Bar Training
Its about consistency
We aim for all our bartenders to make the same cocktails, from traditional cocktails to our signature. they should be prepared, measured and garnished the same
If you are a just joining our team, welcome!
we like our drinks boozy (2oz, I know).. and we do different takes on classics (yes mojitos use our mix and gingerale) but it is important for you to learn these variations and execute them the right way.
We do also believe in basic recipes and techniques.. Please be aware of those and execute them.. but most importantly, be aware of your customers needs and wants. If he wants a shaken fruit salad dive bars call old fashioned, give it to him. do not challenge him or mock him. The customer is always right and it is our job to please him as much as we can!!!
This Training Page is divided into steps. you are to learn each step, if you have any questions please contact the bar manager or Angel. Any suggestions are highly encourage as well. we never stop learning..
STEP 1
Measure, don't pour
House Cocktails:
Margaritas:
4oz Batched shaken.
Custom Margarita:
2oz tequila. .5 triple sec / cointreu/ grand marnier/ pierre ferrand , 2 oz house mix
Cucumber Mint martini
Muddle 2 cucumber slices with mint. 2oz house vodka, 2oz mix shaken. Martini glass. Garnish with cucumber peel
Traditional Mojito
2 lime wedges, mint muddled. 2oz house rum, 1 oz sour mix,.. Top with gingerale. Stemless wine glass. Mint bouquet and dehydrated lime garnish
Tropical Mojito
2 lime wedges, mint muddled. Splash passion fruit splash mango puree 2oz house rum, 1 oz mix. Top with gingerale Stem less wine glass. Mint bouquet and dehydrated lime garnish
Pomegranate Mojito
2 lime wedges, strawberry, mint muddled. puree 2oz house rum, 1 oz mix. Top with gingerale. Float pomegranate puree.
Stemless wine glass. Mint bouquet and dehydrated lime garnish
Coconut Mojito
2 lime wedges, mint muddled. Coconut puree 2oz house rum, 1 oz mix. Top with gingerale. Stemless wine glass. Mint bouquet and dehydrated lime garnish
Lavender Bees Knees
2oz roku gin, 1oz lemon juice, 1oz honey lavender syrup, coupe glass, lavender seeds on top (Make Syrup by steeping dried lavender in ½ qt hot water until grey color appears, add ½ qt honey and mix)
Ultima Palabra
1oz house mezcal, 1 green chartreuse, 1 luxardo maraschino, 1 lime juice coupe, dehydrated lime
Pisco Sour:
2 oz pisco quebranta, 3/4 oz lime juice, 1 oz simple syrup, 1oz egg white. Dry shake with a single cube until you hear no noise. Shake again full of ice. Angostura Bitter dash, cinnamon dust, dehydrated lime
Flavored Sour
2oz pisco quebranta, 3/4 oz lime, ¾ oz simple, 1oz egg white, .5 pure
Dry shake with a single cube until you hear no noise. Shake again full of ice. Bitter drop and flower
Espresso Martini : creamy
2.5 oz espresso martini batch, .75 oz baylies, fresh espresso shot(1.5oz)
Campfire Espresso Martini:
Creamy espresso martini with roasted marshmallow
Dark Espresso Martini:
3 oz espresso martini batch, espresso shot (1.5 oz)
Caipirinhas
2 spoons brown sugar, 2 fresh lime wedges muddle. Add ice, add 2oz cacacha, .5 lime juice, 1 oz simple. Shake collins glass, fresh lime wheel garnish
(add any puree for flavoring)
Paloma:
2oz tequila, .5oz lime. Splash cranberry juice. Topped with sierra mist. stemless glass. Lime wedge garnish, tajin rim
Corpse Reviver #2
1 gin, 1 triple, 1 lemon, 1 lillet blanc, coupe , dehydrated garnish
Breakfast Martini
2oz gin, .5 triple, 1 lemon juice, .5 simple, barspoon marmalade
Improved Pina Colada
2oz captain spice, 1.5 pineapple juice, 1.5 coconut puree, .5 passion fruit, barspoon campari float. Tiki glassCosmopolitan
2oz House Vodka, .75 oz triple sec, .75 sour, ½ oz cranberry. Martini glass, Lime wedge.
MUST KNOW COCKTAIL CLASSICS
Martinis:
Vodka: Whatever they ask you 3oz,. Martini glass
Gin: Whatever they ask you 3oz, splash of dry vermouth stirred. Martini glass
Dry Martini gets no vermouth at all!
Dirty Martini:
2oz vodka, 1 oz olive juice, garnish 3 olives. Martini glass
Gimlet
2oz gin or vodka, ¾ lime juice. ¾ simple Shaken hard. Martini glass
Daiquiri:
2oz white rum, 1oz fresh lime juice, 1 oz simple syrup, shaken hard. Coupe glass (for flavored just muddle or splash of whatever flavor)
Flavored martini:
Muddled Strawberries or mango puree or passion pure or pomegranate.(depending on what flavor) 2oz vodka, 2oz mix,
.
Manhattan:
2oz house rye, 1oz sweet vermouth, 2 dashes orange bitters, 2 dashes angostura bitters. Stirred. Martini glass. Luxardo cherry
Perfect manhattan ( splits vermouths i.e. 1⁄2 dry, 1⁄2 sweet)
Old fashioned
1 spoon brown sugar, splash soda, 2 dashes orange bitters, 2 dashes of angostura bitters. Muddle. Pour ice , pour 2oz house bourbon (or whatever whiskey they ask you for) stir. Pour into double rocks glass with big rock. Flame orange peel
Guetto Bar Old Fashioned (ONLY to be made if customer wants it this way)
muddle orange, cherry, 2oz house whiskey, .5 simple, shaken, served in rocks glass, orange and cherry garnish
Sazerac
Bar spoon of sugar, splash soda muddled. 2oz rye whiskey, peychaud bitters. Stirred. Strained neat in an snifter. Absinthe spray, skinny lemon peel.
