Today, the weather is sunny and I am in a good mood. Let Sawyer's bartender patiently explain it to you!
One. ? Four base wines (actually including whisky and brandy)
-Gin.
Gin, also known as gin, is one of the eight spirits in the world. Jin Jiu has an attractive aroma, colorless and transparent, and its taste is fresh and refreshing. According to taste and style, gin can be divided into spicy gin (dry gin), old Tom gin (with sweet gin), Dutch gin and fruity gin (aromatic gin). Spicy gin is light in texture, cool and refreshing, slightly spicy, and its alcohol content is about 80-94 proof；; Old Tom's gin adds 2% sugar to spicy gin to make it sweet and spicy. Dutch gin has not only a strong aroma of juniper, but also a faint scent of malt, and its alcohol content is usually between100-1100 proof. Fruity gin is made by adding ripe fruits and spices to dry gin, such as citrus gin, lemon gin and ginger gin.
British gin, also known as London gin, is the most important and popular gin variety in the world at present, and its taste is mostly dry. The trademarks of English dry gin are: dry gin, extra dry gin, extra dry gin, London dry gin and English dry gin.
vodka
The raw materials of vodka are wheat, barley, corn, potatoes and beets. Now, potatoes and corn are the main raw materials for brewing vodka. Russian: вoда, the language of vodka comes from the pronunciation of "water" in the Russian word "water of life" and began to become a traditional distilled liquor in Russia around14th century. But in Poland, there are also records of drinking vodka earlier.
Vodka takes grains or potatoes as raw materials. After distillation, the alcohol reaches 95%, then diluted to 40-60% with distilled water, and filtered by activated carbon, so that the quality of vodka is more crystal clear, colorless, light and refreshing, which makes people feel neither sweet nor bitter, and only has flame-like stimulation, forming the unique characteristics of vodka. Therefore, vodka is the most flexible, adaptable and elastic wine among various base wines of cocktails.
-Rum
Rum, which is popular all over the world in South America, is made from sugarcane, and it is also called sugar and wine because of its sweetness. By color: white rum, gold rum, black rum.
Rum can be drunk directly with ice, but it is also widely used for mixing wine. For example, CaptainMorgan golden rum is sweet and is the raw material of cocktail base and other drinks. White rum is famous for its softening; Black rum, on the other hand, is full of fragrance and is suitable for snacks. In addition, rum added to coke is a famous traditional cocktail of free Cuba, and a slice of lemon is needed in the cup.
tequila
Tequila, also known as tequila, is transliterated from its name tequila. Tequila is a cactus-like plant that grows in Mexico. In Mexico, the traditional way of drinking tequila is very special and requires some skills. First, sprinkle salt on the back of your hand, hold a small glass of pure tequila with your thumb and forefinger, and then hold a lemon slice with your ring finger and middle finger. Lick the salt off the tiger's mouth quickly, then drink the wine immediately and take a bite of lemon slices. The whole process is done in one go, and both the flavor and the drinking method are a must. In addition, tequila is also suitable for drinking after cooling, or drinking with ice. Its unique flavor is more suitable for preparing various cocktails.
2. Liqueur
It was really summed up only a few days ago. The liqueur of "Bartender Training" can be clicked directly.
3. Wine mixing method
1) layered method
The layering method is mainly based on the density of wine, slowly injecting wine along the glass wall with a spoon, and finally achieving the layering effect, which is usually called rainbow cocktail. Density is mainly related to sugar content and alcohol content. The higher the sugar content, the heavier the wine. The higher the alcohol content, the more it floats on it.
2) Exchange method
The cocktail method of pouring the ingredients directly into the glass is very simple. As long as the amount of materials is well controlled, beginners can do it well. What needs attention here is the accuracy of operation and the posture of wine mixing.
3) Shake method
The shaking method is a common method. Put wine, ingredients, ice cubes, etc. Pour it into a shaker and shake it back and forth vigorously to mix them thoroughly. It can remove the sour taste of wine and make it soft and smooth. When the formula contains fruit juice, syrup, egg white and other ingredients that are not easy to mix, shake well can be considered.
4) Mixing method
Add all the wine ingredients into the shaker, stir thoroughly with a rotating spoon, and then filter out the ice cubes. The other is to make smoothies and cocktails with a blender.
Four. Familiar with all kinds of cocktail glasses and fruit decorations.
