Make It Easy!: Bartending

™
MAKE IT EASY!
For centuries, tending bar—whether for
friends or professionally—has held a fascina-
BARTENDING
tion for many. Whatever your plans, Knack
Bartending Basics will allow you to instantly
™
master more than 400 cocktails, including clas-
sics such as Margaritas, Martinis, Vodka Gim-
lets, Mai-Tais, and Mojitos. In a spirited blend
BASICS
of stunning color photos and engaging text, it
BARTENDING BASICS
takes a step-by-step, picture-driven approach
that focuses on the basics, while offering plen-
ty more to those who set their bar high. With
CLEAN HOME, GREEN HOME

each turn of the page, you’ll discover how a
simple cocktail, combined with imagination
and a knack for which flavors mix well, can be Cheryl Charming has the knack! Known as the
twisted into unlimited possibilities. “Martha Stewart” of modern cocktail culture,
she is the author of nine books on the subject.
She tended bar in the United States and
400 recipes beyond for more than three decades . She
372 full-color photos lives in Orlando, Florida. Visit the author at
Bar Gear * Glassware www.misscharming.com.
Martinis * Margaritas Susan Bourgoin has the knack! A photographer
Tropical Drinks whose work has appeared in culinary maga-
Vintage & Modern Cocktails zines such as Wine News and Bon Appetit, she is
Shots & Shooters a graduate of the Culinary Institute of America.
Holiday Drinks * Sangrias She lives in Altamonte Springs, Florida. Visit the
photographer at www.visualcuisines.com.
Cover design by Paul Beatrice • Printed in China
™ More than 400 Classic and Contemporary Cocktails for Any Occasion
US $19.95 / CAN $23.95
Knack is an imprint of
The Globe Pequot Press CHERYL CHARMING
Guilford, Connecticut
Photographs by SUSAN BOURGOIN
CHARMING
www.KnackBooks.com
CLEA
Knack_SP09_mocks.indd 1 DELANEY 4/27/09 10:04:57 AM

™
bartendING CLEAN HOME, GREEN HOME
BASICS
DELANEY
00KNACK Bartending FM 3pp.indd 1 1/8/09 9:15:46 AM

KNACK™
bartendING
BASICSMore than 400 Classic and Contemporary Cocktails for Any Occasion
Cheryl Charming
photographs by Susan Bourgoin
An imprint of The Globe Pequot Press
CLEAN HO

Pucker, Demerara, Dewar’s® White Label, Diageo, Diet Coke®, Diet
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Copyright © 2009 by Morris Book Publishing, LLC Jägermeister® Harley Davidsons, Jägermeister® Trikes, Jim Beam®,
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transmitted in any form by any means, electronic or mechanical, Applejack, Lambrusco®, Licor 43, Lillet Blanc, Lucid, Lucky Charms®,
including photocopying and recording, or by any information storage MaHoLo Hawaii Deep Sea Water, Malibu Coconut Rum, Marilyn
and retrieval system, except as may be expressly permitted in writing Merlot, Martin Miller’s, Meyer, Midori, Monin, Myer’s Original Dark
from the publisher. Requests for permission should be addressed to Rum, Navan®, Noilly Prat®, Ocean Spray®, Ocean Vodka, Old Tom Gin,
The Globe Pequot Press, Attn: Rights and Permissions Department, Oreo®, Patrón® XO Café, Peter Heering Cherry Heering, Perrier Jouet,
P.O. Box 480, Guilford, CT 06437. Peychaud’s, Pilsner Urquell, Plymouth Coates & Co., POM Wonderful
LLC, Pop Rocks, Pyrex®, Q Tonic, Rain Organics, Ramos Gin Fizz, Red
Knack is a registered trademark of Morris Publishing Group, LLC, and Bull®, Regan’s Orange Bitters No. 6, Remy Martin, Rhum Clément
is used with express permission. Créole Shrubb, Rose’s®, Sakura, Seagram’s®, Smirnoff®, Smirnoff® Ice,
Southern Comfort®, Splenda®, Square One, St-Germain Elderflower,
Editor-in-Chief: Maureen Graney St. James, Tabasco®, Tanqueray®, Tequila Rose, Tia Maria, Trader Vic’s,
Editor: Katie Benoit Tuaca, Woodford Reserve, Slim Jims, Stolichnaya®, Van Gogh® Black
Cover Design: Paul Beatrice, Bret Kerr Cherry Vodka, Vodka 14, VooDoo, Whole Foods Market®, Wild Turkey,
Text Design: Paul Beatrice Worcestershire®, X-Rated
Layout: Kevin Mak
Cover photos by Susan Bourgoin The information in this book is true and complete to the best of our
Interior photos by Susan Bourgoin knowledge. All recommendations are made without guarantee on
the part of the author or The Globe Pequot Press. The author and The
Library of Congress Cataloging-in-Publication Data is available on file. Globe Pequot Press disclaim any liability in connection with the use of
this information.
ISBN 978-1-59921-504-4
Printed in China
The following manufacturers/names appearing in Knack Bartending
are trademarks: 10 9 8 7 6 5 4 3 2 1
360 Vodka, A-1, Absolut®, Absolut® Citron, Absolut® Peppar, Alizé®
DELANEY Red Passion, Amarula, Anchor Steam® Brewery, Angostura®,
Appleton’s®, Aviation, Bacardi®, Baccarat crystal, Baileys® Original Irish
Cream, Baker’s German Sweet Chocolate, Bärenjäger®, Beefeater®,
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Bluecoat American, Bollinger, Bols®, Bombay®, Bombay® Sapphire,
Boodles British Gin, Brown-Forman, Budweiser®, Captain Morgan®
Spiced Rum, Carpano Antica, Citrónge, Clamato®, Clase Azul Ultra
Tequila, Crown Royal® Canadian, Chambord®, Chambord® Liqueur
Royale de France, Chartreuse, Clément, Coco Lopez®, Cointreau®,
Coke®, Crystal Light®, Curacao, Da Mihle, DeKuyper® Sour Apple

Acknowledgments Prop Credits
A round of toasts to Maureen Graney and Katie Benoit at Bar tools and products provided by www.barproducts
GPP’s Knack Books imprint with any cocktail in this book .com.
they choose. And “thank you” to June Clark at FinePrint
Literary Management in New York City for all her hard Cocktail sticks, picks, straws, and drink decoration novel-
work again. ties provided by Spirit Foodservice, Inc. (www.spiritfood
service.com ).
A big “Tuaca the Dog” toast to Susan Bourgoin and Susan
Lindsey at Visual Cuisines in Orlando, Florida. Thank you
so much for the stunning photography.
Photographer
Acknowledgments
A Champagne cocktail tower of toasts to all my cocktail
culture friends and acquaintances who have supported Many thanks to Maureen and Katie for trusting us with
me over the years. I’m proud to share part of this subcul- this project. And thanks to Cheryl Charming for making
ture of a culture with you during the second golden age every day and every drink fun! Thank you to Maria Carpio
of cocktails. for lending us her beautiful hands, and a big thank you to
Lindsey for organizing everything for us with a smile on
And, of course, thanks to my friends and family for their her face. Last but not least, thank you to God, who shows
continued support. Especially to my mother, Babs. us His love for us by giving us such a fun job!
~Susan Bourgoin, Visual Cuisines, Inc.

Contents
Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . viii Chapter 6: Vintage Cocktails
American Whiskey Cocktails . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
Chapter 1: Bar Gear Scotch Whisky Cocktails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Pourers & Openers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xii Brandy Cocktails. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Shakers & Strainers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Gin Cocktails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Muddling & Layering . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Wine & Liqueur Cocktails. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
Special Touches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Rum Cocktails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Garnishes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Bartending Tools. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Chapter 7: Martinis
Classic Martinis. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
Chapter 2: Glassware The First Vodka Martinis. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
The Smallest Glassware. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Lemon Drop Martinis. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72
The Sturdiest Glassware. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Chocolate Martinis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
The Stemmed Glassware. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Appletinis. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
The Specialty Glassware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Dessert Martinis. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78
Chapter 3: Mixers & Garnishes Chapter 8: Margaritas

Mixers 1. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 The Types of Margaritas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80
Mixers 2. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Premium Margaritas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82
Cutting Wedges & Wheels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Fruity Margaritas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84
Making Twists . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Unique Fruity Margaritas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86
Cutting a Pineapple. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Around-the-world Margaritas . . . . . . . . . . . . . . . . . . . . . . . . . 88
Additional Garnishes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Creative Margaritas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90
Chapter 4: Fruit & Barley Chapter 9: Frozen & Tropical Drinks

Beer & Glassware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 Daiquiris. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92
Red Wine & Glassware. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 Piña Coladas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94
White Wine & Glassware. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Post-Prohibition Tropical Drinks. . . . . . . . . . . . . . . . . . . . . . . . 96
Champagne & Glassware. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 Global Tropical Drinks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98
Port, Sherry, & Glassware. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 Animal-inspired Tropical Drinks. . . . . . . . . . . . . . . . . . . . . . . 100
Brandy, Cognac, & Glassware. . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Frozen Dessert Drinks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102
Chapter 5: Spirits Chapter 10: Shots

Vodka. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Tequila-based Shots. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104
Gin. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 Vodka-based Shots. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106
Rum. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 Liqueur-based Shots. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108
Tequila. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 Whiskey-based Shots. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110
Whiskey/Whisky. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 World Flag Shots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112
Liqueurs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 Novelty Shots. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114

Chapter 11: Shooters Chapter 16: Party Drinks
Classic Shooters. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116 Twisted Classics. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .176
Kamikazes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 118 Fun Rimmed Party Drinks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 178
Raspberry-based Shooters. . . . . . . . . . . . . . . . . . . . . . . . . . . . 120 Flower Power Party Drinks. . . . . . . . . . . . . . . . . . . . . . . . . . . . 180
Cranberry-based Shooters. . . . . . . . . . . . . . . . . . . . . . . . . . . . 122 Ice & Light Drinks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 182
Liqueur-based Shooters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 124 Fun Garnish Party Drinks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 184
Boilermakers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 126 Special-touch Party Drinks. . . . . . . . . . . . . . . . . . . . . . . . . . . . 186
Chapter 12: Champagne Cocktails Chapter 17: Punches

Classic Champagne Cocktails. . . . . . . . . . . . . . . . . . . . . . . . . 128 Historical Punch. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 188
Fruit Champagne Cocktails . . . . . . . . . . . . . . . . . . . . . . . . . . . 130 Ice Cream Punch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 190
Celebrity Champagne Cocktails. . . . . . . . . . . . . . . . . . . . . . . 132 Global Punch. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 192
Unique Champagne Cocktails . . . . . . . . . . . . . . . . . . . . . . . . 134 Ice Bowl Punch. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 194
Pink Champagne Cocktails. . . . . . . . . . . . . . . . . . . . . . . . . . . . 136 Warm Punch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 196
French-inspired Champagne. . . . . . . . . . . . . . . . . . . . . . . . . . 138 Theme Fountain Punch. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 198
Chapter 13: Healthy & Green Drinks Chapter 18: Modern Cocktails
Sugar-free Classics. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140 Modern Vodka Cocktails. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 200
Low-carb Cocktails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 142 Modern Gin Cocktails. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 202
Organic Vodka & Gin Drinks. . . . . . . . . . . . . . . . . . . . . . . . . . . 144 Modern Rum Cocktails. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 204
Organic Rum & Tequila Drinks. . . . . . . . . . . . . . . . . . . . . . . . . 146 Modern Tequila Cocktails. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 206
Organic Whiskey & Brandy Drinks. . . . . . . . . . . . . . . . . . . . . 148 Modern Whiskey Cocktails. . . . . . . . . . . . . . . . . . . . . . . . . . . . 208
Antioxidant Drinks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 150 Modern Brandy & Cocktails. . . . . . . . . . . . . . . . . . . . . . . . . . . 210
Chapter 14: Holiday Drinks Chapter 19: Techniques & Recipes

Valentine Drinks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 152 Simple Syrup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 212
St. Patrick’s Drinks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 154 Honey & Maple Syrup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 214
Summer & July Fourth Drinks. . . . . . . . . . . . . . . . . . . . . . . . . 156 Infused Spirits. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 216
Halloween Drinks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 158 Infused Water. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 218
Thanksgiving Drinks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 160 Purées . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 220
Holiday Drinks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 162 Homemade Classic Drink Mixes. . . . . . . . . . . . . . . . . . . . . . . 222
Chapter 15: Sangrias Chapter 20: Resources: Cream of the Crop. . . . . . . . . . . 224
Traditional Sangria. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 164
Red Sangria. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 166 Index. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 234
Theme Red Sangria. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 168
White Sangria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 170
Theme White Sangria. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 172
Pink Sangria. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 174

Introduction
Behind the Wood
Behind the wood: the shiny, jeweled bottles filled with a cocktail waitress at a new nightclub called Cabaret, but
potable potions, the liquid gold that flows from a tap, my goal was to make it behind the copper-topped bar. I
the thirst-quenching libations served in ice-frosted glass- morphed into a bar sponge and sopped up everything
ware, the intriguing tools and techniques, the enticing bar related: recipes, trivia, bar tricks, techniques, and so
smells, sights, and sounds, the warm smile housed in a on, and I was quickly promoted to bartender and then to
well-groomed body. head bartender.
For centuries, being the body behind the wooden Learning to make new drinks was fun to me (and is
barrier (eventually abbreviated to “bar”) has held a fas- probably one of the reasons why you purchased or were
introduction
cination for many. The flexible beauty of bartending is given this book), but my fascination was to twist recipes,
that its skills can be showcased on a small-scale, novice flavors, and presentations. I quickly realized that I was a
level at a home party, where just a few recipes can dazzle small-town girl with big-city talent. I took a bartender
friends, or on a large, professional level that calls for an in- position on a cruise ship in the Caribbean, traveled the
depth knowledge of mixology at a local establishment.
So, there’s a level for all, including you.
In 1976, I dipped my first toe into the hospitality biz
water by landing a job as a pizza waitress at Ken’s Pizza
in Benton, Arkansas. Soon I left the small town of Benton
and ,jumped in the big pond feet first as a server at my
favorite theme restaurant in Little Rock, John Barleycorn’s
Vision. One night, the manager said that he needed a
cocktail waitress for the upstairs bar and that I was to re-
port to the bartender. My feelings were ambivalent; I was
scared of the dimly lit room with tinkling glassware and
echoes of laughter but extremely curious at the same
time. After a couple of weeks working the bar, I applied as
viii

introduction
tail knowledge to build a skyscraper of cocktails upon.
Almost every chapter in this book shows you the basics,
and, with each baby-step turn of the page, you’ll begin
to see how a simple cocktail combined with imagination
can be twisted into unlimited possibilities as long as you
develop a knack for what flavors mix well together.
An important part of building a firm cocktail founda-
tion is learning the history of a spirit, ingredient, or recipe
used. I did not make this history connection until about
twenty years into my bartending career. As an author, I
was forced to look back and connect the cocktail culture
dots of what I had experienced. It was then that it hit me
as to why specific cocktails were developed, why cock-
country, and then made my way to tending bar at Walt tails had certain names, and why some recipes worked
Disney World. Never the while did I stop scribbling on and others did not. As you flip through this book and
cocktail napkins all things bar- and cocktail-related that read the tidbits of trivia and history, you’ll discover that
I came across. The end product is this, the book that you a cocktail time travel trail will start to link in your mind.
hold in your hands right now—thirty-three years of what For example, why aren’t there any recipes from cocktail
I’ve learned as a bartender condensed into these pages, books of the mid-1800s that call for Coca-Cola? Answer:
and I’m very grateful and honored to pass it on to you. because Coca-Cola wasn’t available until the 1890s. Why
To develop the knack of how to tend bar—and the was the number one cocktail across America rum and
knack of how to make cocktails (because they are two dif- Coke in 1945? Answer: a popular singing trio, the Andrew
ferent knacks)—it’s always best to start with simple clas- Sisters, came out with a hit calypso song entitled “Rum
sic recipes so that you create a firm foundation of cock- and Coca-Cola.” This is a perfect historical example of
ix

toric cocktail, then twisting it with modern ingredients. A
liquid culinary marriage using fresh ingredients is taking
place, and it’s catching on thanks to those souls dedi-
cated to spreading the cocktail gospel. Even extinct and
banned ingredients from cocktail books of the 1800s are
being raised from the dead.
There are several types of bars and several types of
bartenders behind the wood. The one you choose to
be is up to you. Today, the bartender pendulum tends
to swing from extreme-flair, bottle-flipping bartenders to
introduction
the purist of the pure mixologists. More than likely you,

like me, will fall somewhere between these two, but un-
derstand that something can be gained from both these
how the introduction of products and the influence of extremes. Take what interests you and make it your own.
the media shape the cocktail culture timeline. So let’s recap: The first step in learning to bartend is to
According to cocktail historian and author David Won- start crafting the classics. Next, study some cocktail history.
drich, the word cocktail first appeared in print in the The After that, your hands will be itching to get some hands-
Farmer’s Cabinet newspaper on April 28, 1803. An excerpt on experience. To begin, pick out a few cocktails from this
from the paper, in reference to the cocktail as a morn- book that you’d like to make. For example, if you like marga-
ing drink, reads: “Drank a glass of cocktail—excellent for ritas, then turn to the margarita chapter and begin with the
the head . . . Call’d at the Doct’s. [F]ound Burnham—he first three. Look in the directions for the ingredients needed
looked very wise—drank another glass of cocktail.” Over to make these cocktails. Of course, you’ll need to buy the
the past two hundred plus years the artform of the cock- booze, but there are other garnishes, mixers, tools, and
tail has risen and fallen, but recently there has been a re- gadgets involved, as well. There is a great bar tool source
birth of the cocktail. Modern mixologists and liquid chefs in Chapter 20 (Resources: Cream of the Crop), if you need it.
are behind the wood, studying and respecting the his- But to begin, simply start with baby steps.

introduction
ing, a great smile, good memory, average math skills (if
money is involved), efficiency, alcohol knowledge, and
physical strength to carry heavy bottles of liquor and
beer and to haul out the trash.
So, have you decided what kind of bartender you want
to be behind the wood? Maybe you’re interested in just
having friends over to try a new concoction, and that’s
great! Maybe you want to make a living from it. Fantastic!
Whatever your interest may be, my only hope is that the
information from my experiences and the rich images in
this book jumpstart your desire. Also, please visit my Web
site at www.misscharming.com for more information. My
Practice your bartender mechanics by combining best to you. Cheers!
your bar tools with some bottles filled with water. Stand
behind the wood (or ironing board) in your home and
practice your pouring techniques. Practice shaking, stir-
ring, measuring, muddling, layering, and more. As you
develop these skills, strive for safety, cleanliness, and pre-
cision. These skills will come with repetition and a passion
for being a good bartender. Learn to make one cocktail
really well, and then move on to a new one. You’ll soon
get the knack of making a good drink. Next, you need to
incorporate the knack of tending bar. Yes, this includes
making cocktails but that is only a piece of the cocktail
pie. Tending bar also includes personality, good groom-
xi

Pourers & Openers
Learn basic tools and techniques all bartenders should know
One of the best tools you can invest in is a bottle pourer. Twist- til you are finished, then screw the lids back on. After you are
ing off spirit bottle lids and “glug-glugging” spirits work well comfortable with pouring, bump it up a notch and try a long
for a neat drink (neat means a drink poured straight from the pour. Simply raise the bottle higher, creating a longer stream
bottle into a glass without ice), but for precise and smooth of spirit. Then you can graduate to reverse pouring, which is
control, a pourer is the best choice. Simply screw off a bottle grabbing the neck of the bottle in reverse and pouring.
lid and then push the pourer into the bottle. If your bottle Using exact measures in a cocktail is crucial, and that’s why
has a wide mouth, then you’ll have to buy a wide pourer. If jiggers and measuring devices are helpful. There are many
you’re using pourers for a party, just keep your bottle lids un- sizes to choose from, especially from the two-ended jiggers. I
Pourers and Pouring Jiggers and Measures
knack bartending basics
• Pourers add a professional • When pouring, flip up the • The most professional lip of the glass so that it cre-
touch when making cock- bottle quickly and verti- bartenders use jiggers and ates one fluid movement of
tails. Use them in bottles cally. Practice with a bottle measuring glasses for ac- pouring and dumping.
that are used most often. of water. curacy.
• Try to rinse out jiggers as
• Pourers come with options • Cut (downward movement • Invest in a couple of jiggers you go, especially when
such as color, size, and ma- when finished pouring) of different sizes. using creamy liqueurs.
terial (plastic or metal). quickly downward in a
smooth motion. • For control, rest the edge
of the jigger on or near the
xii
01KNACK Bartending xii-244.indd 12 1/8/09 9:38:56 AM

bar gear
prefer the jiggers and measuring glasses that show the mea- teur wine bottle openers on the market, from the rabbit to
sured lines. These have a wider range of use. winged corkscrews, but you need to learn to use the waiter’s
Openers are tools that can open beer bottles, wine bottles, corkscrew.
and cans. The cool, flat, hip beer bottle openers are called
“speed openers,” and they are designed for the speed needed
behind a high-volume bar. They also come with many ways
to store on your body, from magnet clips to retractable reels.
For a medium- to low-volume use, my favorite is a chrome
bottle opener ring because you can pop off the cap and
aim for the trash can all in one motion. There are many ama-
Openers
rers
Mixer Pou
and needs,
g o n y o u r situation to plastic
Dependin mixers in
g juice and pful,
transferrin n be time saving, hel a
er s c a e h
w it
contain r a c ti ve . They com e end.
e a tt t on th
and mor h a pour spou labels and
li d w it
necked ottle
o soak off b ply
You can als s mixer containers. Sim
le s a .
use bott for them
out pourers
buy wide-sp
• Beer bottle opener types • Professionals will use noth-

are plentiful and are avail- ing less than a waiter’s wine
able in hip, practical, and tool to open wine bottles.
novelty.
• Can openers punch open
• Buy the beer bottle opener a can. They usually have a
that works best for your bottle opener on the other
needs. end as well.

Shakers & Strainers
Learn techniques that will have you stirring and shaking
Mixing glasses can be used for stirring a cocktail, muddling, can strain the cocktail without the ice falling into the glass. It
and for the other half of a Boston shaker. fits concave into the glass.
Bar spoons have long, spiraled handles. They can be found There are two types of shakers: Boston and cobbler. The cob-
with a variety of ends, such as the traditional red knob, disc, bler is the three-piece shaker that you shake and take off the
and even forked. The forked end is used to get olives from a little lid, then strain through the built-in strainer. These shak-
jar. I find that using the disc-ended spoon works best when ers became popular during Prohibition. They were produced
it comes to stirring. in many novelty shapes, such as a boot, bullet, or lighthouse.
The julep strainer is used with mixing glasses so that you Stephen Visakay owns the largest collection of shakers in ex-
Mixing Glass and Bar Spoon Julep Strainer
• A mixing glass is a tem- • Stirring chills a cocktail • The julep strainer is be- • Practice with a glass of ice
pered 16-ounce glass. A without adding air bubbles lieved to have started as water to develop the feel
thick, untempered pint into the drink, as shaking a tea strainer and crossed for this strainer.
glass can be substituted. does. over to the bar in the late
1800s. • Vintage julep strainers can
• Use a mixing glass when • Bar spoons are long so they be found on online auc-
a recipe calls for stirring can reach the top of tall • The top two drinks that tions.
instead of shaking. glasses. use a julep strainer are the
Classic Martini and the
Manhattan.

bar gear
istence (over 1000). He displays them in his book, Vintage Bar is an important factor when making a cocktail. Ideal cocktail
Ware. Jimbo Walker owns the world’s second largest collec- ice should be large. Preferably use a 1-inch ice cube. Large ice
tion at almost 600 shakers. creates less water dilution and keeps cocktails cold longer.
The Boston is the shaker that serious and professional bar-
tenders use. It consists of a mixing glass and a shaker tin. Just
firmly tap on top of the glass to ensure a tight fit, then shake
glass side up, not in front of you or by your side, but profes-
sionally over your shoulder, for a minimum of ten seconds. To
release, hold vertically tin side down, then firmly tap on the
top of the tin on the side of the glass that is not touching. Ice
Boston Shaker Hawthorne Strainer
• A basic Boston shaker • Powder- and rubber-coated • The Hawthorne strainer has will stop the flow of liquid
consists of a 16-ounce tins are available in a a coiled ring that fits inside and liquid will seep out the
mixing glass fitted inside a rainbow of colors, such as a shaker tin. sides.
28-ounce shaker tin. hot pink, neon green, black
sparkle, white, and tie dye. • This strainer requires a firm • Hawthorne strainers can be
• New sizes of shaker tins but light touch. found in a variety of colors,
are available, from small styles, and coatings.
(cheater tins) to large (mako • When straining, press firmly
tins) to accommodate all inward toward the inside of
needs. the tin, not down, or else it

Muddling & Layering
Muddle and layer your way up to the next level of bartender
techniques
Every bartender should know a few ways to strain a drink. for the liquid to stream from. Another way to strain is to in-
You should now understand that straining is all about keep- sert the clean bottom end of a mixing glass into the tin to
ing ice and other large ingredients out of the cocktail. If you hold back the ice. Double or fine straining is when you strain
don’t happen to have a julep or Hawthorne strainer, then you with one hand while the other holds a mesh strainer over the
can split strain. This means that you are slightly splitting the drink to catch herb particles, pulp, seeds, and so forth.
mixing glass and shaker tin apart, creating a small opening A muddler in its basic form is like a mortar and pestle that
Split Strain Muddling

Look for modern

tins with built-in
strain holes at the
top.
• Begin by positioning your- • It helps to use a vinyl- or • Never use a muddler that • Invest in a taller-than-
self with feet slightly apart rubber-coated shaker tin has been stained and normal muddler in case you
for proper grounding. so your hands can handle varnished. This poison will find yourself muddling in a
the cold. flake off into a drink. shaker tin.
• Split straining takes a little
practice, so start with a • Bar supply stores sell • The flat end is the business • The most popular drink that
Boston shaker of ice and modern tins with built-in end of a muddler. requires a muddler is the
water until you master this strainers. Mojito.
technique.

bar gear
mashes and grinds ingredients. A muddler is a long stick used GREEN light
to mash ingredients for drinks. This mashing releases the oils Gently rub a leaf with your fingers to release the mint oil.
and flavors from ingredients. There is a variety of muddlers Now smell it. Amazing aroma! You just mini-muddled
on the market, from vintage to modern. that leaf. Now take a piece of citrus rind (lemon, lime, or
orange), hold it up in front of you, and squeeze. Oils will
spray out. Smell them. These are the flavors and oils that
are released during muddling.
Remember that practice makes perfect for this skill.
Layering
yering
Stylized La fter
b it o f p r a ctice, but a
kes a and
Layering ta u got it. An advanced -end-
it y o d is c
you get to use a
y to layer is to the
stylized wa . The disc end goes in eur
n qu
ed bar spoo u pour the spirit or li irals
n d y o a n d sp
glass, a h a n dle. It trave
ls
sp ir a l
on the e glass.
down into th
• Practice layering at home • You can break the fall of

with ingredients from your the liquid with practically
kitchen such as oils, vin- anything. Most bars use a
egars, water, and juice. spoon or cherry.
• Layering requires a steady • When layering several spir-

hand. its and liqueurs or several
drinks, have all your bottles
set in a row and ready to go.

SPECIAL TOUCHES
Chill out, then warm up to the idea of some special touch
techniques
There’s nothing worse than preparing a nicely chilled cock- ounces to keep your cocktail chilly to the bitter end.
tail, then pouring it into a warm, room-temperature glass. Making a hot drink in a room-temperature glass works the
The temperature of your cocktail immediately begins to rise. opposite way. Instantly the glass lowers the temperature. To
Always chill the glass before pouring a strained drink. Also, avoid this, start with a preheated glass. Also some people like
with the martini craze glasses have become very important. to have their cognac or brandy warmed. One way to accom-
Look for smaller cocktail glasses that are no larger than 7 plish this is to pour 2 ounces of hot water (like the hot water
Chill and Warm a Glass Rim a Glass

• To chill, fill a glass with ice • Another way to chill is to • Rimming something on • Lemon juice mixes well
and water (or carbonated keep glasses in the freezer. the rim of a glass requires with sugar-based rims, and
water) and allow to sit while two things: something wet lime juice mixes well with
you make the drink. • To preheat a glass or mug, or sticky and your chosen salted rims.
simply fill it with hot water, edible ingredient.
• Prechill glasses that will then allow it to sit for about • Rimming ideas are limited
be used for cold strained thirty seconds. • Saucers and plates work only by your imagination.
cocktails. well for holding your ingre-
dients.

bar gear
from a coffee machine) into a brandy snifter and allow the GREEN light
glass to warm for about a minute. Pour the water out, then Strive to rim the outside edge of the glass only. Salt fall-
add the brandy. Take it another step and serve it with the ing into a margarita will change the taste of the drink.
snifter bowl rested in a glass filled with a little hot water so And the same goes for sugar falling into a lemon drop.
the steam warms the brandy. Flavored rims combined with the flavor of the cocktail are
meant to complement each other and to enhance the
taste as it reaches your lips.
Rimmers with ingredient compartments can be
purchased at bar supply stores.
Colored and Flavored Rims
wer
Sticking Po lass is
to w et th e rim of a g und
way aro
The easiest e of citrus and rub it ough
sl ic o t en
to take a this is n
t sometimes andy
the rim. Bu to hold cookie and c
p o w er m p le
sticking to use si
u may have If you
crumbs. Yo , or even Karo syrup. rush.
ey
syrup, hon apply it with a paintb
e,
have th m
e ti
• Use plastic bags and food colorings and other edible

coloring to color salts and items.
sugars.
• Crush cookies and candy in
• Visit cake and cookie plastic bags.
decorating supply stores
for a larger assortment of

Garnishes
Cut, zest, and flame your way down the cocktail-making
technique trail
You must always take precautions when cutting fruit and fruit and vegetables and don’t forget to wash your hands. If
garnishes. You may even consider wearing rubber gloves to your citrus is not organic, then don’t scrub the skin because
avoid the sting of citrus fruit to your hands, and there are cut- doing so will take off some of the wax that is sprayed on the
proof gloves you can wear under the rubber gloves if desired. citrus and doesn’t make the fruit appear very appetizing. If
Always use a knife that is longer than the length or width of your ingredients are organic, you won’t have to scrub them
what you are cutting. Make sure you wash, rinse, and dry the as much. You can wash them in a solution of 3 cups water,
Cutting Zesting
• Always use a sharp knife • For fruits, don’t use cutting • 1. When making a zest • With practice you’ll be able
when cutting and always boards that were previously spiral, first cut off one end to zest the entire lemon
pay close attention to what used for cutting animal of the lemon, then hold continuously.
you are doing at all times. products or concentrated both the fruit and the zester
flavors like garlic. firmly in your hands. • Use the multiholed part
• You can use serrated or of the zester to make tiny,
regular knives to cut fruit. • Place a wet towel under the • 2. Press and pull the zester scraped zests.
It’s your preference. cutting board for traction. around the fruit to cut off
a spiral.

bar gear
3 cups white vinegar, and a heaping tablespoon of baking be purchased separately. In a pinch you can use a vegetable
soda, then rinse and dry. peeler as a makeshift zester, but it’s better to just pay the $6
There are three types of zests. Each looks different and serves to own one. The third zest is a 1-inch oval slice from the rind
a different purpose. The long, spiraled zest that is made with of a navel orange or thick-skinned lemon. You use it to flame
a zester (also called channel knife) is twisted to release the the oil for a cocktail, so when you hear the bar term flamed
oils, then rubbed on a glass rim or twisted over the top of the zest, this is what it means.
cocktail. Tiny, scraped zests are used for infusing spirits, mak-
ing liqueurs, adding extra flavor to a shaken-then-strained
cocktail, or mixing with ingredients for rimming. These two
types of zesters can be found in an all-in-one tool, or they can
Flaming a Zest
Sulfur
Butane and
bout using
m u c h c o ntroversy a ming. If
There is when fla
d matches lfur
lighters an om a lighter or the su g its
n e fr m a k in
the buta b o th ers you (by a covered,
a tc h p
from a m then kee
e cocktail), h of
way into th ndle and a little batc to
te d c a ea y
r b
unscen
st ic k s o r toothpicks n
bambo o
use.
• 1. To flame a zest, hold the • 4. The burnt oil freefalls

oval shaped citrus zest into the cocktail, creating
about an inch from the top a caramelized layer gently
of the cocktail. floating on top.
• 2. Then hold a flame above

the edge of the glass.
• 3. In one motion, squeeze

the zest so that the spray of
citrus oil ignites the flame.

