Commonly used terms and explanations of bartending\x0d\1. Bar. The word bar is derived from the fence that used to stand between the guests and the barrel (the owner). Later it was the counter where drinks were served to guests. Today's bar is a quiet and elegant social entertainment place that provides guests with a variety of drinks. The longest bar in the world is currently in Australia, about 90 meters long. \x0d\ 2. Bartender. A bartender, as the name suggests, is a person who prepares various drinks and sells them. But in the United States, it is also translated as: the last person to whom people who have lost their hopes and dreams can confide. It can be seen that it has a deeper meaning. \x0d\ 3. Housebar. To explore the world of wine and cocktails at any time, you might as well set up a simple bar at home. A home bar can be designed according to everyone's preferences. Generally, it should have the following equipment: shaker, mixing glass, filter, bar spoon, ice crusher, stirrer, measuring cup, wine needle and reference book on making cocktails. As long as you have the above-mentioned utensils and make them, you can make a variety of delicious cocktails, adding fun to your spare time. \x0d\ 4. Spirits. Spirits refer to wines with a high alcohol content, broadly speaking, including all distilled spirits. Such as gin, vodka, rum, Tequila, and colorless and transparent distilled spirits such as China's Moutai and Wuliangye. Spirits are also called liquor in our country. \x0d\ 5. Base. Base liquor is the basic raw material liquor essential for making cocktails. The wine used as the base wine must be one or more of distilled wine, brewed wine, and mixed wine, and the first two are generally used. \x0d\ 6. Pre-dinner cocktail (Aperitif cocktail) o Pre-dinner cocktail is also called an appetizer cocktail. In the past, it mainly referred to two types: Martini and Manhattan. Nowadays, spicy cocktails based on wine, sherry, etc. have become a new type of pre-dinner cocktail. \x0d\ 7. Alcohol drinks. Alcoholic beverages refer to beverages containing more than 10% alcohol (i.e. the beverage contains 1% alcohol). Alcoholic beverages are divided into three categories: brewed wine, distilled wine, and mixed wine. \x0d\ 8. Hard drinks. Hard drinks refer to high-alcohol drinks other than beer and wine. \x0d\ 9. Soft drinks. Soft drinks are beverages that contain no alcohol or contain less than 1% alcohol. Carbonated drinks, fruit juices, lactic acid drinks, coffee, black tea, etc. are all called soft drinks. \x0d\ 10. Mixing drinks. Mixed drinks generally refer to cocktails. According to the type or method of drinks, they can be roughly divided into two categories: short drinks and long drinks: short drinks generally refer to drinks that are cooled by the ice method and poured into a cup with a foot, and consumed within a short period of time; long drinks are divided into cold drinks and hot drinks Two kinds. Generally, large drinking utensils such as water cups, Collin cups, and goblets are used as containers. Cold drinks are mostly good for relieving the heat. Putting ice cubes in the cup will make the drinker feel cool for a long time. Hot drinks are a must in winter. Add hot water or hot milk to the cup. \x0d\ 11. Dry and semi-dry (Dry and semi-dry). Dry and semi-dry refer to wines that taste spicy rather than sweet after mixing. \x0d\ 12. Taste and style (Style). Taste and style refer to specialized terms used when tasting wine, with meanings such as taste and flavor. \x0d\ 13. Cream. Essence refers to the remaining sugar, ash and non-volatile organic acids after the water, alcohol, etc. evaporate when the wine is heated. It is the key to the formation of the aroma and taste of the wine. It is technically called the essence. The greater its content, the greater the specific gravity of the wine, which is an important factor in making rainbow wine. \x0d\ 14. Mixing. Mixing is a method of preparing cocktails, using a mixer to mix the drink. \x0d\ 15. Straight person (Building). Naoto. Also known as the blending method, it means putting the ingredients directly into a cocktail glass. \x0d\ 16. Blending. Stirring is one of the methods of making cocktails. It refers to using a mixing spoon to quickly stir the ingredients and ice cubes in the glass. \x0d\ 17. Shaking. Shaking is one of the important methods of making cocktails. It is called the four major cocktail making methods together with stirring, blending and blending.

