Monday, May 18, 2009
Labor Intensive Cocktail Night
Every now and then, there comes a night behind the bar where it seems like everyone is ordering the same drink. Sometimes it's wine. Sometimes it's beer. Sometimes it's martinis. On nights like tonight when it was warm out and our restaurant was busy, everyone wanted a mojito. If anyone knows how to properly make a mojito, you will know that there is a certain level of care that goes into making these drinks. First, you grab the lime and mint and muddle it in a mixing glass. Then you add rum and sugar, shake it all together and then strain it in a glass filled with ice and then top with soda water.
The mojitos I were making weren't that easy. These were special mojitos that are on our specialty cocktail menu (aka labor intensive cocktails). In addition to adding the mint, we also muddle orange and lemon (minus the lime). Instead of rum, we use vodka and replace regular old simple syrup with brown sugar simple syrup. We call these little beauties Moscow Mojitos. They are pretty good and judging by the hundred or so I made for the restaurant tonight, I'd say that the customers seemed to dig them too.
It's one thing to be busy trying to serve 20 people at your bar, who show up all at once and keep up with the server tickets that come to the bar. It's a whole other game when you have to muddle almost every single drink that goes out.
Luckily, my customers were cool and understanding. Everyone saw just how much work was going into each and every cocktail I made. I got props for working my bootie off and got complimented for my speed. I love that! A customer even tipped me over fifty percent of his bill because he liked my attitude (which remained positive and upbeat even in the hairiest part of the evening).
I have a funny feeling that I am going to have nightmares about making Moscow Mojitos tonight.
It's small price to pay for having a job that you love.