BARTENDING AND

CATERING
AGENDA:
 BASICS OF
BARTENDING
 BAR TOOLS AND
EQUIPMENT
BARTENDING

A process of preparing, mixing

concocting and serving drinks,
especially alcoholic beverages to
customers.
Jerry P. Thomas(1830-
1885)
The father of American
mixolgy
 Bannie Kang
#1 bartender in the world from
Singapore.
A bartender is also known as a barkeep,
barkeeper, barperson, barman, barmaid
or bar attendant.

Is a person who serves usually alcoholic

behind the bar in a licensed
establishment.
 BASICS OF
BARTENDING
1. SHAKING
Bartending basics begin with teaching
bartenders how to shake these cocktails
in the right manner. Mixing the right
amount of ice is also vitally important.
 2.
STRAINING
Right after shaking the
cocktail, it is straining it
Right
that after shaking the cocktail, it is
becomes
straining it that becomes
important. Carrying this important.
Carrying this out in the right manner and
out in the right manner
ensuring that there are no floating pieces
and ensuring that
of ice is essential.there
are no floating pieces of
ice is essential.
3. STIRRING
 The next part is stirring, and many
bartenders tend to mess up a drink by
stirring it in the wrong manner. At each
step, condensation is taking place on the
glass, and it is the stirring that removes
The next part is stirring, and many bartenders tend to mess up a drink
the effect
by stirring of this
it in the wrong condensation.
manner. Stirringis taking
At each step, condensation
placethe right
on the glass,way
and it also helpsthat
is the stirring prevent extreme
removes the effect of this
condensation. Stirring the right way also helps prevent extreme
dilution of
dilution of the drink.
the drink.
4. LAYERING
This is important for the cocktails that
require multiple liqueurs as their
ingredient. The bartender must know the
weights of each ingredient and must also
know how to pour the ingredients down
in the right manner.
 5.
FLAMING
Some liquor have their flavor enhanced
by setting a flame on the surface of the
drink. This is something that must be
handled with caution, and it is necessary
to carry it out in the right manner.
6. FLAIRING
Some bartenders like to entertain the
customer by flipping the bottles and
tossing them up in the air. This is known
as flair bartending, and it should only be
practiced by seasoned and experienced
bartenders.
BAR TOOLS AND
EQUIPMENT
1. CAN OPENER OR CAN PUNCH
It is used for opening cans of fruit and
syrup. A can punch is a tool to make a
hole in juice cans.
2. CORKSCREW
For opening wine and champagne
bottles.
3. CLOTHS
For wiping surfaces and equipment.
These should be damp and not wet.
4. KNIFE AND
4. KNIFE ANDCUTTING
CUTTING BOARD
BOARD
A sharp paring knife and a small cutting
board is necessary to cut your fruit
garnishes.
5. BAR TOWELS
These are 100% cotton and have sewn
edges for durability. Use these along with
cloths to keep things clean. Make good
use of times where you have no guests to
clean bottles and wipe surfaces.
6. BOTTLE OPENER
It is used for opening screw top bottles.
7. BOTTLE SEALERS
For keeping liquors and other bottle
contents fresh.
8. COCKTAIL SHAKER
Essential for blending ingredients in
cocktails and mixed drinks. Use a short,
sharp and snappy shaking technique
unless otherwise stated.
9.9.ELECTRIC BLENDER
ELECTRIC BLENDER
Many cocktails require a blender to blend
the ingredients smoothly together. Useful
for drinks with fruit pieces or ice cream
etc.
10. GRATER
To grate spices like nutmeg and others.
11. ICE BUCKET
A metal or insulated ice bucket keeps
your ice cold and clean.
12. ICE TONGS
Use these to add ice to drinks. Never
handle ice with your hands, it’s not only
unhygienic, but the heat from your hand
will begin to melt the ice.
13. JIGGER
A measurement tool most especially for
liquors.
 14. JUICE
14. SQUEEZER/EXTRACTOR
JUICE SQUEEZER/EXTRACTOR
Needed for getting the most juice out of
your fruits. It helps to soak citrus fruit in
hot water before squeezing.
 15. JUICE
15. JUICE OROR CITRUSREAMER
CITRUS REAMER
The main purpose of a juicer is to extract
the juice of citrus fruits.
16. BAR SPOON
A bar spoon with a long handle and a
muddler end will allow you to mix and
measure ingredients as well as crush
garnishes.
17.17.MEASURING
MEASURING CUPS
CUPS
They usually come with a set of
measuring spoons which are needed for
the smaller quantities.
18.
18.MIXING GLASS
MIXING GLASS
Useful for long drinks where it is required
mix the ingredients without shaking.
19. COCKTAIL STRAINER
Used with a boston shaker to remove the
ice and fruit pulp from juices.
20. CHAMPAGNE OR WINE STOPPER
A special stopper with two wings that
champs over a lip of a champagne bottle.
It keeps the champagne sparkling.
21. SPEED POURERS
Are very useful for free pouring. There
and many different types of speed
pourers and they all pour different
amount of liquor.
 DIFFERENT
GLASS WINES
USED IN
BARTENDING
There are various types of glassware of
different shapes and sizes, all serving
their own purpose. Learning which drinks
belong to which glass is beneficiary to
both you and your customers. They
receive a higher quality drink, which in
turn reflects back on you and/or your
establishment.
 1.
BEER
MUG

