The Beginners Guide
to Bartending May 14th to June 11th 2015
6- 7
Lanch of the Art of Bartending Seminars
8-9
How to Set Up A Cocktail Bar
10
Indispensable Bar Tools
11 - 12
How To Choose Your Glasses
13 - 15
Bar Glasses
16
Types Of Cocktail Glasses Must Have In Your Bar
17 - 18
Types of Mixed Drink Glasses
18 - 19
Different Kinds of Mixed Alcohol Drinks
20 - 21
How to Determine Alcohol by Volume in a Mixed Drink
22 - 23
Proper Ratios on Mixed Drinks
24 - 25
Proper Ratios on Mixed Drinks
26 - 28
The Many Different Types of Wine
28 - 31
The Different Types Of Liquor
32 - 33
The History of Rum
34 - 35
The History of Bartending
36 - 39
Claytons Kola Tonic Cocktail Recipes
40 - 41
Popular Drinks All Bartenders Should know
44- 47
About B.A.R.S. Inc.
If you thrive in fast-paced, social environments, a bartending career could be a good fit for you. Bartenders are constantly on the move, taking orders, preparing drinks, and collecting tips. They must be great with people and able to prepare any drink a customer might order. People interested in learning the art of bartending this course is for you. While many individuals take bartending classes as amateurs, those interested in taking their interest to a professional level can find comprehensive lessons in both sides of the occupation – mixing the drinks and taking care of logistics.
The Beginners Guide to Bartending VOLUME 1 | ISSUE 1 | MAY 2015
Publisher The BIM Art & Creative Director F r a n k l yn Pa r r is Editor R a e a n n Be c k le s Design & Layout F r a n k l yn Pa r r is Graphic Designer Q u a n t a n o Pa r r is Contact us P.O. Box 1151 Bridgetown Barbados 1-246-844-7008 info@bajansunonline.com bajansunonline@gmail.com Www.bajansunonline.com/magazine/ Www.issuu.com/bajansun
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
Taking it to the next level! The Bajan Association of Rum Shops (B.A.R.S. Inc.) recently launched its inaugural "The Art of Bartending" seminar series in an effort to advance the level of service within the rum industry establishments across Barbados. A press conference was held two weeks ago at the Headquarters of the Barbados Coalition of Service Industries (BCSI) to announce to Association members as well as anyone from the general public interested in acquiring a new skill or improving their existing skills behind the bar. B.A.R.S. Inc Executive Ms. Raeann Beckles says “the training sessions is also perfect for the market as we want the shops/bars to add cocktails to their menu and in doing this will promote local rums and chasers. This will not only add a viable and profitable product to the Rum shops but also encourage increased sales for local rums. We are pleased to have 17 persons already registered". B.A.R.S. Inc. is pleased to have on board its partners; Barbados Tourism Product Authority (BTPA), Ministry of Tourism (MOT), Claytons Kola Tonic, and the Barbados Coalition of Service Industries
(BCSI). "I'm pleased to be part of this initiative, to educate and enhance the skills of the persons serving our products," says Cheryl Armstrong, Marketing Manager, Armstrong Agencies, representing, Claytons Kola Tonic, sponsor of the Art of Bartending Seminar. Quote from Liana Welch, Programme Officer, BCSI: "We see this as a vital initiative and we at the BCSI are very pleased to be a part of it. We continually campaign for the skills upgrading and capacity building for practitioners within the services sectors and our intentions for the Bajan Association of Rum Shops are no different." Seminar facilitator Nikos Arvanitis was also present to share what persons could look forward to during the courses. Other facilitators are Dameain Williams and David Barker who will be heading the advanced sessions The seminars run from May 14th to July 30th, 2015 with streams for both Beginners and Advanced.
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
How to Set Up A Cocktail Bar
bartender for the evening. Whether you have a full bar available in your home or you are simply using a regular table set with glasses and barware, you can set up a stunning cocktail bar with ease. Setting Up a Cocktail Bar: Things You Need: Corkscrew Bottle opener Strainer Shaker Jigger Stirrers Straws Ice bucket and tongs Paper towels or rags Glasses Liquor Garnishes Cocktail recipes A well-stocked cocktail bar can be put together with a few common bar and wine tools and a variety of liquors, mixers and garnishes. This type of bar setup is ideal for any party with adult guests. Your cocktail bar can be self-serve or manned by a designated
Select a variety of recipes and make note of the required ingredients. If you want to offer some premixed drinks in pitchers, it will be especially important to calculate the amount of liquor and mixer you will need. Figure that each guest will drink about two drinks per hour for the first two hours and one drink per hour every hour after that. Purchase appropriate liquors and mixers for your cocktails. If you don't have a variety of glasses on hand for drinks, you may need to purchase some of these as well. Make sure you have a bottle each of all the basics: vodka, light rum, gin, tequila (silver or gold) and whiskey. As you grow your cocktail bar and find your favorite recipes you can add more, like flavored vodkas and a variety of liqueurs.
