Bartending. Adam Freeth

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BARTENDING

      This edition published 2012. First published in 2009 by New Holland Publishers (UK) Ltd

      London • Cape Town • Sydney • Auckland

      Garfield House

      86–88 Edgware Road

      London W2 2EA

      United Kingdom

       www.newhollandpublishers.com

      Wembly Square,

      First Floor, Solan Street Gardens

      Cape Town 8000 South Africa

      Unit 1

      66 Gibbes Street

      Chatswood

      NSW 2067

      Australia

      218 Lake Road

      Northcote

      Auckland

      New Zealand

      Copyright © 2009 text: Adam W. Freeth

      Copyright © 2009 photographs: New Holland Publishers (UK) Ltd

      Copyright © 2009 New Holland Publishers (UK) Ltd

      Adam Freeth has asserted his moral right to be identified

      as the author of this work.

      All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers and copyright holders.

      eISBN 978 1 60765 182 6

      Editorial Assistant: Catherine Knight

      Designer: Fiona Andreanelli (www.andreanelli.com)

      Cover Designer: Celeste Vlok

      Illustrations by: John Harris & Fiona Andreanelli

      Corkscrew silhouette on p17 ©fractal, www.istock.com

      Photographer: Edward Allwright

      Production: Laurence Poos

      Editorial Direction: Rosemary Wilkinson

      Printer: Toppan Leefung Printing Ltd China

      10 9 8 7 6 5 4 3 2 1

       BARTENDING

       A Professional’s Guide to the Industry

      ADAM W FREETH

      ACKNOWLEDGEMENTS

      My mother introduced me to this industry very early on, both through her love of running pubs and pure graft, to give my brother and me a better life. Her influence and hard work have been an inspiration throughout my career and I love her dearly. My big bro Andy is responsible for continuing my passion for this industry by introducing me to my very first bar job and to every bar owner he met in Europe. Thank you for the opportunities this presented me with.

      Big love to my friends and family who have tolerated my incessant obsession with cocktails and bartending since I was a teenager, you know who you are. The bartenders and work colleagues I have trained and met around the world who have listened to my ramblings of bartending and cocktails and who have equally inspired me to take my craft to that next level.

      Anil Sabharwal, a friend since the beginning of Shaker BarSchools and a true ambassador for professional bartending. Myles Cunliffe, you, my friend, have been and always will be my definition of the consummate professional bartender and your help with pulling the photography together for this book was truly appreciated.

      And finally this book is dedicated to Tree; without her I would not have been able to realise my ambitions. Your support and dedication have been amazing.

      The publishers would like to thank Chris and Antoine at the Puzzle Pub on Gray’s Inn Road, London, for their help with the shoot.

      CONTENTS

       Acknowledgements

       Introduction

       The bartender

       Responsible service of alcohol

       The customer

       The bar

       Product knowledge

       Grain distillates: Vodka

       Gin

       Whisky

       Plant distillates: Rum

       Cachaça

       Tequila and mezcal

       Fruit distillates: Brandy

       Aromatised/fortified wines

       Bitters

       Liqueurs

       Wine and Champagne

       Beers

       The mechanics of bartending

       Cocktails and mixology

       Cocktail recipes

       Index

      INTRODUCTION

      Bartending dates back to ancient times and can be found in Roman, Greek and even Asian societies. Then, as now, public drinking houses or inns served