Negroni:
1 oz gin, 1 oz Campari, 1oz sweet vermouth. Stirred. Strained into a double rocks glass with big cube. Orange peel garnish
Side car
2oz cognac, 1oz Cointreau, 1oz lemon juice. shaken hard strained into a coupe with sugar rim, add ¼ simple if they wanted a smoother drink
Mint Julip
Muddle mint leaves (double mojito portion) ad .25oz simple. 2oz redemption bourbon. Add crushed ice. Stir. Add more crushed ice. Mint bouquet
garnish
French 75
1oz gin, .25 simple syrup, .5oz lemon juice. Shaken strained into champagne glass. Topped with prosseco.
AMARETTO SOUR
1.5 ounces amaretto, .5 ounces rye whisky, ¾ ounces lemon juice, 1 ounce simple syrup, egg white, dry shak and wet shake, double strain in martini or coup with angostura bitters garnish
Whiskey Sour
2oz house bourbon, 3/4oz lemon juice, 1oz simple syrup. 1 egg white. Double strained into a coupe. Dehydrated lime wheel and drop of angostura bitters for garnish
French Martini
2oz Vodka, 1oz Chambord, 1oz pineapple juice. Shaken hard. Martini glass. Luxardo cherry
Mimosa
Champagne flute, 1/3 oj. Rest sparkling wine
Espresso Martini : creamy
2.5 oz espresso martini batch, .75 oz baylies, fresh espresso shot(1.5oz)
Dark Espresso Martini:
3 oz espresso martini batch, espresso shot (1.5 oz)
Moscow mule
2oz vodka,1/2 oz lime juice, topped with ginger beer. Copper mug. Lime wedge garnish
Aperol Spritz
Wine glass with ice. Build 1.5oz aperol, 3oz prosecco, topped with soda. dash Orange bitters, Orange slice
STEP 2
GARNISH & PRESENTATION IS 50 PERCENT OF THE COCKTAIL
SALT HAS TO LOOK FULL, EVEN, DRINKS GARNISHED THE SAME WAY ALWAYS, AND THE LEVEL OF MARGARITAS HAS TO BE PERFECT, NOT SHORT, NOT FILLED TO THE SALT (NOONE WANTS A SALTY DRINK()
HOUSE COCKTAILS
Cucumber Mint martini
Muddle 2 cucumber slices with mint. 2oz house vodka, 2oz mix shaken. Martini glass. Garnish with cucumber peel
Traditional Mojito
2 lime wedges, mint muddled. 2oz Bacardi, 1 oz mix,.. Top with gingerale. Stemless wine glass. Mint bouquet and dehydrated lime garnish
Tropical Mojito
2 lime wedges, mint muddled. Splash passion fruit splash mango puree 2oz Bacardi, 1 oz mix. Top with gingerale Stem less wine glass. Mint bouquet and dehydrated lime garnish
Pomegranate Mojito
2 lime wedges, strawberry, mint muddled. puree 2oz Bacardi, 1 oz mix. Top with gingerale. Float pomegranate puree. Stemless wine glass. Mint bouquet and dehydrated lime garnish
Coconut Mojito
2 lime wedges, mint muddled. Coconut puree 2oz Bacardi, 1 oz mix. Top with gingerale. Stemless wine glass. Mint bouquet and dehydrated lime garnish
Lavender Bees Knees
2oz roku gin,1oz lemon juice, 1oz honey lavender syrup, coupe glass, lavender seeds on top (spring preferably )
Ultima Palabra
1oz banhez, 1 green chartreuse, 1 luxardo maraschino, 1 lime juice
coupe, dehydrated lime
Pisco Sour:
2 oz pisco quebranta, 1 oz lime juice, 1 oz simple syrup, 1 egg white. Dry shake with a single cube until you hear no noise. Shake again full of ice. Angostura Bitter dash, cinnamon dust, dehydrated lime
Passion Sour
2oz pisco quebranta, 1 oz mix, 1 oz elderflower liquor, splash lime, egg white
Dry shake with a single cube until you hear no noise. Shake again full of ice. Bitter drop and flower
Caipirinhas
2 brown sugar packs, 3 fresh lime wedges muddle. Add ice, add 2oz leblon splash of .5 fresh lime 1oz simple. Shake
collins glass, fresh lime wheel garnish
Paloma:
2oz house tequila, .5oz lime. Splash grapefruit juice. Topped with grapefruit jarritos. Tall glass. Lime wedge garnish
(add any puree for flavoring)
You are the FACE of TEQUILA ESCAPE
everybody is looking at you, present yourself accordingly.
ALWAYS use jiggers. DIVE BAR BARTENDERS POUR, WE MEASURE
-as soon as someone sits on the bar, greet them and give them a menu. Tell them “I’ll be right with you” if busy.
-always be conscious of what is happening in every seat!
-always clean up dirty plates/ empty glasses as soon as possible
-never shake spirits unless it has a citrus, exception: VODKA MARTINI (james bond made this possible)
-Ask customers if they want their a gin martinis shaken (just in case)
-Dry martini means no vermouth at all.
-perfect martini/manhattan- have both sweet and dry vermouths
-dirty ice on the side: wants ice used for shaking on a rocks glass
-always smile to costumers
-do not argue/fight with co-workers, use profanity, or seem utterly stress. Always ask for help, we are happy to help. Customer experience is #1 priority
-always looks presentable, trimmed and professional. You are making and touching peoples drink. They can see you