Mixology FAQ’s

A mixologist is a professional bartender who also specializes in creating unique, innovative cocktails. They often have extensive knowledge of different types of alcohol and how to mix ingredients together to create delicious and interesting flavor combinations. Mixologists often work in upscale establishments and are experts at crafting both classic and contemporary cocktails.

There isn’t one specific path to becoming a mixologist. Many learn through on-the-job training, while others may attend bartending school or mixology course in order to learn how to source fresh ingredients, play with flavor profiles, create their own cocktails, and make new versions of classics.

Each state has its own requirements for serving alcohol, but to learn to mix cocktails, you can start with a course like our Mixology Certification course, which takes around 40 hours/two weeks to complete. However, to become a true mixologist, you’ll spend years gaining work experience and perfecting your techniques for creating craft cocktails.

The average mixologist in the United States makes between $23,000 and $30,000 per year. However, those working in high-end bars or restaurants can make significantly more. The exact amount a mixologist makes will depend on factors such as their experience, location, and employer.

Think of a barback as a bartender’s assistant, someone who makes sure bartenders or mixologists have everything they need to be successful at their job– clean glassware, rags, garnishes, etc. This is one way to earn on-the-job experience if you’re interested in working your way up to becoming a bartender.

There are several paths to becoming a bartender. A mixology course is one way to gain the knowledge you need to get started. Becoming a bar back is also a great way to earn experience and work your way up to becoming a bartender. You may also need to pass a test to gain your bartender’s license, depending on where you live.

While no formal education is required to become a bartender, you will probably need to pass a test to gain your bartender’s license, depending on where you live. The laws around this vary from state-to-state, so make sure to check your own state’s requirements regarding licensing.

Bartending requires strong customer service, multitasking, & problem-solving skills. It also calls for extensive knowledge of beverage types, recipes, & the ability to mix drinks accurately. Additionally, bartenders must have excellent memory skills — especially when it comes to remembering customers’ orders — as well as the physical stamina to stand for extended periods.

While no formal education is required to become a bartender, you probably will need to pass a test to gain your bartender’s license, depending on where you live. The laws around this vary from state-to-state, so make sure to check your own state’s requirements regarding licensing.

Most states require bartenders to be at least 21 years of age & possess a valid liquor license. Some states also have additional requirements, such as bartending classes or certifications. It is important to check the regulatory laws in each state before applying for a job as a bartender.

Hourly rates for a bartender vary greatly depending on your location, minimum wage in your area, experience, the type of establishment you work in (dive bar vs high-end craft cocktail bar), and tips. The average yearly salary in the U.S. is anywhere from $16k-$60k (or $12-25/hour) based on these factors

Most bars require bartenders to dress in professional attire, but it depends on the establishment. This usually includes a collared shirt, dress pants or skirt, & closed-toed shoes. Some businesses also require accessories like ties, aprons, vests, & bowties. Neatness is important as it conveys a sense of professionalism to customers.

In the United States, the age to be a bartender is between 18-21, depending on the state law. Seventeen states have a minimum age of 21, 27 states at 18, and 5 states at 19. Kentucky is the only state that currently sets the minimum age at 20.

Bartenders may receive benefits depending on the particular employer. Benefits typically include health care coverage, paid time off, & discounts on meals & drinks. It is important to inquire about potential benefits before accepting any bartending job.

Having the right barware for your home bar is essential. You’ll want a jigger for measuring ingredients, a cocktail mixing glass and cocktail shaker for mixing ingredients, a strainer for filtering, and a muddler for crushing fruits and herbs. Make sure to get durable barware made with quality stainless steel & glass.

When you’re setting up your home bar, it helps to have the right tools and equipment for serving drinks. Having the proper barware makes all the difference. Every bar should have a cocktail shaker, muddler, jigger, strainer, stirring spoons, & bar knives. You should also invest in some good glasses for serving your cocktails and other drinks.

A jiggler shot is another name for a “jello shot,” which combines jello, water, and alcohol (often but not always vodka). Sometimes it’s referred to as a “jiggler” because the jello, well, jiggles. People often consume these as one “shot” or swallow at parties, the way you would a liquid alcohol shot.

A cocktail jigger is a two-sided liquid measuring cup. Typically, one side side measures up to 1 oz while the other side measures from 1 oz to 2 oz of liquid. Our jiggers come in two different styles and have measurement markings every 1/4 oz from a bar spoon up to 2 ounces.

A bar spoon is a long-handled spoon for mixing spirit-forward cocktails like a Manhattan in a mixing glass or non-alcoholic drinks like iced tea. Because it’s long, it’s easier to use in a tall vessel without bumping your knuckles. You can also use the bowl for measuring or layering liquids.

