Bartending Techniques

If you don't have a commercial blender, I suggest that you use crushed ice. Crushed ice is easier to blend. Place your drink ingredients into the blender cup first. If you are using fruit for your drink, blend that first and then add the crushed ice. Start blending at a low speed and gradually increase to medium. Blend until smooth.

Tip: To keep the texture of your drink for a longer period of time, use a chilled glass.

Drink Too Thin: If you see a big hole in your drink when you are blending it, that means that your drink is too thin, and you need to add a little of ice.

Drink Too Thick: If your drink is not moving when you are blending it, that means that your drink is too thick, and you need to add more juice.

Perfect Blend: If your drink is moving, and you see a little hole in your drink while blending it, that means that your drink is ready.

I don't recommend it. It is dangerous. You might burn yourself or the person that is drinking the flaming drink. If a customer burns trying to drink a flaming drink, he/she might sue the place.

Caution: When flaming, make sure you have baking soda and a wet towel in case of an accident.

To get alcohol to flame successfully, heat it in a saucepan over medium heat. Warm it until you see bubbles beginning to form on the edge of the saucepan. Use a long match to ignite the liquor and then pour it into a drink.

Flaming Brandy: First, heat the brandy snifter. Then, pour warmed brandy into the snifter and ignite.

Tip: You may preheat liquor in the microwave for about 12 seconds.

Frosting a Glass: To frost a glass, just put it in the freezer for about an hour. If you want it really frosted, dip the glass in water (shake off any excess water) and put it in the freezer for about an hour. Always handle the glass by its stem or bottom.

Chilling a Glass: The best way to chill a glass is by putting it in the refrigerator for about 20 minutes. If you don't have time, you can put ice in your glass and fill it with water. Let it set for a minute and dump the ice and water.

Remove the wire and the foil around the champagne bottle. Hold the bottle at a 45-degree angle pointing away from people or valuable objects. Hold the cork with one hand and the bottle with the other. Twist the bottle to remove the cork (do not twist the cork).

Tip: If you are afraid that the cork is going to shoot, place a bar towel over the cork when you are opening the bottle.

Free pouring is not a hard thing to do. You need practice in order to master this technique.

Learning to Free Pour: The first thing you should do is to get an empty 1 liter bottle and a speed pourer. Fill the empty bottle with water (don't fill it all the way) and put the pourer. Then grab the bottle by the neck, lift it and flip it upside down to start pouring into a 1 oz jigger (do this at the sink). When pouring into the jigger, count until the jigger is full. Pour out the water and continue this process. Always count at the same speed.

Getting More Practice: Now that you know your count for 1 oz. You need to practice but without a jigger. Get 5 empty glasses and place next to each other forming a row. Try to pour 1 oz into each glass without stopping. Start pouring into the first glass, then you move to the next one until to get to the last one. Now, measure the water of each glass to make sure that you poured 1 oz into each glass.

Pouring Different Quantities: Now, you need to learn how to pour different quantities. You already know how to pour 1 oz. To pour 2 oz, all you need to do is to double your 1 oz count. If you want to pour other measurements, just modify your count to achieve the measurement desired.

Be Aware: There are many kinds of speed pourers. Every speed pourer pours different amounts of liquor. You are going to have to modify your count according to the speed pourer that you are using.

To stir a drink, use a bar spoon or a straw. Stir your drink just to mix the ingredients. Don't stir too much because the ice will dilute the liquor. If you are drinking a carbonated drink, stir it gently to maintain the sparkle.