coktail for dummies-opt

8/8/2019 Coktail for Dummies-opt

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Your get-started guideto the trendiest drinksl

AReference far the Restofusr


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Cocktails fORDU1'v\MIE.DPOC.KET EDLTION

by Ray Foley

BICEHTEHH'4L "i 18 07:@WILEY 2 O O 7 ~ " ' C E H T E H H r 4 L ~Wiley Publishing lne.


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Cocktails For Dummies:Pocket EditionPublished byWiley Publishing, loe.1Il River StreetHoboken, NJ 07030-5774vlWW.vliley. cornCopyright 2007 byWiley Publishiog, loe., lodianapolis, IndianaPublished byWiley Publishiog, Ine., Indianapolis, IndianaPublished simultaneously in CanadaNo part of this publication may be reproduced, stored in a retrieval system ortransmitted in any formor by any means, electronic, mechanical, photocapying,recording, scanningar otherwise, except as perrnitted underSectians 107 ar 108 ofthe 1976 United States CopyrightAct, withouteither the priorwritten permissionof the publisher, or authorization through payrnent of the appropriate per-copyfeeto th e Copyright Clearanee Center, 222 Rosewood Drive, Danvers,MA 01923, (978)750-8400, fax (978) 646-8600. Requests to the Publisher for permission should beaddressed to th e Legal Department,Wiley Publishing, Ine., 10475 Crosspoint Blvd.,Indianapolis, IN 46256, (317) 572-3447, fax (317) 572-4355, or online at ht tp , / /www.wiley.com/go/perrnissions.Trademarks:Wiley, th eWiley Publishinglago, For Dummies, the Dummies Manlago, A Relerenee la r the Rest ofUs!, The DummiesWay, Dummies Daily,The Funand Easy Way, Durnmies.com, and related trade dress are trademarks or registeredtrademarks of JohnWiley & Sons, lne. and/or its a!filiates in the Uniled Slates andothercountries, and may not be used without written permission. AH other trademarks are the property of their respective owners. Wiley Publishing, lnc., is notassociated with any product orvendor mentioned in this book.I IMITOFUABlUIYillISCLAlMER OFWARRANIT' TIIE PUBUSHERANOTIIEAUIHORMAKE NOREPRESENfATIONS ORWARRANTIFS wrrn RESPECf TO TIIEACCURACY OR COMPlEfENFSSOF TIIE CONTENfS OF TIllS WORK AND SPECIF1CALLYDISCLAlMA ll WARRANTIES, INCLUDINGwrrnour illorrrATIONwARRANTIFS OF F!TNFSS FORA PARTICULAR PURPOSE. NOWARRANTYMAYBECREATEDOR EXTENDED BYSALESOR PROMOTIONALMATERIAlS. TIIEADVlCEAND STRATEGlES CONTAINED HEREIN MAY NOTBE SUlTABLE FOR EVERYSITUATION. THISWORKIS SOLO wrrn TIIE UNDERSfANDING lHAT TIIE PUBUSHER IS NOTENGAGED IN RENDERINGLEGAL, ACCOUNTING,OR OTHER PROFESSIONAL SERVlCES. IF PROFESSIONALASSISTANCE IS REQUfRED, TIIE SERVlCES OF A COMPETENT PROFESSIONAL PERSONSHOULO BESOUGHT. NEfIHERTIIE PUBUSHER NDRTIIEAUIHOR SHAllBEUABLE FOR DAMAGES ARIS-ING HEREFROM. TIIE FACf THAT AN ORGANlZATIONOR WEBSITE IS REFERRED TO IN TIllSWORKAS A ClTATION ANOtORA POTENTIAL SOURCEOF FURTHER INFOI


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Introduction

Illhen you hear the words "Set 'ern up, loe," youtetter have at least a basic knowledge of over200 of the rnost cal!ed-for cocktails in your head. 1saycocktails because a cocktail is, according to Webster,"any of various alcoholic drinks rnade of a distilledliquor rnixed with a wine, fruit juice, etc., and usual!yiced."In this book, 1show you how to prepare and servecocktails. You'l! find al! the recipes you need to rnixcocktails for your guests. 1show you the correct equipment to use and help you se t up for parties.You don't need any special knowledge of liquor ormixology to understand this book. Having an interestin creating crowd-pleasing cocktails is definiteIy a plus,and having the patience to get recipes just right doesn'thurt either. Good bartenders are always trying newthings in the interest of serving the tastiest beverages.A bartender cannot be rnade overnight, though, and ahead ful! of recipes and facts will get you only so faroYou need experience, and you must respect and likepeople. If you aren't a people person, al! th e great information in this book won't rnake you a bartender.As a bartender for over 20 years, 1always enjoyed theatrnosphere and people in bars and restaurants. Theyare there to relax and have fun. My job was to serveand be a part of the entertainrnent, to rnake the guestsfeel at horne and relaxed, never to be overbearing or


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. . . . . . .__.....iiiiiiiiiO. . . . . . = = = = = = = - - - - - - - - - - - - - ~ - - - - - - - - - - -_. _. ........2intruding. So a good attitude an d a lot of experience arekey. From here on in, I'm going t o a s su m e that yo u haveth e former a nd a re working on th e latter. You're a goodperson, especially because yo u bought this book.lcons Used in This 800kScattered throughout th e b oo k a re litUe pictures, whichmy publisher calls icons, in th e margins next t o cert ainblocks of texto Here's what they mean:

( \ .....,This icon lets yo u know that I'm presenting a n ea t h in t or trick that ca n make your liteeasier.,;,,'NG!~ ( l J ~ e i s o ~ c ~ ~ ~ ~ I ~ ~ information that will keep yo u

Where to 60 from HereYou've got your minibook copy of Cocktails ForDummies, Pocket Edition - now what? This minibookis a reference, so if you're brand ne w to t he a rt ofbartending, think about reading Chapter 1 first -it's meant j ust for y ou a nd ineludes a lot of pointersabout th e equipment an d glasses you'll need. Likethose litUe garnishes? Chapter 2 is exacUy w ha t y ouneed. Or if y o u' r e r ea dy t o start mixing, h ea d o n overt o C hapt er 3.When it comes to th e recipes, I do h av e t hi s b it ofadvice: 1recommend that yo u us e only t he b es t ingredients when making cocktails. They represent youropinion of your guests, an d yo u w an t t he m t o h av e

3th e best. In sorne drinks, y ou c an get by with th e hstuff, bu t in this d ay a nd age, people ar e drinking ea pan d demanding higher quality. You can't go wrong ~ ~ e nyo u serve th e good stuff, s o w hy s er ve anything else?If yo u want even more recipes or want info on th e different t ~ p e s of liquers, check out th e full-size version ofBartendmgForDummies, 3rd Edition - s imply h ea d t oyour local book seller or go to www durnm' I. l e s . comoThat said, get reading an d start pouring.


