Hello
and welcome to your video guide to professional bartending. I'm Brett Rose and I'll be your guide
into the rules and recipes behind the bar. This video combined with your recipe handbook will
teach you all the tools the techniques and the majority of the recipes you'll need to know to
get you started on the road to professional bartending. Now I can't emphasize enough
memorization of the recipes in your handbook. Go over it and over it again until you memorize
them. Watch this video over and over again until you memorize all the tools and techniques and
then you'll be ready to go look for employment. Okay so what we're gonna start off with is glass
ware and the equipment that you'll need to get started behind the bar. Okay so let's get into
that segment now all right. Okay now we're gonna introduce you to all the glass ware you'll see
behind the bar. First off is the shot glass used for straight shots such as a shot of tequila,
a shot of bourbon, or a shot of schnapps. Next we have the rocks glass used for drinks like a
bourbon on the rocks, a martini on the rocks, or maybe an old-fashioned all right. That's the
rocks glass. Next is the bucket glass. Customers when ordering will ask you to use a bucket glass
for their drinks like possibly a margaret on the rocks or a screwdriver in a bucket glass.
All right that's the bucket glass. Next we have the Collins glass or tall. This glass is used for
possibly a Harvey Wallbanger, a vodka Collins, or your customer might just request their drink
served tall. You'd use this glass. All right it's a tall glass. Next is the martini or up glass
used for martini up, a Rob Roy up, or any drink chilled and strained up. You'd use this glass.
Next we have the fufu glass or daiquiri glass used for blends like a toasted almond, a chichi,
or a frozen banana daiquiri. That's a daiquiri or fufu glass. Next is the margarita glass.
Margarita glass is used obviously for a margarita, be they strawberry, peach, banana, or plain lime
margarita. Next is your cordial glass. This glass is used for drinks like a peach schnapps or a
blackberry brandy. It's an aperitif glass also used for ports and cherries. All right that's your
cordial glass. Next we have the fluted champagne glass used for a mimosa or a champagne cocktail
or just a glass of champagne. All right fluted champagne glass. Next we have the red wine glass.
The red wine glass is a little wider, a little wider mouthed so the red wine is allowed to breathe.
All right that's your red wine glass compared to the white wine glass. Notice how the white
wine glass is a tiny bit more narrow. All right a red wine glass and your white wine glass.
Next is your brandy snifter. The brandy snifter is used for a heated brandy
or possibly another heated drink of sorts. Okay that's the brandy snifter.
Next also for a hot drink is your Irish coffee or your hot drink coffee cup
used for an Irish coffee, Baileys and coffee, or a snuggler. All right that's your hot drink glass.
Next we all know this one that's your beer mug. Beer mug used for an ice cold beer.
Okay now we know all the glassware.
All right let's bring you back here behind the bar and we're going to introduce you to the bartender's
station. Now this is where all the cocktails are prepared so we'll show you all the tools
and equipment that you're going to need to prepare all the cocktails. Okay we're going
to start over here. Your pour mat is where all your cocktails will be prepared. Now a lot of
establishments have rubber pour mats. Here it's a metal screen so if there's any overpour spillage
it'll just go right down into the screen and then you clean it out later. Here's our cocktail
strainer and our shaker cup and pint glass and then let's move right down here to our fruit.
We have fruit for daiquiris and margaritas. We have pineapples, peaches, strawberries,
and fresh bananas. Over here is simple syrup and grenadine. These are a couple of non-alcoholic
cocktail mixes that you use very often behind the bar and here is our soda gun.
The soda gun dispenses cola, ginger ale,
colons mix,
Q is for quinine or tonic water, I is an extra button, root beer is on I here, seven up, water
and soda water okay and that's your soda gun.
Just underneath the soda gun is our whipping cream, our Stoli vodka, Absolute vodka, and
peppermint schnapps. Now these are liquors that need to be kept stored cold and that you use often
so you keep them right here on the side of your well. Here's our ice bin and our ice scoop and
right next to our ice here on the other side is our ice bottle. Now this is our ice bottle.
And right next to our ice here on the other side is half and half sweet and sour,
a storm pour, juice pour, it's got orange juice in it. This you'll see juice pours like this in
many bars and our Bloody Mary mix. Now here in this establishment there's a juice gun.
Now this is your juice gun. Not all establishments are going to have these juice guns
but if you do come across one you'll want to know what they dispense. Here L is for
lemonade, P is for pineapple juice, there's water, C is for cranberry juice,
G is for grapefruit juice, O is for orange juice, S is for sweet and sour,
and P is for, PC is for pina colada mix. Okay, that's your juice gun and that's stored in a
little holster right here as is the soda gun behind me. Up here is the garnish tray. In the
In the garnish tray you'll find lime wedges, maraschino cherries,
cocktail onions for a Gibson, cocktail olives for your martinis,
lemon wedges or lemon squeezes, and then lemon twists on the lemons. So you just pull them right
off the lemon like that and you give them a little twist and all the oil comes out of the lemon rind.