This is the typical beer container. It has thick walls and a large
handle. Size: 10 oz to 22 oz.
 2. This glass is used for
BRANDY brandy or cognac. They
have a short stem so you
SNIFTER can place your middle
and ring finger. This
allows your hand to
warm the brandy or
cognac while holding it.
Size: 5 oz. to 25 oz.
 3.
CHAMPAGNE
FLUTE

These are tall glasses. The flute shape helps preserve the carbonation
of the champagne and it also shows off the bubbles of the champagne.
Chill the glass before use. Size: 6 oz. to 10 oz.
 4. COLLINS GLASS

This is tall and skinny glass. This glass

was named after the popular drink
Tom Collins. It is used for soft drinks,
juices and many mixed drinks. Size:
10 oz. to 16 oz.
5. CORDIAL GLASS

It is a very small stemmed

glass used to serve small
amounts of liquor. Size: 1 oz.
to 4 oz.
 6. HIGHBALL GLASS
This is the most common glass at
bars. It is used to make many
mixed drinks. Size: 8 oz. to 12 oz.
7. HURRICANE GLASS
This glass is shaped like
hurricane lamp. It is used for
many tropical and exotic mixed
drinks. It is also used for some
blended drinks like Pina Colada
and a Chi-Chi. Size: 15 oz. to 23
½ oz.
8. IRISH COFFEE
MUG
This glass has a shot stem
and a handle. It is used for
many hot drinks. Size: 8 oz.
to 10 oz.
9. This glass is
MARGARIT primarily used for
A GLASS margaritas and
Daiquiris. This
glass is also
known as a
“Couplette
Glass.” Size: 7 oz.
to 12 oz.
10. MARTINI GLASS
This is the classic V-shaped
stemmed glass for drinks
without ice (chilled drinks).
This glass is also known as a
“Cocktail Glass.” chill the glass
before use. Size: 6 oz. to 12
oz.
11. OLD FASHIONED
GLASS
This glass is used for
drinks “on the rocks”
or with a splash.” this
glass is also known as
a “Rocks Glass.” Size: 5
oz. to 6 oz.
12. PILSNER
GLASS This is a tall flute
shaped glass with
no stem. This glass
is also used for
beer. Size: 10 oz.
to 16 oz.
 13. PITCHER
This is a large container
with a spout to pour into
several glasses. Many
bars used them to serve
beer: 30 oz. to 60 oz.
14. PUNCH BOWL
This is a large
container for
punches. It is used a
lot for parties.
 15. SHOT GLASS

