It used to be a lot easier to be a bartender in America. For decades, the popular drinks stayed pretty constant: Martini, Old Fashioned, Manhattan, Whiskey Sour, and 
a few different “highballs” that were easy to make. Today it seems like there’s a new cocktail every day!
A major part of the essence of a well-made cocktail is the visual impression it makes on the guest. Color, glass, garnish, all combine to make it more than just “having a drink” – it’s an experience.
It’s interesting that the popular drinks from decades ago are still popular today. According to Business Insider, the ten most popular drinks world-wide todayare:
(1) Old-Fashioned (2) Negroni (3) Daiquiri (4) Manhattan (5) Whiskey Sour (6) Dry Martini (7) Margarita (8) Moscow Mule (9) Mojito (10)
And of course, we have lots of new cocktails for bartenders to learn, and according to Liquor.com the top five are:
The Official – With a base of Lunazul jalapeño-infused tequila, the spicy, nutty, citrus-y sipper is enhanced with Giffard crème de pamplemousse rose, oloroso sherry and grapefruit bitters.
The Cleopatra – Created by Garret Richard, Cleopatra unfolds with Avuá cachaça and Żubrówka bison grass vodka, tasting like vacation on the beach with lime and banana cordials balanced by fresh lime juice.
The Avaocado Gimlet – A briny, herbal inflection of rosemary and olive-infused Broker’s gin, Lillet Blanc apéritif and fresh lime juice that takes the avocado to the next level.
The Seeds to Greens Cocktail – Starts with the acidic, briny backbone of Lustau fino sherry and a whisper of vegetal earthiness from Del Maguey Vida mezcal. The nuttiness of the sherry sings with Boyd’s house-made pecan orgeat syrup, brightened by fresh lime juice, cinnamon and walnut.
The WASP – a combo of Rhum Clement and Wellington palo cortado sherry with a touch of Suze, génépy and Drambuie.
Now would be a good time to do a check-up of your glassware and all your bar supplies. Make sure you have everything you need to serve your guests the finest cocktails, it will pay off on the bottom line.
