1. Bartending Know
How’s
In partial fulfillment for
the requirement in
HRM 119: Bartending
Noelle Vil B. Mago
Prepared for:
Mr. Nedlloyd Q. Agbon
Mindanao State University
Iligan Institute of Technology
3. 1 Bartender’s Guide
1.1 Bartending
Tending bar involves much more than just serving drinks. In fact, some
bartenders leave the “serving” to others. The job may include
preparing the drinks, customer service, management, security, and
sometimes psychiatrist!
Most professions are either physical or mental. Bartending is both.
There are two important people who are responsible for quick service
in a restaurant or bar - the bartender and the wine steward.
The service staff should be knowledgeable in all aspects of wine
service. Professional wine service demand skill. The more a person knows
about wines- how each kind tastes, which wine “flavors” complement which
foods- the easier it is to sell wines to guests.
Bartender
Also called as barman, barkeeper, barmaid, mixologist, tavern keeper,
whiskey slinger
One who mixes and serves alcoholic drinks at a bar, lounge, or tavern
or similar establishment
A bartender may own a bar they tend or be simply an employee
Barkeeper carries a stronger connotation of being the purveyor
(ownership)
Bartending basics start with the lingo.
It’s also essential to recognize the glassware.
The next thing a bartender needs are proper tools to make the
cocktail: ice, alcohol, mixers, and the crowning touch, the garnish
Bartenders also usually serve as the public image of the bar they tend,
contributing to as well as reflecting the atmosphere of the bar.
Some establishments make the bartender part of the entertainment,
expected perhaps to engage in flair bartending.
4. Good bartenders help provide a steady client by remembering the
favored drinks of regulars. They are sometimes called upon for answers
to a wide variety of questions on topics such as sports, trivia, directions,
or the marital status of other patrons.
The best real-world bartenders make an art form out of their profession.
Successful professional bartenders possess many skills and personality traits.
A good personality and an ability to interact well with people are two
of a bartender’s best assets. A sense of humor is invaluable.
A well-groomed appearance helps bartenders seem more
approachable and professional.
Physical strength is required for long hours standing behind the bar and
lifting heavy boxes
Basic math skills allow bartender to make change and measure drinks
accurately and quickly
Bartenders must be aware of everything around them at all times. They
know the drink levels of everyone’s beverage, and they see new
customers as they approach the bar. A second set of eyes in the back
of their heads would be a remarkable evolutionary improvement;
falling that bartenders need to be constantly alert.
Flair Bartending
It is the practice of bartenders entertaining guests, or audiences with
the manipulation of bar tools (ex. cocktail shakers) and liquor bottles in
tricky, dazzling ways.
Used occasionally in cocktail bars, the action requires skills commonly
associated with jugglers.
It has become a sought-after talent among venue owners and
marketers to help advertise a liquor product or the opening of a bar
establishment.
Competitions have been sponsored by liquor brands to attract flair
bartenders, and some hospitality training companies hold courses to
teach flair techniques.
5. Sometimes referred to as “extreme bartending”
The word flair refers to any trickery used by a bartender in order to
entertain guests while mixing a drink.
Flair can include juggling, flipping (bottles, shakers), manipulating
flammable liquors or even performing close-up magic tricks (“bar-
magic”)
Flair is showmanship added to bartending that enhances the overall
guest experience. The ideas behind mixology and drink-oriented or
service-minded bartending can still be upheld with the correct
application of working flair.
1.2 History
Bartending began as a trade thousands of years ago. Historical
accounts from the time of Julius Caesar show that inns situated along
the major transportations routes served wine and provisions to travelers.
In Rome, neighborhood taverns were meeting places for locals to
enjoy drinking and gossip.
There is evidence that even earlier the ancient Greeks had such
places of entertainment and refreshments for travelers.
It dates back to ancient times and can be found in Roman, Greek,
and even Asian societies.
In 15th century, the majority of bartenders were house owners and
female innkeepers who brewed and produced their own liquor.
Bartenders and bar owners were considered members of the
economic and social elite. They owned property and were
recognized as part of one of the wealthiest traders of all time. This
social status of bartending was then passed on to the New World
Today people still gather in a variety of public and private
establishments for drinking, meeting friends, relaxation, and
entertainment.
6. 1.3 Bar stock
There is of course no 'initial fix' to a fully stocked bar. It is an ongoing
process requiring the addition of certain liquors etc. at a time when there
becomes a demand for them.
Most or all of the ingredients below are considered essential bar-stock,
and should act only as a foundation to a well-stocked bar.
Liquors
Gin
Vodka
Rum (light/dark)
Whiskey
- Bourbon
- Scotch
- Rye/Canadian
- Irish Cream
Wine
- White (dry)
- Red (dry)
- Champagne
-Vermouth
(dry/sweet)
Tequila
Brandy/Cognac
Beer
Liqueurs
Amaretto (almond)
Blue Curacao (orange)
Chambord (raspberry)
Cointreau (orange)
Creme de
Banana (banana)
Creme de
Cacao (chocolate)
Creme de Menthe (mint)
Frangelico (hazelnut)
Galliano (herb)
Godiva (chocolate)
Goldschlager (cinnamon)
Grand Marnier (orange)
Jagermeister (herb)
Kahlua (coffee)
Midori (melon)
Rumple
Minze (peppermint)
Sambuca (anise)
Schnapps (various flavors)
Southern
Comfort (peach)
Tia Maria (coffee)
Triple Sec (orange)
Mixers
Angosturas Bitters
Lemonade
Cola
Cream
Eggs
Ginger Ale
Grenadine
Ice Cream
Milk
Orange Bitters
Sour Mix
Sprite/7-Up
Tea/Coffee
Water
- Soda
- Tonic
Garnishes/Other
Cinnamon
Ice
Maraschino Cherries
Nutmeg
Olives (black/green)
Salt/Pepper Sugar
Sugar Syrup
Tabasco Sauce
Worcestershire Sauce
Fruit
Apples
Bananas
Cherries
Lemons
Limes
Oranges
Pineapples
Strawberries
Fruit Juice
Apple
Cranberry
Grapefruit
Lemon
Lime
Orange
Pineapple
Tomato
7. 1.4 Bar equipment
Being well equipped is one of the basic steps to running a successful
bar. As well as having the right tools for the job, your equipment should be
good quality and durable.
Name of
Equipment
Use / uses of the
Equipment
1. Can Opener Useful for opening cans of fruit and
syrup.
2. Corkscrew For opening wine and champagne
bottles.
3. Cloths For wiping surfaces and equipment.
These should be damp and not wet.
4. Cutting Board For slicing fruit and other garnishes.
This should be heavy and laminated.
5. Bar Towels These are 100% cotton and have
sewn edges for durability. Use these
along with cloths to keep things
clean. Make good use of times
where you have no guests to clean
bottles and wipe surfaces.
6. Bottle Opener For opening screw top bottles.
7. Bottle Sealers For keeping liquors and other bottle
contents fresh.
8. Cocktail Shaker Essential for blending ingredients in
cocktails and mixed drinks. Use a
short, sharp and snappy shaking
technique unless otherwise stated.
There are many cocktail shakers
available mostly all get the job
done. Choose one that’s right for
you. Always pour the least expensive
ingredient into the cocktail shaker
first, then if you find you’ve made a
mistake, you’ve not wasted the
expensive liquors.
8. 9. Electric Blender Many cocktails require a blender to
blend the ingredients smoothly
together. Useful for drinks with fruit
pieces or ice cream etc.
10. Grater To grate spices like nutmeg and
others.
11. Ice Bucket A metal or insulated ice bucket
keeps your ice cold and clean.
12. Ice Tongs and Scoops Use these to add ice to drinks. Never
handle ice with your hands, it's not
only unhygienic, but the heat from
your hand will begin to melt the ice.
Don't use glassware as a scoop it’ll
break or chip at best, then you'll
have blood and glass in your ice.
13. Jigger A measurement tool.
14. Juice
Squeezer/Extractor
Needed for getting the most juice
out of your fruits. It helps to soak
citrus fruit in hot water before
squeezing.
15. Bar Spoon A bar spoon with a long handle and
a muddler end will allow you to mix
and measure ingredients as well as
crush garnishes.
16. Measuring Cups Normally glass or chrome with
incremented measurements
imprinted up the side. These are
needed for accurate
measurements. They usually come
with a set of measuring spoons
which are needed for the smaller
quantities.
17. Mixing Glass Useful for long drinks where it is
required to mix the ingredients
without shaking.
18. Sharp Knife For cutting fruit and garnishes.
19. Strainer Removes the ice and fruit pulp from
juices. This may come with a cocktail
shaker.
9. Additional equipment
Ice crusher, preferably electric
Wooden muddler
Ice pick or chipper
Vegetable peeler or a twist cutter for fruit peels
Ice scoop
Funnel
Nutmeg grater
1.5 Glassware
There are various types of glassware of different shapes and sizes, all
serving their own purpose. Learning which drinks belong to which glass is
beneficiary to both you and your customers. They receive a higher quality
drink, which in turn reflects back on you and/or your establishment.
Ensure all glassware is cleaned spotless prior to serving it to your
customers. Wash glasses with warm water and a small amount of detergent
(not soap), rinsing them afterwards with fresh cold water and polishing them
with a suitable cloth. Hold glasses by the base or stem of the glass to avoid
fingerprints.
Name of Glass Description
1. Beer mug The traditional beer container.
Typical Size: 16 oz.
2. Brandy snifter The shape of this glass concentrates
the alcoholic odors to the top of the
glass as your hands warm the
brandy. Typical Size: 17.5 oz.
3. Champagne flute This tulip shaped glass is designed to
show off the waltzing bubbles of the
10. wine as they brush against the side
of the glass and spread out into a
sparkling mousse. Typical Size: 6 oz.
4. Cocktail glass This glass has a triangle-bowl design
with a long stem, and is used for a
wide range of straight-up (without
ice) cocktails, including martinis,
manhattans, metropolitans, and
gimlets. Also known as a martini
glass. Typical Size: 4-12 oz.
