Page 1

The Advanced Guide

to Bartending MaJune 18th to July 16th 2015

6- 7

Launch of the Art of Bartending Seminars


How to Set Up A Cocktail Bar


Indispensable Bar Tools

11 - 12

How To Choose Your Glasses

13 - 14

Bar Glasses


Wine Glasses | Food, Wine and Glass Pairing


The Beer Glass Guide


Types Of Cocktail Glasses Which You Must Have In Your Bar

21 - 22

Types of Mixed Drink Glasses

22 - 23

Different Kinds of Mixed Alcohol Drinks

24 - 25

How to Determine Alcohol by Volume in a Mixed Drink

26 - 27

Proper Ratios on Mixed Drinks

28 - 29

How to Remember Mixed Drinks

30 - 35

The Birthplace of Famous Cocktails

36 - 38

The Fine Art of Mixing Drinks

40 - 45

Wine Service Training


About Flair Bartending

47 - 51

Welcome to the Flair Bartending Guide

53 - 54

The Many Different Types of Wine

54 - 57

The Different Types of Liquor

58 - 61

History of Liquor

62 - 63

The History of Rum

64 - 65

The History of Bartending


Popular Drinks All Bartenders Should Know

76 - 79

Bajan Association of Rum Shops

The advanced Guide to Bartending VOLUME 1 | ISSUE 1 | JUNE 2015

Publisher The BIM Art & Creative Director F r a n k l yn Pa r r is Editor R a e a n n Be c k le s Design & Layout F r a n k l yn Pa r r is Graphic Designer Q u a n t a n o Pa r r is Contact us P.O. Box 1151 Bridgetown Barbados 1-246-844-7008

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Taking it to the next level! The Bajan Association of Rum Shops (B.A.R.S. Inc.) recently launched its inaugural "The Art of Bartending" seminar series in an effort to advance the level of service within the rum industry establishments across Barbados. A press conference was held two weeks ago at the Headquarters of the Barbados Coalition of Service Industries (BCSI) to announce to Association members as well as anyone from the general public interested in acquiring a new skill or improving their existing skills behind the bar. B.A.R.S. Inc Executive Ms. Raeann Beckles says “the training sessions is also perfect for the market as we want the shops/bars to add cocktails to their menu and in doing this will promote local rums and chasers. This will not only add a viable and profitable product to the Rum shops but also encourage increased sales for local rums. We are pleased to have 17 persons already registered". B.A.R.S. Inc. is pleased to have on board its partners; Barbados Tourism Product Authority (BTPA), Ministry of Tourism (MOT), Claytons Kola Tonic, and the Barbados Coalition of Service Industries

(BCSI). "I'm pleased to be part of this initiative, to educate and enhance the skills of the persons serving our products," says Cheryl Armstrong, Marketing Manager, Armstrong Agencies, representing, Claytons Kola Tonic, sponsor of the Art of Bartending Seminar. Quote from Liana Welch, Programme Officer, BCSI: "We see this as a vital initiative and we at the BCSI are very pleased to be a part of it. We continually campaign for the skills upgrading and capacity building for practitioners within the services sectors and our intentions for the Bajan Association of Rum Shops are no different." Seminar facilitator Nikos Arvanitis was also present to share what persons could look forward to during the courses. Other facilitators are Dameain Williams and David Barker who will be heading the advanced sessions The seminars run from May 14th to July 30th, 2015 with streams for both Beginners and Advanced.

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How to Set Up A Cocktail Bar

bartender for the evening. Whether you have a full bar available in your home or you are simply using a regular table set with glasses and barware, you can set up a stunning cocktail bar with ease. Setting Up a Cocktail Bar: Things You Need: Corkscrew Bottle opener Strainer Shaker Jigger Stirrers Straws Ice bucket and tongs Paper towels or rags Glasses Liquor Garnishes Cocktail recipes A well-stocked cocktail bar can be put together with a few common bar and wine tools and a variety of liquors, mixers and garnishes. This type of bar setup is ideal for any party with adult guests. Your cocktail bar can be self-serve or manned by a designated

Select a variety of recipes and make note of the required ingredients. If you want to offer some premixed drinks in pitchers, it will be especially important to calculate the amount of liquor and mixer you will need. Figure that each guest will drink about two drinks per hour for the first two hours and one drink per hour every hour after that. Purchase appropriate liquors and mixers for your cocktails. If you don't have a variety of glasses on hand for drinks, you may need to purchase some of these as well. Make sure you have a bottle each of all the basics: vodka, light rum, gin, tequila (silver or gold) and whiskey. As you grow your cocktail bar and find your favorite recipes you can add more, like flavored vodkas and a variety of liqueurs.

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Cover a large rectangular table with a of the table to help guests prepare their tablecloth if you do not have a bar. A dark- drinks. colored cloth will help hide spills. Place a bartender's guide or printed drink Arrange your liquor and mixers at the recipes on your cocktail bar to help guests center of the table. If guests will be making prepare specific drinks. If you are providing their own drinks, provide two bottles of pitchers or premixed drinks, label these each item and place one at each side of the clearly to indicate the contents. table, so guests can approach from all directions. Set garnishes, glasses and Prepare garnishes for your drinks as barware at the ends of the table. needed. This may include fruit slices, cherries and olives. If you have a wide Set out straws and stirrers at both ends of selection of cut fruit on hand, arrange the table. Provide a corkscrew, bottle skewers with a variety of fruit chunks on opener, jigger, strainer and any other them. necessary bar and wine tools in the middle

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Indispensable Bar Tools

Truth be told, any pr oper bar requires a series of tools to craft the perfect cocktail. The classics include the Hawthorne strainer, the long stirring spoon, the cocktail shaker, the jigger, the muddler and the bar key. To this list, we’ve added a few additions that are must-haves in our book: a microplane for grating fresh nutmeg and cinnamon, a citrus reamer for freshly squeezed juice in a pinch, a peeler for peels and garnishes and 2″ square ice-cube tray, well just because the cubes look cool (and take a slower time to melt).

small but important gadgets to set up your bar properly. Be sure to have the following indispensables on hand. If you want to get a little more crafty with your cocktails, we suggest adding a fine strainer for straining pulp, a hand citrus juicer (and a heavy duty one) if you plan on making lots of cocktails a duel-purpose Boston Shaker and a A shaker, a strainer, a lemon zest grater. Japanese Yarai mixing glass well because You’ll need to get your hands on several you’re ready to take your mixology to the next level.

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How To Choose Your Glasses A set of classic glasses including water


-glasses, red wine glasses, white wine

glasses are well suited for cocktails,

glasses, and champagne flutes, allows

the main rule being: Always serve the

you to prepare some cocktails to start

stronger cocktails in the lesser volume

off. To serve long drinks, it is common

glasses, and the most refined drinks in



the thinner and more elegant glasses.

generally named Whisky Glasses, or

Mugs, cups, and digestive glasses

tumblers. They exist in several sizes

complete the range of the bartender. It

and the force of the cocktail served, as

is important that identical glasses are

well as its nature, should guide the

used when serving the same cocktail to

choice. All types of goblet glasses:

several people.








Tulip glasses, cups, sherry glasses,


Cocktail-glass: Also known as Martini-glass, it’s a triangular shaped glass.

Liquor-glass: Little goblet for sweet or bitter liquors.

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Whisky-glass It is a cylindrical glass, also called “small tumbler� for nature whisky. We can add soda and ice cubes and use it for some long drinks.

High glass or tumbler: Tall, straight and smooth glass. It exist in various sizes. The tumbler is used for long drinks.

Ballon A glass for Cognac and Brandy. We hold them in the palm to heat the liquid to diffuse the fragrances.

Flute To taste champagne, sparkling wines and champagne based cocktails. Cup This glass is ideal for cocktail with fruit, thanks to its large edge. It is also useful for Champagne cocktails. Vodka-glass: Small and narrow, it is also recommended for fruit brandy. We present it frozen most of the time. Porto-glass: To serve wines like Porto, Marsala, Vermouth and all dessert wines. Pousse-cafe glass ( liqueur glass): Recommended for coffee based cocktail, made with layers, in order not to mix the ingredients. Wine glass: Its tulip form allows to keep aromas and appreciate the scents of wines. It suits all types of drinks, even for champagne based drinks.

Old fashioned glass Recommended for complex drinks ou cocktails decorated with fruit or small ice cubes. The Art Of Bartending - Bajan Association Of Rum Shops -

Bar Glasses Glasses have a primary function as a beverage container. However, at present, with good function alone is not enough. Thus today many glass products with a variety of models. Especially the bar glasses. There are two main types of bar glasses are glasses with glass legs or stem glasses and no legs or unstem glasses . In general, the glasses with legs used to serve cold drinks without ice, it is to keep the temperature of the drinks to keep them cool when held and glasses with no legs used to serve drinks with ice.

The Art Of Bartending - Bajan Association Of Rum Shops -

The Art Of Bartending - Bajan Association Of Rum Shops -

Wine Glasses | Food, Wine and Glass Pairing by Jameshorne Choosing the right combination of food, wine and glasses can be quite tricky. We have all hesitated to pick up or chose a wine glass which will be suitable with regards to choosing red wine, white wine, cocktails, and to go with the food we are serving. There are the variety of glasses used for difference choices and the selection is much larger than with other culinary decisions; so here’s a visual selection a found online which provides different types of glassware you could need to use for cocktails, wine, beer, shots and other drinks. The chart also shows a range of suitable glasses that can be used for particular meal types.

