INTRODUCTION

TO BARTENDING
Chapter II
BAR
TERM
INOL
OGIES
Alcohol
Colorless, volatile liquid, which is the common
ingredient of all liquors. Ethyl alcohol is the only
alcohol used in alcoholic beverages; those
distilled from grains, grapes, fruits and cane are
the most common.

Alcoholic Beverages
Refer to any potable liquid containing any
amount of alcohol – from .05% to 90 and up.
Aperitif
A drink served before a meal to whet the appetite

Appellation controlee
A French guarantee that wine comes from and it has
meet the standards of the vineyard’s/village, district
or region stated on the label, i.e., it meets the
requirements as to quality, area of origin and specific
grapes used.
Body
Refers to the dissolved particles in the wine, giving it, its full
rounded taste.
Bouquet
Refers to a wine’s fragrance and aroma.
 Bitters
Spirits of varying alcohol content flavored with roots,
barks and herbs used in mixing drinks or as aperitifs,
liqueurs or acid to digestion.
Cider
Refers to fermented apple juice or apple wine.
 Corkage
Fee paid by the customer to the food service
establishment for the privilege of having his own
wine/liquor, purchased elsewhere, drunk in the premises.
 Cru
Literally means “growth”. It is the product of a particular
plot.
Decanting
Means pouring wine from the original bottle to
another container before serving to remove natural
impurities.
 Distillation
Is the process of reducing the water content of
alcoholic beverages so that they will contain a
greater portion of alcohol.
Draft
Refers to beer or cider delivered in bulk and dispensed
through taps, pumps or special units.
 Dry
Word used to describe a wine as “unsweetened.”
 Fermentation
The process by which sugar is broken down into alcohol,
carbon dioxide and other by-product.
Fining
Process of clarifying a wine by adding materials that
combine with sediments in the wine and settle to the
bottom to make the wine clear. An example of this is egg
white.
 Light
Meaning the wine is low in alcohol content
Light-bodied
Wine or liquor with a relatively delicate flavor
Liquor
Liquid produced by fermentation or distillation

Liqueur
Spirit that has been sweetened, flavored and
sometimes colored to formulas, which usually remain
a well-kept secrets.
Must
Refers to grape juice before and during fermentation.
Neat/Straight
Spirit drunk straight from the bottle and unmixed with anything
else.
 Neutral Grain Spirit
Practically tasteless, colorless alcohol distilled from grain but at
190 proofs or above, used in blended whiskey, gin, vodka and
many other liquors.
Oenology/Enology
Science of the study of wine.
Proof
Measurement of alcoholic strength or content.
Rich
Term used to describe a full-bodied wine with
generous bouquet and flavor.
Sediment
Natural deposit or precipitate of crystals and other solids
that many wines develop as they age in bottles.
Spirit
Beverage of high alcoholic content obtained by the
distillation of fermented grapes or other fruits, grains,
potatoes of cane.
Still
Wine means the opposite of sparkling.
Vintage/Non-vintage
The former indicates the year when the grapes were
picked; the latter is a blend of wine made in different
years which were of consistent quality.
Wine
Beverage produced principally from fermented juice of
grapes; the alcohol content ranges from less than 14% to
21%.
The
BAR
Definition of terms

Bar – commercial establishment or area within an

establishment where beverages, generally alcoholic are
sold and are served to the guests.
Back Bar – Part of the bar wherein it serves as the display
area and storage area.
Bar Die – Part of the bar that separates the bartender
from the guests.
Definition of terms

Public Bar – area of bar where the bartender and guests

have direct contact.
Service Bar – considered as the main bar; it is where all
the stocks are located.
Under bar – considered as the heart of the bar
operation.
Factors to considered in establishing a bar

Décor
Functions
Service Bar is normally a part of the kitchen.
Public Bar provides seats for guests; bar for
everyone.
Layout/Design of the Bar

L-Shape
Long and Narrow
Square
 Parts of a BAR

Front Bar – usually 42-48 inches in height; typically 16-

18 inches wide plus inches if the arm rest is added.
Part of the Front Bar
Bar Counter
Alcohol proof and water proof
Laminated plastic surface
Arm rest usually padded
Parts of a BAR

Rail
Also known as glass rail, spill through, drip rail

Bar Die
Vertical line

Foot rest
The area where you rest your foot, about 12 inches wide.
 Parts of a BAR - Back bar

Functions of the Back Bar

Decorative Functions
A good place to display all brands of alcoholic beverages
A mirror adds depth to the room
Gives the customer the view of what actually happen, in the
bar.
Work Function
Serves as a storage area.
 Parts of a BAR – Under bar

Located under the counter area

It is where the supplies and pieces of equipment
are found
This area deserves the attention on design.
 Personal
Tools
For the
Bartender
Bartending, as an art, a science, or merely a
skill, requires a person to possess these
Personal tools.

