Serving multiple flaming cocktails is an impressive skill.
Wikibooks Bartending Guide
Mixed drinks and more

It took thousands, nay, millions of years for humankind to evolve to the point where its opposable thumbs allowed the species to finally achieve success in its tumultuous struggle to twist open a beer.
--The Official Harvard Student Agencies Bartending Course, 3rd Edition

This book covers the basics of bartending, including mixology. It is a work in progress; refer to chapter 10 for ways in which you may help improve it.

Wikibooks Bartending Guide Contents

1. Opening and Welcome
2. Introduction
2.1. Bartending and mixology
2.2. What bartending is and is not
2.3. Notable people and places
2.4. Quotations
2.5. Frequently Asked Questions (FAQ)
3. History and current trends
3.1. By alcoholic beverage
  • Beer
  • Spirits
  • Wine
  • Other alcoholic beverages
3.2. By region
3. Responsibilities and duties
3.1. Bartending as a career
3.2. Training to become a bartender
3.3. Providing service to bar patrons
3.4. Working with other bar employees
  • Barbacks
  • Waiters/waitresses/cocktail servers
  • Food runners
  • Managers
3.4. Behind the bar
  • Stock maintenance and rotation
    • Beers
    • Dairy products
    • Juices
    • Wines
  • Cleaning
    • Daily cleaning duties
    • Weekly or monthly cleaning duties
3.5. Verifying age of patrons
  • Drinking age laws
    • Canada
    • Europe
    • United States
  • Techniques for checking ages
  • Implications for not checking age
3.6. Serving alcohol responsibly
  • Effects of alcohol on the body
    • Understanding BAC
    • Signs of intoxication
  • Discontinuing service
  • Moral and legal repercussions of serving a person already under the influence
3.7. Creating friendly social environments
3.8. Tipping and gratuities
  • How tipping structures work
  • Understanding taxation on tips
    • Canada
    • Europe
    • United States
4. Bar equipment and setup
4.1. Bar layout
  • Backbar arrangement
  • Doghouse arrangement
  • Ice well
4.2. Sales transactions
  • Cash register
  • Point of Sale POS) computer system
4.3. Appliances
  • Ice maker
  • Refrigerator
  • Blenders
    • Upright blender
    • Stick blender
  • Dishwasher
4.4. Utensils
4.5. Glassware
  • Storing glassware
  • Cocktail glasses
    • Martini glass
    • Double cocktail glass
    • Margarita glass
    • Poco glass / Piña colada glass
    • Daquiri
    • Saucer
  • Rocks glass / Old Fashioned glass
  • Highball glass
  • Collins glass
  • Shot glass
  • Port glass / London Dock
  • Goblet
  • Sherry glass
  • Brandy Snifter / Balloon
  • Wine glasses
  • Beer glasses
    • Pilsner
    • Pint
    • Stein
  • Liqueur glass
  • Absinthe glass
  • Irish Coffee glass
  • Iced tea goblet
  • Water goblet
4.6. Other drinkware
  • Toddy mug
  • Coffee mug
  • Specialty drinkware
4.7. Other equipment
  • Soda gun
5. Ingredients
5.1. Alcoholic beverages
5.1.1. Spirits (distilled beverages)
  • Absinthe
    • Blanche / la Bleue (Switzerland)
    • Verte (France)
    • Absenta (Spain)
    • Bohemian style absinth (also known as absinth [without an 'e'], Czech-style absinthe, and anise-free absinthe)
  • Brandy
    • Grape brandy: Armagnac (Armagnac region, France), Brandy de Jerez (Jerez region, Spain), California grape brandies (California, U.S.), Cognac (Cognac region, France), Lourinhã (Estremadura region, Portugal), Pisco (Peru and Chile), Other grape brandies
