Bartending Guide Study – Lesson 2

 Bartending Guide Study – Lesson 2

Bartending lesson 2

There are two international measurement units in bartending, the metric and the imperial systems. In North America, the common practice is to measure liquids in ounces. Refer to the Cocktail Hunter measurement chart. Everyone is entitled to an accurate measure in today’s market place. Also, accurate measurement has everything to do with making a good drink. Some bars require their bartenders to use a jigger to measure all their drinks. At large and busy establishments, a professional bartender should be able to pour an ounce, or two ounces accurately and consistently without using a shot glass. This is a skill that can be learned by practicing the following method:
Fill an empty liquor bottle with water and put in a pourer. To pour an ounce, invert the bottle completely over a glass and count to yourself in four even beats “ One…two…three…hup. “ At hup quickly upright the bottle. Now pour the water from the glass into the one ounce shot glass. If there is less than an ounce, you counted too fast; if more, you counted too slowly. Continue practicing until you can free pour an ounce nine out of ten times with an error of no more than a few drops. EXECUTION NOTE: The bottle must be completely upside down when pouring. This gives a quicker, more uniform flow. HOMEWORK – Once you can pour an ounce accurately, practice pouring half and two ounces.


There are four cocktail preparation methods that you should be familiar with:



This is the simplest method of making a cocktail. To build a drink is to pour the ingredients into the glass in which the cocktail is to be served. The stirring (mixing) is left to the customer. The majority of build drinks are served on ice. All the standard highballs are in this category like Cuba Libre and Screwdriver1. Choose the appropriate glass.  2. Fill the glass with ice.  3. Pour the spirit.  4. Add the required mixer(s).



This method is used for cocktails that contain mostly spirits or clear liqueurs. Stirring will produce a clear drink without a hazy effect. In this category are the classic martinis like a Manhattan and Gin Martini1. Start with a mixing glass.  2. Fill the mixing glass with ice.  3. Pour the ingredients over the ice.  4. Using a bar spoon stir 2 to 3 times in a short circular motion. 5. Strain or pour the contents according to the recipe.



This method is used with cocktails that contain juice, dairy, or other heavy ingredients that do not mix easily with spirits. This method also offers the bartender the opportunity to display skill and showmanship. In this category are the contemporary cocktails like Flamingo Punch and Daiquiri 1. Fill a mixing glass with ice.  2. Add all the ingredients over the ice.  3. Cover with the metal shaker.  4. Hold firmly and reverse upside down the Boston Shaker (metal tin at the bottom).  5. Shake for 5 to 6 seconds.  6. Remove the glass from the metal can. Often, you will need to tap the metal can to release the seal. 7. Strain or pour the contents according to the recipe.



This method gives an attractive look to a cocktail and is guaranteed to impress. It is most often used for shooter drinks like B52 and Jelly Fish. A layered shot is basically made by floating liquors (usually liqueurs) on top of one another. 1 Pour the heaviest liquid first. 2 Place the back of a spoon or a cherry above the first liquid. Slowly trickle the ingredient to float on the top of the first liquid. 3 Repeat step 2 as many time as necessary depending of the recipe.  4 Finish with the lightest liquid. Refer to Cocktail Hunter specific gravity chart to practice drink layering.

Download the Cocktail Preparation pdf file sheet for home study.

Visit Cocktail Hunter next week for Lesson 3.

Happy mixing and Cheers!