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Basic Drinks to Know Before You Try Bartending

Every bartender should know how to prepare a variety of drinks in order to run a bar successfully. There are a number of bartender recipes for basic cocktails that customers commonly order, as well as important drink mixing techniques. Learn how to make these drinks, and you'll be well on your way to being prepared to work as a bartender!

Drinks Every Bartender Should Know: 12 Basic Cocktail Recipes

1. Martini

A classic martini is a thing of beauty. Dry, chilled, and aromatic, it uses just two ingredients, gin and vermouth (plus ice and garnish). Once you've mastered the classic version, you can try simple variations, such as a vodka martini or a dirty martini.

2. Bloody Mary

The Bloody Mary is having a moment right now with popular versions containing an array of food garnishes, using bacon flavored liquors, or featuring lots of spice. However, before you can fly, you need to learn to walk, so it's important to learn how to make a classic Bloody Mary with tomato juice, vodka, and some spice. Once you've mastered that, you can start to embellish as your creativity takes over.

3. Old-Fashioned

Made with sugar, angostura bitters, and whiskey (usually bourbon or rye), a good old-fashioned never goes out of style. It's a supremely balanced drink with deep and complex flavors. Once you have the classic mastered, you can start to experiment with some fantastic new ingredients, such as a maple bourbon or flavored bitters such as orange, chocolate, or cardamom, to create new, exciting flavor profiles.

4. Gin and Tonic

Simple, refreshing, and lightly bitter, a classic gin and tonic combines two ounces of aromatic dry gin with four ounces of tonic water and a squeeze of lime juice. It's a great, fizzy summer cocktail, and you can easily vary it with a squeeze of another citrus juice (grapefruit is tasty) or by experimenting with gins that have different aromatic profiles.

5. Kamikaze

The classic kamikaze is a cold, sweet-tart combination of vodka, lime juice, and triple sec that's perfect for sipping. Learn the basic recipe, then try to fancy it up a bit, for example with fresh blackberries.

6. Lemon Drop

Lemon drops are the Johnny-come-lately of martinis, but they're quite popular. With a sweet, tart, lemony flavor, this chilled and shaken cocktail is reminiscent of the candy after which it's named. Want to fancy it up? Drop an actual lemon drop candy in as a garnish, or add some fresh berries.

Classic lemon drop cocktail

7. Long Island Iced Tea

This isn't your grandma's sweet tea. Long Island Iced Tea has been around for a while because it packs such a powerful boozy wallop with five different types of liquor including gin, vodka, rum, tequila, and triple sec or Cointreau.

8. Tom Collins

A Tom Collins is another classic gin cocktail that remains popular, particularly in summer months when people are looking for a refreshing drink. Made with gin, lemon juice, simple syrup, and soda water, it's aromatic, fizzy, sweet, and lemony. Learn the classic, and then add one more drink to your repertoire to create a less aromatic vodka Collins, which is a Tom Collins made with vodka in place of the gin.

9. Manhattan

A Manhattan is a classic martini's darker, sweeter, slightly more complex cousin. Made with rye, sweet vermouth, and bitters, it's been a popular classic for decades.

10. Margarita

Sometimes the only cocktail that will suffice is a tart margarita. The classic version is made with lime juice, triple sec or Cointreau, and tequila on the rocks in a salt-rimmed glass. Master the classic before you expand to blended margaritas or fruit flavored versions like a strawberry margarita.

11. Daiquiri

Like the margarita, a classic daiquiri is a drink that is served on the rocks, although it is also popular blended and frozen. This sweet, tart, and refreshing cocktail contains lime juice, rum, and simple syrup. Master the classic, and then expand into frozen and fruity versions, such as strawberry or banana.

12. Gimlet

A classic gimlet is another gin cocktail is made with gin, lime juice, and simple syrup. It's tart and sweet with plenty of pucker power. Once you've mastered the gin gimlet, you can easily vary it by replacing the gin with vodka to make a vodka gimlet.

Gimlet cocktail

10 Popular Drinks Bartenders Should Know

Along with the basics, a good bartender knows how to make the classic versions of the most popular cocktails that are the most commonly ordered in bars around the world.

1. Mojito

The Cuban mojito cocktail is growing in popularity for its sweet, minty, refreshing flavors. Learn the classic recipe and technique first (below) and then branch out to add other flavors such as tropical juices or berries.

Ingredients

  • 10 mint leaves
  • 1/2 lime, cut into wedges
  • 2 tablespoons superfine sugar
  • 1 1/2 ounces white rum
  • Ice
  • Club soda
  • Additional lime wedges and mint sprigs for garnish

Instructions

  1. Add the mint leaves, lime wedges, and sugar to a cocktail shaker. Muddle.
  2. Add the rum. Shake to mix.
  3. Pour into a rocks glass half filled with ice. Add the club soda. Stir.
  4. Garnish with lime wedges and mint sprigs.

2. Negroni

A traditional negroni is a thing of beauty; it's a flavorful blend of gin, Campari, and vermouth. It's also one of the most popular cocktails in the world, so if you're behind the bar, you'll likely encounter it sooner rather than later.

