Ask a Bartender: How to Order a Cocktail Your Way
Contributed by on Apr 17, 2013
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| So you want it made your way? |
I’m happy to report that our Ask a Bartender segment is gaining in popularity. Please keep those questions coming, as I love showcasing some amazing bartenders as they give advice on their trade. This next question came from a limerence + liquor reader who wants to know how to order a Manhattan, his way. And yes, we've all been there – you have a great cocktail at one bar but it’s just not the same when you order it at another establishment.
To answer this question with his own humor and flair, is none other than one of the guys’ behind my new favorite bar in New York, Justin August Fairweather. Justin is Principal at Evelyn Drinkery, located at 171 Avenue C, between 10th and 11th Streets. Stop on by, and please don’t be intimidated.
Bruce asks:
I discovered Bulleit Rye in a wonderful little cigar bar here in town that has since closed. The bartender there made a wonderful Manhattan with it, but I'd struggled to replicate it at home. Then a few months ago I read a recipe in Esquire magazine and ever since I've happily enjoyed Manhattans at home.
The recipe is simple and traditional - 2 oz. Bulleit rye, 1 oz. Martini & Rossi sweet vermouth and 5 good shakes of Angostura bitters. Stir over cracked ice for one minute and strain into a rocks glass. Add a maraschino cherry. Easy and delicious.
Now when I go out, I want that same Manhattan, but few other bars make them that way. In fact, while ryes are making a comeback, it is often a challenge just to find a good rye whiskey behind the bar. When I do find a good rye behind the bar, I’m often disappointed in the drink when I order it.
In the past 20 - 30 years, this wonderful Manhattan recipe has been transformed to a much stronger drink, using little vermouth. To compensate it is often shaken to help dilute all the whiskey, and some actually dump a little Grenadine syrup or cherry juice from the maraschino cherry jar into the cocktail to make up for the lack of sweet vermouth.
Now when I’m out to dinner, I’d like to order that traditional Manhattan, but I’m afraid to. It is highly impractical to give the server your drink order and then follow them out to the bar to ask the bartender how they make it. Plus, I don’t want to be that jerk who orders a drink and then proceeds to tell the bartender how to make it. You’re a bartender – how would you feel? But I’d really love to have my Bulleit Rye Manhattan and have it made right.
What do you suggest?
Justin answers:
It is unfortunate that customers can still be intimidated by their servers and bartenders. The skill set and knowledge that has again risen and leads the industry has also put a scowl on many cocktailians faces when hearing a mis-worded question in regards to how the customer’s booze shall be handled. I am just as bad as some, often appearing to have a look of disdain when listening to a customer order a "Grey Goose Vodka." I know they mean Vodka and soda, but come on. As my girlfriend tells her 4 year old, "Stop. Choose your words.”
So, in a very long winded approach, that brings us to the question "How do I ask a bartender to make a Manhattan my way?" and the answer is "Very Carefully." Just kidding. But it is true that many a snooty bartender may want to put his twist on to the Manhattan for you, when really all you want is "Your Manhattan", whatever that may be.
Now the aforementioned request of a simple 2 to 1 with dash of bitters is what I think is the most popular and most classic rendition of the Manhattan. I had a boss once who when I asked what Manhattan I should make in his house, he replied "Any Manhattan , as long as its good, and NOT the Jerry Thomas Manhattan.” All of you cocktail nerds out there can scoff if you wish, but you would be amazed at who said that. Ok, now back to the topic at hand, How to order Your Manhattan.
There really isn't a hard and fast rule, especially since you are sometimes dealing with a diva. Yes, even I, a fellow bartender, admit there are divas in this industry. A quick joke: What's the difference between God and A Bartender?...God doesn't think he's a Bartender.
So, How to Order Your Manhattan: Approach your bartender as you would anyone you needed to ask a question – gracefully and with respect. No, not respect because this person secretly outlines one of their eyes in black paint every night to emulate cocktail legend Gary Regan while they sleep. Not because they passed the BAR (Beverage Alcohol Resource) program, but respect because they are a person just like you. Treat someone the way you want to be treated – that rule always works.
Be cautious of the bartender’s time. They value your time as much as the next person. If it is a slow and relaxed night, feel free to engage the bartender by asking what their favorite version of the Manhattan is; they may surprise you with something you may want to try. However, if it’s busy or you do just want to get to the point, simply request when it’s your turn to order, "Can you make me a 2 to 1 Bulleit Rye Manhattan with Carpano and Orange Bitters?" A confident, well pronounced order will never be disregarded by a well trained bartender. And if you get a bartender who thinks he’s Charles Bronson take the butt of your gun and smash their nose in, drops 'em right to the floor, everyone jumps, he falls down screaming, blood squirts out of his nose, freaks everybody out and nobody says sh*t after that. Oh wait, no, don't do that. Sorry Quentin, it was too good not to take that there.
