Chapter 1

Just for Openers: The Right Tools and Glasses

In This Chapter

Assembling the tools of the bartending trade

Collecting more glasses than you can shake a drink at

To bartend, you need a few essentials: good people skills, knowledge about the products you're pouring, a collection of cocktail recipes, and the proper equipment. This chapter covers the equipment part of the equation. (Part II can help you with product knowledge, and Part III gives you the recipes. As for people skills, you're on your own.)

Breaking out the Basic Tools

The most important assets for any profession are the right tools. You need basic bar tools to mix, serve, and store your drinks. Whether you're stocking a home bar or working as a professional, your basic tools are a wine opener, cocktail shaker, and strainer.

Wine opener

The best wine opener is a waiter's wine opener (shown in Figure 1-1). It has a sharp blade, a corkscrew (also known as a worm), and a bottle opener. You can find this opener in most liquor stores and bar supply houses.

Another nifty wine opener is called a Rabbit. It's also shown in Figure 1-1. It's ergonomic and automatically lets go of the cork.

Cocktail shaker

Figure 1-2 shows two types of shakers. The Boston shaker is the one that most professional bartenders use. It consists of a mixing glass and a stainless steel core that overlaps the glass. The Standard shaker usually consists of two or more stainless steel or glass parts and can be found in department stores or antique stores. Many of these shakers come in different shapes and designs.

Strainer

A couple of different types of strainers are available, but the most popular is the Hawthorn, shown in Figure 1-3. The Hawthorn is a flat, spoon-shaped utensil with a spring coil around its head. You can use it on top of a steel shaker or a bar glass to strain cocktails.

Other tools

Many of the following tools are shown in Figure 1-4:

• Bar Rags: Keeping bar rags or towels behind the bar is always smart to wipe up spills, overpours, or sweat from glasses.
• Bar spoon: A long spoon for stirring cocktails.
• Blender: Many types of commercial or home blenders with various speeds are available. When making a drink, always put liquid in the blender before switching it on; doing so will save your blade. Some blenders (but not all) can be used to make crushed ice. Check with the manufacturer or buy an ice crusher.
• Coasters or bar napkins: Coasters prevent rings from developing on your bar and tables. Napkins also help your guests hold their drinks.
• Grater: Use a grater for dusting drinks with grated nutmeg, chocolate, and so forth.
• Ice bucket: Pick one that's large enough to hold at least three trays of ice.
• Ice scoop or tongs: A must for every bar. Never use your hands to scoop ice.
• Jigger or measuring glass: A jigger is a small glass or metal measuring container that usually has a ½-oz. measurer on one side and a 2-oz. measurer on the other.
• Knife and cutting board: You need a small, sharp paring knife to cut fruit.
• Large cups or bowls: You need something to hold garnishes like cherries, olives, onions, and so on.
• Large water pitcher: Someone always wants water.
• The Lewis Ice Bag: It's made of heavy grade natural canvas, so you can use it with your muddler to make flawless crushed ice.
• Muddler: A small wooden bat or pestle used to crush fruit or herbs.
• Pourer: This device gives greater control to your pouring. Many different types are available, including some with a lidded spout that prevents insects and undesirables from entering the pourer.
• Stirrers and straws: Used for stirring and sipping drinks.

Giving Some Thought to Glassware

People generally expect certain drinks to be served in certain kinds of glasses. The problem is that there are more standard bar glasses than most people (and many bars) care to purchase. In any event, Figure 1-5 shows most of the glasses that you're ever likely to use to serve drinks.

I have a few things to say about some of the glasses shown in Figure 1-5:

• Brandy or cognac snifter: These are available in a wide range of sizes; the large, short-stemmed bowl should be cupped in the hand to warm the brandy or cognac.
• Champagne flute: The bowl is tapered to prevent bubbles from escaping.
• Cocktail or martini glass: Perfect for Martinis, Manhattans, Stingers, and many other classic drinks, this glass is available in 3- to 6-oz. sizes.
• Cordial glass: In addition to cordials, you can use this glass to serve straight-up drinks.
• Highball and Collins glasses: These glasses are the most versatile. Sizes range from 8 to 12 oz.
• Red wine glass: This glass is available in 5- to 10-oz. sizes. Note that the bowl is wider than the bowl of a white wine glass, allowing the wine to breathe.
• Rocks glass: Also known as an old fashioned glass, sizes of this glass vary from 5 to 10 oz. Use the 5- or 6-oz. variety and add plenty of ice.
• Shot glass: You can also use the shot glass as a measuring tool. It's a must for every bar.
• Stemless glasses: These glasses have become popular in recent years, probably because they look elegant, even if they aren't as practical as the stemmed versions.
• White wine glass: This glass is available in 5- to 10-oz. sizes. I advise you to stick with the smaller wine glass.

