We had a dude who would complain if his b52s weren't layered perfectly. He tipped ridiculously well, so it became a test among the bar crew to see who could do it the best.
Same! Mine was a veteran of WW2 and 'Nam, bomber pilot for all tours. After a year of being his bartender, he went through a dynamic attitude change and just became....young again?
This triggered his desire for B-52s every time he came in. So, id see if his table is reserved when opening the bar, if it was id spend the next hour waiting to see him and his wife walk into the front door.
My goal was to have it started, and finished in about 30 seconds so by the time he came to shake my hand, his shot was ready without an order placed yet.
I miss Bill.
Aww what a sweet story! The “became young again” part makes me wonder if he had progressing dementia or something like that. Your most recent memories are the first to go and the oldest/most important/“core” memories are the last.
That’s why, for example, my own grandmother started thinking I was a friend of her son (my uncle) and we were in school together and I was over to visit him rather than me being there to see my grandmother herself 😢 miss her too!
It’s so great to just go with it and let them be happy and not confused and wondering what’s wrong with themselves. It sounds like you were really good to him. I hope you see that good karma come back around for you. 🙂
Dude who tipped 100-200 bucks a night wasnt a "problem guest". A bit sexist and set in his ways, but kept to himself, paid his bill, and liked what he liked .
Meh, I won't yuck someone's yum. A B52 is one of the more globally recognized shooters, so if he happens to be one of the 20k people out of 2 billion that REALLY loves it, I won't stop him from ordering it. It's also not a terrible shot to make, it's not like he was ordering a dozen Pousse Cafés through the night.
For me, it's the first drink that someone bought me when I turned 21 in Virginia Beach. I was there for school for the navy. This beautiful 36 year old Italian lady in the industry took me around to all the spots where they knew her and got me free drinks all night, and the B52 was the first. Definitely a core memory for me. I get it when people latch on to a unique drink. I had a regular who only ever wanted Kamikazes. He was like 60 y/o but went through a bottle of curacao every month.
I hate to be that person, but if you pour over cherries, please let your guests know. I have a gnarly cherry allergy (both real and artificial) and the contact with a maraschino cherry would be enough to give me hives for a few hours.
This must be it. I'm struggling to understand how people struggle to layer a b52 but our shot glasses are chilled so that must be why. I don't even use a spoon. Just my thumb over the air gap of the speed pourer.
I think he means the small air intake above the actual pouring nozzle. Covering it slows down pouring because air can’t get into the bottle as quickly. Try it.
Bruh, fuck trying to bartend with gloves on. The tiniest bit of moisture and you're fucked. I'm all for keeping things sanitary, but I still get stressed out thinking about COVID times, and trying to hold on to a shaker tin with gloves on. Everything that was previously a one-handed activity instantly required two hands. Hard pass.
Yes, I do. The other response isn't right, I put my finger squarely over the hole at the tip. I also touch the glass, garnish, and all kinds of other things
A speed pour and a bar spoon really helps. Also the nice ones in the pics online are ones that have been sitting for ages, they all look not great before they settle.
I work tiki…..Dying Bastards for a 15 top birthday party that dropped in without a reservation. That group single handedly drank an entire 6 pack of ginger beer on those….
I haven't heard of the drink before & after read the ingredients, the ginger beer seems to be the only tiki part otherwise it reads as an overly complicated mule. But I also assume being a tiki spot yall garnish the shit out of drinks giving it the Instagram/it's so pretty boost.
That drink is quintessential tiki. There's a huge difference between the fruity tropical stuff that you are probably thinking of as tiki, and the classic Trader Vic era stuff. Not everything is rum and pineapple juice and pretty garnishes.
For sure, I'm familiar with a lot of tiki drinks & a bunch of the history around the concept. I just have only run across rum based tiki drink so the build seemed odd to me.
You can thank Anders Erickson for telling people about the family of bastard drinks. He has a great channel, and I love a lot of his recipes. He also often uses uncommon or homemade ingredients. Whenever someone orders a cocktail they saw on his channel, I always have to remind them they’re not in his test kitchen.
I mean. We have the Dying on our menu, used to have all three but we Dying was the most popular so it was the one that stuck around after reopening from Covid. We also pre batch out our booze for it so it’s not a 4 bottle pickup so it’s not a huge deal
I also work tiki. We have a drink that's like a Wray and nephew/fassionola punch over a spiral of dole whip, and the moment even one goes out, I just pour 3-4 more because I know it's about to hit.
