Bartending 101: Essential Techniques,

Tips, and Tricks

A Crash Course in Making Great Cocktails
Anyone can craft a tasty cocktail. It simply requires learning a few basic
bartending skills. If you're looking to dive deeper into the world of the
bar—whether at home or as a pro—then a crash course in bartending is
just what you need.

There are several things that beginning bartenders should know. You'll
want to familiarize yourself with the common ingredients and
terminology used in the bar and cocktail recipes, essential mixing
techniques like shaking, stirring, and muddling, and the gear that can
help you pull it all together. It's a lot to take in all at once, but none of it
is difficult, and you can take it at your own pace.

With a few basic tools and a handful of tips and tricks, your next
drinks can be better than any you've made before. If you keep at it and
discover the joy of mixing cocktails from scratch, you'll be hooked
because nothing beats a freshly made drink.

The Bar Dictionary

As you begin to explore bartending, you will come across a specialized

vocabulary of words and phrases. Some of these are common sense,
and others may not be exactly what they seem, so a little explanation is
necessary.

Is it a Cocktail or a Mixed Drink?

Every drink that you mix up in the bar is a mixed drink. That's pretty
clear because you are "mixing a drink," right? While mixed drink and
cocktail are often interchanged, the two do not technically have the
same meaning.

 A mixed drink is any beverage that combines two or more

ingredients. These drinks are often simply poured over ice, for
example, a John Collins or a rum and Coke. Though it's often
assumed that mixed drinks contain alcohol, this is not always the
 case. Popular nonalcoholic drinks like the Shirley
Temple and Arnold Palmer are technically mixed drinks as well.
 A cocktail is a mixed drink traditionally defined as a combination
of liquor(s), a sweetener, bitters, and water (diluted ice). By this
definition, a brandy cocktail is a pure and classic example of
a cocktail, but the martini is also considered a cocktail even
though it contains no sweetener. A more accurate modern
definition of a cocktail is broader than it was in the first days of
the bar. In general, cocktails are fancier mixed drinks that require
a little more work to construct.

To sum it up: A cocktail is a mixed drink, but a mixed drink may not
always be considered a cocktail.

Cocktail Recipe Lingo

There are a few terms you'll regularly encounter when browsing cocktail
recipes:

Mixers: Any ingredient—often nonalcoholic—that is added to a mixed

drink. For example, syrups, fruit juices, bitters, sodas, etc., are all
mixers.

Dash and Splash: The smallest measurements found in a bar, these are
often used interchangeably for ingredients that are mere accents in a
drink. For example, "add a splash of lemon juice" or "a dash of bitters."

 The exact measurement of either a dash or a splash is not

important. Technically, a dash is 1/32 of an ounce, but who's
going to take the time to measure that?
 A dash is typically smaller than a splash and used for ingredients
like bitters that have strong flavors.
 Depending on the ingredient, your splash may be larger or
smaller. For instance, a "splash of soda" is likely more than a
"splash of lime juice."

Garnish: Often a fruit, such as a cherry or an orange slice, a garnish is

used to adorn a drink and add to its visual appeal. Some garnishes also
add hints of flavor.
Bar Lingo

Whether you just go to the bar for happy hour or are a professional
bartender, it's good to know some lingo.

 Is it a Well or Call Drink?: The "well" is a section in the bar where

the "house" liquors are stored. These are used most often by
bartenders because they're the most economical and lead to a
good profit. "Well drinks" are ones in which the patron doesn't
specify a brand, so the bartender will pick up the whiskey, rum, or
tequila from the well. On the flip side, if you "call out" a specific
brand of liquor, you're ordering a "call drink." For instance, you
might order a Jack and Coke (with Jack Daniel's) rather than a
Whiskey and Coke.
 Is it Neat, Up, or Straight Up?: This is one of the great bar
debates. These words describe how a drink is served, and they
are often confused with one another. Brush up on the differences,
and you'll win the next argument over this one.
 On the Rocks: "Rocks" refer to ice, so a drink served "on the
rocks" is served over ice. Simple stuff, but make sure your ice is
fresh. It's the most underrated ingredient in the bar, but its
importance cannot be discounted.
 Top-Shelf: When talking about liquor, the term "top-
shelf" describes the best brands available. They are more
expensive and (in theory) of superior quality. The name comes
from the placement of these bottles on liquor store shelves: the
"cheap stuff" is at the bottom and the "good stuff" is on top
where it will easily catch the eyes of consumers.