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Chapter 1Just for Openers: The Right

Tools and GlassesIn This Chapter

AIJ the bartending tools you needMore glasses than you can shake a drink at

bartend, you need a few essentials: You need to have good people skiIJs and to know about theproducts that you're pouring; cocktail recipes andproper equipment are also necessary. This chaptercovers equipment.The 8asic ToolsThe most important assets for any profession are theright tools. You need basic ba r tools to mix, serve, andstore your drinks. Whether you're stocking a home ba ror working as a professional, your basic tools are awine opener, cocktail shaker, measuring glass, andstrainer.

I.11


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6 7consists of two or more stainless steel or glass partsand can be found in department stores or antiquesstores. Many of these shakers come in different shapesand designs.

StandardastanFigure 1-1: Awater's wne apener and aRabbit.

Wine openerThe best wine opener is a waiter's wine opener (shownin Figure 1-1). It has a sharp blade, a corkscrew (alsoknown as a worm), and a botUe opener. This wineopener can be found in most liquor stores or ba rsupply houses.Another nifty wine opener is called a Rabbit. It's alsoshown in Figure 1-1.

Figure 1-2: A Bastan shaker and a Standard shaker.Cocktail shakerFigure 1-2 shows two types of shakers. The Bostonshaker is the one that most professional bartenders use.1t consists of a mixing glass and a stainless steel corethat overlaps the glass. The Standard shaker usually

StrainerA couple of different types of strainers are available butth e most popular is the Hawthorn, shown in Figure i-3.


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8The Hawthorn is a flat, spoon-shaped utensil with aspring coil around its head. You can use it on top of asteel shaker or a bar glass to strain cocktails.

Figure 1-3: Tne Hawthorn strainer.

Other toolsMany of the following tools are shown in Figure 1-4:v Bar spoon: A long spoon for stirring cocktails.v Blender: Many types of commercial or homeblenders with various speeds are available. Whenmaking a drink, always pu t liquid in the blenderbefore switching it on. This will save your blade.

9Sorne blenders (but not all) can be used to makecrushed ice. Checkwith the manufacturer or buyan ice crusher.

v Coasters or bar napkins: Coasters prevent ringsfrom developing on your bar and other tables.Napkins also help your guests hold their drinks.v Ice bucket: Pick one that 's large enough to hold atleast three trays of ice.v Ice scoop or tongs: Amust for every bar. Neveruse your hands to scoop ice.v Jigger or measuring gIass: A small glass or metalmeasuring container that usually has a J1 02. meas-ure r on one s ide and a 2 02. measurer on theother.

v Knife and cutting board: You need a small, sharpparing knife to cu t fruit.v Large water pitcher: Someone always wantswater.v Muddler: A small wooden bat o r pesUe used tocrush fruit or herbs.v Pourer: This device gives greater control to yourpouring. A variety of different types is available,including sorne with a lidded spout, which pre-vents insects and undesirables from entering th epourer.

v Strrers and straws: Used for stirring and sippingdrinks.v Large cups or bowIs: Used to hold garnishes,such as cherries, olives, onions, and so on.


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10 11

Figure 1-4: A collection of bar tools: (1) bar spoon, (2) blender,(3) tongs, (4) ice scoop, (5) ice bucket, (6) jigger or measuringglass, (7) knife and cutting board, (8) muddler, and (9) pourer.

People generally expect certain drinks to be served incertain kinds of glasses. The prablem is that there aremore standard ba r glasses than most people (andmany bars) care to purchase. In any event, Figures 1-5

and 1-6 show most of th e glasses that you're ever likelyto use to serve drinks.I have a few things to say about sorne of the glassesshown:v Shot glass: You can also use the shot glass as ameasuring too1. It's a must for every bar.

v Cocktail or martiui glass: Perfect for martinis,Manhattans, stingers, and many other classicdrinks, this glass is available in 3 to 6 oz. sizes.

v White wiue glass: This glass is available in 5 to10 oz. sizes. I advise you to stick with the smallerwine glass.v Red wiue glass: This glass is also available in 5 to10 oz. sizes. Note tha t the bowl is wider than thebowl of a white wine glass, allowing th e wine tobreathe.v Champagne glass: The bowl is tapered to preventbubbles fram escaping.v Rocks glass: Also known as an old-fashionedglass, sizes vary f ram 5 to 10 oz. Use the 5 or 6 oz.variety and add plenty of ice.v Highball and Collius glasses: These glasses arethe most versatile. Sizes range f ram 8 to 12 oz.v Cordial glass: In addition to cordials, you can alsouse this glass to serve straight-up drinks.v Brandy or cognac suifter: Available in a wide rangeof sizes, the short stemmed, large bowl should becupped in hand to warm the brandy or cognac.

v Stemless glasses: These glasses have becomepopular in recent years, prabably because theylook elegant even if they aren't as pract ical as thestemmed versions.

6fjGlassuJare


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12 13

II11

11

StemlessCocktail

Red Wine

StemlessWine

ov

White Wine

oCordial2

StemlessChampagne Flute

Figure 1-6: More glasses.

Collinsohot[)Pilsner\

POQ'f' \ t ]

If you're planning on creating a bar a t horneor serving cocktails at a party, keep your glassselection srnall. You can sirnplify by usingtwo types of glasses: a white wine glass anda red wine glass. 80th are shown in Figure 1-6.These two glasses can be used for every typeof cocktail (including shots, even though 1saidthat a shot glass is essential for every bar)plus beer and wine. Also, if you use thesetwo glass shapes, cleaning and storing yourglasses is less cornplicated.