This is a small and thick glass. It is used for many

shots and as a measuring tool. Size: 1 oz. to 4 oz.
16. WINE GLASS There are two kinds of wine
glasses (Red Wine Glass and
White Wine Glass). The red
wine glass has a wider bowl
to allow the wine to
breathe. When carrying a
wine glass. Always hold it
by the stem so you don’t
change the temperature of
the wine. Size: 8 oz. to 10
oz.
HANDLING GLASSWARE
1. Always use an ice scoop to fill the glasses with ice.
Never use the glass to scoop ice. It can break in your
ice.
2. If you break glass in your ice, throw away all the ice
and make sure that there are no pieces of broken
glass.
3. If a glass is hot, do not put ice in it. The glass can
break with the change of temperature.
4. If the glass is cold, do not pour anything hot in it.
5. Do not stack the glass too high.
6. Do not stack two different glasses together.
They can get stuck together and if you try to
separate them, they might break.
7. Don’t carry more glasses than what you can
handle on your hands. Use a tray to carry them.
8. Always handle the glass by the stem or base.
TYPES OF BEVERAGES
A beverages is basically a drink specifically
prepared for human consumption. This does
not include water as it’s natural resource.
Beverages almost always largely consist of
water as their main ingredient. There are
different types of beverages but they are
mainly classified based on their properties
and ingredients.
TWO TYPES OF BEVERAGES
TWO TYPES
OF
BEVERAGES
1. Alcoholic beverages and
2. Non-alcoholic beverages

THESE TWO TYPES OF BEVERAGES CAN BE

THEN FURTHER CLASSIFIED AS:

3. Cold beverages and

4. Hot beverages
TYPES OF ALCOHOLIC
BEVERAGES
BRANDY GIN RUM TEQUILA VODKA WHISKEY

SOME OF THE FAMOUS LIQUORS OR

ALCOHOLIC BEVERAGES

ALL OF THEM UNDERGOES THE PROCESS

BEER WINE
OF FERMENTATION
 6 FAMOUS SPIRITS

THEY UNDERGO THE PROCESS OF DISTILLATION AND THE ALCOHOL

CONTENT OF THESE LIQOURS ARE MUCH HIGHER.

THEY ARE THE FOUNDATION OF MAJORITY OF COCKTAILS AND

TERMINOLOGIES
LIQUORS
Alcoholic beverage.

LIQUEURS
Sweetened alcoholic liquor.

COCKTAILS
an alcoholic mixed drink, which is either a combination of spirits, or
one or more spirits mixed with other ingredients such as fruit juice,
flavored syrup, or cream.
1. BRANDY the word “brandy” comes from the Dutch word
“brandewijin,” which literally means “burned
wine.”
Made from fruits, it is broken down into three
categories: grape brandy is made from
fermented grape juice from crushed grape pulp
or skins; pomace brandy is made from pressed,
not crushed, grape pulp, skins and stems left
over after the production of wine; and fruit
brandy, which is all brandy that is made from
fruits other than grapes.

Alcohol content: 40 to 50 percent.

2. SCOTCH
Scotch whiskey comes in
two types: single malt,
which is a unblended
whiskey from single batch,
and blended whiskey,
which is a blend of
multiple malts.
3. RYE
Rye whiskey is distilled
beverage with a minimum of
51 percent rye grain. The
other ingredients can be
corn and/or malted barley.
4. BOURBON
Another distilled spirit
whose content is
regulated by law.
Bourbon must be
minimum of two years
old, be at least 80 least
proof, be made from
51 percent corn and be
aged in charred, new
oak barrels.
5. RUM

The only alcoholic

beverage that is made
from a grass sugarcane.
6. BEER

There are approximately

20,000 different makes of
beer in the world, and there
are 180 different styles. The
basic process is simple: yeast
reacts with grain in water,
the grain ferments and beer
is created.
A. ALE The word “Ale” comes from the
German word alt, meaning old or
aged. Like red wines, they are
fermented and served at warmer
temperatures, usually yielding
more intense flavor profiles.
Depending on the brewing style,
they can be their best when very
young (a couple of weeks) to very
old (several years).
B. PALE LAGER

