Private Party Bartender

I must tell you upfront that the term \"mixologist\" was probably invented by some narcissistic bartender who was looking to justify his existence. However, according to today\'s Wall Street Journal, many people have opted to go back to school and become a bartender.

Here is the article. It may be an interesting read but in my view, you learn how to bartend \"on the fly\" and my using your people skills, not by having some \"school\" teach you to make a \"Singapore Sling\" and other useless drinks.

Here is a new recipe that I came across for rum-lovers. Great summertime drink.

Cruzan Bay Breeze

1 part Cruzan Estate Light Rum
Pineapple juice
Cranberry juice
Lime wedge

Pour Cruzan Estate Light Rum over ice in a rocks or long drink glass. Fill with pineapple juice and cranberry juice. Squeeze a lime wedge over and drop in.

This is pretty good. Rivals my Pineapple Splash

2 parts Light Rum
1 part Amaretto
Pineapple juice
Pineapple wedge

Pour Light Rum and Amaretto over ice in a tall drink glass. Fill with pineapple juice and shake vigorously. Garnish with pineapple wedge, close your eyes and you will believe that you are sitting on a Caribbean beach.

It is a smart idea to watch other bartenders mix drinks. There are little tricks to pouring a good beer, mixing drinks, and saving time behind the bar. Watch how your mixer handles drink orders. Most of it is not rocket science; the most commonly ordered drinks are liquor plus a mixer. Buy drink manuals to learn about the more complex drinks and practice at home.

I receive inquiries regularly about bartending school. I strongly recommend not wasting your time or money going to bartending school unless you want to work in a hotel or in a restaurant that is unionized. The best bartender learn by watching and taking what they have learned and doing it themselves. "Getting thrown into the fire" is absolutely the best way to become fast, efficient and a very good bartender.

The first thing to consider with wine storage is the type of wine. Each type of wine has it’s own fragilities, which if not attended to when storing could negatively affect the wines quality.

Wikihow suggests the following storage temperatures for each type of wine:

* Blush, rose and dry white wines: 46-57F (8-14C)
* Sparkling wines and champagne: 43-47F (6-8C)
* Light red wine: 55F (13C)
* Deep red wines: 59-66F (15-19C)


Now, often times it’s not going to be feasible to have a proper wine cellar in your house (or have the ability to store each type of wine at the \"ideal\" temperature. But not to worry, there are plenty of options which will ensure your wine keeps it’s flavors and aroma.

If you are going to store wine in your house, a good cheap storage option is to dedicate a closet for wine. Your criteria in selecting an at-home storage option or a larger storage facility will be quite similar. Here are 6 key items to be cautious of when selecting your wine storage space:

1) There’s air circulation.
2) Your space doesn’t have any old wood which may rot the cork.
3) Store your wine on its side rather than vertical. This will prevent unwanted air from entering through the cork.
4) Do not store perishables along with your wine. It’s been seen that perishables when stored with wine can “leak” their flavors into wine when stored together.
5) Ensure your space is dark (part of a basement could work great). If this is not possible, wrap your wine bottles in some sort of cloth to block the UV rays.
6) If possible keep the humidity somewhat high. This again will ensure a healthy non-dried out cork.

Source - The Homstie Blog (www.homstie.com)

BYOB or Other Beverage Cost Saving Tricks

For a casual party, it\'s very common for hosts to tell their guests that soft drinks will be provided, but guests can feel free to bring any liquor of their choosing. If you\'re not comfortable doing that, you can save on alcohol expenses by purchasing wine, champagne or beer by the case. Or consider making a seasonal punch as your economical, alcoholic beverage for the party.

The most important step in making cocktails is measuring. Before you attempt to impress your friends or woo lovers, make sure you have mastered this step. Each drink has its own recipe, and each recipe should be followed precisely.

Measurements are exacting and should be respected as such. A little extra here and a little less there does make a difference. Until you have mastered concise measurement, recommend your guests have the same drink instead of unique servings. A slight misstep will go undetected when multiple drinks are being prepared in one shaker.

Bartenders must know all the ingredients in the drinks they mix. Take a few minutes to learn about each spirit category so that if a guest asks, they don’t end up giving you a bewildered look. You should be able to speak intelligently about spirits with guests, including how each spirit provides a flavor balance of a cocktail (similar to paring food and wine).

I cringe whenever I hear someone talk about how they make the best batch of margaritas, cosmos, daiquiris, etc.. Just makes me sick thinking that hosts / hostesses think they are so smart because they can make a batch of one drink.

Here is my take - you guests deserve better than pre-made drinks. All drinks should be made custom. The drinks taste better and honestly, do not take a tremendous amount of time.

