756 lines
18 KiB
Standard ML
756 lines
18 KiB
Standard ML
MARTINI
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Serve in a martini glass
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Ingredients:
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2 oz. gin
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1 tsp. dry vermouth
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Combine straight up and stir with an olive. MARTINIS can be made stronger
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and dryer (less vermouth) or weaker and dryer (more vermouth) or sweeter (half
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sweet, half dry vermouth). They can also be made with vodka instead of gin.
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Can be served on the rocks too. A twist of lemon or orange can be used instead
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of the olive. For a MARTINI, HOLLAND STYLE, use Dutch genever gin. For a
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MARTINI MAJADOR, use tequila instead of gin.
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PINA COLADA
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Serve in a deep champagne saucer
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Ingredients:
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2 oz. gold rum
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2 oz. cream of coconut
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4 oz. pineapple juice
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1 pineapple stick
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Combine everything except the pineapple with ice; shake well. Strain.
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Decorate with the pineapple and a cherry. A PINA COLADA can also be mixed with
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a little crushed ice in a blender.
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GIN FIZZ
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Serve in a highball.
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Ingredients:
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3 oz. gin
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1 1/2 oz. lemon juice
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3/4 oz. lime juice
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1 tbs. powdered sugar
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Club soda
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Combine (except the soda) with ice; shake well. Strain; add ice and soda.
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TOM COLLINS
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Serve in a highball.
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Ingredients:
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2 oz. gin
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1 1/2 oz. lemon juice
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1 1/2 tsp. sugar syrup
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Club soda
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Combine everything except the soda; stir well and add ice. Fill the glass
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with soda and decorate with a cherry. A JOHN COLLINS is a TOM COLLINS using
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ginger ale instead of club soda.
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HARVEY WALLBANGER
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Serve in a highball.
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Ingredients:
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1 oz. vodka
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2 tsp. Galliano
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Orange juice
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Pour the vodka into a tall glass; add ice and almost fill the glass with
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orange juice. Float the Galliano on top.
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WHISKEY SOUR
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Serve in a old fashioned glass.
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Ingredients:
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2 oz. whiskey
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1 oz. lemon juice
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1 tbs. sugar syrup
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Combine with ice; shake well. Strain straight up. Decorate with a slice of
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lemon. For a WARD EIGHT, add a few drops of grenadine before mixing.
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EARTHQUAKE
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Serve in a champagne hollow stem glass.
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Ingredients:
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1 1/2 oz. tequila
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1 tsp. grenadine
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2 strawberries
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1-2 dashes orange bitters
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3 oz. crushed ice
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Combine in a blender at a high speed for 15 seconds. Strain straight up
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with a lime slice and a strawberry.
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Planter's Punch
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Served in a punch bowl
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Ingredients:
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1 1/2 oz. Myer's rum
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1 oz. lemon juice
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1 oz. sugar syrup
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1 oz. orange juice
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Several drops grenadine
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Combine with ice; shake well. Strain onto crushed ice. Decorate with a
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cherry plus slices of fruit. Lime juice can be used instead of lemon juice;
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Angostura bitters instead of the grenadine. You can use two kinds of rum if
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you'd like. A bittered punch should be touched up with club soda.
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PINK LEMONADE
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Serve in a wine glass.
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Ingredients:
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5 oz. rose wine
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2 oz. lemon juice
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2 oz. orange juice
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3 tsp. sugar syrup
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2 tsp. kirschwasser
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Combine; stir well and add ice. Decorate with a slice of lemon.
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FROZEN DAIQUIRIS
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Daiquiris, along with other frozen drinks are made basically the same way:
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Combine the ingredients in an electric blender, add 3 oz. of crushed ice, and
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blend at a low speed for no more than 15 seconds. Strain the drink into a wide
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champagne glass and serve straight up.
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PLAIN FROZEN DAIQUIRI
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Ingredients:
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1 1/2 oz. white rum
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2 tsp. lime juice
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1 tsp. sugar syrup
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Add an extra oz. of crushed ice. Serve with a straw and top with a
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teaspoon of 151 proof rum.