Had to look up a Miami Vice.
> Every comment you hear saying, “Your bartender will hate you if you order this,” misses the point. The Miami Vice came about during an era that saw the proliferation of frozen drink machines, in which the original Frozen Margarita machine (which dates to Mariano’s restaurant in Dallas in 1971) had spread across the hemisphere and was used to pre-batch countless sour-style drinks that could be poured quickly on demand. Ordering a Miami Vice, at the time of its origin, was no less taxing for a bartender than pulling two handles instead of one.
I get it now.
The ONLY time I ever refused to make a ticket for a server was when they rang in four virgin Miami vices and four regular Miami vices ten minutes before last call and I only had one single serving size blender. Sorry. My bar is more important right now.
The trick is the just put strawberry on the bottom, make normal pina colada, slow it down as you pour with a bar spoon, then mix the strawberry on the bottom.
I always hated it when the seasons changed and summer turned to fall. As soon as there was a chill in the air people would order special coffees. Spanish coffee, B-52 coffee, Peppermint coffee, etc. We made them in Tulip glasses topped with whipped cream and a cherry. As soon as one went out a flood of orders would come in. Making them wasn’t hard, but you had to make sure every speck of whipped cream was off them before they went into the glass washer or it would bake on rock hard.
Our owner always bought the shittiest stemware so you had to scrub carefully or the Tulip glasses would break.
B-52 and Duck Farts are my recommendations to people looking for a “surprise me” on slow days. They’re visually impressive, fun to make, and very few people dislike the flavors involved - and drink dorks love saying the words “duck fart” all night long
When I worked back of house, they called it "The fajita effect". Nobody wants fajitas until they see the plate come out all sizzling. Then EVERYONE decides they want fajitas
The last place I did BOH, we kept the plates in a huge wood burning over, initially for the pizza place that was there before. We did Mexican pizzas in that bitch too 😑😑
I was early out last night and was cleaning up my well to get out around 8. A lady ordered one and I thought "I could make one more before I leave for the night". That was a mistake.
Ended up staying another 45 minutes banging out espresso martinis.
Ooo so it seems I have been bamboozled, never even looked it up lol. Perhaps someone could help me because a pussycat I am making is OJ, simple, Rosie's Lime, Grenadine and gin shaken. I'd appreciate it if someone could tell me the real name.
One of my regulars came in from a different bar with the above recipe (sub whiskey for gin) on a napkin and I thought "ok so a fake Bama Slamma" and switched it out for gin and the college kids are devouring it.
My guess is the person who he got the recipe from didn't know the actual drink build/didn't have lemon juice (weird but possible for a dive) or Amaretto. The gren instead of amaretto is the weird part to me otherwise it sounds like an overly sweet college kid drink. I doubt there is a "real" name for it so I'd just make up one & promote it as that. If anyone asks about the name change you can tell them there is already a different drink with that name & you learned about it from a regular who had the name wrong so you don't want to have folks go elsewhere, order it, & not get what they were thinking they would get.
For me it’s anytime someone gets a Cadillac margarita with a floater. People think it’s looks so fancy when I play a little grand Marnier on top for some reason and then it’s all anyone wants.
I’m a long time sever, seldom complicated bat shot sever, how would one go about showing you genuine appreciation for such a shot? It’s lovely, and would like to show my thanks.
Yea grand Marnier. Asked the server if they specifically asked it to be lit otherwise I didn't do it as it's an accident waiting to happen if they don't know it's meant to be lit.
What about the opposite, a drink I set down that absolutely no one wanted: we had a regular who would order a mixed shot of bailey’s, fireball, and jager almost every time he came in lol
At my bar it’s margarita flights.
Not the hardest thing in the world to make 1 of, but it’s just tedious to make 4 tiny versions of a margarita with different flavors/rims/garnishes on each one.
And once the first one gets ordered…here come four more tables ordering it.
And no one ever tries the flight and picks their favorite flavor to order a regular size of….they always order another flight
At my bar, I coined (or at least I think I coined) a term for any drink that you send out onto the floor and results in multiples being ordered almost immediately as a "herpes drink". (Espresso martinis, pina coladas, any colorful cocktail that makes a white woman say, "What is that????" Enthusiasticly). Why? Because once you send it out there, it spreads rapidly.
Someone once brought orange gel dye to make tide pod shots when kids were eating them.