\x0d\ 18. Vapouring. The haze method is a drinking method in which ingredients are poured directly into a rocks glass filled with crushed ice. Because the cooling power of crushed ice is strong, it will coat the cup with a thin layer of mist-like water droplets, hence the name. \x0d\ 19. Snow frosting. The frosting method means that the rim of the cocktail cup needs to be glued with salt or sugar. Because it looks like a layer of frost and snow condensing on the rim of the cup, it is called snow frosting. That is, first spread a circle of juice evenly on the cut of the lemon, and then dip the rim of the cup into a small dish filled with salt or sugar. \x0d\ 20. Frosting. Cocktails made from crushed ice are mixed with other ingredients and then stirred into a frosty shape. It is a great drink to relieve the heat. \x0d\ 21. Clear taste (Neat). It refers to drinking only a pure beverage without any processing. For example, in an American bar, when ordering whiskey, the waiter will ask On the Rocks (drink on the rocks) or Straight (pure). The usual answer is Up (i.e., pure) or Over (i.e., drink on the ice), or Neat (i.e. clear). taste). \x0d\ 22. Dual mixing method. Dual mixing method refers to a method of mixing two different beverages in half. For example, dark beer and light beer are mixed in half and half; spicy vermouth and sweet vermouth are mixed in half, etc. \x0d\ 23. Floating. Floating refers to a bartending method that uses the specific gravity of wine to prevent several wines in the same glass from mixing. Such as floating one wine on top of another, making the wine float on water or a soft drink. Rainbow wine is made using this method. \x0d\ 24. Share. Portioning is a simple way to measure wine. Pour the wine into an ordinary glass (capacity is about 240 ml) and use your fingers to measure it. One finger will measure about 30 ml, also known as a single portion; two fingers will measure 60 ml, also known as a double portion. \x0d\ 25. Drunk (Dash). Mo is also called Yishui, which is generally used for bitters. There is a small hole in the bottle, and the amount of wine poured out by gently shaking the bottle is equivalent to 1/2 teaspoon or so. ． 16 ml (3-4 drops). \x0d\ 26. Chaser. Chasing water is to add ice water to temper high-alcohol wine, that is, take a sip of wine and then drink a sip of ice water. \x0d\ 27.IBA (International bartender association). International Bartenders Association. \x0d\ 28: Recipe. It is an explanation of the mixing quantity and mixing method. \x0d\ 29. Pour. That is, pour the wine into a cup or into a cocktail shaker. \x0d\ 30.Decorate. After the cocktail is mixed, it must be decorated, that is, garnished. \x0d\ 31. Ice cubes (Cube ice or Cracked ice). Cocktails are mostly frozen. Crushed ice cubes must be added to the mixer to mix to freeze the wine. \x0d\ 32. Slice. Cut lemons, oranges, etc. into thin slices of appropriate thickness. \x0d\ 33. Peel. Cut off the peel and squeeze the lemon and orange peel onto the wine to enhance the aroma. The skin should be cut into thin slices, and the flesh of the fruit should not be retained, otherwise it will be difficult to squeeze out the juice. \x0d\ 34. Squeeze. It is best to use fresh juice as the raw material for making cocktails, and you can use a press to squeeze out fresh juice. \x0d\ 35. Syrup. Cocktails are mostly sweet and require sugar, but since the wine is cold, adding sugar will not dissolve easily, while adding syrup will easily dissolve in the wine. \x0d\ 36. Filter (Sieve). After shaking the cocktail in the shaker or mixing glass, use an ice filter to filter out the ice cubes, and pour the wine into a cocktail glass or other cup, which is called filtering. \x0d\\x0d\After more than 200 years of development, modern cocktails are no longer a simple mixture of several types of wine and ethanol drinks. Although there are many types and different formulas, they are all masterpieces carefully designed by various bartenders. Their color, aroma and taste are all well prepared, with exquisite presentation, gorgeous decoration, round and harmonious taste appearance. More enjoyment and comfort. Even its unique cup shape and simple and appropriate decorative embellishments are all full of poetic charm.

