Bartenders Craving Cocktail Creativity

“A local bar near me just posted them pouring a glass of what was left over on a bar mat into a glsss and giving it to a customer It calling it a bar mat shot Ive never heard of this till now what are your opinions of this submitted by /u/goldenofficer505 [link] [comments]”

“I bartend at a dive bar. Usually only get our regulars who mostly get two ingredient drinks at most, like a rum and coke for example. very basic stuff. However I'd like to make a little "cheat sheet" to keep behind the bar for our new bartenders with cocktails that have more than 2 ingredients and shots that have more than one. What drinks do you get asked to make the most? submitted by /u/Clean-Difference-460 [link] [comments]”

“Have an option to buy a few Bunn Ultra 2 frozen drink mixers. wondering if they are reliable for bar use, how the cleaning regimen is for the staff, etc. we will use them for frozee and margs. submitted by /u/Otherwise_Abrocoma_9 [link] [comments]”

“I like the idea! The "My Bar" UI isn't very intuitive. It should be easier to scroll through the spirits section and easily find the bitters, vermouth, etc...”

“We’re discussing here, 2 employees, the owner, and me. A incredibly smart and attractive cocktail maker mid 20s, a very charismatic waiter who’s also musician here, and a lovely owner, a French musician in her 50s, and me, a neighbor who used to have a bar for 20 years. Tonight I just noticed something I really appreciate but need your opinion on. We live in a very touristy area, where it’s hard to maintain a functioning neighborhood, but we manage. There’s official opening hours, and our hours.”

“I’m curious how common this is, I’ve only had it done once but I’ve been to nearly every cocktail bar in my city. submitted by /u/travioli90 [link] [comments]”

“My technique so far is to embrace the grump. I’m still affable(ish) with guests, but there are only so many sugar free redbulls a man can drink before his heart explodes submitted by /u/lotsofoats4mygoats [link] [comments]”

“I was talking with my co workers about bartender themed tattoos and how a lot of bartenders will get a tattoo of a martini, tins, stirring spoon, etc. We started brainstorming ideas of funny bartender tattoo ideas which included: The floor mat, a broken bottle of Clase Azul, Jon Taffer's rage face, Frank's Manhattan, "86 Ligma", and a "Tito's and Vodka". Y'all got any funny bartender tattoo ideas? submitted by /u/DMmefreebeer [link] [comments”

“Hey All, Need some help putting a twist on some classics. Been bartending for 20 years, i know my stuff. however, i have always lacked the creative side to things. I am getting married in a couple of weeks and we are doing it all ourselves. We want 4 cocktails, 2 spritz and 2 others. Aperol and Hugo, and maybe a take on a manhattan/Tipperary and one other stirred. Prebatching and pre diluting for ease and because it's a small occasion. We are doing a Vegas themed event. Predominatlely Black”

“Thought I'd ask the experts. How did they do this? One of my favorite cocktails is the Breakfast Fizz @ Duck & Waffle. It tastes like a Saturday morning @ the diner with your friends post epic outing, replaying the details, with sunlight creeping through the blinds. What makes it so special? The burnt toast infusion. The balance that this provides to the drink is insane. I have spent the last decade trying to figure out how they created this drink. I am open to any thoughts or ideas on h”

“I DIY'd our bar menu and signature cocktail signs. It'll be around 90 people, all with different preferences, so we wanted to make sure we had a good variety. Half the family are wine grape growers so we wanted to include the full descriptions of the wine. Then it seemed silly to just put "vodka, rum, etc" so I included the descriptions for those too. Is the menu too wordy? Is there too much variety? Oh, and these will be printed on 16" x 20" posters so people can rea”

“We need your help so we can figure out how many orders of each drink we should plan for!! Which one are you ordering? :) View Poll submitted by /u/Apprehensive-Map-182 [link] [comments]”

“Been doing this 13+ years and I had thw question prompted to me at my most recent interview (got the job yay!) But I oddly blanked when that question was asked and just basically said I usually go with a vodka based something on the fly fruit juice heavy. Tell me all ya'lls so I can never blank that simple (ha) a question again! submitted by /u/darkaptdweller [link] [comments]”

“That's helpful, thanks. Just a suggestion, if you do any more promotion posts you may want to talk up those aspects.”

“Does anyone have recommendations for mixologists that work weddings in specialize in serving speciality/elevated cocktails? submitted by /u/raginglegendtroll [link] [comments]”

“I’ll give bonus points to anyone who’s ever ordered a second case of this stuff submitted by /u/moolord [link] [comments]”

“I’m building a playlist for a craft cocktail-style bar and figured who better to ask than the people who actually have to listen to music while working a bar. I’m looking for that “this place has incredible drinks and an even better soundtrack” kind of vibe. Think dim lighting, late night but busy and active at times during early evening dinner service; cocktails, whiskey, good conversation, date nights, people hanging around the bar — cool and interesting without being obnoxious or turning into”

“It’s my coworker’s birthday and this is their absolute favorite drink from a restaurant ~1 hr away. I want to recreate it as a surprise! submitted by /u/Kasslax [link] [comments]”

“I was talking with another bartender, and they said that they knew how to make over a hundred drinks. I said wow, how did she remember it all, and she pulls out the restaurant sheet with all the drinks we can make. I looked over the sheet, and I would say the vast majority of them were along the lines of: “Gin and Tonic” “Vodka Tonic” “Tequila Tonic” “Whiskey Tonic”. Essentially, it was just Spirit & Tonic, Spirit Soda, Spirit & Coke, etc. Just like 5 or more variations of each cocktail.”

