Some bartenders scare me.

[BlackBard]

Just depends where you go. I get annoyed when I order a manhattan and the bartender asks me if I want it on the rocks. Better than just serving it that way, I guess, but still...

Apparently, you can order a Manhattan "up", where it is served without ice in a martini glass. Saw it once. Perhaps the bartenders at your places have some experience with that?

I hope you saw it more than once. A Manhattan is supposed to be served, without ice, in a cocktail glass.

[the_edski]

I meant in a martini glass once. I've seen it in a rocks glass with no ice plenty of times. Sorry for any confusion. I always specify "on the rocks" after my Manhattan order just to be safe, guess now I am blasphemous!

I hope you saw it more than once. A Manhattan is supposed to be served, without ice, in a cocktail glass.

[Patman27]

I got nearly laughed out of the 19th hole when I asked for a manhattan in Key West. The barkeep had a good laugh, eventually found the sweet vermouth, and made a very good (and slightly too sweet) manhattan. My next drink was a beer for me and one for the barkeep for his troubles.

Come to think of it, I really want to go back there. We were a twosome and joined up with a single during the round, he gave us a ride back to our condo so we wouldn't have to pay cab fare.

PSS: I too tend to make my manhattans on the rocks, but at a nice bar, I'll order them up.

[Slash McCoy]

I ordered a Tom Collins once, and it was the most vile concoction I have ever tasted. It looked close enough to what it should, so I just assumed and drank it.
I was sure they just made me the wrong thing, so I asked the Bartender. He said he wasn't sure how to make it so he asked a waiter. He made it with Vodka, Tonic, margarita mix and a splash of pina colada mix. I almost threw up drinking this thing. It was probably my fault ordering it where I did.

Not to mention having the audacity to serve me Vodka instead of Gin

Such a simple drink to screw up. And making it more complicated too? There is probably a name for that drink (without the PC mix) but it certainly isn't a Tom Collins.

I have bartended but never in a particularly classy place. Usually the name of the drink ordered was the ingredients in the drink. I also knew the classics of course, but for more obscure drinks I always had my iphone or some other web enabled phone. My little pocket bartending buddy. Before that, I often just asked the customer. If they were indignant because I didn't know how to make their drink and had to ask or look it up, well, I simply pointed out that they were probably in the wrong sort of bar and might be more comfortable somewhere else. When you walk into a bar populated with shemale hookers, crackheads, fading over-the-hill strippers, stoned goth/punk/neo-vampire types, drunks falling off their stools, freshly robbed tourists, and feel something slippery underfoot that might or might not be blood, and see a big fishbowl full of condoms on the bar, ordering anything much more classy or complicated than a martini is probably a mistake. If you get snickers when you ask about the celery stick that seems to be missing from your bloody mary, you are definitely out of your element.

Yes, a Manhattan is, unless otherwise specified, supposed to be served up, in a martini glass. I have had customers order it on the rocks, though.

I once got an order for a Harvey Walbanger and the dive I was working in did not even have Galliano. I told the customer that I was sorry, but I couldn't make him one, and why. He asked why I didn't just use margarita mix, like the last place he was in did. Go figure. He looked so sad when I told him the painful truth about what makes a Harvey Walbanger, particularly the Galliano float, that I took pity and made him one with Anisette, vanilla extract, Amaretto and powdered ginger in place of the missing Galliano and he gleefully pronounced it the best Harvey Walbanger he had ever tasted. He stayed for several more, and tipped me out well, leaving well after daylight and not too steady on his feet, either.

Bartenders are made, not born. As a responsible consumer of alcohol and a loyal member of the brotherhood of boozers, you should try to help the novice bartender along. Many bars won't hire a bartender from one of those bartending "schools" and they are expected to learn on the job. Help the guy out. Share pointers and offer encouragement. You might run across him again some time and be glad that you offered kindness instead of scorn. That is worth a lot more than an undeserved tip when you are just starting out and he will remember you for it.

