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Mixology School: Guide to Martinis & Manhattans

July

2024

MARTINIS

The first question you should ask is – Would you like it “Straight Up” or “On the Rocks”?

Next question – Do you prefer Gin or Vodka? Based on response, offer a ‘call’ brand (Beefeater gin or Absolut vodka) and ‘premium’ brand (Tanqueray No. Ten gin or Grey Goose vodka).

If requested straight-up, all martinis go into a chilled cocktail glass or coupe glass and are stirred, not shaken, unless requested shaken. Essentially due to increased dilution leading to subdued spirit, ice chips, presentation – lack clarity, and classic way of serving. You can achieve same amount of chill by stirring a little longer than shaking. Suggest a side of used rocks from mixing for hydration and extra chill. If requested ‘on the rocks’, build ingredients in an ice-filled rocks glass.

*Ratio of ingredients are the same for straight-up or on the rocks*. If Ingredients don’t all fit in the rocks glass, pour less vermouth/more spirit. All martinis should = 3 oz total volume and should never reach the rim of glass. Of course, after stirring or shaking, it will be a little over 3 oz, but shouldn’t be overfilled. If you have a larger martini glass, inform the guest so they don’t think you are underpouring them.

Grab my book to read a lengthy discussion on “The Martini”

Standard Martini recipe

2 ½ oz Gin or Vodka (Bombay or Belvedere)

½ oz Dry Vermouth

Garnish with olives on a pick or skewer (lemon twist/lemon peel upon request)

Chilled cocktail glass or coupe or larger rocks glass

Prep for straight-up martinis –

Chill cocktail glass or coupe with ice and soda water and set aside if glass isn’t chilled. If already chilled, leave in the fridge until ready to pour.
Grab a mixing glass, not silver tin, and add one scoop of ice. The reason for just 1 scoop is because of the surface area of liquid to ice (chilling ease) and the fact that you are stirring. Same concept as using a large ice cube for a spirit on the rocks. Add vermouth and spirit and stir gently with a long bar spoon for 20 seconds clockwise and counterclockwise.
Grab cocktail glass. Using a julep strainer (curved strainer with holes), strain contents into cocktail glass. Garnish olives or lemon twist and serve immediately. If lemon twist or peel, rub the rim with skin from 12 o’clock to 6 o’clock. Twist over drink to release the oils and drop in.
To make lemon twist, use a channel knife around the width of lemon and curl around finger to create a twist. To make lemon peel, use a vegetable peeler and cut off a three-inch skin.
Always place a cocktail napkin in front of the guest. Some guests request a side of the used rocks from the mixing glass. Add to a rocks glass and serve.
If requested ‘shaken’, add full ice to the mixing glass, and shake with silver tin for 10-15 seconds. Using a hawthorne strainer (springs), strain contents from mixing glass into cocktail glass, garnish, and serve immediately.

Prep for martinis ‘on the rocks’ –

Build ingredients in an ice-filled rocks glass, stir gently with bar spoon for 10 seconds, add garnish and straw, and serve.

Dry Martini

2 ¾ oz Gin or Vodka (Tanqueray or Ketel One)

¼ oz Dry Vermouth

same garnishes and glassware

Extra Dry Martini

same as Dry Martini with just a splash of dry vermouth

Bone Dry Martini

no vermouth/all spirit. Guests will say “no vermouth”

Wet Martini

2 oz Gin or Vodka

1 oz Dry Vermouth

same garnishes and glassware

Gimlet

Standard Martini with fresh lime juice instead of dry vermouth. Same ratio as standard martini. Garnish lime slice.

Gibson

Standard Martini with cocktail onions as garnish. Same ratio as standard martini.

Dirty Martini

2 oz Gin or Vodka (usually vodka)

½ oz Dry Vermouth

½ oz olive brine (store bought, not strained from olive jar)

Garnish with olives on a pick or skewer (no lemon twist)

* For extra dirty/very dirty, eliminate dry vermouth and add another ½ oz of olive brine

In & Out Martini

Add ½ oz dry vermouth to the chilled cocktail glass and swirl around to flavor the glass and dump. Or add ½ oz dry vermouth to mixing glass with ice and stir to flavor the ice, then strain out. Make martini as you would with Bone Dry Martini (3 oz spirit).

MANHATTANS

The first question you should ask is – Would you like it “Straight Up” or “On the Rocks”?