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---------
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FROZEN LIME DAIQUIRI
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Ingredients:
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2 oz. white rum
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2 tsp. lime liqueur
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2 tsp. lime juice
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Add a twist of lime in the glass and drop in the peel.
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---------
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FROZEN PASSION FRUIT DAIQUIRI
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Ingredients:
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1 1/2 oz. white rum
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1/2 oz. passion fruit syrup
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2 tsp. lime juice
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2 tsp. orange juice
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1 tsp. lemon juice
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Follow directions as given at the beginning.
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---------
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FROZEN MINT DAIQUIRI
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Ingredients:
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2 oz. white rum
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2 tsp. lime juice
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1 1/2 tsp. sugar syrup
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1/2 doz. mint leaves
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Add an extra oz. of crushed ice.
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--------
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FROZEN MANGO-LIME DAIQUIRI
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Ingredients:
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1 1/2 oz. white rum
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1 oz. mango nectar
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2 tsp. lime liqueur
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2 tsp. lime juice
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Garnish with a slice of mango.
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--------
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FROZEN GUAVA DAIQUIRI
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Ingredients:
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1 1/2 oz. white rum
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1 oz. guava nectar
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2 tsp. lime juice
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1 tsp. banana liqueur
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Follow direction as given at the beginning.
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--------
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FROZEN PEACH DAIQUIRI
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Ingredients:
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1 1/2 oz. white rum
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2 oz. frozen peaches, thawed
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and sliced.
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Save the syrup from the frozen peaches and add 2 teaspoons into the blender.
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BLACK RUSSIAN
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Serve in a big old fashioned glass.
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Ingredients:
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1 1/2 oz. vodka
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3/4 oz. Kahlua
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Combine with ice; shake well. Strain and add ice. For a BLACK MAGIC add a
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few drops of lemon juice before shaking.
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ZOMBIE
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Serve in a high ball.
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Ingredients:
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1 1/2 oz. gold rum
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3 tsp. lime juice
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1 tbs. Jamaican rum
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1 tbs. white rum
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1 tbs. pineapple and papaya juice
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1 1/2 tsp. sugar syrup
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1 tsp. 151-proof rum
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1 pineapple stick
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Granulated sugar
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Combine everything except the high- proof rum, pineapple stick, and
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granulated sugar with ice; shake well. Strain and add ice. Decorate with the
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pineapple stick and a cherry; float the high-proof rum and sprinkle a little
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sugar over it. ZOMBIES should be made with rums of various strengths (i.e. 90
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and 86 proof). A little apricot brandy can be used as an addition to the fruit
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juices; sprigs of mint can be added to the garnishes.
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FLAMES OVER NEW JERSEY
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Serve in a punch bowl.
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Ingredients:
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1 quart apple brandy
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A few dashes of Angostura bitters
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8 oz. sugar
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Warm the brandy and combine it with the bitters and the sugar in a punch
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bowl. Stir until the sugar is dissolved. Ignite at the table. Extinguish
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with a quart of boiling water; stir and serve hot.
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BLOODY MARY
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Serve in a SOUR glass.
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Ingredients:
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1 1/2 oz. vodka
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3 oz. tomato juice
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1 tbs. lemon juice
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Several drops Worchestershire sauce
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Several drops Tobasco sauce
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Combine with ice; shake well. Strain and serve straight up. Add salt and
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pepper to taste. For a BLOODY MARIE halve the lemon juice and add several
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drops of Pernod. For a BLOODY MARIA use tequila instead of vodka.
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RED LION
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Serve in a BIG OLD FASHIONED glass.
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Ingredients:
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1 1/2 oz. Grand Marnier
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1 tbs. gin
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2 tsp. orange juice
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2 tsp. lemon juice
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Combine with ice; shake well. Strain. Add ice and a twist of lemon.
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LITTLE PRINCESS
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Serve in a BIG OLD FASHIONED glass.
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Ingredients:
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1 1/4 oz. gold rum
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1 1/4 oz. sweet vermouth
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Combine with ice; shake. Strain and add ice.
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ICED RUM COFFEE
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Serve in a HIGH BALL.