[Natohog]

Bartenders are made, not born. As a responsible consumer of alcohol and a loyal member of the brotherhood of boozers, you should try to help the novice bartender along. Many bars won't hire a bartender from one of those bartending "schools" and they are expected to learn on the job. Help the guy out. Share pointers and offer encouragement. You might run across him again some time and be glad that you offered kindness instead of scorn. That is worth a lot more than an undeserved tip when you are just starting out and he will remember you for it.

This is a dead on perfect view of most bartenders.

I learned to tend bar at a college joint in the heart of a big city, everything from easy shots to complex cocktails, oh and lots and lots of beer. I only learned by making things a few times and asking questions (a lot of people know what they want and how they want it, they may even know whats in it). Its also odd how some drinks are made differently depending upon what region of the US you're in.

[BlackBard]

I meant in a martini glass once. I've seen it in a rocks glass with no ice plenty of times. Sorry for any confusion. I always specify "on the rocks" after my Manhattan order just to be safe, guess now I am blasphemous!

No offense intended. Just as in shaving, have it the way you like it. YMMV applies to cocktails, too.

[Devilpup]

Bartenders are made, not born. As a responsible consumer of alcohol and a loyal member of the brotherhood of boozers, you should try to help the novice bartender along. Many bars won't hire a bartender from one of those bartending "schools" and they are expected to learn on the job. Help the guy out. Share pointers and offer encouragement. You might run across him again some time and be glad that you offered kindness instead of scorn. That is worth a lot more than an undeserved tip when you are just starting out and he will remember you for it.

Very very true. I've been learning as I go, just for myself and my friends. I've been doing my best to get them away from their standard cheap beer and shots that dominate college. So far I've got them to open up to Tom Collins, G&T, Mojitos, and a few concoctions of my own. My next goal is to get them to try martinis, old fashions, and manhattans.

[Slash McCoy]

Very very true. I've been learning as I go, just for myself and my friends. I've been doing my best to get them away from their standard cheap beer and shots that dominate college. So far I've got them to open up to Tom Collins, G&T, Mojitos, and a few concoctions of my own. My next goal is to get them to try martinis, old fashions, and manhattans.

Drinks that are all or nearly all booze should be introduced cautiously to new, young, relatively inexperienced drinkers. The Manhattan can be a refreshing concoction on the rocks if you top it with soda and a twist. There is a name for that but it escapes me at present.

Blender drinks are popular with younger drinkers, especially young ladies. Roll your own. Don't need no steenking recipe. White rum, ice, a little cream or even ice cream, and fruit juices such as orange, pineapple, banana, or guanabana, one of my favorites. Create your own blend instead of using just one juice. Run the blender and pour into a frosted goblet with a big straw. For more body, add a half of a banana to the pitcher. Chicks get giggly and wiggly pretty quick on this stuff, so ration it out if you don't want them to get too blotto. (irony not necessarily intended)

A Tawny Port is something different to offer, when you are not anticipating a big drinking marathon. Warre's or Sandeman's are good, and fairly inexpensive, though both labels also sell 20 year old and older premium Tawnies. Usually all the Ports, Sherries, and other fortified wines will be shelved together in the shop, so if you see one, the others are close by. If you think you have had port but you haven't had a Tawny Port, you haven't really had Port. A Tawny is especially good with a cigar or even a hookah. A Vintage Port can also be quite good but it must be decanted before serving, and if you mess up, well, it's messed up. An opened bottle of Tawny port can be saved and Tawny can be poured straight from the bottle.

[Devilpup]

Drinks that are all or nearly all booze should be introduced cautiously to new, young, relatively inexperienced drinkers. The Manhattan can be a refreshing concoction on the rocks if you top it with soda and a twist. There is a name for that but it escapes me at present.

Blender drinks are popular with younger drinkers, especially young ladies. Roll your own. Don't need no steenking recipe. White rum, ice, a little cream or even ice cream, and fruit juices such as orange, pineapple, banana, or guanabana, one of my favorites. Create your own blend instead of using just one juice. Run the blender and pour into a frosted goblet with a big straw. For more body, add a half of a banana to the pitcher. Chicks get giggly and wiggly pretty quick on this stuff, so ration it out if you don't want them to get too blotto. (irony not necessarily intended)

A Tawny Port is something different to offer, when you are not anticipating a big drinking marathon. Warre's or Sandeman's are good, and fairly inexpensive, though both labels also sell 20 year old and older premium Tawnies. Usually all the Ports, Sherries, and other fortified wines will be shelved together in the shop, so if you see one, the others are close by. If you think you have had port but you haven't had a Tawny Port, you haven't really had Port. A Tawny is especially good with a cigar or even a hookah. A Vintage Port can also be quite good but it must be decanted before serving, and if you mess up, well, it's messed up. An opened bottle of Tawny port can be saved and Tawny can be poured straight from the bottle.

