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Menu
Feb 14, 2005 23:37:40 GMT
Post by Gergo Csallo on Feb 14, 2005 23:37:40 GMT
Just wondering how many cocktails are there on your menu, in what "groups" (digestivs, caribbean, shooters, etc)... Any specialties? Could you list a few?
Also, what are the most frequently sold cocktails.
What do you recommend for sweet/sour - strong/"weak" - rum/vodka/tequila/gin based drink.
Is your menu nicely designed?
Gergo
PS: What do you do for the guests if they want to drink something (not a cocktail), yet you want to sell them cocktails...
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Menu
Feb 14, 2005 23:46:18 GMT
Post by Gergo Csallo on Feb 14, 2005 23:46:18 GMT
Replying for my own post, I will start... We have about 130 cocktails on the menu, digestivs, aperitifs, champagne cocktails, classic and famous, whisk(e)y cocktails,caribbean and tropical, favorite rum cocktilas, great tequila cocktails, shooters, 8 in 1s, strong, nonalcoholic, "and some more" (uncategorizable... ), cigarclub cocktails... and hot drinks. Most frequent ones: Cuba Libre, Cuba Libre Spiced Special, Long Island Ice Tea, Mojito, Sex on The Beach, Pina Colada... People have no idea what kind of other cocktails there are, so its time to promote cocktails some ways. Our boss is very stubborn (yet he encourages us to flair), so its close to impossible to have 2 for 1 or other specials... Our menu is nicely designed, and that seemes to be a boost to promotion. After one week of using it we had a few orders that we didnt sell before: Cocain Lady, Bali Hai, Beach Cooler, Absolut Flying, Rising Sun, Bellevue, etc... As for recommendations, Sour Strong: Latin Lover (1oz Tequila and Cachaca, 2 oz lime juice, top with pineapple juice on crushed ice, shake.) Thats the type of drink our patrons usually drink, so thats what i recommend. Also, Blue Hawaii for sweet and coco... Cant think of any more now... Seeya laters, Gergo
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Menu
Feb 15, 2005 8:49:58 GMT
Post by Gidwick on Feb 15, 2005 8:49:58 GMT
Here in my town where I work you are not gonna shift 'proper' cocktails like martinis, manhattens etc. its just not that kinda place!
A cocktail to our clientelle involves a double spirit base, ice and fresh fruit juice or soda, a 'pub cocktail' as i call it, but if thats what hey wanna drink, thats what ill serve them!
As for our menu, we have only been open a 5-6months so our menu is evolving all the time, when we first opened the management went for the continental look and feel vodka/scnapps type bar, over 25 different flavoured vodkas and 16 flavoured schnapps, along with bottled beer such as bellevue kreik & framboise, hoegarrden, staraproman, leffe etc!
They didnt want any cocktails on the menu at all, but i soon pursuaded them to change their minds, starting off with about 10 or so as a taster and now we are up to about 50 drinks plus all those off the menu drinks that are stored in my head that we do!
My manager is also stubborn and is very tight when it comes to doing promotions even though they are making at least 190% profit per drink, I suppose we are really classed as a summer bar, so as that gets closer i am really going to go to town on the menu and push promotions then!
If the customers dont want to drink cocktails them we have the wide range of vodkas that we offer so really there is something for everyone!
Id like to see you menu, any chance of you scanning one and emailing it over as a pdf file, send me a private message through this boad and i will send you my email address!
Cheers
Russ
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Menu
Feb 20, 2005 21:00:13 GMT
Post by Gergo Csallo on Feb 20, 2005 21:00:13 GMT
I can send you a "real life original version" too, if you happen to give me your address. Private message / email of course Gergo PS: As for vodkas, we dont have that many, we only sell Bols (in the well), Finlandia, Absolut. As for flavored, we have Finlandia Cranberries/Lime and Absolut Peppar/Citron/Kurrant. Barely anyone drinks them tho.
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BSE
Full Member
Posts: 29
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Menu
Oct 4, 2005 10:51:35 GMT
Post by BSE on Oct 4, 2005 10:51:35 GMT
Our previous cocktail list we had something like 10 cocktails, not grouped in anyway. There were something basics like Cosmo, bentley etcetc Last week i started working on new menu, haven't got many drinks for it yet, but its growing nice and slow If any of you got some good warm drinks to share, please do so! We have pretty cold winters here in Finland, and people drink irish coffees etc a lot. I'll post more info about our new list, when i got it sorted out.. For recommendations, i'd go for: Mango-roska (4cl Finlandia Mango Fusion Vodka, crushed lime, dash Mango syrup, crushed ice) You can adjust sweetness with adding syrup. This one drink has been pretty popular, girls seem to like it: 2cl Absolut Rasberri, 2cl Cointreau, 2cl lemon juice, about 1cl Rasberry syrup. Shake all ingridients together, and serve in highball glass with ice. Top with Soda. (Haven't come up with a name for that one yet..) Talking about Vodkas, we have Finlandias Normal, Cranberry, Lime & Mango. Absolut Kurant, Citron, Rasberri, mandrin, Vanilla. Also Zubrovka and Becherovka, maybe even more, cant remember
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Menu
Oct 6, 2005 1:13:32 GMT
Post by Side Show Bob (ex PornStar) on Oct 6, 2005 1:13:32 GMT
For anyone looking to expand their menu try: www.DrinkNation.comYou can input all the ingredients and spirits you have. The site will then generate a list of drinks you can make using what you've got. Great site well worth a look.
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Menu
Oct 16, 2005 19:26:15 GMT
Post by lil ol me on Oct 16, 2005 19:26:15 GMT
hey all, i work in a cocktail bar in glasgow called Room (part of a company, theres one in leeds, and one in manchester, nearly..) but basically we're a cocktail bar that cater for all cocktail needs. i'm predominantly a mixologist, but i use working flair as well, our cocktail list is from the stand point of a mixologist then, with detailed drinks not found in other places (well not normally...). have a peek at the website www.roomrestaurants.com follow the links to the drinks page... i worked with a mixologist for a year that had pretty strong thoughts about the kind of drinks we should be willing to serve to people in a place that he wanted to be the best in glasgow, therefore no naff-ness was his thinking... sooooo, he'd pretty much refuse to make pina coladas and sex on the beach out right, instead, he'd try and introduce them to more complex flavours, and make them a cocktail that they would love on the basis that they asked for such a sweet drink. it worked every time. people were amazed that you could come up with such great tasting cocktails using spirits they never would have thought to try. but we have alot of creative freedom where i work, which is great , we all free pour and have to be able to come up with drinks on the spot, off the top of our heads every night, do what ever to make the customer happy n all that. anyway guys, have a peek at our cocktail list, what i'm trying to say is, it's not about run of the mill cocktails, it's more (to me anyway) about creativity and learning bout mixology... oh... think i've been outed as a mixologist!! kate
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