Next to the garnish tray we have our matches, our straws, our swizzle sticks and toothpicks.
Here's our margarita salter and down below here we have our blenders.
Just next to the blenders is our speed rack. In your speed rack you'll find the main liqueurs
that you're going to be using to make cocktails. First off is your bourbon,
then your vodka,
then your scotch,
then your gin,
then your rum,
then your tequila,
then your brandy.
Those are the seven main liqueurs you're going to find in your speed rack. They are all premium
you'll find and also in your speed rack you'll find very probably Kahlua. It's a coffee liqueur
used in many cocktails mixed nicely with vodka and brandy. You'll find triple sec,
you'll find gimlet mix which is just lime flavored non-alcoholic mix
and you'll find your sweet vermouth
and your dry vermouth.
Now behind the well is the back bar. In the back bar we have the hot coffee and the hot water
so you can make your hot coffee and hot drinks. Right above are some glassware
and right over here we have some premium liquor and liqueurs. This is where all your premium liquor
will be stored in the back bar. Down here is your cash register and over here we have glassware.
Right next to the glassware more premium liquor and liqueurs and then right down below all the
glassware are the refrigerated reach-ins so let's look down here. All right down here in the
refrigerated reach-ins this is where you're going to store your ice cold beer mugs and beer glasses
your wine that needs to be kept chilled white wine and rosé your champagne your mineral waters
and then some liquor and liqueur that needs to be kept chilled some vodkas and peach and peppermint
schnapps rumple mints and jägermeister. Now these liqueurs and liquors need to be kept chilled.
Right over here in the other refrigerated reach-in that's where all your beer is stored.
All right those are the reach-ins. Now you have an idea of how the bartender's station is set up.
You have to keep in mind though that not all bars and restaurants stations are going to be set up
the same. There'll be minor differences here and there but for the most part this is how it's going
to look. So you can adapt to your individual bartender's setup. So now we're going to look
into some techniques that you'll need to learn before you get started bartending. So let's go
into that now. Okay now that you know all the tools and how the bar and well is set up I'm
going to show you some tips and techniques that professional bartenders have over the years
perfected. First off I'm going to show you how to cut garnish okay. We're going to start with
the lime wedge. You take a lime and cut the ends right off of it. Spin it around cut that end right
off it right in half and then horizontally right through the middle like that to open it up and
then you just cut down the side a couple like that. You see how that works? Okay so that makes a nice
garnish for the side of a drink or you can squeeze it in. You see how that works? Okay put that over
here. Now I'm going to make lemon wedges. Lemon wedges you need for Long Island ice teas and such.
Okay right down the middle horizontally and then let's cut this that way so we get a little slit
and then cut it in like eighths and then you have a slit to put it on the side of a glass
again like that or you can just get rid of those seeds squeeze it in like that. Okay
get rid of that. Now I'm going to show you how to make lemon twists left on the lemon. This allows
them to not dry out. You see how I just cut the ends off and then I just cut through the skin
and I go about a half inch and I do it again and a half inch and I do it again. You do this all the
way around the lemon. Okay so it makes it real easy. You can just pull that piece of the skin
right off and then if you watch you give it a little twist and the spray the lemon oils come
right out of the twist. Okay so now that you know how to cut garnishes I'm going to show you
how professional bartender handles his bottles and it's called the finger wrap.
You'd normally just want to grab the bottle like that wouldn't you? Well if you go to a bar and
you watch your professional bartender he's going to put the finger wrap around him. You take your
index finger and wrap it right around the pour spout just like that see so when you upturn the
bottle it's very easily handleable. So now that you know about the finger wrap I'm going to show
you about pour counting. Pour counting is very important so you know how to measure
the amount of liquor you're dispensing. Pour count with these pour spouts is four
a quick count of four should be an ounce so we're going to upturn this bottle
with finger wrap one two three four one two three four one two three four one two three four
an even ounce to see about a count of four will give you an ounce. Okay
now you'll notice you noticed when I was just pouring I kept the bottle upturned
and just poured right into the next that's called dragging your pour. So now I'm going to show you
why it's such a time saver to drag your pour for the professional bartender.
Let's make two rum and cokes a screwdriver and a cape cod okay so I have two rum and cokes I've
iced my glasses I've got them here next to each other and my screwdriver my cape cod next to each
other. Now watch I'm going to turn my bottle up one two three four and one two three four you see
how I just kept it going right into the next glass look how quick I've just poured those drinks.
