International Bartender's Work Book by Pintida Harnpanpongse

NTERNATIONAL BARTEN DER'S WORK BOOK

FOR EXCLUSUE USE BY: INTERNATIONAL BARTENDER'S

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Speed Rack

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Shot

Highball

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Beer Pilsner

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Parfait

Goffee

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Red Wine

White

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Champagne

LESSON

ONE / HIGHBALL

DRIN JUICE HIGHBALLS

METHOD: FILL GLASS WITH ICE, ADD BASE ALCOHOL, MIXER AND OR ADDIT]VE, ADD STRAW

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FILL WITH ORANGE

CAPE CODDER 4 COUNT VODKA

JUICE H

: 4 COUNT VODKA 2 COUNT PEACH SCHNAPPS FILL WITH OJ

SCHNAPPS I-:ILL WITH OJ

BAY BREEZE 4 COUNT VODKA FILL HALF CRANBERRY HALF PINAPPLE JUICE

BOCI BALL 4 COUNT AMARETTO FILL WITH OJ SLOE SCREW 4 COUNT SLOE GIN FILL WITH OJ

SEABREEZE 4 COUNT VODKA FILL HALF CRANBERRY HALF GRAPEFRUIT JUICE

MELON BALL 4 COUNT VODKA 2 COUNT MELON LIQ FILL WITH OJ

SEX ON THE BEACH 4 COUNT VODKA 2 COUNT PEACH SCHNAPPf FILL HALF CRANBERRY

JAMAICAN CRAWLER 4 COUNT RUM 2 COUNT MELON LIQ FILL WITH PINAPPLE

HALF ORANGE JUICE

woo woo

SHADY LADY 4 COUNT TEQUILA 2 COUNT MELON LIQ FILL WITH GRAPEFRUIT

RIM SHOT GRENADINE GARNISH WITH CHERRY

GIN & TONIC 4 COUNT GIN FILL WITH TONIC

SODA GUN L= 7 UP / SPRITE G=COLA SODA = CLUB SODA T= DIET COLA Q= TONIC WATER G= GINGER ALE SOUR= SOUR MIX ORG= OJ GRAN= CRANBERRY WATER=WATER GRPFT=GRAPEFRUIT PINE=PINEAPPLE

4 COUNT RUM FILL WITH PINEAPLLE RS BLACKBERRY BRANDY

TEQUILA SUNRISE 4 COUNT TEQUILA FILL WITH OJ

4 COUNT VODKA 2 COUNT PEACH SCHNAPPS FILL WITH CRANBERRY

RIM SHOT GRENADINE GARNISH WITH CHERRY

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MADRAS 4 COUNT VODKA FILL HALF OJ FILL HALFCRANBERRY

WATERMELON 4 COUNT VODKA 2 COUNT MELON LIQ FILL WITH CRANBERRY

SCOTCH & SODA 4 COUNT SCOTCH FILL WITH CLUB SODA

j U

FILL WITH CRANBERRY

GREYHOUND 4 COUNT VODKA FILL WITH GRAPEFRUIT

RUM & GOKE 4 COUNT RUM FILL WITH COKE

MEASURE KEY 1

COUNT. =

YyOZ.

RS/2CT. =Tz OZ 4COUNT = f OZ 6COUNT =1TzOZ SCOUNT =2OZ 10

COUNT

2lzOZ

SPEED RACK ORDER 1. VODKA 2. GIN 3. RUM 4. TEQUILA 5. RYE WHISKEY 6. SCOTCH 7. LIME JUICE 8. GRENADINE 9. MILK

LESSON TWO

ROCKS DRINKS

METHOD:

GODMOTHER

6 COUNT VODKA RS AMARETTO

GOD FATHER

ADD STRAW & SERVE

VODKA GIMLET 6 COUNT VODKA RS LIME JUICE GARNISH WITH LIME ADD STRAW & SERVE

BLACK RUSSIAN

KAMIKAZE

6 COUNT VODKA RS COFFEE LIO ADD STRAW & SERVE

MUDSLIDE

4 COUNT VODKA H RS COFFEE LIQ RS IRISH CREAM LIQUOR ADD STRAW & SERVE

SOMBRERO

6 CT COFFEE LIQ ADD MILK (LEAVE LAYERED) -DO NOT SHAKE" ADD STRAW & SERVE

RUSTY NAIL

6 COUNT SCOTCH 2COUNT DRAMBUIE ADD STRAW & SERVE

4 COUNT VODKA RS LIME JUICE RS TRIPLE SEC GARNISH WITH LIME ADD STRAW & SERVE

WHITE RUSSIAN

COUNT VODKA RS COFFEE LIQ FILL WITH MILK ( sHoRT SHAKE ) ADD STRAW & SERVE

MIND ERASER

KAHLUA & CREAM

6 COUNT SCOTCH RS AMARETTO ADD STRAW & SERVE

BRAVE BULL

SPEED RACK ORDER 1. VODKA 2. GIN 3. RUM 4. TEQUILA 5. RYE WHISKEY 7, LIME JUICE 8. GRENADINE 9. MILK

COUNT VODKA RS COFFEE LIQ FILL WITH SODA ADD STRAW & SERVE

6 CT KAHLUA ADD MILK ( sHoRT SHAKE ) ADD STRAW & SERVE

6 COUNT TEQUILA 2 COUNT COFFE LIQ ADD STRAW & SERVE

6. SCOTCH WHISKEY

LESSON THREE / STIRRED COCKTAILS METHOD: STRAIGHT UP = ( NO ICE ), STIR lN MIXING GLASS WITH ICE, STRAIN INTO COCKTAIL GLASS

