HOME > Chowhound > Spirits >

Discussion

Bartender rant... NO.. a daquiri is NOT always frozen!

Grrrrrrrrr.. I am so angry.

Why do people order a daiquiri, and immediately send it back complaining it is not a [i]strawberry[/i] daiquiri and it is not [i]frozen[/i] like it is [i]supposed to be[/i]

Uncultured swine!

I loathe that the original daiquiri as well as the pina colada have been morphed into sugar based syrup concoctions fluffed in a blender.

Seriously, I blame places like TGIFridays.

thoughts?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Back in the 60's my mom and her friends used to drink Daquiri's and no they NEVER blended them ...I remember working in hotels in the 80's and anything they could whirl in a blender became the norm...
    My biggest rant is what has happened to Martinis!!! They now all basically Vodka cocktails shaken and served in a martini glass and priced at $10 or more. What every happened to GIN-barely a whisp of Vermouth STIRRED in ice and strained??? I know shaking it seems impressive but it airates the alchohol to much for my taste.
    I guess the VODKA companies has followed the sweet tooth of the youth who buy them.

    I'd like a Singapore sling right about now.

    1. if i ever ordered a daiquiri and got one of those frozen abominations i would send it back. i would only order one in a bar that knew better though.

      i recently had a girl tell me that she liked her cosmopolitans without lime juice because it tasted too acidic. why not just drink a glass of simple syrup?

      the sweet tooth is something biologically programmed into most animals because sugar=energy and it can be difficult to find in nature. when we find it, we're supposed to gorge ourselves. this prehistoric instinct lost its use after we settled into civilization and will take a while for our young culture to outgrow. even though the united states was built upon ancient traditions, we seem to have regressed to an infantile state when we gained our independence. in many african and asian cultures adults rarely eat (or drink) sweets, because, i presume, they are more mature or evolved than we are.

      2 Replies
      1. re: warrenr

        Civilization did not result from a whim.

        1. re: warrenr

          baloney. culture is in thousands of years. evolution in millions. no culture has transcended our biological programming. furthermore across asia people adore sweet things - often far sweeter than anything you find here. likewise in africa, though my personal experience is far more limited on that continent. but try moroccan mint tea sometime... then get back to me on if it's sweet or not

        2. You could say uncultured swine if that'd make you feel better, but most people under 30 only know the frozen Daquiri. IMO, lack of knowledge alone does not make one uncultured. Maybe you could educate your wait staff, who in turn could educate the customers.
          BTW, my recent peeve is that places that serve Margaritas in a Martini glass (shaken, not frozen or on the rocks) feel the need to call them Mexican Martinis and put olives in them. Call them what you want, but leave the bleeping olives out.

          17 Replies
          1. re: TroyTempest

            lol, want a laugh? That happened to me just this past weekend. I made a straight up raspberry martini for a customer (of of the restaurants new wacky trends) and placed it up at the servers area for pick up.

            She took an OLIVE and plopped it in.. I was like WHAT ARE YOU DOING? She said "Don't all martinis get olives?"

            EYYY YII YII YII!!

            1. re: gryphonskeeper

              Ahhh, sometimes I wonder about those servers (don't get me wrong, I serve and bartend, beverage training should have more of an emphasis in restaurants). I have had some bizarre orders from non-alcohol savvy servers like a Mr. Belvedere Martini, a Neat Mic Ellen (Macallan, close, but this was seriously how it was written and how she pronounced it dear girl), a Chee Voss (Chivas, although the server thought it was a mixture with the bottled Voss water).

              1. re: cocktailqueen77

                "cour-vor-see-air" is one i almost laughed at

                and "fartika"

                1. re: soupkitten

                  LOL... I almost lost my drink on the screen to "fartika"
                  LOL!!!

                2. re: cocktailqueen77

                  The best I'd had was when I was working poolside. One of the cocktail waitresses was very flustered, and complained that one of the guys by the pool said he wanted a couple of Chi Chis. She was rather well endowed... and part hispanic. And obviously hadn't heard of the drink before. Once we told her what the guy actually wanted, she turned deep, deep red.

                  1. re: cocktailqueen77

                    As a bartender, I work with a lot of "newbie" servers. In MOST establishments, the bartender is paid more per hour, because it is a skilled profession {maybe not where you are, but it should be}.

                    It is the bartender's job to skill the "newbies". That is why they get paid more. Yes, there should be more training, but I always have time to tell a server, it's not a "See See", it's a Canadian Club {C.C.}.

                    Yes, I am busy, and it is the server's job to garnish the drink. Sometimes I don't have the time..........,

                    >>>>However, I have customers who, if I don't put a couple of olives in their COSMOPOLITAN, think I have done something wrong {YUK!!!}

                    I was trained by someone, early in my career, who, when I asked where the "Bartender's Bible" {the rolodex, recipe box, or book}, was, said "If you don't know how to make it, ask them if they know. If they don't know how to make it, they shouldn't be drinking it." BEST ADVICE I'VE EVER HAD!!!

                    The whole "Friday's/Applebee's" chain culture has bred a lot of people that only know how to order a drink off of a menu, and most bartenders cannot recite a chain restaurant's drink menu {unless, they work at "said" chain}.

                    I can improvise, but I have to know the basics. Is it rum based, vodka based, bourbon based??

