Bartender Guide

23/04/2020 12:25

Bartender Job Description


Bartender Duties and Responsilities


Basic Function

Responsible for dispensing, mixing and preparing drinks promptly and accurately in accordance to the set standard and to provide courteous and efficient service of beverages to all guest/customers in any bar outlet that may be assigned.


Duties and Responsibilities

1) To prepare working area and all mise-en-place such as ice, glasses, and other equipment needed for smooth and efficient operations in advance before every operation time.

2) Displays appropriate bottles and glasses done in an artistic and accessible way in display counters to be a merchandizing tool in selling.

3) Must have a complete knowledge of all the beverages especially those listed in the drink/ wine list of its contents and preparations.

4) Must be familiar with the company's service standards and the proper equipment's to be used including garnitures of drinks all the time.

5) Must have complete knowledge on how to operate the cash registered.

6) Must be familiar on how to use the glass washing machine, the right temperature and the proper chemical to use.

7) Greets, receives guest/customers in the bar counters and in the outlet if so required.

8) Takes order, makes recommendation or suggestion and answer questions regarding food and beverages and the activities of the ship/hotel

9) Must make sure that what is ordered is what is served.

10) Serves guest/customers with proper sequence and timing anticipate guest needs and satisfy them all the time.

11) Set and re-set tables and bar counters in accordance to set company standard.

12) Must maintain a good working relation with co-workers, superior and a good public relation image with the guests or customers all the time.

13) Checks stock level of bar supplies and prepare necessary requisitions for approval of superior and to obtain same from provision store when necessary.

14) Report shortage, losses, spoilage and breakages to superior

15) The bar stocks are properly stored, locked and secured after every operation.

16) Prepare sales report in accordance to the company set standard.

17) To maintain the cleanliness &  orderliness of all equipment used during the operations and of the whole working area all the time.

18) Assist co-workers, superiors in service if so required 

19) Attend regularly to outlet/department meeting or briefings.

20) Performs other bar related duties that may be assigned.





Bar Manager Job Description



Cruise Ships - Bar Manager and Bartender Job Description


Bar Managers Job Description



Job Title         :       Bar Manager

Report to        :       F&B Manager/Hotel Manager



Bar Manager Basic Function

Responsible for directing, controlling and supervising all the activities of Beverage staff in providing courteous and efficient service to guests/ customers, Ensures that the Beverage outlets functions and operate smoothly and properly in accordance to the company set standard.



Bar Manager Duties and Responsibilities

1) Recommends procedures to govern the activities of Beverage outlets and its staff and ensures that subordinates understand and adhere to approved company standard policies and procedures.


2) Continually plan and schedules own activities and those of Beverage staff so that work is carried out efficiently and effectively and that possible future problems are adequately met.


3) Provides adequate supervision before, during and after operations and assist in the performance of their duties and responsibilities.


4) Coordinates operations of matters affecting other department of the activities of the Beverage Depatment.


5) Preserves and makes effective use of the physical asset of the company; takes reasonable and necessary action to protect company money and property against loss or waste through mishandling, negligence or dishonesty.


6) Trains personnel on a regular basis to enhance their knowledge, skills and ability. Conduct meeting and pre-service briefings if so required to discuss relevant information that Beverage staff might need to know.


7) Administers company safety programs and such other prudent safety precautions in the Beverage outlets as directed by the safety officer; take all necessary actions in the event of an emergency to prevent loss of human lives or destruction of company property and assumes pre-assigned additional duties during emergencies.


8) Sees that proper channel of communications are established, observe and maintain throughout all levels of the section, departments within the hotel and company.


9) Takes every opportunity to improve customer and public relations, by knowing and explaining the hotel or company policies and services and make the hotel company appear in the most favorable light possible to guest


10) Sees to the maintenance of quality of service, cleanliness, orderliness of work areas, supplies, materials and equipment in the Beverage outlets in conformity with the established standard of the company.


11) Sees to the strict compliance of the Beverage personnel with the company standard in grooming and general appearance.


12) Make sure that all Beverage outlets are ready for service 15 minutes before official operation time.


13) Do the final reading of the cash register or machine in all bar outlets. (If available) check and audit sales report made by the Assistant Bar Manager and compiled by asst. Bar Manager; investigate any discrepancy and recommend possible action to be taken by the Food and Beverage Manager or hotel manager.


14) Compiles all Beverage reports on charges, signing privileges every end of the month.


15) Receives and double check  Beverage cash sales daily as compiled by asst. bar  manager and submit the same to the finance manager.


16) Compiles daily sales summary report.


17) Compiles all third copy of the receipt for audit and record of sales purposes.


18) Conduct an inventory of Beverage stocks and equipment’s on a daily, weekly and monthly basis.


19) Attends to guests/customers comments, requests, complaints and suggestions and discuss with F&B Manager/Hotel Manager,


20) Perform other Beverage related duties that may be assigned. 





Opening Bar Outlet


Opening Bar Outlet

1) Get the bar keys from the bar office

2) Check bar bulletin board and information's

3) Open the bar outlets

4) Check fridges bar stocks and refill

5) Prepare mise-en-place such as: Ice Cubes, Crushed Ice, Bar tools, Glasses, Garnished and Spirits

6) Set up tables, chairs, ashtrays and bar menus

7) Open the bar lights inside and outside the bar

8) Set up bar display and cocktail of the day

9) Check bar outlets curtain and promotion

10) Check bar utilities, waitresses reporting time

11) Informed all not available items to servers

12) Open and ready the NCR machine or Micro

13) Received order from waitresses serve is being followed






Closing Bar Outlet


Closing Bar Outlet

1) Compile all bar check and make bar report

2) Segregate all charges for management, staff customers and concessionaire.

3) Reading the NCR machine or Micro

4) Ready the bar report to be check by the supervisor, head bartender or bar manager.

5) Conduct daily bar inventory reports

6) Check and make requisition for tomorrow

7) Refill all fridges inside and outside the bar.

8) General cleaning of bar outlets including fridges, coffee machine, ice machine, glass washing machine, floors, equipment's, glasses, tables and chairs.

9) Close the bar and check all machines

10) Submit bar checks and reports to accounting

11) Surrender bar keys to bar office and report to bar manager any problem encountered.





Mixed Drinks and Cocktails Preparation Guide


Mixed Drinks or Cocktails



Are well iced mixed drinks based with liquors, with special flavoring or coring agents. It should have a distint alcoholic flavor, but should not over power the drink. A cocktail should stimulate the mind by inducing relaxation and providing over all comports and enjoyment to the drinker while pleasing the palate and the eye.


Classification of Drinks

Drinks may be classified into six categories, each having a general concept associated with its preparation. A basic knowledge of these methods is helpful to understand the specific recipes used to prepare the drinks. Below shows you a simplified list of the categorized drinks, their preparation method and a some examples ready.


1) Straight Shots

A straight shot means an ounce of liquor served as is, No ice added spirits or garnishing's. The glassware will be dependent on the type of liquor served.



Liquor----------------shot glass

Cordial---------------cordial glass

Brandy & Wine ----snifter

Liqueur---------------snifter or cordial glass








2) Rock Drinks

A rock drink is a straight liquor served with ice cubes. These drinks are served in rock glass, which is normally small since it is designed to serve only without a mix. A mix is a non-alcoholic beverage used to flavor liquors.



Scotch on the rocks or any kind of liquor &  liqueur


3) Highball Drinks

A basic mixed drink(single liquor & single mix) can be referred to as a highball drink and is served in a highball glass. This highball glass is slightly larger than the rock glass to be able to accommodate the added mix. The standard mixed are:





Tonic water

Ginger ale



Fruits Juices



Vodka tonic

Rum coke



4) Tall Drinks

Any drink requested " Tall "  is served in a tall highball glass. This glass is slightly larger than a standard highball glass to accommodate the added mix. A guest who prefers a lighter dilution will normally order drinks tall.



Tall Scotch and Soda

Tall Bourbon and Water

Tall Gin Tonic.


5) Shake or Stirred Drinks

These are drinks where in the ingredients are chilled and mixed by being shake or stirred with cube ice. The ingredients are then strained into the appropriate glass.



cocktail shaking with cube ice the minimum is 7 to 12 seconds and the maximum is 14 seconds. This is to get the equal balance of the drinks. Exceeding on the limit you may damage the texture of the cocktails,





Rob Roys



6) Blended Drinks

Drinks are prepared in the blenders when  heavy thick texture is desired. No strainer is used with the blender because the ingredients are actually blended together with the ice to form a slushy type of cocktail.



Mango Daiquiri

Frozen Margarita





Bar and Beverage Service Procedures


Bar outlets preparation

1) Check and refill bar fridge with adequate stocks

2) Check the fridge temperature must be 40 degrees F.

3) Clean and arrange bar glasses and bar tools

4) Clean and arrange spirits, liqueurs and mixers.

5) Prepare ice cubes, crushed ice and garnishes.

6) Check and ready all machines, coffee, blender, shaker, ice, glass, draft beer machine and other equipment's.

7) Open all lights curtains, set-up ashtray, bar menus etc.


a) Service Philosophy

The bar and beverage outlets shall be known for its prompt courteous and professional service to any guest at all times. Use the best and correct liquors, the freshest garnishing's, and the glassware shall always be clean and appropriate. Do your best to be caring and responsive to ensure that guests experience total personalized beverage service.


b) Taking Orders

When you take the guests order, you are actually initiating the beverage service. How you present yourself and the way the order is taken can make the difference in sales and their impression on your bar. The procedures listed on these apps may be used as a guide whenever you take a guests order to ensure prompt and professional service.


c) Drinks Preparation

Once the orders have been received, the drinks are then prepared at the bar, serving clean. Visually appealing and appetizing drinks.