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
Cover a large rectangular table with a of the table to help guests prepare their tablecloth if you do not have a bar. A dark- drinks. colored cloth will help hide spills. Place a bartender's guide or printed drink Arrange your liquor and mixers at the recipes on your cocktail bar to help guests center of the table. If guests will be making prepare specific drinks. If you are providing their own drinks, provide two bottles of pitchers or premixed drinks, label these each item and place one at each side of the clearly to indicate the contents. table, so guests can approach from all directions. Set garnishes, glasses and Prepare garnishes for your drinks as barware at the ends of the table. needed. This may include fruit slices, cherries and olives. If you have a wide Set out straws and stirrers at both ends of selection of cut fruit on hand, arrange the table. Provide a corkscrew, bottle skewers with a variety of fruit chunks on opener, jigger, strainer and any other them. necessary bar and wine tools in the middle
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
Indispensable Bar Tools
Truth be told, any pr oper bar requires a series of tools to craft the perfect cocktail. The classics include the Hawthorne strainer, the long stirring spoon, the cocktail shaker, the jigger, the muddler and the bar key. To this list, we’ve added a few additions that are must-haves in our book: a microplane for grating fresh nutmeg and cinnamon, a citrus reamer for freshly squeezed juice in a pinch, a peeler for peels and garnishes and 2″ square ice-cube tray, well just because the cubes look cool (and take a slower time to melt).
small but important gadgets to set up your bar properly. Be sure to have the following indispensables on hand. If you want to get a little more crafty with your cocktails, we suggest adding a fine strainer for straining pulp, a hand citrus juicer (and a heavy duty one) if you plan on making lots of cocktails a duel-purpose Boston Shaker and a A shaker, a strainer, a lemon zest grater. Japanese Yarai mixing glass well because You’ll need to get your hands on several you’re ready to take your mixology to the next level.
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
How To Choose Your Glasses A set of classic glasses including water
bordeaux
-glasses, red wine glasses, white wine
glasses are well suited for cocktails,
glasses, and champagne flutes, allows
the main rule being: Always serve the
you to prepare some cocktails to start
stronger cocktails in the lesser volume
off. To serve long drinks, it is common
glasses, and the most refined drinks in
to
are
the thinner and more elegant glasses.
generally named Whisky Glasses, or
Mugs, cups, and digestive glasses
tumblers. They exist in several sizes
complete the range of the bartender. It
and the force of the cocktail served, as
is important that identical glasses are
well as its nature, should guide the
used when serving the same cocktail to
choice. All types of goblet glasses:
several people.
use
high
glasses,
which
glasses,
and
Bourgogne
Tulip glasses, cups, sherry glasses,
THE DIFFERENTS TYPES OF COKTAIL GLASSES
Cocktail-glass: Also known as Martini-glass, it’s a triangular shaped glass.
Liquor-glass: Little goblet for sweet or bitter liquors.
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
Whisky-glass It is a cylindrical glass, also called “small tumbler� for nature whisky. We can add soda and ice cubes and use it for some long drinks.
High glass or tumbler: Tall, straight and smooth glass. It exist in various sizes. The tumbler is used for long drinks.
Ballon A glass for Cognac and Brandy. We hold them in the palm to heat the liquid to diffuse the fragrances.
Flute To taste champagne, sparkling wines and champagne based cocktails. Cup This glass is ideal for cocktail with fruit, thanks to its large edge. It is also useful for Champagne cocktails. Vodka-glass: Small and narrow, it is also recommended for fruit brandy. We present it frozen most of the time. Porto-glass: To serve wines like Porto, Marsala, Vermouth and all dessert wines. Pousse-cafe glass ( liqueur glass): Recommended for coffee based cocktail, made with layers, in order not to mix the ingredients. Wine glass: Its tulip form allows to keep aromas and appreciate the scents of wines. It suits all types of drinks, even for champagne based drinks.
Old fashioned glass Recommended for complex drinks ou cocktails decorated with fruit or small ice cubes. The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
Bar Glasses Glasses have a primary function as a beverage container. However, at present, with good function alone is not enough. Thus today many glass products with a variety of models. Especially the bar glasses. There are two main types of bar glasses are glasses with glass legs or stem glasses and no legs or unstem glasses . In general, the glasses with legs used to serve cold drinks without ice, it is to keep the temperature of the drinks to keep them cool when held and glasses with no legs used to serve drinks with ice.
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
Types Of Cocktail Glasses Must Have In Your Bar Cocktail-glass A drink is something that you will offer to anyone who walks in to your Bar. You will also need to own different cocktail glasses types. You need to know what you have to serve in them, else you will be serving wine in a margarita glass. Be ready with a tasty cocktail that you can be sure that your guests will enjoy. Here are some types of cocktail glasses must have in your Bar. Types of cocktail glasses must have are: 1.Rocks Glass: According to the drink glasses guide, there are 2 different types of glass which are usually used depending on the capacity of the glass. Here you are doing the mixing in the same glass unlike that of the cocktail where you mix it before, and this is usually directly poured on the ice. The drinks that can be served in these glasses include negroni and mint julep. 2.Stemmed Glasses: The basic rule is that a stemmed glass with the V shaped bowl is one of the cocktail glasses types that are used for shaken or stirred drink, one without ice. The cocktails that you can serve in this type of glass are martini. The stem keeps the bowl of the glass away from your arm which will otherwise warm the drink. Hence, this is used for drinks that are cooled rather than those with ice.