The worst thing you can do at your party is purchase the pre-made drinks in a bottle. Many retailers carry this garbage (many different companies bottle this stuff and market the product as a \"brand extension\" (i.e Jose Cuervo and Williams-Sonoma). Just do yourself the favor and make your drinks custom - it is the best way!

Not sure what to wear to an event or what to specify on your invitation? These guidelines, listed in order of formality, will help you crack the dress code.

And remember, it’s never inappropriate to ask the host or other guests what’s acceptable.


White tie/ultra-formal — Men: tailcoat and white vest, shirt and bowtie. Women: long gown.

Black tie/formal — Men: tuxedos. Women: dress (knee-length, long).

Semi-formal/informal — Men: dark suit, tie. Women: knee-length dress.

Cocktail — Men: dark suit. Women: knee-length dress or skirt.

Dressy casual — Men: jacket or collared shirt, pants. Women: skirt or dressy pants.

Business casual — Men: collared shirt, khakis. Women: dressy pants or skirt.

Casual — anything goes.

New Years Eve is coming and the bubbly is anxious to leave that bottle! At every NYE party across the USA, champagne chat will be the buzz. Want to be on top of your game. Here are the games of the different sizes of champagne bottles. Bet you will stomp the bartender while impressing all of your friends.


Quarter bottle - Split or Piccolo (187.5 or 200 ml) - You may find these in nightclubs or on a flight. This is the preferred size for a single drink if your are a proper lady living in Europe!

Half bottle - Demi (375 ml) This size is generally reserved for use in restaurants for patrons who want a couple of glasses and hate to waste a drop.

Bottle - Imperial (750 ml) This is the usual champagne bottle you find in most shops.

Magnum (1.5 liter) This size is the equivalent of 2 bottles.

Jeroboam (3 liter) The equivalent of 4 bottles for an impressive hostess gift or a serious party.

Rehoboam (4.5 liter) Equal to 6 bottles, you\'d better drink fast or the bubbles will be a fond memory by the time you get to the bottom.

Methuselah (6 liter) 8 bottles fit into this size.

Salmanazar (9 liter) You\'ve entered the realm of the ostentatious here - 12 bottles.

Balthazar (12 liter) 16 bottles.

Nebuchadnezzar (15 liter) 20 bottles.

Melchior (18 liter) 24 bottles.

Solomon (25 liter) 33.3 bottles

Primat (27 liter) 36 bottles.

Melchizedek (30 liter) 40 bottles.

This entry is more about drinking and not so much about bartending. But it is related and I consider this to be good information.

Don’t drink strong liquor(whiskey) followed by beer, by champagne, by strong liquor, by beer, etc. You’ll get drunk, faster and uglier. You’ll get sick. So, don’t: never alternate drinks. At parties around here, for instance, we’d drink the stronger liquors(martini, whiskey and such) as an appetizer, then we’d eat the hors-d’oeuvres, followed by wine with the main course. If it takes longer, it would be followed by snacks and beer. In the end, if the case, the sweet wine/sparkling goes with the cake. Notice the rule? Don’t go back, and always eat between different drinks.

When drinks are made with eggs, or milk, or both, and hot wine or spirits is to be mixed with them, the latter must always be poured upon the former gradually, and the mixture stirred briskly during the process; otherwise the eggs and milk will curdle. This is more particularly the case when large quantities of such mixtures are to be prepared. Such drinks as “English Rum Flip,” “Hot Egg Nogg” and “Mulled Wine,” are sure to be spoiled unless these precautions are observed.

A glass is not a glass is not a glass...

When you are planning your party or even building your home bar, recognize that not all glasses are the same. It is nice to buy the 10oz IKEA glasses but if you enjoy margaritas, those 10oz glasses are not what you need. A wine glasses should be at least 9oz for a home bar - makes for a better presentation to your guest.

Be sure to buy/rent the right glasses for the drinks you will be serving. A little research (less than five minutes using Google) will go a long way.

Stirring ingredients in a mixing glass with a bar spoon is a fairly old technique. It\'s usually practiced with mixes that contain only alcohol and must be chilled with ice. This technique usually dilutes the drink by 10-20% based on the amount of stirring, however, it is the ideal method of making classic straight-up cocktails like the gin martini.

The proper procedure is to first pour the ingredients in a shaker 3/4 full of ice; then add the required ingredients and with a long bar spoon slowly stirring clockwise at least six times at 360 degrees complete rotations.

The chilled drink is then strained into the glass leaving about 5mm at the top of the rim. When straining the contents from the shaker, the ice is left behind and the drink should be served straight-up and garnished accordingly.