Negroni cocktail

3. Whiskey Sour

Next to the old-fashioned, the whiskey sour is the world's most popular whiskey cocktail, so it's important that a bartender learns this blend of whiskey, lemon juice, and simple syrup.

4. Moscow Mule

The classic Moscow mule is all over cocktail menus these days along with popular variations that add berries, fuit juice, mint, and other ingredients. Learn the classic, and then creatively branch out.

Ingredients

  • 1/2 lime, cut into wedges
  • 2 ounces vodka
  • 6 ounces ginger beer
  • Ice

Instructions

  1. Squeeze the lime wedges into a mule cup or rocks glass.
  2. Add the vodka, ginger beer, and ice. Stir.

5. Sazerac

The sazerac cocktail was invented in New Orleans, and it remains a popular cocktail, particularly in the United States. It's a unique blend of rye, bitters, and other aromatic ingredients.

6. Amaretto Sour

The sweet and sour amaretto sour remains a popular bar drink. It's easy to make with three basic ingredients: amaretto, sweet and sour mix, and lemon-lime soda garnished with a simple cherry.

7. French 75

This classic cocktail has been showing up on cocktail menus a lot in recent years, so it's helpful to know how to make it.

French 75 cocktail

Ingredients

  • 1 1/2 ounces gin
  • Juice of 1/2 lemon
  • 3/4 ounce simple syrup
  • Champagne or sparkling wine
  • Lemon peel for garnish

Instructions

  1. Fill a cocktail shaker half full with ice.
  2. Add the gin, lemon juice, and simple syrup. Shake to chill.
  3. Strain into a Champagne glass. Fill to the top with chilled Champagne.
  4. Garnish with a lemon peel.

8. Sidecar

It may sound old-fashioned, but the sidecar is another classic drink enjoying a renaissance. It's a simple drink made with Cointreau, cognac or armagnac, and lemon juice.

9. Cosmopolitan

The pink-tinted Cosmopolitan is considered a typical girly drink, but it's got great sweet and sour combination of flavors that makes it a popular and commonly ordered cocktail bartenders need to know.

10. White Russian

The white Russian is one of the most popular Kahlúa drinks because it is sweet and creamy. Chances are you'll be asked to make at least one of these cocktails your first night behind the bar. You'll probably also want to know how to make a Black Russian, which is also quite popular.

4 Basic Cocktail Formulas for Bartenders

Classic cocktails like sours, fizzes, and others all have basic formulas you can follow. When you work with the different formulas but switch ingredients, you can create an array of really interesting cocktails with your own personal flare.

Bartender mixing a drink

Sours

Sour cocktails, such as whiskey sours, margaritas, and others, follow a simple formula:

  • 1 part sweet (such as simple syrup, agave nectar, or liqueur)
  • 1 part sour (such as lime or lemon juice)
  • 2 parts strong (a distilled spirit)
  • Shake with ice

You can alter this in many ways. The sky's the limit once you understand the basic formula. For example:

  • Change the sweet to a liqueur such as Chambord or Luxardo cherry liqueur.
  • Change your simple syrup to an infused syrup to alter flavor profiles.
  • Add fruit or herbal flavors to a basic sour by shaking the cocktails with some fresh fruit or herbs before straining, such as raspberries or mint.

Fizzes

Fizzes are mostly sours with some club soda added. For example, a gin fizz follows the classic 1:1:2 ratio for sweet:sour:strong, but it then adds a few ounces of club soda at the end, stirred. The formula for a fizz:

  • 1 part sweet
  • 1 part sour
  • 2 parts strong

Shake with ice and strain over ice in a rocks or highball glass. Stir in:

  • 2 to 4 parts fizzy
  • Fizzy might include club soda, sparkling water, or even flavored soda although you'll want to adjust sweetness if you're using a sweetened soda by adding less of your sweet component.
  • You can add herbs and other ingredients as well. A mojito is an example of a fizz that has mint added.

Old Fashioneds

Most people know about making an old-fashioned with whiskey, but you can make it with other brown liquors (such as Cognac or dark rum) as well. The formula:

  • 2 to 3 dashes bitters
  • 1 sugar cube
  • Splash of soda water

Muddle these three ingredients and add:

  • 2 ounces brown spirit

Stir and strain into a rocks glass.

  • Try using different flavors of bitters, or even a splash of absinthe.
  • Use different types of sugars or flavored syrups.

Martini Style Cocktails

Everyone knows a classic dry martini is gin and vermouth, but the Manhattan and vodka martini are both variations on the classic. The basic formula:

  • 4 parts strong (a distilled spirit)
  • 1 part fortified (a fortified wine)
  • Stirred with ice and served straight up

With the basic formula in place, you can experiment in the following ways:

  • Change dry vermouth for other fortified wines such as Sherry or Port.
  • Use different spirits, such as cognac, armagnac, or a smoky Scotch.
  • Use sweet vermouth instead of dry.
  • Play around with the 4:1 ratio; the original martini actually was more likely a 1:1 mix of gin and vermouth.
  • Add a few dashes of various types of bitters such as orange bitters to enhance and change flavors slightly.

More Bartender Basics

Ready to branch out? There are plenty of great basic bartender cocktails to learn.

