House & Home
Bartending
published by Barnes & Noble
Stir up your own signature cocktail. Whether you’re hosting a party, aiming for a bartending job, or just conjuring a cocktail for your own enjoyment, mixing drinks is a fun and worthwhile craft. Become the toast of the town by learning to: • Stock your bar with essential alcohol, mixers, tools, and glassware • Master techniques from stirring to shaking to cutting lemon twists • Mix more than 60 of the most popular cocktail recipes
How to Stock a Bar
Vodka
80–100
Vodka is a clear spirit distilled from grain or potatoes. Modestly priced vodkas are great for mixed drinks. Higher-quality or flavored vodkas can be used for shots or sipped straight.
Whiskey
80–160
Whiskey refers to a wide range of spirits made from barley, wheat, rye, corn, or other grains and aged in oak casks. Whiskey may be blended (a mix of different types) or straight (only one type). Canadian whiskey is light-bodied; Irish whiskey has a stronger, smokier taste. Scotch whiskey encompasses a number of blended whiskies as well as single malt whiskey, which is stronger and more intensely flavored. American varieties include Tennessee whiskey and bourbon, an unblended whiskey that has a sweet, woody taste and is made only in Kentucky.
The first step to good bartending is to stock up on the basic ingredients: alcohol, mixers and juices, garnishes, and ice.
Alcohol Whether you just want to mix a few drinks for friends or throw legendary cocktail parties for hundreds, there are only four major types of alcohol you’ll need.
Liquor Liquors, or spirits, are alcoholic beverages distilled from grains, fruits, or other ingredients. Liquor is the key ingredient of nearly all mixed drinks, or cocktails, which combine one of the seven basic types of liquor with various mixers or juices. Some liquors are served straight (not mixed). Liquors have high alcohol levels, measured in proof. The proof of a liquor is simply double the liquor’s alcohol content by volume: a vodka that’s 50% alcohol by volume, for example, is referred to as “100 proof.” Spirit
Proof
Comments
Brandy
70–100
Brandy is made by distilling and aging wine or fruit. It comes in many varieties, including Armagnac, Calvados, Cognac, Eau-de-Vie, Frambroise, Grappa, and Kirsch.
• • • • •
On the rocks: Served over ice Straight up: Served chilled; no ice Neat: Served directly from the bottle; no ice Frozen: Mixed in a blender with ice Dry: Not sweet
70–90
Gin is a spirit flavored with juniper berries. Higher-proof dry gins are used in mixed drinks; sweeter, lower-proof Dutch gins may be served straight.
Rum
80–180
Rum comes in three varieties: light, gold, and dark. Most are used in mixed drinks, though darker rums are also used in cooking or sipped straight.
Aperitifs are drinks traditionally served as appetizers before meals. Liqueurs and cordials are sweet alcohols served as after-dinner beverages or used to accent cocktails. The most popular aperitifs, liqueurs, and cordials include:
Tequila is made from the agave plant, native to Mexico. Blanco (white tequila) is strong and bottled straight from the still. Oro (gold tequila) is mellowed with caramel. Reposado (rested) is mellowed by up to a year of aging in oak barrels; Añejo (aged) is aged for more than a year.
• • • • • • • •
80–110
Beer is brewed from grains and hops, a dried plant material. Most beers are low in alcohol content, ranging from 3–7% alcohol by volume. Beer comes in many different styles, from pale, light-bodied pilsners to rich, dark stouts. The type you should stock depends on your budget and personal preference. At the very least, stock one brand of pale, light-bodied beer and another that’s darker and more full-bodied.
Wine Wine is made by fermenting and aging grape juice. Wines may be red, white, rosé, or sparkling (see the Quamut guide to Wine.) For your home bar, stock at least one variety of red, white, and sparkling wine—preferably champagne, the premier type of sparkling wine.
Cost? Though higher-quality alcohol generally makes better drinks, you don’t need to break the bank—cheaper alcohol works just as well in most cases. Save the good stuff for martinis, Manhattans, and other drinks that don’t contain mixers.
Mixers and Juices Mixers and juices are combined with alcohol to create cocktails. The most common are:
Liquor may be served in many different ways:
Gin
Tequila
Beer
Aperitifs, Liqueurs, and Cordials
Amaretto Anisette Baileys Irish Cream Campari Chambord Cointreau Crème de cacao Crème de cassis
• • • • • • •
Crème de menthe Grand Marnier Kahlúa Pernod Sambuca Schnapps Triple sec
• • • • • • • •
Cola Cranberry juice Ginger ale Grapefruit juice Grenadine Lemon juice Lemon-lime soda Lime juice
• • • • • • • •
Milk Orange juice Pineapple juice Rose’s lime juice Soda water Sour mix Tomato juice Tonic water
Garnishes Garnishes and other ingredients give cocktails a burst of flavor and a bit of artistic flair. The most common are: • • • • • • • • •
Angostura bitters Celery Cinnamon Onions Horseradish Lemons Limes Maraschino cherries Mint
• • • • • • • •
Nutmeg Olives (green) Oranges Pepper Salt Sugar Tabasco sauce Worcestershire sauce
Bartending
www.quamut.com Bartending Equipment Though many types of glassware and gadgets are on the market, only a few pieces of bartending equipment are truly essential—and you probably own some of them already.