 If you're planning on creating a bar at home or serving cocktails at a party, keep your glass selection small. You can simplify by using two types of glasses: a white wine glass and a red wine glass. Both are shown in Figure 1-5. You can use these two glasses for every type of cocktail (including shots, even though a shot glass is essential for every bar), plus beer and wine. Also, if you use these two glass shapes, cleaning and storing your glasses is less complicated.

Chapter 2

Methods to the Madness

In This Chapter

Mixing up drinks with style

Prepping some great garnishes

Popping the champagne

Conjuring up some bar syrup

Making good cocktails takes more effort than just pouring ingredients into a glass. This chapter shows you how to pull off some of the little touches that make both you and your drinks look better, with the ultimate result of happier guests.

Shaking a Drink

The main reasons for shaking drinks are to chill a cocktail, to mix ingredients, or to put a head or froth on some cocktails.

 As a general rule, you should shake all cloudy drinks (including cream drinks and sours), and you should stir all clear drinks. Never shake a cocktail that has carbonated water or soda. For some drinks, such as the Stinger or Martini, ask your guests whether they prefer them shaken or stirred.

To shake a cocktail in a Boston shaker (described in Chapter 1), follow these steps:

1. Put some ice cubes (if called for in the recipe) in the glass container.
2. Add the cocktail ingredients.
3. Place the metal container over the glass container.
4. Hold the metal and glass containers together with both hands and shake with an up-and-down motion.

 Make sure you always point the shaker away from your guests. That way you avoid spilling anything on them if the shaker isn't properly sealed.

 The two pieces of the shaker may stick together after you shake a drink. Never bang the shaker against the bar or any other surface or object; instead, gently tap it three or four times at the point where the glass and metal containers come in contact.

 When pouring or straining the cocktail, always pour from the glass container.

Cutting Fruit (And One Veg)

Many drinks require fruit garnishes. Your guests expect the garnish, so you can't forgo it, and you have to do it well. Presentation counts, big time. You may mix the best drinks on the planet, but if they don't look good when you serve them, no one's going to want to drink them.

The next few sections show you how to cut the most common garnishes.

Lemon twists

Figure 2-1 illustrates the procedure for cutting lemon twists.

1. Cut off both ends of the lemon.
2. Insert a sharp knife or spoon between the rind and meat of the lemon and carefully separate them.
3. Cut the rind into strips.

 The outside of the lemon is where the flavor lies. When adding a lemon twist to a drink, slowly rim the edge of the glass with the outside of the lemon twist and then drop the twist into the cocktail.

Orange slices

The following steps for cutting orange slices are shown in Figure 2-2.

1. With the ends of the orange removed, cut the orange in half.
2. Cut each half in half again (lengthwise).
3. Cut the orange quarters into wedges.

Lime slices

The next few steps and Figure 2-3 show you how to cut lime slices.

1. Cut off both ends of the lime.
2. Slice the lime in half.
3. Lay each half down and cut it into half-moon slices.
4. Lay each half-moon slice down and cut into the flesh at the fruit's middle point, being careful to slice only halfway into the wedge.

   This slot will hold the garnish in place on the rim of your glass.

Lemon and lime wedges

Figure 2-4 illustrates the following steps for cutting wedges.

1. Slice the lemon or lime in half the long way.
2. Lay the cut halves down and halve them again.
3. Cut wedges from the lemon or lime quarters.

Pineapple wedges

Figure 2-5 and the following steps show you how to cut pineapple wedges.

