# Hospodality — The cocktail library and bar craft Source: https://www.hospodality.com · hello@hospodality.com ## The cocktail library and bar craft (232) ### Stirred classics #### Martinez The Martinez sits in the family tree between the Manhattan and the Dry Martini, and most drinks historians treat it as an ancestor of the latter, though nobody can prove a straight line. It appears in print in the 1880s, and the tale that it was named after the Californian town of Martinez is just that, a tale. What matters behind the bar is the balance: equal-ish weights of gin and sweet vermouth, lifted by maraschino and bitters. Old Tom or a softer, rounder gin gives the version most bartenders now think of as correct; a hard London Dry makes it sharper and leaner, which some prefer. Stir over plenty of cold, dry ice for around 30 seconds, until the drink is silky and has opened up, then strain into a chilled coupe or Nick and Nora. An orange twist expressed over the top is the classic finish. The common mistake is treating maraschino as a sweetener and overpouring it; a bar spoon is plenty, and a heavy hand turns the drink into cough syrup. The second mistake is using a vermouth that has been open on the back bar for a month. To batch, combine the spirits and vermouth, add roughly 20 per cent water by volume to replace stirring dilution, bottle and keep in the fridge or freezer. - Spec: 45ml Old Tom gin, 45ml sweet vermouth, 1 barspoon maraschino, 2 dashes orange or Boker’s-style bitters - Glass: chilled coupe or Nick and Nora - Garnish: orange twist - Method: stirred, strained up #### Rob Roy A Rob Roy is a Manhattan made with Scotch, and is generally credited to the Waldorf-Astoria in New York in the 1890s, named after an operetta about the Scottish outlaw. That is the usual account, and it is broadly accepted, though as with most nineteenth-century drinks the paperwork is thin. The craft is in choosing the whisky. A smooth blended Scotch gives the most balanced drink; a heavily peated Islay malt fights the vermouth and can taste medicinal unless you split the base. Many bars use a blend with a small float or rinse of peated malt for smoke. Angostura is standard; orange bitters work well too. Stir over cold ice until properly diluted, because Scotch at full strength with sweet vermouth can be cloying and hot. Garnish with a cherry or a lemon twist; the twist suits drier versions. Variations follow the Manhattan pattern: a Dry Rob Roy uses dry vermouth with a lemon twist, a Perfect splits sweet and dry. Common mistakes are underdilution, a sticky cocktail cherry dumped in with its syrup, and skimping on vermouth quality. It batches exactly like a Manhattan: about 20 per cent water, chilled, stirred briefly over ice or poured straight from the freezer. - Spec: 60ml blended Scotch, 25ml sweet vermouth, 2 dashes Angostura - Glass: chilled coupe - Garnish: cherry or lemon twist - Variants: Dry Rob Roy, Perfect Rob Roy, Bobby Burns (adds Bénédictine) #### Vieux Carré The Vieux Carré is a New Orleans drink, named for the French Quarter and usually credited to Walter Bergeron at the Hotel Monteleone in the 1930s; that attribution is widely repeated and reasonably well supported. It is a rich, layered stirred drink with two bases, rye whiskey and Cognac, plus sweet vermouth, Bénédictine and two bitters. It rewards careful stirring and good ice, because the Bénédictine and vermouth make it dense and it needs dilution to open. Serve on a large cube in a rocks glass or up in a coupe; both are accepted, with the rocks serve more common today. A lemon twist or a cherry finishes it. The usual mistakes are treating the Bénédictine as an equal partner, when it should be a measured bar spoon or so, and using a cheap brandy that tastes thin next to the rye. Peychaud’s is essential for the drink’s aroma; leaving it out gives a flatter, darker drink. For batching, it is an ideal candidate: all non-perishable, bottle-stable, and forgiving. Add around 20 per cent water, chill hard, and pour over a big rock to order. It is a good drink to teach young bartenders balance with, because each element is audible. - Spec: 25ml rye, 25ml Cognac, 25ml sweet vermouth, 1 barspoon Bénédictine, 2 dashes Peychaud’s, 2 dashes Angostura - Glass: rocks with large cube, or coupe - Garnish: lemon twist or cherry - Origin: Hotel Monteleone, New Orleans, 1930s (usual attribution) #### Brooklyn The Brooklyn is one of the borough cocktails that grew out of the Manhattan, appearing in the early twentieth century. It is a drier, more bitter cousin: rye and dry vermouth, with maraschino and Amer Picon. The difficulty is that Amer Picon in its original strength is hard to find in the UK and the current French product is lower in proof and different in character, so bars substitute. Common swaps include a measure of Amaro CioCiaro, a house orange-bitter amaro blend, or Bigallet China-China. Be honest on the menu if you are using a substitute. Stir as you would a Manhattan and serve up in a chilled coupe; a cherry is traditional, though many bars garnish with nothing or a lemon twist. The modern family that followed, from the Red Hook to the Greenpoint and Bensonhurst, came out of New York bars in the 2000s and gives you a template for creating your own neighbourhood twist. Mistakes are the usual ones for stirred drinks: warm vermouth, underdilution, and letting the maraschino dominate. Batch with 20 per cent water. The Brooklyn is a quiet drink and suits guests who like a Manhattan but find sweet vermouth too heavy. - Spec: 60ml rye, 20ml dry vermouth, 7.5ml maraschino, 7.5ml Amer Picon or substitute - Glass: chilled coupe - Garnish: cherry or none - Note: original Amer Picon is hard to source; disclose substitutes #### Hanky Panky The Hanky Panky was created by Ada Coleman, head bartender at the American Bar at the Savoy in the early twentieth century, and is one of the few classics with a well-documented woman creator. The usual story is that she made it for the actor Charles Hawtrey. It is a Sweet Martini with a dash of Fernet-Branca, which sounds simple but changes everything: the fernet adds a menthol, bitter backbone that dries out the vermouth. The key is restraint. Two dashes or a scant barspoon of Fernet is enough; more and the drink becomes a fernet shot with company. Use a juniper-led London Dry and a good sweet vermouth, stir long over cold ice and serve in a chilled coupe with an orange twist. The twist matters, because the orange oils sit beautifully on the fernet. A common error is serving it underdiluted, when the vermouth turns syrupy. For batching, the fernet is the variable: measure it precisely, since small errors scale. With around 20 per cent water it keeps well. It is a good drink for London bars to know because of its Savoy heritage, and guests who like a Negroni often enjoy it. - Spec: 45ml London Dry gin, 45ml sweet vermouth, 2 dashes to 1 barspoon Fernet-Branca - Glass: chilled coupe - Garnish: orange twist - Origin: Ada Coleman, American Bar, Savoy, London #### Tuxedo The Tuxedo is a family of late nineteenth-century drinks named after the Tuxedo Club in New York, and printed specs vary a lot, which is worth knowing before a guest corrects you. The version most bars use today is the Tuxedo No. 2: gin and dry vermouth with maraschino, a touch of absinthe and orange bitters, garnished with a cherry and a lemon twist. Some older versions call for Old Tom gin and sherry. It reads like a Martini with a halo of aromatics. Rinse the glass or add a dash of absinthe to the mixing glass; either way, keep it faint. Stir over cold ice to proper dilution and serve up. The mistakes are the obvious ones: too much absinthe, too much maraschino, warm vermouth. Fino sherry versions make a lovely drier alternative and show how close sherry and vermouth sit. Batches well with around 20 per cent water, though absinthe aroma can fade, so add it just before service or rinse each glass. It is a good menu drink for a Martini-focused bar because it lets you offer a classic with a story that most guests have not heard. - Spec (No. 2): 50ml gin, 25ml dry vermouth, 1 barspoon maraschino, 1 dash absinthe, 2 dashes orange bitters - Glass: chilled coupe - Garnish: cherry and lemon twist - Note: historic specs vary widely #### Bijou The Bijou is generally attributed to Harry Johnson in the late nineteenth century, and the name, French for jewel, is said to refer to the colours of its three main ingredients: gin as diamond, vermouth as ruby and green Chartreuse as emerald. The original is equal parts, which is intense; most modern bars push the gin up and pull the Chartreuse down so the herbal liqueur does not swamp the drink. Orange bitters tie it together. Stir long, because Chartreuse at 55 per cent and sweet vermouth both need water to open, and serve up with a lemon twist or a cherry. The mistake is serving it equal parts without warning the guest: it is sweet, strong and very herbal. Chartreuse is expensive, so the Bijou is also a costing lesson; know what each drink costs before putting it on a menu at the same price as a Martini. It batches well with around 20 per cent water. The Bijou is a sound recommendation for guests who love Chartreuse or a Last Word and want something stirred rather than shaken. - Spec (modern): 45ml gin, 25ml sweet vermouth, 15ml green Chartreuse, 1 dash orange bitters - Glass: chilled coupe - Garnish: lemon twist or cherry - Original: equal parts gin, vermouth and Chartreuse #### Gibson A Gibson is a Dry Martini garnished with a cocktail onion instead of an olive or twist. Its origin is disputed, with several competing stories involving men named Gibson, none of them reliable enough to repeat as fact. Treat it as a Martini in every respect: cold glass, cold gin, fresh dry vermouth, long stir, no rush. The onion adds a savoury, slightly sweet, umami note, and the pickling brine matters; some bars make their own pickled onions with a light vinegar, sugar and spice so the garnish tastes clean rather than harsh. A dash of the brine can be added on request, much like a Dirty Martini, but that is not the classic. The usual mistake is a cheap, bright-white jarred onion that tastes of sharp malt vinegar and nothing else. Spear two or three small onions on a pick. The Gibson suits a savoury food pairing such as oysters or charcuterie. For freezer service, batch the gin and vermouth with about 15 to 20 per cent water and keep the bottle in the freezer; pour straight into a frozen glass and garnish. It is one of the cheapest classics to make well and one of the easiest to make badly. - Spec: 60ml gin, 10 to 15ml dry vermouth - Glass: chilled Martini or Nick and Nora - Garnish: two or three cocktail onions on a pick - Origin: disputed #### Vesper The Vesper comes from Ian Fleming’s 1953 novel Casino Royale, where James Bond orders it shaken, with gin, vodka and Kina Lillet, and a lemon peel. Fleming’s friend Ivar Bryce is sometimes credited with inspiring it. Kina Lillet no longer exists in its original form; Lillet reformulated in the 1980s, and today’s Lillet Blanc is softer and less bitter. Bars commonly use Lillet Blanc with a dash of quinine-led bitters, or Cocchi Americano, which many feel is closer to the old Kina character. The book spec is three measures gin, one vodka, half Kina Lillet, which makes a very large, very strong drink; scale it to a sensible serve. Bond asks for it shaken, and some bars honour that, giving a colder, cloudier drink with ice shards; stirring gives a clearer, silkier texture. Either is defensible if the guest is told. Serve in a chilled coupe or deep Martini glass with a large lemon peel. Mistakes include using the full book volume, which is irresponsible pour size for one drink, and serving it warm. It batches well with around 15 to 20 per cent water for freezer service. - Spec: 45ml gin, 15ml vodka, 7.5ml Lillet Blanc or Cocchi Americano - Glass: chilled coupe - Garnish: large lemon peel - Source: Ian Fleming, Casino Royale (1953) #### Toronto The Toronto is an old Canadian-named drink, recorded in early twentieth-century books, made with rye or Canadian whisky, a small dose of Fernet-Branca, sugar and bitters. It is essentially an Old Fashioned with fernet. The fernet should be present but not dominating; a measure of about 7.5ml is a good starting point. Use a robust rye, or Canadian whisky with plenty of rye in the mash. Stir over ice and strain into a chilled coupe, or serve on a large cube, with an orange twist. The orange oils soften the fernet’s bitterness. It is a drink for bartenders and guests who already like fernet. Batching is easy and stable, with around 20 per cent water. The Toronto is a useful example of how a small amount of a powerful amaro can change a drink, and a good one to use when teaching dilution: too little and the fernet is harsh, too much and the drink loses intensity. - Spec: 60ml rye, 7.5ml Fernet-Branca, 7.5ml sugar syrup, 2 dashes Angostura - Glass: chilled coupe or rocks - Garnish: orange twist - Template: Old Fashioned with fernet #### Improved Whiskey Cocktail The Improved Whiskey Cocktail is a nineteenth-century drink recorded by Jerry Thomas in his 1876 edition, where ‘improved’ meant adding small amounts of liqueur and absinthe to the basic cocktail of spirit, sugar, bitters and water. It is a direct ancestor of the Sazerac and similar drinks. The modern version uses rye or bourbon, a little maraschino, a touch of absinthe and aromatic bitters, sometimes with a little sugar syrup. Stir over ice and strain into a rocks glass, either over a large cube or neat; a lemon twist is the classic garnish. The key is restraint: the maraschino and absinthe are seasonings. The Improved template can be applied to any spirit, giving an Improved Gin Cocktail or Improved Brandy Cocktail, which makes it valuable in training. Batching is straightforward with around 20 per cent water. It is a good choice for a heritage section of a menu. - Spec: 60ml rye or bourbon, 5ml maraschino, 5ml sugar syrup, 1 dash absinthe, 2 dashes aromatic bitters - Glass: rocks - Garnish: lemon twist - Source: Jerry Thomas, 1876 edition #### Japanese Cocktail The Japanese Cocktail is a brandy drink recorded in Jerry Thomas’s 1862 guide, named, it is thought, after a Japanese diplomatic visit to New York in 1860; it contains nothing Japanese. It is Cognac sweetened with orgeat and seasoned with aromatic bitters, stirred and served up with a lemon twist. The orgeat makes it nutty and soft. Use a good almond orgeat that tastes of almonds rather than synthetic marzipan; homemade orgeat is possible but labour-intensive and an allergen issue. Stir over ice and strain into a chilled coupe. It is a nut allergen drink and must be flagged on the menu. It is a quiet drink that rewards good brandy, and it is useful as a less familiar classic for menus that want heritage without the common names. Batch with 20 per cent water, keeping orgeat measured carefully. - Spec: 60ml Cognac, 10ml orgeat, 2 dashes aromatic bitters - Glass: chilled coupe - Garnish: lemon twist - Allergen: nuts (almond) #### Rusty Nail The Rusty Nail is Scotch whisky and Drambuie, a mid-twentieth-century drink whose name was settled in the 1960s; earlier combinations of the two existed under other names. It is very simple and often made too sweet. Drambuie is a honey and herbal Scotch liqueur, and a modern balance of about three or four parts Scotch to one of Drambuie suits most guests. Build in a rocks glass over a large cube, stir briefly to chill and dilute, and garnish with a lemon twist. A blended Scotch is standard; a peated malt makes an interesting variation. The mistake is serving equal parts or pouring over small ice that melts fast. It is an easy after-dinner drink and a good recommendation for guests who want something warm and sweet but not creamy. Batching is trivial; it can be stored in the fridge or freezer and poured over ice. - Spec: 50ml blended Scotch, 15ml Drambuie - Glass: rocks with large cube - Garnish: lemon twist - Note: equal parts is too sweet for most guests #### Bobby Burns The Bobby Burns, named after the Scottish poet Robert Burns, appears in early twentieth-century cocktail books, and specs vary between Bénédictine and Drambuie as the modifier. The most common modern version is a Rob Roy with a small amount of Bénédictine. It is a natural menu item for Burns Night on 25 January. Use blended Scotch, a good sweet vermouth and a measured bar spoon of Bénédictine; stir over ice and strain into a chilled coupe with a lemon twist. Too much Bénédictine makes it syrupy. It is an easy, stable batch with around 20 per cent water. Because it is seasonal, it is a good drink to train staff on before Burns Night so they can talk about it confidently, and it pairs well with haggis canapés or shortbread. It also demonstrates a common pattern: a classic template enhanced with a small amount of a herbal liqueur. - Spec: 50ml blended Scotch, 25ml sweet vermouth, 1 barspoon Bénédictine - Glass: chilled coupe - Garnish: lemon twist - Season: Burns Night, 25 January #### Tipperary The Tipperary is an early twentieth-century drink, appearing in Hugo Ensslin’s 1916 Recipes for Mixed Drinks, made with Irish whiskey, sweet vermouth and green Chartreuse. Ensslin’s version was equal parts, which is very sweet and herbal; modern versions increase the whiskey and reduce the Chartreuse, often adding bitters. Stir over ice and strain into a chilled coupe, garnished with an orange twist. It is an elegant Irish whiskey drink and a good choice for St Patrick’s Day menus, offering something more sophisticated than green beer. Mistakes include equal parts and old vermouth. It batches well with around 20 per cent water. - Spec (modern): 50ml Irish whiskey, 25ml sweet vermouth, 10ml green Chartreuse, 2 dashes Angostura - Glass: chilled coupe - Garnish: orange twist - Source: Hugo Ensslin, 1916 #### El Presidente El Presidente is a Cuban drink from the 1920s, named after a Cuban president, though which one is disputed. It is rum, blanc or dry vermouth, orange curaçao and grenadine, stirred and served up. Using a French blanc vermouth rather than dry gives a softer, rounder drink, which many think is closer to the original. Stir over ice and strain into a chilled coupe; garnish with an orange twist. The grenadine is for colour and depth, not sweetness. Mistakes include using a sharp dry vermouth and artificial grenadine. It batches well with around 20 per cent water. It is a great way to show guests that rum can be stirred and spirit-forward, not just tropical. - Spec: 45ml aged white rum, 22.5ml blanc vermouth, 7.5ml orange curaçao, 1 barspoon grenadine - Glass: chilled coupe - Garnish: orange twist - Origin: Cuba, 1920s #### Old Pal The Old Pal is a Negroni cousin in Harry MacElhone’s 1922 book, credited to a sports writer. It is rye, dry vermouth and Campari, stirred and served up. Using dry vermouth instead of sweet makes it drier and sharper than a Boulevardier. Stir over ice and strain into a chilled coupe; garnish with a lemon twist. Equal parts is classic, though some bars push the rye up. Mistakes include warm vermouth and underdilution. It batches well with around 20 per cent water. It is a good drink for showing staff how changing vermouth style changes a drink. - Spec: 30ml each rye, dry vermouth, Campari - Glass: chilled coupe - Garnish: lemon twist - Source: Harry MacElhone, 1922 #### Remember the Maine Remember the Maine is a Charles H. Baker drink from his 1939 book The Gentleman’s Companion, named after the battleship lost in Havana harbour in 1898. It is rye, sweet vermouth, cherry liqueur and absinthe, stirred and served up. It is a Manhattan with cherry and anise. Stir over ice, strain into a chilled coupe rinsed with absinthe, and garnish with a cherry. Mistakes include too much absinthe and cherry liqueur. It is a good drink for history-led menus. Batch with around 20 per cent water. - Spec: 60ml rye, 22.5ml sweet vermouth, 7.5ml Cherry Heering, absinthe rinse - Glass: chilled coupe - Garnish: cherry - Source: Charles H. Baker, 1939 #### Stinger The Stinger is Cognac or brandy with white crème de menthe, a pre-Prohibition drink that became a fashionable after-dinner choice in mid-twentieth-century America. It is simple and often made badly with too much mint liqueur, producing something like mouthwash. Use a good brandy and a clean white crème de menthe in a ratio of around four or five to one. Traditionally it was shaken, which is unusual for a spirit-only drink, giving a very cold, slightly aerated texture; today many bartenders stir it or serve it over crushed ice in a rocks glass, which is refreshing and controls the sweetness. Garnish with a mint sprig if served on crushed ice. The White Spider uses vodka instead of brandy. Mistakes include green crème de menthe, which changes the look, and equal parts. It is a useful digestif to offer instead of a creamy dessert drink, and it pairs well with dark chocolate. It batches easily and keeps well because both ingredients are stable. - Spec: 60ml Cognac, 15ml white crème de menthe - Glass: chilled coupe, or rocks over crushed ice - Garnish: mint sprig when on crushed ice - Variant: White Spider (vodka) #### Pink Gin Pink Gin, in its traditional form, is gin with Angostura bitters, associated with the Royal Navy in the nineteenth century; Angostura was originally promoted as a medicinal tonic. To make it, swirl a few dashes of Angostura around a chilled glass, discard the excess or leave it in, and add chilled gin, either neat, with iced water or stirred over ice. The bitters give a pale pink colour and a spiced aroma. This is quite different from the modern pink gins, which are sweetened, fruit-flavoured gins popular since the 2010s, and staff should be clear about the difference when guests ask. It is an easy classic with a naval story and costs little to make. - Spec: 50ml gin, 3 to 4 dashes Angostura - Glass: chilled small glass - Serve: neat, with iced water, or stirred over ice - Not the same as modern flavoured pink gins #### Fifty-Fifty Martini The Fifty-Fifty Martini is equal parts gin and dry vermouth, with orange bitters. Early Martinis were often much wetter than modern ones, and equal-part versions appear in early twentieth-century books. It has become popular again with bartenders because it is lower in alcohol, aromatic and food-friendly. Stir over cold ice and strain into a chilled coupe, garnished with a lemon twist or olive. Its success depends entirely on fresh vermouth; with tired vermouth it tastes flat. It is an excellent aperitif and a good bridge for guests who find a dry Martini too strong. It batches well for freezer service with around 15 per cent water. - Spec: 40ml gin, 40ml dry vermouth, 1 dash orange bitters - Glass: chilled coupe - Garnish: lemon twist or olive - Fresh vermouth is essential ### Modern classics #### Red Hook The Red Hook was created at Milk & Honey in New York in the mid-2000s, usually credited to Enzo Errico, and it became one of the drinks that defined the modern-classic revival. It follows the Brooklyn template but swaps dry vermouth for Punt e Mes, the bittersweet Italian vermouth, giving a darker, more bitter drink with a fine balance between rye spice and cherry. It is short and strong, and the spec is easy to remember. Stir over hard ice for around 30 seconds, strain into a chilled coupe and finish with a cherry. Some bars garnish with nothing at all. The craft points are Punt e Mes freshness, which oxidises like any vermouth, and keeping the maraschino measured. A bigger rye, at 50 per cent or above, holds its own best. This is the drink to reach for when a guest asks for something like a Manhattan but more bitter. It batches perfectly with around 20 per cent water and holds for weeks refrigerated. The Red Hook is also useful in training as an example of how swapping a single modifier in a classic template produces an entirely new drink, which is how many modern classics have been born. - Spec: 60ml rye, 15ml Punt e Mes, 7.5ml maraschino - Glass: chilled coupe - Garnish: cherry - Origin: Milk & Honey, New York, mid-2000s #### Penicillin The Penicillin was created by Sam Ross at Milk & Honey in New York around 2005, and is one of the most widely copied modern classics. It is a blended Scotch sour sweetened with honey and ginger syrup, with a float of peated Islay malt on top. The float is what makes it: the smoky aroma hits the nose first, then the drink underneath is warm, sweet and spicy. Make a honey-ginger syrup by combining fresh ginger juice with honey syrup; fresh ginger gives heat that bottled syrups do not match. Shake the blended Scotch, lemon and syrup hard with ice, strain over a large cube in a rocks glass, then gently float the peated malt on top using the back of a bar spoon. Garnish with candied ginger. Mistakes include stirring in the float, losing the effect, and using a ginger syrup that is all sugar and no burn. Ginger juice oxidises and loses heat after a day or two, so make syrup in small batches. It can be batched without lemon. Because it costs two whiskies plus fresh ginger, cost it carefully. - Spec: 50ml blended Scotch, 22.5ml lemon juice, 22.5ml honey-ginger syrup, 7.5ml peated Islay malt float - Glass: rocks with large cube - Garnish: candied ginger - Origin: Sam Ross, Milk & Honey, around 2005 #### Paper Plane The Paper Plane was created by Sam Ross around 2007, originally for The Violet Hour in Chicago, and named after the M.I.A. song. It is an equal-parts drink in the Last Word style: bourbon, Aperol, Amaro Nonino and lemon. The original version reportedly used Campari before settling on Aperol. Its appeal is that it is bittersweet, approachable and easy to remember. Shake hard with ice and strain into a chilled coupe; a miniature paper plane clipped to the glass is a common garnish but optional. Amaro Nonino has a distinctive orange and caramel character and is the main cost driver; substitutions change the drink considerably, so disclose them. The mistakes are poor lemon and under-shaking. Batch the bourbon, Aperol and Nonino; add lemon to order. The Paper Plane is useful as an example of the equal-parts template: once staff understand it, they can build sensible variations, which helps with menu development and training. - Spec: 22.5ml each bourbon, Aperol, Amaro Nonino, lemon juice - Glass: chilled coupe - Garnish: optional paper plane - Origin: Sam Ross, around 2007 #### Naked and Famous The Naked and Famous was created by Joaquín Simó at Death & Co in New York around 2011. It is an equal-parts drink in the Paper Plane and Last Word mould: mezcal, yellow Chartreuse, Aperol and lime. Simó has described it as a cross between the two. The drink is smoky, sweet, bitter and sour in equal measure, and it is a gateway for guests nervous about mezcal. Choose a mezcal with clean smoke rather than overpowering char; a heavily roasted one dominates. Shake hard with ice and strain into a chilled coupe; no garnish is needed. Yellow Chartreuse is expensive and has had supply limits in recent years, so plan stock and check costing. Mistakes are the usual: tired lime, under-shaking, and a heavy mezcal. Batch the mezcal, Chartreuse and Aperol; add lime close to service. It is a strong menu drink because the name is memorable and the colour is attractive. - Spec: 22.5ml each mezcal, yellow Chartreuse, Aperol, lime juice - Glass: chilled coupe - Garnish: none - Origin: Joaquín Simó, Death & Co, around 2011 #### Gold Rush The Gold Rush was created at Milk & Honey in New York in the early 2000s, usually attributed to T.J. Siegal. It is a bourbon sour sweetened with honey syrup, essentially a Bee’s Knees with bourbon, and it inspired the Penicillin. It is simple, delicious and very quick to make, which is why it works well on busy menus. Use a 2:1 honey syrup and a bourbon with enough proof to stand up, around 45 per cent or higher. Shake hard with ice and strain over a large cube in a rocks glass; some bars serve it up. A lemon twist or wedge is optional. The common error is using raw honey, which seizes on ice, or a weak bourbon that disappears under honey. The Gold Rush is useful in training as a drink to compare with the Whiskey Sour and Bee’s Knees: same template, different sweetener and base, very different result. Batch bourbon and honey syrup together; add lemon to order. - Spec: 60ml bourbon, 22.5ml lemon juice, 22.5ml honey syrup (2:1) - Glass: rocks with large cube - Garnish: lemon twist or none - Origin: Milk & Honey, early 2000s #### Gin Basil Smash The Gin Basil Smash was created by Jörg Meyer at Le Lion in Hamburg in 2008 and spread across the world within a couple of years, helped by bartender blogs. It is a simple drink: gin, lemon, sugar and a big handful of basil, muddled and shaken. The trick is the basil. Use plenty, around a dozen large leaves or a small bunch of tops, and muddle firmly in the shaker with the lemon juice to release oils before adding gin, syrup and ice. Shake hard and double strain over fresh cubed ice in a rocks glass so you get a vivid green drink without leaf fragments. Garnish with a basil sprig. Basil oxidises and blackens quickly once bruised, so this is a drink to make to order; pre-batched versions turn brown and taste of hay within an hour or two. Keep basil like cut flowers, stems in water at room temperature, because it hates the cold and goes black in a fridge. The drink is a strong example of how a single fresh herb can carry a whole cocktail. It is also a training warning: herb drinks lose quality fast when staff over-prep garnishes before a shift. Cost the basil properly, because the volume used is larger than for a garnish. - Spec: 60ml gin, 25ml lemon juice, 20ml sugar syrup, about 12 large basil leaves - Glass: rocks over