Learn to Mix Drinks: Bartender's Tips

Author: Ma Zhefeng, Editor-in-Chief
Publisher:
Publish Date: 2003-02-01
Features: How to Create a Great Career in Life, Eight Thousand Li of One Skill, Three Hundred and Sixty Trades, Every Trade Can Achieve Brilliance! A Grand Showcase of World-Famous Spirits, Wine, and Beer; Fashionable Wine Culture, Cocktails, Tea Drinks, Fruit Platters; Bartending Techniques and Beverage Service; Bar Management, Marketing, and Service; A Startup Guide for Bars and Cold Beverage Shops.
For readers who flip through this book, if you have a strong interest in bartending and aspire to become a bartender, let me help you interpret the professional essence of this industry—the bartender should possess a high level of cultural refinement and an elegant demeanor. A bartender is not only an expert in beverages but must also be an ambassador of service, and secondly, should have exceptional skills. Regarding alcohol and the culture immersed in it, like the history of alcohol, it is long-standing. But for bartenders, understanding alcohol is essential for their profession. There are many types of alcohol, which can be broadly categorized into three types: fermented beverages, distilled beverages, and blended beverages. At first glance, although there are three major families of alcohol, they are interconnected and share an inseparable bond. Fermented beverages are the mother of alcohol, giving birth to the rugged distilled beverages and the charming blended beverages. Therefore, when learning bartending, one must understand both the commonalities and the individualities of different types of alcohol, as well as their origins. Based on the needs of bartending service, we must accurately name various types of alcohol (especially imported ones). Thus, all imported beverages in this book retain their English names.