Evening: cocktails for party nights

Cocktails are still considered by many to be the domain of the style bar, confined within city centres, to be drunk by the young, cool and trendy.Not...

Cocktails are still considered by many to be the domain of the style bar, confined within city centres, to be drunk by the young, cool and trendy.

Not so. One of the biggest barriers to successfully selling cocktails in pubs is often the mindset of the publican.

Cocktails don't have to be complicated. They don't always require cocktail shakers, expensive purees and the latest liqueurs. They can be simple and created from ingredients already available in your pub.

As long as you have competent staff working to set recipes and methods, using appropriate equipment and quality ingredients that are appropriate to your pub you have the opportunity to sell a drink that can attain a gross profit (GP) of 70 to 80 per cent. Start with your shopping list:

Glassware
Ice and ice scoops
Alcohol and softs
Garnishes
Straws
Enthusiastic, trained staff.

This list is no different to what you need to make a gin & tonic. You don't need to invest in equipment, new stock or glassware. Everything you need should already be behind your bar or in the kitchen.

Glassware

Use what you have in your pub. Highballs (12 or 14oz) are great for most long drinks, use tumblers for short drinks. Avoid half-pint glasses. Make sure the glassware is in good condition, clean and cool before you start making the drink.

Whatever glass you use it will reflect on the visual appeal of the drink and on the value perceived by your customers.

Ice

Cubed ice should be clean, clear and hard. Cheap, low quality ice will adversely affect your cocktails, creating watery-looking (and tasting) drinks. Crushed ice should always be dry. Ice needs to be kept in a container which allows melt water to drain away. If you don't have this facility, make holes in the bottom of an ice bucket and put a water-tight container underneath. This will keep your ice colder and harder for longer. Always use an ice scoop, never hands and especially not a glass.

Alcohol

Use your house/pouring spirits. This will be cost-effective and help to achieve a good GP. Companies such as Diageo, Bacardi Brown-Forman, Pernod Ricard and Beam Brands have cocktails on their websites you can use. They may even be able to offer help and guidance through local reps.

Use slower/non-moving brands. Building such products into a cocktail can help move stock which is just taking up space in your cellar, on your back-bar and stock sheets.

Soft drinks

You can use carbonated products, fresh or long-life juices in your cocktails. But you get out what you put in. Quality products help to make quality drinks. If you decide to use fresh juices, build them into your soft drinks offering. Non-alcoholic drink sales are set to rise due to the smoking ban so offering a wider range could benefit your pub. Just be wary of potential wastage issues…

Garnishes

Should always be fresh, blemish-free and look appealing. Limes, lemons and oranges should be sufficient for most basic cocktails. Should you decide to develop your cocktail menu further, think about using other fruits or herbs from the kitchen. But be mindful of costs. Fresh fruit can be expensive. Remember to cost out cocktails carefully and ensure staff follow recipes. Cut limes into six or eight wedges and lemons into about 16 slices.

Straws

Straws can make drinking cocktails easier - especially if you have used crushed ice. Many bars add two straws so customers drink more quickly. This is great for sales, but just remember your professional responsibilities…

Staff

Part of the appeal of cocktails is visual so they need to be made by confident, enthusiastic staff. Confidence and enthusiasm comes from knowledge and skills. Make sure you have invested time training your staff and that more than one person per shift knows how to make ALL the cocktails on your list. Standardisation is important. Customers should get the same drink, whoever they order it from.

If you would like more information on developing your cocktail offering or tailoring a cocktail menu to your customers, you can give The Training School a call on 020 7473 1818 or email info@thetrainingschool.com. Ask for Andrea or Nicola and we will be happy to help.

Simple recipes

Fuzzy Navel

Glass: Highball

Pour 25ml vodka and 25ml peach schnapps over cubed ice

Top with orange juice

Garnish: Orange slice. Straw (optional)

CLT

Glass: Highball

Pour 50ml Campari and dash of lime cordial over cubed ice

Top with tonic

Garnish: Orange slice. Straw (optional)

Moscow Mule