Most bartenders, dunk the rim of a glass into the spongy section of a rimmer, and then dunk into some sugar or salt. When the salt or sugar is on the rim, it falls into the drink. What you want is the salt or sugar to be on the outside edge of the rim. So you’ll have to tilt the glass and rotate it around. You can also wet the outside edge with a piece of lemon or lime wedge.

Before you begin to tactically plan your party, be certain to set your event budget. This should be a top priority. How much can you or how much are you willing to spend on food, drinks and/or entertainment? Or are you paying for the event by yourself? Will you be asking guests to bring a bottle or perhaps an appetizer?

All of these issues need to be factored in before you start implementing your plan. The answers are not that hard but they do need to be addressed.

The origins of Vodka are shrouded in mystery. Many nations and many more individuals claim to be the birthplace of the popular spirit. The two leading candidates as the mother country of vodka are Poland and Russia. Each can boast a heavy association and great popularity for the drink.

In each country, the eighty proof liquor is drunk with meals. In Russia the word voda, believed to be the word that vodka originated from, means water. Vodka is just as popular in Poland.

Believed to have originated from either Poland or Russia (some say Persia also), the birth date of Vodka has been estimated around the beginning of the twelfth century. Made for medical purposes, this crude anesthetic and disinfectant was distilled from rye.

It was not until the middle fourteenth century that vodka was discovered to have intoxicating characteristics. Families and communities were producing the drink before the end of the 1300’s for the purpose of drinking. In Russia, it was believed that the drink contained its own spirit and it was used at religious events.

A cup would be passed around, at times containing more than a gallon of vodka. Those who refused to partake would be considered impious. From the beginning of the seventeenth century it had become customary for vodka to be served at Russian Imperial banquets. All meals were begun with bread and vodka.

Although vodka began as rye-based liquor, as it became more popular to the masses, the potato became the ingredient of choice. The potato was much more common, and although the vodka did not taste as well, much easier to distill from than other grains.

As vodka made the switch from a family made liquor to one that was produced on a grand scale by large distilleries, the potato was discarded and grain was embraced. Today most brands of vodka are distilled from rye, wheat, barley, and most commonly corn. Vodka is distilled at very high proofs and then filtered through vegetable charcoal. The higher the proof, the less the flavor and clearer the color.

Although vodka had been a hit over in Russia and Eastern Europe for hundreds of years, it did not become popular in the United States until the 1930’s when the Smirnoff Company opened for business. They introduced gold vodka; vodka that is aged for ten years in oak casks before it’s sold on the market.

Today vodka commands 20% of the market in the United States, and almost the entire market in Russia and Eastern Europe. It is one of the most popular drinks worldwide and should continue to be for a long time in the future.

---Written by Brian Smith from http://www.the-authentic-bartender.com/

Muddling is the reason the best-known muddled drink, the mojito, doesn’t taste like lemon-lime Gatorade with some hooch thrown in. Pressing and twisting the ingredients with a muddler extracts the fresh juices and plant oils from the limes and the mint. Trust me, you’ll know when the mint is sufficiently bruised—your entire kitchen will radiate the scent of really fresh mint. Same goes for lemons, oranges, ginger, even cucumbers. Mojitos are made with rum, but other cocktails also benefit from a good muddling. A margarita or a Tom Collins can be improved tenfold by simply muddling the limes and lemons instead of using a store-bought sour mix. Sangria is another way to go.

The oldest muddled drink that I know is the Old-Fashioned. Made with Rye, soda and the muddled contents of orange, bitters and a cherry, this drink is an east coast favorite, demanded by older men in \"drinking bars\".

Muddling is an old art form - I hope your bartender takes the time to \"muddle\" your drink.

Many bartenders have never learned properly fill their guests glasses. Many just feel it is best to fill each drink to the brim.

Don’t do this. Always allow 1/4”-1/2” \"traveling\" room at the top of the glass. If a bartender fills a drink to the brim, the best chance of a spill on your floor (or heaven forbid, your beautiful white carpet). If you are pouring, do not make extra clean-up for yourself. Your guests do not want to squeeze through the crowd with a drink that can spill at any moment.

In other words - a little bit less is OK!

Many people ask about a bartending license. It is common knowledge that you must have a license to bartend.

The statement above is URBAN LEGEND!

Although we’re all led to believe otherwise, there is no such thing as a bartender \"license” or \"certification” that’s required by law for you to bartend. Yes, schools give you a certificate upon completion of their course, but it’s not needed to legally tend bar.

