Message 8821 of 22774 in Behind the Bar

Share on Facebook |  Save to del.icio.us

> The 1 recipe about muddling the 
> cherry (the one referred to as the "traditional" manhattan where they 
> say to muddle the cherry) came from my bartender school book (I know, 
> please no lectures, thats why I'm here asking the pros)...the other 
> recipe they had in the book was 2 oz whiskey, 6-8 drops of sweet 
> vermouth, no mention of bitters,  stir and strain into a martini 
> glass and garnish with the cherry. 

Yikes!

I also did the bartender school thing, and I am happy to say that nearly all 
of our recipes are pretty standard - I got a job in a restaurant that is so 
not-by-the-book it makes my teeth sweat!

Now, mind you, I also do a lot of research! That's how I wound up at 
Webtenders. I tend to look up drinks here every day. I have several 'bar 
books' (mostly, get them from the library, return them, get other books, keep 
it going). For now, I make my drinks the way my establishment TELLS me to, 
unless the guest has a request for otherwise.

Please don't feel bad for going to bartending school. You will find many 
benefits to it - that is, if it's a good school (maybe I'm biased)

Keep asking around. I have learned/decided that there are variations on most 
drinks. There are ways drinks are supposed to be made, and there are ways 
that drinks are commonly made (ask 10 different bartenders how to make a 
Long Island Iced Tea, and you can bet they won't all agree on the use of 
Tequila!)

-- 
Struggle is the proof you have not yet been conquered
- Author unknown

(I'm FINALLY changing my screenname.

Coming to a screen near you... 
"Princess Apryl" will be forever known as "Jo Volstead"