Bartending Tools
Try your hand at some heavy-duty techniques to really juice
things up
Blenders can range in price from $20 to $2,000. One that will extract the juice from dense ingredients such as carrots, rhu-
last on your home counter for fifty years should have at least barb, ginger, wheatgrass, pineapple meat, pears, and apples.
2 horsepower and cost around $300. When blending, add It will cost around $300 as well. Electric citrus juicers are used
your liquid ingredients first, then slowly add ice. for citrus like oranges, grapefruit, and limes because you can’t
Manual juice extractors are available, but if you’re serious juice the peels through the extractor. Well, you can, but you
about buying one, then you’ll want one that’s electric. It can don’t want to because of their bitterness. You can juice citrus
Blending Electric Juicing

• Cracked or small ice works • Strive for a pourable consis- • Juice extractors are used • Electric citrus juicers are
best when making drinks in tency, but if you go a notch for all vegetables and fruits good for high-volume use.
a blender. over the thickness, simply except citrus.
use a bar spoon to help the • Valencia oranges are for
• Start with less ice than you mixture into the glass. • Juice only what you need juicing, and navel oranges
think you need because you for twelve hours because it are for garnishes.
can always add more. • You can use a blender to will begin to spoil after that
puree as well. unless you freeze it.
10

bar gear
meat through an extractor, but it foams. Besides, electric cit-
rus juicers are economical. One for home use can be found in MAKE IT EASY
local stores for about $30. It’s worth the investment to purchase a good blender.
Manual citrus juicers come with a variety of options. The The $30–$60 blenders found at local stores burn out
most modern and popular to use for cocktails is the two- their motors too fast and will leave you frustrated. If
handled squeezer so that juice can be squeezed straight into you are a green eco-enthusiast, search for bike blend-
the drink, mixing glass, or shaker tin. ers that hook up to a stationary bike. There are also
Ice crushers are available in electric and manual forms as gas-powered tailgate blenders for the outdoor en-
well. The one to choose is the one that best fits your needs. thusiast.
Manual Juicing Crushing Ice
• Manual juicers are good for mesh strainer to use is a • Crushed ice in bar terms • Cracked ice can be made
low-volume use. loose teacup steeper. It will doesn’t necessarily mean by placing ice cubes into a
sit perfectly in the glass as ice crushed to snow con- canvas bag, then hitting it
• Using room-temperature you squeeze into it. sistency. However, you can with a large heavy object
fruits will yield more juice. use this form of ice if you such as a muddler or rolling
• Store lemon and lime juice find a recipe described as a pin.
• To avoid pulp and seeds, in condiment squeeze frappe or mist. And also for
double-strain through bottles for easy use. a mint julep.
a mesh strainer. An easy
11

The Smallest Glassware
Learn the small differences between these pocket-sized glasses
used behind the bar
Shot glasses come in a plethora of styles and can be made of you can pour one spirit on one side of the divider and some-
almost anything. Some people even have a collection of shot thing else on the other. They can also be found in practically
glasses because wherever you travel you find these glasses in any shape imaginable, such as boots, bullets, body parts, ani-
souvenir shops. Novelty shot and shooter glasses are endless. mals, and cacti. Edible shot glasses can be made, and glasses
You can buy necklace shot glasses, shot glass rings, test tube made of chocolate, candy, gummy bears, or ice or any liquid
shots, glasses that light up, and glasses that are split in two so that will freeze can be bought. You can even find checker-
Shot and Shooter Glasses Pony and Cordial Glasses

• A shot glass will measure • A shooter glass will mea- • In bar terms, the word pony • Cordial glasses can range
1–2 ounces. sure 2–5 ounces. is a unit of measurement in size from 1 ounce to 3
of 1 ounce, so pony glasses ounces.
• Shot glasses are available • Shooter glasses can be will always measure 1
in a variety of shapes and found in many shapes and ounce. • A serving of cordial or
sizes. sizes, too. liqueur would be served in
• Pony glasses are always a cordial glass.
stemmed.
12

boards and chessboards that use shot and shooter glasses.
Sometimes pony and cordial glasses are used for shot and On the rocks is a popular bar term that means to
pour the spirit over ice. That’s how the rocks glass
ZOOM
shooter glasses, but bars don’t seem to carry them anymore
because they get stolen. You’ll find that they’re used domesti- gets its name. Something on the rocks will have
cally for nice dinner parties. A pony glass is a cordial glass, but spirit only. You can have anything on the rocks
not all cordial glasses can be called “pony glasses” because of that you desire, but the most popular choices are
their measurement. All liqueurs and cordials such as crèmes, whiskey, Scotch, Amaretto, and Irish cream.
creams, and schnapps can be poured into cordial glasses.
glassware
Rocks Glasses
and Most Valuable

The Largest s world Guinnes
s holds the ol-
Brad Rodger e largest shot glass c s
r th n d ha
record fo ves in Las Vegas a but
lection. H e li
o u sa n d sh ot g es,
la ss
ve th ates, so
around twel nd of them are duplic
im on
three thousa ount. Guinness has h nd
c sa
those don’t ning almost nine thou
record a s o w le t
sh o
ss es . T h e most valuab of the
shot gla glasses
the official
glasses are by.
er
Kentucky D
• Rocks glasses should mea- • Rocks glasses come in a
sure 5–7 ounces. variety of shapes and sizes.
• Rocks glasses are meant • Shooters are often strained

to hold a portion of spirit into rocks glasses.
without mixer over ice.
13

The Sturdiest Glassware
Strong and steady glassware can be handled firmly
A lot of bar glassware requires a delicate touch or else a stem its origin. One is that the Highball is a drink before dinner
will snap or the lip will chip. You still have to care for the glass- when the sun is a big ball in the sky. Another is that the High-
ware discussed on this page, but most can be handled quite ball came from the railroad practice of raising a ball quickly
roughly with little wear and tear. on a pole. The most popular Highballs are Scotch and Soda,
Basically, these glasses are just slightly different from each Gin and Tonic, Bourbon and Coke, and Seven and Seven.
other in size and measurement. The Highball has been around Often bars will stock old-fashioned glasses and call them
since the 1800s. Its name more than likely came from stand- their “highball glasses.” What they mean is that they make
ing tall at medium height. There are a couple of stories about their Highballs in old-fashioned glasses, but most people
Highball Glasses Old-fashioned Glasses
• Highball glasses should • Today the traditional • Old-fashioned glasses because the height of the
measure 7–10 ounces. medium-tall highball should measure 7–12 glass is lower but used for a
glass is not used in bars ounces. Highball cocktail.
• A highball consists of one often. Instead bars use an
spirit and one mixer. old-fashioned glass, so the • These glasses are shorter • These glasses get their
names of the glasses get and squattier than tradi- name from the cocktail
• Originally a Highball was a interchanged all the time. tional highball glasses. that was originally made
drink made of rye whiskey in them, called an “old
and ginger ale over ice. • They are sometimes re- fashioned.”
ferred to as “lowball glasses”
14

don’t know the difference. The double old-fashioned glass is
excellent for when you want a double. The 1938 film Jezebel starring Bette Davis is set
A Collins glass is named after the drink Tom Collins. Tradi- in New Orleans in 1852. The first scene shows a
ZOOM
tional Collins glasses are frosted with a clear lip. man pulling his carriage next to the Louis-House
to have a ball, as he says. It’s assumed that he
means a Highball because the next scene shows
him and other gentlemen standing and drinking
at an elegant lobby bar.
These glasses hold more than the old-
glassware
fashioned glasses
Double Old-fashioned Glasses Tall and Collins Glasses
• These glasses are larger • Most men prefer to have • The Collins glass is a tall, • A tall glass in the cocktail
than old-fashioned glasses. their drinks in a short, straight-sided glass that can world can measure 10–20
sturdy glass instead of a tall measure 10–12 ounces. ounces.
• A double old-fashioned one, so this glass works well
glass can measure 12–15 for this purpose. • A Collins glass is also called • Tall glasses are available
ounces. a “chimney glass” because in a variety of colors and
• This glass is also called a of its shape. shapes.
“bucket” in some parts of
America.
15

The Stemmed Glassware
Learn the different uses for this tall and elegant stemware
The cocktail glass symbolizes the cocktail culture. The cock- out ice warms up pretty fast, especially when you are touch-
tail glass was fairly small, usually 4–7 ounces, until around the ing it with your hands.
millennium. It was around that time that the martini craze The margarita glass with the salt, ice, and lime in the photo
took over. Froufrou fruity martinis required more mixers, so is supposed to resemble a sombrero. You also can look for
the glass had no choice but to become larger. These millen- some Mexican glass margarita glasses to be truly authentic.
nium martinis can be made in a tall glass with ice, but when When you see a hurricane glass, you should think of Pat
strained into elegant and sexy glasses they seem more ap- O’Brien’s and New Orleans in the 1930s because that’s where
pealing and fun. The downside is that that much liquid with- it originated. Today in New Orleans hurricane glasses are ev-
Cocktail Glasses Margarita Glasses
• Cocktail glasses can mea- cocktail glasses are martini • Margarita glasses can mea- • Some bars use an all-
sure 4–12 ounces. glasses. sure 8–16 ounces. purpose glass like a pint
glass for 90 percent of their
• These glasses are the icon • The cocktail determines the • Because margaritas can drinks, and a margarita will
of the cocktail world. size of the glass to be used. be served straight up, on be served in that.
the rocks, or frozen, there
• All martini glasses are is a variety of glassware to • Mexican restaurants usually
cocktail glasses, but not all choose from. carry authentic margarita
glasses.
16

erywhere and are available in every color imaginable, but
the most prized is the souvenir glass at Pat O’Brien’s. It’s a The Bombay Sapphire gin company holds a
26-ounce glass with the Pat O’Brien’s logo. It will hold $10 yearly designer martini glass competition. The
martini glasses that are created by designer
ZOOM
in pennies.
students from around the world will leave you
breathless. One winner from each country
competes in a final competition. The showcase
of glasses can be viewed in person each year by
attending the world-touring Bombay Sapphire
glassware
Blue Room exhibition.
Hurricane Glasses Poco Grande Glasses
• Hurricane glasses can mea- as their frozen and tropical • Poco grande glasses can • Some call this glass a “tulip
sure 12–26 ounces. drink glasses. measure 10–13 ounces. glass.”
• They are often used as a • The shape of the glass came • Stems on a poco grande • This is also a glass that
festive souvenir glass and from the shape of a hur- can vary in shape, but the some bars will dedicate for
are plentiful in plastic and ricane lamp. curvy shape of the bowl will their frozen and tropical
glass. stay the same. drinks if they make the
investment.
• Some bars will invest in hur-
ricane glasses and use them
17

The Specialty Glassware
Historic specialty glassware is still used today
In France during the 1800s, the absinthe glass was served otic tropical drinks on their menus. A tiki drink was usually ac-
on a saucer. Most establishments had their logo imprinted companied by extravagant garnishes and decorations, such
on the saucers, and patrons would stack them neatly on the as paper umbrellas, Chinese back scratchers, tropical flowers,
table. When they were finished, their bar tab was calculated sugarcane sticks, dry ice to create mist, and fruit and more
by how many saucers were stacked. fruit. Tiki mugs are in a world all their own. You find tiki skulls,
Modern tiki mugs exploded and flourished in the golden Easter Island heads, fruit-shaped mugs, volcano mugs, bar-
age of tiki, which was between 1933 and 1973. There were rels, figures, and more!
tiki bars, lounges, and rooms with a wide assortment of ex- The most expensive mint julep sells for $1,000 at the Ken-
Absinthe Glasses Irish Coffee Glasses
• Absinthe glasses can mea- • The price range of an • Irish coffee glasses should • There are two basic styles:
sure 7–10 ounces. absinthe glass can be measure 6-10 ounces. the footed glass mug with
$10–$1,000. Anymore, and the alcohol a handle and the stemmed
• Absinthe glasses come in a portion will need to be bowl.
variety of shapes and sizes, • Some absinthe glasses have adjusted
but they almost always built-in reservoirs so you • You can serve an Irish
have an ornate quality to can pour the exact amount • These glasses are available coffee in this glass, but all
them. of liqueur into the glass in a variety of colored glass, other hot and warm bar
without measuring. but clear is the most often drinks are served in this
used. glass as well.
18

tucky Derby. Every year Woodford Reserve Bourbon sells “mil-
lionaire mint juleps” for charity. Sometimes the ingredients Absinthe had a bohemian following. Many artists
are local, and sometimes Brown-Forman (the company that and other creative figures drank absinthe, and
ZOOM
owns the bourbon) spans the globe to collect mint from As- there’s even an untrue story that Van Gogh cut
pen or Ireland, sugar from Australia or South America, and ice off his ear after drinking absinthe. Many paintings
from icebergs or the Bavarian Alps. The juleps are served in by the masters feature absinthe, including Van
gold-plated cups with silver straws. Gogh’s 1887 Still Life with Absinthe, Picasso’s 1801
The Absinthe Drinker, and Degas’s 1876 L’Absinthe.
glassware
Tiki Mugs Mint Julep Cups
• Tiki mugs can measure • The word tiki refers to a • Mint julep cups can mea- • A silver or pewter cup helps
7–20 ounces. carved statue of a Polyne- sure 6–12 ounces. coat the outside with frost.
sian god.
• Over thirty varieties of tiki • You can serve a mint julep • Thousands of mint julep
mugs are available in many • Tiki mugs are usually in a variety of glasses, but cups and glasses abound
shapes and sizes. ceramic and made by slip the silver cup is the tradi- in Louisville the first week
casting in a plaster mold, tional way to serve it. of May because of the Ken-
then dried, glazed, and fired tucky Derby.
in a kiln.
19

Mixers 1
Learn the basics of the most common mixers
In July 2008, New Orleans became the first city in America to drink for a stomachache. Occasionally they may use it to
to be granted an official cocktail by the Louisiana legislature. make a Manhattan or Old Fashioned or to soak some sugar
The cocktail granted was the Sazerac. The Sazerac was in- cubes for some Champagne cocktails. Well, I’m here to tell
vented in the early 1800s, and the recipe calls for Peychaud’s you that bitters has made a comeback and is a staple among
(pronounced pay-SHOWDS) bitters. About 90 percent of modern mixologists worldwide. Some are making their own
employed bartenders reading these words know of only bitters! Bitters that has been dead for one hundred plus years
one bitters that sits behind their bar: Angostura. And they and found in historic cocktail books is being revived. Regan’s
probably pick it up only to jerk a few dashes into soda water Orange Bitters No. 6 is a great example of the revived orange
Bitters Juice Mixers
• The first known definition • Bitters does not make a • Juice provides four ele- • Juice can derive from fruit
of the word cocktail listed drink taste bitter. It adds a ments in a cocktail: sweet- or vegetables.
bitters as one of the ingre- punch of flavor to cocktails. ness, color, texture, and
dients in the recipe. The flavor. • The most common juices
year was 1806. • The most popular bitters found behind most bars
that has lasted the test of • Juices used for cocktails are orange, grapefruit,
• Bitters is a concentrated time is Angostura. should be as fresh and pure cranberry, and pineapple.
witches’ brew of herbs, as possible. Since the millennium you
roots, seeds, alcohol, and will also find lemon, lime,
more. pomegranate, and white
cranberry juice.
20
01KNACK Bartending xii-244.indd 20 1/15/09 4:16:56 PM

bitters that so many recipe books call for. It was invented by GREEN light
cocktail and spirits expert Gary Regan. Fee Brothers (a four- More and more bars are pushing for fresh juice to be used
generation-old manufacturer of quality cocktail mixes) now for their cocktails. Fresh squeezed juice is more expensive
has seven bitters: lemon, orange, mint, peach, whiskey barrel but makes a huge difference in taste. Mid-sized electric
aged, grapefruit, and old fashioned. So, get bitter! juicers are popping up on the front and back counters
of many bars. To remove the pulp, simply strain the fresh
juice through a mesh strainer.
Sweet Mixers Dairy Mixers
mixers & garnishes

• Sweetness can play a very • Other cocktail sweeteners • Cream can be used for • High-end bars make their
important role in cocktails. include maraschino and cocktails, but most bars own fresh whipped cream
hibiscus syrup, coconut carry half-and-half (half instead of using the canned
• Simple syrup (sugar and cream, flavored syrups, milk, half cream). aerosol.
water) is the most com- liqueurs and cordials, maple
mon sweetener used in a syrup, honey, gomme, • Soy milk can be substituted • More dairy mixers include
cocktail. orgeat, purees, and lime as an eco-milk or cream. ice cream, yogurt, unsalted
cordial (like Rose’s Lime butter, eggnog, and eggs.
• A sweetener like grenadine Juice).
can add color as well as
sweetness.
21

Mixers 2
A second round of mixers can be added to your cocktail repertoire
The most overlooked cocktail ingredient is ice. Ice is not just many times have you ordered a cocktail at a bar, and within
for chilling a cocktail. The dilution melts into a cocktail and one minute the wafer-thin kitchen ice was already melted
changes the taste, especially if the ice machine you are using halfway up the glass? Bars and restaurants that respect cock-
does not have a filter! If the ice machine makes ice from a tails install a second ice machine that makes big, beautiful
city tap water line, then you are diluting chlorine and other cocktail ice.
contaminants into your cocktail. Cocktail ice should be made Bloody Marys are adaptable enough to withstand a myri-
with filtered water and its size should be large for minimal di- ad of mixers added to them. One extra ingredient I’ve been
lution. Machines that make square-inch cubes are ideal. How using for years in addition to the Worcestershire sauce is a
Water-based Mixers
,o r Cocktail?
Coffee, Tea olic
b ee n a m ix er for alcoh st
o
Coffee has ry long time. The m rants
a ve u
drinks for h coffee. Many resta us.
Ir is drink m en
famous is have coffee rdered as
d b a r s ev en o
an
ic a ll y th es e drinks are d the millen-
Ty p un
er - d in n er drinks. Aro y into cocktails,
aft wa
m , es p r es so made its ve experimenting
niu bartenders
lo
and modern d cocktails.
se
with tea-ba
• The most important water- melting ice is considered
based mixer for a cocktail is an essential part of the
water itself. cocktail.
• Ice plays an extremely im- • Other water-based mixers

portant role in a cocktail. include coffee, espresso,
tea, and dry mixers mixed
• When you shake, stir, or with water such as cider or
serve a cocktail with ice, the chocolate.
22

little bit of A-1 steak sauce. Most people don’t know that I’ve
mixed a little into their drink and always comment on how Lea and Perrins, two chemists in Worcester
good the Bloody Mary tastes. County, England, made the original Worcester-
ZOOM
A small grater works well for grating fresh nutmeg. One can shire sauce (pronounced WOOS-ter-sheer or
be found for about $10. WUST-ter-shire) in the early 1800s. It is still made
there today and exported all over the world.
The sauce is aged in wooden casks for eighteen
months and then bottled. Today the H. J. Heinz
Company owns it.
Savory Mixers Dry Mixers
mixers & garnishes

• The most common savory • Popular cocktails made with • Dry mixers used for cock- • Dry mixers can be added
mixers are hot sauces, savory ingredients include tails include salt, celery salt, at anytime in the cocktail-
Worcestershire sauce, beef the Bloody Mary, Bloody chili pepper, cayenne pep- making process.
bouillon, steak sauce, Cla- Bull, Bloody Caesar, Bloody per, white pepper, cocoa
mato juice, and clam juice. Maria, Red Eye, and Prairie powder, cloves, cinnamon, • Often dry mixers are sprin-
Fire. spicy seasonings, powdered kled on top of a cocktail.
• Clamato and clam juice are hot chocolate, and pow-
very popular in Canada. • These ingredients can be dered apple cider. • Always try to use the fresh-
mixed before or stirred in est ingredients possible.
after.
23

Cutting Wedges & Wheels
Grab some citrus and a sharp knife and learn to cut your first garnish
A sharp knife is crucial when cutting garnishes. A dull knife is cutting are dry before you start cutting. When you come to a
dangerous because it can slip off the food you’re cutting and stage of cutting when the blade is getting too close to your
cut your fingers instead. Serrated knives have little teeth that fingers, simply curl them under while still applying firm pres-
can grab hold of citrus fruit better for beginners, and they sure.
don’t need sharpening. You can keep other knives sharpened Wheels for drink garnishes are very decorative. However,
by using a long rod called steel or other types of knife sharp- they are not practical to squeeze into a drink because of
eners. the mess doing so will make on your hands. Wedges are de-
Always make sure your hands, the knife, and what you are signed to be easily lifted off the edge of a drink and then
Wheels: Step 1 Wheels: Step 2
• Wheels can be cut from • 1. Begin with a secure, clean • 1. Hold the lemon firmly wheels, use a kitchen slicer
any fruit or vegetable with surface. Cut off the end of down with one hand. or mandolin.
a circular shape. The most the lemons.
common is citrus. • 2. Carefully slice the width • If the wheels will not be
• 2. Make a ¼-inch slice into of the lemon into wheels. used to set on a rim, then
• For this demonstration, a the lengthwise part of the you can skip step 2 in the
lemon is used. lemon. This slice allows the • If you need to make several previous photo.
wheel to rest on the rim of wheels or desire very thin
a glass.
24

squeezed to add flavor in one smooth motion. Some people yellow light
cut off the ends of a piece of fruit and then cut wedges, but For hygiene and courtesy to the guest, it’s best for bartend-
I don’t like that amputated dogtail dock look because you ers to set a wedge of lemon or lime on the rim of the glass
lose the beautiful curve of the fruit. And when you squeeze and allow the guest to taste the drink first, then decide if he
it, your fingers touch the meat of the fruit. or she wants an extra burst of flavor. Even though bartend-
ers often wash their hands, they are constantly touching
things.
Wedges: Step 1 Wedges: Step 2
mixers & garnishes

• Wedges can be cut from • 2. Make a ¼-inch slice into • 1. Hold the lime firmly • If the wedges will not be
any fruit or vegetable with the meat of the lime width- down with one hand. used to set on a rim, then
a circular shape. The most wise. This slice allows the you can skip step 2 in the
common is citrus. wedge to rest on the rim of • 2. Carefully slice the length previous photo.
a glass. of the lime at an angle.
• For this demonstration, we
are using a lime. • Each half lime should yield
three or four wedges.
• 1. Begin with a secure, clean
surface, then slice the lime
in half lengthwise.
25

Making Twists
C’mon, take a spoon and a knife in your hand and do the twist!
The bar term twist refers to a thin strip of lemon rind that is wedge of lime a “twist” came about because TV and film writ-
twisted over a cocktail to release its oils, then gently rubbed ers did not know the difference. Typically people will order a
around the rim of the glass so that the pungent citrus oil can soda water with a twist. What they really want is a soda water
be tasted when taking a drink. A twist is the thicker and stur- with a wedge of lime.
dier brother of a lemon zest, and often the two words are The most popular drinks that a lemon twist can be used for
used interchangeably. are classic martinis (think James Bond), a whiskey neat or on
One twist that is often confusing to bartenders and guests the rocks, and a cup of espresso. The recent resurrection of the
is the lime wedge twist. I believe that the practice of calling a Sazerac calls for a lemon twist, but the twist is not dropped
Twists: Step 1 Twists: Step 2
• 1. Cut the ends off a lemon. • Another way is to make a • 1. Vertically slice the whole • Make sure to save the
lengthwise slice in the rind, rind once. Or, if you prefer, lemon meat for juicing.
• 2. Slip a spoon between then separate the rind and you can lay the rind on its
the rind and the meat, then meat with your fingertips side and make one slice.
run it around the lemon on or spoon.
both ends. • This slice is the lengthwise
slice you’d be making in
• The goal is to separate the the other way using your
meat from the rind. fingertips or spoon.
26

into the cocktail. The reason why I say that a lemon twist can cocktail. Guests can choose not to eat the garnish and set it
be used is because it’s something that a guest will request. It’s aside on a cocktail napkin or push it into the drink.
not part of the recipe like in the Sazerac. And that brings me
to talk a little about cocktail garnishes. Garnishes are meant
to enhance a cocktail either by taste or appearance. A garnish
should tell you something about the ingredients in the drink.
For example, a drink with pineapple juice could be garnished
with a pineapple slice. If candied ginger is part of a garnish,
then I would assume that there’s something “ginger” in the Be extra careful when working with slippery rinds.
Twists: Step 3 Twists: Step 4
mixers & garnishes

• 1. Tightly roll up the lemon • Securing the rind makes the • 1. Slice the secured rolled • Another way to make twists
rind. next step of slicing easier. rind to make twists. is to cut lengthwise strips
around a lemon, then cut
• 2. Secure the rolled rind • Some people don’t secure • An average lemon can yield off one end. You can now
with a bamboo or toothpick the rind and just hold it up to eight twists. pull off a twist as you need
by pushing it all the way tightly with their fingers. It one. However, these will be
through the rind. can be done but be warned • Fatter lemons make for shorter.
of its slip factor. longer twists.
27

CutTing a Pineapple
Learn to cut America’s most exotic fruit to slip a new trick up
your sleeve
Of all the garnishes I show people how to cut into slices, the You can also save the top end of the pineapple (with the
pineapple is always their favorite. It seems that they feel they fronds). It can be used as decoration in a display or bamboo-
just learned a cool new trick like making a balloon animal or skewered fruit kebabs could stick into it. The fronds can also
whistling by placing two fingers into their mouth. Whatever be torn off and used as a garnish. You’ll have to trim the bot-
the reason, know that you will need a larger space than nor- toms of them a little for the sake of visual presentation. You
mal when cutting a pineapple. And a larger knife. can also spear fronds on a pineapple slice. A fancy way to
Cutting a Pineapple: Step 1 Cutting a Pineapple: Step 2

• 1. Begin with a secure, clean • 3. Carefully cut the pine- • 1. Lay the pineapple halves • After some practice, you
surface. apple in half lengthwise. flat for cutting stability. may discover that you
prefer to cut the quarters in
• 2. Slice off the ends of a • 4. Discard the ends. • 2. Slice both pineapple half to make eighths. This
pineapple. halves lengthwise. will yield more slices in the
end.
• The result will be four
lengthwise pineapple
quarters.
28

attach the fronds to a pineapple slice is to make an incision in
the top of the slice, then insert a couple of fronds down into The pineapple was so named by the Italian navi-
the incision point side up. For punches made with pineapple gator Christopher Columbus because he thought
ZOOM
juice, just throw a handful of fronds in for fun. it looked like a pine cone. In the late 1800s Eng-
Drinks that could get a pineapple slice garnish are Piña lish Captain John Kidwell began canning the
Colada, Bay Breeze, Planter’s Punch, Singapore Sling, or any fruit, but the U.S. import taxes were too high to
tropical drink made with pineapple juice. make a profit. Then in 1898 Hawaii became a U.S.
possession, and businessman James Drummond
started the Dole pineapple company.
Cutting a Pineapple: Step 3 Cutting a Pineapple: Step 4
mixers & garnishes

• 1. Firmly hold down a pine- • 3. Repeat with the other • 1. Turn the pineapple quar- • 3. Repeat with the other
apple quarter (because the three pineapple quarters. ter on its flat, stable side, three pineapple quarters.
outside curve of the pine- then hold firmly.
apple is unstable). Make a • 4. The result will be four • 4. The result should be
careful ½-inch lengthwise lengthwise pineapple quar- • 2. Make many slices width- 30–40 pineapple slices
slice into a pineapple ters with rim slices. wise. that will rest on the rim of
quarter. a glass.
• 2. This slice allows the slice

to rest on the rim of a glass.
29

Additional Garnishes
Discover the ever-growing world of cocktail garnishes
The top four garnishes every bar will have are lemons, limes, ples, kiwi, watermelon, cantaloupe, bananas, basil, rosemary,
olives, and maraschino cherries. From that foundation a tower sugared ginger, and sugarcane sticks.
of garnishes can be built. Next in line would be oranges, pine- Unusual garnishes in this book are chocolate-covered
apples, strawberries, and mint. strawberries, chocolate-dipped fortune cookies, lychees, rims
There’s really no limit when it comes to garnishes. Some of Pop Rocks, edible gold, crushed cookies, crushed candy,
bars carry nontypical garnishes because of their signature coconut flakes, celery salt, a frosted doughnut, red wax lips,
cocktail menu. These can include peaches, grapes, mango, gummy worms, flowers, and black string licorice.
wild hibiscus flowers, orchids, rose petals, berries, pears, ap- Nonedible additions to a drink are called “decorations” and
Making Flags Stuffing Olives
• Originally a flag was an or- • You can cut and spear the • 1. To make stuffed olives, • Olives can be stuffed with
ange slice that was speared fruit anyway your heart first buy some large, green practically anything you
with a cherry. desires. olives, preferably without like.
the pimentos. If you can
• Today a flag is anything that • Look for fun and interesting find only pimento-stuffed • Some popular stuffing
has been speared with a cocktail picks to make flags. olives, simply remove the choices are blue cheese
cherry. pimentos. (or any cheese), whole al-
monds, garlic, pearl onions,
• 2. Now stuff with your cho- and jalapeños.
sen ingredients.
30

“tools.” Sometimes the decorations can serve as a tool, such
as a paper parasol speared with a cherry. There are unlimited MAKE IT EASY
choices when it comes to straws, picks, and stir sticks. Get creative with your Bloody Marys! For example,
Some drinks automatically get a certain garnish. Limes are why not make a pizza Bloody Mary? Rim one half
used for Margaritas, tonics (Gin and Tonic and so forth), Cape with Parmesan cheese and the other half with chili
Codders, and Cuba Libres. Lemons are used for teas (Long pepper sprinkles or a combination of both. Garnish
Island, Long Beach, and so forth), and orange flags are used with a skewer of pepperoni slices, cheese cubes, and
for sours (Tom Collins, Whiskey Sour, and so forth). olives. If you like Hawaiian pizza, then put pineapple
and ham cubes onto the skewer.
Bloody Mary Garnishes
mixers & garnishes

loody Mary
Ideas for B
Garnishes
clude
a r y g a r n ishes can in d green
Bloody M ra, pickle
er y , p ic k le s, pickled ok , stuffed),
cel ck
ea n s, o li ve s (green, bla , pepperoncini),
b ed
n, yellow, r rape,
peppers (gree tomatoes (cherry, g ktail),
o n s, s, oc
c
limes, lem (g r ee n, raw ring ms, carrot
io n s
plum), on aby corn, mushroo
b s), avo-
asparagus, bers (sticks or round ishes,
m d
sticks, cucu eel-and-eat shrimp, ra and
es , p r im ,
cado slic , S li m Jims, salted
u b es
• The Bloody Mary has the is made with plain to- cheese c
rim.
largest assortment of pos- mato juice, it gets a lemon celery salt
sible garnishes to choose wedge.
from.
• Some restaurants set up a
• Try spearing garnishes on a self-service Bloody Mary
celery stalk. table filled with a wide as-
sortment of garnishes, hot
• Generally, a Bloody Mary sauces, and spices.
gets a lime wedge, and if it
31

Beer & Glassware
Pull up a stool and learn about the most historic alcohol of all
As far as historians know, beer was the first documented alco- stein is the most decorative beer glass of them all. It was in-
holic beverage. Archaeologists have found million-year-old vented in the 1300s, and by the 1500s lids were attached to
grapevine fossils, but unless there is documented proof, then keep out the flies. In modern times steins are mostly bought
it simply doesn’t count. Recipes for beer have been found for a tourist souvenir or for a collection. The yard glass is the
on ninety-two Babylonian stone tablets, in residue from nine largest beer glass. Basically, it’s 1 yard in length and can hold
thousand-year-old Chinese pottery, in Egyptian and Turkish 1.14 liters of beer. Beer is also the only alcoholic beverage
tombs, and on many European cave walls. available in many packages: bottles, cans, kegs, or casks.
Today beer-drinking vessels are mostly made of glass. The There are over twenty thousand brands of beer worldwide,
Beer Glasses Ales
• Beer glasses can measure • There is a variety of pilsner • Ale was the first beer ever • Hops were not introduced
12–42 ounces. glasses, but all are thin at recorded. to ales until the 1400s. Until
the bottom and wider at that time, ales used an herb
• Beer has the most types of the top. • The first ales were sweet, mixture called “gruit.”
glassware: around twenty. murky, thick, and warm.
• Ale types include stout,
• The three most common porter, wheat, bitter, lambic,
all-beer glasses are the pint, brown, cream, and pale.
pilsner, and mug.
32

and all of those beers fall under only two categories: ale or
lager. Ales use top-fermenting yeast, and lagers use bottom- The Anchor Steam Brewery in San Francisco
fermenting yeast. makes a handmade beer called “Anchor Steam
ZOOM
Before the 1980s, beer—for the most part— was just guz- Beer” using both top- and bottom-fermenting
zled. It was at this time that small craft beers and microbrew- yeasts. The brewery began brewing beer in 1896,
eries began popping up, a movement that showed an ap- then was consumed by the great San Francisco
preciation for the art of the brew. earthquake and fire, then suffered during Prohi-
bition. After Prohibition, it reopened and began
brewing again. Today it offers seven beers.
Lagers
Beer Trivia to sail

o w er p il g r ims planned m-
fl ly
• The May t ran out of beer at P de to
fa r th er b u n w a s m a
so th e d ec isio
outh Rock ,
disembark.
d in 1810
st w a s fi r st celebrate
• Oktoberfe , Germany.
in Munich
y has a
fruit & Barley

Y o r k P u blic Librar g a beer
• The New tebook paper bearin gton
piece of no by George Washin
n
recipe writte
• In 1842, the first golden pil- • Adolphus Busch was the .
sner was invented in Pilzen, first to use refrigerated
in 1757
Czech (now called Czech railroad cars in 1876. Bud-
Republic) by Josef Groll. It is weiser was shipped from
called “Pilsner Urquell.” coast to coast.
• Adolphus Busch was the • Lager types include bock,

first U.S. brewer to use dry, light, pilsner, ice, malt,
pasteurization to keep lager amber, and export.
fresh.
33

Red Wine & Glassware
Learn the basics of red wine through the grapevine
Walking through a forest of wine bottles at your local store All wines basically are one of two styles: red or white. These
can be overwhelming. Yes, there is a lot to know about wine, styles break down into three body types: full, medium, and
and entire books have been written on wine, but I hope to light. Even though there are over ten thousand types of
help you understand the basics. grapes in the world, only about three hundred of these are
Wine is made from fermented fruit, and the most popular fruit used to make commercial wine. Out of these three hundred,
used is grapes. Its history spans thousands of years through twenty to thirty are used for the most popular wines. In the
every civilization. Today’s top wine-producing countries are wine world, you will hear the word varietal often. This refers to
France, America, Australia, Spain, Italy, and Argentina. the type of grape used. Popular red (and black) wine grapes
Red Wine Glasses Full-bodied Red Wines
• Red wine glasses have a tions, but the opening will • Full-bodied (sometimes • Other popular full-bodied
round, wide bowl. A proper never be larger than the called “heavy-bodied”) red wines include Bordeaux,
serving is 5–6 ounces. bowl. wines are very dark in color, Malbec, and Burgundy.
have a heavy feel on the
• The largeness of the bowl • A glass of red wine is held tongue, and are high in • Full-bodied wines are usu-
allows more room for the with the fingertips touching tannins. ally too strong for the be-
wine to breathe. the bottom of the bowl ginner and are something
because warming the wine • The king grape of heavy- to be graduated to.
• Some modern red wine is not an issue. bodied wine is the Caber-
glasses offer curvier op- net Sauvignon grape.
34

used to make red wine include Cabernet Sauvignon, Merlot, Some countries have label laws that require a government
Pinot Noir, Sangiovese, Shiraz/Syrah, Zinfandel, Gamay, Gren- warning, alcohol content, and the list of sulfites used.
ache, Lambrusco, Pinot Meunier, and Tempranillo. Also know that varietals are often blended together, so it’s
Wine stores and wine sections are always organized for you not uncommon to find a Cabernet-Shiraz or a Cabernet-Merlot
(normally by country). After you narrow down the country, mix.
then you can narrow down the body type of wine you prefer
and/or the varietal (grape) you prefer. Wine labels will give you
all the information you need to know about the wine: loca-
tion of the vineyard, vintage (year the grapes were harvested),
varietal (grape type), brand name, and producer of the wine.
Medium-bodied Red Wines Light-bodied Red Wines
fruit & Barley

• Medium-bodied red wines • A fruity taste is found with a • Light-bodied red wines are • The Gamay grape is a popu-
will not be as intense as medium-bodied wine. ruby red in color and often lar grape for light-bodied
full-bodied red wines in the referred to as “table wines.” red wines.
mouth. • Popular medium-bodied
red wines include Merlot, • This type of wine is good • Popular light-bodied red
• The color of a medium- Shiraz/Syrah, Chianti, and for beginners because of wines include Beaujolais,
bodied wine will be lighter some Pinot Noirs. its light and fruity taste and Lambrusco, and some Pinot
than that of a full-bodied feel on the tongue. Noirs.
red wine and darker than
that of a light-bodied wine.
35

White Wine & Glassware
Discover the best butter- and straw-colored sweet or dry chilled vino
The first thing to know about white wine is that it can be white wine include Chardonnay, Sauvignon Blanc, Chenin
made from white, red, purple, or even black grapes. This is Blanc, Pinot Gris/Pinot Grigio, Pinot Blanc, Gewürztraminer,
because the grape skins are discarded when making white Riesling, and Viognier. All of these white wine varietals can
wine. With red wine, the skins are not discarded. And for pink- have a dry or super sweet taste because it all depends on
toned wines like White Zinfandel, Rosé, or Blush, the skins are who grows the grapes.
left on just a little bit to color the wine. Growing grapes to make wine is indeed an artform. So
Just like red wines, white wines will vary in body. They will many elements determined by nature and determined by
also vary from dryness to sweetness. Popular grapes to make people come into play. Grapevines love warm, dry summers
White Wine Glasses Full-bodied White Wine
• The shape of a white wine will carry both a white wine • The full-bodied Chardonnay • Chardonnay is heavy, but-
glass is narrow. A proper glass and a red wine glass. grape is the queen of the tery, fruity, and oaky.
measure is 5–6 ounces. white grapes.
• Most establishments will • Some winemakers don’t like
• White wine glasses are held carry an all-purpose wine • The Chardonnay grape is the oakiness of Chardon-
at the stem to avoid warm- glass for both types of wine. the most popular white nay, so they age the wine in
ing the wine. wine grape in California. It’s stainless steel tanks.
also one of the grapes used
• Restaurants and bars to make Champagne.
dedicated to the art of wine
36

and mild winters. Who doesn’t? And all grape varietals have a GREEN light
favorite soil. For example, Riesling grapes love a slate-rich soil, Organic wines have become popular, but most aren’t en-
and Chardonnay grapes love limestone. Plant each other in tirely organic. Only wines with the USDA organic seal are
their opposing soils, and it would be disastrous! Other factors truly made from organically grown grapes with naturally
that come into play are sun exposure, bugs, rainfall, drainage, occurring sulfites. If the label says “made with organic
and more. grapes” or “made with organically grown grapes” without
the seal, then sulfites have been added. It all boils down
to little technical rules and regulations.
Medium-bodied White Wine Light-bodied White Wine
fruit & Barley

• Medium-bodied white wine • Sauvignon Blanc (also • Light-bodied white wine is • Popular light-bodied white
is a lighter color than the called “Fume Blanc”) is the lightest in color. wines include Chenin Blanc
heavy-bodied Chardonnay. probably the best example and Pinot Gris/Pinot Grigio.
of a medium-bodied white • The Riesling grape origi-
• Popular medium-bodied wine. nated in Germany and is • Light-bodied wines are
white wines include Germany’s leading grape often drunk in the summer
Viognier, Pinot Blanc, and • Sauvignon Blanc has a dry, varietal. Most productions or at a picnic.
Gewürztraminer. grassy, citrus, crisp taste. have a light, sweet taste.
37

Champagne & Glassware
Explore the most celebratory liquid of all time
Ironically, in modern times we adore and celebrate the fifty pagne invented itself. This is because the Champagne region
million bubbles in a bottle of Champagne, but until the mid- is in northern France. That means that that part of France has
1600s, bubbles in a bottle of wine meant that the winemaker a short growing season (due to being colder) and that the
had failed. The proof was in a wine-soaked cellar full of burst harvest season ends up being in the late autumn. The cold-
bottles. Locals referred to this wine as “demon” or “devil wine.” ness of winter stops the fermentation inside the bottles, then
It’s funny how things change with time. when springs rolls around the fermentation picks up where it
Many people believe that a blind French monk named “Dom left off and creates bubbles inside the bottle. Dom can most
Pérignon” invented Champagne, but the fact is that Cham- definitely be credited for improving Champagne because
Champagne Glasses Champagne
• There are basically two types • The trumpet has a shape • Unlike most other wines, • A good temperature to
of Champagne glasses: the flared up and out, and the Champagnes are named af- serve Champagne is 44°F.
coupe (or saucer) and the tulip has curvy variations. ter the houses that produce
flute. Five ounces is a proper them. • Only three grapes are used
serving. • The flute-type Champagne to make Champagne: Pinot
glass is meant to keep the • Champagnes come in levels Noir, Pinot Meunier, and
• The flute is broken down bubbles fresher. from sweet to dry: Doux, Chardonnay.
into two other types called Demi-Sec, Sec, Extra Dry,
“trumpet” and “tulip.” Brut, Brut Zero, Ultra Brut,
and Extra Brut.
38

his passion was to figure out a way to keep the bottles from
exploding. And he did. He found thicker and stronger bot- Ninety-eight years after Dom Pérignon’s death, a
tles made in England, used Spanish-inspired cork stoppers twenty-seven-year-old widow, Madame Barbe-
Nicole Clicquot (pronounced clee-KOH), took
ZOOM
instead of wood stoppers, and created a blending of black
grapes grown in the Champagne region called “cuvée.” over her late husband’s Champagne business. Af-
ter eight years of mourning, in 1813 she became
extremely interested in improving Champagne
and invented the mushroom-shaped cork. She
also created Pink Champagne and solved the
problem of riddling (sediment in the bottle).
Sparkling Wine Prosecco
fruit & Barley

• The reason why there is the word Champagne on • Prosecco is a grape used to Bellini (white peach puree
even a category of spar- their label. make Italian sparkling wine. and prosecco).
kling wine is because of the
Champagne Riots in the • The words sparkling wine • The prosecco grape is • In 2006, Paris Hilton
early 1900s. can be seen on all bottles of prized for its delicate flavors released a trendy lifestyle
sparkling wine made after and aromatic taste and beverage in a can that is a
• The Champagne Riots 1927. flavor. mixture of prosecco and
resulted in a law requiring artificial flavorings called
that only Champagne made • The most famous cocktail “Rich Prosecco.”
with grapes in the Cham- made with prosecco is the
pagne region could bear
39