Depending on where you live, there may be a law requiring you to take an “alcohol awareness” certification program before you can legally serve alcohol. But this is government regulated and can be obtained for a fraction of the cost of a bartending school tuition.

Problem:

The summer is almost here and you are beginning to think about your annual summer soiree. But as much as you enjoy throwing your party, you do not have the time or energy to plan the party, let alone serve all your guests. Each year, the guest list gets a bit bigger but you have not figured out how to find more time, let alone grow another arm to help with the serving.

Solution:

Hire a bartender. A good bartender will not only help you with the serving, but will help you plan appropriately for the party. A good bartender will lift the onus of preparing your bar, serving drinks and cleaning your home during and after the party.

Hiring a bartender will be the most investment (personal and financial) that you could make regarding your party. Allow yourself to become a guest at your own event. Take your event to a new level - you and your friends will be pleased you did.

The summer is coming and margaritas are in high demand.

Quick tip - avoid mixes that have alcohol already in the bottle. Most makes will use cheap tequila (white) and the resulting taste will be sharp and not pleasant to drink. If you can make your own mix (using fresh fruit), you will be very pleased with the result.

For parties where the food is not complementary to the wine (vice-versa), use this rule of them (especially for summer parties):

1. Daytime parties - more white wine than red wine(90 -10)
2. Late afternoon - early evening (50/50 ratio)
3. Evening - unless the party is outside in a very warm climate, try 75/25 red wine to white wine.

You will not go wrong using this benchmark.

Whenever a drink calls for sour mix or sweetened lime juice (like Rose's Lime Juice), you can substitute home-made sour mix or home-made sweetened lime juice for the store-bought kind to great effect. Sour Mix is made by mixing about eight ounces of lemon juice with two tablespoons of sugar. Sweetened Lime Juice is made the same way, but with lime juice.

Credit - DrinkStreet.com

Here are some basic hygiene and safety line items to remember for your home bar.

Always rinse/wash bar equipment like cocktail shakers and strainers after use, even between drinks if possible.

Always wash and dry your hands frequently, especially after contact with citrus fruit/juices. This helps prevent hand dermititis.

Look after your hands, especially your fingernails, as these are always in view. Keep fingernails short, and if using nail polish, use neutral colors.

Don't smoke or drink while working behind a bar, it is considered unsanitary and in many countries is also illegal.

Don't allow a champagne corks to 'pop' on removal, this is of bad taste and dangerous.

Never fill a glass to the brim.

If you are having a small party and need a ice bucket that is bigger than a home bar ice bucket but do not want to use a cooler, try a Party Tub. However, make sure the party tub is:

Constructed with heavy gauge 18/10 stainless steel for durability!

*NSF Approved commercial quality

*Double wall insulated construction keeps ice frozen and prevents surface condensation

Do not use the decorative tins! The ice melts faster and the condensation is unattractive and can ruin paper goods.

Making drinks using fresh juices is always great for your home parties and if you are just relaxing on a warm afternoon. Here is a quick tip that I learned from an old bartender:

If you want more juice from your drink, soak your lemons, limes and oranges in warm water.

Believe me, you will notice the difference.

Party planning is essential for all hosts/hostess prior to a party. Sounds elementary, but many hosts/hostess do not put enough preparation into the party and the result is usually too far too much alcohol and mixers. Obviously this is an unnecessary expense that cannot always be recovered. Most stores will not accept returns on alcohol, beer and wine.

Therefore, always build a checklist for your party. When you hire a bartender, be certain that he/she builds the list for you.

For a free checklist template for your bar, please email me at allan-bartender@allan-brown.com and be certain to include "Checklist" in the subject line.

Method one: The bowl of the spoon under your finger

Take your bar spoon and flip it both horizontally and vertically from the way that you would normally hold a spoon so that the bowl of the spoon is in your hand opposing your index finger. Nestle the twisted portion of the spoon over the pouring lip of your measuring glass, and place the end of the spoon against the inside of the pousse café glass. Holding the concave spoon portion of the bar-spoon will make it harder to use it to eat your Cheerios, but should give you more control over the speed of the pour and the orientation of the bar spoon. If the alcohol is not already pouring along the length of the spoon, slowly increase the angle of the spoon and measuring glass until the alcohol begins to trickle down the length of the spoon into the drink.

Here is my fool-proof hangover cure:

Take one ginseng tablet with a glass of water before bed and another one with yet another glass of water when you wake up. Ginseng rushes the flow of oxygen to your head, helping to decrease the effects of too much of alcohol. Try this cure, I know it works.

