Good bartending tips for being a excellent bartender
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Plotkin at the bar: advice for the rookie bartender
What advice would you give a bartender working your bar for the first time? Sure, you would give the person an employee handbook, and while important, it's largely full of policies and procedures--rigid: formally worded directives.
Advice is different. -- There probably won't be a more opportune time to make an indelible impression and provide a bartender with insight and guidance than before his first shift. What you say could genuinely affect his or her career. After all, the person hasn't had an opportunity to learn any bad habits or pick up an attitude.
Like the saying goes, "you only get one chance to make a good first impression." In all likelihood, most new bartenders would welcome constructive advice. Bartending a high volume bar is often stressful and uniquely demanding. Some well-intended direction from you might have a significant impact.
So, what would you tell the new barkeep? While there are likely a hundred things, I recommend focusing on providing an understanding of his primary responsibility behind the bar, and it most likely isn't what they imagine. Typically, bartenders contend that their primary job is to make drinks and collect the money. True? Well, it's not.
A rookie bartender needs to understand that his or her job is to make guests feel appreciated and to cater to their needs. Bartenders need to treat guests to a night on the town that they'll remember and tell their friends about. While bartending obviously involves preparing and serving drinks, it's often no more than a secondary aspect of the job.
What's ultimately important is that they play the role of gracious host and treat the clientele like guests. Once you disabuse rookies of the notion that they are mere drink-slingers, it's time to sit them down and open their eyes to a few other realities of the business. To that end, here's a short list of things to cover in that initial pre-shift meet
* Always Give People an Honest Break -- Everyone deserves to be treated fairly. In this context, an honest break means equity in all transactions--no overcharging, under pouring or shortchanging. This fairness doctrine dictates leaving all prejudice and preconceptions at home. There's no such thing as a second-class guest.
* Always Remember That You Represent the House -- Don't violate the trust being placed in you. Bartending is a pivotal position that affects nearly all aspects of the operation. While on duty, place the best interests of the house ahead of your own. Few, if any, are able to perform competently while advancing a hidden agenda. Don't let the social environment distract you from your professional responsibilities.
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* Card Anyone and Be Vigilant Against Inebriation -- It's imperative that you establish the age of anyone ordering alcohol prior to service. Asking for identification goes with the territory. While carding guests may seem uncomfortable, serving a minor can have disastrous ramifications. So, too, will serving someone to the point of inebriation. Whether it's a question of someone's age or sobriety, when in doubt, don't serve.
* Always Run an Honest Till -- As many ways as there are to steal from a bar, there is an equal number of ways to get caught. Bartending can be stressful enough without stealing and attempting to avoid detection. If there is any question as to the propriety of what you're doing, think twice and don't do it. Don't cash in your integrity, run an honest till.
* Never Serve an Inferior Drink -- In this business, quality assurance is measured one drink at a time. Make sure that what is being served is exactly what the guest requested. Check that all of the ingredients being used are good--sodas are sufficiently carbonated, juices and prepared mixes are still fresh and of good quality. Don't, commit bad products to good liquor and hope for the best.
* If There's Time to Lean, There's Time to Clean -- There is more at stake keeping the bar clean than just passing health code inspections. Lack of sanitation can result in the spread of disease and illness. The bar's cleanliness also reflects on the establishment's overall sanitary condition--if the bar is dirty, imagine what the kitchen must be like. A spotless bar is the mark of a true professional.
* Set Professional Standards and Maintain Them -- From a pressed uniform to a positive attitude, professionalism matters. Be ready to work, in every respect, before you punch the time clock. Appearance and demeanor need to reflect that every night is a new performance. Establish personal standards and refuse to settle for anything less. Make professionalism a personal benchmark.
