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..
Measure, don't pour
2oz House Vodka, 1oz triple sec, .5 sour, splash cranberry. Martini glass, Lime wedge.
Vodka: Whatever they ask you 3oz, splash of dry vermouth shaken. Martini glass
Gin: Whatever they ask you 3oz, splash of dry vermouth stirred. Martini glass
Dry Martini gets no vermouth at all!
2oz vodka, 1 oz olive juice, garnish 3 olives. Martini glass
2oz vodka, 1.5 mix, .5 lime juice. Shaken hard. Martini glass
2oz white rum, 2oz mix, .5 simple shaken hard. Coupe glass
(for flavored just muddle or splash of whatever flavor)
Muddled Strawberries or mango puree or passion pure or pomegranate.(depending on what flavor) 2oz vodka, 2oz mix, .5 simple shaken on martini glass
2oz redemption rye, 1oz house sweet vermouths, 2 dashes orange bitters, 2 dashes angostura bitters. Stirred. Martini glass. Luxardo cherry
Perfect manhattan ( splits vermouths i.e. ½ dry, ½ sweet)
1 brown sugar spoon, splash soda, 2 dashes orange bitters, 2 dashes of angostura bitters. Muddle. Pour ice , pour 2oz redemption bourbon (or whatever whiskey they ask you for) stir. Pour into double rocks glass with big rock. Flame orange peel
Bar spoon of sugar, splash soda muddled. 2oz rye whiskey, peychaud bitters. Stirred. Strained neat in an snifter. Absinthe spray, skinny lemon peel.
1 oz gin, 1 oz Campari, 1oz carpano antica. Stirred. Strained into a double rocks glass with big cube. Orange peel garnish
2oz vsop remi cognac, 1oz Cointreau, 1oz lemon juice. shaken hard strained into a coupe with sugar rim
Muddle mint leaves (double mojito portion) ad .25oz simple. 2oz redemption bourbon. Add crushed ice. Stir. Add more crushed ice. Mint bouquet
2oz gin, .25 simple syrup, .5oz lemon juice. Shaken strained into champagne glass. Topped with prosseco.
2oz redemption bourbon, 1oz lemon juice, 1oz simple syrup. 1 egg white. Double strained into a coupe. Dehydrated lime wheel and drop of angostura bitters for garnish
2oz Vodka, 1oz Chambord, 1oz pineapple juice. Shaken hard. Martini glass. Luxardo cherry
Champagne flute, 1/3 oj. Rest sparkling wine
2oz vodka, 1oz lime juice, topped with ginger beer. Copper mug. Lime wedge garnish
Wine glass with ice. Build 2oz aperol, 3oz prosecco, topped with soda. dash Orange bitters, Orange slice
Dark Espresso Martini:
3oz batch, 1oz fresh espresso or (2oz stoli vanilla, .75 kalua, .75 espresso grind, splash Frangelico, 1oz espresso )
Creamy Espresso Martini:
2.5 oz batch, 1oz espresso, .5 baileys (or 2oz stoli vanilla, .75oz kalua, .75oz bailys , 1oz espresso)
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()
Cucumber Mint martini
Muddle 2 cucumber slices with mint. 2oz house vodka, 2oz mix shaken. Martini glass. Garnish with cucumber peel
2 lime wedges, mint muddled. 2oz Bacardi, 1 oz mix,.. Top with gingerale. Stemless wine glass. Mint bouquet and dehydrated lime garnish
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
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
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 )
1oz banhez, 1 green chartreuse, 1 luxardo maraschino, 1 lime juice
coupe, dehydrated lime
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
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
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
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