Congratulations! You have been assigned the daunting task of arranging a party of 50 - 75 of your clients and colleagues. While you have thrown a few parties in your day, you have no idea how to tackle this event. After all, these are working associates and you have no idea (or very little idea) about their private lives.

Here are some planning tips:

1. Most people are conversative at business parties. Keep the menu simple (beer, wine and vodka). No need for Patron tequila or Jagermeister. If the crowd is 40+, a bottle of scotch will do just fine.

2. Buy Chardonnay for the white wine ($15/bottle) and Cabernet for your red wine (($20/bottle). No need to go high end and spend alot but do not be frugal!!!! After all, these are people you need to impress or remain in good standing with for business reasons.

3. As for beer, Heineken or Corona is just fine. Do not get fancy with some bark-infused micro-beer.

4. Vodka - Absolute or Grey Goose is more than acceptable.

5. Always have plenty of mixers (Coke, Diet Coke, Tonic, Ginger Ale, 7up).

6. Have at least two cases of water and instruct your bartender to hand one to everyone as they leave the party.

Hope this helps!

This was send to me from Any Quinn, publisher of " The Life Guide to Cocktails: 50 Drinks Perfect For Every Conceivable Situation"

While you could just buy some pre-made eggnog at the store, it won’t be nearly as good as when this cocktail is homemade. The ultimate classic holiday drink, it’s great for just about any party and can bring back some serious Christmas nostalgia.

To access the recipe, please view:

http://www.businesscreditcards.com/bootstrapper/the-life-guide-to-cocktails-50-drinks-perfect-for-every-conceivable-situation/

When you have five (5) blogs, sometimes the posting can be confused. That is what happened with my last posting. My apologies.

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A liquor is a distilled alcoholic beverage, such as Rum, Tequila, Vodka, etc. A cordial, as most often defined in the US, is a drink containing a liqueur, which is a re-distilled alcoholic beverage that is re-distilled with fruits, herbs and spices to give a descriptive flavor and they contain at least 2.5% sugar.

Keywords are vital for online resumes for two reasons:

1. Resumes are read on the monitor and need to be formatted with keywords at the top of the page.

2. Corporate recruiters and search firms are using software packages that scan resumes for pre-selected keywords. Therefore be sure to include words that are common in your industry. And remember, always spell out the acroymns!!!

Sometimes beer tastes so refreshing in a cold glass. And a martini in a cold glass is as close to heaven as a connoisseur can get.

If you have a few minutes, it's best to wet a glass and put it in the freezer. If you're really in a hurry, though, you can fill the glass with ice and water to quickly chill the glass. Only do the latter for a martini - it will not make much difference for a beer.

If you have the time and want to offer your guests a great tasting margarita, you can substitute home-made sour mix or home-made sweetened lime juice for the store-bought brand (Roses). Sour Mix is made by mixing about eight ounces of lemon juice with two tablespoons of sugar. Sweetened Lime Juice is made the same way, but with lime juice. This recipe is good for 2 drinks. When making more drinks, just calculate the ratio and mix in a pitcher.

If you plan to be mixing drinks in any quantity, buy approximately 1.25lbs of ice for each guest that you anticipate will be drinking.

If you want to use ice from your freezer, that is fine but remember that old ice or freezer ice carries with it certain flavors and smells. I recommend that you remove the odor from the ice by rinsing it with cold tap water.

Here is a simple cocktail for your Thanksgiving party.

The Cranberry smash

Serve in a 12 oz glass

Fill glass with ice
2oz Vodka
5 oz Cranberry juice
1 oz Ginger Ale

Stir and serve with your Turkey, stuffing and cranberry sauce.

Thought this would be of interest to the mojito drinkers:

Muddling: Smashing herbs and fruit with a small wooden pestle (muddler) to extract the most flavour. In a glass or cocktail shaker, crush together herbs or fruit, simple syrup and ice with flat end of muddler or back of bar spoon.

From KitchentoTable.com

Yes, you might think this is self-servicing, but keep and open perspective and you will understand what I am writing.

In this business, you pay for what you get. Nice cliche, but it is true. There is only so much juice in the proverbial orange. When you go to the staffing agency, you are paying the agency and their employee. Now, if you are paying them $40/hour for labor, do you really think that you are getting a bartender worth $40/hour? No, of course not. In this model, the business keeps 60% and the bartender receives 40% ($16). Do you think a bartender at $16 is going to be reliable, trustworthy and responsible?

Agency churn bartenders and servers like a dairy churns butter. Just because it is an agency does not mean you are getting credible people. There are several private party bartenders that are available in the Bay Area to help you. They are usually good and come with references. Let a professional bartend your party. You will not be sorry.

