A bartender is a person who specializes in preparing and selling drinks in a bar or restaurant, and allowing guests to appreciate the culture and customs of wine. A bartender is called a bartender or barman in English. The work tasks of a bartender include: bar cleaning, bar decoration, preparing drinks, replenishing drinks, entertaining guests and daily management, etc. Below is the basic knowledge that the editor has compiled for bartenders. Let's take a look.
After more than 200 years of development, modern cocktails are no longer a simple mixture of several types of wine and ethanol drinks. Although there are many types and different recipes, they are all masterpieces carefully designed by various bartenders. Their color, aroma and taste are all well prepared, and they are exquisitely decorated. The taste is gorgeous, round and harmonious. More enjoyment and comfort. Even its unique cup shape and simple and appropriate decorative embellishments are all full of poetic charm. Looking at the characteristics of cocktails, modern cocktails should have the following characteristics:
1. Definition of cocktail A cocktail is a mixture of two or more non-water drinks, at least one of which is an alcoholic drink. Lemonade, flavored liquor, etc. are not considered cocktails.
2. There are many varieties and different mixing methods. There are many types of raw materials used for mixing wine, and the number of ingredients used in each wine is also different, such as two, three or even five or more. Even if a cocktail is determined by the types of popular ingredients, the amount of each ingredient will vary greatly due to different regions and people's tastes, so they will be given new names.
3. Pungent mid-taste: Cocktails are obviously irritating and can excite the drinker, so they have a certain alcohol concentration. With the appropriate alcohol content, the drinker can relax the tense nerves, relax the muscles, etc...
4. Can increase appetite. Cocktail bar should be a moisturizer that increases appetite. After drinking, due to the effects of trace amounts of flavored drinks such as sourness and bitterness contained in the wine, the drinker's taste should be improved, and the drinker's taste should not be caused by nausea or anorexia.
5. Taste better than the individual components. Cocktails must have excellent taste, and this taste should be better than the individual components. When tasting a cocktail, the taste buds on your tongue should be fully expanded and you should be able to taste the exciting flavor. If it is too sweet, too bitter or too fragrant, it will affect the ability to taste the flavor and reduce the quality of the wine, which is not allowed when mixing drinks.
6. Nature of cold drinks: Cocktails need to be chilled enough. Like rum-based mixed liquor, it is prepared with a boiling water regulator, so it is naturally not a typical cocktail. Of course, there are also some wines that neither require hot water nor ice-freezing, but some of their ingredients are mint or at room temperature. Such mixed wines should also fall into the category of cocktails in a broad sense.
7. Beautiful color. Cocktails should be delicate, elegant, well-proportioned and uniform in color. Conventional cocktails come in either clear or cloudy varieties. The clear cocktail bar should be transparent in color, without any sediment except for a very small amount of solid matter brought in by the fresh fruit.
8. Exquisite presentation Cocktails should be served in cups with novel and generous styles, well-coordinated colors, and appropriate volume. Although decorations are not necessary, they are often included, and they are like the icing on the cake, making the wine more attractive. Moreover, some decorations are also seasonings themselves.
Modulation method:
1. Stirring: Pour the required wine and auxiliary ingredients into a mixing glass with ice cubes placed, and use a mixing spoon to slowly stir in a certain direction in the glass. At this time, the other hand should hold the mixing glass tightly. When the hand feels cold, it means that the cooling temperature has been reached, and the wine can be poured into the required cup through the wine filter.
2. Shaking There are two purposes of using the "shaking" technique to mix drinks. One is to reduce the taste of high-alcohol wine so that it is easier to drink; the other is to quickly fuse together materials that are difficult to mix. Therefore, when using a cocktail shaker, you should first put the ice cubes and ingredients into the body, and then add the filter and lid. The filter must be placed correctly, otherwise the material of the kettle will seep out when shaken. After everything is ready, follow the following procedures:
(1) The thumb of your right hand presses the lid of the wine pot
(2) Hold the pot body with your ring finger and little finger;
(3) Put your middle finger and index finger together to support the body of the pot;
(4) Place the middle finger and ring finger of the left hand at the bottom of the body;
(5) Press the filter with your thumb, and hold the pot body with your index finger and little finger.
After that, you can keep shaking it up and down, but your palms must not be close to the shaker, otherwise the warmth of your hands will penetrate the shaker and melt the ice cubes in the bottle, causing the cocktail to become lighter. When shaking, the shaker in your hand should be placed between the shoulder and chest in a horizontal water* shape, and then make regular piston movements back and forth, about 15 to 20 times. When the surface of the mixing pot is coated with a thin layer of frost, you should immediately open the lid of the pot, then hold the filter with your index finger, and pour it into the cold wine glass. This completes the entire "shaking" mixing process. Operating procedures.