1) Use appropriate glassware somehow; a guest may feel it is the wrong drink if the drink is served in a different glass.

2) Check the cleanliness of the glassware. Residual detergent and grease leaves beer and other drinks tasting flat.

3) Wipe with a clean napkin any spillage on the side of the glass.



1) Always use the correct liquor and mixes when preparing drinks

2) If you need to substitute a brand of liquor, ask the guest first.

3) Avoid unnecessary spillages by pouring carefully in the mouth of glass.

4) Replace cap of liquor bottle immediately after use.



1) Always use the best, freshest and correct garnishing's when preparing dinks.

2) Discard those that are damaged deformed, or those with spots or holes.

3) After preparing them, place in a garnish container on top of crushed ice to maintain their firmness.

4) Use appropriate garnishing's and is consistent with them. If a drinks appearance changes, have changed the ingredients


d) Serving the drinks

Serving the drink to the guest may be classified into two. Serving a drink prepared at the bar and pouring drinks in front of the guests. The following show basic method and skills in caring out these tasks.


Serving Bar-Prepared Drinks

1) When caring drinks or glasses to and from table, always use a bar tray.

2) Serve all drinks from the right or in front of the table, which is more convenient for the guest and the server.

3) Never serve across the table.

4) The bar tray should rest on one hand while drinks are served with the other, it should never rest on the table.

5) Whenever possible, serve in a clockwise direction around the table, walking forward.

6) Serve ladies first.

7) Always serve with a coaster or napkin, except when serving wine by the bottle. The bar logo should always face the guest.

8) Place the drinks on top of the coaster with the garnish to the left of the guest.

9) Handle glasses by the base or stem, not the rim.

10) Always serve carbonated beverages with drinking straws


Pouring Drinks in Front of the Guest

1) Pour drinks like beer and wine in front of the guest

2) When pouring drinks from the bottle, turn the bottle slightly towards the right to avoid spills on the table cloth or the guest.

3) When pouring liquor, never allow the lip of the bottle to touch the glass.

4) When the service calls for ingredients to be mixed in front of the guest, pour the measured liquor in the proper glass, then add the proper amount of mixers requested by the guest.

5) When" on the rocks" drinks are prepared in front of the guest pour the liquor over the ice in the glass.





Dealing with Guest Complaints


Procedures / Your Respònse

1) Maintain Eye Contact - Look at the guests eyes in an apologetic yet concerned manner.

2) Listen - Listen with your ears and heart, and listen with your eyes as well.

3) Empathize - I am terribly sorry, Mr. castro.....

4) Gather Facts - May I please check back with you again Sir? You would not like flowers on your table?

5) Explore Solutions and Take Action - "May I then remove the flowers now, Mr Castro?

6) Offer Assurance - " I am really sorry, Sir, and I will make sure this will not happen again"

7) It is equally important to thank the guest for bringing the problem to your attention. Assure the guest that it will be noted and that it will report to management.








1) Usually found in upscale restaurants or in luxury cruise ships, sommelier is a specialist in wine service, they are also expected to have extensive knowledge of cocktails, alcoholic and non-alcoholic beverages.

2) In luxury cruise ships they called " Wine steward " this professional typically manages the wine cellar at the restaurant, and acts as onboard experts on wine and food pairing.

3) Typically on land base, five star hotels, resorts, exclusive restaurants, fine dining restaurants have at least one wine sommelier or wine steward.

4) Wine Sommelier or wine steward is responsible for providing courteous and professional wine and beverage service to the guest and all aspects of wine which wine pairs best with the meal ordered.

5) recommend a wine to guests and provide information about the wine's  the origin and the nature of its flavor if the guests request it,

6) Apply merchandizing and upselling techniques for maximum revenues, and must be able to attain reasonable sales target.

7) helps guests learn how to taste wine to enhance their dining experience.  Serves the wine to guest.

8) The procedures of serving wines are can include showing the cork to the guests,

9) Note: showing the cork to the guest is an art of professional wine sommelier but guest don't know why you showing the cork, here the tips, by showing the cork means you can discovered, if the wine as follows:

1) Flowery  

2) Sweaty 

3) Woody.

10) Pouring a sample and waiting while it is tasted, When the guests are ready, pour the entire glass of wine. Return to the table to ask how diners enjoyed the wine and listen to tales of their experience.



(For more information please check the procedures on Serving Wine)






Serving Wine


Storing Temperature

50 degrees Fahrenheit. to 55 degrees Fahrenheit - as normal storing temperature

70 degrees Fahrenheit - Wine to be stored up to 5 years

65 degrees Fahrenheit - Wine to be stored up to 15 years

60 degrees Fahrenheit - Wine to be stored exceeding 15 years


Serving Temperature

40 degrees Fahrenheit.  to  50 degrees Fahrenheit - White wines and Champagne

63 degrees Fahrenheit.  to 66 degrees Fahrenheit  - Red wines and fortified wines


Prensenting the White Wine

1) When a guest asked for white wine, the waiter or sommelier should obtain the bottle from the service bar set it into an ice bucket, cover it with a clean folded napkin and bring service into the dining room, but wine bucket to the right of the person who ordered the wine.

2) The  waiter  or sommelier then takes the bottle out of the bucket and present it to the guest with the label uppermost. And the host has an opportunity to verify the correctness of his order.

3) This bottle presentation is an important part of wine service and should not be overlooked. If the sommelier misunderstood the guest and brought in the wrong wine to which the guest will later object. Furthermore this bottle--presentation ceremony shows courtesy to the guest, regardless of his knowledge about wines, and adds to the atmosphere of the dining room.


Presenting the Red Wine 

Wine Glasses

Set the correct glasses on the table before opening the wine. For white wine, several types of stem glasses can be used and for the red wine must be right and exactly glasses. For elaborate service the glasses in which white wine is to be served should have been previously chilled.


Opening the Wine

1) The opening of the wine bottle begins with removal of the foil around and cork and neck of the bottle.

2) The foil should be cut with a knife well below the lip of the bottle and not ripped off with a fingernail. Older wines are often a bit moldy below the foil at the top of cork.

3) Wipe the bottle top and cork with a clean napkin. Set the corkscrew into the cork and turn it carefully straight into the cork, using only moderate pressure.


Since a cork break easily,

 It is important that the corkscrew turns in straight, rather at an angle, to avoid broken cork bits failing into the bottle.


Pouring the Wine

1) Before pouring any wine, wipe the open top of the bottle with a clean napkin to remove any cork grains or other impurities.

2) The sommelier should pour about an ounce into the glass of the host (or whoever ordered the wine) so that he/she can approve the wine.

3) Hold a towel in the left hand when serving the wine and use it to wipe the bottle. Do not wrap the bottle in a towel since the passengers usually wishes to see the label of the wine they are drinking.


When the host has approved the wine, pour wine as follows:

1) For a couple, the lady

2) For the group, the person sitting to the host's right. Proceed around the table counter clockwise, filling the host's glass last.

3) Wine glasses should not be filled more than two thirds full. This gives the drinker an opportunity to savour the wine's aroma within the enclosure of the glass before sipping it.





Wine Tasting


Wine Tasting

1) Pour about one ounce of wine into a glass.Raise the glass to light: twirl it, examine it for color, clarity, and weight.  Record your judgments of color, clarity, and weight.

2) Twirl  the  wine in the glass and sniff for scent.  Record your judgments of scent.

3) Sip the wine.  Slowly roll it around with the tongue to expose it to all the taste buds. Record your judgments of taste.

4) Swallow   the wine and enjoy the aftertaste. Record your judgments of touch and aftertaste.


a) Color

1) Reddish Brown

2) Dark Red

3) Red

4) Light Red

5) Dark Pink

6) Pink

7) Light Pink

8) Pale White

9) White

10) Golden White

11) Yellow


b) Clarity

1) Clear and Glowing

2) Cloudy or Dull


c) Weight

1) Full Bodied

2) Medium Bodied

3) Light Bodied


d) Scent



Delicate Subtle


e) Taste

Definite Flavor

Mild Flavor

Obscure Flavor

Very Sweet





Very Dry

Very Tart


Slightly Tart



f) Touch









g) Aftertaste

Present Strong

Present Weak

Barely Present






Beverage Guide


various bottles of spirits in the bar shelve aperol, campari, lillet and more

Kind of Beverage


Kind of Beverages

To understand the whole characteristic of beverages," here all information as follows



Is any potable liquid which is either alcoholic or alcoholic-free, derived from the Latin word " BIBERE " Its refers to liquids meants for drinking purposes, classified into the following categories:


Two Kinds of Beverages



1) Alcoholic Beverages

2) Non-Alcoholic Beverages


1) Alcoholic Beverages

Is any potable liquid containing 1/2% to 75 of ethyl alcohol by volume. Only ethyl alcohol from spirits distilled from grain, grapes, fruits and cane are used for alcoholic beverages.








2) Non-Alcoholic Beverages

Is any potable liquid without any alcohol content




Soft drinks


Mineral water




Type of Alcoholic Beverages



is the product of fermented juice of grapes. It is an "alive" beverage susceptible to chance, the rate of which is variable due to light temperature, storage, etc.