Parfait

Figure 1-5: Glasses, glasses, glasses.

II


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Chapter2Methods to the Madness

-

In This ChapterPrepping sorne great garnishesMixing it up with style

i> Popping the charnpagneConjuring up sorne bar syrup


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16 17I've stepped away from the pulpit now. The next fewdiagrams and steps show you how to cut the mostcommon garnishes.Lemon tulistsFigure 2-1 illustrates the procedure for cutting lemontwists.

1. Cut off both ends of the lemon.2. lnsert a sharp knife or spoon between the rindand meat of the lemon and carefulIy separate

them.3. Cut the r ind into strips.

The outside of the lemon is where the Havar lies. Whenadding a lemon twist to a drink, slowly rim the edge ofthe glass with the outside of the lemon twist and thentwist a drop into the cocktail.

l. With the ends of the orange removed, cut theorange in half.2. Cut each half in half again Qengthwise).3. Cut the orange quarters into wedges.

3

Figure 2-1: Cutting leman twists.

Orant.e slicesThe following steps for cutting orange slices are shownin Figure 2-2.

Figure 2-2: Cuttingorange slices.


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79

-- -

3

Lemon and lime wedtJesFigure 2-4 illustrates the foIlowing steps for cuttingwedges.

1. Sliee the lemon or lime in half the long way.2. Lay the cu t halves down and halve them again.3. Cut wedges from the lemon or lime quarters.

78Lime sticesThe next few steps and Figure 2-3 show you how to cutlime slices.

1. Cut off both ends of the lime.2. S li ee the lime in half.3. Lay eaeh half down and cu t i t into half-moonslices.

2 3

Figure 2-3: Cutting lime slices.Figure 2-4: Cutting lemon or lime wedges.

Don't forget the Maraschino cherriesAII kinds of drinks are garnished with Maraschino cherries,including the kid-friendly Shirley Temple and the more adultManhattan. You can find Maraschino cherries in small jars atany food sto re, and the best thing about them is that you don'thave to cutthem before serving.

Pineapple wedtJesFigure 2-5 and the foIlowing steps show you how to cu tpineapple wedges.

1. Cut of f the top and bottom of the pineapple.2. From top to bottolll, cu t the pineapple in half.3. Lay the half pineapple down an d cu t i t in halfagain.4. Remove the eore section of the pineapplequarters.5. Cut wedges.


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20

~ \ 3 42

Figure 2-5: Cutting pineapple wedges.

ShakinfJ a DrinkThe main reasons for shaking drinks are to chill a cocktail, mix ingredients, or put a head on sorne cocktails.

( \ ----_s a general rule, you should shake al! cloudydrinks (including cream drinks and sours),and you should stir al! clear drinks. Nevershake a cocktail that has carbonated water orsoda. For sorne drinks, such as the stinger ormartini, ask your guests whether they preferthem shaken or stirred.

To shake a cocktail in a Boston shaker, fol!ow thesesteps:

1. Put some ice cubes (if called fo r in th e recipe) inth e glass container.

2. Add th e cocktail ingredients.

273. Place th e metal container over the glasscontainer.4. Hold th e metal an d glass containers together

with both hands and shake with an up anddown motion.Make sure that you always point the shaker away framyour guests. This way you avoid spilling anything onthem if the shaker isn't praperly sealed.The two pieces of the shaker may stick together afteryou shake a drink. Never bang the shaker against theba r or any other object; instead, gently tap it three orfour times a t the point where the glass and metal containers come in contactoWhen pouring or straining the cocktail, always pourfram th e glass container.OpeninfJ Wine and ChampafJne8ott/esOpening bottles doesn't take much skill, just a littlepractice. It's a no-brainer task, so if you don't get i tright, you'l!look like a foo!.Wine hottlesTo open a wine bottle, you want to use a waiter'sopener, which 1show you in Chapter l . Then gothraugh these numbered steps:

1. Using th e blade on th e opener, cut th e lead foilor capsule a t t he middle of th e bulge near th ebottle neck.


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222. Remove the foil and wipe th e bott le top with a

cloth to remove any mold or foreign particles.3. Line up th e screw or worm directly over the

bottle, and with gentle downward pressure,screw the worm clockwise into the cork.Don't break the end of th e cork, and screw in justenough to extract th e cork.

4. Attach th e lever of the opener to th e lip on topof the bottle, and wWle holding th e bottlefirmIy, slowly lift the cork straight up.

5. Wipe the neck of the bottle.6. Present the cork to your guest and pour oneounce of wine into hi s or her glass.

If the wine is to your guest's satisfaction, pour more.Keep your towel handy to wipe the neck of the botUeas you pour the wine for other guests.Champtu)ne and sparklint) uline bottlesYou don't use a corkscrewwhen opening sparklingwine bottles.

1. Remove the wine hood and foil capsule.2. Hold th e bottle at an angle and point i t awayfrom you and anyone else (and anythingvaluable).3. While holding the cork in one hand, twist th e

bottle with th e other hand and gently removethe cork. Remember, twist th e bottle, no t th ecork.

234. Just before the cork is about to pop, place abar towel over the cork and bottle and loosenit th e rest of the way. (fhe towel wiIl catchthe cork and prevent the cork from becominga UFO.)

Keep another towel handy in case th e botUe bubblesover after you remove the cork. To avoid th e bubbling,don't shake the botUe before opening.Makint Simple SlJrupSeveral cocktail recipes call for simple syrup. To makeit, dissolve one part sugar in one part boilingwater andreduce the mixture over low heat, stirring frequenUy,until it thickens. lt shouldn't take more than a coupleminutes.

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24~ - - - ~ - - - - ~ - - - - - - - - - - - - - -

ChapterJRecipes fromAto Z

In This ChapterMany, rnany cocktail recipes

1" A few stories to keep things interesting

I Ju probably bought this book just for the recipes.Jl ~ o r n e are classic drinks that you've probably heardof; others are new and trendy. Most are quite good;sorne are strange concoctions that few people like.One final note: Just in case you don't know, the terrnstraight up rneans without ice.ATInker Tal!o 1%Ol. Irish Mist3 Ol . Ginger Ale3 Ol . Club Soda Combine ingredients withlots of ice in a tall glass.The After Ten

1 part Galliano1 part Remy MartinCognac

Rim glass with brownsugar. Add freshly brewedcoffee and top with whippedcream.