Next question – What kind of whiskey would you like? Bourbon, Rye, Blended, Scotch, Irish…..Based on response, offer a ‘call’ brand (Bulleit or Crown Royal) and ‘premium’ brand (Angel’s Envy or Jefferson’s ). If no preference, use Bourbon

If requested straight-up, all Manhattans go into a chilled cocktail glass or coupe glass and are stirred, not shaken, unless requested shaken. Will explain the reasons separately. If requested ‘on the rocks’, build ingredients in an ice-filled rocks glass.

*Ratio of ingredients are the same for straight-up or on the rocks*. If Ingredients don’t all fit in the rocks glass, pour less vermouth/more spirit. All Manhattans should = 3 oz and should never reach the rim of glass. Of course, after stirring or shaking, it will be a little over 3 oz, but shouldn’t be overfilled. If you have a larger cocktail glass, inform the guest so they don’t think you are underpouring them.

Standard Manhattan recipe

2 ½ oz Whiskey (Knob Creek Bourbon or Michter’s Rye)

½ oz Sweet Vermouth

2-3 dashes of Angostura bitters or orange bitters (orange is my preference)

Garnish with luxardo cherry on a pick or skewer (lemon twist/peel upon request)

Chilled cocktail glass or coupe or larger rocks glass

Prep for straight-up manhattans –

Chill cocktail glass or coupe with ice and soda water and set aside if glass isn’t chilled. If already chilled, leave in the fridge until ready to pour.
Grab a mixing glass, not silver tin, and add one scoop of ice. The reason for just 1 scoop is because of the surface area of liquid to ice (chilling ease) and the fact that you are stirring. Same concept as using a large ice cube for a spirit on the rocks. Add vermouth, spirit, and bitters and stir gently with a long bar spoon for 20 seconds clockwise and counterclockwise.
Grab cocktail glass. Using a julep strainer (curved strainer with holes), strain contents into cocktail glass. Garnish luxardo cherry or lemon twist and serve immediately. If lemon twist, rub the rim with skin from 12 o’clock to 6 o’clock.
Twist over drink to release the oils and drop in.
To make lemon twist, use a channel knife around the width of lemon and curl around finger to create a twist. To make lemon peel, use a vegetable peeler and cut off a three-inch skin.
Always place a cocktail napkin in front of guest. Some guests request a side of the used rocks from the mixing glass. Add to a rocks glass and serve.
If requested ‘shaken’, add full ice to the mixing glass, and shake with silver tin for 10-15 seconds. Using a hawthorne strainer (strainer with springs), strain contents from mixing glass into cocktail glass, garnish, and serve immediately.

Prep for manhattans ‘on the rocks’ –

Build ingredients in an ice-filled rocks glass, stir gently with a bar spoon for 10 seconds, add garnish and straw, and serve.

Dry Manhattan

2 ½ oz Whiskey (Bulleit or Blanton’s Bourbon)

½ oz Dry Vermouth

2-3 dashes of Angostura or orange bitters

Garnish lemon twist or peel, not cherry, same glassware

Perfect Manhattan

2 ½ oz Whiskey

¼ oz Dry Vermouth

¼ oz Sweet Vermouth

2-3 dashes of Angostura or orange bitters

same garnishes and glassware

Rob Roy

2 ½ oz Scotch Whiskey (Dewars or Ardbeg)

½ oz Sweet Vermouth

2-3 dashes of Angostura or orange bitters

same garnishes and glassware

Perfect Rob Roy

2 ½ oz Scotch Whiskey

¼ oz Dry Vermouth

¼ oz Sweet Vermouth

2-3 dashes of Angostura or orange bitters

same garnishes and glassware

Martini & Manhattan drinkers are often very specific. They will tell you how they want it. If not, adhere to these rules. Flavored martinis are always shaken, i.e. Cosmopolitan. Flavored martinis always have some mixer/juice, modifier, and liqueur. Will discuss them separately.….Cheers. Michael

Bar Spotlight: How to Order Drinks Like a Pro

July

2024

by Michael Nagy

In the current craft cocktail climate, it may seem like all your friends have their favorite cocktails put to memory, but not everyone is skilled in the ways of mixology.

For the novice, ordering a drink can be a daunting task. Even if you know exactly what you want, it can be hard for the bartender to understand your request. Cocktail ordering can be confusing for a lot of people. Bartenders want their guests to be happy with their cocktail and with the cost of craft cocktails today, bar guests want to be happy as well. The key is communication with your bartender or server.