Classification of Wines

1) Natural still wines

2) Sparkling wines

3) Fortified wines

4) Aromatic wines

5) Distilled wines/Spirits


Producing Countries

Wine grapes grow best in the world's temperature zones, between the following latitude: 30 to 50 North and 30 to 40 South of the Equator. Only very few countries with important vineyards lie outside these belts. Wine producing in order of quality are













West Germany




South Africa












The Grapes

Although practically any of the eight thousand (8,000) known varieties of grapes can be fermented for wine production, only about fifty (50) produce first-rate wine. these grapes belong to the species VITIS VINIFERA, cultivated for thousands of years in Europe and transplanted two centuries ago to California and at a later date, to other countries like Australia. They range in color from yellow to green (white grapes) and from red to blue-black (black grapes).


Red and rose wines 

are made from black grapes: their skins color the fermenting juice. White wine can be made from either black or white grapes, and the thrick is to draw out the juices before they begin to ferment. Both white and black grapes may be sweet or tart, and many change flavor when fermented, which makes the selection of grapes a great art. Some of the best known and most used varieties of are:


Varieties of Grapes

1) Carignan - This hot-climate grapes is used in the south of france, algeria and California to make robust table wine and also dessert wine.

2) Chardonnay (or Pinot Chardonnay) it is the only grape that french law permits to be used to make Chablis. It is grown for Champagne.

3) Cabernet Sauvignon - Celebrated as the vine of the great clarets of Bordeaux, It is the only used in making fine wines in Australia and California

4) Chenin Blanc  - This is the only grape permitted in making the white wines of the Loire Valley, Vauvray, Sancerre, Sanvennieres, Pouilly Fume.

5) Gamay  - Used for making the good red wines of Beaujolais: however, the same grape yields only ordinary wine the rest of France.

 6) Grenache - Widely used in Provence, Lanquedoc and Spain, It is used in the rose' wines of Rhone Valley; such as Tavel.

7) Palomino  -  Developed  around Jerez de la Frotera, Spain. This grape is the basis for the sherry made there and in other parts of the world.

8) Pinot Blanc  - Grown widely in France, Germany and Italy, it produces dry white wine and i used in some Champagne.

9) Pinot Noir  - Is the grape from which red burgundy is made. It is also used in the best of Champagne.

10) Riesling  - One of the most widely used grapes in the world. It produces the great wines of the Rhine and the lesser wines of the balkan countries.

11) Semillon - This grape produces the classic dessert wines of Sauterne when over-ripe. In its normally ripened condition, this grape yields dry white wines, it is grown in the Graves district France.

12) Sauvignon Blanc  -  Cultivated in Bordeaux, this grape is also used in the dry white wines of Graves and the sweet wines of Sauterne.

13) Sylvaner  -  Cultivated from Alsace to Australia. from Chile to California, this abundant and fast-ripening grapes makes fine light white wines.

14) Traminer -Widely used  in the Rhine, Alsace and the Italian Tyrol, It has a pronounced spicy aroma, both as a grapes and as a wine.

15) Zinfandel  -  Most widely planted of all red-wine grapes in California.





Natural Still Wine


4 bottles of red wine on the bar counter

Natural Still Wine


Natural Still Wine Means

Are sometimes referred to as table wine, and are basically the product of grape fermentation without addition of sugar or alcohol. Natural fermentation stops when is no more sugar to convert to alcohol or when the alcohol reaches 14% by volume. Thus, table wines may have as little as 7% alcohol but never more that 14% ( many table wines, however, are created by stopping fermentation by unnatural means, such as by heat, by adding sulfur dioxide, and by removing the yearst through sterile filtration) It comes in three colors: White, Red, Rose.



White Wines

Pouilly Fuisse
Orvieto Classico
Pinot Grigio
Gran Vina Sol
Chenin Blanc
Fume Blanc
Sauvignon Blanc


Red Wines

Chateau Montrose
Chateau Latour
Chateau Margaux
Chateauneuf du Pape
Chateau Las combes
Cote du Rhone


Rose Wines

Mateus Rose
Beringer White Zinfandel

Sparkling Wine


bottle of sparkling wine in bar counter with green color bottle

Sparkling Wine


Sparkling wine means

Are considered the king of all beverages. Undergoes a second fermentation inside the bottles which it the sparkle of these wines, carbon dioxide, are formed, hence when the bottle is opened it effervesce, bubbles are produced the best example of this wine is champagne. The method of making Champagne was developed by a monk called Dom Perignon during 18th century. One of the very best Champagne is name after him.



Champagne - Queen among wines

Dom Perignon
Cuvee Cristal Roederer
Krug Grande Cuvee
Peninsula Brut
Moet et Chandon
Veuve Clicquot
Charles Heidsieck
Laurent Perrier
Pommery Brut Royal
Lanson Black Label


Sparkling Wine

Asti Spumante



Sparkling wines produced from the region of Champagne they called Champagne. All sparkling wines produced outside Champagne called sparkling wines.

Fortified Wine


full bottle of ruby port wine with red label on the bottle neck in the bar counter

Fortified Wine


Fortified Wine Means

Are fortified with sugar or alcohol content these wines are made stronger by the addition of either these two ingredients (Brandy is added to wine to increase alcohol content). It contains 14% to 24% alcohol by volume. 




Harvey's Bristol Cream
Dry Sack



Tio Pepe

bottle of Tio Pepe in the bar counter



Port Wines

Dow Vintage



Tawny Port

one bottle of ruby port wine on the bar counter





Aromatized Wine

one bottle of campari on the bar shelve

Aromatized Wine


Aromatized Wine Means

Are wines that are aromatically flavored with the infusion of herbs, barks and peels in the wine to produce the aroma. The alcohol content is 15 1/2% to 20% 



  • Vermouth
  • Campari




From the German word WERMUT (wormwood). A fortified red or white wine flavored with various herbs, barks, seeds, spices, etc. The principal aromatic agents consist of flowers of the shrup artemis a absinthium also known as wormwood (the famore toxic leaves of the same plant are used in making absinthe) The most manufactured aperitif wine is soaked in 40 or more aromatic herbs, fortified with spirits, pasteurized, refrigerated, and thoroughly filtered to give it a hardness that can with stand anything except extreme heat.

one bottle of lillet vermouth in the bar shelve




Campari Bitter

An extract of distilled spirits and herbs,  flavored and slightly sweetened spirits used to give a distinctive tang to cocktails which might otherwise taste too mellow.

one bottle of campari on the bar shelve





Distilled Wine and Beer


bottles of tangueray bombay saphire and beefeater in the bar shelve

Distilled Wine


Spirits / Distilled Wines

Are alcoholic beverages containing a significant amount of distilled ethanel. The five major source of alcohol of spirits are grain, plant and fruit liquor, liqueur and bitters. Spirits made from grain include whiskey, vodka, grain neutral spirits and compounded liquors such as gin and aquavit. Good quality spirits contain 40% to 45% alcohol. They can be served straight, on the rock, highball, mixed with water, ice cold and as basis ingredients of a cocktail.


Two Types of Spirits

1) Liquor

2) Liqueur


1) Liquor - unsweetened, high alcohol content beverages such:







Scotch Whiskey

Bourbon Whiskey


2) Liqueur - Also known as cordial, flavored, usually sweet alcoholic beverages.



Amaretto - Almond-flavored liqueur from Italy

Baileys - Whiskey/mint-flavored from Ireland

Kahlua - Coffee-flavored from Mexico

Tia Maria - Coffee-flavored liqueur / Jamaica

Triple Sec - Orange-flavored



Type of Liquor


Is the spirits distilled from grapes wine and those distilled from fruits are called fruit brandy, It is aged in oak casks are usually bottled at 80 proof ( a measurement of alcoholic strength or content). Brandy is expensive because ten of barrel of wine is used in making one barrel of brandy.








Produced from the region of cognac they called cognac. All brandies produced outside cognac they called brandy. The different between cognac and brandy is the cognac can called brandy but brandy cannot called cognac and they are different processing method: The cognac is a product of double distillation and brandy outside cognac mostly are single distillation.




a brandy known for its smoothness and heady dry aroma, is produced only in the cognac region of France. Cognac, by the definition and by international law, is brandy produced from grapes grown in the district of Cognac.


Grapes Variety

By Law Only 8 Varieties are allowed:


1) Folle Blanc
2) St. Emillion
3) Colombar
4) Blanc Rame
5) Jurancom Blanc
6) Montils
7) Semillion
8) Sauvignon


There are seven (7) geographical  divisions, and therefore seven grades of Cognac. They are in order of quality.


1) Grande Champagne
2) Petite Champagne
3) Borderles
4) Fins Bois
5) Bon Bois
6) Bois  Ordinaires
7) Bois Communes


Only the first two, which are the best, will appear on a Cognac's label. Since Cognac is a blend, there can be no vintage years. However, most companies indicate the relative quality of Cognac is identified by stars or letters. The quality of Cognac is identified stars or letters marked on the bottle. As follows:



*       ( 1 star ) ----- 3 years in cask

**     ( 2 stars ) ---- 4 years in cask

***   ( 3 stars ) ---- 5 years in cask

****  ( 4 stars ) ---- 6 years in cask

*****( 5 stars ) ---- 7 years in cask



VO ---Very Old - 5-10 years

VSO - Very Special Old -10-15 years

VSOP-Very Special Old Pale-15-20 yrs

XO ---Extra Old - 20-years or more



Remy Martin


Martell Cordon Blue





Is distilled from a fermented mash of grain(usually corn, rye, barley or wheat) and then aged in oak barrels. During the aging period whiskey obtain its characteristic amber color flavor and aroma. The major whiskey producing countries are: United State, Canada, Scotland, and Ireland.


American Whiskey Fall into 3 Major Categories

1) Straight whiskey
2) Light whiskey
3) Blended whiskey


Straight Whiskey

Is distilled from corn, rye, barley or wheat(not blended with neutral grain spirits or any other whiskey) and aged in charred oak barrel for a minimum of two years. There are 4 major type of straight whiskey.


