Barman Guide, your guide to bars and nightlife destinations!

Why drink more beer? It’s good for you!

drink beer

Well, just consider that when we touch the cold bottle from the fridge or over the bar counter, we listen to the carbon dioxide that is released while the beer’s foam develops, we see the amber color of the beer poured into our glass, we smell the aromatic substances that come from the snatch block and of course we taste the distinct bitter beer taste that is associated with the contained acids and wooden taste of tannins.

Enjoying a beer on a hot day watching our favorite sports games and cooking barbeque is one of the traditions beer has become famous worldwide for.

read more


Feeling blue ? Johnny Walker Blue Label that is…

Johnnie Walker Blue Label Handcrafted Lacquer Presentation Case

{xtypo_dropcap}A{/xtypo_dropcap}nd for smoothness, few can beat Johnnie Walker Blue Label, an inspired blend of the world’s rarest and most expensive whiskies, which have been chosen at the peak of their perfection, some having been aged in oak for at least 50 years!

A few of the distilleries that produced these casks are no longer in existence, making these whiskies totally irreplaceable and totally unique from bottle to bottle.

So next time you find yourself at Changi Airport’s new Terminal 3, keep your eyes open for the Johnnie Walker Blue Label Handcrafted Lacquer Presentation Case.

read more

Schumich Café Amstedam

November 26, 2012

Schumich Café

Schumich Café Amstedam

This old brown pub always welcomes everyone and many make good use of this hospitality. Still the clientele is mostly made up of regulars, amongst which shopkeepers and their employees after a busy day.

They constitute a better source of information about this lively quarter offering lots of fun and games, than does the official Tourist Information on the Station square. To accompany the drinks there are the usual snacks. Disabled access is available.

— Schumich Café, Near Centraal Station, Singel 6, Amsterdam, 1013 GA, +31 20 622 00 02,

November 21, 2012

The Perfect Coffee Pour

This visual guide has been designed to identify the many complex and confusing types of coffee drinks, perfect for everyone from the brew master to the average coffee lover.

W Wine Bar Singapore

November 2, 2012

W Wine Bar

W Wine Bar Singapore

“W” Wine Bar hosts an outstanding selection of more than 200 non and vintage wines, as grand as 1982 to the most recent drinkable harvest. Wines are carefully stored in a controlled chilled walk-in-cellar, amidst an interior of subdued blends of pale stone, clear glass and dark wood, harmonised by subtle lighting and attentive staff.

The space is both open and intimate, allowing friends the opportunity to meet and mingle, or couples to enjoy privacy in public. Vinophiles can plan their wine campaign through the walk in wine cellar.

read more


October 26, 2012

Meanwhile in Hong Kong

Horrified, he immediately goes to see a doctor. The doctor, never having seen anything like this before, orders some tests and tells the man to return in two days for the results.

The man returns a couple of days later and the doctor says: “I’ve got bad news for you —you’ve contracted Mongolian VD. It’s very rare and almost unheard of here. We know very little about it.”

The man looks a little perplexed and says: “Well, give me a shot or something and fix me up, Doc.”

read more

Beer Drinking Etiquette

October 19, 2012

Beer Drinking Etiquette

Beer Drinking Etiquette

But a few beers too many and one becomes simply an animal themselves. In keeping with the civilized nature for which the witty barman is known, the follow is a short list of Beer Etiquette to follow to keep things smooth between you and your fellow beer drinkers.


Break these rules and its back to sipping prune-o under the fruit tree with Simba the Chimp.

Rule 1: No Dual-Openers Anyone accidentally opening another beer, before finishing their current beer, is cut off. However, double-fisting is allowed.

read more

Dale's Pale Ale in a can

October 13, 2012

Dale’s Pale Ale

Dale's Pale Ale in a can


Sure, you could argue ribbed sweaters, motorcycles, and punk rock t-shirts, but beer is the essential accessory, regardless of mode of dress. Good beer is as welcome at a wedding as it is at a barn dance, elegant as a tuxedo, and familiar as faded overalls. Only one minor problem with good beer. Good beer is hard to find in a can.