* Wear Comfortable Shoes -- It's nearly impossible to be gracious when your feet are throbbing. There are shoes specifically designed for bartenders and waiters--sturdy, long lasting and meant for people who earn their livelihood on their feet. An aching back makes smiling a physical improbability. Along the same lines, hunger can make bartenders surly, so make sure to eat before a shift. While you're at it, don't drink too much caffeine while you're on-duty; a jittery bartender is no asset behind the bar.
* Relax and Enjoy Yourself -- Having fun is an integral part of the job, even when the job has stopped being fun and turns frenetic. When it's busy, remain cool and work as expediently as possible. If the internal thermostat feels like it may blow, try silently chanting, "This will pass, this will pass." The key is to have your composure last longer than the "rush." Nothing more can be expected of you.
How can you tell if your new bartender is a candidate for rookie of the year or should be consigned to the minors? Here are some things to consider:
** Pouring Ability -- Can the bartender pour consistently accurate shots? When hurried, does liquor fly every which way or splash off the ice? Does the individual look comfortable behind the bar? Is there grace and fluidity to the person's motions
** Personality -- Does the person have an infectious, likable personality? Does he or she have a ready smile and a good feel for humor? Is the individual receptive to constructive criticism and take direction well? Does the person maintain his or her composure when everyone else seems to be losing his or hers?
** Knowledge -- Does the bartender have an apparent aptitude for mixology? Is he or she knowledgeable about the products stocked behind the bar? Is the bartender receptive to learning more about his or her profession?
** Service Abilities -- Does the person look to excel at service? Does he or she interact well with the clientele and adequately anticipate their needs? Is the person still hospitable under fire?
** Reliability -- Is the person seemingly committed to serving alcohol responsibly? Is he or she conscientious in all aspects of the job? Does the person have what appears to be a stable life outside of work?—RP
It doesn’t matter how long someone has been a bartender, they can always use good bartending tips, because within the vast world of bartending, there are a lot of tips that can be offered.
Anything that will help someone’s performance is always a good thing. Flaming for instance, is one of the bartending tips that a lot of people would appreciate.
Flaming liqueurs is awesome , but can also be extremely dangerous. Most liqueurs with high alcohol content are really easy to flame, and continue to burn even if the flame isn’t visible. Bacardi 151 rum is a good example of flaming alcohol. Here are a few tips on flaming your liqueurs.
Simply warm your liqueur up in a sauce pan and have a pre warmed cocktail glass ready. After heating the glass, pour the rest or other alcohols into the glass to warm.
The glass can be heated over an element or a flame, but use caution to avoid contact with the glass and element or flame as the glass will break or char easy.
When the alcohol has been heated, ignite it and add it to the alcohol in the glass. If done correctly, the alcohol in the glass will be warm enough to flame also.
When flaming liqueurs, be sure to keep any objects away from the glass. Flames can often shoot high up and ignite things in their way. If igniting liqueurs, use extreme caution and enjoy the fireworks.
Something else associated with bartending tips that is always appreciated, is layering. Layering or floating liqueurs is one of the most difficult techniques in bartending.
Although this bartending tip seems like a challenge, there is a very simple method that you can use. Each liqueur weighs differently and either floats or sinks when added to another.
A lot of recipes are written with the heaviest liqueurs printed first. If all else fails, experiment and get used to the liqueurs that you most often use.
To pour the liqueurs into the glass, simply use the rounded or back part of a spoon and rest it against the inside of the glass. Slowly pour down the spoon and into the glass.
The liqueur should run down the inside of the glass and smoothly layer. This bartending tip takes practice, but can mastered by anyone.
Make sure that the liqueurs are poured in order of their weight, starting with the heaviest first. The next thing that people tend to appreciate bartending tips with is shaking or blending drinks.
This method is common with drinks containing fruit juices, cream, or eggs. In today’s time, a blender is most often used to blend drinks, but the old fashioned shake method is usually the best.
Fill the shaker to 2/3 with ice and add the ingredients. After adding the ingredients, cover the shaker and proceed to shake. This is usually done by shaking over your shoulder.
