Adam Freeth - Bartending

This edition published 2012. First published in 2009 by New Holland Publishers (UK) Ltd

London Cape Town Sydney Auckland

Garfield House

8688 Edgware Road

London W2 2EA

United Kingdom

www.newhollandpublishers.com

Wembly Square,

First Floor, Solan Street Gardens

Cape Town 8000 South Africa

Unit 1

66 Gibbes Street

Chatswood

NSW 2067

Australia

218 Lake Road

Northcote

Auckland

New Zealand

Copyright 2009 text: Adam W. Freeth

Copyright 2009 photographs: New Holland Publishers (UK) Ltd

Copyright 2009 New Holland Publishers (UK) Ltd

Adam Freeth has asserted his moral right to be identified

as the author of this work.

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 prior written permission of the publishers and copyright holders.

eISBN 978 1 60765 182 6

Editorial Assistant: Catherine Knight

Designer: Fiona Andreanelli (www.andreanelli.com)

Cover Designer: Celeste Vlok

Illustrations by: John Harris & Fiona Andreanelli

Corkscrew silhouette on

Photographer: Edward Allwright

Production: Laurence Poos

Editorial Direction: Rosemary Wilkinson

Printer: Toppan Leefung Printing Ltd China

10 9 8 7 6 5 4 3 2 1

A Professionals Guide to the Industry

ADAM W FREETH

My mother introduced me to this industry very early on, both through her love of running pubs and pure graft, to give my brother and me a better life. Her influence and hard work have been an inspiration throughout my career and I love her dearly. My big bro Andy is responsible for continuing my passion for this industry by introducing me to my very first bar job and to every bar owner he met in Europe. Thank you for the opportunities this presented me with.

Big love to my friends and family who have tolerated my incessant obsession with cocktails and bartending since I was a teenager, you know who you are. The bartenders and work colleagues I have trained and met around the world who have listened to my ramblings of bartending and cocktails and who have equally inspired me to take my craft to that next level.

Anil Sabharwal, a friend since the beginning of Shaker BarSchools and a true ambassador for professional bartending. Myles Cunliffe, you, my friend, have been and always will be my definition of the consummate professional bartender and your help with pulling the photography together for this book was truly appreciated.

And finally this book is dedicated to Tree; without her I would not have been able to realise my ambitions. Your support and dedication have been amazing.

The publishers would like to thank Chris and Antoine at the Puzzle Pub on Grays Inn Road, London, for their help with the shoot.

Bartending dates back to ancient times and can be found in Roman, Greek and even Asian societies. Then, as now, public drinking houses or inns served as a meeting place for people to socialise with their friends over a couple of drinks.

It was not until the early 19th century that the first cocktail was invented, marking the beginning of a new era in bartending. In 1862, the first cocktail recipe book was published. Written by an American bartender named Jerry Thomas, The Bartenders Guide: How to Mix Drinks introduced the art of cocktail making to a wider audience. Thomas is considered the Father of the cocktail, promoting them with his travelling cocktail show and concocting his famous Blue Blazer with a display of theatre and showmanship. A second cocktail book followed in 1888 when Harry Johnson published the New and Improved Bartenders Manual of How to Mix Drinks.

Over the last couple of centuries, many notable bartenders have left their lasting mark in bartending history and have contributed to the progression and recognition of professional bartending. Though the style of bartending has evolved since its early beginnings, the concept has remained largely the same.

The hospitality industry has experienced a flourish in the last few decades and never have experienced, professional bartenders been more in demand. Covering all aspects of bartending, from getting to grips with the inner workings of a bar, understanding the products you are selling, alcohol awareness, recipe development and dealing with the public, this guide will reveal the ins and outs of how to run a modern-day bar. So whether youre looking to improve your own skills or wishing to make a profession out of bartending, this book provides all the advice and answers you need.

When exploring what defines a professional bartender, one must first look at what professional means in the context of bartending. The word professional indicates someone who is skillful by virtue of possessing special knowledge or a person having impressive competence in a particular skill.

Todays bartenders are expected to keep up with the ever-changing pace of global hospitality and service standards. Professional bartenders must now be more knowledgeable, quicker, more efficient, friendlier and more focused on keeping the customer delighted than ever before.

The five Ps represent all that encompasses a professional bartender:

Pride, Passion, Preparation, Presentation, Professionalism.

A professional bartender will always exude enthusiasm and passion for their profession; they will take pride in how they look and what they do behind the bar. Preparation and presentation are just as important to them as any top chef. They will have a keen eye for detail and have a plethora of classic recipes that they have perfected whilst having the creativity and knowledge of ingredients to invent their own concoctions.

Although not a technical skill, style is vital to the modern bartender and can be represented in many different ways. Here are a few pointers to consider.

PERSONALITY: Use your personality to develop your style

CONFIDENCE: Comes with knowledge and practice

POURS: The style in which you pour, accurately and with panache

SHAKE: Unique and with presence. Its an art form so enjoy it!

SHOWMANSHIP: Presentation of practical and flair skills

PRESENTATION: Your own personal style, adapted to the environment.

This book aims to provide the novice and aspiring bartender with the practical know-how to become a professional bartender. No one book can singularly provide all the skills and knowledge necessary to become a proficient, efficient and accomplished bartender but, with lots of practical experience and training, this book will help you get one step closer to a professional standard.