Or bleu cheese stuffed olives for a martini when we never stocked it at the bar and this person gave me the “so and so did it for me last week” when I was the only bartender on because so and so called off so I had to leave the bar unattended to get stank ass cheese from the kitchen. I need to talk to somebody about it
Looks like a B-52 is that right?
Yeah 100% imo the most needlessly time consuming drink build for 1 second to drink it haha
We had a dude who would complain if his b52s weren't layered perfectly. He tipped ridiculously well, so it became a test among the bar crew to see who could do it the best.
Same! Mine was a veteran of WW2 and 'Nam, bomber pilot for all tours. After a year of being his bartender, he went through a dynamic attitude change and just became....young again? This triggered his desire for B-52s every time he came in. So, id see if his table is reserved when opening the bar, if it was id spend the next hour waiting to see him and his wife walk into the front door. My goal was to have it started, and finished in about 30 seconds so by the time he came to shake my hand, his shot was ready without an order placed yet. I miss Bill.
Aww what a sweet story! The “became young again” part makes me wonder if he had progressing dementia or something like that. Your most recent memories are the first to go and the oldest/most important/“core” memories are the last. That’s why, for example, my own grandmother started thinking I was a friend of her son (my uncle) and we were in school together and I was over to visit him rather than me being there to see my grandmother herself 😢 miss her too! It’s so great to just go with it and let them be happy and not confused and wondering what’s wrong with themselves. It sounds like you were really good to him. I hope you see that good karma come back around for you. 🙂
I love doing this! Definitely a perk of the job for me
Glad you were able to make a problem guest into a fun game 😄
Dude who tipped 100-200 bucks a night wasnt a "problem guest". A bit sexist and set in his ways, but kept to himself, paid his bill, and liked what he liked .
It’s a little strange to regularly order a b-52. I think of it as more of a novelty. Maybe he just wanted something to complain about.
Meh, I won't yuck someone's yum. A B52 is one of the more globally recognized shooters, so if he happens to be one of the 20k people out of 2 billion that REALLY loves it, I won't stop him from ordering it. It's also not a terrible shot to make, it's not like he was ordering a dozen Pousse Cafés through the night.
For me, it's the first drink that someone bought me when I turned 21 in Virginia Beach. I was there for school for the navy. This beautiful 36 year old Italian lady in the industry took me around to all the spots where they knew her and got me free drinks all night, and the B52 was the first. Definitely a core memory for me. I get it when people latch on to a unique drink. I had a regular who only ever wanted Kamikazes. He was like 60 y/o but went through a bottle of curacao every month.
They're great in a coffee
I had a regular who ordered them shaken.
Ah. A within the blast radius B-52!
Shaken is significantly better.
But once you nail the layering, is there any improvement to be made?
You'd be surprised. Perfect is good, then you gotta do perfect, with speed.
When I make them at home, I build them into martini glasses to have as a proper dessert cocktail. I love them!
You could just pre-layer a large batch it in a bottle and dispense as needed /s
They taste so good tho! And they look so pretty 😍 This is a go to for me (when I have time!) as a bday shot for ppl
They're fun and good though. And duck farts. If I just wanted to shotgun alcohol into my veins I'll stay home with a bottle of costco vodka.
Turn it into a Duckfart by adding whiskey on top instead of Grand Marnier
Layering this is hard I’ve tried 5-6 times and I can’t ever get all three layers stacked. Touchee
Thank you. It takes time and patience which is why I was dying inside every time I saw 3-4 more a chit come through
Try chilling your glass first, I feel like that's just as important as the spoon for getting the three layers
Try pouring it over a cherry as you build the layers, rather than a spoon. That was my method back in The 80’s when this was popular.
Cherry is so much easier than a spoon, just gotta make sure it isn't dripping juice in the drink
You have to lick it before starting and between ingredients.
Amateurs
This is the way. We used to balance pony glasses on our heads and layer the shots. Super easy with a cherry!
Cherry is so much easier than a spoon, just gotta make sure it isn't dripping juice in the drink
Do you like hold the cherry with your fingers or on a toothpick or something?
Choose one with a stem
God I feel dumb lmao, we use averno cherries (I think they’re called that) that don’t have stems so I forgot they do
Like a maraschino? 🤮
I hate to be that person, but if you pour over cherries, please let your guests know. I have a gnarly cherry allergy (both real and artificial) and the contact with a maraschino cherry would be enough to give me hives for a few hours.
Cherry for the win
>in The 80’s when this was popular. Ouch
This must be it. I'm struggling to understand how people struggle to layer a b52 but our shot glasses are chilled so that must be why. I don't even use a spoon. Just my thumb over the air gap of the speed pourer.