3.Shot Glass: This cocktail glass types come in different shapes, sizes and styles and these are fun to collect. These types of glasses are thicker at the base, this is so that it prevents it from breaking. These are used for straight shots of liquor or for drinks that are strained or shaken. Drinks that are usually used in these types of glasses are tequila. 4.Coupe Glass: This is similar to that of the stemmed glass with a rounded bowl. They are initially used for drinking champagne, but because of its large mouth, the effervescence of the champagne seems to evaporate even before it reaches the mouth. But, this is very good for holding cocktails. The drinks that can be served in these glasses are sidecars and manhattans. 5.Chimney Style Glass: There are different types of chimney type glass like Delmonico, Collins and Highball, each of these glasses have a slightly different shape and capacity. Highball Glass is usually used when you are sipping something cold, over ice and with a straw. Drinks like Tom Collins are usually served in the Collins glass and the Delmonico is the smallest of all three. These are the types of cocktail glasses you must have .
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
Types of Mixed Drink Glasses One of the key aspects to making mixed drinks look appealing is to use the correct serving glass. There are practical reasons as well, such as the amount and ratio of ingredients and garnish placement, but aesthetic appeal is important, especially for cocktails such as martinis, hurricanes, and margaritas. Stock your bar with the type of mixed drink glasses you use most, but add a few types of unique glasses for special occasions.
designed to serve Collins gin cocktails, a Collins highball glass typically holds 14 ounces, but is taller than conventional highball glasses. It's a popular choice for tropical and exotic drinks such as pina coladas and mai tais. Martini Glasses
Most of us don’t know which glass to use for which drink. There are a few universal dining etiquette that you need to know before you serve anything. We are here to let you know which cocktail glass to use.
Besides martinis, these tall, stemmed glasses with wide, cone-shaped bowls are used for mixed drinks served without ice such as gimlets, Manhattans, and colorful trendy cocktails such as cosmopolitans and appletinis. Martini glasses come in various sizes to accommodate regular-size drinks as well as doubles and triples.
Highball, Lowball and Collins Glasses
Champagne Glasses
Highball glasses are tall and cylindrical with a 12 to 14 ounce capacity. They are typically used for drinks such as a gin and tonic, bloody Mary, screwdriver, as well as other drinks that contain substantially more mix than liquor. Lowball glasses hold between 2 and 6 fewer ounces and are used for similar cocktails often referred to as "short" mixed drinks. Originally
Mimosas, Bellinis, and champagne cocktails are served in champagne glasses. This style of glass varies from generation to generation; the bowl shape has included shallow designs as well as glasses with thinner, taller bowls called champagne flutes. They are also used for specialty brunch drinks such as a Ramos or gin fizzes.
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
Margarita and Hurricane Glasses One of the most unique bar glassware designs, the margarita glass has a large, round bowl and an oversized rim to facilitate dipping the top of the glass in sugar or salt before adding the margarita. Other cocktails with flavored rims are served in margarita glasses, as are fruit drinks such as daiquiris. With a whopping 15-ounce capacity, a hurricane glass is tall and shaped like the globe on a hurricane lamp. It’s
primarily used to serve exotic and tropical cocktails with a variety of liquors and fruit juices in the recipes. Parfait Glasses Many ice cream-based cocktails, such as mudslides, are served in parfait glasses. They're slightly smaller than hurricane glasses, but have the same curved center and a larger bowl and rim to allow the drinker to easily use a spoon to extract the thick cocktail mixture from the bottom of the glass.
Different Kinds of Mixed Alcohol Drinks
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
Most drinkers know their favorite adult beverages by their names -- but they may not know exactly what they are drinking. The ingredients, the way they are prepared and even the glasses in which they're served categorize mixed drink types. Learning the different kinds of mixed drinks adds more variety and sophistication to your drinking exploits. How Sour It Is Different kinds of citrus juices link a number of mixed drink types. Sours are one of the most widely known citrus juice cocktails; margaritas and kamikazes are both sours. Sours are basically liquor, lemon or lime juice and a sweetener like triple sec or simple syrup -- some sours also have egg whites for froth. Daisies and crustas are much like sours, though daisies almost always have lemon juice and grenadine and crustas have sugared rims and full lemon peel garnishes. Fixes, made with powdered sugar and lemon juice, are served in tall glasses filled with crushed ice, and shrubs are a combination of a base liquor, citrus peel, juice and sugar. Glass Housing Glassware and what goes into it also help categorize different mixed drink types. Highballs, though known as a particular type of glass, are also a kind of mixed drink -- a liquor and a non-alcoholic mixer served on the rocks. Coolers are like highballs except that they are served in tall or collins glasses with fruit garnishes and the liquor is usually mixed with a carbonated beverage. Collins drinks are also served in collins glasses, and like coolers they are usually
mixed with a carbonated beverage like club soda -- collins drinks also usually have sweet-and-sour mix. Fizzes, a cross between fixes and coolers, are a combination of liquor, citrus juice and club soda served in a highball. Be A Winer Some mixed drinks mix more than just liquor -- a few mixed drinks include wine as an ingredient. Cobbler drinks blend wine, sugar and crushed ice in a tall glass topped with fresh fruit for a refreshing sipper. Cups are like cobblers except that they do not require crushed ice and are mixed with club soda or other kind of carbonated beverage -- cups are also called wine coolers. Negus drinks are like mulled wine as they mix wine, usually a Port wine, with hot water and spices. Sangrias are also like cobblers though they are usually served in a punch bowl and include hard liquors like brandy as a vital ingredient. A Little Something-Something A few mixed drink types rely on either certain ingredients or special pouring processes. Juleps are sweetened mixed drinks made with aromatic ingredients like mint served in special julep cups or tall glasses, and smashes are like juleps except with a little citrus juice added -- both kinds of drinks are served over shaved or crushed ice. The term "cocktail" has evolved to encompass many different types of drinks, but originally meant a drink with liquor, bitters, sugar and water. Flips are drinks that have egg whites beaten for froth, and pousse-cafes are drinks in which the liquors are layered for a visual effect. Lastly, the well-known martini is a mixture of chilled gin or vodka mixed with a splash of dry vermouth.