Having a party? Remember to dedicate a nice size space for your bartender. Make certain there is enough counter top room for pouring and serving. Double check to see if there is room for two (2) coolers as well as a place to store back-up supplies/alcohol/mixers. If you need a table, please use a table that is waist-tall or higher. A table cloth is nice. Being close to a sink is good, but a good bartender can adapt to not having a sink. And, if at all possible, please make sure that there are garbage bags and easy access to the outside recycle bin and garbage cans.

And, for your safety as well as the bartenders and your guests, please keep the guests from coming behind the bar. You hire a bartender for a reason and if your guests believe they have carte blanche to come behind the bar, it can only lead to problems, especially if the bar is in the kitchen. Between hot food, ovens, sinks and bartenders and servers moving around, someone is going to get hurt if there are too many people milling around the bar or kitchen.

I recently worked a party where the host and hostess were still preparing food one hour into the party. They were very stressed and it took them quite some time to calm down.

If you are preparing all of your own food, keep it simple. Look for fast and simple, easy to serve recipes, so you can spend your time enjoying your guests. Set the table ahead or place nice napkins and silver in a fancy tray or in a crock. Flowers are a must. Line up a few down the center of the table in individual vases or make a nice casual arrangement.

Remember, Keep it Simple and Stressless! You will be happy that you did.

Bad scenario - you go to the store and there this very little cubed ice available for sale. You know you are in trouble because you need cubed ice and chiseling block ice into little shaved ice pieces is not in your game plan.

OK - I know this stinks, but you can use block ice to chill your beer and wine. Buy 3 - 4 bags of block ice. Place 1 - 2 bags on the bottom of the ice chest. Please your wine and beer on top of the block ice then place one bag of block ice on top of the bottles. Within 30 minutes, you will have cold beer and wine.

You shouldn't worry if you are entertaining and someone asks you to make a drink you have never heard of. Every bartender worth her salt has a copy of a drink book behind the bar. It only takes one old fellow ordering a Negroni for the average bartender to wish they had a cheat sheet.

Some excellent recipe books include:

1. Mr. Boston's Official Bartenders and Party's Guide
2. The Bartender's Black Book
3. Original Pocket Guide to American Cocktails and Drinks

Choose one you like and keep it behind your home bar at all times. A small investment in this book (<$20) will produce dividends and a little bit of knowledge as well.

Don't you love it when bartenders or friends speak in "barspeak" They talk about "dashes", "jiggers", "squeezes", etc. Well, this talk is really kind of cheap. It is just common sense. But it is important to understand the amount of ingredients used in cocktails in order to make a well balanced cocktail.

Below you will find a short table of basic measurements. This will help you when you are mixing drinks for your friends or family

Basic Measurements:
1 dash = 4 to 5 drops
1 teaspoon = 1/8 oz
3 teaspoons = 1 tablespoon
1 tablespoon = 1/2 oz
1 pony = 1 oz
1 jigger = 1 1/2 oz
1 cup = 8 oz
1/2 fresh lime = 1/2 oz
1/2 fresh lemon = 1/2 to 3/4 oz
Dash: This measurement is often used for tiny amount of liquid ingredients.

Teaspoon (tsp): One teaspoon of liquid amounts about 1/5 oz. Some bars use bar spoon instead of teaspoon, but the reasons of usage is about the same. Most barspoons have twisted handle.
1 tsp = /16 oz or 1/3 tablespoon (tbsp)

Tablespoon (tbsp): 1 tbsp = 1/2 oz or 3 tsp

Cup: One cup amounts as much as 8 ounces. When serving more than 2 person, cup becomes handy.

Hope this helps!

There are hundreds of drink recipes that call for rum and some sort of tropical ingredient, be it pineapple, papaya, coconut, mango, banana, or something else. It is not surprising, then, that rum typically comes from tropical countries (i.e. Puerto Rico, Cuba, Dominican Republic).

However, rum also mixes well with soda (coke)and coffee. Rum is also a key an ingredient in the original Long Island Ice Tea. Rum is the most versatile liquor for a bartender to pour.

My favorite rum drink is the Pineapple Splash (rum, amaretto and pineapple juice. Served with a cherry and a pineapple slice, you will cherish the taste of this tropical connoction. Give it a try, let me know your thoughts.

Many people at parties ask me "When should I shake a drink and when should I stir a drink".

If the drink has a carbonated drink (soda, ginger ale), stir gently to preserve the bubbly!

Shake all drinks that contain fruit juices or cream (White Russian/Golden Cadillac) or other ingredients difficult to mix. Shake these type of drinks vigorously - provides a taste that is more full and enjoyable.