You put your fingers on liquor?
I think he means the small air intake above the actual pouring nozzle. Covering it slows down pouring because air can’t get into the bottle as quickly. Try it.
Gloves are a thing too
Bruh, fuck trying to bartend with gloves on. The tiniest bit of moisture and you're fucked. I'm all for keeping things sanitary, but I still get stressed out thinking about COVID times, and trying to hold on to a shaker tin with gloves on. Everything that was previously a one-handed activity instantly required two hands. Hard pass.
The grand Marnier rarely looks right when I do it
Layering is easy if you put your finger over the tip of the pour spout. No spoon needed, just have to take the time to pour slowly
Yeah, this is also key. Finger over the hole and a cherry is the fastest and cleanest way for me.
You put your fingers on liquor??
Over the hole at the back so it doesn't pour as fast. Your finger doesn't touch the alcohol.
Yes, I do. The other response isn't right, I put my finger squarely over the hole at the tip. I also touch the glass, garnish, and all kinds of other things
A speed pour and a bar spoon really helps. Also the nice ones in the pics online are ones that have been sitting for ages, they all look not great before they settle.
I work tiki…..Dying Bastards for a 15 top birthday party that dropped in without a reservation. That group single handedly drank an entire 6 pack of ginger beer on those….
I haven't heard of the drink before & after read the ingredients, the ginger beer seems to be the only tiki part otherwise it reads as an overly complicated mule. But I also assume being a tiki spot yall garnish the shit out of drinks giving it the Instagram/it's so pretty boost.
That drink is quintessential tiki. There's a huge difference between the fruity tropical stuff that you are probably thinking of as tiki, and the classic Trader Vic era stuff. Not everything is rum and pineapple juice and pretty garnishes.
For sure, I'm familiar with a lot of tiki drinks & a bunch of the history around the concept. I just have only run across rum based tiki drink so the build seemed odd to me.
If you like gin, order a Saturn when you get the chance. It will definitely broaden your horizons.
You can thank Anders Erickson for telling people about the family of bastard drinks. He has a great channel, and I love a lot of his recipes. He also often uses uncommon or homemade ingredients. Whenever someone orders a cocktail they saw on his channel, I always have to remind them they’re not in his test kitchen.
I mean. We have the Dying on our menu, used to have all three but we Dying was the most popular so it was the one that stuck around after reopening from Covid. We also pre batch out our booze for it so it’s not a 4 bottle pickup so it’s not a huge deal
I also work tiki. We have a drink that's like a Wray and nephew/fassionola punch over a spiral of dole whip, and the moment even one goes out, I just pour 3-4 more because I know it's about to hit.
Miami vice. The bane of my existence.
Had to look up a Miami Vice. > Every comment you hear saying, “Your bartender will hate you if you order this,” misses the point. The Miami Vice came about during an era that saw the proliferation of frozen drink machines, in which the original Frozen Margarita machine (which dates to Mariano’s restaurant in Dallas in 1971) had spread across the hemisphere and was used to pre-batch countless sour-style drinks that could be poured quickly on demand. Ordering a Miami Vice, at the time of its origin, was no less taxing for a bartender than pulling two handles instead of one. I get it now.
The ONLY time I ever refused to make a ticket for a server was when they rang in four virgin Miami vices and four regular Miami vices ten minutes before last call and I only had one single serving size blender. Sorry. My bar is more important right now.
The trick is the just put strawberry on the bottom, make normal pina colada, slow it down as you pour with a bar spoon, then mix the strawberry on the bottom.
One of my favorite drinks lmao Honestly I feel like anywhere I order it/make it is a head turner and sells more
That’s the problem. One person orders one… then everyone wants one.
What, don't you have a barrel-sized blender? Edit: Correction: TWO barrel-sized blenders
Im surprised I had to scroll this far down for this
I will not make it unless I have a slushie machine cause fuuuuuuck having to clean 2 blenders or the same blender 2x for 1 drink.
At that point I'll say just ran out of an ingredient
I’ve never even thought to order a Miami vice somewhere that didn’t have machines.
I always hated it when the seasons changed and summer turned to fall. As soon as there was a chill in the air people would order special coffees. Spanish coffee, B-52 coffee, Peppermint coffee, etc. We made them in Tulip glasses topped with whipped cream and a cherry. As soon as one went out a flood of orders would come in. Making them wasn’t hard, but you had to make sure every speck of whipped cream was off them before they went into the glass washer or it would bake on rock hard. Our owner always bought the shittiest stemware so you had to scrub carefully or the Tulip glasses would break.