Now I just dispense the coke real quick the coke the orange juice and the cranberry juice
and you'll notice in your recipe manual that a cape cod is vodka and cranberry at the squeeze
a screwdriver's vodka orange juice and a rum and coke rum and coke okay so let's put those over here
those and now I'm going to show you how to layer a drink okay layering is the separation
of the liquors in a shot form I'm going to layer a mud slide mud slide consists of notice my finger
wrap Kahlua and then we layer right on top of that liqueur the lighter Bailey Irish cream
notice my finger wrap and see how just if you use your bar spoon it kind of
lets it lightly layer right on top okay so we have our Baileys and a mud slide
gets chilled vodka on the top I'm going to use Stoli vodka okay watch how this is
just going to layer right on top okay is it separating see how it's separating
all right now this is what you call a layered b-52 I mean a layered mud slide okay a b-52 would
be Grand Marnier on top so that's how you layer notice the heavier Kahlua next Baileys and next
is the vodka all right now some drinks call for igniting or putting fire to flaming drinks what
I'm going to make is a Russian roulette a Russian roulette is Stoloknaya vodka and Galiano in a shot
glass equal parts okay and then you take a lemon wheel you put that lemon wheel right on top
a bit of sugar on top of that and then we're going to put
Bacardi 151 on top of the sugar let's get the match ready here
here and you just trickle a little bit right on top and then we let it right up
see how that fires up nicely like that and then you'd serve that to the customer
you'd instruct them to blow their shot out suck the lemon shoot the Russian roulette and suck the
lemon again okay so now you have to be very very careful with igniting drinks make sure it's
okay with the restaurant manager before you do it a lot of establishments don't allow it but a
lot of customers do like to see drinks ignited okay so now we're going to show you how to chill
a drink we're going to chill a martini in an up glass a martini glass first of all we want to
we want to chill the glass okay next we take our shaker cup shaker glass and cup
and then martini is gin i'm gonna make a vodka martini and a dab of dry vermouth okay a little
more now you can either shake to chill it like so or you can stir but you put your
put your strainer right on top and you stir it around a little bit okay we get rid of our our ice
and we pour the chilled drink right up you see how that works okay and then we'd give this an
olive because it is a martini and olive garnish okay you see how that goes that's chilling and
straining a drink up okay next i'm going to show you how to make a popper which are very popular
in bars these days i'm going to make a tequila popper here so you take
i like to make it with corvo 1800 and you put an ounce and a quarter in there and then
you top it with either seven up or soda water works as well and then you take a couple of your
bar napkins put it right on top of that and give a little pop on the bar see how it gets all fizzy
like that and then you instruct your customer to just throw it back now i'm going to show you how
to blend a drink very popular blended margaritas blended daiquiris you're going to need to know
how to use a blender now you want to be efficient with your blender and not make too much waste so
i'm going to show you how to make just the right amount okay so we'll make a we'll make a margarita
you want to fill this about a third full of your blender cup about a third full of ice so
we'll do a triple second line and then our tequila and our sweet and sour now that should ensure that
i get just about the right amount fill the glass just right and not have any waste okay let's blend
this up now now while we're waiting for that to blend i'm going to show you how to salt the rim
of this margarita glass this is a margarita salter margarita salter consists of a sponge that's
wet you wet this with some lime juice and you put salt on this side so you'd you'd first of all take
the glass put it wet it and then put it in the salt so i've got this one right over here i'm just
going to dab it in there and now we have salt on the rim let's see how we turned out with this
all right just about the right amount there okay and put a little lime on that
a straw and serve it okay so now you know how to blend a drink now i'm going to show you how to
flash blend flash blend is the same thing but you just quickly give the uh give the blender like a
quick count of two and then turn it off so you're so you still have some chunky ice in there let's
make a margarita flash blended i'm gonna salt the rim of my glass again with my margarita salter
again let's put about a third ice in there a margarita
lime and triple sec and then tequila all right
all right let's put a bit of sweet and sour in here you'll notice in your recipe manual
that's what it calls for and to flash blend we just turn it on real quick
and turn it off that's all it needs that'll keep that ice kind of chunky see how it's kind of chunky
still that's beautiful just like that all right get rid of that very important at your bar you
want to always keep your area real clean people really like it kept clean around their area keep
their ashtrays clean and last but not least the tips and techniques whenever you get a new customer
throw them a napkin fresh napkin all the time all right so let's move on to the recipe segment of
the video now that you know all the tools that you're going to need and some of the
more important techniques that you're going to need all right
hello and welcome to the recipe segment of our video we're going to start off with one liquor drinks
bourbon i'm going to make a whiskey sour up so i'm going to chill my up glass and my cocktail