Bartending Tools • Bar spoon: A stainless steel, flat-headed spoon with a long, twirled handle.
• Blender: A crucial tool for blending drinks or crushing ice for frozen drinks. Make sure the blender you buy has a motor powerful enough to handle the strain of ice-crushing. • Waiter’s corkscrew: Has a fold-out blade (for cutting away wine bottles’ foil wrappers), worm corkscrew, and bottle opener that also functions as support brace when uncorking wines. • Cocktail shaker: Used for mixing ingredients by shaking. There are two types: a Boston shaker consists of a mixing glass and a stainless steel container that overlap and fit snugly together; a standard shaker consists of a container, strainer, and screw-on lid. Though Boston shakers are less secure, professional bartenders prefer them because they’re much faster to use. • Strainer: If you’re using a Boston shaker, a strainer is an essential tool. The most common strainer is the Hawthorn strainer, which is flat and circular and has spring coils around its edge that ensure a snug fit in most glasses and shakers. • Ice scoop, tongs, and bucket: Get an insulated bucket large enough to hold ice for the volume of drinks you’ll be making, as well as a scoop and tongs for handling the ice. • Jigger: A small, double-sided, metal or glass measuring tool. Most jiggers have a 1 1/2 oz measuring cup (a jigger) on one side and a 1 oz measuring cup (a pony) on the other. • Muddler: A small wooden pestle used to crush fruit, peels, and herbs. Muddlers are sometimes sold together with their own muddling containers, though they can also be used with the mixing glass of a Boston shaker or a serving glass. • Other useful bartending tools: Bowls for garnishes, cocktail napkins, cutting board, paring knife, juicer, measuring cup and spoons, pitcher, stirrers, straws, and tea towels.
Bartending Glassware
How to Stir a Cocktail
• Beer glass: The traditional container for beer, which comes in several styles. Most common is the pint glass (pictured), though curved pilsner glasses or mug-like beer steins of various sizes are used as well. • Brandy snifter: A large bowl with a short stem designed to hold brandy and cognac. The snifter is cupped by the bottom of the bowl so that the hand warms the brandy or cognac, releasing the spirit’s natural aromas. Comes in a variety of sizes. • Champagne flute: A slender, longstemmed glass. It has a long, narrow, tapered bowl that is designed to prevent the champagne bubbles from escaping the glass. Should hold 6–8 oz. • Cocktail glass: A conical bowl with a long stem. Preferred for many cocktails ordered straight up (without ice), including Martinis, Manhattans, Metropolitans, and Gimlets. Also known as a Martini glass. Should hold 4 oz. • Collins glass: A tall, versatile glass used for drinks as varied as Singapore Slings, Collins gin drinks, tropical drinks such as Mai Tais, and soft drinks. Should hold 8–12 oz. • Highball glass: A straight-sided glass that’s a must-have for any bar. It is used for countless classic drinks, from Gin and Tonics to Bloody Marys. Should hold 10 oz. • Rocks glass: Also called an oldfashioned, a short and round glass used most often for mixed drinks or liquor served on the rocks (with ice). Should hold 5–6 oz. • Shot glass: A small glass used to serve shots of straight liquor and mixed drinks such as Boilermakers. Shot glasses can also serve as measuring tools since they tend to be 1/2–2 oz in size.
Stirring a drink mixes the ingredients together, balancing the cocktail.
How to Mix Drinks All cocktails are made using the same basic mixing techniques, in the same sequence. First, fill the glass all the way to the top with ice. Then pour the liquor over the ice. Next, pour in soda, juice, and other mixers. Finally, add the garnish.
How to Use a Jigger Cocktails contain just a few ounces of liquid, so it’s important to be precise—never eyeball drink measurements. Instead, always measure with a jigger before pouring. Adjust measurements for specific drinks to fit your glass size.
1. Fill a glass with ice. If the drink requires straining (see below), use a mixing glass. Otherwise, use your serving glass, also called a drinking glass. 2. Add liquor and then juices/ mixers according to the recipe. 3. Stir the drink with a bar spoon.
