MARTINI
Serve in a martini glass
Ingredients:
2 oz. gin
1 tsp. dry
vermouth
Combine straight up and stir with an olive. MARTINIS can be made stronger
sweet, half
dry vermouth). They can also be made with vodka instead of gin.
Can be served on the rocks
too. A twist of lemon or orange can be used instead
of the olive. For a MARTINI, HOLLAND
STYLE, use Dutch genever gin. For a
MARTINI MAJADOR, use tequila instead of gin.
PINA COLADA
Serve in a deep champagne saucer
Ingredients:
2 oz. cream of coconut
4 oz. pineapple juice
1 pineapple
stick
Combine everything except the pineapple with ice; shake well. Strain.
Decorate with the pineapple and a cherry. A PINA COLADA can also be mixed with
a little
crushed ice in a blender.
GIN FIZZ
Serve in a highball.
Ingredients:
3 oz. gin
1 1/2 oz. lemon juice
3/4 oz. lime
juice
1 tbs. powdered sugar
Club soda
Combine (except the soda) with ice;
shake well. Strain; add ice and soda.
TOM COLLINS
Serve in a
highball.
Ingredients:
2 oz. gin
1 1/2 oz. lemon juice
1 1/2
tsp. sugar syrup
Club soda
Combine everything except the soda; stir well and add
ice. Fill the glass
with soda and decorate with a cherry. A JOHN COLLINS is a TOM COLLINS
using
ginger ale instead of club soda.
HARVEY WALLBANGER
Serve in a highball.
Ingredients:
1 oz. vodka
2 tsp. Galliano
Orange juice
Pour the vodka into a tall glass; add ice and almost fill the glass
with
orange juice. Float the Galliano on top.
WHISKEY SOUR
Serve in a old fashioned glass.
Ingredients:
2 oz. whiskey
1
oz. lemon juice
1 tbs. sugar syrup
Combine with ice; shake well. Strain straight
up. Decorate with a slice of
lemon. For a WARD EIGHT, add a few drops of grenadine before
mixing.
EARTHQUAKE
Serve in a champagne hollow stem
glass.
Ingredients:
1 1/2 oz. tequila
1 tsp. grenadine
2
strawberries
1-2 dashes orange bitters
3 oz. crushed ice
Combine in a
blender at a high speed for 15 seconds. Strain straight up
with a lime slice and a
strawberry.
Planter’s Punch
Served in a punch bowl
1 1/2 oz. Myer’s rum
1 oz. lemon juice
1 oz. sugar syrup
Several drops grenadine
Combine with ice; shake well.
Strain onto crushed ice. Decorate with a
cherry plus slices of fruit. Lime juice can be used
instead of lemon juice;
Angostura bitters instead of the grenadine. You can use two kinds of
rum if
you’d like. A bittered punch should be touched up with club soda.
PINK LEMONADE
Serve in a wine glass.
Ingredients:
5 oz. rose
wine
2 oz. lemon juice
2 oz. orange juice
3 tsp. sugar syrup
2 tsp.
kirschwasser
Combine; stir well and add ice. Decorate with a slice of lemon.
FROZEN DAIQUIRIS
Daiquiris, along with other frozen drinks are made
basically the same way:
Combine the ingredients in an electric blender, add 3 oz. of crushed
ice, and
blend at a low speed for no more than 15 seconds. Strain the drink into a wide
champagne glass and serve straight up.
PLAIN FROZEN DAIQUIRI
Ingredients:
1 1/2 oz. white rum
2 tsp. lime juice
1 tsp. sugar syrup
Add an extra oz. of crushed ice. Serve with a straw and top with a
teaspoon of 151
proof rum.
———
FROZEN LIME DAIQUIRI
Ingredients:
2 oz. white rum
2 tsp. lime liqueur
2 tsp. lime juice
Add a twist of
lime in the glass and drop in the peel.
———
FROZEN PASSION FRUIT
DAIQUIRI
Ingredients:
1 1/2 oz. white rum
1/2 oz. passion fruit
syrup
2 tsp. lime juice
2 tsp. orange juice
1 tsp. lemon juice
Follow
directions as given at the beginning.
