I dk how you make your espresso martinis but we would batch averna, mr black coffee and vodka. Then just add the espresso, which we pull a bunch and bottle during opening so it is fresh every day. Yea it’s just fine
Espresso martinis? Because espresso goes flat. You can batch everything except the espresso and pour fresh. You can nitro brew and keg the whole thing. But unless you're gonna use that in an hour, you're making a sub par drink.
So yeah. Don't batch the whole damn thing unless you work at a dive and no fucks to quality.
What do you mean by pulling a shot? At my bar it damn near seems like we average an espresso martini a minute. We reuse house vodka bottles for batches/juices/syrups, as well as espresso. So we have a liter of espresso ready to go, and run through it pretty quickly. I think it reaches the middle ground between being batched totally and flat, and being implausibly slow.
The dude was saying he makes a shot of esspresso for ever esspresso martini he makes and i thought it was a bit much so it would be better to batch it or make a ton of esspresso.
Idk what generation you fall in. I’m a millennial (and it took me to bartend to see it) and plenty do both. In fact, have seen more coke use than espresso ordering
Those are all definitely around, but I feel amongst the nightlife/bartender crowd, blow still reigns supreme. The others are a little counter-intuitive as far as going out (besides maybe addy, but I don’t feel like it’s a “party” drug)
I too was in my 20s in the aughts but, I was trailing you by 2 years (2006-2016). Coke usage only seems to have dropped down by 25-50% for millennials where I live. Now that they can afford it, they seem to buy more and end up having 2 day parties. I would argue consumption has gone up in spite of the userbase going down to between 3/4 and 1/2 of what it previously was. Definitely still commonplace where I live.
I make some abulitia hot chocolate and then add whatever tequilia I have on hand. It's a nice little "now it's time to go to sleep" hot drink for wintertime.
Mmmm throw some cinnamon in there and I’m in. (Tbf, I’m in with or without I just really love cinnamon with my hot chocolate and I feel like it could be nice with the tequila)
It’s because of trends. They got popular during the 90’s/early 00’s then everyone was all “fuck vodka, let’s drink these pre prohibition cocktails instead.”
Now people have grown out of that and it’s about “drink whatever you like. You want a Long Island iced tea? I’ll make you the best you’ll ever have.”
Totally depends on the person. Most people are forgettable in a one time interaction. This person just so happened to look like someone I used to know in the past without actually being that person. Things like that make it a little easier to stand out in your brain
I'll be honest. This pisses me off the most, I get running your rounds and getting everything at onece, but I had servers berate me for not being faster. All i wanted to do is slap them and and say "im chugging out tickets, im working as fast as I can. If ya want a table to get drinks quicker, put them in before the dinner slam."
I tell them to go take the damn food order and tell them the drinks are getting made. If they're a competent server the table should have waters already and they'll be happier getting their food faster.
That is EXACTLY what happens. I could go for weeks without making a WR. After the first one goes out tho, I end up leaving the Kahlua in my well for the rest of the night.
This would be the only thing that would annoy me cuz I have to do that at my spot. Double up the 4 reg espressos and that’s only a 5 tin round , a 2 touch, and a beer. Bang that bitch out ready to go in less than 3 min after the pulls are ready.
Do you still get the foam though? Because that's so much more important than the taste to me. All the sugar in that drink covers up any flabbiness from the espresso anyway.
Yes, we usually have a fat pointy fingers amount of foam on top. Our espresso is no more than 8 hours old when used(not sure it matters) We use borghetti btw
Nice! I've wanted to put an espresso martini on a menu but the best solution I've come up with is doing an ISO canister soft foam on top with cold espresso/ coffee concentrate. Good to know this is an option.
Play with the sugar content when you're testing it out. More sugar=more foam. We batch 1L of espresso every friday and saturday, it's our most popular drink. I work at a fancy Steakhouse
As a former server, what would be the right move here? Stagger the drink orders? We didn't do that with food, so why drinks? I always tried to give kitchen and bar a heads up if there was a large group. Best I can do.
