Bar tips

Table of contents:


Soft drinks

  • all non-alcoholic drinks are served in a 0.2l AFG glass
  • Juices are generally served without ice and decoration
  • Carbonated drinks are usually served with 2 pieces of ice and lemon, orange or lime to match the drink.
  • 1 slice of lemon (soda, cola)
  • 1/8 lime (bitter lemon, tonic water)
  • 1 slice of orange (ginger ale)


  • consumed before meals to stimulate appetite and prepare for existing meal
  • Social function: also serves to shorten the waiting time for guests until the food is served
  • classic aperitifs: Hugo, Aperol variations, Martini Dry, Campari variations, Manhatten
  • Hugo and Aperol variations are served in wine glasses, Campari variations in highball glasses, Manhatten and Martini Dry in cocktail bowls



  • Named after the Bohemian city of Pilsen
  • bottom-fermented beer with increased hop content
  • it is served in 0.3l tulips from Berliner, more rarely in a 0.5l jug

Correct tapping

  • hold the pre-rinsed beer glass at a slight angle and open the tap fully
  • Beer should come out of the tap flat onto the glass wall
  • Tap after one minute
  • during this time the surface of the foam strengthens → best prerequisite for a perfect and stable foam crown
  • After another minute, the foam crown is put on by opening and closing the tap quickly several times.


  • Beer made from wheat and wheat malt
  • Weisse, wheat and wheat beer have the same etymological origin

Crystal wheat

  • Crystal clear due to filtration of yeast and suspended matter after fermentation
  • Beer made from wheat or wheat malt
  • tangy, light beer flavour
  • is usually served with lemon

Historical background

Before the invention of the crystal in the 1920s, it was not customary to swill the yeast in the bottle and add it to the glass, as yeast has a bitter taste. Only when yeast accidentally got into the glass was a slice of lemon added to neutralise it.


  • Contains natural suspended matter or yeast
  • cloudy and fuller-bodied than crystal
  • Cause: Bottle fermentation

Correct pouring

Wheat has strong foam development

  • Careful pouring if the glass is tilted
  • As soon as there is only a small amount of beer left in the bottle, it is swirled so that the settled yeast dissolves and enters the glass.

IMPORTANT: it is crucial that the entire beer ends up in the glass in order to obtain a full-bodied taste.


  • consist of two or more ingredients, including at least one spirit drink
  • are freshly prepared with ice in a shaker, mixing glass, blender or directly in a guest glass, served in a suitable glass, decorated and served immediately with a cocktail napkin.
  • Shaker: ingredients that are difficult to mix, such as liqueurs and syrups.
  • Stirring glass: drinks prepared with ice but not served
  • Blender: (stand mixer): Drinks containing fruit, ice cream, cream and eggs or for "frozen drinks" e.g. frozen daiquiri.
  • Guest glass: easily mixable ingredients e.g. Negroni, Gin Fizz
  • typical cocktail glasses are: Tumbler, cocktail bowl, hurricane, highball, Collins glass
  • at the Spreespeicher cocktails are served in a hughball or tumbler with a cocktail napkin

NO GOES in cocktail preparation

never fill carbonated drinks into the shaker!

  • Pressure in shaker becomes too high
  • high risk of injury

Never put hot ingredients in the shaker!

  • Becomes very hot within a very short time
  • Pressure in shaker becomes too high
  • high risk of injury

Decoration of the drinks

Serves to distinguish


  • Soda
  • Tonic Water
  • Coca Cola
  • Long Island Ice Tea
  • Vodka Soda


  • Ginger Ale
  • Aperol Spritz
  • Campari Orange
  • Tequila Soda


  • Bitter Lemon
  • Cuba Libre
  • Havana Cola
  • Gin and tonic
  • Caipirihna


  • the so-called digestive schnapps or nightcap
  • is drunk after the meal
  • Some spices are said to have a digestive effect, but alcohol has an anti-digestive effect.
  • Typical digestifs: herbal bitters (Jägermeister), fruit brandies (Calvados), clear spirits (Vodka), wine brandies (Cognac), liqueurs (Sambuca).
  • some cocktails are also served after the meal, After-dinner cocktail or Dessert Cocktail
  • are served instead of or in addition to dessert
  • classic after-dinner cocktailsWhite Russian, Grasshopper, Irish Coffee, B52


  • consists of a spirit and the filler (soda, juice, etc.)
  • are named after combinations of mixed drinks e.g. Vodka-Lemon
  • Long drinks are served in highball glasses or tumblers.
  • corresponding to the ingredients, the long drinks are served with decoration