I could have answered this question in quite a few less words, but what's the fun in that. Bartenders are people. Often, even bartenders forget that and and we stand high on our soap box preaching about the woes of the uninformed customer and how dare they ask us for a Long Island Iced Tea. Yeah, sure sometimes we want customers to please just order a beer and a neat pour of something cause we are too busy trying to make a specific Manhattan for a customer. But good bartenders know it’s what the customer wants that comes first.
To answer this question with his own humor and flair, is none other than one of the guys’ behind my new favorite bar in New York, Justin August Fairweather. Justin is Principal at Evelyn Drinkery, located at 171 Avenue C, between 10th and 11th Streets. Stop on by, and please don’t be intimidated.
Bruce asks:
I discovered Bulleit Rye in a wonderful little cigar bar here in town that has since closed. The bartender there made a wonderful Manhattan with it, but I'd struggled to replicate it at home. Then a few months ago I read a recipe in Esquire magazine and ever since I've happily enjoyed Manhattans at home.
The recipe is simple and traditional - 2 oz. Bulleit rye, 1 oz. Martini & Rossi sweet vermouth and 5 good shakes of Angostura bitters. Stir over cracked ice for one minute and strain into a rocks glass. Add a maraschino cherry. Easy and delicious.
Now when I go out, I want that same Manhattan, but few other bars make them that way. In fact, while ryes are making a comeback, it is often a challenge just to find a good rye whiskey behind the bar. When I do find a good rye behind the bar, I’m often disappointed in the drink when I order it.
In the past 20 - 30 years, this wonderful Manhattan recipe has been transformed to a much stronger drink, using little vermouth. To compensate it is often shaken to help dilute all the whiskey, and some actually dump a little Grenadine syrup or cherry juice from the maraschino cherry jar into the cocktail to make up for the lack of sweet vermouth.
Now when I’m out to dinner, I’d like to order that traditional Manhattan, but I’m afraid to. It is highly impractical to give the server your drink order and then follow them out to the bar to ask the bartender how they make it. Plus, I don’t want to be that jerk who orders a drink and then proceeds to tell the bartender how to make it. You’re a bartender – how would you feel? But I’d really love to have my Bulleit Rye Manhattan and have it made right.
What do you suggest?
Justin answers:
It is unfortunate that customers can still be intimidated by their servers and bartenders. The skill set and knowledge that has again risen and leads the industry has also put a scowl on many cocktailians faces when hearing a mis-worded question in regards to how the customer’s booze shall be handled. I am just as bad as some, often appearing to have a look of disdain when listening to a customer order a "Grey Goose Vodka." I know they mean Vodka and soda, but come on. As my girlfriend tells her 4 year old, "Stop. Choose your words.”
So, in a very long winded approach, that brings us to the question "How do I ask a bartender to make a Manhattan my way?" and the answer is "Very Carefully." Just kidding. But it is true that many a snooty bartender may want to put his twist on to the Manhattan for you, when really all you want is "Your Manhattan", whatever that may be.
Now the aforementioned request of a simple 2 to 1 with dash of bitters is what I think is the most popular and most classic rendition of the Manhattan. I had a boss once who when I asked what Manhattan I should make in his house, he replied "Any Manhattan , as long as its good, and NOT the Jerry Thomas Manhattan.” All of you cocktail nerds out there can scoff if you wish, but you would be amazed at who said that. Ok, now back to the topic at hand, How to order Your Manhattan.
There really isn't a hard and fast rule, especially since you are sometimes dealing with a diva. Yes, even I, a fellow bartender, admit there are divas in this industry. A quick joke: What's the difference between God and A Bartender?...God doesn't think he's a Bartender.
So, How to Order Your Manhattan: Approach your bartender as you would anyone you needed to ask a question – gracefully and with respect. No, not respect because this person secretly outlines one of their eyes in black paint every night to emulate cocktail legend Gary Regan while they sleep. Not because they passed the BAR (Beverage Alcohol Resource) program, but respect because they are a person just like you. Treat someone the way you want to be treated – that rule always works.
Be cautious of the bartender’s time. They value your time as much as the next person. If it is a slow and relaxed night, feel free to engage the bartender by asking what their favorite version of the Manhattan is; they may surprise you with something you may want to try. However, if it’s busy or you do just want to get to the point, simply request when it’s your turn to order, "Can you make me a 2 to 1 Bulleit Rye Manhattan with Carpano and Orange Bitters?" A confident, well pronounced order will never be disregarded by a well trained bartender. And if you get a bartender who thinks he’s Charles Bronson take the butt of your gun and smash their nose in, drops 'em right to the floor, everyone jumps, he falls down screaming, blood squirts out of his nose, freaks everybody out and nobody says sh*t after that. Oh wait, no, don't do that. Sorry Quentin, it was too good not to take that there.
I could have answered this question in quite a few less words, but what's the fun in that. Bartenders are people. Often, even bartenders forget that and and we stand high on our soap box preaching about the woes of the uninformed customer and how dare they ask us for a Long Island Iced Tea. Yeah, sure sometimes we want customers to please just order a beer and a neat pour of something cause we are too busy trying to make a specific Manhattan for a customer. But good bartenders know it’s what the customer wants that comes first.