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Types Of Cocktail Glasses Which You Must Have In Your Bar Cocktail-glass A drink is something that you will offer to anyone who walks in to your Bar. You will also need to own different cocktail glasses types. You need to know what you have to serve in them, else you will be serving wine in a margarita glass. Be ready with a tasty cocktail that you can be sure that your guests will enjoy. Here are some types of cocktail glasses must have in your Bar. Types of cocktail glasses must have are: 1.Rocks Glass: According to the drink glasses guide, there are 2 different types of glass which are usually used depending on the capacity of the glass. Here you are doing the mixing in the same glass unlike that of the cocktail where you mix it before, and this is usually directly poured on the ice. The drinks that can be served in these glasses include negroni and mint julep. 2.Stemmed Glasses: The basic rule is that a stemmed glass with the V shaped bowl is one of the cocktail glasses types that are used for shaken or stirred drink, one without ice. The cocktails that you can serve in this type of glass are martini. The stem keeps the bowl of the glass away from your arm which will otherwise warm the drink. Hence, this is used for drinks that are cooled rather than those with ice.

3.Shot Glass: This cocktail glass types come in different shapes, sizes and styles and these are fun to collect. These types of glasses are thicker at the base, this is so that it prevents it from breaking. These are used for straight shots of liquor or for drinks that are strained or shaken. Drinks that are usually used in these types of glasses are tequila. 4.Coupe Glass: This is similar to that of the stemmed glass with a rounded bowl. They are initially used for drinking champagne, but because of its large mouth, the effervescence of the champagne seems to evaporate even before it reaches the mouth. But, this is very good for holding cocktails. The drinks that can be served in these glasses are sidecars and manhattans. 5.Chimney Style Glass: There are different types of chimney type glass like Delmonico, Collins and Highball, each of these glasses have a slightly different shape and capacity. Highball Glass is usually used when you are sipping something cold, over ice and with a straw. Drinks like Tom Collins are usually served in the Collins glass and the Delmonico is the smallest of all three. These are the types of cocktail glasses you must have .

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Types of Mixed Drink Glasses One of the key aspects to making mixed drinks look appealing is to use the correct serving glass. There are practical reasons as well, such as the amount and ratio of ingredients and garnish placement, but aesthetic appeal is important, especially for cocktails such as martinis, hurricanes, and margaritas. Stock your bar with the type of mixed drink glasses you use most, but add a few types of unique glasses for special occasions.

designed to serve Collins gin cocktails, a Collins highball glass typically holds 14 ounces, but is taller than conventional highball glasses. It's a popular choice for tropical and exotic drinks such as pina coladas and mai tais. Martini Glasses

Most of us don’t know which glass to use for which drink. There are a few universal dining etiquette that you need to know before you serve anything. We are here to let you know which cocktail glass to use.

Besides martinis, these tall, stemmed glasses with wide, cone-shaped bowls are used for mixed drinks served without ice such as gimlets, Manhattans, and colorful trendy cocktails such as cosmopolitans and appletinis. Martini glasses come in various sizes to accommodate regular-size drinks as well as doubles and triples.

Highball, Lowball and Collins Glasses

Champagne Glasses

Highball glasses are tall and cylindrical with a 12 to 14 ounce capacity. They are typically used for drinks such as a gin and tonic, bloody Mary, screwdriver, as well as other drinks that contain substantially more mix than liquor. Lowball glasses hold between 2 and 6 fewer ounces and are used for similar cocktails often referred to as "short" mixed drinks. Originally

Mimosas, Bellinis, and champagne cocktails are served in champagne glasses. This style of glass varies from generation to generation; the bowl shape has included shallow designs as well as glasses with thinner, taller bowls called champagne flutes. They are also used for specialty brunch drinks such as a Ramos or gin fizzes.

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Margarita and Hurricane Glasses One of the most unique bar glassware designs, the margarita glass has a large, round bowl and an oversized rim to facilitate dipping the top of the glass in sugar or salt before adding the margarita. Other cocktails with flavored rims are served in margarita glasses, as are fruit drinks such as daiquiris. With a whopping 15-ounce capacity, a hurricane glass is tall and shaped like the globe on a hurricane lamp. It’s

primarily used to serve exotic and tropical cocktails with a variety of liquors and fruit juices in the recipes. Parfait Glasses Many ice cream-based cocktails, such as mudslides, are served in parfait glasses. They're slightly smaller than hurricane glasses, but have the same curved center and a larger bowl and rim to allow the drinker to easily use a spoon to extract the thick cocktail mixture from the bottom of the glass.

Different Kinds of Mixed Alcohol Drinks

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Most drinkers know their favorite adult beverages by their names -- but they may not know exactly what they are drinking. The ingredients, the way they are prepared and even the glasses in which they're served categorize mixed drink types. Learning the different kinds of mixed drinks adds more variety and sophistication to your drinking exploits. How Sour It Is Different kinds of citrus juices link a number of mixed drink types. Sours are one of the most widely known citrus juice cocktails; margaritas and kamikazes are both sours. Sours are basically liquor, lemon or lime juice and a sweetener like triple sec or simple syrup -- some sours also have egg whites for froth. Daisies and crustas are much like sours, though daisies almost always have lemon juice and grenadine and crustas have sugared rims and full lemon peel garnishes. Fixes, made with powdered sugar and lemon juice, are served in tall glasses filled with crushed ice, and shrubs are a combination of a base liquor, citrus peel, juice and sugar. Glass Housing Glassware and what goes into it also help categorize different mixed drink types. Highballs, though known as a particular type of glass, are also a kind of mixed drink -- a liquor and a non-alcoholic mixer served on the rocks. Coolers are like highballs except that they are served in tall or collins glasses with fruit garnishes and the liquor is usually mixed with a carbonated beverage. Collins drinks are also served in collins glasses, and like coolers they are usually

mixed with a carbonated beverage like club soda -- collins drinks also usually have sweet-and-sour mix. Fizzes, a cross between fixes and coolers, are a combination of liquor, citrus juice and club soda served in a highball. Be A Winer Some mixed drinks mix more than just liquor -- a few mixed drinks include wine as an ingredient. Cobbler drinks blend wine, sugar and crushed ice in a tall glass topped with fresh fruit for a refreshing sipper. Cups are like cobblers except that they do not require crushed ice and are mixed with club soda or other kind of carbonated beverage -- cups are also called wine coolers. Negus drinks are like mulled wine as they mix wine, usually a Port wine, with hot water and spices. Sangrias are also like cobblers though they are usually served in a punch bowl and include hard liquors like brandy as a vital ingredient. A Little Something-Something A few mixed drink types rely on either certain ingredients or special pouring processes. Juleps are sweetened mixed drinks made with aromatic ingredients like mint served in special julep cups or tall glasses, and smashes are like juleps except with a little citrus juice added -- both kinds of drinks are served over shaved or crushed ice. The term "cocktail" has evolved to encompass many different types of drinks, but originally meant a drink with liquor, bitters, sugar and water. Flips are drinks that have egg whites beaten for froth, and pousse-cafes are drinks in which the liquors are layered for a visual effect. Lastly, the well-known martini is a mixture of chilled gin or vodka mixed with a splash of dry vermouth.

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How to Determine Alcohol by Volume in a Mixed Drink Depending on how much you intend to drink or how productive you intend to be the morning after, alcohol by volume of a mixed drink may be more important than its taste or price. Alcohol by volume, also known as ABV, gauges the percentage of ethyl alcohol in different types of alcoholic beverages. Alcohol by volume, though meant for liquor, wine and beer, can also be applied to mixed drinks when you know the alcohol by volume and measurements of the individual ingredients. Step 1 Consult the drink's recipe in a cocktail recipe book or online database for the list

of ingredients and the amount of each ingredient. For a working example, the mixed drink in question is a French 75, which is an ounce of gin, 3 ounces of champagne, and 0.5 ounces each of simple syrup and lemon juice. Step 2 Locate the proof of the liquors in the mixed drink either on the liquor bottle's label or at the liquor's official website, then halve the proof to get the liquor's alcohol by volume percentage. For the French 75 example, the gin in the drink is 100 proof, and 100 halved equals 50, so the gin's alcohol by volume is 50 percent.

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Step 3 Find the alcohol by volume of the other ingredients, such as beer or wine, either on the bottle's label or at the beverage's official website. For the French 75, the champagne has a listed alcohol by volume of 12 percent. Step 4 Convert the ingredients' alcohol byvolume percentages into decimal amounts by dividing them by 100. For the French 75, the gin's 50 percent divided by 100 equals 0.5 and the champagne's 12 percent divided by 100 equals 0.12. Step 5 Multiply the alcohol by volume decimal amounts by the corresponding volumes. For the French 75, the gin's 0.5 multiplied by 1 ounce equals 0.5 and the champagne's 0.12 multiplied by 3 ounces equals 0.36. Step 6 Add the products from the last step to get the alcohol by volume of the alcoholic ingredients. For the French 75 example,

adding 0.5 and 0.36 equals 0.86. Step 7 Add the volume measurements of all of the ingredients for the mixed drink's overall volume. For the French 75, adding 1 ounce of gin, 3 ounces of champagne, 0.5 ounces of lemon juice and 0.5 ounces of simple syrup results in 5 total ounces. Step 8 Divide the sum from Step 6 by the sum from Step 7, then multiply by 100 to obtain the alcohol by volume percentage of the mixed drink. For the French 75 example, dividing 0.86 by 5 equals 0.172, and multiplying 0.172 by 100 equals 17.2 -- the French 75 has an alcohol by volume of 17.2 percent. Tip

If you cannot find the drink's recipe, ask your barkeep for it.

Warning Avoid user-generated mixed drink recipe websites because they will sometimes not have the correct measurements.

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Proper Ratios on Mixed Drinks Free-pouring is a counting-based system of estimating ratios. When it comes to mixed drink preparation, you really can have too much of a good thing. A poor balance between your base alcohol and mixers can make a drink either too strong or too weak -- either way, it's too bad. This is why skilled and experienced mixologists all have one critical thing in common: an understanding of how mixed drink ingredients are measured and how their basic ratios work. Basic Bar Measurements Bar recipes don't always work in plain ratios -- they often call for measurements. Some of these measurements, like ounces and teaspoons, are recognizable even if you've never made a cocktail before.

