BARTENDING 101 - Full Guide For Bartending | Kristoffer | Skillshare

BARTENDING 101 - Full Guide For Bartending

Kristoffer, Student

Play Speed
  • 0.5x
  • 1x (Normal)
  • 1.25x
  • 1.5x
  • 2x
11 Lessons (36m)








    • 9. IX - DARK N STORMY

    • 10. X - OLD FASHIONED

    • 11. XI - THE END

40 students are watching this class

About This Class


In this class, I will be teaching you the fundamentals of bartending. This class is suited for people who are completely new to bartending. Once you complete this class you should have a basic understanding of how to make classic cocktails at home. In addition to this, you will learn the basics of different ingredients and how to properly use bartending tools. This class covers things like:

- Bartending Gear

- Stocking Your Bar

- Bartending Techniques

- How To Make Classic Cocktails



1. I - INTRODUCTION: Hello and welcome. In this class, I will be teaching you the fundamentals of bartending. This class is suitable for beginners with only a little or even 0 knowledge about bartending. Now for low background, I worked part-time as a bartender in a nightclub. In this class, I will be teaching you things such as bartending gear, stacking your own bar, bartending techniques, garnishing cocktails, bartending slang, and much more. After I've taught you how to use the different bartending tools and techniques. I will teach you five different easy and classic cocktails. The cosmopolitan, a screwdriver, some Collins, dark and stormy, and the old-fashioned. So without further ado, let's get going. 2. II - BARTENDING GEAR: First up bartending gear. Now, to get into the basic things you will need in terms of gear, what I have in front of me is a very basic and cheap bartending set for beginners. This set only cost me about $15, and it has the most fundamental things that we need to get started with bartending. Number one is to shake. The most obvious member of this set is the shaker itself. This is the cup in which we will be mixing our cocktails before pouring them into a glass. Now, shakers come in two different ways. The first is the type that we see here. The shaker has a detachable lid and another opening into lid with a filter for extracting only the liquids inside the shaker. This is in many ways, a very easy to operate system. Take off the lid when you're mixing your chronic jail into shaker. Put the lid back on when you need to shake it and make sure the cap is on the lid. After shaking, simply remove the cap and pour the cocktail into your glass. Now the other way the shake your system can work is that instead you will have to shake or glasses, both without elite. One can be of metal, one of glass. Both can be made of metal or both can be made of glass. Now, this system is slightly more difficult to use, but it is considered a more professional way of mixing. In this system, one of the two containers will be smaller than the other. And together they can seal tight while shaking. Makes your console in the smaller of the two containers. Once you're done bringing the larger container down over the mixing glass, making sure that on one side the glasses are touching each other. Now, simply punch the end of the logic container down. And this should create a liquid tight seal. You can know, shake the containers without any liquids coming out. Once you're done, lightly tap the side of the larger container and this will break the seal. You can now pour the containers contents into a glass. And that's the two weights of using a shaker. I would personally recommend that you start off getting a set using the first and easier method. Alright? The second tool is the strainer. Until we just use to pour our cartoon from the sugar glass into the Servian Glass was a strainer. The reason why we use this is that we want to prevent anything that isn't liquid and part of our cocktail from coming with the cocktail from the shaker and into the serving class. Later, I will teach you that when you're mixing and shaking your cocktail, you do it with ice. But we don't want the ice use when shaking in our cocktail when serving it. We just want the liquids, the straighter, make sure to keep the ice cubes into shaker and only letting the actual cocktail into the survey glass. In addition to the ice, certain drinks will also use other ingredients, like lunch bits of fruits or vegetables in the mixing process. But again, those lumps aren't supposed to go into. So the strainer is also used to filter those from the liquids. And measuring cup. The way we keep track of how much liquid we're putting into our current tail is with this measuring cup. Now, the average measuring cup holds two sets of leaders in the short end and $0.04 leaders in the larger end. Now, although using this, his quite simple, I still want to share a few tips with you. When using the cup. Make sure you're holding it and pouring it either over or right next to the shaker glass. This makes it much easier to simply dump the contents into the shaker cup and prevents having to do an awkward balancing act. Pouring into the measuring cup. And it is just about to be full. Tip the cup and pour it into the shaker while still pouring in the cup simultaneously. Pouring until the cup is completely full before dumping its contents