  • If it's summertime, you'll want to be prepared with some basic blender cocktails.
  • Designated drivers get thirsty too! Learn some easy alcohol-free mocktails.
  • When winter rolls around, help your patrons beat the chill with some warming winter cocktails.
  • Learn how to make low-calorie and low-carb cocktails for patrons watching their waistlines.
  • Celebrate the tropics with Caribbean cocktails and tropical drink recipes.
  • Work with trendy ingredients to make cocktails from currently popular products such as Fireball cocktails and RumChata drinks.

Bartenders Need to Master Basic Cocktail Recipes

Every bartender needs to know how to make a nice selection of classic cocktails. From there, he or she can expand in repertoire to include creative variations on the basics before moving on to less commonly ordered drinks in order to offer skilled bar service.

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What Is Molecular Mixology?

Where Science and Cocktails Meet

Molecular mixology is the practice of mixing drinks using science to manipulate ingredients on the molecular level.   It was inspired by molecular gastronomy (a phrase coined around 1988), which employs similar techniques with food.   In both food and drinks, the purpose is to manipulate states of matter to create new flavors, mouthfeels, textures, and visuals that enhance the experience.

When Did Molecular Mixology Start?

 
The practice of molecular mixology was widespread in the late 2000s and early 2010s.  

What Is Molecular Mixology?

  It was during a boom in the modern cocktail scene when bartenders were not only reviving many forgotten classic cocktails but also reimagining favorite drinks. At the time, there was a focus on spectacular effects in the cocktail world, and molecular mixology fit right in.
Popular techniques of molecular mixology include:
  • the use of foams,
  • liquid nitrogen,
  • gels,
  • mists,
  • heat,
  • solidifying liquids,
  • and much more.
  Many bartenders and establishments throughout the world feature or specialize in molecular mixology, just as restaurants specialized in molecular gastronomy.
Often touted as somewhat gimmicky, it could, with the absence of discretion, be overwhelming for some drinkers.
 

What Went Wrong With Molecular Mixology?

Since the early 2010s, it has mostly fallen out of favor.   Bartenders and drinkers left the spectacle behind in pursuit of refined taste and more straightforward drinks with a sophisticated balance of flavor. Some still pursue it, though it's largely viewed as a fad that may one day see another revival.
 

Ingredients and Techniques

At the heart of molecular mixology are a bunch of processes and ingredients that sound like they belong in a science lab rather than a bar. For example, calcium lactate and sodium alginate are used to make edible cocktail spheres using a process called spherification.
  1. Molecular mojito spheres are one popular example, and they're essentially a geeky take on jello shots.
  2. Another common process is emulsification, which uses an emulsifier to bind two liquids that don't usually mix, such as fats.
  3. Cocktails may also feature suspension, in which an ingredient like xantham gum thickens a liquid so it will suspend within another liquid.
  4. Nitrous oxide canisters were also quite popular and employed to create luscious flavored foams on top of cocktails.
  5. In a more straightforward approach, liquid nitrogen or dry ice creates ice-cold drinks that smoke. Great care needs to be taken with these techniques because ingredients at such extreme colds can burn a drinker's throat and internal organs, and no one should consume dry ice.
Among the ingredients applied in molecular mixology are
  • calcium chloride,
  • gum acacia,
  • xantham gum,
  • soy lecithin,
  • gelatin,
  • and other gelling agents like agar-agar.
  Some of these are somewhat common ingredients used to adapt standard recipes for specialized diets, including gluten-free baked goods and vegan dishes.
 

Practice Exercise #1.  - Molecular Mixology

On a basic level, you can freeze a cocktail into a large ice cube or ball so the drink is formed as it melts in your glass.
 

Practice Exercise #2.  - Molecular Mixology

A similar technique uses a syringe to inject a cocktail into a semi-solid piece of ice. With these, you will have to find a balance between the alcohol content and its freezing point. It's possible with a high concentration of mixers and a long enough freezing time. A deep freezer reaches lower temperatures than a refrigerator's freezer, and that helps as well.  

Practice Exercise #3.  - Molecular Mixology

You can also play with advanced layering and combining ingredients.   With extreme densities to create cool in-glass science experiment-like effects. A simple example of this concept is found in the jellyfish cocktail with cream swirling around in a blue sea. Some combinations, however, will not work. The cement mixer is a retro shot that plays up science-gone-wrong when Irish cream and lime juice are combined.
At the height of the molecular mixology craze, Forbes captured a number of impressive cocktails that bartenders created in "Do-It-Yourself Chemical Cocktails." One fun option from that collection that anyone can do involves a mister filled with high-proof rum and bitters. It's sprayed to flame cherries and caramelize the sugar they're coated in. The Small Screen Network was a good source for molecular mixology as well, and many of the videos are archived on YouTube. One of particular interest showcases Robert Hess and Jamie Boudreau making cocktail caviar for the aviation cocktail.
There are also a few molecular mixology kits available at online retailers. From companies like Molecul-R, these can be a fun and safe way to play with some of the basic theories without making a significant investment in special equipment.
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Want to become a bartender? Here are 19 things you need to know.

