So I have a new hire who is about to bartend her first bartending shift and I was about to e-mail her 30 drinks every bartender should know and looking for a list (so I wouldn’t have to make it) and almost every list I found was absolutely ridiculous. For example, one site listed the Bocci Ball (don’t know what it is, probably never will as in 12 years no one has ever ONCE asked me for one). Or the Freddy Fudpacker (aka The Cactus Banger) – once again NEVER HEARD anyone order either of these ever ONCE.
I’m not naming any drinks on this list where the ingredients are the name i.e. vodka tonic, amaretto sour, or gin and juice.
1. Apple Martini
2. AMF (Adios Mother Fucker)
4. Black/White Russian
5. Bloody Mary
6. Buttery Nipple
11. Jager Bomb
13. Irish Car Bomb
14. Irish Coffee
15. Lemon Drop
16. Long Island Ice Tea
21. Old Fashion
22. Rusty Nail
23. Salty Dog
25. Sex on the Beach
27. Spanish Coffee
28. Surfer on Acid
29. Tequila Sunrise
30. Redheaded Slut
How To Make the Top Cocktails Every Bartender Should Know
I hate to even put this on the list, but it is a cocktail that I get an order for at least once a weekend. What I hate to admit more is that I recently re-tasted Dekuyper Apple Pucker for the first time in many years and I actually liked it as it tasted just like Sour Patch candy, which I love.
3 oz Apple Pucker, 2 oz Vodka, (can add 1 oz fresh lime sour if you happen to have something like that in your bar) shake and serve up with a bright red maraschino cherry
AMF (Adios Mother Fucker)
My close friend Erica has determined that this drink order is always proceeded by the contraction Ka’ Getta.
This is basically a Long Island Ice Tea without the coke and some blue curacao instead. I have to admit, I make Long Islands with vodka and triple sec, and I’ve found them to be undeniably more palatable.
2 oz. vodka (or more depending at the type of bar you work at), 1 oz triple sec, 1 oz blue curacao, 2 oz. Lime sour (or margarita mix or sweet and sour). Serve in a pint glass.
You should always ask if the guest wants it as a coffee drink, on the rocks or as a shot.
Equal parts Baileys, Kahlua, and Grand Marnier
The Black Russian is equal parts vodka and Kahlua (or a coffee-flavored liqueur). A White Russian is the same, except you add a little cream.
It took me years to perfect my Bloody Mary recipe and I’m not about to divulge it here on this blog. But I recommend spending some time in the kitchen with the following ingredients and seeing what you come up with – tomato juice (consider fresh squeezing – you’ve be amazed), celery salt, lemon juice, Worchester Sauce, brine, olive juice, bullion, dill, black pepper, a spicy sauce, and anything else of interest in your spice cabinet.
A shot that is half Bailey’s and half butterscotch schnapps.
What has become the great American female cocktail of this century is a cocktail that I really believe every bartender should have a little bit of their own flair on. This drink really depends on if your bar carries fresh lime or Rose’s lime and although I don’t personally carry Rose’s lime I’ve had a mighty tasty Cosmo made with Rose’s Lime so I don’t want to knock it.
Ingredient list: cranberry juice, vodka, orange liqueur, and Rose’s lime (or fresh lime and simple)
The guest should always be asked if they want a vodka or gin gimlet and if they want it up or on the rocks. This drink is just booze and limejuice, either fresh or Rose’s. I typically ask the guest how sweet they want it, as many people like the syrupy taste of Rose’s (which can be mimicked with a lot of simple syrup and fresh-squeezed lime juice) but others just want a couple squeezes of fresh lime.
A daiquiri is really just a gimlet made with rum.
Vodka and grapefruit
One shot of Jägermeister dropped into half a pint glass of Red Bull.
You should ask the guest if they want this drink as a shot, up, or on the rocks. Typically, they want it as a shot – but it never hurts to ask.
Equal parts lime juice, simple, vodka, and triple sec
Irish Car Bomb
A shot which is composed of half Jameson and half Baileys dropped into half of a pint glass of Guinness Irish Stout.
Unfortunately, many guests don’t know what an Irish Coffee is and I often times have a guest order Irish Coffee thinking that they are going to get Bailey’s and coffee. I would recommend always clarifying with the guest if they meant Jameson or Bailey’s in their coffee.
An Irish Coffee should be a shot of Irish Whiskey and coffee (some people add a hint of sugar). I also like to add a hint of Angostura bitters. I once worked at a restaurant that poured a little splash of green crème de menthe over the top of the whipped cream, but I’ve heard conflicted viewpoints concerning this garnish.