J


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26 27Alice in Wonderland B-52

1 part Herradura Tequila1 part Tia Maria1 part Grand Marnier

This one wll get the cast smiling.

Shake with ice and straininto shot glass. 1 part Grand Marnier1 part Kahlua1 part Baileys Irish Cream

You can also serve this one as a shot.

Shake with ice. Strain orserve over ice.

Americano B&BoA change in mixer.

An easy one to remember.Bacardi & Tonic

Ii!I

l''1.I1

ilend for 30 secondsand serve.

Stir in an Irishcoffee glass and topwith whipped cream.

Stir and serve in a snifter.

Pour Rum into a tall glassfilled with ice. Fill withTonic.

1'l. 02. Bacardi Light RumTonic

1 02. Benedictine1 02. Brandy

11, 02. Baileys Irish Cream'1, 02. Raspberry Liqueur2 02. Half &Half4 02. Ice Cubes

11, 02. 100 Pipers Scotch302. Coffee

Baileys French Dream

Bagpiper

oCombine all ingredientsin a shaker and shakevigorously. Strain into achilled cocktail glass.Garnish with Lemon.

Mix in a rocks glassover ice. Garnish with aLemon Wedge.

Build with ice in ahighball glass.Top withClub Soda and a twist.

1 02. Jose Cuervo GoldTequila1, 02. Creme de Cassis1 02. Apple Juice1 tsp. Fresh Lemon Juice

2Tbsp. Lemon Juice1, tsp. Superfine Sugar2 02. Apricot Brandy3-4 Ice Cubes

Apricot Sour

Apple Kir

The hotdrink of the 60s.

1 02. Martini & RossiRosso Vermouth1 02. CampariClub soda

A classic from Italy.


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_ .

28 29Bamboo Cocktail Black Tie Martini

Stir with ice and strain.1, Ol . Sherry%Ol. DryVermouthdash Angostura Bitters

This drink was invented around 1910 by bartenderCharlieMahoney of the Hoffman House in New York, New York.

11, Ol . SkyyVodkaSplash CampariSplash Chivas2Cocktail Onions1 Black Olive

Shake with ice andstrain into chilledmartini glass.

Pour all ingredients intoa pan and heat very gentlyuntil the Honey has dissolved.Place a teaspoon into ashort tumbler and pour drinkcarefully into the glass (thespoon keeps the glass fromcracking). Serve withCinnamon Sticks.

2 parts IrishWhiskey1 part Clear Honey'/, part Lemon Juice1-3 parts Water

1 Ol. Vodka2'h Ol. Tomato Juicedash Worcestershire Saucedash Tabasco Saucedash Salt and Pepper

Blue Blazer

Bloody MaryPourVodka over ice in aglass. Fill with Tomato Juice.Add a dash or two ofWorcestershire Sauce andTabasco Sauce.5tir andgarnish with a Celery Stalk.For those who enjoy theirBloody Marys extremelyspicy, add more Tabasco oreven Horseradish.

The most famous of the "Ha ir of the Dog" morning-after cocktails.

Q

o

Pour Rum in a tall glasswith ice. Fill with GingerAleand garnish with Lemon.

Shake everything but theChampagne. Serve ina champagne glassand fill to the topwith Champagne.

1'/. Ol . Bacardi Black RumGingerAle

1 Peach HalfChampagneSimple Syrup

1'l. Ol . Ronrico Dark Rum1 Ol . Pineapple Juice'j, Ol . Rose's Lime Juice'1. tsp. SugarChampagne

Bellini

Black Buck

Black Martini

Barracuda

Muddle the Peach in achampagne glass with aIittle Simple Syrup. Fillthe glass with Champagne.Invented at Harry's Bar in Venice, Italy, byGiuseppi Cipriani on theoccasion ofan exhibition of the work of Venetian painter Bellini.o

1'1, Ol. Absolut Kurantsplash Chambord Stir ingredients and servestraight up or over ice.Inventedat the Continental Cafe in Philadelphia, Pennsylvania.


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o30Bolero

1'/, Ol. Rhum Barbancort'1, Ol. Calvados2 tsp. Sweet Vermouthdash Btters

You can also serve this drink as a shot.

Str. Serve straght up orwith ice.

Caribbean Joy1V. Ol. Castillo Silver Rum1Ol . Pineapple Juice%Ol. Lemon Juice

Champerelle

31

Shake and serve over ice.

111

II,1II;j

:111.1

Brain

Bushmills Fuzzy Valencia

1 Ol. Baileys Irish Cream1 Ol . Peach orStrawberry Schnapps

This will keep you thinking.

o 1'1z Ol. BushmillsIrish Whiskey%Ol. AmarettoSOl. Orange Juice

Serve straight up in a shotglass.

Serve in atall glass over ice.

1 part Orange Curacao1 part Anisette1 part Green Chartreuse1 part Cognac

Chicago Style%Ol . Bacardi Light RumV. Ol. Hiram WalkerTriple SecV. Ol. Hiram Walker AnisetteV. Ol. Lemon or Lime Juice

The windy one.Chocolate Martini #1

Layer this drink in the orderlisted. Start wth OrangeCuracao on the bottom andfinsh with Cognac on topo

Blend with ice.

Buttery Nipple'h Ol. Irsh Cream'h Ol. Vodka'1, Ol. Butterscotch Schnapps

Cannonball1'/, Ol . Captain MarganSpiced Rum3 Ol . Pineapple Juice'f., Ol. White Cremede Menthe

Big noise in a rocks glass.

Combine in a shot glass.

Pour the Rum and PineappleJuice over ice. Float theCreme de Menthe on topo

1 ol.AbsolutVodka%Ol. Godiva ChocolateLiqueur

For your sweet tooth.Cilver Citron

1V. Ol. Absolut Citron2 Ol . Chilled Champagne

Shake over ice; strain ntoa chilled cocktail glass witha Lemon Twst garnsh.

Combine in a champagneglass.