There are 4 Major type of Straight Whiskey:

1) Bourbon Whiskey
2) Tennessee Whisky
3) Rye Whiskey
4) Corn Whiskey


1) Bourbon Whiskey


Is distilled from a mash of grain containing not less than 51% corn and is normally aged in 4 years in new charred oak barrels. It is amber in color and full-bodied in flavor. When distilled in Kentucky it is usually referred to as Kentucky Straight Bourbon Whiskey. Bourbon is named for Bourbon Country in Kentucky where this type of whiskey originated. It is also produced in Illinois, Indiana, Ohio, Pennsylvania, Tennessee and Missouri.


Jim Beam
Wild Turkey
Old Taylor
Early Times
Hiram Walker
Old Grand Dad


2) Tennessee Whiskey


Is called sour mash whiskey instead of bourbon, it is filtered through maple charcoal after distillation, which gives delicate smoothness and flavor. Sour mash is a spirit made from a regular sweet, mash brew mixed with some soured old mashed brew in a ratio of about 2 regular to one sour. The sour mash gives a heavier body and finer flavor to bourbon, lending it a bit of sweetness and delicacy. Most bourbon is sour mash, although their labels may not indicated it.


Jack Daniels


3) Rye Whiskey

Is distilled from a mash of grain containing not less than 51% rye and is much like bourbon in color but it is different in taste and heavier in flavor.


Old Thompsons
Seagram's 7
Seagram V.O
Canadian Club
Crown Royal


4) Corn Whiskey

is distilled from a mash of grain containing not less than 80% corn. Corn whiskey is commonly aged in re-used charred oak barrels.


Examples of Three Categories:

1) Bottle in Bonded Whiskey

is produced under united states government supervision. Though the government does not guarantee the quality of bonded whiskey, it does require that the whiskey be at least 4 years old, that it be bottled at 100 proof. That it be produced in one distilling by the same distiller and it be sorted and bottled at bonded warehouse under government supervision.


2) Light Whiskey

Is a new type of American whiskey which is produced at between 160 proof and 189 proofs and stored in used charred oak containers for a minimum of 4 years, Significant characteristic are the lightness of Flavor and smoothness of taste color, which may vary from clear to amber, is not significant.


3) Blended Whiskey

Is a blend of one or more straight whiskies and neutral grain spirits containing at least 20% or more straight whiskey bottle at not less than 80 proofs.


1) Kentucky Whiskey a Blend -  Blended whiskey in which all straight bottled whiskies are distilled in Kentucky.

2) A Blend of Straight Whiskies - occurs when two or more straight whiskies are blended together to the exclusion of neutral grain spirits.

3) American Blended Light Whiskey - is a new American whiskey category consisting of less than 20% straight whiskies, at 100 proof and 80% of American light whiskey.


Canadian Whiskey

Blended whiskies usually distilled from rye, corn and barley. Produced only in Canada, under government supervision. Most of the Canadian whiskey sold in this country is at least 4 years old. Canadian whiskey is 80 proof and is lighter bodied than American whiskey.


Scotch Whiskey


Is produced only in Scotland. All scotch blends contain malt whiskey grain whiskey ( similar to American grain neutral spirits) Scotch distinctive smoky flavor comes from drying malted barley over peat fires. All the scotch imported into this country is at least 4 years old and is usually 80 or 86 proof. Scotch sold in the rest of the world is almost 80 proof. It has 2 kinds:


Two (2) Kinds of Scotch Whiskey

1) Malt Scotch
2) Grain Scotch.


1) Malt Scotch

Is made from 100%  barley malt. The greater amount of malt gives it a heaver flavor.




2) Grain Scotch

Is made from malt combined with unmalted barley and corn. It is lighter or more delicate than malt scotch.




Irish Whiskey

Is produced only in Ireland. Like scotch, it is a blended whisky containing both barleys malt whiskies and grain whiskies. Unlike scotch, however, the malt is dried in coal fired kilns and the aroma of their fires does not reach the malt, Irish whiskey is heaver and more full-bodied than scotch and is usually 86 proof. 


Old Buslmills




Is distilled from the fermented juice of sugar cane, cane syrup and molasses at less than 190 proofs (160 proof New England Rum) and bottled not less than 80 proofs. It is aged in uncharred barrels where it picks up very little coloring: Dark rums often have caramel added to them for color. Most rum are blends of several aged rums, ranging from heavy, pungent type to light, brandy like varieties selected for special aroma flavor and odor.


1) Light Bodied Rums - dry with only a very slight molasses flavor, available in 2 varieties, white and gold label (or Light and dark), the gold or dark is a little bit sweeter with a more pronounced taste.


2) Heavy Bodied Rums - darker and sweeter and has a pungent bouquet, body and flavor, these rums are distilled by a different and slower fermentation process which allows more time for a fuller, richer molasses like body to developed


Mount Gay
Captain Morgan
Havana Club




Distilled from grain and receives its flavor and aroma from junifer berries and other aromatics such as coriander, orris, lemon peel, etc, It is colorless, but some brands may have a golden color because of the aging process in the barrels. Every gin producer has its own special recipes. Gin sold around the world at 80 proofs is bottled in this country at proof varying from 80 to 94 proofs.


1) Dry Gin - merely signifies that the lacks sweetness


2) Vacuum Distilled Gin - distilled in a glass lined vacuum still at low 90 degree Fahrenheit capturing only the light, volantile flavor and aroma without the bitters found in some gins.


3) London Dry Gin - originated in England and now considered as generic term and may appear on American made gins as well dry gin from England are inclined to be little heaver bodied.


4) Golden Gin - dry gin aged in wood where it acquired its golden color.


5) Holland, Geneva or Schiedam Gins - are importanted from Holland, where gin originated and are highly flavored and rich in aromatic oils, They do not mix well with other ingredients in cocktails.


6) Old Tom Gin - is an English gin that has been sweetened with sugar syrup. Is a sweet gin usually flavored with orange, lemon or mint.


Gordon Gin




most versatile of all alcoholic beverages, highly refined and filtered liquor distilled at or above 190 proof, bottled at not less than 110 proof. It was originally made in Russia, from potatoes, but in the U.S , it is usually distilled from grain primary corn and wheat. The subtle differences between various vodka result from the types of grain used and the distilling and filtering processes employed. Most American vodka are filtered through activated charcoal. Is not aged, it is colorless and virtually tasteless and odorless.


1) Flavored Vodka - An American originated product. Excellent straight or in mixed drinks, it has been sweetened and flavor, usually with orange, lemon, lime mint, or grape. It is usually bottled at 70 proofs.


2) Flavored Vodka - a polish vodka in which a bit of special  "buffalo" grass is steeped. This European grass gives the vodka a light yellow color and a slight aromatic bouquet, it can be made at home by buying buffalo grass from an herb company and it in vodka.






Is the national drink of Mexico, distilled from the fermented sap of century plant, a type of cactus ( Maguey or Mescal Plant ).


Jose Cuervo
Two Fingers
Camino Real



Made from wheat, potatoes and various spices, distilled in the scandinavian countries mainly Denmark and Sweden. It is serve very cold.



Made by distilling fermented rice, plant shoots and molasses. The main producing countries are Indonesia, china, and South America.




Also known as cordials, are compounded spirits flavored in various ways, it is drink based on a spirits or fine alcohol with added sugar syrup and aromatic substances. ( fruits, plants, flowers ) which give its characteristic taste. The preparation generally consists of simply mixing the ingredients and allowing them to stand. It is produced mainly in France and Holland.


Cointreau - France. Flavor of orange rind.

Curacao - Flavor of orange

(Note: Please see on type of spirits above)



Is a brewed and fermented beverage made from malt barley and other starchy cereals flavor with hops. Beer is the generic embracing all malt beverages.


Type of beer

1) Stout - a brew similar to porter but got its name by being more "stout" that is higher in alcohol content that porter. It is fermented and has a dark color, acquired from roasted unmalted barley, It has more of a hoppy taste than either porter or ale. It has 2 kinds: Dry and Sweet stout.


2) Dark Beer - has a rich and creamy taste which has a dark color and pronounced flavor from malt sprouts roasted at high temperatures.


3) Lager Beer - bottom fermented brew, bright, clear, light bodied sparkling beer pilsner is a term used universally on light labeled beer, these are bright, light lagered beer.


4) Pasteurized Beer - beer have under gone pasteurization  ( exposing them to 140 degree to 150 F / 160 degree F. in order top kill bacteria which cause spoilage) before these are packaged.


Dessert Wines

Can be distinguished from ordinary wines by their sweeter taste and their higher alcoholic content. These wines come from southern countries such as Portugal, Spain, Italy, Greece, Hungary, and Southern France.


Type of Dessert Wines

 Port Wine

Is a sweet wine from Portugal, which can also be taken as an aperitif and used in the preparation of many foods.


Sherry Wine

Is drier and stronger and is fortified with spirit. A true sherry may only come from the Jerez area of Southern Spain.



Aromatized wines that stimulates the appetite under 40 proof thrist quenching and refreshing drink taken before meals to improve the appetite or to stimulate the appetite.


Types of Aperitifs


 1) Vermouth- is made on the basis of a sweet or dry wine in which selection of aromatic herb is infused. Its alcohol content is from 16% to 18%.


2) Bitters- are wine based drinks, in the same way as vermouths. Various plant and roots are steeped, noted for their tonic and stimulant properties. Its alcohol content is 17% to 30%.


3) Anises- are aniseed based drinks used in place of absinthe, which is now forbidden. The alcohol content is 45% and this should be stated on the label. These are always served w/ very cold water.





