While hosting an event, don't play the bartender
Don’t Play the Bartender at Your Party
It reduces time to socialize and pay attention to guests
While it is tempting to play the bartender all night while hosting a party, refrain from doing so. If you are behind the bar all night, then you won’t get to mingle and you won’t get to fully enjoy yourself. We suggest you plan ahead with these tips:
- Set up a serve-yourself beverage station with buckets full of beer,, various sodas, and water bottles. Be sure to leave a bottle opener nearby
- Open a few bottles of red wine and set them out on the table. As well
- Coming up with a specific cocktail—a signature—is always a fun idea; just make sure to make it in advance in a large pitcher. It is also a good idea to label what the cocktail is, what is in it and to share the recipe with guests.
- Place a variety of glasses at the bar along with a bucket of ice. These should range from the type of drinks you have: beer glasses, wine glasses, tumblers, champagne flutes, etc.
- You will have to check the table occasionally to see what needs to get refilled, but this is much less of a time commitment than if you were manning the bar yourself.
Now that you’ll have extra time on your hands, pour yourself a drink and enjoy the party.
Gin & Juice
It doesn’t get much easier than the Gin & Juice in the canon of easy cocktails. This smooth-sipping, two-part drink is as easy to make as the name implies, but there’s a reason this classic cocktail has a Snoop Dogg song named after it. It’s fruity and refreshing, and the exact recipe is up to you. So you get to play bartender whenever you mix one up.
You don’t need to overthink this one. Grab your favorite fruit juice and whatever gin you have on hand, and you’re set. But if you want to think just a bit, consider which type of gin might pair best with your juice. You can’t go wrong with a juniper-forward London dry gin, which works with nearly any juice you can source, from lemon and lime to orange and grapefruit. Softer gins can work great, too, but depending on their botanical makeup, they may pair better with sweeter OJ or more sour grapefruit.
If you’re stuck, try a dry gin with equal parts orange and ruby red grapefruit juice. Or try grapefruit with a dash of lime. Both are refreshing and exactly what you want on a warm day.
Some Gin & Juice recipes call for simple syrup. If you like your drinks on the sweeter side, add a half ounce, especially if you’re primarily using grapefruit juice or if you added lemon or lime to your glass. Whichever recipe you choose, you’re in for a solid treat. So mix up this Gin & Juice recipe when you have your mind on your money and your money on your mind.
Don't Play the Bartender - Recipes
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Understanding Drink Classifications
When you hear about bartenders who have memorized over a thousand different cocktail recipes, it sounds impressive. And it probably makes you wonder how the hell they’ve managed to memorize so many.
So I’m going to let you in on a little secret. A lot of these recipes are THE SAME!
Well, at the very least, they’re VERY similar. There’s such a thing known as drink classifications/families because a lot of cocktails have similar recipes even though they’re called something completely different.
When you realize how similar these recipes are, it makes “memorizing” them a lot easier.
This makes sense because when you need to learn hundreds of different recipes, you HAVE to break it down. And that’s where drink classifications can really help.
For example, when you know that the Cosmo, Sidecar, and Margarita are apart of the same drink classification because they’re the same except for the base spirit (the Cosmo also calls for the addition of cranberry juice to add color), you essentially get to memorize 3 recipes in one.
This is one of the many reasons why every bartender should check out Gary Regan’s book ‘ The Joy of Mixology, ’ because he breaks down the different drink classifications into crazy detail.
To help get you started, see below for some of the more important ones.
Important Drink Classifications:
- Sour: Base spirit, citrus, sugar – egg white is occasionally added (Whiskey sour, Amaretto sour)
- Sparkling sour: Sour with sparkling/soda water (Tom Collins, Long-Island Ice tea)
- Fizz: Sparkling sour with egg white (Gin fizz, vodka fizz)
- International/New Orleans Sour: Sour with the addition of a liqueur as the sweetener (Cosmo, Margarita, Sidecar)
- Muddled: Drinks that require you to use a muddler (Caprioska, old-fashioned, Mojito)
- French-Italian: Drinks that rely on vermouth (Martini, Manhattan)
- Tiki: Tropical cocktails with lots of rum & fruit juice (Mai Tai, Pina colada, Zombie)
- Milanese: Cocktails that call for Campari (Negroni, Americano)
Now, let’s get to some specific tools/tactics you can use to commit a bunch of cocktail recipes to memory.
