Popular Bar Drinks
Popular Bar Drinks You Should Know
Going out for a night on the town and want to order with class and style, the most popular of bar drinks? Ordering popular drinks is a good idea for a reason: they’re popular because they are good!
Look at these popular drinks, learn a little and take that knowledge to the streets, dog.
The martini is the most classic of all drinks and also one of the most popular. But most people are really missing out on how wonderful a martini can actually taste because of one small and overused order request: dry.
Dry simply translates to no vermouth (or little vermouth, depends on the bartender). But vermouth is like subtle makeup on a pretty girl, it just accentuates the drink and makes it a total knock-out. The next time you are feeling adventurous, order two martini’s and taste test them, side-by-side:
- Vodka (a quality vodka), up, dry, with a twist. (Not dirty.)
- Vodka (same as first), up, WET, with a twist. (Not dirty.)
I bet that you will be blown away at how smooth and wonderful the wet martini is.
Lingo/how to order
What: Choose Gin or Vodka (specify what kind)
How: Up (chilled, with no ice), or on the rocks (over ice)
Garnish: Olives, lemon twist, or cocktail onion.
A martini garnished with a cocktail onion is called a Gibson. Easy to remember, the last two letters of the word Gibson begin to spell the word onion. → Gibsonion ←
Modifications: many behind-the-times bars do not use Vermouth to make their martini’s (tisk-tisk), but some do…it’s all over the place. That’s why it is important to include modifications for your order. Do you want it dry, wet, or classic? A classic martini is made with a 3 to 1, vodka/gin to vermouth.
Perfect: instead of using 100% dry vermouth, a perfect martini uses 50 dry / 50 sweet vermouth.
For more detail on the Classic Martini, check out: How To Order A Martini
For when you want to get, what my husband calls, “girl drink drunk.”
Lemondrop: This is a delighful, refreshing, specialty martini. They go down easy but pack a wallop–so be careful!
- 1 1/2 oz citrus vodka
- 1/2 oz Triple Sec
- 1 tsp superfine sugar
- ***3/4 oz freshly squeezed lemon juice
Combine all ingredients with ice to chill. Mix and strain into a chilled martini glass. Garnish with a lemon twist or lemon wheel.
Cosmopolitan: A cosmopolitan is a strong, beautiful, and lovely tasting drink. It is bubble gum pink in color and garnished with a lemon twist or a lime wedge.
- 2 ounces (1/4 cup) vodka
- 1/2 ounce (1 tablespoon) triple sec
- 3/4 ounce (1 tablespoon + 1 1/2 teaspoons) cranberry juice
- 1/4 to 1/2 ounce (1 1/2 teaspoons to 3 teaspoons) fresh lime juice
- ice for shaking to chill
Shake vodka, triple sec, lime and cranberry juice vigorously in a shaker with ice. Strain into a martini glass, garnish with a lime wedge or a twist.
Moscow Mule: This drink is super popular. It is simple, refreshing,and fun–and nicer bars and restaurants usually serve it in a copper mug!
- 1/2 ounce lime juice
- 2 ounces vodka
- 4 to 6 ounces ginger beer
Mix ingredients in a highball glass with ice. You write the recipe:
Popular Gin Based Cocktails
Gin and Tonic: This drink is delicious and simple. I’m not going to give the recipe because it is gin…and tonic, garnished with a lime wedge. Read the bullet points and gain a cocktail-party-small-talk-topic:
- There is a tree, it is called the Cinchona. The bark of this tree contains quinine. [kwie 9]
- It was discovered that quinine prevents and treats malaria!
- Quinine is bitter!
- The English love gin.
- There was a company called the East India Company and the East India Company traded goods back and forth from England to India. They were powerful and began ruling areas of India with the English military.
- Malaria is a prevalent sickness in India.
- Soon after the English began to occupy India, the men of the English military began to fall ill with the disease.
- To prevent malaria, they began receiving a daily ration of quinine.
- Quinine tastes very bitter, especially at the dose that the men were supposed to consume to prevent and treat malaria.
- To make the daily intake of quinine a more enjoyable time, they began adding quinine to their gin.
- Now it didn’t taste so bad. In fact, it was pretty darn good.