Recommended reading:? Bartender Knife Course: Cutting Methods of Fruit Ornaments
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When you master all the above knowledge and methods, you can try to make cocktails according to the cocktail recipes taught online or in books. "Keep trying, keep improving and keep learning!"
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Basic knowledge of bartenders
(A) common sense of bartending
Any job has its experience and skills, and bartending is no exception. If we can sum up and understand these experiences and skills and skillfully apply them to wine mixing, it will be of great benefit to improve our wine mixing level. Let me introduce this knowledge to you.
(1) Before preparing cocktails, prepare wine glasses and all materials in advance for easy use. In the process of brewing, if you waste time looking for a wine glass or a certain material, you can't make a high-quality cocktail.
(2) The selection of base wine and ingredients used in cocktail preparation should be based on the principle of good quality and low price, and it is a waste to choose expensive high-end products.
(3) The raw materials used should be fresh, especially milk, eggs and fruit juice.
(4) Always open the eggs in a separate cup and check their freshness.
(5) Young bartenders should learn to use Jigger in the process of operation to ensure the purity of the style and taste of the wine you make.
(6) Wine mixing equipment should always be kept clean, so that it can be used at any time without affecting continuous operation.
(7) The bartender must keep a pair of very clean hands, because in many cases, it is necessary to make it directly by hand, and hands are the focus of guests' attention.
(8) Decorative fruits must be fresh, and the fruits of the next day can't be used (processed fruits) even if they have plastic wrap.
(9) Decorative canned fruits, such as cherries, should be washed with clear water in advance according to the current use situation, sealed with plastic wrap and put in the refrigerator for later use.
(10) cocktail decoration should strictly follow the formula requirements, and the decoration of homemade wine should be based on the principle of simplicity and harmony. Decoration is only a foil or auxiliary material, and it is not allowed to take the lead.
(1 1) In the process of mixing wine, try to avoid touching decorations with your hands.
(12) Try to choose fresh ice cubes. Fresh ice is hard and does not melt easily.
(13) The blanking procedure should follow the principle of auxiliary materials first, then main materials. In this way, if something goes wrong in the brewing process, the loss will not be too great, and the melting degree of ice cubes can also be reduced to the lowest point according to this blanking procedure.
(14) Most cocktails should be ready to drink, and should not be left for too long after being mixed, otherwise it will lose its charm.
(15) When preparing hot drinks, the temperature of wine should not exceed 78℃, because the evaporation point of alcohol is 78℃.
(16) When using a glass mixing glass, if the room temperature is high at that time, cold water should be poured into the glass before use, and then ice cubes should be added to filter out the water, and then the mixture should be added for modulation. The purpose of the report is to prevent ice cubes from directly entering the mixing glass, causing sudden chilling and sudden heating, leading to glass bursting.
(17) Sugar blocks and powdered sugar used for wine mixing should be dissolved in a small amount of water in a wine mixer or a wine glass first, and then mixed with other materials.
(18) The phrase "Fill it up with soda water or mineral water" in mixing wine (in the formula) is aimed at glasses with appropriate capacity. For large-capacity glasses, it is necessary to control the dosage as appropriate, and blindly "filling" will only make the wine weak.
(19) Alcoholic beverages such as soda water are the basic knowledge of bartenders, and it is absolutely forbidden to shake and stir with a shaker and an electric stirrer.
(20) "With ice" means putting ice in a cup in advance and pouring wine on the ice.
(2 1) chasing water refers to the water added by drinking diluted highly alcoholic liquor.
(22) When pouring wine, the injected wine should be 1/8 cups deep. Drinking too much will make it difficult for people to drink, and drinking too little will be embarrassing.
(23) The glass should be kept clean and spotless. Always hold the handle or bottom of the cup, keep your hands away from the mouth of the cup and don't put your hands into the cup.
(24) If the fruit is soaked in hot water in advance, the juice of 1/4 will be produced during pressing.
(25) The ratio of syrup, powdered sugar and water is 3: 1.
(26) protein 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.
(27) After mixing, you must form the good habit of tightly closing the bottle cap and putting it back in place.
(28) If there is wine left in the blender, don't put it in the blender for a long time, and filter it into a clean glass as soon as possible.
(29) The yolk and protein in the mixed formula are the yolk and protein of fresh raw eggs.