5. Coffee mug The traditional mug used for hot
coffee. Typical Size: 12-16 oz.
6. Collins glass Shaped similarly to a highball glass,
only taller, the Collins glass was
originally used for the line of Collins
gin drinks, and is now also commonly
used for soft drinks, alcoholic juice,
and tropical/exotic juices such as
Mai Tai's. Typical Size: 14 oz.
7. Cordial glass Small and stemmed glasses used for
serving small portions of your favorite
liquors at times such as after a meal.
Typical Size: 2 oz.
8. Highball glass A straight-sided glass, often an
elegant way to serve many types of
mixed drinks, like those served on the
rocks, shots, and mixer combined
liquor drinks (i.e. gin and tonic).
Typical Size: 8-12 oz.
9. Hurricane glass A tall, elegantly cut glass named
after its hurricane-lamp-like shape,
used for exotic/tropical drinks.
Typical Size: 15 oz.
10. Margarita/coupette
glass
This slightly larger and rounded
approach to a cocktail glass has a
broad-rim for holding salt, ideal for
margaritas. It is also used in daiquiris
and other fruit drinks. Typical Size: 12
oz.
11. Mason jar These large square containers are
effective in keeping their contents
sealed in an air tight environment.
They're designed for home canning,
being used for preserves and jam
amongst other things. Typical Size: 16
11. oz.
12. Old-fashioned glass A short, round so called "rocks" glass,
suitable for cocktails or liquor served
on the rocks, or "with a splash".
Typical Size: 8-10 oz.
13. Parfait glass This glass has a similar inwards curve
to that of a hurricane glass, with a
steeper outwards rim and larger,
rounded bowl. Often used for drinks
containing fruit or ice cream. Typical
Size: 12 oz.
14. Pousse-cafe glass A narrow glass essentially used for
pousse cafés and other layered
dessert drinks. It's shape increases
the ease of layering ingredients.
Typical Size: 6 oz.
15. Punch bowl A large demi spherical bowl suitable
for punches or large mixes. Typical
Size: 1-5 gal.
16. Red wine glass A clear, thin, stemmed glass with a
round bowl tapering inward at the
rim. Typical Size: 8 oz.
17. Sherry glass The preferred glass for aperitifs, ports,
and sherry. The copita, with its
aroma enhancing narrow taper, is a
type of sherry glass. Typical Size: 2 oz.
18. Shot glass A small glass suitable for vodka,
whiskey and other liquors. Many
"shot" mixed drinks also call for shot
glasses. Typical Size: 1.5 oz.
19. Whiskey sour glass Also known as a delmonico glass,
this is a stemmed, wide opening
glass, alike to a small version of a
champagne flute. Typical Size: 5 oz.
20. White wine glass A clear, thin, stemmed glass with an
elongated oval bowl tapering
inward at the rim. Typical Size: 12.5
oz.
12. 1.5.1 Spills, breakage and handling
Always pay good attention to your glasses, because like your drinks,
your customer will be coming into direct contact with them constantly.
Here’s some advice on handling glass and accidents with glass.
Breakage & Spills
It never hurts to be too cautious when handling glass. If you drop a
glass, don't try to catch it, let it fall. If a glass is dropped and it breaks,
wear gloves, and use a broom, dust pan or damp cloth to pick up the
pieces. You should have these on stand-by.
Always be ready to clean glass breakage up, it will happen. Whenever
anybody breaks a glass, make it your priority to get it cleaned up.
If you break a glass near ice, the chances are there's shattered glass in
your ice. Throw away all of the ice.
If you spill or knock over a drink, try not to make a production of the
situation. Your customer wants his drink, so clean the spillage up and
get it to him, then forget it ever happened.
Handling
Never just push a glass to move it, always pick it up and place it where
you want it. Use the stem or the base to pick glasses up, meaning you
not only avoids getting fingerprints on the top of the glass, but you're
given more support to carry it. If you clank two glasses together, one
will almost always break.
Glass doesn't agree to sudden changes in temperatures, therefore
never add ice to a hot glass or hot liquid to a cold glass. The thermal
shock may shatter the glass.
Never use glassware to scoop ice from a bucket or otherwise. Tiny glass
silvers break off when pushed into ice, and the glass can shatter,
leaving you with glass and blood in your ice. Use an ice scoop.
13. 1.6 Basic techniques
Creating cocktails can be straight forward or artistic; depending on the
person, their tastes, and how far they want to take it. Often, the first lesson of
Bartending School teaches basic skills - from shaking, to pouring over a
spoon. Most people can quite easily get by with these techniques, especially
when tending home bars.
Blending
- An electric blender is needed for recipes containing fruit or
other ingredients which do not break down by shaking.
Blending is an appropriate way of combining these
ingredients with others, creating a smooth ready to serve
mixture. Some recipes will call for ice to be placed in the
blender, in which case you would use a suitable amount of
crushed ice.
Building
- When building a cocktail, the ingredients are poured into the
glass in which the cocktail will be served. Usually, the
ingredients are floated on top of each other, but occasionally,
a swizzle stick is put in the glass, allowing the ingredients to
be mixed.
Flaming
- Flaming is the method by which a cocktail or liquor is set
alight, normally to enhance the flavor of a drink. It should only
be attempted with caution, and for the above reason only,
not to simply look cool.
Layering
- To layer or float an ingredient (i.e. cream, liqueurs) on top of
another, use the rounded or back part of a spoon and rest it
against the inside of a glass. Slowly pour down the spoon and
into the glass. The ingredient should run down the inside of
the glass and remain separated from the ingredient below it.
Learning the approximate weight of certain liqueurs and such
14. will allow you to complete this technique more successfully,
as lighter ingredients can then be layered on top of heavier
ones.
Muddling
- To extract the most flavor from certain fresh ingredients such
as fruit or mint garnishes, you should crush the ingredient with
the muddler on the back end of your bar spoon, or with a
pestle.
Shaking
- When a drink contains eggs, fruit juices or cream, it is
necessary to shake the ingredients. Shaking is the method by
which you use a cocktail shaker to mix ingredients together
and chill them simultaneously. The object is to almost freeze
the drink whilst breaking down and combining the
ingredients. Normally this is done with ice cubes three-quarters
of the way full. When you've poured in the ingredients, hold
the shaker in both hands, with one hand on top and one
supporting the base, and give a short, sharp, snappy shake.
It's important not to rock your cocktail to sleep. When water
has begun to condense on the surface of the shaker, the
cocktail should be sufficiently chilled and ready to be
strained.
Stirring
- You can stir cocktails effectively with a metal or glass rod in a
mixing glass. If ice is to be used, use ice cubes to prevent
dilution, and strain the contents into a glass when the surface
of the mixing glass begins to collect condensation.
Straining
- Most cocktail shakers are sold with a build-in strainer or
hawthorn strainer. When a drink calls for straining, ensure
you've used ice cubes, as crushed ice tends to clog the
strainer of a standard shaker. If indeed a drink is required
15. shaken with crushed ice (i.e. Shirley Temple), it is to be served
unstrained.
1.6.1 Measurements
Unfortunately, there is no single unit of measures in use worldwide. This
measurement conversion table was made to help you determine
measurements in different units.
Using definite measures in recipes make them more difficult to create
by someone who uses different measures, therefore a good bartender should
always use relative measures in their recipes.
If proportional units are used, the drink creator can rest assured that
where ever the drink is mixed, it tastes the same, and that should be the
ultimate goal for everyone who creates mixed drinks.
16. 1.6.2 Decoration
Decoration of a cocktail will normally consist of one or two fruit, herb or
cherry garnishes that either complement the flavor of the drink, contrast with
the color, or both. It is important you avoid overpowering the drink. When
garnishing with a slice of fruit, be careful with the size, too thin is flimsy, while
too thick can unbalance the look and even the flavor of the cocktail.
Citrus Twists
- To make a citrus twist, cut a thin slice of the citrus fruit crosswise
and simply twist to serve on the side of a glass or in it.
Citrus Peel Spirals
- To make a spiral of citrus peel, use a paring knife or vegetable
peeler to cut away the skin, working in a circular motion. Take
care not to cut into the bitter pith.
17. Citrus Peel Knots
- You can use strips of peel and carefully tie each strip into a knot.
Cocktail Sticks
- These extremely useful wooden cocktail sticks are needed for
spearing through pieces of fruit and cherries. These are not re-
usable. Plastic cocktail sticks, however, are re-usable provided
they are washed and boiled.
Frosting/Rimming
- Margarita's and other mixed drinks often call for the rim of the
glass to be coated with sugar, salt or another powdered
ingredient, which is known as "frosting" or "rimming". The
common method of doing this is to rub the rim of the glass with a
slice of citrus fruit, and then dip the very edge of the rim into a
small bowl of sugar or salt.
Maraschino Cherries
- You should always have a plentiful supply of red maraschino
cherries to decorate your cocktails with. These are the most
widely used of decorations, as well as being available in multiple
colors and flavors.
Straws
- Straws are essential and go well with many cocktails. These of
course, should not be re-used.
18. 1.7 Bart Terminology
A lot of the terms and phrases listed below are standard throughout
the industry. A good bartender will know his profession inside out, and the
ability to understand various words related to bartending is a must.
Box
- Pour into and out of a shaker, usually only once. Gives the drink
a quick mixing without shaking.
Call Drink
- A liquor and mixer, of which the liquor is a defined brand. (i.e.
Tanqueray and Tonic, Bacardi and Coke)
Chaser
- A mixer that is consumed immediately after a straight shot of
liquor to create a different taste.
Cobbler
- A tall drink of any liquor served in a Collins or highball glass with
shaved or crushed ice and garnished with fresh fruit and mint
sprigs.
Cocktail
- Any of various alcoholic beverages consisting usually of brandy,
whiskey, vodka, or gin combined with fruit juices or other liquors
and often served chilled.
