Bartending Services Recipe
Make Bartending Services Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Setup & Bar Tools
Standard Liquor & Beverage Stock (for up to 50 guests)
Mixers, Non-Alcoholic & Garnishes
Service Consumables & Safety
Method
Setup & Bar Tools
- 1
Assemble station
Unpack portable bar or set up designated serving table. Position bar towels, ice bucket with scoop, glassware, and trash receptacle within easy reach. Ensure stable surface and adequate lighting.
- 2
Organize tools
Arrange shakers, mixing glass, spoons, jiggers, strainers, muddler, citrus press and knife/cutting board in logical order from left to right (or right to left depending on dominant hand) so bartender can work efficiently. Keep backup tools nearby.
- 3
Chill glassware
Place wine and coupe glasses in an ice bath or refrigerator if serving chilled cocktails or sparkling wine. Keep rocks and highball glasses dry and accessible.
Standard Liquor & Beverage Stock (for up to 50 guests)
- 4
Stock and label
Open and inspect all bottles for damage. Arrange spirits by category (vodka/gin/rum/tequila/whiskey) and place wines and sparkling in coolers or buckets with ice. Keep frequently used bottles at the front for quick access and label or tag any house pours or signature cocktail ingredients.
- 5
Portion control
Use the jigger for all pours to maintain consistency and cost control: standard pours 1.25 oz (37 ml) for a single spirit pour, 2 oz (60 ml) for larger pours or whiskey-forward drinks. Track bottle counts as service progresses to anticipate restocking.
Mixers, Non-Alcoholic & Garnishes
- 6
Prepare garnishes
Wash citrus and herbs. Pre-cut lemon and lime wedges and wheels; store in covered containers on ice. Peel and slice oranges for wheels. Prepare skewers of cherries/olives and keep chilled. Muddle mint lightly before use to release aroma for mojitos and juleps.
- 7
Set up mixer station
Arrange juices, sodas, tonic, ginger beer, and simple syrup near the bar. Keep bitters and salt/sugar rimming supplies in labeled containers. Place ice within arm's reach and replenish as needed to keep adequate supply.
Service Consumables & Safety
- 8
Hygiene & safety
Keep gloves and sanitizer available for staff. Change gloves between handling glassware/garnishes and cash or serving different customers if local regulations require. Maintain a clean workspace by wiping spills immediately and emptying trash frequently.
- 9
Order & payment flow
Designate a clear order-taking and payment area. Use order pads to record any custom or complex orders, and communicate any allergy or ingredient concerns to guests. If providing tastings, limit sample size to 1–1.5 oz (30–45 ml) per tasting and note guests sampling to track consumption.
Basic Cocktail Procedures (common cocktails)
- 10
Classic Martini (per drink)
Chill a martini/coupe glass. In a mixing glass filled with ice, combine 60 ml gin (or vodka) and 10–15 ml dry vermouth. Stir 20–30 seconds until well chilled. Strain into chilled glass. Garnish with olive or lemon twist. Use a jigger for accurate pours.
- 11
Whiskey Sour (per drink)
In a shaker, combine 60 ml whiskey, 25 ml fresh lemon juice, and 20 ml simple syrup with ice. Shake vigorously for 10–15 seconds. Double strain into a rocks glass filled with fresh ice. Garnish with a cherry and orange slice. Adjust sweet/tart balance to taste.
- 12
Mojito (per drink)
In a highball glass, lightly muddle 6–8 mint leaves with 20 ml simple syrup and 25 ml fresh lime juice. Add 60 ml white rum and fill the glass with crushed ice. Top with 60–90 ml club soda, gently lift the mint to aroma, and garnish with a mint sprig and lime wedge.
- 13
Margarita (per drink)
Rub lime on the rim of a rocks glass and dip in salt if desired. In a shaker with ice combine 50 ml tequila, 25 ml triple sec, and 25 ml fresh lime juice. Shake for 10–12 seconds and strain into glass over fresh ice. Garnish with a lime wheel.
- 14
Simple Wine & Beer Service
Keep white wines chilled and red wines slightly below room temperature. For sparkling wine, open bottles carefully: hold at 45 degrees, remove foil and loosen cage, keep thumb on cork, twist bottle (not cork) gently until release. Present the bottle briefly to host, pour a small taste for approval, then serve. Serve beer chilled in appropriate glassware or bottle.
Wrap-up & Post-Service
- 15
Closing procedure
Count and secure any remaining cash or receipts. Store unopened bottles in a cool, dark place or return to host’s storage as agreed. Clean and sanitize all tools, wash glassware, drain and empty ice, and wipe down bar surfaces. Inventory remaining stock and note items to restock for next event.
- 16
Customer care
Thank guests and ensure the host is satisfied. Provide contact information for follow-up bookings and any leftover garnish/consumables disposition instructions.