(30) The wine spoon and measuring cup should be placed in a container filled with clear water and washed for later use.
(3 1) The so-called "shaking" is the process of making cocktails with a cocktail shaker. Most of the ingredients used for mixing wine contain juice, milk and eggs. In this way, the main ingredients and ingredients of the cocktail you want to prepare can be fully mixed and thoroughly cooled, and the ice cubes will not melt too much to dilute the wine. Therefore, the shaking process should be fast, powerful, powerful and short. The basic knowledge of general bartenders can be obtained through the appearance of water mist on the wall of the pot. The article "The Basic Knowledge of Bartender" comes from/article/wk-78500000713478.html. Please keep this link if you reprint it! .
(32) The so-called "stirring method" is the process of mixing cocktails with mixing glasses. Clear cocktails composed of main ingredients and ingredients are often prepared in this way. The brewing process should be quick and gentle, and the time should be short. Wine should be thoroughly mixed and thoroughly cooled. Borneol (a form between ice and crushed ice) is the most common use in mixed glasses. Cocktails that need to be made with wine glasses should never be made with shaker, which will destroy the personality of this cocktail.
(33) The collision between wine glasses and wine bottles caused by a hectic bartender will make guests distrust you and the wine you bring out.
(34) A good bartender should carry a screw bottle opener, lighter, pen and other supplies with him.
(35) For unfamiliar or unclear wines, you can humbly ask the guests and let them play the role of teachers. You can not only learn new knowledge, but also improve the reputation and income of the bar.
(36) The innovation of cocktails is the wish of every bartender. The formula should be simple, easy to remember and practical, and the taste should be acceptable and liked by the guests as the first standard.
(37) For the same cocktail with 1 cup or more, no matter whether you make 1 time or many times, you should not pour 1 cup first and then pour the second cup. Instead, you should arrange the cups, connect the edges of the cups and distribute them evenly from left to right, so as to ensure that the taste of several glasses of wine is exactly the same (avoid making the bartender feel the same because of the palm temperature)
(2) Cocktail decoration
(1) Most cups are decorated with fruits. Its characteristics are beautiful and intuitive, giving people a lively and natural feeling and pleasing to the eye. It is not only an ornament, but also a delicious wine to accompany meals.
(2) Salt and icing are essential for some wines, such as Margaret. They are all beautiful and indispensable condiments.
(3) The decorations in the cup are mostly fruits, which are suitable for clarified wine glasses. They generally have the dual functions of decoration and seasoning.
(4) Most bartenders have diverse colors and fine workmanship, which play an embellishment role in fine wine and are also very beautiful practical products.
(5) The variety and color of wine glasses make them not only have the function of carrying wine, but also serve as a good foil for wine.
(3) Alcohol concentration standard
(1) sykes standard is mainly used in Britain and Commonwealth countries, and the standard of pure alcohol is 175.
(2) Guy Lusaka Standard (GL) is mainly used in most European countries, mainly France, and the standard of pure alcohol is 100.
(3) The United States proves that it is only used in the United States, and the standard of pure alcohol is 200.
Let's give an example to illustrate the conversion relationship between them: 70 sykes = 40 GL = 80 prof
Since 1983, Europe (including Britain) has uniformly implemented the Guy-Lusaka standard, that is, the volume fraction of alcohol in liquid is used as the alcohol content. However, some American wines still use the expression of Proof.
(D) bartending terms
(1) Shake or Shake means to make a cocktail bar by mixing with a cocktail shaker. First, put an appropriate amount of ice cubes in the shaker, and then pour the required raw materials in turn. The amount of preparation at a time should not be too much, and the shaker should have a certain space. There is no strict requirement on the method and posture of shaking wine. Small flasks can be shaken by hand, and large flasks can be shaken by both hands. For a bartender, it is more appropriate to start with the basic knowledge of bartenders. It is characterized by rapid and intense shaking and filtering into the corresponding wine glasses. It is worth noting that when shaking wine, the body must remain stable, shake the hip flask violently instead of shaking the body, and try to keep the posture beautiful and generous.
(2) Stir or "stir" is to mix cocktails with a mixing glass. First, put a proper amount of borneol in the mixing glass, then pour the required raw materials in turn, hold the mixing glass with your left hand, and quickly stir it in one direction with your right spoon against the inner wall of the glass for about 10s, and then filter it into the prepared cup.