1. Cut off the top and bottom of the pineapple.
2. From top to bottom, cut the pineapple in half.
3. Lay the half pineapple down and cut it in half again.
4. Remove the core section of the pineapple quarters.
5. Cut wedges.

Cucumbers

Long cucumber wedges make great garnishes for Bloody Marys and some Martinis. Here's how you slice them:

1. Cut off the ends of the cucumber.
2. Cut the cucumber lengthwise into two pieces.
3. Cut the two pieces in half again.

You now have four pieces of cucumber for garnish. You may also slice the cucumber in ¼-inch-thick wheels, but you probably knew that already.

Opening Wine and Champagne Bottles

Opening bottles doesn't take much skill — just a little practice. And the more you practice, the more wine or champagne you have to drink. Score!

Wine bottles

To open a wine bottle, you want to use a waiter's opener, which I show you in Chapter 1. Then go through these steps:

1. Using the blade on the opener, cut the lead foil or capsule at the middle of the bulge near the bottle neck.
2. Remove the foil and wipe the bottle top with a cloth to remove any mold or foreign particles.
3. Line up the screw or worm directly over the bottle, and with gentle downward pressure, screw the worm clockwise into the cork.

    Don't break the end of the cork, and screw in just enough to extract the cork.

4. Attach the lever of the opener to the lip on top of the bottle, and while holding the bottle firmly, slowly lift the cork straight up.
5. Wipe the neck of the bottle.
6. Present the cork to your guest and pour a small amount of wine into his or her glass.

If the wine is to your guest's satisfaction, pour more. Keep your towel handy to wipe the neck of the bottle as you pour the wine for other guests.

Champagne and sparkling wine bottles

You don't use a corkscrew when opening sparkling wine bottles — you simply use your hands.

1. Remove the wine hood and foil capsule.
2. Hold the bottle at an angle and point it away from you and anyone else (and anything valuable).
3. While holding the cork in one hand, twist the bottle with the other hand and gently remove the cork.

   Remember, twist the bottle, not the cork.

4. Just before the cork is about to pop, place a bar towel over the cork and bottle and loosen it the rest of the way.

   The towel will catch the cork and prevent it from becoming a UFO.

 Keep another towel handy in case the bottle bubbles over after you remove the cork. To avoid the bubbling, don't shake the bottle before opening.

Making Simple Syrup

Several cocktail recipes call for simple syrup. To make it, dissolve one part sugar in one part boiling water and reduce the mixture over low heat, stirring frequently, until it thickens. It shouldn't take more than a couple of minutes.

Chapter 3

Setting Up Your Home Bar

In This Chapter

Thinking logistically when you set up your bar

Purchasing the right products

Figuring out how much to buy

When you're doing any sort of entertaining, one of the biggest mysteries is figuring out how to set up your bar and how much liquor you need to buy. If you throw parties all the time, or if you're trying to plan a big party, this chapter can help.

Looking at the Logistics

Before I get into what and how much to buy, here are some pointers on how to set up a bar.

Situating the bar

Keep the bar as far as possible from your food and snacks. Doing so prevents large groups of people from staying in one area. If possible, base a wine and beer bar in one area and a cocktail bar in another.

 Cleaning up spills is much easier if the bar is in your kitchen. What's more, you do less running around when you're close to the sink and refrigerator. If you have to set up your bar in another location, put a small rug or mat under and behind the bar to protect the floor or carpet. And no matter where your bar is, use a strong, steady table to avoid tipping or collapsing.

Serving smartly

 Your party will run smoothly and your guests will be happy if you take the following suggestions to heart:

• Use nothing larger than a shot glass for shots, and don't serve doubles to your guests. You aren't doing anyone any favors by overserving. If a recipe calls for 1½ oz. of vodka, use just that amount. No mixed drink should exceed 2 oz. of liquor.
• Use lower-proof products if they're available. (See Chapter 5 for an explanation of proof.)
• Have punch available for those “light” drinkers.
• Have alcohol-free drinks available, including coffee and tea.
• Use only clean, fresh ice and fresh fruit.
• If possible, chill glasses and don't put them out until five minutes before the party begins.
• When serving hot drinks, make sure that the cups or glasses have handles.
• Use a scoop, tongs, or a large spoon to serve ice. Never use your hands.
• If you don't have bottle pourers, rub waxed paper over the tip of liquor bottles to prevent dripping.
• Use a champagne bucket or any type of small bucket to dump out any extra liquid or ice from your shakers.
• Close the bar an hour to an hour and a half before the end of the party.
• If possible, hire a professional bartender.