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Ingredients:
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1 1/2 oz. white rum
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1 tsp. Jamaican rum
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2 tbs. whipped cream
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6 oz. iced black coffee
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Sugar
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Combine the rums and the coffee; sugar to taste. Fill the glass with ice
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and top with the whipped cream.
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DINAH
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Serve in a OLD FASHIONED glass.
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Ingredients:
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1 1/2 oz. whiskey
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3/4 oz. lemon juice
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1/2 tsp. powdered sugar
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Combine. Shake with ice. Pour on ice. Decorate with mint.
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MINT JULEP
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INGREDIENTS:
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1 1/2 TEASPOON SUPERFINE (SUGER)
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6 FRESH MINT LEAVES
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2-3 SPRIGS OF FRESH MINT
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A DASH OF COLD WATER
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1 - 1 1/2 CUPS OF SHAVED ICE
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4 OUNCES BOURBON
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2 LEMON SLICES
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1/4 TEASPOON CONFECTIONERS' SUGAR
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2-3 DROPS BRANDY
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SERVE IN: 8 OUNCE HIGHBALL, WITH STRAW
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PLACE 1 1/2 TEASPOONS OF SUGAR, 6 LEAVES OF FRESH MINT, AND A DASH OF COLD
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WATER IN A HIGHBALL. USE A MUDDLER TO CRUSH THE MINT. FILL THE GLASS ALMOST
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TO THE TOP WITH CRUSHED ICE, POUR IN THE BOURBON AND MIX IN WITH THE ICE. DRY
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THE OUTSIDE OF THE GLASS AND PLACE IT IN A REFRIGERATOR FOR 1 HOUR OR A FREEZER
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FOR 1/2 HOUR.
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REMOVE THE GLASS, TOUCHING IT AS LITTLE AS POSSIBLE, SO THAT IT REMAINS
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FROSTED. ADD SLICES OF LEMON, PLANT THE 2-3 SPRIGS OF MIND AND SPRINKLE THE
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MINT WITH 1/4 TEASPOON SUGAR. PLACE 2-3 DROP OF BRANDY ON TOP AND SERVE WITH
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STRAW.
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ROB ROY
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INGREDIENTS:
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1/2 OUNCE SWEET VERMOUTH
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3 OUNCES SCOTCH
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6-8 ICE CUBES
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1 STRIP ORANGE PEEL
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SERVE IN: 4 OUNCE COCKTAIL GLASS
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COMBINE THE VERMOUTH AND SCOTCH IN A MIXING GLASS AND FILL WITH ICE CUBES.
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STIR GENTLY THEN PLACE A STRAINER ON TOP OF MIXING GLASS AND POUR INTO COCKTAIL
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GLASS. TWIST THE ORANGE PEEL, TWIRL AROUND INSIDE OF GLASS, THEN DROP IT IN.
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GIMLET
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INGREDIENTS:
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3 OUNCES GIN OR VODKA
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2 ICE CUBES
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2 OUNCES ROSE'S SWEETENED LIME JUICE
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1 SLICE LIME
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SERVE IN: 6 OUNCE WINE/COCKTAIL GLASS, CHILLED
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PLACE THE GIN OR VODKA IN A 6 OUNCE GLASS AND ADD THE ICE. TOP WITH THE
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LIME JUICE AND THE SLICE OF LIME.
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OLD FASHIONED
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INGREDIENTS:
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1/2 LUMP SUGAR
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A DASH OF ANGOSTURA BITTERS
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A DROP OF COLD WATER
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2-3 ICE CUBES
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3 OUNCES OF BOURBON, SCOTCH, OR
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BLENDED WHISKEY
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1 STRIP LEMON PEEL
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1 SLICE ORANGE (OPTIONAL)
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1 MARASCHINO CHERRY (OPTIONAL)
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SERVE IN: AN OLD FASHIONED GLASS
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IN THE OLD FASHIONED GLASS, PLACE THE 1/2 LUMP OF SUGAR, DASH OF BITTERS AND
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THE DROP OF COLD WATER. CRUSH THE SUGAR SO THAT IT IS TOTALLY DISSOLVED. ADD
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THE ICE CUBES AND WHISKEY AND STIR WELL. TWIST THE LEMON PEEL OVER THE DRINK,
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TWIRL THE EDGE AROUND THE GLASS AND DROP IN.
