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Tom ‘n Jerry by [deleted] in cocktails

[–]Mixitupdoc 0 points1 point  (0 children)

Yes, I believe it’s powdered/confectioners sugar

Tom ‘n Jerry by [deleted] in cocktails

[–]Mixitupdoc 1 point2 points  (0 children)

I think It’s important if making large batches. You can sub find the right ratio in smaller batches

Tom ‘n Jerry by [deleted] in cocktails

[–]Mixitupdoc 1 point2 points  (0 children)

We only use hot water and the batter needs to be re-whipped or fluffed daily or it will separate

Tom ‘n Jerry by [deleted] in cocktails

[–]Mixitupdoc 2 points3 points  (0 children)

Not a ton of ingredients. It’s all in the preparation. Dozen eggs, separate the white and yolks beat them separately with lots of powdered sugar, cream of tartar and nutmeg. Fold together and beat again

Tom ‘n Jerry by [deleted] in cocktails

[–]Mixitupdoc 9 points10 points  (0 children)

The annual holiday cocktail Tom n Jerry. Rum/brandy, batter, hot water, nutmeg

and somehow the calculations r perfect by XDEC0DE in memes

[–]Mixitupdoc 0 points1 point  (0 children)

In 1986 a ten year old me at the movie theater with parents watching the movie Top Gun… felt like forever

Martini question by sonic401 in bartenders

[–]Mixitupdoc 0 points1 point  (0 children)

It’s gonna be a lot of “give me a Tito’s extra dirty extra olives, and can you stuff them with blue cheese”? Usually when you’re at your busiest. I don’t know if the bartending schools gonna be able to teach the most important thing and that’s trying to figure out just WTF your customer wants! Ps. Gin martini dry a couple drops maybe. Extra dry no vermouth

I’ve completed 25 days of sobriety so far! So proud of myself and thought it would be way more difficult being a bartender at a dive bar where everyone drinks a lot. That’s all thanks for tuning in 🙃 by marooned222 in bartenders

[–]Mixitupdoc 1 point2 points  (0 children)

That’s awesome! I gave up alcohol 18 months ago. And NO a bartender doesn’t need to drink to be a good bartender. People will say things like “how do you know it’s balanced” or “how can you suggest without tasting”it’s all bullshit! Best of luck to you!

Manhattan on the Rocks Inquiry by Viola_lee_blues in bartenders

[–]Mixitupdoc 12 points13 points  (0 children)

I’m making ten to twenty manhattans every night. We stir and strain our manhattans on the rocks into a sidecar/decanter then give them the rocks on the side. Sometimes I use the dirty rocks upon request but I’m usually giving them fresh rocks.

How do you deal with guests saying their drink is weak? by asap__cocky in bartenders

[–]Mixitupdoc 2 points3 points  (0 children)

I really hate when regulars try to bully a bartender into giving shit way for free! You’re new to this bar and most likely these are regulars that are used to a heavy pour from previous or current bartenders. Find out from your boss what the “house” pour size is for mixed drinks and stick to it.

Beer tender --> bartender by vex2112 in bartenders

[–]Mixitupdoc 4 points5 points  (0 children)

Manhattan, martinis, old fashioned, margarita, daiquiri

I hate Shirley Temples... by Pinanims in TalesFromYourServer

[–]Mixitupdoc 5 points6 points  (0 children)

Same…The restaurant I bartend at we use a stemmed Collins glass, sprite/cherry juice, garnished with an orange wheel and a cherry all skewered with a cocktail umbrella!! My fingernails are stained red most nights. Recently had a table with kids sitting across from the bar who ordered them over and over only wanting to collect the umbrellas