The Many Uses of "Back": The word "back" is used often in the bar, and
it can mean a few different things:

 A "back" refers to a drink served alongside and in a separate

glass from the main drink. It's often a refreshing nonalcoholic
beverage like water or soda. For instance, "I'll take a Manhattan
with a water back." It's also common to order a beer back:
The pickleback is a popular shot served with a beer back.
 The "back bar" commonly refers to the liquor stocked on a shelf
behind the bartender. This is often where you will find the top-
shelf distilled spirits on display, ready to be ordered in those call
drinks.
  A "bar back" is an employee of the bar that is training to be a
bartender. This apprenticeship is how many bartenders learn the
business, and it's a job that is both rewarding and tough. Bar
backs do many hard-lifting and mundane tasks to ensure the
bartenders have everything they need.

The Stick: The word "stick" has two meanings as well. "The stick" is
often used when talking about the bar itself. A bartender may say, "I'm
working behind the stick tonight" when they're talking about working a
bartending shift. It's also common to call muddled cocktails "stick
drinks" because the tool (the muddler) used to make them looks like a
stick.

The Bar Stock

Before you can mix drinks, you should have a basic understanding of
the ingredients that go into them.

Liquor vs. Liqueur

Distilled spirits are the alcoholic beverages used most often in the bar.
These incorporate vodka, tequila, whiskey, etc., as well as all of the
flavored liqueurs. Cocktail recipes will introduce you to many distilled
spirits, including essential bottles that are stocked in a bar.

It is important to understand the difference between a liquor and

a liqueur. Again, there is a sort of double meaning here: All liqueurs are
a type of liquor, but not all liquors are liqueurs.

Liquors are distilled spirits. If an alcoholic beverage has gone through a

still and comes out with a high alcohol content, it is a liquor. When that
spirit is sweetened it becomes a liqueur.

The 6 Basic Liquors

There are six types of liquor that you will use most often in the bar.
These are the "base distilled spirits" because they are the foundation for
many mixed drinks and used to produce many liqueurs. Each type has
its own primary characteristics, a few styles and variations, and many
brands to choose from:

 Brandy: Distilled from fruits (most commonly grapes), the name

derives from brandewijn, the Dutch word meaning "burnt wine."
  Gin: Often distilled from grains, gin includes the flavorings of
botanicals. Juniper is the trademark flavor.
 Rum: Made by distilling sugar or molasses, rum is a sweeter
liquor that is produced throughout the world.
 Tequila: Strictly a product of Mexico, tequila is distilled from the
agave plant and has a distinct earthy flavor.
 Vodka: The most used liquor, vodka can be distilled from any
number of ingredients, though grains and potatoes are most
common.
 Whiskey: Whiskey is a complex category with a variety of styles,
though they all begin with a distillate of fermented grains.
Whiskies are almost always aged; moonshine is the primary
exception.

Liqueurs Add Flavor

Liqueurs are just as vital to a well-stocked bar because these distilled

spirits give drinks flavor. Liqueurs come in almost every flavor
imaginable, from sweetened fruits and chocolate or coffee to snappy
spices and proprietary blends, like Bénédictine and Chartreuse, that are
truly unique.

Crème vs. Cream Liqueurs

Many liqueurs use the word "crème." Although crème translates from
French to mean "cream," these are not creamy:

 Liqueurs like crème de cassis (black currant) and crème de fraises

(strawberry) are typically made with more sugar than the
average liqueur. They are more syrupy, but they are not creamy.
Quite often, crème liqueurs use the French word for the flavor; for
example, crème de banane (banana).
 Cream liqueurs are those like Irish cream and RumChata that
have a dairy base. These are actually creamy.

Other Spirits and Alcoholic Beverages

There are a number of distilled spirits that do not fall into the category
of the six basic liquors and they are also not liqueurs. Some do not even
go through the distillation process, yet they are vital in the bar.
  Some "spirits" are simply unique and can be difficult to
categorize. Among those are brand names like Veev Acai
Spirit and Square One Botanical Spirit.
 Absinthe is unsweetened though it is often misclassified as a
liqueur.
 Fortified wines like vermouth are not distilled but a small amount
of distilled spirit is often added to "fortify" an aromatized wine.
 Popular apéritifs and digestifs like Campari, Cynar, and amaros
are used in a number of cocktails. Many of these
ingredients include a distilled spirit or are considered a liqueur,
but this is not always the case.
 There are also many drinks that use beer or wine. If you're going
to bartend professionally, understanding the basic styles of each
is extremely helpful.