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RUSTY NAIL
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INGREDIENTS:
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1 1/2 OUNCES SCOTCH
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1 1/2 OUNCES DRAMBUIE
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2 ICE CUBES
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SERVE IN: AN OLD FASHIONED GLASS
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COMBINE THE SCOTCH AND DRAMBUIE IN THE OLD FASHIONED GLASS, ADD THE ICE, AND
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STIR GENTLY.
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PRESBYTERIAN
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INGREDIENTS:
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2-3 ICE CUBES
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3 OUNCES BOURBON
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2 OUNCES COLD GINGER ALE
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2 OUNCES COLD CLUB SODA
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1 STRIP LEMON PEEL
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SERVE IN: 8 OUNCE HIGHBALL
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COMBINE THE ICE CUBES, GINGER ALE, AND CLUB SODA IN THE HIGHBALL. TWIST THE
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LEMON PEEL OVER THE GLASS AND DROP IT IN.
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MORNING GLORY
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INGREDIENTS:
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1 1/2 OUNCES FRESH LEMON JUICE
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1 TEASPOON SUPERFINE SUGAR
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2 1/2 OUNCES SCOTCH
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6 DROPS PERNOD
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1 EGG WHITE
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2 TEASPOONS HEAVY CREAM
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3-4 ICE CUBES
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SERVE IN: A 6 OUNCE COCKTAIL GLASS,
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CHILLED
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COMBINE THE LEMON JUICE ADN THE SUGAR IN A MIXING GLASS AND STIR TO DISSOLVE
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THE SUGAR. ADD THE SCOTCH, PERNOD, EGG WHITE, HEAVY CREAM, AND ICE CUBES.
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PLACE A SHAKER ON GLASS AND SHAKE. REPLACE SHAKER WITH A STRAINER AND POUR
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INTO CHILLED GLASS.
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BOSTON WARD 8
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INGREDIENTS:
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1 OUNCE FRESH LEMON JUICE
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3 OUNCES BOURBON
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1/2 OUNCE GRENADINE
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3-4 ICE CUBES
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1 SLICE ORANGE
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1 DASH COLD CLUB SODA
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SERVE IN: 8 OUNCE WINE GLASS, CHILLED
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COMBINE THE LEMON JUICE, BOURBON, GRENADINE AND ICE IN A MIXING GLASS.
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PLACE A SHAKER ON TOP OF THE GLASS AND SHAKE. REMOCE THE SHAKER, PLACE A
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STRAINER ON TOP OF GLASS AND POUR INTO CHILLED GLASS. PLACE ORANGE SLICE IN
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GLASS. RINSE SHAKER WITH CLUB SODA AND POUR INTO GLASS.
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SAZERAC/ZAZARAC
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INGREDIENTS:
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3 OUNCES BOURBON
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1/2 TEASPOON SUPERFINE SUGAR
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1 ICE CUBE
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1 STRIP LEMON PEEL
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5 DROPS PEYCHAUD BITTERS OR
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ANGOSTURA BITTERS
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3 DROP OJEN OR PERNOD
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SERVE IN: AN OLD FASHIONED GLASS
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PLACE THE WHISKEY AND THE SUGER IN THE OLD FASHIONED GLASS AND STIR TO
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DISSOLVE THE SUGAR. ADD THE ICE CUBE AND LEMON PEEL, AND TOP WITH THE BITTERS.
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STIR BRIEFLY.
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THE BRONX
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INGREDIENTS:
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1/2 OUNCE SWEET VERMOUTH
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1/2 OUNCE DRY VERMOUTH
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2 1/2 OUNCES GIN
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1/4 ORANGE
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3-4 ICE CUBES
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SERVE IN: 4 OUNCE COCKTAIL GLASS,
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CHILLED
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COMBINE THE 2 VERMOUTHS, GIN, JUICE OF 1/4 AN ORANGE, AND ICE CUBES IN A
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MIXING GALSS. DROP THE SQUEEZED ORANGE INTO THE MIXING GLASS, PLACE A SHAKED
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ON TOP AND SHAKE. REPLACE THE SHAKER WITH A STRAINER AND POUR INTO GLASS.
