Pop’s Recipe

Stock a variety of beers and alternative alcohols chilled to 38–45°F (3–7°C). Keep 6 bottles/cans of craft beer, 6 hard seltzers, 4 non-alcoholic beers and 4 ciders chilled in a fridge or ice-filled cooler so they are ready to serve.

Present beers in pint glasses or serve straight from bottle/can depending on house policy. Provide bottle openers at the bar and train staff to wipe any drips from glass rims before serving.

Offer gluten-free and non-alcoholic options by keeping those bottles separate and clearly labeled on the cooler shelf.

Chill white wine and rosé to 45–50°F (7–10°C) and sparkling wine to 40–45°F (4–7°C). Keep red wine slightly cooler than room temperature at 60–65°F (15–18°C). Use an ice bucket for bottles when needed.

Open red wines 10–20 minutes before serving to allow the wine to breathe. Use a corkscrew to remove corks cleanly, wipe the bottle neck, and present the bottle to the guest when appropriate.

For sparkling wine, chill and open carefully: remove foil and wire cage, hold the cork and twist the bottle slowly to ease the cork out with a quiet pop. Pour slowly into a flute at a 45° angle to preserve bubbles.

Pour wine to appropriate levels: about 5–6 oz (150–180 ml) for red, 4–5 oz (120–150 ml) for white/rosé, and 3–4 oz (90–120 ml) for sparkling as a house pour guide. Clean any spills and serve with the correct glassware.

Well Drinks Setup

Place vodka, gin, tequila and whiskey on the back bar within easy reach. Fill speed rails with frequently used bottles. Keep simple syrup, bitters and vermouth chilled or at bar temperature as appropriate.

Moscow Mule (Quick Service)

Fill a chilled copper mug or highball glass with ice. Add 2 oz vodka, 1/2 oz fresh lime juice. Top with 4–6 oz ginger beer. Stir gently, garnish with a lime wedge and mint sprig. Serve with a straw.

Aperol Spritz (Quick Service)

Fill a wine glass with ice. Add 3 oz prosecco, 2 oz Aperol, 1 oz club soda. Stir gently, garnish with an orange slice and serve.

Whiskey Highball

Fill a highball glass with ice. Add 2 oz whiskey, top with 4–6 oz chilled soda or ginger ale, stir once, garnish with a lemon twist and serve.

Gin & Tonic

Fill a highball glass with ice. Add 2 oz gin, top with 4–6 oz tonic water, stir gently, garnish with a lime wedge. Offer tonic and lime on the side for guest preference.

Keep garnishes (lime wedges, lemon twists, orange slices, mint, olives, cherries) prepped in small covered containers in the fridge for speed of service. Refill and rotate garnishes before they dry out.

Maintain an ice supply at the bar. Use fresh ice for drinks (not the cooler ice) and keep extra bags on hand for chillers and buckets.

Ensure all glassware is clean and free of chips. Arrange wine glasses, beer glasses and highball/rocks glasses near service stations to minimize steps for staff.

Keep two bottle openers accessible (one behind bar, one on service tray). Keep ice buckets ready with tongs for table-side chilling.

Train staff on standard pours, glassware selection, and how to present bottles to guests. Regularly rotate stock to ensure freshness and check expiration on mixers and garnishes.