Essential Tips and Tricks to Bartending

 

A tasty cocktail can be made by anyone. It only takes a few basic bartending skills to get started. A crash course in bartending is exactly what you need if you want to mobile bar hire and delve deeper into the world of the bar, whether at home or as a professional.

 

There are a few things that new bartenders should be aware of. It's a lot to take in at once, but it's not difficult, and you can go at your own pace.

 

Your next drinks can be better than any you've made before with a few basic tools and a few tips and tricks. You'll be hooked if you stick with it and discover the joy of making cocktails from scratch because nothing beats a freshly made drink.

 

The Bar Lexicon

As you learn more about bartending and mobile bar hire, you'll come across a unique set of words and phrases. Some of these are self-evident, while others may not be as they appear, necessitating some explanation.

 

Is it a fruity cocktail or a concoction?

Every other mixed drink you make at the bar is a mixed drink. Because you're "mixing a drink," that's pretty obvious, right? While the terms mixed drink and cocktail are frequently used interchangeably, they may not have the same meaning.

 

Lingo Cocktail Formula

When looking for cocktail recipes, you'll frequently come across the following terms:

 

Mixers are any nonalcoholic ingredients that are added to a mixed drink. Syrups, fruit juices, bitters, sodas, and other mixers are examples.

 

Dash and Splash: The tiniest measurements found in a bar, these are frequently interchanged for ingredients that are only used as garnishes in a drink. "Add a splash of lemon juice" or "a dash of bitters," for example.

 

Garnish: A garnish is usually a piece of fruit, such as cherry or an orange slice, that is used to adorn a drink and add to its visual appeal. Some garnishes also add flavor to the dish.

 

Lingo in a Bar

It's helpful to know some lingo, whether you're just going to the bar for happy hour or working as a professional bartender.

 

Is it a Call Drink or a Well Drink? The "well" is a section of the bar that houses the "house" liquors. Bartenders prefer these because they're the most cost-effective and yield a good profit. When a customer doesn't specify a brand, the bartender will use whatever whiskey, rum, or tequila is available from the well.

 

Is it Outright, Up, or Neat? This is one of the best bar debates I've ever seen. These terms describe how a drink is served and are frequently misunderstood. Bone up on the distinctions, and you'll come out on top in the next debate.

 

When it comes to liquor, the term "top-shelf" refers to the best brands available. They are more expensive and, theoretically, of higher quality. The name comes from the placement of these bottles on liquor store shelves: the "cheap stuff" is at the bottom, while the "good stuff" is at the top, where it will easily catch consumers' attention.

 

The Stick: The word "stick" has two different meanings. When discussing the bar, the term "the stick" is frequently used. When talking about a bartending shift, a bartender might say, "I'm working behind the stick tonight." Muddled cocktails are also known as "stick drinks" because the tool is used to make them look like that.