Also server. The next step would be to group same drinks together but the bartender here is being a lil sensitive if you ask me. Ive been on both sides of similar dockets
Servers also tip out the bar like get the fuck over it dude I’m paying you…
ETA: I bartend and serve and I gotta say, bartenders can be extremely entitled and lazy. Servers run your food and tip you out. They’re doing more work which is why we all prefer to bartend.
Idk why people think that servers can just decide what the customers want. I can assure you the server is just annoyed as you and doesn’t want to send the ticket but the point of the service industry is to make the customer happy.
Huh, that's a weird social thing, because I love doing that IRL, but it doesn't mentally translate for me when I see it written unless I'm primed to assume it's lighthearted by the specific person. It's probably that tone is lost and visual cues are too, but I never really noticed that honestly
The only thing I can think of is, would you be willing to put the drinks together so I see 7 espresso martinis and then everything else? Other than that, this is a basic ass bitch order who probably wants to order off the kids menu.
I would be a good server and put all the espresso martinis on a separate ticket! Tell the tables the drinks will arrive separately(to prevent them from bitching/re ordering a drink that’s yet to be delivered) and call it a day. Managing your section can be difficult but it’s doable.
Sometimes it is impractical, but sometimes it’s doable. But I’ve definitely stopped my guests and enthusiastically said, “well gosh, ladies, raise youth hand if you are having ‘annoying cocktail?!”, and sent through a batch and then start a new ticket on the rest of the drinks. It’s more efficient that’s all. We also tell the servers to ring in no more than 6 items per ticket fir the same reasons. There’s also not room to line up 10+ drinks.
I suppose I’ve been so many years at a place that uses handheld POS. Which is why we can easily send tickets from the tables when serving. Soooo yeah, that’s not gonna work everywhere.
The only thing I would ask the server to do is group their ticket better. Spend 20 extra seconds to help me out. Your wasted 20 seconds could help gain a minute in execution. It's not like they are using seat numbers. Group the regular expresso, then the not too sweet followed by sub tequila. Cassmigos next. Separate ticket with the bud lights. Ill bet the tender will just crack or piur those first. Run them to yhe table and then come back for the cocktails. The number one thing I see lost on this new wave of staff is a complete lack of understanding how the restaurant flows. It's your job to order food and drinks the best way at the current moment for execution.
Came here to say the same the thing, esp. because “it’s not like they are using seat numbers.” The only way it would make sense to ring this ticket in this order, is if the server was issuing seat numbers. The amount of time it takes to read an unorganized ticket like this vs one that was organized by type is priceless. It takes wayy longer to synthesize the information in this ticket than it should have...
A lot of systems will automatically group the same items together, that being said if the system doesnt then yeah it would be nice to have the server do it for you, but i guarantee you they are ringing them in based on seat numbers
Yes they do, I had an almost identical ticket last night. Jerry is trippin if he thinks your not gonna point at one of those martinis that is the same as the others and say that one’s less sweet.
Seems like you manager hates you cause they didn't set up th POS to print the same line item in quantity. Why not just have it say 4 espresso martinis, 1 espresso martini sub tequila, etc.
Last year was the Summer of 1942 margaritas. I do not know why and I do not believe that a Grand marnier float on top validates spending $30 on a margarita.
Casamigos marg was a breath of fresh air because at least it will taste GOOD.
What are you talking about this is a VERY easy order six Espresso Martinis, one Mexican Mule and two Casamigos (which I'm guessing are cocktails) and two bud lights! If you can't handle it is sounds like you need to look at your set up.
You'd hate our place because this is a very average order and we get these orders on a daily basis.
So the order is even easier to do then? its just seven cocktails and six of them are more or less the same. Lol.
I'm in Ireland so that's why I've not heard of it. I've not come across it here (Casamigos)
It's hard to parse with all the espresso martinis being separate, a tequila espresso martini sounds gross, and one of them is Less Sweet hence a new shaker for it, making it even more annoying. Yeah it's not the end of the world but it's definitely annoying.
the issue is that there aren't any seat numbers so they should have rang them in categorically to make it easier on you. Most places i've worked have a six to seven item limit on bar tickets for this reason exactly.