How to Shake a Cocktail Shaking a cocktail in a cocktail shaker enables you not only to mix a drink but also chill it or add froth. These instructions are for a standard shaker (see Bartending Equipment). 1. Fill a mixing glass with ice. 2. Add remaining ingredients as directed by your recipe. 3. Secure the shaker snugly over the mixing glass. 4. With one hand on the top of the shaker container and the other on the bottom of the mix ing glass, shake vigorously. 5. Remove the container care fully from the mixing glass. If they are stuck together, tap the shaker gently on a counter near the seal of the two containers.
How to Strain a Cocktail Pouring a cocktail through a strainer removes unwanted nonliquid ingredients from the drink. 1. Hold the strainer on top of the mixing glass with your index finger. 2. Tilt and pour into your drinking glass.
How to Muddle a Cocktail Muddling brings out the flavors from fruits or herbs by crushing them without breaking them up. 1. Place a piece of fruit, peel, or herb in the bottom of a mix ing glass or drinking glass. 2. Press down firmly on the fruit/peel/herb with the mud dler and rotate back and forth. 3. Continue until the fruit/peel/ herb has released its liquid or oils. When you’re finished you should smell the aroma of the muddled ingredient.
The information contained in this and every Quamut guide is intended only for the general interest of its readers and should not be used as a basis for making medical, investment, legal or other important decisions. Though Quamut makes efforts to create accurate guides, editorial and research mistakes can occur. Quamut cannot, therefore, guarantee the accuracy of its guides. We disclaim all warranties, including warranties of merchantability or fitness for a particular purpose, and must advise you to use our guides at your own risk. Quamut and its employees are not liable for loss of any nature resulting from the use of or reliance upon our charts and the information found therein.
Photo Credits: Page 1: FoodCollection/PunchStock; Page 2: FoodCollection/PunchStock (photo 1), trailexplorers/Shutterstock (photo 2), João Carlos Palma Custódio/Shutterstock (photo 3), Scott Rothstein/Shutterstock (photo 4), FoodCollection/PunchStock (photo 5), Vincent & Jennifer Keane/Lucence Photographic (photo 6), Creatas Images/Jupiter Images (photo 7), Vincent & Jennifer Keane/Lucence Photographic (photos 8-16); Page 3: Vincent & Jennifer Keane/Lucence Photographic (all); Page 4: Vincent & Jennifer Keane/Lucence Photographic (all); Page 5: Vincent & Jennifer Keane/Lucence Photographic (all); Page 6: Vincent & Jennifer Keane/Lucence Photographic (all). Illustrations by Precision Graphics.
www.quamut.com Copyright © 2007 Quamut All rights reserved. Quamut is a registered trademark of Barnes & Noble, Inc. 10 9 8 7 6 5 4 3 2 1 Printed in the United States Writer: Jon Orren
Bartending
www.quamut.com How to Garnish a Cocktail with Fruit Many drink recipes call for garnishes of a fruit slice, fruit wedge, or peel twist.
How to Throw a Cocktail Party
How to Cut Fruit Slices
The key to hosting cocktail parties that please and impress your guests is knowing what liquor to buy and how to lay out your bar.
1. 2. 3. 4.
Cut off both ends of the fruit. Then stand it up on one of its cut ends. Cut fruit lengthwise in half. Then lay it flesh-side down on the cutting board. Cut the halves widthwise into slices 1/4–1/2" thick. Cut a small slice halfway into the flesh of the middle of the fruit so that you can place the slice on the lip of the glass before presenting the drink.
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How to Cut Fruit Wedges 1. Cut off both ends of the fruit. Then stand it up on one of its cut ends. 2. Cut fruit in half lengthwise. Then lay it flesh-side down on the cutting board. 3. Cut fruit in half lengthwise two more times, so each wedge is one-eighth of the fruit.
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1 How to Cut Peel Twists 1. 2. 3. 4. 5.
Cut off both ends of the fruit you’re using as a garnish. Slice into the fruit lengthwise deeply but not all the way through. Open up the fruit partway, exposing the flesh. Separate the rind from the fruit flesh with the edge of a cocktail spoon. Once the flesh is removed, roll the rind up into a spiral. Cut it widthwise into thin strips roughly 1/4" wide. 6. Each strip should have a slight spiral/corkscrew shape.