    • Pomace brandy: Aguardente (Portugal), Chacha (Georgia), Grappa (Italy), Grozdova (Bulgaria), Lozovaca (Croatia, Montenegro, Serbia), Marc (France), Orujo (Spain), Rachiu de tescovina (Romania), Törköly (Hungary), Tresterbrand (Germany), Tsipouro (Greece), Zivania (Cyprus)
    • Fruit brandy
      • Generic terms: Eau de vie (France, global), Pálinka (Hungary), Tzuika (Romania)
      • Apple: Calvados (France, global), Obstler (with pear; Germany)
      • Apricot: Barack (Hungary)
      • Cherries: Kirschwasser or simply Kirsch (Germany, global), Cseresznye (Hungary)
      • Elderberry: Bodza (Hungary)
      • Pear: Obstler (with apple; Germany), Vilmoskörte (Hungary)
      • Plum: Slivovice (Slovakia, Czech Republic, Poland), Szilva (Hungary), Zwetschgenwasser (Germany)
      • Raspberry: Himbergeist (Germany)
      • Walnut: Dió (Hungary)
      • Mixed or blended: Vegyes (Hungary)
  • Gin
    • Distilled gin
      • London dry gin
      • Jenever (also known as Holland gin, Dutch gin, junever, genievre, genever, jeniever, and peket)
      • Plymouth gin
      • Old Tom gin
    • Compound gin
    • Liqueur gins
      • Sloe gin
      • Damson gin
  • Rum
    • Cachaca
  • Tequila
    • Mezcal
  • Vodka
    • Flavored vodkas
  • Whisky
    • The various whiskies
    • American whiskey
      • Bourbon
      • Corn whiskey
      • Rye whiskey
    • Canadian whisky
    • Indian whisky
    • Irish whiskey
    • Japanese whisky
    • Welsh whisky
    • Scotch whisky
      • Highlands
      • Lowlands
      • Speyside
      • Isle
      • Glayva
  • Less common and regional spirits
    • Arak
    • Bitters (non-condiment)
    • Raki
    • Sochu
5.1.2. Liqueurs (distilled beverages)
  • Berry liqueurs
  • Chocolate liqueurs
    • Examples: CHOC
  • Coffee liqueurs
  • Cream liqueurs
  • Crème liqueurs
    • Examples: creme de banane (banana), crème de cacao (chocolate), crème de cassis (blackcurrant), crème de menthe (mint), creme de noyaux (almond)
  • Flower liqueurs
    • Example: Rosolio
  • Fruit liqueurs
    • Apple: Manzana verde, Pucker
    • Banana: Examples: 99 Bananas, Amabilli, Pisang Ambon
    • Lemon: Example: Limoncello
    • Lychee: Example: Lichido
    • Mandarin: Example: Mandarine Napoleon
    • Melon: Example: Midori
    • Orange
      • Examples: Cointreau, Curaçao, Grand Marnier, triple sec
    • Pear: Examples: Kruškovac
    • Pomegranate: Examples: DeKuyper, PAMA
    • Prickly pear: Example: Bajtra
    • Tropical fruits: Examples: Destinee, Hpnotiq
    • Pink grapefruit: Example: GRAPèRO (with pinot noir wine)
    • Fruit blends: Examples: Licor 43 (citrus, vanilla), Medronho (strawberry tree/arbutus), NUVO (fruit nectars and sparkling chardonnay and pinot noir wines), Passoã (passion fruit, mango, pineapple, or coconut flavors), X-Rated Fusion Liqueur (blood orange, mango and passion fruit)
  • Herbal liqueurs
  • Nut-flavored liqueurs
    • Almond: Example: Amaretto
  • Whisky liqueurs
  • Other liqueurs
5.1.3. Fermented beverages
5.2. Non-alcoholic beverages
  • Mixed drinks
  • Coffee
  • Tea
  • Energy drinks
  • Bottled water
  • Sodas
  • juices
  • milk
5.3. Mixers
5.3.1. Syrups
  • Grenadine
  • Honey
  • Peach nectar
  • Simple syrup
  • Sour mix
  • Sweetened lime juice
5.3.2. Preprepared mixes
  • Margarita mix
  • Mudslide mix