Let’s face it, there are some places where beer in a can makes sense. The average long-neck bottle, no matter how well engineered, simply cannot hold up to the real rednecklifestyle. Ever backpacked bottles up a Fourteener? Ever used a bottle opener after shooting the high end of Gore Canyon in a wooden canoe? Of course not.

read more

wheat beers

October 9, 2012

Wheat beers are sweet beers

wheat beers


1) O’Dell’s Easy Street Wheat The most popular and accessible wheat in the state, Easy Street comes with two hard and fast rules– always drink it from the tap (never the bottle) and squeeze in a slice of lemon to bring out the taste. Easy Street is highly chuggable for a wheat, and settles the stomach like a stout … yep, a beer that won’t give you the munchies. There’s enough fermented crap in it to keep any alcoholic in Buzzville, but the concoction isn’t too thick to be enjoyed (see Widmer).

read more

stout beers

October 2, 2012

Make mine Stout!

stout beers


1) Guinness Extra Stout Guinness is the benchmark by which all other stouts are measured. Thick and dark, this is a beer to be savored, not pounded in the back seat of a Camaro in the dance club parking lot. It is worth while to try and find one of the few bars in Denver that will serve you a draught Guinness (or "draft" if that is a little too European for you) at the proper temperature. Don’t start squealing "ew, warm beer!" like a bunch of pantywaists. It really does taste better when you don’t try to numb your taste buds. As an added bonus, if you find a bar that will serve you a proper Guinness, chances are the bartender will be enlightened enough to pour your stout slowly, rather than like a Budweiser, so you don’t end up with half a glass of foam.

read more

Red lager reviews

September 25, 2012

A look at some red lagers

Red lager reviews


1) Killarney’s Killarney’s, or "it’s like Red Budweiser," went down pleasantly curt. Kelley, my cute little research assistant, said giddily, "Ooooh, I like that one, it’s sweet like a ditzy blond. You strap her in the back seat and peep at her boobs every few seconds because they’re fake, empty, and beautiful." We both had a pint before the appetizer, chugged two more before the entrée, and laughed at the waitress adjusting her bra.

read more

beers of the world

September 18, 2012

Beer Roundtable

beers of the world


We had all been working on our individual assignments for a week, so our beer palates were lubed up and ready for the greatest challenge: 12 very different beers in one night. After explaining our mission to a slightly befuddled (but game) waitress, we jumped right in with a round of lagers (apples to apples) from the four corners of the globe.


Kirin Lager (Japan) Steinlager (New Zealand) Corona (Mexico) Red Stripe (Jamaica)

Right off the bat, we got a bitter beer face from Lodore with Kirin. The brew had the same skunks-n-farts first impression as Heineken sometimes does, or maybe Grolsch. Phil insisted it tasted Italian, which brought to mind a battle of the noodles on Iron Chef … but I digress. The table dubbed it "the reason to drink sake," and we were already hunting around for food to cleanse our palates.

read more


September 18, 2012

What kind of drunk are you?

This visual guide has been designed to identify the many complex and confusing types of coffee drinks, perfect for everyone from the brew master to the average coffee lover.


August 18, 2012


!function(d, s, id) { var js, pjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) return; js = d.createElement(s); = id; js.src = ""; pjs.parentNode.insertBefore(js, pjs); }(document, 'script', 'gv_script_634510511331052835856693');

Air + Alcohol + Carbination

July 26, 2012

‘Air’ (Alcohol Inspired Refresher)

Air + Alcohol + Carbination

Looking for a buzz but not so fond of the harsh flavours of, there’s a tailor made solution ready for you in a drink called AIR (aka; Alcohol Inspired Refresher).

The Mckenzie River Corporation has created a carbonated alcoholic drink of perfect neutrality and positive spirit. Clear, a pure taste and devoid of fragrance, you really can drink this beverage that taste, like, well… liquid Air (aka; water). Now stealth office drunks can get their Monday morning happy hour on without anyone being any the wiser…

read more

operating a simple bar is simple

July 11, 2012

Simple Bartending Manual

operating a simple bar is simple

Customer Service

Customer Service comes first in the bar. Your patrons should be your number one priority. Particular attention must be paid to all patrons who are attending the Bar. As a bartender, your first priority is to make sure all customers have been helped, or feel served especially. Even if you are in the middle of doing something you should stop and help any customers standing at the bar. A polite and kind attitude is essential. Greet your customer with a smile. Ask him/her what they’d like to drink. Proceed to get them that drink.


