Martinis and Manhattans are most frequently served before dinner during the Cocktail Hour and are likely to be ordered with premium name brand liquors.
These cocktails are among the drinks most frequently served in a bar. Customers who order these drinks are often particular about how their cocktail is prepared. Making these drinks is greatly affected by customer preference.
Another aspect to these drinks is the amount of concentration necessary to remember all of the various specifics involved in a customer's order. To remember precisely what each customer requested requires total concentration under very distracting circumstances.
The slightest mistake may result in wasted liquor, often expensive ones.
Martinis and Manhattans are prepared with between 2 oz and 3 ½ oz of the requested liquor. The high-proof liquors (80-100 proof) served undiluted explains why these drinks are so potent. Martinis and Manhattans are ordered on the rocks or straight-up. When ordered on the rocks, the drink is prepared directly into an iced rocks glass (built), garnished and served.
A Martini or Manhattan straight-up is prepared in an iced mixing glass, then stirred gently and strained into a chilled cocktail glass. Shaking the cocktail rather than stirring it will “bruise” the liquor, as well over dilute it, and is often grounds for a customer rejecting the drink.
Should the customer fail to state his or her serving preference, it is your responsibility to ask. Do not assume you know how the customer wants the cocktail served, unless it is a reorder and already known.
Each recipe is prepared with sweet and/or dry vermouth. Vermouth is a Italian fortified wine. Vermouth is put into these drinks to soften any edge to the liquor and is always poured before the liquor. If you use too much or the wrong vermouth the drink may be remade without wasting expensive liquor.
by The Shaker
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