Beverages

Here is a list of the drinks served by any of the characters within 'Bartender'.

Grasshopper
Seen in Chapter 1, made by an 'Extra' Bartender
 * 1/2 Oz / 15 ml Green Creme de Menthe
 * 1/2 Oz / 15 ml Creme de Cacao

Combine in a blender together with 1 cup crushed ice. Blend until smooth, serve in Collins glass.
 * 1/2 Oz / 15 ml Cream

To serve pousse-cafe style, slowly pour the ingredients over the back of a spoon, in order of density (Menthe, Cacao, Cream).

Classic Martini
Seen in Chapter 1, made by an 'Extra' Bartender Combine in a shaker, over cracked ice, Stir (not shake) until mixed, strain, and serve in a cocktail glass. Garnish with the olive, and enjoy.
 * 1/2 Oz / 15 ml Dry Vermouth
 * 2 1/2 Oz / 65 ml Gin
 * 1 Green olive, to garnish

The Martini, as one of the most well known and popular cocktails in the world, has many variations. This is the classic recipe.

Sidecar
Seen in Chapter 1, made by an 'Extra' Bartender Combine in a shaker over ice, shake until well mixed, strain, and serve in a cocktail glass.
 * 2 Oz / 60 ml Brandy
 * 1 Oz / 30 ml Cointreau
 * 1/2 Oz / 5 ml Lemon Juice

Mizuwari ~ Water Cut
Seen in Chapter 1, made by Bartender Ryū Sasakura Serve with hard ice for perfection.
 * 1 Oz / 30 ml Scotch
 * Water to taste

Daiquiri
Seen in Chapter 2, made by Bartender Ryū Sasakura Combine in a shaker over ice, shake until well mixed, strain, serve in a cocktail glass. Garnish with Lime slice.
 * 1 1/2 Oz / 45 ml White Rum
 * 1/2 Oz / 15 ml Simple Syrup
 * 1 Oz / 30 ml Lime Juice
 * Lime slice to garnish

Bellini
Seen in Chapter 2, made by Bartender Ryū Sasakura Combine in Champagne Flute glass, first Peach puree, then Prosecco, and stir gently.
 * 2 Oz / 60 ml Fresh Peach puree
 * 4 Oz / 120 ml Prosecco Sparkling Wine
 * White Peaches as side

Served best alongside White Peaches.

Alexander
Seen in Chapter 2, made by Bartender Ryū Sasakura Combine in a shaker over ice, shake until well mixed, strain, serve in cocktail glass. Served with a dash of Nutmeg.
 * 1 Oz / 30 ml Cognac
 * 1 Oz / 30 ml Light Cream
 * 1 Oz / 30 ml Creme de Cacao

Manhattan
Seen in Chapter 2, made by Bartender Ryū Sasakura Combine in mixing glass, stir with ice, strain, serve in a cocktail glass, garnish with cherry.
 * 2 Oz / 60 ml Rye or Canadian Whisky
 * 3/4 Oz / 25 ml Sweet Red Vermouth
 * Dash of Angostura Bitters
 * Maraschino Cherry to garnish

Holland Style Martini
Seen in Chapter 2, made by Bartender Ryū Sasakura Combine in mixing glass, stir with ice, strain, serve in cocktail glass. Garnish with lemon peel twist.
 * 1 3/4 Oz / 55 ml Gin
 * 3/4 Oz / 25 ml Dry Vermouth
 * 1/2 Oz / 15 ml Lemon Juice
 * 1/4 Oz Maraschino Liqueur
 * Lemon peel twist to garnish

'Old Pal'
Seen in Chapter 2, made by Bartender Ryū Sasakura Combine in mixing glass, stir with ice, strain, serve in cocktail glass.
 * 1 1/2 Oz / 45 ml Dry Vermouth
 * 1 1/2 Oz / 45 ml Rye Whisky
 * 1 1/2 Oz / 45 ml Campari

Red Eye
Seen in Chapter 3, made by Bartender Ryū Sasakura Combine in pint glass, first Vodka, then Tomato Juice, Beer and crack the egg on top, do NOT stir. Serve as is.
 * 12 1/2 Oz / 375 ml Beer
 * 1 Oz / 30 ml Vodka
 * 6 Oz / 180 ml Tomato Juice
 * 1 egg yolk

Eye Opener
Seen in Chapter 3, mentioned by Bartender Ryū Sasakura Combine in shaker over ice, shake until well mixed, strain, serve in Old-Fashioned glass or cocktail glass.
 * 1 1/2 Oz / 45 ml Dark Rum
 * 1/4 Oz / 7 ml Orange Curacao
 * 1/4 Oz / 7 ml Apricot Liqueur
 * 1/2 Oz / 15 ml Grenadine
 * 1 egg yolk

Corpse Reviver
Seen in Chapter 3, mentioned by Bartender Ryū Sasakura Combine in mixing glass, stir with ice, strain, serve in cocktail glass.
 * 2 Oz / 60 ml Cognac
 * 1 Oz / 30 ml Apple Brandy or Calvados
 * 1 Oz / 30 ml Sweet Vermouth

THIS PAGE IS A WORK IN PROGRESS!!!