A jigger is an easy tool used to measure liquid. Use the measurement markings to pour the desired amount into one side of the jigger while holding it over your mixing vessel, just in case you spill. Then pour from the jigger into a shaker, mixing glass, or glass.

A muddler is a long bartender tool that is used like a pestle to mash up cocktail ingredients such a fruit and herbs. It’s typically long enough to use in a tall vessel like a cocktail shaker or mixing glass and typically made of wood, plastic, or metal.

A cocktail muddler is a bar tool used to mix ingredients & release the flavors of fruits, herbs, & spices. It consists of a long handle with a thick end that is designed to mash ingredients together in a glass without damaging the glass. Cocktail muddlers are essential for making cocktails like Mojitos.

You can use a muddler to mash up cocktail ingredients such a fruit and herbs in a tall vessel like a cocktail shaker or mixing glass. Gently crush the ingredient without making it into a puree, just enough to release the flavor and oils of things like mint, berries, or citrus.

For a Boston shaker, build your cocktail in the smaller tin; then cover with the larger tin, tapping it to make sure it’s sealed. Flip the shaker so the larger cup is on bottom, and shake your cocktail for 10-15 seconds. When done, remove the smaller tin from the top and strain your drink.

To open a Boston shaker, hold the side where the cups seem more stuck, your pointer and middle fingers on the top cup. Then use your other palm to tap the frosted seal until the tins wiggle loose from each other. We have a detailed video to show you exactly how to do this.

To clean a Boston shaker, first separate the two components. Hand-wash both pieces in warm, soapy water with a soft cloth or sponge, & rinse thoroughly. Allow it to air dry before reassembling the shaker before your next bartending session. The A Bar Above Boston shaker is also dishwasher-safe for easy cleaning.

Using a Boston shaker can be intimidating at first, but with practice, it becomes much easier. To use it properly, fit the two components together firmly, & shake vigorously for about 10 seconds. It is important to make sure you have a tight seal so that no liquid escapes during shaking.

The Boston shaker is named for its place of origin, the city of Boston. It was invented by European bartenders who migrated to the U.S. during the 19th century & was popularized in the early 20th century during Prohibition.

The term craft cocktail seems pretentious– but really, it refers to handmade alcoholic mixed drinks made with fresh, high-quality ingredients. Craft cocktails don’t include pre-made mixes or low-quality spirits. Typically, they’re designed by a skilled mixologist who balances all the ingredients and flavors to create a delicious drink.

Campari is an Italian liqueur known for its deep red hue and bitter flavor profile. It has elements of orange peel, cherries, cloves, and cinnamon and is most famously used in the Negroni. It’s pretty strong, so if it’s not you’re favorite, a slightly less bitter alternative is Aperol.

Cointreau is a type of French triple sec orange liqueur that combines orange zest, spices like nutmeg & cardamom, honey, and florals; you’ll use it for cocktails like the Margarita, Cosmopolitan, and Sidecar.

Making an Espresso Martini is easy. You need 1/2 ounce of espresso, 2 ounces of vodka, & 1 ounce of coffee liquor (such as Kahlúa or Tia Maria). Shake these ingredients with ice to mix them, & then strain the mixture into a chilled Martini glass.

When making a Margarita, you’ll need tequila, orange liqueur (like Cointreau or Grand Marnier), lime juice, & simple syrup. Use Blanco, Reposado, or Añejo tequila. The orange liqueur adds depth & sweetness, so it’s essential for making a good Margarita. Lime juice & simple syrup are important for the right balance of sweet & sour.

When making an Old Fashioned, you’ll need bourbon whiskey, bitters, sugar cubes, & orange peel. The combination of the whiskey & the bitters gives the drink its characteristic flavor. The sugar cubes & the orange peel add sweetness & complexity to this classic cocktail. It’s important to use good-quality whiskey & bitters.

A Negroni is made with gin, sweet vermouth, and Campari. This Italian classic is usually served over ice in an old-fashioned glass or rocks glass. Add a twist of orange peel for a pleasant aroma and flavor to this iconic cocktail. Use high-quality spirits for the best results.

For a classic Daiquiri, you’ll need 1 & 1/2 ounces of white rum, 3/4 ounces of lime juice, & 1/2 to 3/4 ounce of simple syrup. This tropical favorite is often served with crushed ice in a chilled coupe glass. Add a few drops of bitters for an extra layer of complexity & flavor.

To make a Dry Martini, you’ll need 2 & 1/2 ounces of gin and 1/2 ounces of dry vermouth. This classic cocktail is served in a Martini glass & garnished with an olive or lemon twist. Stir the ingredients to combine them; then strain them into a chilled glass.

To make a Moscow Mule, you will need two ounces of vodka, four to six ounces of ginger beer, one-half ounce of fresh lime juice, & a lime wedge for garnishing. Combine all the ingredients in a copper mug filled with ice & stir gently. Garnish with a lime wedge & enjoy!

