Bartending and cocktails

oxat622

oxat622

Well-known member
I have experience in restaurants, hotels, and private parties. My home bar has all the standard liquors and liqueurs and a few uncommon items that catch my eye. I know the recipes to all the standard cocktails by heart plus tons of other more specific cocktails that you might not know.

Would I say I'm a "guru". Mmm, nah. I'd need a lot more knowledge before I could lead the tour group on the bourbon trail. But certainly well above average experience, interest.
 
 
Covid made me up my cocktail game but I’m still not great at it. I make a decent Manhattan, old fashioned and have a handful of different types of margaritas I can make well. Next up is a bartender friend teaching me her riff on a side car that is incredible.
 
Orin Swift said:
Covid made me up my cocktail game but I’m still not great at it. I make a decent Manhattan, old fashioned and have a handful of different types of margaritas I can make well. Next up is a bartender friend teaching me her riff on a side car that is incredible.
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Mmm sidecar. Hopefully Cointreau as the orange liqueur over triple sec. Or if you really want to put hair on your chest, use Grand Marnier.
 
oxat622 said:
Depends what you mean. A big jug for a party that has non-alcoholic mixers? No. An individual cocktail that is all liquor/liqueur? Yes. I've seen both called Toilet Water.
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Eldora Speedway Toilet water. Famous in the racing arena...
 
Side note....Amaretto Sours...my favorite. When I was in Cancun they added a touch of orange juice to each. A little twist..
 
Tesoro said:
Side note....Amaretto Sours...my favorite. When I was in Cancun they added a touch of orange juice to each. A little twist..
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That's very nice. Hopefully they shake it. Anything "sours" or anything that takes sour mix should be shaken. I see too many people not shaking.

There's a cocktail called a Bocce Ball you might like. Vodka, amaretto, sour, (shake with ice), top with club soda.
 
oxat622 said:
That's very nice. Hopefully they shake it. Anything "sours" or anything that takes sour mix should be shaken. I see too many people not shaking.

There's a cocktail called a Bocce Ball you might like. Vodka, amaretto, sour, (shake with ice), top with club soda.
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Honestly...haven't seen many shaken properly !
 
Seen a few folks talk about "smoked" cocktails. Is the added flavor worth the effort or expense, or is just high-falutin folderol?
 
Zunardo said:
Seen a few folks talk about "smoked" cocktails. Is the added flavor worth the effort or expense, or is just high-falutin folderol?
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I got a “smoker” set for like $20 and have used it probably 10 times so far. My wife swears it makes the drink better, I think it’s just a fun added extra. Worth it in my book.
 
My dad had a side hustle in the '80s catering private parties for the elites of CLE when they wanted a know chef serving the food; I would tend bar for him when they wanted that service. He told me the bar tender controlled the party and to work with the person not necessarily paying for the party but who ran the party, I would always start with a classic pour for mixed drinks then either add gas or tap the breaks pending what the boss wanted. The big thing then was gin based drinks for the older guys, super dry martinis or gin and tonics with Beefeaters as the preferred gin, and the ladies had white zinfandels or sweet drinks like Tequila Sunrises or Fuzzy Navels. Supposedly those sweeter drinks are making a comeback, yuck.

I do have a tip for the home bartender, when serving straight spirits use a liquor pourer to measure the booze instead of a jigger and never use a shot glass to pour into a glass. It is the proper way to serve straight spirits and is a much cleaner way to pour it. A 3 one thousand count = 1 shot of spirits. I cringe when I see a bar tender use a jigger when I order a better bourbon neat, if I am paying the $s for something decent give me a good pour and it will come back around with a nice tip for the staff behind the bar. When making cocktails at home I do use a jigger so I get the ratios just right. The only thing I use a shot glass for is a shot.
 
Zunardo said:
Seen a few folks talk about "smoked" cocktails. Is the added flavor worth the effort or expense, or is just high-falutin folderol?
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I have had these in a nicer cocktail bar, they are OK for bourbon based drinks but can sometimes over power a good bourbon.
 
Auggie said:
I do have a tip for the home bartender, when serving straight spirits use a liquor pourer to measure the booze instead of a jigger and never use a shot glass to pour into a glass. It is the proper way to serve straight spirits and is a much cleaner way to pour it. A 3 one thousand count = 1 shot of spirits. I cringe when I see a bar tender use a jigger when I order a better bourbon neat, if I am paying the $s for something decent give me a good pour and it will come back around with a nice tip for the staff behind the bar. When making cocktails at home I do use a jigger so I get the ratios just right. The only thing I use a shot glass for is a shot.
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The pour spouts? Yes definitely. Most liquor stores should sell them. Get the metal ones instead of plastic as the former is a smooth steady pour and plastic tends to be bumpier. I was taught to count to eight as fast I could on my pour to measure out an ounce. If you have brandy snifters, pour a fast 12 count for 1.5 oz. If you do it just right, you can slowly tip the snifter over onto its side and the liquid should come right to the edge and you can roll the glass on your counter without anything spilling. Decent bar trick

I think the policy at Buffalo Wild Wings is to use both a jigger and the pour spouts that automatically measure (which tend to jam). Talk about not trusting or teaching your staff.
 
oxat622 said:
I have experience in restaurants, hotels, and private parties. My home bar has all the standard liquors and liqueurs and a few uncommon items that catch my eye. I know the recipes to all the standard cocktails by heart plus tons of other more specific cocktails that you might not know.