What's Included in the Bartender Cheat Sheet?
This is the ULTIMATE cocktail list with 45 of the best cocktail recipes. This 11-page guide is filled with the complete recipes (you can see an example below) for many classic cocktails.
If you're training to be a bartender, or just want to step up your home bar game, this is the cheat sheet for you! Once you learn these bartending 101 recipes, you can begin to play around with flavors to create your very own custom cocktails.
3) Black Russian
Along with the White Russian cocktail, the Black Russian was o ne of the first cocktails I learned to make & love. It’s a classic that was created in the late 1940s, the White Russian variation is ‘The Dude’s’ drink of choice (watch ‘The Big Lebowski’) and it’s one of those drinks that you won’t make often, but when you do, you’ll be making it all night.
Serve in an Old-Fashioned glass
Garnish: 1 cherry
Method: Build & stir in an old-fashioned glass. Add the garnish.
Variations: The White Russian is a variation to the black Russian. To make this variation, add 1 shot of heavy cream and shake the mix in your Boston shake instead of building in the glass.
In this negroni cousin, the gin is replaced with rye whiskey. Get the recipe for Old Pal » Ingalls Photography
Light, orangey Lillet Blanc and fresh lemon juice brighten a springlike twist on the Negroni. Tarragon and tart, hibiscus-based Burlesque Bitters from Bittermens add floral, herbaceous notes. Get the recipe for Pink Negroni » Zoe Schaeffer
Epicurious Won't Publish Beef Recipes Anymore Out Of Sustainability Concerns
The popular food website Epicurious.com announced on Monday that it won’t be publishing any new recipes for beef out of concern for climate change.
Editors said the website wants to encourage more sustainable ways of eating rather than dishes with beef. Besides no new beef recipes, there will be no articles or social media posts about beef going forward.
The website will still publish new recipes for chicken, pork and seafood and justified that by saying those meats don’t have the same level of environmental impact as cattle.
The change was actually made without fanfare a year ago, and editors said the data suggests readers respond very positively to vegetarian and alt-meat recipes.
“All our previously published beef content is still available and there are no plans to remove it,” the website explained in an FAQ post about the change. “You may also see beef pop up in our recipe galleries, most of which are archival pieces of content that get lightly updated every year.”
In the post announcing the change, editors admitted that some people might assume the new editorial direction “signals some sort of vendetta against cows ― or the people who eat them” but insisted “this decision was not made because we hate hamburgers (we don’t!).”
Instead, editors said the shift ― which they believe is “not anti-beef but rather pro-planet” is about “not giving airtime to one of the world’s worst climate offenders.”
The Epicurious edict does not extend to other forms of meat such as pork, chicken and seafood. Editors said this is because studies suggest that “beef alone is responsible for about 35 percent of the greenhouse gases in our diet.”
Considering that Fox News ginned up a lot of fake controversy this past weekend by falsely asserting President Joe Biden’s climate change plan would ban burgers, it’s not surprising many people had a beef with Epicurious.
For instance, Mediaite noted that if Epicurious was really serious about limiting beef consumption, editors would simply delete all the beef recipes from the website.
One Twitter user noted that Epicurious helped sustainability in at least one aspect: It gave Fox News shows a narrative that should sustain them for many episodes.
Epicurious makes a strong play for days worth of Fox News segments https://t.co/nZXbevRkZ6&mdash Aaron Blake (@AaronBlake) April 26, 2021
One Fox News contributor got a head start into the grievance.