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32 33Citron Kamikazi Creature from the Black Lagoono %Ol . Absolut CitronVodka%Ol . Triple SecLime Juice Pour Citron, Triple Sec,and Lime Juice over icein aglass. Shake well andstrain into a glass. Servestraight up or over ice.Garnish with a LimeWedge. 1 Ol. Jagermeister1 Ol . Romana BlackBack to the water.Cuba Libre

Shake with ice andstrain into ashot glass.

Cool Mist

Coco Loco (Crazy Coconut)A Hum and cola wth a /lme.

Daiquirii1i:1;1,l'1,Shake or blend with ice.

Add Rum to a glass filledwith ice. Fill with Cola.Add Lime Juice and stir.1%Ol . Bacardi RumColaJuice of V. Lime

1%Ol. Light RumOl. Sweetened Lemon Juice

olend. Garnish with aPineapple Spear.Combine in a tall glasswith crushed ice. Add aShamrock for a garnish.

2 Ol. Irish MistTonicWater

1'f, Ol . Herradura Tequila3 Ol . Pineapple Juice2 Ol . Coco Lopel Creamof CoconutoCuba Libre Lore

This drink is a political statement as well as a cocktail. It translates to Free Cuba, a status that the country enjoyed in 1898 atthe end ofthe Spanish-American War. Cuban-American relations were friendly around the turn ofthe century, when aU.S.Army Iieutenant in Havana mixed some Iight native rum with anew-fangled American soft drink called Coca-Cola and bracedthe libation with a lime.In a shaker, mix allingredients. Serve over ice.

Shake with ice and strain.

2 Ol . Two Fingers Tequila2 Ol . Cranberry Juice1 Ol . Raspberry Liqueur

Cran Razz

Cosmopolitan Martini1 part Cointreau2 parts VodkaJuice of Limesplash Cranberry

There are many variations of the martini. This one works.JIo

1i


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34 35Dark 'N Storrny Erie Touro 1 Ol . Gosling's BlackSeal Rum4 Ol . Ginger Beer Pour the Rum over iceand top with Ginger Beer.Garnish with Lime orLemon Wedge (optional). o 1 part Irish Mist Combine over ice.1 part Carolans Irish Cream1 part Irish WhiskeyBermuda's national drink. Fifty-Fifty

Dean MartiniY 2Ol. Ketel One Vodka, chilled Pour the Vodka into a cocktailOlive glass and garnish with an1 Lucky (cigarette) Olive. Place the Cigarette and1 book of matches Matches on the side.Invented at the Continental Cafe in Philadelphia, Pennsylvania.

1 Ol. Gin1 Ol . Vermouth

A verywetmartini.Firebird

Stir ingredients over ice ina shaker and strain into achilled martini glass. Garnishwith an olive.

Dirty Harry

Shake with ice andstrain into a shot glass.

1V. Ol. Absolut Peppar Vodka Combine over ice.4 Ol. Cranberry Juice

1 partVodka1 part Galliano

Fools GoldShake with ice and strain.

Dubonnet Cocktail

f I 1 Ol . Grand MarnierU 1 Ol . Tia MariaDo you feellucky? This will make your day.

Egg Nog

French Connection

FudgesicleYou can also serve this drink as a shot.

Serve straight up in a brandysnifter or shake with ice andstrain.


y, Ol . Cognacy, Ol. Grand Marnier

1 Ol. Vodka\{ Ol . Creme de Cacao\{ Ol. Chocolate Syrup

ix in a shaker andstrain into a glass.Sprinkle with Nutmeg.Combine over ice andgarnish with a LemonTwist.

1\{ Ol . Bacardi Lightor Dark Rum1Egg1 tsp. Sugar1Ol . Milk

1Y, Ol . Dubonnety, Ol . Gindash Angostura Bitters

o


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36 37German Chocolate Cake Green Hornet

Stir gently with ice; servestraight up ar an ice.Gamish with Mint Sprigs.

Shake ingredients and serveaver ice in a rocks glass.

Shake with ice; servestraight up ar aver ice.

1% al. Dry Gin%al. Sweet Vermauth,/, al. Pemad

1'h al. Brandy%al. SweetVermauth2 tsp. Fresh Leman Juice1 tsp. Grenadinedash Angostura Bitters

'f, al. Vodka%al. Midari'/, al. Sweet & Saur Mix

Harry's Martini

Hawaii Five-O

Harvard Cocktail

In a glass fllled with ice,add Gin and fill with Tanic.Add a Lime Wedge.

Shake with ice. Paur averracks ar serve straight up.

1% al. GinTanic

1%al. Vodka'/, al. Fresh Lime Juice

1 al. Malibu Rum'h al. Creme de Cacao'hal. Frangelica'h al. Half&Half

Gin&Tonic

GimletMix Vodka and Lime Juicein aglass with ice. Strainand serve in a cocktail glass.Gamish with a Lime Twist.

You can also serve this one on ice in ahighball glass.

oGodmother

1 al. Vodka%al. Amaretta

Combine in a rocksglass aver ice.

1'/, al. Finlandia PineappleVodka'f" al. Blue Curacaa

Shake. Serve in a glass withice. Garnish with a PineappleSpear, Cherry, and umbrella.

HighballAwoman you can't refuse.Good and Plenty o 1'f, al. American Whiskey3 al. Ginger Ale Combine and stir.

1 al. Anisette1 al. Blackbeny Brandy Shake with ice andstrain into a shat glass. Hot Mist

2 parts Irish Mist1part Bailing Water Combine in the glass andgarnish with a slice af Lemanand same Claves.


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38Incredible Hulk

2 al. Hpnatiq2 al. Cagnac

Innisfree Fizz2 al. Irish Whiskey1al. Leman Juice1al. Orange Curacaa'/, al. Sugar SyrupClub Sada

Irish Buck

Layer ayer ice and then strfar transfarmatian.

Mix all ingredients exceptClub Sada wth cracked icein a shaker ar blender. Straininta a chilled wne gablet andfill with Club Sada.

Irish Whiskey Sour1 jigger Irish Whiskey1 bar spaan SugarJuice af 1 Leman

Italian Russian'Iz al. Sambuca1 al. Vadka

James Bond Martini #1

39

Shake ngredents wth iceand strain. Garnsh with anOrange Slice and a Cherry.