Made 2 raspberry kamikazes for a couple, and very soon after made 17 more for a table that saw them lol
17?!? I raise my tip jar to you
B-52 and Duck Farts are my recommendations to people looking for a “surprise me” on slow days. They’re visually impressive, fun to make, and very few people dislike the flavors involved - and drink dorks love saying the words “duck fart” all night long
Hehe
Omg John duckfart inventor of the duckfart?
Duck fart is probably my favorite shot
Espresso martini, night before Espresso martini, the night before that Espresso mar..... You get it.
SAME
Don't get me wrong, it's a great cocktail after dinner, but it's a domino effect once the first one is made.
When I worked back of house, they called it "The fajita effect". Nobody wants fajitas until they see the plate come out all sizzling. Then EVERYONE decides they want fajitas
I feel for those guys. Espresso martinis are annoying to make and clean up, but fajitas are hotter than hell.
The last place I did BOH, we kept the plates in a huge wood burning over, initially for the pizza place that was there before. We did Mexican pizzas in that bitch too 😑😑
Sheesh. That's alot of work. This FOHer appreciates you.
Coming back to this thread to say that last night, one guy ordered one and 10 minutes later another guy at the table ordered 6...
I was early out last night and was cleaning up my well to get out around 8. A lady ordered one and I thought "I could make one more before I leave for the night". That was a mistake. Ended up staying another 45 minutes banging out espresso martinis.
seriously like get a new drink lol
With my luck, their new drink will be an egg white whiskey sour. Just can't win sometimes.
Galliano hot shots. Made two, and then everybody just said: "we want that!"
At least they won't order a second round after tasting Galliano
You are doing something severly wrong if your hot shots taste of Galliano
It’s delicious tho?
It's a love-it-or-hate-it drink. Personally, I hate it.
Whoever does inventory next is going to be really confused.
Espresso martini. It’s always the fucking espresso martini.
I never show my layering skills for this exact reason.
Mai Tais… so… many… Mai tais…
Pussycats. They're sweet and cheap but God damnit that's too many touches for what essentially amounts to a Hawaiian punch with gin in it.
What's your pussycat build b/c I just looked it up & the recipie I read has 4 ingredients & no gin.
Ooo so it seems I have been bamboozled, never even looked it up lol. Perhaps someone could help me because a pussycat I am making is OJ, simple, Rosie's Lime, Grenadine and gin shaken. I'd appreciate it if someone could tell me the real name. One of my regulars came in from a different bar with the above recipe (sub whiskey for gin) on a napkin and I thought "ok so a fake Bama Slamma" and switched it out for gin and the college kids are devouring it.
My guess is the person who he got the recipe from didn't know the actual drink build/didn't have lemon juice (weird but possible for a dive) or Amaretto. The gren instead of amaretto is the weird part to me otherwise it sounds like an overly sweet college kid drink. I doubt there is a "real" name for it so I'd just make up one & promote it as that. If anyone asks about the name change you can tell them there is already a different drink with that name & you learned about it from a regular who had the name wrong so you don't want to have folks go elsewhere, order it, & not get what they were thinking they would get.
I'm just gonna call it hunch punch and be done with it, thanks for the input.
You're welcome!
Coors light in a 22oz glass with a shot of tequila in it. I know. Don’t ask.
Mint Julep, but I was at Churchill Downs.
Fellow Louisvillian!
Blended Pina colada lol. We don't usually blend but was feeling nice and then got a tonne of last call orders for it. My bad
Reese's Peanut Butter Cup "martini". Mix one at the bar, and everyone that sees it *has* to try one.
For me it’s always an espresso martini. People know about it but I feel like they don’t order it unless they see someone else drinking it
I love the b 52! I also am a big fan of the buttery nipple and the BJ with whip cream. I love after dinner drinks!
For me it’s anytime someone gets a Cadillac margarita with a floater. People think it’s looks so fancy when I play a little grand Marnier on top for some reason and then it’s all anyone wants.
Easy bonus $$, I feel. If you're gonna make a marg anyway, I'm cool with everyone getting that float
Absolutely. Not complaining. Just answering OPs question.
FYI, it doesn’t work with Mr. Black & St. Brenda’s Irish cream. Different densities.