MARTINI/ UP MIXING GLASS FILL % WITH ICE 1 DROP OF DRY VERMOUTH 1O COUNT GIN

METHOD: ON THE ROCKS / DOWN / OVER = wrTH tcE ) ,Add STRAW tN ROCKS GLASS

(

MARTINI ROCKS ROCK GLASS WITH ICE 1 DROP OF DRY VERMOUTH POUR GIN JUST BELOW RIM OF ROCK GLASS GARNISH WITH OLIVE ADD STRAW & SERVE

STIR AND STRAIN ( JULEP STRAINER ) INTO COCKTAIL GLASS GARNISH WITH OLIVE

NOTE: ANY GLEAR ALCOHOL CAN BE ORDERED AS ABOVE

NOTE

NOTE:

CUSTOMER CAN REQUEST LEMON TWIST GIBSON lS SAME AS MARTINI JUST GARNISH WITH PEARL COCKTAIL ONIONS ( 3 )

MANHATTAN/ UP.II'IIXING GLASS % WITH ICE 1 COUNT OF SWEET VERMOUTH 9 COUNT OF RYE WHISKEY STIR AND STRAIN INTO COCKTAIL GLASS GARNISH WITH CHERRY

MANHATTAN / ROCKS ROCK GLASS WITH IGE 1 COUNT SWEET VERMOUTH POUR RYE WHISKEY BELOW RIM OF ROCK GLASS GARNISH WITH CHERRY ADD STRAW & SERVE

ROB ROY/ UP MIXING GLASS % WITH ICE 1 COUNT OF SWEET VERMOUTH 9 COUNT OF SCOTCH WHISKEY sTrR AND STRATN

ROB BOY / ROCKS ROCK GLASS W|TH tCE 1 COUNT SWEET VERMOUTH , POUR SCOTCH WHISKEY BELOW RIM OF ROCK GLASS GARNISH WITH ADD STRAW & SERVE

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|NTO GLASS

GARNISH WITH

NOTE

NorE:

CHERRY

DRY MANHATTAN GETS DRY VERMOUTH NOT SWEET PERFEGTGETS 1 couNToF swEET&{ couNToF DRYVERMOUTH

TIP: VERMOUTHS GET THE FOLLOWING GARNISHES DRY GETS OLIVE SWEET GETS CHERRY SWEET AND DRY GETS LEMON TWIST

APPLE MARTINI wttXlttC CtnSS Z Wtlrc 5 CT VODKA 5 CT APPLE PUCKER STIR AND STRAIN INTO COCKTAIL GLASS

COSMOPOLITAN UP MIXING GLASS % WITH ICE 4 COUNT OF VODKA 2 COUNT OF TRIPLE SEC 1 COUNT LIME JUICE FILL ICE WITH CRANBERRY

STIR AND STRAIN INTO COCKTAIL GLASS GARNISH WITH LIME

SPEED RACK ORDER 1. VODKA 2. GIN 3. RUM 4. TEQUILA 7. LIME JUICE 8. GRENADINE 9. MILK

RYE

WHISKEY 6. SCOTCH WHISKEY

LESSON FOUR / SHAKEN COCKTAILS SOURS STRAIGHT UP OR ON THE ROCKS WISKEY SOUR

TIP:

STRAIGHT UP: CHILL COCKTAIL GLASS FILL MIXING GLASS %WITHICE 4 COUNT RYE WISKEY COVER ICE WITH SOUR MIX PLACE TIN OVER MIXING GLASS TURN OVER AND SHAKE REMOVE GLASS AND RINSE STRAIN OUT OF TIN WITH WIRE STRAINER GARNISH WITH CHERRY AND SERVE

ON THE ROCKS FILL ROCKS GLASS WITH ICE

4 COUNT RYE WISKEY FILL WITH SOUR MIX (sHoRT SHAKE) GARNISH WITH CHERRY ADD STRAW AND SERVE

ANY ALCOHOL OR LIQUOR CAN BE USED TO MAKE A SOUR DRINK ON THE ROCKS FILL ROCKS GLASS WITH ICE

STRAIGHT UP: CHILL COCKTAIL GLASS FILL MIXING GLASS % WITH ICE 4 COUNT RUM 2 COUNT LIME JUICE COVER ICE WITH SOUR MIX PLACE TIN OVER MIXING GLASS TURN OVER AND SHAKE REMOVE GLASS AND RINSE STRAIN OUT OF TIN WITH WIRE STRAINER GARNISH WITH LIME AND SERVE