Looking at the characteristics of cocktails, modern cocktails should have the following characteristics: \x0d\ 1. Definition of Cocktail A cocktail is a mixture of two or more non-aqueous beverages, at least one of which is an alcoholic beverage. Lemonade, Chinese flavored liquor, etc. are not considered cocktails. \x0d\ 2. There are many varieties and different mixing methods. There are many types of raw materials used for mixing wine, and the number of ingredients used in each wine is also different, such as two, three or even five or more. Even if a cocktail is determined by the types of popular ingredients, the amount of each ingredient will vary greatly due to different regions and people's tastes, so they will be given new names. \x0d\ 3. Cocktails with pungent taste are obviously pungent and can excite the drinker, so they have a certain alcohol concentration. With an appropriate alcohol content, the drinker can relax his tense nerves, relax his muscles, etc... \x0d\ 4. Can increase appetite Cocktail bar should be a moisturizer that increases appetite. After drinking, due to the effects of trace amounts of flavored drinks such as sourness and bitterness contained in the wine, the drinker's taste should be improved, and the drinker's taste should not be caused by nausea or anorexia. \x0d\ 5. Taste better than its individual ingredients A cocktail must have a superior taste, and this taste should be better than its individual ingredients. When tasting a cocktail, the taste buds on your tongue should be fully expanded and you should be able to taste the exciting flavor. If it is too sweet, too bitter or too fragrant, it will affect the ability to taste the flavor and reduce the quality of the wine, which is not allowed when mixing drinks. \x0d\ 6. Nature of cold drinks Cocktails need to be chilled enough. Like rum-based mixed liquor, it is prepared with a boiling water regulator, so it is naturally not a typical cocktail. Of course, there are also some wines that neither require hot water nor ice-freezing, but some of their ingredients are mint or at room temperature. Such mixed wines should also fall into the category of cocktails in a broad sense. \x0d\ 7. Beautiful color. Cocktails should be delicate, elegant, well-proportioned and uniform in color. Conventional cocktails come in either clear or cloudy varieties. The clear cocktail bar should be transparent in color, without any sediment except for a very small amount of solid matter brought in by the fresh fruit. \x0d\ 8. The cocktail should be served in a cup with novel and elegant style, well-coordinated color and appropriate volume. Although decorations are not necessary, they are often included and they are like the icing on the cake, making the wine more attractive. Moreover, some decorations are also seasonings themselves. \x0d\ \x0d\ Modulation method: \x0d\ 1. Stirring: Pour the required wine and auxiliary ingredients into a mixing glass with ice cubes placed, and use a mixing spoon to slowly stir in a certain direction in the glass. At this time, the other hand should hold the mixing glass tightly. When the hand feels cold, it means that the cooling temperature has been reached, and the wine can be poured into the required cup through the wine filter. \x0d\ 2. Shaking There are two purposes of using the "shaking" technique to mix drinks. One is to suppress the flavor of high-alcohol wine so that it is easier to drink; the other is to quickly fuse ingredients that are difficult to mix together. Therefore, when using a cocktail shaker, you should first put ice cubes and ingredients into the body, then add the filter and lid. The filter must be placed correctly, otherwise the material of the kettle will seep out when shaken. After everything is ready, follow the following procedures: \x0d\ (1) Press the lid of the wine pot with the thumb of your right hand \x0d\ (2) Hold the body of the pot with your ring finger and little finger; \x0d\ (3) Put your middle finger and index finger together to support the pot body; \x0d\ (4) Place the middle finger and ring finger of your left hand on the bottom of the body; \x0d\ (5) Press the filter with your thumb, and hold the pot body with your index finger and little finger. \x0d\ \x0d\ After that, you can keep shaking it up and down, but your palms must not be close to the shaker. Otherwise, the warmth of your hands will penetrate the shaker and melt the ice cubes in the bottle, causing the cocktail to become weak. When shaking, place the shaker in your hand between your shoulders and chest in a horizontal line, and then make regular piston movements back and forth, about 15 to 20 times. When the surface of the mixing pot is coated with a thin layer of frost, you should immediately open the lid of the pot, then hold the filter with your index finger, and pour it into the cold wine glass. This completes the entire "shaking" mixing process. Operating procedures. 3. Blender Mixing wine with a blender is relatively easy to operate. Just put the required ingredients into the blender in order, seal the top cover tightly, and turn on the power switch. However, when pouring the prepared cocktail into the cup, be careful not to pour the ice cubes in with it. If necessary, use an ice filter to filter out the ice cubes first. \x0d\ Making cocktails requires a lot of attention, skills and experience.

