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S’Mores Martini 1 oz Frangelico 1 oz Kahlua Rim glass with finely crushed chocolate graham cracker crumbs. Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Garnish with toasted mini marshmallows Keywords: Cocktail, eGCI ( RG647 )

Pumpkin Pie 1 oz Dr. McGillicuddy’s Vanilla Schnapps 1/2 oz of Captain Morgan Spiced Rum Splash of Cream Combine in an ice filled shaker; shake and strain in a shot glass. Keywords: Cocktail, eGCI ( RG646 )

Pineapple Upside Down Cake 1 oz Vodka 1 oz Bailey’s Irish Cream 1 oz Butterscotch Schnapps Splash of Pineapple Juice Splash of Cream Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Garnish with pineapple and cherry. Keywords: Cocktail, eGCI ( RG645 )

Oatmeal Cookie 1/2 oz Jägermeister 1/2 oz Bailey’s Irish Cream 1/2 oz Butterscotch Schnapps 1/4 oz Goldschlager Cinnamon Schnapps Combine in an ice filled shaker; shake and strain into a shot glass. Keywords: Cocktail, eGCI ( RG644 )

New York Egg Cream 1-1/2 oz Goldenbärr Chocolate Vodka 1 tsp Hersey’s Chocolate Syrup 2 oz Milk Soda Water Combine in an ice filled shaker; shake and strain into an ice filled collins glass. Top with soda and a sundae/ice tea spoon Keywords: Cocktail, eGCI ( RG643 )

Key Lime Pie Martini, Version 2 1-1/4 fl oz Stolichnaya Vanilla 1-1/4 fl oz Ke-Ke Key Lime Cream Liqueur Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Garnish with graham crackers. Keywords: Cocktail, eGCI ( RG642 )

Jello Martini 1-1/2 oz Finlandia Lime Vodka 1/2 oz Cointreau Mix some Lime Jello following package directions and subbing half of the water, the cold water called for on the package, with the lime flavored vodka. Pour small amount into the bottom of cocktail glasses and place into the refrigerator to chill and set. Combine liquors in an ice filled shaker; shake and strain into Jello prepared cocktail glasses. Serve with a sundae spoon Keywords: Cocktail, eGCI ( RG641 )

Espresso Martini 1-3/4 oz Stolichnaya Vanilla 1/2 oz Kahlua 1/2 oz cooled Espresso 1/2 oz Dark Crème de Cacao (add Bailey’s for a Cappucino Martini) Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Garnished with coffee beans. Keywords: Cocktail, eGCI ( RG640 )

Crème Brûlée Martini 1 oz Stolichnaya Vanilla 3/4 oz Frangelico 1/2 oz Cointreau A splash of Cream Fill a cocktail glass with ice water. Combine ingredients in an ice filled shaker; shake to chill. Discard water and rim glass in brown sugar. Strain into the chilled cocktail glass. Keywords: Cocktail, eGCI ( RG639 )

Chocolate Éclair Martini 1-1/2 oz Van Gogh Dutch Chocolate Vodka 1/2 oz Godiva Chocolate Liqueur 1/2 oz Verpoorten Advocaat Egg Liqueur Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Keywords: Cocktail, eGCI ( RG638 )

Chocolate Chip Cookie Martini 1-1/2 fl oz Grey Goose 3/4 fl oz Just Desserts Chocolate Chip Cookie Cream Liqueur Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Keywords: Cocktail, eGCI ( RG637 )

Cherry Cheesecake Martini 1-1/2 fl oz Dr. McGuillicuddy’s Vanilla Liqueur 3/4 fl oz Vodka Dash of Cranberry Juice Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Garnish with a maraschino cherry. Keywords: Cocktail, eGCI ( RG636 )

Carrot Cake 1/4 fl oz Goldschlager Cinnamon Schnapps 1/2 fl oz Bailey’s Irish Cream 1/2 l Butterscotch Schnapps Combine in an iced filled shaker; shake and strain into a shot glass. Keywords: Cocktail, eGCI ( RG635 )

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ditto (mods please feel free to delete)

ditto (mods please feel free to delete)

ditto (mods, please feel free to delete)

whatever tommy

Word. I think I may have some friends that fit that too!