into the shaker makes it likely you will slightly overpowered the cup and spill. Now, should it happen that you need to pour hot liquids into the cup, like coffee, a somewhat common cocktail ingredient. Make sure you hold the cup in the opposite end of the pouring into. Hot coffee will very quickly heat up the end of the copy of point into and can't burn you. Next we have the Butler. The modeler is used for squishing larger ingredients in your cocktail. This would be different types of fruits or vegetables, like limes, to extract the juices for flavor. Again, I will give you a little tip. When muddling lines for cocktails, makes sure to only pressed down onto the lives. Don't do a turning motion with the Mugler. Doing a turning motion while applying pressure to the lines will not only extract the nice Jewish is you're looking for, but also the more bitter tastes of the lime shell. And then we have the pincer. Now, this pincer is simply used for grabbing ice cubes and putting them drink. Personally, I like to use what can only be described either as a small one-handed shovel or as a really large spoon to grab ice cubes instead. Often you need a lot of ice cubes and this can really only grab one at a time. Okay, that was a quick rundown of the most fundamental items you need when mixing cocktails. Now, let's get into stocking your bar. 3. III - STOCKING YOUR BAR: Okay, so what should you have on hand in terms of alcohol and other ingredients in your bar? Now, there exists almost endless spirits and mixers for making cocktails. And for most people, it isn't really financially feasible to own everything. So what I will be going over here is what I believe to be the most essential items for being able to mix different classic cocktails. First of all, let us talk about different spirits. So number one is vodka. Vodka is an essential spirit to have that goes in a lot of very well known car sales. Also, besides cocktails, vodka is in general, very good when mixed with most sodas and juices. For a simple alcoholic drink. A lot of bucket brands will, in addition to a traditional vodka, also sell bought kid with different flavors in fused. If there is a distinct flavor you really like, you can go ahead and get that. But I highly prioritized getting a good an flavored vodka before getting into different flavored vodkas. And an flavoured vodka is just so much more versatile and useful since it can go in any vodka cocktail. And then another ingredient can supply the flavor. By picking up a flavored vodka, painting yourself into a corner. So make sure you also have one that is unfavored. Now, besides that, getting a good and smooth vodka is extremely important. The simpler cocktail is, the more important it becomes that the ingredients are of high quality, bad quality. Boc has have a tendency to be really harsh going down and they can ruin even the best content recipes. For an example of a good-quality budget vodka, I have Smirnoff. Vodka is still ten times and therefore is really smooth and not harsh on the throat. You don't have to get a Smirnoff. But when looking for a VOC, try to look for how many times it's been distilled as this can be an important indicator of whether or not it will be good or bad. Rub, rub is also extremely essential. Again, it goes in a ton of different cocktails. Now again, there are different types of ROM, primarily white, dark, and gold. Besides that, just like the Voc is, you can find ROM with different flavors refused. Again, I recommend that you get one of the more normal Ram's before branching out into more specialized rooms. The main difference between white and dark rooms, or that the dark rooms has been aged in barrels and tend to take on a stronger flavor. This makes white RAM more low key and tends to work better with other ingredients. While a dark rum is more powerful and can also be drunk straight. Then we have Jin. Jin is also very fundamental to half, and it goes in a ton of popular cocktails. Out of the three spirits mentioned, gin is probably the most popular one should drink straight. But besides that, it is really versatile spirit that is used in both simpler and also more complex cocktails. Gin is probably most famous for being the key ingredient in the classic martini. And just like with Kinda and really also the ROM. Having a good Jin, especially if it is the centerpiece of the cocktail, is very important. So these are the three spirits that I would ask you to have on hand as a minimum. Now, besides these, there are some others you can acquire that are also important, but just not quite as fundamental, I would say to cocktail making. And so that would, for example, be tequila. Tequila is a very popular spirit and it's also used in some cocktails. Tequila is, of course also a very popular for doing straight tequila shots with salt 11. It goes in a few popular cocktails like the Long Island. Isn't it your budget, then you can skip getting It's a Keeler. Tequila also comes in a lot of different variants, but the two biggest variants, or silver and gold. And in terms of characteristics, they have a lot in common with the right and dark Ram's discussed earlier. Like the white run, the silver tequila is a simpler product with a less intense flavor, meaning it blends a lot