To make a Whiskey Sour, you will need two ounces of whiskey, one ounce of freshly squeezed lemon juice, one-half ounce simple syrup, & an orange slice for garnishing. Combine all the ingredients in a shaker filled with ice & shake vigorously. Strain into a coupe or rocks glass over fresh ice & garnish with an orange slice.

To make a Manhattan, you will need two ounces of rye whiskey, one ounce of sweet vermouth, & two to three dashes of Angostura bitters. Combine all the ingredients in a mixing glass filled with ice & stir until chilled. Strain into a Martini glass or coupe, & garnish with a cherry or orange peel. Enjoy!

A Japanese jigger is a traditional bar measuring tool consisting of two concentric cups. It comes in various sizes measuring milliliters or ounces. The smaller cup (10-30 ml or up to 1 ounce) measures precise amounts of liquid ingredients while the larger cup (30ml-60ml or up to 2 ounces) can be used for double shots.

Bartenders use jiggers to accurately measure the amount of alcohol in a drink, ensuring that each drink is consistent and properly balanced. This helps prevent accidental over-pouring and ensures consistency in drinks. Using a jigger helps bartenders provide consistent results with each drink they serve.

A Japanese jigger is a type of traditional measuring cup originating in Japan. Because of its origin (as well as its design), it has become popularly known as the “Japanese jigger.” It is used widely in bartending due to its precise measurements and ease of use.

A Japanese jigger is a small, double-sided cylindrical cup with one smaller container and one larger one on each end and is used for accurately measuring alcohol for cocktails. It typically holds around 2 ounces (or 60 ml) on the larger side and 1 ounce (or 30 ml) on the smaller end.

There are different types of jiggers including double jiggers, which have two measuring cups in one tool; tapered jiggers for precision pouring; elongated, double-sided Japanese jiggers; bell jiggers with an hourglass shape; stainless steel jiggers for durability and easy cleaning in a variety of shapes; and novelty jiggers that come in unique shapes or designs.

The Hawthorne strainer is named Hawthorne Café bar in Boston from the late 1800s when the strainer was first patented– although the name wasn’t originally included on the patent and was only added later after the strainer’s creation.

A bar mat is a rubber or silicone mat used to protect and keep the bar area clean. It is typically placed behind the bar or under a cocktail shaker to catch any spills or drips, making it easier to clean up. Some come with a built-in drip tray for easy collection of excess liquids.

A Hawthorne strainer is a type of strainer used in the food and beverage industry, typically in the preparation of mixed drinks. It is a small, handheld strainer with a handle and a fine mesh screen that is used to strain ice, fruit pulp, and other small particles from a liquid.

A Julep strainer is a small handheld device with a handle and a round, perforated bowl that is placed over the rim of a mixing glass to strain out ice and other solids from spirit-forward stirred drinks (Martinis and Manhattans) as the drink is poured into a cocktail glass.

A Hawthorne strainer is primarily used to strain ice, fruit pulp, and other small particles from a liquid, typically while preparing mixed drinks. It is most commonly used for cocktails that are shaken and poured into a glass with ice, such as Margaritas, Whiskey Sours, and Cosmopolitan.

There are four common types of bar glasses: beer mugs, pints, highballs, and stemware. Beer mugs hold up to 32 ounces. Full pints are 16 ounces. Highballs are tall glasses that hold 10-12 ounces. Stemware is more delicate glassware used for serving wine, champagne, & cocktails and range from 4-9 ounces, depending on the drink.

There are two main types of cocktail shakers, the cobbler and Boston shakers. The cobbler shaker is a three-piece shaker that consists of a metal cup, a cap with a built-in strainer, and a lid. The Boston shaker is a two-piece shaker that consists of a larger metal mixing glass and a smaller metal shaker tin.

A muddler is not strictly necessary for making cocktails, but it can be a useful tool for crushing and mixing ingredients in certain drinks. A muddler is typically used to muddle (or crush) fruits, herbs, and spices in the bottom of a mixing glass or shaker to release their flavors and aromas.

A cocktail muddler is a tool used for muddling, which is the process of crushing and mixing ingredients in the bottom of a mixing glass or shaker to release their flavors and aromas. Muddling is typically used to prepare fruits, herbs, and spices for use in cocktails.

A mixologist is a professional who focuses on creating and mixing unique and complex drinks, while a bartender primarily serves and mixes standard drinks, often in a fast-paced environment. Mixologists are often responsible for menu development and may also be involved in educating customers about the ingredients and techniques used in their creations.

Mixology can be challenging to learn, as it requires a good understanding of ingredients, techniques, and equipment. It also requires a certain level of creativity and experimentation to create unique and delicious drinks. However, with dedication, practice, and willingness to learn, one can become proficient in mixology.

