BAR BASICS & SERVICE

TECHNIQUE

www.gyanamritsagar.com

BAR GEA

R

BAR GEA

R

JIGGER

BAR SPOON

MIXING GLASS

BAR GEA

R

BAR GEA

R

JULEP STRAINER

COBBLER SHAKER

BOSTON SHAKER

BAR GEA

R

BAR GEA

R

HAWTHORN STRAINER

MUDDLER

BAR KNIFE

BAR GEA

R

BAR GEA

R

POTATO PEELER

DASH BOTTLE

MEXICAN ELBOW

BAR GEA

R

BAR GEA

R

POUR SPOUT

POUR MAT

BAR BLADE

POURING TECHNIQUE

POURING WITH A POUR SPOUT HOLD THE BOTTLE BY ITS NECK POINT THE POURER SO THAT BOTTLE LABEL IS

FACING THE GUEST POUR FROM A 90 DEGREE ANGLE TO ENSURE

STEADY FLOW IF DOING MULTIPLE POURS WITH THE SAME

BOTTLE USE “CUT POUR”MEANING THAT YOU “CUT” THE POUR BY BOUNCING THE BOTTLE ONCE AND QUICKLY MOVE THE BOTTLE FOR THE NEXT POUR

POURING TECHNIQUE

POURING WITHOUT A POUR SPOUT HOLD THE BOTTOM OF THE BOTTLE HIDE THE CORK IN YOUR OTHER HAND LABEL FACING THE GUEST DO NOT REST THE BOTTLE NECK ON THE

EDGE OF THE GLASS,IF NEEDED USE YOUR OTHER HAND TO SUPPORT THE BOTTLE

FINISH YOUR POUR BY TWISTING THE BOTTLE TOWARDS YOU

POURING TECHNIQUE

USING A JIGGER HOLD THE JIGGER BETWEEN YOUR FORE AND

MIDDLE FINGER HOLD THE JIGGER CLOSE TO YOUR GLASS POUR LIQUIDS AS FAST AS POSSIBLE INTO THE

JIGGER ENSURE TO FILL THE JIGGER OR FOLLOW THE MARK EMPTY THE JIGGER AWAY FROM YOU RINSE JIGGER IN WATER AFTER EACH USE

BUILD TECHNIQUE

BUILDING IS USED WHEN MAKING DRINKS WITH CARBONATED OR HIGH WATER CONTENT MIXERS

IT IS THE TECHNIQUE USED HIGHBALLS START WITH ADDING ICE TO A HIGHBALL GLASS POUR THEV SMALLEST MEASURE FIRST ADD BALANCING AGENTS FINALLY THEN MIXERS IF REQUIRED ADD GARNISHES DEPENDING UPON MIXER A SWIZZLE STICK CAN BE ADDED FOR THE

GUESTS USE OF STIRRING THE DRINK

BUILD TECHNIQUE - STANDARD DRINKS STANDARD MEASURE 30 ML SERVED IN A ROCKS GLASS FILLED WITH

CUBED ICE SERVED WITH STIRRER,UNLESS OTHER

SPECIFIED IF POSIBLE POUR MIXER AND SPIRIT AT

THE SAME TIME USING TWO HANDS. IF REQUIRED ADD GARNISHES

STIR TECHNIQUE –BAR SPOONS

SPOON COMES IN MANY DIFFERENT STYLES ,MAKE SURE YOU FIND WHAT GOOD FOR YOU AND YOUR BAR

MOST BAR SPOON HAVE 5 ML MEASURE BUILT IN

YOU ALSO USE THE SPOON FOR LAYERING DRINKS

HOLD THE SPOON WITH YOU MIDDLE AND RING FINGER,BALANCING WITH YOUR THUMB,PUSH THE SPOON AROUND THE INNER SIDE OF THE GLASS