shaker i'm going to make a whiskey sour on the rocks i'm going to make a jack daniels
and coke which is a bourbon and i'm going to make an old fashion so we start off with a
cherry without the stem a bit of simple syrup or sugar water a dash of bitters
and then our ice
whiskey sour up whiskey and sour whiskey sour rocks whiskey and sour
jack daniels coke and the old fashion all right now our glass is iced enough
just toss that ice back in the well let's shake our whiskey sour up and strain it
into our up glass now whiskey sours always get as all sours a cherry garnish
and our stir straws once again whiskey sour rocks jack daniels and sour jack daniels and coke
a jack daniels old fashion and a jack daniels sour up okay let's go on to vodka
i'm gonna make a screwdriver in a bucket glass i'm gonna make a greyhound
in a bucket glass a cape cod as well in a bucket glass and a bay breeze in a bucket glass
vodka one and a quarter ounces in each see how i drag my pour notice how i don't upturn my bottle
and then all my juices screwdriver orange juice a greyhound gets grapefruit juice
uh we got the cape cod which gets cranberry juice and then the bay breeze which is pineapple
and cranberry okay don't forget now a cape cod you'll see in the recipe manual
gets a lime squeeze once again we have a screwdriver a greyhound a cape cod and a bay breeze
and a bay breeze all right let's go on
i'm gonna make a scotch and water in a bucket glass ice my glass
scotch and soda in a bucket glass as well a scotch on the rocks in a rocks glass
and a scotch neat in a shot glass okay so grab our scotch pour one and a quarter
ounces scotch notice i drag my pour into the next drink one and a quarter ounce
right into the shot glass so we have a little slow down there we are it just needs an air
this little carburetor on the pour spout there we are got some air okay now i fill the scotch
and water with water the scotch and soda to the top with soda water the scotch and the rocks
as fine as it is the scotch need as fine as it is the customer might want a uh twist now and again
so we just go over here to our lemon twists and give maybe the scotch and water a little
twist okay let's put the stir stick in those and they're ready to be served let's go on
i'm gonna start off with
the gin on the rocks we're gonna make a tom collins tall collins glass
we're gonna make a gin and tonic in a bucket glass and make a gin
chilled and up so i'm gonna need to ice my shaker cup all right now grab our gin
and we'll pour one and a quarter ounce one and a quarter ounce
quarter ounce all right
all right our tom collins collins mix seven up and sweet and sour it's all collins mixes
gin and tonic tonic water quinine this is nicely chilled we'll just toss that out
let's give this gin a little bit of a shake
chill it a little bit more and then we'll pour that right up all right so we'll throw that out
now tom collins always gets a lime and a cherry any collins drinks always a lime and a cherry
garnish gin tonics very often get a lime squeeze and let's give this gin up a nice
lemon twist to add some zest shall we there we have a gin on the rocks a tom collins
a gin and tonic and a gin chilled and up with a twist all right
i'm gonna make a rum and coke in a bucket glass a cuba libre in a bucket glass
a rum and orange juice also in a bucket glass and a rum and pineapple juice
all right rum mixes nicely with the juices and most of the sodas so i'm going to do one and a
quarter ounce one and a quarter ounce dragging my pour always saving time one and a quarter ounce
all right rum and coke just cola cuba libre rum and coke with a lime which i have here
here and then i have the rum and orange juice let me grab my other my juice gun and a rum and pineapple
juice all right let's give them all a stir stick rum and coke cuba libre is a rum and coke with a
lime wedge rum and oj and a rum and pineapple all right let's go on
let's go ahead and make a tequila driver ice our bucket glass a tequila sunrise
a tequila slammer or a popper and a tequila neat or a shot of tequila
okay we have jose cuervo cold let's pour one and a quarter ounce one and a quarter ounce
okay one and a quarter ounce and again right to the rim for the shot now our tequila driver gets
orange juice our tequila sunrise gets a dash of grenadine and orange juice as well
and our slammer gets a top of seven up now we'll just give the stir stick to the driver
a cherry garnish goes in the sunrise and usually a lime with a little bit of salt on the side
can go with the shot the slammer you'd normally want to cover with napkins and
give a little pop on the bar okay so you've seen tequila one liquor drinks let's go on
i'm going to make a brandy old-fashioned remember old-fashioned we get a cherry
pull the stem off put them at the bottom give a dash of angostura bitters all right
a little simple syrup or a sugar cube
then we fill with ice i'm also going to make a brandy and coke
i'm going to make a brandy and seven up and i'm going to heat a brandy very popular
put a bit of hot water in our brandy snifter just to heat the glass swirl and toss out
one and a quarter ounce of brandy again one and a quarter ounce of brandy
again and one and a quarter ounce of brandy brandy and coke with a cola top with seven up
for brandy and seven put a stir stick in both of those now very often your heated brandies will
like a lemon twist most patrons like it like this so let's put a lemon twist in our heated brandy
and there you have the brandy drinks brandy heated brandy coke brandy sift seven and a
brandy old-fashioned let's go on
all right we are now going to move into two liquor drinks and we're going to start off
again with bourbon okay so i'm going to make a manhattan on the rocks and a perfect manhattan
chilled up so i need ice in my shaker
and now i take my bourbon one and a quarter ounce there it is it's pouring it's pouring
