Message 16887 of 22774 in Behind the Bar

Share on Facebook |  Save to del.icio.us

> How do you make a Sex on the Beach?  A Royal Fuck?  A cosmopolitan?

These are not necessarily common cocktails around the world, or even country 
over. Many variations on these recipes are also around and it would be more 
advantageous to ask the manager.

- Agreed, but I would say they're pretty common and you'll hear them more 
often than not.  Also yes there are variations, but you better know at least 
one if you plan on walking behind a bar, so I think it's a legit question.

> 
> What are the two most common standard pours?

This is a regional question and one which should be researched for your area.

- Agreed but almsot everywhere is 1 oz or 1 1/2 so again I think it's legit.  
You need to be able to guess if not at least.

> 
> What's the count for 1/2 oz?  2 oz?

A lot of people count differently and regular testing should be used in any 
bar that permits free pouring.

- Agreed but I think 2 and 8 is still a good answer.

> 
> - ALWAYS keep your bar clean.  Any true bartender is always 
> multitasking to keep his/her bar clean.

Well said. A dirty bar is a lazy bartender. A bar can be messy, but still be 
clean during a busy shift. 

> 
> - Ice shouldn't be all the way to the rim (this is a pet peeve of 
> mine).  Neither should the drink.  You will hear: "full ice gets you 
> even liquor and juice/mix" "it gives the customer more of their 
> drink" etc etc.  IMO it just looks unprofessional and is a hassle to 
> drink from, and I think most experienced bartenders will agree.

In certain areas this can be right, but not always. I like mine to be atleast 
3/4 full. 

- True I mean it is opinion but I think most bartenders would agree with me 
here (just my opinion of course).

> 
> - Don't be afraid to ask a customer what's in their drink and if it's 
> made a certain way.  If they don't know, ask them how it tastes and 
> what the color is and try to make it up.  
> 
> - Always shake your cocktail shaker hard, try to make ice crystals, 
> most people like it this way.  Personally I just like my drinks to 
> have a couple shakes because I don't want it watered down, but most 
> people like ice crystals (for martinis anyways, not for regular 
> cocktails i.e. alabamma slamma).  

A cocktail that has been shaken properly to get the ice crystals will not be 
watered down any more than one that has lazily been shaken only 3 times. I can 
stand watching bartenders shake abscently with one hand while they make 
another drink. Or shake on an angle that doesnt get the best mixing done. Pet 
peeve.

- What do you mean shaken at an angle that doesn't mix best?  I usually just 
do a regular I guess 45 degree shake.  Also I am guilty of shaking while 
building a different drink lol.