50 Cocktails you NEED to know! (How to be a better Bartender)

one of the main questions that i get on this channel is what does it take to become a bartender and while making drinks is not everything that you need to know to become a bartender there are a lot of other skills it is one of the very main things and what you are really expected to know if you are going to be working at any self-respecting cocktail bar is at least 50 classic cocktail recipes okay maybe we're not going to teach you every single classic recipe that was a bit of an upsell what we're going to be focusing on is call drinks and for those of you that don't know call drinks are drinks that can be ordered at any bar so if you walk into a any self-respecting cocktail bar they should be able to make these 50 drinks and if you like drinking at home if you like making cocktails you should know these drinks too first cocktail that we're going to tackle is an old fashioned and i like to build my old fashions inside a glass with a sugar cube grab a sugar cube and add it in there then we're going to do four dashes of angostura bitters add a little dash of soda and just give it a little muddle and we're just going to add two ounces of rye whiskey so i like to use a rock of ice in my old fashions it's just a little bit better presentation it gives you a little bit less dilution drop that into our glass like so and then give it a stir i also like to lift the ice as i stir a little bit and that whooshes the sugar underneath the ice and helps it dissolve a little bit and then we're just gonna do an orange twist traditional and then i like to do a little lemon twist as well which gives it a little more sharp citrus character i like to finish my old fashions with fancy cherry being careful not to get too much of the cherry syrup in there but if you do it's still going to be delicious [Applause] [Music] so manhattan's pretty close to an old fashioned but you're going to need to have a mixing glass so first thing we're going to do is four dash's angostura bitters one ounce of sweet vermouth two ounces of rye whiskey we're just going to add some ice here and then take a larger cube and with the back of the spoon crack it you want to make sure that you stir with a lot of ice and manhattans are served up so you're going to want to use a nikon nora a coupe or a cocktail glass for this drink and then the traditional garnish is a cherry you can put the cherry on a pick if you want and you have a little treat at the end of your cocktail [Applause] next cocktail we're doing is a sazak which is really close to an old fashioned although built in a mixing glass add a sugar cube four dashes of peshawar's bitters a little dash of soda and muddle it two ounces of rye whiskey we're just going to add our ice now this cocktail calls for an absinthe rinsed coop which you can just drop the absinthe in but i like to use a atomizer here which will give it a nice even coat in the glass and then we're just going to strain into our glass like so and then give it a lemon twist some people like to put it in the glass but you can get a little bit of bitterness from the peel there it is the sazerac the negroni is a very simple equal parts cocktail so we're gonna go one ounce of sweet vermouth one ounce of gin you can use any type of gin you want and you can use any type of sweet vermouth you want and that's a really good way of sort of customizing your negroni and then one ounce of campari and take a big rock of ice and give it a stir and we're going to take a nice big orange twist give it a zest [Music] this is a mint julep chalice and it is the traditional glass for this drink what you're going to do is you're going to take some mint leaves and we're going to make a little mint sprig for the garnish as well so we're just going to take the bottom leaves and then we're going to take a cube of sugar quarter of an ounce of simple syrup two ounces of bourbon we'll take our muddler or a similar blunt object and we're just going to give it a little press you want to make sure you just press the mint leaves very lightly we're going to be using pebble or crushed ice for this cocktail we're just going to give it a light stir and then we're going to add ice back into the glass like so and we're going to make a little snow cone on top and we take our mint sprigs that we made give them a little slap pinch off and we're just going to place them in there like so and you want a nice big bushy mint and there's the mint juice [Music] this is the very first shaking cocktail that we're doing today we're doing a tom collins three quarters of an ounce of fresh lemon juice three quarters of an ounce of simple syrup two ounces of london dry gin put some ice into our tin and give it a nice shake we're gonna take a highball glass fill it with our ice we're gonna put soda water double strain this cocktail so as to get the ice chips out and avoid more dilution add a little more soda i like to do a lemon twist for this as well and then just spritz it on top and traditionally a little cherry the margarita is a pretty simple drink it's based on an old school drink called the daisy which is a class of drink that takes its sweetness from liquors not sugar but today we're gonna be doing it a little bit differently so three quarters of an ounce of lime juice quarter of an ounce light agave three quarters of an ounce of cointreau an ounce and a half of tequila blanco we're going to be making this in a rocks glass we're going to rub that lime just around