Others, like a dash or a pony, may not be as commonplace. The former is two or three drops -- while this may not sound like much, when using strongly-flavored ingredients like bitters, a little goes a long way. The latter is 1 ounce, or 2 tablespoons. Free Pouring and Precision There are two ways to mix a drink: by measuring the ingredients one by one, or by free pouring them. Free pouring is a system of estimating the amount of a pour by keeping count of the pour's duration -- usually about three or four seconds for 1 1/2 ounces, using a standard commercial pour spout. This is why some cocktail recipes use "counts" as measurements for their ingredients, like a three-count of vodka or a twocount of orange juice.

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This method is generally imprecise, though, and if you want to carefully control your ingredient ratios, you should measure your ingredients with measuring spoons or a jigger. This is a small, two-sided measuring tool that comes in sizes frequently used by bartenders -- one side may measure 1 1/2 ounces, while if you flip it over, the other side measures 1/2 ounce. Common Ratios A basic cocktail is made using three different types of ingredients. The first is the base -- this is the principal alcohol of the drink. The second is the modifying agent, which makes the drink more palatable by diluting the alcoholic taste while complementing the alcohol's natural flavor -- this may include liquids like juice, soda or vermouth. The third is the special flavoring, which has a strong

flavoring. One classic model for mixing cocktails is the one-to-two-toeight ratio, which calls for one part special flavoring, two parts modifying agent and eight parts base. Adapting to Your Ingredients Because some alcohols and mixers have stronger flavor profiles than others, you should always experiment with a recipe before serving it to a guest. Even if you are using a classic cocktail recipe and measuring the exact ratios using a jigger or measuring spoons, factors like your alcohol's brand or specific ingredients can impact its flavor. Some gins have a stronger juniper flavor than others, for example, while some tequilas are cut with mixers that compromise their quality. Ultimately, don't take any recipe or ratio as gospel -- try it for yourself with the ingredients you have, and adjust it as need be.

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How to Remember Mixed Drinks

needed to commit mixed drink recipes to memory, but simple proven memory boosters can help anyone. Make It Mnemonic

Recalling mixed drink components usually requires special memorization techniques.

Mnemonic devices are one tool to boost your memorization skills and can be used to remember mixed drink elements. These age-old memory techniques help you absorb and recall information when you need it. Some common mnemonic devices that work well are acronyms; visual imagery; information grouped into smaller, manageable pieces; and rhymes and songs that include the drink ingredients you need to remember. As an example, for a margarita you could replace a line of a song or a common nursery rhyme with "tequila, triple sec and lime juice with a salted rim and lime to garnish," to help you remember the ingredients and their proper order.

Whether you are a professional bartender or enjoy pouring drinks at home, remembering the ingredients to mixed drinks is one challenge you might face. A bartender has a higher volume of drinks to remember compared with a home host, and screwing up has higher consequences. Bartending school gives all the tools

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Stay Focused Mixed drinks require precise information recall, and if you are distracted by a cell phone or caught up doing other things, that isn't going to happen. In a party setting where noisy guests and background chatter are common, visualize the drink ingredients clearly in strong, bright colors and close off your mind to the background noise so that it becomes a dull hum. You will probably have to visualize doing this at first, but with practice you will be able to filter out what you don't want to hear, take orders and mix drinks like a pro every time. Create Flashcards Many bartenders use homemade flashcards as they learn new drinks so that they have a quick way to retrieve the information at a moment's notice. Purchase small cue cards and write the

name of the drink on one side and the ingredients and concise instructions on the other. The act of writing this information may help it stick in your mind, and you'll have an easy way to study and test yourself whenever you like. Do It Your Way Memorizing information is a highly individual activity, so a technique that someone else uses may not work for you. For people who are visual learners, repeatedly seeing on a flashcard that a Cosmo needs vodka, triple sec, cranberry juice and a lemon twist helps it stick in their mind. However, someone who retains information better audibly won't find flashcards as useful and will likely benefit from making a rhyme or song with the ingredients. When you decide to try a particular drink memorization method, stick with it for a good week before abandoning it. Giving up too soon might cause you to miss out on the method that is best for you.

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THE BIRTHPLACE OF FAMOUS COCKTAILS Despite our love of cocktails and the mixologists that now dot every city, many of our favorite spiked drinks are steeped in myth. What is the story behind the White Russian and the Gin Fizz, and where did they come from? You can now drop some knowledge darts and say, with authority, that the Manhattan truly was invented in NYC.

Cosmopolitan – Where this Sex and the City-connected cocktail was born is an East Coast-West Coast argument that predates Biggie and 2Pac. Margarita – We recently dove into the history of the margarita and concluded that this classic tequila cocktail’s origin will forever remain a mystery.

Famous Cocktails Whose Origins Are In Dispute:

Martini – The original creator of the martini — in its many various variations — has been lost to the bars While we were able to dig up the of the 19th century. history on more than 30 cocktails, the origins of some of the world’s most iconic drinks have been lost to time. Old Fashioned – Similar to the martini, Here’s a quick rundown on why four the origin of this classic cocktail of those cocktails were impossible to (restored to prominence by Mad Menname checking) is hiding in a 19th map: century fog.

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Visit The Bars That Created The World’s Most Famous Cocktails (That Still Exist)

Bellini – Harry’s Bar – Venice, Italy Black Russian – Hotel Metropole – Brussels, Belgium

Bloody Mary – Harry’s New York Bar – Paris, France French 75 – Harry’s New York Bar – Paris, France Grasshopper – Tujague’s – New Orleans, USA

Mai Tai – Trader Francisco, USA



Mimosa – Hôtel Ritz Paris – Paris, France Negroni – Caffè Casoni – Florence, Italy Piña Colada – Beachcomber Bar at Caribe Hilton or Barrachina Restaurant – San Juan, PR Sidecar – Hôtel Ritz Paris – Paris, France

Irish Coffee – Brendan O’Regan’s restaurant at the Foynes Airport Terminal – Foynes, Ireland

The Art Of Bartending - Bajan Association Of Rum Shops -

The Art Of Bartending - Bajan Association Of Rum Shops -

The Art Of Bartending - Bajan Association Of Rum Shops -

The Art Of Bartending - Bajan Association Of Rum Shops -

The Art Of Bartending - Bajan Association Of Rum Shops -

The Fine Art of Mixing Drinks The





is a classic cocktail book by David A. Embury, first published in 1948. The book is noteworthy for its witty, highly opinionated and conversational tone, as well as its categorization of cocktails into two main types: aromatic and sour; its categorization of ingredients into three categories: the base, modifying agents, and special flavorings and coloring agents; and its 1:2:8 ratio (1 part sweet, 2 parts sour, 8 parts base) for sour type cocktails.


1 Basic principles 2 Components of a cocktail 3 Categories of cocktails 4 Six basic drinks 5 Chapters 6 Editions 7 References

Basic principles Embury first outlines some basic principles for fashioning a quality cocktail:  It should be made from goodquality, high-proof liquors.  It should whet rather than dull the appetite. Thus, it should never be sweet or syrupy, or contain too much fruit juice, egg or cream.

 

It should be dry, with sufficient alcoholic flavor, yet smooth and pleasing to the palate. It should be pleasing to the eye. It should be well-iced.

Embury stresses frequently that the drink will never be any better than the quality of the cheapest ingredient in it, and hence he stresses constantly the need for the highest quality spirits, liqueurs, cordials, and modifiers (fresh squeezed lemons, etc.). He also repeatedly stresses that a cocktail, in the classic sense (a before-dinner drink) should have no more than the slightest touch of sweetness to it, and deplores the use of drinks like the Brandy Alexander as preprandial cocktails, as they dull rather than sharpen the appetite. He does not denigrate sweet drinks as such, but rather points out that they are excellent after dinner or mid-afternoon drinks accompanying cake or chocolate cookies, but they are anathema as a "cocktail" before a large meal. In terms of IBA Official Cocktails, Embury describes classic BeforeDinner Cocktails, which whet the appetite, not other categories.

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Components of a cocktail Embury breaks all cocktail ingredients down into three categories: The base is the principal ingredient of the cocktail. It is typically a single spirit such as rum, gin, or whiskey, and typically makes up 75 percent or more of the total volume of the cocktail before icing. The modifying agent is the ingredient that gives the cocktail its character. Its function is to soften the raw alcohol taste of the base, while at the same time to enhance its natural flavor. Typical modifying agents are aromatic wines (such as vermouth) and spirits (such as Fernet Branca or Amer Picon), bitters, fruit juices and "smoothing agents" such as sugar, eggs, and cream. Special flavoring and coloring agents include liqueurs (such as Grand Marnier or Chartreuse), Cordials, and non-alcoholic flavored syrups (such as Grenadine or Orgeat syrup). These are typically used in place of simple syrup, and are to be used sparingly.

Categories of cocktails Embury breaks all cocktails down into two categories:

Cocktails of the Aromatic Type use as modifying agents bitters or aromatic wines or spirits. Cocktails of the Sour Type use as modifying agents a fruit juice (typically, lemon or lime) and sugar. For these a ratio of 1 part sweet to 2 parts sour to 8 parts base is generally recommended. However, Embury makes it very clear that he thinks the idea that a drink must be made according to one exact recipe preposterous, and that the final arbiter is always your taste. He suggests trying different ratios, finding the one that is most pleasing to you, and sticking with it. Once one understands the basic components of each type of drink, new cocktails can be created by substituting a different base or modifying agent or by adding a special flavoring or coloring agent. A daiquiri, for example, is nothing more than a whiskey sour with rum substituted for whiskey as the base and lime juice substituted for lemon juice as a modifying agent. An entire chapter of the book ("Roll Your Own") is dedicated to this premise.