cubed ice - Garnish: basil sprig - Origin: Jörg Meyer, Le Lion, Hamburg, 2008 #### Old Cuban The Old Cuban was created by Audrey Saunders, later of the Pegu Club in New York, in the early 2000s. It is effectively a Mojito crossed with a French 75: aged rum, lime, sugar, mint and Angostura, shaken, strained into a coupe and topped with Champagne. Aged rum gives it a richer, more serious character than a Mojito. Lightly bruise the mint in the shaker with lime and syrup, add rum and bitters, shake hard with ice and double strain into a chilled coupe. Top with a small amount of cold sparkling wine, pouring gently down the side, and garnish with a mint leaf. The bitters are important; they give spice and colour and tie the rum and mint together. Common mistakes are overpouring the fizz, which drowns the drink, and leaving mint fragments in the glass. For volume service, batch the rum, syrup and bitters, then shake to order with fresh lime and mint. It is a smart way to sell sparkling wine by the glass and is popular with guests who like a Mojito but want something more grown up. It also shows how classic templates can be combined to produce something with its own identity. - Spec: 45ml aged rum, 22.5ml lime juice, 22.5ml sugar syrup, 6 to 8 mint leaves, 2 dashes Angostura, top with 50ml Champagne - Glass: chilled coupe - Garnish: mint leaf - Origin: Audrey Saunders, early 2000s #### Gin-Gin Mule The Gin-Gin Mule is another Audrey Saunders drink from around 2000, a cross between a Mojito and a Moscow Mule, with gin as the base and homemade ginger beer. Gin, lime, sugar and mint are shaken, then topped with ginger beer and served over ice in a highball. Saunders used a homemade ginger beer with real heat, which is key: commercial ginger beers vary wildly in spice and sugar, and a mild one makes the drink taste of lime cordial. If you cannot make ginger beer, use a spicy commercial one and reduce the sugar syrup. Lightly bruise mint in the shaker, add gin, lime, syrup and ice, shake and strain over fresh ice, then top with ginger beer. Garnish with a mint sprig and a piece of candied ginger or lime wheel. Mistakes include over-muddling the mint and flat mixer. It is easy to batch the gin and syrup, while mint and lime go in to order. It is a reliable summer drink for gin-led bars and outdoor events, and it gives staff a useful frame for explaining how highballs and sours can merge into one drink. - Spec: 45ml gin, 22.5ml lime juice, 22.5ml sugar syrup, 6 mint leaves, top with 45ml ginger beer - Glass: highball - Garnish: mint sprig, candied ginger or lime - Origin: Audrey Saunders, around 2000 #### Earl Grey MarTEAni The Earl Grey MarTEAni is another Audrey Saunders creation from the early 2000s. It is Earl Grey tea-infused gin shaken with lemon, sugar and egg white, served in a coupe with a half sugar rim and lemon twist. The infusion is the technical heart. Add loose-leaf Earl Grey to gin, roughly one quarter cup or a few tablespoons per bottle depending on the tea, and steep at room temperature for around two hours, tasting as you go, then strain through a fine sieve or coffee filter. Over-steeping extracts tannin and bitterness, so taste rather than trusting a clock. Shake the infused gin, lemon, syrup and egg white with a dry shake, then shake again with ice and fine strain into the prepared glass. Mistakes include stewed infusions and using teabags of dusty fannings, which give bitterness more quickly. Egg allergen notice is required. The infused gin keeps for a long time if stored correctly, which makes service quick. It is popular in hotel bars and with afternoon tea service, and it is a good way to introduce staff to quick infusions. Label infusions with date and ingredients, as with any prep item. - Spec: 45ml Earl Grey-infused gin, 22.5ml lemon juice, 22.5ml sugar syrup, 15ml egg white - Glass: chilled coupe with half sugar rim - Garnish: lemon twist - Infusion: about two hours at room temperature, taste often #### Jasmine The Jasmine was created by Paul Harrington in the early 1990s in Berkeley, California, and became known through his book and online writing; it contains no jasmine. It is gin, Cointreau, Campari and lemon, shaken and served up. The result tastes remarkably like grapefruit juice, which surprises guests. The proportions are important: the Campari must be a seasoning, not a main ingredient, and too much makes it bitter and red. Shake hard with ice and strain into a chilled coupe; a lemon twist is the usual garnish. Mistakes include inaccurate jiggering and poor lemon. It is easy to batch the gin, Cointreau and Campari together, adding lemon fresh. The Jasmine is useful for menus that want an approachable bitter drink for guests who think they do not like Campari. It is also an example of flavour illusions in cocktails, where the combination produces a taste that none of the components has on its own. - Spec: 45ml gin, 22.5ml lemon juice, 7.5ml Cointreau, 7.5ml Campari - Glass: chilled coupe - Garnish: lemon twist - Origin: Paul Harrington, early 1990s #### Chartreuse Swizzle The Chartreuse Swizzle was created by Marcovaldo Dionysos in San Francisco in the mid-2000s and won a Chartreuse-sponsored competition, according to the usual account. It is green Chartreuse, pineapple juice, lime and falernum, swizzled with crushed ice. Swizzling means churning the drink with a swizzle stick, traditionally the branched stem of a Caribbean plant, or a bar spoon, rubbing it between the palms until the glass frosts. Build in a highball, add crushed ice, swizzle until cold, top with more crushed ice and garnish with mint and grated nutmeg. It is herbal, tropical and refreshing, despite Chartreuse being strong. The mistake is not using enough crushed ice, so the drink is warm and syrupy. Chartreuse has been in limited supply and is expensive, so cost it carefully. Batch the Chartreuse and falernum; add juices fresh. Falernum, a Caribbean lime, clove and almond syrup or liqueur, can contain almonds, so check allergens. - Spec: 45ml green Chartreuse, 30ml pineapple juice, 22.5ml lime juice, 15ml falernum - Glass: highball with crushed ice - Garnish: mint and nutmeg - Origin: Marcovaldo Dionysos, mid-2000s #### Enzoni The Enzoni was created by Vincenzo Errico at Milk & Honey in New York, around the same period as the Red Hook. It is a cross between a Negroni and a Gin Sour, made with gin, Campari, lemon, sugar and muddled white grapes. The grapes add body and a fruit sweetness that tames the bitterness. Muddle five or six seedless white grapes in the shaker, add the other ingredients and ice, shake hard and double strain over a large cube in a rocks glass. Garnish with a grape or two on a pick. Grapes need to be ripe; underripe ones taste green and thin. Mistakes include not double straining, which leaves skins in the drink. Batch gin, Campari and syrup; muddle and add lemon to order. It is a great introduction for guests who think they do not like bitter drinks, and an easy upsell from a Negroni in warmer months. - Spec: 30ml gin, 30ml Campari, 22.5ml lemon juice, 15ml sugar syrup, 5 to 6 white grapes - Glass: rocks with large cube - Garnish: grapes on a pick - Origin: Vincenzo Errico, Milk & Honey #### Siesta The Siesta was created by Katie Stipe in New York in the mid-2000s, and is described as a Hemingway Daiquiri template with tequila and Campari. It is tequila, lime, grapefruit juice, sugar and Campari, shaken and served up. The grapefruit and Campari connect naturally, and tequila gives a vegetal backbone. Shake hard with ice and strain into a chilled coupe, garnish with a grapefruit twist. Use pink or ruby grapefruit for a softer, sweeter juice. Mistakes include too much Campari and old grapefruit juice, which turns bitter and dull. Batch the tequila, Campari and syrup; add fresh juices to order. The Siesta is a good drink for agave-focused bars and for guests who like a Paloma but want it shorter and more bitter. It is also an example of how classics can be reworked with different spirits while keeping the logic. - Spec: 45ml blanco tequila, 15ml Campari, 15ml lime juice, 15ml grapefruit juice, 15ml sugar syrup - Glass: chilled coupe - Garnish: grapefruit twist - Origin: Katie Stipe, New York, mid-2000s #### Division Bell The Division Bell was created by Phil Ward at Mayahuel in New York around 2009, one of several drinks that helped bring mezcal into the mainstream. It is mezcal, Aperol, maraschino and lime, shaken and served up. It is smoky, bittersweet and bright, in the same family as the Last Word and Naked and Famous. Shake hard with ice and strain into a chilled coupe; garnish with a grapefruit twist. The maraschino must be measured; it is a seasoning, not a sweetener. The mezcal should be clean and approachable, not a rare single-village bottle that would be wasted in a mixed drink. Batch the mezcal, Aperol and maraschino; add lime fresh. It is a strong menu option for bars with a growing agave list and a good example of an equal-parts-style drink adjusted for balance. - Spec: 30ml mezcal, 22.5ml Aperol, 15ml maraschino, 22.5ml lime juice - Glass: chilled coupe - Garnish: grapefruit twist - Origin: Phil Ward, Mayahuel, around 2009 #### Lemon Drop The Lemon Drop is usually credited to Henry Africa’s bar in San Francisco in the 1970s, a period known for fern bars. It is vodka, lemon, triple sec and sugar, shaken and served up in a sugar-rimmed glass. It tastes like a lemon sweet. Shake hard with ice and strain into a chilled coupe or Martini glass with a sugar rim. The balance should be sweet and sour. Mistakes include too much triple sec and poor lemon juice. It is a crowd pleaser and a good way to sell vodka. Batch vodka and triple sec; add lemon and sugar to order. - Spec: 50ml vodka, 25ml lemon juice, 15ml triple sec, 10ml sugar syrup - Glass: chilled coupe with sugar rim - Garnish: lemon twist - Origin: Henry Africa’s, San Francisco, 1970s #### French Martini The French Martini is a vodka, pineapple and raspberry liqueur drink from New York in the late 1980s, credited to Keith McNally’s Balthazar or Pravda; this is commonly told but not firmly proven. It is not a Martini in any classic sense. Shake vodka, pineapple juice and Chambord or another black raspberry liqueur hard with ice and strain into a chilled coupe. The hard shake gives pineapple a foamy head. Garnish with a raspberry or pineapple. Mistakes include canned juice, which gives a thin foam, and too much liqueur. It sells well in casual bars. Batch vodka and liqueur; add juice fresh. - Spec: 50ml vodka, 15ml raspberry liqueur, 50ml pineapple juice - Glass: chilled coupe - Garnish: raspberry - Origin: New York, late 1980s ### Low-ABV classics #### Bamboo The Bamboo is a sherry and vermouth cocktail from the late nineteenth century, often credited to Louis Eppinger at the Grand Hotel in Yokohama, Japan, though earlier American references exist and the full story is unclear. It is a perfect low-ABV aperitif: fino or amontillado sherry with dry vermouth, plus orange and aromatic bitters. Because there is no spirit, freshness is everything. Sherry and vermouth begin oxidising the moment they are opened, so keep both in the fridge and rotate quickly. Stir over ice for slightly less time than a Martini, because the ingredients are already lower in alcohol and too much dilution makes it watery. Serve up in a chilled coupe or small wine glass with a lemon twist. Variations include swapping half the dry vermouth for blanc vermouth for a rounder drink, or using manzanilla for salinity. The Bamboo is a strong low-ABV menu item because it tastes like a grown-up cocktail rather than a compromise. It batches beautifully, but use minimal added water, about 10 per cent, and keep refrigerated for no longer than a week or so. - Spec: 45ml fino or amontillado sherry, 45ml dry vermouth, 2 dashes orange bitters, 1 dash Angostura - Glass: chilled coupe - Garnish: lemon twist - Strength: roughly half a Martini’s alcohol #### Adonis The Adonis is a late nineteenth-century New York drink, named after a Broadway burlesque show of the 1880s, and is the sweet sibling of the Bamboo. It uses sherry with sweet vermouth and orange bitters. The style of sherry is your main lever: fino makes it lighter and more saline, amontillado gives nuttiness, and a dry oloroso makes it richer and rounder. Avoid sweet cream sherry, which makes it flabby. Stir briefly over cold ice and serve up in a chilled coupe with an orange twist. Like any vermouth and sherry drink, it lives or dies on freshness, and bars that dust off a half-full bottle of fino from last month should not attempt it. The Adonis is a natural fit for a no and low section or an aperitivo hour, and it pairs well with salted almonds, olives and cured meats. To batch, mix sherry and vermouth with a small amount of water, around 10 per cent, and keep cold; aim to use within a few days. It is also an easy way to show guests that sherry is not only a dusty aunt’s drink. - Spec: 45ml fino or amontillado sherry, 45ml sweet vermouth, 2 dashes orange bitters - Glass: chilled coupe - Garnish: orange twist - Origin: named after an 1880s Broadway show #### Sherry Cobbler The Sherry Cobbler was hugely popular in the United States in the mid-nineteenth century and is often credited with popularising both crushed ice and the drinking straw. It is sherry, sugar and citrus, shaken and served over crushed ice with lots of fruit. The modern version uses amontillado or fino with a little sugar syrup and orange slices shaken together, then strained over crushed ice in a highball or goblet, garnished with seasonal fruit and mint. Shaking with orange wheels releases oils from the peel, which is part of the flavour. A straw is essential. It is lower in alcohol than most cocktails and a great summer drink, ideal for terraces. The common mistake is under-sweetening; dry sherry needs a little sugar to balance. The garnish can be elaborate, but keep it practical for service. The Cobbler template can be applied to wine, port or vermouth, and it is a lovely way to sell sherry. Batch sherry and syrup; shake with fruit to order. - Spec: 90ml amontillado or fino sherry, 10ml sugar syrup, 2 orange wheels shaken - Glass: highball or goblet with crushed ice - Garnish: seasonal fruit, mint, straw - History: popularised crushed ice and the straw in the 1800s #### Rebujito The Rebujito is a long drink of manzanilla or fino sherry mixed with lemon-lime soda, drunk in huge quantities at the Feria de Abril in Seville and other Andalusian fairs. It is light, refreshing and lower in alcohol than most highballs. Build in a highball or jug over plenty of ice: one part sherry to two or three parts lemon-lime soda, with a sprig of mint. Some versions use soda water and a little sugar. It is an easy way to introduce guests to sherry and fits summer menus and terraces. Use fresh sherry, as an oxidised bottle makes it flat. It is cheap to make and profitable. - Spec: 50ml manzanilla or fino, top with 100 to 150ml lemon-lime soda - Glass: highball or jug - Garnish: mint sprig - Origin: Andalusian ferias ### Aperitivo #### Americano The Americano is the Negroni’s older relative, Campari and sweet vermouth lengthened with soda. It developed in Italy from the Milano-Torino, Campari from Milan and vermouth from Turin, and the soda version took the name Americano; the popular story that it was named for American visitors is plausible but not proven. It is a superb low-to-moderate ABV drink and should be built with the same care as any highball. Use a highball or large rocks glass full of cold, dry ice, pour Campari and vermouth, top with cold, fresh, highly carbonated soda and give a single gentle lift with a bar spoon. Garnish with an orange slice or a twist. Too much stirring knocks out the fizz. Common mistakes are flat soda from a gun, warm vermouth and too little ice, which melts quickly and leaves the drink thin. Many bars now serve it with tonic or a splash of sparkling wine at guest request. Batching the Campari and vermouth together is easy; keep the mix chilled and add soda to order. It is a very cheap drink to produce and should have a healthy margin on an aperitivo list. - Spec: 35ml Campari, 35ml sweet vermouth, top with soda (about 100ml) - Glass: highball or large rocks - Garnish: orange slice or twist - Ancestor: Milano-Torino (Campari and vermouth, no soda) #### Garibaldi The Garibaldi is Campari and orange juice, named after Giuseppe Garibaldi, the hero of Italian unification, with Campari representing the north and oranges the south. It became a modern-classic talking point when Dante in New York made a version with very aerated, freshly juiced orange that turned a simple drink into something fluffy and bright. The lesson is the technique, not a new ingredient: put fresh orange juice through a high-speed juicer or blend it briefly so it holds air, then pour it over the Campari on ice. It lifts the bitterness and gives a creamy head. Use fresh oranges only; carton juice makes the drink flat and sweet. Build in a highball or rocks glass over cubed ice with an orange wedge. Ratios are flexible, but about one part Campari to three of juice is a sound start. Because fresh orange juice oxidises and loses its aeration within minutes, do not pre-batch the juice far in advance; juice in small runs and aerate to order if you can. It is a brunch and daytime winner, low effort, and a reminder that mouthfeel matters as much as flavour. - Spec: 40ml Campari, about 120ml fresh, aerated orange juice - Glass: highball - Garnish: orange wedge - Technique: aerate juice with a high-speed juicer or brief blend ### Shaken classics #### Corpse Reviver No. 2 The Corpse Reviver No. 2 is the best known of a family of ‘reviver’ drinks meant as hangover cures; the spec most bars use comes from Harry Craddock’s Savoy Cocktail Book of 1930. It is equal parts gin, Cointreau or another triple sec, Lillet Blanc or Cocchi Americano, and lemon juice, with an absinthe rinse. Equal parts makes it easy to remember and surprisingly well balanced, though it is strong and sharp. The absinthe should be a whisper, a rinse of the glass or a single dash in the shaker; too much and it tastes of nothing else. Shake hard with cubed ice for around 10 to 12 seconds, fine strain into a chilled coupe and garnish with an orange or lemon twist, or nothing. Craddock’s note about drinking several quickly is a joke and should not be repeated as advice. The Corpse Reviver No. 1, a brandy, calvados and sweet vermouth drink, is far less common. For batching, citrus is the issue: lemon tastes noticeably duller after several hours. Pre-batch the spirits and Lillet, add fresh lemon to order, or batch everything within a few hours of service and keep it very cold. - Spec: 22.5ml each gin, Cointreau, Lillet Blanc, lemon juice; absinthe rinse - Glass: chilled coupe - Garnish: orange twist or none - Source: Savoy Cocktail Book, 1930 #### White Lady The White Lady is a gin sour with triple sec, and both Harry MacElhone and Harry Craddock are associated with it; MacElhone is said to have made an earlier version with crème de menthe and later changed it. Treat any single origin as unproven. The modern spec is gin, Cointreau and lemon, often with egg white for texture, which is how the Savoy-era drink is usually served. If using egg white, dry shake first to build foam, then shake again with ice, or reverse dry shake for a tighter foam. Fine strain into a chilled coupe; no garnish is needed, though a lemon twist expressed and discarded adds aroma. Balance is the key. Cointreau provides sweetness as well as orange, so no extra syrup is usually needed, but a teaspoon of sugar syrup can help if your lemons are particularly sharp. Allergen notice is essential when using egg; offer aquafaba or a foaming agent as a vegan option. The White Lady is a useful drink for teaching the sour template. Batch the gin and Cointreau ahead; add lemon and egg to order. - Spec: 50ml gin, 25ml Cointreau, 25ml lemon juice, optional 15ml egg white - Glass: chilled coupe - Garnish: none or lemon twist - Allergen: egg if used #### Sidecar The Sidecar emerged after the First World War, with claims from Harry’s New York Bar in Paris and from London; the origin is genuinely disputed. Its template, a spirit with orange liqueur and lemon, is the same as the Margarita and the White Lady, which makes it a good teaching drink. Cognac is the classic base; a VS or VSOP is ideal, because older brandies lose their nuance under lemon. Ratios vary enormously in old books, from equal parts to heavily spirit-led. A modern balance of two parts Cognac to one each of Cointreau and lemon works for most guests; some bars use slightly less lemon. A sugared rim is a later addition and should be offered rather than imposed; if used, rim only half the glass so the guest can choose. Shake hard with cubed ice, fine strain into a chilled coupe and garnish with an orange twist. Mistakes include cheap triple sec, which tastes harsh, and old lemon juice. Batch the Cognac and Cointreau; add lemon within a few hours of service. The Sidecar is a natural recommendation for guests who want something sour but not tequila or gin. - Spec: 50ml Cognac, 25ml Cointreau, 20 to 25ml lemon juice - Glass: chilled coupe, optional half sugar rim - Garnish: orange twist - Origin: disputed between Paris and London #### Brandy Crusta The Brandy Crusta is a New Orleans drink from the mid-nineteenth century, attributed to Joseph Santini, and it appears in Jerry Thomas’s 1862 guide. It is important as an early drink to use citrus and orange liqueur together, and is often described as an ancestor of the Sidecar. The defining feature is presentation: a small glass rimmed with sugar and lined with a long spiral of lemon peel, the crust. To make it, cut a long, continuous strip of peel with a channel knife or peeler, coil it inside a small wine glass or coupe, then rim the edge with caster sugar. Shake brandy, curaçao or triple sec, a little lemon, maraschino and bitters with ice and strain into the prepared glass. It should be spirit-forward, not a sour. The mistake is overloading the lemon, which turns it into a Sidecar. The garnish prep takes time, so pre-cut peels before service and keep them under a damp cloth. It is a fine drink for a history-led menu and for showing knife skills, but it is slow; not one for a busy Saturday rail. - Spec: 50ml Cognac, 10ml orange curaçao, 5ml maraschino, 10ml lemon juice, 2 dashes aromatic bitters - Glass: small wine glass with sugar rim and lemon peel lining - Origin: New Orleans, mid-1800s, attributed to Joseph Santini - Service: slow; pre-cut peels #### Clover Club The Clover Club is named after a Philadelphia gentlemen’s club that met at the Bellevue-Stratford Hotel in the late nineteenth and early twentieth centuries. It fell out of fashion for decades before the revival brought it back as a respectable pink drink. It is a gin sour with raspberry and egg white. Use real raspberry syrup made from fresh or frozen fruit, not grenadine and not a commercial cordial; raspberry and sugar cooked gently then strained gives the right bright fruit. Some modern specs add a small amount of dry vermouth, which adds structure. Dry shake to build foam, then shake with ice, or reverse dry shake; fine strain into a chilled coupe. Garnish with a couple of raspberries on a pick or nothing. Mistakes are using a sweet raspberry liqueur and making the drink jammy, or skipping the fine strain so seeds float in the foam. Egg allergen notice is needed; aquafaba works as a substitute. It is very popular with guests who might otherwise order a Pornstar Martini and is a good way to trade them up into a classic. Batch gin and syrup; add lemon and egg to order. - Spec: 50ml gin, 20ml lemon juice, 15ml raspberry syrup, 15ml egg white, optional 10ml dry vermouth - Glass: chilled coupe - Garnish: raspberries or none - Allergen: egg #### Jack Rose The Jack Rose is an early twentieth-century American drink made with applejack, grenadine and citrus. Its origins are disputed, with stories ranging from a gangster to the Jacqueminot rose, so do not claim one as fact. Applejack is an American apple brandy; in the UK, Laird’s may be available, or bars use Calvados, which gives a softer, more elegant drink. The crucial ingredient is grenadine: real grenadine is pomegranate syrup, made from pomegranate juice and sugar, sometimes with a little orange flower water. Commercial red syrups flavoured with cherry are what made the drink unpopular for decades. Lemon is common, lime is also used; both work. Shake hard with ice, strain into a chilled coupe and garnish with an apple slice or nothing. The colour should be pink, not neon. It is a straightforward sour and easy to batch the spirit and grenadine ahead. It is a natural autumn menu drink in British bars, given the country’s cider and apple brandy heritage; a British cider brandy works well and gives a local story. - Spec: 50ml applejack or Calvados, 20ml lemon juice, 15ml real grenadine - Glass: chilled coupe - Garnish: apple slice or none - Note: make grenadine from pomegranate juice #### Bee’s Knees The Bee’s Knees is a gin sour sweetened with honey, generally associated with the Prohibition era, when ‘the bee’s knees’ was slang for excellent; claims that it was invented to hide bad gin are common but not documented. The technique point is honey syrup. Raw honey is too thick to mix cold, so make a syrup of honey and warm water, typically two parts honey to one of water by weight, or one to one for a lighter drink. Stir until smooth and keep refrigerated. Different honeys change the drink: heather honey is bold, clover is clean, and some bars use local honey for a sourcing story. Shake gin, lemon and honey syrup hard with ice, strain into a chilled coupe and garnish with a lemon twist. The mistakes are using unthinned honey that sticks to the ice and never dissolves, and pairing a delicate gin with a strong honey. The Gold Rush is the bourbon version and the Penicillin builds on the same idea with Scotch and ginger. Batch the gin and honey syrup together; add lemon to order. It is an easy drink to produce at speed. - Spec: 50ml gin, 20ml lemon juice, 20ml honey syrup (2:1) - Glass: chilled coupe - Garnish: lemon twist - Related: Gold Rush, Penicillin #### Southside The Southside is a gin, lime, sugar and mint drink, served up or long. Its origins are disputed, with claims from a New York club and Chicago gang lore; none is solid. It is essentially a gin Mojito served as a sour, and it is one of the most reliable crowd-pleasers on any list. Lightly muddle or simply shake the mint with the other ingredients; the hard shake with ice will bruise mint enough to release flavour. Over-muddling releases bitter chlorophyll and leaves green specks. Shake hard, double strain into a chilled coupe to keep mint pieces out, and garnish with a single mint leaf floated or clapped. Lemon versions also exist; lime is the more common modern choice. The Southside Fizz adds soda in a highball. It suits a summer menu or garden bar and can be batched by blending gin, syrup and mint, then fine straining, though the mint colour will dull after a few hours, so batch close to service. Keep mint in water in the fridge, not loose on the bar, or it wilts. It is a natural upsell from a gin and tonic for guests who want something fresher. - Spec: 50ml gin, 25ml lime juice, 20ml sugar syrup, 6 to 8 mint leaves - Glass: chilled coupe - Garnish: mint leaf - Long version: Southside Fizz with soda #### Blood and Sand The Blood and Sand is named after the 1922 bullfighting film starring Rudolph Valentino, and appears in the Savoy Cocktail Book of 1930. It is a strange-looking spec, equal parts Scotch, sweet vermouth, cherry brandy and orange juice, which is why it is often made badly. The difficulty is that each component varies widely. Cherry Heering is the usual cherry liqueur; a sweet cherry brandy makes it cloying. Use fresh, sharp orange juice, ideally blood orange in season, which gives the drink lift and tartness. Many bartenders alter equal parts to push the whisky up and the cherry down. Shake hard with ice and strain into a chilled coupe; garnish with an orange twist or a flamed orange peel. A smoother blended Scotch is safer than heavy peat. The mistakes are carton juice and an overly sweet liqueur. Batch the whisky, vermouth and cherry; add fresh juice to order. It is one of the few classics using orange juice as the main citrus, which makes it a good teaching point about acidity: orange juice alone is not very sour, so balance comes from the vermouth and whisky. - Spec: 30ml blended Scotch, 22.5ml sweet vermouth, 22.5ml Cherry Heering, 22.5ml fresh orange juice - Glass: chilled coupe - Garnish: orange twist - Source: Savoy Cocktail Book, 1930 #### Ward Eight The Ward Eight is a Boston drink, named after a political ward of the city, usually linked to the Locke-Ober restaurant around 1898; the story is widely told but not firmly documented. It is a whiskey sour with orange and grenadine, using rye. The balance must be careful because grenadine and orange can push it to sweet. Use real pomegranate grenadine sparingly, fresh lemon and orange, and a robust rye. Shake hard with ice and strain into a chilled coupe; some versions are served on the rocks. Garnish with an orange twist or a cherry. The mistake is the same as for the Jack Rose: commercial red syrup gives a lurid colour and artificial flavour. It is a good menu option for showing a heritage drink with a political story and a colour that photographs well. Batch the rye and grenadine; add citrus close to service. For guests who find a Whiskey Sour too plain, the Ward Eight is a natural next step. - Spec: 50ml rye, 20ml lemon juice, 15ml orange juice, 10ml real grenadine - Glass: chilled coupe - Garnish: orange twist or cherry - Origin: Boston, late 1890s (usual story) #### Pegu Club The Pegu Club was the signature drink of the Pegu Club in Rangoon, Burma, a British colonial officers’ club, and appears in print in the 1920s. It is gin, orange curaçao, lime and bitters, shaken and served up. It is dry, sharp and aromatic. Shake hard with ice and strain into a chilled coupe; a lime twist or wheel is the usual garnish. The ratio is spirit-forward, with the curaçao and lime both measured; too much curaçao makes it sweet. Angostura and orange bitters are traditional. The drink is part of colonial history and is worth framing carefully when told on menus. Audrey Saunders named her New York bar after it in 2005, helping bring it back. Batch gin and curaçao; lime to order. - Spec: 50ml gin, 20ml orange curaçao, 15ml lime juice, 1 dash Angostura, 1 dash orange bitters - Glass: chilled coupe - Garnish: lime twist - Origin: Pegu Club, Rangoon, 1920s #### Army and Navy The Army and Navy appears in David Embury’s 1948 book The Fine Art of Mixing Drinks and is a gin sour sweetened with orgeat. The name may refer to the annual American college football game between the army and navy academies, but this is uncertain. Embury’s spec is heavy on orgeat; modern versions reduce it. Shake gin, lemon and orgeat with ice and strain into a chilled coupe; garnish with a lemon twist or grated nutmeg. The almond flavour should be gentle. Mistakes include cheap, artificial orgeat and too much of it. The drink contains nuts, so menu allergen labelling is essential. It is a nice addition to a classics list and an easy way to introduce orgeat outside tiki. - Spec: 50ml gin, 22.5ml lemon juice, 15ml orgeat, 2 dashes Angostura optional - Glass: chilled coupe - Garnish: lemon twist - Allergen: nuts (almond) #### Bronx The Bronx is a pre-Prohibition drink, a Perfect Martini with orange juice. Its creation is credited by some to Johnny Solon at the Waldorf-Astoria around 1900, though as usual the evidence is limited. It was hugely popular in the early twentieth century and is now rarely ordered. It is gin, sweet and dry vermouth, and fresh orange juice, shaken and served up. The orange juice gives freshness, while the vermouths add structure. Shake with ice and strain into a chilled coupe; an orange twist is the usual garnish. Mistakes include too much orange juice and carton juice. It is a good historical drink and a useful way to use fresh oranges. Batch gin and vermouths; add juice fresh. - Spec: 45ml gin, 15ml sweet vermouth, 15ml dry vermouth, 25ml orange juice - Glass: chilled coupe - Garnish: orange twist - Origin: around 1900, often credited to Johnny Solon (disputed) #### Mary Pickford The Mary Pickford, named after the silent film star, is generally linked to Havana in the 1920s, and is attributed to bartenders such as Eddie Woelke or Fred Kaufman; the attribution is disputed. It is white rum, pineapple juice, maraschino and grenadine, shaken and served up. Fresh pineapple gives a foamy head; real pomegranate grenadine keeps the colour natural. Shake hard with ice and strain into a chilled coupe, garnish with a cherry. Mistakes include sweet, artificial grenadine and too much maraschino. It is a fruity, approachable drink and a good fit for Cuban-themed menus. Batch rum and maraschino; add juice fresh. - Spec: 50ml white rum, 40ml pineapple juice, 5ml maraschino, 5ml grenadine - Glass: chilled coupe - Garnish: cherry - Origin: Havana, 1920s (attribution disputed) #### Hotel Nacional Special The Hotel Nacional Special is named after the Hotel Nacional in Havana, which opened in 1930, and recipes vary. The common modern version is aged rum, pineapple juice, apricot brandy and lime. Shake hard with ice and strain into a chilled coupe; garnish with a lime wheel. Apricot brandy is a liqueur, not an eau de vie; a quality one gives depth without making the drink cloying. Mistakes include too much apricot and canned juice. It is a lovely drink for showing the elegant side of Cuban bartending and fits on a menu with the Daiquiri, El Presidente and Mary Pickford. - Spec: 45ml aged rum, 30ml pineapple juice, 15ml apricot liqueur, 15ml lime juice - Glass: chilled coupe - Garnish: lime wheel - Origin: Hotel Nacional, Havana (recipes vary) #### Whiskey Smash The Whiskey Smash is a nineteenth-century drink, appearing in Jerry Thomas’s guide, and was revived by Dale DeGroff at the Rainbow Room in the late 1980s or 1990s with muddled lemon. It is bourbon, lemon, sugar and mint, shaken and served over crushed ice. Muddle lemon wedges in the shaker to release juice and oils, add bourbon, sugar syrup and mint, shake hard with ice and double strain over crushed ice in a rocks glass. Garnish with a mint sprig. Muddling lemon wedges gives a slightly bitter, oily note; some bars use lemon juice instead for consistency. Mistakes include over-muddling mint and not using enough ice. It is a summer drink and a good alternative to the Mint Julep. - Spec: 50ml bourbon, half a lemon in wedges, 20ml sugar syrup, 6 mint leaves - Glass: rocks with crushed ice - Garnish: mint sprig - Revived by: Dale DeGroff #### Monkey Gland The Monkey Gland is credited to Harry MacElhone in Paris in the 1920s, named after the eccentric rejuvenation surgery of Serge Voronoff. It is gin, orange juice, grenadine and absinthe, shaken and served up. Shake gin, orange juice and grenadine with ice and strain into a chilled coupe rinsed with absinthe. Garnish with an orange twist. Mistakes include too much grenadine and absinthe. It is a quirky historical drink and a good way to talk about 1920s Paris bar culture. - Spec: 50ml gin, 30ml orange juice, 5ml grenadine, absinthe rinse - Glass: chilled coupe - Garnish: orange twist - Origin: Harry MacElhone, Paris, 1920s #### Scofflaw The Scofflaw is named after a word coined in 1924 for those who flouted Prohibition, and the drink is credited to Harry’s New York Bar in Paris around that time. It is rye, dry vermouth, lemon, grenadine and orange bitters, shaken and served up. Shake hard with ice and strain into a chilled coupe; garnish with a lemon twist. Real grenadine is essential. Mistakes include too much grenadine and poor lemon. It is a great example of a drink with a good story and a balanced spec. - Spec: 45ml rye, 30ml dry vermouth, 22.5ml lemon juice, 15ml grenadine, dash orange bitters - Glass: chilled coupe - Garnish: lemon twist - Origin: Harry’s New York Bar, Paris, 1924 #### New York Sour The New York Sour is a whiskey sour with a float of dry red wine. Its history is unclear: versions with a claret float appear in American recipe books from the late nineteenth century, sometimes under other names, and the New York name settled later. The look is the selling point, a pale sour body with a deep red band on top, but the wine also contributes tannin, fruit and dryness that cut the sweetness of the sour. Shake bourbon or rye, lemon and sugar syrup hard with ice; egg white is optional and makes the layer even cleaner because the foam supports the wine. Strain over fresh ice in a rocks glass or up into a coupe, then float the wine gently over the back of a bar spoon held just above the surface. Use a dry, fruity red with moderate tannin, such as a Malbec, a Côtes du Rhône or a juicy Spanish red; very oaky or tannic wines turn harsh. Pour 15 to 25ml and leave room in the glass. Mistakes include pouring the wine too fast, which sinks and muddies the drink, and using wine open for days, which tastes vinegary. Batch the whiskey and syrup; citrus and wine go on to order. It is a good way to use the end of a bottle of red from the restaurant, provided it is still fresh. - Spec: 50ml bourbon or rye, 25ml lemon juice, 20ml sugar syrup, optional egg white, 20ml dry red wine float - Glass: rocks or coupe - Garnish: none; the float is the finish - Technique: float wine over the back of a spoon ### Dessert cocktails #### Brandy Alexander The Brandy Alexander is a creamy after-dinner drink from the early twentieth century; an earlier gin version called the Alexander came first, and the brandy version took over. Origins involve several conflicting stories and none should be stated as fact. The spec is equal parts Cognac, dark crème de cacao and cream, shaken and dusted with nutmeg. The craft points are cream and cacao quality. Use double cream thinned with a little milk, or single cream, so the drink is rich without being claggy, and a crème de cacao that tastes of chocolate rather than sweet alcohol. Shake hard for 12 to 15 seconds to emulsify and chill, then strain into a chilled coupe and grate fresh nutmeg over the top. Ready-ground nutmeg tastes of dust. The common mistakes are under-shaking, which leaves the cream thin, and too much nutmeg. Dairy allergen notice is required. Pre-batching dairy is not advisable for long; mix the spirits ahead and add cream to order. It is a good drink to have in the back pocket for Christmas menus and dessert pairings, and it sells well in hotels and restaurant bars. - Spec: 30ml Cognac, 30ml dark crème de cacao, 30ml cream - Glass: chilled coupe - Garnish: freshly grated nutmeg - Allergen: milk ### Sparkling cocktails #### French 75 The French 75 is named after a French 75mm field gun of the First World War, and recipes in its current form were printed by the late 1920s. Harry MacElhone’s bar in Paris is often linked to it, but the history is murky. It is gin, lemon and sugar, shaken, then topped with Champagne or another dry sparkling wine. Cognac versions also exist and some argue the original was brandy; both are valid today. Shake the gin, lemon and syrup with ice, strain into a chilled flute or coupe, then top with cold sparkling wine. Pour the wine slowly down the side to protect the bubbles and do not stir hard. Garnish with a lemon twist. The common error is overpouring sparkling wine so the drink tastes of nothing but wine, or pouring warm fizz which foams out of the glass. To control cost, a good English sparkling wine, crémant or cava works well and gives a local or value story. For volume, pre-batch the gin, lemon and syrup close to service and keep it very cold; top with fizz to order. It is a natural celebration drink and sells well at weddings and brunch. - Spec: 30ml gin, 15ml lemon juice, 10ml sugar syrup, top with 60 to 90ml dry sparkling wine - Glass: chilled flute or coupe - Garnish: lemon twist - Variant: French 75 with Cognac #### Kir Royale The Kir is white wine with crème de cassis, named after Canon Félix Kir, mayor of Dijon after the Second World War, who promoted it as a local aperitif; Burgundy is the home of both cassis and Aligoté wine. The Kir Royale uses Champagne instead of still wine. Pour a small measure of cassis into a chilled flute, then top slowly with cold sparkling wine; a gentle lift with a spoon is optional. Use a quality cassis with real blackcurrant character; a cheap one tastes of sugar. The ratio should lean dry, around one part cassis to eight or nine parts wine. Mistakes include too much cassis, giving a sweet, purple drink, and warm wine that foams. Variations include Kir Pétillant with any sparkling wine, Kir Normand with cider, and Kir Breton with Breton cider. English sparkling wine works beautifully and gives a local story. It requires no prep and is an easy, profitable aperitif. - Spec: 10 to 15ml crème de cassis, top with 100 to 120ml Champagne - Glass: chilled flute - Garnish: none or a blackberry - Variants: Kir (white wine), Kir Normand (cider) #### Bellini The Bellini was created at Harry’s Bar in Venice by Giuseppe Cipriani, generally dated to the 1930s or 1940s, and named after the painter Giovanni Bellini. It is white peach purée and Prosecco. The peach is everything. White peaches in season, puréed and strained, give the drink its delicate flavour and pale pink colour; out of season, good frozen white peach purée is the realistic option. Some recipes add a little raspberry or lemon. Put the purée in a chilled flute, then add cold Prosecco slowly while stirring gently to combine, as the purée tends to sink and the wine foams. Mistakes include too much purée, making it thick, and yellow peach, which changes flavour and colour. It sells well at brunch and celebrations. Batch the purée; keep chilled and use within a day or two. The Rossini uses strawberry purée and the Mimosa uses orange juice. - Spec: 30 to 50ml white peach purée, top with 100ml Prosecco - Glass: chilled flute - Garnish: none - Origin: Harry’s Bar, Venice #### Mimosa and Buck’s Fizz The Buck’s Fizz was created at Buck’s Club in London in the early 1920s and is usually given as two parts sparkling wine to one of orange juice. The Mimosa, a similar drink associated with Paris around the same time, is often made with equal parts. In practice British bars use the names interchangeably, so agree a house standard. Use fresh, cold orange juice, not from concentrate, and a dry sparkling wine. Pour the juice first, then top slowly with sparkling wine, or reverse if the juice is pulpy and you want less foam. Mistakes include warm juice, flat wine and overfilling glasses so they spill when carried. Brunch service can involve huge volumes, so pre-portion juice and keep bottles on ice. Some bars add a splash of orange liqueur, which is not traditional. Both drinks are simple and profitable, and consistency matters more than invention. - Buck’s Fizz: 2 parts sparkling wine, 1 part orange juice - Mimosa: often equal parts - Glass: chilled flute - Origin: Buck’s Club, London, early 1920s (Buck’s Fizz) #### Death in the Afternoon Death in the Afternoon takes its name from Ernest Hemingway’s 1932 book on bullfighting and his contribution to a 1935 cocktail book, in which he described pouring absinthe into a glass and adding Champagne until it turned opalescent. It is a very strong, simple drink. Pour a measure of absinthe into a chilled flute or coupe and top slowly with cold Champagne; the absinthe will louche, turning cloudy. Hemingway’s recommendation of drinking several should not be taken literally. Modern bars use less absinthe than Hemingway did, around 15 to 20ml. Mistakes include warm wine and too much absinthe, which makes the drink harsh. A sugar cube can be added for those who find it too dry. It is an interesting, low-prep drink for a literary or historical menu. - Spec: 15 to 20ml absinthe, top with 120ml Champagne - Glass: chilled flute or coupe - Garnish: none - Source: Ernest Hemingway, 1935 contribution #### Black Velvet The Black Velvet is said to have been created at Brooks’s Club in London in 1861 as a mourning drink after the death of Prince Albert; this is the traditional story and widely repeated, though contemporary evidence is thin. It is stout, usually Guinness, and Champagne or dry sparkling wine. Pour the stout halfway into a flute or tulip glass, then slowly top with sparkling wine; layering it carefully over a spoon gives a two-tone effect, but many bars simply mix them. Some prefer cider instead of wine, a variation sometimes called a Poor Man’s Black Velvet. Use cold ingredients and pour slowly, as both foam. It is a good drink for St Patrick’s Day and winter menus and shows the overlap between beer and cocktails. - Spec: equal parts stout and sparkling wine - Glass: flute or tulip - Garnish: none - Origin: Brooks’s Club, London, 1861 (traditional story) #### Airmail The Airmail is a rum, lime, honey and Champagne drink, appearing in print in the 1940s. It is like a French 75 made with rum and honey. Shake rum, lime and honey syrup with ice and strain into a flute or coupe, then top with sparkling wine. Garnish with a lime twist. Aged rum gives depth. Mistakes include too much fizz and raw honey. It is a good brunch drink and an alternative to the French 75. - Spec: 45ml aged rum, 15ml lime juice, 15ml honey syrup, top with sparkling wine - Glass: flute or coupe - Garnish: lime twist - Era: printed in the 1940s #### Sgroppino The Sgroppino is a Venetian after-dinner drink made by whisking lemon sorbet with Prosecco and a little vodka into a frothy, spoonable slush. It is served in a flute or coupe as a palate cleanser or light dessert. Whisk or blend a scoop of good lemon sorbet with a measure of vodka until smooth, then add cold Prosecco gradually while whisking to keep it light. Serve immediately before it separates. Use sorbet rather than ice cream, which would make it creamy and heavy. It is a simple, profitable dessert option in restaurants. Check sorbet ingredients for allergens and note that the drink contains alcohol, which matters when it is offered as a dessert. - Spec: 1 scoop lemon sorbet, 15ml vodka, 60ml Prosecco - Glass: flute or coupe - Serve immediately - Origin: Venice ### Highballs #### El Diablo El Diablo is a tequila highball with crème de cassis, lime and ginger beer, found in a Trader Vic’s book from the 1940s, originally called the Mexican El Diablo. It is fruity, spicy and easy to drink. Build in a highball over cubed ice: tequila, lime and a little cassis, then top with ginger beer and give a gentle stir. Some bars pour the cassis last so it sinks and creates a gradient. Use a spicy ginger beer; a sweet, mild one makes the drink flabby. Garnish with a lime wedge. Mistakes include too much cassis, making it sickly, and flat ginger beer. It is a good drink for guests who like a Moscow Mule and want something different. Batch tequila, lime and cassis close to service; top with ginger beer to order. Tequila must be 100 per cent agave for a quality drink; mixtos give a harsh finish. - Spec: 45ml blanco tequila, 15ml lime juice, 15ml crème de cassis, top with ginger beer - Glass: highball - Garnish: lime wedge - Source: Trader Vic, 1940s #### Batanga The Batanga is a Mexican highball made with tequila, lime and cola, served in a glass with a salt rim. It is credited to Don Javier Delgado Corona of La Capilla bar in Tequila, Jalisco, who was known for stirring it with the knife he used to cut the limes. That story is widely told and associated with a real bar, but treat details as folklore. Salt half the rim of a highball, fill with ice, add tequila and lime juice, and top with cola, ideally Mexican cane-sugar cola. Stir gently. Garnish with a lime wedge. The salt and lime lift the cola and make it far less sweet than a rum and cola. It is a simple, fun drink with a great story and a low cost, and it works well on informal or Mexican-themed menus. It is also a useful example of the highball principle: good ice, cold mixer and proper proportions make a simple drink excellent. - Spec: 50ml blanco tequila, 15ml lime juice, top with cola - Glass: highball with salted rim - Garnish: lime wedge - Origin: La Capilla, Tequila, Jalisco (associated with Don Javier Delgado Corona) #### Dark ’n’ Stormy The Dark ’n’ Stormy is Bermuda’s national drink and is a registered trademark of Gosling’s, which holds that it must be made with Gosling’s Black Seal Rum. Making it with another rum and calling it a Dark ’n’ Stormy can bring legal trouble, so bars sometimes use a different name if they use another rum. It is dark rum and ginger beer, with lime often added. Build in a highball over ice, pour ginger beer, then float the dark rum on top so it looks like a storm cloud. Add a lime wedge. It is simple, but the quality depends on the ginger beer; it should be spicy and not too sweet. Mistakes include stirring the float immediately and using weak ginger beer. It is easy and profitable and a good example of how trademarks affect menus. - Spec: 50ml Gosling’s Black Seal Rum, 100ml ginger beer, lime wedge - Glass: highball - Garnish: lime wedge - Trademark: Gosling’s, Bermuda #### Cuba Libre The Cuba Libre, rum and cola with lime, is generally associated with Havana around the end of the Spanish-American War, about 1900, and the name means free Cuba. Its history includes stories about American soldiers that cannot be confirmed. The lime is what separates it from a rum and cola. Squeeze a lime wedge or two into a highball, drop them in, fill with ice, add rum and top with cold cola. Stir gently. Many bartenders use white or lightly aged rum. Mistakes include missing lime and flat cola. Mexican cola with cane sugar is popular in some bars. It is a simple drink that benefits from good ice and fresh lime; volume bars should keep cut lime in a covered tray and replace it during service. - Spec: 50ml rum, top with cola, 2 lime wedges squeezed - Glass: highball - Garnish: lime wedge - Origin: Havana, around 1900 #### Gin Rickey The Rickey is a highball of spirit, lime and soda with no sugar, named after Colonel Joe Rickey, a lobbyist in Washington DC in the 1880s; it was originally made with bourbon, but gin became the most popular base. It is a bone-dry, refreshing drink. Squeeze half a lime into a highball, drop the shell in, add ice and gin and top with soda. Stir gently. Because there is no sugar, it is sharp and suits guests who want something very dry. Mistakes include adding sugar syrup, which makes it a Collins or Fizz. It is a useful drink for training staff on the definitions of Collins, Fizz, Rickey and Highball. The Lime Rickey without alcohol, often sweetened, is a popular soft drink in the United States. - Spec: 50ml gin, half a lime squeezed, top with soda - Glass: highball - Garnish: lime shell - Origin: Colonel Joe Rickey, Washington DC, 1880s #### Chilcano The Chilcano is a Peruvian highball of pisco, lime and ginger ale, often with bitters. It is less famous than the Pisco Sour but very popular in Peru, especially during the annual Chilcano week in January. Build in a highball over ice: pisco, lime juice, a few dashes of Angostura, then top with ginger ale. Garnish with a lime wedge. Use a quebranta pisco for a clean, slightly earthy base. Mistakes include sweet ginger ale and no lime. It is a fast, easy drink to introduce guests to pisco. - Spec: 50ml pisco, 15ml lime juice, 2 dashes Angostura, top with ginger ale - Glass: highball - Garnish: lime wedge - Origin: Peru #### Cantarito The Cantarito is a tequila drink from Jalisco, Mexico, traditionally served in a small clay pot called a cántaro. It combines tequila with fresh orange, lime and grapefruit juices, a pinch of salt and grapefruit soda, served over ice. The clay pot is soaked in water before use to keep the drink cool. In UK bars, a highball glass works, but clay cups make a good talking point. Build over ice and top with grapefruit soda. Use fresh juices. It is refreshing and fits Mexican-themed menus and summer terraces. - Spec: 50ml blanco tequila, 25ml each orange and grapefruit juice, 15ml lime, pinch of salt, top with grapefruit soda - Glass: clay cántaro or highball - Garnish: citrus wedges - Origin: Jalisco, Mexico ### Built drinks #### Caipirinha The Caipirinha is Brazil’s national cocktail, made with cachaça, lime and sugar. Cachaça is a sugarcane spirit made from fresh cane juice; it is often described as similar to rhum agricole but has its own character and legal definition. Cut half a lime into wedges, remove the central pith, which is bitter, and muddle gently with sugar in a rocks glass to release juice and oils. Add cachaça, fill with crushed or cubed ice, and stir or shake and dump everything back into the glass. Use white caster sugar or a rich syrup; granulated sugar may not dissolve fully in a cold drink. The mistake is over-muddling, which pulls bitterness from the peel, or using too much sugar. A Caipiroska uses vodka and a Caipirissima uses rum. It cannot be batched in the usual way because the muddled lime is the point, but you can pre-cut limes and portion sugar to speed service. It is a strong, simple drink that sells well in summer. - Spec: 60ml cachaça, half a lime in wedges, 2 barspoons caster sugar - Glass: rocks - Garnish: lime wedges in drink - Variants: Caipiroska (vodka), Caipirissima (rum) #### Ti’ Punch Ti’ Punch, short for petit punch, is the traditional drink of Martinique and Guadeloupe, made with rhum agricole, cane syrup and a small disc of lime. It is typically made by the drinker to their own taste, often served with the bottle, syrup and limes on the table. The lime is a coin of peel with a little flesh, squeezed and dropped in, not a wedge of juice. Add a small amount of cane syrup, add rhum agricole, and stir with a swizzle stick or bar spoon; ice is optional, with many locals drinking it neat. The point is the rhum agricole, made from fresh sugarcane juice rather than molasses, with a grassy, vegetal character. Using a molasses rum makes a different drink. It is a strong serve and should be offered with a clear description. It is a quick drink to make and a great opportunity for a bar with a strong rum selection to show off. - Spec: 50ml rhum agricole blanc, 5 to 10ml cane syrup, coin of lime peel with flesh - Glass: small rocks - Ice: optional - Origin: French Caribbean ### Tiki and tropical #### Jungle Bird The Jungle Bird was created at the Aviary Bar of the Kuala Lumpur Hilton in 1978, usually credited to Jeffrey Ong, and was revived in the late 2000s by Giuseppe González in New York, who changed the rum to a dark, funky Jamaican or blackstrap style. It is dark rum, Campari, pineapple juice, lime and sugar. The original was longer and more fruit-led; the modern revival version is shorter, more bitter and more intense. Shake hard with ice, strain over fresh ice in a rocks glass or tiki mug, and garnish with a pineapple wedge or leaves. Fresh pineapple juice gives a foamy head and bright acidity; canned juice is acceptable but flatter. Mistakes include too much Campari and weak rum. Batch the rum, Campari and syrup; add juices close to service. It is a great example of tiki and aperitivo crossing over. - Spec: 45ml dark Jamaican or blackstrap rum, 22.5ml Campari, 45ml pineapple juice, 15ml lime juice, 15ml demerara syrup - Glass: rocks or tiki mug - Garnish: pineapple wedge and leaves - Origin: Kuala Lumpur Hilton, 1978 #### Painkiller The Painkiller was created at the Soggy Dollar Bar on Jost Van Dyke in the British Virgin Islands in the 1970s, usually attributed to Daphne Henderson. Pusser’s Rum later trademarked the name and the drink is commercially associated with that brand; check the legal position before using the name on a menu with a different rum. It is dark rum, pineapple, orange and cream of coconut, shaken and served over ice with nutmeg. Cream of coconut is the sweetened product, not coconut milk or cream; using the wrong one gives a thin, unsweet drink. Shake hard and strain over crushed or cubed ice in a hurricane glass or tiki mug, then grate fresh nutmeg on top. The mistake is too much coconut, which makes it heavy. It is a strong seller on summer and holiday menus and easy to batch without the coconut, which should be added to order. - Spec: 60ml dark rum, 120ml pineapple juice, 30ml orange juice, 30ml cream of coconut - Glass: hurricane or tiki mug - Garnish: grated nutmeg, pineapple - Note: name is a registered trademark linked to Pusser’s Rum #### Piña Colada The Piña Colada is Puerto Rico’s national drink, with competing claims from the Caribe Hilton in San Juan in the 1950s and Barrachina restaurant in the 1960s; both are told as fact locally, so present them as rival claims. It is rum, pineapple juice and cream of coconut, either blended with ice or shaken. Blending makes it frozen and creamy; shaking and serving over pebble ice gives a lighter drink. Use a blend of white and aged rum for depth, fresh pineapple juice, and good cream of coconut. A small amount of lime juice can lift it, though it is not traditional. Garnish with pineapple and a cherry. Mistakes include too much ice in the blender, which dilutes it and makes it watery, and cheap coconut products that taste artificial. Pre-batch rum, pineapple and coconut for frozen machines or blenders; add ice to order. It sells extremely well at pool bars, beach bars and summer events, and it can be made as a strong no-alcohol drink. - Spec: 50ml rum, 90ml pineapple juice, 30ml cream of coconut - Glass: hurricane or poco grande - Garnish: pineapple wedge and cherry - Origin: Puerto Rico, rival claims (Caribe Hilton, Barrachina) #### Hurricane The Hurricane is associated with Pat O’Brien’s bar in New Orleans in the 1940s, where it was served in a glass shaped like a hurricane lamp. The original is rum, passion fruit syrup and lemon juice; the modern tourist version is often a premixed, very sweet red drink. A quality Hurricane uses a dark rum, fresh lemon or lime juice and a real passion fruit syrup made from purée and sugar. Shake hard with ice and strain over fresh ice in a hurricane glass; garnish with an orange slice and a cherry. Mistakes are using commercial red mixes and overly sweet syrups. The drink is strong and sweet, so make sure the balance is right. Batch rum and syrup; add citrus to order. It is a good example of a famous drink that guests know by name but have rarely tasted made properly, which is an opportunity for a bar to show quality. - Spec: 60ml dark rum, 30ml passion fruit syrup, 22.5ml lemon juice - Glass: hurricane - Garnish: orange slice and cherry - Origin: Pat O’Brien’s, New Orleans, 1940s #### Navy Grog Navy Grog is a tiki drink from Don the Beachcomber, later popularised by Trader Vic, and specs vary between the two. Grog originally referred to the Royal Navy’s ration of rum diluted with water and lime, introduced in the eighteenth century, so the name is a nod to British naval history. The Beachcomber version uses three rums, lime, grapefruit and honey syrup, often with soda, served over an ice cone with a straw through the middle. The ice cone is a signature but time-consuming; crushed ice is an acceptable substitute. Shake rums, citrus and honey syrup and strain over ice. Mistakes include unbalanced rums and too much grapefruit, which can be bitter. Batch rums