Lou Mana - Whos Your Bartender?: The Secret Techniques and Basics of Bartending

WHOS YOUR BARTENDER The
Secret Techniques and Basics of Bartending David Vancil Order this book online at www.trafford.com
or email Most Trafford titles are also available at major online book retailers. Copyright 2005, 2012 David Vancil. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the written prior permission of the author. Printed in the United States of America. ISBN: 978-1-4269-6376-6 (sc) ISBN: 978-1-4269-6377-3 (hc) ISBN: 978-1-4269-6378-0 (e) L ibrary of Congress Control Number: 2011905491 Trafford rev.02/03/2012 www.trafford.com North America & International toll-free: 1 888 232 4444 (USA & Canada) phone: 250 383 6864 fax: 812 355 4082 Contents WHEN THE SHIT HITS
THE FAN THE SYSTEM
THAT ALWAYS WORKS REMEMBER
THE HAIR OF THE DOG THAT BIT YA PREPARING FOR THE STORM
AND
GETTING READY FOR THE SPANKING INTRODUCTION
TO
THE SECRET SAUCE
COCKTAIL RECIPES WHAT DRINKS
BUILD ON EACH OTHER? T his book is for beginnersthe ones who aspire to be the worlds best bartender; the ones who love it when their bartenders put their drinks on the bar boom before hitting them with a hello or a handshake.

This book is dedicated to the next generationno sifting through bar books written fifty years ago. This book is also dedicated to all of the bartenders I have worked with. They, along with my customers, brought special things to me as a person and to this book. I thank you. WHY BE A BARTENDER? WHY NOT ? Youre the little guy until you pay your dues. You have to realize what you are getting into, but .

As a bartender you make cash and connections and have unbelievably great times. You possess a skillno expensive tools necessary. Such skill empowers you to travel to distant countries and work. You could open your own pub, bar, or nightclub. You could work in Las Vegas doing flair shows, in a swanky jazz bar in New York, a strip club in Chicago, a cabaret in Tokyo, a dance club in Waikiki, a little dive bar in Los Angeles, or a little beach bar in the Bahamas. I have so many fond memories because of bartending! Countless times Ive awakened from an unbelievable night and/or morning thinking, I wonder what is going to happen todayblow jobs, birthday shots, body shots, and just plain craziness.

Just when you think youve seen it allwhy be a bartender? Youll have to decide for yourself As is the case with any craft, in order for you to understand the rituals, signs, and symbols of bartending we need to break them down for you. In the beginning it may be hard to understand the words people are throwing at you. My first night behind the bar, I understood nothing as people asked for things neat, up, and with a back; there was even a request for fire in the hole. At one point I dropped a bottle in the trash because my hands were wet, all the while being watched by bartenders, managers, and the owner. That wasnt the worst of it. It just so happened that the most beautiful creature in the world to me at the time was staring at me, waiting for me to get off work! Arggh! Things did not go as planned.

Lets make sure you are better prepared! P ourer: measuring tool inserted into the tops of bottles.
The pourer is designed to keep excited bartenders from pouring too much. C ount Fast: using a fast pourer, pouring and counting to one. Fast pourers are used for syrups and juices, except lemon juice, lime juice, and grenadine. 1 count = 1 oz. C ount Slow: using a slow pourer, pouring and counting to four. 4 counts = 1 oz. 4 counts = 1 oz.

J igger: tool used to measure liquid. This tool is designed to teach you to execute a recipe without pinches, dashes, or splashes. Sizes vary. Counting and Bottle-Holding Tips Always hold the neck of the bottle with your pinky, ring, and middle fingers while your index finger wraps on top of the pourer. This secures the pourer, making sure it will not pop out. Always make sure the back end of the bottle is straight up when youre pouring.

Always curl the bottle to stop the flow of liquor, keeping the bottle close to the forearm. Never let the bottle drop down so that it crashes into other bottles and breaks while you are pouring. Practice with a bottle full of water, three glasses, and a shot glass/jigger. Make sure your four counts are always the same. After you pour into the glasses check the level on all of them and then pour the water from the glass back into the jigger to make sure the amount you poured was right on the money, not under or over. If you cant get your four count to pour consistently, then you should practice more before you free pour.

How Much Is Too Much? A Shot = 1 oz. On the rocks on ice with eight counts, topped with ice again; thats right2 oz. Chilled put on ice in a tin/shaker, shake, and pour Dash/pinch 1 tsp. Splash oz. (1 count) Who Starts a Party
LIKE Martinis Start a Party! The Martini is one of the hottest drinks of the century. A splash of Vermouth in a martini
was popular during the 1920s.

Today, the drink is often sent back
because of too much vermouth. VERMOUTH Just Dont Do It! Shaken or Stirred Dry light on the vermouth, from a splash to none at all Perfect with sweet and dry vermouth Are You Straight, Neat, or Naked ? Straight up liquor served in a glass with a stem; for example, a martini/cocktail glass Up liquor served in a glass with no stem; for example, a shot glass Straight/Neat/Naked liquor served in a glass with no stem and no ice at room temp; for example, Scotch neat = Scotch with no ice in a small bucket * * * Wine the Cooler Way Spritzer 3 oz. (3 counts) of wine on ice with a splash of soda Cooler 3 oz. (3 counts) of wine on ice with a splash of Sprite Staying on Top and Mixing It Up Float to place one type of liquor on top of another, or on top of a drink; 1 oz. = 4 counts Layering floating one liquor or cordial on top of another Muddling crushing or grinding herbs with a muddler (stick) Having a Ball a Highball Highball 1 oz. liquor, soda, and a splash of ginger ale Back a small rocks glass full of ice and a drink; for example, Coke Buck 1 oz. (4 counts) liquor, 2 oz. (8 counts) lemon, and ginger ale; for example, gin buck Sour 1 oz. (4 counts) liquor, 3 oz. (3 counts) (fast pourer) sweet and sour Getting Fizzy With It Collins 1 oz. liquor, 3 oz. (3 counts) of sweet and sour, and soda Rickey 1 oz. liquor, 3 oz. (3 counts) of lime juice, and soda Fizz 1 oz. liquor, 3 oz. (3 counts) of sweet and sour, and soda (Egg whites optional in a fizz)