Port, Sherry, & Glassware
Learn about the other wine-based choices that are steeped deep
in history
Making sherry isn’t as cut and dried as making port. With as they’re aging, which is monitored. Another difference is
port, winemakers just add brandy to prematurely stop the that sherry is fortified with a grape-based spirit, but brandy is
fermentation of the wine, then age it. Sherry is made with not. However, there is one difficult factor about port, and that
the solera system, which is a time-consuming blending of is the growing conditions of the grapes. The vineyards are lo-
older wines and younger wines little by little by hand while cated on remote, steep slopes that drop down to the Douro
they’re aging in the barrels. The wines are also exposed to air River in Portugal. It is by far the most difficult wine-growing
Port and Sherry Glasses Port

• A proper serving of port or • Port and sherry glasses are • True port is made in the • The word port is short for
sherry is 2½–3 ounces. the older siblings of cordial Douro River valley in north- the name of the port town
glasses. ern Portugal. Today other of Oporto, not Portugal.
• A port glass is like a minia- countries make versions
ture wine glass. It’s always • Port and sherry are often of it. • Port was the first fortified
stemmed with a nicely accompanied with a cigar wine made by adding
shaped bowl. after dinner. Some smok- • Port types are tawny (dry) brandy to it and then aging.
ers dip their cigars into the and ruby (sweet).
wine.
40

region in the world. Both sherry and port have a rich history near the equator, instead of spoiling the Madeira, the heat
because they could be carried on long sea voyages without actually baked a soft, burnt richness into the fortified wine.
spoiling. England is credited with making port popular be- At the time, Madeira seemed magical and intriguing. It was
cause in the seventeenth century the English were not al- the wine used to toast the signing of the Declaration of In-
lowed any French wines due to trade wars, so they turned dependence, and the U.S.S. Constitution was christened with
to Portugal. a bottle of Madeira. Today winemakers heat the barrels at
Madeira, too, has a rich history. Just like port and sherry, it 100–140°F for several months to simulate the extreme tropic
was stocked on ships bound for extended voyages. How- heat.
ever, an interesting accident occurred with the barrels of
Madeira. While being exposed to the extreme heat of sailing
Sherry Madeira and Vermouth
fruit & Barley

• Sherry is made only in and Amontillado. Oloroso also • Madeira is wine fortified ally brandy) added, then is
around the triangular area comes in three styles: with grape brandy and aromatized with herbs and
of the town of Jerez, Spain. Oloroso, Cream, and Pedro made on Madeira Island, botanicals such as seeds,
Ximenez. Portugal. plants, and flowers.
• Sherry comes in two types:
fino (dry and light) and • Finos are drunk chilled and • The four types of Madeira • Vermouth comes in two
oloroso (sweet and dark). the olorosos at room tem- are Malvasia, Bual, Verdelho, types: dry (white) and sweet
perature. Cooking sherry is and Sercial. (red). Pictured is domestic
• Fino comes in three styles: not for drinking. vermouth. For superior
Fino, Manzanilla, and • Vermouth is a fortified white cocktails, buy French dry or
wine that has a spirit (usu- Italian sweet.
41

Brandy, Cognac, & Glassware
What do apples, grapes, kings, and presidents have in common?
Applejack brandy is as American as apple pie or cherry trees. Louis the XIII,” and Remy Martin produces it. It’s aged for forty
Laird’s Applejack was the first commercial distillery in Ameri- to one hundred years in French oak barrels that are several
ca, and records show a written request by the first president, hundred years old, and it’s packaged in a Baccarat crystal
George Washington, asking for the applejack recipe. How bottle. The price of a bottle starts at $1,500.
about them apples? The term angel’s share or angel’s portion refers to the 3 per-
For centuries, the brandy called “cognac” has been the king cent evaporation of cognac as it ages in wooden casks. They
of brandies. And cognac has been the choice of kings. The say that when you visit Cognac, France, you can actually
king of cognac is even named after a king. It’s called “King smell the evaporating cognac in the air. Now, give or take a
Brandy and Cognac Snifters Brandy
• Brandy and cognac glasses • Most times you can tip a • Brandy can be made with most historians believe it
are called “snifters.” A proper snifter onto its side, then any fruits anywhere in the dates back much further.
serving is 2 ounces. pour brandy to the rim, world. Documented proof has not
and that will be a perfect surfaced.
• Most snifters are short portion. • The word brandy is of Dutch
stemmed and big bowled. origin and means “burnt • Popular fruit brandy flavors
wine.” are apple, blackberry, pear,
• Snifters are available in peach, and apricot.
sizes of 5–26 ounces. • Brandy dates back to
the twelfth century, but
42

bottle or two, normally there is enough cognac being aged It’s interesting how the media can change a spirit’s category
at all times (in $4,000 oak casks) to fill over a billion bottles. overnight. For centuries, cognac has been the spirit for the
This means that every year almost 200,000 bottles of cognac refined. Then around the millennium, rap artists mentioned
disappear into thin air. And the angels aren’t sharing. cognac in their songs, giving cognac a new demographic.
Maurice Hennessey was the first winemaker to begin a grad-
ing system for cognac in 1865. Every cognac bottle is graded,
and the grade is put on the label. The cognac grades are V.S.
(very superior or three-star; aged a minimum of three years),
V.S.O.P. (very superior old pale or reserve; aged four to twenty
years), and X.O. (extra old; aged six to forty or more years).
Armagnac Cognac
fruit & Barley

• Armagnac is a high-end • It is the only true rival of • All cognac is brandy, but made from Limousin or
brandy made from grapes cognac. not all brandy is cognac. Troncais oak wood from
in the Armagnac region of trees that grow in the Co-
France. • Only ten varieties of grapes • Cognac is made only from gnac region.
are authorized to be used grapes grown in the Co-
• Armagnac is the oldest dis- for Armagnac. gnac region of France. • The aging process is
tilled wine in France, dating very expensive because
back to the 1300s. • Cognac is distilled twice, 3 percent of the cognac
then aged in oak casks evaporates.
43

Vodka
Possibly the first clear spirit to have been invented
In the simplest terms, distillation is the process by which a liq- vodka of today. It‘s believed that makers infused it with herbs,
uid is boiled and the condensation of the steam is collected. flowers, and fruits.
It’s believed that ancient alchemists used this process to make Smirnoff vodka was the first to use charcoal filtering in
medicine and perfumes. No one knows when distillation was 1870. The Smirnoff distillery produced up to four million cas-
first used to make spirits, but we do know the first names it es of vodka per year, but in 1917 the Bolsheviks confiscated
had: “ardent waters” (burnt water), “eau-de-vie” (the water of the distillery after the Russian Revolution. Members of the
life), and then “voda” (vodka). Many believe vodka has been Smirnov family fled for their lives. One of the Smirnov sons,
around since the 1300s, but it was not like the clean, clear Vladimir, settled in Paris, changed his last name to “Smirnoff,”
The First Vodka in America Ultra-premium Vodka
• Piotr Arsenyevitch Smirnov duced in1941 by John G. • High-end, boutique, and • High-end vodkas focus on
founded his vodka distillery Martin and Jack Morgan. ultra-premium vodkas hit sleek and modern bottle
in Moscow in 1860. the market around the mil- design and multiple filter-
• Vodka exploded when lennium. ing.
• Smirnoff vodka was the first James Bond ordered a
vodka to be introduced to vodka martini, shaken not • Master marketer Sidney • Ketel One vodka has won
America. stirred, in the 1962 film Frank is responsible for many blind vodka taste
Dr. No. introducing Grey Goose tests.
• The Moscow Mule was the vodka, the first heavily
first Smirnoff cocktail intro- marketed ultra-premium
vodka.
44

then opened a distillery. After American Prohibition ended
in 1933, Vladimir sold the American rights to Smirnoff vodka More on Vodka
to a friend, Rudolph Kunett, but Kunett’s American vodka Vodka provides a blank canvas that allows much
ZOOM
adventures were unsuccessful. He sold the rights to John G. experimentation. Companies infuse it with fla-
Martin. Today Smirnoff is owned by drinks giant Diageo and vors, make it from organic materials, color it black,
is the top-selling vodka in the world. or harvest chunks of icebergs to use as their wa-
ter. College students have even been known to
run cheap vodka through a water filter a few
times to make it taste like premium vodka.
Flavored Vodka
s
Absolut Ad r its
lw a y s b ee n known fo called
s a s
Absolut ha e first Absolut ad wa ced
T h du
clever ads. fection.” It was intro over
n
“Absolut Perce then, there have bee ing
ket
in 1980. Sin red ads. Current mar to
d rs
fifteen hun ange from using flavo red
r in
techniques s to covering bottles
it ie
represent c
sequins.
• Absolut introduced the first • Absolut Citron exploded

infused/flavored vodka in the vodka infusion world
1986 called “Absolut Pep- with lemon drops and
par.” It’s flavored with three cosmopolitans.
types of peppers, making it
perfect for a Bloody Mary. • Second to flavor its vodkas
was Stolichnaya.
• Almost every vodka brand
has a line of flavored vodka.
Spirits
45

Gin
The clear, historic spirit is distilled with many herbs and botanicals
Gin in its basic form is vodka that has been redistilled with purposes. However, others believe that the sixteenth-centu-
herbs and botanicals. The main categories of gin are Genever, ry Dutch professor and physician Dr. Sylvius invented gin. Yes,
London Dry, Plymouth, and the 2007 addition of New West- historians discovered that two men of the same name and
ern Dry. Gin has been known to be made in Holland, Eng- profession were credited with inventing gin. Historians also
land, Germany, France, America, Spain, Lithuania, Belgium, discovered the first major mention of juniper-based, health-
Canada, and Slovakia. related tonics and medicines in the Dutch publication Der
Many people believe that the fifteenth-century Dutch pro- Naturen Bloeme by Jacob van Maerlant te Damme in 1269.
fessor and physician Dr. Sylvius invented gin for medicinal We also know that Holland is credited with making the first
Genever London Dry
• Genever is considered the • The modern categories of • London Dry gin is believed • This gin is the most com-
first gin. Genever are oude, jonge, to have originated with mon and widely distrib-
graajenever, and korenwijn. British troops who brought uted.
• Genever is made in Holland, Dutch gin back to England
two provinces in West Ger- • In 2008, by a European after the Third Dutch War • London Dry gin brands
many, and two in Northern declaration “jonge” and in the late 1600s. include Beefeater, Bombay,
France. “oude” Genever may only Tanqueray, and Boodles.
be labeled and sold as such • London Dry gin has a crisp,
in Holland and Belgium. dry taste that mixes well in
cocktails.
46

commercial gin, called “Genever.” Genever’s taste is sweet tavern keeper inside would then pour a shot of Old Tom gin
and malty. The word jonge means the young and new way of through the tube and into the patron’s mouth.
distilling, oude means the old and traditional way, and koren- The Plymouth category of gin has one gin— called “Plym-
wijn is as close to the original recipe as possible. The first gin outh.” The gin is fruity and aromatic. It’s made in Plymouth,
in England was sweet like Dutch gin. The first popular brand England, and Plymouth Coates & Co. owns all rights.
was Old Tom gin, and it’s the last remaining sweet English
gin today. Its name came from a wooden plaque shaped like
a black cat (tom cat) that was mounted on the outside wall
of a pub. Patrons placed a penny in the cat’s mouth, then put
their lips around a small tube between the cat’s paws. The
New Western Dry
ess
Gin Madn n ale,
s, g in w a s cheaper tha of
ll
In the 1700 turned into a slum fu tory
L o n d o n tim e in h is
and espair. This ” Artist Wil-
r ty a n d d
pove ess.
“Gin Madn the time when he
was called r ed
th captu Gin
liam Hogar Lane” in 1750. The Riots
in in
engraved “G ed in 1736, and the G er this
ss ft
Act was pa streets of London. A eir
e th
spread to th eople began distilling
p
time, many
own gin.
• New Western Dry gin is a • New Western Dry gins let
category coined by master juniper ride in the backseat,
mixologist Ryan Magarian. with a focus on the other
herbs and botanicals in the
• These gins include Aviation, front seat. They also seem
Hendrick’s, and Martin to have a delicate and fresh
Miller’s. hint of cucumber.
Spirits
47

Rum
Get super sweet on the tropical spirit that is made with sugarcane
Rum can be made from sugarcane or from its by-products: the once-crude sugarcane spirit into a smooth, refined spirit.
sugarcane juice and molasses. Since the 1600s, rum has been Due to wars and other conflicts, Bacardi rum went through
used for trading, drinking, bribing, and even paying wages. many tribulations. Finally, in the 1930s, the factory moved to
Some believe the Dutch first brought sugarcane to Barba- San Juan, Puerto Rico, where it is headquartered today.
dos. Others say that sugarcane was first used in China. What Gold rums have a richer and silkier flavor and texture than
we do know is that brothers Don and Jose Bacardi, Spanish light rums. My favorite is Appleton’s from Jamaica. In the
businessmen who immigrated to Cuba, created the first real 1800s, there were almost 150 rum distilleries in Jamaica, and
commercial rum in1862. It took them ten years to perfect today there are five. One of them is Appleton’s.
Light Rum Gold Rum
• Light rum is also known as they call “cachaça” (pro- • Gold rum is sometimes ers are excellent for sipping
“silver,” “white,” or “platinum nounced ka-SHAH-sa). The called “amber rum.” like a fine cognac. It mostly
rum.” popular cocktail called the depends on aging.
“caipirinha” (pronounced • The gold color comes from
• Light rum doesn’t require kai-pee-REEN-ya) is made the rum’s being aged in • Some premium gold rums
aging and is usually bottled with it. wooden barrels. are actually blends rums
after distillation. that have been aged up to
• Bacardi is the most popular • Some gold rums make ten years.
• Brazil makes a rum from light rum worldwide. great mixing rums, and oth-
Brazilian sugarcane that
48

Dark rum is usually made with molasses in tropical locations premium sipping rum. Over proof rums are used to flame a
all over the world. An affluent, first-born Englishman, James drink or used for culinary purposes. Super premium sipping
Gosling, created Gosling’s Black Seal Rum. In the spring of rums are also called “añejo rums.”
1806, Gosling set sail for America on a ship named the Mer-
cury. The ship carried £10,000 in merchandise that would be
used to open a shop. But sea storms swept him to St. George’s
port in Bermuda, and he accepted the detour as a sign that
this is where he was meant to be. Eighteen years later he sent
for his brother, and they began making rum. These rums come in a wide variety of flavors.
Two other rum categories are over proof rum and super
Dark Rum Flavored Rum
• Dark rum is also known as • Two dark rums are used in • Flavors include coconut, • Malibu Coconut Rum was
“black rum.” famous recipes: Gosling’s banana, mango, raspberry, released in the early 1980s
Black Seal Rum in a dark ’n vanilla, spiced, pineapple, as well but classified as
• Myers’s Original Dark Rum stormy and Myers’s Dark citron, passion fruit, orange, a liqueur with rum and
is the most popular dark Rum in a planter’s punch. and lime. coconut flavorings. Today
rum in the world. It’s made the distillery claims that it’s
from 100 percent Jamaican • Dark rum is often used as a • In 1984, Captain Morgan now made with rum.
molasses. floater on top of a tropical Spiced Rum became the
drink. first flavored rum available
Spirits
in America.
49

Tequila
Learn about the national spirit from the country south of the border
Historians say that the Aztecs were making an alcoholic drink late 1800s Mexico and tequila became firmly established.
from the agave plant as early as the first century; fifteen hun- The numero uno thing to know about tequila is that by law
dred years later the Spanish invaded Mexico and took the it can be produced only in the Tequila region of Mexico. The
agave-type wine and distilled it. One hundred years later the numero dos thing to know is that in order for a label to say
town of Tequila was allowed to make Mezcal; 150 years later “tequila” it must be made from at least 51 percent blue agave.
the Spanish crown granted a distillery license to Jose Cuervo. If it’s not, then it’s called a “mixto” (this is a good example of
Much happened in the next one hundred years due to Mex- Mezcal).
ico trying to gain its independence from Spain, but by the There are over two hundred types of agave plants, but the
Blanco Tequila Reposado Tequila
• Blanco is also called “silver” than sixty days in stainless • Reposado is a blanco that • Reposado means “rested”
or “white tequila.” steel tanks for no aging. has been aged in white (as in “rested in barrels”).
oak casks for two to twelve
• Most times blanco tequila is • One hundred percent months. It has a mellow yel- • Reposado is the highest-
either bottled straight out agave blanco tequila is an low color and taste. quality tequila that will still
of the still or filtered, then excellent choice to use for taste good in a margarita. It
bottled. margaritas. • The gold color of a re- has a balance between bite
posado comes from aging and smoothness.
• If stored, blanco tequila in the wood casks.
must not be kept longer
50

best is the blue agave plant. An agave plant takes almost ten used to make tequila. The worm in Mezcal is just a moth larva
years to mature. When it matures a flower stalk grows straight that grows inside agave plants.
up through the plant. If allowed to grow it will bloom yel-
low flowers, but if the agave farmer chops off the stalk, the
plant will swell inside, creating a large bulb that will fill with a
sweet, juicy pulp. This forms into the piña, which is the part of
the agave plant that is used to make tequila. The piña (which
means “pineapple” because it looks kind of like a pineapple) Anejos are typically aged between
can weigh as much as one hundred pounds. The piñas are one and eight years.
cut, baked, and then crushed to extract the sweet agave juice
Añejo Tequila
a
Gold Tequil a blanco
(a ls o c a ll ed “oro”) is ally
a
Gold tequil has had coloring (usu make
tequ il a th a t ed to it to
m el ) a n d / o r flavor add . It’s usually
cara aged
at it’s been Jose
it appear th best example of this is to
e er
a mixto. Th term gold does not ref are
e
Cuervo. Th an añejo because they
or
a reposado .
r
gold in colo
• Añejo is a blanco tequila “reserva.” There is contro-

that has been aged for versy over letting tequila
more than one year. age this long because the
oak begins to overwhelm
• High-quality añejos are the agave flavor.
aged up to three years.
• Añejo means “old.”
• Añejo that is aged up
to eight years is called
Spirits
51

Whiskey/Whisky
Amber waves of grain are mashed up, aged, and then poured
into a bottle
Today whiskey/whisky is made all over the world in places such spelled with an “e” and Scotland’s and Canada’s whisky is not.
as India, Japan, Germany, France, and Russia, but the four most Blended Irish whiskey makes up the majority of Irish whis-
prominent countries that have been making whiskey/whisky key. Single-malt Irish whiskey is made from one whiskey type
for centuries are Scotland, Ireland, America, and Canada. Even in either column or pot stills. Grain Irish whiskey is made from
today Ireland and Scotland still bicker over who invented whis- 100 percent Irish grain and is usually used for blends. And
key/whisky first. By the way, Irish and American whiskey is pure pot still Irish whiskey is made from a combination of
Irish Whiskey Scotch Whisky

• Ireland makes blended, ovens and usually distilled • Scotland makes blended • Scotland is divided into four
single-malt, grain, and pure three times. Scotch whisky and single- geographical flavors: Low-
pot still whiskey. malt whisky. lands, Highlands, Speyside,
• There are two popular Irish and the Islands.
• There are only three distill- whiskey-based liqueurs: • Scotch whisky is known
eries in the entire country Bailey’s Original Irish Cream for its smoky flavor, which • A popular Scotch-based
of Ireland. and Irish Mist. comes from drying malted liqueur from Scotland is
barley over open peat fires. Drambuie. It’s made from
• Irish whiskey is made from heather honey and herbs.
malt that is dried in sealed
52

malted and unmalted barley, then distilled in pot stills. two premium bourbon categories: small batch and single
A fifteen-year-old boy, Johnnie Walker, is credited with first barrel. Small-batch bourbons are bottlings from a batch of
blending Scotch whisky. In 1820, his father died, and John- barrels, and single-barrel bourbons come from a single bar-
nie used the life insurance money to open a small general rel of bourbon. Corn whiskey is basically moonshine, and rye
store. At the time, tea was all the rave, and he got the idea of must be made from at least 51 percent rye. The most popu-
blending the single-malt whiskys like the tea in his store was lar American blended whiskey is Seagram’s 7. Tennessee
blended. All four whisky-making regions in Scotland produce whiskey is made in Tennessee. The most popular Tennessee
different-tasting Scotches. whiskeys are Jack Daniel’s and George Dickel. You may hear
The term bourbon comes from Bourbon County (Kentucky) of “sour mash,” which means that part of a previous batch is
barrels being labeled as such. Bourbon breaks down into used to start a new batch.
Canadian Whisky American Whiskey
• Canada blends its whisky • Crown Royal Canadian • America produces five • Only bourbon made in
for a smoother taste. whisky was made by Sea- kinds of whiskey: bourbon, Kentucky can have the
gram’s especially for Queen corn, rye, blended, and Ten- words “Kentucky bourbon”
• Often Canada calls its Elizabeth’s visit in 1939. nessee. on a label.
whisky “rye” but doesn’t
follow strict laws about how • Remember, Canada and • By federal law bourbon can • In 1964, an act of Con-
much rye must be in the Scotland spell whisky with- be made only in America gress declared bourbon as
whisky. out an e. America and Ire- and made with at least 51 “America’s Native Spirit” as
land spell whiskey with an e. percent American corn. well as the country’s official
Spirits
distilled spirit.
53

Liqueurs
Learn the differences between the many liqueurs made around
the world
Who knows what liqueurs ancient alchemists created in their tive drink. Italians have been known for a long time to drink
dens? We do know that Dark Age and Middle Age monks and Sambuca before dinner and shots of Limoncello after. Other
physicians experimented with liqueurs to serve medicinal popular Italian liqueurs include Tuaca, Galliano, Frangelico,
purposes or to find the elixir of life. and DiSaronno Amaretto. Germans are known to drink pep-
By the civilized nineteenth century, liqueurs were drunk as permint schnapps after dinner, but the most popular liqueur
an apéritif (before-dinner drink) or as an after-dinner diges- from Germany is Jägermeister. Almost every country in the
Liqueurs Cream Liqueurs

• There are over five hundred • Liqueurs are considered • Cream liqueurs are made • Most cream liqueurs have a
commercial liqueurs in the a modifier in the cocktail with dairy cream and a shelf life of two years.
world. world. They are used in spirit base.
small quantities to add • Some bars keep cream
• Liqueurs are sweet flavor- flavor to a drink. • Baileys Original Irish Cream liqueurs in the cooler or
infused spirits and can also is the most popular cream fridge.
be called “cordials.” liqueur in the world. It was
the first cream and paved
• Liqueurs can be low-proof, the way for many others.
high-proof, cream, crème,
or schnapps.
54

world has at least one liqueur. Popular French liqueurs in-
clude Chambord, Cointreau, Chartreuse, St-Germain Elder- Baileys Original Irish Cream is a combination of
cream from Irish cows, Irish whiskey, chocolate,
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flower, Grand Marnier, Bénédictine, and the crème family.
Spain has Licor 43, Greece has Ouzo, the U.S. has Southern and vanilla. It took the Baileys creators four years
Comfort, Switzerland has Goldschlager, Jamaica has Tia Ma- of experimenting to find a method to keep the
ria, Mexico has Kahlúa, Japan has Sakura, South Africa has cream from curdling when mixed with Irish whis-
Amarula, and the list goes on and on. key. Finally in 1974 they succeeded.
Today many liqueurs are used to enhance the flavor of a rec-
ipe. In most cases, the liqueur is always the smaller portion of
alcohol (sometimes called a modifier) that goes into a cocktail.
Crème Liqueurs Schnapps
• Crème is a French word that and dark) and crème de • The word schnapps is of • True German schnapps
is pronounced “krem.” menthe (white/clear and German descent and means does not have added sugar.
green). “swallow.”
• Crèmes have a lot of • American schnapps tends
sugar added to them, which • Other crèmes include • Schnapps is usually a high- to be very sweet. This is be-
results in a syrupy consis- crème de banana, crème de proof liqueur because it cause sugar is added after
tency. cassis (black currants), and is made from fermented distillation.
crème de Yvette (violets). fruits, grain, or herbs, then
• The most popular crèmes distilled.
Spirits
are crème de cacao (light
55

American Whiskey Cocktails
Master the cocktails that pioneered the way for all others
that followed
As far as we know, the cocktail is an American invention, and Sazerac tie for the title of first cocktail, but it didn’t take long
American whiskey is believed to have been the fuel that lit for every spirit to follow suit.
the trail into the wide-open spaces of cocktail culture history. The Mint Julep is steeped in southern American tradition.
Because American whiskey has been around since the late The recipe is simple, and sometimes simplicity is best. The
1700s, it’s not surprising that cocktail historians have found Sazerac is a perfect example of a balanced cocktail using five
recipes in print since the early 1800s. The mint julep and the distinct flavors, and yet when it is sipped like a proper cocktail
Sazerac Mint Julep

Ingredients 1. Chill a 4–6-ounce rocks Ingredients 1. Muddle mint and sugar in a

glass, then swirl with absinthe. mint julep cup.
¼ ounce absinthe 2. Pour all ingredients except Fingertip full of spearmint 2. Fill the cup with crushed ice.
2 ounces rye whiskey the absinthe into a mixing leaves (one sprig for garnish) 3. Pour in the bourbon and
½ ounce simple syrup glass filled half with ice and 1 teaspoon sugar simple syrup and stir until the
½ ounce filtered water stir. Ice julep cup is frosty.
3 dashes Peychaud’s bitters 3. Strain into the chilled cock- 2 ounces bourbon whiskey 4. Add more crushed ice. Add
Ice tail glass. Twist garnish but do 1 ounce simple syrup garnish.
Lemon twist for garnish not drop in.
56

vintage cocktails
should be sipped, one can taste and smell each flavor.
It’s not unusual that the Ward Eight and Manhattan, two Peychaud’s bitters was invented in New Orleans
American whiskey cocktails from the late 1800s, were con- by an immigrant, Antoine Peychaud, in the early
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ceived during political events because only politicians, men 1800s. Antoine was an apothecary, which is a
of importance, and men of affluence patronized the elegant historic word for “pharmacist.” He owned a phar-
cocktail bars serving these cocktails. Working-class men macy on Royal Street in the French Quarter and
mostly drank beer, wine, and whiskey shots at local watering made his own tinctures, balms, potions, and even
holes. And women, well, women were not allowed to patron- bitters. This led to the Sazerac cocktail.
ize any bar at any time unless they were working girls.
Manhattan
n by Train
Manhatta elieved
th e M a n hattan is b e
f th
The birth o rred in the 1880s. In s and
a ve o c c u m a n y fi lm
to h c ktail graced memorable
s, th e c o
1900 ne of the m
ost
TV shows. O comedy, Some Like It Lem-
Hot,
9 ck
was the 195 rilyn Monroe and Ja akes
a ,m
starring M n’s character, Sugar by
y
mon. Maril anhattans on a train hot
M a
a batch of gled ingredients into
u g
pouring sm
r b o tt le .
wate
Ingredients 1. Chill a 4–6-ounce cocktail
glass.
Ice 2. Fill a mixing glass half with
2 ounces rye or bourbon ice.
whiskey 3. Pour in the ingredients and
1 ounce sweet vermouth stir with ice.
2 dashes Angostura bitters 4. Strain into the chilled cock-
Maraschino cherry garnish tail glass. Add garnish.
57

Scotch Whisky Cocktails
Scotland cashes in on the new cocktail culture action
Scotland to this day—and every day forward—takes the set out to do. His efforts proved successful when he became
credit for having made the first whisky. The Scots will even part of the world’s first film commercial, which projected his
show you their documented proof from the late 1400s. So, it’s Scotch whisky onto a wall overlooking Herald Square in New
not any surprise that they would trek to America via stage- York City in 1898. It’s believed that shortly after this event, the
coach and a two-month passenger ship voyage across the cocktail called the “Rob Roy” was created.
Atlantic to make their mark into the cocktail world. And that’s The Rob Roy was named after a Scottish folk hero often re-
just what Tommy Dewar, the charming, charismatic son of ferred to in Scotland as the “Scottish Robin Hood.” In the cock-
John Dewar Sr. of Dewar’s White Label blended Scotch whisky tail world, the Rob Roy often was referred to as “the cousin
Rob Roy Rusty Nail
Ingredients 1. Chill a 4–6-ounce cocktail Ingredients 1. Fill a rocks glass with ice.
glass. 2. Pour in the ingredients and
Ice 2. Fill a mixing glass half with Ice stir. Add garnish if desired.
2 ounces blended Scotch ice. 2 ounces blended Scotch 3. If preferred sweeter, then
whisky 3. Pour in the ingredients and whisky simply pour equals parts of
1 ounce sweet vermouth stir with ice. 1 ounce Drambuie blended Scotch whisky and
2 dashes Angostura bitters 4. Strain into the chilled cock- Optional lemon twist garnish Drambuie.
Lemon twist garnish tail glass. Add garnish.
58

vintage cocktails
of the Manhattan.” Due to the smoky flavor of Scotch whisky,
there weren’t as many vintage Scotch-based cocktails created Drambuie is a Scotch whisky-based heather
as there were American whiskey cocktails, but there were still honey liqueur whose recipe was a gift from
Prince Charles Edward (Bonnie Prince Charlie) to
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enough to suffice.
Captain John MacKinnon and his family for hid-
ing and protecting him while in Scotland in 1745.
Years later it became a popular local liqueur, but
it still took another hundred years of MacKinnon
generations to begin to market the liqueur com-
mercially worldwide.
Blood and Sand
San d History
Blood and
d is named
o c k ta il B lo od and San film of the
The c ting
22 bullfigh the
after the 19 udolph Valentino was his
R as
same name. many times that it w ktail is
H e sa id th e c o c
star. T h e creator of st showed up
it e fi lm . r
favor ipe fi
but the rec il Book.
not known, e 1930 Savoy Cockta
th
in print in
Ingredients 1. Chill a 7-ounce cocktail

glass with ice.
Ice 2. Shake ingredients with ice.
1 ounce blended Scotch 3. Strain into the chilled cock-
whisky tail glass. Add garnish.
½ ounce Peter Heering Cherry
Heering
½ ounce sweet vermouth
1 ounce fresh blood orange
juice
Lime garnish
59

Brandy Cocktails
Brandy was considered dandy for many cocktails far and wide
It might surprise you to learn that the Brandy Alexander was episode of the Mary Tyler Moore TV show and also is believed
probably the first popular chocolate martini in cocktail his- to have been John Lennon’s favorite cocktail.
tory. It was supposedly created for the 1922 arranged royal Royalty scores another point because it’s strongly believed
wedding of Lord Viscount Lascelles and Princess Mary at that Sidecars were served at the spring 1956 wedding of
Westminster Abbey in London. She was twenty-four, and he Grace Kelly and Prince Rainier III at the palace of Monaco.
was forty. Nonetheless, this sweet, chocolate brandy cocktail To hip you up on vintage cocktail lingo, a Crusta is a cock-
garnished with nutmeg was perfect for a winter wedding tail served in a chilled wine glass with a whole rind of citrus
and became popular thereafter. It even made it to the first inside. The Brandy Crusta is the granddaddy on this page of
Brandy Alexander Sidecar
Ingredients 1. Chill a 7-ounce cocktail Ingredients 1. Chill a 7-ounce cocktail

glass with ice. glass, then rim with sugar.
Ice 2. Shake ingredients with ice. Sugar to rim glass 2. Shake ingredients with ice.
1½ ounces brandy 3. Strain into the chilled cock- 1 ounce brandy 3. Strain into the cocktail glass.
1½ ounces dark crème de tail glass. Add garnish. 1 ounce Cointreau
cocoa 4. Can be made over ice or 1 ounce fresh lemon juice
2 ounces cream blended with vanilla ice Ice
Sprinkle of nutmeg for garnish cream.
60

vintage cocktails
vintage brandy cocktails because it’s been around since the
1850s. Joe Santini in New Orleans created it. Croatian monks on the peninsula of Zadar are
The Stinger is a popular and sweet cocktail that really packs known for first making a liqueur using marasca
cherries in the 1500s. One hundred years later
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a punch. Frank Sinatra, Katharine Hepburn, Grace Kelly, and
Bette Midler have drunk it on the silver screen. it was named “Maraschino liqueur.” It spread to
every European port and led England’s King
George IV and Queen Victoria to order shiploads.
Others who admired the liqueur were Napoleon
Bonaparte, Russian Czar Nicholas I, and French
King Louis XVIII.
Brandy Crusta Stinger
Ingredients 1. Chill a wine glass, then rim Ingredients 1. Fill a rocks glass with ice.
heavily with sugar. 2. Pour in the ingredients and
Sugar to rim glass 2. Shake ingredients with ice. Ice stir.
2 ounces brandy 3. Strain into the wine glass. 1 ounce brandy 3. If preferred sweeter, then
½ ounce Maraschino liqueur Add garnish. ½ ounce white crème de simply pour equals parts of
¾ ounce orange Curacao menthe brandy and white crème de
½ ounce fresh lemon juice menthe.
1 dash Angostura bitters
Whole lemon peel garnish
61

Gin Cocktails
Gin was “in” for the golden age of vintage to post-Prohibition
cocktails
Believe it or not, America’s first distillery was built in the 1640s Henry C. Ramos invented the Ramos Gin Fizz in 1888 in New
on Staten Island, and it produced gin. It’s hard to believe that Orleans. My guess is that most New Orleans bartenders cursed
it took another two hundred years for the cocktail to be in his name—under their breath, of course—for the next thirty-
vogue. With the exception of the Gin Martini (found in Chap- three years. My point being that to make the drink took time
ter 7 on martinis), these four cocktails represent true vintage and effort; liken it to the revived Mojito craze of the millennium.
gin cocktails of days gone by. The secret ingredients remained . . . well, secret until Prohibi-
Ramos Gin Fizz Nineteen-fourteen

Ingredients 1. Chill a tall glass. Ingredients 1. Chill a 7-ounce cocktail

2. Shake ingredients (except glass with ice.
2 ounces gin soda water) with ice for one Ice 2. Shake ingredients with ice.
½ ounce fresh lemon juice minute. 2 ounces gin 3. Strain into the chilled cock-
½ ounce fresh lime juice 3. Strain into the wine glass. ½ ounce Cointreau tail glass.
2 ounces cream 4. Add soda water. ½ ounce fresh lemon juice 4. If preferred sweeter, then
1 teaspoon sugar Half an organic egg white add more Cointreau.
1 organic egg white
3 drops orange flower water
Ice
2 ounces charged soda water
62

vintage cocktails
tion in 1921: lime and lemon juice, orange flower water, real The Pegu Club was named after the Rangoon, Burma (Myan-
cream, egg white, and, oh yes, gin. Bartenders had to shake the mar), gentlemen’s club of the same name. Traveling British
drink up to two minutes for the proper chill and blending of the business gentlemen inspired elite private clubs such as this
ingredients. The governor would even take a NOLA bartender one so they could have the luxuries of home. The original
with him on trips to the White House so he could have fresh club no longer stands, but New York City built a Pegu Club in
Ramos Gin Fizzes. As for the obscure ingredient, orange flower its honor. Inside you can order this cocktail as well as many
water, don’t attempt to substitute for it because doing so won’t other vintage cocktails, no matter what your sex.
work. This water is made from the flower petals of Seville orange
trees in the Mediterranean region. Today you can purchase it at
gourmet and Middle Eastern grocery stores.
Pegu Club Gimlet

glass with ice. glass with ice.
Ice 2. Shake ingredients with ice. Ice 2. Shake ingredients with ice.
1 ounce gin 3. Strain into the chilled cock- 2 ounces gin 3. Strain into the chilled cock-
1 ounce orange Curaçao tail glass. Add garnish. 1 ounce Rose’s Lime Juice tail glass. Add garnish.
¼ ounce fresh lime juice Lime garnish 4. Can be made on the rocks
1 dash each of orange and as well.
Angostura bitters
Lime wedge garnish
63

Wine & Liqueur Cocktails
Sweet, bitter, strong, and weak play a part in these cocktails
The Absinthe Drip is the best example of “what was old is The price of wine skyrocketed, and absinthe became avail-
new again.” It was illegal in America from 1912 to 2007. Why? able for everyone. Many artists, such as Picasso, Van Gogh,
The nutshell version is that it was drunk in the early to mid- and Manet, drank and painted absinthe.
1800s by high society during the Belle Époque (Beautiful After the wine crops were disease free, members of the
Era) in France. In 1863, France imported American grapes in wine industry put together a fierce marketing plan to de-
hopes of cross-breeding and creating a new grape/wine, but monize absinthe so that they could win back their wine
the grapevines contained a disease called “phylloxera” and consumers. They spread gossip and lies about absinthe
destroyed all of France’s crops (as well as most of Europe’s). worldwide through posters and newspapers, which we later
Absinthe Drip
Lucid Or-
x , a c h em ist from New e first
T. A. Breau introduced Lucid, th nde
y ra
leans, legall nthe made with real g
si in
genuine ab to the United States dis-
in e
wormwood, ade in France using th nthe
m si
2007. It’s al antique copper ab
in g
tillery’s orig aratus used for makin f and
p p o o
stills and a e 1800s. It’s 124 pr the of
th si n
absinthe in the same quality ab
in s
still conta
yesteryear.
Ingredients 1. Pour absinthe into the glass.
2. Set an absinthe spoon with
1½ ounces absinthe a sugar cube on top of the
Sugar cube glass.
½ ounce iced cold water 3. Slowly drip iced cold water
over the sugar cube. The cube
will melt into the glass.
4. Stir.
64

vintage cocktails
disproved. The masses believed the lies, and in 1912 absinthe GREEN light
was banned in every country in the world except for two. The Sherry Cobbler is the perfect choice if you want to
While the French were enjoying their absinthe, one of the enjoy a vintage cocktail that has a low alcohol content.
cocktails the Italians were drinking was called a “Milano-Torino.” Through time, sherry has had a reputation of being a
Visiting Americans took a liking to it, so it was renamed “Ameri- little old lady’s drink served in tiny sherry glasses, but the
cano.” The cocktail was first served in Cafe Campari in Milan in Sherry Cobbler is light, icy, and fruity. It tastes best when
the 1860s. served over crushed ice rather than over cubed ice.
Americano Sherry Cobbler
Ingredients 1. Chill a 7-ounce cocktail Ingredients 1. Fill a tall glass with ice.
glass with ice. 2. Add sugar.
Ice 2. Stir ingredients with ice. Ice 3. Pour in sherry and stir.
1 ounce sweet vermouth 3. Strain into the chilled cock- 1 tablespoon sugar 4. Garnish with fresh seasonal
1 ounce Campari tail glass. Add garnish. 5 ounces sherry fruit and berries.
1 ounce soda water 4. Can be made on the rocks Seasonal fruit garnish
Lemon twist garnish as well. Some like to add more
soda water.
65