You should ask the guest if they want it as a shot or a cocktail (or it might just be apparently obvious as to what time of the night it is or the atmosphere where you work.)
Equal parts Vodka (can use a flavor or citrus to change the flavor), fresh squeezed lemon, and simple syrup. The rim is typically sugared on this cocktail.
Long Island Ice Tea
As I earlier said, I like to make my Long Islands using only vodka and triple sec, I’ve found them to be undeniably more palatable.
2 oz. vodka (or more depending at the type of bar you work at), 1 oz triple sec, 2 oz. Lime sour (or margarita mix or sweet and sour) and a splash of Coke for color. Serve in a pint glass with a lemon wedge.
I don’t personally like a lot of sweet vermouth in my Manhattan, so I make them one part sweet vermouth and five parts bourbon with a couple of splashes of Angostura bitters. Make sure to ask up or on the rocks and it is traditionally served with a maraschino cherry. I although I get more and more people who say they don’t want the cherry.
I would recommend either making a good lime sour or buying a good fresh pack margarita mix. Then it is just two parts tequila, one part orange liqueur, and three parts lime sour or mix. Serve on the rocks or blended with the guest’s preference of salt.
Although traditionally gin – one should now ask if the guest prefers vodka or gin. Probably 70% of the time the guest wants vodka with olives, but the garnish should also be discussed. Extra Dry means no vermouth. Dry means almost no vermouth. Wet means vermouth. Served up or on the rocks – this drink is all gin or vodka with perhaps a tiny splash of vermouth.
The mojito has taken the U.S. by storm in the last ten years. Start with some fresh mint leaves, muddle them. Add 2 ounces of rum, two teaspoons sugar, and 1 ounce of lime. Shake, serve over ice with soda water.
This is the cocktail that turned me into a whiskey drinker, which is still my spirit of choice, so there is a very special place in my heart for this cocktail. Muddle a piece of orange and a maraschino cherry with Angostura bitters and a sugar cube. Add two ounces of whiskey and ice. Top with your choice of soda or water.
Equal parts Drambuie and Scotch. (If you are wondering what Drambuie is, it is a liqueur made from Scotch whiskey and heather honey which contains a secret blend of herbs and botanicals – a couple of good guesses are saffron, anise, and nutmeg.)
This is just a greyhound (vodka and grapefruit) with a salted rim.
Vodka and orange juice. (Screw in the title of a drink typically denotes that there will be oj in it.)
Sex on the Beach
I think many believe that this drink went out in the mid 80s, but I still get quite a few orders for it. It is vodka, peach schnapps, and oj.
The Sidecar can be thought of as a margarita made with brandy instead of tequila. It is typically served up with a sugar rim.
Every bartender has their own little flair on the Spanish coffee – but the gist of it is a sugar rim that is caramelized by lighting Bicardi 151 and allowing the flame to flicker on the rim of the glass. While the fire is still lit, add cinnamon and nutmeg which will spark and add a bit of show to the presentation. Tia Maria (or another coffee liqueur) and brandy finish the drink off. Should ask if the guest wants whipped cream.
Surfer on Acid
I never can remember what this is and I although I don’t get a lot of orders for it, I do think it is something that every bartender should know. It is one of the most cliché shots and it is probably just a sign of my snobbery that I refuse to remember its simple ingredients. Equal parts Jägermeister, Malibu (coconut) rum, and pineapple juice.
Tequila, orange juice, served on the rocks with a small drizzle of grenadine to make it look like a sunrise.
Another shot (although I have a fair amount of people order this like a cocktail) that I often times have to look up – but once again I think you should probably know what is in it. Equal parts Jägermeister, peach schnapps, and cranberry juice.
What do you think is missing from the list?
*******Bonus material for the aspiring bartender to know*******
Rocks – you only say rocks for a spirit that will be served with no mixer. Vodka tonic always gets rocks – but if you someone orders a whiskey, you should find out if the guest wants it rocks or neat.
Press - half soda water and half seven-up. (I recently heard the term sonic for half soda water and half tonic)
Up – to be served shaken and strained into a cocktail glass.
Neat - no ice. Typically in reference to whiskey.
Perfect – a splash of sweet vermouth and dry vermouth.
Dry – very little or no vermouth
Dirty – with olive juice
Back - a small drink to go behind a neat pour or a shot. I.e. a beer back would be a little beer or a coke back with be a small glass of Coke. Typically, the guest doesn’t pay for the back, it’s a little bonus tagged onto their drink.- Columbine Quillen
I am a mixologist bartender and this is my blog.