the glass like so about halfway around we're going to take some salt here we're just going to flake that on the side like so fill our tin with ice give it a nice heart shake give it a nice double strain finish it off with a little lime wheel [Music] everyone's favorite cocktail the daiquiri three quarters of an ounce of lime juice three quarters of an ounce of simple syrup and two ounces of rum add our ice to our tin i'm just gonna double strain it into our glass and garnish it with a lime wheel [Applause] [Music] there are a lot of different ways to tackle the martini but for the purposes of this video i'm just going to show you my favorite ratio four dashes of orange bitters into a glass grab our dry vermouth here one ounce two ounces of gin put our ice into our glass and give it a stir strain our cocktail into the glass like so just give it a nice twist make sure the oils spread out on the top of the cocktail and just drop that in like that [Applause] [Music] so the brandy alexander is just a really satisfying dessert cocktail we're gonna add one ounce of creme de cacao an ounce and a half of brandy or cognac add in some ice here so typically this is a drink that would actually add an ounce of cream and then shake it but i like to stir it and then layer the cream on top it's just a nicer presentation and you can always mix the cream in if you like strain it into our glass and then we're just going to layer the cream on top like so there you have the brandy alexander [Music] the improved whiskey cocktail is built a lot like an old fashioned it is actually the precursor to an old fashioned sugar cube into our glass like so one dash of angostura bitters one dash of pesho'd spitters one bar spoon of absinthe one bar spoon of maraschino liqueur i like to put in a little dash of soda i'm just gonna give this a nice muddle two ounces of rye whiskey put this into our glass and stir it pull a nice long lemon peel and twist make a newer drink [Applause] the gin ricky is a very old drink dates all the way back to the 1800s so you just want to take four lime pieces put them in the bottom of your glass like so two ounces of gin i'll take a muddler or a similar blunt object i like to take a spoon and just like pull these up a little bit and we'll add in some ice and then just add soda add in a straw and enjoy [Applause] there's many ways to make a paloma today we're just going to do the most traditional version that we know how to do three quarters an ounce of lime juice half an ounce of simple syrup an ounce and a half of tequila blanco give it a shake give it a strain then we're going to add in a little ice add in some squirt the paloma [Music] the bee's knees is a prohibition era sour that just supplants simple syrup with honey syrup giving it a nice richer and warmer flavor three quarters an ounce of lemon juice three quarters of an ounce of honey syrup two ounces of gin strain into our glass so here we are the bee's so knees monte carlo is just a really simple riff on an old fashioned and we're just taking out the sugar and putting it in benedictine three to four dashes of angostura bitters i'm just gonna do a really small quarter of benedictine two ounces of rye whiskey we got our nice big old cube of ice stir it till it's just frosted on the outside of the glass and then garnish with a lemon twist give it a little spritz like so the monte carlo [Applause] the boulevardier a bourbon take on a negroni what could be better pretty simple drink it's not the same equal parts specs as a negroni what we're going to do is three quarters of an ounce of sweet vermouth three quarters ounce campari an ounce and a half of bourbon and give it the old whirly twirl strain it into our glass like so take our orange twist like so so there it is the boulevardier [Applause] [Music] the mai tai is arguably one of the most iconic tropical cocktails on the planet and of course when you make mai tai you need to have a mai tai glass one ounce of lemon juice half an ounce of orange curacao half an ounce of orgea almond syrup half an ounce of dark agricol rum and an ounce and a half of jamaican rum and we're gonna kill this bottle on this drink we're gonna be using pebbles for this cocktail and what we're gonna do is just a little dab of pebble ice into the tin and give it a whip shake do an open gated pour top it up with pebble and we finish it off with a mint bouquet and there's the mai tai the aperol spritz created in venice italy around 1919 this is a staple in every single bar two ounces of aperol into it about three ounces of prosecco put some ice in finish it off with a splash of soda a little half a orange wheel super simple super tasty the apparel spritz [Applause] [Music] the champagne cocktail first appeared in the 1862 edition of jerry thomas's bombavan's guide it is a very simple drink we're using prosecco although we should be really using champagne but prosecco is what we have on hand so we're just gonna add our prosecco into our glass like so um i will say that if you do this with prosecco or sparkling wine it's gonna be a little bit sweeter and less dry than with regular champagne take a sugar cube and then just douse it with angostura bitters up a few dashes and then you just drop it in like so the champagne cocktail [Music] the pink lady cocktail is a prohibition era riff off another prohibition era cocktail called the white lady which supplants the grenadine for simple syrup so first thing we're going to do is grab our big tin and we're going to crack an