Chapter 3 - Barware & Glassware
So you’ll always know what goes… where! A must for Bartenders!
In order to move your way around
the bar as quickly as possible, you’ll need the help of expert
tools of the trade. Many of these are common sense, but the bottom line
is that when used correctly, they will help you deliver a quality product
and save you time in the process. Once you master your tools, you’ll
be able to move faster than the guy next to you. Move faster than the
guy next to you and you’ll bring home more tips. Have we got your
attention?
Barware
The Jigger
Jiggers are the measuring cups
of the bartender, used to arrive at an exact amount of liquor. There
are 4 separate sizes, ¼ oz., ½ oz., ¾ oz., and
1 oz. Typically, you’ll only need two jiggers, as they are double
sided with different measurements on each side.
Pourers
A pourer is a device that is inserted
into the top of all liquor bottles in the bar, for easy access and speed.
They come in three speeds: fast, medium and slow. For the busy bar and
bartender, the fast pourer will make life much easier than measuring
everything into jiggers, in that with practice, a two count (counting
to two in your head) while pouring will be the equivalent to 1 oz of
liquor. Know that this count refers to using the fast pourer which is
the most commonly used speed, often the only speed. If your count is
more or less than an ounce, you will create less than perfect drinks.
We recommend to fast pour into a jigger until you feel comfortable with
this tool and your ability to count the correct measurement.
Shaker
You’ll use a shaker to make most any cocktail with ice. The shaker
is a stainless steel unit in either two or three pieces, the shaker
itself, a strainer, and a top. You’ll start off most of your cocktails
with the shaker half filled with ice. Add the necessary ingredients
and shake firmly. If you have a three piece shaker, you’ll simply
remove the cap and pour the drink into the glass, utilizing the strainer
already built into the piece.
Boston Shaker
The busy bar will often utilize
the Boston Shaker as opposed to a three piece shaker in that it’s
a bit easier to use and takes less time than fiddling with the different
attachments. The Boston Shaker consists of a stainless steel shaker
and a mixing glass that is made to fit snugly into the stainless steel
portion and form a seal, allowing you to shake the ingredients with
both hands securing each end. When you’re finished shaking, twist
the two pieces apart, leaving the contents in the shaker, and pour into
your glass through a bar strainer.
Bar Strainer
As referenced with the Boston Shaker,
this instrument will fit over your customer’s glass and allow
you to pour only the alcohol, straining out any excess ice.
Ice Scoop
As the name implies, use this to
fill cups with ice, and we strongly recommend NOT to use the glass you’ll
serve your drink in to scoop out ice, or any glass at all. Most bars
will not permit it due to safety hazards. A glass when used this way
can easily chip into the ice. Chards of glass in the ice could cause
serious damage to a customer as well as liability for a bar. We can’t
emphasize enough to always use the Ice scoop!
Ice Tongs
Tongs should be used when you’re
not preparing a drink in a shaker and when you need to transport ice
to your customers glass without making a mess of the glass or putting
in more ice than necessary.
Muddler
This is a small wooden bat used
to crush ice and mash fruits, sugar cubes and herbs.
Bar Spoon
A bar spoon is usually 12 inches
long and is most commonly used to measure 1 teaspoon. Similar to the
jigger, they will often come with a different size on each end (1t &
½t). You’ll find yourself using the bar spoon when making
layered and stirred drinks.
Juice Containers
These are simply, easy to pour
containers to store commonly used juices in the world of mixology. Always
keep them cold.
Salting tray
This is a contraption with rock
salt primarily used for margaritas to dress the lip of the glass with
salt. First, spread lime juice on the rim, then twist the lip of the
glass around the salting tray and presto, a salted rim.
Zester
A zester is a cutting tool used
to create twists of lemon and other fruits to garnish special drinks.
Bottle Openers & Waiter’s
Corkscrew
I’d attach one of these to
your belt, you’ll need it so often. I once knew a bartender with
a prosthetic arm who’d chosen to add a bottle opener to the end
of his prosthetic. Now that’s dedication!
Blenders
Used most commonly for tropical
and margarita style drinks.
