Bartender Certification Bar Tools and Glassware 2 — Questions and Answers

Question 1: What is the primary difference between a Hawthorne strainer and a Julep strainer?

The Hawthorne strains beer; the Julep strains wine
The Hawthorne has a spring coil and is used after shaking; the Julep is a perforated spoon used after stirring (Correct answer)
The Julep strains ice cream drinks; the Hawthorne strains citrus
There is no functional difference

Correct answer: The Hawthorne has a spring coil and is used after shaking; the Julep is a perforated spoon used after stirring

A Hawthorne strainer has a spring coil that grips the shaker tin and is the standard strainer for shaken cocktails, while a Julep strainer is a perforated bowl-shaped spoon traditionally used for stirred cocktails in a mixing glass.

Two of the most important straining tools in bartending serve different purposes. The Hawthorne strainer has a flat disc with a coiled spring around the edge that grips the inside of a cocktail shaker or mixing glass. The spring catches ice and pulp while allowing strained liquid to pass through. It is the most versatile strainer. The Julep strainer is a perforated, shallow bowl-shaped spoon used primarily with a mixing glass after stirring cocktails. It is the traditional strainer for stirred drinks, holding back ice while the drink is poured off.

Question 2: What is a 'pint glass' primarily used for in a bar setting?

Serving wine
Serving beer, typically 16 oz (Correct answer)
Measuring spirits
Serving hot drinks

Correct answer: Serving beer, typically 16 oz

A pint glass is a standard beer-serving glass that holds 16 oz (one US pint) and is one of the most widely used beer glasses in American bars.

The American pint glass (sometimes called a shaker pint) holds 16 fl oz and is one of the most ubiquitous glassware types in US bars. It is primarily used for serving draft and bottled beer. Its simple, durable design makes it easy to stack, clean, and handle at high volume. The same glass is also used as the glass portion of a Boston shaker set. Note: In the UK, a pint is 20 fl oz. Pint glasses are distinct from other beer glasses like tulip glasses, pilsner glasses, and wheat beer glasses.

Question 3: What is a 'mixing glass' used for in bartending?

Blending frozen cocktails
Stirring cocktails with ice before straining into a serving glass (Correct answer)
Washing bar tools
Measuring spirits for multiple orders simultaneously

Correct answer: Stirring cocktails with ice before straining into a serving glass

A mixing glass is a heavy-walled glass vessel used for stirring cocktails with ice before straining into the serving glass.

A mixing glass (often called a bar glass or Yarai glass) is a thick-walled cylindrical glass vessel used to stir cocktails. Bartenders add ice and ingredients to the mixing glass, then use a bar spoon to stir the mixture until properly chilled and diluted. The cocktail is then strained through a Julep or Hawthorne strainer into the serving glass. Mixing glasses typically hold 16–20 oz and are used for spirit-forward stirred cocktails like the Martini, Manhattan, Negroni, and Vieux Carré.

Question 4: What is the correct way to handle a wine glass to avoid leaving fingerprints on the bowl?

Hold the glass by the rim
Wrap the entire bowl in a napkin
Hold the glass by the stem or base (Correct answer)
Always use both hands to grip the bowl

Correct answer: Hold the glass by the stem or base

Holding a wine glass by the stem or base avoids leaving fingerprints on the bowl, maintains the wine's temperature, and presents the glass professionally.

Professional glass handling requires holding wine glasses by the stem or base to avoid several issues: fingerprints and smudges on the clear bowl, heat transfer from the hand to the wine (especially important for chilled wines), and an unclean appearance to guests. When polishing wine glasses, use a clean lint-free cloth and hold the base, rotating the glass rather than gripping the bowl. Presenting polished, smudge-free glassware is an important part of professional bar and restaurant service.

Question 5: What is a 'coupe glass' best suited for?

Serving beer
Serving classic cocktails served 'up' (chilled and strained with no ice) (Correct answer)
Measuring spirits by volume
Serving hot toddies

Correct answer: Serving classic cocktails served 'up' (chilled and strained with no ice)

A coupe glass is a stemmed glass with a wide, shallow bowl used for cocktails served 'up,' such as the Daiquiri, Sidecar, and classic Champagne cocktails.

The coupe glass (pronounced 'koop') is a stemmed glass with a wide, shallow, rounded bowl, originally designed for Champagne in the 18th and 19th centuries. In modern cocktail culture, it has largely replaced the V-shaped Martini glass for serving classic cocktails 'up' (shaken or stirred, chilled, strained, no ice). Its rounded shape is considered more elegant and less prone to spilling. Cocktails like the Daiquiri, Sidecar, Last Word, and Paper Plane are commonly served in a coupe. It typically holds 4–6 oz.

Question 6: What type of knife is most appropriate for cutting citrus garnishes at a bar?

A serrated bread knife
A large chef's knife
A small paring knife (Correct answer)
A cleaver

Correct answer: A small paring knife

A small paring knife is the most appropriate and safe tool for cutting citrus garnishes, allowing for precision cuts of wheels, wedges, and twists.

A paring knife (typically 3–4 inches) is the standard tool for preparing bar garnishes. Its small size and sharp blade provide the control needed for cutting precise citrus wheels, wedges, and twists without wasting fruit. A sharp paring knife is essential — dull knives require more force and increase injury risk. Some bars also use a channel knife (also called a zester or canelle knife) to create long citrus twists for garnishing cocktails. All cutting should be done on a stable cutting board placed on a non-slip surface.

Bartender Certification Bar Tools and Glassware 2

What is the primary difference between a Hawthorne strainer and a Julep strainer?