DAIQUIRI

MARGARITA

STRAIGHT UP: CHILL COCKTAIL GLASS FILL MIXING GLASS %WITH ICE 4 COUNT TEQUILA 2 COUNT TRIPLE SEC 2 COUNT LIME JUICE COVER ICE WITH SOUR MIX PLACE TIN OVER MIXING GLASS TURN OVER AND SHAKE REMOVE GLASS AND RINSE STRAIN OUT OF TIN WITH WIRE STRAINER GARNISH WITH LIME AND SERVE

4 COUNT RUM 2 COUNT LIME JUICE FILL WITH SOUR MIX

(sHoRT SHAKE) GARNISH WITH LIME ADD STRAWAND SERVE

ON THE ROCKS FILL ROCKS GLASS WITH ICE 4 COUNT TEQUILA 2 COUNT TRIPLE SEC 2 COUNT LIME JUICE FILL WITH SOUR MIX (sHoRT SHAKE) GARNISH WITH LIME ADD STRAWAND SERVE

TIP: WITH RUM OR TEQUILA BASED SOURS USE A LIME GARNISH TIP: SHAKE ALL DRINKS THAT HAVE SOUR MIX

COLLINS FILL GLASS WITH ICE TOM COLLINS 4 COUNT GIN FILL 112 SOUR MIX SHORT SHAKE FILL WITH SODA GARNISH WITH CHERRY ADD STRW

SLOE GIN FIZZ 4 COUNT SLOE GIN FILL 112 SOUR MIX SHORT SHAKE FILL WITH SODA GARNISH WITH CHERRY ADD STRAW

NOTE: ANY LIQUOR / LIQUEUR CAN BE USED TO MAKE A GOLLINS DRINK

SPEED RACK ORDER 1. VODKA 2. GIN 3. RUM 4. TEQUILA 5. RYE WHISKEY 6. SCOTCH WHISKEY 7. LIME JUICE 8. GRENADINE 9. MILK

BRANDS OF ALCOHOL VODKA SMIRNOFF ABSOLUTE BLUE ABSOLUTE CITRON ABSOLUTE PEPPAR STOLICHNAYA STOLI- CRYSTAL TANQ- STERLING GIN BEEFEATER

TANQUERAY BOMBAY BOMBAY SAPHIRE GORDAN'S RUM

BACARDI LIGHT BACARDI DARK BACARDI 151 MALIBU CAPTAIN MORGAN MYER'S OLD OAK MT. GAY

SCOTCH.BLENDED CUTTY SARK DEWAR'S CHIVAS REGAL

J&B

JOHNNY WALKER RED

BLACK BLUE SINGLE MALT GLENFIDDICH GLENLIVET McGALLAN'S BOURBONS JIM BEAN OLD CROW OLD GRAND DAD OLD FITZGERALD WILD TURKEY MAKERS MARK

souR

MASH JACK DANIELS DICKEL'S

TEQUILA JOSE CUERVO MEZCAL SAUZA PATRON HERADORA

IRISH WHISKEY BUSHMILL BUSHMILL BLACK JAMESON JAMESON 1780

BRANDY APRICOT BLACKBERRY CHERRY CHRISTIAN BROTHERS

RYE WHISKEY SEGRAM'S 7 SEGRAM'S VO WINDSOR CANADIAN CLUB CROWN ROYAL

COGNAC COURVOISIER HENNESSY REMY MARTIN MARTELL

APERITIFES COMPARI DUBONNET LILLET

CORDIALS AMARETTO TRIPLE SEC BLUE CURACAO COINTREAU GRAND MARNIER KAHLUA TIA MARIA IRISH CREAM CHAMBORD DRAMBUIE FRANGELICO MIDORI SLOE GIN SOUTHERN COMFORT YUKON JACK BENEDIGTINE

B&B CHARTREUSE GREEN CHARTREUSE YELLOW GOLDSCHALGER IRISH MIST ROCK AND RYE KUMMEL CREME LIQUERS CACAO LIGHT CACAO DARK MENTHE WHITE MENTHE GREEN ALMOND BANANA CASSIS ANIS-LICORICE ANISETTE SAMBUCA SAMBUCA OPAL GALLIANO STREGA OUZA PERNOD RICARD AGUAR DIENTE

ALCOHOL AWARENESS The customer, bartender, server, manager and owner share the responsibility for alcohol awareness. 6

ln a busy bar, the bartender must monitor customers to determine when to serye and when to stop serving. Here are the guidelines for the working bartender. 1.

tea,

Monitor customers who are drinking strong drinks. For example: lce

martini, manhattan, Or any rocks drinks. Take into consideration the time factor. lt takes approximately 3 minutes for alcohol to enter the blood stream. lt takes one hour for to clear out of a person's system. ln other words, if a person "lcottol has 5 drinks in 4 hours, they have about one drink left in their system. The bartender is required by law to stop serving any customer the bartender believes to have had too much to drink, even if the bartender is wrong, his decision is final. MOST ASKED QUESTIONS

What should I do if the customer refuses to leave, or causes a problem?

Call the manager, explain the situation, and go back to waiting on your

customers.

o. A.

What if the manager instructs me to continue serving?