Glassware
Here, we briefly cover the most
commonly used types of glassware found today. Different owners and styles
of bars could deviate from these standards, but what we’ve included
will be enough knowledge for you to get your foot in the door anywhere.
Beer Glasses
Beer Mug Pilsner Glass Pint Glass
Wine Glasses
Red Wine White Wine
Champagne Glasses
Fluted Champagne Glass
General Cocktail Glasses
Rocks Glass - Used for drinks over
ice, chilled drinks, shots & beer or water backs.
Double Rocks Glass – Used
for drinks with a mixer (Jack Daniels & Coke, etc.) or a double
over ice.
Collins Glass – Used for
any tall drinks, doubles with mixers or Collins drinks.
Martini Glass – Used for
shaken or stirred drinks and sometimes shots; primarily Martinis.
Margarita Glass – Used for
Margaritas, frozen drinks, and ice cream drinks.
Coffee Drink Glasses – Used
for any drinks with coffee, as well as hot tea, hot chocolate, etc.
Irish Coffee Glass
Brandy Snifter – Used for cordials such as Brandy, Cognac, Sambuca,
etc. The brandy snifter can also be used for liqueurs and liquor served
with or without mixers.
Other miscellaneous glasses
The highball The hurricane
These glasses are used for a variety
of drinks including blended, tropical, water, juices or Long Island
Ice Teas.
Some general tips and glassware
etiquette are as follows:
• Never hold a glass by the
rim (where people put their mouths).
• Always handle wine glasses or any stemware by the stem itself.
The heat from your hands could
warm up the drink inappropriately if serving it by the bowl.
• Make sure that all your glasses are spotless. There’s
nothing worse than a drink served with
remnants of lipstick, detergent taste, or any aroma from the previous
drink.
Your typical bar Setup –
What to expect
Most all bar set-ups are strikingly
similar in that we all need the same basic utensils to make drinks,
however you’ll need to be aware of the following once you are
employed.
The Bar Top
This is fairly self explanatory,
however apart from the standard long counter with a back bar, the differing
varieties are horseshoe, round and square bar tops.
The Speed Rail
As discussed earlier, this is where
all well or house brands are kept.
The Drain Board
This is where all used glasses
sit. You’ll want to empty and rinse all glassware here first,
prior to washing.
The Wash Sink
After the glasses have been drained
and rinsed in the Drain board, you’ll need to move them over to
the Wash Sink which should contain warm soapy water for washing. Depending
upon the bar you end up in, this may or may not be the exclusive work
of a bar back. However, even if it is, part of your job as a bartender
is to maintain the bar, and this means washing during slow times to
prevent being glassless when you’re hit with an onslaught of customers.
The Rinse Sink
Most bars today will have two rinse
sinks, one with fresh water, the other with a cleansing agent.
Drying Board
Here, you’ll place cleaned
glasses upside down to dry.
Free Bartending School Test Questions
& Hands on Homework
Please find your test questions
relating to Chapter 3 below. Now that you’re more familiar with
the differing types of barware and glassware that you’ll need
to use in your new career, let’s put that knowledge to use before
you begin to fill out your test questions.
We suggest attempting and enjoying
one of the following:
• Gin Rickey
• Black Russian
3-21 What are the four most common
measurements found on a jigger (how many ounces)?
3-22 What is the recommended pourer speed to use, fast, medium or slow?
3-23 What's the difference between a regular shaker and a Boston shaker?
3-24 Under what circumstances should you use a glass to scoop ice?
3-25 What is a muddler used for?
3-26 What is the most common measurement served by a bar spoon?
3-27 Prior to salting a Margarita glass, what do you do to the rim?
3-28 What tool do you use to create a lemon twist?
3-29 How many different glasses can you use to server beer and what
are they called?
3-30 What type of glass will you most commonly use for mixed drinks
over ice?
3-31 What's another type of liqueur to put in a brandy snifter besides
brandy?
3-32 Why shouldn't you serve a wine glass with your hand on the bowl?
3-33 Other than the bowl, what's another major “no-no” when
handling glasses?
3-34 Other than the standard long counter bar, what other bar varieties
are there?