You can order the same drink in 10 different bars and get 10 different variations, especially with the plethora of liquor and mixers in the marketplace. Any variable can change the drink you like.
If you like a drink to be made a specific way, let your bartender know exactly how you want it made because they will make it the way they know best or the way they like it themselves.

Fake it till you make it. Order a drink that you are curious about and order it confidently. Because the bartender wants to make you happy (remember their livelihood), they will often share details about a drink or suggest what they make well. Bartenders have a lot of pride.

If you’re expanding your drink experience, pick your time wisely. People walk into a bar and order what they think they know. When they want to order outside their comfort zone, they don’t know what to order. If they want to try a new fancy drink, then pick a time when the bartender is not in the weeds.

Since drinking establishments can be fast-paced, chaotic, and noisy places, it’s not easy to have a conversation across the bar. Fortunately, there is bar lingo that you can use for ordering drinks. Getting to know the lingo, what they mean, and when to use them, can be helpful. These terms will help you learn how to order a cocktail like a pro.

NEAT

When you just want to sip one spirit or liqueur with no ice, no mixer, and unchilled, order your drink ‘neat’. Order: “I’d like a bourbon, neat.” For a specific brand, say “I’d like a Maker’s Mark, neat.” Typically poured into a snifter or old-fashioned glass. Ordering neat is a great way to get to know different types of spirits.

UP/STRAIGHT UP

A drink ordered ‘up’ will be either stirred or shaken with ice, and then typically strained and poured into a cocktail/martini or coupe glass . “Up” drinks are served in stemmed pre-chilled glasses to prevent warming of contents.

Many classic cocktails are served ‘up’ by default, including martinis, manhattans, and cosmopolitans. For many cocktails, you don’t need to ask for them ‘up’, as they will be served that way, but just in case, say “I’d like a vodka/Tito’s Gimlet, up”.

‘Straight up’ is a tricky term in bartending. The word ‘straight’ is sometimes used to mean the same thing as neat – room temperature, not served over ice. The word ‘up’ means chilled and strained. The term straight up could mean either one of these, therefore, never just say “straight up’.

If you’re ordering a cocktail that’s usually served up, the bartender will presume that’s what you mean. But if it’s a drink that’s not generally straight up, then clarify by saying, “I’d like a Tanqueray straight up and shaken”.

ON THE ROCKS

A drink served ‘on the rocks’ is simple to understand. It means served on ice. This then raises a question about ice. Many bars, particularly higher-end craft cocktail joints, will have different types of ice, and each will bring a different character to your drink.

The smaller the ice, the more surface area comes into contact with the alcohol, which leads to faster dilution. Large cubes or spheres that take up the biggest volume will dilute your drink at the slowest rate. Order a single spirit, “I’d like a whiskey/Jameson on the rocks”. If you want to specify ice, “I’d like a Negroni with a large cube.”

SHAKEN

If you like your drinks super cold and with lots of dilution, ordering them shaken is the way to get it. As a general bartending rule, certain cocktails are shaken by default, including anything that involves citrus, dairy, liqueurs, or egg whites.

Anything can be shaken, except carbonated ingredients. A shaken drink should always be poured into a pre-chilled glass. Order “I’d like a vodka/Belvedere martini, shaken.”

STIRRED

Stirring a cocktail is a way to chill it in a gentle manner. The ice slowly melts by adding dilution into the drink. This results in a cocktail with a different texture and a smoother mouthfeel.

The stirred method works best for cocktails that are spirit-forward, such as martinis and Manhattans. They are stirred as a rule for these reasons and to preserve clarity so always specify the method you prefer. A stirred drink should always be poured into a chilled glass. Order “I’d like a gin/Beefeater martini, stirred.”

Best of Luck out there! This guide should help you avoid embarrassment and solidify that you get the drink you ordered.

Cheers,

Michael

Weekly Spotlight: Return of the Blog & Cocktail Trends for 2024

March

2024

by Michael Nagy

I am back!!! It’s been almost eight months since the last post from “The Pour”. Over the past eight months, I have focused my time and energy on working as the general manager and sommelier at a high-end casino Italian steakhouse. I am excited to make this blog an epicenter for everything wine, cocktail, bar, and #beverage. Ideally, I would like the content to be driven by you, the consumer, so I encourage you to submit your questions and offer feedback on what you want to learn more about via social media posts, blog comments, or direct contact with “The Pour” by text or email. Whether it be on #wine education, local or worldly wine reviews, craft #cocktails, #trends, #bar operations/etiquette, #party/#event planning, #consultation, etc…, I am here to serve you.