At some point almost everyone says, “I’m quitting this blankety-blank job and becoming a bartender.” Because Thrillist thinks that’s basically the most admirable life decision in the universe, we talked to House of Walker® bartenders from all over America to find out what you really need to know if you’re considering making a career behind the bar your next step in life.

Don’t go to bartending school: All you’ll learn are bad habits someone else will have to train out of you, and maybe a few halfway decent habits that still won’t help, because “every bar is a snowflake, and every bar owner uses a different system.”

Don’t pad your resume: Did you know that every bartender in America knows each other? You'll definitely get busted.

Practice eye contact: It’s surprisingly difficult -- and if you can’t do it, you’re cooked.

A Classic Cocktail

Bone up on classics, worry about the rest later: Classics (Daiquiri, Old Fashioned, Rob Roy, Martini, Margarita…) teach you balance. After that, our bartenders say it’s surprisingly easy to learn billions of modern recipes on the job.

Prepare to keep your cool: “If you don’t have the ego strength to be unflappably, almost psychotically nice to everybody 100% of the time, there’s no future for you in this industry.” It won’t be easy -- you’re going to be shocked by the... er... unpredictable demands of your customers. Some tricks for dealing:

  • Focus on process: you’ve got drink orders, food orders, and processing to handle in the order patrons have been waiting. Finger-snappers and money wavers will just have to wait.
  • Work on your “polite with undertones of wryness” voice. You’ll be amazed at how being the wittier one can stymy rowdy behavior.
  • Pretend unruly people are close friends or relatives who you always show patience with, even when they’re terrible.

Prepare to be totally uncool, man: Cutting someone off will be the hardest thing you’ll have to do (“To this day, I still have a hard time telling a grown man he’s done”), but adulthood and responsibility aren't always attached at the hip, and when they're not, laying down the law's 100% on you.

Nice chair

Say goodbye to your chair: The average American sits eight hours a day. Bartender shifts run longer than eight hours. And as the old saying goes, “There is no sitting in bartending”.

Watch YouTube selectively: YouTube is “the best and the worst”. There’s a lot out there that’ll help you improve (Small Screen Network vids), but there are also old guys who look like pawn shop owners who don’t know the difference between Cuba Libres and Daiquiris.

Sharpen the basic math skills you abandoned after high school: “If you're rubbish at counting, you're not going to make it.”

But don’t fire your CPA: If you work for a chain or hotel, you’ll be reporting everything. Otherwise, cash is king, but the IRS has been cracking down more lately, and anyway, people with credit cards don’t believe in monarchies.

Get a feel for the flow: This is pretty zen, but: spy on masters of chaos -- bartenders on busy nights where they're making 15 drinks at a time, sous chefs holding down the line in a frantic kitchen, even cops at a crowded intersection. Pair that with smelling when a food order’s ready and hearing “bourbon rocks” over “Bohemian Rhapsody”, and you’ll be the Baryshnikov of the Bartender Ballet. Minus the tights. Hopefully.

Be willing to barback: Many badass bartenders begin there, and once you’ve got that job, the call-up could come quickly. You won’t be wasting time: “You learn speed, bar flow, product knowledge, and precision from being a bar back. Let the things you learn at the bottom be the foundation for making it to the top.”

On a slow night, ask your local for a guest shift: Guest shifts are infinity times more instructive than serving drinks at home to friends, who’ll either uncritically say you’re great, or that you’re the worst. Use them to learn how the bar works, and how everyone works together. Ask too many questions, because you can’t ask too many questions.

Don’t treat your friends too well: They should be there to support you, not the other way around. Instead of charging them $7 for a $150 tab, give ‘em the same service you’d give any good customer.

Nutmeg Grater

Roll in packing: Bring your own wine key and beer opener -- and depending on the bar, maybe your own nutmeg grater. These will be your best friends, even better than the friends who are totally shocked you just charged them for drinks.

Don’t tolerate rejection: “Keep asking for a job until they file a restraining order against you.”

Stick around at least a year: Bartending’s like any other job -- bolt at the first opportunity and you’re “flighty”. Again, the community is tight-knit, word spreads fast, and the last thing you want is a jilted employer telling everyone you’re a… blankety-blank?

A little light reading

Suggested lit: Harry Craddock’s The Savoy Cocktail Book; Dave Broom’s The World Atlas of Whiskey; David Embury’s Fine Art of Mixing Drinks; Dave Wondrich’s Imbibe!; Gary Regan’s The Joy of Mixology; Dale DeGroff’s The Craft of the Cocktail; Ben Reed’s The Art of the Cocktail; Jim Meehan’s The PDT Cocktail Book; Danny Meyer’s Setting the Table; Tony Abou-Ganim’s The Modern Mixologist; anything by F. Paul Pacult or Doug Frost; Pete Hamill’s A Drinking Life; and when you’re ready to get holistic, Gordon M. Shepherd’s Neurogastronomy and The Physiology of Taste by Jean Anthelme Brillat-Savarin.

Suggested cinema: No: Cocktail. Yes: Hey Bartender; On the Bowery; Casablanca; the Steve and Miranda relationship in Sex and the City; Big Trouble in Little China.