The Art of Mixing a Drink

There are several varieties of beer, wine and liquor in abar. It’s a must that you become familiar with what you will be serving the night you work.


All beers should be stocked according to price. On the top shelf of each cooler is the standard beer to be served most. On middle shelves keep the Premium domestics and all the Imports are kept on the bottom. The standard, premium, and imports are different in price. On occasion, your bar will stock specialty beers. You will know the price of those depending on the shelf which they will be stocked.

**Bottles of beer are not to be stored on their sides as the metal in the cap ruins the taste of the beer**


Standard beers include your common domestic beer and you should have one non-alcohol beer…


Your premium beers are stocked on the middle shelf. They are not as common as the standard beer but they are all domestic. On occasion a specialty or seasonal beer will be stocked as premium.


An import beer is the most expensive. They are all stocked on the bottom row of the cooler.


A good bar stocks a standard as their tap beer, also known as draught beer. Once a keg is tapped, the beer begins to go old and is no longer good after a certain period of time. For special events such as weddings, purchase a keg, also known as a barrel.

Serving a Beer

All beer will be poured into a 16 ounce plastic cup, or a pint glass when using glassware. The bottles will be kept out of grabbing reach behind the bar, collected, and recycled at the end of the night. Bottle caps should be removed with a bottle-cap opener.



Select a signature brand of wine that you know goes over well with the most people. Ideally four kinds are served: Two whites and two reds. Keep a case of very special and more expensive wines in reserve for when the big shots start feeling generous. The types of wines are:

White Zinfandel

White Zinfandel is a rosy colored white wine, also commonly known as a blush wine. It’s the sweetest wine a Bar carries and is commonly drank with dessert. This wine is chilled and should be kept in the cooler.


Chardonnay is a white wine. It’s sweeter than the reds but more dry than the White Zinfandel. This wine is chilled and commonly found in the cooler.

Cabernet Sauvignon

Cabernet Sauvignon is pronounced CAB-ber-nay SO-vin-yone. It’s one of two red wines the Bar stocks. It’s the driest wine and is stored in the cabinet.


Merlot is pronounced MER-low. It’s a very common red wine. It’s one of the driest wines. This wine is also stored in the cabinet.

Serving wine

Wine is typically served in 5 ounce portions. There is special glassware for a white wine and a red wine. When using plastic there is only one glass.

Wine should not be filled to the top of the glass. A wine connoisseur will typically swirl his/her wine in its glass, and sniff it. This is the reason why there is room left at the top of the glass.

All chilled wines, even though stored in a cooler, should not be served at that temperature. They should be set out and given time to warm up slightly before serving.

Ideally, wine should be stored on its side.



Stock several different kinds of liquor such asas bourbons, gins, vodkas, rums, tequilas, brandy, and liqueurs. They are also classified according the name brand.


Rail is also referred to as "house brand". It is kept in the rail attached to the bar. Pick a single colour topper to identify them easily, we suggest green toppers. The rail includes your most common liquors…vodka, gin, rum, brandy, and bourbon (also known as whiskey). Typically when people order a rail they will order it as “rum and coke” or a “whiskey sour.”


The call liquors are name brand liquors that are very popular. Some of these include Bacardi, Tangueray, and Windsor. Set these liquors with red toppers. They will typically be ordered as “Bacardi coke” or a “Seven and Seven” (Seagrams Seven and 7Up).


Premium liquors are the highest end liquor we carry. This includes the alcohols such as Dewars, Jameson, and Hennessey. Customers will also ask for these by name. These liquors look nice with blue toppers and are the most expensive.

Popular drinks

Some of the most popular drinks that will be ordered include an Old Fashion, Manhattan, Gimlet, and Martini. If you are not uncomfortable making these, practise and learn.

Serving drinks

There is a selection of barware to accommodate each type of drink. Make sure you are using the proper glassware when serving. You will read more on this later below.