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How to Buy Liquor for a Cocktail Party Before you start shopping to stock your bar for a party, figure out which liquors you should buy and how much you’ll need of each. This table provides basic guidelines. Ingredient
Recommended Amount
Liquor
One liter per six guests
Wine and champagne
One bottle red wine per five guests; one bottle white wine per five guests; one bottle champagne per 10 guests
Beer
24 beers per 10 guests
Liqueurs and aperitifs
One bottle per six guests
Juices, sodas, and tonic
Two quarts for every liter of gin, tequila, vodka, whiskey; one quart for every liter of bourbon, brandy, rum
Other mixers
One bottle Angostura bitters per 60 guests; one bottle grenadine per 60 guests; one bottle Worcestershire sauce per 100 guests; one bottle Tabasco sauce per 100 guests; one quart cream per 60 guests; one can cream of coconut per 30 guests; one quart simple syrup per 60 guests
Ice
1/2 pound per person
Garnishes
Three lemons per 10 guests; three limes per 10 guests; two oranges per 10 guests; one 8 oz jar maraschino cherries per 100 guests; one 8 oz jar olives per 40 guests
How to Lay Out Your Bar The key to making great drinks consistently and efficiently is organization. Professional bartenders have an assigned space for every tool and ingredient, and so should you. Every space requires some custom adjustments, but following these two rules will help you design a bar layout that works for you: • Keep the most frequently used tools and ingredients near your strong hand. • Leave yourself plenty of room to make multiple drinks at one time.
How to Land a Bartending Job Professional bartending involves more than simply memorizing drink recipes. It’s a demanding job that also requires accuracy, speed, and efficiency—skills acquired through months or even years of practice. Since most bars won’t let you learn on the job, you should hone your skills on your own before beginning your job search. Once you’re ready to start searching for a bartending job, approach establishments with customer traffic that’s consistent with your skills. Bartending jobs with catering companies and hotels, for example, are generally less demanding than those at crowded neighborhood bars and provide a great opportunity to gain valuable experience.
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Bartending Job Search Strategies
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How to Make Simple Syrup Simple syrup is a mixture of sugar and water used in many cocktail recipes. 1. Dissolve one part sugar in one part boiling water and simmer for three minutes. 2. Allow the syrup to cool and pour into a plastic container or squeeze bottle.
How to Use a Waiter’s Corkscrew to Open Bottles 1. Flip open the blade and cut the foil in a circular motion around the top of the bottleneck. Peel off the foil and make sure the top of the bottle is clear of foil pieces. 2. Close the blade and open the worm, the twisted piece of metal that penetrates the cork. Place the worm’s tip in the center of the cork and twist clockwise while applying gentle downward pressure until the worm is fully submerged in the cork. 3. Open the brace and rest its grooved edge on the lip of the bottle. Holding the brace in place with one hand, slowly pull the base of the corkscrew straight upward with the other hand so that the worm pulls the cork out of the bottle. The teeth on the bottom of the brace can also be used to pry bottle caps from bottles.
To increase your chances of getting hired, consider the following strategies: • Personal connections: Appeal to any bartender friends or acquaintances you have. Bar managers are constantly besieged by job seekers. If they get an endorsement of your skills from a trusted employee, they’re more likely to give you a shot. • Off-peak shifts: Offer to take slow shifts. Bar managers often have difficulty staffing daytime hours because bartenders make less money during these shifts. Once you’ve proved your skill and loyalty, you’re more likely to be given busier shifts. • Seasonal work: Most bars are busiest during the spring and summer and often look to hire extra help to handle the increase in business. Time your job search accordingly.
How to Bartend Responsibly Along with a knowledge of mixing drinks, a bartender—whether professional or amateur— must have a firm understanding of the effects of alcohol. When abused, alcohol can be dangerous, even deadly. As a bartender and host, you should take the necessary precautions to ensure the safety of the people you serve. Determining whether a guest has had too much to drink can be difficult because of the many factors that contribute to an individual’s blood alcohol level, including gender, weight, rate of consumption, and amount of food in the stomach. The best way to ensure your guests’ safety is to arrange for sober transportation before they even start drinking.
Bartending
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66 Most Popular Cocktail Recipes Amaretto Sour
Black Russian
Cape Codder
Eggnog
• • • • •
• Ice • 1 1/2 oz vodka • 1/2 oz coffee liqueur
• • • •
• • • •
Ice 1 1/2 oz amaretto Sour mix to fill 1 maraschino cherry 1 orange slice
In a cocktail shaker filled with ice, add amaretto and fill to the top of the ice with sour mix. Secure the top and shake vigorously. Strain into a rocks glass filled with ice. Garnish with the cherry and orange slice.
Apple Martini • Ice • 1 1/2 oz vodka • 1 oz sour apple schnapps • 1 Granny Smith apple slice In a mixing glass filled with ice, add the ingredients and stir. Strain into a cocktail glass and garnish with the apple slice.
B&B • 1 1/2 oz brandy • 1 1/2 oz Benedictine Measure the ingredients in a jigger and pour dir ectly into a brandy snifter. Stir and serve.
