FAQ

Revision as of 11:29, 24 March 2006

Derived from previous discussions This page contains references to the culminated wisdom and opinions of those recurring topics. Based, in the first instance, soley on historical Webtender Forum discussions and referencing (as far as is possible) the 'last word' on the subject.

All items will be listed in this one page for easy scanning = until it gets too big.

Additions of either questions or multiple answers are welcome, but please try to keep answers/quotes as short as possible, and refer directly back to the relevant discussion context.

(META: I'm unsure about the best wiki-format way to quote quotes - I'm using the syntax I found over at wikiquote - but I don't like it Melonman)

Other Resources

Miss Charming has a FAQ of her own, also largely cross-referenced back to Webtender discussions.

For more prosaic Question-and-answer topics, The Webtender already mirrors the The (Un)Official Internet Bartender's Guide and has a measurement chart and A Liquor Gravity Chart for layering, among other info.

The Webtender forum has a working search. Use it.

Drinking

How To Get (someone) Drunk Quick?

Also known as: ( I don't like the taste of alcohol How to spike a drink? What will get someone messed up really quick? What's really strong but you can't taste it? )

• Drinking just to get drunk, is like having sex just to get pregnant.

• The best way of making alcohol slip down easily is to buy the best - that means the most expensive. Once you've got the premium liquors and the correctly made & balanced cocktails, the alcohol becomes an afterthought. Some damn strong drinks taste like nothing, when made right.

What's The Deal With Absinthe?

Absinthe has it's own FAQ. It's hard to get, but not banned in most places. It's dangerous to drink, but not poisonous. It's a different kind of drunk, but (modern Absinthe e.g. Absente) does not contain Thujone or hallucinogens. Real absinthe, such as Nouvelle Orleans, does contain Thujone which is a hallucinogen. However, properlay made absinthe has a concentration of Thujone of less than 5ppm which is well under the legal limit. Chemical studies have been done on pre-ban absinthe showing that the absinthe at that time also had a low Thujone content. Absinthe

What's The Deal With Red Bull?

Red Bull does not contain Bulls blood, semen, urine etc. It does contain caffine, taurine and other stimulants which are tough on the body when mixed with the depressant alcohol and may both encourage, and heighten the effects of, severe over-intoxication. Red Bull

Making Drinks

Recipes are easy to find but finding the right version, or the 'real' one can be tricky. This section will not attempt to cover the details of individual drinks, but a few broader questions.

How To Copyright A Drink?

With only one or two exceptions (The Trader Vic Mai Tai & The New Orleans Tropical Isle® Hand Grenade) - There is no patent or copyright process for recipes (cocktail, or otherwise). Basically the only thing you're able to copyright is the NAME of the drink.

The way to remain associated with the cocktail once it gets into the wild is to have a damn good legend behind it.

Almost the only time you can get a firm name and date publically assigned to a drink - and its definative recipe {...is to...} win a competition with it and get published in the trade mags!

What's The Recipe For XXXX That I Had In A Beach Bar On Holiday? It was pink and had three juices in it

How Much Is A "Part" In A Recipe?

• Measurement conversions can be found in any bartenders handbook, but a "part" is just an equal fraction of the total drink volume

What's Sour Mix?

"Sour Mix", "Sweet & Sour Mix" and, for that matter "Margarita Mix" and "Tom Collins Mix" are all pretty much the same thing. They refer to some combination of lemon, maybe lime, sugar and water (or simple syrup) and possibly (rarely)egg white or egg white powder.

This can be either totally made from a powder packet, a concentrated syrup/cordial or lovingly by hand. The powder, the syrup, the ready-to-use diluted pre-mixes and the hand-made pre-mix are each called "Sour Mix" occasionally leading to some confusion.

The key to a properly made sour mix is balance. If you do it right, with the right ratios, and with quality ingredients. You should achieve a balance between sweet and sour that is devine. Which version is used where depends on the establishment, demand and availability. Cheryl has more.

How To Mix/Pre-mix Large Amounts Of A Cocktail?

How Much Alcohol Do I Need For A Party/Wedding?

You have to guess But Cheryl has some suggestions

Working

An accompaniment to the Webtender "Behind The Bar" Forum

How To Get A Job As A Bartender?

There are plenty of opinions out there. Start with Cheryls

• Do not ask about vacancies in the middle of a busy shift - try asking for the manager an hour after opening during a day shift.
• Become a regular
• Get to know the bartender(s)
• Apply in person
• Dress appropriately
• Take a course, by all means, but Don't put 'bartending school' on your resume

How To Get A Job As A Barback?

What's The Legal Age To Serve Drinks?

What To Put On A Bartender CV/Resume?

What Makes A Good Bartender?

What Makes A Good Barback?

Is Bartending School Worth It?

How To Deal With Workmates That Don't Tip Out Correctly?

How Handle Busy Crowds?

How To Increase Tips?