better with other ingredients in cocktails. Gold tequila has been aged just like dark room has, and also takes on a more intense and varied flavor, just like our grown. This means it can overwhelm other flavors in a cocktail and therefore might be better for shots or straight drinking. And then we have triple sec. This is an orange flavored liquor that goes in a fair few cocktails. This is one of the more popular, the curves out there. But whether or not you should pick it up depends a lot on your own taste. If orange flavored the cursor's nice to you. You might enjoy a lot of the cocktails it goes in, but otherwise, you might want to stay clear of it if the budget is tight. Now, besides different spirits and the curves, what else should you have on hand for cocktail making? Limes and lemons are used in a ton of different cocktails and are really the only two fruits that are so universal within bartending. They are both youth as ingredients in the actual making and shaking process of cocktails, but are also used a lot as garnishing for your cocktails to add a bit of extra flavor while also enhancing the look of your cocktails. Lime syrup. Now, I just mentioned to actual lives. So you might be a bit surprised to find this here as well. Lime syrup is a very popular ingredient in a lot of cocktails. And you have a choice between using actual lime juice from a freshly squished lime or using a live syrup. Actual lines that you squeeze yourself to use in a cocktail are lot more fresh and tastes better in your cocktail. But making just a single cocktail might require a whole line to make. And storing larger amounts of lines with a limited lifetime is often not feasible for the average person. Lime syrup, while not as tasty, is a lot more convenient to have. I would either suggest the lime syrup or buying limes on a need basis when you know you're going to be making cocktails. Lots of ice cubes. You will be using quite a lot of these. So I suggest having a lot on hand. Now, of course, ice cubes on just ice cuz they come in a lot of different shapes and sizes. Unfortunately. The best ice for bartending isn't really accessible for the common person's ideal cocktail ice cubes are large and require quite a lot of effort to make. The reason for this is that the larger the ice cubes, the longer it takes for them to dissolve and begin to dilute your cocktail. In addition, shaking conch shells with smaller ice cubes can quickly smashed him up and liquify them to solving the cocktail before it even hits to serving glass. The smaller freeze yourself ice cubes will do if you can't get anything else. But ideally tries to find the pre frozen larger ice cubes that you can buy at a grocery store. Sugar is used in a lot of cocktails. You can either have it as an actual sugar or in the form of sugar syrup. Sugar syrup is often also called simple syrup in cocktail recipes. So don't get confused if you see that instead. Sour makes sorrow makes is a powder that is mixed with water to create a mixer that is used in a lot of cocktails. Alternatively, you can also use actual lemon juice. But storing lemon juice to have it ready for proximal making can be a bit burdensome for the average individual. A single bag of sorry, MICS will also provide you with a lot more than a single one liter. Lemon juice. Club soda drinks uses this for topping off after the shaking process is done. Okay, so what was left out of this list? Whiskey. Now, whiskey is an excellent type of spirit, but these are all aged for longer periods of time to take on a very potent and strong flavor. And this makes them more suitable for straight drinking. There are some simpler cocktails, like the old-fashioned, centered around the potent whisky flavor. But most popular cocktails stray away from using them as an ingredient. If you'd like whiskey and buy one. Absolutely. But I've left it out of this list since it isn't a very versatile component in popular cocktails. Now, let's get into mixers. So in the list of items I just mentioned, I only included two different mixers, club soda and sorrow mix slash lemon juice. The reason why I only included those two is because they are the two most universal. And besides just there's two, it can be rather hard to have mixers on hand that are very versatile. Most cocktails requires some very specific mixtures that don't go into many other cocktails. Like orange juice for a screwdriver, cranberry juice for the cosmopolitan, and ginger beer for the dark and stormy decides that certain mixers might have a limited shelf life. And for that reason, it's hard to just to have all different kinds of mixers on hand at all times. So for the kinda make series with a longer shelf life, like different flavors of soda, think lemon, tonic and so on. These you can stock up on and keep on hand whenever you need them. But for mixers like different fruit juices and other mixtures with a more limited shelf life, you're better off buying them only when you need them. 4. IV - GARNISHING COCKTAILS: Alright, so besides just the cocktail itself, it is also very common to use garnishing to improve your cocktails. I will be showing you both the most basic of garnishing techniques. And I will also go a little more in depth and show you some more advanced garnishing