That is how the gin and tonic came to be.
Tom Collins: The Tom Collins is essentially a gin lemonade (or limeade). It is an excellent drink choice for warm summer nights or hot summer days.
- 2 oz gin
- 1 oz lemon juice
- 1 tsp superfine sugar
- 3 oz club soda
- 1 maraschino cherry
- 1 slice orange
In a shaker half-filled with ice cubes, combine the gin, lemon juice, and sugar. Shake well. Strain into a collins glass almost filled with ice cubes. Add the club soda. Stir and garnish with the cherry and the orange slice.
Negroni: The Negroni is considered an aperitif (aperitif is pronounced how a ghetto rapper would say, “a pair of teeth,” [a pair a teef]) because of the vermouth and campari that comprise the drink.
- 1 oz gin
- 1 oz sweet vermouth
- 1 oz Campari bitters
- Half slice of orange or a lemon twist.
Stir all of the ingredients with ice and strain the liquid into a chilled cocktail glass that is 3/4 full of cracked ice. Add a splash of soda water if desired. Garnish with a half slice of orange.
Gin Gimlet: The gimlet is another popular bar drink that goes down nice and easy on a summer day; on a porch, patio or a backyard swing.
- 2 1/2 oz. gin or vodka
- 1/2 oz. Rose’s lime juice
- Garnish with a lime
- 1 1/2 oz. gin
- 1 oz. dry vermouth
- 2 dashes Angostura bitters
- 2 dashes maraschino liqueur
- Lemon piece for garnish
Shake all ingredients with ice and strain into a chilled martini glass. Garnish with the lemon.
Popular Whiskey Based Cocktails
1 teaspoon water
1 sugar cube
3 ounces bourbon whiskey
1 orange slice
1 maraschino cherry
Manhattan: Traditionally made using RYE whiskey, but now it is often made with Bourbon or Canadian whisky. Specify which you prefer to your bartender.
- 2 ounces Rye whiskey (but many people prefer bourbon)
- 1 ounce sweet vermouth
- 3 dashes Angostura bitters
- drop of maraschino cherry juice
- Maraschino cherry for garnish.
Stir together ingredients in a mixing glass and strain into a martini glass. Garnish with the maraschino cherry.
Mint Julep: You think this drink is only popular at the Kentucky Derby are drinking weak, girly drink? Think again–Mint Juleps are loved everywhere! It’s a perfect summer porch drink.
- 3 ounces Bourbon
- 1 ounce simple syrup
- handful of mint leaves
- 3 cups finely chopped ice.
To highball glass or silver Julep cup, add minted simple syrup, then 1 cup crushed ice, bourbon, and splash of water. Add enough of remaining ice to almost fill glass. Stir well and garnish with mint sprig.
Sazerac: A New Orleans Original
- 1 sugar cube
- 2 1/2 ounces rye whisky
- 2 dashes Peychaud’s bitters
- 1 dash Angostura bitters
- lemon peel
In an Old-Fashioned glass, muddle a sugar cube with a few drops of water. Add several small ice cubes and the rye whiskey,the Peychaud’s bitters, and the Angostura bitters. Stir well and strain into a second, chilled, Old-Fashioned glass in which you have rolled around a few drops of absinthe until the sides of the glass are thoroughly coated. Pour off the excess. Garnish with a twist of lemon peel.
Want to become a genuine Spirits and Wine Pro? Take the iamWaitress Booze course. Learn more by clicking on the banner below!
Join iamWaitress on Google+!
Other Articles You Might Like
Create A Great Bartender Resume
Bartender Job Description: An interview with 20 bartenders from around the globe.
I'm Jennifer and I would be honored to be your virtual restaurant consultant. I'm a real human, immersed in the industry, here to provide you with the most helpful ideas, information and products to make you more money and more successful.
No stone is left unturned here. I cover it all. So shoot me
a message, ask a question or just introduce yourself!
I can't wait to hear from you!
Latest posts by Jennifer, iamWaitress (see all)
- 7 Types of Restaurant Guests and How to Please Them All - December 26, 2016
- 8 tips to earn higher tips - December 12, 2016
- Seating Guests Like A Pro: Table Mapping and Section Planning - December 1, 2016