Essential Mixers

Beyond liqueurs, mixers also add flavor to a cocktail. Some are

sweeteners, others add a hint of extra, but necessary, flavor to drink,
and many can be made from scratch. By making your own cocktail
mixers, you will not only enjoy fresher ingredients, but you can save a
lot of money.

Within the bar, three types of mixers are absolutely essential:

 Cocktail Bitters: Bitters are concentrated flavor enhancements,

and just a dash or two will amplify the taste of many cocktails.
 Sodas: Countless mixed drinks rely on a type of soda, whether
straight soda water without any flavor or sweetener, tonic water.
or sweetened sodas.
 Citrus Fruit Juice: Using freshly squeezed lemon, lime, and orange
juices will instantly enhance the taste of any drink. The fruits are
readily available at any grocery store or market, and you have a
few options when it comes to extracting their juice.

Homemade Drink Sweeteners

The bar is filled with opportunities for anyone who enjoys a DIY project.
Syrups are the easiest place to begin. If you have sugar, water, and a
few ingredients to add flavor, then you can do this. There's really no skill
involved, and most of these recipes should take less than 10 minutes of
your time.
  Simple Syrup: It is called simple for a reason, and once you learn
the trick to this one, you will never buy a bottle at the liquor store
again. Simple syrup is used in many cocktails because it's sugar
in a liquid form, making it easier to mix. It can also be flavored
with little to no extra effort.
 Sour Mix: Also called "sweet and sour" or "bar mix," this is
essentially simple syrup with lemon and/or lime juice added. It
makes quick work of margaritas and other tropical drinks and is
very useful in the bar.
 Grenadine: Next up in importance is grenadine, the pomegranate-
flavored syrup that's essential to a tequila sunrise and many
other great cocktails.
 Lime Cordial: A sweetened lime juice, lime cordial can be used in
the popular gimlet or topped with soda for a quick, homemade
lime soda.
 Gomme Syrup: In classic bartending guides, you will find many
recipes that call for gomme (or gum) syrup. It is a simple syrup
that has gum arabic added to give your drinks a silkier texture.

Homemade Liqueurs & Infused Spirits

If you're feeling really crafty in the bar, make your own liqueurs. From
amaretto, and coffee liqueur to Irish cream, they're very easy though
most do take some time, so plan ahead.

The easiest homemade spirits are infusions. Though flavored vodkas are
the most common, you can add flavor to rum, tequila, whiskey, brandy,
gin, and even liqueurs. The technique is straightforward and, depending
on the flavor, it should be ready to drink in a week or two, if not sooner.

Basic Bar Gear

You know what goes into the drinks, now you need the tools to mix
them up. There's no need to go all out, but a few bar tools are
absolutely essential if you want to mix up a variety of great drinks:

 Cocktail Shaker: There are two types of shakers. One is a Boston

shaker, which is a two-piece shaker made of a mixing tin and pint
glass that is preferred by professional bartenders. The cobbler
shaker is a three-piece shaker made of a mixing tin, cap with a
built-in strainer, and lid.
 Bar Spoon: Designed with an extra-long, twisted shaft, this style
of spoon is useful for stirring drinks and layering ingredients.
  Jigger: Used for measuring, jiggers include a cup on each end that
makes it easy to measure a shot or half shot when mixing drinks.
These are also useful when you have a cocktail recipe that uses
"parts" instead of volume measurements.
 Strainer: When using a Boston shaker or mixing glass, you'll need
a separate strainer. The Hawthorne strainer is a popular option,
though there are advantages to having a julep strainer around as
well.
 Muddler: This wooden or stainless steel stick is used to mash
fresh produce and essential if for mojitos and mint juleps.

Anyone Can Make Great Cocktails

One of the greatest myths about cocktails is that they're difficult to

make and you might even be asking yourself if it's worth it. Is making a
pizza from scratch worth the time? Absolutely! All of the joy and
excitement you get out of cooking can be found in the bar as well—even
if that bar is in your kitchen.

 Think of the flavor combinations you can create and new drinks
you can explore.
 Picture the look on your friends' faces when you whip out your
cocktail shaker.
 Imagine how much money you'll save when you can replace
those $12 martinis at the bar.

There are serious benefits to learning a few bartending skills and you'll
have a ton of fun at the same time. Booze, fruit, maybe a little
chocolate, how can you say "no" to that?

Mixing a great drink has a certain satisfaction to it as well, it's an

accomplishment to be proud of and a skill set that you can share with
others. Don't keep it to yourself, invite some friends over and enjoy the
process together.

The Theory of the Bar

All of the basics of bartending have been addressed and now it's time to
go a little further. You may have a few unanswered questions and most
of them likely have to do with the "whys" of the bar.