Rum Cocktails
Island-inspired rum cocktails prove that what was old is new again
Did you think that the Mojito was a new cocktail creation? their way down to Havana and party. One place in particular
Yes, it’s true that James Bond ordered one with Halle Berry was La Bodeguita del Medio. This is where famous writers,
in 2002, but this minty fresh cocktail has been around a long artists, musicians, and soon-to-be famous starlets gravitated.
time. In fact, many believe that it derived from African slaves And they all drank Mojitos. The bar is still there.
working the fields in Cuba in the 1800s. What we know for The term Cuba Libre means “free Cuba,” and that’s the cry
sure is that the mojito is mentioned in the Key West, Florida, that was heard throughout the Battle of Santiago de Cuba
Sloppy Joe’s Bar Manual from the early 1930s. America was in (Spanish-American War) in 1898. It’s believed that the drink
the Prohibition era until 1933, so the affluent would make Cuba Libre was created around that time. Legend has it that
Mojito Cuba Libre
Ingredients 1. Muddle the mint and limes Ingredients 1. Fill a tall or highball glass
in a double old-fashioned with ice.
Fingertip full of mint leaves glass. Ice 2. Squeeze one juicy lime
½ a lime, cut 2. Fill with crushed or cracked 2 lime wedges for garnish wedge over the ice and
Ice ice. 6 ounces cola discard.
1½ ounces Cuban light rum 3. Pour in the rum, simple 2 ounces light rum 3. Add the cola and rum.
1 ounce simple syrup syrup, and soda water. 4. Squeeze the second lime
4 ounces soda water 4. Stir and add garnish. and drop in the drink. Stir.
Sprig of mint garnish
66

vintage cocktails
Teddy Roosevelt and his Rough Riders were drinking Cuba
Libres and brought the drink back to New York. The drink had MAKE IT EASY
another resurrection during World War II when the Andrews When making these vintage rum cocktails, feel free
Sisters’ hit song, “Rum & Coca-Cola,” was heard on radios ev- to experiment with different kinds of rums. A gold or
erywhere. aged rum will give the Mojito more depth. Flavored
rums such as vanilla, coconut, spiced, or banana can
add a nice modern twist to a milk punch. And you
can follow the same rule for the simple Cuba Libre
as well.
Milk Punch
olls
Guys and D , Marlon
fi lm , G u y s and Dolls -
In the 1955 church lady Jean Sim he
es ,
Brando tak a on a date. At dinner ut the
b bo
mons to Cu Punches. Jean asks a e tells
k h
orders Mil the Milk Punch, and tive
va
flavoring in ight they put a preser ks
n rin
her that at di” in the milk. She d
a r
called “Bac .
em
several of th
Ingredients 1. Fill a 12-ounce glass with

ice.
Ice 2. Add ingredients and stir.
2 ounces light rum 3. Garnish with nutmeg and
1 ounce simple syrup cinnamon.
4 ounces whole milk 4. For more flavor, you can
Nutmeg and cinammon for substitute the light rum for
garnish dark rum.
67

Classic Martinis
Master these for a solid martini-making foundation
The martini is without doubt the king of cocktails. It’s an icon a light and bubbly feel on the tongue. In addition, it dilutes
in modern society as well as in the cocktail culture world- much water into the cocktail. Stirring a martini keeps the al-
wide. Since the mid-1800s, the Classic Martini has risen and cohol smooth and silky, yielding a perfect portion of dilution
fallen in popularity and has gone through many ingredient from the ice. To reach a chilled temperature, stir twenty times
changes, but the common denominator has always been gin. clockwise, then twenty times counterclockwise.
Some say making a martini is simple, whereas others believe You should always prechill a cocktail glass when making a
it’s an artform. A Classic Martini should always be stirred and Classic Martini. The martini is all about being very cold. You
never shaken because shaking a cocktail adds air, resulting in can have glasses ready from the freezer or prechill by put-
Classic Martini Gibson
Ingredients 1. Chill a 4–6-ounce cocktail Ingredients 1. Chill a 4–6-ounce cocktail

glass. glass.
Ice 2. Fill a mixing glass half with Ice 2. Fill a mixing glass half with
2 ounces gin ice. 2 ounces gin ice.
¼ ounce dry vermouth 3. Pour in the ingredients and ¼ ounce dry vermouth 3. Pour in the ingredients and
2 large olives and/or a lemon stir with ice. Garnish with 2 cocktail onions stir with ice.
twist garnish 4. Strain into the chilled cock- 4. Strain into the chilled cock-
tail glass. Add garnish. tail glass. Add garnish.
68

ting ice and water into a glass while making the cocktail. It’s
also recommended to use smaller vintage-sized glasses (4–6 MAKE IT EASY
ounces) to keep the martini cold longer. There’s nothing more Of course, you can make a martini in a jelly jar with
undesirable than a warm martini halfway down the glass. holes punched in the lid for straining, and you can
even use an iced teaspoon to stir! But make it easy
for yourself and invest in the proper bar tools needed
for making classic martinis. You’ll need a mixing glass,
julep strainer, and a bar spoon. Using a disc-ended
bar spoon works the best.
martinis
Dirty Martini
Martinis
he Classic
Decoding t
vermouth.
r y m ea n s having less
• D
mouth.
m ea n s h a ving no ver
• Extra dry
vermouth
u t m ea n s to swirl the the
• In and o glass, then dump out
inside the
remaining.
y vermouth
m ea n s to use half dr a Per-
• Perfect eet vermouth
. As in
and half sw ttan.
a
fect Manh
of ver-
m ea n s to mist a layer rink with
• Mist f the d
Ingredients 1. Chill a 4–6-ounce cocktail ss the top o
glass. mouth acro izer or mister.
m
Ice 2. Fill a mixing glass half with a small ato ess.
2 ounces gin ice. m a n y le ve ls of dirtin
have
¼ ounce dry vermouth 3. Pour in the ingredients and • Dirty can
½ ounce olive brine stir with ice.
2 large olives and/or a lemon 4. Strain into the chilled cock-
twist garnish tail glass. Add garnish.
69

The First Vodka Martinis
These classics shook things up for every vodka-based martini
that followed
In 1953, Ian Fleming wrote the first known Vodka Martini into ing a Vodka Martini made with Smirnoff vodka. The interesting
literature. Not only that, but also it was shaken, not stirred. The fact is that vodka was a new spirit to Americans in the 1950s,
novel is Casino Royale, the chapter is seven, and the handsome and they didn’t take a liking to it until the debonair James Bond
spy who ordered it is James Bond. Bond named the martini endorsed it. Today it is the number one spirit nationwide.
after his love interest, Vesper. In 1962, the first James Bond film, The birth of the Cosmopolitan took place in Miami in 1988
Dr. No, hit the silver screen showing Bond ordering and shak- when Absolut released its second flavored vodka, Citron.
Vesper Vodka Martini


glass. glass.
Ice 2. Fill a mixing glass half with Ice 2. Fill a mixing glass half with
2 ounces gin ice. 2 ounces vodka ice.
1 ounce vodka 3. Pour in the ingredients and ½ ounce dry vermouth 3. Pour in the ingredients and
½ ounce Lillet blanc stir with ice. 2 large olives and/or a lemon stir with ice.
Lemon twist garnish 4. Strain into the chilled cock- twist garnish 4. Strain into the chilled cock-
tail glass. Add garnish. tail glass. Add garnish.
70

However, like most things, it took ten years for the scarlet li-
bation served in a cocktail glass to spread to the masses. In James Bond’s exact words in Ian Fleming’s novel
the mid-1990s, it was available at posh bars and lounges in when ordering a martini are, ”Three measures of
ZOOM
the shiny cities, but the brightest lights shone in 1999 dur- Gordon’s, one of vodka, half a measure of Kina Lil-
ing the second season of a little TV show entitled Sex in the let, shake it very well until it’s ice cold, then add
City. From there, what is now nicknamed the “Cosmo” ignit- a large thin slice of lemon peel. Got it?” The Kina
ed worldwide, opening the floodgates for the vodka-based Lillet is extinct, so Lillet Blanc is acceptable in its
martinis of today. place.
martinis
Original Cosmopolitan Cosmopolitan
Ingredients 1. Chill a 7–ounce cocktail Ingredients 1. Chill a 7–ounce cocktail

2 ounces Absolut Citron 3. Strain into the chilled cock- 2 ounces citrus vodka 3. Strain into the chilled cock-
vodka tail glass. Add garnish. ½ ounce Cointreau tail glass. Add garnish.
½ ounce triple sec ½ ounce fresh lime juice
½ ounce lime cordial 1 ounce cranberry juice
1 ounce cranberry juice Lemon twist garnish
Lime wedge garnish
71

Lemon Drop Martinis
Your troubles will melt like lemon drops when you master
these treats
Lemon Drop shots and shooters began surfacing at the be- the sour following the sweet on the tongue is a delectable
ginning of the 1990s. The Lemon Drop Martini followed the taste, so it’s no surprise that this martini spread pretty fast.
Cosmopolitan as another citrusy girly drink to be shaken, However, it was shot into orbit after Rachael Ray and Oprah
then strained in a seductively sexy cocktail. The sweet twist Winfrey prepared it together on Oprah’s TV show in 2006.
is that the rim was frosted with sugar, turning the lemon To make the best Lemon Drop Martini, you must use fresh
drop martini into grownup lemonade. The combination of squeezed lemon juice and simple syrup, not store-bought
Lemon Drop Martini Raspberry Lemon Drop Martini

Ingredients 1. Rim a chilled cocktail glass Ingredients 1. Rim a chilled cocktail glass
with sugar. with sugar.
Sugar to rim glass 2. Shake the ingredients with Sugar to rim glass 2. Shake the ingredients with
Ice ice. Ice ice.
2 ounces citrus vodka 3. Strain into the chilled sugar 1 ounce citrus vodka 3. Strain into the chilled sugar-
½ ounce Cointreau rimmed glass. Add garnish. 1 ounce raspberry vodka rimmed glass. Add garnish.
1 ounce fresh lemon juice ½ ounce Chambord
1 ounce simple syrup 1 ounce fresh lemon juice
Lemon wedge/wheel garnish 1 ounce simple syrup
Lemon wedge/wheel garnish
72

sweet-and-sour mix. You can purchase simple syrup, but GREEN light
it’s better to make your own. Every lemon yields different To bump up the fun a bit, use different-colored and types
amounts of juice, so always squeeze with a hand juicer or of sugars to rim your lemon drop martinis. You can make
other juicer, then measure out the portion you need. You’ll colored sugar by putting sugar and a few drops of food
get the most juice from a heavy room-temperature lemon. coloring into a jar or plastic bag, then shaking. Try the
Simply roll the lemon with your palm on the countertop to new neon colors available in the spice aisle at your local
break up the juice inside, cut in half, then squeeze. Strain grocery store, too!
through a sieve or mesh strainer to remove the seeds and
pulp.
martinis
Blueberry Lemon Drop Martini Banana Drop Martini
Ingredients 1. Rim a chilled cocktail glass Ingredients 1. Rim a chilled cocktail glass
with sugar. with sugar.
Blue-colored sugar to rim glass 2. Shake the ingredients with Yellow-colored sugar to rim 2. Shake the ingredients with
Ice ice. glass ice.
1 ounce citrus vodka 3. Strain into the chilled blue Ice 3. Strain into the chilled yel-
1 ounce blueberry vodka sugar-rimmed glass. Add 1 ounce citrus vodka low sugar-rimmed glass. Add
½ ounce Cointreau garnish. 1 ounce banana vodka garnish.
1 ounce fresh lemon juice ½ ounce Cointreau
1 ounce simple syrup 1 ounce fresh lemon juice
Lemon wheel and 3 blueber- 1 ounce simple syrup
ries for garnish Lemon wheel garnish
73

Chocolate Martinis
Make these decadent drinks to be the envy of all your friends
The basics of a Chocolate-tini are simple: vodka and choc- of these possibilities make the shaking field wide open.
olate liqueur shaken with ice, then strained into a chilled You can see that by incorporating different-flavored liquors,
cocktail glass. The beautiful thing is that chocolate goes well liqueurs, and mixers, chocolate martinis are limited only by your
with so many other flavors, so you can introduce a myriad imagination. The three base vodkas to use in a Chocolate-tini
of ingredients into a chocolate martini. Chocolate comple- are a two-ounce portion of plain, vanilla, or chocolate vodka.
ments orange, lemon, mint, banana, strawberry, raspberry, If you add another flavored vodka in addition to a base vodka,
cream, vanilla, nuts, butterscotch, pepper, cinnamon, whis- then you would reduce the portion size to one ounce. Flavored
key, Champagne, cherry, clove, coconut, coffee, and pear. All vodka choices could be raspberry, strawberry, banana, cherry,
Chocolate-tini White Chocolate-tini
Ingredients 1. Shred chocolate with a Ingredients 1. Rim a chilled cocktail glass

vegetable peeler. with chocolate syrup.
Shredded dark chocolate rim 2. Rim a chilled cocktail glass Chocolate syrup garnish 2. Shake the ingredients with
for garnish with shredded chocolate. Ice ice.
Ice 3. Shake the ingredients with 1 ounce vanilla vodka 3. Strain into the chocolate
2 ounces vodka ice. ½ ounce white crème de syrup-rimmed glass.
2 ounces white crème de 4. Strain into the chilled cacao
cacao chocolate-rimmed glass. ½ ounce Godiva white choco-
late liqueur
1 ounce half-and-half
74

coconut, lemon, and orange. Liqueur choices are plentiful. Tak- up and garnishing a chocolate martini. You can rim a glass
ing a trip to your local liquor store’s liqueur section will spawn with cocoa powder, powdered hot chocolate mix, shredded
a world of possibilities. Simply pick out flavors you like but also chocolate, and so forth. The inside of the glass can be coated
know that there will be a range of prices and choices for every in chocolate syrups, and the garnishes can range from the
flavor. many choices of chocolate candy available, bite-sized choco-
Chocolate begins as a bean picked from the tropical cacao late cakes, brownies, cookies, and more!
(pronounced ka-COW) tree. After being fermented, roasted,
then ground, it’s mixed with other ingredients such as sugar,
lecithin, and cocoa butter to create powder, alcohol, candy,
martinis
lotion, and more. This makes possible the fun part of dressing
Strawberry Chocolate-tini
niques
Syrup Tech ky,
sy r u p fr o m the clun me
e so
Transfer th bought bottles into ose
ic , st o r e- c h a s th
plast su
uirt bottles, or mustard.
d im en t sq
con hup
ics for ketc llowing
used at picn ill be much smaller, a n.
w ig
The mouth ontrol to make any des rty,
c a
you lots of g many drinks for a p l or
in ir
When mak on wax paper and sw
es
set the glass ur heart out.
o
crisscross y
Ingredients 1. Crisscross the syrups into a

cocktail glass.
Chocolate and strawberry 2. Shake the ingredients with
syrup and a chocolate-dipped ice.
strawberry garnish 3. Strain into the chocolate
Ice and strawberry syrup cocktail
1 ounce vanilla vodka glass.
1 ounce strawberry vodka
1 ounce white crème de cacao
1 ounce half and half
75

Appletinis
Sweet-and-sour liquid goodness may be just what the
doctor ordered
If Eve had owned a cocktail shaker, then these martinis are will taste exactly like a green apple Jolly Rancher.
what she would have served to Adam. Most definitely the The Appletini hit the trendy wet spots of the world immedi-
number one ingredient you’ll need for an Appletini is apple ately after the Lemon Drop Martini because it was then that
schnapps—sour apple schnapps, that is. Just know that there sour apple schnapps was introduced. It was an overnight
are many generic brands of sour apple schnapps. The most sensation.
flavorful one is neon green and has the word pucker in it. It Garnishes for the Appletini family are mostly simple, and
Appletini Washington Appletini


1 ounce citrus vodka 3. Strain into the chilled cock- 1 ounce whiskey 3. Strain into the chilled cock-
1 ounce sour apple schnapps tail glass. Add garnish. 1 ounce sour apple schnapps tail glass.
1 ounce fresh lemon juice 2 ounces cranberry juice
1 ounce simple syrup
Cherry or Granny Smith apple
slice garnish
76

some Appletinis are not garnished at all. This fact does not
limit you; in fact, you are free to apply your imagination. Ideas Jolly Rancher candy got its name from the Gold-
could include sticking a piece of caramel on the rim of a Car- en, Colorado, company owners, Bill and Dorothy
ZOOM
amel Appletini or swirling caramel inside the glass of a Cara- Harmsen. They felt that the name has a friendly,
mel Appletini. A Washington Appletini could be garnished western sound. Today Hershey owns the candy.
with a red Washington apple slice, and any Appletini could For fun you can make your own green apple-fla-
be garnished with a Granny Smith apple slice. And on the vored vodka. Drop ten green apple Jolly Ranch-
wild side, you could drop green apple-flavored candy into ers into your favorite vodka overnight. And it’ll be
them like jelly beans or hard candy. ready the next morning.
martinis
Caramel Appletini
Pucker Up s on the
a p p le sc h n apps brand en’t.
A few sour the same, but they ar r Ap-
k ou
surface loo I use is DeKuyper’s S sour
e st
The only on ot only was it the fir son
u c k er . N is th e r ea
ple P s, but also it our modern
sc h n a p p
apple is in
rd appletini s, get
why the wo If you like sour flavor
.
vocabulary er up!
ck
ready to pu
Ingredients 1. Swirl caramel into a cocktail

glass.
Caramel Syrup 2. Shake ingredients with ice.
Ice 3. Strain into the cocktail
1 ounce apple vodka glass. Add garnish.
1 ounce sour apple schnapps
1 ounce butterscotch
schnapps
1 ounce fresh lemon juice
Green apple slice garnish
77

Dessert Martinis
With imagination, you can turn any dessert into a delicious libation
Do you have a favorite dessert, candy, or sweet indulgence? gredients on the package. The ingredients are always listed
Simply match up the flavors and make a martini. The sky’s the from the largest portion to the least.
limit! Almost every flavor imaginable is represented in a spirit Cream liqueurs and cream-based mixers are excellent to
store. Don’t limit yourself to flavored spirits; make sure you use for cake batter- or nougat-type dessert martinis. Choco-
look at the many flavors available in the liqueur and mixer late liqueurs, of course, are perfect to pour for anything that
aisle as well. Need inspiration? Walk down your local grocery needs chocolate. If you need a nutty flavor, then try hazelnut
store’s candy and cake aisle. To determine what portions to liqueur or Amaretto.
match up to a candy bar, for example, simply look at the in- Garnishing a dessert martini can be fun. If it’s a spinoff of a
Pineapple Upside-down Cake Almond Joy-tini
Ingredients 1. Shake the ingredients Ingredients 1. Rim a cocktail glass with

except for the grenadine and chocolate syrup and coconut
1 ounce vanilla vodka pinapple ring. Chocolate syrup and shred- flakes.
1 ounce Irish cream 2. Shake ingredients with ice. ded coconut garnish 2. Shake ingredients with ice.
2 ounces pineapple juice 3. Strain into the chilled cock- Ice 3. Strain into the chilled cock-
Ice tail glass. 1 ounce vanilla vodka tail glass.
½ ounce grenadine 4. Pour in the grenadine, and 1 ounce crème de cacao
Pineapple ring, whipped it will sink to the bottom. Add 1 ounce coconut rum
cream, and a cherry garnish garnish. 1 ounce half-and-half
78

cake or pie, then take inspiration from how these desserts are
normally garnished. Add special touches with creative rims MAKE IT EASY
made of crushed Oreo cookies, other cookies, sprinkles, and You can easily make many nonalcoholic dessert mar-
more! While walking the candy, cake, and spice aisles you’ll tini versions using flavored extracts from the spice
begin to notice all the possibilities. section of your local grocer. There is also an incred-
ible choice of syrup flavors. You’ll find an assortment
of exotic and unique flavors such as kiwi, huckleberry,
pumpkin, tiramisu, and lemongrass. Sugar-free vari-
eties are available, too!
martinis
Key Lime Pie-tini
ility
Key to Stab ream into
er sq u ir te d whipped c be-
s
Have you ev it flopped over? That’ ility.
in k , a n d vi d e st a b
a dr d o es n ’t pro
q u id cream
cause the li anchor the whipped is tip
to th
The trick is the glass. You’ll find ause
o f
to the side pful for hot drinks bec The
h el s.
espec ia ll y
s to th e m elting proces ility
d b
the heat ad side-down Cake’s sta
p
Pineapple U e pineapple.
th
comes from
Ingredients 1. Rim a cocktail glass with

graham cracker crumbs.
Graham cracker crumbs to rim 2. Shake ingredients with ice.
glass 3. Strain into the chilled cock-
Ice tail glass. Add garnish.
2 ounces lime vodka
½ ounce lime cordial
Whipped cream and lime
garnish
79

The Types of Margaritas
Learn the four main ways to make Mexico’s national drink
With many things in life, simpler is better. And this holds true a hit song in the 1970s entitled “Margaritaville” that caused
for the margarita. As a matter of fact, the Margarita is the sweet fake lime margarita premixes to be marketed to meet
most popular cocktail in the world. A true Margarita is simply consumer demand. In the mixer aisle today, you have choices
tequila, orange liqueur, and fresh lime juice shaken and then consisting of sour mix, sweet-and-sour mix, limeade, and mar-
strained into a cocktail glass. That’s it. Using these three ingre- garita mix, but the very best mix is homemade. Learn to make
dients at a ratio of 3:2:1 is ideal. it in Chapter 19 (Techniques & Recipes).
The orange liqueur should be all the sweetness a true mar- As for orange liqueur, you can use triple sec or Curacao.
garita needs, but a laidback singer named Jimmy Buffett had Triple sec is an orange liqueur that has been distilled three
Original Margarita Classic Margarita
Ingredients 1. Chill a 4–6-ounce cocktail Ingredients 1. Chill a 7-ounce cocktail

Ice 2. Shake ingredients with ice. Salt to rim glass (optional) 2. Shake ingredients with ice.
2 ounces 100 percent agave 3. Strain into the chilled cock- Ice 3. Strain into the chilled cock-
blanco tequila tail glass. 2 ounces 100 percent agave tail glass. Add garnish.
1½ ounces triple sec 4. You can replace the triple tequila of choice 4. You can replace the triple
1 ounce fresh lime juice sec with Cointreau. 1 ounce triple sec sec with Cointreau.
1 ounce fresh lime juice
Lime garnish
80

times (triple), and the word sec is French for “dry.” A high-end
French triple sec is Cointreau (pronounced QWAN-twoh). Cu- Cocktail researchers say that a salted rim was never
raçao (pronounced cure-uh-SOW, rhymes with now) is made part of the Original Margarita recipe and probably
ZOOM
on the Caribbean island of the same name and comes in was used later to mask the taste of cheap tequila
three colors: orange, blue, and green. being added to the drink. Rimming half the glass
can please all preferences. At the grocery store,
look for choices labeled “coarse sea salt,” “margar
ita salt,” or “kosher salt,” not table salt.
Margarita on the Rocks Frozen Margarita
margaritas
Ingredients 1. Rim a margarita glass with Ingredients 1. Rim a margarita glass with
salt if desired. salt if desired.
Salt to rim glass (optional) 2. Fill the margarita glass with Salt to rim glass (optional) 2. Blend ingredients with a
Ice ice. Ice half cup of ice. Add additional
2 ounces 100 percent tequila 3. Shake ingredients with ice. 2 ounces tequila of choice ice if needed.
of choice 4. Strain into the glass. Add 1 ounce triple sec 3. Pour into margarita glass.
1 ounce triple sec garnish. 1 ounce fresh lime juice Add garnish.
1 ounce fresh lime juice 5. Shake the ingredients with 1 ounce simple syrup 4. You can replace the triple
1 ounce simple syrup ice, then strain into salted Lime garnish sec with Cointreau.
Lime garnish margarita glass of ice.
81

Premium Margaritas
Raise the bar with some high-end margaritas to really taste
the difference
Everything in life has levels from low to high, and the marga- also uses the marketing terms “silver” or “white.” An añejo will
rita is no exception. By bumping up the quality of tequila and be more expensive because it is aged longer and filtered
orange liqueur, you’ll create a taste with depth and character. more times, but it will have too smooth of a taste, causing it
The first thing to look for on the tequila label is “100 percent to blend instead of balance the acid of the lime. The blanco
blue agave.” The label may read just “100 percent agave.” Next, or reposado will provide the bite to balance the flavors. Save
you want it to be either a blanco or a reposado. The blanco the añejo for sipping.
Gold Margarita Top-shelf Margarita

Ingredients 1. Up: Shake ingredients Ingredients 1. Up: Shake ingredients

with ice. Strain into a chilled with ice. Strain into a chilled
Salt to rim glass (optional) cocktail glass. Salt to rim glass (optional) cocktail glass.
Ice 2. Rocks: Shake ingredients Ice 2. Rocks: Shake ingredients
2 ounces reposado tequila of with ice. Strain into a marga- 2 ounces reposado tequila of with ice. Strain into a marga-
choice rita glass filled with ice. choice rita glass filled with ice.
1 ounce Cointreau 3. Frozen: Blend juice and ½ ounce Cointreau 3. Frozen: Blend juice and
1 ounce fresh lime juice syrup with a half cup of ice. ½ ounce Grand Marnier syrup with a half cup of ice.
1 ounce simple syrup Pour into a margarita glass. 1 ounce fresh lime juice Pour into a margarita glass.
Lime garnish Top with the alcohol. Stir. 1 ounce simple syrup Top with the alcohol. Stir.
Lime garnish
82

Basically, gold tequila is a marketing term that means a cat- GREEN light
egory of tequila called “joven.” Jovens are just blanco tequilas If you love your margarita frozen/blended, then the best
that have had fake coloring added to make them look gold. way to make it is to blend only the nonalcoholic portion,
Consumers then think that they are purchasing aged tequila pour it into the glass, leaving room at the top, then pour
because aging in barrels is what turns spirits amber gold. The the alcohol portion on top. Blending requires ice, which is
most popular joven is Jose Cuervo. just frozen water, so the flavor of the quality tequila gets
Cointreau is the best orange liqueur. Grand Marnier is an watered down when you blend it.
orange liqueur as well but with a cognac base.
Millionaire Margarita
ila
Royal Tequ
margaritas
t
ie r C u vé e Speciale Cen ear-
r n - y
Grand Ma ire is made with fifty -
q u a n te n a in a h a nd
Cin
se a le d b y hand 225.
old cognac . It sells for about $ Cuvée
le e
painted bott budget? Then buy th -
r ty
Not in you e. It’s made with twen bout
ir a
du Centena cognac and sells for sells
ld a
five-year-o se Azul Ultra Tequil
C la
$175. The 200 a bottle.
1,
for about $
Ingredients 1. Up: Shake ingredients

with ice. Strain into a chilled
Edible gold flake salt to rim cocktail glass.
glass 2. Rocks: Shake ingredients
Ice with ice. Strain into a marga-
2 ounces Clase Azul Ultra rita glass filled with ice.
Tequila 3. Frozen: Blend juice and
1 ounce Grand Marnier Cuvée syrup with a half cup of ice.
Speciale Cent Cinquantenaire Pour into a margarita glass.
1 ounce fresh organic lime juice Top with the alcohol. Stir.
83

Fruity Margaritas
Incorporate flavored liqueur, puree, and more in a basic margarita for
fruity versions
Adding an extra flavor to the simple and basic recipe of a raspberry, melon, peach, mango, coconut, orange, and pine-
margarita adds fun and flair. These fruity flavors are found in apple.
almost every bar across America. Injecting the extra fruity If you are using a flavored liqueur as your flavoring agent,
flavor can be done in many ways. The flavor can come from then simply replace the orange liqueur with the flavored li-
juices, fruits, purees, nectars, liqueurs, and even flavored te- queur. When using all other flavorings, you keep the orange
quilas. Flavors that work well in a margarita are strawberry, liqueur in the recipe. If you use a flavored liqueur, flavored
Strawberry Margarita
Mix
Strawberry sed in a
li q u eu r s are rarely u don’t
Strawberry argarita. Most bars on’t
m d
strawberry nd most liquor stores e
a a d
stock them, Learn to make homem e-
. o m
carry them urée in Chapter 19. H on
p d
strawberry erry mix can be foun raw-
b st
made straw use lots of fresh, ripe p.
r r u
page 93. O little more simple sy
d a
berries an
Ingredients 1. Blend ingredients with a

half cup of ice. Add additional
Ice ice if needed.
2 ounces 100 percent blanco 2. Pour into a margarita glass.
tequila of choice Add garnish.
1 ounce triple sec 3. You can replace the triple
1 ounce fresh lime juice sec with Cointreau.
2 ounces strawberry mix or
puree
Lime and strawberry garnish
84

tequila, or juice in a fruity margarita, then you have the op-
tion to make them up, on the rocks, or frozen. When using For every liqueur on the market, there are low-
purée and nectar flavors, you could make them up or on the end and high-end choices. Sometimes you can
ZOOM
rocks, but they work best when made frozen because they get by with the lower end if you are on a budget.
are thicker. However, when it comes to melon liqueur, it’s
Normally you don’t salt the rim on a fruity margarita; however, best to go with Midori. Generic brands can’t com-
some people like the salt on a sweeter margarita. Others will pare. It’s been around since 1978 and came from
rim the glass in sugar, and still others will make a 1:1 mixture of Japan. The word midori is Japanese for “green.”
salt and sugar to rim with. The bottom line is preference.
Melon Margarita Peach Margarita
margaritas
Ingredients 1. Blend ingredients with a Ingredients 1. Blend ingredients (except
half cup of ice. Add additional the grenadine) with a half cup
Ice ice if needed. Ice of ice.
2 ounces 100 percent blanco 2. Pour into a margarita glass. 2 ounces 100 percent blanco 2. Pour grenadine into the
tequila of choice Add garnish. tequila bottom of the glass.
1 ounce melon liqueur 3. You can replace the blanco 1 ounce triple sec 3. Pour the blended mixture
1/10 ounce fresh lime juice tequila with reposado tequila. 1/10 ounce fresh lime juice into the glass. Add garnish.
1 ounce simple syrup 1 ounce simple syrup 4. You can replace the triple
Lime garnish 2 ounces peach purée sec with Cointreau.
½ ounce grenadine
Peach and lime garnish
85

Unique Fruity Margaritas
Combine fruity flavors that complement each other for extra flavor
and fun
Certain flavors simply blend together well. A great example together in a margarita. Some examples are strawberry-kiwi,
is chocolate and peanut butter, but don’t worry: You won’t peach-papaya, blueberry-mint, mandarin-coconut, water-
be making a chocolate-peanut butter margarita! Combin- melon-pepper, and raspberry-lemon.
ing complementary flavors is the next progressive step to You can also find an assortment of infused and flavored
creating unique fruity margaritas. Don’t limit yourself to the tequilas with these flavors: coconut, pomegranate, citrus,
margaritas on this page because so many flavors mix well coffee, chili, mango, almond, and berry. Of course, you can
Blue Coconut Margarita Pomegranate Mango Margarita

Ingredients 1. Rim a margarita glass with Ingredients 1. Blend ingredients with a

shredded coconut. cup of ice. Add additional ice
Ice 2. Blend ingredients with a Ice if needed.
2 ounces coconut Tequila half cup of ice. Add additional 2 ounces reposado tequila 2. Pour into a margarita glass.
1 ounce blue Curacao ice if needed. 1 ounce triple sec 3. You can replace the triple
1/10 ounce fresh lime juice 3. Pour into a margarita glass. 1 ounce fresh lime juice sec with Cointreau.
1 ounce simple syrup 1 ounce simple syrup
Shredded coconut rim for 1 ounce mango puree
glass ½ ounce pomegranate juice
86

always infuse your own tequila by learning how in Chapter
19 (Techniques & Recipes). MAKE IT EASY
As far as unique rims for margaritas, you can always make col- Rimming with coconut flakes requires a little more
ored salt and flavored salt. To color the salt, simply put half a sticking power than does just rubbing a lemon or
cup of coarse salt and one drop of food coloring into a plastic lime around the rim and then dipping. And even
bag, then shake. Flavors can be added the same way by using though simple syrup is very sticky, it’s just not quite
extracts, syrups, juice, and citrus zest. You can also purchase sticky enough. You’ll have to use Karo light syrup.
colored salts. Other dry stocks can be mixed with the salt, too, Pour an ounce of Karo syrup onto a saucer, squeeze
such as chili powder, cinnamon, ground coffee, ground pep- one lime wedge, and mix together.
percorns, and edible gold and silver flake..
Sunrise Margarita
edding
Mexican W
margaritas
mar-
M a r g a r it a is a great uila
e q
The Sunris of the most popular te and a
e o f tw o su n r is e
riag ila
world: tequ of Mexico, and
k s in th e
drin out
Both came be its
margarita. st of people claiming to the
li uge hits in
each has a were also h immy Buffett
n to r . T h ey dJ
inve e Eagles an s.
0 s a ft er th ng
197 em in hit so
ti o n ed th
men
Ingredients 1. Fill a margarita glass with

ice.
Ice 2. Shake ingredients (except
2 ounces reposado tequila the grenadine) with ice.
1 ounce triple sec 3. Strain into the glass. Add
1 ounce fresh lime juice grenadine.
1 ounce orange juice 4. You can replace the triple
1 ounce simple syrup sec with Cointreau.
½ ounce grenadine
87

Around-the-World Margaritas
Sip your margarita with flavors and liqueurs that can be found
around the globe
Global themed margaritas can be great to serve at theme apple and papaya because both are grown in Hawaii. You
parties or just to have fun creating new ones! Basically, you can replace the papaya with other Hawaiian fruits such as
are just adding an ingredient that represents a country, city, banana, coconut, or mango. This margarita can be served at
state, province, region, town, county, village, district, bor- a tiki-, tropical-, or luau-themed party. Feel free to garnish the
ough, hamlet, kingdom . . . well, you get the point. drink with plenty of edible flowers and paper parasols.
What makes a Hawaiian Margarita Hawaiian is the pine- The Italian Margarita uses the very sweet and romantic Dis-
Hawaiian Margarita Italian Margarita

Ingredients 1. Up: Shake ingredients with Ingredients 1. Up: Shake ingredients with
ice. Strain into a chilled cock- ice. Strain into a chilled cock-
Ice tail glass. Ice tail glass.
2 ounces 100 percent agave 2. Rocks: Shake ingredients 2 ounces 100 percent agave 2. Rocks: Shake ingredients
blanco tequila with ice. Strain into a marga- tequila of choice with ice. Strain into a marga-
1 ounce triple sec rita glass filled with ice. 1 ounce DiSaronno Originale rita glass filled with ice.
1 ounce fresh lime juice 3. Frozen: Blend ingredients Amaretto 3. Frozen: Blend all but Ama-
1 ounce pineapple juice with a half cup of ice. Pour 1 ounce fresh lime juice retto with a half cup of ice.
1 ounce papaya puree into a margarita glass. ½ simple syrup Pour into a margarita glass.
½ ounce simple syrup Pineapple garnish Top with Amaretto. Stir.
Pineapple garnish
88

aronno Originale. What makes it so romantic? Well, in 1525
an artist who studied under Leonardo da Vinci was commis- Many people will find it interesting to know that
sioned to paint a fresco in the Basilica of Santa Maria delle there is not one drop of whiskey inside South-
ZOOM
Grazie in Saronno, Italy. His name was Bernardino Luini, and ern Comfort. It’s a high-proof liqueur made from
the fresco is entitled Adoration of the Magi. Luini chose a peach, apricot, and secret spices. It was invented
beautiful Italian girl to model for the Madonna, which was by a New Orleans bartender, Martin Wilkes Her-
the subject of the fresco. She fell in love with Luini and cre- on, in 1874. It won a gold medal at the 1904 St.
ated a liqueur made with brandy, apricot kernels, and other Louis World’s Fair.
secret spices as a gift. She created DiSaronno Originale.
Southern Margarita French Margarita
margaritas
Ingredients 1. Up: Shake ingredients with Ingredients 1. Up: Shake ingredients with
ice. Strain into a chilled cock- ice. Strain into a chilled cock-
Ice tail glass. Ice tail glass.
2 ounces reposado tequila 2. Rocks: Shake ingredients 2 ounces reposado tequila 2. Rocks: Shake ingredients
1 ounce Southern Comfort with ice. Strain into a marga- 1 ounce Chambord with ice. Strain into a marga-
(SoCo) rita glass filled with ice. 1 ounce fresh lime juice rita glass filled with ice.
1 ounce fresh lime juice 3. Frozen: Blend all but SoCo 1 ounce simple syrup 3. Frozen: Blend ingredients
1 ounce simple syrup with a half cup of ice. Pour Lime garnish with a half cup of ice. Pour
Lime garnish into a margarita glass. Top into a margarita glass. Add
with the SoCo. Stir. more Chambord if desired.
89