Follow the manager's instruction's , but mark the customers check by drawing a line after the last drink you served and note the date and time, customers name and the phrase " instructed to continue serving by" and put the managers name. it you are working a cash and carry bar, follow the same procedure by rolling the register tape to leave a blank space for making your notes. Should I continue serving an intoxicated customer by reducing the amount of alcohol in the drink. NO! This is a bad policy, as the legal system does not accept this type of response. Coffee is not an answer either, as all you will end up with is a wide awake drunk.

DO NOT BEST BET: ONCE YOU DECIDE TO STOP SERVING A CUSTOMER, CHANGE YOUR MIND FOR ANY REASON.

CHECKING IDENTIFICATION

The legal drinking age is 21 years old. lt is the bartender's responsibility to check any customer who appears to be under age. They must supply acceptable lD, or they cannot be served alcohol. The best lD is a driver's license with a picture. Passports, and state issued lD are also acceptable. Any lD given must have a picture or description of the person, along with the date of birth. lf the lD is questionable, get some help from the other bartenders or a manager.

When an lD is presented, check the picture or description as to the height, weight, hair color, date or birth. lf something does not match, ask for additional lD, until you are satisfied. The bartender has the final say as to weather a customer can be served, so if you are not satisfied with the lD presented, simply refuse service. MOST ASKED QUESTIONS

O. A.

What if the lD is a forgery?

O. A.

What about foreign lD?

A group of people are checked for lD, and one person in the group is refused service, What if the others all have proper lD?

When starting a bar position, ask the management what the house policy is in this situation. Some will have the bartender or waitress monitor the party to be sure the under age customer is not drinking alcohol from his friends. Other management's will ask the person to leave the bar.

Police department representatives inform us that as long as the information on the lD presented matches the individual, the bartender is off the hook, but beware, the information must match exactly.

Passports are always acceptable, other lD should be presented to the manager for approval.

ACCEPTABLE I.D. DRIVERS LICENCE MILITARY I.D. PASSPORT STATE I.D. FEDERAL I.D.

USING THE EMPLOYMENT SERVICE

Please call from a quiet location. lf you are using a pay phone, carry extra change, or use a phone card, which will prevent interruptions.

Carry a note pad to record job leads and all contact information. For the application form, you will need the following: former iobs with address and phone numbers, dates of employment, supervisor's name and three personal references. Check your spelling and bring two pens to the interview.

Go or phone only at times given by the employment department.

lf you have experience, point out the following: Ability to : Open or close a restaurant or bar, Do ordering or inventorY. Train and supervise bar staff. Close out registers and make deposits. Any party or banquet exPerience. Knowledge of comPuter registers.

lf you do not have experience, point out the following:

This is your first bar iob and you have no preconceptions about

Duties you will be assigned, in other words, you will be a cooperative employee. You will make every effort to pour properly and not waste alcohol.

When the interview is finished, let them know you are interested in the job.

For Example: "Thank you for seeing me Mr. Smith, I'd like you to know I am interested- in the position, and will be sure to call you by Friday for you decision. Tip: Give your best appearance, shirt with collar, pressed slacks, presentable shoes, haircut, shave and go alone. lf you do not have experience, don't be fussy on the first job opportunity. Getting some experience is the main goal of the first time bartender.

CALL THE JOB LINE AT THE TIMES INDICATED ON THE BACK OF YOUR ID CARD.

\ EXTRA DRINK RECIPES

HIGHBALLS LONG ISLAND ICE TEA VODKA

RS GIN RS RUM RS TEQUILA RS TRIPLE SEC 4 CT SOUR MIX FILL WITH COKE ( SHAKE )

ZOMBIE 4 CT ORANGE 4 CT PINEAPPLE 4 CT SOUR MIX 4 CT LT. RUM 4 CT DK. RUM RS APRICOT BRANDY ( SHAKE ) RS 151 RUM ( FLOAT )

PURPLE M.F. VODKA GIN RUM TEQUILA GRENADINE BLUE CURACO FILL WITH SOUR MIX ( SHAKE )

RS RS RS RS RS RS

HURRICANE 6 CT LT. RUM 6 CT DK. RUM RS SOUR MIX RS LIME JUICE FILL WITH HURRICANE MIX ( SHAKE )

PLANTERS PUNCH 6 CT MYER'S RUM 6 CT ORANGE 6 CT PINEAPPLE RS GRENADINE 2-3 DROPPS BITTERS ( SHAKE )

RED DEVIL RS VODKA RS SLOE GIN RS SOUTHERN COMFORT RS TRIPLE SEC RS AMARETTO RS LIME SYRUP FILL WITH OJ ( SHAKE )

ALABAMA SLAMMER BLUE WHALE 6 CT RUM RS BLUE CURACO 4 CT SOUR MIX FILL WITH OJ ( SHAKE )

2 CT SLOE GIN 2 CT AMARETTO RS SOUTHERN COMFORT

ROOTBEER 4 CT VODKA RS GALLIANO RS DK CACAO FILL WITH COKE

HOOTER 4 CT VODKA RS AMARETTO FII,I, WITH OJ

FILL WITH ( SHAKE )

RED DEATH RED DEVIL PLUS RS SAMBUCA ( SHAKE )