Would I say I'm a "guru". Mmm, nah. I'd need a lot more knowledge before I could lead the tour group on the bourbon trail. But certainly well above average experience, interest.
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Similar experience. Definitely not a guru but I can make good drinks especially the 80% that most people order.

Do you have a "go to or two or three" if someone doesn't know what they want?
 
Let's talk what you stock your bar with. I actually stay narrow and deep in my home bar and try to hit flavor profiles in each category with a solid choice. Of course I can serve well straight but this is what I usually prefer myself. This is where my bar stands at this time:

Vodka:
Well: Titos
Straight: Kettle One & Belvedere

Gin:
Well: Tanqueray (for a "piney" profile) & Sapphire (for a more botanical profile)
Martini: Botanist & Hendricks

Whiskey (Bourbon)
Well: Bulleit Rye
Straight: Weller Antique 107, Blanton's, Knob Creek, Old Forester Barrel Strength

Whiskey (Irish)
Well: Jameson
Straight: Red Breast 12 year cask strength

Whiskey (Scotch)
Glenfiddich 12 year old single malt

Whiskey (Canadian)
Crown Royal

Whiskey (American)
Jack Daniels

Tequila
Well: 1800 White
Straight: Casamigos & Kirkland Signature Anejo

Rum:
Bacardi White

Cordials/Alcohol Mixers:
Fireball, Peach Schnapps, Triple Sec, Vermouth, Kahlua
 
I’ll steal your template Auggie

Vodka:
Well: Titos, Deep Eddy (ruby and lemon)
Better: Kettle One, Belvedere, Iron City (both standard vodka and a jalapeño infused)

Gin:
Gunpowder Irish Gin, Hendricks, Artanical Botanical

Whiskey (Bourbon)
Well: Quality House that I “double oaked” with a 10 liter barrel for a unique and one of a kind house bourbon, New Riff, Johnny Drum

Straight: Weller (Special Reserve, Antique, 12 year, Full Proof), Blanton's (single barrel and SFTB), Eagle Rare, Old Fitzgerald (9, 11, 14 and 15 years), Starlight Double Oaked, Woodford Double Oaked, Elmer T Lee, Fable & Folly, Russell’s Reserve 10 year

Special occassions: Lot B (12 year Pappy), Pappy 15, an Inifinity Bottle I’ve been “making” for the last 3 years

I have another 16 or so different bourbons I wouldn’t classify as well but not something I go out of my way to drink straight. I also have a second home blend of 12 different Bottled In Bond bourbons that’s pretty damn good if I may so so myself.

Whiskey (Canadian)
Crown Royal Salted Caramel

Whiskey (American)
Jack Daniels, Sazarac Rye, Stellum Rye, Nulu Rye, High West Double Rye (group pick), Nashville Rye (group pick)

Tequila
Well: Altos
Sustainable, additive free: El Tesoro (reposado and blanco), Siete Leguas (reposado and blanco), G4

Mezcal
Wahaka, Del Maguey Vida

Rum:
Bacardi White, Flor de Cana 12 year

Cordials/Alcohol Mixers:
Fireball, Triple Sec, Vermouth, Kahlua, Borghetti espresso liqueur, various simple syrups and bitters
 
Orin Swift said:
I’ll steal your template Auggie

Vodka:
Well: Titos, Deep Eddy (ruby and lemon)
Better: Kettle One, Belvedere, Iron City (both standard vodka and a jalapeño infused)

Gin:
Gunpowder Irish Gin, Hendricks, Artanical Botanical

Whiskey (Bourbon)
Well: Quality House that I “double oaked” with a 10 liter barrel for a unique and one of a kind house bourbon, New Riff, Johnny Drum

Straight: Weller (Special Reserve, Antique, 12 year, Full Proof), Blanton's (single barrel and SFTB), Eagle Rare, Old Fitzgerald (9, 11, 14 and 15 years), Starlight Double Oaked, Woodford Double Oaked, Elmer T Lee, Fable & Folly, Russell’s Reserve 10 year

Special occassions: Lot B (12 year Pappy), Pappy 15, an Inifinity Bottle I’ve been “making” for the last 3 years

I have another 16 or so different bourbons I wouldn’t classify as well but not something I go out of my way to drink straight. I also have a second home blend of 12 different Bottled In Bond bourbons that’s pretty damn good if I may so so myself.