and honey; add citrus close to service. It is a strong drink, so serve with care. - Spec: 30ml each dark Jamaican rum, Demerara rum, white rum; 22.5ml lime, 22.5ml grapefruit, 30ml honey syrup - Glass: double rocks with ice cone or crushed ice - Garnish: mint sprig - Origin: Don the Beachcomber, later Trader Vic #### Planter’s Punch Planter’s Punch is a Jamaican rum punch with roots in the nineteenth century, built on the old rhyme of one of sour, two of sweet, three of strong and four of weak. That rhyme is a useful ratio for punches in general. It is dark Jamaican rum, lime juice, sugar and water or soda, often with Angostura and nutmeg. Modern bar versions often add orange or pineapple juice and grenadine, which is a later development. Shake or build over ice in a highball or punch glass, top with soda if desired, and garnish with an orange slice, cherry and nutmeg. Jamaican rum is essential for the right funky character. Mistakes include too much fruit juice, which turns it into a fruit punch. Planter’s Punch is ideal for batching and large-format punch bowls. It is also historically linked to colonial plantation economies, which is worth being aware of when telling its story. - Spec: 60ml dark Jamaican rum, 30ml lime juice, 20ml sugar syrup, 2 dashes Angostura, top with soda - Glass: highball or punch glass - Garnish: orange slice, cherry, nutmeg - Ratio rhyme: one sour, two sweet, three strong, four weak #### Saturn The Saturn is a gin-based tiki drink created by J. ‘Popo’ Galsini in California, which won a national bartending competition in 1967. It is unusual in tiki for using gin rather than rum, and it has been revived by modern tiki bars. It combines gin, lemon juice, passion fruit syrup, orgeat and falernum, blended or shaken with crushed ice and served in a coupe or tiki glass, traditionally garnished with a lemon peel ring around a cherry to suggest the planet and its rings. The balance is delicate: passion fruit, almond and spice must not overpower the gin. Use a juniper-forward London Dry for backbone. Shake hard with a little crushed ice, a whip shake, and pour over crushed ice, or blend briefly for a frothy texture. Mistakes include sweet, artificial passion fruit syrups and too much falernum, which turns the drink clove-heavy. Orgeat and some falernums contain almonds, so flag nut allergens. Batch the gin and syrups; add lemon close to service. It is a good choice for tiki menus wanting a lighter, more floral drink and a useful counterpoint for guests who say they do not like rum. - Spec: 40ml gin, 20ml lemon juice, 15ml passion fruit syrup, 7.5ml orgeat, 7.5ml falernum - Glass: coupe or tiki glass over crushed ice - Garnish: lemon peel ring around a cherry - Origin: J. ‘Popo’ Galsini, competition winner, 1967 #### Corn ’n’ Oil The Corn ’n’ Oil is a Barbadian drink of dark rum and falernum, usually with lime and bitters, built over ice. The name is often explained as describing the way the dark rum floats on top of the falernum like oil, though the origin is uncertain. A modern bar version uses a rich, aged Barbados rum or a blackstrap rum, with falernum, a squeeze of lime and Angostura, built in a rocks glass over ice and stirred briefly. The drink is sweet, spicy and strong, more like an Old Fashioned than a tropical punch. Balance depends on the falernum: a strong liqueur style needs less, a syrup style more. Garnish with a lime wedge. Mistakes include using too much falernum and white rum, which loses the character. It is a quick, easy drink with strong Caribbean credentials and a good addition to a rum list. - Spec: 50ml aged or blackstrap rum, 15ml falernum, 2 dashes Angostura, lime wedge squeezed - Glass: rocks over ice - Garnish: lime wedge - Origin: Barbados (name origin uncertain) #### Three Dots and a Dash Three Dots and a Dash was created by Donn Beach, founder of Don the Beachcomber, during the Second World War; the name is Morse code for the letter V, for victory. It combines aged rhum agricole and Demerara rum with lime, orange juice, honey syrup, falernum and allspice dram, shaken or flash-blended with crushed ice and served in a tall glass. The garnish is three cherries and a pineapple chunk on a pick, representing the dots and dash. It is complex and spiced, showing the layered style of classic tiki. Allspice dram, a pimento liqueur from Jamaica, is potent, so use a small amount. Mistakes include imbalanced spicing and too much honey. It is labour-intensive but a strong showpiece for tiki bars. - Spec: 45ml rhum agricole, 15ml Demerara rum, 15ml lime, 15ml orange juice, 15ml honey syrup, 7.5ml falernum, 7.5ml allspice dram - Glass: tall glass with crushed ice - Garnish: three cherries and a pineapple chunk - Origin: Donn Beach, Second World War era #### Queen’s Park Swizzle The Queen’s Park Swizzle is named after the Queen’s Park Hotel in Port of Spain, Trinidad, and dates from the early twentieth century. It is a Mojito-style drink with Demerara rum, lime, sugar, mint and lots of Angostura bitters, swizzled with crushed ice. The visual effect is a layered drink, pale green at the bottom with a red bitters cap on top. Lightly press mint in the bottom of a highball, add rum, lime and sugar, fill with crushed ice and swizzle until frosted. Top with more crushed ice and dash Angostura generously over the top, then garnish with a mint sprig. Mistakes include over-muddling the mint and stirring the bitters in. It is labour intensive but very attractive. Batch rum and syrup; mint and lime go in fresh. It is a strong drink, so describe it accurately. It is an excellent menu option for rum bars and summer drinking. - Spec: 60ml Demerara rum, 22.5ml lime juice, 15ml sugar syrup, 8 mint leaves, 4 to 6 dashes Angostura on top - Glass: highball with crushed ice - Garnish: mint sprig - Origin: Queen’s Park Hotel, Trinidad, early 1900s ### Cocktail families #### Cocktail families: sours, daisies, fizzes, collinses and rickeys Old bar books group drinks into families, and knowing them makes hundreds of drinks easy to remember. A sour is spirit, citrus and sugar, shaken and served short, sometimes with egg white: the Whisky Sour, Daiquiri and Pisco Sour are all sours. A daisy is a sour sweetened partly or wholly with a liqueur or flavoured syrup, such as orange curaçao, grenadine or Chartreuse, and was often lengthened with a splash of soda; the Margarita, whose name means daisy in Spanish, is widely described as a member of the family, though nobody can prove that is how it was named. A fizz is a sour shaken hard, strained without ice into a smallish glass and topped with a short splash of soda, drunk quickly while lively; the Gin Fizz and Ramos Gin Fizz are the famous ones. A collins is the same ingredients built long over ice in a tall glass with more soda, as in the Tom Collins. A rickey drops the sugar entirely, leaving spirit, lime and soda. Related families include the sling (spirit, sugar, water, sometimes nutmeg, the oldest form), the cobbler (wine or spirit, sugar and fruit over crushed ice), the julep (spirit, sugar and mint over crushed ice), the smash (a julep with citrus), the buck or mule (spirit, citrus and ginger beer or ale) and the flip (spirit or wine with whole egg). Teaching staff the families first means a new drink can be explained in one sentence: a gin daisy with raspberry, a mezcal buck, a sherry cobbler. Historical definitions overlap and changed over time, so do not be pedantic with guests; use the families as a working language behind the bar. - Sour: spirit, citrus, sugar - Fizz: sour plus a short splash of soda, no ice; Collins: built long over ice - Rickey: spirit, lime, soda, no sugar - Daisy: sour sweetened with liqueur or flavoured syrup ### Historic drinks #### Blue Blazer The Blue Blazer is a hot whisky drink made famous by Jerry Thomas in the nineteenth century. Whisky and boiling water are lit and poured back and forth between two silver-plated mugs in a flaming arc, then sweetened and served with lemon peel. It is a spectacular drink, but very dangerous: burning alcohol can spill and ignite skin, clothing or the bar. Most modern bars do not make it, and if they do, it should only be done by highly trained staff under a risk assessment, with fire safety measures, away from guests, and never as a casual party trick. The history is useful to know, as it illustrates the showmanship of early bartending, but the flaming version is not recommended in normal service. A non-flaming whisky toddy captures similar flavours safely. - Hot whisky drink set alight and poured between mugs - Associated with Jerry Thomas, nineteenth century - Fire risk: not for normal service - Safe alternative: whisky toddy ### London classics #### Russian Spring Punch The Russian Spring Punch is a Dick Bradsell drink from 1980s London, one of a set of drinks that made him the most influential British bartender of his generation. It is vodka, lemon, crème de cassis and sugar, shaken, poured over ice and topped with Champagne. It is pink, fruity and festive, designed to be easy to sell. Shake vodka, lemon, cassis and syrup with ice, strain into a highball over cubed ice and top with chilled sparkling wine, pouring gently. Garnish with seasonal berries and a lemon slice. Bradsell’s original is often described with Champagne, but bars commonly use other dry sparkling wines. The mistakes are too much cassis, making it sweet, and warm fizz. Batch vodka, cassis and syrup; add lemon and fizz to order. It is a good party drink and a useful part of London bar history for staff training. - Spec: 25ml vodka, 25ml lemon juice, 15ml crème de cassis, 10ml sugar syrup, top with Champagne - Glass: highball - Garnish: berries and lemon slice - Origin: Dick Bradsell, London, 1980s #### Treacle The Treacle is a Dick Bradsell drink, an Old Fashioned built on dark rum with a float of fresh apple juice. It is simple but clever: the apple lifts and lightens the rich rum. Build as an Old Fashioned, stirring dark rum with a little sugar syrup and Angostura over ice until well diluted, then float a small amount of cloudy apple juice on top. Garnish with a lemon twist or nothing. Use fresh, cloudy apple juice rather than clear concentrate; the British apple tradition gives you plenty of good pressed juices. The mistake is too much apple juice, which turns it into a long drink. It is easy to batch the rum, sugar and bitters, and the apple goes on to order. The Treacle is a good example of how small modifications can create something new and is a classic of London’s 1990s bar scene. - Spec: 50ml dark rum, 5ml sugar syrup, 2 dashes Angostura, 25ml cloudy apple juice float - Glass: rocks - Garnish: lemon twist or none - Origin: Dick Bradsell, London #### White Negroni The White Negroni was created by Wayne Collins in 2001 at a trade event in Bordeaux, according to the generally accepted account, and became a modern London favourite. It replaces Campari with Suze, a French gentian liqueur, and sweet vermouth with Lillet Blanc. The result is pale gold, bittersweet and earthy. Gin, Lillet Blanc and Suze are stirred over ice and served over a large cube in a rocks glass, garnished with a lemon twist. Suze is intensely bitter and earthy, so the ratio usually reduces it compared with the classic equal-parts Negroni; many bars use two parts gin to one each of Lillet and Suze or less Suze. Variations use blanc vermouth or other gentian liqueurs such as Salers. Mistakes include equal parts with full Suze, which is too bitter for most. It batches beautifully with around 15 to 20 per cent water and keeps for weeks in the fridge. It is an excellent addition to a Negroni section of a menu. - Spec: 40ml gin, 20ml Lillet Blanc, 15 to 20ml Suze - Glass: rocks with large cube - Garnish: lemon twist - Origin: Wayne Collins, 2001 ### Long drinks #### Pimm’s Cup Pimm’s No. 1 Cup is a gin-based fruit cup created by James Pimm, a London oyster bar owner, in the nineteenth century. The Pimm’s Cup is the drink made from it, and in Britain it is the drink of summer, Wimbledon and garden parties. It is Pimm’s with lemonade, which in British usage means clear, carbonated lemon-lime soda, plus cucumber, strawberries, orange and mint. American versions often use ginger ale. Build in a highball or jug with plenty of ice, add Pimm’s, top with lemonade and add fruit and mint. The ratio is typically one part Pimm’s to three parts lemonade. Mistakes include too little ice, which makes it warm and watery, and fruit cut too early, which goes limp. Jugs are a high-volume item at summer events; prep fruit trays ahead and keep them chilled. Some bars add a splash of gin to strengthen it. Pimm’s is a brand, so the product name is used under its rules. - Spec: 50ml Pimm’s No. 1, top with 150ml lemonade - Glass: highball or jug - Garnish: cucumber, strawberry, orange, mint - Origin: James Pimm, London, 1800s #### Singapore Sling The Singapore Sling is associated with the Raffles Hotel in Singapore and bartender Ngiam Tong Boon in the early twentieth century, but the original recipe is not known with certainty and versions vary enormously. The Raffles version uses gin, cherry liqueur, Cointreau, Bénédictine, pineapple juice, lime, grenadine and bitters, shaken and served long. Older versions were simpler, closer to a Gin Sling with cherry brandy and soda. Shake the spirits and juices hard with ice and strain into a highball over ice; garnish with pineapple and a cherry. Fresh pineapple gives a creamy head. Mistakes include using too much grenadine and a sweet, artificial cherry brandy. Batch spirits; juices to order. It is a complex drink and should be priced accordingly. It is popular with guests who know the name from travel, so get it right. - Spec (Raffles style): 30ml gin, 15ml cherry liqueur, 7.5ml Cointreau, 7.5ml Bénédictine, 120ml pineapple juice, 15ml lime juice, 10ml grenadine, dash Angostura - Glass: highball or sling glass - Garnish: pineapple and cherry - Origin: Raffles Hotel, Singapore (recipe history disputed) #### Michelada The Michelada is a Mexican beer cocktail of lager, lime, salt and sauces, served in a salt-rimmed glass. Its origins are disputed and there are many regional variations. A common version uses lime, hot sauce, Worcestershire or Maggi, and a pinch of salt and chilli in a chilled glass, topped with cold lager. Some versions add tomato juice. Build in a chilled pint glass or schooner with ice or without. Mistakes include too much sauce and warm beer. It is a great brunch drink and a lower-alcohol alternative to a Bloody Mary. Prep the spice mix and rim salt in advance. - Spec: 330ml Mexican lager, 30ml lime juice, dashes of hot sauce and Worcestershire, pinch of salt - Glass: chilled pint with salt-chilli rim - Garnish: lime wedge - Origin: Mexico (disputed) #### Calimocho The Calimocho, or kalimotxo, is a Basque mix of red wine and cola, usually equal parts, served over ice. It became popular in the Basque Country in the 1970s and 1980s, and stories about its invention at a specific festival exist but are not well documented. It sounds odd but is refreshing and fruity. Use an inexpensive, fruity red wine without heavy oak, and cold cola. Build over ice in a tall glass, with a lemon or lime wedge optional. It is cheap and quick, ideal for festivals and casual bars, and a talking point on Spanish-themed menus. Mistakes include warm cola and tannic wine. - Spec: equal parts red wine and cola over ice - Glass: highball - Garnish: optional lemon wedge - Origin: Basque Country, popular from the 1970s ### Warm drinks #### Irish Coffee The Irish Coffee is credited to Joe Sheridan at Foynes, near Shannon, in the 1940s, serving transatlantic flying-boat passengers, and was popularised in the United States by the Buena Vista Café in San Francisco. It is hot coffee, Irish whiskey and brown sugar, topped with lightly whipped cream. Warm a heatproof glass with hot water, discard, add brown sugar and hot coffee and stir until dissolved; add whiskey, then float cream gently over a spoon. The cream should be half whipped, pourable but thick enough to float, and unsweetened. Mistakes include aerosol cream, sugarless coffee, which makes the cream sink, and stirring the cream in. It is a strong seller in winter and in hotels. Prep cream in small batches and keep chilled; whipped cream loses structure quickly. Dairy allergen notice is needed. - Spec: 40ml Irish whiskey, 100ml hot coffee, 1 to 2 tsp brown sugar, lightly whipped cream - Glass: heatproof Irish coffee glass - Garnish: none (optional nutmeg) - Origin: Joe Sheridan, Foynes, 1940s #### Hot Toddy The Hot Toddy is a warm drink of spirit, sugar or honey, citrus and hot water, with roots in Scotland and India; the name is thought to derive from a Hindi word for palm sap drink, though this is debated. Whisky is the most common base in the UK, but rum and brandy work too. Warm the glass, add honey or syrup, lemon juice and spirit, then top with hot water just off the boil and stir. Garnish with a lemon wheel studded with cloves or a cinnamon stick. Mistakes include boiling water, which drives off aromatics and can crack thin glass, and too much sweetener. It is a simple, profitable winter serve. Batch the spirit and honey; add water and lemon to order. Many guests view it as a cold remedy; do not make health claims about it. - Spec: 40ml whisky, 15ml honey or syrup, 15ml lemon juice, 100ml hot water - Glass: heatproof glass or mug - Garnish: clove-studded lemon wheel or cinnamon - Note: avoid health claims #### Eggnog Eggnog is a rich drink of eggs, sugar, milk, cream and spirit, with roots in British posset traditions and later American colonial drinking. Bars usually make it in batches, either fresh to order or aged. Aged eggnog, kept for weeks in the fridge with a high spirit content, is popular in some bars; the alcohol is often said to reduce bacterial risk, but this is not a guarantee, and you must follow food safety rules and use pasteurised eggs where possible. A typical recipe beats eggs with sugar, then adds milk, cream, brandy, rum or bourbon, and nutmeg. Serve cold in a punch cup or small glass with grated nutmeg. Mistakes include under-whisking, which leaves eggy lumps, and too much spirit. It is a classic Christmas drink and should be labelled for eggs and dairy. - Spec (per serve): 1 egg, 15ml sugar syrup, 50ml milk, 25ml cream, 40ml brandy or rum - Glass: punch cup or small glass - Garnish: grated nutmeg - Allergens: egg, milk; use pasteurised eggs #### Mulled wine Mulled wine, red wine heated with spices, citrus and sugar, has been made in Britain for centuries and is a staple of winter menus and Christmas markets. Closely related drinks include German Glühwein and Scandinavian glögg. The key is gentle heat: alcohol evaporates and flavours turn stewed if the wine boils. Warm the wine with sugar or honey, orange peel and slices, cinnamon, cloves, star anise and nutmeg, keeping it below a simmer, ideally around 60 to 70°C, for twenty minutes or more. Many bars add a measure of brandy, port or orange liqueur to boost body. Use a fruity, inexpensive but sound red wine; very tannic or oaky wines become bitter when heated. Hold in a bain-marie or urn with a lid, and do not keep it hot for many hours, as it will cook and lose aroma. Food safety rules for hot-holding apply. Serve in heatproof glasses or mugs with an orange slice and cinnamon stick. Offer a non-alcoholic version based on red grape juice and spiced tea. - Base: red wine, sugar, orange, cinnamon, cloves, star anise - Keep below a simmer, around 60 to 70°C - Optional brandy or port to fortify - Offer a non-alcoholic spiced grape version #### Hot Buttered Rum Hot Buttered Rum is a colonial American winter drink of rum, hot water, sugar, spices and butter. Bars usually make a batter in advance: soften butter and beat it with brown sugar, cinnamon, nutmeg, cloves and a pinch of salt, sometimes adding vanilla. Store in the fridge or freezer in portions. To serve, place a spoonful of batter in a warmed mug, add dark or aged rum and top with hot water, stirring until the butter melts. Some versions use hot cider instead of water. The butter adds richness, but too much leaves an oily slick; strain through a fine sieve if needed. Dairy allergen notice is required. It is an excellent après-ski or winter terrace drink, and the batter makes service fast. - Spec: 50ml aged rum, 1 heaped tbsp spiced butter batter, 120ml hot water - Glass: warmed mug - Batter: butter, brown sugar, spices, salt - Allergen: milk #### Tom and Jerry The Tom and Jerry is a hot, eggnog-like drink of rum and brandy mixed with a batter of beaten eggs and sugar, topped with hot milk or water. It was popular in nineteenth-century America and is often associated with Pierce Egan’s 1821 book Life in London, whose characters were named Tom and Jerry, though the link to the drink is not well documented. Make a batter by separating eggs, beating the yolks with sugar and spices and the whites to soft peaks, then folding together. Spoon batter into a warmed mug, add rum and brandy, and top with hot milk while stirring to create a frothy drink. Grate nutmeg on top. Use pasteurised eggs where possible; the drink is not heated enough to cook them fully. Allergen notice for egg and milk is essential. It is a nostalgic seasonal drink and requires preparation, so plan ahead. - Spec: 25ml aged rum, 25ml brandy, 2 tbsp egg batter, top with hot milk - Glass: warmed mug - Garnish: grated nutmeg - Allergens: egg, milk #### Carajillo The Carajillo is a Spanish coffee drink, espresso with a spirit such as brandy or rum. In Mexico, a version with Licor 43, a Spanish vanilla and citrus liqueur, shaken or built over ice with fresh espresso, has become very popular, and that version has spread to UK bars. Build over ice in a rocks glass with Licor 43, then pour hot espresso on top for a layered look, or shake both with ice for a frothy texture. Fresh espresso is essential. It is a quick after-dinner drink and a good alternative to an Espresso Martini. Mention caffeine for guests who avoid it. - Spec (Mexican style): 40ml Licor 43, 1 shot fresh espresso - Glass: rocks over ice - Method: layered or shaken - Spanish original: espresso with brandy or rum ### Creamy and dessert #### White Russian The White Russian is vodka, coffee liqueur and cream, a variation of the Black Russian, which was reportedly created in the late 1940s in Brussels. The White Russian became famous through the 1998 film The Big Lebowski. Build over ice in a rocks glass: vodka, coffee liqueur, then cream floated or stirred in. Use fresh single cream or half-and-half; double cream can be too heavy. Mistakes include sweet, artificial coffee liqueurs and warm cream. Some bars use a cold brew coffee liqueur for depth. It is popular with guests who enjoy dessert drinks. Dairy allergen notice is needed. Batching cream drinks is risky; keep cream separate. - Spec: 50ml vodka, 25ml coffee liqueur, 25ml cream - Glass: rocks - Garnish: none - Variant: Black Russian (no cream) #### Grasshopper The Grasshopper is crème de menthe, crème de cacao and cream, shaken and served up. It is generally credited to Tujague’s restaurant in New Orleans in the early twentieth century, though dates vary. It is mint chocolate in a glass. Use white crème de cacao and green crème de menthe for the classic colour, though quality brands make a big difference. Shake hard to emulsify the cream and strain into a chilled coupe; garnish with a mint leaf or grated chocolate. Mistakes include too much crème de menthe, which tastes like toothpaste. It can be made as a frozen drink or with ice cream. It is a dessert drink and fits well with after-dinner menus. Dairy allergen notice is needed. - Spec: 25ml green crème de menthe, 25ml white crème de cacao, 25ml cream - Glass: chilled coupe - Garnish: mint leaf or grated chocolate - Origin: Tujague’s, New Orleans (attributed) #### Brandy Milk Punch Brandy Milk Punch is a New Orleans brunch staple, a mix of brandy, milk, sugar and vanilla, shaken and served over ice with nutmeg. It is related to older milk punches but is not the same as clarified milk punch. Shake brandy, milk, sugar syrup and a few drops of vanilla extract with ice and strain over fresh ice in a rocks or highball glass. Grate nutmeg on top. Use whole milk for body. It is simple and comforting, a good alternative to an Irish Coffee in cold weather. Dairy allergen notice is needed. Batch brandy, syrup and vanilla; add milk to order. - Spec: 50ml brandy, 90ml whole milk, 15ml sugar syrup, few drops vanilla - Glass: rocks or highball - Garnish: grated nutmeg - Origin: New Orleans brunch tradition #### Flips A flip is a spirit or fortified wine shaken with a whole egg and sugar, served with grated nutmeg. The name originally described a hot drink of ale, spirit and sugar heated with a red-hot iron, popular in seventeenth and eighteenth-century Britain and colonial America; by the late nineteenth century, it meant the chilled, egg-based drink we know now. Porto Flip, made with port and a little brandy, and Brandy Flip are the best-known versions. Crack a whole fresh egg into a shaker, add spirit or wine and syrup, dry shake hard to emulsify, then shake again with ice and strain into a small chilled glass or coupe. Grate nutmeg on top. The texture should be rich, smooth and custardy, never eggy or lumpy. Use British Lion eggs and flag the egg allergen. Mistakes include under-shaking, which leaves stringy egg, and over-sweetening rich fortified wines. A flip is a good winter dessert drink and an elegant use for port or sherry left over from a tasting. - Spec (Porto Flip): 45ml ruby or tawny port, 15ml brandy, 1 whole egg, 5 to 10ml sugar syrup - Glass: small chilled coupe - Garnish: grated nutmeg - Allergen: egg ### Punches #### Fish House Punch Fish House Punch is associated with the Schuylkill Fishing Company, a Philadelphia social club founded in 1732, and is one of the oldest named American punches. It is a mix of rum, Cognac, peach brandy, lemon, sugar and water or tea, served from a bowl over a large block of ice. The peach element is debated; some early recipes used peach brandy, which in the eighteenth century meant a distilled peach spirit rather than a sweet liqueur. Modern bars usually use a small amount of peach liqueur or eau de vie. Make an oleo saccharum with lemon peel and sugar, add lemon juice, then the spirits and cold water or tea, and chill with a large ice block. Grate nutmeg over the top. It is strong; know the units per serve. Mistakes include over-sweet peach liqueurs and small ice. - Base: aged rum, Cognac, peach brandy, lemon, sugar, water - Origin: Schuylkill Fishing Company, Philadelphia (founded 1732) - Serve from a bowl over a large ice block - Strong; know units per serve ### Technique fundamentals #### Why dilution is an ingredient Every cocktail that touches ice is partly water, and that water is not a flaw but one of the ingredients. A stirred Manhattan typically ends up with something like a fifth to a quarter of its final volume as meltwater; a hard-shaken sour gains more, often a quarter to a third. That water lowers the alcohol so the drink is not hot on the palate, softens sharp edges, opens aromatics that are muted in strong spirit and, crucially, chills. Chilling and dilution are linked: ice cools a drink by melting, because the energy needed to turn ice to water comes out of the liquid. You cannot get a very cold drink without also adding water, unless you pre-chill ingredients or freeze a batch. That is why freezer Martinis need water added before freezing, and why a drink stirred over wet, warm ice ends up watery and lukewarm. The practical lessons for a bar team are simple. Use cold, dry ice straight from the freezer, not ice that has been sitting in a well for an hour. Stir and shake for consistent times and taste the result, rather than going by feel. When batching, add the water you would otherwise get from ice, measured by volume. When a drink tastes flabby, the problem may be too much water; when it tastes hot, too little. Training staff to taste a drink before and after proper dilution is one of the quickest ways to raise standards. Weighing a drink before and after mixing in a training session makes the point vividly. - Stirred drinks: roughly 20 to 25 per cent added water - Shaken drinks: roughly 25 to 35 per cent added water - Chilling comes from ice melting; cold and dilution travel together - Taste before and after to train palates #### Shaking technique Shaking does three things at once: it chills, dilutes and aerates. Aeration matters for drinks with citrus, cream, egg or fruit, giving a lively texture and a foam that stirring never produces. The usual rule is to shake anything containing juice, dairy, egg or other cloudy ingredients, and stir clear, spirit-only drinks. Fill the shaker tin well with cold, hard ice, around two thirds or more; too little ice melts too fast and over-dilutes. Seal the tins firmly, hold with both hands, one on each end, and shake hard in a straight or slightly arcing line for around 10 to 15 seconds. The exact style, from the Japanese hard shake to a simple back-and-forth, matters less than consistency and energy. Listen: the sound changes as ice breaks and the drink chills. The outside of the tin should be frosted. Then strain promptly so dilution stops. Most bars use a two-piece Boston tin set: tin on tin is lighter, faster and less breakable than tin on glass. Cobbler shakers with built-in strainers are fine for home use but slow and prone to sticking in volume. Mistakes include shaking with too little ice, weak shaking that leaves the drink warm, and leaving the drink in the tin while chatting. Staff should also protect their bodies: repeated shaking causes strain on wrists, elbows and shoulders, so