It usually contains more

carbonation than the
other types of beer. It
tends to be light in color
as well as in body.
C.
PILSNER

It is another type of lager

that is pale in color. However,
pilsner tend to have more
distinct flavors and are often
more bitter than American
style pale lager.
D. PORTERS

They usually have a more

noticeable barley flavor
that is reminiscent of
chocolate, along with a
mild hop flavor.
E. STOUTS
Are the darkest type of
beer, almost black in
color. They are thick
and taste strongly of
the barley and hops
that they are made
from.
7. WINE

Alcoholic beverage made

from fermented grapes or
other fruits. All wine,
though it comes in many
varieties, starts out the
same way.
TYPES OF WINE
A. RED WINE
Are made from “black”
(red-colored) grapes
fermented with the skin
included. The skin is
what imparts the red
color to the wine.
TYPES OF RED WINES
 BEAUJOLAIS –
This is a fruity French
wine made with
Gamay grapes.
 BORDEAUX – A
French red wine
including Merlot,
Cabernet Sauvignon
and Cabernet Franc
grapes.
 BURGUNDY – A French
wine made from Pinot Noir
grapes.
 CABERNET FRANC – An
elegant purplish red wine
that is most often seen
blended with other reds.
 CABERNET
SAUVIGNON – This is a
robust, big red wine with a
strong character and tannins
Carignan.
 CHIANTI – an Italian wine
excellent with pasta and pizza
Grenache.
 MALBEC – Argentina’s
flagship wine which is
rapidly increasing in
popularity.
 MERLOT – A popular red
wine with fruitiness and softer
tannins than Cabernet
Sauvignon Petite Sirah.
 PINOT NOIR – This is a
lighter, dry red wine with
berry overtones.
B. WHITE WINES
White wines are from
either “black” (red-
colored) or “white” (green-
colored) grapes, fermented
without the skin. White
wines are usually drunk
cold, with lighter foods
such as poultry and fish.
TYPES OF WHITE WINE
 CHARDONNAY – One of
the world’s most popular types
of wine, Chardonnay is a fruity,
often oaky, and usually dries
white wine Chenin Blanc.
 MUSCADET – A
very dry white wine
from the Loire Valley in
France which is an
excellent combination
with oysters and other
shellfish.
 RIESLING – Often
considered by wine lovers as a
truly top tier wine, Riesling is
made in many different styles
from light, dry whites to sweet
dessert wines. Some of the
best examples come from
Germany.
 SAUVIGNON BLANC or
FUME BLANC – A clean,
crisp, usually quite dry white
wine. Sweet versions are also
available.
 SEMILLON – A white wine
typically seen from Australia or
France (white Bordeaux wines) in
either dry or sweet versions
Viognier.
 WHITE BURGUNDY
– A French wine made
from Chardonnay grapes.
 WHITE BORDEAUX – A
French wine made from
Sauvignon Blanc and
Semillon grapes.
C. ROSE WINES Are pink or blush-
colored. The pink color
comes from the fact that
the grape skin is
included for just the first
few hours of the
fermentation process, or
sometimes due to the
wine being a mixture of
red and white wines.
D. SPARKLING
WINES Champagne is probably
the best known sparkling
wine. Although many dry
sparkling wines are
referred to as
champagne, technically
Champagne is sparkling
wine from the
Champagne region of
France.
 TYPES OF SPARKLING WINES
Other types of sparkling wine are PROSECCO,
a dry Italian sparkling wine, and ASTI, a sweet
Italian sparkling wine. CAVA is a sparkling
Spanish wine. The “sparkles” in sparkling
wine are bubbles of carbon dioxide, which is
a natural byproduct of the fermentation
process.
E. DESSERTS AND
FORTIFIED WINES
Dessert wines and very sweet,
and intended to be drunk
with or as a dessert course.