and quarter ounce now a regular manhattan
gets sweet vermouth gonna pour a dash of sweet vermouth in there a perfect manhattan as you'll
see in your recipe manual gets a dash of sweet vermouth and dry vermouth okay so we just give
those a dash each that's nicely chilled let's give it a little shake
and pour it right up all right
now the perfect manhattan gets
an olive regular manhattan gets a cherry garnish all right so there you have
a manhattan on the rocks and a perfect manhattan chilled up bourbon two liquor drinks let's move on
i'm now going to make a harvey wallbanger so i'll ice my tall or colin's glass
and we're going to make a kamikaze chilled and up so that comes neat chilled up in a rocks glass
so i'm going to chill it up so i'm going to need to ice my shaker kamikaze for an ounce
vodka and an ounce and a quarter for harvey wallbanger harvey wallbanger
harvey wallbanger you top with orange juice and then a galliano float which will be in the back
bar now float is usually notice i cut i i'm covering this for the benefit usually of the
customer that might be sitting in front of me i don't want to splash them for your benefit i'm
going to show you just a little float on top approximately a quarter ounce all right the
kamikaze triple sec and lime now we like to put some fresh lime in the kamikaze to give it some
extra extra fresh lime pulpy flavor let's give that a couple of shakes that gets the
fresh lime juice out and then we just pour that right up there we are all right
all right harvey wallbanger and we'll give it another lime kamikaze all right let's move on
i'm gonna make a rob roy chilled and up so i have my up glass let's chill that down with some ice
and i'm gonna make a rusty nail on the rocks the rob roy i need to get my shaker filled with ice
okay so i got my scotch for the rob roy let's go one and a quarter ounce so it's not pouring
too quick here it comes there we are and the rest now three fourth scotch and drum buoy
which is a scotch liqueur you'll notice in your guide and we just top it with drum buoy as well
the rob roy scotch and sweet vermouth now just a dash as well that's nice and iced
nice chili glass let's give that a quick little shake and we'll chill this right up
there you are we have a rob roy chilled and up cherry garnish and a rusty nail
doesn't get any garnish it's fine just as it is let's go on
i'm gonna make unlike the one liquor chilled up
uh gin drink i'm gonna make a martini chilled up so let's ice this
and i'll need to ice my shaker and make a martini on the rocks as well all right those are the most
some of the couple of most popular gin drinks you'll make so martini the only difference
between a martini and your gin up is a bit of dry vermouth okay dry vermouth here we are so we go
a dash of dry vermouth a dash of dry vermouth not too much very important don't want to make them
too sweet and then we go one and a quarter ounce and drag our pour one and a quarter ounce all
right let's give this a little bit of a stir this time instead of a shake so we have our bar spoon
four okay let's put that back down there let's get rid of that ice it's nice and chilled now
let's serve that right up okay just get rid of our ice now i think we'll uh very often you
people would like a lemon twist so put a lemon twist in the one up and let's put
an olive in the martini on the rocks okay so we have a martini on the rocks with an olive
a martini chilled up with a lemon twist all right onward
now we're going to get into uh two liquor rum drinks i'm going to make a
daiquiri lime daiquiri on the rocks and we're going to make a purple pirate
so that's chilled enough so i chill my martini glass i ice my shaker
and there's our rum let's go three-fourths and that's okay so we've got about three-fourths of
an ounce of rum for our purple pirate and about an ounce and a quarter for our lime daiquiri on
the rocks lime daiquiri triple sec and a little lime juice okay then we top it with sweet and
sour our purple pirate also gets sweet and sour and we come back to our back bar and reach for
the sham board raspberry liqueur all right for the purple pirate just about a half three-quarters
of an ounce of that just give that a shake toss that ice out that's nice and cold
and we'll chill that up there's your purple pirate chilled up gets no garnish let's give the
daiquiri on the rocks a lime garnish and a straw all right we have a rum daiquiri rum lime daiquiri
on the rocks and a purple pirate chilled and up once again this is rum sham board a raspberry
liqueur and sweet and sour all right let's move on
let's move on
i'm going to make a brave bull on the rocks so we ice that i'm going to make a margarita
on the rocks ice our bucket glass and ice our rocks glass brave bull is three-fourths of an
ounce of kalua and three-fourths of an ounce of tequila all right now we're going to go over here
and margarita on the rocks ounce and a quarter tequila and then we do the triple sec and roses
top with sweet and sour just a dash of triple sec and roses because they tend to be very sweet
now we're going to pour that into the shaker shake that up vigorously let's salt this glass
margarita usually calls for salt and there we are so that's a margarita on the rocks
that gets a lime and a couple stir sticks and a brave bull on the rocks which is
equal parts tequila and kalua coffee liqueur all right let's go on
now we're going to make a brandy two liquor recipes a couple of drinks i'm going to make a
brandy alexander chilled and up so we're going to chill our up or martini glass
and we're going to heat a snifter because we're going to make a beautiful which it's a nice after
dinner drink okay so we heat our snifter and we throw that water out come back here my back bar
and have my crevasse and my grommet equal parts of each okay let's put a dab more of that in there