B-52 • 2/3 oz Tia Maria • 2/3 oz Baileys Irish Cream • 2/3 oz Cointreau In the order listed above, layer the ingredients into a shot glass.
Fill a rocks glass with ice. Pour vodka and coffee liqueur into the glass and stir.
Bloody Mary • • • • • • • • • •
Ice 1 1/2 oz vodka 2 1/2 oz tomato juice 1/2 oz lemon juice 1/2 oz horseradish Dash Worcestershire sauce 2 dashes Tabasco sauce 1 dash of salt and pepper Celery stalk 1 lemon wedge
In a shaker filled with ice, add all the ingredients except celery and the lemon wedge. Secure the top and shake vigorously. Fill a highball glass with ice and strain the contents of the shaker into the glass. Garnish with the celery stalk and lemon wedge. For a Virgin Mary, leave out the vodka. (Note: If making multiple Bloody Marys, premix the tomato, lemon horseradish, Worcestershire, and Tabasco beforehand to save time.)
Boilermaker • 12 oz beer • 1 1/2 oz whiskey Pour the beer into a glass of your choice. Pour the whiskey into a shot glass. Serve the glasses side by side or submerge the filled shot glass in the glass of beer and serve.
Bellini
Brandy Alexander
• 1/2 peach, chopped (1 oz peach schnapps can be substituted) • 1 tablespoon simple syrup • 6 oz champagne
• • • • •
Muddle the peach in a mixing glass and then pour the results into a champagne flute. Add simple syrup, then fill the flute with champagne.
Black & Tan • 8 oz ale • 8 oz stout Pour the ale into a beer glass of your choice. Pour the stout slowly on top of the ale to create a layered look.
Ice 1 1/2 oz brandy 1 oz crème de cacao 1 oz cream Nutmeg, grated
In a cocktail shaker filled with ice, add the brandy, crème de cacao, and cream. Secure the top and shake vigorously. Strain into a cocktail glass.
Caipirinha • • • •
8 lime wedges 2 tsp sugar Ice 2 1/2 oz cachaça (Brazilian cane liquor; can be approximated with equal parts rum and tequila)
Add the limes and sugar to the bottom of a rocks glass and muddle until the sugar is dissolved. Fill the glass with ice. Add the cachaça and stir.
1 1/2 oz vodka 3 oz cranberry juice Ice 1 lime wedge
Pour the vodka and cranberry juice into a highball glass filled with ice. Garnish with the lime wedge.
Champagne Cocktail • 2 dashes Angostura bitters • 1 teaspoon sugar • 4 oz chilled champagne • 1 lemon twist Add the bitters and sugar to the bottom of a champagne flute. Slowly pour champagne to fill the glass, then garnish with the lemon twist.
Cosmopolitan • • • •
Ice 2 oz vodka 1/2 oz triple sec 1/2 oz Rose’s lime juice • Splash of cranberry juice • 1 lime slice In a cocktail shaker filled with ice, add the liquid ingredients. Secure the top and shake vigorously. Strain into a cocktail glass and garnish with lime.
• • • •
6 eggs, separated 3/4 cup fine sugar 1 pint whole milk 1 1/2 pints heavy cream 1 1/2 cups bourbon 1/4 cup dark rum 2 cups cognac Nutmeg, ground
In a large mixing bowl, make the eggnog base. Beat the egg yolks. Continue stirring while gradually pouring in the sugar. Stir in the milk and 1 pint of the cream. (This base can be made in advance, if desired.) Right before serving, beat the egg whites until they are fluffy and stiff. Fold the egg whites into the eggnog base. Whip the last 1/2 pint of heavy cream until it too is stiff. Fold it into the mixture. Sprinkle with a dash of nutmeg. Serves 12.
Frozen Daiquiri • • • • •
Ice 8–10 strawberries 2 oz light rum 1 oz lime juice 1 oz simple syrup
Fill a blender halfway to the top with ice. Add the other ingredients and blend for 20 seconds. Pour into a glass of your choice. For different flavored daiquiris, you can substitute other fruits for the strawberries.
Fuzzy Navel
Daiquiri
• 1 1/2 oz peach schnapps • 3 oz orange juice
• Ice • 1 1/2 oz light rum • Sour mix to fill
In a rocks glass filled with ice, add the ingredients and stir.
In a cocktail shaker filled three-quarters with ice, add the rum and fill to the top of the ice with sour mix. Secure the top and shake vigorously. Strain and pour into a cocktail glass. (Also see Frozen Daiquiri.)
