Bar, wine mixing.

1. Before preparing cocktails, prepare the glasses and materials in advance for easy use. In the process of brewing, if it takes time to find a wine glass or a certain material, it is impossible to make a high-quality cocktail.

The base wine and ingredients used to make cocktails should not be expensive.

3. The materials must be fresh, especially eggs, milk and juice.

Always open the eggs in the cup to check the freshness.

Young bartenders learn to use wine containers to ensure the pure flavor of mixed wine.

6, mixing equipment should be kept clean, so as to use at any time.

7, must keep a pair of clean hands, hands are the focus of attention of the guests.

8. Decorative fruits should be fresh.

9. Canned decorative fruits such as cherries should be rinsed in advance according to the dosage of the day, sealed with plastic wrap and put in the refrigerator for later use.

10, cocktail decoration should strictly follow the formula requirements, and the decoration of homemade wine should also be based on the principle of simplicity and harmony.

1 1. Try to avoid touching the decorations with your hands during the brewing operation.

12. Try to mix wine with fresh and hard ice cubes.

13, principle of blanking procedure: auxiliary materials first, then main materials.

14, at present, most cocktails should be mixed and drunk, and it is not easy to leave them for a long time.

15, brewing hot drinks, the temperature should not exceed 78 degrees.

16. When using a glass, if the room temperature is high, pour cold water into the glass before using it, then put ice cubes in it, then filter out the water and add the mixed wine to make it.

17. Sugar cubes and powdered sugar used for wine mixing should be melted with a small amount of water in a wine mixer or a wine glass mixer, and then mixed with other materials.

18. Add soda water or mineral water to the mixed wine (formula). This sentence is aimed at the right amount of wine glasses, and the amount of large-capacity wine glasses can be mastered as appropriate. If you drink blindly, the wine will be weak.

19. Gaseous substances such as soda water must not be shaken and stirred in hip flask and electric stirrer.

20. "On them" means putting ice cubes in a cup in advance, and then pouring wine on the ice cubes.

2 1, "chasing water" means adding drinking water to dilute high-alcohol liquor.

22. When pouring wine, it should be noted that the distance between the wine and the cup mouth is 1/8.

23. Keep the glass bright and spotless, and don't take it near the glass mouth.

24. Fruits should be soaked in hot water in advance, and more juice will be squeezed 1/4.

25. The ratio of syrup and powdered sugar to water is 3: 1.

26. protein for cocktails is to increase the foam of wine and adjust the color of wine without affecting the taste.

27. When ready, the bottle cap must be tightly closed and put back in place.

28. If there is wine left in the blender, it will not be easy to keep it often. It should be filtered into a clean cup for later use.

29. The yolk or protein in the bartending formula is fresh.

30. Clean the spoon and measuring cup in the bar and put them in clean water.

3 1, the so-called "shaking method" refers to the process of making cocktails with a shaker, and the raw materials used are mostly juice, milk and eggs. The purpose of this method is to mix the main ingredients of your cocktail thoroughly, without melting ice cubes and diluting alcohol. Therefore, the shaking process should be fast, and the violent and powerful time should be short. Generally, the pot wall can be sprayed with water mist.

32. The so-called "blending method" refers to the process of mixing cocktails with wine glasses. It is a common secondary method to define the main components of cocktails. The brewing process should be light and short, so that the liquor can be fully mixed and cooled thoroughly. It is most common to use non-frozen borneol in mixed glass. It needs to be brewed with a wine glass, not a hip flask.

A good bartender should carry a corkscrew and a lighter with him.

34. The bartender was in a hurry, and the knocking of the bottle made the guests distrust.

35. For unfamiliar ambiguous wine, you can ask the guests modestly.

36, the same cocktail more than one cup, whether it is completed at one time, or many times, you should not pour one cup and then two cups, but put the glasses side by side, from left to right and then from right to left, evenly distributed.