Six basic drinks Embury's six basic drinks are the Daiquiri, the Jack Rose, the Manhattan, the Martini, the Old Fashioned, the Sidecar. Embury's preferred recipe for each is:

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Martini Daiquiri 7 parts English gin

8 parts white Cuban rum 2 parts lime juice 1 part simple syrup Shake with lots of finely crushed ice






chilled cocktail glass.

1 part French (dry) vermouth Stir with ice, strain into a cocktail glass, twist lemon peel over the top and serve garnished with an olive, preferably one stuffed with any kind of nut. Old Fashioned

Jack Rose

12 parts American whiskey

8 parts Applejack

1 part simple syrup

2 parts lemon juice

1-3 dashes Angostura bitters to

1 part Grenadine Shake vigorously with ice and strain




glass. Garnish with a twist of lemon, if desired. Manhattan 5 parts American whiskey 1 part Italian (sweet) vermouth dash of Angostura bitters to each drink Stir with ice, strain into a cocktail glass and serve garnished with a maraschino cherry.

each drink In an old-fashioned glass, add bitters to simple syrup and stir. Add about 1 ounce of whiskey and stir again. Add two cubes of cracked, but not crushed, ice and top off with the rest of the whiskey. Twist lemon peel over the top and serve garnished with the lemon peel and a maraschino cherry. Sidecar 8 parts Cognac or Armagnac 2 parts lemon juice 1 part Cointreau or triple sec Shake vigorously with ice and strain into a cocktail glass. Garnish with a twist of lemon, if desired.

The Art Of Bartending - Bajan Association Of Rum Shops -

The Art Of Bartending - Bajan Association Of Rum Shops -

WINE SERVICE TRAINING Temperature White and blush wines The bottles should feel cold to the touch, but not ice cold. That's about 45 - 50 degrees Fahrenheit. Champagne and sparkling wines These wines should be quite cold. A few degrees cooler than white wines shows sparklers at their best. Red wine The bottles should feel cool to the touch, but not cold. That's about 60 - 65 degrees Fahrenheit. ADJUSTING THE TEMPERATURE Scenario: The wine is too cold. Solution If the wine is too cold, it will warm up in the glass and the flavors will reappear. This holds true for both whites and reds. Whether you're in a restaurant or at a tasting, mention to your customer, "This

wine feels a little cold. The flavors might be a bit tight now, but as the wine warms up in your glass, it will open up." If you're serving a too-cold white wine, don't automatically put it into the ice bucket after pouring. Instead, ask, "Would you like me to put the bottle into the ice bucket, or would you rather I leave it on the table so it warms up a bit?" Scenario: The wine is too warm. Solution The wine needs to be chilled, especially if it's white, blush or bubbly. If you have time, fifteen minutes in an ice bucket or refrigerator will do the trick. Prepare the ice bucket by filling it halfway with ice and then adding about two cups of cold water. Make sure the bottle is mostly covered by ice. If you don't have the luxury of time and need to serve the wine immediately, find out the host's preferences. Explain, "The wine may not be cold enough. Should I pour a little into each glass so you can get started, and put the bottle on ice?"

The Art Of Bartending - Bajan Association Of Rum Shops -

How does temperature change wine's flavors and tastes? When wine is too cold, the fruit flavors stay locked up in the wine. White wines can taste tart and overly acidic, and furry tannins can dominate reds. Fortunately, the flavors reappear as the wines warm up in the glass. When wine is too warm, the alcohol is emphasized because it evaporates more quickly from warm wine. You might even notice a burning sensation in your nose from the alcohol as if you were smelling cognac or whiskey. WINE STORAGE BASICS Proper storage helps keep both corks and wine in good condition. Store bottles:

• Between 50 to 65 degrees Fahrenheit. The key is to maintain a constant temperature without rapid changes or spikes in temperature or excessive heat. If you don't have a temperature-controlled cellar, keep your wine in the coolest place in your home.

The most important tool is the proper wine opener. Professionals prefer the waiter's corkscrew; it fits easily in your pocket and opens just about any bottle. SETTING UP To make serving wine easier, check these two items before you start: •

You have the right tools The wine is properly chilled

TOOLS OF THE TRADE You'll need the following items: • Corkscrew, preferably waiter's corkscrew • Clean napkin or cloth to wipe the bottle • Ice bucket, clay or marble wine chiller Remove the Capsule The first step is to remove the foil or plastic capsule that the covers the neck and cork on many bottles.

• Away from cooling and heating vents.


• On their sides to keep the cork moist.

2. With the other hand, use a foil cutter or a small knife to cut around the capsule just under the lip of the bottle.

• In the dark, away from bright light. • At humidity of 70 to 80-percent. Humidity is really not an issue for short-term storage, but it becomes important when wines will be stored for more than six months or so. Pulling The Cork

Hold the bottle in one hand.

3. If there is any residue on the cork, wipe the cork with a napkin or damp towel. It's neither unusual nor an ill omen to find a hint of mold between the cork and the capsule, especially if the wine has been stored in a cool, damp cellar.

The Art Of Bartending - Bajan Association Of Rum Shops -

Remove the Capsule The first step is to remove the foil or plastic capsule that the covers the neck and cork on many bottles. 1.

Hold the bottle in one hand.

2. With the other hand, use a foil cutter or a small knife to cut around the capsule just under the lip of the bottle. 3. If there is any residue on the cork, wipe the cork with a napkin or damp towel. It's neither unusual nor an ill omen to find a hint of mold between the cork and the capsule, especially if the wine has been stored in a cool, damp cellar. If the capsule is loose or torn, simply remove it all by cutting down the side of the capsule. Caution; some capsules have sharp edges. Open the Bottle The most important tool you need is the proper wine opener. Most professionals prefer the waiter's corkscrew because it fits easily in a pocket and opens just about any wine bottle, but the screwpull and the twoarmed bandit also work well. To learn the easiest ways to pull a cork, click on the picture of the corkscrew and follow the steps: Waiter's Corkscrew

2. Hold the bottle in one hand and, with your other hand, insert the tip of the worm into the center of the cork. 3. Rotate the screw down into the cork until a single spiral loop is left showing on top. Don't drive the screw through the bottom of the cork; this may push pieces of cork into the wine. 4. Rest the notch of the lever against the bottle lip. Hold the lever flat against the lip of the bottle so it doesn't slip. 5. Gently but firmly lift the opposite end of the corkscrew, using lever action to ease the cork out of the bottle. Frequently the cork doesn't come all the way out of the bottle. To finish removing the cork, simply grasp the cork with your hand and gently pull it out with a slight back-and-forth motion.

Screwpull The ingenious Screwpull requires little force and handles even difficult corks with ease. Because the worm on the Screwpull is smooth, it slides in gently without shredding the cork. 1. Place the Screwpull over the bottle's neck. 2. Turn the lever at the top clockwise. This screws the worm down into the cork and simultaneously lifts the cork out of the bottle.

The handy waiter's corkscrew is the most commonly used corkscrew. 1. Pull out the lever and the worm, which is also called the screw.

The Art Of Bartending - Bajan Association Of Rum Shops -

Two-Armed Bandit

Presentation and Pouring

While this corkscrew is an easy one to use, the worm (or screw) can be rather sharp and tends to shred the cork slightly. It is not recommended for old or fragile corks.

The traditional presentation and pouring ritual is most commonly seen in restaurants and tastings. The ritual can seem like a lot of work, but it adds to the romance and mystery of wine and it is expected by many customers.

1. Rest the circular base of the corkscrew on the bottle lip. 2. Drive the worm into the cork by turning the corkscrew top. Stop before the worm emerges from the bottom of the cork. 3. Grasping an arm in each hand, rotate the arms downward, pulling out the cork. Synthetic Corks A growing number of wine bottles are sealed with synthetic corks. They seal as well as natural corks and they are easier to remove since they don't crumble or break. Pull a synthetic cork the same way you'd pull a natural cork. Screwcaps Although many people still believe that wines with screwcaps are el-cheapola, this is increasingly not true. Like natural cork, screwcaps provide an airtight seal. And with screwcaps, you'll never get a wine spoiled by cork taint, which affects an estimated 2-6% of all bottles with natural corks. More and more winemakers are using screwcaps -- you'll even find them on bottles retailing for $70 plus. Pocket the Capsule Clean up after yourself by discreetly placing the capsule into your pocket, not on the table.

Here are the basic steps:

Present the bottle Show the label to the guest who ordered the wine by standing on the guest's righthand side and holding the bottle so the label is clearly visible. The guest reads the producer and vintage on the label -- verifying that this is the correct wine -- and nods approval. Open the bottle at tableside Use a waiter's corkscrew while holding the bottle in your hand. In distributorships, retail stores and some restaurants, it is acceptable to rest the bottle on a coaster or a corner of the table or, if the wine is white or sparkling, in an ice bucket. Present the cork

Place the cork on the table next to the guest who ordered the wine. The guest might examine the condition of the cork by touching it to see if the bottom is damp; a dried out cork could indicate poor in storage conditions. The customer may also sniff the cork to check for unpleasant, moldy smells sometimes found in a faulty cork.

The Art Of Bartending - Bajan Association Of Rum Shops -

Pour a one-ounce taste Pour about a finger's width for the guest who ordered the wine. The guest will swirl, sniff and sip the wine to verify that the wine is in good condition, that it is not corked or off in any way. Wait for the guest's approval before pouring any more wine. Pour for the table in the following sequence: • The host is always served last, even if the host is a woman. • For a table of two, the "other" person is always served first. • In a party of three or more, pour clockwise around the table, serving women first, followed by the men. • At tables where there is a "Guest of Honor," the special guest is always served first. CHAMPAGNE WINE



Caution First, a word of caution: Take great care when opening Champagne and sparkling wine; there is more pressure per square inch in a bottle of Champagne than in a tire of an 18-wheel truck. Objective The objective is to uncork the bottle while allowing some of the gas to escape with a gentle hiss or sigh. The objective is not to create a loud

popping sound and shoot the cork across the room in grand World Series style; this releases large amounts of gas from the wine, making it less bubbly and less fun to drink. Opening Steps Unlike opening still wines, never use a corkscrew to open Champagne or sparkling wine. Follow these steps: • Throughout the process, point the top of the bottle away from yourself and others to avoid injury in the event that the cork shoots out of the bottle. • Remove the foil. There is usually a tab you can pull. • Keep one hand on top of the cork at all times. With your other hand, untwist and loosen the wire cage covering the cork. • Place a clean napkin over the cork and grasp the napkin and cork with one hand. Not only will you get a firmer grip, but the napkin acts as a safety net if the cork decides to pop. • Rotate the bottle slowly as you gently ease out the cork. If you have opened the bottle correctly, you should hear a gentle hiss; the Champagne should not foam out of the bottle. No Drips For a dripless pour, roll the bottle with a quick twist of your wrist as you finish pouring each glass. Keep a napkin or towel on hand to catch any stray drops.