Collins
- A drink akin to a sour which is served in a tall glass with soda
water or seltzer water.
Cooler
- A drink consisting of ginger ale, soda water, and a fresh spiral or
twist of citrus fruit rind, served in a collins or highball glass.
Crusta
- A sour-type drink served in a glass that is completely lined with
an orange or lemon peel cut in a continuous strip.
Cup
- A punch-type drink that made up in quantities of cups or glasses
in preference to a punch bowl.
19. Daisy
- An oversize drink of the sour type normally made with rum or gin.
It is served over crushed ice with a straw, and sweetened with
fruit syrup.
Eggnog
- A traditional holiday drink containing a combination of eggs
beaten with cream or milk, sugar, and liquor such as brandy,
rum, or bourbon.
Fix
- A sour-type drink similar to the daisy, made with crushed ice in a
large goblet.
Fizz
- An effervescent beverage. ( i.e. that which is carbonated or
which emits small bubbles.)
Flip
- A chilled, creamy drink made of eggs, sugar, and a wine or spirit.
Brandy and sherry flips are two of the better known kinds.
Frappé
- A partially frozen, often fruity drink. It is usually a mixture of
ingredients served over a mound of crushed ice.
Grog
- A rum-based beverage with water, fruit juice and sugar,
commonly served in a large mug.
Highball
- Any spirit served with ice and soda water in a medium to tall
glass (often a highball glass).
Julep
- A drink made of bourbon, mint, and sugar and crushed ice.
Lace
- Normally applies to the last ingredient in a recipe, meaning to
pour onto the top of the drink.
Lowball
- A short drink made of spirits served with ice, water or soda in a
small glass.
Mist
- Liquor served over a glass filled with crushed ice, often a way of
serving liqueur as an after dinner drink.
20. Mulls
- A sweetened and spiced heated liquor, wine or beer, served as
a hot punch.
Neat
- The consumption of a spirit as a straight, unaccompanied shot.
Negus
- A punch-like combination containing a wine, such as port,
heated with spices and sweetened.
Nip
- A quarter of a bottle.
Nightcap
- A wine or liquor taken before bedtime.
On The Rocks
- A wine or liquor poured over ice cubes.
Pick-Me-Up
- A drink designed to relieve the effects of overindulgence in
alcohol.
Posset
- An old British drink from which the eggnog was derived. It
consists of a mixture of heated ale or wine curdled with milk,
eggs, and spices.
Puff
- A traditional afternoon drink made of equal parts spirit and milk,
topped with club soda and served over ice.
Punch
- A party-size beverage consisting of fruit, fruit juices, flavorings
and sweeteners, soft drinks, and a wine or liquor base.
Rickey
- A drink made a liquor, usually gin, a half lime and soda water. It
is sometimes sweetened, and often served with ice in a Rickey
glass.
Sangaree
- A tall chilled and sweetened wine/liquor garnished with nutmeg.
Shooter
- A straight shot of whiskey or other kind of spirit taken neat.
21. Shrub
- Spirits, fruit juices, and sugar, aged in a sealed container such as
a cask or crock, then usually bottled.
Sling
- A tall drink made with brandy, whiskey or gin, with lemon juice,
sugar and soda water. It is served both hot and cold.
Smash
- A short julep made of liquor, sugar, and mint, served in a small
glass.
Sour
- A short drink consisting of liquor, lemon/lime juice and sugar.
Super call
- Also known as top shelf or super premium. The high octane,
often higher proof alcohols, or super-aged or flavored versions.
Swizzle
- A tall, traditionally rum-based cocktail filled with cracked ice. A
stirring rod or swizzle stick is quickly rotated between the palms of
the hands to form frost on the glass.
Syllabub
- A beverage made from a mixture of sweetened milk/cream,
wine and spices.
Toddy
- A sweetened drink of liquor and hot water, often with spices and
served in a tall glass.
Tot
- A small amount of liquor.
Virgin
- A non-alcoholic drink.
Well Drink
- A liquor and mixer, of which neither is, defined brands. (i.e. Gin
and Tonic, Rum and Coke)
22. 1.8 Essential recipes
Most of the recipes listed below you will encounter time and time
again, especially when working in a popular bar. It's important to learn them
from the start, as they will also be a great help in interviews for jobs.
Alabama Slammer
Amaretto Sour
B-52
Brandy Alexander
Bloody Mary
Blow Job
Black Russian
Blue Hawaiian
Buttery Nipple
Cape Codder
Colorado Bulldog
Cosmopolitan
Cuba Libre
Dr. Pepper
Fuzzy Navel
Gibson
Gimlet
Godiva Chocolate Martini
Grasshopper
Greyhound
Harvey Wallbanger
Jello Shots
Kamikaze
Lemon Drop
Liquid Cocaine
Long Island Iced Tea
Lynchburg Lemonade
Madras
Mai Tai
Margarita
Martini
Mojito
Mudslide
Old Fashioned
Orgasm
Piña Colada
Purple Hooter
Rob Roy
Rusty Nail
Rum Runner
Salty Dog
Seabreeze
Sex on the Beach
Singapore Sling
Sloe Comfortable Screw
Strawberry Daiquiri
Tequila Sunrise
Tom Collins
Whiskey Sour
Woo Woo
1.9 Hygiene and safety
A few guidelines to remember on hygiene and safety in a bar.
Always be clean, tidy and diplomatic.
Always rinse/wash bar equipment like cocktail shakers and strainers
after use, even between drinks.
Always wash and dry your hands frequently, especially after contact
with citrus fruit/juices. This helps prevent hand dermatitis.
23. Look after your hands, especially your fingernails, as these are always
in view. Keep fingernails short, and if using nail polish, use neutral colors.
Don't smoke or drink while working behind a bar, it is considered
unsanitary and in many countries is also illegal.
Don't allow a champagne corks to 'pop' on removal, this is of bad taste
and dangerous.
Handle a glass soda siphon by the plastic or metal part only. The heat
of your hand may cause the glass to shatter.
Never fill a glass to the brim.
1.10 Tips and Tricks
1/2 oz. of liquor is equal to 1 count, assuming you are using a pourer on
your bottles. To measure 1 1/2 oz. of liquor, count "1001...1002...1003" as
you are pouring. After a while, you should be able to do it by eye.
To make highballs, fill glass two-thirds full of ice before adding liquor.
Always pour liquor in before the mixer. Do not stir drinks containing
carbonated mixers.
To make cocktails, lowballs, and other shaken or stirred drinks, fill
shaker half-full of ice. For lowballs, fill the glass about half-full of ice
before pouring drink.
Most shaken drinks which contain light cream can also be made as
blended drinks, substituting vanilla ice cream for the light cream.
To make blended drinks, first fill blender half-full of ice. If necessary,
add more ice as you are blending.
Always keep fruit juices and other mixers refrigerated.
In fruit drinks, e.g. strawberry margaritas always use fresh fruit, not
frozen.
24. 1.11 Service Tips
There are thousands of tips a bartender can learn through the years to
help make her job easier and more efficient. There are far too many to list,
but a few will illuminate the way.
When a guest sits at the bar, always greet him with eye contact and a
smile as you lay down a cocktail napkin. If you cannot get to him right
away, let him know that you’ll be right with him. Guest don’t mind
waiting if they are recognized.
Keep the bar top clean for customers.
Always think of sanitation. Don’t let your fingers touch drinking surfaces
– the top of the straw, the rim of a glass, the ice, and the tip of beer
bottles.
Bartenders should only handle the glassware by the bottom half
carefully avoiding the areas of the glass that will be in contact with the
customer’s mouth or the drink itself.
Lighting customers’ cigarettes is a time-honored tradition and is an
always appropriate gesture.
When you are given a tip, always make eye contact and say thank
you.
Always serve the woman first, then a man. If a group of women are at
the bar, it’s customary to serve the oldest first and so forth.
People love to hear their names. Try to remember names.
25. 2 Popular Mix Drink
Recipes
2.1 GIN
Carla
1 ½ oz. genever gin
2 oz. orange juice
1 oz. passion-fruit juice
2 oz. lemonade
Shake briefly with a glassful of crushed ice and pour into a wine glass.
Add lemonade, and garnish with a slice of orange.
Glass: Wine Glass
Garnishes: Orange slice
Mixing Method: Shake and pour
Gibson
1 ½ oz. gin
¾ oz. dry vermouth
Stir gin and vermouth over ice cubes in a mixing glass.
Strain into a cocktail glass. Add the cocktail onions
and serve.
Glass: Cocktail Glass
Garnishes: Pearl or cocktail onion or green olives
Mixing Method: Stir and strain
26. Gin Cocktail
2 oz. gin
2 dash bitters
Stir gin and Bitters with ice and strain into a cocktail
glass. Garnish with the twist of a lemon peel and
serve.
Glass: Cocktail Glass
Garnishes: Lemon peel
Mixing Method: Stir and strain
Gin Fizz
2 oz. gin
juice of 1/2 lemons
1 tsp. powdered sugar
carbonated water
Shake gin, juice of lemon, and powdered sugar with
ice and strain into a highball glass over two ice
cubes. Fill with carbonated water, stir, and serve.
Glass: Highball Glass
Garnishes: Lemon Slice / Lemon Wedge
Mixing Method: Shake and strain
Honolulu
2 oz. gin
1/2 oz. pineapple juice
1/2 oz. fresh orange juice
1/4 oz. lemon juice
1/4 oz. simple syrup
1 dash Angostura bitters
Shake all ingredients well with ice and strain into a
sugar-rimmed cocktail glass. Garnish with a twist of
lemon peel, and serve.
Glass: Cocktail Glass
Garnishes: Lemon peel twist
Mixing Method: Shake and strain
27. Orange Blossom
2 oz. gin
1 oz. orange juice
1 tsp. superfine sugar
Combine the gin, orange juice, and sugar in a
shaker half-filled with ice cubes. Shake well,
and strain into a cocktail glass. Garnish with the orange slice.