To be a mixologist, one must possess a good understanding of ingredients, techniques, and equipment; a passion for creating unique drinks and experimenting with flavors; strong communication skills to interact with customers; a strong palate and the ability to adjust flavors; the ability to work under pressure and multitask; and knowledge of drink presentation and garnishing.

To start a career in bartending, obtain a bartending license if required in your state, gain experience by working at a bar or restaurant, learn the basics of mixing drinks, and familiarize yourself with industry standards and regulations. Consider taking bartending classes or courses to learn advanced techniques and skills.

Think of a bartender like a cook and a mixologist like a chef. Both are similar to each other but ultimately have different functions: A bartender knows and puts together standard cocktails while a mixologist also sources fresh ingredients, plays with flavor profiles, creates their own cocktails, and makes new versions of classics.

Simply put, a mixologist specializes in creating unique, innovative cocktails by combining spirits, flavor profiles, and fresh ingredients. They need to have extensive knowledge of different types of alcohol and how to mix ingredients together in order to create new cocktails, either from attending bartending school and/or from work experience.

There are several ways to learn mixology at home, including reading cocktail books, watching online tutorials, taking mixology courses, and experimenting with different ingredients. You can also join online communities or forums to share ideas and get feedback. With dedication and practice, you can develop the skills and knowledge to create your own unique cocktails.

Yes, a bartender can make good money, especially in upscale or high-volume establishments. Their income comes from a combination of hourly wages, tips, and bonuses. Bartenders who excel in customer service, mixology, and sales can earn a significant amount of money through tips and may have opportunities for advancement or management positions.

Various courses are available for bartending, from short-term workshops to comprehensive certification programs. The best course depends on your goals, budget, and learning style. Look for courses that offer hands-on experience, industry-recognized certifications, and practical skills such as mixology and customer service. A Bar Above offers many courses to fit a wide range of topics.

Bartending courses can be worth it if you are serious about pursuing a career in the industry. They can provide you with the knowledge, skills, and confidence to work in various settings, such as bars, restaurants, or events. However, they may not be completely necessary for entry-level positions or if you have prior experience.

Before bartending, you need to have a basic understanding of the various spirits, mixers, and techniques used in making cocktails. Be familiar with local laws and regulations related to alcohol service and be able to handle cash transactions. Good communication skills, customer service, and time management are essential for a successful career in bartending.

Yes, bartenders typically have to tip out a portion of their tips to other staff members, such as servers, bussers, and support staff. The percentage and distribution of the tip out can vary depending on the establishment. Tipping out is a common practice in the service industry and is meant to ensure fair compensation.

Using a lemon squeezer can make it easier to extract the maximum amount of juice from a lemon, without getting seeds or pulp in the juice. It can also help to prevent hand fatigue and make the squeezing process quicker and more efficient.

To clean and maintain your lemon squeezer, rinse it with warm water and soap after each use. Use a brush to remove any pulp or residue that may be stuck in the squeezer. Dry it thoroughly, and store it in a dry place to prevent rusting. You can also occasionally clean it with vinegar or baking soda to remove any stubborn stains.

Lemon squeezers are kitchen tools designed to extract juice from lemons and other citrus fruits. They typically consist of two handles with a bowl-shaped, perforated cup in the middle. When the handles are squeezed together, the cup presses the fruit, releasing its juice through the perforations and into a container or dish.

Using a juice squeezer can help extract more juice from fruits, especially citrus fruits, making it easier to prepare fresh juices and recipes. It also helps to avoid seeds and pulp in the juice. In addition, it can reduce hand fatigue and make the squeezing process more efficient.

Juice Squeezers are a useful tool for quickly and easily juicing fruits, vegetables, and other foods. They have a cone-shaped strainer head that fits onto the top of most containers, allowing you to press out the fresh juice without any pulp or seeds. The handle provides leverage to apply pressure while keeping your hands clean.

Mocktails are non-alcoholic drinks that are made to resemble alcoholic beverages. They use some of the same ingredients as cocktails, such as juices, syrups, and bitters but exclude the presence of alcohol. Mocktails can be a great choice for designated drivers or anyone looking for a refreshing and creative beverage without the effects of alcohol.

Using cocktail skewers for garnishing cocktails offers several benefits, including improving the visual appeal of the drink, enhancing the flavors of the ingredients, and making it easier to consume. They also provide an opportunity for creativity and personalization, allowing for a unique touch to be added to each cocktail.

Cocktail skewers are small sticks used to hold together various ingredients in a cocktail. They typically feature fruits, olives, and other garnishes that enhance the presentation and flavor of the drink. They can also be used for appetizers and hors d’oeuvres.