Most bottle toppers are designed to pour exactly one shot. Otherwise, count 1-2-3-4 quickly to get roughly one shot. The most popular drink will require one shot of liquor, with the remainder being soda. Each shot equals about 1.25 ounces.

When a person orders their drink, you would take the correct glass, fill it with ice, next put in the liquor, and fill with the remainder of requested mixture.



Good Bars stock champagne although it’s not a very commonly ordered drink during regular occassions. Many times it’ll be used in a specialty for the night. More often it is used during specially-booked events, such as weddings.



The Bar must stock Bottled water, big for mixers, small for single servings. When serving bottled water the bartender must be sure to unscrew the lid of the bottle.



The garnishments are the extra little item that are added to dress up a drink. They include olives, mushrooms, cherries, lemons, and limes. Not every drink gets garnish.

“Rules of thumb” when garnishing drinks: Vodka gets limes, Tequila gets limes, Gin gets lemons, Manhattans get cherrie,s Martinis get olives or mushrooms ,Old Fashions get cherries or olives, Kiddie Cocktails get cherries


Barware Plastic


Red Wine

Fill until about 2cm to 3cm from the top

  bar glass guide

White Wine

Fill until about 3cm from the top

Manhattan tumbler

Also known as a short rocks…u sed for shots, manhattan, gimlets

Rocks Glass

Used for mixed drinks with ice

Beer Glass

Pour beer from bottle/tap into pint glasses. Beer bottles are kept out of sight and recycled at the end of the night.

  bartending glasses

Soda Stem

A common, stemmed glass

Hot Drinks

A fancy-handled glassware


The snifter is used for congac and brandy


The flutes are only used for champagne

  bar glasses


Martini glasses are used for Martinis


The Up glass is a much larger version of the martini. It is used for cosmopolitans.

Up Martini glass

Other bar supplies

Each side of the bar contains a caddy with a selection of supplies that may be needed or mixing drinks. In the caddy you will find soda straws, stir straws, wine opener, napkins, and picks for garnish. This should be located in a handy place for easy access. It will be accessed frequently during your time behind the bar. It should never sit on the bar for patrons to utilize.



Overall the the Bar should look presentable and inviting. A back ledge where the liquor will be stacked, risers should be utilized when stacking the bottles if at all possible. The premiums should sit on the top shelf…with calls scattered accordingly. The rails should bekept out of the view of patrons.

The bar portion should have a decorative touch…for example candles. And napkins should be easily accessible for customers. Each tip glass should be placed directly underneath a light. Something should be placed in the center of the bar to divide the two. This can either be a topiary, candle, plant, or the snacks.

The bar should look clean at all times. Continuous cleaning should occur during your shift.

If you encounter a lull in service, bartenders should hit the floor and collect any glasses and wipe any tables that need wiping.


Serving times:

Bars traditionally open one hour before an event. Other times are agreed upon with the client, but keep in mind manpower costs can be higher. It’s better to overestimate and then have a pleasantly suprised client expecting to be gouged. This insures repeat business and word of mouth recommendations, so consider honesty an investment in your success.


Setting up/Tearing down

Bartenders should be at the bar before it opens to help set up. On some occasions, they may be asked to stay until everything is cleaned up. You will find, in the back of this manual, a list of opening duties and closing duties.


One practice that’s been implemented in a Bar is counting cups. During big events, all plastic cups are counted and kept track of to compare with the final inventory. At the end of the evening, the cups are counted again to get a rough idea of the number sold. It’s a good practice to get into because some events will offer free soda or keg beer. On those occasions… cups need to be counted for the purpose of charging the client. Glassware is not counted.

Making Coffee

Coffee makers are popular, and if the event will have coffee served, it should be brewed at least a half hour before the bar opens.


The LOOK of the Bar

In this section I will give you a quick idea of how the Bar looks to you…and to the customer.

Looking from the outside in

When customers see the Bar, it should look very presentable and inviting. Standing and looking towards the Bar the customer should see lights indicating a Bar. When the sign is on… this shows that the Bar is open and ready to serve, let the party begin!

