Almost every cocktail order I receive is for an Old Fashioned, I'm not sure if it's something from the Midwest or if it's something about “customers are a nuisance”, since everyone seems to want to drink the drink that has been possible for as long as possible in the midst of a hurry. There's also an Old Fashioned variant of the Wisconsin Supper Club made with cognac and 7-Up that's junk, but is still very popular with cheese-filled rolls. Practically everyone who asks for a Manhattan is pissed off when it shows up and it's not an Old Fashioned. I recently had an argument with a group of ruded-faced opponents who insisted that a Manhattan was a Negroni (see below) with bourbon.
It's not (that's called Boulevardier). Calmly explain that just because everyone is wrong together, doesn't mean they're right. Well, go and make them fucking old-fashioned. Strain them in a Martini glass for “up” or in a glass with ice for “rocks” and garnish with cherry and orange peel.
They only ask me to make a Negroni once in a while, but it's a very simple recipe to remember and it's a good “surprise me” cocktail. Plus, every time I help someone move, I end up with a half-empty bottle of Campari, so I have it going for me, which is fine. You won't believe what they call a fucking margarita recipe at a rock bar. Roses, Lime, pop, or anything relatively acidic are easy prey.
An old-school Chicago waiter swore that his mix of acid, Sprite and Tequila formula was the best. This is the traditional cocktail version of the Margarita, so if someone is looking for something monstrous frozen strawberry and mango, tell them to go to the nearest Chili's with the rest of the mixer fans. Strain into a Rocks or Margarita glass with salt and ice rim and garnish with a slice of lime, strain into a Martini glass and garnish with an olive. A regular customer who used to serve during the day had his own version of a Dry Martini.
I simply wanted him to shake the bottle of vermouth over the shaker as if the ritual gave him the flavor he liked (which, in fact, is just gin). The things we do to get tips, right? Strain it into a Martini glass and garnish with a slice of lime. When someone says, “Long Island iced tea,” all I hear is “I'm a garbage man and I want to argue with you about the price of the drink.” Ordering one of these at a bar is a big red flag. The only reason someone orders Long Island iced tea is because they want the cocktail with the most alcohol (roughly Triple Sec), a sweet orange-flavored liqueur. If you want to like the recipe, you can substitute Cointreau or Grand Marnier for it, but stick with the cheap one.
At home I use that cheap junk (Dekuyper), but I have Cointreau and Grand Marnier on hand to make fantastic margaritas. Unfortunately, I don't know why you left your last job. Or if you've ever had a last job. Or if you sell crack and are looking for a second job. I have no idea, but whatever you did or were doing before coming here to apply for this job, you have to be prepared with a good story and an explanation of why whatever you were doing is no longer the path you wanted to follow and why this path is the best since the Bourne Identity movies.
Does it make sense? But as I always tell my students, memorize the drinks I offer at TheRealBarcourse. I have the 101 most common cocktails and the 21 most ordered drinks. You only need to memorize about half of them to get started, and everything will be fine. If you do, you'll be easily prepared for this question.
If you're not a TheRealBarCourse student, try to find and memorize the 50 best drinks you can find and you won't have a problem. You're in the middle of an interview with a waiter for your first, much needed job as a waiter, and the bar manager asks you how to prepare a particular drink. Bartending schools and other online bartending courses won't teach you up close how to do any of the “remaining 50%” tasks with any value, which is why most people fail to become bartenders. I created the bartending school courses and write all the content based on my more than 25 years of experience in the food and beverage industry.
This is a classic waiter's drink and is a great choice for the most elegant cocktail parties or just to look great at the end of the bar.