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
How to Determine Alcohol by Volume in a Mixed Drink Depending on how much you intend to drink or how productive you intend to be the morning after, alcohol by volume of a mixed drink may be more important than its taste or price. Alcohol by volume, also known as ABV, gauges the percentage of ethyl alcohol in different types of alcoholic beverages. Alcohol by volume, though meant for liquor, wine and beer, can also be applied to mixed drinks when you know the alcohol by volume and measurements of the individual ingredients. Step 1 Consult the drink's recipe in a cocktail recipe book or online database for the list
of ingredients and the amount of each ingredient. For a working example, the mixed drink in question is a French 75, which is an ounce of gin, 3 ounces of champagne, and 0.5 ounces each of simple syrup and lemon juice. Step 2 Locate the proof of the liquors in the mixed drink either on the liquor bottle's label or at the liquor's official website, then halve the proof to get the liquor's alcohol by volume percentage. For the French 75 example, the gin in the drink is 100 proof, and 100 halved equals 50, so the gin's alcohol by volume is 50 percent.
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
Step 3 Find the alcohol by volume of the other ingredients, such as beer or wine, either on the bottle's label or at the beverage's official website. For the French 75, the champagne has a listed alcohol by volume of 12 percent. Step 4 Convert the ingredients' alcohol byvolume percentages into decimal amounts by dividing them by 100. For the French 75, the gin's 50 percent divided by 100 equals 0.5 and the champagne's 12 percent divided by 100 equals 0.12. Step 5 Multiply the alcohol by volume decimal amounts by the corresponding volumes. For the French 75, the gin's 0.5 multiplied by 1 ounce equals 0.5 and the champagne's 0.12 multiplied by 3 ounces equals 0.36. Step 6 Add the products from the last step to get the alcohol by volume of the alcoholic ingredients. For the French 75 example,
adding 0.5 and 0.36 equals 0.86. Step 7 Add the volume measurements of all of the ingredients for the mixed drink's overall volume. For the French 75, adding 1 ounce of gin, 3 ounces of champagne, 0.5 ounces of lemon juice and 0.5 ounces of simple syrup results in 5 total ounces. Step 8 Divide the sum from Step 6 by the sum from Step 7, then multiply by 100 to obtain the alcohol by volume percentage of the mixed drink. For the French 75 example, dividing 0.86 by 5 equals 0.172, and multiplying 0.172 by 100 equals 17.2 -- the French 75 has an alcohol by volume of 17.2 percent. Tip
If you cannot find the drink's recipe, ask your barkeep for it.
Warning Avoid user-generated mixed drink recipe websites because they will sometimes not have the correct measurements.
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
Proper Ratios on Mixed Drinks Free-pouring is a counting-based system of estimating ratios. When it comes to mixed drink preparation, you really can have too much of a good thing. A poor balance between your base alcohol and mixers can make a drink either too strong or too weak -- either way, it's too bad. This is why skilled and experienced mixologists all have one critical thing in common: an understanding of how mixed drink ingredients are measured and how their basic ratios work. Basic Bar Measurements Bar recipes don't always work in plain ratios -- they often call for measurements. Some of these measurements, like ounces and teaspoons, are recognizable even if you've never made a cocktail before.
Others, like a dash or a pony, may not be as commonplace. The former is two or three drops -- while this may not sound like much, when using strongly-flavored ingredients like bitters, a little goes a long way. The latter is 1 ounce, or 2 tablespoons. Free Pouring and Precision There are two ways to mix a drink: by measuring the ingredients one by one, or by free pouring them. Free pouring is a system of estimating the amount of a pour by keeping count of the pour's duration -- usually about three or four seconds for 1 1/2 ounces, using a standard commercial pour spout. This is why some cocktail recipes use "counts" as measurements for their ingredients, like a three-count of vodka or a twocount of orange juice.
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
This method is generally imprecise, though, and if you want to carefully control your ingredient ratios, you should measure your ingredients with measuring spoons or a jigger. This is a small, two-sided measuring tool that comes in sizes frequently used by bartenders -- one side may measure 1 1/2 ounces, while if you flip it over, the other side measures 1/2 ounce. Common Ratios A basic cocktail is made using three different types of ingredients. The first is the base -- this is the principal alcohol of the drink. The second is the modifying agent, which makes the drink more palatable by diluting the alcoholic taste while complementing the alcohol's natural flavor -- this may include liquids like juice, soda or vermouth. The third is the special flavoring, which has a strong
flavoring. One classic model for mixing cocktails is the one-to-two-toeight ratio, which calls for one part special flavoring, two parts modifying agent and eight parts base. Adapting to Your Ingredients Because some alcohols and mixers have stronger flavor profiles than others, you should always experiment with a recipe before serving it to a guest. Even if you are using a classic cocktail recipe and measuring the exact ratios using a jigger or measuring spoons, factors like your alcohol's brand or specific ingredients can impact its flavor. Some gins have a stronger juniper flavor than others, for example, while some tequilas are cut with mixers that compromise their quality. Ultimately, don't take any recipe or ratio as gospel -- try it for yourself with the ingredients you have, and adjust it as need be.