On the bar patrons should find neatly stacked rows of napkins, interfaced with tealights and tips jars. On occasion, signs will be displayed on easels at the edges of the bar. Snacks should be place in the center for easy access to patrons on either side of the bar.

Liquor should be stacked on the risers in front of the mirrors if possible. No food or drinks being used by the volunteers should sit on the back ledge. All of those items are to be kept out of patron’s view. The counter space should also look clean and clear of trash and debris.

Standing in the Bar

When looking towards the Bar, a till/register should be nearest the center of the counter, with counter space on each side. Liquor should be stacked on the risers and above the register it is traditional in Asia to but some plant or a lucky bamboo in the center as the focal point.

Easy-access coolers are located just under the tills. The coolers are stocked with all chilled items.

Next to the coolers you should store your open bottles of liquor, ideally the only cabinet you need to access in order to set up your bar. In other words… all open bottles will be kept in this cabinet. This Barman Box can be useful if you do regular bartending gigs, so handles are helpful, or wheels. Each of the cabinets has a list of the liquors posted on the inside door.

Keep backstock items in there factory boxes. These items should only need to be accessed when restocking a liquor or red wine. A list is also maintained for these stocks… strictly for ordering and inventory purposes.

In the best of feng shui practises, the very center of the southernmost side of the Bar should contain a garbage can. If you don’t need to face an entry way, have the staff facing to the East… take advantage of the rising earth energies. Towards the center as well, keep you small ice container, counter space, and sinks.

Also build up a portable caddy to use during your time in the Bar. Odds and ends are kept here, plastic cups, straws, cutting boards, shakers, etc.


Opening checklist

Ask: Glass or plastic? What beverages are being served? Is and what food is being served?

_____ Stock Glasses Plastic—count Glassware – should be stocked already

_____ Unlock cabinets and coolers

_____ Stock alcohol on countertop

_____ Put rums together, bourbons together and whites with white spirits …and so on

_____ Stock wines, open back-up bottles

_____ Fill ice bins

_____ Attach rail – Suggestions to go in rail:

_____ Well alcohol (Fleischmanns, etc), vermouths, roses lime

_____ Stock straws, napkins

_____ Turn on pop machines

_____ Stock garnishes (cherries, limes, lemons, olives, mushrooms)

_____ Turn on Bar sign

_____ Put money in registers

_____ Set out napkins on bar

_____ Light candles

_____ Arrange tables in attractive setting

_____ If there are special drinks: makes signs, and assign drinks a register code

_____ Get bus tubs for empty bottles

_____ Set up Coffee bar

_____ Set out nuts/cookies/snacks

_____ Set up signs


Closing Checklist

_____ Count glass bottles, record numbers

_____ Put alcohols away

_____ Tear down rail

_____ Count remainder of plastic glasses

_____ Wash any glass glasses

_____ Turn off soda machines, wash down trays

_____ Put garnishes back in the cooler

_____ Put wines away

_____ Wash out bus tubs

_____ Clean countertops/sinks

_____ Blow out candles

_____ Put napkins away

_____ Gather dirty linens, throw in bag/bin

_____ X the registers

_____ Z the registers

_____ Count money

_____ Put money away securely

_____ Lock cabinets and coolers

_____ Turn off lights/Bar sign

_____ Soak/wash gunsoak/wash soda machine tabs

_____ Tear down coffee

_____ Rinse coffee pot

_____ Break down coffee bar


read more

Beer saved the world

July 11, 2012

How Beer Saved The World

Beer saved the world

Bacardi, secret of the caribbean

July 11, 2012

The Bacardi MMXII Vintage

Bacardi, secret of the caribbean

An unprecedented number of Maestros de Ron Bacardi (Master Blenders), eight in total and each a Bacardi family member, have combined their extraordinary talents and created a very special and rare limited edition Bacardi rum — Ron Bacardi®, de Maestros de Ron, Vintage, MMXII. A blend of the finest Bacardi rums laid to rest in oak barrels over the past 20 years and finished in 60-year-old Cognac barrels, this vintage blend is presented in a hand-blown crystal decanter… as you can see in this video:

read more

1 2 3 4 23