000			04251nam a22003017a 4500
003			OSt
005			20260916175215.0
008			260916s2022 nyuac||er|||| 001 0 eng d
020			_a9781641725170 [paperback]
040			_aUniversity of Cebu-Banilad _cUniversity of Cebu-Banilad
100			_aPalmer, Henry, _eauthor.
245			_aBartending : _bthe basics of mixology / _cby Henry Palmer.
260			_aNew York : _bLarsen and Keller Education, _cc2022.
300			_avi, 236 pages : _bcolored illustrations ; _c26.4 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes bibliographical references and index.
505			_aContents: Preface — Chapter 1 Bartending: An Introduction — Chapter 2 Flair Bartending — Chapter 3 Bartending Equipment — Chapter 4 Cocktails: Making and Presentation — Chapter 5 Mocktail Recipes — Permissions — Index.
520			_a"Bartending is focused on the art of hospitality and the serving of drinks. Mixology is focused on the techniques and skills relevant to the creation of cocktails and drinks. Although these roles are classically considered different, they are not, however, mutually exclusive. Mixology involves the detailed study of the various facets of making a cocktail such as creating innovative cocktails and reimagining classical cocktails. It also attempts to contribute to the evolution of the field of bartending. This book is a compilation of chapters that discuss the most vital skills in the domains of bartending and mixology. It is designed in such a manner that it will provide in-depth knowledge about the theory and practice of bartending. Coherent flow of topics, reader-friendly language and extensive use of examples make this book an invaluable source of knowledge. A detailed account of the significant topics covered in this book is provided below: Chapter 1- Bartending deals with serving alcoholic drinks and other beverages in a bar, generally in a licensed establishment. This is an introductory chapter which will briefly introduce all the significant aspects of bartending such as how to become a bartender, how to bartend without experience, how to get a bartending job, how to start a bartending service business, how to clean a bar, etc. Chapter 2- Flair bartending is a practice in which bartenders entertain guests or audience by using bar tools to enhance the guest experience. Some of the practices associated with flair bartending are breaking a beer bottle with bare hands, opening a champagne bottle with a sword, performing the trapped bill bar trick, etc. All these practices associated with flair bartending are discussed in this chapter. Chapter 3- There are numerous equipment associated with bartending which are used within this profession such as cocktail shakers, bar spoons, corkscrews, beer bongs, jiggers, spouts, speed pourers, ice buckets, etc. This chapter discusses in detail the various ways of constructing and using these bartending equipment. Chapter 4- Making and presenting cocktails is an integral part of the bartending profession. Some of the popular cocktails, which are concocted by bartenders, are midori sour, backhand panther, snake bite, artic brain freeze and brandy Manhattan. The topics elaborated in this chapter will help in gaining a better perspective about making and presenting these cocktails. Chapter 5- A cocktail without alcohol is termed as a mocktail. There are various types of mocktails such as virgin strawberry daiquiri, fruit punch, raspberry sherbet punch, virgin caipirinha, pina colada, blue curacao, etc. The topics elaborated in this chapter will help in gaining a better perspective about the recipes of these mocktails. It gives me an immense pleasure to thank our entire team for their efforts. Finally in the end, I would like to thank my family and colleagues who have been a great source of inspiration and support." —Preface
521			_aAdult
541			_aPurchased _xOsorno, Rene _yCollege of Hospitaly Management _zHospitality Management
546			_aText in English
650			_aBartending.
942			_2ddc _cBK
998			_cLeslie [new] _d09/16/2026
999			_c15674 _d15674