Kamikaze The classic kamikaze is a cold, sweet-tart combination of vodka, lime juice, and triple sec that's perfect for sipping. Lemon Drop Lemon drops are the Johnny-come-lately of martinis, but they're quite popular.
Long Island Iced Tea This isn't your grandma's sweet tea. Tom Collins A Tom Collins is another classic gin cocktail that remains popular, particularly in summer months when people are looking for a refreshing drink. Manhattan A Manhattan is a classic martini's darker, sweeter, slightly more complex cousin. Margarita Sometimes the only cocktail that will suffice is a tart margarita. Daiquiri Like the margarita, a classic daiquiri is a drink that is served on the rocks, although it is also popular blended and frozen.
Gimlet A classic gimlet is another gin cocktail is made with gin, lime juice, and simple syrup. Mojito The Cuban mojito cocktail is growing in popularity for its sweet, minty, refreshing flavors. Add the rum. Shake to mix. Pour into a rocks glass half filled with ice. Add the club soda. Garnish with lime wedges and mint sprigs. Negroni A traditional negroni is a thing of beauty; it's a flavorful blend of gin, Campari, and vermouth. Whiskey Sour Next to the old-fashioned, the whiskey sour is the world's most popular whiskey cocktail , so it's important that a bartender learns this blend of whiskey, lemon juice, and simple syrup.
Moscow Mule The classic Moscow mule is all over cocktail menus these days along with popular variations that add berries, fuit juice, mint, and other ingredients. Add the vodka, ginger beer, and ice. Sazerac The sazerac cocktail was invented in New Orleans, and it remains a popular cocktail, particularly in the United States.
Amaretto Sour The sweet and sour amaretto sour remains a popular bar drink. French 75 This classic cocktail has been showing up on cocktail menus a lot in recent years, so it's helpful to know how to make it.
Add the gin, lemon juice, and simple syrup. Shake to chill. Strain into a Champagne glass. Fill to the top with chilled Champagne.
Garnish with a lemon peel. Sidecar It may sound old-fashioned, but the sidecar is another classic drink enjoying a renaissance. Cosmopolitan The pink-tinted Cosmopolitan is considered a typical girly drink , but it's got great sweet and sour combination of flavors that makes it a popular and commonly ordered cocktail bartenders need to know.
Sours Sour cocktails, such as whiskey sours, margaritas, and others, follow a simple formula: 1 part sweet such as simple syrup, agave nectar, or liqueur 1 part sour such as lime or lemon juice 2 parts strong a distilled spirit Shake with ice You can alter this in many ways. For example: Change the sweet to a liqueur such as Chambord or Luxardo cherry liqueur. Change your simple syrup to an infused syrup to alter flavor profiles.
Add fruit or herbal flavors to a basic sour by shaking the cocktails with some fresh fruit or herbs before straining, such as raspberries or mint. Fizzes Fizzes are mostly sours with some club soda added. The formula for a fizz: 1 part sweet 1 part sour 2 parts strong Shake with ice and strain over ice in a rocks or highball glass. Stir in: 2 to 4 parts fizzy Fizzy might include club soda, sparkling water, or even flavored soda although you'll want to adjust sweetness if you're using a sweetened soda by adding less of your sweet component.
You can add herbs and other ingredients as well. Here are some great icebreakers to spark up a conversation with your customers: What are your exciting plans for the night? Are you from the neighborhood? Is this your first time here? Introduce yourself, ask them their name. Where are you coming from?
Do Develop a relationship with regulars. Do keep up with current events. Do know the lingo. Dry — when a drink is served mixed with vermouth. Usually associated with gin or vodka martinis Mixer — non-alcoholic substances added to drinks.
Neat — served not chilled prior or over ice. Straight from the bottle to the glass. On the rocks — served with ice. Virgin — served with all mixer, no alcohol included. Do be kind and compassionate. Do suggest snacks and food. Do know the difference between attentive and smothering. Do make recommendations. Common indicators of someone who has over-indulged include: Slurred speech General loss of balance Bloodshot or glazed over eyes Placing large orders more than they need in succession Inappropriate behavior Falling asleep While it can be an awkward interaction to cut someone off, there are ways to approach it professionally, which help you protect yourself and your place of work.
Here are some of the best non-confrontational techniques for cutting off a customer: Settle the tab first. Be firm with refusing to pour another beverage. When you cut them off, that has to be it. Previous Next. View Larger Image. Here are five traits that each of our bartenders have in abundance: 1 Knowledgeable about drinks A professional must know their craft. About the Author: bwm. Select personalised ads. Apply market research to generate audience insights. Measure content performance.
Develop and improve products. List of Partners vendors. The Bar Dictionary. Continue to 2 of 6 below. The Bar Stock. They are more syrupy, but they are not creamy. Cream liqueurs are those like Irish cream and RumChata that have a dairy base.
These are actually creamy. Continue to 3 of 6 below. Essential Mixers. Continue to 4 of 6 below. Basic Bar Gear. The 6 Best Cocktail Shakers in Continue to 5 of 6 below. Essential Drink Mixing Techniques. Continue to 6 of 6 below. Drink Presentation The Ultimate Cocktails Guide for Bartending.
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