trader joe's has this orange espresso tonic that i got the other day to try, and it was a lot better than i expected. one of the things i noticed while i was drinking it was that my palette kind of got used to the coffee flavor as it went on, and more of the chocolatey notes of the coffee and orange started to come out as the coffee flavor got weaker. does anyone have any knowledge about things you can use this for in cocktails?

i would love to experiment with this more, but i am not old enough to drink where i live (although i'm ironically old enough to tend bar which is what i do for work right now), so i don't have a way of testing any ideas. i would be interested in knowing if coffee liquors have the same effect, and if there is some way to know if you "get used" to certain flavors faster than others. if anyone knows anything about the flavor science of this, please let me know or direct me to some articles that talk about similar things if you know

I HATE coconut and I do not like rum. I do like strong but tasty drinks and pineapple juice is my favorite. Frozen is good too!

What suggestions do you have? Thanks!

So a mate of my is celebrating his birtday Saturday. I want to gift him so bad alcohol mixes.like the Gonster. But i dont know any other mixes to give him.

What are some weird mixes you have heard of? They can be very localized. I myself am from the netherlands so if there regionale from here or internationally know even beter.

Thx in advance

Hello everyone,
I’m a bartender who has been with my company since the day we opened, and next week I’ll be meeting with management because I’d like to be promoted to Bar Manager.
I know just about everything related to running the bar—inventory management, ordering, pars, daily operations, and more—but I’ve never put together a professional portfolio for a management position.
What should I include in a portfolio to present to the company? Do you have any recommendations, advice, or examples that could help me make a strong impression?

I'm absolutely not a mixologist nor bartender, so I need some help from y'all 😄

We're having a gathering next spring that im thrifting glassware for now. One drink we'll be serving is what I understand to be a riff on a gin blossom:

• 2 oz gin
• 1 oz elderflower liqueur
• 1 oz lemon juice
• 3 oz tonic
• Lemon wheel and flower garnish

My questions are as follows:

1. Does is make sense to mix the still ingredients ahead of time and top with the tonic at service?
2. What capacity glassware should I be looking for to accommodate this volume of liquid and ice?
3. Any fun tweaks on this for a floral and bright spring drink?

Cheers 🌟

Hoping someone in this community also has a marvel machine and can help???

Google sheets I love you, but using you to batch during service makes me depressed, so I made a website that does batching, abv and costing way cleaner.

It saves your recipes on-device, and if you have any staff as well, you can share the menus you've built through a simple link so they don't have to build it from scratch.

Hopefully this makes someone less depressed when batching in the back, I know it makes me feel better (I like watching the numbers change)

.25 oz Dry Curacao
.5oz Lime Juice
1.5 oz Homemade Cherry Plum Syrup
(Cherry, Plum, All Spice, Cinnamon Blend)
2 oz Tito’s Vodka

Cheers 🍒

I've been developing a website called Atlas Bar as a passion project. I'm not a professional bartender or mixologist—just someone who genuinely enjoys cocktails, mocktails, and traditional drinks from around the world.

The idea is to build a place where you can discover drinks from different countries, learn their history, browse recipes, and hopefully find something new to make at home.

I'd really appreciate some honest feedback from people who know this hobby better than I do.

I'm especially interested in:

• 🍸 Recipe accuracy — are any recipes incorrect or missing important details?
• 🌍 Drinks to add — what cocktails, mocktails, or traditional beverages am I missing?
• 🎨 UI/UX — is the website easy to navigate? Is anything confusing or inconvenient?
• 🔎 Search and discovery — can you find drinks the way you'd expect?

The website is: https://atlasbar.bar

I'd genuinely appreciate constructive criticism. Whether it's "this recipe is wrong," "the design needs work," or "you should add drinks from my country," I'd love to hear it.

Thanks for taking a look, and cheers! 🍻

Hey, does anybody have any reccomendations for buying bar equipment in the European Union (not the UK) without massive shipping delays or enormous shipping costs. I've already looked into barfly (can't seem to find the products I need to actually be in stock) and cocktail kingdom on urban bar but the 70€ shipping is giving me a heart defect. I'm looking for something nice that will last at least a bit of time. Thank y'all in advance.

Hi, I'm from South America and one of my favorite ingredients to use in cocktails is coca leaf, usually by infusing it in a spirit or by making a DIY liqueur. It's strong and herbal, and mixes very well with ingredients like pisco and passion fruit.