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
How to Remember Mixed Drinks
needed to commit mixed drink recipes to memory, but simple proven memory boosters can help anyone. Make It Mnemonic
Recalling mixed drink components usually requires special memorization techniques.
Mnemonic devices are one tool to boost your memorization skills and can be used to remember mixed drink elements. These age-old memory techniques help you absorb and recall information when you need it. Some common mnemonic devices that work well are acronyms; visual imagery; information grouped into smaller, manageable pieces; and rhymes and songs that include the drink ingredients you need to remember. As an example, for a margarita you could replace a line of a song or a common nursery rhyme with "tequila, triple sec and lime juice with a salted rim and lime to garnish," to help you remember the ingredients and their proper order.
Whether you are a professional bartender or enjoy pouring drinks at home, remembering the ingredients to mixed drinks is one challenge you might face. A bartender has a higher volume of drinks to remember compared with a home host, and screwing up has higher consequences. Bartending school gives all the tools
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
Stay Focused Mixed drinks require precise information recall, and if you are distracted by a cell phone or caught up doing other things, that isn't going to happen. In a party setting where noisy guests and background chatter are common, visualize the drink ingredients clearly in strong, bright colors and close off your mind to the background noise so that it becomes a dull hum. You will probably have to visualize doing this at first, but with practice you will be able to filter out what you don't want to hear, take orders and mix drinks like a pro every time. Create Flashcards Many bartenders use homemade flashcards as they learn new drinks so that they have a quick way to retrieve the information at a moment's notice. Purchase small cue cards and write the
name of the drink on one side and the ingredients and concise instructions on the other. The act of writing this information may help it stick in your mind, and you'll have an easy way to study and test yourself whenever you like. Do It Your Way Memorizing information is a highly individual activity, so a technique that someone else uses may not work for you. For people who are visual learners, repeatedly seeing on a flashcard that a Cosmo needs vodka, triple sec, cranberry juice and a lemon twist helps it stick in their mind. However, someone who retains information better audibly won't find flashcards as useful and will likely benefit from making a rhyme or song with the ingredients. When you decide to try a particular drink memorization method, stick with it for a good week before abandoning it. Giving up too soon might cause you to miss out on the method that is best for you.
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
The Many Different Types of Wine All wines can be organized into five fundamental groups. Within each group there are hundreds of different grape varieties and also different winemaking styles.
A style of winemaking involving fortifying wine with spirits. Typically a dessert wine, but many dry-style fortified wines exist such as dry Sherry. Level of Sweetness
Red Wine Still wine made with black grapes. These can range from light to dark and bone-dry to sweet.
Within the five main styles of wine are different levels of sweetness. This is a winemaking style as most wines can be produced from Dry to Sweet.
White Wine
Dry
A still wine produced from green and sometimes black grapes. Flavors span from rich and creamy to light and zesty.
A dry wine is produced when all of the grape sugars are fermented into alcohol. Some dry wines may have a touch of RS to add body but not sweetness.
Rosé Wine Semi-Sweet Still wine from black grapes produced by removing the skins before they deeply color the wine. Also formed by blending red and white wine together. Both dry and sweet styles of rosé are common.
(aka Off Dry) A semi-sweet wine leaves a touch of the sugars in a wine usually to complement acidity and/or aromatics in wine. Riesling is typically Off-Dry.
Sparkling Wine
Sweet
A style of winemaking involving a secondary fermetation causing bubbles! Sparkling wine can be red, white or rosé and can range from minerally to rich and sweet.
A sweet wine leaves a lot of the sugars in a wine unfermented. Sweet wines are typically lower alcohol if they are not fortified. (ex Moscato d’Asti 5.5% ABV)
Fortified Wine
light red wines have red fruit characteristics such as cranberry, cherry, strawberry, raspberry and jam
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
There are thousands of different varietals, regions and types of wine. Because of the diversity it’s easier to start classifying wine by the way it tastes. Wine sommeliers identify wines through primary fruit flavors. You can too! Learn how to taste wine like a pro to identify the basic characteristics of wine. These two techniques will build your wine memory. How The Infographic Works Wines are separated by style, primary flavor and sometimes even an additional grouping of High Tannin, Round or Spicy. Here are definitions of the terms:
High Tannin Wines with high tannin feel like they dry out your mouth. The sensation is similar to licking a popsicle stick or putting a wet tea bag in your mouth. Round
Round wines tend to have less tannin and balanced acidity on the finish. People often describe the sensation as ‘Smooth’ or ‘Lush’ when using wine descriptions. Spicy Spicy wines tend to have higher acidity or higher alcohol. Imagine the tartness of cranberry juice versus the smoothness of peach juice.