egg and just separate the egg white set that aside and then in the small tin we're going to build our cocktail three quarters of an ounce of lemon juice three quarter ounce grenadine one ounce chin and one ounce america's first native distilled spirit apple jack so you can do a dry shake or a reverse dry shake whatever your preference is for this drink we're going to be shaking with one big rock of ice and shaking and strain i like to do a little lemon twist give it a little oil on top and there it is the pink lady [Applause] and now since we have all of the ingredients out we might as well make a jack rose three quarters of an ounce of lime juice three quarters an ounce of grenadine two ounces of apple jack ice into the tin we're gonna give it a nice hard shake just give it a strain and then we're gonna give it a lime wheel the jack rose [Applause] [Music] the caipirinha is brazil's national drink and it also translates in portuguese to little countryside drink apparently we're gonna take six pieces of lime place them peel side down add one brown sugar cube half an ounce of simple syrup two ounces of sauce now we're just gonna give this a little muddle add some ice cubes into our big tin dump this top it up with a little bit more ice to take up volume and then you have caiperina [Applause] [Music] now since we still have the grenadine out we might as well make a mexican firing squad special four dashes of angostura bitters into the bottom of your tin three quarters of an ounce of grenadine three quarters of an ounce of lime juice two ounces tequila blanco and strain it take a little luxardo cherry and a lime wedge spear it through like so and just add it to the glass there you have the mexican firing squad special [Applause] [Music] the last word is probably one of the most popular equal parts cocktails it is the cocktail that launched a thousand other cocktails three quarters of an ounce of lime juice three quarters of an ounce of luxardo maraschino three quarters of an ounce of green chartreuse three quarters an ounce of gin strain it garnish with a little luxardo cherry the last word the traditional side car is kind of a problematic recipe it just doesn't really balance well so today admittedly i'm doing a more modern take on the side car three quarters an ounce of lemon juice one teaspoon rich demerara syrup three quarters of an ounce of orange curacao and two ounces of cognac give it a strain cut a little orange disc and then just give it a little spritz on the top like so and we're just going to drop it in there and there you have the sidecar [Applause] i'm going to tell you right now that this is not the mojito that you guys are used to seeing be made and i'm not going to qualify the reason why i make this mojito and why i think it's better i'm just going to ask you guys to solely try it and see if you like it i'm going to take a lime we're going to cut it into six pieces and then we're going to take a pinch of mint but what we're also going to do with this mint is make mint sprigs for the garnish we're just going to take the bottom leaves and we're going to leave the top leaves like that so you want to take eight to ten mint leaves put them in the bottom of your tin then we're gonna take your lime and we're gonna put them in here peel side down we're gonna add one sugar cube and half an ounce simple syrup then you're gonna need a muddler or a similar blunt object and we're going to muddle everything now the reason why we put that lime peel side down is because we want to express the oil out of the peel once it's nice and muddled we're going to add two ounces of rum add a small amount of pebble take all the contents and just dump it top this up with pebble then last we're going to take those mint sprigs and we're just going to give them the old slappy poo all the crushy pants to release those oils twist off the stem just place it into the drink like so there you have a mojito [Music] the corp survivor number two is a hair of the dog cocktail first published by harry craddock in his 1930 book the savoy cocktail book three quarters of an ounce of lemon juice three quarters of an ounce of our coke americano three quarters of an ounce of cointreau and three quarters of an ounce of gin before we shake this we're going to give it a little absinthe rinse i like to put this in an atomizer to evenly distribute the rinse strain it into our glass and we're going to give this a lemon peel varnish zest it over the top and there you have corpse survivor number two [Applause] today we're doing a gimlet but we're going to be doing a more modern take on it three quarters of an ounce of lime juice three quarters of an ounce of simple syrup two ounces of chin give it a strain cut a nice lime wheel stick that on the rim of the glass like so and there you have your gimlet [Applause] [Music] the martinez is the cocktail that purportedly gave birth to the martini it is named for the town of martinez where is said to have been born two dashes of orange bitters one and a half ounces of sweet vermouth one bar spoon of maraschino liqueur one and a half ounces of old tom gin so add some larger ice cubes on top give it a stir strain it we're gonna give this guy a lemon twist [Music] the martinez [Applause] [Music] if i were to have a favorite drink the singapore sling would be it one ounce of lime juice three quarters of an ounce of pineapple juice quarter of an ounce of grenadine the equivalent of one dash of angostura bitters quarter ounce cointreau quarter ounce