CLEAN YOUR SPOON AFTER EACH USE

STIR TECHNIQUE – MIXING GLASS

HANDLE YOUR MIXING GLASS WITH CARE ,DO NOT MACHINE WASH THE MIXING GLASS

WHEN STIRRING ONLY TOUCH THE MIXING GLASS BY ITS BASE

WHEN THE GLASS STARTS TO FROST ON THE OUTSIDE THE DRINK IS DONE ,YOU CAN ALSO PUT YOUR FINGER OUT SIDE THE GLASS TO CHECK THE TEMPERATURE OF GLASS

CLEAN YOUR MIXING GLASS WITH COLD WATER AFTER EACH USE

STIR TECHNIQUE

POUR THE INGRIDIENTS IN THE ORDER OF SIZE – SMALLEST FIRST

ADD ICE TO THE GLASS USE A SPOON YOU THEN STIR THE INGRIDIENTS

TOGETHER HOLD THE SPOON WITH YOUR MIDDLE FINGER AND

RING FINGER, BALANCING WITH YOUR THUMB ,PUSH THE SPOON AROUND THE INNER SIDE OF THE GLASS

AFTER OBTAINING THE CORRECT BALANCE OF TEMPERATURE , DILUTION AND TASTE USE A JULEP STRAINER TO POUR YOUR DRINK IN TO CHILLED COCKTAIL GLASS.

STIRRING TECHNIQUE

THERE ARE THREE MAIN REASON FOR STIRRING :1. TO MIX THE INGDRIENTS TOGETHER2. TO CHILL THE INGRIDIENTS TO SERVING TEMPERATURE 3. TO ADD DILUTION (WATER FROM MELTED ICE) TO THE DRINK CUT THE

ALCOHOL STRENGTH NORMALLY TAKES 15- 20 SECONDS TO STIR A DRINK

STIRRING TECHNIQUE

STRAINING TO GET RID OF ICE OR ANY FRUIT OR HERB PIECES STRAINING IS NEEDED THE HAWTHORN STRAINER IS FOR SHAKEN DRINKS ,BUT IT DEPENDS ON

HOW FINE YOUR FINAL PRODUCT SHOULD BE TO STRAIN YOU PLACE YOUR STRAINER ON TOP OF THE ICE ON YOUR

MIXING TIN PLACE ONE FINGER ON TOP OF THE STRAINER AND HOLDING THE TIN WITH

REST OF YOUR HAND THEN START TO POUR IN TO YOUR SERVING GLASS(REMEMBER TO ICE UP

BEFORE YOU STRAIN) SLIGHT SHAKING MOVE ON YOUR TIN TO GET AS MUCH LIQUID AS

POSSIBLE OUT OF MIXING TIN.

SHAKE TECHNIQUE

TO SHAKE OR NOT TO SHAKE THAT IS THE QUESTION THE RECIPE DETERMINES THE ANSWER A GENERAL RULE OF THUMB IS IF THE DRINK CONTAINS FRUIT JUICES,

SYRUPS AND / OR MULTIPLE LIQUEURS IT SHOULD BE SHAKEN WHEN SHAKING YOU SHOULD SHAKE TO WAKE THE DRINK UP NOT

SEND IT TO SLEEP SHAKE HARD STRONG AND LONG WITH STYLE YOU ARE ON STAGE MAKING A DELICIOUS SOUND PEOPLE WILL

NOTICE YOU MAKE SURE YOU LOOK SHARP SHAKING INTRODUCES OXYGEN ,DILUTION AND CHANGES THE

TEMPERATURE FAST.

SHAKE TECHNIQUE – PROCEDURE

POUR YOUR INGRIDIENTS (SMALLEST MEASURE FIRST ) IN THE SHAKER

FILL THE TIN WITH ICE ,ICE YOUR GLASSWARE IF REQUIRED ,AND PLACE THE OTHER TIN ON TOP . TAP THE SHAKER WITH YOUR HAND TO CREATE A SEAL

HOLDING THE SHAKER ENDS WITH YOUR HANDS AT A HORIZONTAL POSITION FROM YOUR SHOULDER , SHAKE AS HARD AS POSSIBLE FOR AS LONG AS POSSIBLE( APPROX 30 SEC) OR WHEN THE SHAKER IS COLD AND LAYER OF FROST HAS FORMED ON THE OUTSIDE OF THE SHAKER.

