The do-it-yourself bar
Advice if budget or license rules prevent hiring a bartender
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Beverages
If you don't hire a professional bartender, have your volunteer(s) read this:
- Always measure your ingredients
- SHAKE frothy drinks, such as sours
- STIR clear drinks, such as martinis and Manhattans
- BLEND foamy drinks, such as Pina Coladas, thoroughly
- Serve cold drinks in a glass that has been put in the freezer for several minutes
- Hot drinks, such as mulled wine, should be served in handled mugs
- Ice goes into the glass or blender first
- Liquor is added to ice first for clear cocktails, then the balance of ingredients
- If sugar or fruit juice is to be used, these are put into the glass before the liquor
- Pre-season a pitcher of tomato juice, for Bloody Marys, before the reception
Bar equipment checklist
- 1 jigger measure (shot class)
- 1 lemon squeezzer (for oranges and limes, too)
- 1 sharp paring knife
- 1 bar spoon, long handled
- 1 corkscrew. Find one that's comfortable for you to use.
- Bottle cap opener
- Ice shaver or ice crusher
- Toothpicks/stirrers
- Fine strainer
- 1 or 2 big mixing glasses with strainer and pouring top
- Blender or cocktail shaker
- Bar apron
- Bar towel
- Ice bucket and ice tongs
- Vegetable scraper for preparing lemon twist
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