Stocking Your Bar

When setting up your home bar, always use popular name brands. These brands aren't always the most expensive, but they tend to be the most recognizable. The following sections present three different levels of bar stocking.

The basic setup

A basic bar setup for your home and for spur-of-the-moment entertaining should consist of the following:

• One 750 ml bottle of the aperitif of your choice (Campari, Dubonnet, Lillet, and so on)
• One 750 ml bottle of sparkling wine or champagne
• Four 750 ml bottles of white domestic wine
• Two 750 ml bottles of red domestic wine
• One 750 ml bottle of dry vermouth
• One 750 ml bottle of sweet vermouth
• One 750 ml bottle of flavored vodka (stick to orange, lemon, raspberry, or vanilla flavor)
• One 750 ml bottle of vodka (domestic)
• One 250 ml bottle of vodka (imported)
• One 750 ml bottle of gin (domestic or imported)
• One 750 ml bottle of rum
• One 750 ml bottle of Scotch
• One 750 ml bottle of single-malt Scotch
• One 750 ml bottle of whiskey (domestic or imported)
• One 750 ml bottle of bourbon
• One 750 ml bottle of tequila
• One 750 ml bottle of brandy or cognac
• Twelve 12 oz. bottles of beer (domestic or imported)
• Three 750 ml bottles of the cordials of your choice (such as Irish cream, coffee liqueur or Kahlúa, Grand Marnier, triple sec, Cointreau, Sambuca, white or green crème de menthe, Galliano, B&B, Frangelico, amaretto, peach schnapps, and so on)

The approximate cost to set up this bar is between $500 and $600 if you're using domestic and local brands. If you use premium brands, add 20 to 30 percent.

 I recommend that you use mostly premium brands. You don't want your guests thinking that you'd serve them anything but the best.

A more complete bar

If you plan to serve more than the basics at your bar, add the following items to the basic bar outlined in the preceding section:

• One 750 ml bottle of Russian or imported vodka
• Two 750 ml bottles of flavored vodka (such as lemon, orange, vanilla, or raspberry)
• One 750 ml bottle of imported gin
• One 750 ml bottle of dark rum
• One 750 ml bottle of coconut-flavored rum
• One 750 ml or 1.5 liter bottle of 12 year old Scotch
• One 750 ml or 1.5 liter bottle of single-malt Scotch
• One 750 ml bottle of Irish whiskey
• One 750 ml bottle of Canadian whisky
• One 750 ml bottle of Tennessee whiskey
• One 750 ml bottle of gold tequila
• One 750 ml or 1.5 liter bottle of V.S. or V.S.O.P. cognac
• One 750 ml bottle of port (imported)
• One 750 ml bottle of cream sherry
• One 750 ml bottle of Italian red wine
• One 750 ml bottle of French Bordeaux
• One 750 ml bottle of French Burgundy
• One 750 ml bottle of California white wine
• One 750 ml bottle of French champagne (nonvintage)
• Two 750 ml bottles of cordials
• Twelve 12 oz. bottles of imported beer
• Six 12 oz. bottles of light beer
• Six 12 oz. bottles of ale

The added cost of these items is about $500 to $600.

The ultimate bar

If money is no object and you want the most complete home bar, add the following items to those in the preceding sections:

• Three 750 ml bottles of flavored vodka (such as lemon, orange, vanilla, or raspberry)
• One 750 ml bottle of imported or super-premium domestic vodka
• One 750 ml bottle of 15 year old single-malt Scotch
• One 750 ml bottle of V.S.O.P. cognac
• One 750 ml bottle of armagnac
• One 750 ml or 1.5-liter bottle of imported brandy (from Germany, Spain, or Portugal)
• One 750 ml bottle of dark rum
• One 750 ml or 1.5-liter bottle of flavored rum
• One 750 ml or 1.5-liter bottle of gold tequila
• Two 750 ml bottles of cordials
• Two 750 ml bottles of vintage imported champagne
• Two 750 ml bottles of domestic champagne
• Two 750 ml bottles of French Bordeaux
• Two 750 ml bottles of French Burgundy
• Two 750 ml bottles of robust Italian red wine (Barolo)
• Two 750 ml bottles of California white wine
• Two 750 ml bottles of California red wine
• One 750 ml bottle of German white wine
• Six 12-oz. bottles of assorted microbrews
• Six cans (sizes vary depending on brand) of an energy drink (such as Red Bull or Rockstar)

The added cost of the ultimate bar is roughly $600 to $700.

