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This is a strong recipe (3 shots) and it can be cut down, just keep the 3-2-1 shot ratio to keep the quality.
3 shots of fresh lime juice
2 shots of gold tequila
1 shot of Triple Sec
1 cup crushed ice
2 tablespoons kosher salt (optional)
1 lime wedge - thin
Submitted by Jim Catanich
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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.
Ensure all glassware is cleaned spotless prior to serving it to your customers. Wash glasses with warm water and a small amount of detergent (not soap), rinsing them afterwards with fresh cold water and polishing them with a suitable cloth. Hold glasses by the base or stem of the glass to avoid fingerprints.
Beer Mug
The traditional beer container.
Typical Size: 16 oz.
Brandy snifter
The shape of this glass concentrates the alcoholic odors to the top of the glass as your hands warm the brandy.
Typical Size: 17.5 oz.
Champagne flute
This tulip shaped glass is designed to show off the waltzing bubbles of the wine as they brush against the side of the glass and spread out into a sparkling mousse.
Typical Size: 6 oz.
Cocktail glass
This glass has a triangle-bowl design with a long stem, and is used for a wide range of straight-up (without ice) cocktails, including martinis, manhattans, metropolitans, and gimlets. Also known as a martini glass.
Typical Size: 4-12 oz.
Coffee mug
The traditional mug used for hot coffee.
Typical Size: 12-16 oz.
Collins glass
Shaped similarly to a highball glass, only taller, the collins glass was originally used for the line of collins gin drinks, and is now also commonly used for soft drinks, alcoholic juice, and tropical/exotic juices such as Mai Tai's.
Typical Size: 14 oz.
Cordial glass
Small and stemmed glasses used for serving small portions of your favourite liquors at times such as after a meal.
Typical Size: 2 oz.
Highball glass
A straight-sided glass, often an elegant way to serve many types of mixed drinks, like those served on the rocks, shots, and mixer combined liquor drinks (ie. gin and tonic).
Typical Size: 8-12 oz.
Hurricane glass
A tall, elegantly cut glass named after it's hurricane-lamp-like shape, used for exotic/tropical drinks.
Typical Size: 15 oz.
Margarita/coupette glass
This slightly larger and rounded approach to a cocktail glass has a broad-rim for holding salt, ideal for margarita's. It is also used in daiquiris and other fruit drinks.
Typical Size: 12 oz.
Mason jar
These large square containers are effective in keeping their contents sealed in an air tight environment.
They're designed for home canning, being used for preserves and jam amongst other things.
Typical Size: 16 oz.
Old-fashioned glass
A short, round so called "rocks" glass, suitable for cocktails or liquor served on the rocks, or "with a splash".
Typical Size: 8-10 oz.
Parfait glass
This glass has a similar inwards curve to that of a hurricane glass, with a steeper outwards rim and larger, rounded bowl. Often used for drinks containing fruit or ice cream.
Typical Size: 12 oz.
Pousse-cafe glass
A narrow glass essentially used for pousse caf and other layered dessert drinks. It's shape increases the ease of layering ingredients.
Typical Size: 6 oz.
Punch bowl
A large demispherical bowl suitable for punches or large mixes.
Typical Size: 1-5 gal.
Red wine glass
A clear, thin, stemmed glass with a round bowl tapering inward at the rim.
Typical Size: 8 oz.
Sherry glass
The preferred glass for aperitifs, ports, and sherry. The copita, with it's aroma enhancing narrow taper, is a type of sherry glass.
Typical Size: 2 oz.
Shot glass
A small glass suitable for vodka, whiskey and other liquors. Many "shot" mixed drinks also call for shot glasses.
Typical Size: 1.5 oz.
Whiskey sour glass
Also known as a delmonico glass, this is a stemmed, wide opening glass, alike to a small version of a champagne flute.
Typical Size: 5 oz.
White wine glass
A clear, thin, stemmed glass with an elongated oval bowl tapering inward at the rim.
Typical Size: 12.5 oz.
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Creating cocktails can be straight forward or artistic; depending on the person, their tastes, and how far they want to take it. Often, the first lesson of bartending school teaches basic skills - from shaking, to pouring over a spoon. Most people can quite easily get by with these techniques, especially when tending home bars.
Shaking
When a drink contains eggs, fruit juices or cream, it is necessary to shake the ingredients. Shaking is the method by which you use a cocktail shaker to mix ingredients together and chill them simultaneously. The object is to almost freeze the drink whilst breaking down and combining the ingredients. Normally this is done with ice cubes three-quarters of the way full. When you've poured in the ingredients, hold the shaker in both hands, with one hand on top and one supporting the base, and give a short, sharp, snappy shake. It's important not to rock your cocktail to sleep. When water has begun to condense on the surface of the shaker, the cocktail should be sufficiently chilled and ready to be strained.
