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
- 1/2 Oz / 15 ml Cream
Combine in a blender together with 1 cup crushed ice. Blend until smooth, serve in Collins glass.
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
- 1/2 Oz / 15 ml Dry Vermouth
- 2 1/2 Oz / 65 ml Gin
- 1 Green olive, to garnish
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.
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
- 2 Oz / 60 ml Brandy
- 1 Oz / 30 ml Cointreau
- 1/2 Oz / 5 ml Lemon Juice
Combine in a shaker over ice, shake until well mixed, strain, and serve in a cocktail glass.
Mizuwari ~ Water Cut
Seen in Chapter 1, made by Bartender Ryū Sasakura
- 1 Oz / 30 ml Scotch
- Water to taste
Serve with hard ice for perfection.
Daiquiri
Seen in Chapter 2, made by Bartender Ryū Sasakura
- 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
Combine in a shaker over ice, shake until well mixed, strain, serve in a cocktail glass. Garnish with Lime slice.
Bellini
Seen in Chapter 2, made by Bartender Ryū Sasakura
- 2 Oz / 60 ml Fresh Peach puree
- 4 Oz / 120 ml Prosecco Sparkling Wine
- White Peaches as side
Combine in Champagne Flute glass, first Peach puree, then Prosecco, and stir gently.
Served best alongside White Peaches.
Alexander
Seen in Chapter 2, made by Bartender Ryū Sasakura
- 1 Oz / 30 ml Cognac
- 1 Oz / 30 ml Light Cream
- 1 Oz / 30 ml Creme de Cacao
Combine in a shaker over ice, shake until well mixed, strain, serve in cocktail glass. Served with a dash of Nutmeg.
Manhattan
Seen in Chapter 2, made by Bartender Ryū Sasakura
- 2 Oz / 60 ml Rye or Canadian Whisky
- 3/4 Oz / 25 ml Sweet Red Vermouth
- Dash of Angostura Bitters
- Maraschino Cherry to garnish
Combine in mixing glass, stir with ice, strain, serve in a cocktail glass, garnish with cherry.
Holland Style Martini
Seen in Chapter 2, made by Bartender Ryū Sasakura
- 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
Combine in mixing glass, stir with ice, strain, serve in cocktail glass. Garnish with lemon peel twist.
'Old Pal'
Seen in Chapter 2, made by Bartender Ryū Sasakura
- 1 1/2 Oz / 45 ml Dry Vermouth
- 1 1/2 Oz / 45 ml Rye Whisky
- 1 1/2 Oz / 45 ml Campari
Combine in mixing glass, stir with ice, strain, serve in cocktail glass.
Red Eye
Seen in Chapter 3, made by Bartender Ryū Sasakura
- 12 1/2 Oz / 375 ml Beer
- 1 Oz / 30 ml Vodka
- 6 Oz / 180 ml Tomato Juice
- 1 egg yolk
Combine in pint glass, first Vodka, then Tomato Juice, Beer and crack the egg on top, do NOT stir. Serve as is.
Eye Opener
Seen in Chapter 3, mentioned by Bartender Ryū Sasakura
- 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
Combine in shaker over ice, shake until well mixed, strain, serve in Old-Fashioned glass or cocktail glass.
Corpse Reviver
Seen in Chapter 3, mentioned by Bartender Ryū Sasakura
- 2 Oz / 60 ml Cognac
- 1 Oz / 30 ml Apple Brandy or Calvados
- 1 Oz / 30 ml Sweet Vermouth
Combine in mixing glass, stir with ice, strain, serve in cocktail glass.
THIS PAGE IS A WORK IN PROGRESS!!!