techniques. Now, the two most popular fruits for garnishing cocktails are limes and lemons. These two will be used to garnish in the vast majority of cocktails. Making a simple garnish with these two fruits is very simple. Let's start with a line. Simply take your line, the cutting board, and a knife. Slice the line down the middle so you get two halves. Now, you can cut a larger slice from the inside of the cut line. Now you have a round lime slice. You can make it cut into the round slice to create an opening for sliding and onto the rim of the glass. The other method is to take your line that has been cut in half and slice it into a series of boats that can be dropped into the cocktail or stuck to the rim of the glass. Now, for the lemon, You can do the same two methods as for the Lyme. But for the lemon, there's also a different technique. Take a lemon and a peeler and peel off a nice slice of lemon crust. This can be twisted over the cocktail to release the juice. Running around the rim of the console class, left on the rim of the glass, or dropped into the cocktail itself. All right, now that we have covered the basics of garnishing, let us get into the more fancy stuff. The above information is really all you need to be able to garnish most cocktails. But garnishing itself is a craft within bartending and can get both very advanced and very stylish. I will teach you a couple of more advanced garnishing tricks that you can use in your cocktails. The easiest of the more fancy garnishing methods is the twist. As the name suggests, this is appeal of lemon or lime twisted. To make this, take either a lemon or a lime. Now, you can either use a peeler to peel off a long strip of lemon or lime, like I showed before. Or you can instead slice off a round slice and then use a knife to remove the pulp in the middle. The peeling method, probably faster if you're experienced, but it can be a bit of a tricky thing to get along and get peel. So I would suggest using the knife method instead. Now, to take a look on the inside of the strip of lemon, notice that underneath the yellow skin there's a layer of white pulp. And we twist the lemon into it's twisted shape is important that the correct amount of white pulp on the PIL. If there's too much pulp, it will affect the taste of the cocktail too much. On the opposite end, if there's almost no white pulp and just the yellow skin, you can't Swiss the peel into the twisted shape because there isn't enough substance for it to maintain its shape. So make sure you get the correct amount, which is about something like this. So now, simply pick up the peel and simply twist it into it's twisted shape with your hands. Once it reaches its desired form, simply place it on the side of the Serving lasts. Now, besides using fruits to garnish your cocktails, you can also coat the rim of the glass with different ingredients to add another touch to your cocktails. Most often, the glass is coded with either sugar or salt. The way this is done is by taking a liquid with adhesive properties and first coding the rim of the glass with that. This is often a syrup, like sugar syrup or something else. So let's say we're making it very sweet cocktail. And we also want to coat the remote, the civic glass with sugar. You can dip your finger in the sugar syrup and then run it around the rim of the glass. This will coat the rim, but the sugar syrup and allow the actual sugar to stick to the glass. Now, simply take the Glass and turned it around and then debit into the sugar laid out flat on the surface like a normal plate. Spin the glass around a bit and move it around in the sugar. After just a few seconds, you can take the glass up and the rim of the glass should be fully coated with sugar. This was just a few ways of garnishing your cocktails. But remember there are many more. You can take your level of garnishing to whatever level you want is really only your own creativity that sets the boundaries. Just remember that the garnishing actually has flavor to it. And overdoing the garnishing and a cocktail that doesn't call for it can disrupt the flavor of the cocktail itself. 5. V - BARTENDING SLANG: Bartending slang can be a bit of an important thing to know, especially if you're dealing with other bartenders or people who just enjoy cocktails and frequently goes bars. Now, bartending slang can get pretty savvy and pointless. If you Google bartending slang, you will get a massive list with 100 plus different words and phrases. There is seemingly slang for every little thing that might happen in a bartending setting. So today I won't bore you with all of those pointless words and phrases. Instead, I've picked out just the most important and fundamental terms on the rocks. This is almost certainly a phrase you've heard before. If you've ever been in a bar or watch movies with bartending seeds on the rocks means that you want your drink served with ice. Now, for the vast majority of cocktails, they come with ice to begin with, or aren't supposed to come with ice on the rocks almost exclusively applies to when people order hard liquor, a load, like a glass of whisky or run with both of those strings. No standard for whether they should come with ice or without really exists. And so often people will