there and then i'm going to
get my shaker ready for my brandy alexander let's make sure that's nice and chilled
brandy alexander coffee liqueur and brandy all right so let's pour that in there about
three-fourths of an ounce of each and then some half and half or milk would do nicely let's throw
that out that's nice and chilled let's give this brandy alexander a good shake mix the
ingredients up properly and we'll chill that and strain it right up into that glass all right
oops well that's all right we'll clean that off later that'll be all right so we have our leg
spreader or a beautiful that's made with crevasse and grand manier we like to give that one a twist
so we'll twist it and there's the oil coming out of the lemon rind and we drop it right in there
around the rim just to get the lemon flavor and a brandy alexander three-fourths of an ounce of
kalua three-fourths of an ounce of brandy a little cream shake it up chill up all right let's move on
let's move on
all right now we're finished with one and two liquor recipes we're going to move on to three
or more liquor recipes so i hope you're following along in your recipe manual let's make a long
island iced tea so we need our tall or colons glass let's make a mai tai
a slow comfortable screw and we're going to make a jamaican vacation chilled and up
so i'm going to ice my shaker and for a jamaican vacation i'll i'll go slowly because there's
quite a few ingredients we need 151 and dark bacardi and light bacardi three rums
just about about a half ounce of each all right so put that back and then we're going to make
the mai tai so our jamaican gets a little bit of pineapple and orange and a dash of grenadine our
mai tai let's put a little dash more pineapple and sweet and sour and then we top our mai tai
off with orange curacao meyers rum a little bit of orgy syrup actually it's pronounced
in france a bit of that it's an almond syrup and then we top with 151 rum okay
our slow comfortable screw gets slow gin southern comfort and
screwdriver so we're going to pour vodka okay so let's do about three fourths of an ounce of each
and then we top that with oj
okay and now we'll make a long island iced tea which gets your four main clear liquors in your
speed rack or well which are rum gin vodka and triple sec okay so we're going to grab all these
bottles and pour them all at once all right here we go that's it
okay now on top of long island iced tea we pour sweet and sour and then we just top it with a
little cola that's our long island iced tea let's give this jamaican vacation a shake and then we'll
chill that up jamaican vacation is a slammer or a popper so what you do with that for your
customers cover it with a few napkins and give it a little bit of a pop form on the bar okay so
once again we have our mai tai notice how the the rum is floating at the top that's how we like to
make it look it's pineapple juice and sweet and sour and then we put our dark rum our light rum
orange curacao orchid syrup and a bit of 151 on top let's give that a straw and a cherry and a
lime go all the way this is a slow comfortable screw it's exactly what it says slow is slow gin
southern comfort vodka and orange juice a slow comfortable screw long island iced tea
iced tea what do you normally put in iced tea a lemon wedge well same with the long island iced
tea a lemon wedge garnish once again it's equal parts vodka gin rum triple sec all of your four
main liquor clear liquors in your well then topped with sweet and sour and cola jamaican
vacation once again is 151 dark dark rum light rum pineapple juice orange juice a bit of grenadine
and then you top it with seven up and then give a little pop for your customer all right so
keep reading along with me in your guide and we'll move on all right
now we're going to get into the blended drinks segment of the video we're going to make a
strawberry margarita so we want to fill our blender cup now these blenders are pretty much
the pro blender that most bars will use some will vary so we're going to start off with about
a third full of ice on each of these
all right that looks just about right now we're going to make a strawberry margarita here
so i'm going to go straw i'm going to go tequila not pouring too quick there it goes
about one and a half two ounces in a blended drink sweet and sour okay let's put a little
bit more in there and then i've got fresh strawberries here or frozen if you have
and then i'm going to make a peach daiquiri daiquiris rum so i'm going to pour about two
ounces of rum in here and sweet and sour as well and i've got some canned peaches here so we want
to put quite a few want to make it taste real fruity give it a good color so we'll put quite
a few peaches in there now i'm going to make a pina colada here pina colada again gets rum
go about two ounces now pina colada you need some coconut syrup so it comes right out of the gun
here so put the white coconut syrup in there some pineapple juice some cream half and half or milk
will do and then i've got pineapple chunks which make it taste real nice so put some pineapple
chunks in there now at the end here i'm going to make a blue hawaiian a blue hawaiian it's vodka
and for my back bar i get my blue curacao which is just an orange liqueur
colored blue all right and then a blue hawaiian as you'll find in your guide also gets
the coconut syrup the pineapple juice the pineapple chunks
and a bit of cream all right so let's blend the strawberry first
it's going to go in margarita glass all right you want to blend it until it's very smooth
that looks like a nice
strawberry color blended nicely let's pour that up oh that looks nice doesn't it okay next
is our peach daiquiri daiquiri frozen daiquiri glass
remember to blend until smooth it might take a few seconds oh that looks nice yeah