Glass: Cocktail Glass
Garnishes: Orange Slice
Mixing Method: Shake and strain
Tom Collins
50 ml Tanqueray Gin
25 ml lemon juice
25 ml sugar syrup
Soda water
In a shaker half-filled with ice cubes, combine the gin,
lemon juice, and sugar. Shake well. Strain into a Collins
glass almost filled with ice cubes. Add the club soda.
Stir and garnish with lemon slice or lemon wedge or with
orange and cherry.
Glass: Highball Glass
Garnishes: Lemon Slice / Wedge or with orange and cherry
Mixing Method: Shake and strain
Gin Cobbler
1 tsp. super fine sugar
3 oz. club soda
2 oz. gin
In an old-fashioned glass, dissolve the sugar in the
Club Soda. Add crushed ice until the glass is almost
full. Add the gin. Stir well.
Glass: Old Fashioned Glass
Garnishes: Lemon and orange slices and cherry
Mixing Method: Stir and strain
28. Perfect Lady
1 oz. gin
½ oz. peach brandy
½ oz. lemon juice
1 egg white
Shake with ice and strain into a cocktail glass.
Glass: Cocktail Glass
Garnishes: Peach
Mixing Method: Shake and strain
White Lady
2 oz. gin
1 egg white
1 oz. light cream
1 tsp. superfine sugar
In a shaker half-filled with ice cubes, combine
all of the ingredients. Shake well. Strain into a
cocktail glass.
Glass: Cocktail Glass
Garnishes: Lemon zest strips
Mixing Method: Shake and strain
29. 2.2 RUM
Bacardi Cocktail
1 3/4 oz. Bacardi light rum
1 oz. lime juice
1/2 tsp. sugar syrup
1 dash grenadine syrup
In a shaker half-filled with ice cubes, combine all of
the ingredients. Shake well. Strain into a cocktail glass.
Glass: Cocktail Glass
Garnishes: Lime wedge and cherry
Mixing Method: Shake and strain
Beach Peach
50 ml White rum
25 ml peach brandy
25 ml peach juice
45 ml lime juice
1 tsp. pineapple syrup
Shake and strain into a highball glass half-filled with broken ice.
Glass: Highball Glass
Garnishes: Lime wedge
Mixing Method: Shake and strain
Blue Hawaiian
1 oz. Light Rum
1 oz. Blue Curacao
2 oz. Pineapple Juice
1 oz. Cream of Coconut
Mix all the ingredients with 1 cup ice in a
blender at high speed. Strain into a highball glass and garnish.
Glass: Highball Glass
Garnishes: Cherry, Pineapple
Mixing Method: Blend and strain
30. Captain’s Cocktail
1 oz. white rum
1/2 oz. Captain Morgan® Original spiced rum
1 oz. lime juice
1/2 tsp. caster sugar
1/2 oz. LBV port
Shake rums, juice and sugar together in a shaker.
Strain into a champagne saucer filled with
crushed ice, and sprinkle the port over one half
of the surface. Drink from the port side.
Glass: Champagne Saucer
Garnishes: Lime wedge or lime twist
Mixing Method: Shake and strain
Columbus
1 Part Light Rum
1 Part Apricot Brandy
1 Part Lime Juice
Fill a shaker with ice cubes. Add all ingredients. Shake
and strain into a chilled cocktail glass.
Glass: Cocktail Glass
Garnishes: Lime wedge or lime twist
Mixing Method: Shake and strain
Continental
2 oz. Light Rum
1 oz. Lime Juice
1 oz. Crème de Menthe (green)
1/2 oz. Lemon Juice
1/2 oz. Superfine Sugar
Shake all the ingredients in a shaker with ice and
strain into a cocktail glass. Garnish with a lemon twist.
Glass: Cocktail Glass
Garnishes: Lemon twist
Mixing Method: Shake and strain
31. Cuba Libre
2 Parts Aged Rum of Cuban Type
4 Parts Cola
½ Part Lime Juice
Fill a chilled highball glass with ice cubes. Add all
ingredients. Garnish with lime. Stir.
Glass: Highball Glass
Garnishes: Lime wedge
Mixing Method: Stir
Daiquiri
2 1/2 oz. Light Rum
juice of 1 lime
1/2 oz. simple syrup
Mix all ingredients in a cocktail shaker with ice
and strain into a chilled cocktail glass. Garnish
with lemon twist.
Glass: Cocktail Glass
Garnishes: Lemon twist
Mixing Method: Shake and strain
Emerald Star
1 oz. white rum
2/3 oz. melon liqueur
1/3 oz. apricot brandy
1/3 oz. lime juice
1 oz. passion-fruit juice
Shake ingredients, strain into a cocktail glass, and
serve.
Glass: Cocktail Glass
Garnishes: Star fruit
Mixing Method: Shake and strain
32. Eye of the Tiger
1 oz. gold rum
1 oz. coconut rum
1 oz. cranberry juice
1 oz. lemon juice
1 oz. sugar syrup
1 oz. orange juice
½ oz. dark rum
Shake all ingredients (except dark rum) and strain into an ice-filled
highball glass. Sprinkle dark rum on top, and garnish with an orange
slice. Serve with straws.
Glass: Highball Glass
Garnishes: Orange slice
Mixing Method: Shake and strain
Goldilocks
1 oz. dark rum
1 oz. coconut rum
3 oz. pineapple juice
2 oz. orange juice
Shake and strain into a piña colada glass filled with
broken ice. Garnish with a slice of pineapple, and serve.
Glass: Piña Colada Glass
Garnishes: Pineapple slice
Mixing Method: Shake and strain
Mai Tai
2 Parts Aged Rum from Martinique
1¼ Parts Simple Syrup
¾ Part Lime Juice
½ Part Orange Curacao
¼ Part Orgeat Almond Syrup
Fill a shaker with ice cubes. Add all ingredients.
Shake and strain into a chilled rocks glass filled with crushed ice.
Garnish with mint leaf, pineapple, a cherry and lime.
Glass: Rock Glass
Garnishes: Pineapple, mint, cherry and lime
Mixing Method: Shake and strain
33. Piña Colada
2 Parts Light Rum
4 Parts Pineapple Juice
1 Part Coconut Cream
Put all ingredients into an electric blender with 2 cups of
crushed ice. Blend at a high speed for a short length of
time. Strain into a Piña Colada glass and serve with a
straw.
Glass: Piña Colada Glass
Garnishes: Cherry and pineapple
Mixing Method: Blend and strain
Presidente
2 Parts Light Rum
1 Part Dry Vermouth
1 Part Orange Curacao
Fill a shaker with ice cubes. Add all ingredients.
Shake and strain into a chilled cocktail glass.
Glass: Cocktail Glass
Garnishes: Orange slice and cherry
Mixing Method: Shake and strain
Ti Punch
¼ tsp. of sugar cane syrup
Lime juice
Rum
Pour a splash of sugar cane syrup in a glass.
Squeeze a small slice of lime, cut from the side
of the lime, over the cane syrup. Add a
measure of Rum Agricole Blanc. Stir and add
ice. Allow the ice to chill the cocktail while the
flavor of the rum, sugar cane syrup and lime
blossoms.
Glass: Rock Glass
Garnishes: Lime slice or wedge
Mixing Method: Pouring
34. Tom and Jerry
6 eggs, whites separated from the yolks
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 ounce rum
1-1/2 pounds powdered sugar
rum
whiskey
hot water
Beat egg yolks and whites separately until stiff.
Add spices to the yolks. Blend egg whites into
yolks. Add sugar in two parts. Blend in 1 ounce
of rum.To serve, put 2 tablespoons of batter
into a mug and add 1/2 oz. of rum and 1/2 oz.
of whiskey. Top off with hot water. Stir and top
with nutmeg.
Glass: Irish coffee glass
Garnishes: Ground nutmeg
Mixing Method: Blend and Stir
X.Y.Z
1 oz. light rum
1/2 oz. triple sec
1 tbsp. lemon juice
Shake all ingredients with ice, strain
into a cocktail glass, and serve.
Glass: Cocktail Glass
Garnishes: Lemon twist
Mixing Method: Shake and Strain
35. Yum Yum
12 1/8-inch-thick slices English hothouse cucumber, divided
10 fresh raspberries, divided
1/4 cup gin
1 tablespoon acacia honey
2 tablespoons (scant) aquavit*
2 tablespoons (scant) fresh lime juice
Crushed ice
Using muddler or handle of
wooden spoon, mash 10
cucumber slices and 8 raspberries
in cocktail shaker. Add gin, honey,
aquavit, and lime juice. Shake
vigorously 20 times. Fill 2 old-
fashioned glasses with crushed ice.
Strain cucumber mixture into
glasses, dividing equally. Garnish
each drink with 1 cucumber slice and serve.
Glass: Old Fashioned Glass
Garnishes: Cucumber slice
Mixing Method: Muddle and Strain
36. 2.3 VODKA
Bailey’s Comet
1 1/4 oz. butterscotch schnapps
1 1/4 oz. Bailey's Irish cream
1 1/4 oz. Goldschlager cinnamon schnapps
float sambuca
Shake and Strain the Butterscotch, Bailey's, and
Goldschlager into a cocktail glass. Float the
Sambuca, then sprinkle Cinnamon or Nutmeg into
drink (Before you flame the drink). Just before
presentation, flames the drink. As the Sambuca
burns, the cinnamon will sparkle. A dazzling effect
if the bartender or server is walking with the drink
while it's burning (give the comet a tail).
Glass: Cocktail Glass or Irish coffee Glass
Garnishes: Cinnamon or Nutmeg
Mixing Method: Shake and Strain
Black Russian
2 Parts ABSOLUT VODKA
1 Part Kahlua
Fill a chilled rocks glass with ice cubes.
Add all ingredients. Garnish with a
maraschino berry.