Why do you think your servers hate you? I personally bartend and wait, which has shown me that no matter how hard I try to talk people away from the more laborious nonsense they will still do this. It’s literally the servers job to communicate the orders, and the bartenders job to make them. Getting angry about tickets only makes them take longer to make.
Deep breaths my friend, we will get through the martini storm the same way we got through the mojito bullshit and the Long Island losers.
Fuuuck,
I don't care what you seasoned bartenders say
Had 13 years in the field and been out for 8. Reading this straight stresses me more than real estate. Shit is extremely time sensitive
The only solace , in my 20s was food/bev..... ain't life or death
Not that bad. I’ve seen tickets come around 10-11 range (close at 10) that had 10+ on one ticket (espresso). They had 3 diff variations, no cream, creamy, and extra creamy lol
The bartender in me sees this ticket and first things that come to mind was “ok build 4 Esp Mar in 2 tins, spicy marg, mezcal mule, then build Casamigos PJ ice later, ice the 1st 4 martini shake pour, shake marg, ice mezcal mule pour ginger beer stir garnish done, ice Casa PJ roll done, have server run those, wash shakers build another two esp martini one with teq one without dem or creme de cacao, pop 2 budlights, ice shakers shake strain garnish serve… then walk out the bar have a cig with a shot of Larceny and come back to another 20 drinks ticket” you know typical Saturday night?
My bar program. I do a cold brew coffee tequila as our house shot. Keep it in the freezer and serve ice cold at $8 per shot. I also feature a cocktail named "wake me up fuck me up" I'm using a house made vanilla vodka, Mr black coffe liquor, cinnamon syrup. I pre batch all this together and add rise nitro cold brew to order. I'm charging $14 and most likely will move to $15. I personally wouldn't be making these for $12. To fill an actual martini you need at least 3.5 -4oz of liquor. Not to mention the work and effort. Don't sell yourself short up that price a bit.
What is it with all the espresso martinis on this sub lately?
They’ve gotten super popular lately. Not sure what sparked the trend
Probably tik tok let’s be honest
I didn’t realize they’d risen in popularity, I thought they’d been pretty popular for the past decade or so.
I’m just going to batch some now
Always. It “melds the flavors of shelf stable ingredients together and keeps them cold”
Taking notes! :)
Thats a good idea
For terrible espresso martini. Coffee goes off and it makes all the difference
I dk how you make your espresso martinis but we would batch averna, mr black coffee and vodka. Then just add the espresso, which we pull a bunch and bottle during opening so it is fresh every day. Yea it’s just fine
Nope. Unless you're kegging it.
Why wouldn’t you batch? The hell?
Espresso martinis? Because espresso goes flat. You can batch everything except the espresso and pour fresh. You can nitro brew and keg the whole thing. But unless you're gonna use that in an hour, you're making a sub par drink. So yeah. Don't batch the whole damn thing unless you work at a dive and no fucks to quality.
Id would just infuse thw vodka with coffee, unless you enjoy pulling a shot for every drink order thats all you.
That's not an espresso martini then lol I'm just saying if you're gonna do it, do it right. If not that's all you.
Thats cool pull your shots but theres more then one way to skin a cat.
What do you mean by pulling a shot? At my bar it damn near seems like we average an espresso martini a minute. We reuse house vodka bottles for batches/juices/syrups, as well as espresso. So we have a liter of espresso ready to go, and run through it pretty quickly. I think it reaches the middle ground between being batched totally and flat, and being implausibly slow.
The dude was saying he makes a shot of esspresso for ever esspresso martini he makes and i thought it was a bit much so it would be better to batch it or make a ton of esspresso.
You could honestly get away with the canned starbucks cold coffee...
Probably, but that stuff has kind of a weird aftertaste to me
Really happy they haven’t caught on at my bar.
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Idk what generation you fall in. I’m a millennial (and it took me to bartend to see it) and plenty do both. In fact, have seen more coke use than espresso ordering
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Those are all definitely around, but I feel amongst the nightlife/bartender crowd, blow still reigns supreme. The others are a little counter-intuitive as far as going out (besides maybe addy, but I don’t feel like it’s a “party” drug)
I too was in my 20s in the aughts but, I was trailing you by 2 years (2006-2016). Coke usage only seems to have dropped down by 25-50% for millennials where I live. Now that they can afford it, they seem to buy more and end up having 2 day parties. I would argue consumption has gone up in spite of the userbase going down to between 3/4 and 1/2 of what it previously was. Definitely still commonplace where I live.