The Art Of Bartending - Bajan Association Of Rum Shops -

Pour 1/3 Full

Pouring Bubbly

When serving from a bottle, fill the glasses about one-third full. This leaves plenty of room in the glass for swirling. It also allows one bottle to serve up to eight guests. When serving wine by the glass (BTG), the glass is usually filled nearly to the top.

Thanks to the bubbles, which like to froth over the glass rim, pouring can be tricky. 1. Pour slowly, gently filling the flute about one-fourth full. 2. Wait a moment as the froth settles. 3. Fill the flute to about three-quarters full. 4. Proceed to the next flute.

The Art Of Bartending - Bajan Association Of Rum Shops -

About Flair Bartending 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. Used occasionally in cocktail bars, the action requires skills commonly associated with jugglers. It has become a sought-after talent among venue owners and marketers to help advertise a liquor product or the opening of a bar establishment. Competitions have been sponsored by liquor brands to attract flair bartenders, and some hospitality training companies hold courses to teach flair techniques. Flair bartending is sometimes referred to as "extreme bartending" or contracted to "flairtending." The word flair became popular among practitioners in the mid1990s. "Flair" is also used as a verb (e.g. "to flair"), referring to any trickery used by a bartender in order to entertain guests while mixing a drink. Flair can include juggling, flipping (bottles, shakers), manipulating flaming liquors or even performing close-up magic tricks (also referred to as "bar-magic").

Flair is showmanship added to bartending that enhances the overall guest experience. The ideas behind mixology and drinkoriented or service-minded bartending can still be upheld with the correct application of working flair. Recently, ther e is a noticeable rise in bartenders combining prominent mixology knowledge and working flair skills all over the world. Working flair and Exhibition flair are very similar on the grounds that they both require precision and practice, however the use of exhibition flair has become a competition oriented style where significantly greater risks are being taken. Working flair, which is much more common, focuses more on delivering drinks to customers while still ensuring visual entertainment. The earliest record of a flair bartender is barman Jerry "The Professor" Thomas, who poured fiery streams of boiling water and flaming whisky and mixed an original cocktail called the Blue Blazer in the late 19th century. Flairing was also prominently featured in the 1988 film Cocktail starring Tom Cruise.

The Art Of Bartending - Bajan Association Of Rum Shops -

Welcome to the Flair Bartending Guide This is an introduction to flair bartending. We discuss tips and advice for flair bartending. We also explain a number of flair bartending moves and provide links to useful resources Flair bartending (or ‘extreme’ or ‘performance’ bartending) is aboutentertaining your guests and clients and mixing drinks with style. It should be fun so don’t take it (or yourself) too seriously. By providing your customers with high quality entertainment, client satisfaction will increase dramatically (and so will your tips if you are a professional bartender). Many professional bartenders do it and at some bars it’s actually a required skill to be employed there. It is not commonplace for leisure bartenders to do flair bartending, but if you know a few moves, why not show them off? There are a number of basic ‘rules’ for flairing: Ø Decide upfront if flair bartending is something you will be able to master. It requires good hand and eye coordination. If you lack this, think twice if you want to put yourself through the pain and struggling to become good. However, most people will be able to learn at least some basic moves, but for that you need to …

Ø Practice often and persistently. As with many things, flair bartending takes a lot of practice to become good at. Try to practice at least 3 times a week for an hour at a time. You want to flair neatly and cleanly without spilling. Ø Practice at home and perform at work. Few things can irritate people as much as a wannabe flair bartender that clearly hasn’t mastered the moves he/she is attempting. Before you cannot consistently perform a move 10 times in a row without making a mistake, you are not ready to do it in public. Ø Remember your primary job as bartender is that of mixing cocktails and serving drinks. Therefore, any flair bartending should complement your job and not distract you from it or slow it down. Ø Don’t spill and don’t break anything. Ø Don’t flip or spin bottles close by or at your clients/guests/audience. Ø Be extra with fire.




There are many flair bartending books and DVD’s available on the internet and elsewhere. You might want to look around in your area forbartending schools or classes. If you do not find any, perhaps ask around at the local bar.

The Art Of Bartending - Bajan Association Of Rum Shops -

What you need for practicing flair bartending Ø Empty bottles of various shapes, sizes and weight. You should be able to find this in the trash of most bars or pubs – ask the manager and tell him/her what you want to use it for. Most of them will be willing to help you. Ø Duct tape. Use this to tape up the bottles across their whole surface. This will help prevent them from breaking if they fall and prevent glass shattering all over the place if they do break. You are bound to drop a number of bottles in your quest for greatness. Ø A Boston cocktail shaker. Not only will you flair with bottles, but also with shakers.

Ø Glasses, made of thick glass. Not only will you flair with bottles and shakers, but also with glasses. USe duct tape for glasses as well. Ø Any other bartending equipment you want to flair with. Ø Appropriate space, where you will not bother people or put them in danger. There should not be any breakable items (vases, TV’s, etc) standing around. It is advisable to practice on a thick carpet or surface which will minimize the chances of bottles breaking if they fall. It will also help reduce the noise. Ø You might want a mirror in front of you to judge your technique. But do not pay so much attention to the mirror that you mess up your moves. An alternative is to have a friend or partner watch and help you.

The Art Of Bartending - Bajan Association Of Rum Shops -

Flair bartending moves The rest of this page explains some free flair bartending moves. It is intended as an introduction to flair bartending to explain the basic moves that involve throwing objects. You will need to do further research and perhaps buy a DVD or attend a class once you move onto a more advanced level. The best way to learn is to see it done and then do it yourself until you get it right. It is important that you eventually become comfortable flipping and throwing bottles of all shapes and sizes. Therefore you need to have various bottles to practice with. However, start off with a “normal” round bottle that’s empty (like a J&B whiskey bottle for example).

As you become better and comfortable you can start experimenting with other bottles and filling the bottles with water to various levels. Remember, in practice you flair with different bottles with different levels of fullness. TIP: The smaller the bottle the easier it is to spin and flip. So, if you struggle with a bigger bottle at first, start with a smaller beer bottle for example.

Start by holding the bottle by its neck with your dominant hand with the palm facing inward. The axis of rotation is where the neck and body of the bottle meet. Spin (throw and rotate) the bottle one rotation until you feel comfortable with it. Then, spin it from one hand to the other. TIP: Take off all jewellery like rings, watches and arm bands from your hands and arms to start with. Once you are comfortable flairing without it, you can practice with it on again.

dd an additional rotation once you are comfortable with one. Move on to using 2 bottles at a time and spinning them from left to right and right to left simultaneously. Constantly keep your eyes on the bottles at first. Flipping is a technique whereby you flip a glass from behind your back with one hand and catching it in front of you with the other. This is a fairly simple move that looks quite impressive if done correctly. The following are bartending moves:




HEAD CATCH A relatively simple move, so maybe one of the first you should practice and perfect. Use a lowball glass or shaker for this one. Start by holding the object in one hand and holding the other hand above or on the side of your head (on the same side as the object). Basically pass the object from the one hand to the other (by your head). THROWING ICE Throw a few cubes of ice in the air and catch them (all) in the glass or shaker you are using to mix the cocktail. THE BASIC SPIN Hold the object by its neck (e.g. a bottle’s neck), spin it 360 degrees and catch it by its neck or body. This is a fairly simple technique. If you struggle with this one, well, think again if flair bartending is for you!

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The aim is to spin the object (start with the metal part of the Boston cocktail shaker and progress to a bottle and a highball glass) 360 degreeson the palm of your hand.

The aim is to stall the object on top of the back of your hand (with your palm facing downward). Start by letting the object hang by holding it by its neck between your thumb and index fingers. Flip and rotate it upward and stall it on top of your hand.

Hold it in your hand and flip it clockwise with your right hand (or anti-clockwise with your left hand) by opening your hand wide enough so that it does not touch the pads of your hand or your fingers. Move on to flipping it twice (720 degrees). THUMB ROLL Spin the object around your thumb, clockwise with your right hand or anticlockwise with your left. Again, the easiest object to start with is themetal part of a Boston cocktail shaker. Start by holding it at the base and flicking it away from you. This is not an easy move, but comes quite naturally once you have the hang of it. THE SHADOW PASS Not an easy move to master, but quite impressive if you do it well. Throw the object from one hand to the other behind your head in an arch-like trajectory over your shoulders. Your throwing hand needs to project the object from the side of that side’s shoulder to the other side. Do not try to spin the object at first. Once you are comfortable, you can attempt to combine a spin with the move.

This move requires supple movement of the hand and a lot of balance. This is a typical move that is used as part of a repertoire of moves by many flair bartenders. STALL TO FLIP TO STALL

This move follows from the STALL. Once the object is stalled on your hand, rotate it by flipping it upward and stall it on the top of your hand again. AROUND THE WORLD A classic and very popular move amongst flair bartenders. The aim is to flip the object from behind you over your shoulder and catch it in front of you. Start by holding a bottle by its neck with your arm held up in front of you parallel to the ground The opening of the bottle should face you. Swing your arm downward and once it has passed your body, flick and spin the bottle upward over your shoulder. Catch it with the same hand in front of you.