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How You Can Grow Your Brand Through The Bartender Or Sommelier

Bartenders today have a remarkable influence on what people are drinking and therefore what is stocked behind the bar. They can be called mixologists, artists, makers or cocktologists.

Today’s consumers have a want for uniqueness, for artisanal cocktail offerings, bespoke created with carefully curated, high-quality ingredients and a menu that offers this can put a restaurant on the map. The influencers spearheading this movement of the maker culture are a cadre of well-versed, original and in-demand bartenders and their cocktail card is poised to satiate their patrons’ craving for distinctive and delectable drinks.

How Do You Make Sure That Your Spirits Are Always Near The Bartender's Grasp?

Know your products. Be the Brand.

The market of spirits is a competitive one, and it is important to develop a branding strategy that distinguishes your product from others. With craft cocktails in demand, new producers get an opportunity to create a marketing model that is adaptable to the buyers’ needs and well-established suppliers get the chance to rejuvenate their branding strategy.

Whether you or your reps are doing the pitching, ensure that each individual is intimately familiar with the products that they are putting on offer.  You can increase your chances of success by providing training programs on how your brand image and the tasting profiles of your brand can create different styles of potential cocktail programs.

By using syrups, bitters, herbs and locally sourced foods, make your spirits stand out with irreplaceable and distinctive flavor in various cocktails.  Consider engaging a professional mixologist who has experience in developing successful and creative cocktail programs. They can identify how to present your brand in the best light, emphasize it’s unique flavor and provide invaluable insights on how to successfully apply your products in the context of the real world.

While the bartender is already an expert with mixing your brands of whiskey, gin, tequila or rum, a sales rep team who is well-versed with the art of mixing drinks will establish an understanding, mutual respect and a long-term affiliation with the bartending team.

Knowing your products is just the first part, the real deal is being passionate about the products you are offering. It is this passion that will ignite the bartender or bar owner’s interest and show through when they offer your products to their customers. This role must be fulfilled by the sales rep, brand ambassador or the owners of the brand themselves.

Know the account

The pitch made to a prospective on-premise account has to be relevant to be successful. To be able to do this, one has to do the groundwork before setting up a meeting. Research the account in detail – know their food and cocktail menus, the history of the hotel, club, restaurant or bar, who the owners are, the history, ambiance and regular patrons.

Take this into account and match up sales reps to accounts according to their personality. The account will be able to identify better with the sales reps and see them as an extension of the values and interests that they work so hard to represent through their premises. Since every establishment has its unique characteristics, the sales reps must approach it keeping these factors in mind.

As it is not possible for the restaurant or bar owner to buy all your products at once, it is not a good idea to pitch them everything in your toolbox. Examine their menu, find a gap and see where you can fulfill a need. Are you able to create a similar tasting cocktail with a lower priced product? Do you have a new product that competitors are serving? Is a new drink recipe or brand a hit at club venues? In what way can you add value to their cocktail menu? This shows the buyer that you have taken the time to understand their requirements and are offering them something that will enhance their cocktail offerings.

All spirits do not belong in all premises, no matter how good the quality or packaging of a spirits brand is. Therefore, offering the perfect mix of products to a restaurant or bar is a great start, one that you can build on as you develop a long-standing relationship with the account.

Make the bartender your best friend

The head bartender or sommelier at the account definitely plays a strong role in designing the cocktail menu and set up a meeting with them will not go unnoticed. They may not be the primary buyer, but meeting and discussing the menu and your products with them shows that you have a difference for the role they play in the industry and at the account that they work at. In the end, it is this vital connection that you have made with the bartender that will move those cases. Bartenders also have an influence over other bartenders and their opinions of your products, so making sure that you are in their good books will go a long way for you.

Bartenders do spend a lot of time with people and know what they want. They have a pulse on market trends. So, pick their brains and ask for their opinions. After a sale has been made, ask the bartender how they use your product. How is it served best, have they created cocktail recipes with your product, is it served as shots? How do their customers like to drink your product? This knowledge will help you create an identity around your brand that you can use with your accounts.

The importance of great quality and applicability of your spirits cannot be overstated, and forging a long-standing working relationship with your clients is equally significant.

Sample your product in a pleasant and sociable setting with the buyer and mixologist.

Without forcing your opinion on them or even trying to get a conclusive answer from them instantaneously, let buyers arrive at a conclusion about the characteristics of the product by themselves as you deliver your pitch. Gain an understanding of the cocktails they are already creating before proffering your cocktail recipe suggestions, allowing the conversation to flow naturally. Pushing for a sale will not leave you with a satisfied customer, so it is important to understand their existing menu and offer products that will augment their cocktail offering.  Preparing well beforehand will ensure that the products that the sales rep is offering during the pitch will hit the right notes with the buyer.

Be Generous

Don’t treat the sale as a one-time visit, visit the account regularly as you do your rounds. The sales team should call on the account not only when sales are down, but also as regulars so they are familiar with the entire staff. It is the sense of personal relationship built with bartenders and staff that goes a long way in ensuring that your brand is part of their vision.

Go the extra mile. This may translate into actions like small deliveries, fulfilling a request for deliveries on short notice or out of hours.

Customer service is key. If your customer has a request, try to accommodate it. Most customers play within the boundaries and make special requests only if a situation asks for it.