For this week’s edition of “The Pour”, let’s immerse ourselves in the ever-changing world of cocktails and the trends that are popping up all around us. What’s hot !?!?!?

The demand for fresh, well-balanced, creative, and innovative cocktails in 2024 is evident in today’s cocktail and culinary culture. It is not just reserved for big city bars, speakeasys, high-end restaurants and hotels anymore. The palates of consumers have evolved to healthier, plant-based, sugar-free/low sugar, canned cocktails, and low alcohol/alcohol-free options. Bartenders and mixologists serving behind the stick as well as those sitting at the bar or in the restaurant are experiencing this trend. If you’re looking for cocktail menu ideas for your bar, restaurant, public or private party/event, home party, or for your own weekend escapade with the guys or girls, this cocktail trend discussion will tipple your fancy.

For 2024, our cocktail shakers and glasses will be filled up with ingredients from the past (the 1990s to be more precise). The term “retro cocktails” has become fitting. Remixed classic cocktails, infusions, synergy between food and drink, smoked cocktails, fancy ice cubes, dehydrated food, etc… has become a part of the cocktail-drinking experience. These are some of the drinks you will be toasting this year!

1) Savory and spicy cocktails are becoming increasingly popular, as people are looking for more complex and interesting flavors in their drinks. Popular savory cocktails include the classic Bloody Mary or Bloody Maria and Dirty Martini, while spicy cocktails include the Jalapeño Margarita and the Ginger Basil Smash or the addition of a chipotle, tajine, or chili salt rim.

Spicy cocktails have become a hit with the social elite. There is a long list of spicy cocktails to try if you want to knock your socks off!

2) The 90s called and it wants its drink back… “the ‘Tini”. The espresso martini continues to be a strong favorite among those wanting a little pick-me-up during an evening out. Fresh takes on the coffee-based cocktail will include using local high-quality cold-brew coffee or espresso, adding subtle notes such as vanilla, honey, or caramel, and switching out the vodka for whiskey.

3) The Apple Martini is also making a huge comeback, a sour cocktail that will be made from fresher ingredients in 2024 than in the 90s. And if you have a ‘salt-tooth’ then perhaps the briny Dirty Martini with olive juice will be more your thing.

4) Fancy Ice Cubes – A trend for mixologists and the home bar alike! Long gone are the small square ice cubes we use. This is the year that we get creative with ice. From giant cubes to specialty shapes, to herb or fruit-infused beauties. Ice is more than for merely keeping your trip cool, it’s a way of decorating your cocktail and adding even more flavor. Treat yourself to some quirky molds and experiment with adding flavors like lavender, thyme, lemon, cucumber & mint, or coffee to your ice cubes.

5) Experiential Cocktails – Ever heard the phrase “eating with your eyes”? Turns out we drink with them too! The experience-seeking culture of Millennials and Gen-Zs with their insatiable appetite to capture unique moments for their social media has led to the trend of cocktails becoming experiential. Cocktails have always been a thing of beauty in their presentation, but now mixologists must also think about the performance and producing a ‘wow’ moment for the drinker.

Be it the captivating view of the mixologists at work, or the cocktail itself, which can be achieved by mastering molecular cocktail making. Molecular mixology is the practice of mixing drinks using science to manipulate ingredients on the molecular level. It was inspired by molecular gastronomy, which employs similar techniques to food.
Cocktail trends also have a growing consumer market for delicious low-abv and virgin options which are just as satiating as their alcoholic counterparts. Expect to see a growing list on the non-alcoholic section of the cocktail menu and bartenders are putting much more thought and creativity into their taste and presentation.

Over half the world’s population abstains from alcohol. This percentage is more like a third of the population in Western countries, but significantly growing. Consumers are looking to find convivial moments in moderation throughout the year, especially as the weather warms up in the spring and summer and daytime drinking occasions are more common.”

6) Spiked Slushies – French syrup producer Monin has named slushies, Tequila and Mexican-inspired drinks as its top trends for 2024. They found that a Frozen Cosmo Slushie suggested as a possibility for dominating the vodka-based version of the cocktail, a Frozen Piña Colada fronting the rum-based category, and a Frozen Strawberry Margarita presented as a trend for the Tequila-based slushie serve. As a bartender, I hope this doesn’t become a trend lol.

7) Mixers Matter – In 2024, bartenders are paying more attention than ever to the mixers they use in their cocktails. This means that we can expect to see more house-made syrups, shrubs, and bitters on bar menus. Bartenders are also using more unusual mixers, such as kombucha and fermented juices (another nod to the general drinks trends). For example, the Turmeric Tonic is a refreshing cocktail that uses turmeric syrup and tonic water.