There are very good reasons why bartenders use certain tips and tricks
and why they pay attention to particular aspects of mixing drinks. The
theory of the bar is filled with seemingly random advice but it all serves
the purpose of making every drink just a little bit better.

Drink Mixing Tips

Advanced knowledge in bartending and the study of mixology is what

sets great bartenders apart from the average drink slinger. This may get
a little geeky, but that's what we're here for!

 The Importance of Ice

 Measuring "Parts"
 The Order of the Pour
 How to Turn a Cocktail Into a Punch

Liquor FAQs

Many people have the same questions about liquor and one of these
articles may just answer yours.

 How Many Shots Are in a Bottle?

 Will Alcohol Freeze?
 What Is the Shelf-Life of Liquor?
 What Does Aging Do?

Flavor Theory

Mixed drinks are all about combining flavors and finding a perfect match
to create one stunning drink. If you like to develop your own cocktail
recipes and are looking for fresh ideas, these guides will help.

 Fruit Flavor Combinations in Cocktails

 Herbs and Spices in Mixology

Safety & Responsibility in the Bar

Alcohol is not a thing to be taken lightly. As much fun as we have with

it, there is a certain level of responsibility that comes along with making
drinks.

 What Is the Proof of My Cocktail?

 Safely Using Eggs in Cocktails
 Safety Tips for Flamed Drinks
Essential Drink Mixing Techniques

Once you have the ingredients and tools, it's time to mix up a drink.
Most cocktail recipes are self-explanatory—shake it or stir it—easy stuff,
right? While bartending techniques are elementary, a few helpful hints
will make your drinks just a little better.

Essential Bar Techniques

This section truly is "Bartender 101," and the majority of drinks use one
of these techniques:

 Shaken or Stirred: Generally, you will shake cocktails with juices

and other heavily flavored ingredients. On the other hand, you
will stir drinks primarily made of liquor or those poured directly
into a glass.
 Straining Cocktails: Whether you are shaking or stirring, in most
cases, you don't want to serve the same ice you mixed your drink
with. The ice is broken down and will not last long, so straining is
necessary for better drinks.
 "Build" Drinks: Many of the easiest drinks (think of the vodka
tonic) are "built" directly in the glass they're served in. This is the
simplest bartending technique, and you've probably been doing it
for years.
 "Top" a Drink: Quite often, a recipe will say, "top it off with soda."
While the ingredient can change, the idea is always the same:
Finish off the drink by filling the glass.
 Blend Cocktails: If you're a fan of frozen cocktails, then a few tips
and tricks for working that blender will do wonders for improving
your summertime favorites.

Advanced Mixing Techniques

When you're ready to dig a little deeper and mix drinks like a true
professional, add these mixing techniques to your skillset. Each will
require some practice, but they are relatively easy to master.

 Roll a Drink: Mix a drink by "tossing" it from one vessel to

another. Typically done between two pints, it's important to use
glassware of similar size. This technique is great for heavy drinks
like the bloody mary.
 Layer Cocktails: "Float" ingredients on top of one another to
create cool layers.
  Muddle Cocktails: Smashing drink ingredients to bring out their
essence. From the mojito to the old-fashioned, it's required for
many of the freshest cocktails.

Drink Presentation 101

Cocktails are supposed to not only taste great, but they should also look
good. Small things like choosing the right glass and garnish will step up
the look of every cocktail you make.

There is not a one-size-fits-all glass for drinks, and different styles of

drinks require different styles of glassware. You don't need to stock
every style. Instead, base your decisions on the types of cocktails you
like to mix up most often.

Once you have the glasses, you will want to properly prepare them for
your cocktails:

 How to Chill a Glass: Every cold drink should go into a cold glass.
Taking the time for this simple step is one of the tricks to getting
your cocktails to taste like those of a professional bartender.
 How to Rim a Glass: Do you enjoy a little salt with
your margarita? Whether it's sugar, salt, or some other flavoring,
adding a custom rim to any glass is simple and enhances the
experience.

Great Garnishes

While their primary purpose is ornamental, garnishes can add a bit of

flavor to drinks as well. You can generally skip the garnishes in your
everyday drinks, though it is a nice touch if you are entertaining. Used
all the time, it's a good idea to practice cutting the basic citrus
garnishes.

There are also some shortcut garnishes—such as those jars of bright red
maraschino cherries—that you can replace with a higher-quality
alternative. Choose real maraschino cherries or make your own
brandied cherries to up your cocktail game.