Paur ayer ice cubes n smallrocks glass. Stir well. Twist anOrange Peel ayer the glassand drop it in.

o 1'1z al. Irish WhiskeyGingerAle Paur Irsh Whiskey intachilled highball glass wthcracked ice. Twist a LemanPeel ayer the drink and dropt n. Fill wth Ginger Ale.

3 parts Gardan's Gin1 partVadka'h part Kina Lillet

Fmm the 1967 movie Casino Roya/e.

Shake ingredients with iceuntil very cald. Paur inta achilled glass. Then add alarge, thin slice af Leman Peel.

Jolly Rancher #1

Jamie's Highland Specialrish Headlockv. al. Brandy'l. al. Amaretta'l. al. Irsh Whiskey'l. al. Irsh Cream

Irish Summer Coffee1 al. Irish Whiskey'1. al. Irish Cream Liqueur4 al. Cald CaffeeWhipped Cream

Layer this drink by paurngthe Brandy first, then theAmaretta, and sa an.

Stir first three ingredientswith ice and strain. Tapwith Whipped Cream ifdesired. o1 part Green Creme

de Menthe1 part Galliana1 part Blackberry Liqueur1 part Krschwasser

%al. Peach Schnapps%al. Apple Schnapps2'/z al. Cranberry Juice

Layer this drink in the arderIisted. Start wth Creme deMenthe an the battam andfinish wth Kirschwasseran tap.

Cambine n a tall glasswith ice.

J


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110 111Jump Up and Kiss Me Lazer Beamo 1'/, Ol. Myers's Dark Rum4 Ol . Pineapple Juice'/, Ol . Rose's Lime Juicedash Angostura Shake with ice and serveover ice. 1part Bourbon1part Rumple Minle1part Drambuie Shake with ice and straininto a shot glass.Kahlua Sunseto 1 Ol. Kahlua2'/, Ol . Cranberry Juice3 Ol . Pineapple Juice Combine in a tall glasswith ice.

Lepreehaun1'h Ol . Irish Whiskey3 Ol. TonicWater3-4 Ice Cubes

PutWhiskey and TonicWaterin a rocks glass. Add IceCubes and stir gently.Drop in a slice of Lemon Peel.

Kamikazi Long Island leed TeaShake the first fiveingredients over ice andstrain into a glass. Fill withCola.

'h Ol . Vodka'h Ol. Rum'h Ol. Gin'h Ol . Triple Sec'/ , Ol. TequilaCola

There are many variations on this popular drink.

oBlend at high speed. Servewith aPineappleWedge.

Shake with ice and strain intoashot glass.

2 Ol. Whaler's Coconut Rum3Tbsp. Coconut Milk3Tbsp. Pineapple (crushed)2 cups Crushed Ice

1 Ol . Vodka%Ol . Cointreau%Ol. Rose's Lime Juice

Killer Colada

You can also serve this one as a shot (without the ice).

Kir or Kir Royale3 Ol . Champagnesplash Creme de Cassis

Latin Lover1Ol . Herradura Tequila%Ol . Amaretto

Fill the glass withChampagne and add asplash of Creme de Cassis.

Combine in a rocks glassover ice.

What twisted genius ereatedLong Island leed Tea?

This drink does hail from Long Island, specifically the Oak BeachInn in Hampton Bays. Spiritswriter John Mariani credits bartenderRobert (Rosebudl Butt as the inventor,whose original recipe calledfor an ounce each of clear liquors (vodka, gin, tequila, Iight ruml,ahalfounce oftriple sec, some lemon juice, and a splash of cola.This drink comes in many forms and is still popular with youngdrinkers, though not with those who have to get up early thenext day.


25/35

- - - - ~ ~ - - - - - - - - - - - - - - - - - - - -

43

Mai Tai

Maiden's Prayer Malibu Beach

Manhattan

Combine over ice.

Stir. Garnish with aCherry.

Combine in aglass and stir.

1V, Ol . Malibu1Ol. SmirnoffVodka4 Ol . Orange Juice

2 Ol. American orCanadian Whiskysplash Sweet or DryVermouthdash Angostura Bitters

%Ol . Midori1Ol . Vodka4 Ol . Orange Juice

Melon Ball

oo

Stir with ice. Garnish withMint, Cherry, and Pineapple.

Shake with iceand strain into aglass.2 parts Cork Dry Gin2 parts Cointreau1 part Orange Juice1part Lemon Juice

%Ol . Bacardi Light Rum'f., Ol . Bacardi 151 Rum,/, Ol . Orange CuracaoV, Ol . Rose's Lime Juice'f., Ol. Orgeat Syrup'/. Ol . Simple Syrup

oo

ManhattanThe Manhattan recipe was created around 1874 at theM ~ n h a ~ a n Club, New York, for Lady Randolph Churchill,Wmston smother. She was attending abanquet in honor ofthelawyer and politician Samuel J. Tilden at the time.

Mai Tai: Out of this worldVic Bergeron invented the Mai Tai in 1944 at his Polynesian-style Oakland bar. He didn't want fruit juices detracting fromthe two ounces of J. Wray Nephew Jamaican rum he pouredas the base for his creation. He merely added a half ounce ofFrench orgeat (an almond-flavored syrup), a half ounce oforange curacao, aquarter ounce of rock candy syrup, and thejuice of one lime. Customer Carrie Wright of Tahiti, the first totaste the concoction, responded, "Mai tai .. . roe ae!" (Tahitianfor "Out ofthis world ... the best!")The Mai Tai became famous, and conflicting stories about itsorigins aggravated Bergeron so much that he elicited a swornstatementfrom Mrs.Wright in 1970, testifying to his authorshipof the cocktail.

Mexico Martini1V, Ol. Gran CentenarioPlata Tequila1 tbsp. Extra DryVermouth2-3 drops Vanilla Extract

Shake and strain into aniced glass.

IJ


26/35

~ - - _ . -

45Midnight Martini Mimosa

Combine in achampagne flute and stir.3 Ol . Champagne2Ol . Orange JuiceAgreatbrunch drink.

