Bar Equipments

Bar Equipments

A cocktail shaker: Cocktail Shaker is used 2mix the beverages.It is 3types.Those are: Boston shaker,Cobbler Shaker and French shaker.

Boston shaker: two piece shaker.itNeeds a hawthorn strainer seperately.

Cobler shaker: Three piece shaker Including strainer.

French shaker: A two-piece shaker consisting of a metal bottom and a metal cap.

Jigger: A jigger or measure is a bartending tool used to measure liquor.

Bar spoon: A bar spoon is a long handled spoon used in bartending for mixing and layering of both alcoholic and non-alcoholic mixed drinks.

A beer engine is a device for pumping beer from a cask or container in a pub's basement or cellar.

Blender / Juicer: It is used to mix the drinks and ingredients in high speed.

A cocktail strainer is a metal bar strainer used to remove icefrom a mixed drink.

A zester is a bar toolfor taking out zest from lemonsand other citrus fruit.

A sommelier knife, waiter's friend or wine key is a corkscrew in a folding body similar to a pocket knife.

A muddler is used like a pestle to mash or muddle — fruits, herbs or spices in the bottom of a glass to release their flavor.

Swizzle sticks are small sticks placed in cocktails to hold fruit or stir the drink.

Stopper : A device is such a cork or plug, that is inserted to close an opening.

GarnishingCelery,Cocktail Onion,Cocktail Olive,Maraschino Cherry,Twist,Salt.

Bar Terminology

Flair bartending is the practice of bartenders entertaining guests, clientele or audiences with the manipulation of bar tools (e.g. cocktail shakers) and liquor bottles in tricky, dazzling ways.

Happy Hour is a marketing term for a period of time in which a restaurant or bar offers discounts on alcoholic drinks, such as beer, wine, and cocktails.

A ladies' night is a promotional event, often at a bar or nightclub, where female patrons pay less than male patrons for the cover charge or drinks.

In a pub, a last call (last orders) is an announcement made shortly before the bar closes for the night.

The six o'clock swill was an Australian slang term for the last-minute rush to buy drinksat a hotel bar before it closed.

In bartending, the term straight up (or up) refers to an alcoholic drink that is only shakenor stirred with ice and then strained and served without ice in a stemmed glass.

Dry is a term for alcoholic beverages that describes the lack of a sweet taste.Such as:Dry vermouth.

House Wine: A wine high-lighted by a restaurant and served in a carafe or by the glass Selected for a day.

One Shot: 1.5 ounces or 45 ml.( naturally depends on the proof or content of the alcohol.)

On the Rock: Alcoholic beverage which is served only poured on ice.

A pub focus more on beer and wine than liquors and cocktails. The food selections are better and the atmosphere more casual.

An bar will serve more mixed drinks and have a fuller stock of hard liquors. Most don't serve meals, just snacks.

Flair bartending