5.3.3. Bitters
  • Angostura bitters
  • Campari bitters
  • Pechyads bitters
  • Orange bitters
5.3.4. Carbonated mixers and sodas
  • Carbonated waters
  • Tonic water
  • Citrus-flavored sodas
  • Cola-flavored sodas
  • Ginger ales and brews
  • Root beer and sarsaparilla
5.3.5. Juices
  • Citrus juices
    • Grapefruit juice
    • Lime juice (unsweetened)
    • Orange juice
  • Tomato and vegetable juices
    • Tomato juice
    • Clamato juice
    • Wheatgrass juice
  • Tropical juices
    • Pineapple juice
    • Coconut
  • Other fruit and berry juices
    • Apple juice and Apple cider
    • Cranberry juice
    • Peach puree
5.3.6. Dairy products
  • Heavy cream
  • Half and half
  • Milk
  • Ice cream
5.3.7. Caffeinated beverages
  • Coffee (as a mixer)
  • Tea (as a mixer)
  • Energy drinks (as a mixer)
5.3.8. Sauces
  • Hot sauces
  • Savory sauces
5.3.9. Other mixers
5.4. Ice
5.5. Garnishes
5.5.1. Edible garnishes
  • Citrus
    • Quarters
    • Twists
    • Slices
    • Wedges
    • Wheels
    • Zests
  • Tropical
    • Coconut
    • Pineapple spears and chunks
  • Other fruits
    • Cherries
  • Vegetables
    • Carrots
    • Celery
    • Olives
    • Onions
  • Spices and seasonings
    • Cinnamon
    • Cocoa powder
    • Mint sprigs and leaves
    • Salt
    • Sugar
5.5.2. Inedible garnishes
  • Straws
  • Beads
  • Plastic animals
  • Umbrellas
6. Techniques and tips
6.1. Drink styles '
  • Highball cocktails
  • Stirred cocktails
  • Shaken cocktails
  • Blended beverages
  • Flaming beverages
6.2. Classes of cocktails
  • Aperitifs / before dinner
  • Bishops
  • Champagne
  • Cobblers
  • Collins
  • Crustas
  • Cups
  • Daisies
  • Digestifs / after dinner
  • Fixes
  • Fizzes
  • Flips
  • Hot cocktails
  • Juleps
  • Long / tall
  • Negus
  • Non-alcoholic
  • Pousse / Pousse Cafe / Layered
  • Punches
  • Sangarees
  • Short
  • Shrubs
  • Slings
  • Smashes
  • Sours
  • Toddies
6.3. Pouring
  • Pouring spirits and liqueurs
    • Measuring using a jigger or shot glass
    • Freepouring
    • Using a liquor gun
  • Pouring beer
    • Draft beer
    • Bottled beer
  • Pouring wine
    • Still wine
    • Sparkling wine and Champagne
6.4. Preparation and presentation
  • Shaking
  • Straining
  • Stirring
  • Blending
  • Layering
  • Muddling
  • Zesting
  • Flaming
6.5 Tips and tricks of the trade
7. Mixed drink recipes and articles
7.1. Cocktail articles
7.2. Drinks by type of alcohol
7.3. Drinks by type of mixer
7.4. Drinks by type of garnish
7.5. Alphabetical list of mixed drinks
7.6. Alphabetical list of shots and shooters
7.7. Alphabetical list of non-alcoholic mixed drinks
7.8. Standardized drink recipes
  • International Bartenders Association Official Cocktails
8. Reference material
8.1. Table of measures and conversions
8.2. Bartending mnemonics
8.3. Drink terms
8.4. Bar lingo
9. Appendix A. Complete books and excerpts
  • Jerry Thomas' Bar-Tender's Guide or How To Mix Drinks
10. Appendix B. Sources
10.1. List of authors and contributors See also WikiProject Bartending Participants
10.2. Identification of sources
11. Appendix C. Help
11.1. About the WikiProject:Bartending
11.2. How to add recipes
11.3. How to add other information
11.4. To-do list
11.4.1. Pages currently in development
11.4.2. Pages needing work

See also Category:Book:Bartending

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