Stir with ice and strain.Garnish with a Lemon Twist.1'/, Ol. Vodka'/ , Ol. Chambord7rom the Gallery Lounge Sheraton in Seattle, Washington.Mist OId Fashioned

Mistic Beach

Martini rnythologyYou're Iikely to hear several stories about the creation of themartini, such as the few that follow:v A stranger on his way to Martinel,California, told bartenderJerryThomas of San Francisco, California, aboutthis drinkmade with gin, vermouth, bitters, and dash of maraschino.v A bartender in Martinel, California, created t for a gold-mner who struck it rich: The miner ordered champagnefor the house, but non e was avalable. The bartenderoffered something better - a Martinel Special- somesauterne and gin. The rich miner spread the word through-out California ahoutthis Martinel Special.v The drink is named after Martini & Rossi vermouthbecause it was first used in the drink, Gin and 11, whichcontains Gin and Martin & Rossi vermouth.v The drink is named afterthe Brtish army rifle, the Martiniand Henry. The rifle was known for its kick, like the first

sip of Gin and 11.v Atthe Knickerbocker Hotel in the early 1900s, abartendernamed Martin di Arma Tiggia mixed a martini using onlya dry gin and dry vermouth.

oMojitoo

1'10 Ol . Irish MistOrange SliceCherry BittersSugarClub Soda orWater

1Y. OZ. Jose Cuervo Mistico%Ol. Cointreau3 Ol . Cranberry Juice

2 Ol. Bacardi Light Rum8Mint LeavesJuice of 'h. Lime2 tsp. Sugar4 Ol . Club Soda

Muddle the Orange, CherryBitters, and Sugar. AddIrish Mist. Topwith ClubSoda orWater.

Combine over ice in a tallglass. Stir. Garnish with aLemon Wedge.

In aCollins glass, place MintLeaves and Lime Juice,crush with amuddler orthe back of aspoon, andadd Sugar. Fill glass withice, add Rum, and topwith Club Soda. Stirwell and garnish with asprig of Mint.

....,


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The Mimosa: AFrench creationThe Mimosa was created around 1925 at the Ritz Hotel Bar inParis, France. Ittook its name from the mimosa flowering plant,whose color it resembles.

Negroni,/, Ol. Dry Vermouth'/, Ol. Bombay Gin'1, oz. Campari

Neon Tequila Monster

fl7

Combine in a rocks glassover ice.

Monsoon

MoscowMule

Nervous Breakdown

Should be served in a bronze cup ormugo

o '/, oz.VodkaV. oz. Coffee Liqueur'/ , Ol . Amarettoti, oz. Irish Cream,/, oz. Hazelnut Liqueur

1'1, oz. SmirnoffVodka4 oz. Ginger Beer

Shake with ice;serve over ice.

Stir with ice. Garnish with aLimeWedge.

ooNevaJI

1Ol . Burnett's Vodka1Ol . Tequila3 oz. Orange Juice

1 oz.VodkaOl . Chambordsplash Cranberry JuiceSoda

11, oz. Vodka'1, oz. Tomato Juice'/ , Ol . Orange Juice

Combine over ice.

Combine the first threeingredients in a tall glass.Fill with Soda.

In a shaker, mix allingredients. Pour over iceinto a stemmed glass.Ms. Tea

Myers's Strawberry Daiquirio 1V. Ol . Irish Mist3 Ol . leed Tea Mix with ice; serve over ice. Nuts & Berrys'/, oz. Vodka'/, oz. Hazelnut Liqueur'1, Ol . Coffee Liqueur

V. Ol . Cream

Combine with ice and shake.Strain and serve straight up ina rocks glass.

O.J. Mistl 1V. Ol . Myers's Dark Rum Blend with crushed ice.'/ , Ol . Triple SecJuice of ti, Limeti, cup Strawberries1 tsp. Bar Sugar o 1part Irish Mist3 parts Orange Juice Combine in a tall glassover ice.-"1


28/35

Dil Slick49

Picadilly

1!11

Ii'1part Rumple Minze1 part Bourbon

OId San Juan

Shake with ice and strain intoashot glass. 2 parts Cork Dry Gin1 part Dry Vermouthdash Pemoddash Grenadine

Mix with ice. Serve over ice.

Rinse a chilled glass withBitters. Add Gin.

Heat the Milk, CinnamonStick, and Lemon and OrangeTwists to boiling point. AddVanilla and Irish Mist. Strain.Sprinkle with Nutmeg.

1%oz. Gindash Angostura Bitters

1 oz. Irish Mist1 stick Cinnamontwist Lemontwist Orange'/, tsp. Vanilla,/, cup Milk

Pink Gin (a.k.a. Gin & Bitters)

Poefs PunchyRim a chilled martini glasswith the Lime Wedge.Combine other ingredients incocktail shaker with ice.Shake well and strain nto theglass. Squeeze Lime Wedgeinto the drink and drop it in.

LimeWedge1,/, oz. Gold Rum'/, oz. Cranberry Juice1 oz. Fresh Lime Juice

1 oz. Vodka1 Raw Oyster1 tsp. Cocktail Sauce

Oyster ShooterPour Vodka over the Oysterand Sauce in asmall rocksglass and stir. Add asqueezeof Lemon.

You can also add a dash of horseradish if you dare.

Pearl Diver

Parisian Pousse-Caf

o2 parts Orange Curacao2 parts Kirschwasser1 part Chartreuse

1'h oz. Midori'h oz. Coconut Rum4 oz. Orange Juice

Layer this drink in the orderlisted. Start with Curacao onthe bottom and finish withChartreuse on topo

Combine in a tall glassover ice.

The ori-gins of Pink GinIn 1824, Dr. Johan G. B. Siegert created Angostura bitters as aremedy for stomach complaints suffered by the Venezuelanarmy. He named this concoction afterthe town on the OrinocoRiver where he had worked.The British Navy added this product to its medicine chest butsoon discovered that it added a whole new dimension toPlymouth gin, and thus Pink Gin came to be.


29/35

50Purple Hooter Martini Red-Headed Slut

51

Purple Passiono1l. Ol . Chambord1'1. Ol .Vodka'l. Ol . Sour Mix'l. Ol . Lemon-Lime Soda

1'1. Ol. Vodka2 Ol . Grapefruit Juice2 Ol . Grape Juice

Combine ingredients, exceptSoda, into shaker filled withice. Shake thoroughly andpour into martini glass. Topwith Lemon-Lime Soda.

Combine ingredients and stir.Chill and add Sugar to taste.Serve in a collins glass.