Be generous with not just your product, but your time, your knowledge and your passion. Samples are always appreciated and used well by bartenders, so share these free when you are privy to them. Apart from this, spare your time unreservedly with team members working on the account.   


Although wait staff members and bartenders move on from the current restaurant or bar that they work at, if they come to believe in and appreciate your products, they will be sure to recommend them for their next job.

By building genuine personal relationships, you will have a group of unofficial ambassadors that will promote your products and you can leverage these, both in the trade and with consumers.

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10 Easy Summer Cocktails – Best Refreshing Cocktails to beat the heat

What better way to beat the heat than with refreshing summer cocktails?

Whether you are going to throw a party, want to have a girls’ night in or just sit on the back yard having a little time for yourself or your family, these fresh batch of easy summer cocktail recipes will delight you.

These summertime cocktails are not only easy to make and tasty but filled with fresh, seasonal ingredients.

must have summer cocktails with refreshing ingredients

Here are some of my favorite easy summer drinks that check all our boxes: easy, refreshing, light, and totally delicious.

Summer is for cocktails. Just imagine yourself laying poolside this summer with a whole pitcher to yourself.

how to make summer cocktails to beat the heat

10 Easy Summer Cocktails you’ll love

Strawberry Mojito

strawberry mojito cocktail on a glass with mint and lime

This super easy strawberry mojito recipe is made with strawberries, mint, lime, and rum.

It’s one of my favorite classic summer cocktails, and it’s perfect for a girls’ night in. Besides, being made with fresh strawberries adds sweetness, vitamins, and antioxidants.

On this recipe, you will learn how to make a strawberry mojito quick and easy, and how to muddle a Mojito. This makes THE BEST party drink!

Get the recipe here (via Cooks with Cocktails).

Pineapple Coconut Moscow Mule

Pineapple Coconut Summer Moscow Mule in a cup with lime

The best thing about this Moscow Mule cocktail is how refreshing it is, thanks to its combination of pineapple chunks and coriander, which makes it the best summer drink.

I’ve had other Moscow Mules before, but never with this combination of fresh ingredients. Definitely, it’s one of the best Moscow Mule recipe I’ve ever tried!

Get the recipe here (via Dude That Cookz).

Watermelon Margarita

Easy Watermelon Margarita in a glass with salt and lime

This watermelon summer drink is so refreshing you’ll have it all day in summer. Besides, you can make it a frozen watermelon margarita blending all the ingredients with ice.

Margarita is a classic Mexican cocktail but if you add watermelon, it gets better! Like drinking a slice of watermelon (plus tequila + lime juice).

Get the recipe here (via Life’s Ambrosia).

Limoncello Spritz

limoncello spritz cocktail on a glass with mint and lemon

You’ll love this delicious Italian cocktail made with limoncello, Prosecco and soda that will transport you to the Amalfi Coast. Besides, this Limoncello Spritz recipe adds mint and lemon, which gives it a more refreshing and summery touch.

This Limoncello cocktail is a perfect holiday party drink!

Get the recipe here (via Sip and Feast).

Blackberry Pineapple Rum Cocktail

blackberry pineapple rum cocktail in a glass with lime and mint

If you don’t like very sweet cocktails, you’ll love this blackberry pineapple rum drink. This rum cocktail recipe only requires five simple ingredients – dark rum, Grand Marnier, blackberry syrup, fresh lime juice and pineapple juice.

Pro tip: If you keep it in an air-tight container you can keep it in the fridge for 2 weeks.

Get the recipe here (via The Little Epicurean).

Frozen Peach Bellini Cocktail

Frozen Peach Bellini Cocktail for two on a plate

This frozen peach Bellini recipe is so light and easy to make, it’s the perfect drink for hot summer days.

All you need is peach puree from frozen peaches, ice, sugar and Prosecco, Champagne or other sparkling wine.

Get the recipe here (via EatWell101).

Salty Dog Cocktail

Salty Dog cocktail recipe for two in a glass with salt and lime

If you are looking for staycation ideas, this Salty Dog cocktail is the perfect drink to enjoy at home, since it will transport you to the beach without leaving your back yard.

Salty Dog ingredients are super simple! All you need is grapefruit juice, vodka, lemon-lime soda and salt. One of the most refreshing cocktails you can make!

Get the recipe here (via Mom 4 Real).

Paloma Cocktail

paloma cocktail recipe for two in a glass with salt, lime and grapefruit

This Paloma drink is a Mexican favorite. Cocktail of tequila and grapefruit soda

With a blend of grapefruit juice, silver tequila, lime juice, soda, simple syrup and salt, this Paloma is the ultimate brunch cocktail.

Get the recipe here (via Tidy Mom).

Peach Rosé Sangria

Peach Rosé Sangria in a glass with raspberries

This sangria recipe with peaches tastes so good, it basically is dessert.

This summer sangria rose with peach is made with rosé wine, brandy, peach juice, peaches, raspberries and sparkling water.

Pro tip: It’s best to refrigerate the sangria for at least an hour so that the alcohol takes the flavor and nutrients from the fruit.

Get the recipe here (via Recipe Runner).

