Bartending Terms

Drinks requiring only shaking are covered with a plastic mover and mover and shaker cup and amalgamated within the glass; whereas shaken and labored or stirred and labored drinks are originally amalgamated within (a) shaker cups (glass & unstained steel) and then transferred to a glass. Remember to always fill up your mover and shaker full of water ice before mixing drinks requiring either stirring/shaking and straining. The same uses to glassware; always begin with a full glass of ice.

*SAFETY PRECAUTIONS*

Please maintain in caput that while ways such as as "shoot drink", "drink without using hands", "ignite drink", or "while leaning head over barroom pour drink into mouth" are all reliable formula components, they are only suggestions and should not be attempted if you experience that they might present a jeopardy to your health. Brand certain to never conveyance or transport a lit drink, as alcoholic beverage is a burnable liquid and should be respectfully treated as such. Before drinking, completely snuff out any drink suggesting ignition.

Always overstock on ice, fresh resupply is critical in the care of professional standards. Whenever glasswork or bottles are broken in the locality of the H2O water water ice bin, run the ice with hot water, clean the bin, and restock with new ice.

Ice

Ice can be one of the most of import factors in determining a drink's quality. Generally speaking, the little square-shaped "slices" usually referred to as "bar" water ice are best. Aside from preventing premature liquidizer destruction, the littler style water ice cube, will by virtuousness of increased surface area, do for a significantly colder drink. The consequent decrease in vapour pressure level (fumes) from the alcoholic beverage do for a more than palatable amalgamated drink.

As mentioned before in the subdivision on Ice, whenever glasswork or bottles are broken in the locality of the H2O water water ice bin, run the ice with hot water, clean the bin and restock with new ice.

A 2-speed commercial liquidizer is practically a must for quality frozens. Don't destruct a 15-speed kitchen liquidizer trying to oppress ice; it's simply not made for the job. Waring® bring forths a good line of commercial 2-speed Blender theoretical accounts that start at less than $90.00.

Liquor Measurement

The usage of a shot system have been adopted, whereby a shot is equal to whichever size shot glass you use, keeping in head that the formulas are based on a 1 1/2 oz. shot. When using a different size jigger, right proportioning tin be main­tained by using larger glasswork and more than sociable if the "shot" is bigger or frailty versa if smaller. Use a 1 1/4 oz. shot and the specified sizes and measurings for a milder formula variation. Splashes are 1 oz., make a scoops are 4 ozs. and elans are from 3 to 5 drops. This system was chosen not only because it's quick and easy to utilize but most importantly, because it's adaptable to your bartending style.

Liquor Measurement Key:

Dash-------3 to 5 drops

Scoop------4 ounces

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

Splash-----1 ounce

Tablespoon-'/2 troy troy troy ounce (3 tspn.)

Teaspoon---'/6 ounce

A.K.A.-----"Also Known As"

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

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

/----------"or"

R----------"Registered Trademark"