———
FROZEN MINT DAIQUIRI
Ingredients:
2 oz. white rum
2 tsp. lime juice
1 1/2 tsp. sugar
syrup
1/2 doz. mint leaves
Add an extra oz. of crushed ice.
——–
FROZEN MANGO-LIME DAIQUIRI
Ingredients:
1 1/2 oz.
white rum
1 oz. mango nectar
2 tsp. lime liqueur
2 tsp. lime juice
Garnish with a slice of mango.
——–
FROZEN GUAVA DAIQUIRI
Ingredients:
1 1/2 oz. white rum
1 oz. guava nectar
2 tsp. lime juice
1 tsp. banana liqueur
Follow direction as given at the beginning.
——–
FROZEN PEACH DAIQUIRI
Ingredients:
1 1/2 oz. white
rum
2 oz. frozen peaches, thawed
and sliced.
Save the syrup from the frozen
peaches and add 2 teaspoons into the blender.
BLACK RUSSIAN
Serve
in a big old fashioned glass.
Ingredients:
1 1/2 oz. vodka
3/4 oz.
Kahlua
Combine with ice; shake well. Strain and add ice. For a BLACK MAGIC add a
few drops of lemon juice before shaking.
ZOMBIE
Serve in a
high ball.
Ingredients:
1 1/2 oz. gold rum
3 tsp. lime juice
1
tbs. Jamaican rum
1 tbs. white rum
1 tbs. pineapple and papaya juice
1 1/2 tsp.
sugar syrup
1 tsp. 151-proof rum
1 pineapple stick
Granulated sugar
Combine everything except the high- proof rum, pineapple stick, and
granulated sugar with ice;
shake well. Strain and add ice. Decorate with the
pineapple stick and a cherry; float the
high-proof rum and sprinkle a little
sugar over it. ZOMBIES should be made with rums of
various strengths (i.e. 90
and 86 proof). A little apricot brandy can be used as an addition
to the fruit
juices; sprigs of mint can be added to the garnishes.
FLAMES OVER NEW JERSEY
Serve in a punch bowl.
Ingredients:
1
quart apple brandy
A few dashes of Angostura bitters
8 oz. sugar
Warm the
brandy and combine it with the bitters and the sugar in a punch
bowl. Stir until the sugar is
dissolved. Ignite at the table. Extinguish
with a quart of boiling water; stir and serve
hot.
BLOODY MARY
Serve in a SOUR glass.
Ingredients:
1 1/2 oz. vodka
3 oz. tomato juice
1 tbs. lemon juice
Several drops Worchestershire sauce
Several drops Tobasco sauce
Combine with ice;
shake well. Strain and serve straight up. Add salt and
pepper to taste. For a BLOODY MARIE
halve the lemon juice and add several
drops of Pernod. For a BLOODY MARIA use tequila instead
of vodka.
RED LION
Serve in a BIG OLD FASHIONED glass.
Ingredients:
1 1/2 oz. Grand Marnier
1 tbs. gin
2 tsp. orange
juice
2 tsp. lemon juice
Combine with ice; shake well. Strain. Add ice and a
twist of lemon.
LITTLE PRINCESS
Serve in a BIG OLD FASHIONED
glass.
Ingredients:
1 1/4 oz. gold rum
1 1/4 oz. sweet vermouth
Combine with ice; shake. Strain and add ice.
ICED RUM COFFEE
Serve in a HIGH BALL.
Ingredients:
1 1/2 oz. white rum
1
tsp. Jamaican rum
2 tbs. whipped cream
6 oz. iced black coffee
Sugar
Combine the rums and the coffee; sugar to taste. Fill the glass with ice
and top with the
whipped cream.
DINAH
Serve in a OLD FASHIONED glass.
Ingredients:
1 1/2 oz. whiskey
3/4 oz. lemon juice
1/2 tsp. powdered
sugar
Combine. Shake with ice. Pour on ice. Decorate with mint.