Bar Set Up


Speed Rack (Well) Sample of Bar Set Up


Speed Rack (Well) Sample of Bar Set Up

 When preparing your bar for operations you have to arrange all items in order, to avoid delay in preparing drinks. There is no standard rules written on how to arrange all bottles, but in my experience  and most bartender are using the system to be able to make drinks past and easy.  If you are two or more bartender in the bar area, make sure that you explain the bottle arrangement.


Speed Rack (Well)

The speed rack (well) is located always in front of the ice. This is either one or two shelves. When using a double rack (well) your top shelves is always the area where you place your house pouring brands from right to left (vodka, gin, rum, tequila, triple sec, scotch whiskey, bourbon whiskey, brandy or cognac and vermouth sweet and dry; and the lower shelve is the area where you place your other pouring brands that you need in the operations and sellable.


Bar Set Up

Speed Rack (Well) Top Shelve - Arrange the bottles from right to left

1) Vodka

2) Gin   

3) Rum

4) Tequila

5) Triple Sec

6) Scotch Whiskey

7) Bourbon Whiskey

8) Brandy or Cognac

9) Vermouth Sweet and Dry

10) Angostura Bitters

11) Grenadine Syrup

12) Rose’s Lime Juice´

13) Lemon Juice

14) Simple Syrup (2 sugar> 1 water)


Speed Rack (Well) Lower Shelve - Arrange the bottles from right to left.

1) Armagnac

2) Canadian Whiskey

3) Citrus Flavored Vodka

4) Russian Vodka

5) Single Malt Scotch

6) Spanish Brandy

7) Whiskey – Blended and Irish

8) Blue Curacao

9) Kahlua

10) Baileys

11) Tia Maria

12) Peach Schnapps

13) Crème de Menthe Green





Bar Rail - Other Spirits


Bar Rail

Is located on the bar top in front of your mixing station and you can also display all kind of premium spirits.


Basic Liqueur

Amaretto - Almond-flavored liqueur/Italy

Baileys - Whiskey/mint-flavored/Ireland

Blue Curacao - Orange-flavored

Creme de Cacao - Chocolate/vanilla/France

Creme de Menthe - Mint-flavored/France

Grand Marnier - Orange/Brandy/France

Kahlua - Coffee-flavored from Mexico

Tia Maria - Coffee-flavored/Jamaica

Triple Sec - Orange-flavored


Other Liqueurs

Abricotine - Apricot/brandy-flavored/France

Advocaat - Egg.Sugar.Brandy/Holland

Anisette - Anise/France,Italy,Spain

Apricot Brandy - Apricot-flavored

B&B -Mix of Benedictine/brandy,France

Benedictine - Herb-flavored liqueur/France

Blackberry Brandy - Blackberry-flavored

Chambord - Raspberry-flavored/France

Chartreuse - Herb-flavored from France

Cherry Brandy - Cherry-flavored/Denmark

Cointreau - Orange-flavored liqueur/France

Creme de Banana - Banana-flavored

Creme de Cassis - Black currants/France

Creme de Noyaux -Almond-flavored/France

Creme de Vanille -Vanilla/France, Holland

Drambuie - Scotch,herbal,honey/Scotland

Florenza - Hazelnuts-flavored from Italy

Frangelico - Hazelnut-flavored liqueur, Italy

Galliano - Herb- yellow liqueur/Italy

Goldwasser - Herbal-flavored/Germany

Irish Mist - Whiskey-liqueur/Ireland

Keuck - Coffee-flavored liqueur/Turkish

Kirsch - Cherry-flavored from Alsace

Kummel - Caraway-flavored/Germany

Malibu - Coconut/rum-flavored/USA

Maraschino Liqueur - Maraschino/ Italy

Midori - Honeydew melon/Japan

Monin - Lime-flavored liqueur/France

Ouzo - Anise-flavored liqueur/Greece

Pasha - Coffee-flavored liqueur/Turkish

Peach Brandy - Peach-flavored liqueur

Peppermint Schnapps -Peppermint/Germany

Peter Heering - Cherry-liqueur/Denmark

Prunelle - Plum-flavored liqueur/France

Rumple Minthz - Peppermint/Germany

Sabra - Orange and chocolate/Israel

Sambuca - Liquorice/neutral spirits, Italy

Sloe Gin - Sloeberries-flavored

Southern Comport - Peaches-flavored/USA

Vandermint - Chocolate &  mint/Netherland

Yukon Jack - Strong,amber-colored/Canada





Bar Fridge and Beer Coolers


Bar fridges and beer coolers

Are located behind the bar. Bar fridges are used for alcoholic, Non-alcoholic beverages and other things, such as juices, milk, cream, garnishes, white wine, blush wines, rose wine, beer, champagne, sherry wine and other items to be kept cold.


Beer coolers

Are for special beer and domestic beers. Beer coolers are used for storage and keeping the beer cold. Make sure that all imported beers are separate from domestic beers. You can use also for cocktail glass and beer mug glass cooling.


Beer Collers



Pale Pilsen




Bar Fridge

Wine and fortified wines

Blush Wine


Port Wine

Red Wine - young wine

Rose Wine

Sherry Wine

Vermouth - Medium, Sweet & Dry

White Wine




Diet Soda

Ginger Ale

Soda Water


Toni Water



Apple Juice

Cranberry Juice

Fresh Lemon Juice

Fresh Lime Juice

Grapefruit Juice

Mango Juice

Orange Juice

Pineapple Juice

Peach Juice

Tomato Juice


Other Mixers

Beef Bouillon

Coconut Cream

Sweet and Sour Mix

Margarita Mix

Strawberry Mix

Maitai Mix





Condiments and Garnishes List


A condiment

Is an edible substance that are added to cocktails to enhance its flavor.



Angostura aromatic Bitters

Cinnamon Sticks


Grated Nutmeg

Pomegranate(Grenadine) Syrup

Ground Black Pepper

Ground Cinnamon

Heavy Cream

Iodized Salt

Light Cream

Orange Bitters

Orgeat Syrup

Peychaud Bitters

Rose's Lime Juice

Superfine Sugar


Whole Cloves

Lea & Perins Worcestershire Sauce




Celery Stick

Cocktail Olives

Cocktail Onions


Fresh Mint

Lemon Wedge

Lemon Slice

Lemon Twist

Lime Wedge

Lime Slice

Lime Twist

Maraschino Cherries

Orange Slice

Pineapple Slice







mix bar tools on top of black bar mat such as bar knife, cocktail streaner, 2 pcs boston shaker, stainless jigger, speed pourer, mix glasses

Bar Equipment Guide


Bar Tools


white round bar ashtray with cover and hole on the top                 




stainless steel bar knife laying down on black bar mat                              

Bar Knife



stainless steel bar peeler laying down on black bar mat

Bar Peeler - Twist



2 pcs of stainless steel bar spoon laying down on black bar mat                                                 

Bar Spoon



2 pcs of bar tongs laying down on black bar mat

Bar Tongs



4 pc of round bar trays on the bar counter

Bar Tray - Round



one blender machine with glass pitcher on the bar counter       

Blender Machine or Electric Shaker



2 pc boston shaker on the bar counter with background of stainless wine bucket with wines

Boston Shaker - 2 pcs



stainless steel can opener with rotation holder

Can Opener 



1 ltr size of carafe glass on the bar counter with various spirits background                     




2 pcs black color champagne stopper laying down on black bar mat                               

Champagne Stopper 



stainless steel cocktail strainer laying down on black bar mat                                 

Hawthorne Cocktail Strainer



ProStrainer Double Strainer laying down on black bar mat

ProStrainer Double Strainer




Cutting Board




Garnished Container 




Glass Pitcher




Ice Shovel 




Ice Tong 







Juice Hand Squeezer




Measuring Spoon 




Mixing Glass








Speed Pourer 




Standard Shaker (3 pcs shaker)



Tip Jacket




Wine Bucket                                 



Wine Opener



Coffee Creamer Pot



Mint Julep Cup



Punch Bowl



Sugar Container



Tea Pot







Beer Mug 



Brandy Inhaler Glass




Brandy Snifter Glass 




Champagne Flute




Champagne Saucer 




Collins Glass 



Grappa Special Glass




Highball Glass



Hurricane Glass



Irish Coffee Glass




Margarita Glass/ Coupettee




Martini Glass




Old Fashioned Glass








Poco Grande Glass




Shooter Glass




Sour Glass





Bar Cost Sample


Bar Cost Sample

You can use these formulas for any bar business. when preparing the bar cost, collect all daily bar receipts

 for the whole week/ month.


Bar Cost Summary Report


Figure - 1            

Bar Cost Transaction Report

Description           Liquor     Wine       Beer      Total

Open. Invty           100          50          200         350

Deliveries              200        100         150         450

Consumption         200          50         100         350

Closing Invty          100        100         250         450

Bar Sales            1.000        200         450      1.650

Bar Cost                  20%       25%       22%    21.21%


Figure - 2            

Bar Cost Summary Report

Opening Bar Invty. in Cost Price                       350

Beverage Deliveries in Cost Price                     450

Bar Consumpt in Cost Price                              350

Closing Bar Inventory in Cost Price                   450

Total Sales in Selling Price                             1,650

Bar Cost                                                         21.21%


Figure - 3            

Bar Consumption / Bar Sales = Bar Cost

Total Bar Consumpt in Cost Price                      350

Total Sales in Selling Price                              1,650

Bar Cost is                                                      21.21%


Figure - 4            

Bar Cost for the month is                             21.21%









Note: Before you start the menu costing you must have completed information on all products generated on the menu like: measurement for every spirits/alcoholic beverages /wines/ sodas/juices/beers etc.



