Contents
How to Stock a Bar
Bartending Equipment
How to Mix Drinks
How to Throw a Cocktail Party
How to Land a Bartending Job
How to Bartend Responsibly
66 Most Popular Cocktail Recipes
Amaretto Sour
Apple Martini
B&B
B-52
Bellini
Black & Tan
Black Russian
Bloody Mary
Boilermaker
Brandy Alexander
Caipirinha
Cape Codder
Champagne Cocktail
Cosmopolitan
Daiquiri
Dirty Martini
Eggnog
Frozen Daiquiri
Fuzzy Navel
Gibson
Gimlet
Gin & Tonic
Gin Fizz
Grasshopper
Greyhound
Highball
Hot Toddy
Hurricane
Irish Coffee
Kamikaze
Kir
Long Island Iced Tea
Mai Tai
Manhattan
Margarita
Martini
Melon Ball
Metropolitan
Mimosa
Mint Julep
Mojito
Mudslide
Negroni
Old Fashioned
Pimm’s Cup
Piña Colada
Ramos Fizz
Rob Roy
Rum & Coke (Cuba Libre)
Rusty Nail
Sangria
Scotch & Soda
Screwdriver
Seven & Seven
Sex on the Beach
Sidecar
Singapore Sling
Spritzer
Tequila Sunrise
Tom Collins
Vodka Martini
Vodka Tonic
Whiskey & Soda
Whiskey Sour
Whiskey & Water
White Russian
Learn more with these titles from Barnes & Noble
|
 |
 |
 |
|
How to Throw a Cocktail Party
The key to hosting cocktail parties that please and impress your guests is knowing what liquor to buy and how to lay out your bar.
How to Buy Liquor for a Cocktail Party
Before you start shopping to stock your bar for a party, figure out which liquors you should buy and how much you’ll need of each. This table provides basic guidelines.
Ingredient |
Recommended Amount |
|
Liquor |
One liter per six guests |
|
Wine and champagne |
One bottle red wine per five guests; one bottle white wine per five guests; one bottle champagne per 10 guests |
|
Beer |
24 beers per 10 guests |
|
Liqueurs and aperitifs |
One bottle per six guests |
|
Juices, sodas, and tonic |
Two quarts for every liter of gin, tequila, vodka, whiskey;
one quart for every liter of bourbon, brandy, rum |
|
Other mixers |
One bottle Angostura bitters per 60 guests; one bottle grenadine per 60 guests; one bottle Worcestershire sauce per 100 guests; one bottle Tabasco sauce per 100 guests; one quart cream per 60 guests; one can cream of coconut per 30 guests; one quart simple syrup per 60 guests |
|
Ice |
1/2 pound per person |
|
Garnishes |
Three lemons per 10 guests; three limes per 10 guests; two
oranges per 10 guests; one 8 oz jar maraschino cherries per 100 guests; one 8 oz jar olives per 40 guests |
How to Lay Out Your Bar
The key to making great drinks consistently and efficiently is organization. Professional bartenders have an assigned space for every tool and ingredient, and so should you. Every space requires some custom adjustments, but following these two rules will help you design a bar layout that works for you:
- Keep the most frequently used tools and ingredients near your strong hand.
- Leave yourself plenty of room to make multiple drinks at one time.
| Acknowledgments & Disclaimer |
