From barista to tender of bar...

I'm almost halfway done with a bartending course I'm taking. I love it so very much. The types of people you meet are some of the coolest people to hang out with (though i hear they are a bunch of a-holes to work with). Like being a barista, it's minimally about skill as you can learn to make a perfect cappuccino just as easily as learning how to make the perfect martini. What is most important to both fields is the character behind the person. No one comes back to the same coffee shop day in day out only because they have good coffee. Shit, some people come back to starbucks every day despite the sludge they get. What matters is the barista behind the bar, whether they be pleasant or sassy or flirty or whatever floats that clients boat. for some different barista personalities, read this webcomic.

Anyways, it is the same with bartending. A bartenders personality will get him the jobs he/she wants and will keep the same customers ordering drinks from him/her and will rake in the money.

What I want to find out is if my charm as a barista will translate to this foreign world of drinkology. I like to think I'll do just fine.

Anyways, here are 4 of my favorite drinks thus far (which I have ingredients at my bar here at home):

Grasshopper (chocolate mint cream drink served chilled in a martini glass)
Brandy Amaretto Alexander (i tweaked the Brandy Alexander, its a chocolate almond cream drink with brandy in it)
Appletini(sour apple schnapps and vodka... John Dorian's drink of choice, except he likes him "easy on the tini")
Watermelon Martini(watermelon and vodka duh, but i totally wouldn't order this at a bar, actually none of the above would I order at a bar, I'd lose my "guy-cred")

What i will continue to order when I'm at a bar is my Johnnie Black and Coke, which, incidentally, I found out is a bartending faux pas.

Next week, we learn all the fuck me up drinks eg Adios mother fucker, long island/long beach iced tea, Tokyo tea etc along with maitais and margaritas.