45           ml           Tequila Silver                 0.50

20           ml           Triple Sec Liqueur         0.25

45           ml           Lemon Juice                  0.15

Miscellaneous                                             0.10

Total menu in cost price                            1,00


Preparing menu or selling price:

Beverage Menu in cost price                       1.00

Beverage Markup                                           20%

Marketing flow                                                25%

Given Percentage                                        100%


$1.00 X 20 X 25 / 100 = Selling Price


$1.00 X 20 = 20 

20 X 25      = 500

500 / 100   = $5.00           


Selling Price  is $5.00     


Bar Cost Sample Tips;   

Cocktail Cost / Selling Price = Bar Cost

$1.00 / $5.00 = 20%        


Bar Cost is 20%



a) When you making cocktails menus you have to study the location then you can adjust your beverage mark up and your marketing flow. Marketing flow is designing for low and high price of the product in the market.


b) The Standard Markup of Beverage is 19% to 25%, and marketing flow are defending against the feasibility study of your business, The Given % of 100 percent is designed to get your selling price in the right direction. This technique was always used in the five star hotels


c) You can use the formulas for actual bar operations; just adjust what is the best for your business selling prices.


d) In actual bar operations, i am not agreeing to use direct percentages of the selling price likes times 500% or more, because, you cannot control the marketing flow of the market.


e) By using formulas you can make menu planning for every 3 month or up to 6 months without losing business.







2 mojitos garnish with lime wheels and mint leaves on the glass rim


How to Control Bar Costs


Bar owner's are looking for solution on how to control bar costs and they can't find effective information from the internet contents, "because, most of the contents are only stories or hearsay in the bar operations, without specific guide to help them to the problem. Here, I like to share some points to help peoples who want to learn about bar costs. This content will help you step by step on how to control your bar cost in your bar business (Take note: Controlling cost of bar business such as: labor costs, food costs, operating expenses, repair and maintenance costs are not included)

To control your bar cost you must correctly done menu costing and selling price. Wrong beverage markup and marketing flow percentage, it can be the main reasons to lose your business and become bankrupt if you are not aware on technicality of the business hidden cost. don't be happy when you are selling too much, "because, may be you are losing too much. Controlling bar costs in the bar operations is more easy compared with those hidden cost. Vigilant from inside and outside the bar is effective task and make sure that all S.O.P are implemented correctly and accurately. 

Bar Cost Control

Bar Cost Control - 1 ... Recommended for big bar business
Job to be done  -  To control your bar costs from hidden cost and bar operations, please find below all step by step from Task - 1  to  Task - 11
Bar Cost Control - 2 ... Recommended for small bar business
Job to be done - A ... To control your bar costs from hidden cost and bar operations, please find below all step by step from Task - 1  to  Task - 11
Job to be done - B ... To control your bar cost from inside the bar
  1. Daily bar physical inventory against inventory record after bar operations.(bartender and cost controller daily job)
  2. Set-up a bar rules and regulations that bartender or all bartenders are responsible to pay all missing bar stocks at the end of the day.
  3. Strictly implemented that no register drink order, no drink.
  4. No packet to all bar staffs uniform.
  5. Provides two set of bar keys for every bar outlet , one for bartender and one for the bar manager.
  6. Bar Manager is not allowed to enter inside the bar without bartender or cost controller.
  7. Provides complete padlock to all bar doors, shelves, fridges and cabinets
  8. Bar outlet is totally locked after operations with complete inspection of bar manager. 
  9. Hired one cost controller only for bar cost control.
Bar Cost Control - 3 ... Recommended for small bar business
Job to be done - A ... To control your bar costs from hidden cost and bar operations, please find below all step by step from Task - 1  to  Task - 11
Job to be done - B ... To control your bar cost from inside the bar.
  1. Hired one bar cashier purposely for daily bar operations.
  2. Nobody can touch the cash register including the bar manager or the owner's, only the bar cashier is allowed.
  3. Strictly implemented that no register drink order, no drink.
  4. Bartender is not allowed to make a drink with free pouring style, all drinks prepared must be measured with the set standard
  5. No packet to all bar staffs uniform

Step - 1 ... Office Work

  • Task - 1 - Purchase Order Cost
  • Task - 2 - Inventory Cost
  • Task - 3 - Menu Costing
  • Task - 4 - Selling Price
  • Task - 5 - Beverage Markup
  • Task - 6 - Beverage Marketing Flow
  • Task - 7 - Given Percentage
  • Task - 8 - Target Bar Cost
  • Task - 9 - Target Gross Profit Margin Percentage
  • Task - 10 - Bar Cost Report
Step - 2 ... Bar Supervising and Monitoring
  • Task - 11 - Bar Management
  • All discounted sales, compliments and owner's consumptions must be recorded as regular sales and noted to the monthly income statement and trial balance.
  • When making cocktail menu, you must study location and adjust beverage mark up and marketing flow. Marketing flow is a percentage for low and high price of the product in the market.
  • The standard markup of beverage is 19% to 25%, and marketing flow is defending against the feasibility study of your business, Given Percentage is a percentage of 100 percent to be used as calculation/ deviation to get your selling price in the right direction.
  • You can use this formulas for actual bar operations; just adjust the best for your business selling prices.
  • Direct percentage caculation of the selling price likes times 500% or more is not recommended, "because, you can't control the marketing flow of the market daily/weekly and monthly
  • By using this formulas you can make menu planning for every 3 month or up to 6 months without losing business.
I Hope you will find this information helpful.
Blood Alcohol Concentration (BAC)
Approximate Blood Alcohol %
Body Weight (lbs)
  • Drinks            100    120     140    160     180    200
  • 1                     .04     .03     .02     .01     .01     .01
  • 2                     .08     .05     .04     .03     .03     .02
  • 3                     .11     .08     .07     .06     .05     .04
  • 4                     .15     .12     .09     .08     .07     .06
  • 5                     .19     .14     .12     .10     .09     .08
  • 6                     .23     .17     .15     .13     .11     .10
  • 7                     .26     .20     .17     .15     .13     .12
  • 8                     .30     .24     .20     .17     .15     .14
  • 9                     .34     .27     .23     .20     .17     .15
  • 10                   .38    .25     .22     .19     .19.     .17
Note No.1:
  • To have some knowledge on how to get the alcoholic content of every bottle of liquor, liqueur and wines please find 
below example.
  • One bottle of JW Red Label - 1 litter with 40% vol.
  • 40% vol X 2 = 80% alcoholic content in one bottle of JW Red Label - 1 litter
  • For every one bottle of JW Red Label - 1 litter (1,000 ml) Approximate with 20 shots of 50 ml per shot
  • 1,000 ml  /  50 ml = 20 shots
  • 80% alcoholic content / 20 shots = .04 Approximate Blood Alcohol % per shot of JW Red Label
  • 04 Approximate Blood Alcohol % per shot of JW Red Label
  • The computation is the same to all other spirits and wines, just follow the guides and you can get the Approximate 
Blood Alcohol %
Note No.2:
  • All wines and spirits and all alcoholic beverage have alcoholic % vol, when you check the vol of alcoholic beverage always multiply by 2 and you can get the whole alcoholic content of the one bottle, can or what ever measurements of the beverage. 

Bar Measurements Guide



Measurement Guide


By using milliliters or ML in the cocktail recipe

is the most perfect guide in cocktail making and easy to control the beverage cost, bar inventory and financial report.


Eight (8) Prepared Measurement Guide


1) Standard Jiggers Measurements Guide

          Ounces     Milliliters       Centiliters

Item           OZ.            ML          Rounded        CL

Jigger          2             59.14             60              6.0

Jigger    1 1/2             44.36             45              4.5

Jigger          1             29.57             30              3.0

Jigger       3/4             22.18             25              2.5


2) Bottle of Liquor, Liqueur and Spirits approximate shots

Bottle      25 ml           30 ml            45 ml        60 ml

200 ml          8                  6                   4               3

375 ml        15                12                   8               6

700 ml        28                23                 15             11

750 ml        30                25                 16             12

1000ml       40                33                 22             16


3) Standard Liquor, Liqueur, Wines, Champagne and Spirits bottle Size

                      Ounces      Milliliters    Centiliters

Bottle                      OZ              ML                  CL

Miniature               1.7                50                     5

Half Pint                6.8              200                   20

Pint                      12.7              375                37.5

Pints 125           23.66              700                   70

Fifth                   25.36              750                   75

Liter                     33.8            1000                 100


4) Keg Conversion and approximate number of glasses

Beer Barrel    Gallons        Ounces        Liters               Glasses              Glasses per Keg

1/2 Barrel    15.5 gallon      1,983 oz        58.66 liters       12 oz per glass   165 glasses per 1/2 Keg

1/4 Barrel    7.75 gallon         991 oz        29.30 liters       12 oz per glass     82 glasses per 1/4 Keg

1/6 Barrel    5.16 gallon         660 oz        19.53 liters       12 oz per glass     55 glasses per 1/6 Keg


