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OVERVIEW

Tackling orders like this

can seem daunting if you
don’t know how to break
them down appropriately.
Tackling them by meth-
KEY POINTS
I put the glasses on the bar at the beginning to
better demonstrate the order but it is fine to
leave refrigerated glasses in the fridge until they
are needed.

The B52 is made before anything else because

unlike other drinks it generally benefits from
Martini od and being comfortable time in the glass before serving. The layers will
Martinez with which order to do each separate more clearly over time, it is served at
method can be really help- room temperature and has no ice so there is no
Pisco Sour temperature change or dilution to worry about
ful.
Last Word and often shots will be ordered in addition to
Dark & Stormy longer drinks and can therefore be served first
to keep the guest entertained while they wait for
the other drinks.
When layering, the ‘bowl’ of the spoon can be
used or the back of the spoon or in the case of a
spoon with a disc on the end, the stem and the
disc can be used.
When working in a busy bar environment you
might occasionally have someone order a large
round of B52’s that will cause everyone else in
the bar to wait an unacceptable amount of time
for you to get to them, check with your manager
but I am of the opinion that if handled correctly
it’s fine to refuse this order and offer a quicker
alternative in the interest of the greater good.
In order to layer you first need to consider the
weight of each liquid, lighter liquids will sit on top
of heavier ones. Alcohol is lighter than water so
stronger alcohols will sit higher in the glass and
the more sugar dissolved in a liquid the heavier
it will be. Thick, heavily sweetened liquids will
sit the lowest. Once you have the order right the
basic trick is to pour one liquid on top of another
as gently as possible using the airhole on the
pour spout to control the flow and the spoon
and inside of the glass to soften the impact of
one liquid hitting another
The double stir can be a helpful timesaver but
be aware that obtaining the right balance can
be very drink specific so you may need to strain
them at different times
It is of course also possible to shake two drinks
at the same time but as these two drinks require
very different levels of shaking I find it better to
shake them separately
Depending on the drinks, the size of the bar,
available equipment, your skill and a bunch of
other factors there will be some orders which
are so big they are better made in multiple parts.
This is up to you to decide and can either be done
by yourself in two parts or preferably delegated
between two bartenders appropriately.
The placement of the glasses to one side and
equipment to the other is partly for your viewing
pleasure, to save space and help memory. You
might find it easier to place the glass in front of
the stirring glass or shaker it relates to or leave it
in the fridge until you’re ready to serve.

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B52
EQUIPMENT

At current time there

are three main pieces of
‘stemware’ (glasses with
stems) used for stirred,
spirituous cocktails all of
HACKS
For softer, lower alcohol versions of either the
Martini or Martinez increase the ratio of the ver-
mouth.

The earliest versions of the Martini were equal

parts vermouth and gin and they got progres-
sively drier (less vermouth) over time, depending
Martini which stem (pun intend-
on your market and who you’re serving there are
Martinez ed) from the coupe glass.
many different ratios and ways of serving a mar-
Pisco Sour tini and the drinkers of the martini are particular
Namely these are the orig-
Last Word inal ‘coupe’ with it’s wider
about how they like it. In order to best match the
Dark & Stormy drink to the guest, ask how dry they like it and re-
horizontal bowl and verti-
duce the vermouth accordingly. Ask if they have
cal rim, the more angular
a gin preference (or maybe they want vodka in-
V-shaped ‘martini’ glass
stead), ask if they prefer olives or lemon zest or
and the smaller, slimmer
both
taller nick and nora glass,
originally this would have
The last word is strong and bursting with flavour,
just been a slightly differ-
if you want a softer version you can use a new
ent shaped cocktail glass
western gin along with yellow chartreuse
but the name ‘Nick and
Nora’ was applied after
When making a shaken drink and a dry shaken
the style featured regular-
drink it is best to do the dry shaken drink first
ly in the hands of the tit-
as it takes longer and the foam will thicken up a
ular characters of the Nick
little after the drink is poured which looks good
and Nora film series in the
and may be beneficial for garnish.
1930’s

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B52
INGREDIENTS
Baileys
This is the worlds most popular liqueur and usu-
ally sits in the worlds top ten selling spirits. Bai-
leys is made in Ireland on a base of Irish whiskey
and cream. It is used in the screaming orgasm,
many different layered shots but most of it is
drank neat or over ice around Christmas time.
Maraschino Liqueur
This liqueur is made from distilled marasca cher-
ries, they actually have very little to do with the
artificially bright red cherry known as the mar-
aschino cherry. The liqueur is quite dry and in-
tense and often used in smaller amounts than
other liqueurs due to it’s overpowering flavour.
Martini Found most commonly in the Martinez, Last
Martinez Pisco
Word, Aviation and Hemingway Daiquiri.
Pisco Sour Arguments can be made for whether this spirit
originates from Peru or Chile but in fact neither
Last Word country existed when this part of the world first
Green Chartreuse
Dark & Stormy As with many very old liqueurs Chartreuse was
made brandy. Peru has far more stringent regu-
originally made by monks for medicinal purpos-
lation on it’s Pisco and in general the product is
es. It originates from France in the early 1600’s.
more highly regarded on the international mar-
The green variety is 55% ABV and reportedly con-
ket. Pisco is a brandy just like cognac but it is
tains over 130 different botanicals, the yellow
commonly unaged so has very different charac-
came out much later and is a more standard 40%.
teristics, not least that it is clear. By far it’s most
Ingredients in both are well guarded secrets.
popular appearance is made in the Pisco sour.

