008 Food runners 00% 30 May 2008 Managers 00% 30 May 2008 3.4. Behind the bar 00% 30 May 2008 Stock maintenance and rotation 00% 30 May 2008 Beers 00% 30 May 2008 Dairy products 00% 30 May 2008 Juices 00% 30 May 2008 Wines 00% 30 May 2008 Cleaning 00% 30 May 2008 Daily cleaning duties 00% 30 May 2008 Weekly or monthly cleaning duties 00% 30 May 2008 3.5. Verifying age of patrons 00% 30 May 2008 Drinking age laws 00% 30 May 2008 Canada 00% 30 May 2008 Europe 00% 30 May 2008 United States 00% 30 May 2008 Techniques for checking ages 00% 30 May 2008 Implications for not checking age 00% 30 May 2008 3.6. Serving alcohol responsibly 00% 30 May 2008 Effects of alcohol on the body 00% 30 May 2008 Understanding BAC 00% 30 May 2008 Signs of intoxication 00% 30 May 2008 Discontinuing service 00% 30 May 2008 Moral and legal repercussions of serving a person already under the influence 00% 30 May 2008 3.7. Creating friendly social environments 00% 30 May 2008 3.8. Tipping and gratuities 00% 30 May 2008 How tipping structures work 00% 30 May 2008 Understanding taxation on tips 00% 30 May 2008 Canada 00% 30 May 2008 Europe 00% 30 May 2008 United States 00% 30 May 2008 4. Bar equipment and setup 00% 30 May 2008 4.1. Bar layout 00% 30 May 2008 Backbar arrangement 00% 30 May 2008 Doghouse arrangement 00% 30 May 2008 Ice well 00% 30 May 2008 4.2. Sales transactions 00% 30 May 2008 Cash register 00% 30 May 2008 Point of Sale POS) computer system 00% 30 May 2008 4.3. Appliances 00% 30 May 2008 Ice maker 00% 30 May 2008 Refrigerator 00% 30 May 2008 Blenders 00% 30 May 2008 Upright blender 00% 30 May 2008 Stick blender 00% 30 May 2008 Dishwasher 00% 30 May 2008 4.4. Utensils 25% 30 May 2008 Shakers 00% 30 May 2008 Boston shaker 00% 30 May 2008 Cobbler shaker 00% 30 May 2008 Strainers 00% 30 May 2008 Hawthorne strainer 00% 30 May 2008 Julep strainer 00% 30 May 2008 Fine Strainer 00% 08 Jan 2015 Other strainers 00% 30 May 2008 Bottle Opener 25% 30 May 2008 Standard Bottle Opener 00% 08 Jan 2015 Waiter's Friend 00% 08 Jan 2015 Bar Blade 00% 08 Jan 2015 Wall Mounted & Magnetic Openers 00% 08 Jan 2015 Miscellaneous Bottle Openers 00% 08 Jan 2015 Wine opener 00% 30 May 2008 Cocktail spoon 00% 30 May 2008 Muddler 00% 30 May 2008 Jigger 00% 30 May 2008 Cutting board and knives 00% 30 May 2008 Juicer 00% 30 May 2008 4.5. Glassware 50% 30 May 2008 Storing glassware 00% 30 May 2008 Cocktail glasses 25% 30 May 2008 Martini glass 25% 30 May 2008 Double cocktail glass 25% 30 May 2008 Margarita glass 25% 30 May 2008 Poco glass / Piña colada glass 25% 30 May 2008 Daquiri 25% 30 May 2008 Saucer 25% 30 May 2008 Rocks glass / Old Fashioned glass 25% 30 May 2008 Highball glass 25% 30 May 2008 Collins glass 25% 30 May 2008 Shot glass 25% 30 May 2008 Port glass / London Dock 25% 30 May 2008 Goblet 25% 30 May 2008 Sherry glass 25% 30 May 2008 Brandy Snifter / Balloon 25% 30 May 2008 Wine glasses 25% 30 May 2008 Red wine 25% 30 May 2008 Burgundy 25% 30 May 2008 Bordeaux 25% 30 May 2008 White wine 25% 30 May 2008 Champagne flute 25% 30 May 2008 Beer glasses 25% 30 May 2008 Pilsner 25% 30 May 2008 Pint 25% 30 May 2008 Stein 25% 30 May 2008 Liqueur glass 25% 30 May 2008 Absinthe glass 25% 30 May 2008 Irish Coffee glass 25% 30 May 2008 