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Cape Cod or "Cape Codder"(also referred to as a Vodka Cranberry or even Cranberry Vodka):
Glass: Highball w/ice 1 ½ oz Vodka Fill with Cranberry juice Greyhound or "Vodka & Grapefruit": Glass: Highball w/ice 1 ½ oz Vodka Fill with Grapefruit juice. Bay Breeze: Glass: Highball w/ice 1 ½ oz Vodka Fill with Pineapple juice. Top with Cranberry Sea Breeze: Glass: Highball w/ice 1 ½ oz Vodka Fill to 3/4 with Grapefruit juice Top with Cranberry Juice Gin or Vodka Tonic: Glass: Highball w/ice 1 ½ oz Gin or Vodka Fill with Tonic Lime Garnish Highball (Whiskey&Ginger): Glass: Highball w/ice 1 ½ oz Whiskey (ask guest for preference) Fill with Ginger Ale Bloody Mary: Glass: Highball w/ice 1 ½ oz vodka Fill with Tomato Juice 3 dashes of salt & pepper. 2 drops of Worcestershire. 2 drops of Tabasco. Squeeze of lemon juice. Horseradish to taste. Roll and Pour. (2) Three or more Ingredient Drinks: Margarita: Glass: Margarita or Coupe. Ask guest "Up or on the Rocks? Salt or No salt". If guest prefers salt, rim glass with lime, Dip into salt dish on an angle as to get salt only on outside of glass - none on inside. If guest prefers drink ON THE ROCKS, add ice to glass 1.5 oz Silver Tequila ½ Triple sec 1 oz Fresh Lime Juice 3/4 oz Simple (or Agave) Syrup Add all ingredients to shaker w/ice. Shake and strain into prepared glass. For Golden or Top Shelf Margarita use premium Tequila and substitute Grand Marnier or Cointreau for Triple Sec Tequila Sunrise: Glass: Highball w/ice 1 ½ oz Tequila Fill with Orange Juice Top with ½ oz of Grenadine (3) MULTIPLE LIQUOR DRINKS: (SERVE RESPONSIBLY!) Long Island Ice Tea: Glass: Highball w/ice ½ oz Vodka ½ oz Gin ½ oz Light Rum ½ oz Tequila ½ oz Triple sec 2oz Sour mix Short shake. Top with Cola. Lemon Garnish Alabama Slammer: Glass: Highball w/ice 1 ½ oz sloe Gin ½ oz Amaretto ½ oz Southern Comfort. Fill with Orange Juice. Short Shake. Singapore Sling: 1 oz. London dry gin 1 /2 oz. Cherry Heering 1 /2 oz. Bénédictine 1 oz. fresh lime juice 2 oz. soda water 1 dash Angostura bitters Shake all ingredients with ice. Strain into a Collins glass filled with fresh ice. Garnish with wedge of Pineapple. MILK DRINKS: White Russian: Glass: Highball w/ice 1 ½ vodka 1oz Kahlua Top with Milk. Short Shake. Toasted Almond: Glass: Highball w/ice 1 oz Amaretto 1 ½ oz Kahlua Fill with Milk. Shake and Pour. CLASSICS: Godfather: Glass: Rocks w/ice 1 ½ oz Scotch ½ oz Amaretto Negroni: 1oz Gin 1oz Sweet Vermouth 1oz Campari Pour over ice in Rocks Glass. Stir. Orange twist. (Usually served on the rocks, but some guests may prefer it UP in which case - stir over ice in mixing cup. Strain into chilled cocktail glass.) Whiskey Sour: Glass: Highball Ingredients: 1 ½ oz oz Whiskey 2 oz Sour Mix (Fresh preferred) Optional: 1/2 oz egg white (makes drink foamy) Method: Shake Ingredients in a Mixing Glass or Cocktail Shaker w/ice. Strain into a large old fashioned glass with fresh ice. Garnish with Cherry & Orange. Sours can also be Made with Amaretto, Vodka, or Scotch. Old Fashioned: Rocks glass. Packet of Sugar 2 dashes of Bitters Splash of soda Optional: Cherry & orange and glass Muddle Add 2 oz Whiskey (ask guest if they have a preference of Whiskey) Fill glass with ice Black Russian: Glass: Rocks w/ice 1 ½ oz Vodka ½ oz Kahlua Martini/Manhattan/Rob Roy: FYI: Can be made either up (NEAT without ICE) or on the Rocks (ICE) Always pour Vermouth first. STIR, don’t shake these drinks, (remember, James Bond requests a Martini Shaken, not Stirred because that is the exception, not the rule). A Martini is traditionally made with Gin, however many people prefer Vodka Martinis. Ask guest for their preference of base spirit, (by brand). This is also your opportunity to "upsell", that is, to suggest a top shelf brand. Dry Martini: Fill mixing glass w/ice 2-3 drops of Dry Vermouth (there is some controversy on this – years ago Martinis were made 2:1 Gin to Vermouth, these days most people prefer their Martini VERY dry – in other words, with very little Vermouth.) 2oz Gin or Vodka (Always Ask) Stir & Strain Olive Garnish (one large or 3 small) Dirty Martini: Same as Regular Martini but add some Olive juice. Extra Dry Martini: Fill mixing glass w/ice 1 drop of Dry Vermouth, Then pour out Vermouth, (Just Kiss the ice with the Vermouth) 2oz of Gin or Vodka. Stir & Strain. Lemon twist or olive garnish. Gibson: Made the same as a Martini. But garnish with 3 cocktail Onions, instead of olive Manhattan: Mixing glass with ice 1 oz Sweet Vermouth 2oz Whiskey, (ask guest for preference) 2 Dashes Bitters Stir & Strain into a chilled Coupe or Martini glass. Cherry Garnish Dry Manhattan: Fill mixing glass w/ice 1/2 of Sweet Vermouth 2oz Whiskey, (ask guest for preference) Stir & Strain into a chilled Coupe or Martini glass. Lemon Twist Garnish Perfect Manhattan: Mixing glass with Ice ½ oz each of Dry & Sweet Vermouth 2oz Whiskey, (ask guest for preference) Stir & Strain into a chilled Coupe or Martini glass. Lemon Twist Garnish. |
Listen to the Bartender Journey Podcast with the player below:
*Note on Sour Mix:
Many bars have Sour Mix on the soda gun. This is an artificial product and a poor substitute for the "real sour mix", which is a combination of 1 part freshly squeezed lemon juice 1 part freshly squeezed lime juice and 2 parts simple syrup, (recipe for simple syrup below**). While it is possible to combine the simple syrup and lemon juice ahead of time to create sour mix, it will not stay fresh for more than a day or two - lemon and lime juice should ideally be used on the day it has been squeezed. **Simple Syrup Recipe: Combine 2 cups granulated white sugar with 2 cups hot water. Stir until sugar is dissolved. Add 1 ounce vodka, (acts as a preservative). Store, refrigerated, in a resealable container, (an empty clear liquor bottle with the label removed works well). Lasts about 2 weeks in the refrigerator. More notes on Sour Mix and being a good Bartender/Employee: If your manager tells you to use Sour Mix from the soda gun, do it! While you can try to encourage the use of fresh ingredients, it is not your place to change things completely. For one thing, if you make drinks one way, and on your night off, someone else makes them differently, the guests may be confused. Also, Sour Mix from the gun is less expensive, and the drink may not be "priced out" for using fresh ingredients. This cuts into the expected profit margin for that drink. Always be learning, educating yourself and experimenting! This is the philosophy we have at the Bartender Journey Podcast. Subscribe on Apple Podcasts, Android or Stitcher Radio!
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