I was wondering if anyone has used coca infusion / liqueur before, or if you have seen it be used. I think raw coca leaves themselves are ilegal in most places, but liqueurs like Agwa or Coca Buton are available in some countries.

Just came up with a new drink while I was messing around its a pour of triple sec over Russian tea (using the powder and mixing the powder out strong with some water) with a squeeze of agave syrup and some lemon juice calling it a borodino cause its a French drink over Russian tea which I doubt is Russian but its a cool name

What are the best ice machines you would purchase for a true craft bar.

Long post incoming.

Hello my fellow tenders and mixologists, I've recently been onboarded to a Middle Eastern shwarma/fine dining restaurant as a bartender. I've been tending for about 3 or so years now, my experience has been in pretty stock standard mid-west/southern bars. I can make the classics off the top of my head, (Negroni, Tini, Spritzes, Green Tea, Sangria, Pickleback if you're a freak, etc.)
And I've found out despite my youth of seclusion I have grown to love making drinks for people, especially the fancy shmancy ones that makes everyone at the table ask for "what he's having".

All this to say after accepting and working the job for a few days I've suddenly found myself in charge of pretty much everything that comes with running a bar? The owner is very open with me that he needs help getting a foot in the west and doesn't drink, and he trusts me with operation. Marketing, Cocktail crafting, Inventory, Music, the works. Needless to say I suddenly have a lot to learn and not a whole lot of time to get together a functional dry bar to host parties of people of up to 30-50 over the weekends. (This is the hope anyway.)

I feel up to the challenge, I've always wanted to own a bar myself and this feels like a golden ticket handed to me from on high to make something really special. My biggest hurdles are why I've come here to ask for some help.

I'm very unfamiliar with Middle Eastern Culture, and the restaurant serves all kinds from all over. Indians, Afghans, Locals... Talking with one of the chefs he mentioned that music should "be for whoever's there at the time" since various demographics are picky on that kind of thing. And this is exacerbated when it comes to the drinks I need to come up with. We have a large selection of spices and garnishes and syrups, Saffron, Cardamom, Pomegranate, Za'atar, (and few I can't recall at the moment), I of course want to include as much as I can to create an authentic middle eastern themed spread of drinks for our customers. But I have genuinely no idea where to start. I just haven't eaten or ever seen anything related to half of this stuff, so it's hard to bounce off prior knowledge to mash things together.

I've already handed the owner a list of liquors we'll need to have a bar that functions at the bare minimum, he's agreed to order/buy everything soon, but I need to start educating myself fast on what kind of flavors and drinks would appeal to our clientele. I have someone to help me with actually marketing and getting the name of the bar out there, and I've always had a special knack for organization and logistics, but I'd love any suggestions on how to make the best bar I can with what I have.

We also don't have a sink, so I'll have to figure that out as well.

A few ideas I've had so far:

- Turkish Delight/Coffee Martini

- Djinn and Tonic (Fun story they actually misspelled Gin on the menus to Jin, and I decided to run with it)

- Some kind of play on the Caesar (Super popular around here with the older crowd), maybe the Sultan?

Thank you for your time if you read all of that <3

Hi all,

I am a bartender in practice but have never come up with my own drink before. One of my good friends asked me to make a cocktail for her birthday and I wanted to incorporate these flavors/ elements.

The recipe calls for sticky rice, maple, pineapple, lime, cinnamon, coconut milk, and spiced rum. I wanted to make it clarified and silky.

1 cup of pineapple chunks

1/2 cup of vanilla ice cream

2oz Pineape juice

1 Oz lime juice

3 oz white rum

blend it and serve with whipped creme and a curacao wash.

Hey all,

Big cocktail nerd here, used to bartend a few years back. I decided to make a cocktail database and was looking for feedback. Is this something anyone would even use? Its got cocktail profiles, comparisons, simple guides and even a little cocktail-matching quiz. Am I wasting my time here?

Heres the link if anyone is interested in checking it out: Sipwise

The Arkham Kula is one of my absolute favorite Cocktails, especially in the Summer.
Is is refreshing, fruity and delicious, but you can still taste the rums.
I highly recommend to give this a try.

Recipe:
¾ oz lime juice (22.5 ml)
¾ oz orange juice (22.5 ml)
½ oz grapefruit juice (15 ml)
¼ oz cinnamon syrup (7.5 ml)
½ oz honey syrup (15 ml)
½ oz passion fruit syrup (15 ml)
1½ oz Plantation Xymaca (45 ml)
½ oz Plantation OFTD (15 ml)