If you can understand them one by one and master them skillfully, it will be of great help to improve your bartending level\x0d\\x0d\The selection of base wine and ingredients used in cocktail making should be based on the principles of high quality and modest price. Choosing expensive high-end products is a waste. \x0d\ Newbies to this art should learn to use a wine measuring device before making cocktails to ensure the pure taste of the wine. For experienced bartenders, it is not a bad idea not to use a wine measuring device, because their eyesight and hand skills are enough to ensure the accuracy of the ingredients. \x0d\ The unloading procedure should follow the principle of auxiliary ingredients first and main ingredients second. In this way, if something goes wrong during the preparation process, the loss will not be too great and the ice cubes will not melt quickly. \x0d\ When pouring wine, the distance between the injected wine and the rim of the cup should be 1/8 deep. Too full will cause certain difficulties for people to drink, and too little will look very embarrassing. When making hot drinks, the temperature of the wine should not exceed 78°C because the evaporation point of alcohol is 78°C. \x0d\ The milk, eggs, juice and other ingredients used in bartending must be fresh, especially the ice cubes, which should be fresh. Fresh ice cubes are hard and difficult to melt. \x0d\ The sugar cubes and powdered sugar used in cocktail making must first be dissolved with a small amount of water in a cocktail shaker or wine glass, and then other ingredients are added for mixing. \x0d\ In bartending, the phrase "top up with soda water or mineral water" refers to a wine glass with a suitable capacity, and is filled with soda water or other beverages according to the requirements of the recipe. For larger-capacity wine glasses, you need to know how much to add. Blindly "filling up" will only make the wine lighter. \x0d\ Chasing water. Refers to adding drinking water to dilute high-alcohol wine. \x0d\ If the fruit has been soaked in hot water in advance, 1/4 more juice will be produced during the pressing process. \x0d\ To make syrup, the ratio (weight) of powdered sugar to water is 3:1. \x0d\ The egg white used in cocktails is to increase the foam of the wine and adjust the color of the wine, and will not affect the taste of the wine. \x0d\ According to drinking time and occasion\x0d\ Cocktails can be divided into pre-dinner cocktails, post-dinner cocktails, dinner cocktails, nightcap cocktails and party cocktails according to drinking time and occasions. \x0d\ (1) Pre-dinner cocktail\x0d\ Pre-dinner cocktails are also called pre-dinner appetizer cocktails. They are mainly drunk before meals to stimulate the appetite. These cocktails usually contain less sugar and may taste sour or sour. Dry and strong, even if it is a sweet pre-dinner cocktail, the taste is not very sweet. Common pre-dinner cocktails include martini, Manhattan, various sour wines, etc. \x0d\ (2) After-dinner cocktail\x0d\ After-dinner cocktails are used to assist desserts and digestion after meals. Therefore, they taste sweeter and use more liqueurs in wine, especially vanilla liqueurs. Wine is mixed with many medicinal materials, which can dissolve food knots and promote digestion after drinking. Common after-dinner cocktails include B and B, Stinger, Alexander, etc. \x0d\ (3) Dinner Cocktails\x0d\ Dinner Cocktails are cocktails that are served with dinner. Generally, the taste is spicy, and the wines are brightly colored. They pay great attention to the matching of wines and dishes. Some of them can be used as head basins, Substitutes for soups, etc., in some more formal and elegant dining occasions, are usually served with wine and less often with cocktails. \x0d\ (4) Party Cocktails\x0d\ This is a cocktail used in some party occasions. It is characterized by paying great attention to the taste and color matching of the wine, and the alcohol content is generally low. Party cocktails can not only meet people's social needs, but also enhance the atmosphere of various parties, and are very popular among young people. Common wines include Tequila Sunrise, Cuba Libre, Horse Neck, etc. \x0d\ (5) Summer cocktails\x0d\ This type of cocktail is cool and refreshing, and has the wonderful effect of promoting body fluids and quenching thirst. It is especially drunk in tropical areas or in the heat of summer. It is delicious, refreshing, and delicious, such as cold drinks, Colin Alcoholic beverages, manor punch, Long Island ice tea, etc.\x0d\\x0d\ According to the preparation method\x0d\ According to the preparation method, cocktails can be divided into two categories: long drink and short drink:\x0d\ (1) Long drink \x0d\ Long Drink is a drink with low alcohol content mixed with spirits, fruit juice, soda, etc. It is a relatively mild wine that can be left for a long time without deterioration, so consumers can enjoy it for a long time. Drink for a long time, so it is called long drink.