JOLLY RANCHER 4 CT PEACH SCHNAPPS RS APPLE SCHNAPPS

FILL WITH CRANBERRY

DRINKS BY THE SHOT: CORDIAL GLASS / SHOT GLASS RUSSIAN OUAALUDE FRANGELICO BAILEY'S VODKA

NUTCRAKER AMARETTO FRANGELICO CREAM

BRAIN'S KAHLUA BAILEY'S

B-52

DROPS OF GRENADINE

GRAND MARNIER

KAHLUA BAILEY'S

KAMIKAZE VODKA TRIPLE SEC LIME JUICE

LEMON DROP SHOT CITRON VODKA RIM GLASS OT IN HAND

SUGAR/LEMON WEDGE

SHAKEN CREAM COCKTAILS BRANDY ALEXANDER

BANSHEE

4 CT BRANDY 2 CT DARK CACAO PLUS CREAM

2 CT BANANA 2 CT WHITE CACAO PLUS CRE,AM

GRASSHOPPER 2 CT GREEN MINT 2 CT WHITE CACAO PLUS CREAM

GOLDEN CADILLAC 2 CT GALLIANO 2 CT WHITE CACAO PLUS CREAM

PINK SOUIRREL 2 CT ALMOND 2 CT WHITE CACAO PLUS CREAM

TOASTED ALMOND 2 CT AMARETTO 2 CT KAHLUA PLUS CREAM

STIRRED COCKTAILS CHOCOLATE MARTINI 4 CT VINILLA VODKA 2 CT GODIVA CHOC LIQ 2 CT GODTVA WH CHOC LIQ

APPLE MARTINI 5 CT VODKA 5 CT APPLE PUCKER

ROCKS DRINKS

STINGER 6 CT BRANDY RS WHITE MINT

WHITE SPIDEI1

LUBE JOB 6 CT VODKA RS BAILEY'S

GREEN HORNET 6 CT VODKA RS GREEN MINT

6 CT VODKA RS WHITE MINT

WINE & CHAMPAGNE DRINKS WINE SPRITZER ALL PURPOSE GL. FILL WITH ICE HALF WINE HALF CLUB SODA LEMON TWIST

WINE COOLER ALL PUPOSE GLASS FILL WITH ICE HALF WINE HALF OJ ORANGE & LIME

CHAMPAGNE COCKTAIL CHAMPAGNE GLASS LOOSE SUGAR CUBE IN GLASS DROPS OF BITTERS ON SUGAR

FILL WITH CHAMPAGNE

KIR

IMPERIAL KIR

WINE GLASS FILL WITH WH. WINE

WINE GLASS FILL WITH WH. WINE RS CHAMBORD LEMON TWIST

RS CASSIS

LEMON TWIST

MIMOSA

KIR ROYAL

CHAMPAGNE GLASS HALF CHAMPAGNE HALF OJ ORANGE SLICE

CHAMPAGNE GLASS FILL WITH CHAMPAGNE RS CASSIS

ORANGE SLICE

FROZEN DRINKS

PINA COLAD 4 CT RUM 8 CT PINA COLADA MIX GARNISH CHERRY GARNISH ORANGE

DAIOUIRI 4 CT RUM 8 CT SOUR MIX RS LIME JUICE

GARNISH LIME

MARGARITA 4 CT TEQUILA 6 CT SOUR MIX RS TRIPLE SEC

RS LIME JUICE

GARNISH LIME

BLENDER INSTRUCTIONS ADD LIQUORS RS ADDITIVES ( IF APPLIES ) ADD MIXERS ADD FRUrr ( OPTIONAL ) ADD ICE & BLEND

BLOODY MARY 4 COUNT VODKA FILL WITH B.M. MIX GARNISH WITH CELERY

BLOODY MARY MIX fonanro JUIcE SALT / PEPPER WORCESTERSHIRE SAUCE TOBASCO SAUCE WHITE HORSERADISH ADDITIONAL I[ARY'$ R6 SNApppER= GtN +,8.M. MIX lX efgOov MARTA=TE@IiLA+BM M VIRGIN MARY= B.l!1. MIX ONLY

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New Jersev Bartender's Association

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Tlplr" Qn z,e*n l

o OVERVIEIV - Our Goals for you..,..,,."3" Days & ZAP!...Gertification o BAROPERATION - How to Operate a Bar & Deal rvith Customers - (FOCUS) o MEASUREMENTS - A Fast New Way to Measure When Pouring o GLASSES & BAR TOOLS - And Other Things o HIGHBALL DRINKS - Soda & Juice,...l6 Drinks o

LOWBALL (Rocks) DRINKS

o STIRRED COCKTAILS

- 11 More Drinks

- Become a Martini & Manhattan Aficionado -

Sours.,....Exotic & Frozen Cocktails

SHAKEN COCKTAILS

MULTIPLE ALCOHOL DRINKS

- Cocktails & Garnishes

o WINE & CHAMPAGNE DRINKS - VarietY

COMMON WINES

IRISH BEERS

- Red & White Wine

- How to Pour Guinness......Black

& Tans.'-.112

&'ll2s

# COLLINS

BEER MUG

RED WINE

BRANDY SNIFTEH

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s:_-:a

IRISH

BEER PILSNER

LOWBALL

HIGHBALL

SHOT

WHITE WINE

COFFEE POUSSE

CAPPUCCINO CAFE

SHERRY

PARFAIT

CHAMPAGNE FLUTE

V***p A -# SOUR

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New Jersev Bartender's Asso ciation

'o melSURe XeyS ln the old days a barterder used SHOTS to measure but that's too slow to pour. Here's a BETTEB waY We now use "COUNTS" or Gounting, to measure our pours, quicker. 1

SHOT = 4 CT (1 OZ) (1,2,3, 4), (SAY OUICKLY) OTHER STD. BAR MEASURES

STD, MEASURE KEY

Dash (or Splashl = 1132 07. Teaspoon =118o.7.