The Different Types Of Liquor Liquor is a generic term used to
distilled from botanicals such as leaves
describe any alcoholic spirit distilled
and
from vegetables, fruits or fermented
(Artemisia absinthium) blended with
grain. It is an alcoholic drink produced
some culinary and medicinal herbs. The
from pure distillation rather than sugar
alcohol content is high with 45%-74%
fermentation. The process separates the
of arise-flavored spirit.
flowers
of
grand
wormwood
mixture to produce pure vapor which condenses to form liquor with more
Arrack – Arrack or Arak is a type of
alcohol content. Below is a list of all of
liquor produced in South and Southeast
the different types of liquor in the
Asia. It is a distillate of fermented
world:
sugarcane, sap of coconut flowers, fruits and red rice.
Absinthe – This is French liquor The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
juniper brandy and is characterized by its golden or white color with a dry taste similar to gin. Most people who consume this liquor hail from Czech Republic, Poland and Slovak. Commercially the drink has an alcohol content of 40%. Cachaça – With names such as caninha, pinga and aguardente, this is the most Baijiu – Baijiu is white liquor from China.
popular liquor in Brazil. The drink is a
It is a clear distilled beverage distilled
distillate of molasses with the alcohol
from sorghum to an alcohol content of
content being maintained at 38%-40%
40%-60%. There are also some varieties
level.
of this type of liquor which are made from millet, barley, wheat and glutinous rice.
Gin – Gin is commonly used in many classical cocktails
including
martinis,
Brandy – Brandy has over the years been
Singapore Slings, Tonics, Gins and Negro-
known as the “fire wine.” It is liquor
nis. It is a dry spirit produced from distil-
distilled from mashed fruits mainly grapes.
lation of grains and gets its flavor mainly
It can also be made from a variety of fruits
from the juniper berries. Most of gin
including plums, pears as well as apples.
drinks are clear in color though there are
After the distillation it is then aged in oak
some which appear yellowish as a result of
casks to give it a rich color. Traditionally
aging in the barrels. For many years, this
brandy lovers used it as a nightcap con-
drink has won the title of cocktail drinks
sumed after dinner. However in the mod-
until recently when it was surpassed by
ern world brandies such as Courvoisiers
Vodka. However it still maintains the
and Hennessy are very popular in parties.
name, “drinker’s drink.”
In addition cooks also use this type of liquor in pan sauces and desserts to reduce the syrupy sweet essence.
Horilka – Horilka is Ukrainian liquor typically meaning a local type of whiskey. The drink is distilled from grain, sugar
Borovička – This is Slovak liquor fla-
beets, honey and potatoes. Traditionally
vored with juniper berries. It is also called
the alcohol content was kept at 20% but
today industries have raised that to 40%. The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
Kaoliang – Kaoliang is a sorghum distilled alcoholic beverage which is produced in China and distributed to Korea, Taiwan and the islands of Matsu and Kinmen. Maotai – This is an alcoholic drink produced in the town of Maotai in Southwest China. Like most liquor in China, it is distilled from sorghum and it is characterized with its mellowish soy sauce-like fragrance which lingers in the mouth after consumption. Metaxa – This is a type of liquor distilled in Greek. It is a mixture of wine, spices and brandy to form smooth dry liquor. Though in some more expensive editions wine is usually excluded to come up with a drier taste. Mezcal – This is an alcoholic distillate from a plant known as maguey which is grown in Mexico. The liquor is liked for its dryness and acts as the best alternative for margaritas.
is a distillate of Raffia juice from palm trees to form pure ethanol with an alcohol content of 30%-60%. Pisco – This is a common alcoholic drink in Peru and Chile. It is a typically a distillate of grapes to form a colorless amber-to-yellowish colored brandy. Rum – Rum is known as the favorite liquor for navy sailors and pirates. They are popularly known to mix sugar-water, lime juice and rum to make a pickling drink. Rum is a type of liquor beverage made from the distillation of molasses or sugar juice. Traditionally it was a common drink in Caribbean islands but it has since then widely spread to the South American countries. There are three main categories of rum namely spiced, dark and light. Each is used for straight drinking, cooking and mixing respectively though most of the time the uses overlap. The drinks include pina caladas, mojitos and rum-andcolas.
Ogogoro – This is African liquor from Nigeria where it is a popular drink. It The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
Shochu – This is an alcoholic drink
some times molasses. Makers of vodka
from Japan which is distilled from rice,
distill the potatoes, sugar beets or grain
sweet potatoes or barley. It has an
to create virtually pure ethanol. It is the
alcohol content of 25% which is
added
preferred to the high content in whiskey
concentration
and vodka.
Consumption of this liquor differs
water
to to
dissolve drinkable
the liquor.
according to geographical regions. In Tequila – Tequila is officially produced
Eastern Europe, people usually drink
from a plant grown in some parts of
vodka straight and dry while in Western
Mexico called the blue agave. As a
Europe and Americas they usually use it
result tequila with 100% of the blue
as cocktail.
agave is considered pure and goes at a higher price than other liquors.Drinkers
Whiskey – Whisky is a type of liquor
of tequila usually take a shot of tequila
which is distilled from a range of grains.
followed with a spicy tomato juice or a
The most common grains used are corn,
slice of citrus fruit. The most consumed
rye and barley. This type of liquor is
types of tequila are the sunrise tequila
first distilled two to three times, and
and margaritas which are paired with
then it is aged in large oak barrels to
fruit juice to drink.
improve
its
flavor.Some
of
the
renowned whisky beverages include the Ţuică – This is liquor officially prepared
Scotch Single-malts such as Laphroaig,
from plums and in some cases from a
Irish blends like Jameson and the
cereal grain called rachie. It is a
American bourbons like Jack Daniels.
traditional Romanian Spirit with an alcohol
45%-60%.