Glass: Rock Glass
Garnishes: Cherry
Mixing Method: Build over ice
37. Bloody Mary
2 oz. vodka
3 oz. Tomato Juice
1/2 oz. Lemon Juice
pinch Black Pepper & Salt
dashes Worcestershire
drops Tabasco sauce
Shake all the ingredients in a shaker with ice and
strain into a highball glass over crushed ice. Garnish with the lemon
wedge.
Glass: Highball Glass
Garnishes: Lemon Wedge or Celery
Mixing Method: Shake and strain
Blue Shark
2 oz. Vodka
2 oz. White Tequila
4 dashes of blue curacao
Combine vodka and tequila in a cocktail shaker
with cracked ice. Add several dashes of blue curacao, and shake well.
Strain into a chilled old-fashioned glass, and serve.
Glass: Old Fashioned Glass
Garnishes: Lemon or Orange wedge, slice or twist
Mixing Method: Shake and strain
Cosmopolitan
2 Parts ABSOLUT CITRON
½ Part Cranberry Juice
½ Part Triple Sec
¼ Part Lime Juice
Mix all ingredients in a cocktail shaker with ice.
Strain into a chilled martini glass. Garnish with a lime
Glass: Martini Glass
Garnishes: Lime or Orange twist
Mixing Method: Shake and strain
38. Golden Russian
1 1/2 oz. vodka
1 oz. Galliano herbal liqueur
1 tsp. lime juice
Pour into an old-fashioned glass three-quarters filled
with broken ice. Garnish with a slice of lime, and
serve.
Glass: Old Fashioned Glass
Garnishes: Lime Slice
Mixing Method: Build over ice
Green Dragon
2 measures/3 tbsp. Stolichnaya vodka
1 measure/1-1/2 tbsp. green Chartreuse
Shake the ingredients nicely with ice, and strain right
into a cocktail cup.
Glass: Cocktail Glass
Garnishes: Lemon Twist
Mixing Method: Shake and Strain
Liberator
1 1/2 oz. vodka
1/2 oz. melon liqueur
2 oz. mango juice
1/2 oz. lime juice
Shake all the elements well along with ice, and strain
into a drink glass. Take with a nicely cut slice of mango
and the slice of lime scale.
Glass: Cocktail Glass
Garnishes: Slice of lime and mango
Mixing Method: Shake and Strain
39. Mint Collins
2 oz. Smirnoff Vodka
1/3 oz. Green Crème de menthe
1 oz. Lemon Juice
¾ oz. sugar syrup
5 oz. soda water
Half-fill a highball cup with cracked ice, and then
add the very first four ingredients. Give the drink
an excellent mix and then top-up with the soda
pop. Float the sprig of fresh peppermint on the best.
Glass: Highball Glass
Garnishes: Sprig of mint
Mixing Method: Build over ice
Piranha
3 oz. Coca-Cola
2 oz. vodka
1 oz. crème de cacao
Put the alcohol right into a rocks cup containing a lot
of cracked ice and stir intensely, before including the cola.
Glass: Old fashioned Glass
Garnishes:
Mixing Method: Build over ice
S.O.S
1 measure lemon vodka
1 measure peach schnapps
2 measures unsweetened mandarin juice
1/4 measure grenadine
Shake just about all the ingredients well along with
ice, and strain into a big cocktail cup. Garnish with a piece of lemon
and a mandarin section on a drink stick, and add short straw.
Glass: Cocktail Glass
Garnishes: Lemon Slice
Mixing Method: Shake and Strain
40. Screwdriver
2 measures Absolut vodka
4 measures orange juice
Fill a chilled highball glass with ice cubes. Add
ABSOLUT Vodka. Top-up with orange juice.
Garnish with orange.
Glass: Highball Glass
Garnishes: Orange Slice or wedge
Mixing Method: Build up
Sea Breeze
2 Parts ABSOLUT VODKA
3 Parts Grapefruit Juice
1 Part Cranberry Juice
Fill a chilled highball glass with ice cubes. Add all
ingredients. Stir. Garnish with lime.
Glass: Highball Glass
Garnishes: Slice of Lime
Mixing Method: Build over ice and Stir
Sex on the Beach
3 Parts ABSOLUT VODKA
8 Parts Cranberry Juice
4 Parts Orange Juice
2 Parts Peach Liqueur
Fill a shaker with ice cubes. Add all ingredients. Shake
and strain into a chilled highball glass filled with ice
cubes.
Glass: Highball Glass
Garnishes: Slice of orange and cherry
Mixing Method: Shake and Strain
41. Vodkatini
6 Parts ABSOLUT VODKA
1 Part Dry Vermouth
Fill a mixing glass with ice cubes. Add all
ingredients. Stir and strain into a chilled cocktail
glass. Garnish with a green olive and lemon.
Glass: Cocktail Glass
Garnishes: Olives and Lemon twist or slice
Mixing Method: Stir and Strain
White Russian
1 measure vodka
1 measure Tia Maria or Kahlua
1 measure whipping cream
Pour vodka and coffee liqueur over ice cubes
in an old-fashioned glass. Fill with light cream
and serve.
Glass: Old Fashioned Glass
Garnishes: Cherry
Mixing Method: Build over ice
Woo Woo
1 oz. vodka
1/2 oz. peach schnapps
4 oz. cranberry juice
Mix all ingredients in a cocktail shaker with ice.
Strain into a tall glass over fresh ice. Garnish with
lime wedge.
Glass: Highball Glass
Garnishes: Lime wedge or lemon slice
Mixing Method: Build over ice or Shake and Strain
42. 2.4 WHISKEY
Artist’s Special
1 oz. Whiskey
1 oz. Sherry
½ oz. Lemon juice
½ oz. Raspberry syrup
Add all ingredients into a shaker glass. Fill shaker
glass with ice. Shake vigorously until cold (no
longer than necessary to chill). Double strain into chilled glass.
Glass: Cocktail Glass
Garnishes: Lemon Slice
Mixing Method: Shake and Strain
Brainstorm
2 oz. Scotch whisky
1/2 oz. Benedictine herbal liqueur
1 tsp. sweet vermouth
Shake the whiskey, vermouth, and Benedictine well
with cracked ice, then strain into a chilled cocktail
glass and garnish with twist of orange peel.
Glass: Cocktail Glass
Garnishes: Orange Twist
Mixing Method: Shake and Strain
Highland
1 Part Scotch whisky
1 Part Vermouth, Sweet
1 Dash Bitters
Fill a mixing glass with ice cubes. Add all
ingredients. Stir and strain into a chilled cocktail glass.
Glass: Cocktail Glass
Garnishes: Olives and Lemon twist or slice
Mixing Method: Stir and Strain
43. Irish Chocolate Velvet
1/2 cup heavy cream
1/2 cups milk
2 tbsp. cocoa powder
4 ounce milk chocolate, broken
into squares
4 tbsp. Irish whisky
1. Whip the cream in a bowl until it is thick enough to hold its shape.
2. Put the milk into a saucepan and whisk in the cocoa powder. Add
the chocolate squares and heat gently, stirring, until the chocolate has
melted. Bring the chocolate milk to the boil.
3. Remove the saucepan from the heat and add the whipped heavy
cream and Irish whisky. Stir gently for about 1 minute to blend well.
4. Pour quickly into four heatproof mugs or glasses and top each
serving with a generous spoonful of whipped cream. Decorate with
chocolate curls and serve at once.
Glass: Cocktail Glass or Irish coffee Glass
Garnishes: Whipped cream, for topping chocolate curls, to decorate
Mixing Method: Build
Jack Frost
1 measure Jack Daniel's
0.75 measure dry vermouth
1/3 measure crème de banane
1 measure passion fruit juice
1/3 measure pineapple juice
Shake just about all the ingredients well along
with ice, and strain into a big cocktail glass
that's been half-filled with smashed ice. The
drink could be garnished having a slice of
lemon on the stick with an amount of juicy,
fresh pineapple.
Glass: Cocktail Glass
Garnishes: Lemon or Pineapple Slice
Mixing Method: Build
44. Jamaica Shake
1.5 measures bourbon
1 measure dark Jamaican rum
1 measure double (heavy) cream
Shake all the ingredients nicely with ice in order
to amalgamate the cream, and strain into a
cocktail cup. Sift grated dark chocolate over the
best.
Glass: Old Fashioned Glass
Garnishes: Lime Slice
Mixing Method: Shake and Strain
Millionaire
¾ oz. lemon juice
1 egg white
¼ oz. Triple Sec
Couple dashes grenadine
1 ½ oz. Bourbon
Shake hard with ice in a shaker, strain into a
cocktail glass.
Glass: Cocktail Glass
Garnishes: Lemon wedge or twist
Mixing Method: Shake and Strain
Modern Cocktail
1 Part Scotch whisky
1 Dash Pastis
1 Dash Orange Bitters
1 Dash Grenadine
Fill a shaker with ice cubes. Add all
ingredients. Shake and strain into a chilled
cocktail glass.
Glass: Cocktail Glass
Garnishes: Lemon twist or cherry
Mixing Method: Shake and Strain
45. New York
5 Parts Bourbon
1 Splash Peach Brandy
1 Part Lime Juice
2 Splashes Simple Syrup
2 Dashes Grenadine
Fill a shaker with ice cubes. Add all ingredients.
Shake and strain into a chilled cocktail glass.
Garnish with orange.
Glass: Cocktail Glass
Garnishes: Orange Slice
Mixing Method: Shake and Strain
Old Fashioned
40 ml Scotch or Whiskey
1 sugar cube
2 dashes Angostura Bitters
Put sugar cube in a glass and drench it with
the bitters. Muddle until dissolved. Fill the glass
with ice cubes and add whiskey/scotch.
Garnish with orange slice or a maraschino
cherry if you’re super-dooper fancy.