Goodbye @epicurious. It was fun learning to cook with you when I was a young bride. Unfortunately, I don’t like to mix cooking with my politics. By the way, if you’re really serious about saving the planet, don’t start with cows, start with #China, the world’s worst polluters. https://t.co/tPYV3QKK5x&mdash Rachel Campos-Duffy (@RCamposDuffy) April 27, 2021
Still, a few Twitter users tried to point out that any issues people might have with the dishes may just be conservative virtue signaling since the change was made back in 2020 and nobody griped until Monday’s announcement, such as:
Five drinks that bartenders just hate to make
spirits23_0007_db.JPG Bartender at The Bitter End on Clement, Paschal Smith, makes a Lemon Drop, a drink he dislikes making because the lemon and sugar make his hands sticky. Event on 3/14/06 in San Francisco. Darryl Bush / The Chronicle MANDATORY CREDIT FOR PHOTOG AND SF CHRONICLE/ -MAGS OUT Darryl Bush
Being in the hospitality industry, bartenders don't like to grumble. But there are certain drinks they hate to make.
The primary reason a particular cocktail earns bartenders' ire is the time it takes to make. On a busy night, with patrons three-deep, most bar professionals don't want to spend five minutes muddling mint leaves.
Other dreaded orders are popular drinks that have no accepted, consistent recipe the martini is a classic example. These invite the customer to say the drink was made incorrectly, no matter how it was mixed.
It is not always the drink itself the bartender hates sometimes it's the timing. Even the most simple shaken cocktail is a hassle during Friday-night rush hour.
But some drinks are the bane of bartenders at any time of day. Here are five examples.
The Lemon Drop. This very common cocktail can come as a shot or in a martini glass. It's a combination of vodka (commonly citron-flavored), fresh-squeezed lemon juice and sugar that threatens to leave you with a hangover.
People love Lemon Drops because they're fruity, sweet and often come in a glass rimmed with sugar. However, this drink is time-consuming to make and leaves the bartender with sticky hands.
Paschal Smith, bartender at the Bitter End in San Francisco, says he hates making them "because of the damn sugar."
If the bar is busy and you crave that citrus flavor, consider having a Kamikaze, which doesn't include that bothersome sugar.
The Manhattan. The Manhattan is a classic cocktail usually made from whiskey, sweet vermouth and a dash of bitters, served straight up or on the rocks with a cherry. Devotees favor this cocktail because of its old-time flavor and potency.
Bartender Eric Berchtold of the Cinch in San Francisco says he doesn't like to make Manhattans because, "Too many things go into it and everyone wants them made a different way."
Some insist on bourbon, others on Canadian whiskey or rye. Some people want cherry juice or Cointreau added.
Berchtold has had patrons order the drink because it makes them seem debonair, yet when it arrives, they decide they don't like the taste of bitters.
When ordering a Manhattan, help the bartender by specifying the type of whiskey you want. If you want anything more than whiskey, vermouth and bitters, ask for it.
The Cosmopolitan. The popular Cosmopolitan carries the same pitfalls as the Manhattan. A basic recipe is vodka, lime juice, cranberry juice and triple sec (an orange liqueur). But ever since the character Carrie Bradshaw on "Sex in the City" demanded perfection in her Cosmopolitan, people have had high standards in what was originally a fairly simple drink.
While fresh lime juice is usually preferred, some people insist on Rose's Lime Juice. Others want sweet and sour mix added to sweeten the cocktail and give it a pinker hue. Sometimes Cointreau, a more expensive orange liqueur, is substituted for triple sec.
Without specific instructions, every bartender makes Cosmos differently. If you want it made your way, you have to specify.
The Mojito. Mojitos are delicious -- they're minty and fresh, and they provide a strong buzz.
But, to most bartenders, the Mojito is the quintessential "it takes too long to make" drink.
The Mojito embodies every reason a bartender hates to make a cocktail. First of all, it requires fresh mint, which must be muddled -- mashed with a special tool to release its flavors. This alone takes a few minutes.
Sugar and fresh lime juice -- two sticky ingredients many bartenders dislike -- are added, along with rum and soda water.
To top it off, Mojitos must be shaken.