Remove the cover and strain into the proper glass, allowing the drink to form a foamy head. Finish by garnishing and adding a straw.
To assist you in understanding bartending words; A Taste of Texas offers you their Glossary of Bar Terms
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1. AND HERE ARE SOME MORE BARTENDING TIPS FOR YOURSELF AND YOUR BAR
VideoJuganswers some basic questions about the bartending profession, how to prepare the bar and certain bartending terminologies.
• Even Professionals measures the ingredients. So don't guess to make a perfect drink every time; these are some Basic Bar Measures:
One Normal Shot Glass= 1oz.
Jigger = 1.5 oz-2 oz Pony = 1 oz Dash = 1/6 oz Teaspoon = 1/8 oz
• Always put ice in the glass or shaker before pouring ingredients. That way, the liquids are chilled as they are poured over ice.
• Serve cocktails icy cold! Pre-chill glasses in the refrigerator or let them sit in shaved ice before using. It makes drinks tastier!
• When the recipe calls for a twist of lemon peel, rub a narrow strip of peel around the rim of the glass. Then twist the peel so that one small drop will go into the drink. Then drop the peel.
• If you want more juice from lemons and oranges if you soak them in warm water.
• When you shake a drink that requires an egg, use an ice cube. It breaks up the egg and helps it blend into the drink.
• When the drink consists of clear liquids, STIR! If the drink has a carbonated drink (soda, ginger ale), stir gently to preserve the bubbly! SHAKE drinks that contain fruit juices, sugar, eggs, cream or other ingredients difficult to mix. Really SHAKE - don't just rock!
• A clean piece of wax paper rubbed on the rim of a bottle will prevent dripping when you pour!
• For a "sugar-frosted" glass, moisten the rim of a pre-chilled glass with lemon or lime and then dip into powdered sugar (before alcohol is poured).
2. The following are some of the basic bartending tips:-
a) Building - Pour one on top of the other, allowing them to mix.
Most highball drinks are made this way. For example, for a Rum and Coke, you would put ice in the glass, add the rum, then add the coke. The carbonation in the soda allows it to mix naturally. You always add the liquor first, followed by the mixer.
Another example is a Tequila Sunrise. Fill the glass with ice, add the tequila, fill almost to the top with orange juice, then top with grenadine. This gives the drink it's "sunrise" appearance. There's no special pouring technique as there is with layering, but the order is often important.
b) Blending /Making Frozen Drinks- Add the ingredients with ice into a blender and blend until smooth. This takes practice to get right. Too much ice and the drink seems weak, too little and it seems runny. Usually, the liquids should fill about 1/2 to 2/3 of the way up the ice (if the blender is full with ice, then the liquids should reach to about 1/2 or 2/3). I use 2 cups of ice but this with the tall 15 oz. hurricane-style glass
c) Shaking - This requires a cocktail shaker, also referred to as a "Boston" shaker. You can use the type that come with a lid for a more elegant appearance, or you can use the metal mixing cup / pint glass combo for more speed and flexibility.
Fill the shaker with ice, then add the ingredients. Shake (away from your guests to avoid a tip eliminating accident) and then pour into a glass. Typically drinks that are shaken are also strained.
d) Stirring - Fill a large glass (typically a pint glass) with ice, add the ingredients, stir with a bar spoon, and pour or strain into the final glass.
e) Straining - After shaking or stirring, straining simply means to pour the liquid, leaving the ice. This prevents the drink from becoming diluted over time. Classic examples of this include the Martini and the Cosmopolitan.
f) Layering - This takes practice to do properly. By gently placing one liqueur on top of another you can create a layered effect where the liqueurs don't mix. To do this, you can tilt the glass and slowly pour one liquor on top of another, or you can pour over the back of a spoon as well. Either way, the liquor on top has to be less dense than the liquor on the bottom or they won't stay separate.