Glass: Old Fashioned Glass
Garnishes: Orange Slice or Cherry
Mixing Method: Muddle
Perfect Manhattan
2 Parts Rye Whiskey
½ Part Dry Vermouth
½ Part Vermouth, Sweet
2 Dashes Bitters
Fill a mixing glass with ice cubes. Add all
ingredients. Stir and strain into a cocktail glass.
Glass: Cocktail Glass
Garnishes: Cherry and Lemon
Mixing Method: Stir and Strain
46. Rob Roy
1 1/2 oz. Scotch whisky
1/4 oz. sweet red vermouth
dash of Angostura bitters
Shake all ingredients in a cocktail shaker
with ice. Strain into a chilled martini glass.
Garnish with cherry.
Glass: Martini Glass
Garnishes: Cherry
Mixing Method: Stir and Strain
Rocky Mountain
3 Parts Bourbon
2 Parts Orange Juice
2 Parts Lemon Juice
1 Dash Almond Liqueur
Fill a shaker with ice cubes. Add all ingredients.
Shake and strain into a chilled champagne glass.
Garnish with lemon.
Glass: Champagne Flute
Garnishes: Lemon Slice or Twist
Mixing Method: Stir and Strain
47. 2.5 TEQUILA
Bloody Maria
1 1/2 oz. silver tequila
4 oz. tomato juice
juice of half lime
4 dashes of Cholula
2 dashes of Worcestershire sauce
pinch of salt and pepper
pinch of horseradish
Mix all ingredients in a cocktail shaker with ice.
Pour into a tall glass and garnish with celery.
Glass: Old Fashion Glass
Garnishes: Lemon Slice or Twist, celery stick
Mixing Method: Shake and Strain
Boomer
2/3 measure gold tequila
1/2 measure apricot brandy
1/2 measure orange juice
1/4 measure lemon juice
1/4 measure sugar syrup
Shake all the ingredients well with ice, and strain
into a tiny glass.
Glass: Old Fashion Glass
Garnishes: Lemon or orange slice
Mixing Method: Shake and Strain
48. Cherry Coco
1-1/2 measures silver tequila
3/4 measures coconut cream
1 measure lemon juice
1/4 measure maraschino
Shake all the ingredients well with tee, and strain into a tall, narrow
glass. Drop a cocktail cherry into the drink.
Glass: Highball Glass
Garnishes: Cherry
Mixing Method: Shake and Strain
Fire Bird
1-1/2 measures silver tequila
1/2 measure crème de banane
1/2 measure lime juice
2 measures sparkling lemonade
Fill a rocks glass nearly to the brim with cracked
ice. Add the first three ingredients, give them a
quick stir and then add the lemonade. Garnish with a slice of lemon.
Glass: Rock Glass
Garnishes: Lemon slice
Mixing Method: Build over ice
Last Chance
1-3/4 measures gold tequila
1/2 measure apricot brandy
1 measure lime juice
10 ml clear honey
Shake all the ingredients very well with ice,
ensuring that the honey is fully dissolved, and
strain into a rocks glass. Garnish with a slice of lime.
Glass: Rock Glass
Garnishes: Lime slice
Mixing Method: Shake and strain
49. Mango and Peach Margarita
1 mango, peeled and sliced
1-1/2 peaches/peeled and sliced
2-1/2 measures/2 fl. oz. silver tequila
1-1/4 measures/1-3/4 tbsp. Cointreau
1-1/4 measures/1-3/4 tbsp. lime juice
Blend the mango and peach slices in a liquidizer until a smooth paste is
obtained. Add the tequila, Cointreau and lime juice, blend for a few
seconds more, then add the ice. Blend again until the drink has the
consistency of a milkshake. Pour into pre-chilled cocktail glasses, and
garnish.
Glass: Cocktail Glass
Garnishes: Mango slice or piece
Mixing Method: Blend
Margarita
1-1/2 measures/6 tsp. silver tequila
1/2 measure/2 tsp. Cointreau
Juice of a lime
Rub the rim of a cocktail glass with a wedge of fresh lime, and then dip
it in fine salt. Shake the tequila, Cointreau and lime juice with plenty of
ice, and strain into the prepared glass.
Glass: Cocktail Glass
Garnishes: Lime Slice or wedge
Mixing Method: Shake and strain
Mexican Chocolate
1-1/2 measures gold tequila
1 measure Kahlua
4 measures prepared cocoa made with whole milk
Shake all the ingredients well with ice, and strain into
a large goblet. Drink through straws.
Glass: Cocktail Glass or Irish coffee glass
Garnishes: Chocolate wafer and cream
Mixing Method: Shake and strain
50. Mocking Bird
1-1/2 measures tequila
3/4 measures white crème de menthe
Juice of half a lime
Shake all the ingredients well with ice, and
strain into a chilled cocktail glass. Garnish
with a half-slice of lime and a sprig of mint.
Glass: Cocktail Glass
Garnishes: Lime Twist or Slice
Mixing Method: Shake and strain
Piñata
1-1/2 measures gold tequila
1 measure crème de banane
1 measure lime juice
Shake all the ingredients well with ice, and strain
into a cocktail glass. Dangle a twist of lime rind in
the drink.
Glass: Cocktail Glass
Garnishes: Lime Twist
Mixing Method: Shake and strain
Pineapple Tequila
2 oz. Silver Tequila
1 oz. Cointreau
1 C Pineapple Juice
Combine all ingredients and pour over ice in
high ball glass. Garnish with a pineapple slice.
Glass: Highball or old fashioned Glass
Garnishes: Pineapple slice
Mixing Method: Shake and Strain or Build over
ice
51. Rosita
1 1/2 ounces silver tequila
1/2 ounce sweet vermouth
1/2 ounce dry vermouth
1/2 ounce Campari
1 dash Angostura bitters
Add the ingredients in this order to an Old-
Fashioned glass or small rocks glass, half-filled with
cracked ice. Stir. Squeeze a small twist of orange
rind over the drink and then drop It In.
Glass: Old fashioned Glass
Garnishes: Lime twist
Mixing Method: Build over ice
Sangrita
450 g/1 lb. ripe tomatoes, or one 14 oz. can chopped tomatoes
1 small onion, finely chopped
2 small fresh green chilies, seeded and chopped
120 ml/4 fl. oz. freshly squeezed orange juice
Juice of 3 limes
2.5 ml/1/2 tea-spoon caster (superfine) sugar
Pinch of salt
8 small shot glasses of gold or aged
tequila per person
Cut a large cross in the base of each
tomato. Place the tomatoes in a
heatproof bowl and pour over boiling
water to cover. Leave for 3 minutes.
Lift the tomatoes out on a slotted
spoon, and plunge them into a
second bowl of cold water. Remove
the skins, then cut the tomatoes in half
and scoop out the seeds with a spoon.
Chop the tomato flesh and put in a food processor. Add the onion,
chillies, orange juice, lime juice, sugar and salt. Process until the mixture
is very smooth; then pour into a pitcher and chill for at least an hour
before serving. Offer each drinker a separate shot glass of neat tequila
as well. The drinks are sipped alternately.
Glass: Shot Glass
Garnishes: Lime twist
Mixing Method: Blend
52. Tequila and Orange
20ml tequila
Freshly squeezed orange juice
Serve tequila with a splash of freshly
squeezed orange juice, ice cubes and a
wedge of lime.
Glass: Highball or Old fashioned Glass
Garnishes: Orange Slice or Lemon Wedge
Mixing Method: Build over ice
Tequila Sunrise
2 measures gold tequila
4 measures freshly squeezed orange juice
1/2 measure grenadine
Half-fill a highball glass with crushed ice. Pour
in the tequila, then the freshly squeezed
orange juice. Quickly add the grenadine,
pouring it down the back of a spoon held
inside the glass so that it sinks to the bottom of
the drink.
Glass: Highball Glass
Garnishes: Orange Wedge and Cherry
Mixing Method: Build
53. Tequila Sunset
1 measure gold tequila
5 measures lemon juice
1 measure orange juice
15-30 ml clear honey
2/3 measure crème de cassis
Pour the tequila, and lemon and orange juices
into a well-chilled cocktail glass. Using a swizzle-
stick, mix well the ingredients together. Trickle the
honey into the center of the drink. It will sink and
create a layer at the bottom of the glass. Add the
crème de cassis, but do not stir. It will create a
glowing layer above the honey at the bottom of
the glass.
Glass: Cocktail Glass
Garnishes: Cherry
Mixing Method: Stir and Build
Zorro
1 oz. Crème de Menthe
1 oz. Irish Cream
1 oz. Sambuca
3 oz. freshly brewed Coffee
1 1/2 oz. Whipping Cream
Pour all ingredients into a coffee mug. Add hot
coffee and stir. Top with whipped cream and serve.
Glass: Irish coffee Glass
Garnishes: Wafer and Cream
Mixing Method: Shake and strain
54. 2.6 BRANDY
Apricot Bellini
3 fresh apricots
2 tsp. lemon juice
2 tsp. sugars syrup
1½ tbsp. cognac
1½ tbsp. apricot brandy
1 bottle brut champagne or even dry
gleaming
wine, perfectly chilled
Plunge the apricots in to boiling drinking
water for 2 moments to release the skins, after that peel and hole
them. Dispose of the pits and pores and skin. Process the apricot skin
with the lemon fruit juice until you have an even puree. Enhance to
flavor with sugars syrup, then strain. Include the brandy and liqeur to
the apricot nectar and mix together. Separate the apricot nectar
among perfectly chilled champagne flutes. Complete the drinks with
perfectly chilled champagne or causing wine.
Glass: Champagne Flute
Garnishes: Peach slice or lemon slice
Mixing Method: Blend
Arago
6 tsp. cognac
1½ tbsp. crème de banane
1½ tbsp. double (large) cream
Shake just about all the ingredients nicely with ice,
and strain right into a cocktail cup. Sprinkle the
surface area of the drink with grated chocolates.
Glass: Cocktail Glass
Garnishes: Grated Chocolate
Mixing Method: Shake and Strain
55. B & B
1 oz. Benedictine
1 oz. brandy
Pour the Benedictine into a brandy snifter.
