Some popular cocktails include Margaritas, Old Fashioned, Martinis, Manhattan, and Mojitos. These drinks have been enjoyed for decades and have become staples in bars and pubs worldwide. They are often made with a combination of spirits, mixers, and garnishes to create a unique and delicious taste.
Before you start your bar business, you should make a bar menu that will help you to grow your business. You can create a bar menu with the help of bar menu templates. PhotoADKing gives 1000+ editable menu templates that can be used to create your menu quickly, ensuring maximum impact and customer satisfaction. Listed below are some popular cocktails and drinks that you can include on your bar menu.
Common Cocktails Every Bartender Needs to Know
These are the cocktails that Americans drink the most. Don’t be misled by the word “common.” Because everyone orders them, they are common drinks. Thus, these are beverages that bartenders ought to be familiar with. Include dessert ideas like classic crème brûlée and fluffy lemon meringue pie, along with drinks.
1. Bloody Mary
The term Bloody Mary has a confusing history, much like the drink itself. Queen Mary I of England, actress Mary Pickford, and the partner of the proprietor of the Bucket of Blood bar. All conceivable names for the thing. It’s unclear where the name of this drink came from. Let’s just enjoy it for what it is, which is a wonderful name.
At this time, the Blood Mary is only an idea. Like a taco or a sandwich. There isn’t just one recipe for making one; there are several broad guidelines. Whatever the formula, you’ll have a traditional fall drink on your hands. This Bloody Mary recipe is really straightforward yet very tasty.
The most popular cocktail in America is the margarita. Except in Chicago, where margaritas inexplicably don’t even rank in the top 5, it is also the most consumed drink in every significant U.S. market. What’s even more amazing is that margaritas are still the most popular beverage despite costing roughly 50 cents more than the $9 national average cocktail price. Bartenders cannot afford to be unable to whip up a margarita at any time. The most common times to consume margaritas are in the late afternoon and early evening. Additionally, they offer the ideal opportunity to attempt to upsell a client.
3. Aperol Spritz
1919 in Padua, Italy. The young Barbieri brothers came up with a delightful, refreshing substitute for the traditional Venetian concoction of white wine and soda as their biggest prank yet. The fact that Aperol is a drinkable bitter makes the Aperol spritz fantastic. If you want to prepare the full cocktail, you may use a recipe for bitters to learn how to make them. It helps with digestion. At 11%, it has a relatively modest alcohol content. It’s an excellent beginner bartending beverage because the ingredients and preparation are straightforward. The Aperol Spritz is the ideal light beverage for a summer lunch when combined.
Despite its appearance as a more recent, popular beverage, mojitos have a long, rich history. Native Cubans made medicine out of lime, sugar cane juice, and mint leaves. Around that time, it was discovered by the European presence in the Caribbean, and with the addition of different kinds of rum, it quickly became a libation. In mojitos, the cold mint leaves perfectly balance the citrus’s tartness. Although it’s simple to make a mojito, perfecting it takes practice. The world has worse misfortunes than throwing away mojito recipes.
In the US, mimosas are the fourth most popular drink. Unsurprisingly, morning and afternoon are when they are most popular. The mimosa is credited with being created in 1925 by a bartender at the Ritz in Paris. Additionally, it is believed that it originated in the Mediterranean at the start of the 20th century. However, it could be doing the Spaniards, who have consumed orange juice and sparkling wine for generations, a disservice. Who can truly explain where these things originate? Its name comes from the mimosa plant, which has yellow flowers. That much is true. If you serve brunch, you should plan to drink many wine bottles or cases of wine with this cocktail.
At least twice in the novels and films, James Bond has requested an Americano drink. It consists of sparkling water, sweet vermouth, and Campari. And thank you very much, Bond prefers Perrier in his Americanos.
The Americano seems to be an energizing beverage. Imagine having one after a long day at the office. Now, picture yourself enjoying one after a particularly arduous day at the office. Possibly a little bit stronger.
Toby Cecchini of Manhattan’s The Odeon restaurant is credited with creating the Cosmopolitan in 1987. Cosmo is a new drink in the big scheme of things. A similar recipe that calls for gin, Cointreau, lemon juice, and raspberry syrup dates back to the 1930s. Similar to most drinks, there are several sources that each claim to have a different creation tale. We do know that it skyrocketed in popularity in the 1990s thanks to Carrie Bradshaw. It now stands alone as a symbol of a particular level of social sophistication.