If you pour sloppily you can just set it refrigerator. The layers will separate themselves
The following gravity chart is a good guideline to use, the higher the
proof the lower the specific gravity. The lower specific gravity alcohols go on the top of
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T.I.P.S. Certified, because
T.I.P.S.isthe global leader in education and training for the responsible
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g) Making Simple Sugar Syrup
Simple syrup, also known as sugar syrup, can be made into a variety of thicknesses for a variety of different uses.
Cooled thin syrup (3 parts water to 1 part sugar) is useful for brushing onto cakes to add a bit of extra sweetness and moisture.
Medium-thick syrup (2 parts water to 1 part sugar) is great for adding sweetness to teas and coffees.
Thick simple syrup (1 part water to 1 part sugar) is excellent for candying fruits and veggies.
Ingredients for 2 cups or 500 ml
1 cup granulated sugar
1, 2 or 3 cups water
Preparation
Mix sugar and water in a medium saucepan and bring to a boil.
Cook for 2 minutes. Remove from heat and cool completely at room temperature. Pour into a covered container and refrigerate.
Can be stored indefinitely in refrigerator.
And if you would like to serve your simple syrup from individual packages check out Dazz-ahh.com
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a) When pouring beer from a tap, open the faucet all the way with a quick, smooth motion by grasping the tap handle at its base. Pulling the tap handle at the top opens the faucet too slowly, and beer will draw foamy. At the beginning of the pour, tilt the glass slightly and don't let the glass touch the beer faucet. Then straighten the glass as you pour, and top it with a collar of ½ inch to 1 inch of foam.
b) To make sure your glasses are "beer clean," a three-sink cleaning system is ideal. The first sink is for washing the glasses, the second for rinsing, and the third for sanitizing the glasses. If you have a two-sink system, use the first for cleaning the glasses and the second for sanitizing.
Make sure you always use cleaners and sanitizers specifically designed for cleaning beer glasses.
When drying the glasses be sure to allow airflow inside the glasses. Usually best to use a drying rack.
Before pouring beer be sure to rinse the glass with cold water whenever possible.
Ways to check if your glasses are " beer clean.
Wet the inside of the glass and turn upside down. If the water drops stick to the side it is not " beer clean."
Bubbles will not form on the sides of a glass that is not " beer clean."
Lacing from the head will only form on the sides of a " beer clean" gla
It’s Always
Better to Be Safe Than Sorry; Get
T.I.P.S. Certified, because
T.I.P.S.isthe global leader in education and training for the responsible
service, sale, and consumption of alcohol.
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4. THESE ARE A FEW MORE QUICK BARTENDING TIPS TO HELP YOU ALONG THE WAY:-
• A 1/2 oz. of liquor equals 1 count. • If you are using a pourer on your bottles, to measure 1-1/2 oz. of liquor, count • "1-1,000...2-1,000...3-1,000" • As you pour. You will eventually be able to do it by eye with practice. • Cocktails & other shaken/stirred drinks • Fill shaker half-full of ice. • Most shaken drinks that contain light cream can also be made as blended drinks, substituting vanilla ice cream for the light cream. • To make blended drinks:-
It is always best to add your liquor(s) and juice(s) prior to adding the ice.
That assists with less ice melt that will only water down the drink and make a soupy, flimsy slush.
Also a good rule of thumb, each scoop of ice that goes into the liquor-filled-blender-pitcher equals roughly the number of drinks you wish to make. (But then this is something that depends on experience and both the size of scoop and the blender pitcher too!)
• For Lowballs (drinks made in an old fashion or rock glass)... • Fill the glass about half-full of ice before pouring the drink. • For Highballs • Fill the glass with 2/3 of ice before adding liquor. Always pour liquor in before the mixer. • NEVER stir drinks containing carbonated mixers until AFTER the mixer has been added. • ALWAYS keep fruit juices and other mixers refrigerated. • ALWAYS use fresh fruit in fruit drinks, e.g. strawberry margaritas, banana daiquiris. • ALWAYS be a responsible drinker/bartender.... • ABOVE ALL NEVER DRINK AND DRIVE
4. AND HERE IS A GOOD BARTENDING TIP FOR BEING EFFICIENT:-
Let’s look at the way we work and ask ourselves these questions.