French 75 Cocktail

French 75 Cocktail in a champagne glass with lemon

This gin and champagne cocktail will make you feel like you’re actually on vacay in France.

The French 75 cocktail recipe is super easy, with Brut champagne, dry gin, fresh lemon juice, simple syrup, and ice. The perfect summer cocktail!

Get the recipe here (via Amanda’s Cookin’).

I hope these easy summer cocktails make you insanely happy! Cheers!

If you are craving it, then save it! 

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11 Bartending Basics Everyone Should Know

Matthew Kelly / Supercall

Believe it or not, bartenders do not learn their craft through osmosis. They do not put their hand on a cocktail book, close their eyes and instantly acquire all the necessary information to mix up a perfect cocktail or work a shift behind the stick. It takes practice and dedication to master making drinks. If you have any interest in making drinks at home or anywhere else, it is crucial to understand the basic skills (especially if you want to learn more advanced techniques). From using a jigger to learning the different ways to shake (or mix) your cocktail, here are the 11 bartending basics everyone should know how to do.

Matthew Kelly / Supercall

Measuring Cocktail Ingredients with a Jigger

If you’re going make a good cocktail—no matter how simple or complicated—you need to know how to measure the ingredients going into it. And jiggers, the tiny cups divided into the most common cocktail measurements, are your best tool to pull that off. So learn how to use a jigger to ensure that your drinks are consistent and to the specifications detailed in the recipe.

Matthew Kelly / Supercall

How To Shake

Shaking is one of the two basic ways to mix a cocktail so that all of the ingredients are fully incorporated together. It is crucial to know how to shake and when to shake your drink. Generally, cocktails made with fresh citrus, eggs or fruit, like the Pisco Sour, need to be shaken to be emulsified. How you hold your shaker, how you move it, and the ice that you use inside all determine the outcome of your cocktail.

Matthew Kelly / Supercall

How To Stir

The second primary way of mixing a drink, stirring, is the most difficult basic bartending technique to master and is used to mix cocktails made entirely of spirits like the Manhattan or a classic Martini. Stirring a drink properly takes lots of practice and patience. When learning this skill, it’s not only important to know how to hold the spoon in your hand, but also how to move it, and how your movements will affect the cocktail that you are trying to make.

Matthew Kelly / Supercall

How To Strain Using A Hawthorne Strainer

The way you mix your cocktail determines how you strain it. For shaken cocktails like the Daiquiri or Margarita—you’re going to need to learn how to use a Hawthorne strainer to strain the drink properly. A Hawthorne strainer, identified by the curlique of coils on its underside, is best for straining out bits of citrus, herb debris or chunks of fruit.
 

Matthew Kelly / Supercall

How To Strain Using A Julep Strainer

Straining a cocktail with a Julep strainer is essential to mixing stirred drinks like a Negroni, a Martini or a Manhattan. Essentially a short-handled metal spoon with holes in it, a Julep strainer is used for cocktails that only consist of straight booze and ice. The strainer only needs to prevent ice used to stir the drink (and any shards that broke off) from getting into the finished cocktail. Word of warning: It definitely will take some detextarity and patience getting used to holding the strainer the way that you’re supposed to.

Matthew Kelly / Supercall

How To Double-Strain

This straining technique is used for cocktails that have a bunch of leftover debris in them—like the Mojito, which is bogged down with mint scraps after shaking. It is a crucial skill to have in your arsenal when making any cocktail that requires muddling.

Matthew Kelly / Supercall

How To Muddle Fruit

When using fresh fruit in cocktails, it is often best to muddle it so that the juices (and oils) are fully incorporated into the drink. Muddling fresh fruit requires less nuance than muddling herbs, but is an essential skill to master nonetheless.

Matthew Kelly / Supercall

How To Muddle Herbs

Herbs can make a drab cocktail sing with flavor. Drinks like the Mint Julep and the Whiskey Smash rely heavily on fresh herbs for their bracing minty-fresh punch. Unlike fruit, herbs can bruise when over muddled. It is essential when making classic cocktails with herbs to understand how they react to being muddled, and how best to harness their inherent flavors and oils.

Matthew Kelly / Supercall

How To Use A Swizzle Stick

If you’re new to making cocktails you may actually not know what a swizzle stick is for—or what it even looks like. The tool is a long wooden stick with four to five notches at the base that look like the knotty roots of a tree (which are used to mix the cocktail). Essential to making the class of cocktails known as Cobblers, the swizzle stick is an archaic tool that is an art to master—and equally as fun to use.

Matthew Kelly / Supercall

How To Rim A Glass

The salt on your Margarita doesn’t naturally want to stick to the lip of your glass— you have to adhere it to the glass. Learning how—and when—to rim a glass will help you achieve a perfect rim on your next Margarita or Sidecar.

Matthew Kelly / Supercall

How To Roll A Cocktail

Contrary to popular belief, shaking your Bloody Mary (or even mixing it straight in the glass) is not the best way to thoroughly mix the drink. The ideal way is with this technique. Rolling a cocktail—pouring it back and forth between two shaker tins—allows you to mix a cocktail and fully incorporate the ingredients in the drink without giving it a foamy, aerated head like shaking does. This is a great technique to know if you have a drink with juice, fruit or herbs, that can’t be stirred or shaken, and needs to be thoroughly mixed.

