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The Bartender's Lounge
273 members • Free
14 contributions to The Bartender's Lounge
Jul '25 •
How did you learn to make drinks?
Right now, I'm learning mostly by reverse-engineering cocktails that I like. I do it by taste then I try to ask for the specs from the bar. But, I've also made whiskey and amaretto sour, and grasshopper. Trying to explore more classics. It's so expensive though. So, learning isn't exactly easy (at least financially). I was thinking maybe learn one family of cocktails at a time. But, even then, it's such a big investment. How did you guys get through the learning phase while keeping your financial health intact? Lmao
2 likes • Jul '25
I learned mostly by watching YouTube...Educated Barfly, Anders, Kevin Kos, etc. I found that only took me so far, so starting buying books that I found interesting. I don't watch the YouTube videos nearly as much, as I found most of the main personalities have moved on to ingredients that are fairly obscure that I rarely have, or that includes ingredients that take a science lab to create, (don't get me wrong, I love the chemistry side of mixology and do what I can with what I have) and I don't feel the average person ever really has in their home bar. It's now mostly experimentation. There are really only a few different "formulas" for cocktails, so I'll pretty much try different ingredients with the standard ratios...then adjust as necessary to my taste. I don't find it too expensive as I'm not making more than about 4-5 drinks a week, if that.
Jun '25 •
Padua Paloma
Recipe found on Punch Drink created by Josh Goldman. Paloma’s are a summer favourite, tart refreshing and light. This one replaces the grapefruit soda with a larger measure of grapefruit juice and an accent of bitterness from the Aperol. As expected the grapefruit leads the way with hints of mineral agave, rounded citrus profile 🍋🟩 🍊, with a tart slightly bitter finish. 😋 This was more to our liking. More natural and less sweet then traditionally made. Swapping the black salt garnish for Tajin is a no brainer. Love the hit of spice and citric acid it brings. Padua Paloma 1.5 oz (45ml) Tequila ¾ oz (22.5ml) Aperol ½ oz (15ml) Fresh Lime Juice 3 oz (90ml) Fresh Grapefruit Juice 1 oz (30ml) Sparkling Water Garnish Dehydrated Grapefruit and a Dash Black Salt (sub Tajin)
1 like • Jun '25
What a great recipe. I'm enjoying currently using Aperol in place or orange liquor in several drinks. Some it works...some it doesn't. This one is a winner...
Jan '25 •
For all NEW MEMBERS
Finally, I had the chance to record a quick introduction video. There will be more, but I want to show you around quickly in this video and invite all new or inactive members to take action.
3 likes • May '25
Thanks for letting me join this site. I have been looking for something specifically related to sharing ideas and recipes for quite some time now. I love your videos and am currently spending time on creating tinctures/syrups. Always looking for shelf stable/extended shelf lives of ingredients as I work at a small bar that doesn't go through a lot of "fancy" cocktails, so I currently have a lot of waste as homemade syrups, etc, expire relatively quickly. Other than that, I just love making drinks that others enjoy drinking. I'm looking forward to learning from everyone and sharing ideas.
3 likes • Jun '25
@Alyssa Eveleth I do my best. Mainly they sell best when we have tourists who have actually been out of their own little home town. Sadly, my patrons are 90% over 65 years old and drink nothing but Coors Light or nasty Kessler and Coke. They want their burger and steaks well done. When I do get someone to try one, I get the "this is pretty good, but it might be better if..."...and then I have to point out that it wouldn't be the same drink. But that's fine. I find more enjoyment experimenting and making them for myself at home...
May '25 •
Seven Years Of Bad Luck
Recipe found in the Behind Bars: High Class Cocktails Inspired by Low Life Gangsters book 📕 recipe by Vincent Pollard. The book is quite fun, associating cocktails to mobsters with art derived from film adaptations. Many recipes are well known with a few twists and unique creations like this one. The desired serve is a wine glass but prefer collins when there is effervescent. With a healthy measure of Cynar there is an earthy bittersweet, hints of smoke 💨, the idea of a sparkling citrusade (think citrus sports water with carbonation), very refreshing and light. Perfect of warm afternoons lazing away😋 Seven Years Of Bad Luck 2 oz (60ml) Cynar 1.5 oz (45ml) Pink Grapefruit Juice ½ oz (15ml) Fresh Lemon Juice ½ oz (15ml) Simple Syrup 2 oz (60ml) Soda/Sparkling Water Grapefruit Zest
1 like • May '25
This sounds great. And for once it's something I have all the ingredients for...lol
May '25 •
Aquafaba
This is probably common knowledge, but I just recently discovered it. As a replacement for eggwhites in sours, I was purchasing aquafaba which, works great but, is quite expensive. I found out it's much less expensive to by a can of Chick Peas (Garbanzo Beans) for 99 cents and it gives about 5-6 oz of aquafaba. For me, that works for about 10-12 cocktails, so replaces a dozen eggs for a fraction of the cost. Then I take the left over chick peas and dry/season/roast in the oven or air fryer and it makes a great healthy bar snack. The water will last about 4-5 days once opened/strained.
3 likes • May '25
@Kevin Bullick I've found that if I express the lemon peel over the top and wipe the rim with it, the smell is pretty much non existent
2 likes • May '25
@Kevin Bullick At some point I want to try the "Super Foam" that Kevin Kos makes.
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@steve-james-6442
Home bartender who recently started bartending at a local bar. Love making cocktails and learning new techniques.
Active 326d ago
Joined May 1, 2025
Northern California