A. Are you finding yourself walking around looking for bottles needlessly? B. Do you leave work with a bad back or feeling over tired? C. Do you want to work faster, but don’t want to feel as if you are? Ok, now let’s go over them.
I used to have a set station, so I never had to go looking for bottles, I was lucky to have a mentor when I first started bartending, he taught me to set up my station so that I didn’t have to walk around the bar looking for bottles.
So now I’m stationary to a point, I have all my bottles, beer, glasses, shot glasses, everything right within 5 feet of me.
And I can serve more people faster than ever before. Having all this extra liquor at my station isn’t a burden , for at the end of the night I simply put the bottles back on the shelf, but I save myself allot of time and fatigue having them close.
Try it, set stations are the best way to go, if your having a free for all with 4 bartenders, then maybe its time to look at your set station plans, each bartender has a set spot, and this is the best and most efficient way to go.
Don’t think that if you’re stuck at the slow bar, your not going to make money, for if you have a clientele, they will follow you.
AS FOR HOSTING PARTIES, check out Free Party Bartending Tips for excellent advice when you throw your next party.
5. Branding yourself by designing your own drinks
This is one of the bartending tips good friend of mine does. He has successfully branded himself at his bar by designing his own drinks and made up names to go with each one. This is what he did…
* Design 10 to 15 drinks and name them * After you create your drinks, create your personal brochure or flyer listing your drinks on them and emphasizing that they are a “ – prepared exclusively by ” .
* Make sure to put the flyer in a place where people can easily pick them up like (at the actual bar top you work on) or on the tables at the bar or club you work at. The great thing about this is that if they like the drink, they can only get it from you, so they will keep coming back with their money and more tips! * Add the personal touch to the flyer, by adding your bio (biography) to it so that they can get to know you better. Your customers will actually feel that you are a “friend” rather than just someone who serves them drinks if they no a little about you, right?
P.S. Remember, a bartender is a salesman. You are in the business of not only selling drinks but of selling yourself as well. Your personality and charisma will take you very far. A bartender is a psychologist, a sociologist and a businessman all wrapped in one.
6. Here some additional bartending tips that you can use, as well:-
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The following bartending tricks are from fellow 'tenders:-
1. The most important drinks to know are the ones they will go over in class.
Just learn the drinks you have in class. I knew one bartender, she kept all
the drink recipes she had in bartending class on index cards and put them in
an index box in alphabetical order for easy reference right next to the cash
register.
One important piece of advice is that a recipe can not be copy written, so
there is no concrete recipe for any drink. One recipe can have a hundred
different names and one name can be attached to a hundred different recipes.
If a customer complains than tell the customer if he/she wants it made a
certain way than they need to specify when ordering --- Kent
2. a) Ask for training at wherever you are tending.
b) Learn about the place, what is expected of you? what are the most ordered
drinks? etc.
c) Watch the people that work there now, drink at similar places in the area
and see what they do.
d) Ask the customer what they want. If you don't know the drink ask them how
they like it, or ask your sup. (or both?!?)
e) Be honest. Tell people you are still learning so don't know everything but
you'll remember for next time they're at the bar.
f) REMEMBER
g) Enjoy it. (Perhaps could be No1?!?!)
----Jam
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3. Just keep an open mind, learn everything you can even by watching a bartender
when you out with your pals. (You'd be surprised how much you can pick up
too). But never forget to keep smiling. More than half the battle is over --
you've got a job! You must have something that it takes! ---Lynn
4. Listen, Don't let people make you think that Bartending is some idolic job.
Keep trying to gain knowledge, go to bartending school, keep applying to jobs,
even go back to the same job that turned you down. Multiple times...
