297 lines
8.2 KiB
Standard ML
297 lines
8.2 KiB
Standard ML
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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
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WITH COLD CLUB SODA AND POUR INTO GLASS.
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GIN RICKEY
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INGREDIENTS:
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2 ICE CUBES
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JUICE OF 1/2 LIME
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3 OUNCES GIN
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4 OUNCES COLD CLUB SODA
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SERVE IN: HIGHBALL
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PLACE THE ICE CUBES IN THE HIGHBALL AND ADD THE LIME JUICE AND THE GIN.
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FILL THE GLASS WITH SODA AND STIR BRIEFLY.
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%%%%%%%%%%%%%%%%%T-MEN%%%%%%%%%%%%%%%%%
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% %
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% Tips for Bartenders %
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% %
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T By: The Penguin T
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M M
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E Written for: E
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N N
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% The South Pole.......[312] 677-7140 %
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% The Outpost..........[312] 441-6957 %
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% %
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%%%%%%%%%%%%%%%%%T-MEN%%%%%%%%%%%%%%%%%
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Glasses:
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Use frshly washed glassware. Place glasses face down on a thin towel for
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drying. Use a stemmed glass for cocktails served with no ice so that the hand
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holding the glass will not warm the drink.
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Frosting A Glass:
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Keep in a refrigerator (or bury in shaved ice) until glass is frosted. To
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"sugar-frost" a glass, wet the rim of a pre-chilled glass with lime or lemon
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then dip into powdered sugar, or salt per recipe.
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Chilling A Glass:
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Refrigerate or fill each glass with shaved or crushed ice before mixing.
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Shake out the melted ice before pouring the drink.
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Shaking and Blending:
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Drinks containing fruit juices, sugar, eggs, cream, etc. should be well
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shaken. To attain a frothy quality, use an electric blender. Also use a
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blender for punches, sours and fruit and egg drinks.
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Stirring:
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Stir drinks with clear liquors including ice. Stir drinks containing a
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carbonated mixer very gently. Don't stir liqueurs.
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Adding Sugar:
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Sugar should be put in the mixing glass first, then add the liquor.
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Powdered sugar is best used with alcohol because it dissolves easily with
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alcohol at low temperatures. Some bartenders prefer syrup because it blends
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instantly. Store syrup in bottles and keep cool. If you want to make your
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own, here's how: dissolve one pound of granulated sugar in one-half pint of
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hot water. Stir slowly adding water to make desired quantity (usually one
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pint).
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Using Ice:
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Ice goes into the mixing glass, shaker or drinking glass before drink. Use
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cubes, as a rule, for old- fashioneds, highballs, or any on-the- rocks drinks.
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Cracked or cubed ice is best for stirring and shaking. Crushed or shaved ice
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for frappes and other tall drinks or for sipping drinks through straws.
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Bitters:
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Only a dash or two. Made from combinations of roots, bark, berries and
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herbs. They are aromatic and bitter in taste. The four brands below are most
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popula:. ANGOSTURA BITTERS-made in Trinidad ABBOTT'S AGED BITTERS-made in
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Baltimore PEYCHAUD'S BITTERS-made in New Orleans ORANGE BITTERS-made in England
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Twist or Peel:
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When using a twist of lemon peel, rub outer skin of peel around the rim of
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the glass to coat it with its natural oil. Add some of its oil to the drink by
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twisting the peel over the glass. Then add the peel itself.
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Fruit or Juices:
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Wash fruit first. Slices should be 3/8 inch thick and slit up the center to
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saddle on rim of glass. Keep garnished on a bed of ice or in a cool place. In
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drinks containing fruit juices, you must pour the liquor in last.
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Serving Beer:
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Chill beer like champagne; surround with ice cubes and turn gently a few
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times. Don't serve it too cold for it goes flat. Don't shake bottle or can
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before opening. Open gently to prevent gushing. Once opened, serve promptly!
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Don't tilt glass to allow beer to slide slowly down side! Instead, pour beer
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into center of glass, holding bottle or can at a high angle until a head comes
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up. Then pour beer more slowly. Most people prefer a firm head, about 1 inch
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deep.
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Eggs:
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To separate the white of an egg from its yolk, crack open on the edge of the
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glass, then shift the yolk back and forth from one half shell to the other
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until all the white drops into the glass. Always put the egg into the mixing
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glass before the liquor. When shaker is used include (cubed or cracked) ice to
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help blend the egg with the other ingredients.
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Serving:
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When serving the same cocktail for more than one, mix the drinks in one
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batch. Set up all the glasses in a row and partially fill each glass (half).
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Then go back and top off each glass.
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To Flame Liquor:
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(Brandy, Rum, Gin, Whiskey)
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Prewarm the glass, vessel, and liquor. First preheat one spoon of liquor
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over a flame and set afire. Then pour flaming liquor carefully into remainder.
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It will set the rest aflame.
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The Strainer:
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Strain cocktails into serving glasses with a wire strainer.
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Vermouth:
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Vermouth is a white appetizer wine. It is often flavored with about 40
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different herbs, roots, berries, flowers, and seeds. There are many vermouth
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brand labels, each with its own formula. The dry (French) has a light gold
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color and has a nutty flavor. Sweet (Italian) vermouth has a more syrupy
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quality. Keep bottle corked or it will go stale.
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---------------------------------------
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The Penguin/T-MEN
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---------------------------------------
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