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Bartender's Handbook
Chapter 1 - Bartending Basics Basic supplies you will need for a professionally equipped bar (Pg 3) Standard Bar Measures (Pg 4) Glass Ware (Pg 5) Stocking Your Bar (Pgs 6 & 7) Bar Hints & Tips (Pgs 8 - 10) Density Chart For Liqueurs (Pg 11) Common Bar Terms (Pgs 12-14) How to Chill Cocktail Glasses (Pg 15) How to Cut Lemon Twists (Pg 16) How to Flame a drink (Pg 17) How to Layer a Cocktail (Pg 18) A recipe for simple syrup (Pg 19) How to Make Sour Mix (Pg 20) How to Muddle a Drink (Pg 21) Chapter 2- Your Responsibilities As A Host How to Recognize Signs of Inebriation (Pg 22) Dealing with someone who is drunk (Pg 23) Basic supplies you will need for a professionally equipped bar. Standard Bar Measures Average dry wine and champagne bottle measure Stocking Your Bar Bartending Hints & Tips Density Chart for Liqueurs. Common Bar Terms How to Chill Cocktail Glasses. How to Cut Lemon Twists. How to Flame a Drink. How to Layer a Cocktail. A Recipe for Simple Syrup. How to Make Sour Mix. How to Muddle a Drink.
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