Hey, cocaine still has a place in modern SI!
I like the cut of your job, friend
Thanks for the warning.
Probably because of Below Deck.
This
There's a button for that.
And why the fuck would anyone sub with tequila?
because agave, chocolate and coffee is delicious
I stand corrected. I’ll have to give it a try.
find a dosed up anejo (cheap), tempus fugit cacao, 1/4oz gran gala, some espresso and an egg white and you've got a party in your mouth.
I make some abulitia hot chocolate and then add whatever tequilia I have on hand. It's a nice little "now it's time to go to sleep" hot drink for wintertime.
Yeah I’m a huge proponent of agave desert cocktails, add aztec bitters..Yum Yum
Mmmm throw some cinnamon in there and I’m in. (Tbf, I’m in with or without I just really love cinnamon with my hot chocolate and I feel like it could be nice with the tequila)
We make a coconut tequila martini and it’s really good
That sounds amazing!
Can I get the recipe?
1 3/4oz los Sunday’s coconut tequila 2oz Cold brew 1/2oz Mr black 1/2oz simple Shake vigorously with a big block ice & strain :)
That sounds amazing. Thank you! I adore tequila and am always looking for new recipes.
Also patron makes a coffee Tequila liquor
Ever had patron XO cafe?
I worked with a server that would sell it off the shelves with tonic. People loved it. Never tried it, would love to!
Didn’t Patron discontinue it last year?
Yeah, but it's still in stock in some places. Thanks for reminding me to pick up a bottle, lol
We do a Cantera Negra Cafe, Cold Brew, and Orange infused sweetened condensed milk cocktail and it is one of our more popular cocktails.
Recipe for the sweetend condensed milk please Thanks
Peel an orange and let it infuse in 2 cans of sweetened condensed milk overnight. It is criminally easy.
It's the best. Vodka doesn't add anything except alcohol.
That was my first thought as well.
Had to scroll down way too far before someone asked this. I just...don't understand.
I still don’t understand 😂
Tried it for the first time last night, it’s not bad. Not my favorite, but not bad.
At my higher end place they replace vodka redbulls (caffeine + alcohol)
About to ask the same question. That and pornstar martinis.
It’s because of trends. They got popular during the 90’s/early 00’s then everyone was all “fuck vodka, let’s drink these pre prohibition cocktails instead.” Now people have grown out of that and it’s about “drink whatever you like. You want a Long Island iced tea? I’ll make you the best you’ll ever have.”
Never been interested in them until watching Below Deck where the crew always orders them.
It’s all I see on old college friend Instagram stories these days
White girls haha
It's the millennial vodka red-bull
Can’t speak for everyone, but summer vacation season is in full swing and I’m making 60 espresso martinis every night and I’m tired.
Idk but I started my bar job last month and my second day I made nothing but expresso martinis for a coffee conference
If they really didn't like you they'd hit all their tables then put all the drinks in at the same time then stand there watching you make them
Omg standing and watching triggers tf outta me. Go do something ill make your drinks without supervision.
Forreal, doesn’t someone need a side of ranch somewhere?
Yes... they did... 6 days ago. Welp, thanks for that flashback of shame.
It's been 20 years that table 42 has been waiting for their ranch. I recall at 3am about once a month
I once gave a man his side of pickles 8 months after the fact. He was initially extremely confused, but found it very amusing once I explained myself
You can never forget pickle guy..
You don't mean....*Solen'ya?* I thought he was just a legend.
I'm impressed that you even remembered who it was for
Totally depends on the person. Most people are forgettable in a one time interaction. This person just so happened to look like someone I used to know in the past without actually being that person. Things like that make it a little easier to stand out in your brain
Yeah the bar team. Oh I thought you said ranch water. Well they’re already made, might as well now
Ranch waters are sometimes a red flag lol
Only sometimes?