INGREDIENTS:
1 1/2 TEASPOON SUPERFINE (SUGER)
6 FRESH
MINT LEAVES
2-3 SPRIGS OF FRESH MINT
A DASH OF COLD WATER
1 - 1 1/2 CUPS OF SHAVED
ICE
4 OUNCES BOURBON
2 LEMON SLICES
1/4 TEASPOON CONFECTIONERS’ SUGAR
2-3
DROPS BRANDY
SERVE IN: 8 OUNCE HIGHBALL, WITH STRAW
PLACE 1 1/2 TEASPOONS
OF SUGAR, 6 LEAVES OF FRESH MINT, AND A DASH OF COLD
WATER IN A HIGHBALL. USE A MUDDLER TO
CRUSH THE MINT. FILL THE GLASS ALMOST
TO THE TOP WITH CRUSHED ICE, POUR IN THE BOURBON AND MIX
IN WITH THE ICE. DRY
THE OUTSIDE OF THE GLASS AND PLACE IT IN A REFRIGERATOR FOR 1 HOUR OR A
FREEZER
FOR 1/2 HOUR.
REMOVE THE GLASS, TOUCHING IT AS LITTLE AS POSSIBLE, SO
THAT IT REMAINS
FROSTED. ADD SLICES OF LEMON, PLANT THE 2-3 SPRIGS OF MIND AND SPRINKLE THE
STRAW.
ROB ROY
INGREDIENTS:
1/2 OUNCE SWEET VERMOUTH
3 OUNCES
SCOTCH
6-8 ICE CUBES
1 STRIP ORANGE PEEL
SERVE IN: 4 OUNCE COCKTAIL
GLASS
COMBINE THE VERMOUTH AND SCOTCH IN A MIXING GLASS AND FILL WITH ICE CUBES.
STIR GENTLY THEN PLACE A STRAINER ON TOP OF MIXING GLASS AND POUR INTO COCKTAIL
GLASS. TWIST
THE ORANGE PEEL, TWIRL AROUND INSIDE OF GLASS, THEN DROP IT IN.
GIMLET
INGREDIENTS:
3 OUNCES GIN OR VODKA
2 ICE CUBES
2 OUNCES ROSE’S
SWEETENED LIME JUICE
1 SLICE LIME
SERVE IN: 6 OUNCE WINE/COCKTAIL GLASS,
CHILLED
PLACE THE GIN OR VODKA IN A 6 OUNCE GLASS AND ADD THE ICE. TOP WITH THE
LIME JUICE AND THE SLICE OF LIME.
OLD FASHIONED
INGREDIENTS:
1/2 LUMP SUGAR
A DASH OF ANGOSTURA BITTERS
A DROP OF COLD
WATER
2-3 ICE CUBES
3 OUNCES OF BOURBON, SCOTCH, OR
BLENDED WHISKEY
1 STRIP
LEMON PEEL
1 SLICE ORANGE (OPTIONAL)
1 MARASCHINO CHERRY (OPTIONAL)
SERVE
IN: AN OLD FASHIONED GLASS
IN THE OLD FASHIONED GLASS, PLACE THE 1/2 LUMP OF SUGAR,
DASH OF BITTERS AND
THE DROP OF COLD WATER. CRUSH THE SUGAR SO THAT IT IS TOTALLY DISSOLVED.
ADD
THE ICE CUBES AND WHISKEY AND STIR WELL. TWIST THE LEMON PEEL OVER THE DRINK,
TWIRL
THE EDGE AROUND THE GLASS AND DROP IN.
RUSTY NAIL
INGREDIENTS:
1 1/2 OUNCES SCOTCH
1 1/2 OUNCES DRAMBUIE
2 ICE CUBES
SERVE IN:
AN OLD FASHIONED GLASS
COMBINE THE SCOTCH AND DRAMBUIE IN THE OLD FASHIONED GLASS, ADD
THE ICE, AND
STIR GENTLY.
PRESBYTERIAN
INGREDIENTS:
3 OUNCES BOURBON
2 OUNCES COLD GINGER ALE
2 OUNCES COLD CLUB
SODA
1 STRIP LEMON PEEL
SERVE IN: 8 OUNCE HIGHBALL
COMBINE THE ICE
CUBES, GINGER ALE, AND CLUB SODA IN THE HIGHBALL. TWIST THE
LEMON PEEL OVER THE GLASS AND DROP
IT IN.