My first job I offered to work with no experience for 1 month with no pay or tips,
just to get my foot in the door. (actually the other bartenders tried to give
me some of there tips but I refused). Your relentless drive will win,
eventually you will find a person that can feel your sincerity and will give
you the chance. --- Rumrunner
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5. Yes, There is a way to remember some drinks. Not all unfortunately. All iced teas
(Long Beach Iced Tea, Long Island Iced Tea, Electric Iced Tea
etcetera) contain, Gin, Vodka, Rum, and tequila. They contain your major
clear base liqueurs. They also all use lemon mix. Are all shaken and then
topped with soda
I believe a Collins contains a liquor and a Fizz contains a liqueur.
Collins – filled with Lemon Mix, are shaken, topped with club soda, with tall
straw and garnished with orange and cherry.
Fizz – filled with Lemon Mix, are shaken, topped with club soda, with tall
straw and garnished with orange and cherry.
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All Alexanders contain dark Creme de cacao and cream/milk:-
1. Brandy Alexander
1 oz brandy
1/2 oz dark creme de cacao
1 1/2 oz light cream
Shake, strain into cocktail glass, dust with nutmeg
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2. Gin Alexander
1 oz gin
1/2 oz dark creme de cacao
1 1/2 oz light cream
Shake, strain into cocktail glass
3. Cointreau Alexander
1 oz Cointreau
1/2 oz dark creme de cacao
1 1/2 oz light cream
Shake, strain into cocktail glass
Cape Codder - the C for cranberry juice.
Greyhound - G for grapefruit juice
A Salty Dog is a Greyhound with the rim of the glass salted.
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A stinger is always brandy and Creme de Menthe. Except the International
Stinger.
1 oz. Metaxa 1/2 oz. Galliano®
Build in rock glass with cubed ice
Old Fashioned Glass
All sours use Lemon Mix and you shake
Whiskey Sour
1 oz Whiskey (Blended)
Fill w/Lemon Mix
SHAKE
Garnish: Orange & Cherry
Tanqueray Sour
1 oz Tanqueray Gin
Fill w/Lemon Mix
SHAKE
Garnish: Orange & Cherry
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A Fuzzy Naval - fuzzy for Peaches (peach schnapps) and navel for oranges.
1 oz Peach schnapps
Fill with Orange Juice
Highball glass with ice (shake)
A grasshopper - is green so you remember Green Creme de Menthe and you
remember also the Gr in grasshopper means the drink must be green so you
remember to use white Creme de Cacao.
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Try to find drinks that are part of other drinks. These two we had in class
Sicilian Kiss
1 oz Southern Comfort
1/2 oz Amaretto
Serve in (3oz) Rocks glass over ice)
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Pineapple Bomber
1 oz Southern Comfort
1/2 oz Amaretto
Fill with pineapple juice (1 1/2 oz)
Highball glass with ice
Also: A Harvey Wallbanger is the same as a screwdriver, But is laced with
Galliano.
Harvey Wallbanger
1 oz Vodka
Fill with Orange juice
Lace with Galliano
Highball glass with ice.
The following three drinks contain a Screwdriver:-
Sloe Screw
1 oz vodka
Fill with Orange juice
Lace with Sloe Gin
Highball Glass with ice
Sloe Comfortable Screw
1 oz vodka
Fill with Orange juice
Lace with Sloe Gin and Southern Comfort
Tall Collins glass with ice
Sloe Comfortable Screw against the Wall
1 oz vodka
Fill with Orange juice
Lace with Sloe Gin and Southern Comfort and Galliano
Tall Collins glass with ice
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All Gimlets are 1/2 oz lime juice and specified spirit. This could have been
a Vodka Gimlet. Using 1 oz vodka instead of gin.
Gimlet
1/2 oz Lime juice
1 oz Gin
Garnish - lime wedge
Rocks glass with ice.