Straining
Most cocktail shakers are sold with a build-in strainer or hawthorn strainer. When a drink calls for straining, ensure you've used ice cubes, as crushed ice tends to clog the strainer of a standard shaker. If indeed a drink is required shaken with crushed ice (ie. Shirley Temple), it is to be served unstrained.
Stirring
You can stir cocktails effectively with a metal or glass rod in a mixing glass. If ice is to be used, use ice cubes to prevent dilution, and strain the contents into a glass when the surface of the mixing glass begins to collect condensation.
Muddling
To extract the most flavor from certain fresh ingredients such as fruit or mint garnishes, you should crush the ingredient with the muddler on the back end of your bar spoon, or with a pestle.
Blending
An electric blender is needed for recipes containing fruit or other ingredients which do not break down by shaking. Blending is an appropriate way of combining these ingredients with others, creating a smooth ready to serve mixture. Some recipes will call for ice to be placed in the blender, in which case you would use a suitable amount of crushed ice.
Building
When building a cocktail, the ingredients are poured into the glass in which the cocktail will be served. Usually, the ingredients are floated on top of each other, but occasionally, a swizzle stick is put in the glass, allowing the ingredients to be mixed.
Layering
To layer or float an ingredient (ie. cream, liqueurs) on top of another, use the rounded or back part of a spoon and rest it against the inside of a glass. Slowly pour down the spoon and into the glass. The ingredient should run down the inside of the glass and remain seperated from the ingredient below it. Learning the approximate weight of certain liqueurs and such will allow you to complete this technique more successfully, as lighter ingredients can then be layered on top of heavier ones.
Flaming
Flaming is the method by which a cocktail or liquor is set alight, normally to enhance the flavor of a drink. It should only be attempted with caution, and for the above reason only, not to simply look cool.
Some liquors will ignite quite easily if their proof is high. Heating a small amount of the liquor in a spoon will cause the alcohol to collect at the top, which can then be easily lit. You can then pour this over the prepared ingredients. Don't add alcohol to ignited drinks, don't leave them unattended, light them where they pose no danger to anybody else, and ensure no objects can possibly come into contact with any flames from the drink. Always extinguish a flaming drink before consuming it.
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A lot of the terms and phrases listed below are standard throughout the industry. A good bartender will know his profession inside out, and the ability to understand various words related to bartending is a must.
Box
Pour into and out of a shaker, usually only once. Gives the drink a quick mixing without shaking.
Call Drink
A liquor and mixer, of which the liquor is a defined brand. (ie. Tanqueray and Tonic, Bacardi and Coke)
Cobbler
A tall drink of any liquor served in a collins or highball glass with shaved or crushed ice and garnished with fresh fruit and mint sprigs.
Chaser
A mixer that is consumed immediately after a straight shot of liquor to create a different taste.
Cocktail
Any of various alcoholic beverages consisting usually of brandy, whiskey, vodka, or gin combined with fruit juices or other liquors and often served chilled.
Collins
A drink akin to a sour which is served in a tall glass with soda water or seltzer water.
Cooler
A drink consisting of ginger ale, soda water, and a fresh spiral or twist of citrus fruit rind, served in a collins or highball glass.
Crusta
A sour-type drink served in a glass that is completely lined with an orange or lemon peel cut in a continuous strip.
Cup
A punch-type drink that made up in quantities of cups or glasses in preference to a punch bowl.
Daisy
An oversize drink of the sour type, normally made with rum or gin. It is served over crushed ice with a straw, and sweetened with a fruit syrup.
Lace
Normally applies to the last ingredient in a recipe, meaning to pour onto the top of the drink.
Eggnog
A traditional holiday drink containing a combination of eggs beaten with cream or milk, sugar, and a liquor such as brandy, rum, or bourbon.
Fix
A sour-type drink similar to the daisy, made with crushed ice in a large goblet.
Fizz
An effervescent beverage. (ie. that which is carbonated or which emits small bubbles.)
Flip
A chilled, creamy drink made of eggs, sugar, and a wine or spirit. Brandy and sherry flips are two of the better known kinds.
Frappé
A partially frozen, often fruity drink. It is usually a mixture of ingredients served over a mound of crushed ice.