all right peach daiquiri oh boy that looks delicious all right next we have our pina colada
very important to use fresh or or canned pineapple chunks makes all the difference
in the world in the flavor get another daiquiri glass out
let's pour that oh that looks real nice too pina colada and last is our blue hawaiian
you can also make these on the rocks without the pineapple chunks of course
that looks like about enough blend until smooth or a little more a little less whatever you feel
like all right there we are now we want to put a little uh garnish on there oh here we are we
got the lime let's put a nice lime on each all right margarita only gets lime and maybe we'll
put a cherry so let's uh let's take a couple of our toothpicks here and we'll stab a couple of
cherries put them right on the side oh that looks nice yeah that looks good customer will like that
customer likes when you really dress a drink up really dress it up especially
if you're working in a tropical bar let's give it a let's give it a little bit of a
foo foo uh umbrellas well how's that look is that nice or what let's give this one a blue how about
a blue umbrella for this one oh that's nice and maybe an orange one for the peach okay let's
like that out and i think the margarita looks fine just as it is so there you have it a margarita
a peach daiquiri a pina colada and a blue hawaiian all right let's move on
okay we're done with the blended drinks now we're going to get into hot drinks a lot of
people like to have a nice hot cocktail on a cold winter's day possibly after dinner who knows you
might work in a ski resort and this will be the majority of the drinks you'll be making
all right i'm going to make a bailey's coffee an irish coffee a jamaican coffee and a mexican
coffee okay all right let's start off with the bailey's coffee bailey's coffee simple as it
sounds just one and a quarter ounce of bailey's irish cream all right an irish coffee gets
irish whiskey one and a quarter ounce and a little sugar or simple syrup sugar water will
do now for our jamaican coffee we're going to pour tia maria and meyers dark rum
and for our mexican coffee we're going to go kalua and tequila about three fourths of an
ounce of each okay should be about an ounce and a half of ounce and a quarter ounce and a half all
the way across we top all these off with hot coffee now you really want to cover remember
i was covering before make sure you cover so hot coffee doesn't splatter on your patron
that's our bailey's coffee our irish coffee our jamaican and is that a mexican yeah there's a
mexican coffee all right so put our hot coffee back let's top all these with a little bit of
whipped cream all right all right those are looking nice give them all a little stir stick
all right and those are our hot coffee drinks all right let's move on
so
we're going to get into the champagne and wine cocktails now a lot of people don't like drinking
hard alcohol so their alternative is to drink a champagne or wine cocktail so i'm going to make a
mimosa i'm going to make a white wine cooler i'm going to ice that
mimosa doesn't get any ice we're going to make a sangria sangria goes in a nice
big margarita glass and we're going to make a red wine spritzer all right so let's start with this
mimosa the mimosa get a little bit more ice for sangria okay our mimosa
champagne
most of champagne it's about three-fourths champagne to one-fourth oj all right that's
your mimosa now we're going to make a white wine cooler white wine cooler as you'll see
in your recipe manuals white wine and then we'll put seven up on top with maybe a dash of oj all
right our sangria now we want the sangria to full to float we're going to we're going to separate
it so we're going to do our juices first little pineapple little orange juice a little bit of
seven up and then we're going to put a tiny bit of lime okay on top of that
red wine all right so pretty that looks how it's how it's separating now let's keep our
red wine open because we're going to make our red wine spritzer which is red wine with
some soda water simple as that red wine and soda water so we have our mimosa we have our white wine
cooler which i think will give a little lemon squeeze sangria gets whatever fruit garnish you
have i'm going to give it a cherry a lime and a lemon wedge and then our spritzer gets all wine
all wine spritzers always get a twist okay so we twist it again remember to twist it
with the rind with the yellow part facing down because all the oils spray out into the drink
now we go right around the rim with it so you get the flavor of the lemon and then we'll go
with our straws okay so again a mimosa champagne and orange juice white wine cooler white wine
orange juice seven up sangria is red wine with most your fruit juice and our red wine spritzer
is red wine and soda water all right let's go on
okay another alternative to hard liquor cocktails will be non-alcoholic drinks some people aren't
going to want to drink at all a lot of times you'll have a designated driver in the crowd
that's going to be just driving for the people that are drinking or possibly a youngster might
want to drink so we're going to show you how to make a couple of non-alcoholic drinks we're
going to start with a juice punch so i'm going to take my my tall collins glass ice it down
and any juice of choice whatever they might you might desire they might say orange juice
cranberry juice pineapple juice maybe with a dab of seven up on top okay you can throw any
garnishes you like on there maybe a lime a cherry another option is a fresh fruit smoothie or
a non-alcoholic daiquiri or margarita so you just take your blender let's put our glass up here
okay we'll take our blender we'll put some ice in there and then we'll put some some peaches
and pineapples and some strawberries peaches pineapples and strawberries we'll top that with