The Art Of Bartending - Bajan Association Of Rum Shops -

Difficult one, but worth the effort of getting it right. Once you master this, the next step is to flip and rotate the object from the one hand to the other. Once you are comfortable with these moves, start combining them in different sequences, thereby creating your own style. As with most things in bartending and mixology, flair bartending is about experimentation and creating a unique style. Your own style will develop naturally as you progress.

Remember, you do not have to have the most difficult moves to look impressive. As one bartender said: “Learn the fundamentals and the rest comes easy.� Rather master a few basic moves, be creative and combine them in various sequences and you will be impressive and entertaining. The most important thing to remember? PRACTICE, PRACTICE, PRACTICE. It makes perfect.

The Art Of Bartending - Bajan Association Of Rum Shops -

The Art Of Bartending - Bajan Association Of Rum Shops -

The Many Different Types of Wine All wines can be organized into five fundamental groups. Within each group there are hundreds of different grape varieties and also different winemaking styles.

A style of winemaking involving fortifying wine with spirits. Typically a dessert wine, but many dry-style fortified wines exist such as dry Sherry. Level of Sweetness

Red Wine Still wine made with black grapes. These can range from light to dark and bone-dry to sweet.

Within the five main styles of wine are different levels of sweetness. This is a winemaking style as most wines can be produced from Dry to Sweet.

White Wine


A still wine produced from green and sometimes black grapes. Flavors span from rich and creamy to light and zesty.

A dry wine is produced when all of the grape sugars are fermented into alcohol. Some dry wines may have a touch of RS to add body but not sweetness.

Rosé Wine Semi-Sweet Still wine from black grapes produced by removing the skins before they deeply color the wine. Also formed by blending red and white wine together. Both dry and sweet styles of rosé are common.

(aka Off Dry) A semi-sweet wine leaves a touch of the sugars in a wine usually to complement acidity and/or aromatics in wine. Riesling is typically Off-Dry.

Sparkling Wine


A style of winemaking involving a secondary fermetation causing bubbles! Sparkling wine can be red, white or rosé and can range from minerally to rich and sweet.

A sweet wine leaves a lot of the sugars in a wine unfermented. Sweet wines are typically lower alcohol if they are not fortified. (ex Moscato d’Asti 5.5% ABV)

Fortified Wine

light red wines have red fruit characteristics such as cranberry, cherry, strawberry, raspberry and jam

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There are thousands of different varietals, regions and types of wine. Because of the diversity it’s easier to start classifying wine by the way it tastes. Wine sommeliers identify wines through primary fruit flavors. You can too! Learn how to taste wine like a pro to identify the basic characteristics of wine. These two techniques will build your wine memory. How The Infographic Works Wines are separated by style, primary flavor and sometimes even an additional grouping of High Tannin, Round or Spicy. Here are definitions of the terms:

High Tannin Wines with high tannin feel like they dry out your mouth. The sensation is similar to licking a popsicle stick or putting a wet tea bag in your mouth. Round

Round wines tend to have less tannin and balanced acidity on the finish. People often describe the sensation as ‘Smooth’ or ‘Lush’ when using wine descriptions. Spicy Spicy wines tend to have higher acidity or higher alcohol. Imagine the tartness of cranberry juice versus the smoothness of peach juice.

The Different Types Of Liquor Liquor is a generic term used to

distilled from botanicals such as leaves

describe any alcoholic spirit distilled


from vegetables, fruits or fermented

(Artemisia absinthium) blended with

grain. It is an alcoholic drink produced

some culinary and medicinal herbs. The

from pure distillation rather than sugar

alcohol content is high with 45%-74%

fermentation. The process separates the

of arise-flavored spirit.





mixture to produce pure vapor which condenses to form liquor with more

Arrack – Arrack or Arak is a type of

alcohol content. Below is a list of all of

liquor produced in South and Southeast

the different types of liquor in the

Asia. It is a distillate of fermented


sugarcane, sap of coconut flowers, fruits and red rice.

Absinthe – This is French liquor The Art Of Bartending - Bajan Association Of Rum Shops -

juniper brandy and is characterized by its golden or white color with a dry taste similar to gin. Most people who consume this liquor hail from Czech Republic, Poland and Slovak. Commercially the drink has an alcohol content of 40%. Cachaça – With names such as caninha, pinga and aguardente, this is the most Baijiu – Baijiu is white liquor from China.

popular liquor in Brazil. The drink is a

It is a clear distilled beverage distilled

distillate of molasses with the alcohol

from sorghum to an alcohol content of

content being maintained at 38%-40%

40%-60%. There are also some varieties


of this type of liquor which are made from millet, barley, wheat and glutinous rice.

Gin – Gin is commonly used in many classical cocktails



Brandy – Brandy has over the years been

Singapore Slings, Tonics, Gins and Negro-

known as the “fire wine.” It is liquor

nis. It is a dry spirit produced from distil-

distilled from mashed fruits mainly grapes.

lation of grains and gets its flavor mainly

It can also be made from a variety of fruits

from the juniper berries. Most of gin

including plums, pears as well as apples.

drinks are clear in color though there are

After the distillation it is then aged in oak

some which appear yellowish as a result of

casks to give it a rich color. Traditionally

aging in the barrels. For many years, this

brandy lovers used it as a nightcap con-

drink has won the title of cocktail drinks

sumed after dinner. However in the mod-

until recently when it was surpassed by

ern world brandies such as Courvoisiers

Vodka. However it still maintains the

and Hennessy are very popular in parties.

name, “drinker’s drink.”

In addition cooks also use this type of liquor in pan sauces and desserts to reduce the syrupy sweet essence.

Horilka – Horilka is Ukrainian liquor typically meaning a local type of whiskey. The drink is distilled from grain, sugar

Borovička – This is Slovak liquor fla-

beets, honey and potatoes. Traditionally

vored with juniper berries. It is also called

the alcohol content was kept at 20% but

today industries have raised that to 40%. The Art Of Bartending - Bajan Association Of Rum Shops -

Kaoliang – Kaoliang is a sorghum distilled alcoholic beverage which is produced in China and distributed to Korea, Taiwan and the islands of Matsu and Kinmen. Maotai – This is an alcoholic drink produced in the town of Maotai in Southwest China. Like most liquor in China, it is distilled from sorghum and it is characterized with its mellowish soy sauce-like fragrance which lingers in the mouth after consumption. Metaxa – This is a type of liquor distilled in Greek. It is a mixture of wine, spices and brandy to form smooth dry liquor. Though in some more expensive editions wine is usually excluded to come up with a drier taste. Mezcal – This is an alcoholic distillate from a plant known as maguey which is grown in Mexico. The liquor is liked for its dryness and acts as the best alternative for margaritas.

is a distillate of Raffia juice from palm trees to form pure ethanol with an alcohol content of 30%-60%. Pisco – This is a common alcoholic drink in Peru and Chile. It is a typically a distillate of grapes to form a colorless amber-to-yellowish colored brandy. Rum – Rum is known as the favorite liquor for navy sailors and pirates. They are popularly known to mix sugar-water, lime juice and rum to make a pickling drink. Rum is a type of liquor beverage made from the distillation of molasses or sugar juice. Traditionally it was a common drink in Caribbean islands but it has since then widely spread to the South American countries. There are three main categories of rum namely spiced, dark and light. Each is used for straight drinking, cooking and mixing respectively though most of the time the uses overlap. The drinks include pina caladas, mojitos and rum-andcolas.

Ogogoro – This is African liquor from Nigeria where it is a popular drink. It The Art Of Bartending - Bajan Association Of Rum Shops -

Shochu – This is an alcoholic drink

some times molasses. Makers of vodka

from Japan which is distilled from rice,

distill the potatoes, sugar beets or grain

sweet potatoes or barley. It has an

to create virtually pure ethanol. It is the

alcohol content of 25% which is


preferred to the high content in whiskey


and vodka.

Consumption of this liquor differs


to to

dissolve drinkable

the liquor.

according to geographical regions. In Tequila – Tequila is officially produced

Eastern Europe, people usually drink

from a plant grown in some parts of

vodka straight and dry while in Western

Mexico called the blue agave. As a

Europe and Americas they usually use it

result tequila with 100% of the blue

as cocktail.

agave is considered pure and goes at a higher price than other liquors.Drinkers

Whiskey – Whisky is a type of liquor

of tequila usually take a shot of tequila

which is distilled from a range of grains.

followed with a spicy tomato juice or a

The most common grains used are corn,

slice of citrus fruit. The most consumed

rye and barley. This type of liquor is

types of tequila are the sunrise tequila

first distilled two to three times, and

and margaritas which are paired with

then it is aged in large oak barrels to

fruit juice to drink.






renowned whisky beverages include the Ţuică – This is liquor officially prepared

Scotch Single-malts such as Laphroaig,

from plums and in some cases from a

Irish blends like Jameson and the

cereal grain called rachie. It is a

American bourbons like Jack Daniels.

traditional Romanian Spirit with an alcohol


In a nutshell the above are main types of

Depending on the geographical location,



liquor in the world. They serve as the

Ţuică is sometimes spelled as tzuica,

basis of all liquor beverages together

tsuica, tsuika, tzuika or tuica.

with their different variations and as a result no bar is complete without some

Vodka – Vodka is one of the purest

of these core drinks.

spirits in the world hailing from Russia and Eastern Europe. It is odorless, tasteless and clear liquor from the

distillation of potatoes, grains and in

The Art Of Bartending - Bajan Association Of Rum Shops -

History of liquor Historical records that mention the use of beer and wine date back some 5,000 years. The distillation of liquor began about 2,000 years ago. Most types of liquor known today were developed between the 12th and 19th centuries. Modern glass packaging and brand names began to emerge around the middle of the 19thcentury.The origin of "liquor" and its close relative "liquid" was the Latin verb liquere, meaning "to be

fluid." According to the Oxford English Dictionary, an early use of the word in the English language, meaning simply "a liquid," can be dated to 1225. The first use that the OED mentions in reference to a "liquid for drinking" occurred in the early- to mid-14th century. The origin of "spirit" in reference to alcohol stems from Middle Eastern alchemy. These alchemists were more involved in medical elixirs than in creating gold from lead. The vapors given off and collected during some of their alchemical processes were described as being the spirits of the original object. When processes akin to distillation were carried out by accident alcohol was produced and the result known as a spirit.