cherry hearing quarter ounce benedictine and an ounce and a half a gin strain it and we're going to top it up with soda dash more on top garnish with a pineapple this singapore swing the silver fizz is one of the original egg white sours just charged up with a little bit of soda water and separate the white into the larger tin three quarters of an ounce of lemon juice three quarters of an ounce of simple syrup one and a half ounces of gin we're going to add the cocktail solution to our egg white and give it a dry shake now because this is a egg white cocktail i'm going to be shaking with one big rock so this will give very little dilution but it's going to preserve that texture that you want double strain just in case there are any shards of ice some nice very cold soda water and just build it up and there you have the silver fizz [Music] the daisy is the great grandmama to the original margarita that's all you gotta know about it three quarters an ounce of lemon juice three quarters of an ounce of orange curacao ounce and a half of gin strain it two bar spoons of very cold soda we're going to take a peel twist it on top and there you have the daisy [Applause] [Music] the jungle bird is one of in my opinion the best drinks that came out of the tiki cannon but it's also quite possibly one of if not the most balanced two ounces of pineapple juice half an ounce of simple syrup half an ounce of lime juice three quarters of an ounce of kampari and if you think you don't like campari you will in this drink i promise you that and two ounces of dark jamaican rum it's gonna be one of those easy shake and dump drinks so just a little scotia pebble ice into our tin [Music] i'm just going to pour it into the glass add our pebble garnish with some pineapple fronds pop it up a little more pebble ice and there you have your jungle bird the americana cocktail not only is an incredibly satisfying highball but it's also the precursor to the negroni was first being served at gaspar campari's bar in 1860. add in one ounce of campari an ounce and a half of sweet vermouth and then what i'm gonna do here is just add in a little bit of soda water and then the ice when we add in the rest of our soda water we want to make sure that the soda water does not layer on top of the cocktail and so we're going to try and pour it off the ice as much as possible we're just going to garnish with an orange twist and i like to just like snake the peel in like so and there you have the americano [Applause] the bamboo cocktail is a low abv offering usually credited to a bartender named louis eppinger who bartended at the grand hotel in yokohama japan around 1902 one dash of orange bitters two dashes of angostura bitters one and a half ounces of dry vermouth and one and a half ounces of fino sherry and give it a stir we're just gonna drain our cocktail off like so let me give it a lemon twist there you have the bamboo [Applause] [Music] so the dark and stormy is basically a moscow mule variation three quarters of an ounce of lime juice i'm gonna add the ginger beer in at the bottom a little bit leaving just enough at the top and then we're gonna take our rum and pour two ounces just slowly pour that on the ice and layer it and give it a garnish and there you have the dark and stormy [Applause] the whiskey smash was created in 1862 by the professor jerry thomas the godfather of modern bartending so eight to six mint leaves into the bottom of the tint reserving the mint sprigs one cube of sugar half an ounce of simple syrup four lemon wedges and then we're gonna place them into our tin you wanna place them peel side down if you can and we're gonna muddle these guys like so two ounces of any type of whisk you like today we are using bourbon we're just going to take a scosche of pebble ice dump into our glass with all of the contents in there like so and then we're just going to take those reserved mint sprigs get the old slappy poop whisk it off at the end like so and then just add it in give it a straw and there you have your whiskey smash [Applause] the fix is the drink that gave birth to the sour category of drink three quarters of an ounce of lemon juice three quarters of an ounce of one to one simple syrup two ounces of gin squash in the tin and we're just gonna ungated pour right into the glass like so fill with pebble and just garnish with a little lemon wheel and there's the fix [Applause] [Music] the vesper martini is james bond's preferred martini and it made its debut in the book casino royale one ounce of russian vodka two ounces of chin give it a stir then we're just gonna strain our drink and add a lemon twist there it is [Applause] the 20th century cocktail is credited to a bartender named ca tucken was first published in the cafe royal cocktail book in 1937 three quarters of an ounce of lemon juice three quarters of an ounce of coke americano one of my favorite white wine aperitif liqueurs three quarters of an ounce of white creme de cacao and one and a half ounces of gin add some ice to our tin strain into a glass garnish with a little lemon twist there you have the 20th century the french 75 emerged around 1915 at harry's american bar in paris and it was purportedly named after the french 75 which was a 75 millimeter light field gun used during world war one half an ounce of lemon juice half an ounce of simple syrup and one ounce of general ice in the tin then we're just gonna strain pop it off with a little bit of the bubbly for this cocktail i like to use a channel knife