Bartending Guide.pdf

Goro and Arnie's Bartending Guide

Greg Rhoads

Gorillas Limited, May 19, 1991.

Table of Contents

Section 1: Bar Measurements

p. 3 - 4

Section 2: Alphabetized Drink Recipes

p. 5 - 32

Section 3: General Drink Recipes

p. 33 - 34

Section 4: Liqueur Recipes

p. 35 - 42

Section 5: Index

p. 43 - 51

Bar Measurements

Standard Bar Measures

Notes

1 Dash/Splash

1/32 ounce

1/2 oz. of liquor is equal to 1 count. Assuming you are

using a pourer on your bottles, to measure 1/2 oz. of

liquor, count "1001... 1002 ... 1003" as you are pouring.

After a while, you should be able to do it by eye.

1 Teaspoon

1/8 ounce

1 Tablespoon

3/8 ounce

To make highballs, fill glass two-thirds full of ice

before adding liquor. Always pour liquor in before

the mixer. Do not stir drinks containing carbonated

mixers.

1 Pony

1 ounce

1 Jigger/Bar glass

1 1/2 ounces

1 Wineglass

4 ounces

To make cocktails, lowballs, and other shaken or

stirred drinks, fill shaker half-full of ice. For

lowballs, fill the glass about half-full of ice before

pouring drink.

1 Split

6 ounces

1 Cup

8 ounces

Most shaken drinks which contain light cream

can also be made as blended drinks, substituting

vanilla ice cream for the light cream.

Metric Conversions

1 fluid ounce

29.573 milliliters

To make blended drinks, first fill blender half-full

of ice. If necessary, add more ice as you are blending.

1 quart

9.4635 deciliters

Always keep fruit juices and other mixers refrigerated.

1 gallon

3.7854 liters

In fruit drinks, e.g. strawberry margaritas, always

use fresh fruit, not frozen.

3.3814 fluid ounce

1 milliliter

33.814 fluid ounces

1.0567 quarts

1 liter

0.26417 gallon

10 milliliters

1 centiliter

10 centiliters

1 deciliter

10 deciliters

1 liter

Alphabetized Drink Recipes

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