Picking up mixers and other supplies

You need one 2 liter bottle of the following mixers for every five guests:

• Cola or diet cola
• Cranberry juice
• Energy drinks (Red Bull and Monster in original and sugar-free varieties)
• Ginger ale
• Grapefruit juice
• Lemon juice or lemon mix
• Lemon-Lime soda
• Lime juice
• Orange juice
• Pineapple juice
• Pomegranate juice
• Seltzer water or club soda
• Tomato juice
• Tonic water

You also need the following fruits and garnishes:

• Lemon twists
• Lime and lemon wedges
• Maraschino cherries
• Olives
• Orange slices

Finally, don't forget these items:

• Angostura bitters
• Salt and pepper
• Superfine sugar
• Tabasco sauce
• Worcestershire sauce

The Party Charts: Calculating Liquor and Supply Needs

Say you're throwing a party and don't know how much is enough for the number of guests you've invited. The tables in the following sections have all the answers when it comes to stocking up on liquor and supplies for a get-together.

How much liquor should you buy?

Table 3-1 shows the amount of liquor you should buy for the number of guests at your party. The left column lists the products, and the remaining columns list the number of bottles of that product you should purchase, depending on how many guests you're having. The last row of the table lists the total costs.

With the exception of beer and wine, Table 3-1 is based on 1¾ oz. of liquor per drink. Cost totals are in U.S. dollars.

 The size of a crowd isn't the only factor to consider when buying liquor:

• The number of products you purchase varies depending on the age of the crowd. If people between the ages of 21 and 35 dominate a crowd, increase the amount of vodka, rum, tequila, and beer by one half.
• You should also think about the time of year. In the fall and winter, serve less beer. In the spring and summer, serve more beer, vodka, gin, and tequila.
• Geographical location is also an important consideration when it comes to selecting your liquor stock for your guests. Consult a local bartender or liquor clerk to find out what the most popular products are in your area.

How many supplies should you buy?

Your bar needs more than just liquor. Table 3-2 lists the other supplies that you want to purchase. Again, the total costs (in U.S. dollars) are listed in the bottom row.

Chapter 4

Charts and Measures

In This Chapter

Quantifying liquor from bottles to liters

Knowing which wines to keep cool

Counting calories and carbs

So how many ounces are in a jigger? How many calories are in a shot of bourbon? The tables in this chapter answer these and many other burning questions.

Bottle-Related Measurements

Table 4-1 has some handy information about the capacities of standard distilled spirit bottles.

Wine bottles come in different sizes than distilled spirit bottles. Table 4-2 lists the capacities of standard wine bottles.

Bar Measurements and Their Equivalents

You're likely to run across many of the measurements listed in Table 4-3. Some may be listed in recipes; other measurement terms are handy to know when you're buying alcohol. Walk into your local liquor store and tell the clerk you want to buy a Jeroboam of wine. See whether she asks which brand you want four bottles of.

Table 4-3 Standard Bar Measurements

Beer Measurements

Ever wonder how much beer is in a barrel? Table 4-4 tells you that and a whole lot more.

Table 4-4 Some Handy Beer Measurements

Drinks per Bottle

How many glasses can you get out of a standard spirit or wine bottle? Check out Table 4-5.

Calories and Carbohydrates

Most people watch what they eat, but many dieters sometimes forget to watch what they drink. Alcohol is a form of sugar, so it's high in calories. If you're counting calories or trying to keep tabs on your carbohydrate consumption, check out Table 4-6. (For an explanation of proof, see Chapter 5.)

Table 4-6 The Number of Calories and Carbohydrates in Many Drinks