Message 16890 of 22774 in Behind the Bar

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> > How do you make a Sex on the Beach?  A Royal Fuck?  A 
> > cosmopolitan?
> 
> Cosmo = 11/2 vodka 1/2 triple sec 1/2 sour 11/2 cranberry. Thats how 
> my girl likes em anyway.

Far too much cranberry.  And you should use lime juice not sours (which is 
more lemon  based)


> 
> royal fuck? Royal Screw = 11/2 crown royal fill with orange juice

Don't worry, I've never heard of it either.

> 
> Sex on the beach (I stole this from cheryl a few weeks ago) = 1 vodka 
> 1 peach schnapps fill with half orange juice half cranberry (i used 
> to use pineapple instead of orange, i think the orange tastes 
> better)

One of the very very very very man variations of the classic girly drink.

> 
> > Name 2 gins, 2 vodkas, 2 scotch, 2 whiskeys, 2 canadian whiskeys, 2 
> > 
> > bourbons, and 4 orange liquors.
> 
> Tangueray, Seagrams     Grey Goose, Smirnoff   Glenmorangie, Dewars   
> Jack Daniels, Seagrams 7(blended)   Crown, ?   Makers Mark, Jim Beam 
> Black,   Curacao, Triple sec, Cointreau, Grand Marnier
>  
> > How do you make a real margarita (no margarita mix)?
> 
> I either make them with 3 oz of tequila 1/2 oz triple sec and 1 oz of 
> lime juice  or 11/2 of tequila 1/2 triple sec a little lime and 3 or 
> more oz of sour

You'll be doing the second way at any bar you work at.

>  
> > How do you make a lemon twist if your bar only has cut lemon 
> > wedges?
> take some zest off a lemon wedge. they still have viable rinds.
>  
> > What's a Micros?  A POS?
> Point of sale system.  keeps track of orders. Micros?

Micros is a type of POS.  Others include Aloha, Two Touch, and Positouch 
(which is complete rubbish btw)

>  
> > How do you pour a draft beer without it foaming?
>  Why wouldnt you want head? But if I wanted to accomplish this task I 
> would simply pour the beer down the side of the glass the entire time 
> with the glass tilted.
>  
> > What's on the rocks mean?  What's neat mean?  Up?  Down?
>  rocks = ice, neat= straight up= straight but shaken down?
>  
> > Real Champagne only comes from _____.  Champagne not from ____ is 
> > actually what?
> 
> Champagne region of France, Sparkline white wine.
> > What are the two most common standard pours?
> 
> between 1 and 11/2 oz
>  
> > What's the count for 1/2 oz?  2 oz?
>  one one thousand        4 one thousand
>  
> > How many ounces are you allowed to put in one drink legally (in your 
> > 
> > state? in most?)
> 
> I dont know

Some states limit alcohol content to 2oz.  Not PA because we get cheap 
liquorpitcher nights!


> 
> > Also just a few tips
> > 
> > - ALWAYS keep your bar clean.  Any true bartender is always 
> > multitasking to keep his/her bar clean.
> > 
> > - 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.
> > 
> > - 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).  
> > 
> > -
> > 
> > Hope that helps.  I'm still somewhat new to tending so this is just 
> > 
> > some of the info I feel is important.  At most places you'll be 
> > pouring draft beers, gin and tonics, crowne and cokes, and vodka and 
> > 
> > 7 all day so I wouldn't worry about it too much.  Occasionally you 
> > 
> > will see
> > 
> > popular cream drinks:
> > black russian or white russian
> > colorado bulldog 
> > 
> > popular shots:
> > royal fuck
> > 3 legged monkey
> > liquid cocaine
> > 3 wisemen
> > screaming orgasm
> > screwdrive
> > 
> > popular martinis:
> > cosmopolitan
> > martini
> > perfect martini
> > dirty martini (always ask how dirty - the dirtier, the more olive 
> > juice.  imo these taste horrible but i think people like to order 
> > them "very dirty" or "filthy nasty" because it's fun to order.  
> > whatever)
> > sunset martini
> > lemondrop martini
> > 
> > popular cocktails:
> > sex on the beach
> > long island ice tea
> > cuba libre
> > cape cod
> > madras
> > greyhound
> 
> Thanks for the tips. I have been wondering what the proper way to 
> shake a drink is... I cant seem to find that information. Also do 
> most bars use a mixing glass and mixing tin combination? my shaker is 
> only a tin with a strainer and cap attached. 

Throw your strainer away ASAP.  Its one of the crappy 3 part shakers that only 
novices use.  Buy a few good 28oz shakers from the Barstore and 2 pint glasses 
to practice with.  

The best way to shake, imho, is to cap the tin then shake the shit out of the 
drink with two hands, although im guilty of the lazy "swirl shake while making 
other drinks" (but cmon, I work a high volume service bar AND still ring high 
most nights).

> 
> Thanks again
> Greg
> 
> P.s. How do you guys and girls think Im doing so far? 
> Happy Thanksgiving!!!

I think you're doing well.  You have the generals but need some brushing up on 
the details that really only come with true experience.


-- 
Bartender Savant
http://bartendersavant.blogspot.com