Fortified wines as their names

implies, are types of wine
with brandy or other spirits
added during fermentation.
DESSERTS AND FORTIFIED WINES
INCLUDE:
 PORT
 SHERRY (dry, medium, or sweet)
 MADEIRA
 LATE-HARVEST RIESLING
 ICE WINES
 ORANGE MUSCAT AND OTHER
MUSCAT VARIETIES
 COCKTAIL MIXING
Cocktail mixing is about enjoyment for you
and your guests (or clients). The cocktail
recipe – like any other recipe – is merely a
guide to cocktail mixing. There is no need to
stick to it precisely.
 TYPES OF COCKTAILS
Cocktails can be separated into two main categories:

1. Short drinks typically contain between 6 to 12 cl. Of

liquids and tend to be consumed as a digestive drinks.
These short drinks are strong and contain a lot of
alcohol.
2. Long drinks typically contain between 12 and 25 cl. Of
fluids and can be enjoyed as aperitif or as a thirst
quenching daytime beverage, as they are less strong
than short drinks.
 COCKTAIL PREPARATION
Although, in principle, all combinations are
possible and the number of cocktail recipes is
therefore nearing on infinite, there are some
basic rules that need to be observed:
1. Combining 2 “bad” products can never
come to a positive result.
2. Neither a short drink nor a long drink should
contain more than 7 cl. Of alcohol.
3. Never combine 2 types of “eau-de-vie” in
one cocktail recipe. Never mix grain based
spirits (gin, vodka, whisky) with a wine
based spirit (cognac).
4. Dairy products like milk, cream and eggs
do not combine well with fruit juices.
5. Always follow the order of the cocktail
recipe.
6. It is wise not to mix more than 5 different
ingredients.
 TECHNIQUES IN COCKTAIL MIXING
1. By the glass: pour every ingredient directly into the glass
and serve the cocktail after stirring it thoroughly. This
technique is not efficient when serving a group of
customers the same cocktail. In that situation we advice to
use mixing glass or cup.

2. In a mixing glass or cup you can make more of the same

recipe for several people which you can later cool by
pouring it over ice cubes and stirring strong for no more
than 10 seconds.
3. In a cocktail shaker: pour the ingredients over
ice cubes. Close the shaker and shake it for about
10 seconds, after which you pour the mix into the
glasses, using a strainer so that the ice will remain
in the shaker. In a shaker it is easier for the
ingredients to blend resulting in a true emulsion.
Sometimes an electronic mixer/blender can be
used to grind the ice cubes.
 TERMS AND TECHNIQUES
USED IN COCKTAIL MIXING
1. BLEND – This is done with an electric cocktail
blender. You can also use a hand operated blender,
but it is not as effective.

2. BUILD – Building means to pour the ingredients on

top of one another in the serving glass. This is
usually done in the sequence. The ingredients are
listed in the cocktail recipe. This is a cocktail mixing
technique often used for non-alcoholic cocktails.
3. CHILLING A GLASS – Do this by keeping the
glass in the freezer or putting ice and water in it
for a few minutes.

4. DASH – A small amount (about 10 ml/0.3 oz.

depending on the size of the drink) splashed into
the glass. Bitters, sauces, syrups and other strong
substances are usually added in dashes.
5. FLOAT – This is a technique commonly used in mixing
shooters. Slowly pouring the final ingredient on top of
the cocktail over a bar spoon so that it does not mix
with the rest of the ingredients.

6. FROSTING – Wet the rim of the glass by dipping it in

a saucer with a water or egg white or by running a slice
of fruit along the rim. Then dip it in a saucer with sugar
or salt to give it a frosted effect around the rim.
7. FROZEN – A drink is frozen if it’s blended with a large
amount of crushed ice, resulting in a thick consistency.
Daiquiries are often served frozen.

8. GARNISH – Just as a cocktail need to taste good, it

needs to look good as well. Forget multicolored plastic
straws and umbrellas. You want to garnish your drinks
mostly with fruit that is edible. Make sure the garnish
you use is fresh.