Drinking Tips from Boston Bartenders

| Boston Magazine |
TIPPLER’S TIP 1
“Know what’s a pain in the ass to make? A Ramos Gin Fizz. You say those three words to a bartender, and you’ll see a look of utter devastation. It takes, like, eight minutes to make, and you need to shake the hell out of it. It’s delicious, but a pain in the ass.” -Kai Gagnon, wine director at Bergamot
TIPPLER’S TIP 2
“Name brands are where some of the biggest markups occur. Something like Grey Goose costs more because people are willing to pay for the idea of it, even though vodka is a pretty basic liquor.” -Kelly Coggins, sommelier at Bistro du Midi
TIPPLER’S TIP 3
“If you eat at the bar, it’s standard to tip the bartender as you would a server, around 20 percent of the bill.” -Kelly Coggins, sommelier Bistro du Midi
TIPPLER’S TIP 4
“If you’re going to a place that makes good drinks, trust that your bartenders are going to make good drinks. Don’t go in there shooting off recipes from the Internet.” -Max Toste, co-owner and bar manager Deep Ellum
TIPPLER’S TIP 5
“If there’s an esoteric red wine that you’ve never heard of, it’s probably on the menu because someone on the staff really likes it, got it for a good deal, and hasn’t marked it up that much. ” -Josh Childs, co-owner, Silvertone and Trina’s Starlite Lounge