Creative Margaritas
Get more creative to bump up the “wow” factor
After you’ve mastered the basic—but still yummy—margari- board: Make a Mango Key Lime Pie Margarita using key lime
ta, you can add flair with fun fruit flavors. But don’t stop there! juice in place of the lime juice and mango tequila. Make a
You can bump it up a notch by making some creative marga- Beer Belly Margarita using beer. Make a Watermelon Mojito
ritas. You know it’s a creative margarita when you look at the Margarita using mint and frozen watermelon pieces, an
name and do a double-take: “Huh? A Jalapeño Marmalade Apple Pie Margarita using Tuaca and apple juice, an Apricot
Margarita?” The double-take reaction is all the measurement Prickly Pear Margarita using prickly pear juice, a Blood Or-
you need when you tell a friend about your new creation. ange Cinnamon Margarita, a Bananas Foster Margarita using
Here are some creative margarita ideas to provide a spring- a banana or banana liqueur and then lighting the floating
Bed of Roses Margarita
e
Tequila Ros raw-
is a te q u ila-based st le like
Tequila Rose liqueur. It tastes a litt mar-
is
berry cream erry ice cream, so th erry
w b w b
melted stra ste like a creamy stra ink in
ta p
garita will he drink will turn out s a
T a
margarita. lor of rose petals used u have
c o y o
color. The is up to you or what
h .
fun garnis ake sure to wash them
available. M

half cup of ice.
Ice 2. Pour into a margarita glass.
1 ounce reposado tequila Add garnish.
2 ounces Tequila Rose liqueur 3. You can also rim the glass
1 ounce fresh lime juice with shredded rose petals if
½ ounce simple syrup desired.
Rose petals and lime garnish
90

Grand Marnier (drink only when the flame dies out), or a RED light
Piñata Margarita that’s layered with three different-colored It’s best to use gloves when handling jalapeños. If you
margaritas (try regular/lime, peach, and strawberry) and gar- don’t have gloves, then pay special attention at all times
nished with an assortment of fun fruits (maybe even candy!) because their oil can be hot. The most common mistake
to carry on the piñata theme. Try them at a fiesta or Cinco de is forgetting you’ve touched an exposed jalapeño, then
Mayo party! rubbing an eye or other body part. Wash your hands after
your exposure with them, especially around children.
Guacamole Margarita Jalapeño Marmalade Margarita
margaritas
Ingredients Avocado slice, and cilantro Ingredients 1. Blend ingredients with a
sprig garnish cup of ice. Add additional ice
Salt to rim glass Ice if needed.
Ice 1. Rim a margarita glass with 2 ounces reposado tequila 2. Pour into a margarita glass.
2 ounces reposado tequila salt. 1 ounce Grand Marnier or Add garnish.
1 ounce Cointreau 2. Blend ingredients with a Cointreau 3. You can add more fresh lime
½ ounce fresh lime juice half cup of ice. 1 ounce fresh lime juice juice to taste.
½ ounce fresh lemon juice 3. Pour into a margarita glass. 1 ounce orange marmalade
1 ounce simple syrup Add garnish. Garnish can ½ jalapeño or whole if you like
½ ripe avocado (plus ½ for include a lime slice as well. the heat
garnish) Whole jalapeño garnish
91

Daiquiris
Learn the foundation of a daiquiri, then build upon it to create
your own
Like the margarita, the daiquiri has a simple foundation based Today most people think that the definition of daiquiri is
on minimal ingredients: rum, fresh lime juice, and simple syr- “frozen drink.” This is untrue. Yes, a daiquiri can be made fro-
up. The daiquiri is of Cuban descent (there’s a town named zen, but it must have all three of the base ingredients. So,
“Daiquiri”), and as you might have guessed, many people for example, you can never define a piña colada as a daiquiri
claim to have invented the drink. As far as we know the term because it does not contain lime juice.
was first seen in print in 1898. To make flavored mixes, all you need are five things: the fruit
Classic Daiquiri Frozen Daiquiri

Ingredients 1. Chill a 4–6-ounce cocktail Ingredients 1. Blend ingredients with a

glass with ice. half cup of ice. Add additional
Ice 2. Shake ingredients with ice. Ice ice if needed.
1½ ounces light Cuban rum 3. Strain into the chilled cock- 2 ounces light Cuban rum 2. Pour into stemmed glass.
1 ounce fresh squeezed lime tail glass. 2 ounces fresh squeezed lime 3. Add garnish.
juice juice
½ ounce simple syrup 2 ounces simple syrup
Lime garnish
92

(or fruits) of choice, water, sugar, lime juice, and a blender. It’s then pour in half of the lime juice and half of the sugar water
easy! Let’s say you want to make Strawberry Daiquiri mix. (1) and blend. Your goal is to keep adding and blending ingre-
Take 2 cups of sugar and 2 cups of lukewarm water and shake dients to make a pourable mix. Taste as you go. You may not
in a jar. Let the cloudiness go away, then shake again until all need all the sugar water, depending on the ripeness of the
the sugar has dissolved in the water. Set aside. (2) Squeeze strawberries. Yields a half gallon. Pour into a container and
a cup of lime juice. Set aside. (3) Cut the tops off 4 cups of keep in the fridge.
ripe strawberries, then wash well or you can also use frozen
strawberries. (4) Everyone has a different-size blender (and
strawberries are different sizes), so you may have to make the
mix in batches. Fill your blender with half the strawberries,
Strawberry Daiquiri
iquiris
Flavored Da r. The
u ir is a r e very popula iri.
iq u
Flavored da is a Strawberry Daiq -
p o p u la r ea c h , r asp
most
st p o p u la r are p ere
o
The next-m o, and banana. Also th rate
g p o
berry, man avored rums to incor onut,
a lo t o f fl c h a s c o c
are iq u ir i, su
ic D a herry,
into a Class erry, lemon, spiced, c is the
frozen & tropical drinks

b is
orange, rasp nana, and mango. Th r
a avo
pineapple, b incorporate extra fl
to
easiest way i.
uir
into a daiq
Sugar to rim glass (optional) ice if needed.
Ice 2. Pour into stemmed glass.
2 ounces light rum 3. Add preferred garnish. If
4 ounces strawberry daiquiri sugar rim is your choice, then
mix make that step 1.
Choice of lime, strawberry, or
whipped cream garnish
93

Piña Coladas
Make the creamy, dreamy drink that instantly conjures a tropical
state of mind
Mexico has the margarita, Cuba has the daiquiri, and Puerto to have invented the drink. The term was first seen in print
Rico has the Piña Colada. This frozen libation is sung about, in 1920, but the creamy version we have today wasn’t avail-
seen in films, and dreamt about by nine-to-five cubicle rat able until the early 1950s, when Coco López coconut cream
race workers on a daily basis. was invented. Before that, bartenders used coconut milk and
The term Piña Colada is Spanish for “strained pineapple.” And, shook and strained it (most times into coconut cups for tour-
of course, as you suspected, there’s a line of people claiming ists). The invention of the coconut cream allowed the Piña
Piña Colada Miami Vice

Ingredients 1. Blend ingredients with a Ingredients 1. Blend the first three ingredi-
half cup of ice. Add additional ents with a half cup of ice.
Ice ice if needed. Ice 2. Pour into a tropical glass.
2 ounces Puerto Rican rum 2. Pour into a tropical glass. 2 ounces light rum 3. Blend the strawberry dai-
1 ounce coconut cream 3. Add garnish. 1 ounce coconut cream quiri mix with a half cup of ice.
3 ounces pineapple juice 3 ounces pineapple juice 4. Pour into the glass. Add
Pineapple flag garnish 4 ounces strawberry daiquiri garnish.
mix
Pineapple and strawberry
garnish
94

Colada to be blended. Tip: Shake the can before opening be-
cause the solids and liquids inside separate. MAKE IT EASY
You can compare the Piña Colada with the margarita and If you plan on making a few Piña Coladas for friends
daiquiri again because its simplicity allows an imagination of and family, then make it easy by premixing a Piña Co-
flavors to enhance it. For example, just using different rums lada mix. All you need is a pitcher, pineapple juice,
introduces a depth of flavor. Dark rums that contain molasses and Coco López coconut cream. Fill the pitcher
make the Piña Colada taste like heaven. Many people like to three-quarters full with pineapple juice and then the
float the dark rum on top or just add it to the blending pro- rest of the way with coconut cream and stir.
cess. There are many gold, aged, and flavored rums to substi-
tute for the light rum.
Melon Colada
Flavored PC
adding a
a n a d d fu n flavor by taste great
You c at
r . O th er liqueurs th raspberry,
liqu eu ee,
P iñ a C o la da are coff nd Amaretto.
in a ch, a
banana, pea lue Curaçao on
chocolate, a t b
olor, flo r a col-
For a fun c a lava look, simply pou ttom
r o
top, and fo strawberry into the b iña

e P
ored mix lik efore you pour in the
b
of the glass
Colada.

Ice ice if needed.
1 ounce light rum 2. Pour into a tropical glass.
1 ounce melon liqueur 3. Add garnish.
1 ounce coconut cream
3 ounces pineapple juice
Pineapple and cherry garnish
95

Post-Prohibition Tropical Drinks
Try making some world-renowned drinks that will live on forever
Prohibition in America ended on December 5, 1933, at 3:32 case of whiskey he had to buy up to fifty cases of rum. That’s
p.m. Wow, what a party that must’ve been! One New Orleans how the Hurricane was born; huge hurricane glasses were
speakeasy owner, Pat O’Brien, closed down his speakeasy, filled with lots of rum and juices for tourists and sailors.
moved ten blocks to the French Quarter, and opened his Donn the Beachcomber, a bootlegger in New Orleans during
doors for business. A major issue at this time was that whiskey Prohibition, decided to leave Cajun country to open the first
was in short supply. This was due to the whiskey distilleries tiki bar in Hollywood. He invented the first pu pu platter and
having been closed for thirteen years; also, whiskey takes many tiki drinks, with the Zombie being the most popular. The
time to age. Rum was abundant, so if a bar owner wanted a Zombie was served at the 1939 New York World’s Fair.
Hurricane Zombie
Ingredients Pineapple or orange flag Ingredients Ice

garnish Mint sprig garnish
Ice 1 ounce gold rum
2 ounces light rum 1. Fill a hurricane glass with 1 ounce 151 Demerara rum 1. Pour everything into a
2 ounces dark rum ice. 1 ounce light rum shaker tin without ice and stir
2 ounces red passion fruit 2. Shake ingredients with ice. 1 ounce lemon juice until the sugar dissolves. Add
syrup 3. Strain into the glass. Add 1 ounce lime juice ice, then shake and strain into
1 ounce orange juice garnish 1 ounce pineapple juice the glass—a tiki or tall glass.
1 ounce pineapple juice 1 ounce passion fruit syrup 2. Add garnish.
1 ounce fresh lime juice . 1 teaspoon brown sugar
1 dash Angostura bitters
96

Trader Vic owned a small grocery in San Francisco and
worked as a waiter. He opened a tiki bar across the street The term mai tai is Tahitian for “out of this world.”
from his grocery store and invented the Mai Tai. He was the The original recipe is slightly different from the
ZOOM
first to open a chain of tiki bars. recipe created for the Trader Vic’s chain due to
availability of products. When bartenders not
working at Trader Vic’s are asked to duplicate the
recipe, they are limited to the standard products
behind their bars, a limitation that begat the
Copycat Mai Tai.
Trader Vic Mai Tai Copycat Mai Tai

Ingredients ½ ounce fresh lime juice Ingredients 1. Fill a tropical glass with ice.
1 ounce Trader Vic’s rock 2. Shake ingredients (except
Ice candy syrup (or commercial Ice the dark rum) with ice.
1 ounce aged Jamaican rum simple syrup) ½ ounce triple sec 3. Strain into the glass.
(like Appleton’s) Mint sprig garnish ½ ounce Amaretto 4. Float dark rum on top. Add
1 ounce amber Martinique 2 ounces sweet-and-sour mix garnish.
rum (like St. James or 1. Fill a double old-fashioned 2 ounces pineapple juice
Clément) glass with ice. 1 ounce light rum
½ ounce orange Curaçao 2. Shake ingredients with ice. 1 ounce dark rum
½ ounce orgeat syrup (French 3. Strain into the glass. Add Pineapple and cherry garnish
almond syrup) garnish.
97

Global Tropical Drinks
Make frozen and tropical drinks from popular tourist destinations
In the 1950s, Hawaii went through a phase of exotic paradise on the stick, then put it in the ashtray. When the ashes and
construction to attract tourists. Tropical getaways were be- cane stuck together it made a real mess, so I put the orchids
ing built on every island, and the largest of these was the in the drink to make the ashtrays easier to clean.”
Hawaiian Village on the island of Oahu. Harry Yee, a veteran Yee not only was the first to put an orchid into a drink but
bartender working at the Hawaiian Village, was asked by Bols also was the first to put a paper parasol into a drink and even
to help promote its Blue Curaçao, and the Blue Hawaii was a Chinese back scratcher into a drink, which he called a “trop-
born. When asked about the orchid garnish, his answer was, ical itch.” There are just too many of his drinks to mention, but
“We used to use a sugarcane stick, and people would chew just know that at the time there weren’t any “Hawaiian drinks,”
Blue Hawaii Blue Hawaiian
Ingredients 1. Fill a tropical glass with ice. Ingredients 1. Fill a tropical glass with ice.
2. Shake ingredients with ice. 2. Shake ingredients with ice.
Ice 3. Strain into the glass. Ice 3. Strain into the glass.
¾ ounce Puerto Rican rum 4. Add garnish. 1 ounce light rum 4. Add garnish.
¾ ounce vodka ½ ounce blue Curaçao 5. Shake all the ingredients
½ ounce Bols blue Curaçao 3 ounces pineapple juice with ice, then strain into tropi-
3 ounces pineapple juice 1 ounce sweet-and-sour mix cal glass with ice.
1 ounce sweet-and-sour mix Pineapple flag garnish
Orchid garnish
98

so he was the one responsible for lighting this fire. The Blue ways with many ingredients as long as you keep the same
Hawaiian is a spinoff Harry’s Blue Hawaii minus the orchid flavor profile, which is a cross between a Piña Colada and a
and vodka. If you ask for this drink in any bar today, this is the Rum Punch.
version you will receive.
The Singapore Sling was created at the Raffles Hotel in
Singapore at the turn of the twentieth century by Chinese
bartender Ngiam Tong Boon to attract women, so it was one
hundred years ahead of the cosmopolitan in that respect.
No one knows who invented the Bahama Mama, but it
came from the Bahamas in the 1980s. It can be made many
Singapore Sling Bahama Mama

Ingredients ½ ounce lime juice Ingredients 1. Rocks: Shake ingredients
2 ounces soda water with ice. Strain into a tropi-
Ice Pineapple or orange flag Ice cal glass filled with ice. Add
1½ ounces gin garnish 1 ounce coconut rum garnish.
½ ounce Peter Herring Cherry 1 ounce light rum 2. Frozen: Blend ingredients
Heering 1. Fill a tropical glass with ice. 2 ounces orange juice with a half cup of ice. Pour
¼ ounce Cointreau 2. Shake ingredients (except 2 ounces pineapple juice into a tropical glass. Add
¼ ounce Benedictine soda water) with ice. ½ ounce grenadine garnish.
2 ounces pineapple juice 3. Strain into the glass. Add Pineapple or orange flag
1 dash Angostura bitters soda water. garnish
¼ ounce grenadine 4. Add garnish.
99

Animal-Inspired Tropical Drinks
These concoctions are guaranteed to be more fun than a barrel
of monkeys
Animal names for drinks have always been very popular. recipe for you to start with. Much can be substituted just as
With a little research one can find names such as Grasshop- long as you keep the banana/chocolate balance. For example,
per, Moscow Mule, Horse’s Neck, Monkey Gland, Greyhound, in place of the vanilla vodka you could use chocolate vodka, ba-
Salty Dog, and Scorpion. nana vodka, or banana rum. Let your imagination go wild! For
It’s safe to assume that any drink with the word monkey in a garnish, you could use chocolate whipped cream, chocolate
the name will involve banana. The Chocolate Monkey is a base sprinkles, shredded chocolate, or banana-shaped candy.
Chocolate Monkey Frog in a Blender

Ingredients 1. Squirt some chocolate Ingredients 1. Squirt some chocolate

syrup into a tall glass. syrup into a tall glass.
Chocolate syrup 2. Blend ingredients with a Chocolate syrup 2. Pour grenadine into the
1 ounce vanilla vodka half cup of ice. Add additional ½ ounce grenadine glass.
1 ounce banana liqueur ice if needed. 1 ounce white crème de cacao 3. Blend remaining ingredi-
1 ounce white crème de cacao 3. Pour into the glass. Add 1 ounce green crème de ents with a half cup of ice.
4 ounces half-and-half garnish. menthe 4. Pour into the glass. Add
Ice 4 ounces half-and-half garnish.
Whipped cream garnish Ice
Whipped cream garnish
100

So far there’s not any solid evidence for the origin of the Yel- GREEN light
lowbird. What we do know is that in 1957 Alan and Marilyn The Frog in a Blender is a novelty frozen drink. It tastes
Bergman wrote the lyrics for song “The Yellow Bird” to an 1883 like a fresh peppermint patty, but it can easily jump all the
Haitian tune. Now let’s fly to Hawaii, where Arthur Lyman— way to the other end of the spectrum if you insert a rub-
king of tiki lounge exotica music—recorded the song (which ber frog halfway into the drink and then serve. It’s perfect
shot to number four on the Billboard charts in 1961). Well, it to serve at Halloween! To bump up the alcohol level, add
just so happens that Lyman played weekly in the Shell Bar at vodka or chocolate vodka.
the Hawaiian Village (think bartender Harry Yee/Blue Hawaii).
So it’s possible that the drink was invented in Hawaii.
Yellowbird
ectar
Tuscany N r housed
y el lo w It a lian liqueu ink
a th
Galliano is le—so tall that you’d .
ta ll b o tt d in P is a
in a
u eu r w a s invente in
that the liq e close. It was created to
b t
And you’d rovince of Livorno nex erbal
p h
the Tuscan o is made with thirty nilla,
n va
Pisa. Gallia including star anise,

, in
ingredients inger. It was created ero
g h
citrus, and ed after Italian war
a m
1896 and n iano.
all
Giuseppe G
Ingredients 1. Fill a tall glass with ice.
2. Shake ingredients with ice.
Ice 3. Strain into the glass.
1 ounce light rum
1 ounce Galliano
½ ounce banana liqueur
2 ounces pineapple juice
2 ounces orange juice
101

Frozen Dessert Drinks
Trade your spoon for a spoon straw and enjoy a favorite dessert in
a glass
This is where you can really have some fun. The first question food, red velvet, carrot, black forest, pineapple upside-down,
to ask is, “What are my favorite desserts?” because practically or wedding cake?
any dessert can be turned into a dessert drink. So what is What about pie flavors such as lemon meringue, pecan, pump-
it? Maybe the thought sent your brain on a sugar rush, and kin, custard, coconut cream, key lime, or peach? Maybe you’re
it’s spinning a little right now, so take a breath and break it a cookie person. How about chocolate chip, oatmeal, apple-
down. How about cakes? Do you like any of these: devil’s cinnamon, macaroons, Oreos, gingersnaps, or thin mints?
Banana Cream Pie Strawberry Shortcake

Ingredients Whipped cream garnish Ingredients 1. Squirt whipped cream into

the bottom of a tall glass.
Karo syrup to paint glass 1. Paint half the inside of a tall Whipped cream 2. Blend ingredients with a
Crushed graham cracker glass with Karo syrup. 1 ounce vodka half cup of ice.
1 ounce vanilla vodka 2. Sprinkle with graham 1 ounce Amaretto 3. Pour into the glass. Add
1 ounce banana liqueur cracker crumbs. 2 ounces half-and-half whipped cream garnish.
½ ounce butterscotch 3. Blend ingredients with a 2 ounces strawberry mix
schnapps half cup of ice. Ice
Half a banana 4. Pour into the glass. Add Strawberry garnish
4 ounces half-and-half whipped cream garnish.
Ice
102

The whole point is to spark your imagination. With all the
flavored spirits, liqueurs, and mixers available, the possibilities Did you know that between 1840 and 1880
are endless. You simply break down the key elements of the people all over America threw strawberry short-
ZOOM
recipe. For example, if you read a recipe for Banana Cream cake parties at the beginning of summer? Until
Pie, you’ll see that the recipe calls for bananas, milk, sugar, that time, strawberries—like many things—were
butter, vanilla, and a whipped cream topping. So you can use available only seasonally and locally. Then mod-
vanilla vodka, banana liqueur, butterscotch schnapps, half- ern technology—the railroad—roared through
and-half, and some fresh banana to give it some body. Blend the country. For the first time, strawberries could
it up, then top it whipped cream. Voilá! be shipped in icebox cars from coast to coast.
German Chocolate Cake
Bet
Place Your Cake
a t G er m a n Chocolate ted
th ea
If you bet Germany and was cr chen,
in a te d in in h er k it
orig a n w o man
G er m er who
by a stout se. A Texas homemak in
lo per
well, you’d e to her local newspa ’s
ip ker
sent the rec it. The recipe used Ba reated
d c
1957 create t Chocolate, a brand

ee
German Sw man in 1852.
sh
by an Engli
Ingredients Whipped cream, and choco-

late shavings garnish
Shredded coconut and
chocolate syrup 1. Rim a tall glass with
1 ounce coconut rum chocolate syrup and shredded
1 ounce dark crème de cacao coconut.
½ ounce hazelnut liqueur 2. Blend ingredients with a
1 scoop chocolate ice cream half cup of ice.
1 ounce half-and-half 3. Pour into the glass. Add
Ice garnish.
103

Tequila-Based Shots
Here are the shots that will shoot you south of the border the fastest
Before cocktails, there were shots. It was simple, really: a shot A plain ol’ Shot of Tequila will probably never go out of style.
of hard liquor alongside a brew. And even though things There will just be new ways of shooting it. The most common
change through time it’s funny how they stay the same. I bet way today is the lick it, slam it, suck it method. You lick some
those cowboys sitting at dusty tables in local saloons never salt, then drink the tequila and suck on a lime. A lemon can
knew how hip it was to order a bottle for the table. Today they be used, too, if that’s your preference. Also using the salt and
call it “bottle service,” and it can be found in trendy nightclubs the lime to help you get the tequila down your throat is often
the world over. And although spots have changed in flavor, referred to as using “training wheels.”
color, and names, the purpose remains the same. In some countries, people substitute the salt for cinnamon
Shot of Tequila Prairie Fire
Ingredients 1. Wet part of a shot glass with Ingredients 1. Pour the tequila into a shot
a lime slice, then dip it in salt. glass
Lime (or lemon) slice 2. Pour tequila into the glass. 1½ ounces tequila of choice 2. Dash in five hard jerks of
salt to rim glass 3. Lick the salt, drink the te- 5 dashes Tabasco Tabasco.
1½ ounces tequila of choice quila, then bite into the meat
of the lime.
104

and the lime for orange when shooting aged tequila. And
around the millennium, the trendy way to shoot tequila is Tequila passion shots have been popular since
chilled, which is another way to avoid tasting the tequila. the 1980s. To prep, you lick a body part of
ZOOM
another person (hopefully a person you’ve
known for a bit), then sprinkle salt on the moist-
ness. Next, place a lime wedge meat side out in
the person’s mouth. Now you’re ready to lick the
A dash of Tabasco helps mask the taste of tequila. salt, drink the shot, and suck the lime.
Bull Fight Flat Tire
Ingredients 1. Slowly layer the first three Ingredients 1. Shake the black Sambuca
ingredients in order into a and tequila with ice.
5 ounces coffee liqueur shot glass. ¾ ounce black Sambuca 2. Strain into a shot glass.
½ ounce Sambuca 2. Dash the Tabasco. ¾ ounce tequila of choice
½ ounce gold tequila Ice
2 dashes Tabasco
SHOTS
105

Vodka-Based Shots
Make some bursting-with-flavor citrus shots that satisfy all
Everyone seems to like citrus-based shots, so you can’t go that you can serve to your special guests. For each, you’ll
wrong here. All of these need to be super chilled by shaking need 1½ ounces of chilled citrus vodka, ½ ounce of Grand
with ice; however, if you’d rather experience a fuller flavor, Marnier, lemon slice, a teaspoon of sugar, a match, a saucer,
then keep the citrus vodka in the freezer and then just pour and a shot glass. To start, lay the lemon slice on the saucer
when ready. and cover with the sugar. Pour some Grand Marnier on top
If you want to add a fun twist to this Lemon Drop Shot, of the sugar to make it flammable, then light. As the sugar is
then dip half of a lemon wheel in sugar and the other half in being crystallized into the lemon, chill a shot of citrus vodka
ground espresso. Here’s a top-shelf Lemon Drop Shot spinoff and pour it into the shot glass. By the time you’re done, the
Lemon Drop Shot Russian Roulette
Ingredients 1. Rim a shot glass with sugar. Ingredients 1. Shake the vodka with ice
2. Shake vodka with ice. and strain into a shot glass.
Sugar to rim glass 3. Strain into the glass. 1½ ounces vodka 2. Place an orange slice on top
1½ ounces citrus vodka Ice of the glass with sugar and
Ice Orange slice rum on top of the orange.
Sugar 3. Light the orange, then wait
¼ ounce 151 rum or Grand until the flame dies out.
Marnier 4. Pick up the orange, drink,
and then bite the sugary,
warm orange.
106

flame will have died down. Now drink the chilled shot, then RED light
bite into the warm, sugary lemon. Pick up the saucer and Always take strong precautions when using fire. Long
pour the leftover Grand Marnier into the shot glass and drink sleeves, long hair, and paper napkins nearby are just a few
it, too. It’s very decadent tasting. of the things people forget about. Always think ahead as
if you’re childproofing the area and never consume any-
thing with flames. When lighting, try not to use butane
lighters because they spray chemicals. A match is better.
Chocolate Cake
e
Weird Cak
e Choco-
t a n y c h o colate in th . This
There’s no t, but it tastes like it m.
o iu
late Cake sh up around the millenn e”
ed Z o n
shot show ose weird “Twilight
f th vo dka,
It’s one o tions. It uses citrus
mouth se n sa w a
it h
n u t li q u eu r and ends that
and hazel n. The weird part is
o stes
sugared lem e into the lemon, it ta
u b it
when yo eird.
k e c h o c o la te cake. W
li
Ingredients 1. Shake the ingredients with
ice.
Ice 2. Strain into a shot glass.
1 ounce lemon vodka 3. Drink, then bite into a
½ ounces Frangelico hazelnut lemon dipped in sugar.
liqueur
Sugared lemon wedge
garnish
SHOTS
107

Liqueur-Based Shots
Try some sweet and creamy shots that pack a punch
The B-52 shot was named after the U.S. B-52 Stratofortress tame up until the 1980s. You see, America had just come out
bombers built for the Air Force in 1954. President George of the wild and free rock/disco explosion due to the end-
H. W. Bush took them off alert duty in 1991. Many people ing of the Vietnam War, but then in 1981 a disease that no
have claimed to have created the shot, but the only real fact one had ever heard of permeated the world. It was called
agreed upon so far is that its birth was in the 1970s. Grand AIDS and it was frightening because no one knew what was
Marnier was born in 1880, Kahlúa was born in 1936, but Bai- causing it. Finally it was found to be a sexually transmitted
leys Original Irish Cream was not born until 1974. disease. For the bar scene, this was a huge concern. Ever
You should know that names of shots were always pretty since women had been allowed into bars in the 1920s, bars
B-52 Whipped Cream Shot
Ingredients 1. Layer the liqueurs in the Ingredients 1. Slowly layer the two ingre-
order given into a shot glass. dients in order into a shot
½ ounce Kahlúa coffee liqueur ¾ ounce coffee liqueur glass.
½ ounce Baileys Original Irish ¾ ounce Irish cream 2. Top with whipped cream.
Cream Whipped cream garnish 3. Drink without using your
½ ounce Grand Marnier hands.
108

had had sexual undertones. Public anxiety grew, and many
people were frustrated by not knowing what to do because
having sex—the way they were used to—could mean dying.
It was the collective frustration of not being able to act out
sexually that conceived these drinks with provocative names.
Bartenders were providing only what the public desired at
You can adjust liqueur portions to the size of the
that time. If people couldn’t have sex, then, by golly, they shot glass you are using.
would enjoy playful substitutions.
Buttery Irishman
Shots
Irish Cream 1974 and
sh o ts fi r st started in t mix
Irish cream ny other liqueurs tha er
there are m
a lay
th e sa m e way you
. In otch
well with it m on top of buttersc n, you
ea a
the Irish cr ake a Buttery Irishm uca,
m b
schnapps to e schnapps with Sam apps.
th n
can replace ana, or cinnamon sch
a n
crème de b
Ingredients 1. Pour the butterscotch

schnapps into a shot glass.
¾ ounce butterscotch 2. Slowly layer the Irish cream
schnapps on top of the schnapps.
¾ ounce Irish cream
SHOTS
109

Whiskey-Based Shots
Try some whiskey shots made from the Earth’s amber waves
of grain
The Three Wise Men shot was more than likely created by Wise Men Go Hunting.” Add Jose Cuervo into the mix, and it
men tired of the sweet, girly shots from the 1980s and 1990s. turns into Three Wise Men Go to Mexico. You begin to see the
The novelty of the shot strictly plays off the name of the par- pattern pretty quickly.
ticular alcohol used. This foundation recipe is pretty solid be- Here are more to try. Three Wise Men Go Bananas = add ba-
cause a tower of shots can be built on top. For example, if nana liqueur; Three Wise Men Go Sailing = add Captain Morgan
you add Wild Turkey Bourbon, then the shot is called “Three spiced rum; Three Wise Men Love Chocolate = add chocolate
Three Wise Men Monkey on Jack’s Back

Ingredients 1. Shake the three whiskeys Ingredients 1. Pour the banana liqueur
with ice. into a shot glass.
½ ounce Jack Daniel’s Tennes- 2. Strain into a shot glass. ¾ ounce banana liqueur 2. Slowly layer the Jack Dan-
see whiskey 3. Can be served neat as well. ¾ ounce Jack Daniel’s Tennes- iel’s on top of the liqueur.
½ ounce Johnnie Walker see whiskey 3. Can be served chilled and
Scotch whisky up as well.
½ ounce Jim Beam Bourbon
Ice
110

liqueur; Three Wise Men Go Nutty = add Amaretto; Three Wise
Men Go Goose Hunting with a Friend = add Greygoose vodka Jack Daniel was the youngest of thirteen chil-
and George Dickel Bourbon; Three Wise Men Triple Date = add dren. His mother died when he was two, and
ZOOM
brandy, ginger liqueur, and Tia Maria; and Three Wise Men after a few years he felt neglected and ran away
Strike Gold in Germany = add Goldschlager and Jägermeister. to the neighbors, where he learned how to make
You can always insert an adjective as well, such as Three whiskey. By age thirteen he owned his own dis-
Bitter Wise Men = add a dash of bitters. Other words to try are tillery. He stood 5 feet 2 inches and never married
buttery, blue, fuzzy, and hot. or had children. He died in 1911 at age sixty-five.
Snowshoe
hiskey
Tea into W n, his
n ie W a lk er was fiftee sur-
n in
When Joh ut Johnnie was left store
er d ie d , b h t a li tt le
fath o h n n ie boug
. J hip-
ance money ies, Scotch, and the
er that
selling groc 1820: tea. He noticed s
a
pest drink in g to do was to blend te tches
in o
the “in” th he decided to blend Sc in-
tog et h er , so edited with
et h er a n d today is cr
tog .
tch whiskey
venting Sco

ice.
Ice 2. Strain into a shot glass.
¾ ounce Wild Turkey Bourbon
¾ ounce peppermint
schnapps
SHOTS
111

World Flag Shots
Try layering shots while traveling around the world
Some people may think it’s disrespectful to marry flags and The American Flag shot can also be called by its two nick-
alcohol together, but it’s not like we’re burning any of these names, “Old Glory” and “Star-Spangled Banner.” If you like the
flags. Besides, every country has an official alcohol that repre- latter, then cut a star fruit and set it on the rim just for fun. This
sents that country. Mexico has tequila, the U.S. has bourbon, shot—when drunk in one gulp—tastes exactly like a chocolate-
Ireland has Irish whiskey, England has gin, Portugal has port, covered cherry. It’s great for patriotic parties. If you stir it with a
Russia has vodka, Greece has ouzo, France has cognac, Nor- cocktail straw, then it turns purple, and you can say that you can
way has akvavit, and many Caribbean islands have rum. So, see the purple mountain majesties.
salud, cheers, a sua saude, a votre sante, and skaal! The Mexican Flag shot is perfect for a fiesta or a Cinco de
American Flag Mexican Flag
Ingredients 1. Pour the white crème de Ingredients 1. Pour the grenadine into a
cacao into a shot glass. shot glass.
1¼ ounce white crème de 2. Pour the grenadine in, and ½ ounce grenadine 2. Slowly layer the green
cacao it will sink to the bottom. ½ ounce green crème de crème de menthe on top of
Few drops of grenadine 3. Slowly layer the blue Cura- menthe the grenadine.
¼ ounce blue Curacao cao on top. ½ ounce half-and-half 3. Slowly layer the half-and-
half on top of the crème de
menthe.
112

Mayo party. The colors of the Mexican flag (red, green, and
white) have changed through the years, but today they mean MAKE IT EASY
hope, unity, and the blood of the national heroes. When making the Alaskan Flag shot, it’s best to have
the ingredients chilled beforehand but don’t shake
them with ice. Simply put the bottle of Goldschlager
and blue Curacao in the freezer until you are ready to
make the shot. Also, having the alcohol freezing cold
will really make you feel like you are in Alaska.
Irish Flag Alaskan Flag
Ingredients 1. Pour the green crème de Ingredients 1. Pour the Goldschlager into
menthe into a shot glass. a shot glass.
½ ounce green crème de 2. Slowly layer the Irish cream ¾ ounce chilled Goldschlager 2. Slowly layer the blue Cura-
menthe on top. cinnamon schnapps cao on top.
½ ounce Irish cream 3. Slowly layer the Irish whis- ¾ ounce blue Curacao
½ ounce Irish whiskey key on top of the Irish cream.
SHOTS
113

Novelty Shots
Create some out-of-the-box shots to impress your friends
You can purchase pricey chocolate shot glasses, but why do or microwave. (2) Spray the insides of the 3-ounce cups and
that when you can make your own? You will need 3-ounce the outsides of the 1-ounce cups with the cooking spray to
paper Dixie cups, 1-ounce plastic portion cups, a double prevent sticking. (3) Pour the melted chocolate ¾ of the way
boiler (or microwave), a cookie sheet, unflavored cooking up the 3-ounce cup, then push the 1-ounce cup into the
spray, baking chocolate, and baker’s wax. Amounts will vary, chocolate until the chocolate oozes to the top. This molds
depending on how many you want to make, so just start the inside of the shot glass. (4) Place onto the cookie sheet,
with small batches at first to get the hang of it. then place into the freezer to set up. (5) When ready, remove
(1) Melt the chocolate and baker’s wax in a double boiler from the freezer and pop off the portion cups.
Pirate Treasure S’mores
Ingredients 1. Pour the Goldschläger into Ingredients Chocolate shot glass

a shot glass.
¾ ounce chilled Goldschläger 2. Slowly layer the Captain ½ ounce vanilla vodka or rum 1. Pour the first three ingredi-
¾ ounce chilled Captain Morgan spiced rum on top. ¼ ounce butterscotch ents into a chocolate shot glass.
Morgan spiced rum schnapps 2. Set the Teddy Grahams bear
¼ ounce Irish cream on top, then top with 151 rum.
1 Teddy Grahams bear for Light.
garnish 3. Roast marshmallows, blow
Splash 151 rum out the flame.
2 minimarshmallows on a 4. Drink, bite chocolate glass,
toothpick then eat the marshmallows.
114

The 1-ounce portion cups can be found at candy, wedding,
and restaurant supply stores. Don’t stop with chocolate! Try MAKE IT EASY
juices and other liquids. Just tape across the top of the cups Many shots just taste better ice cold, and the Pirate
to keep in place. Treasure is an example, so make sure to chill the bot-
tles in the freezer first. Also, the novelty of the shot is
that the Captain Morgan spiced rum is amber in color
Twist it up by using colored mashmellows and while to represent sand, and the pirate gold is buried under
chocalate glasses. the sand.
Flu Shot
est Shot
Give Your B our
th e p a r ty or impress y
o f ble
Be the life vesting in some reusa you
in ,
friends by r syringes. Of course f
te o
plastic shoo inge with your choice er-
r lp
can fill a sy e flu shot fits the bil g the
th
shots, but a batch by multiplyin et of
a ke uck
fectl y . M
e th em in a bowl or b
recipe. Plac ay chilled.
st
ice so they

ice.
¾ ounce melon liqueur 2. Pour into a shot glass.
¾ ounce Jägermeister
Ice
SHOTS
115

Classic Shooters
Add a little mixer to your shots and feel your taste buds jump for joy
Shots and shooters have two things in common: Both are less money is no object). For some reason, around the millen-
drunk in one gulp, and both have the same alcohol content. nium nightclub bartenders began shaking up shooters and
The difference is that shots are 100 percent alcohol, and pouring them into shot-sized glasses. The alcohol portion for
shooters have a mixer added to them. And shooters require a shot or shooter should be 1–1½ ounces. These bartenders
a slightly larger glass because of the mixer and the water, are pouring 1–1½ ounces of alcohol into the shaker tin, add-
which melts during shaking. Shooters fit best in 3–5-ounce ing a bunch of mixer, shaking, then straining out five to eight
glasses. shots from that one portion. And they charge $5–$9 for each!
Tip: At a nightclub, it’s best to order shots, not shooters (un- It was never this way in the 1960s–1990s.
Lemon Drop Shooter Melon Ball
Ingredients 1. Shake the ingredients Ingredients 1. Shake ingredients with ice.

with ice and strain into a 2. Strain into a 3–5-ounce
Ice 3–5-ounce sugar-rimmed Ice shooter glass.
Sugar to rim glass shooter glass. 1 ounce vodka
1 ounce citrus vodka ½ ounce melon liqueur
½ ounce triple sec 1 ounce orange juice
½ ounce lemon juice
½ ounce simple syrup
Sugared lemon (optional)
116

SHOOTERS
It’s rumored that this way of serving shooters evolved after
the “martini craze” of the late 1990s. Before that, bartenders
would sometimes serve rounds of shooters in cocktail/mar-
tini glasses (mostly to women). So, really, the flavored sipping
Some people like to replace the orange juice martinis of today are just the gulping shooters of yesterday.
with pineapple juice.
SoCo Lime
Old Is New o genera-

f th e m il le nnium J-L endy
tr
Members o k they were hip and d lime
m a y th in m fo r t an
tion g S o u th er n Co and
in
by combin ing the result “SoCo today
a m ve
juice and n Janis Joplin were ali t that.
e, ” b u t if sa y a b o u
Lim th ings to
a fe w rt and
she’d have king Southern Comfo nown
in lk
She was dr 60s and made it wel
19
Lime in the er drink of choice.
h
that it was
Ingredients 1. Shake ingredients with ice.