The gimlet was developed through time, although it was primarily the result of chance rather than original thought. It has maritime roots because limes were a required ration for British seamen to prevent scurvy. Many British seamen of the time preferred gin as their drink of choice. Additionally, it paired well with the limes they had to consume. Sadly, the expression “You must eat this lime” has passed into history. Numerous sailors avoided vitamin deficiencies because of the way that gin and lime juice enhanced each other’s flavors. If we’ve ever seen a simple cocktail, this is it. We adore it for that reason.
The daiquiri family of drinks has a prestigious place in the fundamental cocktail canon. The Fine Art of Mixing Cocktails, a legendary and significant cocktail book published in 1948, lists it as one of the “six fundamental drinks.” The name comes from an iron mine in Cuba where Jennings Cox, an American mining engineer, worked in the 1890s. Additionally, Daiquiri Beach, a neighboring beach, got its name from an iron mine.
The beverage entered the New York City bar scene in the early 1900s and remained unnoticed until the 1940s. During World War II, rum was far more accessible than whisky and vodka. The “Good Neighbor” program of FDR boosted incentives for commerce between the United States and Latin America.
10. Whiskey Sour
Italy’s Padua, 1919 The young Barbieri brothers banded together to pull off their greatest prank yet: developing a joyful, energizing substitute for the traditional Venetian concoction of white wine and soda. The fact that Aperol is a drinkable bitter is one of the most appealing things about the Aperol spritz. You may use a bitters recipe to learn how to create bitters if you want to make the full cocktail. Your digestion will benefit from it. The alcohol content is 11%, which is quite low. It is a superb beginner bartending cocktail since both the ingredients and the preparation are straightforward. All in all, the Aperol Spritz is the ideal light beverage for a summer lunch.
The world’s easiest cocktail to mix is a martini, most likely. They ought to be included on our list of simple, straightforward drinks. If not for the fact that they are absurdly popular. After margaritas, they are the second most popular beverage in the US. They are also typically consumed at night. From there, it speaks volumes about the martini. After all, gin is a component of certain aphrodisiac beverages. It has maintained a certain effortless mysticism that is at home when night falls ever since its inception in 1863. Become proficient at creating one.
Erskine Gwynne, an American author living in Paris, is credited with creating this ideal classic cocktail in the 1920s. When the renovation of Paris’ urban environment was finished in the late 19th century, broad, spacious boulevards started to sprout all across the city. For one of the first times in human history, a city was planned to be enjoyed rather than just inhabited. Flâneurs or boulevardiers were the people who started slowly wandering these new boulevards and open areas. They actively pursued a form of chic urban exploration.
You’ve probably heard of the pharmacist who is credited with developing the Sazerac if you’ve ever heard of Peychaud’s bitters. Early in the 19th century, Antoine Amédée Peychaud immigrated to New Orleans from the Caribbean islands and opened a business selling bitters made according to a secret family recipe. A local apothecary’s drink was made by a local bartender using imported cognac. And as the years passed, its popularity increased.
The Frisian island of Fohr was well-known for its whaling colony in the 18th and 19th centuries. Despite being close to Germany’s mainland, it enjoys access to the North Sea’s abundant whaling resources. These people traveled to New England in search of whales. Most of the whaling industry has consolidated there.
In New York City, rye whisky, sweet vermouth, and bitters were frequently combined at the end of the whaling era. And it spread throughout the area, notably to Hartford, Connecticut. There, the Fohr whalers developed the habit. They took the recipe and their hunger for it with them when they returned to their native country since jobs had dried up.
15. Gin Fizz
The mix of acidic juice and fizzy water is what distinguishes a fizz, a family of drinks. The drink was developed in New Orleans somewhere in the 1870s and gained popularity in the United States in the first half of the 20th century. To make the damn things, clubs had to recruit entire teams of bartenders because they became so popular.
Then, around 1950, domestic American popularity exploded. The beverage became widely popular. What follows is history. Gin is the most common ingredient used in cocktails, followed by whisky and other spirits. Undoubtedly, it’s one of our favorite traditional drinks.