The Art Of Bartending - Bajan Association Of Rum Shops -

Gin If you’re unsurprised that vodka used to be given as medicine, you probably won’t be shocked to learn that gin was invented specifically for that purpose. 14th-century Europeans distilled juniper berries in hopes of fighting the plague (then again, almost everything they did was in hope of fighting the plague). But gin as we know it didn’t come along until the mid-1600s. That’s when one Dr. Sylvius concocted the first formulation in the Netherlands, hoping it would serve as a primitive type of dialysis for kidney patients. (We’re guessing he didn’t particularly care about its effect on the liver.) By the end of the century, gin had become popular in Britain because it was sold at cut-rate prices, despite a very widespread rumor that it could induce abortion, which lead to it being nicknamed "mother’s ruin." Later, when the Brits started to occupy India, they found it useful in yet another medical mixture: the gin and tonic. The quinine in the tonic water was effective in fighting malaria. Tequila As vodka was to Russia, tequila was to Mexico; it’s been made there since at least the 16th century and was originally used in religious rituals.

(Having drunk a little too much tequila once, we can testify to its ability to cause drinkers to beseech God for mercy.) The name comes from a town founded in 1656. And while José Cuervo didn’t exactly invent the drink, he was the first to commercialize it. As for its migration northward, a fellow named Cenobio Sauza brought the stuff to the U.S. in the late 1800s; we can’t help but wonder if this is why frat boys on spring break still refer to this stuff as "the sauce." Rum Yo-ho-uh-oh and a bottle of rum – the drink tastes great, but its history isn’t so sweet. The story, as far as we can tell, starts in India, where in 300, B.C.E., Alexander the Great saw some sugarcane and memorably called it "the grass that gives honey without bees." All well and good, until Christopher Columbus went and brought sugarcane to the Caribbean. There, it flourished and became the engine of the slave trade. Africa sent slaves to the Caribbean, which sent sugar to New England, which sent rum and other goodies to Africa, which sent more slaves to the Caribbean. Known as the triangular trade, pondering the implications of it all is enough to make a person want a stiff drink. But not, preferably, one steeped in rum.

The Art Of Bartending - Bajan Association Of Rum Shops -

Vodka Believe it or not, the name really does come from the Russian word for "water," which is "voda," and the Russians have a pretty good claim to inventing the stuff. Production from grains has been documented there as far back as the 9th century. It wasn’t, however, until around the 14th century that vodka became known as the Russian national drink, and for good reasons; it was served everywhere, even at religious ceremonies. Poland likes to boast that its own vodka production goes back even further than Russia’s, to the 8th century, but what was going made in that region at the time was more like grappa or brandy. Later Polish vodkas were called "gorzalka," or "burnt wine," and were used as medicines, as were all distilled liquors in the Middle Ages. Vodka was also used as an ingredient in early European formulations of gunpowder. By the way, for those of you who turn your noses up the fruit-infused vodkas that have recently hit the market: they’re the original. Early vodkas were not quite as palatable as your average Grey Goose, so makers often masked the taste with fruits and spices. A historical look at the stuff that gets us hammered. Who’s ready for the first round Beer To quote Homer Simpson, is there

anything it can’t do? Most likely invented in Persia circa 7,000 B.C.E., beer’s gone on to become hugely important in almost every ancient society it’s touched. Back in Sumerian culture, the drink was considered positively divine – a fact confirmed when archaeologists dug up the 4,000-year-old "Hymn to Ninkasi." The ode to the goddess of brewing actually doubles as a recipe for a barley-based beverageguaranteed to make people feel "exhilarated, wonderful and blissful." The epic of Gilgamesh tells us a similar tale; one of the main characters, Enkidu, is said to have had "seven cups of beer, and his heart soared." After seven rounds we can definitely see why. In ancient Egypt, wages were often paid to the poor in beer, or as they called it, hqt. It was sort of light beer, apparently, and not very intoxicating, which explains how construction workers of the day managed to drink three daily rations of it and still build their masterpiece: the not-at-allleaning pyramids of Giza Wine A wine snob will happily tell you, for hours on end, how difficult it is to make a decent wine and how many complicated steps are involved. This may be true, but it’s ridiculously easy to make basic wine. The beverage in its roughest form probably goes back thousands of years to primitive cultures who mistakenly left grapes in the sun for too long and then attempted to eat them. As it turns out, all the yeasts needed to ferment grapes actually grow on grape skin. (No additives necessary!)

The Art Of Bartending - Bajan Association Of Rum Shops -

Around 5,000 B.C.E., the people of present-day Georgia and Iran started making wine in clay pots. By the time of ancient Greece, wine had acquired a religious significance; perhaps in homage to Dionysus, the Greeks planted vines in all their colonies, including France and Egypt. (We’d love to know what the French make of the fact that they have the Greeks to thank for their vaunted grapes.) California winemakers should also praise God, literally, for the fruits of their labor: when Christian missionaries arrived there, they planted the region’s first vines so they’d have something to transmogrify into the blood of Jesus when they took Communion. Champagne As you probably know, bubbly comes from the Champagne region of France, a longtime center of trade (and also a region in the path of rampaging hordes: Attila the Hun, among others, left footprints there). As you may also know, Dom Perignon was in fact a real person – his first name was Pierre – and, in a sense, he’s the inventor of the sparkly stuff. A Benedictine monk, the Dom served as treasurer of an abbey in the Champagne region starting in 1688.

The region had slightly chilly weather that year, and the growing season was unusually short anyway – which meant grapes spent less time fermenting on the vine and more time fermenting in cellars. Essentially, it was this process that led to carbon dioxide being trapped inside the bottles. At first the Dom was horrified; this was a sign that he’d failed in his duties as treasurer (which included, for some reason, winemaking). Try as he might, he couldn’t get rid of the bubbles. Finally, resigned to dealing with them, he blended grapes to make a light white wine, which suited the effervescence far better than a heavy red. He also realized he’d have to solve another problem caused by trapped carbon dioxide: a considerable number of his bottles exploding. So, instead of stopping them with wood and oilsoaked hemp, he started using a soft material from Spain: cork. This lovely story, by the way, doesn’t sit so well with the natives of Limoux, France. They allege that they were making sparkling wine in their backyards as early as the 1500s, and that Perignon stole their idea. We’ve got to side with the Dom on this one: After all, the guy was a monk

The Art Of Bartending - Bajan Association Of Rum Shops -

The History of Rum

The history of rum is the history of the

Caribbean, rum made its way into the

Caribbean and North America. From its

American colonies. Rum became hugely

invention in the 17th century in Barbados,

popular in the colonies, resulting in the

rum has had an international trade

founding of the first rum distillery in the

influence that no other spirit can rival. It

American continent in what is currently

was an integral part of trade across the

Staten Island.

Atlantic Ocean from the 17th century to

followed soon thereafter, which became

the 19th century, and eventually played a

famous for producing some of the best

key cultural role in the 20th century.

rum in the world at the time. Due to the

A distillery in Boston

extremely high demand for molasses with The origins of rum can be found in

which to create rum in New England,

antiquity with early fermented drinks

huge numbers of African slaves were

based on sugarcane juice found in China

taken to the Caribbean islands in order to

and India. Marco Polo in his travels in

work the sugar plantations. Slaves would

the mid 14th century encountered a “very

be taken to the islands in the Caribbean

good wine made from sugar� in what is

from Africa, with molasses going to the

now Iran. The first modern rum, distilled

American colonies and sugar going to

from sugarcane byproducts, is found in

Europe in a triangular trading setup that

the Caribbean during the 17th century






when slaves, most likely in the island of

continued to be popular throughout the

Barbados, found that molasses could be


fermented into an alcoholic beverage and

Washington even insisting on a gallon of

which could then be distilled in order to

rum at his Presidential inauguration in

remove its impurities.











The development of American

whiskey led to the decline in use of rum in the United States.

The Art Of Bartending - Bajan Association Of Rum Shops -

Rum’s value as a trading commodity

extremely important to the Caribbean

led to its becoming a favorite of

islands and the American colonies, they

privateers and pirates who would drink

were not the only ones producing

it while out at sea and also would steal

rum. In colonial Australia, rum became

it from trading ships throughout the

prized both as a drink and because of a


lack of currency, as a form of

In 1655, after taking

control of Jamaica, England decided to


start giving out a ration of rum to its

people in Australia became associated


with drunkenness in the eyes of their




Because of this practice,

ration of French brandy. This ration of

British colonizers.

rum, which was watered down before

remedy their dependence on rum, the

being distributed, became known as

new governor of New South Wales

grog and was a favorite of British

attempted to ban the use of rum as


currency in 1806.

The daily ration of rum to

In an effort to

For this, William

British sailors continued to be in

Bligh, the governor, was placed under

practice until 1970.

arrest in his house, allowing the mutineers to maintain control of the

While rum and its production were

colony for the next four years.