some seven up and some juice and maybe a tiny bit of milk okay so once again we have peaches
pineapples strawberries it's whatever you desire whatever your patron desires actually
we'll give that a little bit of a blend blend until smooth
that ought to do it and pour that into our glass maybe give it a little bit of a lime
why don't we give this say it's for a youngster
they'd love a little umbrella on top won't they okay now you know about non-alcoholic drinks
so that basically wraps up our recipe section of the video so we're going to go on to
responsible bartending now and we'll get right to that soon all right
okay now that you know all the tools the techniques and the recipes that you're
going to need to know to get started bartending we have to talk about a couple of responsibilities
that you're going to have you as a bartender legally cannot over serve a customer you can't
get them too intoxicated in other words okay you look for the warning signs if your customer
came in normal and he's becoming loud and obnoxious when he gets up to walk across and go to the
bathroom he's staggering teetering when he stands there he's slurring his speech and he's not not
able to focus on you these are the warning signs that means this person's drunk intoxicated you
have to cut them off you have to slow them down now to effectively do that without getting the
customer all riled up what you want to do is you don't embarrass them you you quietly say hey come
here come here a minute let me let me get you this coke you give them a coke or a or a seven
up or a cup of coffee and you say we're just gonna i'm just gonna slow you down a little bit
and we'll get you another drink after a while usually this will get them as long as they have
something to sip on and you're not embarrassing them okay once in a while you'll get the customer
that's just gonna make a big to do what you're cutting me off i've had too much to no way
that person you remind you could walk right over the telephone and call the police and they can
come down and cart this person away if you want to you can do that all right but for the most part
getting them a non-alcoholic drink a coke or soda water or something
that usually that usually will get them okay another responsibility is that you don't serve
a minor under 21 across the nation you cannot serve anybody under 21 actually good rule of
thumb anybody that looks under 30 go ahead and ask them for their id identification they won't
mind in fact they might most of the time they're going to be flatters especially especially
somebody that's closer to 30 okay it's your legal right to card somebody now forms of id that you
can accept government appointed ids a state driver's license a state identification card
a passport or a military id those four you can't accept somebody's yearbook they come in and they
say well look i was really born in 1970 you know that just isn't going to work it's got to be a
government approved identification military id state driver's license state id card or a passport
to work okay because you can be fined by the alcohol beverage control people personally as a
barman as a cocktail server up to five hundred dollars personally and your establishment that
you work for can be fined or closed down as well okay so we've been over your two main responsibilities
you can't get people too intoxicated if they do you have to slow them down or cut them off
altogether and do not over do not serve a minor anybody under 21 okay so you're going to have to
card them all right now that you've memorized all the tools all the techniques all the recipes
and the responsibilities that you're going to need to know as a professional bartender
i'm going to give you a few tips on trying to get employment as a professional bartender try to help
you find a job all right what you want to do is initially try this out make yourself some business
cards up and advertise yourself as a bartending service for private parties for weddings you drop
the cards off with the caterers with the party planning companies in your area and try to get
it's a good way to get experience get your feet wet you know you're going to work these parties
also get out there and pound that pavement you're going to go into every bar and restaurant in your
area and fill out an application don't forget dress to kill you want to look sharp walking in
there you don't want to look no bar manager or restaurant manager is going to hire somebody it
looks like he just came off the beach you want to you dress your best dress to kill you know
sunday best okay you're going to go in there you're going to be friendly you're going to say
listen i'm going to make that bar a better place for your customers to hang out i'm going to jump
back that behind that bar and i'm going to be mr personality or miss personality back there
okay so don't forget also that you might be tested on your drink recipes your the bar manager might
say um okay uh how do you make a long island iced tea and you're going to want to have it off the
top of your head you're going to throw it out there how to make it so you got to memorize it's
very important you have to memorize all the drink recipes in the handbook go over it and over it and
over it all right don't think you're going to get in your local hot spot right off the bat now
you want to start off at the mellow pub down the road maybe get your feet wet figure out the drinks
build speed build up efficiency behind the bar okay so just get out there and work it pound that
pavement make that bar restaurant manager believe that you'll be the best bartender for them okay
go out there and sell yourself and i wish you all the luck in the world
so it's brett rose and uh it's been a pleasure instructing you in professional bartending
bye
you
you