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Bartending

From Wikibooks, open books for an open world
A reviewed version of this page, approved on 27 December 2009, was based off this revision.

This book is intended for intermediate readers.

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.


Contents
1. Introduction
1.1. History
2. Basic bar setup 0% developed  as of Mar 10, 2006
3. Utensils
4. Drinkware
4.1 Glassware
5. Ingredients
5.0. Alcohol
5.1. Distilled beverages
5.1.1. Spirits
5.1.2. Liqueur
5.2. Fermented beverages
5.2.1. Beer
5.2.2. Cider
5.2.3. Wine
5.2.4. Mead
5.3. Mixers
5.4. Garnishes
5.5. Ice
6. Techniques
6.1 Drink styles
6.1.1 Highballs
6.1.2 Stirred cocktails
6.1.3 Shaken cocktails
6.1.4 Blended drinks
7. Cocktails and mixed drinks
7.1. Glossary of cocktails and mixed drinks
7.2. List of cocktail and mixed drink articles
8. Responsibilities and duties
8.1. Providing service to bar patrons
8.2. Maintaining order behind the bar
8.3. Verifying age (carding, IDing)
8.4. Serving alcohol responsibly
8.5. Tipping and gratuities
8.6. Creating friendly social environments between bar staff and patrons
9. Glossary
9.1. Table of measures and conversions
9.2. Drink terms
9.3. Cocktails and mixed drinks
10. Help
10.1. How to add recipes
10.2 To do
10.2.1 Pages currently in development
10.2.2. Pages needing work
11. Contributors
12. Information from Web sites
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