3. Blender Mixing wine with a blender is relatively easy to operate. Just put the required materials into the blender in order, seal the top cover tightly, and turn on the power switch. However, when pouring the prepared cocktail into the cup, be careful not to pour the ice cubes in with it. If necessary, use an ice filter to filter out the ice cubes first.
Making cocktails requires a lot of attention, skills and experience. If you can understand them one by one and master them skillfully, it will be of great help to improve your bartending skills. The selection of base liquor and ingredients used in cocktail making should be based on the principles of good quality and modest price. Choosing expensive high-end products is a waste.
Novices who are new to this art should learn to use a wine measuring device before making cocktails to ensure the pure taste of the wine. For experienced bartenders, it is not a bad idea not to use a wine measuring device, because their eyesight and hand skills are enough to ensure the accuracy of the ingredients.
The unloading procedure should follow the principle of adding auxiliary ingredients first, then main ingredients, so that if something goes wrong during the preparation process, the loss will not be too great, and the ice cubes will not melt quickly.
When pouring wine, the distance between the poured wine and the rim of the cup should be 1/8 deep. Too full will cause certain difficulties for people to drink, and too little will look very embarrassing. When making hot drinks, the temperature of the wine should not exceed 78°C because the evaporation point of alcohol is 78°C.
The milk, eggs, juice and other materials used in bartending should be fresh, especially ice cubes, which should be fresh. Fresh ice cubes are hard and difficult to melt.
The sugar cubes and powdered sugar used in cocktail making must first be dissolved with a small amount of water in a cocktail shaker or wine glass, and then other ingredients are added for mixing.
In bartending, the phrase "fill up with soda water or mineral water" refers to a wine glass with a suitable capacity, and is finally filled with soda water or other beverages according to the requirements of the recipe. For larger-capacity wine glasses, you need to know how much to add. Blindly "filling up" will only make the wine lighter.
Chasing water. Refers to adding drinking water to dilute high-alcohol wine.
If the fruit has been soaked in hot water in advance, 1/4 more juice will be produced during the digestion process.
To make syrup, the ratio (weight) of powdered sugar to water is 3:1.
The egg white used in cocktails is to increase the foam of the wine and adjust the color of the wine, without affecting the taste of the wine.
According to drinking time and occasion
Cocktails can be divided into pre-dinner cocktails, post-dinner cocktails, dinner cocktails, nightcap cocktails and party cocktails according to drinking time and occasions.
(1) Pre-dinner cocktails
Pre-dinner cocktails are also called pre-dinner appetizer cocktails. They are mainly drunk before meals to stimulate the appetite. These cocktails usually contain less sugar and taste either sour or dry. Even sweet pre-dinner cocktails have a different taste. It's not too sweet, and common pre-dinner cocktails include martini, Manhattan, various sour wines, etc.
(2) After-dinner cocktails
After-dinner cocktails are used to assist desserts and digestion after meals. Therefore, they taste sweeter and use more liqueurs in wine, especially vanilla liqueurs. These liqueurs are mixed with many medicinal materials, which can be dissolved after drinking. Food binds and promotes digestion. Common after-dinner cocktails include B and B, Stinger, Alexander, etc.
(3) Dinner cocktails
Dinner cocktails are cocktails that are served with dinner. They generally have a spicier taste and bright-colored wines. They pay great attention to the matching of wines and dishes. Some of them can be used as substitutes for bowls, soups, etc., and in some more formal and In elegant dining occasions, wine is usually used to accompany the meal, and cocktails are rarely used to accompany the meal.
(4) Party cocktails
This is a cocktail used in some party occasions. It is characterized by paying great attention to the taste and color matching of the wine, and the alcohol content is generally low. Party cocktails can not only meet people's social needs, but also enhance the atmosphere of various parties, and are very popular among young people. Common wines include Tequila Sunrise, **Cuban, Horse Neck, etc.
(5)Summer Cocktail
This type of cocktail is cool and refreshing, and has the wonderful effect of stimulating body fluids and quenching thirst. It is especially suitable for drinking in tropical areas or in the heat of summer. It is delicious and refreshing, such as cold drinks, Colin's drinks, manor punch, Long Island ice tea, etc.
According to the modulation method
According to the preparation method, cocktails can be divided into two categories: long drinks and short drinks:
(1) Long drink
Long Drink is a drink made by mixing spirits, juice, soda, etc. with a low alcohol content. It is a relatively mild wine that can be left for a long time without deterioration, so consumers can drink it for a long time. That's why it's called long drink.
(2) Short drink
A short drink is a cocktail with a high alcohol content and a small amount. It can usually be drank in one drink without spending too much time, such as martini, Manhattan, etc.