In a nutshell the above are main types of
Depending on the geographical location,
content
of
liquor in the world. They serve as the
Ţuică is sometimes spelled as tzuica,
basis of all liquor beverages together
tsuica, tsuika, tzuika or tuica.
with their different variations and as a result no bar is complete without some
Vodka – Vodka is one of the purest
of these core drinks.
spirits in the world hailing from Russia and Eastern Europe. It is odorless, tasteless and clear liquor from the
distillation of potatoes, grains and in
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
The History of Rum
The history of rum is the history of the
Caribbean, rum made its way into the
Caribbean and North America. From its
American colonies. Rum became hugely
invention in the 17th century in Barbados,
popular in the colonies, resulting in the
rum has had an international trade
founding of the first rum distillery in the
influence that no other spirit can rival. It
American continent in what is currently
was an integral part of trade across the
Staten Island.
Atlantic Ocean from the 17th century to
followed soon thereafter, which became
the 19th century, and eventually played a
famous for producing some of the best
key cultural role in the 20th century.
rum in the world at the time. Due to the
A distillery in Boston
extremely high demand for molasses with The origins of rum can be found in
which to create rum in New England,
antiquity with early fermented drinks
huge numbers of African slaves were
based on sugarcane juice found in China
taken to the Caribbean islands in order to
and India. Marco Polo in his travels in
work the sugar plantations. Slaves would
the mid 14th century encountered a “very
be taken to the islands in the Caribbean
good wine made from sugar� in what is
from Africa, with molasses going to the
now Iran. The first modern rum, distilled
American colonies and sugar going to
from sugarcane byproducts, is found in
Europe in a triangular trading setup that
the Caribbean during the 17th century
continued
for
many
years.
Rum
when slaves, most likely in the island of
continued to be popular throughout the
Barbados, found that molasses could be
American
fermented into an alcoholic beverage and
Washington even insisting on a gallon of
which could then be distilled in order to
rum at his Presidential inauguration in
remove its impurities.
1789.
Soon
after
its
appearance
in
the
Revolution
with
George
The development of American
whiskey led to the decline in use of rum in the United States.
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
Rum’s value as a trading commodity
extremely important to the Caribbean
led to its becoming a favorite of
islands and the American colonies, they
privateers and pirates who would drink
were not the only ones producing
it while out at sea and also would steal
rum. In colonial Australia, rum became
it from trading ships throughout the
prized both as a drink and because of a
Caribbean.
lack of currency, as a form of
In 1655, after taking
control of Jamaica, England decided to
payment.
start giving out a ration of rum to its
people in Australia became associated
sailors,
with drunkenness in the eyes of their
substituting
their
previous
Because of this practice,
ration of French brandy. This ration of
British colonizers.
rum, which was watered down before
remedy their dependence on rum, the
being distributed, became known as
new governor of New South Wales
grog and was a favorite of British
attempted to ban the use of rum as
sailors.
currency in 1806.
The daily ration of rum to
In an effort to
For this, William
British sailors continued to be in
Bligh, the governor, was placed under
practice until 1970.
arrest in his house, allowing the mutineers to maintain control of the
While rum and its production were
colony for the next four years.
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
The History of Bartending
Jerry Thomas (bartender) Since bartending has been around as long
Jerry Thomas – Also known as “The
as the alcoholic beverage, it has its own
Professor,”
history and past. There have been many
bartending from a simple trade into a set
bartenders throughout the course of that
of skills that have to be mastered. He
history that either invented new drinks or
made
revolutionized part of the bartending
performance art . His most popular recipe
process and service. The profession of
was
bartender itself has evolved throughout
in Bartender’s Guide published in 1887.
the ages. A bartender does more than
The Blue Blazer was a flaming drink of
serve drinks, they are a great listeners and
whiskey, sugar, and lemon peel thrown
buddies to all the bar patrons that come
back and forth between two glasses.
in.
Thomas
Jerry
bartending the
is
Blue
also
Thomas
into
changed
more
Blazer,
credited
of
a
featured
with
the
beginning of flair bartending and was the Here are a few of history’s most
author of the first modern cocktail book
influential and memorable bartenders:
in the United States.
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
Harry Craddock – An expat who brought
Western Europe
the cocktail scene to London, Harry
Bartenders were part of the elitist groups
Craddock was the author of what is still
in
considered the gold standard of cocktail
Ireland
handbooks:
Bartending was considered to be one of
The
Savoy
Cocktail
Book (published in 1930). Originally
France,
England,
around
the
Germany 15th
and
century.
the wealthiest trades at the time.
named for the American Bar at the
Savoy
Hotel,
The
Savoy
Cocktail
Pre-Prohibition
Bookhas been re-published as recently as
The bartending profession traveled over
2007. According to bartending lore,
to the New World from Western Europe.
Craddock buried a shaker containing his
The Pioneer Inn and Tavern Law was
original recipe in the wall at the
passed by the United States Congress in
American Bar, but it has never been
1832, allowing inns and saloons to serve
found.
alcohol to patriots not leasing a room.