Whiskey (Canadian)
Crown Royal Salted Caramel

Whiskey (American)
Jack Daniels, Sazarac Rye, Stellum Rye, Nulu Rye, High West Double Rye (group pick), Nashville Rye (group pick)

Tequila
Well: Altos
Sustainable, additive free: El Tesoro (reposado and blanco), Siete Leguas (reposado and blanco), G4

Mezcal
Wahaka, Del Maguey Vida

Rum:
Bacardi White, Flor de Cana 12 year

Cordials/Alcohol Mixers:
Fireball, Triple Sec, Vermouth, Kahlua, Borghetti espresso liqueur, various simple syrups and bitters
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I am actually new to bourbon, probably because everyone is serving it so much these days. Probably need to add more to my bar but instead I take the view of trying something new every time I hit the store. Also for a while I was into super expensive Cabs and after some time it just got out of hand and I stopped cold turkey. I am thinking along the same lines when I look at the costly bourbons like Pappy.
 
Auggie said:
I am actually new to bourbon, probably because everyone is serving it so much these days. Probably need to add more to my bar but instead I take the view of trying something new every time I hit the store. Also for a while I was into super expensive Cabs and after some time it just got out of hand and I stopped cold turkey. I am thinking along the same lines when I look at the costly bourbons like Pappy.
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I pulled back on buying anything “special” as well due to the ridiculous costs on the secondary market. And in a state like Ohio (love the cost….if you can find it) it’s essentially the only way to acquire nicer bottles unless you are retired and have all day to camp out at stores and hunt all day. Im really enjoying trying the group/store picks next to the same, but non store pick, bottles. It’s really fun seeing how the same mash bill and age are different just based on where the barrel was stored or when it was bottled.

In turn, I now use that money on Bordeaux futures. So not much has changed except the style of alcohol ha. In fact, reaching back to my college days and using some managerial accounting the Bodeaux’s will cost more as they’ll sit for 2ish decades before opening them.
 
The difference between a $60-70 bottle of bourbon and a $150+ is so marginal only hyper enthusiasts would likely find it worth it
 
I don't know from anything. Friends opened a whiskey place. I had this Hudson, aged in barrels that had been used to age maple syrup? Or something. I could have spent all evening just smelling that.
 
I have heard from numerous bartenders that ice is the most underrated aspect to a great cocktail. Just saw this in the NY Times this morning:
www.nytimes.com

Inside the Quest for Totally Transparent Cocktail Ice

After 14 years of research, the writer Camper English is putting everything he’s learned into his new guide for at-home bartenders, “The Ice Book.”
www.nytimes.com www.nytimes.com

The book:
iupress.org

The Ice Book

Crystal clear spheres, cubes you can read through, embossed, branded, and blinged-out chunks, chips, blocks, and 'bergs: it's time to elevate your ice! In ...
iupress.org iupress.org
 
Auggie said:
I have heard from numerous bartenders that ice is the most underrated aspect to a great cocktail. Just saw this in the NY Times this morning:
www.nytimes.com

Inside the Quest for Totally Transparent Cocktail Ice

After 14 years of research, the writer Camper English is putting everything he’s learned into his new guide for at-home bartenders, “The Ice Book.”
www.nytimes.com www.nytimes.com

The book:
iupress.org

The Ice Book

Crystal clear spheres, cubes you can read through, embossed, branded, and blinged-out chunks, chips, blocks, and 'bergs: it's time to elevate your ice! In ...
iupress.org iupress.org
Click to expand...
Chances are, you won't have spherical ice at your disposal in your home bar, so the bigger the better and the clearer the better. Less surface area on your ice, less dilution.
 
winbypin said:
Similar experience. Definitely not a guru but I can make good drinks especially the 80% that most people order.

Do you have a "go to or two or three" if someone doesn't know what they want?
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If they want something simple, I would use the flavored vodkas to my advantage and make highballs out of those. Lots of people like vanilla and cherry Coke, so vanilla or cherry vodka and Coke is an easy one.

For guys, I'd offer a Colorado bulldog cocktail. That's a white Russian made in rocks glass proportions but in a pint glass, then fill the rest of the way with ice and Coke. Tastes great, but looks kind of like sewer sludge in your glass.

Girls are largely attracted to the martini glass look. A Cosmopolitan is really easy though it should look pink and not red like I sometimes see. A red cosmo is too much cranberry juice. Lemondrop martini is fun to make. I had a good chocolate martini take at the hotel since we had Godiva liqueur on the shelf.

I don't know any girl who doesn't like sangria, if you have time to do the prep work.
 
Auggie said:
I have heard from numerous bartenders that ice is the most underrated aspect to a great cocktail. Just saw this in the NY Times this morning:
www.nytimes.com

Inside the Quest for Totally Transparent Cocktail Ice

After 14 years of research, the writer Camper English is putting everything he’s learned into his new guide for at-home bartenders, “The Ice Book.”
www.nytimes.com www.nytimes.com

The book:
iupress.org

The Ice Book

Crystal clear spheres, cubes you can read through, embossed, branded, and blinged-out chunks, chips, blocks, and 'bergs: it's time to elevate your ice! In ...
iupress.org iupress.org
Click to expand...

Ice won't improve a cocktail but it can definitely make it worse. Please have clean water at the very least. Nothing worse than nasty water ice slowly seeping into your drink
 
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