Bartender Noah Esperas of le Duplex in San Francisco says, "Go to a restaurant if you want a real Mojito."
He warns, "Honestly, if I am slammed at 1 a.m. and someone asks for four Mojitos, I won't make them. If it costs $9 for a Mojito and $8 for a Grey Goose (vodka), the bar isn't losing much and I can make up for it in tips with the other people by saving time."
Specialties of another bar. Just because you had a Lavender Martini at the Redwood Room in San Francisco, or an Angry Bleeding Minnow Farmer on vacation last spring in Hawaii, doesn't mean that you will find those drinks at every bar.
The Bitter End's Smith says, "I hate making stuff I've never heard of, which are most drinks these days."
If you must have a designer drink, you're going to have to know the recipe yourself. It won't help to bark a crazy name at the bartender and then get upset when she's never heard of it.
About this recipe
Until recently, if you asked people what they’d consider the perfect occasion to enjoy a well-made cocktail, they’d cite the cocktail party. This time-honoured event with a Martini served in the chilled v-shaped glass to a roomful of people, has been the default image. Sure enough, the first cocktail party is reputed to have been held by a Mrs Julius Walsh of St Louis, Missouri in 1917, with around 50 guests turning up before lunch to enjoy recent inventions like the Martini and Aviation at her colonial-style home, and it’s been styled on that moment ever since.
Until now that is. Thanks to the explosion of interest in cocktails, and the good work we’re doing here at thebar.com, many people are realising that there’s no need for a major social event to prompt a proper cocktail. You can mix and stir at any time – whether relaxing at home with a great film on the TV, enjoying the match with a few mates, catching up with a friend or sharing dinner. There doesn’t have to be a formal backdrop, and your cocktails will be all the better for it.
Smirnoff No.21 vodka, Gordon’s gin, Captain Morgan rum and Johnnie Walker whisky can provide the base, with delicious fresh juices such as orange, cranberry and pineapple as mixers. Or you can top your spirit of choice with tonic, lemonade, cola or ginger ale for a tasty, fizzing blend.
The Screwdriver cocktail for example, is a 1960s creation where you just add tangy orange juice to vodka. It’s so called because oil workers in the US stirred it together with a screwdriver, but there’s no need to rifle through your toolbox – a spoon will do just fine.
Then there’s the inspiringly named Cuba Libre, symbol of this infamous tropical island in the Caribbean that’s the source of so much mythology and glamour. The Cuba Libre is just rum mixed with cola, plus a lime garnish. Meanwhile, a Highball describes any spirit plus mixer, in a long glass with ice – and it dates all the way back to the 1890s.
The oldest are often the best
Simple, right? A classic cocktail doesn’t involve major shaking, straining, blending or body contortion – in fact often the oldest ones are the simplest. Nor does it require you to have a backpack full of shakers, muddlers and sieves, ready to unleash on your unsuspecting guests at any moment. You can play your part in cocktail history with relative ease. That’s why we want to take you through some of the oldest cocktails out there as the calendar unfolds.
Wimbledon, for example, has adopted the Pimm’s and lemonade, and the Mint Julep is now the official drink of the Kentucky Derby in the US, so let’s follow their lead. With friends over to grab some sunshine and grilled food at your barbecue, pour together Pimm’s and lemonade over ice. Or mix up the intensely aromatic Mint Julep as the meat and veg sizzle. You don’t need a proper muddler to extract the delicious mint leaf oils. A little friction from the sugar granules with a rolling pin will do.
When you’re planning a wedding reception, birthday party or housewarming, jot down a range of delicious cocktails. A Martini, Moscow Mule, G&T and non-alcoholic Mustique Fizz will help you cater for a whole range of guests. You can liven up that glass of sparkling wine by adding Pimm’s plus a slice of orange to create a rich, subtly herb-tinged Pimm’s Royale.
Another option is the Rum Punch or Gin Punch, offering something for everyone to share. The Punch is the oldest-known cocktail in the world, brought over from India to England in the 17th century. The word ‘punch’ comes from the ancient Sanskrit word ‘pañc’. So to say that you’re mixing a tried and tested formula is an understatement.
