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The guide also lists bar equipment and glassware types, provides bar measurement conversions and dosing counts, and includes party drink planning tools like a cocktail/highball calculator and a wine calculator.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/exam/","Exam",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/bartending-training-course-study-guide/423398/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/bartending-training-course-study-guide/423398.png","ImageObject",300,407,{"name":42,"@type":43},"Sophia Brooks","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-11-03","2026-09-28",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",10,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What do common bartending terms like neat, on the rocks, and proof mean?","Question",{"text":63,"@type":64},"Neat means a drink served unmixed without ice, while on the rocks means served with ice. Proof is an alcohol-strength measurement defined as twice the alcohol percentage by volume.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"How are standard bar actions such as shake, stir, strain, and float described?",{"text":68,"@type":64},"Shake means mixing with a shaker and ice, stir means mixing with a bar spoon in a glass, and strain means pouring from the shaker through a straining device into the cocktail glass. Float means carefully layering a small amount of liquor on top of a cocktail, often using a spoon for control.",{"name":70,"@type":61,"acceptedAnswer":71},"What measurement conversions and “counts” does the guide provide?",{"text":72,"@type":64},"The guide maps dash, teaspoon, tablespoon, pony, and shot to fluid-ounce amounts and milliliters, including examples like 1.5 oz (1 shot) equaling 3 counts. It also notes that counts can vary based on pour heaviness and speed pours.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},423398,1790840842,{"code":4,"msg":82,"data":83},"success",[84,88,92,95,100,105,110,115,120,123,126],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":93,"slug":94},70,"exam",{"id":96,"doc_module":4,"doc_module_name":25,"category_name":97,"show_sort_weight":98,"slug":99},5,"Comic",60,"comic",{"id":101,"doc_module":4,"doc_module_name":25,"category_name":102,"show_sort_weight":103,"slug":104},6,"Technology",50,"technology",{"id":106,"doc_module":4,"doc_module_name":25,"category_name":107,"show_sort_weight":108,"slug":109},7,"Healthcare",40,"healthcare",{"id":111,"doc_module":4,"doc_module_name":25,"category_name":112,"show_sort_weight":113,"slug":114},8,"Research & Report",30,"research-report",{"id":116,"doc_module":4,"doc_module_name":25,"category_name":117,"show_sort_weight":118,"slug":119},9,"Religion & Spirituality",20,"religion-spirituality",{"id":118,"doc_module":4,"doc_module_name":25,"category_name":121,"show_sort_weight":118,"slug":122},"World Cup","world-cup",{"id":55,"doc_module":4,"doc_module_name":25,"category_name":124,"show_sort_weight":55,"slug":125},"Lifestyle","lifestyle",{"id":127,"doc_module":4,"doc_module_name":25,"category_name":128,"show_sort_weight":96,"slug":129},19,"General","general",{"code":4,"msg":82,"data":131},{"doc_id":79,"user_id":132,"nickname":42,"user_avatar":133,"doc_module":4,"category_id":33,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":93,"language":139,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":12,"update_tm":143,"read_time":144,"preview_page_count":4},962084925636,"https://ap-avatar.wpscdn.com/davatar_994ba38a5ba835b3df7d355c54d3ed8d","Table of Contents  \n1. Bar Basics………………………………………………………………………………..2  \n2. Hard Liquors……………………………………………………………………………8  \n3. Low Balls…………………………………………………………………...…………..18  \n4. High Balls………………………………………………………………...…………….21  \n5. Combination Highballs……………………....…………………………………..……25  \n6. Martinis………….…………………………………………………………..…………28  \n7. Shaken Cocktails…………………………………………………………………...….31  \n8. Shaken Cream Drinks……………………………………………………...………….37  \n9. Shooters/Floaters….……………………………………………………………...……40  \n10. Frozen Drinks………………………………………………………………..……...…43  \n11. Ice Cream Drinks………………………………………………………….…..………44  \n12. Coffee Drinks…………………………………………………………………..………45  \n13. Wine……………………………………………………………………...……………..46  \n14. Champagne…………………………………………………………………...………..51  \n15. Wine and Champagne Recipes………………………………………………...