emerit Bartender flashcards

32 cards. Read the term and the definition here. The deck at the top of this page is optional.

Standard spirit measure

The licensed volume for a single spirit serve, commonly 25 ml in the UK and 50 ml for a double, or 35 ml where the premises licence permits; it sets unit calculations and stock yield.

Alcohol unit formula

Units equal volume in millilitres multiplied by ABV percent divided by 1000. A 330 ml bottle at 5% ABV therefore contains 1.65 units.

Challenge 25

A policy requiring photo ID from any customer who appears under 25. Acceptable ID includes a passport, photocard driving licence, or a PASS-hologram proof-of-age card.

Refusal log

A written record of declined service, capturing time, reason (age, intoxication, proxy sale) and staff member. It evidences compliance during licensing inspections and supports staff protection.

Built cocktail method

Ingredients are assembled directly in the serving glass over ice and stirred briefly, without a shaker. Suited to drinks where dilution control and clarity matter, such as a gin and tonic.

Stirred cocktail method

Spirit-forward, clear drinks are stirred with ice in a mixing glass for 20-30 seconds to chill and dilute without aeration. Examples include the Martini and Negroni.

Shaken cocktail method

Ingredients are shaken hard with ice for 10-15 seconds to chill, dilute and aerate. Used when citrus, syrup, dairy or egg is present to emulsify and build texture.

Sour ratio 2:1:1

The reference balance of 50 ml spirit, 25 ml citrus and 25 ml sweetener. Acidity of fresh juice and sweetness of syrup require small adjustments around this baseline.

Draught yield calculation

Servings per keg equal keg volume in millilitres times yield percentage divided by serve size. A 50 L keg at 95% yield gives about 167 half-pint serves of 284 ml.

Cellar temperature standards

Cask ale is served at 11-13 °C, lager at 4-8 °C, white wine at 8-12 °C and red wine at 16-18 °C. Correct temperatures preserve carbonation, aroma and condition.

FIFO stock rotation

First in, first out: older stock is used before newer deliveries. Applied to bottles, kegs and perishables such as citrus and dairy to minimise spoilage and cost.

Beer line cleaning

Lines are cleaned at least weekly with approved line cleaner, flushed and recorded. Neglect causes off-flavours, fobbing and hygiene breaches that are checked at inspection.

Free pour vs measured

Free pouring estimates volume by count, while measured pouring uses a jigger or optic. Measured pouring gives consistent cost control and legally accurate spirit measures.

Double straining

The drink is poured through a fine mesh strainer as well as the cocktail strainer. It removes ice shards and pulp, giving a clean texture in shaken citrus drinks.

Dry shake

Shaking ingredients without ice first, then again with ice. It emulsifies egg white or dairy into a stable foam before chilling and dilution.

Glassware matching rule

Glass shape follows serve style: highball for long mixed drinks, coupe or martini for shaken-up drinks, rocks for spirit-forward on ice, flute for sparkling wine.

Garnish function

Garnish adds aroma and visual cue to the flavour profile. Citrus twist oils the rim, expressed peel adds scent, and the garnish must match the drink's dominant note.

Ice quality standard

Ice must be made from potable water, stored away from food and raw produce, and never handled with bare hands. Poor ice introduces odour and dilution faults.

Intoxication refusal rule

Service must be refused to anyone already intoxicated, and staff should offer water, arrange transport or involve a manager. Serving further breaches licensing law.

Proxy sale offence

It is an offence for an adult to buy alcohol on behalf of an under-18. Staff must refuse where a purchase appears intended for a minor, and record the refusal.

Allergen communication duty

Customers must be told about the 14 regulated allergens present in drinks and garnishes, such as sulphites in wine, dairy in cream liqueurs and nuts in syrups.

Standard recipe card

A controlled document listing ingredients, measures, method, glass, garnish and cost per serve. It ensures consistency and underpins stock variance investigation.

Stock variance investigation

Actual usage is compared with theoretical usage from sales data. A shortfall beyond roughly 3-5% indicates over-pour, spillage, theft or unrecorded comps.

Cask ale condition

Cask beer needs venting, settling and tapping before service, then is served within about three days of broaching. Cloudiness or vinegary notes mean the cask is spoiled.

Sparkling wine service

Chill to 6-8 °C, open away from the face, pour down the glass wall to preserve mousse, and never use a cork-popping technique. Sulphites must be declared.

Spirit measure verification

Optics and jiggers must be checked for accuracy and free from damage. Inaccurate measures breach weights-and-measures rules and distort unit calculations.

Cross-contamination prevention

Separate boards, knives and cloths for citrus, dairy and nuts; wash hands between tasks. Prevents allergen transfer in garnishes and cream-based drinks.

Responsible service of water

Free drinking water must be available on request where alcohol is sold. Offering water alongside drinks slows consumption and supports intoxication management.

Cocktail dilution control

Shaking or stirring time governs water uptake from ice. Over-dilution flattens flavour; under-dilution leaves the drink harsh and unbalanced at service temperature.

Bar hygiene schedule

Surfaces, ice scoops, cloths and glassware are cleaned at set intervals and recorded. Glasswasher rinse and chemical levels are checked each shift.

Age verification record

Where ID is checked, the date, time and outcome may be logged. Records support due-diligence defence if a test purchase or inspection occurs.

Licensing conditions hierarchy

Premises licence conditions, such as permitted measures and hours, override house rules. Staff must follow the stricter of the two in any conflict.