Tablespoon

3/8 OZ.

Pony = I 07. 1 Jigger = 1 Vz QZ.

O DRINK MAKING METHOD. THE BASIC METHOD FOR MAKTNG ALL STANDARD DRINKS: - FILL GLASS WITH ICE or use GHILLED Glass - ADD the BASE ALCOHOL) - ADD tllXER (Where APPlicable) - ADD ADIilnVE (Condiment or Garnish) SPEED RACK

ALL SPEED RACKS ARE IN THE SAME ORDER IN ALL BARS is the order from

(1) VODKA (2) GIN (3)

RUM

(4) TEOUILA

(5) RYE (WHISKE$ (6) SCOTCH

(e) LIME SYRUP (10) GRENADINE

O BAR TOOLS

SOME OF THE BASIC BAR TOGLS YOU'LL NEED:

- SHAKERS (Large & Small - Glasslf,letal) - STRAINERS (Glass/Metal) . CORK SCBEW - MIXING SPOON (Stirring - Spooning Cherries/Olives - SALTER

JUICE TOPS lD oRANGE (oJ)

(Margarita)

lD your Juices by the following "TOP" POURERS

GREEN ICLEAH/WHITE

(Grapefruit)l

(Cream)

O SODA GUN - HERE IS THE TYPICAL SODA GUN LAYOUT (L) = 7-UPISPRITE (a) = ToNlc (G) = GINGER ALE (SOUR) = SOUR MIX - coKE {D) = DIET COKE (BLA}'|K TOP} =IBA}IEEBEY

(4) Ct, Scotch Fill w/ Soda

(4) Ct. Vodka Filld CranberrY

(4) Ct.Vodka

Fiil w/ oJ

MGEE@ CAPE CODDE 1/2 Grapefruit

CAPE CODDER (ll2Cranl 1/2 Pineapple Juice

(4) Ct. RUM Fill w/ Goke

(4) Ct Gin Fill dTonilc

SCREWDRIVER (RS) Peach Sc*tnaPPs

SCREWPFiVER (4) Ct. (MettonLisueur) Midori Fill w/ OJ

(4) Ct, Tequila Fill w/ oJ (MUST Stir) (RS) Grenadine (LaYeredS

(4) ct. Vodka Fill w/ BM Mix Garn w/ CelerylLime

(1/2 Tsp) Horseradish (2-Dash) Tabasco (2-Dash) Worcestershire (2-Dash) Lime Juice (l-Dash) Salt & PePPer Fill w/Tomato Juice

EreESED CAPE CODDER (BS) Peach SchnaPPs

(4) Ct. Peach SchnaPPs

RED SNAPPER = GIN MAHIA = TEQUILA

{9:ti-":}-QIFglgg)-cJ.-Y-e-9!-?

EEEffi CAPE CODDER (lf2Cranl 112

MADRAS (RS) Peach SchnaPPs Garnish w/ Orange

\i. g:.-

(4) Ct. Amaretto (RS) or (4) Ct.Vodka

Fiil w/ oJ

Fill Glass with Ginger Ale (RS) grenadine Garnish w/ Cherry

Fill Glass with Coke (SAME AS FOR SHIRLEY TEMPLE)

New Jersev Bartendetos Asscaigtion

ffi 'HlS

'lF

{6) Ct.Vodka (4) Ct. Kahlua (Coffee Liqueur)

(StirdStraw&Serve)

BLACK RUSSIAN (4) Ct.Bailey's lrish Cream Liqueur

BLACK RUSSIAN (Float lce) w/ Cream (Short Shake) (Add Straw & Serve)

BLACK RUSSIAN-(Layered) Layer w/ Soda

(Short Shake) (Add Straw & Serve)

tErtrfiilFi:El (6) Ct. Vodka (RS) Amaretto (Stir w/ Straw & Serve) Garnish w/ Lime

(6) Ct, Scotch (RS) Amaretto

(Stirw/Straw&Serve) Garnish wl Gherry

rlnrfimEm (6) Ct. Vodka or Gin (RS) Rose's Lirne Syrup

VODKA GIMLET (RS) Triple-Sec (Orange Liqur)

(Stirw/Straw&Serve) Garnish w/ Lime

(Stirw/Straw&Serve)

ETSEEEEO (6) Ct. Kahlua (Float lce) w/ Cream (Layered) (Add Straw & Serve)