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WHISKEY HIGHBALL
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INGREDIENTS:
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2 OUNCES WHISKEY
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2 ICE CUBES
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4-6 OUNCES COLD CLUB SODE/GINGER ALE
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SERVE IN: 6-8 OUNCE HIGHBALL GLASS
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ADD ALL INGREDIENTS AND STIR QUICKLY AND LIGHTLY. USE A MEDIUM, RATHER THAN
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TALL HIGHBALL.
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GOLDEN FIZZ
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INGREDIENTS:
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1 1/2 OUNCES FRESH LEMON JUICE
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3 OUNCES GIN
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1 TSP SUPERFINE SUGAR
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1 EGG
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3-4 ICE CUBES
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2 OUNCES COLD CLUB SODA
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SERVE IN: 8 OUNCE WIN/COCKTAIL GLASS, CHILLED
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COMBINE THE LEMON JUICE, GIN, AND SUGAR IN A MIXING GLASS AND STIR TO
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DISSOLVE THE SUGAR. ADD THE EGG AND THE ICE CUBES (TO MAKE A SILVER FIZZ, ADD
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A DASH OF HEAVY CREAM). PLACE A SHAKER ON TOP OF THE MIXING GLASS AND SHAKE
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6-7 TIMES. REPLACE SHAKER WITH STRAINER AND POUR INTO GLASS. RINSE THE SHAKED
|
||
WITH COLD CLUB SODA AND POUR INTO GLASS.
|
||
|
||
|
||
GIN RICKEY
|
||
|
||
INGREDIENTS:
|
||
|
||
2 ICE CUBES
|
||
JUICE OF 1/2 LIME
|
||
3 OUNCES GIN
|
||
4 OUNCES COLD CLUB SODA
|
||
|
||
SERVE IN: HIGHBALL
|
||
|
||
PLACE THE ICE CUBES IN THE HIGHBALL AND ADD THE LIME JUICE AND THE GIN.
|
||
FILL THE GLASS WITH SODA AND STIR BRIEFLY.
|
||
|
||
|
||
%%%%%%%%%%%%%%%%%T-MEN%%%%%%%%%%%%%%%%%
|
||
% %
|
||
% Tips for Bartenders %
|
||
% %
|
||
T By: The Penguin T
|
||
M M
|
||
E Written for: E
|
||
N N
|
||
% The South Pole.......[312] 677-7140 %
|
||
% The Outpost..........[312] 441-6957 %
|
||
% %
|
||
%%%%%%%%%%%%%%%%%T-MEN%%%%%%%%%%%%%%%%%
|
||
|
||
|
||
Glasses:
|
||
|
||
Use frshly washed glassware. Place glasses face down on a thin towel for
|
||
drying. Use a stemmed glass for cocktails served with no ice so that the hand
|
||
holding the glass will not warm the drink.
|
||
|
||
|
||
Frosting A Glass:
|
||
|
||
Keep in a refrigerator (or bury in shaved ice) until glass is frosted. To
|
||
"sugar-frost" a glass, wet the rim of a pre-chilled glass with lime or lemon
|
||
then dip into powdered sugar, or salt per recipe.
|
||
|
||
|
||
Chilling A Glass:
|
||
|
||
Refrigerate or fill each glass with shaved or crushed ice before mixing.
|
||
Shake out the melted ice before pouring the drink.
|
||
|
||
|
||
Shaking and Blending:
|
||
|
||
Drinks containing fruit juices, sugar, eggs, cream, etc. should be well
|
||
shaken. To attain a frothy quality, use an electric blender. Also use a
|
||
blender for punches, sours and fruit and egg drinks.
|
||
|
||
|
||
Stirring:
|
||
|
||
Stir drinks with clear liquors including ice. Stir drinks containing a
|
||
carbonated mixer very gently. Don't stir liqueurs.
|
||
|
||
|
||
Adding Sugar:
|
||
|
||
Sugar should be put in the mixing glass first, then add the liquor.