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The 10 Best Documentaries And Shows About Booze

It’s your cure for a rough day and the first thing you think of when you’re looking to party. It’s booze, and most of the world loves it. Whether your drinking habits put a frat boy to shame or you’re more of a one glass a month type of person, most of us drink in some caapacity. And since drinking is such a universal and social activity, you better believe there are documentaries about it. Below are some of the best documentaries about alcohol, drinking culture, the history of drinking, and how this pastime you don’t think about often has evolved to reflect our society’s values. Whether you want to learn more about the exclusive world of sommeliers or you’re looking for some drink recipes from a professional mixologist, this list has you covered. Pour yourself a glass and start streaming. (Note: This list just covers documentaries about the history and culture of alcohol. It doesn’t cover documentaries on alcoholism.)

1. 'SOMM'

somm
Photo: Everett Collection 
Being the best is always tough, and that applies even when you’re trying to be the best drinker. SOMM follows four wine stewards as they prepare to take the most difficult test in wine culture as well as one of the most difficult tests in the world, the Master Sommelier Exam. This documentary gives you an inside glimpse into one of the most exclusive alcohol-driven cultures out there outside of Ivy League frats. [Stream SOMM on Netflix]

2 'Behind the Bar'

There are few better ways to end a stressful drink then to head to your favorite bar, but what’s happening on the other side of the counter? Behind the Bar is a docu-series that dives into the life of professional bartenders, complete with bartender profiles, drink recipes, and surprising stories about what it takes to be a mixologist. This watch will make sure you never stiff your bartender. [Where to stream Behind the Bar]

3 'How Beer Saved the World'

  We all love beer, but did you know that our love of beer actually saved the human race multiple times? That’s the argument this fun Discovery Channel documentary poses. Though the doc’s arguments do seem a bit out there at times, it makes a compelling argument that we wouldn’t be the race we are today if we didn’t discover your favorite fermented malt beverage. Cheers. [Stream How Beer Saved the World on Amazon Instant]

4 'SOMM: Into the Bottle'

2-vod-012916
 
Have you ever wanted to know what sets a $300 bottle of wine apart from your Two Buck Chuck? This untraditional sequel to SOMM may not answer all of your questions, but it’ll give you a better idea of the inner workings of the wine industry. Filmed in dozens of wine regions around the world and featuring some of the best Sommeliers of our time, consider this documentary your crash course on high class wine. [Stream SOMM: Into the Bottle on Netflix]

5 'Booze Traveler'

BOOZE TRAVELER, host Jack Maxwell, 'Austria is Good For You', (Season 1, ep. 104, aired Dec. 15,
One of the most interesting things about alcohol is how simultaneously universal and distinctive it is. People in Canada probably don’t celebrate with the same drink as people in Greece, but almost every culture loves to drink. Host Jack Maxwell explores the global differences of alcohol in this series as he travels the world in an attempt to see what other cultures drink.It’s informative, fun, and will make you want to explore the world for a reason you probably haven’t considered before.
[Stream Booze Traveler on Netflix]

6 'Crafting a Nation'

crafting-a-nation
Chances are, you can name at least one friend who’s into brewing his or her own craft beer. So what gives? When did this very specific trend start, and what have been its effects? Crafting a Nation sets out to answer all of your craft beer questions while giving you a new appreciation for how this trend has positively affected job growth. [Stream Crafting a Nation on Netflix]

7 'Ken Burns: Prohibition'

ken-burns-prohibition
If you’re mildly obsessed with speakeasies and find the idea of alcohol becoming illegal horrifying, then get ready to embrace this Ken Burns history lesson. Prohibition explores the reasons for making alcohol illegal and its effects, but it also explores how prohibition was connected to immigration, woman’s suffrage, and income tax. This four-part series will teach you everything you want to know about prohibition, and for that, we defiantly raise a glass. [Stream Ken Burns: Prohibition on Netflix]

8 'The Birth of Sake'

the-birth-of-sake
This documentary will give you a newfound sense of appreciation and respect for the rich history of one of Japan’s most popular drinks — sake. The film follows a small group of workers in northern Japan who have to brave a fierce winter in their quest to brew this 2,000 year old beverage. It’s a respectful and informative look into a tradition that’s slowly and sadly fading away. [Stream The Birth of Sake on Netflix]

9 'Uncorked'

If you can’t get enough of the exclusive world of professional wine tasting, then you’re in luck. Much like SOMM, Uncorked follows six talents sommeliers as they prepare for the Master Sommelier Exam. However, with six 44-minute episodes that cover over three months, this is a far more intense look into this competitive world. The music isn’t the greatest, but if you can ignore that small flaw, then you’re in for a rare reality show designed for an intelligent audience. [Stream Uncorked on Hulu]

10  'Beer Wars'

We may love craft brewing, but there’s a group who doesn’t — mainstream brewing companies. Beer Wars explores how and why the big three — Anheuser-Busch, Miller, and Coors — are against smaller breweries while covering how advertising and lobbyists are used to control the beer market. A lot of drama goes into providing you a six pack, and this documentary covers it all.
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