Both sound very good. I've been thinking about trying to get into wine as I'm not a big beer person, though I did have a Boulevard Unfiltered Wheat that was pretty good. The only fortified wine I've had was E&J brandy and I'm pretty sure that's more gasoline that anything.

[BlackBard]

Both sound very good. I've been thinking about trying to get into wine as I'm not a big beer person, though I did have a Boulevard Unfiltered Wheat that was pretty good. The only fortified wine I've had was E&J brandy and I'm pretty sure that's more gasoline that anything.

Brandy is not wine.

[Devilpup]

Brandy is not wine.

Yes, I misspoke. It is a distilled wine not a fortified wine.

[cernel_joson]

I got nearly laughed out of the 19th hole when I asked for a manhattan in Key West. The barkeep had a good laugh, eventually found the sweet vermouth, and made a very good (and slightly too sweet) manhattan. My next drink was a beer for me and one for the barkeep for his troubles.

PSS: I too tend to make my manhattans on the rocks, but at a nice bar, I'll order them up.

Hah! I just got laughed at by a bartender for ordering a Manhattan in a bar. It didn't help that I specified the rye or the fact that I wanted it in rocks glass with no ice. He also gave me extra fruit, which I considered a nice subtle insult. But really, is a Manhattan that much of a pain or silly? Even dives make a Manhattan because it's straight alcohol. I guess Manhattan drinkers are out of luck.

[benvh]

I think one of the skills all drinkers need to develop is being able to enter an establishment, evaluate your surroundings, and order something accordingly. Maybe you really want a Ramos Gin Fizz, but sometimes a bottle of bud is the best choice. Sometimes ordering something "meh" is better than getting a bad version of something good.

Ben

[BrentS]

A friend of my sister in law was trying to convince a bartender that the "dirty" part meant pickle juice. Poor guy. He served her an enormous dill spear as garnish and she was happy. YMMV

[Doc4]

I think one of the skills all drinkers need to develop is being able to enter an establishment, evaluate your surroundings, and order something accordingly.

Yes.

Sometimes "hey, dude, gimme a beer!" is a better choice than "barkeep, have you a list of the vintage ports on offer?"

[Prince]

Went to a Happy Hour with my wife tonight.

I ordered a martini, and this was the dialog

Me: A martini please
Waiter: What kind of vodka?
Me: Ummmmm. Gin please.
Waiter: Oh, ok. What kind?
Me: Beefeater if you have it.
Waiter walks off.....
Me (to my wife): A martini is made with gin, a kangaroo is made with vodka.
Wife: Leave it alone, just leave it alone.

[JoshuaNY]

Went to a Happy Hour with my wife tonight.

I ordered a martini, and this was the dialog

Me: A martini please
Waiter: What kind of vodka?

That happens to me all of the time when I order Gin based coctails. The masses have turned all gin coctails into vodka ones. I am on a one man mission to re-edumacate the people of the world one bartender at a time.

[BlackBard]

The easiest solution, when ordering a martini, is to specify the brand of gin you want. Example - "I'll have a Sapphire martini, please."

[Doubledgeislife]

If you are a bartender, or if you set foot behind a bar for that matter. You better at least know, Short, tall, neat, on the rocks, long island, and texas long island. Don't be puttin tequila in my long island if I didn't ask for a texas long island. Martinis can also come with and olive or a twist, dirty, or not with or without vermouth. Bartending is not rocket science but it does pay to know what you are doing. Messing with a man's drinks can get ugly real quick.

[JoshuaNY]

Martinis can also come with and olive or a twist, dirty, or not with or without vermouth.

Isn't a Martini without vermouth just a glass of gin?