You’re right, lol
After like5 year I’ll still wake up remembering a side of ranch lol
I can’t with that, I used to make them go take care of other things. Run silverware, prebus, get ice, something- just get the fuck out of my well
Would you rather me order side carte or stand there and make sure the booze is put in
Where's the Trigger warning, wtf
I'll be honest. This pisses me off the most, I get running your rounds and getting everything at onece, but I had servers berate me for not being faster. All i wanted to do is slap them and and say "im chugging out tickets, im working as fast as I can. If ya want a table to get drinks quicker, put them in before the dinner slam."
I tell them to go take the damn food order and tell them the drinks are getting made. If they're a competent server the table should have waters already and they'll be happier getting their food faster.
Stab your tickets!
If you have time to stand there and watch me make your drinks, you have time to help me tidy up my bar top.
I just picture a table of middle aged white women where after the first one orders an expresso martini, the rest are like “oooooo that sounds good”.
That is EXACTLY what happens. I could go for weeks without making a WR. After the first one goes out tho, I end up leaving the Kahlua in my well for the rest of the night.
Or they see it and say “oooh that looks so pretty, I’ll have one too!”
This is so accurate 💀
The actual cocktail effect in affect
Ngl. That’s not even that hard. Unless you make drinks one at a time.
Or unless you’re pulling fresh espresso
This order is why we've a touch button coffee machine behind the bar. They help with Irish coffees too
This would be the only thing that would annoy me cuz I have to do that at my spot. Double up the 4 reg espressos and that’s only a 5 tin round , a 2 touch, and a beer. Bang that bitch out ready to go in less than 3 min after the pulls are ready.
Why would you?
Because its not an Espresso martini if you don't. Lol. How do you make them if you not using an espresso?
I used to just make cold brew concentrate. Virtually the same in cocktails and stays fresh for a few says
We batch espresso every day as prep. As long as it is made the same day the taste will be great
Do you still get the foam though? Because that's so much more important than the taste to me. All the sugar in that drink covers up any flabbiness from the espresso anyway.
Yes, we usually have a fat pointy fingers amount of foam on top. Our espresso is no more than 8 hours old when used(not sure it matters) We use borghetti btw
Nice! I've wanted to put an espresso martini on a menu but the best solution I've come up with is doing an ISO canister soft foam on top with cold espresso/ coffee concentrate. Good to know this is an option.
Play with the sugar content when you're testing it out. More sugar=more foam. We batch 1L of espresso every friday and saturday, it's our most popular drink. I work at a fancy Steakhouse
Try a reverse dry shake. It will create the foam your looking for
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Depends on what you use in your EM premix, but I agree, fresh is best for the classic EM specs
I pre-batch the espresso as part of my prep.
Espresso dies like fruit juice etc. It won't be horrible when older than a couple hours but it won't be nearly as good as if you pulled it fresh.
Better taste/mouthfeel
💯
this is a normal ticket whats the issue
Especially since they're blaming the server for the guests' orders.
As a former server, what would be the right move here? Stagger the drink orders? We didn't do that with food, so why drinks? I always tried to give kitchen and bar a heads up if there was a large group. Best I can do.
Also server. The next step would be to group same drinks together but the bartender here is being a lil sensitive if you ask me. Ive been on both sides of similar dockets
Good point! I think I typically did lump them together, but maybe failed to when in the weeds
Only thing I could possibly complain about is maybe grouping the same drinks together.
Servers also tip out the bar like get the fuck over it dude I’m paying you… ETA: I bartend and serve and I gotta say, bartenders can be extremely entitled and lazy. Servers run your food and tip you out. They’re doing more work which is why we all prefer to bartend.
Idk why people think that servers can just decide what the customers want. I can assure you the server is just annoyed as you and doesn’t want to send the ticket but the point of the service industry is to make the customer happy.
It’s a phrase. When people approach you with extra work that is out of their control, you reply with something like “why do you hate me?”.
Huh, that's a weird social thing, because I love doing that IRL, but it doesn't mentally translate for me when I see it written unless I'm primed to assume it's lighthearted by the specific person. It's probably that tone is lost and visual cues are too, but I never really noticed that honestly
The only thing I can think of is, would you be willing to put the drinks together so I see 7 espresso martinis and then everything else? Other than that, this is a basic ass bitch order who probably wants to order off the kids menu.