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B52
HISTORY
Manhattan, Martinez and Martini

It would be remiss to talk of the history of

any one of these cocktails without bringing
the others along for the ride. The simple sto-
ry is that the Manhattan (whiskey, vermouth
and bitters) was invented in Manhattan
RECIPE - MARTINI
GLASS: Chilled Martini / Coupe METHOD: Stir & Julep strain
ICE: None
INGREDIENTS
Plymouth Gin
GARNISH: Lemon zest or olive
CL
5
ML
50
OZ
1 3/4
Martini somewhere around the 1870’s, probably in
Martinez Dry Vermouth 1,5 15 1/2
the Manhattan club but no one is really sure.
Pisco Sour Most drinks of the time considered base
Last Word spirits to be interchangeable and roughly
Dark & Stormy speaking a Manhattan with gin instead of RECIPE - MARTINEZ
whiskey is a Martinez, take it one step fur-
ther and change the sweet vermouth for dry GLASS: Nick & Nora METHOD: Stir & Julep strain
vermouth and you end up with a Martini.
ICE: None GARNISH: Lemon zest
The Martini appeared somewhere around INGREDIENTS CL ML OZ
1884 but it wasn’t until much later, around Orange bitters ------------ 2 dashes ------------
the 1950’s, that it started getting drier and
drier and the dry martini became the icon of Sweet Vermouth 2 20 1/2
cocktail culture. Plymouth Gin 5 50 1 3/4
Maraschino Liqueur ------------ 1 barspoon ------------

RECIPE - MANHATTAN
GLASS: Chilled Martini / Coupe METHOD: Stir & Julep strain
ICE: None GARNISH: Cherry
INGREDIENTS CL ML OZ
Angostura bitters ------------ 2 dashes ------------
Bourbon 5 50 1 3/4
Sweet vermouth 1,5 15 1/2

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06 HISTORY

PISCO SOUR
Roundbuilding
B52
Martini
Martinez
Pisco Sour Very little is known about the creator of this drink. It
Last Word appears in print as early as 1903 in a Peruvian book
Dark & Stormy called ‘Nuevo Manual de Cocina a la Criolla’ and was
probably around for quite a while before that. The
book and most likely the drink itself originates in Peru
as an early twist on a whiskey sour.

RECIPE
GLASS: Chilled Martini / Coupe METHOD: Dry shake, shake & fine strain
ICE: None GARNISH: 3 drops of Angostura bitter
INGREDIENTS CL ML OZ
Pisco 4 40
Fresh lemon juice 2 20 1/2
Sugar syrup 1 10
Angostura bitters ----------- 2 dashes ------------
Egg white ---------- 1 egg white -----------

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HISTORY

B52
Martini
Martinez
Pisco Sour
Last Word
Last Word
Dark & Stormy Most likely created during Prohibition by bar-
tender Frank Fogarty at the Detroit Athletic Club
this flavor bomb of a cocktail bucks the trend by
using one very strong flavor to counter another.

RECIPE
GLASS: Chilled Martini / Coupe METHOD: Shake & fine strain
ICE: None GARNISH: None
INGREDIENTS CL ML OZ
Maraschino liqueur 2 20 3/4
Fresh lime juice 2 20 3/4
Green Chartreuse 2 20 3/4
Plymouth Gin 2 20 3/4

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HISTORY
Dark & Stormy

This drink is heavily linked to the brand of rum

used within, Gosling’s. It was most likely creat-
ed on the island of Bermuda soon after the cre-
ation of the Gosling’s brand in the mid 1800’s
and is one of the few drinks that has been trade-
Martini marked by a brand, technically meaning that
Martinez Gosling’s could take legal action against people
Pisco Sour making the drink with other brands, history sug-
Last Word gests this to be an unlikely occurrence however.
Dark & Stormy

RECIPE
GLASS: Highball METHOD: Build & float
ICE: Cubed GARNISH: Lime wedge
INGREDIENTS CL ML OZ
Fresh lime juice 2 20 3/4
Ginger beer ---------- Fill -----------
Gosling’s Black rum (float) 4 40 1 3/4

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