rotate shakers during long services and vary grip. - Shake: citrus, dairy, egg, juice, cloudy ingredients - Typical shake: 10 to 15 seconds, hard, plenty of ice - Tin-on-tin Boston sets are fastest for volume - Strain promptly to stop dilution #### Stirring technique Stirring chills and dilutes with minimal aeration, keeping clear drinks clear and silky. It is the method for Martinis, Manhattans, Negronis, Old Fashioneds and anything made purely of spirits, vermouths, liqueurs and bitters. Use a mixing glass or tin filled with cold, dry ice, add the liquid, and stir smoothly with a long bar spoon, keeping the back of the spoon against the inside of the glass so the ice spins as a block rather than being bashed about. Typical stirring time is about 20 to 40 seconds depending on ice temperature and drink size; taste rather than counting blindly. The drink should be cold, silky and have lost its alcoholic burn. Strain with a julep or Hawthorne strainer into a chilled glass. Good stirring is quiet: noise means the ice is being broken, which speeds dilution and can leave shards. Pre-chilled ingredients, such as vermouth from the fridge, help you reach temperature with controlled dilution. In high-volume bars, stirring multiple drinks at once with two spoons is a useful skill, and stirring in tins is faster to chill than thick glass. Mistakes include stirring with wet ice from the well, under-stirring and serving a warm, hot-tasting drink, and over-stirring into a thin, watery one. - Stir: spirit-only clear drinks - Typical time: 20 to 40 seconds, taste to judge - Keep the spoon back against the glass; ice moves as a block - Pre-chill vermouths and glasses #### Dry shake and reverse dry shake Egg white and other foaming agents need agitation without ice to build a stable foam, because cold slows protein unfolding and ice gets in the way. A dry shake means shaking all ingredients without ice for several seconds, then adding ice and shaking again to chill and dilute. A reverse dry shake does the opposite: shake with ice first, strain the chilled drink out, discard the ice, and shake again without ice. Many bartenders find the reverse method gives a thicker, tighter foam, because the liquid is already cold and diluted. Some bars add the spring from a Hawthorne strainer into the tin for the dry shake, acting as a whisk. A milk frother or stick blender can also build foam quickly, useful in volume. Hold the tin carefully when dry shaking because without ice there is less vacuum seal and tins can pop open. Always fine strain egg drinks to remove membranes and give a smooth texture. Mistakes include insufficient shaking, giving a thin, bubbly head, and leaving the drink to sit, which makes the foam separate. Allergen notice must accompany egg drinks, and vegan alternatives include aquafaba and commercial foaming agents. - Dry shake: no ice, then with ice - Reverse dry shake: with ice, strain, then without ice - Hawthorne spring in the tin acts as a whisk - Always fine strain; flag egg allergen #### Throwing Throwing, or rolling at its gentler end, is a method of mixing by pouring a drink in a long stream between two vessels, usually from a tin with a strainer held high into another tin held low. It is associated with old Spanish and Cuban bartending, and has been revived by bartenders in London and elsewhere. It aerates more than stirring but less than shaking, giving a drink a slightly softer texture and opening aromas without clouding or foaming. It is particularly good for Bloody Marys, where shaking can make tomato juice frothy and thin, and for some wine- and sherry-based drinks. To throw, hold a strainer in the ice-filled tin, pour the liquid in a stream into a second tin, then pour it back, three or four times, increasing distance as confidence grows. It is theatrical and attracts attention at the bar, but it is messy until practised; train over a sink. Mistakes include splashing, losing too much liquid, and overdoing it so the drink warms. It is a useful technique to have in a bar’s toolkit and helps teach the idea of controlled aeration. - Pour between two tins in a long stream, three or four passes - Aeration: more than stirring, less than shaking - Good for Bloody Marys and fortified wine drinks - Practise over a sink #### Building and stirring in the glass Building means making a drink directly in the glass it is served in, usually highballs, Old Fashioneds and some sours over ice. It is fast and requires no extra equipment. For highballs, fill the glass with cold, dry ice right to the top, add the spirit, then pour the mixer gently down a bar spoon or the side of the glass to protect carbonation. A single lift from the bottom with a bar spoon is enough to mix; more stirring kills bubbles. More ice, not less, makes a colder drink that dilutes more slowly, so a full glass of ice is essential. For Old Fashioneds built in the glass, stir the spirit, sugar and bitters over a few cubes, adding more ice as it melts, or stir over a large cube for a cleaner look. Mistakes include half-filled glasses, warm mixers, and mixers from a gun with poor carbonation. Building is the core of speed service, and getting the basics right on the most common drinks, gin and tonic, rum and cola, vodka soda, has a bigger effect on guest satisfaction than any complex cocktail. - Fill the glass with ice to the top - Pour mixer down a spoon; one gentle lift - Cold mixers keep carbonation - Highball quality drives most guests’ impression #### Muddling Muddling presses fruit, herbs or sugar to release juice and oils. Use a flat-ended muddler of food-safe plastic, stainless steel or untreated wood; lacquered wood can flake into drinks. For citrus wedges, press firmly to release juice and oils from the peel. For soft fruit such as berries, press gently until broken. For herbs, especially mint and basil, press lightly or simply shake with them, because heavy muddling tears leaves and releases bitter chlorophyll. Muddle in a sturdy tin rather than a delicate glass, which can crack. Fine strain where fragments would spoil texture. Mistakes include pounding herbs to green paste, muddling citrus pith, which is bitter, and wasting time on muddling in volume service. For speed, many bars use purées, cordials or blended herb syrups instead of muddling to order, which gives consistency at the cost of some freshness. Muddling also releases sugar from fruit and helps dissolve granulated sugar, as in a Caipirinha. - Herbs: press lightly or shake; fruit: press until broken - Citrus: press for juice and peel oils, avoid pith - Use food-safe muddlers; avoid lacquered wood - Fine strain herb drinks #### Straining Straining controls texture by removing ice shards, fruit pulp and herb fragments. The Hawthorne strainer, with a spring around its edge, fits over a shaker tin and catches ice and larger pieces; pushing the gate forward tightens the gap. The julep strainer, a perforated spoon-shaped tool, is traditional for stirred drinks in a mixing glass. A fine strainer, a small conical mesh sieve, is held under the Hawthorne for double straining, catching small shards and fragments. Double strain any shaken drink served up, any drink with muddled herbs or fruit, and egg drinks for a smooth foam. Some bartenders do not fine strain sours served over ice, believing a few shards add texture; this is a matter of house style. Mistakes include dirty strainers that pass on flavours and loose springs that let ice through. Clean strainers between drinks, especially between dairy and clear drinks. Fine strainers clog with pulp, so tap them out and rinse frequently. - Hawthorne for tins; julep for mixing glasses - Fine strain shaken drinks served up and herb drinks - Clean between dairy and clear drinks - House style decides on shards in drinks on ice #### Jiggering and free pouring Accurate measuring keeps drinks consistent and costs under control. Jiggers come in many shapes, but Japanese-style jiggers with internal markings are common in cocktail bars because they are precise and fast. In the UK, spirits served by measure must use government-stamped measures or approved optics in 25ml or 35ml, or multiples, and the measure must be displayed; cocktails are not covered in the same way, but many bars use stamped measures anyway. Free pouring, measured by counting with a pour spout, is common in the United States and faster, but is less accurate unless staff are regularly tested. If a bar allows free pouring for cocktails, use a pour test tool and check staff often. For the jigger, fill to the brim, held level, and pour cleanly. Mistakes include under-filled measures, spilling, and inaccurate eyeballing of halves and quarters. Accuracy is a profit issue: a few millilitres over on every pour quickly adds up to many bottles a month. - UK spirits by measure: 25ml or 35ml or multiples, stamped measures - Japanese jiggers with internal lines are precise - Free pouring needs regular testing - Over-pouring erodes gross profit #### Measuring sugar and acid balance Balance in sours comes down to the ratio of sugar to acid, with spirit and dilution doing the rest. A common starting point is two parts spirit, one part citrus, and somewhere between a half and one part simple syrup, depending on the sweetness of the other ingredients. Liqueurs add both sugar and flavour, so reduce syrup accordingly. Brix measurements, which estimate sugar content, can be taken with a refractometer and are used by advanced bars to standardise syrups and juices. Titratable acidity can also be measured with simple kits. For most bars, tasting and adjusting is the practical tool, but having standard recipes and weights helps. Staff should learn to taste a drink before serving with a straw or spoon, never from the tin. Mistakes include sweetening everything to mask poor ingredients and using inconsistent syrups. - Start: 2 spirit, 1 citrus, 0.5 to 1 syrup - Liqueurs contribute sugar; adjust syrup - Refractometers measure sugar (Brix) - Taste with a straw, never from the tin #### The Japanese hard shake The hard shake is a shaking style developed by the Tokyo bartender Kazuo Uyeda, of the bar Tender in Ginza, and described in his book Cocktail Techniques. It uses a three-piece cobbler shaker and a complex, multi-point movement in which the shaker travels in a looping path so that the ice moves around the inside of the tin rather than simply slamming end to end. Uyeda’s argument is that this aerates the drink more finely and gives a softer, rounder texture, particularly in drinks with cream or egg. Whether the hard shake is measurably different from a vigorous ordinary shake is debated among bartenders, and blind comparisons have produced mixed opinions, so treat strong claims cautiously. What is beyond doubt is the wider lesson of Japanese bar craft: precision, consistency and attention to every step, from chilling the glass to the angle of the pour. The cobbler shaker itself is more common in Japanese bars than in British ones, where the Boston tin set dominates for speed. Bartenders curious about the style should learn it from a qualified teacher or Uyeda’s book rather than video clips, and practise with water first. For a high-volume venue, the hard shake is rarely practical; for a small, slow, precise bar, it is part of a distinctive house style and a talking point with guests. - Developed by Kazuo Uyeda, Tender, Ginza, Tokyo - Uses a three-piece cobbler shaker and looping movement - Claims of a finer texture are debated - Suits slow, precise bars more than volume venues #### Whip shake A whip shake is a short shake with a small amount of crushed or pebble ice, used for drinks that will be poured over crushed ice, such as swizzles, tiki drinks and some juleps. Because the drink will continue to dilute and chill on crushed ice in the glass, the shake only needs to mix, lightly aerate and take the edge off the temperature. Add a small scoop of crushed ice, a handful of pellets or a few cubes to the tin, shake briefly for a few seconds until the ice has melted, then pour the whole thing, unstrained, into a glass of fresh crushed ice. Some bartenders call this a flash blend when done with a drink mixer spindle, the traditional tiki method used by Don the Beachcomber’s bars, which gives a frothier, more aerated result. The advantage is speed and the right level of dilution for a drink that sits on crushed ice. The common mistake is giving a full hard shake with cubed ice and then serving on crushed ice, which over-dilutes the drink before the guest even starts. Another is under-mixing thick ingredients such as honey or orgeat; the whip shake must still dissolve everything. Use it as part of a clear spec so the whole team does it the same way. - Short shake with a little crushed ice - Pour unstrained over fresh crushed ice - Flash blending with a spindle mixer is the tiki equivalent - Avoid full shake plus crushed ice: over-dilution #### Swizzling technique Swizzling mixes and chills a drink directly in the glass with crushed ice, using a swizzle stick. The traditional stick is cut from a Caribbean tree, Quararibea turbinata, whose branches end in a natural whorl of prongs; bar suppliers sell these and metal or plastic versions. Build the drink in a highball or Collins glass, fill two thirds with crushed ice, insert the stick so the prongs sit near the bottom, and spin it rapidly between flat palms while moving it slowly up and down. The glass will frost on the outside within twenty or thirty seconds, which is the sign the drink is cold. Top up with more crushed ice to form a mound, then add any float or bitters, as in a Queen’s Park Swizzle. A bar spoon works if you have no stick, but less efficiently. The technique matters because swizzled drinks are meant to be very cold and fairly diluted, and the texture is different from a shaken drink poured over crushed ice. Mistakes include swizzling with too little ice, which leaves a warm, watery drink, and spinning so hard that liquid splashes out. Swizzling is visible theatre at the bar and invites questions, so staff should be able to explain the stick’s origin. - Spin the stick between flat palms in crushed ice - Frosted glass shows it is cold - Traditional stick: Quararibea turbinata branch - Top with ice, then add floats or bitters #### Layering and floats Layering stacks liquids of different densities so they sit in visible bands, while a float is a single layer poured on top of a finished drink. Density depends mainly on sugar content: sweet liqueurs and syrups are heavier and sink, while high-proof spirits are lighter and float. Pour slowly over the back of a bar spoon held just above the surface, touching the inside of the glass, so the liquid spreads gently rather than plunging through. For layered shots such as the B-52, pour the densest liqueur first. For floats, such as the peated Scotch on a Penicillin or red wine on a New York Sour, a gentle pour gives an aromatic first sip and a striking look. A New York Sour, a whisky sour with a red wine float, is a good example: dry red wine sits on top because it is lighter than the sweetened sour beneath. Mistakes include pouring too fast, using ingredients with similar densities, and stirring after floating. Floats of overproof rum that are set alight are a fire risk and should not be done in most bars. Practise on water and syrup before service. Layered drinks look best in clear, straight-sided glasses. - Density is driven mostly by sugar - Pour slowly over the back of a spoon - Example: New York Sour red wine float - Avoid flaming overproof floats #### Rinses A rinse coats the inside of a glass with a small amount of an aromatic spirit or liqueur, such as absinthe in a Sazerac or a peated whisky, then discards the excess. It adds aroma without dominating the drink. Pour a small amount, around 5ml, into a chilled glass, swirl to coat, then tip out the excess. An atomiser spray can achieve the same effect more precisely and with less waste, and many bars now use them. Rinses are particularly effective because aroma is a large part of perceived flavour. Mistakes include leaving too much in the glass and rinsing a warm glass. Spray atomisers should be cleaned regularly and labelled. - Coat the glass, discard the excess - Around 5ml for a rinse; atomisers use less - Common: absinthe, peated whisky - Label and clean atomisers #### Liquid nitrogen and dry ice safety Liquid nitrogen and dry ice create dramatic smoke effects and rapid chilling, but they are hazardous. Liquid nitrogen is extremely cold, around minus 196°C, and can cause severe internal injury if swallowed before it has fully evaporated. In 2012 a teenager in Lancaster needed emergency surgery to remove her stomach after drinking a cocktail containing liquid nitrogen, a case that led to warnings from UK authorities. Dry ice, solid carbon dioxide at around minus 78°C, can cause burns if touched and must not be swallowed; pellets in drinks can be dangerous. Both release gas that can displace oxygen in enclosed spaces. If used at all, they must be used only by trained staff, with risk assessments, proper equipment and procedures ensuring none remains in the drink when served. Many bars choose not to use them. Never let guests handle them, and never serve drinks with solid dry ice that could be swallowed. - Liquid nitrogen: about minus 196°C; dry ice: about minus 78°C - 2012 Lancaster case: stomach removed after liquid nitrogen cocktail - Risk assessment and trained staff only - Nothing must remain in the drink when served ### Ice #### Ice programmes Ice is the most used ingredient in a bar and deserves a plan, not an afterthought. An ice programme covers the types of ice a bar uses, how it is made or bought, how it is stored, handled and served, and who is responsible. Common types include standard machine cubes for shaking and highballs, crushed or pebble ice for juleps, swizzles and tiki, large cubes or spheres for spirit-forward drinks on the rocks, and specialty shapes such as Collins spears. Many bars buy clear ice blocks from specialist suppliers and cut them in house, or buy pre-cut clear cubes. Machine ice varies in size, density and temperature; dense, cold, dry cubes dilute more slowly and give better control. Storage matters: ice in a well warms, gets wet and picks up odours, so refresh wells regularly and keep large-format ice in the freezer until needed. Use a scoop, never a glass, to avoid breakage and contamination; if glass breaks in a well, empty and clean the whole well. Ice is food under UK hygiene law, so machines must be cleaned and descaled on schedule and records kept. Costing an ice programme includes machine running costs, water, labour and specialty purchases. - Types: cubes, crushed, large cubes, spears, spheres - Ice is food: clean machines, log cleaning - Use a scoop, never a glass - Glass breakage in a well means burn the ice #### Clear ice Clear ice looks impressive and melts more slowly than cloudy ice of the same shape, because it is denser and contains fewer air bubbles and impurities. Cloudiness in ice comes from dissolved gases and minerals being trapped as water freezes from all sides at once. Clear ice is made by directional freezing: water freezes from one direction, usually the top down, pushing air and impurities ahead of the freezing front. Commercial clear ice machines freeze large blocks slowly with circulation. In-house methods use an insulated cooler, without a lid, in a chest freezer; the top portion freezes clear and the cloudy bottom is cut away. Once frozen, blocks are tempered for a few minutes to reduce cracking, then cut with a serrated knife or bandsaw and chisel into cubes or spears. Many bars now buy pre-cut clear ice for consistency and safety. Store cut ice in sealed containers in the freezer to prevent odour and frost. Using clear ice correctly involves tempering cubes before pouring a drink over them so they do not crack. It is labour-intensive and should be costed; not every drink needs it. - Cloudiness comes from trapped air and minerals - Directional freezing gives clear ice - Temper blocks before cutting; cut with care - Cost labour and freezer space #### Crushed and pebble ice Crushed ice chills quickly and dilutes fast, which is what you want in juleps, swizzles, cobblers and many tiki drinks. It also creates a frosted glass and a slushy texture. Bars make it with a dedicated crusher, by bashing cubes in a Lewis bag, a canvas bag that absorbs meltwater and keeps the ice dry, or by buying nugget or pebble ice from a specialist machine. Pebble or nugget ice, soft and chewable, is popular in the United States and increasingly in UK tiki bars. Store crushed ice in a container that drains so it does not sit in water. Use it fresh, because it clumps and melts quickly. Mistakes include serving crushed ice drinks without enough ice, leaving them warm and watery, and using crushed ice in drinks that should be on large cubes. Drinks over crushed ice benefit from a straw and a mound of ice on top. - Uses: juleps, swizzles, cobblers, tiki - Lewis bag keeps crushed ice dry - Pebble or nugget ice from specialist machines - Top with a mound of ice and serve a straw ### Service craft #### Glassware chilling and temperature A cold drink in a warm glass warms fast. Chill coupes, Martini glasses and flutes before service by storing them in a glass freezer or fridge, or fill them with ice and water while mixing and discard before straining. Frozen glasses look impressive but can stick to lips and freeze small amounts of liquid on contact; a fridge or glass chiller is often better. Rocks and highball glasses usually do not need chilling because they are filled with ice. For hot drinks, warm glasses with hot water to stop the drink cooling and to reduce the risk of cracking. Glasswasher temperatures leave glasses hot; never serve straight from the washer without letting them cool, or the drink will warm and dilute. Mistakes include stacking chilled glasses in a hot back bar and forgetting to discard ice water. A glass programme should include breakage records and checks for chips and cracks. - Chill stemware for drinks served up - Do not serve straight from a hot glasswasher - Warm glasses for hot drinks - Check for chips; record breakages #### Garnish craft A garnish should add aroma, flavour or a visual cue, not just decoration. Citrus twists are cut with a Y peeler, avoiding pith, and expressed over the drink so the oils spray onto the surface; whether the twist goes in or is discarded is house style. Wheels and wedges should be cut fresh and stored covered. Herb garnishes such as mint should be clapped between the hands to release aroma before placing. Dehydrated citrus wheels have become common for appearance and reduced waste, though they add little flavour. Edible flowers must be from food-safe sources, not florists. Prep garnishes before service in quantities you will use, keep them covered and chilled, and discard at the end of shift. Mistakes include oversized garnishes that get in the way of drinking, wilting herbs, and garnishes handled with bare hands. Use tongs or picks. - Twist: express oils over the drink - Clap herbs to release aroma - Food-safe flowers only - Handle with tongs; discard at shift end #### Rims Rimming a glass with salt, sugar or spice adds flavour and visual appeal. Moisten the outer rim with a citrus wedge, then roll the outside edge in the rimming mixture on a plate, keeping it off the inside so it does not fall into the drink. Half rims let guests choose. Use flaky or coarse salt, not table salt, for Margaritas and Palomas. Flavoured rims, such as chilli salt or citrus sugar, add interest. Prep rimmed glasses just before service so they do not soften. Mistakes include salt inside the glass, uneven rims, and overly thick coatings. Clean rimming plates often to avoid clumping. - Rim the outside only - Half rims let guests choose - Coarse or flaky salt for Margaritas - Prep close to service #### Flaming an orange peel Flaming a citrus peel releases its oils through a flame, caramelising them lightly and creating a brief burst of flame and a toasty aroma. It is associated with drinks such as the Cosmopolitan in some versions and was popularised in the 1990s by bartenders including Dale DeGroff. Cut a coin-sized piece of orange peel with some thickness, hold it skin side towards the drink about ten centimetres above, hold a lit match or lighter between peel and drink, and squeeze the peel sharply so the oils spray through the flame onto the surface. Rub the rim with the peel and drop it in or discard it. Use wooden matches or a lighter; avoid using fuel lighters that leave a petrol smell. The effect is theatrical, but the flavour change is small, and some bartenders feel it adds a burnt note that does not help the drink. Safety matters: keep flames away from hair, sleeves, menus and high-proof spirits on the bar, and do not do it near guests who are uncomfortable. Mistakes include thin peels with little oil, which give no flame, and holding the flame too close so the drink tastes of match. - Thick coin of orange peel, squeezed through a flame - Popularised in the 1990s, including by Dale DeGroff - Use matches or clean lighters, not fuel lighters - Keep flames away from guests and spirits #### Smoke in cocktails Smoke adds aroma and theatre, and is usually introduced with a handheld smoking gun burning wood chips, tea or herbs, or by smoking the glass by inverting it over a smouldering plank. The smoke clings to the surface of the drink and glass, giving a fleeting aroma rather than a lasting flavour. It suits spirit-forward drinks such as Old Fashioneds and Manhattans. Use food-grade wood chips; never use treated wood. Smoke under a cloche at the table creates a reveal moment. Practical issues include fire safety, smoke alarms, which can be triggered by repeated smoking in enclosed spaces, ventilation, and the time it takes in a busy bar. Some guests dislike smoke or are sensitive to it. Mistakes include over-smoking, which makes the drink taste acrid, and doing it for every drink so the bar smells of bonfire. Consider smoked ingredients, such as smoked syrup or lapsang souchong tea, as a quicker way to add consistent smoke flavour. - Smoking gun, smoked glass or cloche - Food-grade wood only - Watch smoke alarms and ventilation - Smoked syrups or teas give consistent flavour faster #### Upselling and recommending cocktails Upselling is about guiding guests to drinks they will enjoy, which often means trading up. Ask questions about preferences: spirit, flavour, sweetness, strength. Recommend specific drinks with confidence and a short description. Suggest a premium spirit in a classic, such as a better gin in a Martini, explaining the difference. Offer a second round before the first is finished, and suggest pairings with food. Train staff on the menu so recommendations are genuine. Mistakes include pushing the most expensive drink regardless of preference and pressuring guests who have had enough, which conflicts with responsible service. - Ask about spirit, flavour, sweetness, strength - Recommend with confidence and a short description - Premium spirit upgrades in classics - Never push guests who have had enough #### The bartender’s choice Many guests ask the bartender to make them something they will like. Treat it as a short conversation rather than a guessing game. Ask a few quick questions: which spirits they enjoy or dislike, whether they want something refreshing or rich, sweet or dry, strong or light, and if there are any allergies. Then choose a drink, ideally a classic or menu item you can make consistently, or a simple twist. Describe it briefly as you serve. Price it clearly; surprising a guest with a high bill damages trust. Mistakes include making an elaborate off-menu drink during a rush and failing to ask about allergies. - Ask about spirits, style, sweetness, strength, allergies - Pick something consistent - Describe it as you serve - Be clear about the price #### Off-menu orders Guests often order drinks that are not on the menu. A bar should decide its policy: many will make classics if they have the ingredients, but may decline complex drinks during busy service. Have a list of classics staff can make and price consistently. If you cannot make the drink, offer something similar from the menu. Price off-menu drinks by costing them like menu drinks. Mistakes include inconsistent pricing and making slow drinks at peak times at the expense of other guests. - Decide a policy in advance - Keep a list of makeable classics with prices - Offer a similar menu drink when you cannot - Protect speed at peak times #### Handling complaints about drinks When a guest says a drink is wrong, the response shapes their whole visit. Listen without arguing, thank them, and ask what they did not like: too strong, too sweet, too sour, not what they expected. Offer to remake it, adjust it or swap it for something else, without making the guest feel foolish for not liking it. Taste the returned drink, discreetly and with a straw, to learn whether the issue was the spec, execution or simply preference. If it was a mistake, such as a missing ingredient or wrong spirit, own it. Record repeated complaints about the same drink; that is data for menu review. Never pour a returned drink back into a batch. Allergic reactions or suspected allergen mistakes must be treated as serious: stop, inform a manager, and follow the venue’s allergen incident procedure, seeking medical help if needed. Mistakes include defensiveness, arguing about the spec and charging for a drink the guest disliked in the first sip. - Listen, thank, ask what is wrong - Offer to remake, adjust or swap - Taste the returned drink to learn - Treat allergen complaints as incidents ### Ingredients #### Citrus juicing and acid Fresh citrus is the backbone of sours, and its quality changes daily. Lime juice is generally considered best a few hours after juicing, when some bitter compounds have mellowed; after about a day, both lime and lemon lose brightness and taste dull. Juice at the start of each shift in quantities you will use, strain to remove pips and pulp, and keep chilled in labelled, dated bottles. Lemons and limes vary in acidity and juice yield by season and origin, so taste and adjust sugar. Hand juicers are fine for small bars; electric presses are more efficient for volume. Peel citrus for garnishes before juicing to reduce waste. Many bars now use acid-adjusted juices, mixing citric, malic or tartaric acid with water or other juices to mimic lemon or lime, which is cheaper, more stable and less wasteful, though it requires careful measuring. Common mistakes are using bottled concentrates and juicing too far ahead. Record juice yields to forecast purchasing. - Best within a day; lime often best a few hours after juicing - Juice per shift, strain, label and chill - Taste and adjust sugar to variable fruit - Acid-adjusting can reduce cost and waste #### Acid-adjusted juices and citrus alternatives Acid adjusting means adding food-grade acids to a juice so it behaves like lemon or lime in a drink. Lemon juice is roughly 6 per cent acid, mostly citric, and lime juice is similar but with a mix including malic acid. Orange or grapefruit juice has much less acid, so adding citric and malic acids lets you use orange juice as the sour component in place of lime, giving a new flavour. Another approach is to make a citrus substitute from scratch, combining water, citric and malic acid, and sometimes a little salt or other aromatic, which creates a stable, clear sour mix. This can reduce waste and cost and is used in sustainability-minded bars. Use accurate digital scales, as small errors change taste dramatically, and keep a written recipe. Label acid powders and store them safely; they are food ingredients, but strong in concentrated form. Mistakes include guessing amounts and serving overly sour drinks. Always taste against fresh citrus during development. - Lemon and lime juices are around 6 per cent acid - Citric and malic acid can turn orange juice into a lime substitute - Weigh with accurate scales - Taste against fresh citrus #### Egg white and foaming alternatives Egg white gives sours a silky texture and a white foam that holds aromatics. Use fresh eggs, ideally British Lion-marked eggs, which come from flocks vaccinated against salmonella and are considered safe for raw or lightly cooked use under UK guidance, including for vulnerable groups. Pasteurised liquid egg white is another option for consistency. A typical drink uses around 15 to 25ml of egg white. Vegan alternatives include aquafaba, the liquid from cooked chickpeas, which foams well but can taste beany if not used fresh, and commercial foaming agents based on quillaia or other plant extracts, used in drops. Hold foamy drinks until served; foam degrades over time. Allergen notice for eggs is mandatory. Mistakes include unrefrigerated egg whites and inconsistent volumes. - British Lion eggs are considered safe raw under UK guidance - 15 to 25ml egg white per drink - Vegan: aquafaba or quillaia-based agents - Egg is a declared allergen #### Fermentation behind the bar Fermentation creates unique ingredients such as ginger beer, kombucha, water kefir and fermented fruit. Homemade ginger beer is made by fermenting ginger, sugar and water with yeast or a ginger bug. Fermented products develop acidity and complexity, useful for no and low drinks. However, fermentation can produce alcohol, and anything over 0.5 per cent ABV in the UK is legally alcoholic, affecting licensing and duty. Pressure can build in sealed bottles and cause explosions, so use proper bottles and refrigerate when ready. Hygiene is critical; follow a HACCP approach, record pH and temperature, and discard anything off. Mistakes include unlabelled ferments and uncontrolled carbonation. - Ginger beer, kombucha, kefir, fermented fruit - Over 0.5 per cent ABV is alcoholic in UK law - Bottle pressure can cause explosions - Record pH and temperature under HACCP #### Vermouth storage and oxidation Vermouth is aromatised, fortified wine, and once opened it oxidises like wine, losing freshness and developing stale, nutty or flat flavours. Unopened, it keeps well in a cool, dark place. Opened, store it in the fridge and use within a few weeks; many bartenders say two to four weeks depending on style and the size of the bottle. Smaller bottles help low-volume bars. Vacuum stoppers or inert gas sprays can slow oxidation. Dry vermouth is especially delicate. Tired vermouth is one of the most common reasons Martinis and Manhattans taste dull. Label opened bottles with the date. Mistakes include keeping vermouth on the back bar at room temperature for months and buying large bottles that cannot be used quickly. Sherry, particularly fino and manzanilla, is even more fragile and should be treated like white wine. - Refrigerate once opened - Use within a few weeks - Smaller bottles for low-volume bars - Fino and manzanilla are even more fragile #### Hydrocolloids and texture Hydrocolloids such as xanthan gum, gum arabic, agar, gelatine and methylcellulose change texture in drinks, adding body, stabilising foams, setting jellies and suspending particles. Xanthan gum can thicken a syrup or no-alcohol drink at very low concentrations, such as 0.1 to 0.2 per cent, giving body similar to alcohol. Gelatine or agar can set cocktails into jellies. Methylcellulose and some proteins create stable foams. Use accurate scales, as small differences change results. Label products clearly, and note that gelatine is animal-derived. Mistakes include overuse, which creates slimy textures, and not dispersing gums properly, which causes lumps. - Xanthan at about 0.1 to 0.2 per cent adds body - Agar and gelatine set jellies - Gelatine is animal-derived - Disperse gums properly to avoid lumps #### Tea and coffee in cocktails Tea and coffee add structure, bitterness and aroma. Tea can be infused into spirits or syrups or used as a cold brew to lengthen drinks. Black teas add tannin, green teas give grassy notes, oolongs add floral complexity and smoked teas such as lapsang souchong add smoke. Cold brewing tea in the fridge gives a softer, less tannic extraction. Coffee is used in espresso cocktails, cold brew infusions and liqueurs. Fresh espresso gives crema, which is key to the texture of an Espresso Martini. Mistakes include over-steeping tea and using stale coffee. Both contain caffeine; mention this for guests who avoid it. - Black tea adds tannin; lapsang adds smoke - Cold brew tea for softer extraction - Fresh espresso for crema - Mention caffeine ### Syrups and modifiers #### Simple and rich syrups Sugar syrup is the default sweetener behind the bar because granulated sugar dissolves poorly in cold drinks. Simple syrup is usually one part sugar to one part water by weight; rich syrup is two parts sugar to one part water, giving more sweetness and body per millilitre and keeping longer because of the higher sugar concentration. Bars must know which they use, because specs differ: a recipe calling for 20ml of 1:1 needs about half to two thirds that volume of 2:1. Make syrup by stirring sugar into hot or room-temperature water until dissolved; heating speeds dissolution but is not necessary for 1:1 with stirring or a blender. Store in clean, labelled, dated bottles in the fridge. Simple syrup can grow mould within a couple of weeks; rich syrup lasts longer. Demerara syrup gives a caramel note for rum and whisky drinks. Mistakes include unlabelled bottles, mixing ratios in the same bar, and topping up old syrup with new, which carries contamination forward. - Simple: 1:1 sugar to water by weight - Rich: 2:1, sweeter, more body, longer shelf life - Label and date; never top up old bottles - Demerara syrup suits rum and whisky #### Flavoured syrups Flavoured syrups are one of the easiest ways to make a bar’s drinks distinctive. Common methods include hot infusion, where ingredients are simmered with sugar and water and strained, for spices, ginger and citrus peel; cold infusion, where ingredients are left to steep in syrup without heat, for delicate herbs and flowers; and juice syrups, made by mixing juices with sugar, for fruits like raspberry or pomegranate. Ginger syrup is best made with fresh ginger juice mixed with sugar, giving more heat than simmered ginger. Herbal syrups such as basil or mint can be blended and strained for colour and freshness but discolour quickly. Store all syrups in the fridge, labelled and dated, and use within one to two weeks depending on the ingredients. Fruit syrups ferment quickly; watch for bubbles or sour smells. Adding a small amount of neutral spirit can extend shelf life, but makes the product alcoholic. Costing is easy once yields are recorded. - Methods: hot infusion, cold infusion, juice syrups - Ginger: fresh juice plus sugar for heat - Refrigerate, label, date; one to two weeks - Fruit syrups ferment: check daily #### Oleo saccharum Oleo saccharum, meaning oil sugar, is a traditional punch ingredient made by drawing citrus oils out of peel with sugar. Peel lemons, oranges or other citrus thinly, avoiding pith, and toss the peels with sugar, roughly equal weights or a little less sugar. Muddle lightly and leave for a few hours or overnight, covered; the sugar draws out oils and moisture, forming a fragrant syrup. Strain, pressing the peels, and use in punches and drinks. Many bars combine the oleo with juice to make a super juice or sherbet. Vacuum sealing peel and sugar speeds the process. It is a good way to use peels that would otherwise be discarded after juicing, which reduces waste. Mistakes include using pith, which makes it bitter, and leaving it unrefrigerated too long. Store refrigerated and use within a week or so. - Peel plus sugar, a few hours to overnight - Avoid pith - Uses citrus peel waste - Base for punches and sherbets #### Cordials A cordial in the British bar sense is a sweetened, acidic, flavoured concentrate, like lime cordial or elderflower cordial. Bartenders make house cordials to combine sweet and sour in one ingredient, useful for highballs and quick service. A typical approach is to make a flavoured syrup and then add acid, such as citric and malic, to balance sweetness; for example, a lime cordial made from lime peel, sugar, water and citric acid. Cordials can also include preservatives such as potassium sorbate to extend shelf life, but these must be used in permitted quantities and declared appropriately. They are more stable than fresh juice and give consistent flavour. Mistakes include imbalanced acidity and poor labelling. A cordial programme can reduce waste by using peels and offcuts. Keep a written recipe and yield sheet, and record acid levels for consistency. - Sweet plus acid plus flavour in one bottle - Uses peels and offcuts - Preservatives must be within legal limits - Record recipes and yields #### Shrub and vinegar cocktails Drinking vinegars, or shrubs, give cocktails a sharp, fruity acidity different from citrus. In cocktail use, the shrub replaces some or all of the citrus in a sour or highball, or adds complexity to no-alcohol drinks. A cold-process shrub combines fruit with sugar for a day or two to draw out juice, then adds vinegar, typically cider, white wine or rice vinegar. Hot-process shrubs are quicker but taste cooked. In a cocktail, a ratio of about 15 to 25ml of shrub per drink often works, with lemon or lime adjusted down. Vinegar’s acetic acid is more aromatic and pungent than citric acid, so taste carefully. Shrubs are shelf-stable for weeks in the fridge because of their acidity. Mistakes include harsh vinegars that dominate, and over-sweet shrubs. They are useful for seasonal menus and zero-waste programmes, using bruised fruit. - Replace some citrus with 15 to 25ml shrub - Cold process: fruit plus sugar, then vinegar - Stable for weeks refrigerated - Choose mild vinegars #### Bitters and tinctures Bitters are concentrated alcoholic infusions of bitter and aromatic botanicals, used in dashes to season drinks. Angostura, Peychaud’s and orange bitters are the basics; many bars stock a range including celery, chocolate, grapefruit and mole. Bitters tie flavours together and add aromatic complexity much as salt does in cooking. Bars also make tinctures, single-ingredient high-strength infusions used to add specific aromas, and saline solution, salt dissolved in water at around a 20 per cent concentration, used in drops to brighten flavours. Making bitters involves macerating botanicals in high-proof spirit, straining and blending; some botanicals are restricted or unsafe, so research ingredients and stay within food rules. Use dasher bottles for consistency. Mistakes include overuse and inconsistent dashes. Bitters have long shelf lives but evaporate if left open. - Basics: Angostura, Peychaud’s, orange - Saline: around 20 per cent salt solution, in drops - Some botanicals are restricted; research before use - Dasher bottles for consistency #### Gomme syrup Gomme, or gum syrup, is sugar syrup thickened with gum arabic, a natural gum from acacia trees. It was common in nineteenth-century cocktails and gives a silky texture to stirred drinks such as Old Fashioneds and Sazerac. To make it, dissolve gum arabic in water, then add sugar syrup and heat gently until combined; ratios vary but typically involve a small proportion of gum. Commercial gomme is widely available in France and the UK. It adds body without extra sweetness. Mistakes include clumping when mixing the gum. Store refrigerated and use within a few weeks. - Sugar syrup thickened with gum arabic - Silky texture in stirred drinks - Common in nineteenth-century recipes - Refrigerate; use within weeks #### Making orgeat Orgeat is an almond syrup, often flavoured with orange flower water or rose water, used in Mai Tais and many tiki drinks. Homemade orgeat is made by blending blanched almonds with water, straining to make almond milk, and then dissolving sugar into it, sometimes with a small amount of brandy as a preservative and orange flower water for aroma. Toasting the almonds gives a deeper flavour. Homemade orgeat separates, so shake before use, and refrigerate and use within a week or two. Commercial orgeats vary hugely in quality; some contain artificial flavourings. Orgeat contains tree nuts, a major allergen, which must be flagged. Mistakes include insufficient straining, which leaves grit, and overdoing the orange flower water. - Almond milk plus sugar, with orange flower water - Toast almonds for depth - Shake before use; refrigerate - Tree nut allergen #### Making grenadine Grenadine takes its name from the French grenade, pomegranate, and real grenadine is pomegranate syrup. Most commercial red syrups sold as grenadine are flavoured with other fruits and artificial colour. To make it, combine pomegranate juice with sugar, typically equal parts by volume, and warm or blend until dissolved; some recipes reduce the juice to concentrate flavour or add pomegranate molasses and a few drops of orange flower water. Store refrigerated and use within a couple of weeks. Homemade grenadine transforms drinks like the Jack Rose, Ward Eight and Tequila Sunrise. Mistakes include boiling too long, which makes it taste jammy, and using sweetened juice drinks. - Pomegranate juice plus sugar, roughly 1:1 - Optional pomegranate molasses and orange flower water - Avoid long boiling - Refrigerate; use within weeks #### Falernum Falernum is a Caribbean syrup or liqueur flavoured with lime, ginger, cloves and almonds, used in tiki drinks such as the Zombie and the Chartreuse Swizzle. Commercial products include both non-alcoholic syrups and low-strength liqueurs. Homemade versions infuse lime zest, toasted cloves, ginger and almonds in rum, then sweeten with syrup and sometimes lime juice. It adds a spicy, nutty complexity. Mistakes include too much clove, which dominates. Falernum can contain almonds; check for allergens. Store according to its strength: liqueur versions keep well, syrup versions should be refrigerated. - Lime, ginger, clove, almond - Syrup or low-strength liqueur - Used in Zombie and Chartreuse Swizzle - Check for almond allergen #### Honey and agave syrups Honey and agave are popular sweeteners with distinct flavours. Honey must be diluted to mix in cold drinks; a 2:1 or 3:1 honey to water syrup by weight is common. Different honeys bring different flavours, from light acacia to strong heather. Agave syrup, from the agave plant, is thinner and mixes more easily, and is often used in tequila drinks such as the Tommy’s Margarita; dilute it slightly with water for easier pouring. Agave is sweeter than sugar per volume, so adjust specs. Honey is not suitable for vegans, and raw honey is not recommended for infants, though that rarely applies at a bar. Mistakes include using undiluted honey and confusing sweetness levels. - Honey syrup: 2:1 or 3:1 honey to water - Agave syrup: thin, often slightly diluted - Agave is sweeter than sugar per ml - Honey is not vegan #### Saline and salt in cocktails Salt suppresses bitterness and enhances sweetness and aroma, and a few drops of saline solution can make a cocktail taste brighter and more balanced. Bars commonly make a saline solution of around 20 per cent salt by weight dissolved in water and use it in drops. It works particularly well in sours, Margaritas without a salt rim, and coffee drinks. Use with care: the drink should not taste salty. Salt rims are a different technique, giving an intermittent salty hit. Mistakes include adding table salt directly, which does not dissolve evenly, and overuse. - Around 20 per cent saline, used in drops - Suppresses bitterness, lifts aroma - Drink should not taste salty - Rims give intermittent salt; saline gives even effect ### Infusions and washes #### Infusions Infusing spirits with flavour is one of the simplest prep techniques. Combine a spirit with herbs, spices, fruit, tea or other ingredients, leave to steep, then strain. Times vary hugely: chillies and tea can be ready in minutes to a couple of hours, citrus peel and herbs in hours to a day, and dried fruit or vanilla over days. Taste regularly; most infusions go wrong by over-extraction, becoming bitter or tannic. Higher proof spirits extract more quickly. Fast methods include sous vide at controlled low temperature and pressure infusion with a cream whipper charged with nitrous oxide, which forces liquid into ingredients and extracts in minutes. Strain through fine mesh and coffee filters for clarity. Label infusions with date, ingredient and allergens. Mistakes include leaving infusions too long, using unwashed produce, and creating infusions with allergens that are not flagged. Commercially, infusions sold to the public must follow normal food safety rules, and if you sell your own infused spirit in bottles, other regulations apply. - Times range from minutes (chilli, tea) to days (vanilla) - Taste often; over-extraction causes bitterness - Fast methods: sous vide and cream whipper - Label with date, ingredients, allergens #### Rapid infusion with a cream whipper A cream whipper charged with nitrous oxide can infuse spirits in minutes. Add spirit and solid ingredients to the canister, seal, charge with one or two N2O chargers, and swirl for a minute or so. The pressure forces liquid into the pores of the ingredient. After a short rest, vent the gas quickly with the canister upright, holding a cloth over the nozzle, and the rapid pressure drop pulls flavour out. Strain and use. It is excellent for herbs, coffee, cacao nibs and citrus peel. Only use food-grade chargers and equipment designed for the purpose, follow the manufacturer’s limits, and never overfill. Nitrous oxide misuse is illegal in the UK for psychoactive purposes, and possession of chargers in certain circumstances is regulated; keep chargers secure and for culinary use only. Mistakes include venting with the nozzle down, which sprays liquid, and using too much ingredient for the volume. - Charge, swirl, rest, vent quickly upright - Minutes rather than days - Food-grade chargers only; keep secure - Follow manufacturer limits #### Fat-washing Fat-washing is a technique for flavouring spirits with fats such as butter, bacon fat, olive oil, sesame oil or coconut oil, giving aroma and a richer texture without leaving greasy residue. Melt the fat and combine it with the spirit, typically somewhere around 50 to 100 grams of fat per 700ml bottle depending on intensity, stir or shake, and leave at room temperature for a few hours. Then freeze the mixture until the fat solidifies on top, remove the fat, and strain the spirit through a coffee filter. The fat-soluble aroma compounds stay in the spirit. Famous examples include Benton’s Old Fashioned at PDT in New York, made with bacon fat-washed bourbon, created by Don Lee in the mid-2000s. Mistakes include insufficient freezing, which leaves fat in the spirit, and poor filtration. Allergen labelling is crucial: butter is milk, sesame is a major allergen, and animal fats must be flagged for vegetarians and vegans. Store fat-washed spirits refrigerated if there is any risk of residue, and label clearly. - Melt fat, mix with spirit, rest, freeze, skim, filter - Classic: Benton’s Old Fashioned, PDT (bacon fat bourbon) - Allergens: butter (milk), sesame; flag animal fats - Filter through coffee filters #### Milk-washing and milk punch Milk-washing clarifies a drink by adding it to milk, often with acid, which curdles the milk; the curds trap tannins, colour and harsh compounds, and the drink is then strained through cloth or filters to give a clear, silky liquid. This is the basis of clarified milk punch, a technique recorded in English and American recipe books from the late seventeenth and eighteenth centuries. The modern bar version usually combines spirits, citrus, tea, spices and sugar, then pours the mix into hot or cold milk and lets it curdle. Strain slowly through a fine cloth, then pass back through the curds, which act as a filter, until clear. The result is shelf-stable for some time, especially with high alcohol, and has a soft, rounded texture. Remember that milk proteins remain in small amounts, so the drink must be labelled as containing milk. Mistakes include impatience, pouring too fast and breaking the curd bed. It is a strong batching technique for consistent, clear drinks. - Curdled milk traps tannins and colour - Pour the drink into milk, let curdle, strain slowly - Recycle the first cloudy runs through the curd bed - Still contains milk allergen #### Sous vide at the bar Sous vide uses a precisely controlled water bath to heat sealed bags or jars at a specific temperature. At the bar, it speeds infusions, syrups and cordials without boiling off aromatics. Spirits can be infused at around 50 to 60°C in a sealed bag in an hour or two, much faster than room temperature. Syrups and cordials can be made with fruit or herbs at controlled temperatures, preserving fresh flavours. Use food-grade bags and jars designed for heat, and follow food safety guidelines on cooling and storage. Alcohol is volatile and flammable; never heat spirits in open containers near flames. Mistakes include leaking bags and over-extraction. Record temperatures and times. - Infuse spirits at around 50 to 60°C - Preserves aromatics compared with boiling - Sealed, heat-rated bags only - Record time and temperature #### Rotary evaporation and advanced lab gear Some high-end bars use lab equipment such as rotary evaporators, which distil liquids at low temperatures under vacuum, capturing delicate aromas. In the UK, distilling spirits requires an HMRC licence, so redistilling alcohol at a bar is a legal issue as well as a technical one; bars typically use rotary evaporators for non-alcoholic distillates or under appropriate licensing. Other lab tools include centrifuges for clarification, ultrasonic homogenisers for fast infusions, and refractometers for sugar measurement. These tools are expensive and require training, but enable consistent, novel products. Mistakes include investing in equipment without a clear purpose, and ignoring legal requirements. For most bars, simpler methods are sufficient. - Rotary evaporators distil at low temperature under vacuum - Distilling alcohol in the UK needs an HMRC licence - Centrifuges, homogenisers, refractometers - Buy equipment for a clear purpose ### Clarification #### Clarification methods Clarification removes solids and colour from juices or drinks, creating clear liquids that look striking and behave differently when shaken or carbonated. Methods include gravity filtration through coffee filters or cloth, which is slow but simple; agar clarification, where juice is set with a small amount of agar, broken up and strained through cloth, releasing clear liquid; enzymatic clarification, using pectinase enzymes to break down pectin so solids settle; centrifuging, which spins solids out quickly with a lab-grade centrifuge; and milk-washing. Clear juices can be carbonated without foaming and are essential for clear highballs. Each method has trade-offs in cost, time and yield. Agar is the cheapest; a centrifuge is fastest but expensive and requires training. Mistakes include losing flavour through over-filtration and poor hygiene. Label clarified products and record yield and shelf life. - Methods: filtration, agar, enzymes, centrifuge, milk-washing - Clear juices carbonate cleanly - Agar is cheap; centrifuges are fast but costly - Record yields and shelf life #### Agar clarification Agar clarification, also called gel clarification, uses agar, a seaweed-derived gelling agent, to trap solids. A typical method is to heat a small portion of the juice with agar at about 2 grams per litre until the agar dissolves, mix it back into the remaining cold juice, and let it set in the fridge. Once set, break up the gel gently and pour into a cloth or fine filter; clear juice drips out, leaving the gel and solids behind. Gently squeezing the cloth speeds it up but can cloud the juice. Heating part of the juice changes its flavour slightly, so keep the heated portion small. Lime juice clarified this way loses some of its oils, so many bars add back a little lime oil or peel. Agar is vegan and widely available. Mistakes include too much agar, which traps juice and reduces yield, and impatience. Record the yield to cost the process. - About 2g agar per litre of juice - Heat a small portion, mix back, set, break, strain - Agar is vegan - Gentle squeezing only ### Carbonation #### Carbonation at the bar Carbonating drinks in house allows bars to serve pre-mixed, sparkling cocktails such as carbonated Negronis or highballs with intense bubbles. Methods include soda siphons charged with CO2, carbonation caps on plastic bottles connected to a CO2 tank, and keg systems for larger volumes. Liquids carbonate best when very cold and clear; solids and oils cause foaming and loss of gas. Chill to near freezing, carbonate, shake to dissolve gas, then rest and serve. Alcohol and sugar reduce carbonation efficiency, so mixed drinks may need extra pressure. Keep within equipment limits and follow gas safety rules; CO2 cylinders must be secured upright and stored in ventilated areas, and staff must be trained. Mistakes include warm liquids, overfilling and opening too quickly. Carbonated cocktails on tap can speed service dramatically. - Cold and clear liquids carbonate best - Methods: siphons, carbonation caps, kegs - Secure CO2 cylinders upright; ventilate - Draught cocktails speed service ### Batching #### Batching cocktails Batching means mixing cocktail ingredients ahead in bulk so drinks can be served quickly. It improves speed and consistency but must be done carefully. Stable ingredients, spirits, vermouths, liqueurs, bitters and syrups, batch well. Fresh citrus and juices lose flavour within hours, so add them close to service or to order. Dairy and egg should not be batched far in advance. For stirred drinks, batch with water to replace dilution, usually 20 to 25 per cent, and chill so drinks can be poured directly. For shaken drinks, batch without water because shaking adds it. Calculate batches by multiplying the spec by the number of serves, using a spreadsheet, and label with ingredients, date, ABV and allergens. Store in clean, airtight containers in the fridge or freezer. Mistakes include using volume measures for large batches, which introduces errors; weigh instead using known densities. Licensing conditions may require specific labelling. - Batch spirits, vermouths, liqueurs, bitters, syrups - Add citrus close to service - Stirred batches: add 20 to 25 per cent water - Weigh large batches; label with allergens #### Freezer and bottled cocktails Freezer cocktails are batched drinks stored in a freezer and poured straight into chilled glasses. They suit Martinis, Manhattans and Negronis, which are all spirit-led and do not freeze solid at freezer temperatures because of their alcohol content. Add water to replace dilution, usually 15 to 25 per cent, and freeze in bottles. Serve directly into chilled glasses, garnish and go. This gives perfect consistency and very fast service. Bottled cocktails sold for takeaway must follow licensing and labelling rules, including ABV, allergens and producer information. Ingredients such as vermouth still oxidise slowly, so keep batches small and rotate. Mistakes include too little water, giving hot drinks, and bottles with headspace that oxidise. Use smaller bottles to reduce