Have salt or sugar on the rim of your glass is really a decorative measure that adds to the presentation of the drink.

Here is how to "rim" your glass the correct way:

- Moisten about ¼ inch down edge of glass with a wedge of lemon, lime or orange, or wet with water or liqueur.
- Dip into plate of sugar or salt. (Avoid citrus fruit for dairy-based drinks because it may cause curdling.) Note that colored sugars may run.
- Once rim is completed covered, strain/pour your drink/beer into the glass and serve.

no, not fuddling, muddling. This is what you do to a mojito or old fashioned. Here is a great definition of "Muddling" (could not have written it better myself): Smashing herbs and fruit with a small wooden pestle (muddler) to extract the most flavor. In a glass or cocktail shaker, crush together herbs or fruit, simple syrup and ice with flat end of muddler or back of bar spoon.

If your bartender is not muddling your mojito or old-fashion, something is wrong (he/she has not a clue about how to make drinks).

Your guests deserve a great tasting drink. One that is made fresh to order. You are throwing a party, not opening a high volume restaurant. Your specialty drinks should be made by your bartender from scratch. Fresh for each order. The minute your bartender tells you that he/she will make a pitcher of margaritas, beware - they never taste the same as the freshingly made drink. It is not too much work to make each one fresh so do not get caught in the having your bartender recommend "drinks by the pitcher".

Whenever I mix a drink, I think about the drink tasting good.
I never get the urge to "belt" the guest with a "stiff" drink.
No matter what the guest asks for, they want a good tasting drink. I love it when I make a drink and the guest wants it "super strong". I laugh because I know if I make it super strong, he is looking to get drunk and not enjoy the drink.

I am the type of bartender who believes that not everyone wants to get drunk. After all, there is a term called "social drinking", which is used more frequently than "getting plowed". Last time I looked at Match.com and other dating sites, they usually ask if the reader is a "social" drinker", not a outright drunk.

So, whenever I make drinks, my drinks are one normal shot (1 oz.) This makes for a better tasting drink. And believe me, most of my customers thank me for a good tasting drink and not a "stiff" drink.

Well, yeah, you should have some alcohol to offer as well. But I find that having at least one bottle of guest available is a great idea. Usually, towards the end of the party, I break out a case of water, place it by the front door (especially if my bar is located in the back of the house) so that when your guests leave, they have a bottle for the road.

Why do I do this? In my experience, people feel better with a bottle of water for the drive home. Psychologically, they think it helps with the drunk driving issue (it does not), but it does help rehydrate their bodies. Also, bottled water tastes good!

If your guests are happy, they you should be happy. Every host/hostess has thanked me for ensuring that there was plenty of bottled water at the party. Keep this in mind when you throw your event. You will not be sorry.

Known under various names, from Bar Syrup to Sugar Syrup, is just simply water and sugar. Simple Syrup is used in many drinks, most notably Mint Juleps.

To make, gradually pour two cups of granulated sugar into a cup of boiling water and simmer for about ten minutes. Keep in your refrigerator until needed.

It is that simple!!!

You are having a party and you want to hire a bartender. You go through the interview process and one of the bartenders sounds like he/she is the perfect fit. He/she tells you that they are so efficient that they will come one hour early and make a large batch of mojitos before the party so your guests will not have to wait for drinks.

Sounds excellent??? Wrong. Red lights should be flashing. It never takes that long to make a drink. You are throwing a party, not opening a bar. Your guests deserve better. All drinks should be made to order. No batches at private parties. Batched drinks are diluted, taste flat and really have no appeal. I am even aganist alcoholic punches for the same reason. Stay away from bartenders who propose batches.

Yes,, I know that your "know" your guest. But do you really "know" your guest. In other words, if your guests are all from your line of work, you probably do not want to have a party where Jagermeister shots are encouraged. Conversely, if the crowd is under 35, three (3) bottles of scotch are a waste of money. If you are not sure what your guests like to drink, I suggest you pick a couple of safe "specialty" drinks that are popular across different ages and types of people. While all parties must have wine, vodka and beer, a specialty drink such as a margarita is enjoyed by all types of people. If you are having under-aged guests, you may wish to pick one or two drinks that are non-alcoholic and can be made as a punch.

Work with your bartender when you plan your menu. He/She should been able to help you plan your menu without an issue.