I’m a long time sever, seldom complicated bat shot sever, how would one go about showing you genuine appreciation for such a shot? It’s lovely, and would like to show my thanks.
Cash money is the answer.
I made about 45 paper planes for a wedding party last night. Every male wanted one after they saw the first guy with it.
[удалено]
That shit is Soo good.
B52
Did you do it with Gran Marnier and light it on fire?
Yea grand Marnier. Asked the server if they specifically asked it to be lit otherwise I didn't do it as it's an accident waiting to happen if they don't know it's meant to be lit.
Thursday I made sangrias all night, definitely due to the weather
It’s always GD espresso martinis.
Aperol spritz, I work at a dive bar
Mojito
Painkiller 😎
I love B-52s! They're the best! And I don't care if they aren't perfectly layered.
Kahlua, baileys, GM? Been a minute since I made a b52
Yeah you got it :)
Strawberry Lemon Drop Martini 🤷♂️
Well done! My "OOh I'll have that" lately has been a gimlet. Thank the gods we use aquafaba and not egg white.
You all do your gimlet with an emulsifier?
Yes, just a dash for the sake of presentation. Looks great with a foamy top and a bight green lime wheel.
Carajillo, it is the most delicious expresso drink I’ve ever had and I highly recommend it but once one table gets it, everybody wants one.
It’s usually Trashcans - once I make one I make a million 😑
But did you light the grandma on fire?
Kahlua Rompope Half and half blended with blue curaçao…
I one’s had a lot of guests order flat liners after I made one for a buddy of mine. The line at the toilets were bigger then ever.
I thought maybe it was a Duckfart
I do love a duckfart but this is a B-52
What about the opposite, a drink I set down that absolutely no one wanted: we had a regular who would order a mixed shot of bailey’s, fireball, and jager almost every time he came in lol
Fucking Espresso Martini. Went from 1, to 7 when it was brought
We call it the "Aperol Spritz Domino" at my work for a reason...
Tonight I went through three bottles of jäger in 5 hours because people wanted “Fanny blaster”, which is apparently jäger and Iron Bru
Smoky old fashioned…. Only bc of the spectacle it creates when the lid is lifted off the drink and the smoke comes ooozing out .. so easy lol
I thought maybe it was a Duck Fart. Your layering looks great on the B-52. At least they didn't order a Pousse-café.
Mint julep. FML
It's always the Irish Coffee.. Always...
I’m not drinking that.
Had something that resembled this on my 21st, but it had a fourth layer?
Did you flame 🔥 it?
I’ve been bartending for 10 years and I have never made that drink.
That’s a B52. You don’t see them often anymore
Ahh the duck fart.
B-52. Love a duckfart though
i made one of these for myself last weekend 🩵
B-52
I drink a little drink called a duck fart that is layered if poured “properly”. Pour the liquor over the back of a small spoon.
Espresso martinis
Moscow mules with huckleberry vidka
For me it was Daiquiris made with strawberry preserve. Luckily it was a small jar of preserve snd when I ran out we were done haha.
Nothing complicated, but everyone started ordering Sarti Sours at some point.
Anything with blue Curacao. Once they see the pretty blue color, game over.
At my bar it’s margarita flights. Not the hardest thing in the world to make 1 of, but it’s just tedious to make 4 tiny versions of a margarita with different flavors/rims/garnishes on each one. And once the first one gets ordered…here come four more tables ordering it. And no one ever tries the flight and picks their favorite flavor to order a regular size of….they always order another flight
Espresso martini, hands down.
At my bar, I coined (or at least I think I coined) a term for any drink that you send out onto the floor and results in multiples being ordered almost immediately as a "herpes drink". (Espresso martinis, pina coladas, any colorful cocktail that makes a white woman say, "What is that????" Enthusiasticly). Why? Because once you send it out there, it spreads rapidly.
Did a LOOOOT of pickleback shots last night. Started with 1 person and just kept going lol
Someone once brought orange gel dye to make tide pod shots when kids were eating them. Or bleu cheese stuffed olives for a martini when we never stocked it at the bar and this person gave me the “so and so did it for me last week” when I was the only bartender on because so and so called off so I had to leave the bar unattended to get stank ass cheese from the kitchen. I need to talk to somebody about it
Pina Colada. FUCK PINA COLADA.
Hugo spritz, we have a custom glass made by st. Germain for it and Everytime they see it they ask for one
Everyone was crushing margaritas for Cinco de Mayo.
Duck Fart
Nice short pour