The Art Of Bartending - Bajan Association Of Rum Shops -

The History of Bartending

Jerry Thomas (bartender) Since bartending has been around as long

Jerry Thomas – Also known as “The

as the alcoholic beverage, it has its own


history and past. There have been many

bartending from a simple trade into a set

bartenders throughout the course of that

of skills that have to be mastered. He

history that either invented new drinks or


revolutionized part of the bartending

performance art . His most popular recipe

process and service. The profession of


bartender itself has evolved throughout

in Bartender’s Guide published in 1887.

the ages. A bartender does more than

The Blue Blazer was a flaming drink of

serve drinks, they are a great listeners and

whiskey, sugar, and lemon peel thrown

buddies to all the bar patrons that come

back and forth between two glasses.




bartending the















beginning of flair bartending and was the Here are a few of history’s most

author of the first modern cocktail book

influential and memorable bartenders:

in the United States.

The Art Of Bartending - Bajan Association Of Rum Shops -

Harry Craddock – An expat who brought

Western Europe

the cocktail scene to London, Harry

Bartenders were part of the elitist groups

Craddock was the author of what is still


considered the gold standard of cocktail



Bartending was considered to be one of




Book (published in 1930). Originally





Germany 15th



the wealthiest trades at the time.

named for the American Bar at the







Bookhas been re-published as recently as

The bartending profession traveled over

2007. According to bartending lore,

to the New World from Western Europe.

Craddock buried a shaker containing his

The Pioneer Inn and Tavern Law was

original recipe in the wall at the

passed by the United States Congress in

American Bar, but it has never been

1832, allowing inns and saloons to serve


alcohol to patriots not leasing a room.

Tom Bullock – Tom was the first

African-American to publish a cocktail


book, The Ideal Bartender (published

In 1919, mostly under pressure from the

1917). The dedication for the book read:

temperance movement and its political

“To those who enjoy snug club rooms,

allies, the United States ratified the 18th

that they may learn the art of preparing

Amendment in which the manufacture,

for themselves what is good.” We

transportation and sale of alcohol was

couldn’t have said it better ourselves!

prohibited. This put a temporary halt to the bartending profession.

Ancient Times Traces of bartending can be found back

End of Prohibition

in ancient Greek, Roman and Asian

When a majority of states ratified the

societies working in what were called

21st Amendment to repeal Prohibition in

"public drinking houses." Most of the

1933, bartenders were able to go back to

bartenders in that time brewed their own


drinks and were alehouse owners or innkeepers.

The Art Of Bartending - Bajan Association Of Rum Shops -

STRICTLY BAJAN RUM SHOP TOURS opportunity to be part of our Culture, and Heritage. The tour incorporates on bus fun activities, games and competitions. While the tour is fun it is also educational and informative, allowing for a fun learning environment. This being said, our tour begins with a visit to the facilities of the world's oldest Rum and pioneer of fine liquor: Mount Gay Visitors Centre. Following this, our tour proceeds to visit three (3) Rum Shops: where our guests can indulge in Traditional trictly Bajan Rum Shop Tours Dishes and Beverages and be - a very special Morning tour delighted by local craft and of The Rum Shop Culture & entertainers. Barbadian Heritage.


As the name suggests this tour is strictly local and seeks to provide visitors with a truly Authentic Barbados Experience. As such, this tour exposes our guests to Traditional Rum Shops, Traditional Bajan (people), Traditional Food and Local Beverages. But even more, our 'visiting friends' have the

This being said, our tour begins with a visit to the facilities of the world's oldest Rum and pioneer of fine liquor: Mount Gay Visitors Centre. Following this, our tour proceeds to visit three (3) Rum Shops: where our guests can indulge in Traditional Dishes and Beverages and be delighted by local craft and entertainers.

The Art Of Bartending - Bajan Association Of Rum Shops -

On route to the first Rum Shop stop visitors are provided with a sample of Claytons Kola Tonic (Sponsor) First Stop: Rum Shop and Traditional Dish: Visitors interact with shop owner/s who provides our guests with a brief history of their establishment as well as Mini Cutters: Ham/Egg/ Cheese and a glass of Claytons Kola Tonic (Sponsor): part of the All Inclusive Package.

On route to the second Rum Shop stop visitors are provided with a can of Claytons Kola Kick (Sponsor)

Second Stop: Local Bar and Traditional Dish:

Barbadian Culture/Friendly and Personable Tour Driver: Experienced and Safe Tour Transport: Fully Air Conditioned 40 Seater Coach Tour Security/Safety: First Aid Kit on board with trained First Responder Tour Cost: Tourist: $65.00 USD/ $130.00 BDS - All Inclusive Package. Locals: $ 50.00 USD/ $100.00 BDS

Visit our website and view our other tour packages. Contact Tel: 1 246 844-7008 Email: Follow us on twitter: @RumShopsTours Visit us online:

Visitors interact with shop owner/s who provides our guests with a brief history of their establishment as well as a Local Pickle Dish: Chicken Foot/Pudding and Souse/Buljol and one (1) Banks Beer (Sponsor): part of the All Inclusive Package. On route to the third Rum Shop stop visitors are provided with a sample of Claytons Kola Tonic with Mount Gay Rum (Sponsors)

Third Stop: Rum Shop and Traditional Dish: Visitors interact with shop owner/s who provides our guests with a brief history of their establishment as well as Local Lunch and a glass of Claytons Kola Tonic mixed with Mount Gay Rum (Sponsors): part of the All Inclusive Package. At this final stop guests are also entertained by local artists and are delighted by local arts and crafts. Please note, the Rum Shops are alternated on a per week basis.

Tour Days: Tuesday/Thursday/Saturday Tour Time: 10:00am to 2:00pm Tour Guide: Knowledgeable about our The Art Of Bartending - Bajan Association Of Rum Shops -

Popular Drinks All Bartenders Should Know Mojito

Toasted Almond

Side Car

Amaretto Sour


Gin Fizz

Brandy Alexander

Classic Martini


Rusty Nail

Salty Dog


Old Fashion

Pimms Cup

Tom Collins


Mai Tai

Screw Driver

Pina Colada

Bush Wacker

Rum Punch

Milk Shake

Yellow Bird

Pisco Sour

Harvey Wall Banger

Mosco Mule


Chi Chi


Blue F@*#

Dark & Stormy

Sex On The Beach

Blue Lagoon

Sangria (White and Red)

Long Island Ice Tea




Brown Cow The Art Of Bartending - Bajan Association Of Rum Shops -

The Art Of Bartending - Bajan Association Of Rum Shops -

Bajan Association Of Rum Shops Who are we? – The Bajan Association of Rum Shops Inc. (B.A.R.S)

The Bajan Association of Rum Shops

The Rum Shop can be described as the

(B.A.R.S.) was created in March 2012 to

Village meeting place and a haven for

provide information to Shop Owners and




to address the key issues consumers

It is often seen as the common ground,

face. We are here to be a resource for

where people from all walks of life could

the Rum Shops; looking at all major

meet and feel the pulse of society,

issues that affect the profitability of the

exchange ideas and refresh themselves.

shops, seeking to represent the shop proprietors when dealing with legislation and similar matters that may inhibit their profitability.

The Art Of Bartending - Bajan Association Of Rum Shops -

The Bajan Association of Rum Shops

heritage and to keep alive the concept that

(BARS) was created in March 2012 to

our village life is still very existent in

provide relevant industry information and

Barbadian society.

product knowledge to Consumers as well as address key issues that affect Shop Owners. The Association will become a

voice for its members through the facilitation of marketing activities that will help them to promote their businesses to a larger market.

Vision Statement

The Bajan Association of Rum Shops Inc. (B.A.R.S) seeks to become an assistance organization, to aid the Shop/Bar Owners of

BARS will provide the necessary tools and advice to help develop and promote members establishments to ensure a

sustainability and longevity in this unique brand the Rum Shop. The membership will receive updates on new products, promotions and more.





businesses, while equipping them with the necessary tools to effectively compete within





Association also aim at generating more sales for locally manufactured products thus, increasing revenue locally. Even more, the Association seeks to bring back traditional foods to the shops thereby encouraging increased sales for bakers,

Mission Statement

farmers and fishermen.

Our mission is to holistically assist Shop/ Bar



With the help of our lending agencies,


local manufacturers and the cooperation

opportunity to once again develop into

of the government ministries; shops are



offered an opportunity to participate in

communities. As such, the Association

this program. These shops will be given







them within “Buy





Campaign� in a practical manner and to

promotions, business training, and other

create financial growth in several ways.

incentives needed to become profitable

We seek awareness of our rum shop


The Art Of Bartending - Bajan Association Of Rum Shops -

B.A.R.S Pillars:


    

Events and Activities

To reduce the number of shops/bars closing down within our communities

Wholesale and Distribution

To act as mediator between Rum Shop Owners and Manufacturers/ distributors – finding ways to keep marketing consistent

Health and Safety Local Food Reinjection Tourism

Rum Shop Historical and Cultural

& Customer Service

Rum Initiative



Value Business Training

To create events, which can result in increased sales

To promote the sale of locally manufactured products

To re-inject traditional foods into the shops/bars

To expose Tourists to the rum shop experience while on tours

To contribute to tourism development: Tourist interacting with the traditional Bajan & Bajan traditions; seeing the heritage aspect while supporting locally manufactured products and dishes

To provide Affiliate Programs – Negotiate discounts with companies that provides services or sells products often used by Shops/Bars

To engage in event promotion – Promoting events via print, radio, posters, email-blasts, BB broadcasts, video, and social media

The Art Of Bartending - Bajan Association Of Rum Shops -

B.A.R.S. Inc . Events and Activities Already Executed

Be The Star Karaoke Competition barskaraoke/

Bar Push Shop Limes barpush/

Strictly Bajan Rum Shop Tours

The Art Of Bartending - Bajan Association Of Rum Shops -


B.A.R.S. Inc.

The Beginners Guide to Bartending May 14th to June 11th 2015

The Advanced Guide to Bartending  

If you thrive in fast-paced, social environments, a bartending career could be a good fit for you. Bartenders are constantly on the move, ta...

The Advanced Guide to Bartending  

If you thrive in fast-paced, social environments, a bartending career could be a good fit for you. Bartenders are constantly on the move, ta...