5) Bartender Common Measurement Conversion Guide

Unit                       Conversion

1 Liter                       1000 ml, 100 cl 

100 cl                        1000 ml

Cup                           240 ml

Dash                         0.9 ml

Gallon                       3.8 liter

Pony                         29.57 ml

Part                           15 ml, 30 ml or more

Part                           Any amount you want

Float                          5 ml to 10 ml or layer

Shot                           25ml, 30ml,45ml,60ml

Splash                       3.7 ml

Tablespoon               11.1 ml

Teaspoon                  3.6 ml


6) Cocktail Glass Sizes Guide

Milliliters or Ounces

Item                                 ML            OR             OZ

Old Fashioned                250             0r                 8

Old Fashioned                300             0r            10.6

Highball Glass                350             0r               11

Margarita Glass              270             0r                 9

Champagne Flute           200             0r                 7

Martini Glass                   250             0r                 8

Shot Glass                        50              0r             1.7

Wine Glass                     250              0r                8

Brandy Glass                  350              0r               11

Pilsner Glass                   400             0r            13.5

Beer Mug                         300             0r               10

Sherry Glass                    200             0r                 7

Hurricane Glass               300             0r               10

Poco Grande Gls.            390             0r            13.7


7) Conversions Party Planning Guide

Item                             Size                Serving

Wine                         750ml                 6 gls (125ml/gls)

Liquor                       750ml                 25 shots(30ml/sht)

Champagne             750ml                  6 gls(125 ml/gls)

Juices                    1000ml                  6 gls(166 ml/gls)

Sodas                      2 liters                 12 gls (166ml/gls)

Keg of Beer         1/2 barrel                165 gls(12oz/gls)

Keg of Beer         1/4 barrel                82 gls (12 oz/gls)

Keg of Beer         1/6 barrel                55 gls (12 oz/gls)


8) Standard Drinks Measurements Guide

Item                                        Quantity

Bottle of Beer                          375 ml

Can of Beer                             375 ml

Carton of Beer                        24 x 375 ml

Wine Standard Serving          100 ml

Wine Restaurant Serving       150 ml

Port and Sherry Serving          60 ml

Wine in Cask (Carton)            4 liters

Wine in Cask (Carton)            2 liters

Port in Cask ( Carton)            2 liters






USPH Standard


United State Public Health Rules



It is the creation and maintenance of healthful or hygiene conditions.



Acceptable norm or quality of a product of service


What does U.S.P.H. means? It stands for

U - United

S - States

P - Public

H - Health


What are U.S.P.H. standard?

These are rules and regulations defining safe and acceptable sanitation and hygiene practices and procedures for the purposes of safeguarding the health of the public.


Who sets regulates these standard and prevention.

Center for disease control


Who should follow these standards?

All Crewmembers/ Hotel employee



Among crew members/ Hotel Employee always



In the U.S: water, and other areas covered by treaties or agreements with other nation or territories.


Why is compliance to U.S.P.H standard important?

To protect the health of customers and the employee.



How U.S.P.H standards are implemented by employee


Personal hygiene

Sanitation and hygiene must start with the employee

Good Posture
Adequate Sleep
Balance Diet


To improve health

Eat well balance meals

Drink sufficient amount of water daily


Hygiene Rules

Bathe daily and apply deodorant
Brush teeth regularly, Use mouth wash
Keep hair clean and maintain a neat hairstyle
Wear clothes that fit well
Keep your fingernails clean or well-manicured
Wear shoes that fit well
Be clean-shaved daily
Always wash hand. Wash hand for at least 20 seconds:



Starting your duty

Handling raw or ready eat food



Using the toilet

Handling raw food

Handling soiled dishes/ glassware

Touching your hair, nose or mouth

Handling anything something dirty.





The Three Bucket System


The Three Bucket System

This is a procedure for washing, rinsing, and sanitizing where a different bucket and sponge or mop is used for each task.


In washing:

1) For example, one bucket with water and soap/ detergent, is used only for this purpose and will not be used for rinsing or sanitizing.


For Rinsing:

2) Another bucket with water only, will be used solely for this purpose.


A third bucket:

3) Containing water and a sanitizing solution shall be used for sanitizing only.


There are color-coded for the purpose of easy recognition and minimizing mistakes.


For example:

The red bucket may be assigned for washing, white for rinsing and gray for sanitizing.

The liquid are changed frequently so as to maintain the consistency of the solutions.

A litmus paper test should also be frequently done on the sanitizing solution to ensure its effectiveness.


The three bucket system may be expanded to include the use of three separate sinks for each of the three tasks.



Washing    - Red Mark
Rinsing      - White Mark
Sanitizing  - Gray Mark

Important points to three bucket system


a) The main task done in this system are:

Washing with water and soap/ detergent

Rinsing with water

Sanitizing with water and sanitizing agent


b) The use of a different bucket for each task.  This will also include a different sponge or mop for each particular task


c) Color code the bucket for easy recognition  so as to minimize mistakes


d) This system includes the use of a separate sink for each different task.


e) Hot/ cold water is used depending on what is being cleared for utensil or other food handling tools use hot water. The temperature will defend on the company standards.


f) Allowable sanitizing solutions are

5% solution household bleach: one oz. for four gallon of water or 100 parts chlorine to one million parts water.

5% solution quaternary compounds: two oz. for four gallon of water


g) Change solution often to maintain consistency


h) Use Litmus paper to check sanitizing solution. If paper turns blue, it is okay. If grey, it lack concentration needs to be replaced


I) After sanitizing, drip and air dry or place in dryer


j) Don't use towel or cloth to take off moisture or water. These themselves are healthy homes of bacteria and viruses and will negative whatever sanitation process you had made sure. This technique may make your glasses look sparkling clean. But are they sanitized?





How Other U.S.P.H. Standard Applied in Beverage


Ready to eat food - Handle with gloves


Ready to use garnish - Kept in closed containers and refrigerated or kept in a condiment caddy with plenty of ice underneath.


All food items - Stored away from detergents and chemicals


Fresh Fruits - Place in cleaned and sanitized Lexan boxes before being brought up to the bar pantry


Ice - Handle with ice scoop or tongs. Placed in covered Lexan boxes when in use or being transported.


Ice bin - When it is suspected to contain broken glass, empty ice bin, wash, rish and sanitized before using again.


Containers - Wash, rinse and sanitized and air dry before refilling.


Utensils and glasses - Wash, rinse and sanitized and air dry before using.


Glasses - Held at 3rd lower part or stem.


Speed Pourers - Soaked in hot chlorinated water before washing ( Once a week)


Blender - Dismantle, wash, rinse and sanitized and dry ( End of the shift)


Cutting boards - Wash, rinse and sanitized and dry ( End of the shift)


Soda equipment - Wash, rinse and sanitized and dry. ( Closing time)


Opened Cans - Emptied into cleaned and sanitized plastic containers and properly labeled. Exceptions are milk and cream which must be retained in their original containers and kept refrigerated. Their expiry date must not be greater that the current date.


Beers and sodas - Stored away from floor in stainless steel pallets and away from entrance and doors.





U.S.P.H. Standard Applied in Beverage - Part 2


Ice machine - Wash, rinse and sanitized twice a week. All ice scoops must be on retractor and installed outside the machine. Gaskets must be clean.


Refrigerators - Temperatures must be taken and recorded twice a day. Must be equipped with thermometers. Rust free and have clean gaskets.


Hand wash sinks - Provide with, splash sides if near working area. Paper towel holder and towels. Nail scrubber, soap dispenser with soap.


Cleaning materials - Mops, brooms, and brushes are to be stored upside down in a clean and sanitized locker and separated from materials used for cleaning food.


Glass washing machine - Change water frequently, Dismantle, unclog nozzle and wash, rinse and sanitized and dry at the end of the day. Descale twice a week. Take temperature of wash water TWP times a day. Enough stock of soap and rinse-aid at all times. Use phydion paper to test soap level during.


Machines - Washes. (yellow no soap; orange-right level, red much soap)


General cleaning - All floors are swept, cleaned and mopped with detergent and rinsed with sanitizing solution, Floor drains and cleaned by removing drain covers, scrubbing with detergent, rinsing and sanitizing before replacing them. Walls, bar counters, ice bins, shelves work tables, beer coolers, garbage can and walk-in refrigerators need to be cleaned and sanitized daily using three bucket system.


Waste disposal Separate and covered garbage bins for wet, paper, and plastic ( burnable), and glass, bottle and cans





Cocktails Party Drinks Set Menu


Cocktail Party Drinks - 100 Persons

Person: 100 Paxes


Cocktail Party

Is an informal and semiformal social gathering generally featuring mixed drinks, alcoholic and non-alcoholic beverages with a variety of finger foods, cheeses and light snacks. The drinks menu is, its defends against the budget of the company or group. Pleased see below suggestion drinks menus:


Party Request

Type of Party :     Cocktail Party

Total Pax.             100 paxes

Venue:                  cocktails bar

Dress Code:         Informal

Budget:                5 dollar's per guest

In charge:            1 bartender and 3 bar server

Time: 7:00 pm to  8:45 pm



1) To prepare the cost of the party you need the budget allocated to every guest then, you can start to order all beverages needs not exceeding from the budget. Here some point to understand how to prepare the menu.

2) You can use this menu planning samples of a guide to your future cocktail party, is a perfectly accurate in costing, quantity and prices, you can change all drinks and number of persons, but system is still the same as writing, to make sure that you cannot over spending in your party.

3) If you have cocktail party for less than or morethan 100 paxes, you can use this as a guide just devide and multiply by 100 paxes and you can get the accurate cost and beverage stocks that you need to purchase.


For cocktail party full bar you need sufficient amount of the various liquors and mixers, nothing to worry just use the regular bar stocking systems of 1 inside the bar and 2 reserved in the bar back cabinet. except for wines, beers and champagne, if you have a champagne toast you need more champagne. one bottle of champagne is 6 regular champagne flute glass, but in champagne toast you can set 12 glasses for every bottle of champagne. Here the full bar beverage stock to be purchase as follows:



1) Budgets drinks for every guest - 5 dollars

2) 10 % Budget Pluses and Minus Reserve - 0.50 dollars (This system of 10% can only implement from cruise ship, hotels, bar and restaurant, but for private gathering is not recommended, its defends against the party host, if she or he wants to spend more than a budget. At home or in the office, more drink's left over a waste of money. The host needs to plan carefully the drinks party.