Grog
A rum-based beverage with water, fruit juice and sugar, commonly served in a large mug.
Highball
Any spirit served with ice and soda water in a medium to tall glass (often a highball glass).
Julep
A drink made of bourbon, mint, sugar and crushed ice.
Lowball
A short drink made of spirits served with ice, water or soda in a small glass.
Mist
A liquor served over a glass filled with crushed ice, often a way of serving liqueur as an after dinner drink.
Mulls
A sweetened and spiced heated liquor, wine or beer, served as a hot punch.
Neat
The consumption of a spirit as a straight, unaccompanied shot.
Negus
A punch-like combination containing a wine, such as port, heated with spices and sweetened.
Nip
A quarter of a bottle.
Nightcap
A wine or liquor taken before bedtime.
On The Rocks
A wine or liquor poured over ice cubes.
Pick-Me-Up
A drink designed to relieve the effects of overindulgence in alcohol.
Posset
An old british drink from which the eggnog was derived. It consists of a mixture of heated ale or wine curdled with milk, eggs, and spices.
Puff
A traditional afternoon drink made of equal parts spirit and milk, topped with club soda and served over ice.
Punch
A party-size beverage consisting of fruit, fruit juices, flavorings and sweeteners, soft drinks, and a wine or liquor base.
Rickey
A drink made a liquor, usually gin, a half lime and soda water. It is sometimes sweetened, and often served with ice in a rickey glass.
Sangaree
A tall chilled and sweetened wine/liquor garnished with nutmeg.
Shooter
A straight shot of whiskey or other kind of spirit taken neat.
Shrub
Spirits, fruit juices, and sugar, aged in a sealed container such as a cask or crock, then usually bottled.
Sling
A tall drink made with either brandy, whiskey or gin, with lemon juice, sugar and soda water. It is served both hot and cold.
Smash
A short julep made of liquor, sugar, and mint, served in a small glass.
Sour
A short drink consisting of liquor, lemon/lime juice and sugar.
Supercall
Also known as top shelf or super premium. The high octane, often higher proof alcohols, or super-aged or flavored versions.
Swizzle
A tall, traditionally rum-based cocktail filled with cracked ice. A stirring rod or swizzle stick is quickly rotated between the palm of the hands to form frost on the glass.
Syllabub
A beverage made from a mixture of sweetened milk/cream, wine and spices.
Toddy
A sweetened drink of liquor and hot water, often with spices and served in a tall glass.
Tot
A small amount of liquor.
Virgin
A non-alcoholic drink.
Well Drink
A liquor and mixer, of which neither are defined brands. (ie. Gin and Tonic, Rum and Coke)
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Being well equipped is one of the basic steps to running a successful bar. As well as having the right tools for the job, your equipment should be good quality and durable.
Here's a list of the equipment you'll need, as well as a short description or tip to help guide you.
Can Opener
Useful for opening cans of fruit and syrup.
Corkscrew
For opening wine and champagne bottles.
Cloths
For wiping surfaces and equipment. These should be damp and not wet.
Cutting Board
For slicing fruit and other garnishes. This should be heavy and laminated.
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.
Bottle Opener
For opening screw top bottles.
Bottle Sealers
For keeping liquors and other bottle contents fresh.
Cocktail Shaker
Essential for blending ingredients in cocktails and mixed drinks. Use a short, sharp and snappy shaking technique unless otherwise stated. There are many cocktail shakers availablemostly all get the job done. Choose one that's right for you. Always pour the least expensive ingredient into the cocktail shaker first, then if you find you've made a mistake, you've not wasted the expensive liquors.
Electric Blender
Many cocktails require a blender to blend the ingredients smoothly together. Useful for drinks with fruit pieces or ice cream etc.
Grater
To grate spices like nutmeg and others.
Ice Bucket
A metal or insulated ice bucket keeps your ice cold and clean.
Ice Tongs and Scoops
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. Don't use glassware as a scoopit'll break or chip at best, then you'll have blood and glass in your ice.
Jigger
A measurement tool.
Juice Squeezer/Extractor
Needed for getting the most juice out of your fruits. It helps to soak citrus fruit in hot water before squeezing.
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.
Measuring Cups
Normally glass or chrome with incremented measurements imprinted up the side. These are needed for accurate measurements. They usually come with a set of measuring spoons which are needed for the smaller quantities.
Mixing Glass
Useful for long drinks where it is required to mix the ingredients without shaking.
Sharp Knife
For cutting fruit and garnishes.
Strainer
Removes the ice and fruit pulp from juices. This may come with a cocktail shaker.
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