ElEf,ntr[ (6) Ct. Scotch (RS) Drambuie (Stir w/ Straw & Serve) Garnish w/ Cherry

Garnish w/ Lime

(6) Ct. Kahlua (Float lce) w/ Cream (Short Shake) (Stirw/Straw & Serve)

artendefs Associa

& Fill Cocffiail

lce to

10) Ct, Vodka / Gin into Mixing GlasslShaker

(Stir & Strain into Coclitail Glass, then Serve) Garnish w/ Olive or Lemon TwisVpeel in Glass

(8) Ct. Vodka / Gin into ROCKS Glass

(Stir w/ Straw & Serve) Garnish w/ Olive or Lemon TwisVpeel in Glass NOTE: For a

"@"

Martini, replace garnish with (3) Pearl Cocktail Onions

Regular) = (2) Gt, SWEET Vermouth in Mixinq Glass (10) Ct. Rye Whiskey into Mixing Glass/Shaker (2) Dashes Bitters (Ask Customer) {Stir & Strain into Cocktail Glass) Garnish d Cherry in Glass

Regutar) = (2) Ct. SWEET Vermouth into ROCKS Glass (8) Ct, Rye Whiskey into ROCKS Glass (2) Dashes Bitters (Ask Customefl (Stir w/ Straw & Serve) geni_sl y{ g_herv*r_l-glq::-* _

NoTE:Fora''W,,,askiftheypreferDRYorSwEETVermouth NOTE: For a

"w",

NOTE: For a

"B)E ROY MANHAfiAN", use SCOTCH in place ol Rye whiskey

use (1) ct. swEET & (t) Ct. of DRY Vermouth

New

Jersev Bartender's Associati*E

NOTE: Since Sours can be made from almost any liquor. just add Sour Mix to the Liquor, Shake, Pour, Garnish, & Serve as stated belowGarnish w/ Lime, Lemon, Cherry, or Orange Slice olr rim of glass - (Based on the type of Alcohol)

Add (s-10) Ct. Light RUM to Mixing Gtass lf - UP - (Add (6) Ct. (Float lce w/ Sour Mix lf on the ROCKS) (RS) Rose's Lime Syrup &YzTsp Spoon Sugar '.-'..(Shake & Pour) Garnish w/ Lime

NOTE: ALWAYS ASK lF THEY WANT "SALI" Add (&10) Ct. TEeutLA to Mixing Gtass tf - UP (RS) Rose's Lime SyruP (RS) Triple Sec......(Shake & Pour)

Garnish

(Add (6)

ct. (Float lce w/ Sour Mix lf on the RoCKS)

Lime

(6) Gt. Gin (4) Ct. Sour Mix (sHoRT SHAKE) Fill w/ Soda

Garnish w/ Cherry

(6) Ct. Vodka

(4) Ct. Sour Mix (sHoRT SHAKE) Fill w/ Soda Garnish w/ Cherry

(6) ct. SLOE Gin (4) Ct. Sour Mix

(sHoRT SHAKE) Fill w/ Soda Garnish w/ Cherry

reEm

EEtllt-l (2) Lime Wedges(3-5) Mint Sprigs-

(RS) Vodka (RS) Gin (RS) Rum (RS) Tequila (RS) Triple Sec

Float ice w/Sour Mix ShakelPour into Tall Glass (1-2) Splash Coke (COLOR) Garnish w/ Lemon

(RS) Sloe Gin (RS) Southern Comfort (RS) Amaretto (RS) Triple Sec

(RS) Bose's Lime Syrup Filt w/ oJ Shake & Pour (Optional) Garnish w/ Orange

(4) Ct. Kahlua (4) Ct. Amaretto (Float) lce Cream Shake & Pour

1..

Giass)

Glassl Tsp Sugar,...... .--(h, G/ass) .(2-4) Dashes Bitbrs Qn Glass) MUDDLE the above (Fill Glass wilh lce) (8) Ct. Light Rum (1-2) Dashes SODA Garnish with Lime & Mint SPrig .(oPTloNAL)

(1/2) Scoop of lce

(RS) Vodka

(h (h

(8) Ct. Light Rum - (2) Tbsp, Cream of Goconut " (',12, Gup Canned PineaPPle

Blend Until Smooth NOTE: *Or Pre-f,lix

(6) Ct. Brancly (RS) Dark Crdme De Gacao (3 Oz.) Cream Shake, Strain & Pour Sprinkle Nutrneg on top

(4) Ct. Light Rum (4) Ct. Dark Rum (RS) Triple Sec (Dash) Grenadine (8) Cr. OJ (8) Ct. Sour Mix Shake & Pour (RS) 151-PRF Rum (Layer) Garn w/ Lem/Orange&Gherry

(4) Ct. Amaretto (4) Ct. Southern Comfort (RS) Ct, Sloe Gin

Fiil w/ oJ Shake & Pour

(Oprional) Gamish

Orange

(4) Ct. Wht Crdme De Cacao (4) Ct. Crbme Ele Menthe Fill w/ Cream Shake, Strain & Pour (Serve Straight-Up)

(1(}l2) Gt, (Lemon/Citrus/Citron or regul

(Vodka - lnto a "Mixing Glass") (RS) Triple Sec / Cointreau - (Orange Liqr) (BS) Rose's Lime (Splash) Cranberry (n Mixing Glass) Shake & Strain into Cocktail Glass Garnish w/ Lime