The Punch even predates the term ‘cocktail’ itself. Nowadays a cocktail refers to any mixed drink, but back in 1804 the newly invented ‘cocktail’ was a ‘Sling’ – spirit, sugar, citrus and sparkling water – with added bitters. Hence at the time the cocktail was also known as a ‘Bittered Sling’.
You can see the Sling’s influence in the Collins and Rickey of today, as well as the early Sours (balancing citrus and sugar). These drinks are great on a summer’s day, adding zest and length. But the cocktail is also about big flavours, and these came in the form, chronologically speaking, of bitters, liqueurs (the Margarita and the Sidecar) and vermouth as with the Martini. Try them all, and see which you like the best.
But back to that a tasty, five-ingredient combination made from alcohol, water, sugar, lemon and tea or spices: the Punch is one old-timer that works. You’ll probably miss out the ‘tea’ part of the five ingredients, however lots of fresh fruit with top quality spirits can be truly delicious. A punch can also be mixed well ahead of time – a day or two before the party for a macerated flavour. Then just add the juices at the last minute for a fabulous party centrepiece. If you have a large, decorated bowl and ladle, that’s all the better, giving you time to meet and greet your guests.
Sloe down and serve up
As you stretch out your barbecuing to extract the very last drop of summer, Gordon’s Sloe gin is the option as the leaves begin falling, with sloe berries macerated in gin. It can be used in a delicious G&T, or the classic Bramble cocktail – that mid-1980s invention of bartender Dick Bradsell with a drizzle of crème de mûre for a taste of autumn.
Then there’s the Toddy, effectively a winter version of the Punch with its egg, spirit, sugar, cream and spice all brought together. We’re moving into winter now, with the rain pouring down and a cold wind blowing outside (although that’s not mandatory for enjoying this drink). The Toddy is probably the descendant of the ‘Lamb’s Wool’, an early 17th century cocktail that took fruit purée and then mixed it with beer, along with spices before heating, and has been revived at Hick’s bar and restaurant in London.
In fact, if it weren’t for a grain surplus from the 1688 harvest, many of our cocktails would be beer-based. Thanks to so much grain entering the market that year, the English king William of Orange dramatically reduced the tax on the commodity, which lead to the setting up of so many 18th century distilleries and the subsequent popularity of gin. You can add some ale or lager to your Toddy just for old times – or use cider as in our Harvest Spice, a cocktail created specially for thebar.com which has Don Juilo Blanco tequila, lemon juice and the sweetness of agave syrup too.
Old Fashioned approach
But you don’t have to heat your drinks just because it’s winter. Although it seemed like everyone was putting their cocktails over the fire pre-20th century, there are some classics that come cold. The Old Fashioned is one example.
This fabulous cocktail was so named back in the 19th century because the new-fangled drinks were making customers nostalgic for simpler, more traditional drinks. They’d ask for cocktails ‘made the old-fashioned way’ – like this pour of whiskey and bitters. Another signal of its longevity is the use of a sugar cube – they didn’t have sugar syrup back in the early-to-mid 19th century, so the soaking and mashing in an Old Fashioned is one way to dissolve the granules and prevent them sticking in your teeth. Enjoy with Bulleit Bourbon in the classic, or use delicious Zacapa for a rum variation instead.
It’s how cocktails used to be mixed: with no fizzing, fruits or fancy flavours – and it’s delicious.
You can tell the Old Fashioned is a turbo-charged classic because it has a glass named after it. It’s one of the few cocktails, like the Martini and the Collins, to be so celebrated.
The Manhattan is another with the dark spirit look that fits the season, but it’s even more suited to parties than the Old Fashioned because essentially the Manhattan is a dark Martini. Like this classic drink, the Manhattan is a late 19th century combination of spirit and vermouth, and, like the Martini it’s served in an elegant v-shaped glass. The aromatics from the fortified wine escape into the nostrils as you drink, stem in hand. Most likely invented in the 1870s by a bartender on Broadway, it’s the number one New York cocktail – apart from, that is, the Cosmopolitan.