• • • •
Dirty Martini • 1 1/2 oz gin • Splash of dry vermouth • 1 tsp olive juice (the liquid from jarred olives) or more, to taste • 1–3 olives In a mixing glass filled with ice, add the gin, vermouth, and olive juice. Stir, then strain into a cocktail glass. Garnish with the olive(s). For a Dry Martini, reduce vermouth to a few drops (see Martini).
Gibson Ice 1 1/2 oz gin 1/2 oz vermouth 2 cocktail onions
In a mixing glass filled with ice, add gin and vermouth. Stir with a bar spoon and strain into a cocktail glass. Serve straight up or on the rocks. For a dry Gibson, reduce vermouth to a splash.
Gimlet • • • •
Ice 1 1/2 oz gin 1/2 oz Rose’s lime juice 1 lime wedge
In a mixing glass filled with ice, add the ingredients and stir with a bar spoon. Strain into a cocktail glass; garnish with the lime wedge.
Bartending
www.quamut.com Gin & Tonic
Hurricane
• • • •
• • • • •
Ice 1 1/2 oz gin 4 oz tonic water 1 lime wedge
In a highball glass filled with ice, add the gin and fill with tonic. Garnish with the lime wedge.
Gin Fizz • • • • •
Ice 2 oz gin Juice of half a lemon 1 tsp powdered sugar 4 oz club soda
In a shaker filled with ice, add all the ingredients and secure the top. Shake lightly and strain into a highball glass.
Grasshopper • Ice • 3/4 oz white crème de cacao • 3/4 oz green crème de menthe • Cream to fill In a shaker filled with ice, add all the ingredients. Secure the top and shake vigorously. Strain into a cocktail glass.
Greyhound • Ice • 1 1/2 oz vodka • Grapefruit juice to fill In a highball glass filled with ice, add the vodka, fill the remainder with grapefruit juice, and stir. (Note: You can also make a Greyhound with gin instead of vodka, depending on your preference.)
Highball • Ice • 1 1/2 oz whiskey • Ginger ale to fill In a highball glass filled with ice, add the whiskey and fill with ginger ale.
Hot Toddy • • • • • • •
1 oz Scotch whiskey 1 oz lemon juice 1 tsp brown sugar 1 cinnamon stick 6 cloves Boiling water 1 lemon wedge
Put ingredients into a mug or warm glass and top with boiling water. Garnish with the lemon wedge.
• • • •
Ice 1 oz white rum 1 oz dark rum 2/3 oz triple sec 1 lime, freshly squeezed 2/3 oz simple syrup 1/3 oz grenadine 3 oz orange juice 3 oz pineapple juice
In a cocktail shaker filled with ice, add all ingredients. Secure the top and shake vigorously. Strain and pour into a highball glass. Garnish with the orange slice and cherry.
Irish Coffee • 1 1/2 oz Irish whiskey • Hot coffee to fill • Sugar and cream Pour the whiskey into a mug or warm glass, then fill with coffee. Add the sugar and cream to taste.
Kamikaze • • • •
Ice 1 1/2 oz vodka 1 oz triple sec 1 oz Rose’s lime juice
In a shaker filled with ice, add the liquid ingredients. Secure the top and shake vigorously, then strain into a rocks glass filled with ice.
Kir • 6 oz dry white wine • 1/2 oz crème de cassis • 1 lemon twist In a wine glass, add the white wine and top with crème de cassis, without stirring. Garnish with the lemon twist. For a Kir Royale, substitute champagne for the white wine and Chambord for the crème de cassis.
Long Island Iced Tea • • • • • • •
Ice 1/2 oz gin 1/2 oz rum 1/2 oz tequila 1/2 oz triple sec 1/2 oz vodka Cola to fill
In a shaker filled with ice, add all ingredients except the cola. Secure the top and shake vigorously. Strain into a Collins glass filled with ice. Top with cola.
Mai Tai • • • • •
Ice 1 1/2 oz light rum 1/2 oz dark rum 1/2 oz orange curaçao 1/2 oz orgeat syrup or
• • • • •
crème de almond 1/4 oz simple syrup Juice of 1 fresh lime 1 mint sprig 1 maraschino cherry 1 pineapple slice
In a shaker filled with ice, add the liquid ingredients and secure the top. Shake vigorously and strain into a Collins glass. Garnish with the mint, cherry, and pineapple.
Manhattan • • • •
2 oz whiskey 1/2 oz sweet vermouth 1 dash Angostura bitters 1 maraschino cherry
Pour the whiskey, vermouth, and bitters into a cocktail or rocks glass. Stir gently and garnish with the cherry. For a Dry Manhattan, use dry vermouth and garnish with a lemon twist.
In a shaker filled with ice, add the ingredients and shake vigorously. Strain into a cocktail glass.