Iced tea goblet 25% 30 May 2008 Water goblet 25% 30 May 2008 4.6. Other drinkware 25% 30 May 2008 Toddy mug 25% 30 May 2008 Coffee mug 25% 30 May 2008 Specialty drinkware 25% 30 May 2008 4.7. Other equipment 00% 30 May 2008 Soda gun 00% 30 May 2008 5. Ingredients 5.1. Alcoholic beverages 5.1.1. Spirits (distilled beverages) 25% 30 May 2008 Absinthe Blanche / la Bleue (Switzerland) Verte (France) Absenta (Spain) Bohemian style absinth (also known as absinth [without an 'e'], Czech-style absinthe, and anise-free absinthe) Brandy Grape brandy: Armagnac (Armagnac region, France), Brandy de Jerez (Jerez region, Spain), California grape brandies (California, U.S.), Cognac (Cognac region, France), Lourinhã (Estremadura region, Portugal), Pisco (Peru and Chile), Other grape brandies Pomace brandy: Aguardente (Portugal), Chacha (Georgia), Grappa (Italy), Grozdova (Bulgaria), Lozovaca (Croatia, Montenegro, Serbia), Marc (France), Orujo (Spain), Rachiu de tescovina (Romania), Törköly (Hungary), Tresterbrand (Germany), Tsipouro (Greece), Zivania (Cyprus) Fruit brandy Generic terms: Eau de vie (France, global), Pálinka (Hungary), Tzuika (Romania) Apple: Calvados (France, global), Obstler (with pear; Germany) Apricot: Barack (Hungary) Cherries: Kirschwasser or simply Kirsch (Germany, global), Cseresznye (Hungary) Elderberry: Bodza (Hungary) Pear: Obstler (with apple; Germany), Vilmoskörte (Hungary) Plum: Slivovice (Slovakia, Czech Republic, Poland), Szilva (Hungary), Zwetschgenwasser (Germany) Raspberry: Himbergeist (Germany) Walnut: Dió (Hungary) Mixed or blended: Vegyes (Hungary) Gin Distilled gin London dry gin Jenever (also known as Holland gin, Dutch gin, junever, genievre, genever, jeniever, and peket) Plymouth gin Old Tom gin Compound gin Liqueur gins Sloe gin Damson gin Rum Cachaca Tequila Mezcal Vodka Flavored vodkas Whisky The various whiskies American whiskey Bourbon Corn whiskey Rye whiskey Canadian whisky Indian whisky Irish whiskey Japanese whisky Welsh whisky Scotch whisky Highlands Lowlands Speyside Isle Glayva Less common and regional spirits Arak Bitters (non-condiment) Raki Sochu 5.1.2. Liqueurs (distilled beverages) Berry liqueurs Chocolate liqueurs Examples: CHOC Coffee liqueurs Cream liqueurs Crème liqueurs Examples: creme de banane (banana), crème de cacao (chocolate), crème de cassis (blackcurrant), crème de menthe (mint), creme de noyaux (almond) Flower liqueurs Example: Rosolio Fruit liqueurs Apple: Manzana verde, Pucker Banana: Examples: 99 Bananas, Amabilli, Pisang Ambon Lemon: Example: Limoncello Lychee: Example: Lichido Mandarin: Example: Mandarine Napoleon Melon: Example: Midori Orange Examples: Cointreau, Curaçao, Grand Marnier, triple sec Pear: Examples: Kruškovac Pomegranate: Examples: DeKuyper, PAMA Prickly pear: Example: Bajtra Tropical fruits: Examples: Destinee, Hpnotiq Pink grapefruit: Example: GRAPèRO (with pinot noir wine) Fruit blends: Examples: Licor 43 (citrus, vanilla), Medronho (strawberry tree/arbutus), NUVO (fruit nectars and sparkling chardonnay and pinot noir wines), Passoã (passion fruit, mango, pineapple, or coconut flavors), X-Rated Fusion Liqueur (blood orange, mango and passion fruit) Herbal liqueurs Anise liqueurs Mint liqueurs Nut-flavored