'h. Ol. Jagermeister'/, Ol. Peach Schnapps'h. Ol. Cranberry Juice

A relative of the Surfer on Acid.Root Beer

1 part Kahlua1 part Galliano1 part Cola1 part Beer

Shake over ice and straininto a shot glass.

Combine in a shot glass.

Shake with ice and strain intoawell-chilled cocktail glass.Garnish with a LimeWedge.

Raspberripolitan2 Ol . Absolut Raspberri'/ , Ol . Cointreau'h. Ol . Cranberry Juice1 dash Lime JuiceLimeWedge

A variation of the popular Cosmopolitan. I suppose we'If be seeingApplepoltans, Strawberripolitans, Lemonpolitans, andmaybeChocopolitans soon enough.

Salt Lick1'1. Ol. Vodka2Ol . Bitter Lemon Soda2Ol. Grapefruit Juice

Scotch 'n' Soda1'/, Ol. Scotch3 Ol . Club Soda

Pour ingredients over icein a salt-rimmed wine glass.

Stir with ice.

Razz-Ma-Tazz Screwdrivero 1'/, Ol . Vodka'1, Ol . Chambord1'1, Ol . Club Soda Serve over ice in a tall glass,chilled. o 1V. Ol. Vodka4 Ol . Orange Juice Add Vodka to a tall glasswith ice and fill with OrangeJuice.


30/35

52 53

Silver Bullet

Sicilian Kiss

Siberian Sunrise

Tom Collins

Stir Tequila and Vermouthwith ice in amixing glassuntil chilled. Strain into achilled cocktail glass andgarnish with a Lemon Twist.

Blend Tequila and Lime Juicewith crushed ice and pourinto a glass. Garnish with aLime Wheel or Green Cherry.

11, Ol. Tequila1'h. Ol. Rose's Lime Juice

2 Ol. Tequila'1, Ol. Dry VermouthTequina

Tequila GimletfIU

Float Scotch on topo

Shake with ice and straininto a shot glass.

Mix all ingredients withcracked ice in a shaker orblender.

2 Ol . Gin orVodkasplash Scotch

1Ol . Southern Comfort1Ol. Di Saronno Amaretto

1'f, Ol . Vodka4 Ol. Grapefruit Juice'1, Ol. Triple Sec

Topaz Martini

Slippery NippleF l \ 1 part Sambuca RomanaU 1 part Baileys Shake with ice and straininta a shat glass. o 1'h. al. GinJuice af 1 LemanClub Soda Shake first twa ingredientsand pour ayer ice. Tap withClub Soda.

Starry Night%al. Jagermeister%al. Galdschlager Combine ingredientsin a shat glass. yJL 1%al. Bacardi Limn'14 al. Martini & RassiExtra Dry Vermauthsplash Blue C u r a ~ a o Stir in a cocktail glass. Strainand serve straight up aran the rocks. Add a LemanTwist or Olives.

Jagermeister and Ga/dsch/ager shau/d be sto red in the fridge. /ftheyare natice ca/d, shake with ice and strain ta make this shat.SweetTart

1 al. Absalut Vodka'/4 al. Chambard'14 al. Rase's Lime Juice%al. Pineapple Juice

Shake with ice and straininta a shat glass.

John or 10m Collins?John Collins, awaiter at Lipmmer's ld House on Coduit Streetin Hanover Square, England, invented this drink. The name Tomwas used instead of John because the drink was made withld Tom Gin. Today, a John Collins is made with whiskey.

lo!


31/35

55Trinity Martini Vodka Martini

2 Ol . Vodkadash Dry Vermouth Stir ingredients with ice andstrain. Garnish with a LemonTwist or an Olive.You can also serve a Vodka Martini on ice.yOl . Bombay Gin'/, Ol . SweetVermouth'/, Ol . Dry Vermouth Stir in a cocktail glass.Strain and serve straight upor on the rocks. Add a LemonTwist or Olives.

This cocktail is also known as the Trio Plaza Martini.

yTuaca Rocca1 Ol. Tuaca1 Ol . Peach Schnapps1 Ol . Vodka

Combine with ice in a rocksglass.

Ward Eight1%Ol. Whiskey4 dashes GrenadineJuice of 'h Lemon

Shake ingredients withcracked ice and strain into aglass with finely cracked ice.WatermelonThe Ultimate Tea

1'/, Ol . Irish MistHotTea Pour Irish Mist in a warmglass. Fill with HotTea.Garnish with a Lemon Slice. o 1 Ol. Vodka1 Ol. Midori2 Ol. Orange Juice2 Ol . Cranberry Juice Combine ingredientsin a glass over ice.U-z White Russian

%Ol . Irish Mist%Ol. Baileys Irish Cream%Ol. KahluaShake ingredients and straininto a shot glass. 11, Ol . Vodka'1, Ol. Kahlua'h Ol. Cream


Victoria's SecretThe origins of the Ward Eight

This drink is named after Boston's Ward Eight, known yearsago for its bloody political elections. The drink is basically aWhiskey Sour with a splash of grenadine. Locke-O-Ber's inBoston is a great place to try one.

Shake ingredients with iceuntil cold. Strain into a chilledcocktail glass.1'/, Ol. Magellan Gin%Ol . Apricot Brandy1'h Ol. Fresh Sour Mix'1, Ol . Campari

Created by Ray Srp, Bar Manager, Bellagio Hotel, Las Vegas, NV.

y- ~


32/35

l 'f, Ol. Stolichnaya Vodka Stir gently with ice and strain.V. Ol . Metaxa OUlO Garnish with a Green Olive.

56Wild Thanksgiving

1 partWild Turkey1 part Apple Brandysplash Lime JuiceCranberry Juice

Zipperhead1 part Stolichnaya Vodka1 part Chambord1 part Club Soda

Zorbatini

Serve over ice with aMintgarnish.

Combine in a shotglass with theClub Soda on topo

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Everything you needto shake, stir, and servelike a pro!From the c1assics to today's coolest cocktails,this guide shows you how to mix up what-ever concoctions you or your guests mightdesire!Ray Foley is the publisher ofBartendermagazine. He is also the author of TheUltimate LittleMartiniBook.

DPCI: 234-04-1029

coktail for dummies-opt

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