Knowledge of Bar Equipment and its Usage.

Knowledge of the Products that are Served
Knowledge of the Drink Recipes
The Ability to Handle People.
Tools of the Trade, the Basics.
A Listing of Bar-Ware and other Implements of Destruction
Cocktail Shaker

It is a closed-container in
which ice and liquids are
prepared for serving through
vigorous shaking. This is done
to mix hard-to-mix drinks,
and/or to make the drinks
cold.
There are two main types of Shakers:

The Boston Shaker. The Boston

consists of two parts: A mixing glass,
and a stainless steel cover.
The "Standard" Shaker. The
Standard Shaker consists of three,
stainless steel parts: The Container,
the Strainer, and the Cover.
 Strainer

 The next most-important-bar-tool is known as

the Hawthorne Strainer, a mutant device that
looks like the unholy union of Spatula and Slinky.
It is a slotted "paddle" with a coiled spring along
its outside edge.
 it is placed over the end of a shaker or a mixing
glass before the drink is poured, in order to
prevent ice and other stuff from getting into
your drink.
Mixing Glass

This is simply a glass where

drinks that are to be
"stirred, not shaken" are
combined. It is often used
with the Hawthorne
strainer, and can be
improvised by using the
container portion of either
shaker.
 Measuring Devices

Jigger / Measurer
This is a measuring cup. There
are many sizes of jiggers. The
most common is the double
ended jigger with 1 oz and 1
1/2 oz measuring cups.
 Measuring Devices

Measuring Cups and

Measuring Spoons
Measuring cups are useful for
adding ingredients to punches.
Measuring spoons are useful for
measuring some ingredients
like sugar and spices.
 Measuring Devices

Speed Pourers
These are the plastic spouts that
fit over the ends of bottles.
These allow you a steady,
measurable pour, and prevent
drips and spills. While pouring, a
one second count is equal to
1/2 oz. poured.
Waiter's Wine Opener

This device functions as a

corkscrew, but has an "arm"
to grip the edge of the
bottle and give leverage
when pulling corks. There is
often a short blade, which is
used to cut away the foil or
wax seal that covers the
cork.
 BAR SPOON & BLENDER

•Bar Spoon
This is simply a long-handled spoon for
stirring drinks, muddling fruit, and making
layered drinks by pouring over the back of
the spoon.
•Blender
This is a necessary piece of equipment to
mix those really stubborn drinks, but more
commonly, to make frozen drinks.
Muddler/Muddling Stick

A wooden stick used for

muddling ingredients.
It is used a lot to crush cherries
and mint leaves for some
mixed drinks.
Fruit squeezer

Used for squeezing

the juice of lemons
and limes and
straining the seeds
Glass Rimmer

Made up of 3
Compartments
Sponge for lemon/lime
Salt
sugar
Knife and Cutting Board

A sharp paring
knife and a small
cutting board is
necessary to cut
your fruit garnishes.
Garnish Tray

Used for storing and

keeping cold the
various garnishes
used in a bar
Store & Pours

Used for
storing and
pouring juices,
mixers, etc.
Underbar and Backbar
Equipment
 Backbar refrigerator  Glass brush
 Blender  Glass froster
 Bottle wells  Glass sink
 Coffee siphon  Glass washer
 Draft beer direct dispensing  Hand guns
machine  Hand sink
 Drain boards  Ice bin
 Electric mixer  Ice crusher
 Electronic cash register  Ice flakers
 Electronic dispensing machine  Ice machine
 Espresso machine  Juicer
 Frozen drink dispenser  Keg coolers
 Waste dump
 Wine/liquor dispenser
 Bottle Wells