liqueurs Almond: Example: Amaretto Whisky liqueurs Other liqueurs 5.1.3. Fermented beverages Beer Cider Malt beverages Mead Sake Wine Vermouth 5.2. Non-alcoholic beverages Mixed drinks Coffee Tea Energy drinks Bottled water Sodas juices milk 5.3. Mixers 5.3.1. Syrups Grenadine Honey Peach nectar Simple syrup Sour mix Sweetened lime juice 5.3.2. Preprepared mixes Margarita mix Mudslide mix 5.3.3. Bitters Angostura bitters Campari bitters Pechyads bitters Orange bitters 5.3.4. Carbonated mixers and sodas Carbonated waters Tonic water Citrus-flavored sodas Cola-flavored sodas Ginger ales and brews Root beer and sarsaparilla 5.3.5. Juices Citrus juices Grapefruit juice Lime juice (unsweetened) Orange juice Tomato and vegetable juices Tomato juice Clamato juice Wheatgrass juice Tropical juices Pineapple juice Coconut Other fruit and berry juices Apple juice and Apple cider Cranberry juice Peach puree 5.3.6. Dairy products Heavy cream Half and half Milk Ice cream 5.3.7. Caffeinated beverages Coffee (as a mixer) Tea (as a mixer) Energy drinks (as a mixer) 5.3.8. Sauces Hot sauces Savory sauces 5.3.9. Other mixers 5.4. Ice 5.5. Garnishes 5.5.1. Edible garnishes Citrus Quarters Twists Slices Wedges Wheels Zests Tropical Coconut Pineapple spears and chunks Other fruits Cherries Vegetables Carrots Celery Olives Onions Spices and seasonings Cinnamon Cocoa powder Mint sprigs and leaves Salt Sugar 5.5.2. Inedible garnishes Straws Beads Plastic animals Umbrellas 6. Techniques and tips 6.1. Drink styles ' Highball cocktails Stirred cocktails Shaken cocktails Blended beverages Flaming beverages 6.2. Classes of cocktails Aperitifs / before dinner Bishops Champagne Cobblers Collins Crustas Cups Daisies Digestifs / after dinner Fixes Fizzes Flips Hot cocktails Juleps Long / tall Negus Non-alcoholic Pousse / Pousse Cafe / Layered Punches Sangarees Short Shrubs Slings Smashes Sours Toddies 6.3. Pouring Pouring spirits and liqueurs Measuring using a jigger or shot glass Freepouring Using a liquor gun Pouring beer Draft beer Bottled beer Pouring wine Still wine Sparkling wine and Champagne 6.4. Preparation and presentation Shaking Straining Stirring Blending Layering Muddling Zesting Flaming 6.5 Tips and tricks of the trade 7. Mixed drink recipes and articles 7.1. Cocktail articles 7.2. Drinks by type of alcohol 7.3. Drinks by type of mixer 7.4. Drinks by type of garnish 7.5. Alphabetical list of mixed drinks A - E F - J K - O P - S T - Z 7.6. Alphabetical list of shots and shooters 7.7. Alphabetical list of non-alcoholic mixed drinks 7.8. Standardized drink recipes International Bartenders Association Official Cocktails 8. Reference material 8.1. Table of measures and conversions 8.2. Bartending mnemonics 8.3. Drink terms 8.4. Bar lingo 9. Appendix A. Complete books and excerpts Jerry Thomas' Bar-Tender's Guide or How To Mix Drinks 10. Appendix B. Sources 10.1. List of authors and contributors See also WikiProject Bartending Participants 10.2. Identification of sources 10.3. Organizations 11. Appendix C. Help 11.1. About the WikiProject:Bartending 11.2. How to add recipes 11.3. How to add other information 11.4. To-do list 11.4.1. Pages currently in development 11.4.2. Pages needing work See also :Bartending