Cocktail & Bar Service: Complete Guide

Professional bar Service is an art form. This Guide covers essential bartending techniques, equipment, classic recipes, and Service standards for hospitality professionals.

Essential Bar Equipment

• Shaker: Boston or Cobbler style for mixing drinks
• Jigger: Measuring tool for precise pours
• Bar Spoon: Long-handled spoon for stirring
• Strainer: Hawthorne or Julep for straining ice
• Muddler: Pressing herbs and fruits to release flavors

Classic Cocktails

• Old Fashioned: Whiskey, sugar, bitters
• Margarita: Tequila, lime juice, triple sec
• Martini: Gin or vodka, dry vermouth, olive or twist
• Mojito: Rum, mint, lime, sugar, soda
• Daiquiri: Rum, lime juice, sugar
• Negroni: Gin, Campari, sweet vermouth

Pouring Standards

• Single: 30ml (1 oz)
• Double: 60ml (2 oz)
• Free pour: Count 1-4 for a single, 1-8 for a double
• Always use jigger for accuracy

Glassware

• Highball: Tall glass for long drinks
• Rocks: Short glass for spirits on ice
• Martini: V-shaped for stirred drinks
• Coupette: Shallow bowl for daisies
• Wine: Red, white, and champagne glasses

Service Standards

• Greet guests within 60 seconds
• Take orders with eye Contact and smile
• Serve drinks within 2-3 minutes
• Check back after 2 minutes
• Clear empty glasses and maintain cleanliness

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