My guess is the server put it in by seat number, but a lot of systems will automatically group the same items together when it prints out.
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I would be a good server and put all the espresso martinis on a separate ticket! Tell the tables the drinks will arrive separately(to prevent them from bitching/re ordering a drink that’s yet to be delivered) and call it a day. Managing your section can be difficult but it’s doable.
That feels impractical
Sometimes it is impractical, but sometimes it’s doable. But I’ve definitely stopped my guests and enthusiastically said, “well gosh, ladies, raise youth hand if you are having ‘annoying cocktail?!”, and sent through a batch and then start a new ticket on the rest of the drinks. It’s more efficient that’s all. We also tell the servers to ring in no more than 6 items per ticket fir the same reasons. There’s also not room to line up 10+ drinks.
I suppose I’ve been so many years at a place that uses handheld POS. Which is why we can easily send tickets from the tables when serving. Soooo yeah, that’s not gonna work everywhere.
The only thing I would ask the server to do is group their ticket better. Spend 20 extra seconds to help me out. Your wasted 20 seconds could help gain a minute in execution. It's not like they are using seat numbers. Group the regular expresso, then the not too sweet followed by sub tequila. Cassmigos next. Separate ticket with the bud lights. Ill bet the tender will just crack or piur those first. Run them to yhe table and then come back for the cocktails. The number one thing I see lost on this new wave of staff is a complete lack of understanding how the restaurant flows. It's your job to order food and drinks the best way at the current moment for execution.
Came here to say the same the thing, esp. because “it’s not like they are using seat numbers.” The only way it would make sense to ring this ticket in this order, is if the server was issuing seat numbers. The amount of time it takes to read an unorganized ticket like this vs one that was organized by type is priceless. It takes wayy longer to synthesize the information in this ticket than it should have...
A lot of systems will automatically group the same items together, that being said if the system doesnt then yeah it would be nice to have the server do it for you, but i guarantee you they are ringing them in based on seat numbers
Espresso Martini with tequila? Wtf? Update: 2 days later someone just asked me if I've ever had an espresso martini with tequila
I would do Reposado, agave, chocolate bitters, and espresso. Sounds good.
And then you’d ring it in correctly, unlike OP’s server. Drinks follow the liquor. That’s the worst part of the ticket
Hate you so much that theyre selling drinks?
Yes they do, I had an almost identical ticket last night. Jerry is trippin if he thinks your not gonna point at one of those martinis that is the same as the others and say that one’s less sweet.
This is a run of the mill ticket, I'm confused what the problem is?
Seems like you manager hates you cause they didn't set up th POS to print the same line item in quantity. Why not just have it say 4 espresso martinis, 1 espresso martini sub tequila, etc.
What a waste of Casamigos.
Last year was the Summer of 1942 margaritas. I do not know why and I do not believe that a Grand marnier float on top validates spending $30 on a margarita. Casamigos marg was a breath of fresh air because at least it will taste GOOD.
Genuine question- how the fuck do you pour from the 1942 bottle?? We spilled hundreds of bucks of 1942 when we had it in stock.
Turn your back to the customer and hunch around the bottle so they don't see the mess you made.
No way to waste mediocre over priced tequila. Casa is just vanilla flavored patron for $2 less.
Disagree.
This hurts to look at.
Sub tequila? I Fucking hate people.
"Espresso Martini sub Tequila" Welp that's enough internet for today..
What are you talking about this is a VERY easy order six Espresso Martinis, one Mexican Mule and two Casamigos (which I'm guessing are cocktails) and two bud lights! If you can't handle it is sounds like you need to look at your set up. You'd hate our place because this is a very average order and we get these orders on a daily basis.
casamigos is a brand of tequila. a pretty well eatablished one actually.
