Bar Recipe

Clean and arrange glassware by type on a clean shelf; ensure at least 12 of each commonly used glass are available. Place napkins, straws, and stirrers within reach of the bartender. Fill ice bins and buckets with fresh ice; keep an extra supply in storage.

Set out garnish trays: quarter lemons and limes, slice oranges into wheels, place cherries and olives in small containers with cocktail picks. Label garnish containers and cover with plastic wrap until service.

Place hand sanitizer and fresh bar towels at the prep station. Ensure tip jar and menus/QR codes for drink list are visible near the bar.

Unpack and place bottles on the speed rail or back bar with labels facing outward. Keep commonly used bottles (vodka, gin, bourbon, rum, tequila) on the speed rail for quick access.

Top off bottles and batch containers as needed so you have sufficient volume for the service window (Sun-Thurs 4–9:30 p.m.; Fri-Sat 4–10:00 p.m.). Estimate based on historical sales; the provided quantities are starter volumes.

Organize vermouths and liqueurs by style and use chilled vermouth in the refrigerator (keep sweet and dry vermouth chilled to preserve aromatics).

Make Simple Syrup

Combine equal parts granulated sugar and water (e.g., 500 ml each) in a saucepan. Heat gently, stirring until sugar dissolves. Cool to room temperature and store in a sealed bottle in the fridge for up to 2 weeks.

Open and chill non-alcoholic mixers (club soda, tonic, ginger beer, juices). Line up bottles and mark opening dates if required by local health code.

Place bitters bottles and small pourers near the mixing station for quick access; ensure measured dashes are practiced for consistency.

Prep fresh garnishes just before service: cut lemons and limes into wedges, slice oranges into wheels, and pluck mint sprigs. Store prepped garnishes in shallow covered containers with a damp towel in the cooler to keep them fresh during service.

Maintain a rotation during service: replenish garnish trays every 30–60 minutes depending on volume and discard any fruit that shows signs of spoilage.

Classic Gin & Tonic

Fill a highball glass with ice. Measure 60 ml gin into the glass, top with 120–150 ml tonic water, stir gently once, and garnish with a lime wedge.

Whiskey Sour (shake)

In a shaker, combine 60 ml bourbon, 30 ml fresh lemon juice, 20 ml simple syrup, and optionally an egg white. Dry shake without ice for 10 seconds (if using egg white), then add ice and shake vigorously 10–12 seconds. Strain into a rocks glass over fresh ice and garnish with a cherry and orange slice.

Margarita

Rim a chilled rocks or coupe glass with salt (optional). In a shaker with ice, combine 45 ml tequila, 30 ml lime juice, 20 ml triple sec. Shake 10–12 seconds and strain into the glass over fresh ice (or serve neat in a coupe). Garnish with a lime wheel.

Old Fashioned

In a mixing glass, place 1 sugar cube or 10 ml simple syrup and 2–3 dashes Angostura bitters. Add 60 ml bourbon and fill with ice. Stir 20–30 seconds until chilled and properly diluted. Strain into a rocks glass over a large ice cube and garnish with an orange twist.

Vodka Cranberry

Fill a highball glass with ice. Add 45–60 ml vodka and top with 120–150 ml cranberry juice. Stir gently and garnish with a lime wedge.

During service, keep the bar area organized: return empty bottles immediately to storage or mark them for refill, clean spills as they occur, and rotate glassware through the dishwasher to maintain supply.

At closing, count remaining stock and note low items for reorder. Clean and sanitize all tools, strainers, shakers, and glassware. Empty and sanitize ice bins, wipe down surfaces, and store garnishes properly. Lock up refrigerated items and secure liquor bottles.

Record sales and any incidents in the logbook, and set up the bar for the next service (restock common bottles on the speed rail, refill ice, and prepare fresh garnishes).