|
||
Powdered sugar is best used with alcohol because it dissolves easily with
|
||
alcohol at low temperatures. Some bartenders prefer syrup because it blends
|
||
instantly. Store syrup in bottles and keep cool. If you want to make your
|
||
own, here's how: dissolve one pound of granulated sugar in one-half pint of
|
||
hot water. Stir slowly adding water to make desired quantity (usually one
|
||
pint).
|
||
|
||
|
||
Using Ice:
|
||
|
||
Ice goes into the mixing glass, shaker or drinking glass before drink. Use
|
||
cubes, as a rule, for old- fashioneds, highballs, or any on-the- rocks drinks.
|
||
Cracked or cubed ice is best for stirring and shaking. Crushed or shaved ice
|
||
for frappes and other tall drinks or for sipping drinks through straws.
|
||
|
||
|
||
Bitters:
|
||
|
||
Only a dash or two. Made from combinations of roots, bark, berries and
|
||
herbs. They are aromatic and bitter in taste. The four brands below are most
|
||
popula:. ANGOSTURA BITTERS-made in Trinidad ABBOTT'S AGED BITTERS-made in
|
||
Baltimore PEYCHAUD'S BITTERS-made in New Orleans ORANGE BITTERS-made in England
|
||
|
||
|
||
Twist or Peel:
|
||
|
||
When using a twist of lemon peel, rub outer skin of peel around the rim of
|
||
the glass to coat it with its natural oil. Add some of its oil to the drink by
|
||
twisting the peel over the glass. Then add the peel itself.
|
||
|
||
|
||
Fruit or Juices:
|
||
|
||
Wash fruit first. Slices should be 3/8 inch thick and slit up the center to
|
||
saddle on rim of glass. Keep garnished on a bed of ice or in a cool place. In
|
||
drinks containing fruit juices, you must pour the liquor in last.
|
||
|
||
|
||
Serving Beer:
|
||
|
||
Chill beer like champagne; surround with ice cubes and turn gently a few
|
||
times. Don't serve it too cold for it goes flat. Don't shake bottle or can
|
||
before opening. Open gently to prevent gushing. Once opened, serve promptly!
|
||
Don't tilt glass to allow beer to slide slowly down side! Instead, pour beer
|
||
into center of glass, holding bottle or can at a high angle until a head comes
|
||
up. Then pour beer more slowly. Most people prefer a firm head, about 1 inch
|
||
deep.
|
||
|
||
|
||
Eggs:
|
||
|
||
To separate the white of an egg from its yolk, crack open on the edge of the
|
||
glass, then shift the yolk back and forth from one half shell to the other
|
||
until all the white drops into the glass. Always put the egg into the mixing
|
||
glass before the liquor. When shaker is used include (cubed or cracked) ice to
|
||
help blend the egg with the other ingredients.
|
||
|
||
|
||
Serving:
|
||
|
||
When serving the same cocktail for more than one, mix the drinks in one
|
||
batch. Set up all the glasses in a row and partially fill each glass (half).
|
||
Then go back and top off each glass.
|
||
|
||
|
||
To Flame Liquor:
|
||
(Brandy, Rum, Gin, Whiskey)
|
||
|
||
Prewarm the glass, vessel, and liquor. First preheat one spoon of liquor
|
||
over a flame and set afire. Then pour flaming liquor carefully into remainder.
|
||
It will set the rest aflame.
|
||
|
||
|
||
The Strainer:
|
||
|
||
Strain cocktails into serving glasses with a wire strainer.
|
||
|
||
|
||
Vermouth:
|
||
|
||
Vermouth is a white appetizer wine. It is often flavored with about 40
|
||
different herbs, roots, berries, flowers, and seeds. There are many vermouth
|
||
brand labels, each with its own formula. The dry (French) has a light gold
|
||
color and has a nutty flavor. Sweet (Italian) vermouth has a more syrupy
|
||
quality. Keep bottle corked or it will go stale.
|
||
|
||
---------------------------------------
|
||
The Penguin/T-MEN
|
||
---------------------------------------
|
||
|