Mimosa • 2 oz orange juice • Champagne to fill Pour orange juice into a champagne flute and fill with champagne. Stir gently.
Mint Julep • • • •
5 mint sprigs Ice 1/2 oz simple syrup 2 oz bourbon
Place four mint sprigs in a glass of your choice and muddle. Add simple syrup and fill the glass with ice. Add the bourbon and garnish with the last mint sprig.
Margarita
Mojito
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• • • • • • •
Lime wedge Salt Ice 1 1/2 oz tequila 1 oz sour mix 1/2 oz triple sec
Run the flesh side of a lime wedge around the rim of a Margarita glass or cocktail glass. Turn the glass upside down and dip it in a plate covered with salt so the salt adheres to the rim of the glass. In a cocktail shaker filled with ice, add the remaining ingredients and secure the top. Shake vigorously and strain into the Margarita/cocktail glass.
Martini • 1 1/2 oz gin • Splash of dry vermouth • 1 lemon twist or 1–3 olives In a mixing glass filled with ice, add the ingredients and stir. Strain into a cocktail glass and garnish with lemon twist or olive(s). For a Dry Martini, reduce vermouth to a few drops.
Melon Ball • • • • •
Ice 1 1/2 oz vodka 1 oz Midori 4 oz orange juice 1/2 oz pineapple juice
In a shaker filled with ice, add all ingredients and secure the top. Shake vigorously and strain into a highball glass filled with ice.
Metropolitan • • • • •
Ice 2 oz brandy 1/2 oz sweet vermouth 1 tsp simple syrup 2 dashes Angostura bitters
4 mint sprigs 2 teaspoons sugar 1 oz lemon juice Ice 1 1/2 oz light rum Splash of club soda 1 lemon slice
Place 3 mint sprigs and sugar in a Collins glass. Muddle. Add the lemon juice and stir to dissolve the sugar. Fill the glass with ice, add rum, and top off with club soda. Garnish with the lemon slice and last mint sprig.
Mudslide • • • • •
Ice 2 oz vodka 1/2 oz coffee liqueur 1/2 oz Irish cream 1 oz light cream
In a cocktail shaker filled with ice, add all ingredients. Secure the top, shake vigorously, and strain into a rocks glass filled with ice.
Negroni • • • • •
Ice 1 oz gin 1 oz sweet vermouth 1 oz Campari 1 orange slice
In a mixing glass filled with ice, add the gin, vermouth, and Campari. Stir, strain into a rocks glass filled with ice, and garnish with the orange slice.
Old Fashioned • 2 dashes Angostura bitters • Splash of water • 1 teaspoon sugar • 1 maraschino cherry • 1 orange slice • 3–4 ice cubes • 2 oz whiskey
Bartending
www.quamut.com Combine the bitters, water, sugar, cherry, and orange slice in a rocks glass and muddle. Add the ice and then the whiskey. Stir.
Pimm’s Cup • • • • • • •
3 oz Pimm’s No. 1 gin 2 orange slices 2 lemon slices 2 oz mint leaves, muddled 3 oz ginger ale 2 cucumber wedges Ice
In a mixing glass, combine the Pimm’s, orange and lemon slices, and mint. Stir, adding the ginger ale. Fill a Collins glass with ice. Place the two cucumber wedges on end in the glass. Pour in the Pimm’s mixture. Push the mint down to the bottom of the glass.
Piña Colada • 1 1/2 oz light or dark rum • 1 oz pineapple juice • 2 oz coconut milk • 1 1/2 cups crushed ice Put all ingredients into a blender and run on high for 15–20 seconds. Pour the mixture into a Collins glass. Serve with a straw.
Ramos Fizz • • • • • • • • •
Ice 1 1/2 oz gin 1 1/2 oz cream 1/2 oz lemon juice 1/2 oz lime juice 1 egg white 1/2 oz club soda 1 Tbsp powdered sugar 3–4 drops orange flower water
In a shaker filled with ice, add all ingredients except for the club soda. Secure the top and shake vigorously for one minute. Strain into a Collins glass and add the club soda to fill.
Rob Roy • Ice • 1 1/2 oz Scotch whiskey • 1/2 oz sweet vermouth • 1 maraschino cherry In a mixing glass filled with ice, stir the ingredients. Strain into a cocktail glass.
Rum & Coke (Cuba Libre) • Ice • 1 1/2 oz light or dark rum • Coke to fill • 1 lime wedge In a highball glass filled with ice, add rum and cola and stir. Garnish with the lime wedge.