With so many new and exciting flavors, I hope your cocktail experiences this year exceed your expectations or just book me as your cocktail consultant.

Cheers,

Michael

Bar Insight for Customers

June

2023

by Michael Nagy

Below you will find REAL stories from my experience behind the stick. Many are contained in my book. I will also reveal some bartender pet peeves.

If you are a customer (in some bar situations customers/patrons are referred to as guests), here is some insight. If you have spent time on the other side of the bar, these will seem familiar. Most people have no idea what a bartender has to deal with. Hopefully, you haven’t been one of these people described below. Do not take offense! This article is meant to educate and inform, not denigrate, and is for fun purposes.

Some nights are long. Some nights are crazy. Some nights you are still smiling when your head hits the pillow.

A disgruntled customer who was cut off earlier in the night meeting me outside after my shift in a revving truck aimed in my direction.

Closing the bar and leaving at 2:30am to stumble upon a fight between one of your angry customers and a passer-by downtown. Hanging outside until the police arrived and making a statement and explaining that the customer was not intoxicated when he left the bar. Later found out that the customer was a medical doctor who was on heavy medication.

Watching a fellow bartender lean over an uncovered running blender wearing a tie and watching him turn blue and become horrified.

Wait staff walking behind the bar and pouring themselves drinks or making drinks without asking.

Being one of two bartenders who showed up to work on a four-person shift. That lone other bartender was inexperienced.

Working at an old place without a backup generator that would have power outages during storms that would disable the register, kill the fridges, water, lights, and fans. Customers had to be removed and reservations called and cancelled.

Walkouts! Who do you think pays the bill?

Being a couples therapist. mediator in relationship disputes, and a sounding board for everyone’s troubles at work and home. As a bartender, you are inevitably a counselor to poor souls. Overseeing a blind date can be an awkward situation.

Getting a request to make a drink that tastes pink. Making a drink with a very expensive Scotch and red bull. Hennessey Cognac with Vitamin Water, gin and milk with a splash of soda, tequila and diet coke, and many other bizarre drink concoctions.

I’ll take a dark wine or red wine. OK?

Make the drink strong. You assuming that I will under-pour. Will you pay for the extra alcohol? Hook me up, I’m a great tipper. I’ll take care of you later – hours later they left without paying your bill.

What is cheap here? Better to say, “Do you have any specials?”

Employees drinking at the bar on their off days and not tipping, especially during busy times.

Can I have a beer? How much are your drinks? Surprise me? Can you be more specific?

Do not help yourself to garnishes or pour yourself a draft beer when I head to the kitchen to pickup a food order.

Last call is last call.

I love to chat and get to know you but during a busy shift I don’t have time to listen to your life story.

When you want to order a drink, please don’t snap your fingers, whistle, yell barkeep, or wave your arms to get my attention. Eye contact, facing me, and slight hand gesture would suffice. Realize who is next in line to order.

Have your drink or drinks ready, especially for larger groups. If I am finally ready to take your order and you turn to ask your friends what they want, there is a good chance that i will be gone when you turn back around. Have your drinks ready.

I have a great memory as a bartender but it’s hard to hear over the noise sometimes and ordering more than 7 different drinks is difficult. Have your money or card ready or be prepared to give me a name for your tab. Sometimes other people in your group pays the bill.

Shout out a drink order when you haven’t been approached or I didn’t ask you for your drink order.

When I smile, greet you, and ask how you are doing, you say “Manhattan”. When ordering a Martini or Manhattan, please be prepared to specify how you like it, i.e. rocks, straight, gin, vodka, bourbon, blended whiskey, dirty, stirred, shaken, etc… Learn bar lingo.

Monopolize a bartender’s time. Sometimes we are busying answering phones, ringing in orders, doing cash transactions, making drinks for the whole restaurant, restocking, cutting garnishes, cleaning glasses, etc… We often get only 5 minutes to sit down and eat something during a 10-hour shift. The third time you sent me to get you condiments just took up my bathroom break. You will probably wait for next beer.

Cheers,

Michael Nagy

Food & Beverage Operations

Bar Professional

Tag: bartending

Mixology School: Guide to Martinis & Manhattans

Bar Spotlight: How to Order Drinks Like a Pro

Weekly Spotlight: Return of the Blog & Cocktail Trends for 2024

Bar Insight for Customers

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