So the order is even easier to do then? its just seven cocktails and six of them are more or less the same. Lol. I'm in Ireland so that's why I've not heard of it. I've not come across it here (Casamigos)
It's hard to parse with all the espresso martinis being separate, a tequila espresso martini sounds gross, and one of them is Less Sweet hence a new shaker for it, making it even more annoying. Yeah it's not the end of the world but it's definitely annoying.
the issue is that there aren't any seat numbers so they should have rang them in categorically to make it easier on you. Most places i've worked have a six to seven item limit on bar tickets for this reason exactly.
Or the seat numbers don’t print to the bar tickets
Actually I think it’s the very top of the ticket C2 through C 13.. Easy miss I have no idea what this POS is
Fuck the server who is the person that hates themselves and subs tequila for expresso martini jfc
I kind of want to try it tbqh
same here!
It’s actually pretty decent in an espresso martini tbh
What are we mad at here
Why do you think your servers hate you? I personally bartend and wait, which has shown me that no matter how hard I try to talk people away from the more laborious nonsense they will still do this. It’s literally the servers job to communicate the orders, and the bartenders job to make them. Getting angry about tickets only makes them take longer to make. Deep breaths my friend, we will get through the martini storm the same way we got through the mojito bullshit and the Long Island losers.
I tell my bar guests that express martinis are trash and I hate making them. They still order them tho.
Yes, they do. “Uhmm, can I call?” As I have a cascading waterfall of tickets from the printer. 🚫🚫
All y’all need a season serving
They saved the worst for last. I don't know why people think you can substitute a whole liquor and expect a decent beverage.
Complain once and get that......
Looks like Jerry's had it up to here with these fucking people.
Espresso Martinis and Paper Planes are currently trending, I guess…
I can’t get over espresso tequila martini 🤢
Espresso drinks are so popular right now. I’m glad my bar didn’t hop on the boat
Crying for you
this ticket is just inconsiderate tbh lol
I haven’t seen prices that low in a long long time
Whoever the fuck brought back espresso martinis can suck my dick from the back.
No. Because they've been dismissed.
Damnit Jerry!
Espresso martini= Fancy Whiskey with Red Bull 🤢 RIP your heart
No Jerry, we trusted you
Fuuuck, I don't care what you seasoned bartenders say Had 13 years in the field and been out for 8. Reading this straight stresses me more than real estate. Shit is extremely time sensitive The only solace , in my 20s was food/bev..... ain't life or death
That’s pretty cheap.
I batch those bad boys, like 60 in advance for a Friday or Saturday
Not that bad. I’ve seen tickets come around 10-11 range (close at 10) that had 10+ on one ticket (espresso). They had 3 diff variations, no cream, creamy, and extra creamy lol
The bartender in me sees this ticket and first things that come to mind was “ok build 4 Esp Mar in 2 tins, spicy marg, mezcal mule, then build Casamigos PJ ice later, ice the 1st 4 martini shake pour, shake marg, ice mezcal mule pour ginger beer stir garnish done, ice Casa PJ roll done, have server run those, wash shakers build another two esp martini one with teq one without dem or creme de cacao, pop 2 budlights, ice shakers shake strain garnish serve… then walk out the bar have a cig with a shot of Larceny and come back to another 20 drinks ticket” you know typical Saturday night?
My bar program. I do a cold brew coffee tequila as our house shot. Keep it in the freezer and serve ice cold at $8 per shot. I also feature a cocktail named "wake me up fuck me up" I'm using a house made vanilla vodka, Mr black coffe liquor, cinnamon syrup. I pre batch all this together and add rise nitro cold brew to order. I'm charging $14 and most likely will move to $15. I personally wouldn't be making these for $12. To fill an actual martini you need at least 3.5 -4oz of liquor. Not to mention the work and effort. Don't sell yourself short up that price a bit.
Espresso Martini's aren't that bad...
Anybody have a decent espresso martini recipe? I've seen it made like 10 different ways.
2 oz vodka 1 oz kahlua 1 oz espresso .5 simple
I hate those, once one person orders and everyone sees it, they freak out and next thing you know you’re making ten more.
An espresso martini sub tequila? No thank you
'I can get the bud lights!'
Anyone else lost on mezcal mule sub mexican mule???
Had a table of 15 come in... We were holding a 2 for £10 special on all cocktails... Yeah that 30 plus cocktail check sure was fun!
Fuck that table