Rusty Nail
Sidecar
Vodka Martini
• Ice • 1 1/2 oz Scotch • 1/2 oz Drambuie
• • • •
• Ice • 1 1/2 oz vodka • Splash of dry vermouth • 1 lemon twist or 1 olive
In a rocks glass filled with ice, fill 2/3 with Scotch and 1/3 with Drambuie and stir.
Sangria • 1 bottle of red wine (Zinfandel, Shiraz, Merlot, or Cabernet Sauvignon) • 1 1/2 oz brandy • 2 tsp sugar • 1 apple, peeled, cored, and diced • 1 lemon, cut in wedges, seeds removed • 1 orange, cut in wedges, seeds removed • 2 cups ginger ale Pour the wine, brandy, sugar, and apple pieces into a pitcher and stir. Squeeze and then drop the lemon and orange wedges into the pitcher. Chill in the refrigerator for at least one hour. Add the ginger ale just before serving. Serve in wine glasses, with or without ice.
Ice 1 1/2 oz cognac 1/2 oz triple sec 1/2 oz lemon juice
In a cocktail shaker filled with ice, add all ingredients. Secure the top and shake vigorously. Strain into a cocktail glass.
Singapore Sling • • • • • •
Ice 1/2 oz grenadine 1 1/2 oz gin 1 dash sour mix 1/2 oz cherry brandy Splash of club soda
In a cocktail shaker filled with ice, add all ingredients except the club soda. Secure the top and shake vigorously. Strain into a Collins glass. Top off with the club soda.
In a mixing glass filled with ice, add the vodka and vermouth. Stir, then strain into a cocktail glass. Garnish with lemon peel or olive (see Martini).
Vodka Tonic • • • •
Ice 1 1/2 oz vodka Tonic water to fill 1 lime slice
In a highball glass filled with ice, add the vodka and fill with the tonic water. Garnish with the lime slice.
Spritzer
Whiskey & Soda
• 4 oz dry white wine • Club soda to fill • 1 lemon twist (optional)
• • • •
• Ice • 1 1/2 oz Scotch • 3 oz club soda
Pour the wine into a wine glass or highball glass and top off with the club soda. Stir gently. Garnish with the lemon twist if desired.
In a rocks glass filled with ice, add the whiskey and fill with the club soda. Garnish with the lemon twist.
In a rocks glass filled with ice, combine the Scotch and soda.
Tequila Sunrise
Screwdriver
• • • •
Scotch & Soda
• Ice • 1 1/2 oz vodka • 4 oz orange juice In a highball glass filled with ice, combine the vodka and orange juice. Stir.
Seven & Seven • Ice • 1 1/2 oz Seagram’s 7 whiskey • 7-Up to fill In a Collins glass filled with ice, add the whiskey and fill the glass with 7-Up. Stir.
Sex on the Beach • • • • • •
1 1/2 oz vodka 1/2 oz peach schnapps 2 oz orange juice 2 oz cranberry juice 1/2 oz pineapple juice Ice
In a cocktail shaker filled with ice, add all the ingredients. Secure the top and shake vigorously. Strain into a highball glass filled with ice.
Ice 1 1/2 oz tequila 4 oz orange juice 3–4 dashes grenadine
In a highball glass filled with ice, add the tequila and orange juice and stir well. Drip the grenadine into the cocktail. Do not stir, but rather let the grenadine settle at the bottom of the glass to create a layered “sunrise” look.
Ice 1 1/2 oz whiskey Club soda to fill 1 lemon twist
Whiskey Sour • • • • •
Ice 1 1/2 oz whiskey Sour mix to fill 1 maraschino cherry 1 orange slice
In a shaker filled threequarters with ice, add the whiskey and fill to the top of the ice with sour mix. Secure the top and shake vigorously. Strain into a highball glass filled with ice. Garnish with the cherry and orange slice.
Tom Collins
Whiskey & Water
• • • • • • •
• • • •
Ice 2 oz gin 1 oz lemon juice 1 teaspoon sugar 3 oz club soda 1 maraschino cherry 1 orange slice
In a shaker filled with ice, add the gin, lemon juice, and sugar. Secure the top and shake vigorously, then strain into a Collins glass. Top off the glass with club soda and garnish with the cherry and orange slice. Other drinks in the Collins family are made by substituting for gin: for a John Collins, use bourbon; for a Mike Collins, use vodka; for a Joe Collins, use Scotch.
Ice 1 1/2 oz whiskey Water to fill 1 lemon twist
In a rocks glass filled with ice, add the whiskey and fill with the water. Garnish with the lemon twist.
White Russian • • • •
Ice 1 1/2 oz vodka 1/2 oz coffee liqueur 1/2 oz cream
In a shaker filled with ice, add ingredients and secure top. Shake vigorously and strain into a rocks glass filled with ice.