ALL PURPOSE GLASS Fill w/ lce

Fillw/=RedWine&Soda Lemon Twist

(1G12) Gt, Vodka (KuranUBerry) $nto a "Mixing Glass") (RS) Triple Sec / Gointreau - (orange Liqueur. (RS) Rose's Lime (Splash) Granberry (n Mixing Glass) Slrake & Strain into Cocktail Glass Garnish w/ Lime

ALL PURPOSE GLASS Fill wl lce

Fillw/=RedWine&OJ Orange or Lime Slice

Champagne Flute (2 Dashes) Bitters YzTsptBaglCube Sugar Fill w/ Champagne

EINEEn Champagne Flute (Dash) orange liqueur or Triple sec cointreau - (orange Liquor) Fill w/ = Champagne & OJ - Garnish with Orange

Cabernet Merlot (DrY) Cabernet Sauvignon (Med DrY) Shiraz (Bet Med Dry & SParkling) Bed Burgundy Bordeaux Red Zinfandel

Pinot Grigio Cabernet Sauvignon Blanc Chardonnay White Zinfandel

GUINNESS (Stout) HARP (Lagu *e0 KILLIAN (LqEr Beer) BASS (EngIiCt ALE)

RESPONSIBILITY - for Alcohol Abuse Awareness ls shared by the CUSTOMER' BARTENDER' YI'AITSTAFF, MANAGER, & OWNER

Even in a busy bar, the bartender must monitor customers to determine when to serve & when

to stop serving.

a Monitor Customers who are drinking strong drinks or iust ordering lrequently o Consider the ..TIME FACTOR- . (lt takes 3- minute for alcohol to enter the blood stream) (lt takes I- Hour for alcohol to clear out of a person's system) ln other words, if a person has "5" drinks in "4" hours, they still have "1" drink lefl in their system The Bartender is required by law to stop serving any customer the bartender believes to have had too much to drink, (even if the bartender is wrong in their iudgment) The Bartender is required by law to stop serving any customer the bartender believes to have had too much to drink, (even if the bartender is wrong in their judgment, their decision is final)

What should I do if the customer refuses to leave or causes a disturbance? A) Call the manager, explain the situation and return to waiting on your customers

What il the manager instructs you to continue serving the customer? A) Follow the manager's instructions but mark the customer's check with a "line" after the last drink you served & note Date & Time, Gusiomer's Name & the phrase, "lnstructed to continue serving by "manager's name",NOTE: Each bar uses different methods of keeping a TAB. Some bars still use a register tape, others use a register card & others still use a computer system

Should I continue serving an intoxlcated custorner by reducing the amount of alcohol in the drink? A) This is a very bad policy and is illegal, ln addilion, if the customer senses this, they may become very hostite and accuse you of cheating, causing a potentially violent situation.

NOTE: ONCE YOU DECIDE TO STOP SERVING A CUSTOMER, DON'T CHANGE YOUR MIND< FOR ANY REASON

appears to be under lfs the bartender,s responsibility to check the c'silomer whoperiod!

"21"

- They

must produce valid proof of ageor you cannot seruâ&#x201A;Ź them,

passports and state issued lD are also The best rD is a valid Driver,s Licerse with a pictrreacceptable also ask for additional lD NOTE: lf you need help, call the manager over. Yog can NOTE: The bartender has the final say as to proper lD

What if the lD is a forgerY?

with ttre lD, A) The police say that if all the facts match the person

you're'off the hook"

people gets refused' A group of people are checked for lD and one of the their policy on this' Most places A) When starting a bar position, ask the managelnent about in the bar' will let the person stay but some will not aliow the under aged person remain

New

Jersev

Bartetffis Association

NOIE: IVHEN yOU CALL FOR AN |NTERVIEW, DO ff

ffin

A QUIET PLAeE TO PREVENT

INTERRUPTION

$gE

Td<e a pen, Note Pad and most important, a @V!f d your Resume. (You'll need it to complete o|e JOb Application. (You'll also need "3" persond references.

on if you have prior bartending experience, be srfi?to point out the following information your abilities:

open/close a restaurant or bar - Do ordering or inventorY - Train & suPervise bar staff - Close out registers & make deposits - Any party or banquet exPerience - Knowledge of computer restaurant systems - To

information NOTE: if you DON'T have prior bartending experience, be sure to point out the following on Your abilities: you - This is your first bar iob but your schooling wre intensive and complete. ln addition' are ready to take on the responsibilities of the position'

When the interview is complete, let the interviewer know if you are interested in the position

o Thank the interviewer for the interview and that you will be calling

in a lew days

NOTE: Make your best appearance,..,shirt, Tie, Shave or Minimum Makeup, NO GUM, and GO ALONE! NOTE: DON'T BE FUSSY ON YOUB FIRST JOB...,,.GET THE EXPERIENCE YOU NEED

NOTE: CALL US FOR JOBS AT THE DAY A}'ID TIMES SHOWN ON THE BACK OF YOUR MEMBERSHIP CARD

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