To perfectly create a drink menu plan, here the points:

1) For every person approximately minimum blood alcohol level 0.04  and maximum of 0.08, which means, consumes of minimum 2 drinks and maximum of 3 drinks of alcoholic beverages. Minimum of 1 hour of  maximum of more or less 2 hours

2) 3 drinks times 100 people are equal to 300 drinks

3) 300 drinks will allocate to approximately 50% cocktails and 25% wines and 25% sodas and juices.

4) Total Expected Guest is 100 Paxes

5) 5 dollars budgets per pax  times 100 paxes is equal to 500 dollars, the budget is 500 dollars

6) 500 dollars party budgets divided into 300 drinks are equal to 1.66666667 for every drink.

7) 50% of 300 drinks are equal to 150 drinks times 1.66666667 dollars are equal to 250 dollars --- for Cocktails drinks 250 dollars

8) 25% of 300 drinks are equal to  75 drinks times 1.66666667 dollars are equal to 125 dollars.--- For Wines and champagne 125 dollars

9) 25% of 300 drinks are equal to 75 drink times 1.66666667 dollars are equal to 125 dollars --- for sodas, juices, beers 125 dollar's

10) Assuming you is placing the beverage order for the amount of 500 dollars with the allocation of the following:


              Drinks                                   USD

1)            Wines and Champagne                125

2)            Cocktails                                       250

3)            Sodas, Juices and Beers              125


Total Cocktail Budget Allocated       500


Cocktail Party Drinks Menu


1) Wines and Champagne Budget is 125 dollars

a) Total wines and champagne budget is 125 dollars divided by 2 is equal to 62.50 dollars

b) 50% of budgets are for champagne and 50 % for white wines, rose and red wine

c) Champagne budget is 62.50 dollars

d) White wine, rose and red wine budget is 62.50 Dollars

e) Wines ---  62.50 divide 5 items are equal to 12.50 dollars budgets for every wine brand

f) Champagne and Sparkling wine---62.50 divided by 2 items is equal to 31.25 dollars for every champagne or sparkling wine brand.


2) Cocktails Budget is 250 dollars

Total cocktails budgets of 250 divided by 11 items are equal to 22.7272727 dollars budgets per cocktail.


3) Sodas, Juices and beer budget is 125

Total sodas, juices and beers budget is 125 divided by 11 items is equal to 11.3636364 budgets per item brand.



Assuming the price of every wine is 2.50 dollars and sparkling wine 10 dollars and champagne is 31.25


1) Champagne and Wine Purchase Requisition Summary

              Item                         Price                   Qty             Price

a)            White Wine                  2.50 /bottle               10                  25.00

b)            Red Wine                     2.50 /bottle               10                  25.00

c)            Rose Wine                   2.50 /bottle                 5                  12.50

d)            Sparkling Wine           10.42 /bottle                3                  31.25

e)            Champagne                31.25 /bottle                1                  31.25

                                          Total Purchase Requisition   125.00 



Assuming that the price of every cocktail is 1.03 dollar


2) Cocktails Purchase Requisition Summary

              Item                          Price                     Qty          Price

a)            Whiskey Sour                1.03 /cocktail            22              22.73

b)            Manhattan                     1.03 /cocktail            22              22.73

c)            Dry Martini                     1.03 /cocktail            22              22.73

d)            Gibson                           1.03 /cocktail            22              22.73

e)            Tom Collins                   1.03 /cocktail             22             22.73

f)            Old Fashioned               1.03 /cocktail             22              22.73

g)            Kamikaze                      1.03 /cocktail            22              22.73

h)            Gin & Tonic                   1.03 /cocktail            22              22.73

i)             Vodka Tonic                  1.03 /cocktail            22              22.73

j)            Screwdriver                    1.03 /cocktail            22              22.73

k)           Rum Coke                      1.03 /cocktail            22              22.73

                                         Total Purchase Requisition   250.00 



Assuming that all Juices and beers prices are 1.13 dollars per item


3) Sodas, Juices and Beers Purchase Requisition Summary

              Item                         Price                   Qty            Price

a)            Beers                            1.13 /can                 10               11.36

b)            Fruit Punch                   1.13 /pack               10               11.36

c)            Orange Juice                1.13 /pack               10               11.36

d)            P/apple Juice                1.13 /pack               10               11.36

e)            Cranberry J                   1.13 /pack               10               11.36

f)            Coca Cola                     1.13 /pack               10               11.36

g)            Fanta                             1.13 /pack              10               11.36

h)            Sprite                             1.13 /pack              10               11.36

i)            Soda Water                   1.13 /pack              10               11.36

j)            Tonic Water                   1.13 /pack              10               11.36

k)           Mineral Water                1.13 /pack              10               11.36

                                       Total Purchase Requisition   125.00 



This is only a guide, cocktails, sodas, juices and beers can change. The important is you know already what is the system on how is to prepare and when to start planning for cocktail party. Hoping that can help you in the future.


Cocktail Party beverage approximate purchase order guide


              Item                          Unit              Qty           

1)            White wine                      Btl                    5

2)            Rose Wine                      Btl                    5

3)            Red Wine                        Btl                    5

4)            Sparkling Wine                Btl                    3

5)            Champagne                     Btl                    1

6)            Whiskey Sour                 Gls                  22 

7)            Manhattan                      Gls                  22

8)            Dry Martini                      Gls                  22

9)            Gibson                            Gls                  22

10)         Tom Collins                      Gls                  22

11)         Old Fashioned                 Gls                  22

12)         Kamikaze                         Gls                  22

13)         Gin & Tonic                      Gls                  22

14)         Vodka Tonic                     Gls                  22

15)         Screwdriver                      Gls                  22

16)         Rum/ Coke                       Gls                  22

17)         Beers                                Gls                  10

18)         Fruit Punch                       Gls                  10

19)         Orange Juice                    Gls                  10

20)         P/apple Juice                    Gls                  10

21)         Cranberry J                       Gls                  10

22)         Coca Cola                         Gls                  10

23)         Fanta                                 Gls                  10

24)         Sprite                                 Gls                  10

25)         Soda Water                       Gls                  10

26)         Tonic Water                      Gls                   10

27)         Mineral Water                   Gls                   10





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Cocktails A - Z

various cocktails in the bar counter such margarita tequila sunrise blue margarita and more



Cocktail By Based


Vodka           Rum            Gin   

bottle of grey goose vodka in the bar shelve bottle of cacique in the bar shelve bottle of beefeater gin in the bar shelve


Tequila         Whiskey     Bourbon

bottle of herradura tequila in the bar shelve bottle of glenfiddich whiskey in the bar shelve bottle of four roses bourbon whiskey in the bar shelve


Brandy       Liqueur     Champagne

one bottle of remy martini brandy in the bar shelve bottle of baileys in the bar shelve bottle of remy martin vsop in the bar shelve




Cocktail By Color


Blue               Red              Green

blue margarita cocktail with blue color drink in a margarita glass garnish with orange slice and lime wedge bacardi cocktail with red color drink in a martini glass garnish with lemon twist and red cherry bazooka joe shooter drink with light green color drink


Yellow           Pink              Brown

WENG  WENG cocktail with yellow color drink in a highball glass garnish with orange slice and red cherry pink lady version 2 cocktail with pink color drink in a martini glass garnish with red cherry alexander cocktail in a martini glass with brown color garnish with dust of nutmeg


Black             White         Transparent

black russian cocktail with black color drink in a old fashioned pina colada cocktail with white color drink in a hurricane glass garnish with pineapple and red cherry dry martini cocktail in a martini glass garnish with green olive


Cocktail By Type


After Dinner          Before Dinner

irish coffee cocktail in irish coffee mug garnish with red cherry      dry martini cocktail with white color drink in a martini glass garnish with green olive


Classical               Cruise Cocktail

black russian cocktail with black color drink in a old fashioned glass      blue margarita cocktail with blue color drink in a margarita glass garnish with orange slice and lime wedge


Daiquiri                  Easy Cocktail

daiquiri cocktail with light yellow color drink in a martini glass garnish with lime slice     cape codder cocktail with red color drink in a highball glass garnish with lime


Tropical Drink            Girl Drink  

pina colada cocktail with white color drink in a hurricane glass garnish with pineapple slice and red cherry     pink lady version 2 cocktail with pink color drink in a martini glass garnish with red cherry


Shooter Drinks     Popular Cocktail

after 5 shooter drink layered in shooter glass     caipirinha cocktail with white color drink in a old fashioned glass garnish with lime slice


Lesbian Drink       Long Drink

screaming orgasm shooter drink with color drink in a shooter glass     alabama slammer cocktail with light red color like a fruit punch in highball glass garnish with lemon slice


Standard               Mocktail

alexander cocktail in a martini glass with brown color garnish with dust of nutmeg     virgin kiss mocktail in poco grande garmish with pineapple slice on the glass rim


Liqueur Coffee    Signature Drink

irish coffee cocktail in irish coffee mug     blue hawaii cocktail with light green color drink in a hurricane glass garnish with pineapple slice and red cherry


Versatile                Margarita

red color cocktail in a poco grande glass garnish with lime slice and red cherry     margarita cocktail with dirty white color drink in a margarita glass garnish with lime wheel


Martini Drink       1920s Cocktail

dry martini cocktail with white color drink in a martini glass     sweet manhattan cocktail in a martini glass garnish with red cherry inside the glass



I Hope you will find this information helpful












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