Might be a short list tommy! First being the fabulous Dale DeGroff. Aw, bartenders are easy to hate. Perceptions become skewed with the absorption and metabolic rates; and when an individual seeks out the comforts of a pub, they *may* not always be in the best of moods; or even be in such a good mood they get carried away! I think it is ridiculous, but I know those that abhore a particular bartender because they placed two stir stix, instead of one, into their cocktail. (I'm not kidding either!) Or because "Rodney's" olive was not at the bottom of his ice and was errantly placed atop his vodka on the rocks. Meh.

Did I say anything to the contrary? Of course they are! Elsewise I would have never stated the customer is the sole reason the bartender has a job (in another post), the restaurant/bar is open and etc., etc. Or that I'd never dare to correct one of my old and generous regulars that he isn't drinking a true Gimlet, but a vodka-bastardized version? (Another old post, remember Matthew?!) So what's wrong with instead of the customer steaming with hate for the cocktail preparation, piping up with a pleasant exchange on preferences for that barkeep to follow? No harm done! Do you not send back your food if it isn't to your specifications? Hmmmmmmmm.

So, question for the masses on this: Is the person behind the bar to read minds on how you like yours prepared and no one has the hootspa to instuct politely how to make the drink to your best preference? There is much room for style, wit, charm and fun in doing this! (general friendly, cordial mannerisms of accepted, polite social interaction and effective communication between individuals) Or is that simply too much effort to exude in obtaining some personally measurable pleasure in the level of service towit you are in receipt? Janet: Did you tell the bartender you didn't appreciate he/she using their bare hand to help the straining process of that Martini, gratis or not? Did you tell him/her to shake gently or swirl so as to stir the cocktail instead of the vigorous shaking? Or quickly ascertaining the next possible scenario, given this barkeep lacked the proper equipment, state '____________ Gin on the rocks, with 3 olives, would be as delightful instead'? Did you mention it to the manager that perhaps they need to outfit their staff with appropriate barwares so as to avoid that observed, vile, bad habit? Or did you remain silent, quietly with smoldering distain and post a ranting gripe on a large, public forum? If that person is a newbie to the trade (most learn on the job) is there some sort of bonus points system deduction that all of you have for that person not knowing what you think is a cocktail that is certainly not new, but isn't ordered with any regularity? So where is the issue? What's so awful by smiling and stating howthe drink is made showing that person a new trick to put up their sleeve while making you, the customer, pleased with the results? Interaction isn't fun? Or are complaints more fun, sour grapes and all! Even if this bartender isn't a newbie, certainly don't walk in with expectations that they certainly *know* how to make any type of cocktail that has ever been poured in the history of this planet. The demand for education in an effort to ensure a consistent base knowledge on how to make a Jasmine, a Side Car or a Rusty Nail, whatever/etc. just does not exist. And the few schools that pump out little, hopeful graduates with their flimsy paper certificate of completion are laughed out of 90% of the establishments they venture to make application. Newsflash: Education is *not* a public service of imparting some elusive, deeper or greater knowledge. It is in place to profit. Tuition paid = services rendered. Bartending academies really like that revenue thing too. Trust me, even the time of day and the day of the week that they are behind the bar speaks volumes about their worth. (The Monday afternoon opener is usually not the same person manning the helm on a busy, money making weekend night; unless they really screwed up and are doing penance with management or all rotate the sucky shifts for a lack of hiring that very special person to work a shift that is commensurate with their command and grasp of the art of constructing refreshing, quality cocktails.) Just a few random thoughts!

You mean warm, straight Gin? Or that they used Gin? And where else are they to pour mistakes? Back into the bottle?

NVNVGirl! Same sort of idea posted the same time! Are there such things as jinxes?

And I don't like chefs that touch their noses (or other things) while preparing my food either!