How to serve your drinks!
We are pretty sure you're not a professional bartender. But to at least know your way around a bar, you have to understand a few fundamentals. Here are eight categories of tips.
1.
Measuring
2.
Pouring
3.
Tips
4.
Pouring Layered Drinks
5.
Garnishing a Drink
6.
Good Mixers to Have Handy
7.
Necessary Equipment/Supplies
8.
Glasses
1.
Adding the right amount of alcohol is the key to any drink. Too much, and you’ve got a cocktail someone can’t handle; too little and they think you’re being frugal. Here’s our general rule of thumb:
1 part = any equal part
1 1/2 oz. = 1 shot = 44 milliliters
2.
Shot glasses are the easiest way to pour alcohol. The small end is for splashes and the large end is for shots. Some shots are poured with a tail, meaning when the alcohol gets to the top of the rim and the shot is dumped into the glass, the bartender continues to pour for 1-2 seconds. A "free pour" is when no shot glass is used. This is when the count rule comes into play. 1/2 oz. of liquor is equal to approximately 1 count. If you use a pourer on your bottles, to measure 1 1/2 oz. of liquor, count "1001...1002...1003" as you are pouring. This may not be totally accurate, because different alcohols pour at different speeds – and some people count at different speeds.
3.
OK, now you've got the basics down. But keep these tips in mind when you’re serving up a good time: Never use the glass to scoop ice. Tiny chips of glass can come off in the ice well. Use an ice scoop or tongs. Carry glassware by the stem or the base to avoid leaving fingerprints on the drinking area. It will also give the glass more support when you carry it. Know when a guest needs to say no. Try to serve something to eat with the alcohol. It helps slow a guest's rate of drinking.
4.
Layered drinks are made with alcohols of different weights. The best method of pouring a layered drink is to pour it very slowly over the back side of a spoon. Your drink will look cool and taste great, too!
5.
A general rule of thumb for garnishes is as follows:
Lime wedges for mixed drinks with tonic water
Lemon wedges for mixed drinks with soda water
Lemon twists for mixed scotch drinks
Pineapple wedge for tropical drinks
Cherry for sweet vermouth drinks
But, of course, always ask your guests what kind of garnish they'd prefer.
6.
Twist: Cut the ends of the lemon off the fruit. Stand the fruit on its end and cut from top to bottom, keeping close to the meat of the fruit and making cuts every 1/4 to 1/2 inch apart. After at least two cuts you can then peel the twist. Rub the rim of the glass with the twist after the juice has been squeezed out and drop it into the drink.
Lime Wedge: Cut the fruit in half length-wise (end to end) and then cut each half length-wise into thirds. You should have 6 wedges for every lime. Squeeze the wedge, so the juice from the lime goes into the drink and drop it into the drink.
Lime Wheel: Cut the ends of the lime off, leaving about 1 to 1.5 inches of the fruit. Cut down along the length of the lime to the center of the lime (so the wheel can set on the rim of the glass). Starting from one end of the lime, cut the wheels from the lime in 1/4 inch segments. Place it on the rim of the glass when you are through.
Orange Wheel: Cut the ends of the orange. Slice the orange in half down along the length of the orange. Make a cut into each piece from the center to about half into the meat of the orange (so the wedge can be set onto the rim of the glass). Starting from one end, cut the wheels from the orange in 1/4 inch segments. Place it on the rim of the glass.
Pineapple: Cut the end of the pineapple and then slice the pineapple into quarters. On each quarter, make a cut perpendicular about an inch from the top point about half way into the fruit. Cut the wedges off the quarter in 1/2 to 3/4 inch segments.
7.
While a Cuba Libre is an excellent cocktail, some guests prefer to mix their alcohol with something other than a soft drink. The following list is a handy reference guide for many mixed drinks:
apple cider
apple juice
bitters
bloody mary mix
cocktail onions
coconut creme
cranberry juice
grape juice
grapefruit juice
grenadine
hot cocoa mix
hot sauce
lime juice
maraschino cherries w/stem
olives
orange juice
pineapple juice
salt
sour mix
strawberries
sugar
tomato juice
tonic water
whipping cream
You’ll be surprised to find most of this stuff in a standard kitchen.
bar spoon
blender
can opener
champagne stopper
cutting board
ice scoop
1 or 2 jiggers
juicer
margarita salter
mixing tins
pour/spill mat
pour spouts
sip sticks
straws
spindle mixer
strainer
wine opener
8.
Ever wondered why champagne is always served in a tall, narrow glass while brandy is served in a short, round one? It’s because different shapes of glass enhance a drink, and each depends on the proper shape. Some wines deserve a tall, narrow glass while others a shorter, wider one. Here are our suggestions for a variety of beverage holders.
Back 14 oz. Collins glass
Soft drink
Alcoholic juice drink
Collins
Sours
Bloody Mary
8 oz. Highball
Bourbon/ginger
White Russian
4 oz. Rocks
Chilled shooter
Single shot
6 oz. Cocktail Glass
Martini
Any chilled "up" drink
8 oz. Wine Glass
Wine
Champagne
12 oz. Tall Wine
Frozen drink
Ice cream drink
Tropical drink
Mimosa
Daiquirí
Margarita
2 oz. Sherry Glass
Liqueur
Layered shooter
Port
17 1/2 oz. Snifter
Brandy
Cognac
8 oz. Footed Mug
Any hot drink
Ok, now you know how to serve drinks!
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