(3) directly pour or "make". First, put 2~3 pieces of ice or a proper amount of crushed ice in the corresponding wine glasses (according to the requirements of the formula), then directly pour the required raw materials into the glasses, and gently stir them with a wine mixer, which often comes with 65,438+0 whisks to serve the guests. Gently pour all kinds of raw materials along the back of the stick spoon, and the colored cocktail without stirring also belongs to the "blending method"
(4) Stir or "blend" Put the required raw materials and crushed ice into an electric mixer, stir to the required degree, and then pour the wine and ice into the corresponding cups (ice is rarely filtered out).
(5) Twist the lemon peel with a width of about 1cm and a length of about 5cm into a spiral shape and decorate it in a cocktail.
(6) Lemon oil seasoning (Zest) Use a piece of lemon peel and squeeze the sesame oil in the peel into the cocktail. The peel can be put into wine for decoration or discarded.
(7) Spiral Peel Hang the whole peel cut into a spiral shape in a cup.
(8) Frosted glass mouth. Wet the glass mouth with lemon slices, and then immerse the glass mouth in refined fine sugar or salt (depending on the formula).
(9) Gomme syrup or syrup or single syrup is a transparent and colorless sugar solution obtained by dissolving sugar powder in 100℃ boiling water.
(5) Measurement and conversion of liquid
1 oz ≈ ml
1 American ounce is about 28 ml.
1 teaspoon (bsp)= 1/8 oz.
1 teaspoon equals 1/8 US ounces.
1 spoon = 3/8 oz
A serving spoon is equal to 3/8 of an American ounce.
1 jig = 1.5 oz
1 gig equals 1.5 US ounces.
1 split =6 ounces
1 The gift package is equal to 6 US ounces.
1 micro =2 ounces
1 Minotaur equals 2 US ounces.
1 pint = 16 oz
1 American pint equals 16 American ounce.
1 quart =32 ounces
1 American liquid quart equals 32 American liquid ounces.
1 gallon = 128 oz.
1 American gallon equals 128 American liquid ounce.
1 imperial quart =38.4 ounces
1 quart equals 38.4 US ounces.
1 drop ≈0. 1~0.2mL
1 drop is approximately equal to 0. 1~0.2mL.
1 dash ≈0.6 ml
1 point is approximately equal to 0.6mL.
1 point is about 3~6 drops.
(6) Comparison table of Chinese and foreign names in main and auxiliary materials
Angora bitter wine
Advocatt egg yolk brandy
Apricot brandy apricot brandy or apricot brandy.
Italian bitter apricot wine or almond liqueur
Benedictine D.O.M Dom vanilla liqueur
Bailey's Li Bai liqueur
Blackcurrant liqueur
Jundu Du Jun liqueur
Greenman Nick, Damanier
Cura? ao orange liqueur
Cura? ao blue orange liqueur
Cocoa liqueur Cocoa liqueur
coffeeliqueur
Cagliano Li Qian an Nuo Li kou JIU
Yellow-green chardonnay
Mint liqueur or mint liqueur.
Cherry brandy or cherry brandy.
Cherry wine Happy Cherry wine
The cordial Medoc Corti Yameido liqueur
Kimbali bitter wine
cognac
Calvados province Calva duo wine
Chablis Shirley (wine)
Cider Xida University
De La Bois du Lin Biao liqueur
Dupont Dubene
Fernet branca fernanblanca wine
Raspberry spirits
Pomegranate syrup red pomegranate syrup
Gin gin refers to dry gin.
Ginger beer ginger beer
Irish mist Irish liqueur
Karua Ganlu Coffee Liqueur
Kirschwasser
Raspberry syrup
Red gooseberry syrup
Rum Rum (light white, golden yellow, dark black)
Lime juice, lime juice or lime juice
Madeira wine
Martini Mazany
Maraschino cherry liqueur Maras and colorless cherry liqueur or white cherry liqueur.
Bitter orange wine or bitter orange wine.
Peach brandy or peach brandy.
Pisco Bisco brandy
anisette
Plum brandy or plum brandy
Pernod pano wine
No. 1 Piao Xian Jiu 1 of Pimm
Sherry. Sherry
South comfortable liqueur
San bockarie
tequila
Tonic water quinine soda
vermouth
Vodka Ouedec wine
Whiskey (whisky)