specify what they want by either saying on the rocks or our next term. Neat. Neat means you want to drink served without ice. Again, as I just explained, this is mostly used in connection with drinking whiskey or rub, on its own. Mythology makes ology is the technical term for mixing cocktails. Most people won't use this word and it's just simply using bartending as a substitute word instead. But it can be useful to know this slightly more technical word. Wet. Wet drink means it's a drink that is made with more mixer and less alcohol. Aka wanting your drink less strong. Double. Double just means that a drink has the double amount of alcohol that the recipe says that it should have. This can cause a little bit of confusion as you need to understand that double doesn't mean two drinks. It doesn't mean to make the entire trig double size. It just means that doubling of the amount of alcohol use to drink Chaser. A chaser is a separate drink for you to consume immediately after drinking another drink, typically a shot or other strong drink. Now certain things corroborate a chaser into the recipe and actually call for you to drink separate drinks in an order as a part of a shared tree. Chaser, however, can also just mean drinking something immediately after a shot, simply to wash away any strong slash bad taste from your mouth. 6. VI - COSMOPOLITAN: All right, now to get into specific drinks, first of all, the Cosmopolitan. The Cosmopolitan is one of, if not the most popular cocktail in existence. It has existed for just about 100 years, but really exploded in popularity in the 19 nineties with its fragrant references in Sex and the City, considered by many to be a very girly drink. I can tell you that as a man, It is very delicious and I highly recommend trying it. So to make a cosmopolitan, you need the following two sets, liters of vodka to says leaders of triple check, 2x leaders of lime juice, and $0.05 of cranberry juice. You simply mix all the ingredients in your shaker with ice cubes and shake the cocktail. You then stranger cocktail, shaker at into the glass. There should be no ice cubes in the serving glass. Garnish with lime. 7. VII - SCREWDRIVER: The screwdriver is another really popular and also extremely simple cocktail. Also some 70 years old. This cocktail has become incredibly popular in more recent times, and it has a ton of different variations and spin on it. To make a screwdriver, you need the following. Five, since liters of vodka. And ten says liters of orange juice. This is one of the easiest cocktails to make and a great place to start for a new budget deter this cocktail doesn't even need to be shaken. Instead, we build to drink. Building a drink is where instead of shaking the drink, you simply pour the ingredients directly. Serving glass can be garnish with a slice of orange. 8. VIII - TOM COLLINS: Tom Collins, This is a very popular Jin based cocktail in existence for almost 150 years. This symbol Jin cocktail has a lot of history behind it, but has managed to stay popular ever since its inception. To make it Tom college, you need the following forces, leaders of gin, 600 liters of sorrow mix wanted to use as leaders of sugar syrup and club soda for topping off. Now, the tongue Collins is a very popular in simple Jin cartel. Another variant of this all columns is a cucumber Collins, which can easily be made in this exact same way, except that four slices of cucumber is muddled into mixin class before shaking. And the cucumber lumps are filtered off when pouring. The cocktail can't be garnish with a slice of lemon. 9. IX - DARK N STORMY: Dark and stormy is a very popular and simple cocktail based on dark rum, supposedly invented during World War one. This cocktail has a lot in common with the Moscow Mule. Now, to make it dark and stormy, you need the following $0.40. Leaders of dark RAM. Two says liters of lime juice and topping off with ginger beer. This is another cocktail that is built in the survey glass and doesn't require any shaking. The cocktail can't be garnished with line boats. Okay. 10. X - OLD FASHIONED: The old-fashioned is one of the most well-known cocktails out there. While it is very simple, it is also one of the most nitpick cocktails out there. Old-fashioned, efficient, not as are very particular about how they liked their old fashioned. To make an old-fashioned, you need the following forces. Leaders of bourbon whiskey wanted to, since liters of sugar syrup, three dashes of bidders. This cocktail also doesn't require shaking and is simply built into serving glass. The cocktail is garnished with an orange peel that is first and run it around the rim of the glass and neither left on the rim dropped into the glass. 11. XI - THE END: Alright, that was it. You should now have a basic understanding of the tools that bartenders use, how to use those tools correctly, and how to make five of the most popular and easy cocktails. What I want you to do for this class project is to attempt to recreate one of the five cocktails I just taught you how to make and upload a picture of the cocktail as your class project. Also, consider watching the class eight cocktails for beginners after this class, as I will help you expand your repertoire of easy cocktails. Thank you for watching.