and just get a nice long thin peel and drop it into my glass voila the french 75. the aviation is one of the most polarizing cocktails in the daisy category everyone seems to think that they have a build that just hits the right spot and really gets the right balance i really like the one that we're about to do three quarters an ounce of lemon juice three eighths of our creme de violet 3 8 maraschino liqueur two ounces of gin [Applause] [Music] strain it cherry and drop it into the glass and there you have the aviation [Applause] the history is a little bit hazy on the rye buck but it's basically a gussied up moscow mule half an ounce of lime juice three quarters of an ounce of ginger syrup two ounces rye whiskey strain it into our glass now add in a little bit of soda water get the effervescence going then we add our ice top it up with a little bit more soda water a lime twist the rybuk the moscow mule is a cocktail created in the 1940s in los angeles one of the very few los angeles cocktails at a bar called the [ __ ] and bowl first things first you want a copper mug this is traditional three quarters of an ounce of lime juice two ounces of russian vodka so we can rightly call it a moscow meal again we're gonna add just a little bit of our ginger beer to get the effervescents going and then some ice cubes i'm gonna fill it up there top it up with a little more ginger beer i'm just gonna put a little lime wheel on top and there it is the moscow mule [Music] the kangaroo cocktail is always put forth as the original vodka martini as it was included in the later editions david a embry's the fine art of mixing drinks three quarters of an ounce of dry vermouth two and a quarter ounces of vodka [Music] and for a garnish just a single olive and there you have the proper vodka martini aka the kangaroo [Applause] the hemingway daiquiri also known as the la floradita number three was created for hemingway half an ounce of lime juice one ounce of grapefruit juice three quarters of an ounce of maraschino liqueur and we're using an ounce and a half of cuban style rumble in this case we're actually using cuban rum [Music] there we go the hemingway daiquiri [Applause] [Music] the vucare is a quintessential new orleans cocktail it's basically a judged up manhattan and vucare means old square in french which is a reference to the french quarter of new orleans one ounce of sweet vermouth two dashes of angostura bitters two dashes of peshow's bitters very short quarter of an ounce of benedictine one ounce rye whiskey and one ounce of cognac and we're just gonna add our nicely tempered ice give it a stir and finish it with the cherry and there you have the bouquet [Music] the presbyterian is just a high ball gussied up with a little bit of ginger beer two ounces of scotch and of course we're gonna add in a little bit of effervescence ahead we're gonna add a little ginger beer ahead like we do we're just going to split the difference half ginger beer half soda water and just stick it in like that and there you have the presbyterian [Applause] [Music] the pisco sour originated at the legendary morris bar in lima peru crack our egg separate the white we safely did our egg white in the big tin make the cocktail in the small tin 3 8 of an ounce of lemon juice three quarters of an ounce of simple syrup and two ounces of pisco give it a dry shake for about 30 seconds and then we want to shake with a big rock of ice and strain it give it a little angostura bitters garnish here so we're just gonna drop and there it is the pisco sour [Music] the whiskey sour is a drink that everyone thinks the original version had egg white but the original version back in the early 1800s didn't actually have egg white it wasn't until 1890 when the new york sour came out that egg what came into play today we are going to be doing it with egg white because the modern whiskey sour nine times out of ten contains egg white and it is fantastic that way three quarters of an ounce of lemon juice three quarters of an ounce of simple syrup two ounces of bourbon or any whiskey of your choice so because we prepped our cocktail in this tin we're going to put our egg white in this tin so we don't ruin anything just in case we make a mistake then what we're going to do is marry our cocktail you can dry shake it for about 30 seconds to really emulsify and aerate the egg white so we're going to shake this cocktail with one big rock so that we can get less dilution but we want superior foam and we are going to double strain this cocktail we're just going to take a little angostura bitters here and we're just going to drop a few drops all right guys so there you have it the 50 most important classic cocktails now you guys know how to go into a bar and order it you know what they're supposed to look like you can make them at home i hope you use this video as a reference video every time you think of making one of these classic cocktails and i will see you guys on another time leandro out

Channel: The Educated Barfly

Views: 1,068,259

Keywords: easy drinks, drink recipe, easy cocktails, easy cocktail recipes, best cocktail recipes, simple cocktails, cocktails at home, homemade, how to drink, drinks, easy, quick, tasty, nice, binging with babish, cocktail chemistry, easy recipe, top 10, top 5, steve the bartender, masterclass, master class, cocktail, cocktails, educated barfly, cocktail recipes, anders erickson, anders bartender

Id: AWnIqpsfyPU

Length: 28min 23sec (1703 seconds)

Published: Thu Jul 07 2022