NOTE! ALWAYS SHAKE HOLDING THE SMALLEST PART OF THE SHAKER TOWARDS YOU TO AVOID SPILLING ON GUESTS, AND NEVER SHAKER TOWARDS YOUR GUESTS.

SHAKE TECHNIQUE

FOR OPENING YOUR SHAKER AFTER SHAKING YOUR TAP ON THE SIDE OF THE SHAKER JUST WERE THE LAYER OF FROST STOPS TO BREAK THE SEAL AND REMOVE THE SMALL TIN.REMEMBER TO HAVE THE BIG TIN FACING UP AS IT CAN HOLD MORE LIQUID INSIDE TO AVOID SPILLAGE.

SHAKE TECHNIQUE- STRAINING

TO GET RID OF ICE OR ANY FRUIT OR HERB PIECES STRAINING IS NEEDED

THE HAWTHORN STRAINER IS FOR SHAKEN DRINKS ,BUT IT DEPENDS ON HOW FINE YOUR FINAL PRODUCT SHOULD BE

TO STRAIN YOU PLACE YOUR STRAINER ON TOP OF THE ICE ON YOUR MIXING TIN

PLACE ONE FINGER ON TOP OF THE STRAINER AND HOLDING THE TIN WITH REST OF YOUR HAND

THEN START TO POUR IN TO YOUR SERVING GLASS(REMEMBER TO ICE UP BEFORE YOU STRAIN)

SLIGHT SHAKING MOVE ON YOUR TIN TO GET AS MUCH LIQUID AS POSSIBLE OUT OF MIXING TIN.

SHAKE TECHNIQUE- FINE STRAINING WHEN USING SOME FRUITS AND HERBS STRAINING WITH A

HAWTHORN STRAINER IS NOT ENOUGH ,THEREFORE A FINE MESH STRAINER IS USED AFTER STRAINING WITH THE HAWTHORN STRAINER

MUDDLE TECHNIQUE

MUDDLERS COMES IN MANY DIFFERENT

MATERIALS ,METAL,WOOD,PLASTIC ETC SOME BAR SPOONS COMES WITH A FLAT END FOR

MUDDLING. THESE SPOON IS VERY GOOD TO DISSOLVE SUGAR IN BITTERS.

MAKE SURE THAT YOUR MUDDLER IS NOT BROKEN ,ESPECIALLY WOODEN MUDDLERS ,SINCE SMALL PIECES OF THE MUDDLER CAN BREAK LOOSE AND END UP IN YOUR DRINKS

MAKE SURE THE MUDDLER GET CLEANED GOOD AFTER EACH USE

MUDDLE TECHNIQUE

TO GET ALL FLAVOR AND AROMA AND IN SOME CASES JUICE,OUT OF FRUIT AND HERBS MUDDLING IS NEEDED

IF A DRINK REQUIRES MUDDLING YOU START BY ADDING THE FRUIT AND HERBS TO YOUR MIXING VESSEL

USING THE MUDDLER MASH THE INGRIDIENTS TOGETHER TO GET ALL THAT FLAVOR OUT OF THE FRUIT

NOTE THAT SOME HERBS ARE VERY DELICATE AND DO NOT NEED A LOT OF MUDDLING THEREFORE IT IS A GOOD IDEA TO LEAVE THEM OUT TO START WITH AND THEN ADDING THEM AND MUDDLE AGAIN ,BUT THIS TIME A BIT MORE GENTLE

WHEN YOU FINISHED MUDDLE YOU ADD THE REST OF YOUR INGRIDIENTS AND ICE AND PROCEED AS NORMAL.

THANK YOU

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