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Marcus - Bartending inside-out: the guide to profession, profit, and fun

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Marcus Bartending inside-out: the guide to profession, profit, and fun
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    Bartending inside-out: the guide to profession, profit, and fun
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    Cadillac Press
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    2008;2012
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    Crystal Bay;Nev
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Bartending inside-out: the guide to profession, profit, and fun: summary, description and annotation

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A guide to bartending describes how to make and pour drinks, covers the various types of alcoholic beverages, discusses running a bar, and includes recipes for a variety of drinks.;Cover; Acknowledgments; Warning/Disclaimer; Contents; Introduction; Learning To Bartend; Pouring techniques; Layering drinks; Making Drinks; Cocktail shakers, when to shake or stir; Preparing glasses for service; Bar brands to top shelf, you call it; Fermentation and Distillation; Spirits; Brandy; Gin; Rum; Tequila/Mezcal; Vodka; Whiskies; Other spirits and liquors; Beer; Types of beer; How beer is made; Packaging beer; Draft beer; Pouring hints; How a keg works; What is Co2?; Wine; How wine is made; Types of wine; Glassware; Ice; Drink Garnishes; Making Your Bar Work; Teamwork; Bar set up.

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Table of Contents Acknowledgments Many thanks to all of the friends and - photo 1
Table of Contents

Acknowledgments

Many thanks to all of the friends and fellow bartenders whose contributions made this book possible, and to Libby Glassware for providing images of glassware. Special thanks to Shawn R. from The San Francisco School of Bartending for editorial input.

ABOUT THE AUTHOR

Lori Marcus has created a successful mix, combining over two decades of bartending experience with a personal style admired and appreciated by customers and co-workers from coast to coast.

Throughout the years, Lori became well known for her strong mechanical bartending skills. After taking a break to open and operate a successful restaurant in Vermont, she moved west to Lake Tahoe and back to the bartending profession.

Returning behind the bar brought the realization that strong physical skills were no longer enough. With changing laws, products and attitudes, todays bartender must be versed in all areas of the profession. Bartending Inside-Out is the result of her extensive research and provides the knowledge necessary to reach this professional level of service.

RECIPES
ALABAMA SLAMMER
1 oz. Southern ComfortBartending inside-out the guide to profession profit and fun - image 2Highball/Rocks/Bucket glass
oz. AmarettoServe over ice or
oz. Sloe GinShake with ice, strain &
Orange juiceServe up
VARIATION: Substitute Grenadine for Sloe Gin
ANGELS TIP
1 oz. Dark Crme de CaaoBartending inside-out the guide to profession profit and fun - image 3Cordial glass
Serve up
oz. half & halfFloat cream on top
APPLETINI
1 oz. VodkaBartending inside-out the guide to profession profit and fun - image 4Cocktail glass
oz. Apple Schnapps or Sour AppleShake or stir
Serve up
option - add oz. MidoriGarnish: cherry or orange
B-52Bartending inside-out the guide to profession profit and fun - image 5
1/3 KahlaCordial/Rocks glass
1/3 Irish CreamServe up
1/3 Grand MarnierLayer in order listed
BACARDI COCKTAIL
Bacardi RumChampagne/Cocktail glass
Sweet & sour mixBartending inside-out the guide to profession profit and fun - image 6Serve up
oz. GrenadineFlash blend & strain or
Shake with ice & strain
BANSHEE
1 oz. Crme de BananaChampagne/Cocktail glass
oz. W. Crme de CaaoBartending inside-out the guide to profession profit and fun - image 7Serve up
Half & halfFlash blend & strain or
Shake with ice & strain
BAY BREEZE
VodkaBartending inside-out the guide to profession profit and fun - image 8Highball/Bucket glass
Cranberry juiceServe over ice
Pineapple juiceEqual parts: cranberry and pineapple juice
BEAUTIFUL
1/2 Courvoisier or HennessyPicture 9Preheat Brandy snifter
1/2 Grand MarnierServe up
BLACK RUSSIAN
1 oz. VodkaBartending inside-out the guide to profession profit and fun - image 10Rocks glass
oz. KahlaServe over ice
BLOODY MARY
1 oz. VodkaBartending inside-out the guide to profession profit and fun - image 11Collins/Specialty glass
Tomato juiceServe over ice
oz. Worcestershire sauce, fresh lime juice dash Tabasco sauce, salt, pepper, celery salt, horseradish.Mix well or shake
Garnish: celery stalk, lemon/lime wedge, olive
BOCCE BALL
AmarettoBartending inside-out the guide to profession profit and fun - image 12Highball/Bucket glass
Orange juiceServe over ice
BOILERMAKER
Bourbon orBartending inside-out the guide to profession profit and fun - image 13Shot glass
Blended WhiskeyServe with a beer to chase down the shot
Beer chaser
BRANDY ALEXANDER
oz. BrandyBartending inside-out the guide to profession profit and fun - image 14Champagne/Cocktail glass
oz. D. Crme de CaaoServe up
2 oz. half & halfFlash blend & strain or Shake with ice & strain
BRAVE BULL
1 oz. TequilaBartending inside-out the guide to profession profit and fun - image 15Rocks glass
oz. KahlaServe over ice
CAPE COD
VodkaBartending inside-out the guide to profession profit and fun - image 16Highball/Bucket glass
Cranberry juiceServe over ice
Garnish: lime wedge
CHIP SHOT
1/2. TuacaBartending inside-out the guide to profession profit and fun - image 17Rocks /Coffee glass/Mug
1/2 Irish CreamServe up or as coffee drink
3 oz. hot coffeePreheat glass
CHOCOLATINI / CHOCOLATE MARTINI
1 oz. VodkaPicture 18Cocktail glass
oz. Godiva Choc. LiquorShake with ice & strain
option - use Vanilla VodkaGarnish: choc.shavings
VARIATIONS: Substitute Crme de Cacao for Godiva, use light or dark Godiva or Cacao, add a splash of Kahlua, use vanilla vodka, rim the glass with chocolate.
COLORADO BULLDOG
oz. VodkaBartending inside-out the guide to profession profit and fun - image 19
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