The Fundamentals of Modern Bartending

Learn the essential tools every bartender needs — shaker, jigger, strainer, muddler, and more. This lesson shows you what they do, how to hold them, and how to make them part of your flow.

This lesson teaches students how to properly cut and prepare common cocktail garnishes such as citrus wedges and wheels. They'll also learn the difference between a wet garnish and a dry garnish. The second half of the lesson covers how to organize a speed rack layout for fast and efficient cocktail making during service.

Mixing Techniques
In this lesson, students will learn the three core mixing methods: shaking, stirring, and building in glass. They'll practice different shaking techniques, including how to properly emulsify an egg for use in a cocktail. Each technique is paired with a classic drink: a Whiskey Sour to demonstrate shaking, a 50/50 Martini to practice stirring, and a Gin & Tonic to illustrate building directly in glass.

Hospitality Behind the Bar

Bartending is hospitality first. This lesson focuses on the interpersonal side of service — identifying different guest types, choosing an appropriate service style, and learning how to read the room. Students will also explore strategies for protecting their energy during high-volume or emotionally demanding shifts, and how to create a bar vibe that is both welcoming and efficient.

In this lesson, students will learn how to create foundational cocktail ingredients that elevate any drink program. They’ll make a classic 1:1 simple syrup, practice squeezing and storing fresh juice, and go over best practices for refilling and labeling juice containers. The lesson also introduces how to infuse spirits with herbs or fruits to add depth, aroma, and originality to cocktails.

Lesson 6 – Structure and Flavor (Video 6)
This lesson breaks down the anatomy of a well-balanced cocktail, focusing on the interplay between alcohol strength, sweetness, acidity, and bitterness. Students will be guided through the building and tasting of two classic cocktails — the Margarita and the Lemon Drop — to experience flavor harmony in real time. A guided tasting encourages students to analyze how each element contributes to balance in the glass.

This lesson teaches students how to decode liquor bottle labels to better understand what they’re pouring. Key details like ABV (alcohol by volume), age statements, country or region of origin, and category identifiers are broken down in practical terms. Using real-world examples — Bulleit Bourbon, Hornitos Plata, and Ancho Reyes — students learn how to read and interpret labels at a glance, helping them make informed choices behind the bar.