air. - Spirit-led drinks only; they do not freeze solid - Add 15 to 25 per cent water - Pour straight into chilled glasses - Takeaway bottles need ABV and allergen labelling #### Punch and large formats Punch is the original shared drink, predating the cocktail, and was popular in Britain from the seventeenth century, when sailors and merchants brought it back from India and the East Indies. It is usually made of spirit, citrus, sugar, spice and water or tea, served in a bowl with a large block of ice. Modern bars use punch for group sharing, events and parties. Make it in advance, keeping citrus fresh, and use a large ice block, which melts slowly and keeps the punch cool without over-dilution. Oleo saccharum is a classic base. Serve with ladle and cups, and garnish with fruit and nutmeg. Mistakes include small ice, which melts fast, and over-strong recipes. Responsible service is important; it is easy to underestimate how much alcohol is in a shared bowl, so know the number of units per serve. - Spirit, citrus, sugar, spice, water or tea - Large ice block to slow dilution - Know the units per serve - Ideal for events and groups #### Draught cocktails Cocktails on tap, served from kegs, are a powerful tool for high-volume venues. They are batched, sometimes carbonated, and dispensed through a dedicated line like beer. Suitable drinks include spritzes, highballs, Negronis and Palomas. Fresh juice can be included if consumed quickly, but many bars use acid-adjusted or clarified ingredients for stability. Lines must be cleaned regularly according to the manufacturer and hygiene rules, especially with sugary or acidic liquids. Keg pressure and gas mix must suit the drink; carbonated drinks need CO2, while still drinks can be pushed with nitrogen or mixed gas. Mistakes include incorrect pressure, causing foaming or flat drinks, and poor line cleaning. Draught cocktails can serve hundreds of drinks an hour. - Suits spritzes, highballs, Negronis - Clarified or acid-adjusted ingredients improve stability - Clean lines regularly - Match gas and pressure to the drink ### Bar operations #### Designing a cocktail station A cocktail station is the bartender’s workspace, and good design is measured in steps saved per drink. The ideal is that a bartender can make most of the menu without moving their feet more than a pace either way. Core elements are an ice well with separate sections for cubed and crushed ice, a speed rail at knee or waist height holding the most-used spirits and modifiers, a drip tray or mat for mixing, a dump sink or knock box, and a back rail or shelf with syrups, juices, bitters and garnishes. Tins, jiggers, spoons and strainers sit in a water-filled or dry well within reach. Glassware for the station’s drinks should be stacked nearby, chilled where needed. Bottle positions should follow a fixed map so staff can grab them without looking. Mirror stations in multi-station bars so anyone can work any well. Common mistakes are stations built by kitchen designers who have never worked a bar, low ceilings, poor drainage and no space to set down tins. Ergonomics matter: counter height, distance to the ice well and reach to the back bar all affect fatigue and injury over a long shift. Before refitting a bar, walk through the top twenty drinks on a mock station and count movements. - Aim: most drinks without moving your feet - Ice well, speed rail, drip tray, dump sink, back rail - Fixed bottle map; mirror stations - Mock up the top twenty drinks before a refit #### Speed rail strategy The speed rail holds the spirits and modifiers used most often, in a fixed order, at the front of the station. Choosing what goes in it is a data question. Look at sales: the house vodka, gin, rum, tequila and whisky usually earn a place, plus the modifiers for the menu’s highest sellers, such as triple sec, sugar syrup or vermouth. In a cocktail bar, the rail often holds the batches or bases for the menu. Group bottles logically, for example by spirit type or by drink, and keep the same order across stations. Use pourers on rail bottles if the bar free pours, and cap or cover pourers to keep out fruit flies. Avoid overloading the rail; too many bottles slow grabbing. Review the rail with every menu change. Mistakes include keeping slow sellers in prime positions because they always have been there, and inconsistent orders that confuse new staff. A simple printed rail map helps training. - Choose by sales data - Keep the same order across stations - Review with every menu change - Print a rail map for training #### Mise en place for a cocktail bar Mise en place, everything in its place, is as important at the bar as in the kitchen. Before service, bartenders should have juices squeezed and strained, syrups and batches checked and dated, garnishes cut and covered, ice wells filled, glassware polished and chilled, tools clean and in position, and the speed rail stocked. Use a written opening checklist and a prep list based on forecast covers or previous sales, so prep matches demand. Over-prepping wastes product; under-prepping leads to scrambling mid-service. Label everything with product, date and initials. During service, keep stations reset: wipe down, rinse tins, restock ice and garnishes during quiet moments. At close, discard perishable prep, record waste, clean and store tools, and set up for the next shift. Mistakes include trusting memory instead of lists and leaving prep to the last person in. A good prep list is a living document and should be updated after each service. - Prep list based on forecast covers - Label product, date, initials - Reset the station in quiet moments - Record waste at close #### High-volume cocktail service Serving hundreds of cocktails an hour requires different thinking to crafting one at a time. The menu should be designed for speed, with most drinks built from batched bases, three or fewer pours, and a quick garnish. Pre-batch everything that is stable. Use one-step techniques where possible, such as building in the glass or shaking several drinks at once in large tins. Organise the team by role: a bartender making drinks, a runner restocking ice, glassware and prep, and possibly a dedicated person on draught or highballs. Use a ticket system to sequence orders, grouping drinks by technique. Plan glassware so dishwashers can keep up. Mistakes include menus with too many complex drinks, under-staffing support roles and running out of ice. Measure throughput by drinks per hour per bartender and review after each event. - Menu built for speed: batched bases, few pours - Shake several drinks at once - Roles: maker, runner, highball or draught - Measure drinks per hour per bartender #### Reading and sequencing tickets In bars that serve restaurant tables, drinks arrive as tickets, and sequencing them well keeps service flowing. Read the full ticket first and group drinks by technique: build highballs and pour wine and beer first, then stirred drinks, then shaken. Shaken drinks lose texture fastest, so they should be finished last and served immediately. Within each group, make drinks that use the same ingredients together. Communicate with servers about timing; some drinks for a table may need to come out together. Use a ticket rail or screen and mark tickets when complete. Mistakes include making drinks in the order listed and leaving finished drinks sitting while others are made. Experienced bartenders can work two or three tickets at once. - Group by technique: built, stirred, then shaken - Shaken drinks last; they degrade fastest - Make same-ingredient drinks together - Communicate timing with servers #### Back bar design and merchandising The back bar is both storage and shop window. It should display spirits in a way that sells, with premium and featured products at eye level and well lit, and slow sellers or backups higher or below. Group bottles by category, such as gin, rum, whisky and agave, so guests and staff can find them. Keep labels facing out and bottles clean. A back bar should also be practical, with frequently used bottles within easy reach. Lighting matters; backlit shelves show colour and attract attention but can heat bottles. Change displays seasonally to support menus or promotions. Mistakes include dusty bottles, mixed categories and empty spaces. Review the back bar regularly with sales data and supplier promotions. - Premium and featured products at eye level - Group by category - Clean bottles, labels facing out - Avoid heating bottles with lights #### Two-bartender and three-bartender bar layouts How a team divides a bar shapes its speed more than individual skill does. In a two-bartender bar, the common pattern is to split by section, each bartender owning a station and the guests in front of it, with a shared service well for restaurant tickets that whoever is free picks up. That works until one side gets slammed while the other is quiet, so agree a rule in advance about when to cross over and who covers tickets. In a three-person bar, many venues move to roles rather than zones: one bartender on the service well making every ticket, one or two on the guest-facing bar, and a barback floating to restock. Roles make each person faster, because they can set their station for a narrower set of drinks, but they need clear communication, especially calls for ice, glassware and batches running low. The worst layout is the one where everyone shares one ice well and one rail and keeps reaching across each other. When designing a new bar, plan the number of stations around the peak hour you actually expect, not the average, and allow at least a metre of working length per bartender. Physical cues help: tape marks or rail colours that show which station is whose. Review the split after a busy weekend by asking the team where they waited or collided; those pinch points tell you what to change. - Two people: split by section, agree crossover rules - Three people: split by role (service well, bar, barback) - Plan stations for the realistic peak hour - Allow around a metre of working length per bartender #### The barback The barback is the person who keeps the bar supplied so bartenders never have to leave their station, and in a busy venue the role decides whether service flows or collapses. The job covers ice, glassware, restocking spirits, mixers and garnishes, changing kegs and gas, taking empties away, cleaning spills, and running batches and prep from the back. A good barback anticipates rather than reacts: they watch ice levels, count clean glasses on the shelf, and know which batches are running down before anyone shouts. Bartenders should communicate clearly and courteously, using agreed calls such as ice on two, coupes, or limes, and should never treat the barback as a dogsbody. Safety is part of the role: carrying ice in proper buckets with lids, never in glass, lifting kegs correctly with training, and keeping walkways clear and dry. The role is also the classic apprenticeship. Many of the best bartenders started as barbacks, learning specs, products and service rhythm by watching. Managers should build a path from barback to bartender with clear training goals, rather than leaving people stuck. Underinvesting in barback hours is a false economy, because every minute a bartender spends fetching ice is a minute not selling drinks. - Supplies ice, glassware, stock, batches and prep - Anticipates shortages before they happen - Use clear calls and treat with respect - Natural apprenticeship route into bartending #### Opening and closing a cocktail bar Consistent opening and closing routines protect quality, safety and money. Opening typically includes checking fridges and freezers are at temperature and recording them, filling ice wells, juicing and preparing garnishes, checking batches and syrups for dates and quality, setting stations to the rail map, polishing and chilling glassware, testing taps and gas, counting the float, and briefing the team on specials, out-of-stocks and bookings. Closing covers emptying and cleaning ice wells, discarding perishable prep, cleaning and drying tools and tins, wiping bottles and capping pourers, cleaning drip trays and glasswashers, recording waste, securing stock and cash, and completing any line-cleaning schedule. Leave notes for the next shift on anything that ran out or broke. Use printed checklists signed and dated by the person responsible; they double as evidence for environmental health officers that cleaning and temperature checks happen. Mistakes include skipping steps when tired at the end of a late shift and leaving sticky residues that attract fruit flies overnight. A closing routine done well halves the time of the next opening. - Opening: temperatures, ice, juice, garnish, batches, glassware, briefing - Closing: clean wells and tools, discard perishables, record waste - Signed checklists double as hygiene evidence - Leave notes for the next shift #### Cocktail events and pop-ups Running cocktails at events and pop-ups means designing for limited space, unknown facilities and high volume. Plan the menu around four to six drinks, mostly batched or built, with simple garnishes. Bring more ice than you think you need; a common planning figure is around 1 kilogram per guest for a long event, though needs vary with heat, duration and drink style. Check power, water, waste and glassware washing in advance, and whether you need a temporary event notice or the event holder’s licence covers you. Staff the bar for the peak, not the average. Use pre-printed menus and clear pricing to speed ordering. Mistakes include under-ordering ice, over-complicated menus and failing to check licensing. - Four to six drinks, mostly batched or built - Plan generous ice, roughly 1kg per guest for long events - Check power, water, waste and licensing - Staff for the peak #### Temporary event notices for cocktail bars In England and Wales, a temporary event notice, or TEN, allows licensable activities such as selling alcohol at an event not covered by a premises licence. It is given to the local licensing authority, police and environmental health, usually at least ten working days before the event, with late notices possible in limited numbers. TENs are limited in number per year, by premises and by individual, and have limits on attendees and duration. Personal licence holders can give more TENs than those without. Check the current rules and limits with the local authority, as they can change. Scotland and Northern Ireland have different systems. Mistakes include missing deadlines and assuming the venue’s licence covers external bars. - England and Wales: TENs for events outside a premises licence - Usually at least ten working days’ notice - Limits on number, attendance and duration - Scotland and Northern Ireland have separate systems #### Takeaway and delivered cocktails Selling cocktails for takeaway or delivery is a licensable activity. A premises licence must permit off-sales, and some licences restrict the times or methods. Delivery services must check age at the point of delivery. Containers must be sealed, and labelling should show ingredients, ABV and allergens. Pre-batched cocktails are ideal; fresh citrus and egg drinks are not. Consider shelf life and storage instructions. Pricing should cover packaging. Mistakes include selling under an on-sales-only licence and failing to verify age on delivery. - Premises licence must permit off-sales - Verify age on delivery - Seal and label: ingredients, ABV, allergens - Use stable, batched drinks #### Happy hours and drinks promotions Drinks promotions can drive trade, but they are regulated. In England and Wales, mandatory licensing conditions prohibit irresponsible promotions, such as drinking games or unlimited drinks for a fixed price, designed to encourage excessive or rapid consumption. Scotland goes further, restricting quantity discounts and requiring promotions to run for at least 72 hours, and minimum unit pricing applies in Scotland and Wales for alcohol sales. Happy hours are generally legal in England if not irresponsible. Check the rules for your nation and licence. Mistakes include promotions that breach conditions and ones that erode margin without increasing overall spend. - England and Wales: irresponsible promotions banned - Scotland: stricter promotion rules, 72-hour minimum - Minimum unit pricing in Scotland and Wales - Check licence conditions #### Cocktail masterclasses Cocktail masterclasses, where guests learn to make drinks, can generate revenue during quiet periods and build loyalty. Plan a structured session of an hour or two covering two or three drinks, with a host bartender, clear instructions and equipment for each guest. Price to cover ingredients, staff time and a margin. Manage alcohol responsibly; guests drinking several cocktails in a short time need food and water, and the host should control measures. Corporate and hen parties are common markets. Mistakes include under-staffing and poor organisation, which leads to chaos. - Two or three drinks over one to two hours - Price for ingredients, staff and margin - Control measures; provide food and water - Corporate groups and celebrations are key markets #### Hotel bar cocktail programmes Hotel bars often serve a broad audience, from business travellers to tourists and locals, across long opening hours. A programme should include classics executed well, a signature menu, no and low options and room service considerations. Consistency across shifts is crucial, as is training staff from different backgrounds. Hotel bars can be destinations in their own right, and London has a long tradition of great ones. Integration with the restaurant and events teams matters, as do banqueting cocktails for large groups. Mistakes include neglecting the bar as a profit centre and inconsistent service between shifts. - Broad audience across long hours - Classics, signatures, no and low, room service - Consistency across shifts - Banqueting cocktails need batching #### Working through a slammed bar Every bartender gets slammed, in the weeds, buried under orders, and the difference between a recoverable rush and a meltdown is mostly habit. First, keep the station reset: a dirty, cluttered well slows every drink that follows, so rinse tins and clear the mat even when it feels like there is no time. Second, batch the work in your head. Take several orders before making anything, group drinks by technique and ingredients, and make as many as possible in one go, two or three tins shaking at once, highballs lined up and topped together. Third, acknowledge waiting guests with eye contact and a quick word, which buys far more patience than silence. Fourth, communicate with the team: call for ice, glassware and batches early, and ask a colleague to take tickets or cash if you are drowning. Fifth, do not cut corners on measuring, allergens or ID checks to save seconds; mistakes cost far more time than they save. Managers can prevent slams through staffing to forecast, keeping the menu achievable at volume, prepping deeper before predictable peaks, and having a floater who can jump on a station. After a heavy night, debrief briefly: which drink slowed everyone down, what ran out, where people collided. Many bars make a quiet change to a signature drink’s spec or garnish after realising it was the bottleneck. The aim is calm speed, not frantic speed: a bartender who moves smoothly and never doubles back is faster than one who rushes. - Reset the station constantly - Take several orders, group by technique, shake several at once - Acknowledge waiting guests - Never skip measures, allergen checks or ID to save time #### Ice purchasing and planning Running out of ice stops a bar. Estimate usage by drink type: a shaken drink uses a scoop or two for shaking plus ice in the glass if served on the rocks, highballs use a full glass of ice, and crushed ice drinks use more still. Track ice consumption on busy nights to set a realistic figure per cover or per drink. If your machine cannot keep up at peak, buy bagged ice from a specialist supplier and store it in a freezer; never store ice in cellar coolers or with raw food. Plan extra for hot weather and events. Clear ice and specialty cubes should be ordered or made well ahead. Mistakes include relying on a machine that is undersized for the peak, and transferring ice in glass jugs that can break. - Track ice use per drink or cover on busy nights - Buy bagged ice from specialist suppliers for peaks - Store in clean freezers away from raw food - Plan extra for hot weather and events #### Group and party cocktail orders Large groups ordering cocktails at once can swamp a bar. Encourage pre-orders for bookings and private hires, offering a short menu of two or three drinks, ideally batched or built. Prepare garnishes and glassware in advance, and consider sharing formats such as punch bowls or carafes. Set a time for the first round and serve it on arrival. Agree prices and billing in advance. Manage responsible service carefully with groups, who can drink quickly. Mistakes include taking twenty different orders at peak time and running out of glassware. - Pre-orders with a short menu - Batched, built or sharing formats - Serve the first round on arrival - Manage responsible service with groups #### Glassware programmes Glassware affects how drinks look, taste and sell, as well as how quickly a bar can work. Choose a limited range that covers the menu: highball, rocks, coupe or Nick and Nora, wine glass, and perhaps a specialty glass for a signature drink. Too many shapes complicates storage and washing. Consider durability, stackability, size and cost; toughened glass lasts longer in busy venues. Size matters: a large glass with a standard drink looks mean, while an oversized pour costs money. Track breakages and reorder before running short. Mistakes include choosing fragile glassware for high-volume bars and buying shapes that do not fit glasswasher racks. - Limit the range to what the menu needs - Toughened glass lasts in volume venues - Match glass size to drink volume - Track breakages ### Menu development #### Developing a cocktail menu A cocktail menu should fit the venue, guests, team and kitchen. Start with the concept and audience: what do guests expect, what price points work, how fast does service need to be. Balance the menu across spirit bases, flavour profiles and styles, such as light and refreshing, sour, spirit-forward, sparkling and low or no alcohol, so every guest finds something. Include a few familiar classics or twists alongside originals. Develop drinks with the team in tasting sessions, recording specs, costs and techniques. Test for speed, consistency and cost, not just flavour. Name and describe drinks clearly, highlighting key flavours. A menu of eight to fourteen cocktails suits many bars; too many increases prep and confuses guests. Mistakes include menus that reflect the head bartender’s taste rather than guests’, untested drinks and over-complicated prep. Review sales after launch and replace underperformers. - Start with concept, audience and speed needs - Balance bases, styles and flavours - Eight to fourteen cocktails suits many bars - Test for speed, consistency and cost #### Writing cocktail menu descriptions Descriptions sell drinks. Lead with flavour and style, not the full ingredient list; guests want to know whether a drink is fresh, fruity, bitter, sweet, strong or long. Mention the main spirit and two or three key flavours, plus any unusual technique if it adds interest. Avoid jargon unless your audience is knowledgeable. Keep descriptions short and consistent in tone. Flag allergens and dietary information clearly, in line with UK law, which requires allergen information to be available; many venues include allergen keys on menus. Mistakes include overly long stories, unclear language and inconsistent naming. Test descriptions with staff and guests to see if they understand what to expect. - Lead with flavour and style - Main spirit plus two or three key flavours - Allergen information must be available - Test descriptions with guests #### Seasonal and local ingredients Using seasonal and local ingredients gives menus freshness and a story. In the UK, rhubarb in late winter and spring, elderflower in late spring, strawberries in summer, blackberries and apples in late summer and autumn, and quince and pears in autumn are classic seasonal ingredients. Foraged ingredients such as wild garlic or sea buckthorn add interest, but must be identified correctly and gathered legally and safely. Seasonal menus require planning, as supply varies. Preservation techniques such as syrups, shrubs and ferments extend seasons. Mistakes include sourcing claims that are not true and using foraged ingredients without expert knowledge. - Rhubarb, elderflower, berries, apples, quince - Forage only with certain identification - Preserve via syrups, shrubs, ferments - Back sourcing claims with evidence #### Twisting a classic Most successful modern cocktails are twists on classic templates, and a deliberate method beats random experimentation. Start by identifying the template: a sour (spirit, citrus, sweetener), an Old Fashioned (spirit, sugar, bitters), a Martini or Manhattan (spirit plus aromatised wine), a highball (spirit plus mixer), a Negroni-style equal-parts bitter drink, or an equal-parts sour such as the Last Word. Then change one element at a time. Swap the base spirit, as the Oaxaca Old Fashioned did with mezcal and tequila; swap the modifier, as the Red Hook did with Punt e Mes; change the sweetener, as the Gold Rush did with honey; or change the acid, using a shrub, verjuice or acid-adjusted juice. Taste each version against the original and against the previous attempt, and keep notes. Changing several elements at once makes it impossible to know what worked. Keep the balance logic: if a new modifier is sweeter, reduce the syrup; if a new spirit is stronger, adjust dilution. The best twists keep a recognisable link to the original so guests feel confident ordering, and the name or description can signal that link. Mistakes include piling on ingredients to look clever, which usually muddies flavour, and twists that cost more without tasting better. - Identify the template first - Change one element at a time - Keep balance: adjust syrup and dilution - Keep a recognisable link for guests #### Flavour pairing for cocktail development Building a new drink often starts with a flavour pairing: two or three ingredients that work together and a spirit that supports them. Classic pairings that bartenders lean on include gin with cucumber, elderflower or grapefruit; tequila with grapefruit, lime and chilli; mezcal with pineapple or bitter orange; rum with banana, pineapple, coffee or spice; whisky with honey, apple, ginger or smoke; and brandy with stone fruit or chocolate. Shared aromatic compounds explain some pairings, but tasting matters more than theory. Kitchen teams are a great resource, especially for seasonal produce and techniques. Use a structured approach: define the drink’s role on the menu, choose the template, select the pairing, then build and test. Mistakes include too many flavours at once, which become muddy, and forgetting texture, temperature and aroma, which shape how flavour is perceived. - Gin with cucumber, elderflower, grapefruit - Tequila with grapefruit, lime, chilli - Whisky with honey, apple, ginger, smoke - Two or three flavours, not seven #### Naming cocktails A cocktail name helps guests remember and order a drink, and it can carry the venue’s identity. Good names are easy to say, memorable, and hint at the drink’s character or story. Avoid names that guests are embarrassed to say aloud, names that are hard to pronounce, or names that clash with trademarks; some drink names, such as Dark ’n’ Stormy and Painkiller, are registered trademarks. Avoid names that glamourise excessive drinking or appeal to under-18s, which the Portman Group code covers for producers and many licensing authorities expect venues to respect. Check that the name does not offend or appropriate cultures. Mistakes include clever in-jokes that guests do not understand and names so similar to classics that guests expect something else. - Easy to say and memorable - Check trademarks before naming - Avoid appeal to under-18s or excess drinking - Do not confuse with classics #### Food and cocktail pairing Cocktails can pair with food just as wine does. Consider intensity, matching light drinks with light dishes and richer drinks with richer dishes. Use acidity to cut fat, as a sour or highball does with fried food. Bitterness pairs well with fatty or rich foods. Sweetness in drinks can balance spice and salt. Echo ingredients between dish and drink for coherence. Aperitifs such as Martinis, spritzes and sherry drinks work with snacks and starters; spirit-forward drinks suit desserts and cheese. Work with the kitchen when designing pairings and taste together. Mistakes include very sweet drinks with delicate dishes and high-alcohol drinks with spicy food, which can intensify heat. - Match intensity - Acid cuts fat; bitterness suits richness - Echo ingredients across dish and drink - High alcohol can intensify chilli heat #### Launching a new cocktail menu A menu launch is a project, not a print job. Allow several weeks from development to launch. Finalise specs, costings, prep recipes and allergen information, then order stock and any new glassware or equipment in time. Train the team in sessions where everyone makes and tastes every drink, learns how to describe it, and practises speed. Test prep at volume: a syrup that works in a one-litre batch may behave differently in ten litres. Update the till, stock system and online