How come people think they need a crazy amount of ice to chill beer? Whether you are using a barrel or a cooler, you do not need a ton of ice. Just layer the bottom of the container with cubed ice (about 5lbs, add the bottles or cans and then add 7 - 10 lbs of ice to the rest of the container (on top of the beer). Let the beer sit for 10 - 15 minutes and voila, you have chilled beer. Same scenario for a keg - just make sure you have the bottom of the keg sitting on top of the ice.

Now you can spend the money you saved on ice on something more important - like a good bottle of wine/champagne to share with your spouse/friends before the party.

I get my chuckles watching people try to open champagne. It is hysterical to watch people who know very little about bartending open a bottle. Sometimes I wonder if they think the bottle is a barbell from the local gym!

The reality is that opening a bottle of champagne is easy and it should only be of minimal effort. To correctly open a champagne bottle, first remove the foil on the top and the wire netting. Usually there is a soft tab that is build into the foil. Once removed , place your hand over the cork, and tilt the bottle at a 45 degree agnle. Twist the bottle with one hand holding the base with the other hand. As you slowly turn the bottle from the base, the cork will gently pop out.
Then wait for the next day to go the gym and toss that barbell around!!! LOL

I have probably made over 10,000 martinis in my time and I also get a smile when someone tells me that my martini is the best they have ever had. Honestly, martinis are not hard to make. It is all in the presentation of the drink that makes it was fulfilling to the drinker. Take the dry martini with a twist of lemon. Most bartender chill the gin/vodka with a splash of vermouth, drop the twist into the glass, pour the martini and serve. NO! NO! Try this - When the recipe calls for a twist of lemon peel, rub a narrow strip of peel around the rim of the glass. Then twist the peel so that one small drop will go into the drink. Then drop the peel. The presentation is much more elegant and the drink will really have the slight taste of lemon that you desire.

My buddy Stuttzie is a Martini guy. He always makes his martini in his own special way. Just take the glass and pour a generous amount of dry vermouth (about 1/4 oz) into the glass. Swirl the vermouth throughout the glass, then dump the balance. Chill the gin over ice for 30 seconds, then strain the gin into the vermouth laden glass, garnish with a jalapeno-stuffed olive. Follow his directions and you will have one helluva of martini.

When the drink consists of clear liquids, STIR! If the drink has a carbonated drink (soda, ginger ale), stir gently to preserve the bubbly! SHAKE drinks that contain fruit juices, sugar, eggs, cream or other ingredients difficult to mix. Really SHAKE - don't just rock!

It's so easy during a party to lose track of your wine glass if you put it down in the middle of a good conversation. By giving your guests wine glass charms, you'll cut back on the amount of extra glasses you'll need to pull out and clean up each time a guest loses his or her glass. Place the charms on your glasses prior to the party, that way you don't have to take the time to do it while your guests are waiting for their drinks.

When I am hired to bartend a party, I always help the host/hostess plan the bar liat. I am meticulous about the list because I do not want the host to overspend but at the same time, I want to make sure that we do not run out of any important mixer/type of alcohol.

One of the biggest problems at a party is ice. I calculate the amount of ice needed by the size of the cups and the amount of guests. For example, I figure 15 - 20 pounds of ice to chill down a case of beer and three ounces of ice for each drink I mix. Therefore, it is important for me to request a certain size glass to have at the party. Sounds trivial, but if the glass is too small, the guest is not happy not only because they have to come to the bar more often, but the drink appears to have too much ice.

In a nutshell, when you hire a bartend, please follow the bar list that he/she builds as close to the letter as possible. It makes for a more efficient bar and most of all, a happier guest.

I have worked almost 200 parties and while many were very unique, they all shared one thing in common - all the parties had to be planned. Sounds elementary, but party planning, especially when you have never planned one, can be a tough exercise. The most important advice that I can offer my clients is that they do not have any obligation to be all things to all people. The host does not have to supply a full bar to satisfy his guests. It is too expensive and the leftover alcohol will sit around for years. Suggestion - speak to your bartender and give him/her the responsibility for planning your menu. You will save money, time and effort. It is the bartender's job to offer an alternative in case your wife's best friend's neighbor from 10 years ago decides that she wants a Sidecar inside of something more mainstream, like a Cosmopolitan, Martini or Margarita. You will be happy that you did.

I get several calls per week from people who are planning to throw a party. One thing that most people want to have is a specialty drink. They have their minds set on one drink only.
I suggest that the host/hostess think outside the box and offer two (2) or more drinks. Reasons:

1. Having more specialty drinks is more festive
2. Having more choice is a good thing
3. The cost of products for the second and third drink is negligible (economies of scale play in large part in the cost of making drinks)

If you are planning a party and are unsure of what type of specialty drinks to offer, consult your bartender. He/She is being paid to provide you with these options.