2. Strain into a 3–5-ounce
Ice shooter glass.
1½ ounces Southern Comfort
½ ounce Rose’s lime cordial
117

Kamikazes
Learn to make this Japanese-inspired shooter, then add your
own twist
Kamikaze is a Japanese word. Kami means “God/divine,” and pan were at war (World War II). Japan’s main defense strategy
kaze means “wind.” In the late 1200s, Mongolia tried to invade was using kamikaze pilots, in other words, pilots on a divine
Japan, but a typhoon killed the Mongolian invaders. The Japa- suicide mission. Young kamikaze pilots would steer their
nese interpreted the typhoon as a gift from God. The Kamikaze explosives-filled planes straight down into American ships.
shooter, however, did not get its name from the typhoon. In the end, Japan lost around 2,800 pilots who sank 34 ships
In 1944, almost seven hundred years later, America and Ja- and damaged 368. Almost five thousand American sailors
Kamikaze Blue Kamikaze

Ingredients 1. Shake ingredients with ice. Ingredients 1. Shake ingredients with ice.
2. Strain into a 3–5-ounce 2. Strain into a 3–5-ounce
Ice shooter glass. Ice shooter glass.
1 ounce vodka 1 ounce vodka
½ ounce triple sec ½ ounce blue Curacao
½ ounce Rose’s lime cordial ½ ounce Rose’s lime cordial
118

SHOOTERS
were killed. The same number were wounded.
Today many things are named “kamikaze.” There are video MAKE IT EASY
games, flying carnival rides, record labels, underground These flavored Kamikazes can jumpstart a world of
bands, Japanese comic books, and, of course, the shooter. possibilities because so many flavors go well with
The Kamikaze shooter is believed to have been named after lime. Secondly, there are many flavored vodkas to
the kamikaze pilots, not after the typhoon from the 1200s. No choose from. You can also make Rainbow Kamikazes
one knows who invented it when or where. Basically it’s just by secretly dropping one drop of food coloring into
a vodka gimlet with triple sec. And if you add cranberry juice, glasses. As you strain the Kamikazes into the glasses,
then you can call it a “cosmopolitan.” These modern Kamikaze your friends will be amazed how each drink comes
versions bump up the flavor value in a big way. out a different color.
Raspberry Kamikaze Cherry Kamikaze
Ice shooter glass. Ice shooter glass. Add garnish.
1 ounce raspberry vodka 1 ounce cherry vodka
½ ounce Chambord ½ ounce triple sec
½ ounce Rose’s lime cordial ½ ounce Rose’s lime cordial
Cherry garnish
119

Raspberry-Based Shooters
Go razzle-dazzle and shake up some delectable raspberry goodness
Raspberries have a decadent taste. You’ve probably seen the There are a lot of raspberry liqueurs on the market, but
clamshells of them in the produce section with a sticker price Chambord Liqueur Royale de France is the ultimate raspberry
to shock. The price throws them into the delicacy category. liqueur. No other raspberry liqueur can compare with its taste.
Simply put, raspberries don’t taste sweet unless they are fully It has been made in the Loire River valley of France since the
ripe. But soft and ripe don’t travel well. The very best raspber- late 1600s with black raspberries, Madagascar vanilla, Moroc-
ries are the ones you find on a bush while strolling through can citrus peel, honey, cognac, and, of course, some secret
the countryside. But even then a variety of birds has picked ingredients. It was a favorite drink for royal gatherings. The
through the best ones. bottle is not like any other liqueur bottle in the world, with its
Purple Hooter
Flavor
Add More out of
th es e sh o oters came a craze,
All three of ore the flavored vodk rple
ef u
the 1980s b experiment. For the P ka
to d
so feel free ould use half citrus vo ol-
c H
Hooter you berry vodka. For the
sp vodka.
and half ra eapple and raspberry you
p in t
lywood, try and Berries, know tha ercent,
ts
For the Nu te whole, 2 percent, 1
p
u
can substit ilk.
m
skim, or soy
Ice shooter glass.
1 ounce vodka
½ ounce raspberry liqueur
½ ounce lemon juice
½ ounce simple syrup
120

SHOOTERS
round shape adorned with a gold band, then topped with a
gold crown cap. At the company Web site, chambordonline. MAKE IT EASY
com, you can find several wonderful drink recipes. The site If these shooters sound like they’d make a nice, tall,
also has Chambord cuisine recipes for hors d’oeuvres, salads, cool cocktail, you’re right! All you have to do is fill a
appetizers, entrees, and desserts. tall glass with ice, add the alcohol, fill with the mixer,
and stir. It works the other way, too. Have a favorite
cocktail? Well, make a shooter out of it by reducing
the mixer amount.
Hollywood Nuts and Berries
1 ounce vodka 1 ounce raspberry liqueur
½ ounce raspberry liqueur 1 ounce Frangelico
1 ounce pineapple juice 1 ounce half-and-half
121

Cranberry-Based Shooters
Whip up some sweet and tart shooters using a mixer born in
the U.S.A.
Cranberries are indigenous to North America. Native Ameri- til 1930 that the first cranberry juice was marketed. However,
cans made a sweet sauce using cranberries and maple syrup. the juicer wasn’t invented until the 1920s, so that invention
Although Cape Cod is known for cranberries, it’s Wisconsin may have played a part. In 1930, Ocean Spray introduced
that produces half of the annual crop. Other states that grow the commercial cranberry juice cocktail. Today you can find
cranberries include New Jersey, Oregon, and Washington. cranberry blends at your local grocery store in the following
Cranberries have been around a long time, but it wasn’t un- flavors: apple, cherry, grape, mango, raspberry, strawberry,
Woo Woo
nberry
White Cra about
s a r e harvested
b er r ie White
White cran efore they turn red. the
b
three weeks ice hit the market after grape
ju e
cranberry y came out with whit oo
st r W
grape indu n easily make a white erry
c a n b
juice. You stituting regular cra can
b o u
Woo by su e cranberry juice. Y ice in
it ju
juice for wh red white cranberry
a vo
also find fl awberry flavors.
r
peach and st

Ice shooter glass.
1 ounce vodka 3. You’re supposed to drink
1 ounce peach schnapps this shooter, then yell, “Woo
1 ounce cranberry juice woo!”
122

SHOOTERS
and tangerine, which, by the way, opens a whole world of were tainted with toxic herbicides in 1959. By the 1980s,
possibilities in substituting regular cranberry juice for any of cranberry juice breathed new life into the cocktail world
the shooter recipes on this page. and spawned the Sex on the Beach and the Woo Woo. In
The Scarlett O’Hara (Southern Comfort and cranberry juice the 1990s, cranberry juice hit a ball out of the park with the
with a lime) was the first popular cranberry cocktail. It was Cosmopolitan, and the new millennium brought us the Red
created for the 1939 film Gone with the Wind. The next popu- Snapper and Red Headed German.
lar cranberry cocktails didn’t gain recognition until the 1970s:
Cape Codder, Sea Breeze, and Bay Breeze. The reason for this
delay was that the cranberry industry collapsed because the
U.S. Department of Health announced that cranberry crops
Red Snapper Red Headed German
1 ounce Crown Royal 1 ounce Jägermeister
1 ounce Amaretto 1 ounce peach schnapps
1 ounce cranberry juice 1 ounce cranberry juice
123

Liqueur-Based Shooters
Surf your way to lunch with a monkey, and it will erase your mind
If not for Sidney E. Frank, the word Jägermeister would prob- ties during the 1980s, he knew that the key to marketing is
ably not be part of your vocabulary. He was the genius who to target pop culture. So he promoted Jäger by becoming
imported and marketed this German herbal liqueur in the the tour sponsor for Mötley Crüe, Metallica, and a list of un-
1970s. And what better way to sell lots of product than to derground bands. He then started the annual Jägermeister
create a novelty machine to go with it! That’s when the Jäger- Music Tour.
meister tap machine was born. This machine chills the Jäger In the 1990s, Sidney promoted Jäger by hiring models to
to 28°F. It has been a huge success and is still going strong. become his Jägerdudes and Jägerettes. They rode around
Oh, Sidney didn’t stop there. Even though he was in his six- America on the fleet of Jäger Buses. He even created Jäger-
Surfer on Acid Monkey’s Lunch
1 ounce Jägermeister 1 ounce banana liqueur
½ ounce coconut rum 1 ounce coffee liqueur
1 ounce pineapple juice 1 ounce half-and-half
124

SHOOTERS
meister Trikes (Jäger Harley-Davidsons) to tour with the
Jägermeister Music Tour and Band Program. Jägermeister was created in 1934 to serve medic-
In 2000, Sidney was eighty-one years old, but that still didn’t inal purposes and to honor the forestry admin-
ZOOM
stop him. He lived long enough to promote the most explo- istration. This is why there is the head of a deer
sive shooter of the millennium, the Jäger Bomb. He died in and a poem in German on the label. The word
2006. Jägermeister means “hunter-master” (Jäger =
hunter, and meister = master). Jägermeister is
made with fifty-six herbs, and most people think
it tastes like cough medicine.
Mind Eraser
Clean Slate d since

r a se r h a s been aroun ct that
E
The Mind s novelty lies in the fa raw.
19 8 0 s. It rough a st
the eally fast th together. You
d r in k it r
you aws
put two str ng
Some people modern update by usi o-
a oc
can give it as such as vanilla, ch also
d k ld
flavored vo or raspberry. You cou resso
e, p
late, orang e coffee liqueur for es
th
substitute e it an extra kick.
iv
liqueur to g
Ingredients 1. Fill a highball glass with ice.

2. Pour the ingredients in
Ice order into the glass.
1 ounce coffee liqueur 3. Drink fast with a straw.
½ ounce vodka
4 ounces soda water
125

Boilermakers
Pour, drop, splash, and drink your way with the most popular
Boilermakers
The Boilermaker started with two simple parts: a shot of Travelers now had a neat little bar room trick to show while
whiskey followed by a chaser of beer. Then one day some they made their way by train and stagecoach from coast to
man somewhere—probably after a hard day’s work as a boil- coast. Of course, this is all speculation because no one knows
ermaker—sat in the local bar and thought to himself, “I’m so the origin of the Boilermaker.
tired that it would be much more efficient to just drop the Today a Boilermaker has turned into a type of drink, the
shot in the beer, then drink it.” And the Boilermaker was born. type in which you drop one liquid into another liquid, then
Irish Car Bomb Lunch Box

Ingredients 1. Pour the first two ingredi- Ingredients 1. Pour the first two ingredi-
ents into a shot glass. ents into a shot glass.
¾ ounce Irish whiskey 2. Pour the stout into a pint ¾ ounce Southern Comfort 2. Pour the beer and juice into
¾ ounce Baileys Original Irish glass. ¾ ounce Amaretto a pint glass.
Cream 3. Drop the shot into the pint 3 ounces lager beer 3. Drop the shot into the pint
6 ounces Guinness Stout glass. 3 ounces orange juice glass.
126

SHOOTERS
drink them both together. The most popular of these types Other Boilermakers you can try are a Sake Bomb (sake
are represented on this page. dropped into Japanese beer), Jackknife (Jack Daniel’s
The Irish Car Bomb is a yummy Boilermaker, but you should dropped into beer), Canadian Car Bomb (Canadian whisky
know that the Northern Irish take offense at the name of and maple syrup dropped into Canadian beer), and a Russian
this American-made shooter because the Irish Republican Ruffe (vodka dropped into beer).
Army killed nine innocent people and injured 130 civilians Also, Tulane University students have been known to drop a
with car bombs in the summer of 1972. This event is known shot of half citrus vodka and half blue Curaçao into a pilsner
as “Bloody Friday.” Likewise, Americans might be offended if beer. The beer turns green, which matches their mascot, the
people in other countries created a shooter called a “Twin Green Wave.
Towers bomb” and then clinked their glasses and toasted.
Flaming Dr Pepper Jäger Bomb
Ingredients 1. Pour the beer into a pint Ingredients 1. Pour the Red Bull into a
glass. highball glass.
6 ounces lager beer 2. Pour the other ingredients 1½ ounces Jägermeister 2. Pour the Jägermeister into a
1 ounce amaretto in order into a shot glass. 4 ounces Red Bull energy shot glass.
½ ounce 151 rum Light. drink 3. Drop the shot into the pint
3. Drop the flaming shot into glass.
the pint glass.
127

Classic Champagne Cocktails
Pop your way back in time by trying some historic champagne
cocktails
The Champagne cocktail appeared in the very first cocktail currant liqueur) and white wine with a lemon twist. If you
recipe book, How to Mix Drinks, by Jerry Thomas in 1862. The replace the white wine with Champagne, it’s called a “kir
cocktail has been seen in many films of the 1900s. Three are Royale.” It was named after French Mayor Canon Kir (of Dijon
Casablanca in 1942, An Affair to Remember in 1957, and Blast in Burgundy), who popularized the drink by promoting lo-
from the Past in 1999. cal products to help build the economy after World War II.
Kir (rhymes with “ear”) is made with crème de cassis (black- He served it at every official event, especially when he had
Champagne Cocktail Kir Royale

Ingredients 1. Soak a sugar cube with the Ingredients 1. Pour the crème de cassis
bitters. into a Champagne glass.
1 sugar cube 2. Drop the cube into a Cham- ½ ounce crème de cassis 2. Pour in the Champagne.
5 dashes Angostura bitters pagne glass. 6 ounces brut Champagne Add garnish.
6 ounces brut Champagne 3. Pour in the Champagne. Lemon twist garnish
Lemon twist garnish Add garnish.
128

international guests. Even though crème de cassis had been
around since 1841, it was simply ordered as crème de cassis MAKE IT EASY
and white or crème de cassis and Champagne. It took one When making cocktails with Champagne, it’s impor-
hundred years for it to have a name. tant to chill as many ingredients as possible before
The French 75 first appeared in The Savoy Cocktail Book they go into the glass—especially the Champagne!
by Harry Craddock in 1930. It was named after a French 75- You can even chill the glasses ahead of time if you
champagne cocktails
millimeter gun used in World War I. want. Also, because you are adding sweetness to the
drinks with juices, liqueurs, and purees, it’s best to use
a dry/brut Champagne to balance.
French 75
s
Spinoff Kir pagne
= Chamb ord + Cham
• K ir Imperial
wine
crème de cassis + red
• Cardinal =
Cham-
Marnier +
d = Grand
• Kir Gran
pagne
juice +
R o y a le = Cranberry
s
• Hibiscu eur + Champagne
peach liqu
er
er R o y a le = Elderflow
• Elderflo w
hampagne
Ingredients liqueur + C
1. Shake the first three ingre-
dients with ice.
Ice 2. Strain into a Champagne
1½ ounces gin glass.
½ ounce lemon juice 3. Pour in the champagne.
½ ounce simple syrup Add garnish.
3 ounces brut Champagne
Lemon twist garnish
129

Fruit Champagne Cocktails
Adding fresh fruit juice, liqueur, and puree to champagne
is always a hit
Two drinks are the most popular brunch cocktail: the Bloody for thirty years, and was the last building that Diana, princess
Mary and the Mimosa. The Mimosa is believed to have been of Wales, ever set foot in minutes before her death.
invented at the Hôtel Ritz in Paris in the 1920s. The Paris Ritz Owner and bartender Arrigo Cipriani invented the Bellini
has been in many films, has been visited by royalty and ce- in Venice at Harry’s Bar in the 1930s. He named it after Ital-
lebrities (Hemingway was there so much that the hotel ian artist Giovanni Bellini. Harry’s is another bar frequented
named one of the bars after him), was home to Coco Chanel by celebrities, again including Hemingway! The drink was
Mimosa Hibiscus
Ingredients 1. Pour the juice into a Cham- Ingredients 1. Pour the juice into a Cham-
pagne glass. pagne glass.
2 ounces fresh squeezed 2. Pour in the Champagne. 2 ounces cranberry juice 2. Pour in the Champagne.
orange juice Add garnish. 4 ounces Champagne
4 ounces Champagne
Strawberry garnish
130

just for special occasions, but when it became a big hit Cip-
riani had the white peaches shipped in special. Of course, in The Flirtini is from the TV show Sex and the City.
a pinch you can make some yellow peach puree, but don’t It is mentioned at a New York City rooftop party
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ever substitute the peach with peach liqueur. And don’t sub- when Samantha asks Carrie what she’s drinking.
stitute the prosecco with Champagne. Prosecco is an Italian Today you can twist it up by using pineapple
sparkling wine with its own flavor. French Champagne does vodka. One thing you don’t want to do is shake
and strain the vodka and pineapple juice first be-
champagne cocktails
not pair well with the light, fruity flavor of the Bellini.
cause the pineapple juice is too frothy.
Bellini Flirtini
Ingredients 1. Pour the puree into a Cham- Ingredients 1. Pour the vodka and juice
pagne glass. into a Champagne glass.
2 ounces white peach puree 2. Pour in the prosecco. ½ ounce vodka 2. Pour in the Champagne.
4 ounces prosecco 1 ounce pineapple juice
4 ounces Champagne
131

Celebrity Champagne Cocktails
These famously fun libations will tickle your taste buds
American novelist Ernest Hemingway accomplished a lot in quiri” (grapefruit juice and Maraschino liqueur was added).
his lifetime. He won a Pulitzer Prize and a Nobel Prize. He also He drank this drink at the historic bar Sloppy Joe’s. While in
married four times and had three sons as well as traveled England he created a Champagne cocktail called the “Hem-
extensively. And while traveling he visited every famous bar ingway Champagne,” but it had another name as well: “Death
along the way. And if the bar wasn’t famous when he was in the Afternoon.” He wrote a book by that title, and that was
there, it was when he left. While living in Key West he had the time of day when he died in 1961.
the chance to visit Cuba (many times) and created his own Admiral Lord Nelson made such a name for himself that ev-
twisted daiquiri appropriately named the “Hemingway Dai- ery October 21 in England he’s remembered on Trafalgar Day.
Hemingway Champagne Admiral Nelson’s Blood
Ingredients 1. Pour the absinthe into a Ingredients 1. Pour the port into a Cham-
Champagne glass. pagne glass.
2 ounces absinthe 2. Pour in the Champagne. 1 ounce port (ruby) 2. Pour in the Champagne.
4 ounces Champagne 4 ounces Champagne
132

At age twelve, he joined the navy. The year was 1771. By the
time he was twenty years old, he had worked his way up to
captain and soon bore the title of British admiral naval com-
mander. The Battle of Trafalgar was his last victory. He was
shot by sniper fire. The crew preserved his body in a barrel of If certain berries aren’t in season
rum so it would survive the voyage back to England. It’s been yet, then use some frozen berries.
champagne cocktails
said that by the time the ship made it back, the barrel was
half empty because the crew kept taking sips of the rum. The
rum in that barrel was dubbed Nelson’s blood, a term that
later lent itself to a Champagne cocktail.
Marilyn Merlot Halle Berry Bubbles
Ingredients 1. Fill a wine glass half with Ingredients 1. Fill a wine glass half with
ice. ice.
Ice 2. Pour in the ingredients. Add Ice 2. Pour in the ingredients. Add
1 ounce Maraschino liqueur garnish. ½ ounce blueberry vodka garnish.
3 ounces Marilyn Merlot red ½ ounce Chambord
wine 5 ounces Champagne
3 ounces Champagne Berries garnish
Maraschino cherry garnish
133

Unique Champagne Cocktails
Combine yummy ingredients to add some uniqueness to your glass
of bubbles
One of the unique things that everyone should know about about cheaper grapes being imported and then mixed with
Champagne is that you can’t call it or label it “Champagne” expensive grapes so the wine industry could sell more and
unless it’s made from the grapes grown in the Champagne therefore make more money. Rioters (five thousand of them
region of France. All others must be called and labeled “spar- at times) rampaged and destroyed the imported grapes and
kling wine.” This is because of the nineteen years of Cham- everything else in their path. Finally, in the summer of 1927, a
pagne Riots between 1908 and 1927. Basically, the issue was French law was passed decreeing that all Champagne must
Cherry Vanilla Fizz

vors
Unique Fla ampagne
r s to tr y in your Ch nger-
vo
Unique fla ueur and kiwi puree, ta eur
q u
are melon li arin vodka, lychee liq
n d d
ine and ma uree, peach bitters an and
p p
and mango nectar, lavender syru melon
it r
passion fru pomegranate and wate uree,
e, p
lemon juic vodka and strawberry bet,
s er
juice, citru nd balls of orange sh blue
a d
lemon juice nd pineapple juice, an
a a
grape vodk blue Champagne.
r
Curacao fo
Ingredients 1. Rim a Champagne glass
with sugar.
Sugar to rim glass 2. Shake the first three ingre-
Ice dients with ice.
½ ounce vanilla vodka 3. Strain into a Champagne
½ ounce grenadine glass.
½ ounce lemon juice 4. Pour in the Champagne.
5 ounces brut Champagne Add garnish.
Cherry garnish
134

be made in the Champagne region of France.
Now you may be strolling through your local supermarket MAKE IT EASY
and notice that some California wines use the word Cham- You can easily make your own candied ginger gar-
pagne on their label. How can this be? This can be because the nishes. All you need is 1 cup water, 1 cup sugar, and 1
winemakers were making the wine before the law was passed cup peeled and chopped ginger pieces. Throw all of
in 1927. Lots of American companies respected the French law this onto the stove and simmer for 30 minutes. Strain,
champagne cocktails
and the hard work the growers did to get the law passed in then lay out the pieces to dry (30 minutes), then
France and changed their labels to read “sparkling wine” even sprinkle a little more sugar on them.
though they didn’t have to. But some obviously didn’t care and
decided to take full advantage of the loophole.
Violet Pear Sparkle Blood Orange Ginger Champagne
Ingredients 1. Pour the first two ingredi- Ingredients 1. Fill a wine glass half with
ents into a coupe Champagne ice.
1 ounce Parfait Amour glass. Ice 2. Pour in the ingredients. Add
1 ounce lemon pear puree 2. Pour in the Champagne. 1 ounce Domaine de Canton garnish.
4 ounces brut Champagne Add garnish. French Ginger Liqueur
Edible flower garnish 1 ounce blood orange juice
6 ounces brut Champagne
Candied ginger skewer
garnish
135

Pink Champagne Cocktails
Explore some fun, pretty-in-pink possibilities
Pink Champagne is a very romantic drink and can be very winemakers leave the skins on a little longer to get a pink
girly. Regular Champagne is made from only three grapes. color, much as they do when making White Zinfandel, Blush,
No, one of them is not the adorable little Champagne grapes and Rosé wines.
seen in the produce section. The three grapes used are Pinot Even though Pink Champagne had been around a long
Noir, Pinot Meunier, and Chardonnay. The Pinot Noir and Pi- time, not until the 1950s did it explode (no pun intended).
not Meunier are red, and the Chardonnay is white. All grape The reason was that until that time the color pink hadn’t
juice is white/clear. Even inside the red ones, the juice is clear. been used in fashion culture. All of a sudden there were pink
Only the skins have color. So when making Pink Champagne, Cadillacs, pink pumps, pink poodle skirts, pink lipstick, pink
Bubblegum Bubbly Tickled Pink
Ingredients 1. Fill a wine glass half with Ingredients 1. Rim a Champagne glass
ice. with pink sugar. Then drop in
5 ounces banana liqueur 2. Pour in the ingredients. Add Pink sugar to rim glass rose petals.
½ ounce peach schnapps garnish. Organic rose petals 2. Shake the next three ingre-
5 ounces brut rose Cham- 5 ounces raspberry vodka dients with ice.
pagne ½ ounce lemon juice 3. Strain into a Champagne
Blow pop garnish ½ ounce rose syrup glass.
Ice 5 ounces brut rose Cham- 4. Pour in the Champagne.
pagne
136

dresses, and even pink refrigerators and appliances. One icon
from the 1950s, Elvis Presley, wore a pink shirt. It has been Pink Champagne is seen in the 1957 film An Affair
said that he had the shirt made because, well, quite frankly, to Remember starring Cary Grant and Deborah
ZOOM
there weren’t any pink shirts for men at Sears and Roebuck. Kerr. They drink Pink Champagne, then decide it’s
He was a true fashion trendsetter. best not to be together (he’s engaged, and she
has a boyfriend). Later, arriving separately at the
bar, each orders a Pink Champagne cocktail with-
champagne cocktails
out knowing the other’s order until the drinks are
on the bar.
Princess for a Day
tment
Royal Trea s for a
fu n w it h the Princes could
ve u
You can ha l occasion parties. Yo ic
a t sp ec ia r g e p la st
Day d r o p ve ry la
a s o r you
provide tiar e drink (large because al-
th sw
jewels into nyone to accidentally ou
a n t a te, y
don ’t w
n d o n a r omantic no agement
low one). A a pink diamond eng
in
could drop of your proposal.
t
ring as par

with edible gold.
Edible gold glitter or flake 2. Pour in the vodka and juice.
½ ounce blueberry vodka 3. Pour in the Champagne.
1 ounce strawberry-flavored
white cranberry juice
5 ounces brut rose Cham-
pagne
137

French-Inspired Champagne
Mix up these bubbly concoctions that are based on some fun
French icons
The term moulin rouge translates as “red windmill” (hence the a show ticket, dinner ticket, or a Champagne ticket. Cham-
red windmill on the building that houses the Parisian cabaret pagne has always been a staple at the Moulin Rouge since
of the same name). Fox Studios gave us an idea of what the its opening in 1889.
Moulin Rouge cabaret is all about when Fox released a film of Marie Antoinette was married at age fourteen and became
the same name in 2001. Today the cabaret offers three shows queen at age nineteen in 1770. It is believed that the saucer/
daily. For the evening shows, you have an option to purchase coupe style of Champagne glass was created to replicate her
Moulin Rouge Marie Antoinette

Ingredients 1. Fill a wine glass half with Ingredients 1. Pour liqueur into a coupe
ice. Champagne glass.
Ice 2. Pour in the ingredients. Add 1 ounce St-Germain elder- 2. Pour in the Champagne
5 ounces French sweet ver- garnish. flower liqueur Add garnish.
mouth 5 ounces Champagne
½ ounce sloe gin White edible flower garnish
5 ounces Champagne
Mini-windmill cherry garnish
138

breasts. Some people believe this theory because her hus-
band, King Louis XVI, hosted excessive parties at the palace The saucer/coupe Champagne glass was used
at Versailles. Others say that this theory is not likely because for many vintage cocktails. You can even see
ZOOM
glasses of that shape were not around until the mid-1800s. the saucer-shaped cocktail glass in films of the
Nonetheless, it makes a great story. 1920s–1950s. Martinis can be seen in glasses
Bollinger (pronounced bowl-lin-ZHAY) Champagne is of this shape in several films, including The Thin
Man, After Office Hours, My Man Godfrey, and The
champagne cocktails
dubbed the “James Bond Champagne.” It has been featured
in nine Bond films to date. Bollinger is one of the very few Philadelphia Story. Often set designers today use
Champagne houses that is family owned and managed, incorrect glassware for period films.
handed down from generation to generation since 1829.
007
ing Habits
Bond Drink d alco-
th a t J a m es Bond an elieve
et b
It’s no secr have a bond. To date, s on
. k
hol, well . . d has drunk 431 drin ne.
on ag
it or not, B ve of them are Champ cotch
fi S
film. Sixty- include bourbon (57), bran-
s sake (37 ),
Some other artini (41), , red wine
), V o d k a M (21)
(42 ac (24), gin icano (6), Vesper
a n d c o g n
dy mer
wine (9), A tinger
(21), white ioned (4), ouzo (3), S oni
sh r
(4), Old Fa lep (1), Mojito (1), Neg
J u ).
(3), Mint ins (1), and pink gin (1
ll
(1), Rum Co
with black sugar.
Black sugar to rim glass 2. Shake the first three ingre-
1 ounce Blavod black vodka dients.
½ ounce lemon juice 3. Strain into the Champagne
½ ounce simple syrup glass.
3 ounces Bollinger Cham- 4. Pour in Champagne.
pagne
139

Sugar-Free Classics
Make classic cocktails that are 100 percent free of sugar
Are you tired of drinking your favorite alcohol with diet cola well, your head will spin with the flavor choices.
or plain soda water to avoid the sugar? It doesn’t have to be There are also some great sugar-free syrups on the market.
that way. You can make practically every cocktail (and your They are available in many flavors so it will open up a world if
favorites) without sugar. One trick is to replace the sugar with ideas for you. Let’s say for example you like Blackberry Mojitos,
sugar-free simple syrup. You can learn to make your own in all you have to do is replace the simple syrup with the sugar
Chapter 19 (Techniques & Recipes). Restaurants and bars free blackberry syrup and voila! Maybe you like Strawberry
seem to only offer diet cola. But when shopping in the soda Margaritas? Replace the sugar-free simple syrup again.
aisle at your local grocer looking for ideas to bring home . . . Extracts can be found in the spice aisle at your local gro-
Skinny Mojito Skinny Margarita
Ingredients 1. Muddle the mint and lime Ingredients 1. Up: Shake ingredients with
juice in a tall glass. ice. Strain into a chilled cock-
Handful of mint leaves 2. Fill with cracked or crushed Salt to rim glass (optional) tail glass.
1 ounce lime juice ice. Ice 2. Rocks: Shake ingredients
Ice 3. Pour in the next two ingre- 1½ ounces tequila with ice. Strain into a marga-
1½ ounces light rum dients, then stir. Cap of orange extract rita glass filled with ice.
1 ounce sugar-free simple 4. Top with soda water and 1 ounce lime juice 3. Frozen: Blend ingredients
syrup stir. Add garnish. 1 ounce sugar-free simple with a half cup of ice. Pour
Soda water syrup into a margarita glass.
Mint sprig garnish
140

cer. Because they don’t contain sugar, you can use them to
add flavor. The orange extract takes the place of the triple MAKE IT EASY
sec that would normally be in the Margarita and Long Island To drink a sugar-free Long Island at the bar is pos-
Iced Tea. sible. Simply ask the bartender for the triple sec and
sweet-and-sour to be omitted and replace the Coke
with Diet Coke. For the sour mix, ask for three lemon
wedges, two packets of Splenda, and a rocks glass of
water. Mix and pour into the drink.
Skinny Long Island Iced Tea Skinny Whiskey Sour
HEALTHY & GREEN DRINKS

Ingredients Splash of diet cola Ingredients 1. Fill a highball glass with ice.
Lemon garnish 2. Shake all the ingredients
Ice Ice with ice.
½ ounce vodka 1. Fill a tall glass with ice. 1½ ounces whiskey 3. Strain into the glass. Add
½ ounce gin 2. Shake all the ingredients 1 ounce lemon juice garnish.
½ ounce rum (except the cola) with ice. 1 ounce sugar-free simple
½ ounce tequila 3. Strain into the glass. syrup
Cap of orange extract 4. Top with diet cola. Add Orange flag garnish
1 ounce lemon juice garnish.
1 ounce sugar-free simple
sugar
141

Low-Carb Cocktails
Learn about the wide range of low-carb drink choices
Here are three low-carb cocktails to help springboard some Fruit and vegetable juices sound healthy, and they are, but
ideas of your own. First know that there are carbohydrates they are loaded with carbs. And fruit juice is loaded with
in fruits, vegetables, bread, rice, beans, pasta, grains, and sugar—natural sugar, but it’s still sugar to your body. Any mix-
sugar, sugar, sugar. So that leaves proteins. But don’t worry, er you use for a low-carb cocktail will have to be sugar free.
you won’t find any steak and egg daiquiris. There is one liquid But you’re in luck because there are so many choices! There
protein you can incorporate into a cocktail, and it’s cream or are sugar-free powder mixes and a ton of sugar-free soda
half-and-half. Of course, the fat content is high because it’s an flavors. To add an intense citrus flavor, choose Fresca. It has
animal product, but it contains zero carbs. ten flavors to choose from. Another overlooked choice is Diet
Skinny Raspberry Lemonade
Alcohol
Carb-free alcohol
fo r z er o / trace-carb hiskey.
es
Your choic , rum, tequila, and w ! Yes,
k a , gin free
are vo d
a vo r ed o n es are carb inning
Even the fl as a carb in the beg don’t
rts s
alcohol sta , agave), but the carb lla-
a r ti
(grain, sug the steam during dis rème,
in c
carry over s, cordials, schnapps, sugar,
eu r h
tion. Liqu ueurs are loaded wit
liq
and cream from those.
a y
so stay aw
Ingredients 1. Fill a tall glass with ice.