……...55  \n16. Punch…………………………………………………………………………………...56  \n17. Beer……………………………………………………………………………………..57  \n18. Sake……………………………………………………………………………………..59  \n19. Hors D’oeuvres, Food, Party Helping………………………………………...………60  \n20. Place Settings, Serving Techniques………………………………………………..….61  \n21. Alcohol Facts…………………………………………………………………..……….70  \nBAR BASICS  \nI. TERMINOLOGY  \nBack up: same drink again  \nBrut: dry (used to describe Champagne) (Sec for wine)  \nCall drink: bartender lingo for a drink ordered with specific ingredients (e.g. Tanqueray & tonic instead of gin & tonic)  \nChaser: liquid used to fill or follow a drink (usually non-alcoholic, e.g. juice or soda)  \nDry: less sweet  \nNeat: unmixed, without ice (also Plain or Straight up )  \nOn the rocks: with ice  \nProof: an American measurement of alcohol strength or content: twice the percentage of alcohol in the bottle. (e.g. 80 proof is 40% alcohol by volume)  \nSoda back: soda on the side (most common when a customer asks for scotch)  \nSundries: bar snacks (e.g. popcorn or peanuts)  \nII. TECHNIQUE  \nADD: to put in an ingredient  \nCHILL: to freeze a glass or to let ice and/or water stand in a glass  \nCOLOR: to add a few drops of liquid for its coloring effects  \nDASH: to splash, the smallest bar measure (also SPLASH)  \nDECANT: to pour wine from a bottle that has deposits into another container; often in a carafe that will allow the wine to breath (red or port wine)  \nFILL: to add an ingredient to the remainder of the cocktail  \nFLOAT: a very small amount of liquor carefully poured on top of a  \ncocktail; often done over the back of a spoon (LAYERING) FROST: to rub sugar on the rim of a glass (CRUSTA: a sugar-rimmed glass)  \nGARNISH: to decorate with pre-cut fruit or vegetables  \nMUDDLE: to crush an ingredient with another (for sugar, mint, etc.)  \nSALT: to rub salt on the rim of a glass  \nSHAKE: to mix in a shaker with ice  \nSTIR: to mix with a bar spoon in glass  \nSTRAIN: to pour from shaker through a straining device into the cocktail glass  \nIII. BAR EQUIPMENT  \nIV. BAR GLASSES  \nOld-Fashioned / Double Old-Fashioned: Originally used for “on-the-rocks” type drinks (lowballs, especially whiskey, scotch, etc.)  \nHighball / Collins: Straight, tall, and thin, these glasses can range from 8-12 oz. Cocktail / Margarita: Vary in size, can hold anywhere from 4-8 oz! Mix accordingly. Sour: May be footed or straight-sided, can be 4.5-7 ounces in size. Commonly used for whiskey, rum, or brandy sours.  \nCordial / Poussé-cafe: Only 1-ounce in capacity, used for liqueurs.  \nV. BASIC BAR SET-UP  \nVI. MEASUREMENTS  \nDash: a few drops (also called a splash) = 1/32 fl. oz.  \nTeaspoon: 1/8 fl. oz. (common bar spoon)  \nTablespoon: 3/8 fl. oz. = 15mL  \nPony: 1 fl. oz. = 30mL  \nShot: 1.5 fl. oz. = 45mL (common bar glass), also called a “jigger”  \nSplit: 6.3 fl. oz. = 187mL  \nCup: 8 fl. oz. = 240mL  \nPint: 16 fl. oz. = 480mL  \nFifth: 25.4 fl. oz. = 750mL  \nLiter: 33.8 fl. oz.  \nMagnum: 1.5 liters (double sized bottle)  \nJerobaum/Double Magnum: 3 liters (large wine jugs)  \nA standard cocktail is about 2-3 oz  \nStirring or shaking on ice adds about another ½ oz Liquors served neat or on the rocks are 1.5-2 oz A glass of ","cbCaiel0rSDOii4x","https://ap.wps.com/l/cbCaiel0rSDOii4x","pdf",2261886,"English","# Bar Basics\n## Terminology\n## Technique\n## Bar Equipment\n## Bar Glasses\n## Basic Bar Set-up\n## Measurements\n## Bar Essentials","[{\"question\":\"What do common bartending terms like neat, on the rocks, and proof mean?\",\"answer\":\"Neat means a drink served unmixed without ice, while on the rocks means served with ice. Proof is an alcohol-strength measurement defined as twice the alcohol percentage by volume.\"},{\"question\":\"How are standard bar actions such as shake, stir, strain, and float described?\",\"answer\":\"Shake means mixing with a shaker and ice, stir means mixing with a bar spoon in a glass, and strain means pouring from the shaker through a straining device into the cocktail glass. Float means carefully layering a small amount of liquor on top of a cocktail, often using a spoon for control.\"},{\"question\":\"What measurement conversions and “counts” does the guide provide?\",\"answer\":\"The guide maps dash, teaspoon, tablespoon, pony, and shot to fluid-ounce amounts and milliliters, including examples like 1.5 oz (1 shot) equaling 3 counts. It also notes that counts can vary based on pour heaviness and speed pours.\"}]","Bartending Training Course - Study Guide | PDF",1790630980,176]