Page 1

The Beginners Guide

to Bartending May 14th to June 11th 2015

6- 7

Lanch of the Art of Bartending Seminars


How to Set Up A Cocktail Bar


Indispensable Bar Tools

11 - 12

How To Choose Your Glasses

13 - 15

Bar Glasses


Types Of Cocktail Glasses Must Have In Your Bar

17 - 18

Types of Mixed Drink Glasses

18 - 19

Different Kinds of Mixed Alcohol Drinks

20 - 21

How to Determine Alcohol by Volume in a Mixed Drink

22 - 23

Proper Ratios on Mixed Drinks

24 - 25

Proper Ratios on Mixed Drinks

26 - 28

The Many Different Types of Wine

28 - 31

The Different Types Of Liquor

32 - 33

The History of Rum

34 - 35

The History of Bartending

36 - 39

Claytons Kola Tonic Cocktail Recipes

40 - 41

Popular Drinks All Bartenders Should know

44- 47

About B.A.R.S. Inc.

If you thrive in fast-paced, social environments, a bartending career could be a good fit for you. Bartenders are constantly on the move, taking orders, preparing drinks, and collecting tips. They must be great with people and able to prepare any drink a customer might order. People interested in learning the art of bartending this course is for you. While many individuals take bartending classes as amateurs, those interested in taking their interest to a professional level can find comprehensive lessons in both sides of the occupation – mixing the drinks and taking care of logistics.

The Beginners Guide to Bartending VOLUME 1 | ISSUE 1 | MAY 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

The Art Of Bartending - Bajan Association Of Rum Shops -

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.

The Art Of Bartending - Bajan Association Of Rum Shops -

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 -

The Art Of Bartending - Bajan Association Of Rum Shops -

Types Of Cocktail Glasses 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 .

The Art Of Bartending - Bajan Association Of Rum Shops -

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.

The Art Of Bartending - Bajan Association Of Rum Shops -

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

The Art Of Bartending - Bajan Association Of Rum Shops -

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.

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

The Art Of Bartending - Bajan Association Of Rum Shops -

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 -

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 -

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 Beginners Guide To Bartending  

Bartenders should never stop learning and developing new recipes and skills. There’s more to bartending than just mixing drinks, they must...

The Beginners Guide To Bartending  

Bartenders should never stop learning and developing new recipes and skills. There’s more to bartending than just mixing drinks, they must...