2. Shake all the ingredients
Ice with ice.
¾ ounce raspberry vodka 3. Strain into the glass. Add
¾ ounce citrus vodka garnish.
6 ounces Crystal Light rasp-
berry lemonade
Lemon and raspberry garnish
142

Rite. It has an assortment of flavors, too, including tangerine yellow light
and raspberry. Just walk down the soda aisle at your local gro-
A lot of flavored soda waters have hit the market recently
cer, and you’ll see possibilities you’ve never seen before.
and can be a little deceiving. Beware if the front label prom-
ises, “Fat Free” because all sugar is fat free, but your body
converts the sugar into fat. Always make sure you turn the
Dip rim in the sugar-free syrup first so that cookie crumbs bottle over and read the label if there’s sugar in it.
will stick.
Skinny Chocolate-tini Skinny Pirate

Ingredients 1. Rim a cocktail glass with Ingredients 1. Fill a highball glass with ice.
crushed sugar-free Oreos. 2. Pour in the ingredients.
Ice 2. Shake all the ingredients Ice
2 ounces vanilla vodka with ice. 1½ ounces Captain Morgan
1 ounce Monin sugar-free 3. Strain into the glass. spiced rum
chocolate syrup 5 ounces diet cola
2 ounces half-and-half
Crushed sugar-free Oreo to
rim glass
143

Organic Vodka & Gin Drinks
Drinking green is easy when you have many organic spirit and
mixer choices
Rain is organic vodka that was ahead of its time. It hit the mar- company donates money to the Wilderness Society. It has
ket in 1996 when people were walking around with pagers won several gold awards.
in their pockets and never dreamed they’d have a computer Other organic vodkas include Square One vodka (2006). It’s
at home. Rain is made in small batches from 100 percent or- made from North Dakota organic rye and Teton Mountain
ganic white corn in Kentucky. The packaging is made from water. The company gives after-tax profits to land and water
100 percent recyclable materials, and for every purchase the environmental causes. 360 Vodka (2007) has an 85 percent
Mary Me Day at the Spa

Ingredients 1. Fill a tall glass with filtered Ingredients 1. Muddle the first three ingre-
ice. dients in a tall glass.
Filtered ice 2. Pour in the organic vodka 1 ounce organic lemon juice 2. Add filtered cracked or
1½ ounces organic vodka and organic Bloody Mary mix. ½ organic cucumber peeled crushed ice.
5 ounces organic Bloody Mary Stir. and sliced 3. Add the last three ingre-
mix 3. Add organic garnish. 3 sprigs organic mint leaves dients and stir. Top with
Variety of organic garnishes Filtered ice garnish.
2 ounces Rain Organic’s vodka
1 ounce organic honey syrup
4 ounces organic ginger soda
Mint sprig garnish
144

recycled glass bottle, and the company uses eco-friendly GREEN light
packaging. Ocean Vodka (2007) is made in Maui with MaHa- Stay green and recycle the spirit bottles. All are beautiful
Lo Hawaii Deep Sea Water and organic grains. The company and can be reused for a multitude of things. Make sure
donates to organizations working to conserve the world’s your cocktail glasses don’t have chemical residue on them.
ocean resources. Vodka 14 (2007) is made in Colorado with Rinse them in vinegar and allow to air dry. And make sure
Rocky Mountain spring water and organic grain. Bluecoat your ice maker has a filter to eliminate chlorine.
American dry gin (2006) uses organic grains and herbs. It’s
made in Philadelphia. Q Tonic water is made with handpicked
quinine from the Peruvian Andes. It uses organic agave as the
sweetener.
Liquid Herb Garden Juniper Treehugger

Ingredients 1. Fill a tall glass with filtered Ingredients 2 ounces filtered charged
ice. water or organic soda water
Filtered ice 2. Add the first four ingredi- Filtered ice
1½ ounces gin ents and stir. 1½ ounces American Bluecoat 1. Fill a tall glass with filtered
1 ounce lavender organic 3. Top with organic Q Tonic. organic gin ice.
simple syrup Add organic garnish. 1 ounce organic maple simple 2. Shake the first five ingredi-
½ ounce organic lime juice syrup ents with filtered ice.
½ ounce organic lemon juice ½ ounce organic lime juice 3. Strain into the glass.
4 ounces organic Q Tonic ½ ounce organic lemon juice 4. Top with filtered charged
Organic mint sprig and sprin 2 dashes orange bitters water.
kle of dried lavender garnish
145

Organic Rum & Tequila Drinks
The tropics give a green light to eco-drinking set in a tropical
paradise
A few organically produced rums are on the market: Papagayo Don’t forget that you can infuse organic spirits with organ-
Organic spiced rum (from Paraguay), Matraga white rum (from ic products. For example, for the Fresh Funky Monkey, you
southern Brazil), Utkins Fairtrade white rum (Paraguay), and Riv- could make infused banana rum. Or make chocolate rum.
ers Royal (Grenada). As for tequila, look for 4 Copas Tequila. No Vanilla rum would be yummy, too, by using organic vanilla
pesticides or chemicals are used in farming the agave plants, pods. Also available is organic chocolate soy milk.
and the maker uses only organic yeast in fermentation. For the Blueberry Eco-Mojito, you could make infused mint
Fresh Funky Monkey Blueberry Eco-Mojito

Ingredients 1. Squirt 1 ounce of the Ingredients Organic blueberry and mint

organic chocolate syrup into garnish
2 ounces organic chocolate half a tall glass. Handful of organic mint leaves
syrup 2. Pour the rest of the ingredi- Handful of organic blueberries 1. Muddle mint, blueberries,
Filtered ice ents into a blender with a cup 1 ounce lime juice and lime juice in a tall glass.
2 ounces organic rum of ice and blend. Ice 2. Fill with cracked or crushed
1 organic banana 3. Pour into the glass. Add 1½ ounces organic rum ice.
3 ounces organic soy milk garnish 1 ounce organic raw simple 3. Pour in the next two ingre-
Organic shaved chocolate syrup dients, then stir.
garnish Filtered charged water or 4. Top with filtered charged
organic soda water water. Add garnish.
146

rum. If you don’t care for blueberries, then simply replace GREEN light
them with another favorite fruit such as organic strawberries, Investing in a soda siphon will enable you to make freshly
blackberries, peaches, or black cherries. It’s all up to you! charged water. You’ve seen such siphons in the old mov-
The Natural SeñoRita is basically an organic margarita with ies where people walk up to the home bar and squirt soda
organic orange juice used to substitute the orange liqueur. water into their drink. Even green bars across America are
You can also use other organic juices in its place. Pomegran- using them. Simply fill with filtered water. You can also
ate would be nice. Other substitutions include Monin organ- make fresh whipped cream this way.
ic raspberry syrup, organic fruits, purees, or organic jams and
jellies. While you’re at it, you can infuse the tequila with many
flavors, too!
Natural SeñoRita

a Salt
Organic Se it can’t
er a l, n o t a plant, so n.”
Salt is a min as “organically grow tified
to
be referred an be classified as “cer ected
c sp
However, it e seawater must be in elines
n ic .” T h r ic t g u id
orga c a ti o n , a nd st
fi on
to pass certi For example, producti can be
.
must be met by hand, evaporation tural
ly a
must be on sun and wind, and n
g h
only throu ust occur.
m
circulation
Ingredients 1. Up: Shake ingredients with

ice. Strain into a chilled cock-
Ice tail glass.
1½ ounces organic tequila 2. Rocks: Shake ingredients
1 ounce organic orange juice with ice. Strain into a marga-
1 oz organic lime juice rita glass filled with ice.
1 ounce organic raw simple 3. Frozen: Blend ingredients
syrup with a half cup of ice. Pour
Optional organic sea salt rim into a margarita glass.
and lime garnish
147

Organic Whiskey & brandy Drinks
Pour, shake, and stir up some classic spinoffs with a green influence
Whiskeys and brandies are coming up behind in the organic tion. So, in every step the company meets Soil Association
race, but it’s not because they aren’t making an effort. There guidelines to be able to put those two words on its label.
is more involved in these spirits. For starters, they are aged. As for the casks used for aging, the company imports Ameri-
Vodka, gin, rum, and tequila can de distilled and poured can virgin oak casts made of wood that is harvested from
straight into the bottle. Not whiskey, brandy, and cognacs. environmentally managed forests. Two more Scotches are
So far the United States,, Canada, and Ireland haven’t pro- Highland Harvest and Da Mihle. As for organic brandy and
duced any organic whiskey, but Scotland has! Its first one is cognac, there are L&L, Guy Pinard, and Lafragette.
called “Benromach” and is certified organic by the Soil Associa- If you’re not able to find any of these organic whiskeys and
Bee Natural
otes
Alexander N , you
d y B r a n d y Alexander rups
For the Dan organic chocolate sy
er y
can use oth ole Foods, but first tr p
h r u
found at W le and look for the sy cy
is en
the coffee a have the same consist also
l ld
there. It wil cial syrups. You cou k with
m er m il
of the com e chocolate and soy k for
th o
substitute olate soy milk. And lo
oc .
organic ch ick of nutmeg to grate
st
an organic
Ingredients 1. Pour the ingredients into

a rocks glass and stir until
2 ounces organic single-malt honey is dissolved.
Scotch whisky 2. Add filtered ice. Add gar-
1 ounce organic raw honey nish.
syrup
Filtered ice
Organic lemon twist garnish
148

brandies, don’t worry. Focus on the organics of the mixers be- GREEN light
cause you have a few decisions to make. For example, for the As for the radical raspberry sidecar, know you’re not lim-
Bee Natural, the organic lemon is a no-brainer, but there will ited to that flavor. Look in the produce section at other
be a large assortment of organic honeys to choose from. fruits you can make syrup or puree from. Flavor wise, the
best choices are strawberries, blackberries, blueberries,
and peaches. Or you can leave the flavor out all together,
substituting it with organic raw simple syrup.
Radical Raspberry Sidecar Dandy Brandy Alexander

Ingredients 1. Rim a cocktail glass with Ingredients 1. Chill a cocktail glass with
organic raw sugar. filtered ice.
Raw organic sugar to rim glass 2. Shake all the ingredients Filtered ice 2. Shake all the ingredients
Filtered ice with filtered ice. 2 ounces organic cognac or with filtered ice.
2 ounces organic cognac 3. Strain into the glass. brandy 3. Strain into the glass. Add
½ ounce Monin organic rasp- 1 ounce organic chocolate garnish.
berry syrup (or from scratch) syrup
1 ounce organic lemon juice 2 ounces organic soy milk
Organic nutmeg sprinkle
garnish
149

Antioxidant Drinks
These drinks are actually good for your heart and many of your other
body parts
What is so great about antioxidants? Well, antioxidants are found all the other things that aren’t meant to enter our body. Doctors
in all fruits, vegetables, and things grown in the earth. Some are have long lists of the benefits of antioxidants. A few benefits in-
just richer in antioxidants than others. When antioxidants enter clude improved immune system, better vision, liver cleansing,
our body, they act like little doctors, running around repairing cancer prevention, and lower blood pressure.
damage from the free radicals that have entered our body. Free Some ingredients on this page probably are new to you. So,
radicals come from pesticides, pollution, cigarette smoke, and let’s briefly go over some of them. Kefir is a cultured, enzyme-
Mean Green Tea Down the Rabbit Hole

Ingredients 3 ounces Blue Sky organic Ingredients Organic carrot stick and blue-
ginger ale berries garnish
Filtered ice Organic lemon garnish Filtered ice
2 ounces organic vodka 2 ounces organic vodka 1. Blend ingredients with a
1 ounce organic raw honey 1. Fill a tall glass with filtered 2 ounces organic carrot juice cup of filtered ice. Add ad-
syrup ice. 1 ounce pomegranate juice ditional ice if needed.
2 ounces organic lemon juice 2. Shake the next six ingredi- 1 ounce organic raw honey 2. Taste to determine sweet-
2 ounces organic green tea ents with filtered ice. 4 ounces organic yogurt ness. If preferred sweeter,
1 teaspoon Spirulina powder 3. Strain into the glass. 2 ounces kefir simply add more honey.
(or ½ ounce wheat grass juice) 4. Top with organic ginger ale. Handful of organic blueberries 3. Pour into a stemmed glass.
5 drops GSE Add garnish. Add garnish.
150

rich food filled with friendly microorganisms that help balance
your inner ecosystem. It’s actually more nutritious than yogurt. Many foods have antioxidant properties. Here
GSE (grapefruit seed extract) is a highly concentrated liquid are some juices at the top of the list that you
ZOOM
made from the seeds of grapefruit. It has a multitude of uses. can mix into a cocktail: blueberry, pomegranate,
First know that it should always be diluted with water and blackberry, raspberry, strawberry, cranberry (not
should not come in full-strength contact with your skin. You bottled), Granny Smith apple, prune, plum, black
can gargle with it, purify water with it, or clean anything with cherry, red grape, carrot, wheat grass, and açaí.
it (hospitals use it in the operating room). Other liquids include soy milk, kefir, green tea,
Spirulina comes from blue-green algae and contains many white tea, aloe, GSE, and red wine.
disease-preventive nutrients.
Fountain of Youth

e
Youth Juic berry
u n c ed a h - SIGH-ee ) om-
Açaí (prono test antioxidant phen
la ng
juice is the und on palm trees alo d,
fo se
enon. It is River and, as you gues r ails
ve
the Amazon redients to cure whate udies
g st
contains in , most intriguing are cess.
er r o
you. Howev owing of the aging p best
sl f
that show a juice wins the title o
ry
So açaí ber outh juice.
f y
fountain o
Ingredients 3 ounces organic sparkling

pear cider
Filtered ice Organic cherry garnish
2 ounces organic black cherry-
infused organic vodka 1. Shake all the ingredients
1 ounce açaí juice (except the organic pear
½ ounce aloe juice cider) with filtered ice.
1 ounce POM Wonderful 2. Strain into a large stemmed
cherry juice glass.
1 ounce organic lemon juice 3. Top with organic pear cider.
Add garnish.
151

Valentine drinks
Shake up some love potions for the most romantic day of the year
Whether you’re planning an intimate evening with someone vors and colors; make sure you get the red passion flavor.
you love or getting together with friends you love, these love To notch up the fun with the Pucker Up, why not lipstick
potions will melt your beating heart. kiss the outside of the glass? Red-waxed lips can be found in
The Kama Sutra is made with cherry vodka, but that can most candy stores in most malls. You can also drop in a few
easily be replaced with raspberry or strawberry vodka if that conversation hearts!
suits your taste buds. The most important ingredient is the Valentine’s Day is one of the American holidays brought
lemon juice because you need the citrus to balance out the over from the Old World. England’s King Henry VIII declared
sweetness of the sugar rim. The Alizé is available in two fla- it a holiday in 1537, and today six countries officially list it
Kama Sutra Pucker Up
sugar. ice.
Sugar to rim glass 2. Shake the first three ingre- Ice 2. Shake the ingredients with
Ice dients with ice. 1 ounce sour apple vodka ice.
1 ounce cherry vodka 3. Strain into the glass. 1 ounce watermelon pucker 3. Strain into the glass. Add
1 ounce Alizé Red Passion 4. Top with Smirnoff Ice. Add schnapps garnish.
liqueur garnish. 1 ounce lime juice
1ounce fresh lemon juice Wax lips garnish
2 ounces Smirnoff Ice
Cherry garnish
152

on their calendars. That makes you wonder why it took over
three hundred years for someone to invent the first Valen- Do you love those little candy hearts called “con-
tine’s Day box of chocolates. Richard Cadbury introduced it versation hearts”? They were first marketed in
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in 1868. So, why not put that box of chocolates to use and 1866 but were called “motto hearts.” The name
garnish a Valentine cocktail? changed sometime at the beginning of the
twentieth century. It has been reported that
eight billion of these hearts are sold between
January 1 and February 14. Today you can even
special order them with words of your choice.
Box of Chocolates
Feb ruary 14
Married on s Day
d in g y o u r Valentine’ me
en so
If you’re sp you love, then here is these
s of
with friend rsation for you. All ne’s
ve nti
cocktail con got married on Vale
p le
famous peo Anderson and Tommy the
a ,
Day : P a m el
y a n a n d D ennis Quaid John,
n
Lee, Meg R Tennille, Prince, Elto y Gar-
d r
Captain an s, Brian Wilson, Jer
o n
Leeza Gibb ron Stone.
HOLIDAY DRINKS
a
cia, and Sh
Ingredients 1. Swirl chocolate into cocktail

glass.
Chocolate swirl 2. Shake the ingredients with
Ice ice.
1 ounce vanilla vodka 3. Strain into the glass. Add
1 ounce butterscotch garnish.
schnapps
1 ounce Irish cream
Chocolate candy garnish
153

St. Patrick’s Drinks
May the road (and these Irish drinks) rise up to meet you
A bar in San Francisco claims to make two thousand Irish cof- tried many times but failed. So, Jack flew to Ireland on the
fees a day. It’s true! The bar is the Buena Vista Café, and it’s wings of intention to get the real recipe for Irish Coffee. He
been sitting at Hyde and Beach Street since the early 1900s. succeeded, and the rest is history. The recipe on this page is
So how did Irish Coffee become famous in California when the same recipe at the Buena Vista Café.
it’s an Irish drink? Oh, that starts at the Shannon airport in A St. Patty drink would not be complete if it wasn’t green,
Dublin. See, in 1952, Jack Koeppler (owner of the Buena Vista) so the Sweet Clover fits the bill. The recipe leans more toward
was told about the coffee from a travel writer who frequent- what an Irish beauty’s taste buds might welcome, so if you
ed his bar. Jack wanted to duplicate the recipe, so they both need to twist it up to be more of a manly Irish laddie drink,
Irish Coffee
s
Irish Toast plete
is h w o u ld not be com here
Drinking Ir ditional Irish toast, so ou
a y
without a tr ay you live as long as live;
u
are three: M er want as long as yo to
ev ll
want and n me always be too sma
o ng
may your h friends; here’s to bei triple!
u r ng
hold all yo g d o u b les, and seei
k in
single, drin
Ingredients 1. Preheat an Irish coffee glass.

2. Pour in the ingredients. Stir.
1½ ounces Irish whiskey 3. Garnish with hand-whipped
3 sugar cubes cream poured over a spoon.
5 ounces fresh brewed strong Do not stir.
black coffee
Hand-whipped cream garnish
154

then pour all the ingredients into a tall glass of ice and add an
extra ounce of whiskey.
The magically delicious Lucky Charms cereal with
a leprechaun as a mascot was created in 1963.
Ironically, it’s not available in Ireland. The first lucky
ZOOM
marshmallows were pink hearts, yellow moons,
orange stars, and green clovers. Others include
blue diamonds (1975), purple horseshoes (1984),
Even the festive color matches the holiday spirit. red balloons (1989), rainbows (1992), pots of gold
(1994), leprechaun hats (1996), shooting stars
(1998), and yellow hourglasses (2008).
Sweet Clover Lucky Charms-tini
HOLIDAY DRINKS
Ingredients 1. Chill a cocktail glass with Ingredients 1. Chill a coupe-style glass
ice. with ice.
Ice 2. Shake the ingredients with Ice 2. Shake the ingredients with
1½ ounces Irish whiskey ice. 1½ ounces blueberry vodka ice.
1 ounce melon liqueur 3. Strain into the glass. Add 2 ounces strawberry milk 3. Strain into the glass. Add
1 ounce lemon juice garnish Handful of Lucky Charms garnish.
½ ounce simple syrup cereal garnish
Washed and rinsed clovers for
garnish
155

Summer & July Fourth Drinks
Keep your cool by making some refreshing drinks for celebrating or
just kicking back
To beat the heat, summer drinks should be mouth watering, ogy a cooler is wine with lemon-lime soda (or sweetened
light, refreshing, bubbly, and, above all else, cold. The season carbonation). So, this opens up a whole world of possibili-
allows a wide assortment of fruits to be used, so your imagi- ties. You can use different wines, but make sure you stick
nation can go wild, especially when you have so many fruity with dry ones because you need to balance the sweetness
flavored spirits to choose from as well. of the soda you’re adding. And if you need help finding what
Let’s take the Watermelon Kiwi Cooler. In cocktail terminol- is available as a replacement for the lemon-lime soda, then
Independence Colada
hda y, America
Happy Birt u can
ep en d en c e Colada, yo and
For the Ind color on the bottom blue
e d
pour the blu p if you prefer. Red an raw-
to st
the red on eberries, raspberries, orpo-
lu c
fruits like b blackberries can be in imate
d u lt
berries, an And, of course, the r.
el l. k le
rated as w e drink with a lit spar u do.
is to serve th if o
y
e to ta k e p recautions
Make sur
Ingredients 1. Pour the grenadine into the

bottom of a tropical glass.
½ ounce grenadine 2. Blend the rum and piña
Ice colada mix with a cup of ice.
1½ ounces light rum 3. Pour into the glass.
4 ounces piña colada mix 4. Float the blue Curacao on
½ ounce blue Curacao top.
156

just take a walk down the soda aisle at your local grocer.
You can also choose sugar-free varieties. And you can add
liqueurs and flavored spirits. But keep their portions on the
low side because you already have 4 ounces of wine in the
cooler to begin with. Other garnishes you can try are grapes,
Provide picks to make it easier to
eat the garnish.
cantaloupe balls, nectarines, all berries, cherries, cubed pear,
cubed mango, cubed pineapple, star fruit, star anise, edible
flowers, or citrus. It’s really all up to you.
Watermelon Kiwi Cooler Strawberry Pom Lemonade
HOLIDAY DRINKS
Ingredients 1. Fill a wine glass half with Ingredients 1. Fill a tall glass with ice.
ice. 2. Shake all the ingredients
Ice 2. Add all the ingredients and Ice with ice.
4 ounces dry white wine stir. Add garnish. 1½ ounces strawberry vodka 3. Strain into the glass. Add
1 ounce lemon juice 3. You can substitute the 1 ounce pomegranate juice garnish.
4 ounces lemon-lime soda of lemon-lime soda for sugar- ½ ounce handmade lemon-
choice free lemon-lime soda. ade
Watermelon balls and kiwi Lemon and strawberry
slices garnish garnish
157

Halloween drinks
Scare up some haunting and spooky drinks to get everyone in
the spirit
Blavod black vodka is without a doubt the best Halloween been used in medicine to cure colds, coughs, diarrhea, and
spirit on the planet. It’s the only black vodka in the world and fevers and boiled in water to add to baths to ease pain. It can
has a multitude of uses in creating cocktail fun. The black-as– be used as an astringent, breath freshener, and body disinfec-
a-witch’s-hat color comes from catechu, which is extracted tant. Commercially it’s used for tanning, dyeing, preserving,
from the bark of sacred acacia trees found in India and else- and printing. And in modern times it’s best used for spooky-
where in southern Asia. Through the centuries, catechu has licious Halloween drinks. It tastes exactly like regular vodka, so
Devil’s Blood Rotten Pumpkin

Ingredients 1. Rim a highball glass with Ingredients 1. Fill a highball glass with ice.
red sugar, then fill with ice. 2. Pour in the orange juice.
Red sugar to rim 2. Pour in the cranberry juice. Ice 3. Carefully layer the vodka
Ice 3. Carefully layer the vodka 4 ounces orange juice over a spoon on top of the
4 ounces cranberry juice over a spoon on top of the 1½ ounces black vodka juice.
1½ ounces black vodka juice. Black sugar-dipped orange
garnish
158

there’s no need to be afraid of the dark!
Also, don’t be afraid to treat yourself and your friends to MAKE IT EASY
some tricks! You can give the black vodka extra flavor by in- Liquid black food coloring became common on
fusing it with a favorite flavor. This will open up a casket of shelves in 2007. You can find it at your local grocer
possibilities. Also, why not drop in some lighted ice cubes? in the spice section. If you can’t find black vodka,
Glow sticks would be awesome in the ghost aura or any of then make your own! Simply put three drops into a
these Halloween drinks. Wrapping them on the outside of 750-milliliter bottle of vodka (or any other spirit, for
the glass is a great option, too. that matter). Other black choices can be found at
candy and cake supply stores.
Ghost Aura Berry Scary-tini
HOLIDAY DRINKS
Ingredients 1. Rim a tall glass with shred- Ingredients 1. Rim a cocktail glass with
ded coconut, then fill with ice. black sugar.
Ice 2. Pour the first two ingredi- Black sugar to rim glass 2. Shake all the ingredients
Shredded coconut to rim glass ents into the glass. Stir. Ice with ice.
1½ ounces coconut rum 3. Top with lemon-lime soda. ¾ ounce black vodka 3. Strain into the glass. Add
½ ounce melon liqueur ¾ ounce blueberry vodka garnish
5 ounces lemon-lime soda 1 ounce raspberry liqueur
2 ounces lemon juice
Raspberry garnish
159

Thanksgiving Drinks
You’ll have a lot to be thankful for after tasting these seasonal
libations
The Honey Baked Turkey is a festive holiday spin from the or- The Hot Apple Pie is simple to make after the apple cider
dinary, any-night cocktail nicknamed the “Cosmo.”This award- is warmed. It’s absolutely perfect for an after-Thanksgiving
winning Wild Turkey Honey Liqueur is made with honey, cit- toddy. The Tuaca makes all the difference. The Italian liqueur
rus, vanilla, and, of course, bourbon. It’s also 71 proof. If you is sweet with vanilla, citrus, and spices. It is a perfect combi-
happen to discover that you forgot the cranberry sauce but nation with the warm apple cider. If some family member
not the cranberry juice, then start shaking it up, pilgrim! has cranked the heat up, or you live in a warm climate and
Honey Baked Turkey Hot Apple Pie

Ingredients 1. Chill a cocktail glass with Ingredients 1. Preheat a mug with hot wa-
ice. ter or set it in the microwave
Ice 2. Shake all the ingredients 1½ ounces Tuaca for 30 seconds.
2 ounces Wild Turkey Honey with ice. 5 ounces hot apple cider 2. Pour in the ingredients. Add
Liqueur 3. Strain into the glass. Whipped cream garnish garnish.
1 ounce lemon juice
1 ounce cranberry juice
160

crave something chilly and light slipping down your throat, GREEN light
then shake it up with ice, apple juice, and lemon juice. It’s If you or your guests don’t like plums and blackberries,
equally as yummy. then you can try many other autumn and winter fruit
Because Thanksgiving is about family and friends getting combinations with the red wine. These include red apple
together, Blackberry Plum Wine is a warm and welcoming fig wine, ginger pear wine, and rhubarb orange zest wine.
choice to offer arriving guests. It’s perfect to make ahead of You can also substitute the nutmeg for cinnamon, and
time and an easy recipe to multiply to suit your guest list. The there’s nothing stopping you from using a pink or white
best thing is that you can shop for a less expensive red wine wine.
to help save a few bucks.
Blackberry Plum Wine
e Holiday
Self-Servic Plum
le P ie a n d Blackberry up for
p
The Hot Ap fect candidates to set on
a r e p er place
Win e
S im p ly d esignate a piece in
self-service. or similar furniture m and
r, ar
a table, ba Both drinks can sit w tting.
. se
your house ock pot on the lowest nd
c r a
ready in a le, cups, and napkins,
d
Provide a la
you’re set.
HOLIDAY DRINKS
Ingredients 1. Heat the first three ingredi-
ents in a pot to a simmer. Stir
1 750-milliliter bottle red wine gently.
3 plums, sliced 2. Add the last two ingredients
½ pint blackberries and simmer for 5 minutes. Stir
1 teaspoon nutmeg gently.
½ cup sugar 3. Take off stove. Allow infus-
ing for at least 20 minutes
before serving.
Yields four 6-ounce servings
161

Holiday Drinks
Get into the spirit of the season with some holiday-inspired libations
December is the exception to other holidays during the rest white coconut, and rubber gloves. Place one cookie pan in
of the year because the whole month is dedicated to cel- the freezer, then pour the coconut onto the other pan. In
ebration. So you need choices of drinks that vary in flavor assembly-line fashion, put on the gloves, scoop some ice
and color. cream, form it into a ball, then roll in the coconut. Place on
If you like coconut, chocolate, and vanilla, then the ice blue the tray in the freezer and keep working like a North Pole elf
Winter Wonderland is the perfect holiday choice for you. To until you make the amount of snowballs needed.
make the coconut-vanilla snowballs ahead of time, gather Dark rum is made with molasses, and when mixed with
these items: two cookie pans, vanilla ice cream, shredded eggnog it creates a taste much deeper and richer than that
Winter Wonderland Molasses Eggnog
Ingredients 1. Chill a cocktail glass with Ingredients 1. Chill a mug with ice.
ice. 2. Pour in the chilled ingredi-
Ice 2. Shake all the ingredients Ice ents. Add garnish.
2 ounces coconut rum with ice. 1½ ounces chilled dark rum
1 ounce white crème de cacao 3. Strain into the glass. Add 5 ounces chilled eggnog
Dash blue Curacao garnish. Nutmeg garnish
Coconut vanilla ice cream ball
garnish
162

of plain light rum or brandy. Aged and amber rums will work
well with eggnog, and some people love spiced rum in egg- MAKE IT EASY
nog. It also tastes better if both the rum and eggnog start If you don’t feel like crushing peppermint candy in
cold, so keep both in the fridge until ready. your grinder or banging at it in a plastic bag, then
make it easy on yourself and just drop one candy into
the cocktail. You can even use a candy cane as a gar-
nish. Take one look down the holiday candy aisle, and
you’ll come up with lots of ideas.
Candy Cane Mr. Grinch Juice
HOLIDAY DRINKS
Ingredients 1. Rim a cocktail glass with Ingredients 1. Rim a cocktail glass with red
crushed peppermint candy. sugar.
Crushed candy cane to rim 2. Shake all the ingredients Red sugar to rim glass 2. Shake all the ingredients
glass with ice. Ice with ice.
Ice 3. Strain into the glass. 1 ounce sour apple vodka 3. Strain into the glass.
2 ounces vanilla vodka 1 ounce sour apple schnapps
1 ounce peppermint schnapps 2 ounces lime juice
or white crème de menthe
163

Traditional Sangria
Learn to create some traditional sangrias to help you grasp
the basics
Sangria in its basic form is just wine, fruit, juices, and spirit tory and voilá! (excuse the French), sangria was born.
mixed together and topped with something bubbly. Al- The ideal way to prepare sangria is to allow most of the
though no one knows when the first sangria was made, it’s fruits to sit overnight in the fridge to soak up the alcohol and
believed to be a longtime social drink that came from Spain. flavor, but you can cheat and make it a few hours ahead as
A Spanish housewife probably needed to make a batch for a well. Fruits used mostly as decoration such as star fruit, for
festive evening with friends, then looked at her pantry inven- example, can be added right before serving.
Spanish Sangria Italian Sangria

Ingredients 1. Pour the first five ingredi- Ingredients Yields 8 servings

1 750-milliliter bottle rioja ents into a pitcher or large 1 750-milliliter bottle Italian
½ cup Spanish brandy container. Stir. red wine 1. Pour first five ingredients
1 cup orange juice 2. Add orange slices and let sit ½ cup grappa into a pitcher. Stir.
½ cup lemon juice in the fridge for 3–12 hours. 1 cup orange juice 2. Add orange, peach slices; let
¼ cup sugar or simple syrup 3. When ready pour about 6 ½ cup lemon juice sit in fridge 3–12 hours.
Orange slices ounces of sangria into fruit- ¼ cup sugar or simple syrup 3. When ready pour 6 ounces
2 oranges, 2 lemons for garnish garnished wine glasses half Orange and peach slices sangria into fruit-garnished
Ice filled with ice. 2 oranges, 2 lemons for garnish wine glasses half filled with ice.
24 ounces soda water 4. Top each glass with 3 24 ounces soda water 4. Top each glass with 3 ounces
Yields 8 servings ounces soda water. Ice soda water.
164

The traditional red wine used in Spain for sangrias is rioja.
These traditional sangrias have ingredients that pertain to MAKE IT EASY
their country. Feel free to use other typical ingredients from One of the keys to sangria is the way you present
their countries as well. the fruit. So think about the various ways you can
The desired overall taste of sangria is slightly sweet. Differ- cut fruit for the prettiest presentation. You can make
ent wines have different sweetness levels, but don’t fret. If the balls, triangles, squares, or circles from various fruits.
sangria is too sour, then add more sweetener, and if it’s too If you have some interesting cookie cutters, then
sweet, then add a sour with more citrus juice. press them into flat slices of pineapple, melons, and
so forth.
French Sangria
s
Sangria Tip
fine.
sive wine works
• Less expen
uit.
a l with the fr
• Go season
ine glasses.
arnished w
• Serve over ice in g
f carbon-
e th e m a n y choices o
• Explor ble.
ation availa
ewers so
r vi n g w it h bamboo sk and eaten
• Try se it can be sp
eared
Ingredients Ice
that the fru ts.
es
by your gu
1 750-milliliter bottle French Yields 8 servings
red wine
½ cup Grand Marnier 1. Pour first five ingredients
1 cup orange juice into pitcher. Stir. Add slices; let
½ cup lemon juice sit in fridge 3–12 hours.
¼ cup sugar or simple syrup 2. When ready pour 6 ounces
Orange slices sangria into fruit-garnished
SANGRIAs
2 oranges, 2 lemons, and ½ wine glasses half filled with ice.
pint raspberries 3. Top each glass with 3 ounces
24 ounces soda water soda water.
165

Red Sangria
Experiment with new flavors to mix for your next mixer of friends
Now that you know the basics of sangria, you can branch and purees. More flavor combinations to try include kiwi-
out of the traditional and think of ideas on your own. First, strawberry, mango-vanilla, spiced pear, pineapple-ginger,
determine what you have in your own fridge and cabinets, raspberry-lychee, tangerine-clove, apple-Amaretto, and chili-
then make a list of what you need. lime.
Practically any liquor, liqueur, juice, spice, fruit, or carbon- To add a zing for your guests, you can also get creative by
ation is possible. As for spirits, you can use brandy, vodka, freezing fun edibles in ice cubes. For the recipes given, you
rum, gin, tequila, and whiskey in flavors available. Liqueur could make ice cubes with cherries, berries, pomegranate
choices abound, and juices can also be replaced with nectars seeds or chopped apples, and lemons. Simply drop your ed-
Chocolate Cherry Sangria Blackberry Apple Maple Sangria
Ingredients 1. Pour the first four ingredi- Ingredients 1. Pour the first five ingredients
1 750-milliliter bottle red wine ents into a pitcher. Stir. 1 750-milliliter bottle red wine into a pitcher. Stir.
½ cup cherry brandy 2. Add cherries and juice. ½ cup blackberry brandy 2. Add blackberries and apples.
½ cup white crème de cacao 3. When ready pour about 6 ½ cup apple juice or cider 3. When ready pour 6 ounces
½ cup lemon juice ounces of sangria into fruit- ½ cup lemon juice sangria into fruit-garnished
1 cup maraschino or fresh garnished wine glasses half ¼ cup maple syrup wine glasses half filled with ice.
cherries filled with ice. 1 pint blackberries, 2 red 4. Top each glass with 3 ounces
Ice 4. Top each glass with 3 apples, and 2 lemons lemon-lime soda.
24 ounces black cherry soda ounces black cherry soda. Ice
Yields 8 servings 24 ounces lemon-lime soda
Yields 8 servings
166

ible choice into the cavities of the ice trays, then fill with wa-
ter and freeze. Continue the process over a number of days At the 1964 World’s Fair in New York, Spain spent
until you collect a nice big bowl of them in the freezer. That $7 million to build a romantic Spanish courtyard
ZOOM
is, unless you have a large freezer and many trays to freeze at filled with Spanish art, music, flowers, and fine
one time. dining. The air was filled with flamenco music as
visitors strolled through the winding courtyard
holding glasses of sangria. That just happened
For all sangrias, add fruit after initial ingredients & then to be when the U.S. was introduced to red wine
let sit in the fridge 3-12 hours before serving. punch (sangria).
Raspberry Pom Peach Sangria Red Chai Sangria
Ingredients 1. Pour the first four ingredi- Ingredients Yields 8 servings

1 750-milliliter bottle red wine ents into a pitcher. Stir. 1 750-milliliter bottle red wine
½ cup peach schnapps 2. Add peaches. ½ cup Tuaca 1. Pour the first four ingredi-
½ cup pomegranate juice 3. When ready pour 6 ounces ½ cup apple juice or cider ents into a pitcher. Stir.
½ cup lemon juice sangria into fruit-garnished ½ cup lemon juice 2. Add apples.
24 ounces raspberry-flavored wine glasses half filled with ice. 2 red apples 3. When ready pour 6 ounces
soda 4. Top each glass with 3 ounces Teaspoon of ground cinnamon sangria into cinnamon red
2 peaches, 2 lemons, and ½ raspberry-flavored soda. Medium bag of cinnamon red hot-garnished wine glasses
SANGRIAs
pint raspberries hot candy half filled with ice.
Ice Ice 4. Top each glass with 3
Yields 8 servings 24 ounces cream soda ounces cream soda.
167

Theme Red Sangria
Have vino-licious fun by stirring up some theme sangria for your
friends
Without a doubt, sangria is a libation meant to be shared tequila. You can replace it with flavored tequila if you prefer.
with friends and family. There’s no reason why you can’t cre- Agave syrup is also called “agave nectar” and is made from
ate a big pitcher or bowl to match a theme. the agave plant (which is the plant that tequila is made from).
For a fiesta theme, go crazy with lots of colorful fruit as if You can find it at Whole Foods.
you were stuffing a piñata. This would be great sangria for a The Midnight at the Oasis Sangria would be wonderful to
Cinco de Mayo party, too! The spirit used for Fiesta Sangria is serve at an Arabian or desert theme party. You could even
Fiesta Sangria Passionate Summer Holiday Sangria

Ingredients Yields 8 servings Ingredients Yields 8 servings

1. Pour first six ingredients 1 750-milliliter bottle red wine
1 750-milliliter bottle red wine into a pitcher. Stir. ½ cup Alizé Red Passion 1. Pour first five ingredients
½ cup tequila 2. Add an assortment of fruit. liqueur into a pitcher. Stir.
½ cup pineapple juice 3. When ready pour 6 ounces ½ cup pineapple juice 2. Add some of the fruit.
½ cup orange juice sangria into fruit-garnished ½ cup lemon juice 3. When ready pour 6 ounces
½ cup lime juice wine glasses half filled with ¼ cup honey syrup sangria into fruit-garnished
¼ cup agave syrup ice. 1 pint strawberries and 1 cup wine glasses half filled with ice.
An assortment of colorful fruits 4. Top each glass with 3 seedless grapes 4. Top each glass with 3 ounces
Ice ounces lemon-lime soda. Ice pink Champagne.
24 ounces lemon-lime soda 24 ounces pink Champagne
168

whip up some for a midnight pool party! The name comes yellow light
from the romantic song of the same title, and the song is
You’ll notice decorated sangria bottles on the bottom shelf
filled with camels, cactus, belly dancers, harems, sultans,
in the wine aisle. You don’t want to buy these premixes.
palm trees, a half moon, and, of course, an oasis. Star fruit can
These are for people who know nothing about sangria.
represent the stars in the midnight sky, half oranges = half Besides, they contain too much sugar and preservatives.
moons, raw sugar = sand, and pineapple fronds = palm trees. Making your own is always better! However, the Lambrusco
This romantic sangria works for a romantic party of two. wine sitting next to these sangria premixes is worth using
in sangria.
Midnight at the Oasis Sangria
t-up
Sangria Se
t to
n g g u es ts over, it’s bes ac-
vi
When ha rink area that can b ge e
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designate a ll four sides to encou have
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t
this area dec ith everything a gues y
ed w m a
and stock ops and a trash can t will
sc o th a
need. Ice , but they are tools
in o r
sound m
be used.
Ingredients 24 ounces lemon-lime soda
1 750-milliliter bottle red wine Yields 8 servings
½ cup pineapple vodka
½ cup tangerine juice 1. Pour first five ingredients
½ cup lemon juice into a pitcher. Stir.
¼ cup raw sugar or raw sugar 2. Add oranges and pineapple.
simple syrup 3. When ready pour 6 ounces
2 oranges, 1 cup pineapple sangria into fruit-garnished
SANGRIAs
fronds, pineapple, and 1 star wine glasses half filled with ice.
fruit 4. Top each glass with 3 ounces
Ice lemon-lime soda.
169