Tom Bullock – Tom was the first
African-American to publish a cocktail
Prohibition
book, The Ideal Bartender (published
In 1919, mostly under pressure from the
1917). The dedication for the book read:
temperance movement and its political
“To those who enjoy snug club rooms,
allies, the United States ratified the 18th
that they may learn the art of preparing
Amendment in which the manufacture,
for themselves what is good.” We
transportation and sale of alcohol was
couldn’t have said it better ourselves!
prohibited. This put a temporary halt to the bartending profession.
Ancient Times Traces of bartending can be found back
End of Prohibition
in ancient Greek, Roman and Asian
When a majority of states ratified the
societies working in what were called
21st Amendment to repeal Prohibition in
"public drinking houses." Most of the
1933, bartenders were able to go back to
bartenders in that time brewed their own
work.
drinks and were alehouse owners or innkeepers.
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
Popular Drinks All Bartenders Should know Mojito
Toasted Almond
Side Car
Amaretto Sour
Daiquiri
Gin Fizz
Brandy Alexander
Classic Martini
Mudslide
Rusty Nail
Salty Dog
B52
Old Fashion
Pimms Cup
Tom Collins
Cosmopolitan
Mai Tai
Screw Driver
Pina Colada
Bush Wacker
Rum Punch
Milk Shake
Yellow Bird
Pisco Sour
Harvey Wall Banger
Mosco Mule
Caprina
Chi Chi
Caproska
Blue F@*#
Dark & Stormy
Sex On The Beach
Blue Lagoon
Sangria (White and Red)
Long Island Ice Tea
Negroni
Hurricane
Manhattan
Brown Cow The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
Bajan Association Of Rum Shops Who are we? – The Bajan Association of Rum Shops Inc. (B.A.R.S)
The Bajan Association of Rum Shops
The Rum Shop can be described as the
(B.A.R.S.) was created in March 2012 to
Village meeting place and a haven for
provide information to Shop Owners and
news
and
gossip.
to address the key issues consumers
It is often seen as the common ground,
face. We are here to be a resource for
where people from all walks of life could
the Rum Shops; looking at all major
meet and feel the pulse of society,
issues that affect the profitability of the
exchange ideas and refresh themselves.
shops, seeking to represent the shop proprietors when dealing with legislation and similar matters that may inhibit their profitability.
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
The Bajan Association of Rum Shops
heritage and to keep alive the concept that
(BARS) was created in March 2012 to
our village life is still very existent in
provide relevant industry information and
Barbadian society.
product knowledge to Consumers as well as address key issues that affect Shop Owners. The Association will become a
voice for its members through the facilitation of marketing activities that will help them to promote their businesses to a larger market.
Vision Statement
The Bajan Association of Rum Shops Inc. (B.A.R.S) seeks to become an assistance organization, to aid the Shop/Bar Owners of
BARS will provide the necessary tools and advice to help develop and promote members establishments to ensure a
sustainability and longevity in this unique brand the Rum Shop. The membership will receive updates on new products, promotions and more.
Barbados
in
developing
their
businesses, while equipping them with the necessary tools to effectively compete within
the
Barbados
economy.
The
Association also aim at generating more sales for locally manufactured products thus, increasing revenue locally. Even more, the Association seeks to bring back traditional foods to the shops thereby encouraging increased sales for bakers,
Mission Statement
farmers and fishermen.
Our mission is to holistically assist Shop/ Bar
Owners,
allowing
With the help of our lending agencies,
the
local manufacturers and the cooperation
opportunity to once again develop into
of the government ministries; shops are
productive
their
offered an opportunity to participate in
communities. As such, the Association
this program. These shops will be given
intends
better
businesses
to
assist
the
them within “Buy
Bajan
product
pricing,
intensive
Campaign� in a practical manner and to
promotions, business training, and other
create financial growth in several ways.
incentives needed to become profitable
We seek awareness of our rum shop
businesses.
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
B.A.R.S Pillars:
Aims:
Events and Activities
To reduce the number of shops/bars closing down within our communities
Wholesale and Distribution
To act as mediator between Rum Shop Owners and Manufacturers/ distributors – finding ways to keep marketing consistent
Health and Safety Local Food Reinjection Tourism
Rum Shop Historical and Cultural
& Customer Service
Rum Initiative
Shop
Tours
–
Value Business Training
To create events, which can result in increased sales
To promote the sale of locally manufactured products
To re-inject traditional foods into the shops/bars
To expose Tourists to the rum shop experience while on tours
To contribute to tourism development: Tourist interacting with the traditional Bajan & Bajan traditions; seeing the heritage aspect while supporting locally manufactured products and dishes
To provide Affiliate Programs – Negotiate discounts with companies that provides services or sells products often used by Shops/Bars
To engage in event promotion – Promoting events via print, radio, posters, email-blasts, BB broadcasts, video, and social media
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
B.A.R.S. Inc . Events and Activities Already Executed
Be The Star Karaoke Competition http://bajanrumshop.com/ barskaraoke/
Bar Push Shop Limes http://bajanrumshop.com/ barpush/
Strictly Bajan Rum Shop Tours http://bajanislandtours.com
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
Discover
B.A.R.S. Inc.
The Beginners Guide to Bartending May 14th to June 11th 2015