Unusual because it’s a classic of very recent times, the Cosmopolitan was refined by New York bartenders in the 1990s. It’s the epitome of the great three-part combination of spirit, liqueur and fruit juice. Cranberry and vodka mark it as a modern drink, with orange liqueur adding some traditional depth. The Cosmopolitan looks like a summer tipple, but those classic Christmas flavours of orange and cranberry give it a festive edge.
In fact you’ll be dazzled by a number of cocktails at this time of year. One of them is the Baileys Chocolate Orange. As the tinsel glitters on your tree, and the presents sit waiting to be opened, Baileys Chocolat Luxe, Grand Marnier and grated cinnamon has all the flavour to go perfectly with some mince pies. Or you might want go more Christmas cake in style. The Old Fashioned Christmas is a spicy, zesty treat with star anise, cinnamon, orange zest and cranberry, all mixed with 35ml of Smirnoff No.21. Or there’s a kind of Christmas Punch in the form of the delicious Baileys Eggnog, a comforting mixture of aromatic spices blended together with egg that dates back to medieval times.
But you don’t have to combine lots of ingredients to make a fine Christmas tipple. Malt whisky served neat works beautifully: pour your dram in a glass over ice and add water to taste. Mixing doesn’t get much easier than this! Talisker 10 year old or its brethren Talisker Storm come with a dash of peat and salt from the windswept distilleries on the Isle of Skye. There are lighter options from the classic Speyside region in Scotland: the rich and rounded Singleton of Dufftown, the smooth and silky Cardhu 12 year old or the fruity, spicy Cragganmore 12 year old. Or there are the floral, elegant Highland malts of Dalwhinnie and Oban. You can taste the years of experience and ageing that go into making these fine whiskies.
Eventually the snow must melt and the thermometer start to rise, so it’s time to look at another classic before the ice in the shaker goes too. The Flip was traditionally a winter recipe, made by dipping a red-hot iron poker into a rum, beer and sugar mixture. The poker frothed or ‘flipped’ the cocktail. However nowadays you don’t need to go to such alarming lengths by purchasing a poker and finding your nearest fire – the characteristic froth on a Flip can be obtained by shaking with egg. And that brings us to that festival of chocolate in March or April.
Try our delicious Easter Flip to celebrate the blooming of the daffodils, mixing Smirnoff No.21 with egg, cream and white crème de cacao, nutmeg and chocolate. After this year-long tour of cocktails, we’ve come full circle. Which just shows that it’s time to get mixing!
Bartender Savagely Kicks A Polite Nazi Customer Out Of His Bar And Explains Why It’s Important To Do SoJulija Svidraitė
Tolerance is a virtue that&rsquos mostly perceived as a crucially important brick in order to build a healthy and peaceful society. In a way, tolerance has turned into a mark that embodies the historical progress humanity has made over the years. But here&rsquos a question&mdashis tolerance supposed to have limits?
In 1945, a philosopher named Karl Popper introduced a concept that he called the paradox of tolerance. &ldquoUnlimited tolerance must lead to the disappearance of tolerance,&rdquo he wrote. &ldquoIf we extend unlimited tolerance even to those who are intolerant, if we are not prepared to defend a tolerant society against the onslaught of the intolerant, then the tolerant will be destroyed, and tolerance with them.&rdquo In other words, if society is tolerant without any limits, the intolerant people will eventually destroy it. &ldquoWe should therefore claim, in the name of tolerance, the right not to tolerate the intolerant,&rdquo Karl Popper wrote.
Today&rsquos story is closely related to this concept. A Twitter user named @IamRageSparkle recently shared a story about his encounter with a bartender who noticed a customer wearing nazi symbols on his clothes and kicked him out of the bar. This story once again shows us how important it is to try to see people&rsquos true intentions and never tolerate the act of being cruel and those who choose to support awful things.