Welcome to Shake, Sip, Serve, your one-stop shop for all things bartending.
I’m your host, KAD, and I’ve been slinging drinks and navigating the world of hospitality for over two decades. I’ve perfected my bartending skills, experimented with countless flavor combinations, and learning a thing or two about how to keep the party going behind the bar.
Whether you’re a seasoned bartender like me just looking for some fresh inspiration or a complete beginner who is eager to whip up impressive cocktails at home, Shake, Sip, Serve is here to be your guide. In the below blog, I’ll be sharing my knowledge and experience on everything from classic cocktails and innovative new creations to essential bartending techniques and industry secrets.
I’ll also be offering tips on stocking your home bar, mastering the art of presentation, and creating a memorable experience for your guests. So, grab your shaker, dust off your favorite glassware, and get ready to embark on a delicious journey into the world of bartending!
Let’s Shake, Sip, and Serve up something amazing together.
Disclaimer: This post contains affiliate links. If you purchase through these links, I may earn a small commission at no additional cost to you.
Why These Skills Matter
Bartending is more than just pouring drinks — it’s about creating an experience, staying compliant with Australian RSA laws, and finding your rhythm behind the bar. Every beginner should build a solid foundation in these core areas before chasing advanced flair or cocktail competitions.
Pouring Techniques: Standard Drinks, Free Pour vs Jigger
Understanding Standard Drinks
Australia’s Responsible Service of Alcohol (RSA) framework requires bartenders to know exactly how much alcohol they are serving. Standard drinks help measure consumption safely:
- 30ml nip of spirits (40% ABV) = 1 standard drink
- 100ml glass of wine (13% ABV) = 1 standard drink
- 285ml pot/middy of full-strength beer = 1 standard drink
👉 Knowing these measures is not just a compliance box to tick it builds customer trust. download your free guide here
Guests will often ask how many standard drinks they’re consuming, and your ability to answer confidently shows professionalism.
Free Pour vs Jigger
- Jigger: A metal measuring tool ensuring consistent pours and RSA accuracy. Ideal for beginners, cocktail service, and high-end venues where precision matters.
- Free Pour: Pouring without tools, using a timed count (often 4-count = 30ml). Requires lots of practice but speeds up service in busy venues although it is frowned upon in Australia due to liquor laws.
Personal Story: I remember being lined up in front of 20 shot glasses during training.
My task was to hit exactly 30ml by free pouring each one.
My first attempts were all over the place. By the end of the night, I’d improved but I realised that consistency is a skill you earn with practice.
Glassware Basics
The right glass enhances taste, aroma, and presentation while helping bartenders control serving sizes.
- Highball glass: Tall, slim — perfect for spirit + mixer combos like Vodka Soda or Gin & Tonic.
- Rocks/Old Fashioned glass: Short, sturdy — ideal for cocktails like Negronis or spirits neat.
- Martini glass: Iconic, elegant V-shape for martinis and cosmopolitans.
- Wine glasses: Different bowl shapes for red vs white to maximise aroma.
- Beer glasses: Pots, schooners, and pints — each state has its quirks in naming and sizing.
👉 RSA Tip: Correct glassware helps control alcohol portions and standard drink limits. A pint glass vs a schooner changes how much alcohol is served.
Garnishes and Presentation
Presentation is the detail that transforms a drink into an experience.
- Citrus: Lemon wedges, lime wheels, or orange twists add freshness and aroma.
- Herbs: Mint in Mojitos, rosemary in G&Ts, or basil in summer spritzes.
- Creative garnishes: Dehydrated fruit, edible flowers, or cocktail umbrellas for flair.
A garnish should never be “just decoration.” It’s about balance, aroma, and the finishing touch.
Personal Note: One of my regulars once told me my Gin & Tonic was the best they’d had simply because of the rosemary sprig I added. That tiny detail made the drink memorable.
Customer Service & Handling Difficult Patrons
Hospitality is built on people skills as much as drink knowledge.
- Great service basics: Smile, eye contact, and a friendly tone.
- Efficiency with warmth: Guests want to feel seen, not rushed.
- Handling difficult patrons:
- Stay calm and professional.
- Know when and how to refuse service under RSA law.
- Always back yourself with management/security support if needed.
Early on in my career, I had to refuse service to a patron who was clearly intoxicated.
Back then I did the standard explination, offered water and ensured they left calmly. Now I have a little tip to ensure that people start to sober up whilst still being able to continue to have fun with their friends.
If there is some one who I have to refuse service to but is still in the position to turn their night around providing there is no more lacohol consumed I offer them my signature sobertail.
It consisit of a glass of crushed iced water two drops of food coloring of my choice and a cute little garnish and I tell them it is on the house and give them a wink.
They then know that
1.They have been cut off tap and will need to be on their best behaviour if they wish to stay.
2. Keeps them included whilst flagging that they have been cut off.I learned that RSA isn’t about saying no, it’s about protecting people.
Speed vs Accuracy
Every beginner wrestles with this balance.
- Speed: Busy bars demand fast service — nobody likes waiting too long.
- Accuracy: Essential for RSA compliance, cost control, and consistent cocktails.
Top strategies:
- Prep garnishes before service.
- Memorise your top 20 cocktails.
- Use both hands when possible.
- Batch simple mixers where appropriate.
👉 Pro Tip: Practice “round building” — pouring multiple drinks in a logical order. It’s the secret sauce to surviving a Saturday night rush.
Takeaways
- Pouring techniques: Build consistency with jiggers before free pouring.
- Glassware knowledge: The right glass makes or breaks presentation and RSA compliance.
- Garnishes: Elevate drinks with aroma, taste, and aesthetics.
- Customer service: Smile, engage, and handle patrons responsibly.
- Speed vs accuracy: Balance efficiency with precision never sacrifice compliance.
The bartending community is a vibrant and supportive one, and I’m excited to build that community here on Shake, Sip, Serve.
I’d love to hear your thoughts, questions, and experiences in the comments below.
What are you shaking up these days?
What topics would you like to see covered in future posts?
Let’s connect and continue the conversation!
Liquor & Gaming NSW: This website provides information on liquor licensing, responsible service of alcohol (RSA) training, and regulations for serving alcohol in NSW. It’s essential for anyone working in the hospitality industry in NSW. You can find it here: https://www.liquorandgaming.nsw.gov.au/
Now that you have learnt some skills its time to land that first job >Keep reading