Back bar Refrigerator

Coffee Siphon

Drain Boards
 Espresso Machine
Wine Dispenser

Frozen Drink Dispenser

Soda Gun Glass Brushes

Glass Washer
 Ice Crusher Machine
Ice Maker Machine

Electric Cocktail Shaker

Electric Cocktail Mixer Blenders

Electronic Juicer
The centerpiece of any pouring station
is the ice chest (ice bin), with or
without bottle wells, having a speed
rail attached to the front. This piece
of equipment is variously known as a
cocktail station, cocktail unit,
beverage center or colloquially,
jockey box.
Cocktail Station
TOOLS FOR SERVING DRINKS

 Bottle and can opener

 Coaster
 Cork screw
 Folio or tip (bill) tray
 Ice bucket
 Picks
 Round tray
 Stirrer/swizzle stick
 Wine bucket
Bottle Opener

Can Opener Coaster

Bill Tray
 Waiter’s Friend Corkscrew

Pull Corkscrew

Angel’s Wing Corkscrew

Ice Bucket
 Round Tray
Wine Bucket

Swizzle Sticks Cocktail Picks Wine Bucket with Stand

Glassware
 Importance of glassware in
bar operations:

Part of the overall concept of the bar

Its style, sparkle and quality express the
personality of the bar
It has the part in measuring drinks you serve
A message carrier: that means you know what
you are doing
A merchandising tool
Features of Glassware:

Bowl

Stem

Base / Foot
Major types of glassware:

Tumbler
Footed ware
Stemware
Mug
Tumbler:

A tumbler is a flat-bottomed glass that is

basically a bowl without stem or foot. Its sides
may be straight, flared, or curved. Various sizes
and shapes of tumbler are known by the
names of the drinks they are commonly used
for: old-fashioned, rock glass, highball, collins,
cooler, zombie, pilsner. Glass jiggers and shot
glasses are mini-tumblers.
Tumbler types:

Carafe Decanter
A B C D

A – Zombie glass (13-14 fl.oz)

B – Old fashioned / rock glass (6-8 fl.oz.)
C – Highball glass (8-12 fl.oz.)
D – Collins glass (10-14 fl.oz.)
 Pint Glasses
Wheat Beer Glass

Juice Glass Granite Glass Shot Glass Shooter Glass

Pilsner
 Vodka Shooter Glasses
Vodka Chimney Glass
Footed Ware:

Footed ware refers to s style of glass in which the bowl sits

directly on a base or foot. Bowl and base may have a
variety of shapes. Traditional footed glasses include the
brandy snifter and certain styles of beer glass. Today
footed ware is also popular for on-the-rocks drinks and
highballs. In fact, any type of drink can be served in a
footed glass of the right size.
Footed Wares:

Footed Highball
Absinthe Glass
Banquet Goblet

Cordial Glass
Brandy Inhaler/snifter/balloon
 Footed Rock Glass

Irish Coffee Glass / Mug

Footed Pilsner Glass

Frappe Glass

Pousse Café Glass

Parfait Glass Squall / Hurricane Glass

Stem Ware:

Stemware includes any glass having all three

features – bowl, foot, and stem.
Stem wares:

Champagne Saucer
Margarita Glass
Champagne Tulip
Cocktail / Martini Glass

Champagne Flute
 Poco Grande Glass

Ice Wine Glass

Merlot Wine Glass

Chardonnay Wine Glass

California Cocktail Glass

Pinot Noir Wine Glass

Red Wine Glass
White Wine Glass
 Sour Glass
Riesling Wine Glass

Sauvignon Wine Glass

Shiraz Wine Glass

Sherry Copita Glass

Port Wine Glass
Mug:

A fourth type of glass is the mug.

You can think of it as a tumbler with a handle or as a
tall glass cup. It is usually used for serving beer.
Beer Mug:

Beer Schooner Glasses Beer Mug

 Stern Beer Mug

Logo Beer Mug Dimple Beer Mug

Stein Beer Mug

Care of Glasswares:

 Handle with care

 Do not wash glasses mixed with plates or spoons
 Never used it in scooping ice
 Throw chipped or broken glass
 Do not pour hot liquid with cold glasses
 Never stack glasses
 Do not handle glass in bouquet
 Always handle glass by the stem
- The End -