menu. Brief front-of-house and kitchen. Run a soft launch or staff tasting before going live. After launch, track sales of each drink, ticket times and feedback for several weeks, and adjust quickly if a drink underperforms or slows service. Mistakes include launching on a busy weekend, missing till updates, and training only senior bartenders. - Allow several weeks - Specs, costings, allergens, stock, glassware ready - Train every team member to make and describe each drink - Track sales and ticket times after launch #### Cocktail menu formats Menus can be organised by spirit, by style, by flavour or by story. Organising by spirit, gin, rum, whisky and so on, helps guests who know what they like. By style, such as refreshing, sour, spirit-forward, sparkling, helps guests who choose by mood. Flavour maps or wheels plot drinks on axes such as light to rich and fresh to complex, which can be very effective but need clear design. Story-led menus, themed on places, people or history, create identity but must keep information clear. Whatever the format, include the base spirit, key flavours, price and allergen route, and keep it legible in low light. Mistakes include novelty formats that hide the basics, tiny fonts and menus so long that guests give up and order a gin and tonic. - By spirit, style, flavour map or story - Always show base spirit, key flavours, price - Legible in low light - Avoid formats that hide basics #### Recipes, credit and intellectual property Cocktail recipes are hard to protect legally. In the UK, a list of ingredients generally is not protected by copyright, though the written description and creative presentation of a recipe may be. Drink names can be registered as trademarks, as with several well-known brands. Bars usually rely on reputation rather than law: crediting the creator of a drink on a menu, such as noting that a modern classic was created by a named bartender, is good practice and respected in the industry. Confidentiality clauses in employment contracts may cover house specs and prep recipes, but enforceability varies. Mistakes include copying another bar’s signature menu wholesale and using trademarked names for different recipes. - Ingredient lists are generally not protected by copyright - Names can be trademarks - Credit creators on menus - Contracts may cover house recipes #### Writing a cocktail spec for others to follow A spec is only useful if another bartender can follow it and get the same drink. Write quantities in millilitres, or grams for prep, and specify the exact product where it matters, such as the brand of vermouth. State the method clearly, for example shake hard for 12 seconds with cubed ice, double strain. Include glass, ice type and garnish, with a photo. Note the prep recipes for any homemade ingredient, with yields and shelf lives. Include allergens. Test the spec by having another person make it without guidance. Mistakes include vague terms such as a splash or top up without volume, and missing product details. - Millilitres for drinks, grams for prep - Name products where they matter - State method, glass, ice, garnish, photo - Test with someone else making it ### Costing and pricing #### Costing a cocktail Costing a cocktail means calculating the cost of every ingredient used. For each component, divide the purchase price by the usable volume to get cost per millilitre, then multiply by the amount used. Include spirits, liqueurs, vermouths, syrups, juices, garnishes, ice where significant, and specialty items such as egg or foam agents. Homemade syrups should be costed by recipe and yield. Add up to get the total cost per drink. Many bars use a spreadsheet or stock system that updates costs as prices change. Remember VAT: in the UK, menu prices include VAT, currently 20 per cent for alcohol, so the net selling price is the menu price divided by 1.2. Gross profit percentage is calculated as net price minus cost, divided by net price. Mistakes include ignoring garnish cost, forgetting VAT and using outdated prices. Recost the menu whenever suppliers change prices. - Cost per ml multiplied by ml used - Include garnish and homemade prep - Net price = menu price divided by 1.2 (VAT at 20 per cent) - Recost when supplier prices change #### Pricing cocktails for profit Pricing cocktails is a balance between gross profit, perceived value and market expectations. Many UK bars target a gross profit of somewhere around 75 to 80 per cent on cocktails, though this varies with concept and costs. Pricing purely on a percentage can make premium drinks look expensive and cheap drinks underpriced; consider cash margin as well. A drink with a higher cost might still deliver more cash per sale. Look at competitors, location and guest profile. Menu engineering can help identify which drinks are popular and profitable. Avoid round-number price anchors that suggest a cheap product, and keep prices consistent across similar drinks. Mistakes include pricing based on guesswork and failing to consider labour and waste. Review prices regularly. - Typical UK target: around 75 to 80 per cent GP on cocktails (varies) - Consider cash margin, not just percentage - Use menu engineering - Review prices regularly #### Menu engineering for cocktails Menu engineering analyses popularity and profitability to optimise a menu. Plot each drink by sales volume and cash margin. Stars are popular and profitable; keep and feature them. Plowhorses are popular but less profitable; adjust price or recipe. Puzzles are profitable but unpopular; promote them through placement or staff recommendations. Dogs are unpopular and unprofitable; remove or rework them. Placement matters: guests often look at certain parts of a menu first, so place stars and puzzles there. Staff recommendations are powerful. Mistakes include ignoring data and making changes based on opinion. Review regularly. - Stars, plowhorses, puzzles, dogs - Use sales volume and cash margin - Placement and staff recommendations drive sales - Review regularly #### Stock control for a cocktail bar Stock control keeps costs under control and reveals losses. Take regular stock counts, weekly or monthly, and compare usage with sales to find variances. A variance can indicate over-pouring, wastage, theft or recording errors. Many bars use stock systems with weighing scales for open bottles. Rotate stock with first in, first out and check dates on perishables. Keep par levels for each product and order to them. Mistakes include infrequent counts and poor communication between staff. Act on variances quickly and investigate. - Count regularly; compare usage with sales - Weigh open bottles - First in, first out - Set par levels #### Sourcing spirits and working with suppliers Most UK bars buy through wholesalers, with some products direct from brands or importers. Relationships with suppliers matter: they can offer listing deals, volume discounts, menu support, training and event support. Be careful with listing agreements, which may tie you to certain brands or volumes; read the terms and weigh them against your menu’s needs. Compare prices across suppliers regularly. For smaller producers, buying direct can give a better story and sometimes better prices, but consider delivery minimums and payment terms. Check that products are legally imported and duty paid; UK alcohol duty applies, and buying from unregistered sources risks legal penalties. Keep good records for stock control and audits. Mistakes include letting a single supplier dictate the back bar and failing to renegotiate. - Wholesalers, brands and importers - Read listing agreements carefully - Check products are duty paid - Compare and renegotiate regularly #### UK alcohol duty and cocktail costs Since August 2023, UK alcohol duty has been charged according to alcohol by volume across all categories, with bands for different strengths and a draught relief that reduces duty on qualifying products served from containers of 20 litres or more. Duty rates change with government budgets, so check HMRC’s current tables rather than relying on memory. For cocktail bars, higher-strength spirits carry higher duty per bottle, which flows into cost per drink. Lower-ABV products such as vermouths and sherries generally attract less duty than spirits, which can make low-ABV drinks cheaper to produce. Draught relief may benefit bars serving cocktails from kegs that meet the conditions; check the rules carefully. Mistakes include assuming old prices still apply after a budget and failing to pass on cost increases. - Duty based on ABV since August 2023 - Draught relief for qualifying containers of 20 litres or more - Check HMRC’s current rates after each budget - Low-ABV drinks can be cheaper to produce #### Bar key performance indicators Tracking key performance indicators helps manage a cocktail bar. Common ones include gross profit percentage on drinks, average spend per head, drinks per hour per bartender during peaks, ticket time from order to serve, stock variance, waste, labour cost as a percentage of sales, and guest feedback scores. Compare against targets and previous periods. Share results with the team. Mistakes include tracking too many numbers without action, and focusing on cost at the expense of guest experience. - GP percentage, spend per head, drinks per hour - Ticket times and stock variance - Labour cost percentage - Act on the numbers and share with the team ### Sustainability #### Reducing waste behind the bar Waste costs money and the planet. Common sources include unused citrus, over-prepped garnishes, spilled or over-poured spirits and discarded syrups. Strategies include juicing to forecast, using acid-adjusted juices, turning citrus peel into oleo saccharum or cordials, dehydrating garnishes, and using offcuts from the kitchen. Track waste daily and look for patterns. Train staff to measure accurately. Choose suppliers with recyclable packaging and consider refill systems for spirits. Mistakes include sustainability claims that are not backed by practice; the UK Competition and Markets Authority has guidance on green claims, so be careful in marketing. Waste reduction often improves profit and quality. - Track waste daily - Use peels for oleo and cordials - Measure accurately - Back sustainability claims with evidence #### Sustainable cocktail programmes Sustainability in cocktails includes reducing waste, choosing responsibly produced products, conserving energy and water, and supporting staff wellbeing. Practical steps include closed-loop ingredients, using peels, pulp and offcuts; refill or bulk systems for spirits and syrups; efficient ice machines and glasswashers; local and seasonal sourcing; and recycling glass and packaging properly. Measure baseline waste and energy so you can show improvement. Communicate honestly with guests, avoiding vague claims. Mistakes include focusing on visible gestures such as paper straws while ignoring bigger impacts such as energy use, and making claims that cannot be substantiated. - Use peels, pulp and offcuts - Refill and bulk systems - Measure baseline and improvement - Avoid vague, unsubstantiated claims ### No and low #### No and low cocktail design Designing great no-alcohol cocktails means rethinking structure. Alcohol provides body, warmth, bitterness and aroma carriage; without it, drinks can taste thin and sweet. Replace those qualities with other ingredients: use tea, spices, bitters and tannic juices for structure; add texture with syrups, saline, egg white or aquafaba; use acidity from citrus, shrubs and verjuice; and add bitterness with gentian, quinine or non-alcoholic aperitifs. Non-alcoholic spirits can help, but many are light in body, so build around them. Balance sweetness carefully; many no-alcohol drinks are too sugary. Serve them with the same care and glassware as alcoholic drinks and price them fairly. In the UK, alcohol-free means 0.05 per cent ABV or less under current guidance, and no and low labelling terms have specific meanings, so describe drinks accurately. Mistakes include treating them as afterthoughts and overcharging for juice. - Replace body, bitterness and warmth with tea, spice, syrup, bitter botanicals - Watch sugar levels - Same glassware and care as alcoholic drinks - Use correct UK labelling terms #### Non-alcoholic spirits in practice Non-alcoholic spirits have grown rapidly in the UK since the mid-2010s, with brands offering gin-style, aperitif, rum-style and other products. They are usually made by distilling botanicals or blending extracts with water. They lack alcohol’s body and preservative effect, so they can taste thin and have shorter open shelf lives; check the label and store as directed. In cocktails, they often work best in highballs and spritzes or as part of a drink with other flavourful ingredients. Use larger measures than with spirits where the producer recommends it, and taste. Costs can be similar to spirits, and pricing should reflect value. Mistakes include using them like-for-like in spirit-forward drinks and storing open bottles too long. Some products contain allergens or sweeteners; check specs. - Made by distillation or extract blending - Shorter open shelf life; follow labels - Best in highballs and spritzes - Check allergens and sweeteners #### Building a no and low cocktail list A no and low list should offer variety, not just one or two sweet mocktails. Include a mix of styles: a spritz-style aperitif, a sour, a highball, something bitter or complex, and a richer drink. Low-alcohol options based on vermouth, sherry, or a small measure of spirit can sit alongside no-alcohol drinks. Make sure staff can describe them and recommend them as confidently as any cocktail. Put them on the main menu rather than a separate small section; integration signals value. Track sales and adapt. Mistakes include over-sweet drinks, poor glassware, and limited choice. A good list can increase spend from guests who are not drinking. - Variety of styles: spritz, sour, highball, bitter, rich - Include low-ABV sherry and vermouth drinks - Integrate on the main menu - Track sales and adapt #### Pricing no and low cocktails Pricing no-alcohol cocktails is a balance between fairness and margin. Guests often feel overcharged when a soft drink costs nearly as much as a cocktail, but a well-made no-alcohol cocktail uses comparable labour, skill and sometimes expensive ingredients. Cost them properly, including non-alcoholic spirits, house syrups and garnishes. Price to reflect the value: a carefully built drink in proper glassware, described well, justifies a premium over a soft drink, while a simple juice blend should be priced lower. Non-alcoholic drinks do not carry alcohol duty, and their VAT treatment is the same standard rate as alcoholic drinks in on-trade sales. Mistakes include charging cocktail prices for sugary mixes and hiding no and low options at the bottom of the menu. - Cost fully: non-alc spirits, syrups, garnish - Price for value and skill - No alcohol duty, but standard-rate VAT - Do not charge cocktail prices for sugary mixes #### Low-ABV aperitif builds Low-ABV cocktails can be built on aromatised wines, sherries, fortified wines and liqueurs, rather than full-strength spirits. Spritzes of vermouth or bitter aperitifs with soda or sparkling wine are classics. Sherry highballs, such as fino with tonic, are refreshing and lower in alcohol. Reverse Martinis, with more vermouth than gin, give a Martini experience at lower strength. These drinks can be as complex as full-strength cocktails and are cheaper to produce. Staff should be able to explain ABV and units approximately. Mistakes include using oxidised vermouth or sherry, and underselling these drinks as compromise options. - Base on vermouth, sherry, aperitifs - Reverse Martini: more vermouth than gin - Fino and tonic as a sherry highball - Freshness of fortified wines is key ### Team and training #### Cocktail training programmes Training builds consistency. A good programme covers product knowledge, classic specs, house specs, techniques, service standards, responsible service and allergen management. Use written specs with photos, practical sessions and tastings. Test staff regularly with practical and written assessments. Pair new staff with experienced bartenders. Encourage staff to taste and discuss drinks. Ongoing development might include spirits education qualifications such as WSET Spirits courses. Mistakes include relying on informal shadowing and failing to update training when the menu changes. - Cover product, specs, technique, service, allergens - Written specs with photos - Regular practical tests - WSET Spirits for development #### Spec sheets and recipe books A spec sheet lists each drink’s ingredients, quantities, method, glass, ice, garnish and allergen information, often with a photo. It is the reference for consistency and costing. Keep a master book or digital system, accessible to all staff, and update it with every change. Include batch recipes and prep recipes for syrups, cordials and infusions. Mistakes include outdated specs and multiple versions. Ensure that only authorised staff change specs. - Ingredients, method, glass, ice, garnish, allergens - Include batch and prep recipes - One master version - Control who changes specs #### Responsible cocktail service Cocktails can contain more alcohol than guests realise. A single strong drink may contain two or more UK units. Staff should know the approximate units in each cocktail and avoid encouraging excessive drinking. UK licensing law makes it an offence to sell alcohol to someone who is drunk or to under-18s, with limited exceptions for 16 and 17 year olds having beer, wine or cider with a table meal when accompanied by an adult. Many venues operate Challenge 21 or Challenge 25 policies. Offer water and food, and promote no and low options. Mistakes include promotions that encourage irresponsible drinking, which are restricted under licensing conditions. - Know units per cocktail - Offence to sell to drunk persons or under-18s - Challenge 21 or 25 policies - Offer water, food and no and low options #### Allergens in cocktails UK law requires food businesses to provide information on the fourteen major allergens. Cocktails can contain several: eggs (egg white), milk (cream, milk-washing, butter fat-washing), nuts (orgeat, some liqueurs), sesame (sesame oil infusions), sulphites (wine, vermouth, some dried fruit), celery (celery bitters, Bloody Marys), and others. Keep accurate allergen matrices for every drink and prep item, train staff to check before recommending, and avoid cross-contamination by cleaning tools. Mistakes include not knowing ingredients in commercial products and failing to update matrices after a change. - Fourteen major allergens under UK law - Egg, milk, nuts, sesame, sulphites, celery are common in drinks - Keep matrices for every drink and prep - Clean tools to avoid cross-contamination #### Pre-shift briefings at the bar A short pre-shift briefing, five to ten minutes, aligns the team before doors open. Cover the night’s bookings and large parties, any events or private hires, the drinks to push, out-of-stocks and substitutions, new specs or menu changes, allergen updates, and any guest notes such as regulars, VIPs or complaints from the previous shift. Taste something together: a new drink, a batch, a product from a supplier. This keeps palates calibrated and builds product knowledge cheaply. Assign roles and stations clearly, and confirm breaks. Briefings are also the place to reinforce responsible service, such as how to handle someone who has had enough. Keep them focused and positive; a briefing that turns into a telling-off sets a bad tone for service. Mistakes include skipping briefings on busy nights, which is exactly when they matter most, and not involving front-of-house staff, who sell the drinks too. - Five to ten minutes before doors - Bookings, pushes, out-of-stocks, allergen changes - Taste something together - Include front-of-house staff #### Tasting and calibrating as a team A bar is only consistent if everyone agrees what correct tastes like. Calibration sessions help: several bartenders make the same drink to spec, then the team tastes them side by side and discusses differences in dilution, temperature, balance and garnish. Differences usually trace back to technique: shake length, ice quality, measuring accuracy or the freshness of an ingredient. Blind tasting of spirits and vermouths builds vocabulary and product knowledge. Taste batches and syrups at the start of each shift against a reference. Keep notes of what correct looks like for each drink, for example dilution percentage, final volume in the glass and colour. Some bars measure final volume or temperature with a thermometer during training. Mistakes include assuming senior staff are always right and avoiding honest feedback. Calibration should be routine, not a reaction to complaints. - Same drink, several bartenders, side by side - Differences usually come from technique - Record what correct looks like - Make it routine, not reactive #### Brand ambassadors and trade relationships Brand ambassadors represent drinks brands to the trade, providing training, events, menu support and sometimes competitions. They can be valuable sources of education and opportunities. Bars should keep relationships professional: accept training and support, but make menu decisions based on guest needs and quality, not incentives alone. Disclose paid placements where relevant and follow the venue’s policy on gifts and hospitality. Many bartenders move into ambassador roles, which suit people who enjoy teaching, travel and events. Mistakes include menus dominated by sponsored brands that do not suit the venue. - Training, events, menu support - Decide menus on quality and guest needs - Follow gifts and hospitality policies - A common career step for bartenders #### Careers in cocktail bartending Cocktail bartending can lead to many careers: head bartender, bar manager, beverage director, brand ambassador, consultant, educator or bar owner. Skills include technique, product knowledge, hospitality, creativity and business acumen. Experience in respected bars, competition success and education help. Networking within the industry is important. Pay varies widely, and tips and service charge can form a significant part of income; UK law now requires tips to be passed to staff fairly. Mistakes include neglecting business skills and health. - Paths: head bartender, manager, ambassador, consultant, owner - Tips must be distributed fairly under UK law - Business skills matter - Look after health #### Bartender health and ergonomics Bartending is physical work, and long careers depend on looking after the body. Repetitive shaking strains wrists, elbows and shoulders; standing for long shifts on hard floors affects backs, knees and feet; lifting ice buckets, kegs and cases risks back injury. Practical measures include anti-fatigue mats, supportive non-slip footwear, rotating shaking tasks, using lighter tin-on-tin shakers, keeping stations at a sensible height, and training in manual handling. Staff should take proper breaks, eat and drink water during shifts. The late hours and the culture of drinking after work can affect mental and physical health; managers should model and support healthier norms, avoid using alcohol as a reward, and know where to signpost help, such as Hospitality Action or The Burnt Chef Project. Mistakes include ignoring early pain and normalising heavy drinking. - Rotate shaking, use light tins, anti-fatigue mats - Manual handling training for ice and kegs - Proper breaks, food and water - Signpost support such as Hospitality Action #### Cocktail bar hygiene Bars are food businesses under UK law and must follow food hygiene rules and a food safety management system based on HACCP principles. Key risks include ice contamination, dirty tools, cross-contamination of allergens, perishable prep left too long and pests such as fruit flies. Controls include cleaning schedules for ice machines and wells, sanitising tools between uses, labelling and dating prep, refrigerating perishables at 8°C or below as required by law and ideally at 5°C or below, and regular pest control. Staff should wash hands properly and avoid touching garnishes or ice with bare hands. Food hygiene ratings are public in the UK, and a poor bar can drag down a restaurant’s score. Mistakes include unlabelled prep, mouldy syrups and sticky surfaces. - Bars are food businesses; HACCP applies - Clean ice machines and wells on schedule - Refrigerate at 8°C or below, ideally 5°C - Handle ice and garnish with tools ### Competitions #### Bartender competitions Bartender competitions range from local brand events to international contests such as Diageo World Class and the Bacardí Legacy competition. They usually involve creating an original cocktail with the sponsoring brand, presenting it to judges, and sometimes completing speed rounds, classic cocktail tests or business challenges. Competitions can raise a bartender’s profile, create career opportunities and develop skills in creativity and presentation. However, they take time and can be costly to prepare for. Read the rules carefully, including timing, ingredients and judging criteria. Practise the presentation many times. Mistakes include over-complicated drinks, ignoring the brand, and running out of time. - Examples: Diageo World Class, Bacardí Legacy - Rounds can include signature drink, speed, classics - Read rules and judging criteria - Practise presentation and timing #### Creating a competition cocktail A strong competition drink is delicious, balanced, showcases the brand and has a clear story. Start with the brand: understand its flavour, history and values. Build a drink that highlights the spirit rather than hiding it. Keep ingredients achievable, especially if the drink must be replicated in other bars. Test it with different people. Develop a story that is authentic and relevant, but keep it concise. Consider the visual presentation and garnish. Mistakes include unbalanced drinks, too many homemade ingredients and stories that overshadow the drink. - Showcase the brand spirit - Keep ingredients achievable and replicable - Concise, authentic story - Test widely #### Presenting to judges Presentation matters as much as the drink. Judges look at technique, hospitality, knowledge and storytelling. Practise a presentation that fits the time limit, introduces yourself and the drink, explains the inspiration and shows technique. Make eye contact, smile and engage judges as guests. Keep your station clean and organised. Handle mistakes calmly. Mistakes include over-rehearsed speeches, poor time management and ignoring hospitality. - Technique, hospitality, knowledge, storytelling - Fit the time limit - Treat judges as guests - Keep the station clean #### Judging criteria in bartender competitions Competition judges typically score on taste, balance, aroma, appearance, creativity, brand representation, technique, hospitality and presentation. Some competitions add sustainability, business viability or replicability. Scoring sheets may weight taste heavily. Judges include bartenders, brand representatives and industry figures. Competitors should read the criteria carefully and design their drink and presentation to meet them. Ask for feedback after the competition, as it is valuable for improvement. Mistakes include ignoring criteria and focusing only on creativity. - Taste, balance, aroma, appearance, creativity - Brand, technique, hospitality, presentation - Some add sustainability or replicability - Ask for feedback #### Speed rounds Speed rounds test how quickly a bartender can make a set of drinks to standard. Competitors may have to make several classics or menu drinks within a time limit, with judges scoring accuracy, taste and presentation as well as time. Preparation involves practising set-up, organising tools and ingredients and rehearsing the sequence. Accuracy matters; fast but wrong drinks lose points. These skills transfer directly to busy service. Mistakes include sloppy measuring and forgetting garnishes under pressure. - Several drinks within a time limit - Judged on accuracy, taste and presentation - Practise set-up and sequence - Skills transfer to busy service #### Preparing for a competition Preparation separates good competitors from great ones. Start early, research the brand, and develop several drink ideas, testing them with peers. Refine one, write the spec, and practise making it repeatedly. Prepare the presentation, rehearse it to time, and anticipate judges’ questions. Plan logistics: ingredients, tools, glassware and transport. Look after your health and manage nerves. After the competition, reflect on feedback. Mistakes include last-minute preparation and over-reliance on unusual equipment. - Start early and research the brand - Test with peers - Rehearse presentation to time - Plan logistics and equipment #### Flair and working flair Flair bartending is the art of entertaining guests with juggling, flipping and spinning bottles and tools. Exhibition flair involves complex routines, often in competitions, while working flair is simpler and used in everyday service to add theatre without slowing down. Flair rose to prominence in the 1980s and 1990s, popularised by the 1988 film Cocktail. Training uses practice bottles and safe spaces. In a working bar, safety and speed come first: never flair with glass near guests, and stop if it slows service. Mistakes include showing off at the expense of service and breaking bottles. - Exhibition flair versus working flair - Popularised by the 1988 film Cocktail - Practice with practice bottles - Safety and speed first