\x0d\ (2) Short Drink\x0d\ A Shont Drink is a cocktail with a high alcohol content and a small amount. You can usually drink it all in one drink without spending too much time, such as: Marty Nigeria, Manhattan, etc. all fall into this category. \x0d\ According to wine base \x0d\ Classification according to the variety of cocktail wine base is also a common classification method, and the classification method is relatively simple and easy to remember. The main categories are as follows: \x0d\ (1) Gin is used as the base. Wine-based cocktails, such as Goldfist, Alaska, Singapore Sling, etc. \x0d\ (2) Cocktails based on whiskey, such as: Old Fashioned Cocktail, Rob Roy, New York, etc. \x0d\ (3) Cocktails with brandy as the base, such as Alexander, Alabama, brandy sour, etc. \x0d\ (4) Cocktails with rum as the base, such as: Baijiadi cocktail, Deqili, Mai Tai, etc. \x0d\ (5) Cocktails based on vod, such as Black Russian, Bloody Mary, Corkscrew, etc. \x0d\ (6) Use Chinese wine as the base, such as Qingcao, Dreamy Yanghe, Dry Fen Martini, etc. \x0d\ \x0d\ You need to use wine utensils when drinking. Different wines require different wine utensils. In this regard, wine needs to be more particular than white wine. \x0d\ \x0d\ When drinking white wine with seafood, it should be cool and low temperature, so the mouth of the wine glass should not be too large. \x0d\ \x0d\ Red wine for drinking with meat is suitable for drinking at room temperature, and the mouth of the cup can be larger. \x0d\ \x0d\ Champagne glasses are generally wine glasses with a shallow belly and a wide mouth. This can fully express the aroma of the wine and make it easier to pour and drink quickly. \x0d\ \x0d\ When drinking whiskey, the rim of the glass can be large or small, as long as it is easy to add ice and water. This is because drinking whiskey is more casual. You can drink it neat or add ice cubes. The taste is rich and not strong or choking. You can add water to make the wine taste lighter but still mellow. You can add both ice and water. The ice is light and refreshing. \x0d\ \x0d\ When tasting brandy, be sure to use a brandy glass with a large belly and a small mouth. Only pour about one ounce into the cup at a time, place the glass in the palm of your hand, and use the heat of your palm to warm the wine. When drinking, first shake the glass, smell the aroma of the wine with your nose, and then drink it carefully. \x0d\ \x0d\ No matter what kind of wine you drink, it is appropriate to use a tall glass to observe the wine liquid, show the bright color of the wine, and increase your interest in drinking. \x0d\ 1: Ice tube, ice clip 2: Champagne and sparkling wine bottle caps 3: Juicer 4: Cocktail decoration 5: Core remover 6: Fruit ball scoop 7: Standard cocktail mixer 8: Salt shaker 9: Chopping board 10: Strainer, also known as strainer 11: Cocktail drinking straw 12: Fruit trencher 13: Juicer 14: Mixing spoon 15: Hawthorn filter 16: Peeler 17: Patterned trenching spoon 18: Fruit knife 19: Blending cup, stirring stick 20: Mixer 21: Measuring device 22: Stirring stick 23: Stirring stick 24: Electric mixer 20 Five: Liquor measuring device Twenty-six: Bottle opener Twenty-seven: Grater \x0d\ Description: From left to right: White Wine Glass, Red Wine Glass, Brandy Glass Glass), large brandy glass (Brandy Glass) \x0d\ Cocktail glass: \x0d\ From left to right: Champagne glass (Champagne), Sherry (Sherry), Paris wine glass, cocktail glass (Cocktail Glass)