A DIY guide to gourmet bartending...

(My entire site will contain step by step lists along with accompanying photographs.)

Infuse:

1 a: to cause to be permeated with something (as a principle or quality) that alters usually for the better :infuse the team with confidence b: introduce , insinuate infused into American art — American Guide Series: New York2: inspire , animate infuses scientific research3: to steep in liquid (as water) without boiling so as to extract the soluble constituents or principles4: to administer or inject by infusion infuseed into the patient

— in·fus·er noun

Terminology:

Rocks: Ice
Straight up or "up": To serve a drink without rocks
Neat: Straight up usually warm in a sipping glass
Shot: A 3-ounce glass meant for tipping back a shot in one swallow
Twist: A twisted piece of lime or lemon peel. By default it is always lemon unless specified otherwise.

Things you must know how to do: (this section will have step by step instructions on how to perform each of the following) It will also include photographs. I will include all of the instructions in this section as soon as I figure our the drink I want to make because the type of syrup and bitters will depend on the drink.

Sugaring a rim
Muddling a drink
Infusing a liquor
Preparing and infusing simple syrup
Making homemade bitters
Counting portions and proper shaking
Proper pouring



Glassware:

Martini glass: a v shaped glass with a long stem. Traditionally were only used for vodka and gin martinis, but now are used for any cocktail served up.
Rocks glass: 4-7-ounce glass used to serve straight liquor on the rocks.
Pint glass: A 16-ounce glass commonly used for serving pints of beer. It is also used to muddle and mix cocktails in before transferring into another glass.
Bucket (or double old-fashioned) glass: A 10-ounce glass used for traditional liquor + mixer drinks (Vodka + Tonic, Rum + Coke, etc.)
Footed coffee mug: Good for hot coffee cocktails (Spanish, Moroccan, Irish, etc.) and hot toddies
Balloon wine glass: 12-ounce goblet-style stemware is great for daiquiris, margaritas and of course, Wine.
Champagne flute: To serve champagne and mixed drinks containing champagne.


Tools:

Tempered pint glass: Sturdy enough to withstand heavy muddling.
Stainless-steel cocktail shaker: A wide-mouthed stainless-steel cup that fits easily on top of a pint glass to shake up a cocktail.
Muddler: A wooden stick with smooth, rounded surface on the end. The pint glass is your mortar and the muddle stick is your pestle. It breaks up and extracts all of the essential aromas of your fresh ingredients.
Bar spoon: A 12-inch stainless-steel swiveled bar spoon used for stirring drinks.
Zester: A tool used to peel the skin of lemons and limes into twists for your cocktails.
Glass jug with a lid: Can vary sizes according to how much liquor you wish to infuse.
Strainer: To strain the ingredients from the liquor when the infusion is complete.
Pouring Spouts: to easily and smoothly pour from the liquor bottle to the glass.


Ingredients: ( I haven't quite decided upon the drink that I want to make, I need to play around with concocting some various cocktails. I need a little more time than one day to figure all of the ingredients and proportions out, but this is a rough idea.)

Liquor Infusion:

Simple Syrup Infusion:

Homemade bitters:


Where to find the proper tools for your arsenal:

Rose's Restaurant Supply
Sur La Table
Liquor Stores