MORNING GLORY
INGREDIENTS:
1 1/2 OUNCES FRESH
LEMON JUICE
1 TEASPOON SUPERFINE SUGAR
2 1/2 OUNCES SCOTCH
6 DROPS PERNOD
1
EGG WHITE
2 TEASPOONS HEAVY CREAM
3-4 ICE CUBES
SERVE IN: A 6 OUNCE
COCKTAIL GLASS,
CHILLED
COMBINE THE LEMON JUICE ADN THE SUGAR IN A MIXING GLASS
AND STIR TO DISSOLVE
THE SUGAR. ADD THE SCOTCH, PERNOD, EGG WHITE, HEAVY CREAM, AND ICE
CUBES.
PLACE A SHAKER ON GLASS AND SHAKE. REPLACE SHAKER WITH A STRAINER AND POUR
INTO
CHILLED GLASS.
BOSTON WARD 8
INGREDIENTS:
1 OUNCE
FRESH LEMON JUICE
3 OUNCES BOURBON
1/2 OUNCE GRENADINE
3-4 ICE CUBES
1 SLICE
ORANGE
1 DASH COLD CLUB SODA
SERVE IN: 8 OUNCE WINE GLASS, CHILLED
COMBINE THE LEMON JUICE, BOURBON, GRENADINE AND ICE IN A MIXING GLASS.
PLACE A SHAKER ON TOP
OF THE GLASS AND SHAKE. REMOCE THE SHAKER, PLACE A
STRAINER ON TOP OF GLASS AND POUR INTO
CHILLED GLASS. PLACE ORANGE SLICE IN
GLASS. RINSE SHAKER WITH CLUB SODA AND POUR INTO
GLASS.
SAZERAC/ZAZARAC
INGREDIENTS:
3 OUNCES
BOURBON
1/2 TEASPOON SUPERFINE SUGAR
1 ICE CUBE
1 STRIP LEMON PEEL
5 DROPS
PEYCHAUD BITTERS OR
ANGOSTURA BITTERS
3 DROP OJEN OR PERNOD
SERVE IN: AN
OLD FASHIONED GLASS
PLACE THE WHISKEY AND THE SUGER IN THE OLD FASHIONED GLASS AND STIR
TO
DISSOLVE THE SUGAR. ADD THE ICE CUBE AND LEMON PEEL, AND TOP WITH THE BITTERS.
STIR
BRIEFLY.
THE BRONX
INGREDIENTS:
1/2 OUNCE SWEET
VERMOUTH
1/2 OUNCE DRY VERMOUTH
2 1/2 OUNCES GIN
1/4 ORANGE
3-4 ICE CUBES
SERVE IN: 4 OUNCE COCKTAIL GLASS,
CHILLED
COMBINE THE 2 VERMOUTHS, GIN,
JUICE OF 1/4 AN ORANGE, AND ICE CUBES IN A
MIXING GALSS. DROP THE SQUEEZED ORANGE INTO THE
MIXING GLASS, PLACE A SHAKED
ON TOP AND SHAKE. REPLACE THE SHAKER WITH A STRAINER AND POUR
INTO GLASS.
WHISKEY HIGHBALL
INGREDIENTS:
2 OUNCES
WHISKEY
2 ICE CUBES
4-6 OUNCES COLD CLUB SODE/GINGER ALE
SERVE IN: 6-8
OUNCE HIGHBALL GLASS
ADD ALL INGREDIENTS AND STIR QUICKLY AND LIGHTLY. USE A MEDIUM,
RATHER THAN
TALL HIGHBALL.
GOLDEN FIZZ
INGREDIENTS:
3 OUNCES GIN
1 TSP SUPERFINE SUGAR
1 EGG
3-4 ICE CUBES
2 OUNCES COLD CLUB SODA
SERVE IN: 8 OUNCE WIN/COCKTAIL GLASS,
CHILLED
COMBINE THE LEMON JUICE, GIN, AND SUGAR IN A MIXING GLASS AND STIR TO
DISSOLVE THE SUGAR. ADD THE EGG AND THE ICE CUBES (TO MAKE A SILVER FIZZ, ADD
A DASH OF HEAVY
CREAM). PLACE A SHAKER ON TOP OF THE MIXING GLASS AND SHAKE
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.
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 is a white appetizer wine. It is often flavored with about 40
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
—————————————
Add A Comment