Message 16888 of 22774 in Behind the Bar

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I wasnt necessarily pointing out problems with your post, merely just 
mentioning a few pointers to the original poster of the thread that might help 
with his broad enquiry, however - 


> > 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.

I have never even heard of a royal fuck, ever. I have only ever made 2 Sex on 
the beach cocktails in my whole life, i know, because i drank them myself. as 
for the cosmopolitan, it can be confusing - 
[Jess Dixon] What is a Cosmopolitan?
[Dalton Schaefer] COSMOPOLITAN
[Dee] COSMOPOLITAN...what are the ingredients???
[jerseyguy] Perfect Cosmopolitan

Those few threads alone can point out the various recipes and differences that 
many different people can, and will use. I would much prefer a bartender to be 
honest and say, "i know various ways, how would you like yours made?", or "I 
have heard of so many, i am unsure which one is right, how do we make them 
here."


> 
> > 
> > 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.

Disagree, In New Zealand a standard measure is 15ml, and then 30ml is the 
double. In Australia 30ml is the standard, and 60ml is the double. Some 
bartenders wont know the ml measurement of a oz, or half oz, and some wont 
know the oz measure of 30ml, or 45ml.

> 
> > 
> > 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.

Nope, disagree again. This is dependent largely on the type of nip pourer 
used, the actual product you are pouring (think viscosity) or your counting.

> 
> > 
> > - 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.

Some people shake their shaker around lazy, hardly moving the ingredients from 
shaker to tin and back again, you end up with a shoddy shaken mix that is 
supposed to resemble a cocktail.


-- 
Happy Pourin'
Bippo

www.bippo.vze.com
Over 230 recipes of shooters from around the globe.