Glasses

Always use freshly washed glassware. After washing, dry them on a thick towel with the rims down. Do not wipe glassware with a towel. For cocktails served without ice, use stemmed glasses so that the hand holding the glass will not make the drink warm.

Frosting a Glass

Wet glass rim with egg whites and sprinkle the wet part with sugar. A pre-chilled glass may also be wet with lime or lemon and dipped into a powdered sugar salt.

Chilling a Glass

Refrigerate or fill each glass with shaved or crushed ice before mixing. Shake the melted ice and empty it out before pouring the drink.

Shaking and Blending

Shake drinks which contain fruit juice, sugar, eggs, cream, etc. A frothy appearance can be obtained by using an electric osteorizer/blender.

Using Ice

Place ice into the mixing glass, shaker or drinking glass, before pouring the drink. For old-fashioned, high-balls or on-the-rocks drinks, use ice cubes. Cracked ice or cubed ice is excellent for stirring and shaking for sipping drinks through straws.

Fruit Juices (Garnishing)

Always wash fruits before slicing. Slices should be 3/8″ thick with a center slit to saddle on the rims of the glasses. Garnishing should be kept in a bed of ice or in the refrigerator until they are used. In drinks mixed with fruit juices (punch), the liquor must be poured last.

Using Eggs

When eggs are used, always add the liquor into the mixing glass last. When using a shaker, put cubed or crushed ice. This helps in blending the egg with other ingredients thoroughly.

Twist or Peel

Rub the outer skin of lemon peel around the glass rim to coat it with its natural oil. Enhance the drink with a drop of lemon oil by twisting the lemon peel over the glass before adding the peel itself.

Hopefully, the above tips on bartending will make you more confident when it comes to the preparation and presentation of and serving beverages for your foodservice and management activities.