                    Unfortunately, most "chain restaurant drinkers" do not even know what they are drinking!!! As long as it's pink, fruity and/or served in a martini glass, do you really care??

                    And just for good measure, has anyone ever asked for "GRAND MARINER?

                    1. re: soozycue520

                      >And just for good measure, has anyone ever asked for "GRAND MARINER?

                      Yep, though in DC it's normally referred to as GM and it's the shot of choice amongst bartenders.

                      1. re: jpschust

                        "MARINER" is a sailor.

                        "MARNIER" is GRAND!! ;}

                        1. re: soozycue520

                          I knew I missed the joke in there somewhere :) My attention to detail for the rest of my work should be shot for this :P

                          A grand mariner- is that with or without privates? (Stolen from Sweeney Todd)

                      2. re: soozycue520

                        i do not aree that one should be drinking something they cannot make. it is not the customers job to know what is in a cocktail, it is the bartenders. A customer only needs to know they like a mai tai or cosmo or whatever, that is enough for them to know. Do you think they shouldn't order a souffle if they don't know how to make it? drive a car if they can't fix the engine? live in a house if they don't know how to build one?

                        1. re: thew

                          I see some distinctions here. IMO, someone doesn't need to know the recipe for a drink to order one, but if it's something even a little unusual, they should at least know generally what's in it.

                          1. re: thew

                            Great point, I know I can make about 1000 drinks, but I would never attempt to make a sushi roll, I leave that to the experts :)

                        2. re: cocktailqueen77

                          derty teeny (Dirty Martini)
                          vodka ripple (Vodka Redbull)

                          I wish I was kidding, there were alot more, I can't remember.

                        3. re: gryphonskeeper

                          I frequently order dry manhattans and request them served up with an olive. In the last 2 years, I have been served them that way, but with the addition of a maraschino cherry on at least 10 separate occaisions. I used to blame the bartender, but I now see that maybe it was the server trying to"correct" the bartender's mistake. By the way, a real Daquiri, made with high quality rhum agricole and fresh lime juice is a joy to behold, IMO.

                          1. re: chazzerking

                            It is nice to see that you enjoy a classic, and yes most often in restaurants the servers "garnish" the drinks for the bartender when the bar is slammed. I often left notes on a napkin saying "DO NOT ADD GARNISH" when it was a special order.

                            1. re: chazzerking

                              Sorry, but an olive in a Manhattan is just wrong. Ick. Almost as bad as an olive in a daiquiri.

                            2. re: gryphonskeeper

                              I like my raspberry martini's with an couple of pearl onions... kidding, just kidding.

                              That is hysterical by the way.

                          2. I had someone ask me for a martini one day. I asked gin or vodka, and she said "Gin? I've never heard of that. Martinis are made with vodka!!" Then I asked up or on the rocks {dumb question from me, right?} She said, "Obviously you don't know how to make a martini!! I don't know what up or rocks mean, but put it in a martini glass." ARGH!!!!!

                            We make cosmopolitans with vodka, triple sec, cranberry and lime juice, with a twist {no simple syrup}. I made one for this lady one day, and she, SERIOUSLY, wanted to know why I gave her a lemon that someone had already ate.

                            Some people just shouldn't go out in public. LMAO

                            I also, on the other side, have people that think they are going to stump me. For instance, I a guy order a salty dog with no salt. He couldn't just order a greyhound {or vodka and grapefruit, for that matter}.

                            4 Replies
                            1. re: soozycue520

                              LOL.... I know what you mean... I had a woman ask for me a Margarita with no liquor but with Chambord! I was like.. "Umm Chambord has liquor in it".

                              LMAO.

                              Or the lady who asked me for a "martini with a cute onion in it" I said "a Gibson?" and she said "NO.. I said a martini!"

                              :) ok lady... whatever you say!

                              some people you just have to grit your teeth, and make the drink.

                              1. re: gryphonskeeper

                                someone asked me for a drink: "i'll have a morgan freeman---is that a drink?"

                                SK: "no, that's an actor. . ."

                              2. re: soozycue520

                                Opposite problem - if I order a martini without specifying a brand of gin I almost always get vodka - at least sometimes the server will list brands of vodka for me to choose from!

                                1. re: sheiladeedee

                                  As a many year bartender....I have found that most (not all) young servers have no clue to ask if someone wants gin or vodka for a martini....I have no problem informing them to ask the customer. What is a problem is when they ask EVERY time what a drink is garnished with.....Did you NOT listen to your trainer while being trained. OH...one more thing, servers, DONT think because you try to kiss my azz your gonna get your drinks before anyone else.....

                              3. I would love to be able to get a real daquiri. The last time I ordered one, I got a strawberry concoction topped with whipped cream!

                                I didn't want dessert.

                                3 Replies
                                1. re: tzurriz

                                  Overheard from the seat in front of me on an airplane.
                                  "Would you like a cocktail?"
                                  "Yes"
                                  "What kind would you like?"
                                  "Just a regular cocktail."
                                  dave

                                  1. re: davebough

                                    Those are the people I serve a cosmo. At least I know they will oooh and ahhhh at how pretty it is and how cool they look drinking it.

                                    1. re: davebough

                                      ironically, I would have said "yes, sir" and made a sazerac.