“New Spritz special I came up with for this weekend. I work at a bar that only has a beer and wine license so I have to get creative with my drink specials. Excited to continue to try using wine as a base for mixed drinks eventually I would like to make something more closely resembling a cocktail without soda water or typical spritz ingredients. Recipe: 3oz Gewurztraminer 1oz Dry Vermouth Topped with soda Lemon garnish submitted by /u/ChefJeremy716 [link] [comments]”

“This is a cocktail I'm presenting for my job. Without giving too many details we're allowed free submissions. I have two different recipes currently and I'm unsure which one to proceed with. I'm making a rum based milk punch, clarified using whole milk. I haven't tried other clarification methods, fat washes, etc. I have access to a few different rums at my job so I have flexibility, but at home I have planteray 5 year and Bacardi. My other options are Rhum Agricole, Diplomat”

“I am trying to come up with a couple of fall cocktails that are not your basic run of the mill fall cocktails. Anybody have any fall cocktails that are fun and delicious that are not your basic fall cocktail vibes? submitted by /u/Toadipher [link] [comments]”

submitted by /u/Opening_Dust_5810 [link] [comments]

“it was literally just mojitos and pina coladas one after another on Saturday night 🫩 submitted by /u/SorryMidnight7252 [link] [comments]”

“Hi there, So, for context i am a 19NB person, who is looking to possibly get into the field of mixology. as i have been a great deal interested in it. I am wondering where i should start. Im in the US, but im considering moving to another country to get out of this place and maybe be somewhere lest faith focused goverment. submitted by /u/wandering-hopeless [link] [comments]”

“I’m a new-ish bartender. What are some cocktails you think every bartender should know, but aren’t necessarily considered the “classics”? submitted by /u/jolene1986 [link] [comments]”

“I’ve been asked to put together a shot page to add to the end of our cocktail menu. The owner wants ‘creative’ and ‘different’ shots. On top of that wants a section of shots for nice shots, and a section for ‘Dare/forfeit shots’ For context it’s a restaurant/cocktail bar, that turns into a late night music venue on the evening. Starting to come up with ideas myself but would appreciate any thrown my way. Thanks! submitted by /u/Quirky_Difference_23 [link] [comments]”

“It’s been a while. I’ve spent a long time at high end craft cocktail establishments and mixology joints tending bar. I moved to F&B ops and while still being heavily involved in beverage, the thought of going back seems daunting. To the point that I’m questioning my knowledge and ability. Plus I’m getting old. I’ve got the job. I need a refresher. What’s a book or resource that you can recommend to sharpen me up on the classics/standards. Not just recipes but also on history. Evolution of bu”

“Making an elevated Margarita with a salt, sugar, lemon, lime zest rimmer. How long should I let my zest rest? submitted by /u/Makers402 [link] [comments]”

“3 vacation style drinks usually gets me there… Try Mai Tai, Vodka Soda, and a glorious bottle of red wine. Good luck mate! (think about how much a minimum wage employee would like your problems)”

“I recently just got back to bartending at my local dive after moving from my hometown and taking a two year hiatus. Over these past few months I have been met with so much love from the regulars that I had served for nearly 6 years and I couldn’t be happier to be back in my element. But, I’m already starting to get fatigued/annoyed with what I call the “new regulars”. I understand that they don’t know me and that they are used to the other bartenders, but the amount of people being super patroni”

“I bartend at a craft cocktail bar and we build drinks on scales. I never loved the idea and I think that it messes ratios since nearly all drinks were designed to be measured volumetrically. Simple syrup is probably the biggest perpetrator as it’s about 38g/oz and we just assume 30g=oz all the time. Not only this, but our “3/4 oz” is 20g instead of 22.5. So our simple is rounded down twice. Is the precision and consistency that comes with scales worth it? I just feel so much less efficient when”

“Thats a good thought. You can search by liquor type, but that's it as of now. I'll improve that in the future”

“I don't have any experience in a bar, just doing some work for the summer but of course I would love to be a great bartender, if anyone has any beginner advice I welcome all of it because I am very nervous :) submitted by /u/LoganVR [link] [comments]”

“Ive mostly served but also bartended for a while, got out the industry and i miss it. Im getting my own bar at home. My favorite cocktails are variations/inspiration of the same thing: The Gimlet (Last word, Ultima Palabra). submitted by /u/Mofongo-Relleno [link] [comments]”

“When you manage a bar and no one wants to work Sundays so you end up working every Sunday which sucked at first but also reminded you of how much you enjoyed (most of the time) bartending and creating cocktails so you decide to build out your home bar but you can’t decide how to set it up AND you give no fucks about run on sentences oh and also also you made probably 100 margaritas today at least and also also you didn’t even “borrow” any of the ingredients from work you actually stopped at the”

“i was going through my photos and realized i took these and forgot lol! anyway here are some cute martini’s for yall that i made the other day at work :) me and coworker found it satisfying so she asked me to take a pic n it came out cute. posting them here since i don’t have any other social media submitted by /u/Ok-Maximum3899 [link] [comments]”

“Hello, customer inquiry. Long story but I am very new to cocktails, liqueur,etc. I never really went out or drank in my 20s and only now have started to go out and enjoy drinks. Ive been trying to find out what I like so I often just order cocktails off the menu because I feel a bit overwhelmed trying to order a drink because I don’t really know what all the liqueurs are yet and I don’t want to waste the bartenders time. Ive found one drink I do like is a Hugo spritz but I’ve struggled to order”

“Curious how cleaning rags are handled. Do you have different colored ones for wiping down the bar vs tables vs seats etc.? Do you use the same detergent and sanitizer for wiping as you do in the 3chamber sink? submitted by /u/Existing_Abalone3346 [link] [comments]”