Better Bartending 

LIME

Limes can be cut in several different ways.  Some prefer ¼ lime cuts; this method is done by cutting the lime horizontal three times.  This offers the guest a large slice of lime.  Most bars prefer that the ends of the limes are cut off and cut horizontal once and then sliced repeatedly

There are two types of limes, the Persian or Tahitian lime, which is large and shaped like a lemon and the West Indies. The second type, the Mexican or West Indies or Key Lime, is smaller and completely round like a golf ball. The West Indies lime is green during its growing and maturing stage but begins to yellow as it ripens. The West Indies lime has a much higher oil content and acidity.

LEMON

Lemons can also be cut in several different manners.  Like Limes, Lemons can be cut ¼ Lemon cuts or in slices also. 

LEMON TWIST

Lemon twists are probably the most often cut wrong.  In most bars you find Lemons with the ends cut off and with several incisions across the lemon.  This is done so that the twist doesn’t lose its juice.  However, if the twists are cut daily the twists will not lose their juice.  The easiest way to cut Twists is to cut the ends off and then use a bar spoon to hallow out the lemon it’s self.  One the lemon separates from the skin slice the skin once horizontal and then continue slicing the opposite way.  These twists are not only still juice within a few hours but also they are long and more attractive on any type of

cocktail. 

MARGARITA MIX

12 ounces Fresh Lemon Juice

12 ounces fresh lime Juice

4 egg whites

2 cups powdered sugar

3 ounces sparkling water

Combine ingredients into one container.  Shake ingredients and then blend them together portion by portion.  Pour blended mixture back into container and let refrigerate for several hours before serving.  Shake container before serving.

MINT

Fresh Mint leaves are used in several drinks.  The best way to prepare mint is to pick the mint leaves off the stem prior to your shift.  However, leave some mint still attached to the stem in case a drink needs a mint sprig.  Mojitos and Mint Juleps are the two most popular drinks. 

OLIVES

Olives should be prepared in a similar fashion as cherries.  One should always make sure that the olives that they are about to use are olives with little discoloration and are full olives.  Most olives served at bars are pimento stuffed if this is so, please make sure that the olives you are serving do have pimentos in them.

OLIVES - STUFFED

Anymore bar pretty much stuff olives with all different types of ingredients.  For example, blue cheese stuffed olives has become a staple of almost any bar.  This can be done simply by removing the pimento and pushing blue cheese into the olive.  Every bar should have a standard of preparation.  Some bars prefer that the blue cheese remain a crumble that overflows the olive whereas some bars feel that this could mix in with the drink giving it a new flavor.  Nevertheless, the easiest way to prepare any type of olive is to make a moose that is one part blue cheese or the desired ingredient and one part cream cheese.  Once the moose is prepared then use a pastry bag and pump the moose into the olives.  

ORANGE

Oranges like lemons and limes can be cut several different ways.  However, most cuts are too large and too obtrusive.  The best way to cut an orange is in slices also.  Don’t cut them too thin let the guest get a good slice of orange or else he or she will ask for more.

ORANGE TWIST

Orange Twist Should also be cut in the same manner as Lemon Twists simply by cutting off the ends of the orange and using a bar spoon to separate the rind from the actual orange.  Once the orange is separated cut the rind horizontal and then cut in several slices to make extra large twists.

PINA COLADA MIX

4 bananas

36 ounces pineapple Juice

10 ounces coconut milk

8 ounces coconut syrup (coco lopez)

Blend all ingredients together.  Refrigerate.

PINEAPPLE

Pineapple is a difficult fruit to work with.  Pineapple can discolor within a few minute after cutting it.  Some bar prefer to cut the fruit as it is desired whereas some bar prefer to cut the fruit before hand and soak  it in a pineapple vodka or liqueur.  The only true way to cut a pineapple is in spear form.  This is done by cutting the ends off and slicing the pineapple and then cutting the pineapple in long slices so and cutting the slice into four quadrants.  Each quadrant is considered a spear.

SALT

Course salt should be behind every bar in the world.  It is used for several things but mostly found in a glass rimmer for margaritas, salty dogs and bloody mary's.

SIMPLE SYRUP

1 cup Water

1 cup Sugar

Bring one cup water to a boil.  Pour sugar in and stir till dissolved.  Let syrup cool.

SMOKING MARY MIX

2 (46 ounces) cans tomato juice

1 (10 ounces) can V – 8 juice
1 (5 ounce) can beef bouillon

5 ounces smoky barbeque sauce

3 ounce A – 1 Steak Sauce

2 tablespoon coarsely-ground fresh black pepper
2 tablespoon celery salt
2 tablespoon Dijon mustard

3 tablespoon horseradish
4 ounces fresh lemon juice

2 ounces fresh lime juice

2 ounces fresh olive juice

1 (5 ounce) bottle Lea & Perrins Worcestershire sauce
Mix all ingredients into one container.  Pour portion by portion into blender and blend.  Pour ingredients out into separate container until all ingredients are blended.