Use the back of a bar spoon to gently float the
brandy on top.
Glass: Brandy snifter
Garnishes: not required
Mixing Method: Stir
Bayou
6 tsp. cognac
2 tsp. peach brandy
1½ tbsp. mango juice
1½ tsp. lime scale juice
Stir all the elements well along with ice, and strain
into a rubble glass. Take with a piece of ultra-ripe
white mango.
Glass: Cocktail Glass
Garnishes: Lemon Slice or mango slice
Mixing Method: Stir and Strain
Blackjack
1½ tbsp. cognac
2 tsp. kirsch
2 tsp. Kahlua
3 tbsp. cold dark coffee
Shake just about all the ingredients nicely with ice,
and put without pushing into a rubble glass. Don't
garnish.
Glass: Cocktail Glass
Garnishes: not required
Mixing Method: Shake and Strain
56. Bombay
6 tsp. cognac
3 tsp. dry vermouth
3 tsp. fairly sweet red vermouth
1 tsp. Cointreau
1 tsp. absinthe
Stir all the elements well along with ice, and strain
into a drink glass or even champagne saucer filled
with smashed ice.
Glass: Cocktail Glass
Garnishes: not required
Mixing Method: Stir and Strain
Bonnie Prince Charlie
1½ tbsp. cognac
2 tsp. Drambuie
1½ tbsp. lemon juice
Stir all the elements well along with ice, and strain
right into a cocktail cup. Garnish having a twist of
lemon.
Glass: Cocktail glass
Garnishes: Lemon Twist
Mixing Method: Stir and strain
Booster
3 tbsp. cognac
1½ tbsp. orange curacao
½ egg white
Stir all the elements very completely with ice, and
strain right into a cocktail cup. Sprinkle the surface
area with floor nutmeg.
Glass: Cocktail Glass or old fashioned glass
Garnishes: Nutmeg
Mixing Method: Stir and Strain
57. Brandy Alexander
1½ tbsp. cognac
1½ tbsp. brown crème de cocoa
1½ tbsp. double (large) cream
Shake the elements thoroughly along with
ice, and strain right into a cocktail cup.
Scatter floor nutmeg, or grate just a little
whole nutmeg, on the top. Alternatively,
spread with grated chocolates.
Glass: Cocktail Glass
Garnishes: Nutmeg and grated cocktail
Mixing Method: Shake and strain
Brandy Blazer
½ orange
1 lemon
3 tbsp. cognac 1 sugars cube
1 sugars cube
2 tsp. Kahlua
Pare the skin from the orange and lemon,
getting rid of and discarding because much
of the white pith as you possibly can. Put the
cognac, sugars cube, lemon and orange skin
in a small skillet. Heat lightly, then eliminate
from the warmth, light the match and move
the flame near to the surface of the fluid. The
alcohol may burn having a low, blue fire for
about one minute. Blow out the fire. Add the
Kahlua in order to the pan, and stress into a
heat-resistant cup. Garnish having a cocktail stay threaded with
orange skin, and serve warm.
Glass: Punch Cup glass
Garnishes: orange or lemon twist
Mixing Method: Stir and strain
58. Brandy Cocktail
6 tsp. cognac
2 dashes orange curacao
Mix the components lightly with ice inside a bar
cup, and then stress into a brandy balloon.
Glass: Brandy balloon
Garnishes: Lemon Twist
Mixing Method: Shake and strain
Brandy Crusta
6 tsp. cognac
tsp. Cointreau
1 tsp. maraschino
dash Angostura bitters
1 tsp. lemon juice
Ice the rim of a large tumbler through dipping this first within lemon
juice and after that in caster (superfine) sugars. Hang the twist of
lemon skin in it, and after that fill it along with cracked ice. Mix all the
elements well along with ice in a glass pitcher until the combination is
well-chilled, and after that strain in to the prepared cup. Garnish more
with a half-slice of orange.
Glass: Collins Glass
Garnishes: Half-slice orange
Mixing Method: Shake and strain
Brandy Fino
8 Parts Cognac
3 Parts Whisky/Honey Liqueur (Drambuie)
3 Parts Sherry
1 Wedge Orange
1 Whole Maraschino Berry
Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a
chilled rocks glass filled with ice cubes.
Glass: Rock glass
Garnishes: Berry and Orange
Mixing Method: Shake and strain
59. Brandy Fix
5ml / 1 tsp. sugars
Juice and rind of half the lemon
6 tsp. cognac
3 tsp. cherry brandy
Dissolve the sugar in small amount of water within
the bottom of a little tumbler, and after that fill it
along with crushed ice. Include the lemon juice and
alcoholic beverages and stir the drink nicely. Serve
with the squeezed lemon skin.
Glass: Highball Glass
Garnishes: Lemon Slice
Mixing Method: Stir and strain
Brandy Punch
1 pint container of cognac
150ml / ¼ pint orange curacao
1½ tbsp. grenadine
juice of 5 lemons
juice of 2 oranges
250ml / 8fl oz. mineral water
orange and lemon pieces
400ml / 14fl oz. sparkling ginger root ale
Blend all but the final ingredient inside a
punch dish and add the ginger root ale right
before serving. Ladle in to highball glasses
packed with ice.
Glass: Highball or punch glass
Garnishes: Orange and lemon slices
Mixing Method: Blend
60. Brandy Smash
4 fresh mint sprigs
1 tsp. superfine sugar
1 oz. club soda
2 1/2 oz. brandy
In an old-fashioned glass, muddle the mint
sprigs lightly with the sugar and club soda.
Fill the glass with ice cubes. Add the brandy. Stir well.
Glass: Old fashioned glass
Garnishes: Orange slice and cherry
Mixing Method: Muddle and stir
Captain Kidd
2 Parts Dark Rum of Jamaican Type
1 Part Bourbon
1 Part Sherry
2 Dashes Orange Bitters
1 Splash Simple Syrup
Fill a mixing glass with ice cubes. Add all ingredients. Stir and strain into
a chilled cocktail glass.
Glass: Cocktail Glass
Garnishes: Orange slice
Mixing Method: Stir and strain
Cranberry Kiss
1½ tbsp. cognac
3 tbsp. cranberry fruit juice
3 tbsp. pink grape fruit juice
3 tbsp. marsala dolce
Stir the brandy and cranberry and grape
fruit juices along with ice and strain into a
well-chilled cup. Tilt the cup slightly prior to
slowly flowing in the marsala lower the side.
Glass: Highball glass
Garnishes: Slice of lime
Mixing Method: Build over ice
61. East India
2 Parts Cognac
¼ Part Pineapple Juice
¼ Part Orange Curacao
1 Dash Bitters
Fill a shaker with ice cubes. Add all ingredients.
Shake and strain into a chilled cocktail glass.
Glass: Cocktail glass
Garnishes: Lemon slice and berry
Mixing Method: Shake and strain
Frozen Strawberry Daiquiri
4 strawberries
2 tsp. lime scale juice
1½ tbsp. cognac
1½ tbsp. gentle rum
Dash grenadine
Place the strawberries, lime scale juice and
brandy inside a liquidizer and process to some
puree. Include the light rum, grenadine and
fifty percent a cup of finely smashed ice and
process once again to a sleek slush. Pour the
ensuing mixture right into a well-chilled cocktail cup.
Glass: Cocktail glass
Garnishes: Sprig of peppermint or strawberry
Mixing Method: Process / Blend
Hard Case
6 tsp. cognac
2 tsp. crème de cassis
1 tsp. lemon juice
Stir all the elements well along with ice, and strain into a drink glass.
Take with a half-slice of lemon.
Glass: Brandy Snifter
Garnishes: Lemon slice
Mixing Method: Stir and strain
62. Harvard
1½ measures cognac
½ measure sweet red-colored vermouth
¼ measure lemon juice
¼ measure grenadine
2 dashes Angostura bitters
Stir all the elements well along with ice, and strain into
a drink glass. Take with a piece of lemon.
Glass: Cocktail glass
Garnishes: Lemon slice
Mixing Method: Stir and strain
Incredible
1 measure cognac
½ measure green Chartreuse
½ measure cherry brandy
Mix all the elements gently along with ice in a glass
pitcher until well-chilled, and after that strain into a
rubble glass. Take with a drink cherry.
Glass: Rubble Glass
Garnishes: Cherry
Mixing Method: Build over ice and stir
Kiss the Boys Goodbye
1 measure cognac
1 measure sloe gin
¼ measure lemon juice
½ egg white
Shake just about all the ingredients nicely with ice,
and strain right into a rocks cup half-fitted with
damaged ice. Garnish having a wedge of lemon.
Glass: Cocktail Glass
Garnishes: Lemon Wedge
Mixing Method: Shake and strain
63. Last Goodbye
1 oz. cognac
3/4 oz. cherry brandy
1/4 oz. triple sec
1/2 oz. lime juice
1 tsp. grenadine syrup
Pour into an old-fashioned glass half-filled with broken ice, and serve.
Glass: Old fashioned glass
Garnishes: Lime slice or cherry
Mixing Method: Build over ice
Lemon Lady
1 measure cognac
½ measure Cointreau
3 measures light, partly melted lemon sorbet
Stir well along with ice to combine the sorbet, and
strain right into a chilled drink glass. Take with a
piece of lemon.
Glass: Champagne saucer
Garnishes: Lemon slice
Mixing Method: Stir and strain
Memphis Belle
6 tsp. cognac
3 tsp. Southern Comfort
2 tsp. lemon juice
1 tsp. orange bitters (or even curacao)
Shake just about all the ingredients nicely with ice,
and strain right into a pre-chilled cocktail cup.
Garnish having a twist of lemon.