Box (instead of stirring or shaking a drink, to chill a drink, you pour the drink from one
glass to another)
Vodka Gimlet
1/2 oz Lime juice
1 oz Vodka
Garnish - lime wedge
Rocks glass with ice.
Box (instead of stirring or shaking a drink, to chill a drink, you pour the drink from one glass to another)
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When making a Daiquiri it is:
Daiquiri
1 oz Rum
2 oz lemon mix
Shake and strain into cocktail glass.
But if you were to make any flavored Daiquiri. An example a Banana Daiquiri.
The rum becomes secondary, so the flavor will stand out. And you reduce your
lemon mix. You do not do this procedure with a flavored margarita.
Banana Daiquiri
1 oz Crème de Banane
½ oz light rum
1 ½ oz lemon mix
Shake and strain into cocktail glass.
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A customer may request a specific liqueur or liquor in his drink.
Kamikaze
½ oz Vodka
½ oz lime juice
½ oz triple sec
Fill a rocks glass with ice.
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Bombay Sapphire Kamikaze
½ oz Bombay Sapphire Gin
½ oz lime juice
½ oz triple sec
Fill a rocks glass with ice.
Sombrero is coffee brandy and milk, however if they do not want coffee brandy
they could specify another type of Sombrero:
Chocolate Sombrero
1 oz Crème de Cacao
fill with half/half
Shake
Highball glass
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Some drinks with the name Nipple stands for the ingredient Bailey’s Irish
Cream. I remember the ingredient Sambuca for the “S” in Slippery.
Slippery Nipple
½ oz Sambuca
Float ½ oz Bailey’s Irish cream
I remember Butterscotch in this recipe because I associate it to the word Buttery.
Buttery Nipple (Butter Ball)
½ oz Butterscotch schnapps
Float ½ oz Bailey’s Irish Cream
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All drinks with the name cement mixer use lime juice and some form of cream
(Bailey’s).
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All spritzers contain 1 oz of requested spirit filled with club soda. Except
a Wine Spritzer.
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The purpose of a Mist or Frappe is when a customer wants a higher quality
liquor/liqueur that he or she wants to drink/enjoy at a slow pace.
A Mist is 1 ½ ounces of a liquor such as vodka or gin served in a rocks glass
with crushed ice. You could have a Bombay Sapphire Mist.
A frappe is 1 ½ ounces of a liqueur such as Grande Marnier served in a rocks
glass with ice. You can have a Midori Frappe a Grande Marnier Frappe.
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When a customer requests a drink without ice, put all the drink’s ingredients in a glass half the size of the glass the original drink was in. I’ve seen many bartenders mess up a drink by filling the empty space left by no ice with juice. It dilutes the dilutes the alcohol.
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Always remember sweet drinks are shaken. That is anything with lemon mix, lime mix, egg, sugar,g grenadine, and a liqueur. You do not have to shake a drink if it contains just base liquor/s like a Screwdriver (vodka and orange juice). Never shake a drink that contains a carbonated beverage.
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A Martini will never contain sweet vermouth. You never garnish a Martini with a cherry. If you garnish a Martini with the incorrect garnish than it must be spilled out. The garnish will affect the taste of the drink.
You can have a perfect Manhattan, but you can never have a perfect martini. Any Perfect Manhattan uses ¼ oz dry vermouth and ¼ oz sweet vermouth.
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Any Virgin drink is the exact same drink as the alcoholic drink, but without the alcohol, however sometimes you may have to add another ingredient if the drink ends up containing only a single ingredient. A Virgin Mint Julep is an example. --- kent
Andif you are looking for more cocktail recipes, the free recipe links on my recipes page should be able to help you with just about with any drink that you maybe thinking of.
This Website The Authentic Bartender.com is full of bartending tips for yourself & your bar; so just take your time, and learn as much as you can from our knowledge & experience of this profession.