Glass: Cocktail Glass
Garnishes: Lemon Twist
Mixing Method: Shake and strain
64. Morning Glory Fizz
1 oz. rye whiskey
1 oz. cognac
1 tsp. curacao
1 tsp. simple syrup
1 tsp. absinthe
2 dashes Angostura bitters
Club soda
Pour the ingredients into a mixing glass filled
with ice. Stir well. Strain into a chilled old-fashioned glass. Top with club
soda. Twist a lemon peel over the glass and drop it into the drink.
Glass: Old fashioned glass
Garnishes: Lemon Twist
Mixing Method: Stir and Strain
Port side
6 tsp. cognac
2 tsp. ruby port
2 tsp. crème de mure
Mix all the elements with ice inside a pitcher, and
strain right into a rocks cup half-filled with
smashed ice. Garnish having a blackberry, if you have one at hand.
Glass: Brandy Snifter
Garnishes: Blackberry
Mixing Method: Stir and strain
Savoy Hotel
1 measure brown crème de cocoa
1 measure Benedictine
1 measure cognac
Carefully put each of the elements, in this order, more than the back of
the spoon right into a liqueur glass or even sherry schooner to create a
multi-layered drink. Serve instantly, while the impact is undamaged.
Glass: Shot glass
Garnishes: not required
Mixing Method: Build
65. Torpedo
1 part rum
1 part vodka
1 part cognac
1 part white crème de menthe
Shake just about all the ingredients nicely with ice,
and strain right into a pre-chilled cocktail cup.
Garnish having a twist of lemon.
Glass: Cocktail glass
Garnishes: Cherry, cucumber and lemon twist
Mixing Method: Shake and strain
Vanderbilt
1½ measures cognac
½ measure cherry brandy
2 dashes Angostura bitters
¼ measure sugar syrup
Pour into an old-fashioned glass filled with broken ice.
Add a twist of lemon, and serve.
Glass: Old fashioned glass
Garnishes: Cherry and lemon twist
Mixing Method: Stir and strain
Via Veneto
7 Parts Cognac
1 Part Sambuca
1 Part Lemon Juice
1 Part Egg White
1 Splash of Simple Syrup
Fill a shaker with ice cubes. Add all ingredients.
Shake and strain into a chilled rocks glass filled with
ice cubes.
Glass: Old fashioned glass
Garnishes: Lemon Slice
Mixing Method: Shake and strain
66. 3 Sweet and Fruity
Mix Drink
Avery Island Punch
1/2cup(s) Cassis (Currant-Flavored Liqueur)
1/4cup(s) Triple Sec (Orange-Flavored Liqueur)
2 tablespoon(s) Triple Sec
1 cup(s) Fresh Orange Juice
2/3cup(s) Cranberry-Juice Cocktail
2 Pineapples, quartered lengthwise
2 Oranges, cut into 1/2-inch slices
4 Limes cut into 1/2-inch slices
4 Red And Firm-Fleshed Apples, Such As Cortland Or
Empire Or Firm-
Fleshed Pears, cut into 1/2-inch wedges
4 bottle(s) (750-milliliter) Sparkling White Wine
Place all ingredients except wine into a large punch bowl or container.
Cover with plastic wrap and chill for up to 1 hour before serving. Just
before serving, pour in sparkling wine.
Blackberry and Mint Smash
2 measures De Kuyper Blackberry
4 pcs. Mint leaves
1 cube sugar
Half a lime
Cut the half lime into 4 pieces. Muddle together in the
serving glass(tumbler), the sugar cube and 3 mint
leaves. Add the De Kuyper Blackberry and half fill with
ice. Stir together and then fill glass with more crushed
ice. Garnish with the remaining sprig of mint and a fresh
blackberry if desired.
67. Cherry Cola Cocktail
1/2cup(s) Cola Soft Drink
1 1/2tablespoon(s) Spiced Cherry Syrup
1 ounce(s) Rum
Make the cocktail: Fill an 8-ounce glass with crushed
ice and add the cola, cherry syrup, and rum. Stir and
serve immediately.
Cool Blue Hawaiian
4 cup(s) Ice Cubes
1 cup(s) Pineapple Juice, chilled
1/2cup(s) Blue Curacao
1/2cup(s) Light Rum
1/2cup(s) Cream Of Coconut
4 slice(s) Pineapple
4 Maraschino Cherries
In blender, combine ice, pineapple juice, blue
curacao, rum, and cream of coconut and blend
until mixture is smooth. Pour into 4 glasses. Garnish
with pineapple slices and cherries.
Cranberry Chiller
1 measure Vodka
1 measure Triple sec
1 measure Amaretto
3 measures Cranberry Juice
2 measures Orange Juice
Fill a highball glass with ice cubes. Build all the ingredients
– Triple Sec, Amaretto, Vodka, Cranberry Juice and
Orange Juice. Stir gently then squeeze a little lime as
garnish and serve.
68. Noon Wine
1/4cup(s) Elderflower Concentrate
3 tablespoon(s) Sugar
12 large Sage Leaves
1 bottle(s) (750 ml) Sauvignon Blanc
2 Peaches, ripe
1/2cup(s) Raspberries
To make white sangria, stir elderflower concentrate, sugar, and sage
leaves with 750ml of sauvignon blanc. Add two sliced ripe peaches
and raspberries. Let fruit mascerate 2 hours before serving.
Orange-Ginger Margarita
12-ounce Frozen Orange Juice Concentrate
10 ounce(s) Tequila
6 ounce(s) Ginger Liqueur
1 teaspoon(s) Grated Ginger
4 cup(s) Ice
2 tablespoon(s) Kosher or Margarita Salt
Crystallized Ginger, Optional
Place frozen orange juice concentrate (reserve 1
tablespoon), tequila, ginger liqueur, ginger, and ice in a blender and
mix until ice is crushed.Place reserved tablespoon concentrate on a
small plate and salt on another small plate. Dip rims of 4 glasses in
concentrate and then in salt. Fill glasses, garnish with crystallized ginger
if desired, and serve.
Passion Fruit Mojitos
2 Parts Passion Fruit Mojito Mix
1 Part White Rum
Ice
Club Soda
Mint Sprigs
Lime Slices
Combine in a pitcher 2 parts Passion Fruit Mojito mix, 1 part white rum, and
ice. Mix, then pour into ice-filled glasses. Top with a splash of club soda.
Garnish with a mint sprig and a lime slice.
69. Planters Punch
2 measures Dark Rum
1 Drop Angostura Bitters
2 measures Orange Juice
1 tsp. caster sugar
0.75 measure Lime juice
Shake and strain over ice cubes in a tumbler, then
add the bitters. Garnish with lime wedge squeezed
into the drink
Pomegranate Margaritas
12-ounce Frozen Limeade Concentrate, thawed
2 cup(s) Water
3 1/2cup(s) Gold Tequila
2 cup(s) Pomegranate Juice
1 cup(s) Triple Sec
5 Limes
Ice Cubes for Serving
1 cup(s) Fresh Pomegranate Seeds
In large pitcher, combine limeade and water until
well blended. Stir in tequila, pomegranate juice, and triple sec. Cut
each lime crosswise into 1/4-inch-thick wheels; cut a slit in each wheel,
from center to edge. To serve, place ice cubes and a few
pomegranate seeds in each glass; place a lime wheel on rim.
70. Pomegranate-Apple Cocktails
3 cup(s) Pomegranate Juice
1 1/2cup(s) Apple Cider
1/4cup(s) Sugar
1/2teaspoon(s) Allspice Berries
4 stick(s) (3 inches each) Cinnamon
1/2teaspoon(s) Whole Black Peppercorns
1 Orange, sliced into rounds
16 Kumquats, sliced into 1/4-inch rounds
1/2cup(s) Apple Brandy (Optional)
Combine all ingredients except half of the kumquats and the brandy in
a medium saucepan over medium-high heat. Bring to a boil. Reduce
heat to low and simmer for 20 minutes. Remove from heat and stir in
brandy, if desired. For hot pomegranate-apple cider, reheat the
spiced pomegranate mixture and divide among four mugs. Add
remaining kumquat slices. Serve hot. For pomegranate-champagne
cocktails, divide 1/2 cup of the cooled spiced pomegranate mixture
between four champagne flutes. Add 4 ounces of chilled champagne
to each glass and serve immediately.
Raspberry Gin Rickey
1 cup(s) Sugar
1 1/2cup(s) (about 7 ounces) Raspberries
1 cup(s) (about 8 limes) Fresh Lime Juice
12 ounce(s) (1 1/2 cups) Gin
Ice
1 quart(s) (4 cups) Seltzer
2 Limes, sliced very thinly (for garnish)
In a medium pot over high heat, bring sugar and
1/2 cup water to a boil, stirring until sugar
dissolves. Set aside to cool, about 10 minutes.
Meanwhile, muddle 2 raspberries in the bottom of each glass. Add 2
tablespoons lime juice, 2 tablespoons reserved simple syrup, and 3
tablespoons gin to each glass. Fill each with 1 cup ice and top with 1/2
cup seltzer. Garnish with lime slices and more raspberries.
71. Red Raspberry Vodka
2 pint(s) Raspberries, rinsed and picked over
3 cup(s) Vodka
Place the raspberries in a clean jar with a tight-fitting lid.
Cover raspberries with the vodka, seal, and store,
refrigerated, for at least 5 days or up to 2 weeks. Strain
the vodka through a fine sieve. Discard the berries and
store vodka in a tightly sealed bottle.
Sparkling Cranberry Splash
1 bottle(s) Vino Verde, chilled
1/3cup(s) Cranberry-Juice Cocktail
Crushed Ice
3 Ripe White Peaches (Optional), sliced
Mint Sprigs (Optional)
In a large pitcher, combine wine and cranberry-
juice cocktail. Divide crushed ice and wine
mixture among glasses. Garnish each glass with
sliced peaches and a sprig of mint, if desired.
Wild Strawberry Fizz
2.5 measures Vodka
0.5 measure wild strawberry
Top up Lemonade
Half fill a highball glass with ice. Pour in the wild
strawberry and Vodka and top up with lemonade. Stir
gently. Garnish with a lime or lemon.