White Sangria
Reach for a golden bottle of wine to make a lighter, yet still
refreshing sangria
If you like traditional red sangria, then you will love the white added to it. If you use a sweeter white wine like a Riesling
version! Some people prefer it because it has a translucency or Chardonnay, then balance the sweetness by adding more
that allows the beautiful fruit to shine through. White sangria lemon or lime juice and omitting the sugar.
is also known as “Sangria Blanco,” and the best wine to use The pear brandy in the White Pear-adise Sangria can be
for a Sangria Blanco is a dry wine like Sauvignon Blanc. This substituted with pear schnapps or pear vodka. And if you
way the dryness of the wine will balance with the sweetness don’t care for honey, then replace it with a sweetener of your
Classic White Sangria

t Mixer
Translucen e with
w h it e sa n gria is mad the
The classic ause apple juice was ng
bec lo
apple juice ent sweet juice for a white
u c d
only transl e have white grape an on
w em
time. Today ice as great choices. L sour
ju e
cranberry es are still great for th white
ic a
and lime ju lance the sweetness in
needed to b a ueur
d c le a r sp irit and liq
n
sangria, a lentiful.
p
choices are
Ingredients 24 ounces soda water

1 cup apple juice Yields 8 servings
½ cup lemon juice
1 cup water 1. Slowly heat juices, water,
¼ cup sugar or simple syrup sugar, sticks 15 minutes. Add
2 cinnamon sticks wine, fruit; stir. Chill 3–12 hours.
1 750-milliliter bottle cava 2. When ready pour 6 ounces
white wine sangria into fruit-garnished
2 oranges, 2 red apples, 2 wine glasses half filled with ice.
lemons sliced 3. Top each glass with 3 ounces
Ice soda water.
170

choice. Other flavors that would work well in this sangria in- GREEN light
clude ginger liqueur, ginger ale, elderflower liqueur, peach, Remember that the wine you use can also be organic or
and violet. Keep in mind that a violet liqueur or syrup would alcohol free. Alcohol-free choices are great for children,
change the color of the sangria to a light purple. This may or pregnant women, designated drivers, and other people
may not be something that interests you. who can’t have or don’t want alcohol. You could always
The White Granny Smith Mint Sangria can use sour apple make one pitcher of nonalcoholic sangria and label it.
schnapps in place of the sugar for a more intense green ap- Don’t forget to leave out the spirit/liqueur portion as
ple taste. The color, of course, will change as well. well.
White Pear-adise Sangria White Granny Smith Mint Sangria
Ingredients 24 ounces lemon-lime soda Ingredients 24 ounces soda water

1 750-milliliter bottle dry Yields 8 servings 1 750-milliliter bottle dry Yields 8 servings
white wine white wine
½ cup pear brandy 1. Pour first five ingredients ½ cup sour apple vodka 1. Pour first five ingredients
½ cup white grape juice into a pitcher. Stir. 1 cup white cranberry juice into a pitcher. Stir.
½ cup lemon juice 2. Add pears. ½ cup lemon juice 2. Add fruit and mint to sangria.
¼ cup honey 3. When ready pour 6 ounces ¼ cup sugar or simple syrup 3. When ready pour 6 ounces
2 pears sangria into fruit-garnished 1 cup peppermint sprigs sangria into garnished wine
SANGRIAs
2 lemons, 1 pint strawberries- wine glasses half filled with ice. 2 Granny Smith apples, 2 glasses half filled with ice. Top
garnish 4. Top with 3 ounces lemon- lemons each glass with 3 ounces soda
Ice lime soda. Ice water.
171

Theme White Sangria
Learn how blondes have more fun when stirred up with festive
creativity
The Tropical Luau Sangria can have so many flavorful sub- drinks. It has a combination of flavors that includes vanilla,
stitutions and additions. Your favorite fruity flavored sprits lime, almond, ginger, and cloves.
like mango, pineapple, and mandarin can be used; shredded The goal of the Patriotic Sangria is to match the colors of
coconut and cherries are options; and sweeteners like coco- the country of your choice; in this case, the country is Ameri-
nut cream and sugar in place of the falernum would work. ca with blueberries, strawberries, and stars. France’s colors are
Falernum, by the way, is tropical syrup used in many exotic red, white, and blue, too, so the drink can be modified with
Tropical Luau Sangria Patriotic Sangria

Ingredients 24 ounces lemon-lime soda Ingredients Yields 8 servings

1 750-milliliter bottle dry Yields 8 servings 1 750-milliliter bottle dry
white wine American white wine 1. Pour first five ingredients
½ cup coconut rum 1. Pour the first six ingredients ½ cup strawberry vodka into a pitcher. Stir.
½ cup white grape juice into a pitcher. Stir. 1 cup apple juice 2. Pour 6 ounces sangria into
½ cup pineapple juice 2. Add the fruit. ½ cup lemon juice fruit-garnished wine glasses
½ cup lemon juice 3. When ready pour 6 ounces ¼ cup sugar or simple syrup half filled with ice.
¼ cup falernum syrup sangria into garnished wine Strawberries, blueberries, and 3. Top each glass with 3
Assorted tropical fruits and glasses half filled with ice. star fruit ounces lemon-lime soda.
flowers 4. Top with 3 ounces lemon- Ice
Ice lime soda. 24 ounces lemon-lime soda
172

French white wine. Star fruit slices also can be colored with grocer for kiwi. Although many fruits like mango, papaya,
food coloring in the fridge overnight. Simply soak the fruit in and banana grow in Australia, the kiwi is its mascot fruit and
the color of your choice mixed with water. simply cannot be left out of this theme sangria.
Pool Party Sangria incorporates blue Curacao so that it Have fun and come up with your own theme sangria! Ideas
looks like pool water. Make citrus rings to look like swim rings to spark your imagination include the Color Purple Sangria
and throw in some grapes for beach balls. If you don’t have with violet syrup with plums and grapes, Billy Joel Sangria
blue Curacao, substitute it with orange liqueur and blue food with a bottle of red and a bottle of white, or Kitchen Sink
coloring. Also, you can easily change the name to “Under the Sangria with whatever you have in your kitchen.
Sea Sangria” or “Beach Party Sangria.”
Before you make Down Under Sangria, check your local
Pool Party Sangria Down Under Sangria
Ingredients Yields 8 servings Ingredients Yields 8 servings

1 750-milliliter bottle dry 1 750-milliliter bottle dry
white wine 1. Pour first four ingredients Australian white wine 1. Pour first five ingredients
½ cup blue Curacao into a pitcher. Stir. ½ cup mango vodka into a pitcher. Stir.
1 cup white grape juice 2. Add fruit. 1 cup white grape juice 2. Add fruit.
½ cup lemon juice 3. When ready pour 6 ounces ½ cup lemon juice 3. When ready pour 6 ounces
2 lemons, 2 oranges, pint sangria into garnished wine ¼ cup sugar or simple syrup sangria into garnished wine
of blueberries, and a cup of glasses half filled with ice. 2 kiwi, 2 papayas, and 2 glasses half filled with ice.
SANGRIAs
seedless grapes 4. Top with 3 ounces lemon- mangos 4. Top each glass with 3
Ice lime soda. Ice ounces soda water.
24 ounces lemon-lime soda 24 ounces soda water
173

Pink Sangria
Tickle yourself and your friends pink by experimenting with
rosy-hued wine
These days you’ll find stores on the Internet that sell any- Champagne.
thing you want in the color pink. So why not have a pink The Pretty in Pink Sangria is very versatile and can handle
sangria? Pink sangrias are perfect for a girls’ night in, baby fun flavor changes with ease. You can experiment with cherry
shower, bridal shower, bachelorette party, or for the person vodka with cherries, raspberry vodka or rum with raspberries,
who loves pink or an event that is represented by the color grape vodka with grapes, orange vodka with oranges, pear
pink. Wine choices include White Zinfandel, Rosé, and pink vodka with pears, and so forth.
Pretty in Pink Sangria Rose Parade Sangria

Ingredients 24 ounces Fresca grapefruit Ingredients Yields 8 servings

1 750-milliliter bottle White soda ½ cup cherry vodka
Zinfandel wine Yields 8 servings ¾ cup white grape juice 1. Pour all ingredients except
½ cup limoncello ½ cup lemon juice pink Champagne into a small
½ cup white cranberry juice 1. Pour first five ingredients ¼ cup rose simple syrup pitcher. Stir gently.
½ cup pink grapefruit juice into a pitcher. Stir. 1 cup white seedless grapes, 2. When ready pour 2 ounces
½ cup lemon juice 2. Add pink grapefruit. 1 cup cherries, and 2 sliced of the mixture into rose petal-
2 pink grapefruits, ½ cup 3. Pour 6 ounces sangria into lemons and fruit-garnished wine
lemon spirals, and 1 pint rasp- fruit-garnished wine glasses Ice glasses half filled with ice.
berries or strawberries half filled with ice; top each 2 750-milliliter bottles rosé 3. Slowly pour about 4 ounces
Ice with 3 ounces Fresca soda. brut Champagne pink Champagne on top.
174

The Rose Parade Sangria is a little different from all the other
sangrias in this chapter because it combines the wine and MAKE IT EASY
carbonation by using Champagne (or sparkling wine). Feel Know that cutting fruits into lots of different shapes
free to combine it with any flavored spirit or liqueur of your takes extra prep time, but the visual presentation is
choice. You won’t be able to soak the fruit in this sangria be- priceless. If it’s not the season for star fruit, for exam-
cause you can’t pop the bottle until you’re ready to serve. ple, then you can slice up citrus wheels, then make
Of course, any shape can be cut from watermelon meat, angled cuts until you have a star shape. The rinds on
but the hearts in the Pink Heart Sangria give it a feeling that the wheels can also be notched out with a knife for
you made it with love. And love is always hip. an interesting gear look.
Pink Heart Sangria
n Hearts
Watermelo art with
w a te r m el o n hearts, st sur-
e y
To make th termelon. On a sturd nds
ed le ss w a el o n r o u
a se c h w aterm
a lf - in r knife
face, slice h ross the melon. If you elon
c m
widthwise a ough, simply cut the ounds.
en r
is not long rst, then slice up half ed
fi p
lengthwise , then use a heart-sha the
ff ke
Cut rind o or paring knife to ma
er
cookie cutt
hearts.
Ingredients 1. Pour the first four ingredi-

1 750-milliliter bottle rosé ents into a pitcher or large
wine container. Stir.
½ cup watermelon schnapps 2. Add the fruit, then let sit in
1 cup white grape juice the fridge for 3–12 hours.
½ cup lemon juice 3. When ready pour about 6
1 cup cantaloupe balls and 2 ounces of sangria into fruit-
cups watermelon hearts garnished wine glasses half
SANGRIAs
Ice filled with ice.
24 ounces soda water 4. Top with 3 ounces soda
Yields 8 servings water.
175

Twisted Classics
Learn how to twist and shake up common cocktails into
something new
Party drinks should be fun. There should always be something For more guests, I would suggest setting up a self-service table
unique about a party drink, whether it’s the color, garnish, or bar with instructions and lots of prep work already taken care
flavor, name, and so forth. Your goal when presenting party of. The best solution for larger crowds is to hire a bartender so
drinks to guests is to see a look of excitement on their faces. you’re not spending time cleaning the self serve table/bar or
When you see that look, then you know you’ve succeeded. making drinks for your guests all night!
Party drinks are perfect for small gatherings of ten and fewer. The best place to start with a party drink is a classic recipe
White Raspberry Cosmo

s
Twisted Tip vodka
r ep la c e th e raspberry as
• You can flavored vodkas such rin,
with other grape, mango, manda
,
strawberry
and oran g e.
p of food
a fr a id o f using a dro e in the
• Don’t be place of the grenadin rs can
coloring in ni. A rainbow of colo
ti
Chocolate-
be used !
them in
p p le sl ic es fresh, soak for this
• To keep a ct mad e
r or a produ
lemon wate Ingredients 1. Chill a cocktail glass with
task. ice.
Ice 2. Shake all the ingredients
¾ ounce raspberry vodka with ice.
¾ ounce citrus vodka 3. Strain into the glass. Add
¾ ounce Cointreau garnish.
½ ounce fresh lime juice
2 ounces white cranberry
juice
Raspberry garnish
176

PARTY DRINKS
from a common cocktail. Then twist it. Here we started with
a Cosmopolitan, Chocolate Martini, and an Appletini. The big MAKE IT EASY
twist on the Cosmo is using white cranberry juice in place of If you don’t have a friend to tend bar or a favorite
red cranberry juice. To bump up the flavor factor, we added bartender you can ask, then try contacting your local
raspberry vodka. “Pink chocolate” sounds intriguing, so by bartender school. Its students are always looking for
adding a little grenadine we achieve a whole new presenta- real world practice to go with their new skills. Plus,
tion. And who can resist the playfulness of a gummy worm they can be very economical, and you’ll be able to
through an apple slice? request a specific gender or personality.
Pink Chocolate-tini Forbidden Appletini
shaved chocolate. ice.
Shaved chocolate to rim glass 2. Shake all the ingredients Ice 2. Shake all the ingredients
2 ounces vanilla vodka with ice. 2 ounces citrus vodka with ice.
1½ ounces white crème de 3. Strain into the glass. 2 ounces sour apple schnapps 3. Strain into the glass. Add
cacao Green apple slice and gummy garnish.
¼ ounce grenadine worm garnish
177

Fun RIMMED PARTY Drinks
Learn a myriad of ways you can rim a glass to grab immediate
attention
Rimmed drinks scream fun, and fun is the main component viding flavor and need to complement each other. For ex-
needed for a great party drink. So far you’ve seen some great ample, any cocktail with a sugar-based rim needs to have an
drinks in this book whose rims are crowned with assorted edi- element of sour for balance.
bles. Now it’s time to learn about other rimming possibilities. The very basic drink rims consist of coarse salt or sugar. Salt
The first thing to always consider is balancing the contents can be colored or mixed with a variety of flavors such as chili
of the drink with the chosen rim ingredient. Both will be pro- powder and other pepper powders, cracked espresso beans,
Ultraviolet Pop Star

Ingredients 1. Rim a cocktail glass with the Ingredients 1. Rim a cocktail glass with the
purple sugar mixture. strawberry Pop Rocks.
Purple sugar and edible 2. Shake all the ingredients Strawberry Pop Rocks to rim 2. Shake all the ingredients
purple glitter to rim glass with ice. glass with ice.
2 ounces Van Gogh acai-blue- 3. Strain into the glass. Ice 3. Strain into the glass. Add
berry vodka 2 ounces green apple vodka garnish.
¼ ounce Chambord raspberry 2 ounces strawberry pucker
liqueur schnapps
1 ounce lemon juice 1 ounce lemon juice
Star fruit slice garnish
178

PARTY DRINKS
citrus zest, and ginger, rosemary, mint, or sage. Sugar choices
include using coarse, granulated, and superfine (baker’s sugar). MAKE IT EASY
These can be colored or flavored with spices such as cinnamon, Crush rimmed ingredients by putting them into a
but sugar branches out much further because you can use plastic bag and gently hitting with a heavy object. The
cake sprinkles, hot chocolate powder, and any crushed candy ingredient chosen to stick your rimmed ingredients
imaginable such as red hots, lemon heads, lollipops, or any hard to the glass will require different sticking power. Salt
candy. and sugar rims can be rubbed with citrus or dipped
Other rimming choices include crushed nuts, shaved choc- into liquor or liqueurs. Cookies, coconut, and anything
olate, frosted chopped cherries, shredded coconut, crushed chunky requires something stickier like Karo syrup,
cookies, or edible metallics. chocolate syrup, or honey.
Insane Plantain Ring of Fire (Birthday Drink)
Ingredients 1. Rim a cocktail glass with Ingredients 1. Shake all the ingredients
lime zested salt. with ice.
Lime zested salt to rim glass 2. Shake all the ingredients Ice 2. Strain into the glass.
1½ ounces reposado tequila with ice. 2 ounces vanilla vodka 3. Set a doughnut on top of
1 ounce banana liqueur 3. Strain into the glass. 1 ounce Amaretto the drink.
1 ounce lime juice 1 ounce Amarula cream 4. Poke holes for the candles
liqueur with a toothpick. Insert birth-
3 ounces half-and-half day candles.
Assorted doughnuts and
birthday candles for the spe-
cial guest
179

Flower Power Party Drinks
Blooming ideas help you add an extra special taste to your cocktails
Flower power party drink ideas are plentiful! You can use lion, rose, impatiens, violet, pansy, lilac, hibiscus, calendula,
flower-flavored spirits, liqueurs, syrups, waters, or garnishes chamomile, marigold, cattail, gardenia, orchid, peony, chry-
to create flower-empowered drinks. santhemum, carnation, gladiola, jasmine, snapdragon, tulip,
Market spirit and liqueur choices include elderflower li- and any flower from common culinary edibles like citrus and
queur, parfait amour, rose vodka, and crème de violette. You herbs. However, it’s best to always gently wash pesticides off
can also make your own flower-flavored spirits, syrups, and before using unless bought or grown organically.
waters with fresh dried flowers or extracts of flowers. Toxic flowers to never use include morning glory, lily of the
Nontoxic flowers that can used in cocktails include dande- valley, poinsettia, oleander, wisteria, sweet pea, azalea, daffo-
Tropical Hibiscus
t Hibiscu s Flowers
Wild abou use the
g to n w a s the first to cock-
Lee Etherin ild hibiscus flowers in 98
w 19
Australian n at a dinner party in of
a ss
tails. It beg ped a flower into a gla had
o p
when he dr Before then the flower essert
e. d
Champagn a popular Australian Wild
a s e
been used n after Lee started th eserves
o pr
garnish. So er Company, which ldwide
lo w or
Hibiscus F natural syrup for w
s in
his flower
.
availability
Ingredients out for garnish
Ice 1. Fill a tall glass with ice.

1 ounce mango rum 2. Shake the first four ingredi-
1 ounce cranberry juice ents with ice.
1 ounce pineapple juice 3. Strain into the glass, then
½ ounce hibiscus syrup top with sparkling wine. Add
3 ounces dry sparkling wine garnish.
or brut Champagne
Sugarcane stick and a wild
hibiscus flower turned inside
180

PARTY DRINKS
dil, hyacinth, mistletoe, periwinkle, rhododendron, foxglove,
bird of paradise, narcissus, and nightshade. The flowering tea buds in Blooming Jasmine
The Tropical Hibiscus can be garnished with the wild hibis- Toddy are from China. They are handsewn into
ZOOM
cus flower many ways. You can place it in the drink, float it on rosettes, open quickly when hot liquid is added
top of the drink, or skewer it. It would be perfect for a sunset to them, and come in many flavors. Make sure
beach wedding. you choose a large, pretty, and thick glass with
Perrier Jouet is the Champagne choice for Stop and Smell room for a hand to hold onto the toddy. Perfect
the Flowers because the bottle is handpainted with flowers, for warming up a party in the dead of winter.
but you can substitute with another Champagne if desired.
Stop and Smell the Flowers Blooming Jasmine Toddy
Ingredients 1. Fill a wine glass half with Ingredients 1. Pour the honey liqueur and
ice. lemon juice into a thick glass.
Ice 2. Add the first four ingredi- 1½ ounces Bärenjäger honey 2. Place a jasmine blooming
½ ounce rose vodka ents. liqueur or Wild Turkey Honey tea flower in the bottom of
½ ounce elderflower liqueur 3. Add Champagne, then Liqueur the glass.
½ ounce violet liqueur spray the top of the drink with ½ ounce lemon juice 3. Pour in the hot water.
½ ounce lemon juice rose water. Jasmine blooming tea flower
4 ounces Perrier Jouet Cham- 4. Add garnish. 6 ounces hot water
pagne
Spray of rose water
Rose petal garnish
181

Ice & Light Drinks
Hot ice drinks and libations will light up your life
Nothing skyrockets a party mood faster than drinks that light Ice cones frozen around straws have been around in tiki
up the night or the creative use of ice. Hopefully some of bars since the 1950s. Make your own by packing a paper
these ideas will help you spark ideas of your own. snow cone cup with crushed ice, adding water (or juice),
Fortune Teller has an ice crystal ball that will be a great con- then sticking a pencil or chopstick in the middle to make a
versation starter for your guests. Ice balls can be purchased hole for the straw.
from Internet companies or made from molds found in nov- Tap water freezes cloudy because of chemicals and air
elty Japanese stores, or in a pinch you can freeze water-filled bubbles. To make your ice creations as clear as possible, use
balloons. Keep the balloon shape as round as possible. filtered water. For crystal-clear ice, boil filtered water, then al-
Fortune Teller Tiki Traffic Cone
Ingredients 1. Chill a cocktail glass with Ingredients 1. Place the straw cone in a
ice. highball glass wide enough to
Ice and Ice ball 2. Place an ice ball into a cock- Orange juice straw cone fit the cone.
2 ounces Hpnotiq tail glass. Ice 2. Shake all the ingredients
1 ounce VooDoo spiced rum 3. Shake all the ingredients 1½ ounces dark rum with ice.
with ice. ½ ounce orgeat syrup (or 3. Strain into the glass.
4. Strain in the glass. Read Amaretto)
your fortune. 1 ounce red passion fruit
syrup
1 ounce pineapple juice
1 ounce lime juice
182

PARTY DRINKS
low it to cool. Boil it again, and then it’s ready to use. painted while he was in an asylum in 1889. To make “black”
Other fun ice you can try is dry ice. Put a large chunk into black cherry vodka, simply add 3 drops of black food coloring
the bottom of a thick glass, then add ice on top of the chunk. to a bottle of Van Gogh’s black cherry vodka.
Never store dry ice in an airtight container or touch it with
your bare hands, especially if they are wet. Follow these sim-
ple precautions, and all will be fine. You can also freeze edi-
bles in ice cube trays for extra fun. Try berries, coffee beans,
herbs, fruits, and so forth.
Starry Starry Night will appeal to artists everywhere. It was
inspired by Van Gogh’s most popular painting, which was
Starry Starry Night Mexican Glow Worm
Ingredients 1. Place a blue light cube into Ingredients 1. Slowly spiral a glow neck-
the bottom of a tall glass, then lace into a bottomed bowled
Blue ice cube lights fill with ice. Ice glass like a snifter as you add
Ice 2. Pour in the blue Curacao, 1½ ounces blanco tequila ice.
½ ounce blue Curacao lemon juice, and soda water. 1 ounce melon liqueur 2. Shake the next four ingredi-
½ ounce lemon juice 3. Slowly layer the black black 1 ounce lime juice ents with ice.
4 ounces lemon-lime soda cherry vodka on top. ½ ounce agave syrup 3. Strain into the glass, then
1½ ounces Van Gogh black 4. Add another blue light cube 4 ounces soda water top with soda water.
black cherry vodka and a wheel of lemon. Glow necklace
Lemon wheel
183

Fun Garnish Party Drinks
Keep the party lighthearted by taking a little time to make some
fun garnishes
Garnishes are the crowning touch to a drink, and guests al- to China is the perfect tall, cool drink to set a dipped fortune
ways love to see something out of the ordinary sitting on top cookie on its rim.
of or in their cocktail. The Black Leather String Bikini is a simple drink that smells
Everyone loves fortune cookies because they add a sense of like suntan lotion. If you prefer a Red Leather String Bikini,
whimsical magic. Why not dip some in chocolate? You could simply use red shoestring licorice in place of the black.
even add sprinkles and other decorations to them. Sloe Boat You’ll need to make a cardboard template to make the gar-
Sloe Boat to China Black Leather String Bikini

Ingredients 1. Fill a tall glass with ice. Ingredients 1. Slowly spiral black shoe-
2. Shake the next two ingredi- string licorice into a tall glass
Ice ents with ice. Ice as you add ice.
1 ounce sloe gin 3. Strain into the glass, then 2 ounces coconut rum 2. Shake ingredients with ice.
1 ounce white crème de cacao top with soda water. Add 5 ounces white cranberry 3. Strain into the glass.
4 ounces soda water garnish. juice
Chocolate-dipped fortune Black shoestring licorice
cookie
184

PARTY DRINKS
nish for the Yin Yang-tini. A sheet of cardstock or poster card-
board will work fine. Simply turn your chosen glass upside MAKE IT EASY
down on the cardboard and trace around the edge. Now Other fun garnish ideas include stencils that fit the
draw the yin-yang design and cut it out. The chocolate discs/ party’s occasion, melon balls, chocolate-covered
wafers can be found at cake supply stores or mall candy strawberries, a maple leaf for a drink that has maple
stores. You can make your own by melting chocolate, spread- syrup, half an orange shell in a drink, using shaped
ing it out on wax paper, and allowing it to cool. When ready, hole punches on citrus rinds, and using cookie cut-
find something around the kitchen like a condiment cap to ters to make shapes with fruit. You’ll also find lots of
use as a cutter to make round chocolate wafers. ideas at candy stores.
Yin Yang-tini
ng W isdom
Yin and Ya elnut
p a r ti c u la rly like haz with
If you don’t you can substitute it
en ee
liqueur, th entary ones like coff as
le m s
a few comp You can flip the color and
. o
or amaretto white crème de caca top.
b y u si n g o w d er o n
well r k c h o c o late p rs,
a
sprinkling d could use light liqueu
o u
This way y , or Irish cream.
h
butterscotc
Ingredients plate from cardboard based on

the size of your chosen glass.
Ice 2. Blend all the ingredients with
2 ounces vanilla vodka half a cup of ice.
2 ounces dark crème de cacao 3. Pour into the glass.
1 ounce hazelnut liqueur 4. Place the cardboard tem-
1 ounce half-and-half plate over half of the top of the
Shredded white chocolate glass and sprinkle shredded
and chocolate discs white chocolate. Place the
chocolate discs on top of the
1. Cut half of a yin-yang tem- drink.
185

Special-Touch Party Drinks
Make some party drinks that require your extra personal touch
Sometimes party drinks require an extra touch. We’ve all seen Make sure to leave enough unkissed surface that the drink
the drink markers, rings, and tags to keep everyone’s drinks can be held without lipstick getting all over someone’s hand.
organized, so why not try some other ideas? One idea is to This drink would be great for Valentine’s Day, an anniversary,
stick some of those translucent, rubbery window clings onto a romantic evening, or just to flirt with the cutie across the
glasses. They come in a variety of designs and can be found room.
in arts and crafts stores. They can even be cut down to size. The Lucky Lady Bug looks just like a lady bug. It can also
The cocktail Kiss My Glass is a clever idea to try. Simply slath- possibly be called the “watermelon” because it tastes like
er on some lipstick and kiss the glass where your lips can fit. watermelon, and the chocolate dots look like watermelon
Kiss My Glass Lucky Lady Bug
Ingredients 1. Kiss the outside of a glass Ingredients 1. Melt chocolate in a micro-

with lipstick. wave.
Dark pink, red, or white lip- 2. Fill half with ice. Dark chocolate 2. Dip middle finger in choco-
stick kisses on outside of glass 3. Shake the ingredients with Ice late and make dots inside a
Ice ice. 2 ounces Southern Comfort cocktail glass. Double coat if
2 ounces X-Rated vodka 4. Strain into the glass. 1 ounce crème de noyeaux necessary.
2 ounces X-Rated fusion 2 ounces orange juice 3. Put glass in freezer to set.
liqueur 4. Shake ingredients with ice
and strain into the glass.
186

PARTY DRINKS
seeds. You can experiment with lots of polka-dotted things!
How about making a yellow drink and calling it the “Itsy Bitsy MAKE IT EASY
Teenie Weenie Polka Dotted Bikini”? You could use white You’ll need to make the Message Martini clear or white
chocolate, too. And white chocolate can be made into any to be able to read the message. You can also experi-
color, so that leaves everything up to your imagination. ment with other colored thick syrups on the market.
The little tubes of cake frosting work well, too. Just
make sure that you strain the drink into the glass very
slowly so as not to disturb your message.
Message Martini
Des ign Tips

Chocolate ndiment
c h o c o la te syrup to co
• Transfer better control.
bottles for
better
c h o c o la te syrup writes
• Chilled nger.
and lasts lo
chocolate
e c o n tr o l, paint with
• For mo r sh.
all paintbru
using a sm
zer to set.
sses in free
• Place gla sage
n um b ers to write mes
ers o r that
• Use lett e occasion. Remember .
Ingredients 1. Write message inside a
that fits th write words backward
to
cocktail glass with chilled
you’ll have
Chocolate syrup chocolate syrup.
Ice 2. Shake the ingredients with
2 ounces chocolate vodka ice.
2 ounces white chocolate 3. Slowly strain into the glass.
liqueur
187

Historical Punch
Stir up some vintage bowls of century-old libations from our
ancestors
Punch has been recorded in history since the 1500s. Many fathers and their friends in Philadelphia in the 1700s. These in-
people believe that the word punch came from the Hindu fluential men started their own boys’ club (okay, gentlemen’s
word panch. We know that the drink made its way to the New club) and called it “State in Schuylkill Fishing Corporation.”
World in the 1600s because it was documented in menus, They built themselves a clubhouse near the Schuylkill river,
letters, and even George Washington’s diary. created a special punch, and established the motto “Fish,
Fish House Punch got its start among many of the founding drink, and eat!” The club is still around today. It has moved a
Fish House Punch Wassail

Ingredients 1 750-milliliter chilled bottle Ingredients 2 bottles brown ale

4 cups fresh squeezed lime peach brandy ½ gallon unfiltered apple Yields 20–25 servings
juice Block of ice cider or juice
2 cups fresh squeezed lemon Yields 20–25 servings 2 cups cranberry juice 1. Put the first 9 ingredients in
juice ½ cup brown sugar to a large pot. Set stove on low.
1 cup water 1. Mix the juices, brown sugar, 12 whole cloves 2. Cook on low to simmer 1
5 cups brown sugar and water together until all the 12 allspice berries hour.
1 750-milliliter chilled bottle sugar has dissolved. 6 cinnamon sticks 3. Add sherry and brown ale.
dark Jamaica rum 2. Add the alcohol, then stir. 3 large apples, chopped Stir gently.
1 750-milliliter chilled bottle 3. Serve in a bowl with a block 1 large orange, chopped 4. Transfer to a crock pot set
light rum of ice. 1 750-milliliter bottle sherry on low.
188

few times and has had many names over the years, including
“Castle,”“Colony in Schuylkill,” and “Fish House.” For the record, MAKE IT EASY
it is the oldest gentlemen’s club in continuous existence in Keep in mind that all punch recipes can be modified
the world. to fit your guest list. Simply guesstimate how many
Wassail is a word from the Middle Ages that basically trans- drinks your guests may drink, then adjust the recipe
lates to the popular toast “to your health!” Wassail was also a by doubling or halving the ingredients in the recipe.
common community tradition in which people walked door Punch servings are normally around 6 ounces.
to door with a big wooden bowl while singing (caroling),
then yelling out “Wassail!” as neighbors filled their bowl with
PUNCHES
ingredients to make punch.
Whiskey Milk Punch
ivan
Pegleg Sull 71,
th a t o n O ctober 8, 18 Chi-
d e
It is believe g” Sullivan started th eople,
eg le fp
Dan ie l “P
ic h k il le d hundreds o for
h
cago fire, w uare miles, and burned been
burned 4 sq e was reported to have his-
H
three days. from a cow to make W a
k ked
stealing mil ch when the cow kic
u n
key Milk P the hay.
lantern into
Ingredients 1. Mix everything together in

2 750-milliliter chilled bottles a large pitcher.
blended American whiskey 2. Place in fridge until ready
¾ gallon whole milk to serve.
2 cups sugar 3. Pour cold into glass cups.
¼ cup nutmeg 4. Sprinkle a little nutmeg on
Extra nutmeg for garnish top.
Yields 20 servings
189

Ice Cream Punch
Have fun making some creamy subzero punches for your next party
Everything on the serving table for the root beer float punch (spoon straws would be a nice touch), and napkins on the
must be cold. First, clear out a space in the freezer to line up table
your glasses or mugs. Pour the vodka and schnapps into a Another presentation idea for the vodka and schnapps
pitcher, then place it and the root beer in the fridge. Fifteen would be to funnel the mixture back into the bottles, then
minutes before your guests arrive you will need three large freeze a block of ice around the bottles. All you need is an
containers or bowls of ice on the punch table that will hold empty rinsed half-gallon juice or milk carton. Just cut the top
the glasses or mugs, ice cream, and root beer. Set the pitcher off, then set the bottle inside, fill with water, and freeze (the
on the table and have plenty of straws, long-handled spoons mixture won’t freeze solid). When ready, simply tear off the
Root Beer Float Punch Tropical Rainbow Punch
Ingredients 1. Pour the vodka and Ingredients 1. Pour the first two ingredi-
1 750-milliliter bottle vanilla schnapps into a pitcher and 1 750-milliliter chilled bottle ents into a pitcher and chill in
vodka chill in the fridge. coconut rum the fridge.
1 750-milliliter bottle root 2. When ready pour 2 ounces ½ gallon chilled pineapple 2. When ready pour chilled
beer schnapps of the cold pitcher mixture juice mixture into a punch bowl.
1 quart vanilla ice cream into frozen glasses or mugs. 1 pint multicolored sherbet 3. Set the sherbet in the
4 liters cold root beer 3. Add 1 scoop of ice cream in 2 liters chilled ginger ale middle of the punch, then
Yields 20–25 servings each glass or mug. Pineapple flags garnish pour in the chilled ginger ale.
4. Top with chilled root beer. Yields 20–25 servings Add garnish.
190

paper, and you’ll have a block of ice around a bottle. Pop a
GREEN light
pourer on top, and you’re ready to set it on a deep dish on Feel free to add rainbow or tropical theme elements to
the table. Your guests will love the extra-effort presentation. the Tropical Rainbow Punch table. Maybe set everything
on top of a grass skirt or elephant ear. Another idea is to
place rainbow-colored ice cream cones in the bottom of
punch glasses for a festive presentation around the bowl.
You can find the assorted colored cones at your grocer.
PUNCHES
Fried Coffee Punch
e Pun ch Tips
Fried Coffe
e ice
h ts a ft er igniting th inkle
g r
• Dim the li use the cinnamon sp r
cr ea m b ec a s sh o w fo
a m in ifi r ework
will create
.
your guests
utions when
lw a y s ta k e full preca e sure there is
• A h fire. Ma
k ch.
working wit mable around the pun
fl a m as died.
nothing until fire h
D o n o t se r ve
king with
g lo ve s h el p when wor
Ingredients Yields 20–25 servings • Rubber m.
1 750-milliliter bottle coffee the ice crea
liqueur 1. Pour first three ingredients
1 750-milliliter bottle Irish into a large container.
cream 2. When ready pour; chill mix-
½ gallon cold coffee ture into a glass punch bowl.
½ quart vanilla and ½ quart 3. Set ice cream in the middle
chocolate ice cream pressed of the punch.
together and frozen 4. Pour 151 rum on top of ice
2 ounces 151 rum cream, light, then sprinkle on
½ ounce cinnamon garnish cinnamon.
191

Global Punch
Try using ingredients represented by countries from around
the planet
Punch doesn’t have to be served in a big bowl. Pitchers can them. Indoors you can also use clear three-gallon water con-
work as well. You can always have backup pitchers in the tainers with spigots or large glass jars with spigots.
fridge ready to pull out as one empties. For parties on the Keeping punch cold is a main concern. Back in the day, our
go or outdoors, large water coolers with spigots work very founding fathers chipped blocks from frozen lakes to throw
well. Of course, these types of containers can be a little unat- into the bowl. Today, thanks to modern conveniences, there
tractive for a theme party, so feel free to cover and embellish are many creative ways to keep the punch cold. One of the
American Punch German Punch

Ingredients 1. Pour all the ingredients into Ingredients 1. Pour all the ingredients into
2 cups Southern Comfort a pitcher and stir. 2 cups Jägermeister a pitcher and stir.
2 cups Jack Daniel’s 2. Chill punch in the fridge 2 cups peach schnapps 2. Chill punch in the fridge
2 cups orange juice until ready. 2 cups cranberry juice until ready.
2 cups pineapple juice 3. When ready fill tall glasses 2 cups pineapple juice 3. When ready fill tall glasses
1 cup lemon juice with ice. 1 cup lemon juice with ice.
½ cup grenadine 4. Pour in the punch. Add Ice 4. Pour in the punch. Add
Ice garnish. Peach garnish garnish.
Cherries garnish Yields 10 servings
Yields 10 servings
192

most popular is to freeze water in a ring mold to float in the
bowl. But you don’t have to freeze only water. Why not freeze MAKE IT EASY
some of the mixer being used in the punch? You can also Every large city has several Asian supermarkets. Sev-
throw in some of the garnishes. More ideas include freezing eral brands of canned lychees in syrup can be found
garnishes in ice cube trays, freezing mixers in ice cube trays, in Asian market fruit aisles, and fresh lychees can
using freezable plastic ice cubes, and using a bowl made of be found in the produce aisle or sometimes at the
ice (see Ice Bowl Punch). checkout stand. The fresh lychees will be red and
joined together on a vine like grapes.
PUNCHES
French Punch Asian Punch
Ingredients Yields 20 servings Ingredients Lychee or fortune cookie

1 750-milliliter bottle straw- 1 750-milliliter bottle sake garnish
berry vodka 1. Pour all the ingredients 1 750-milliliter bottle lychee Yields 40–50 servings
1 750-milliliter bottle Cham- except the Champagne into a liqueur
bord pitcher and stir. 1 750-milliliter bottle Hangar 1. Pour first four ingredients
1 cup Grand Marnier 2. Chill in the fridge until ready. One Citron Buddha’s Hand into a large container and stir.
1 cup cranberry juice 3. When ready pour into wine vodka 2. Chill in the fridge until ready.
1 cup lemon juice glasses filled three-fourths full 1 gallon white cranberry juice 3. Pour into wine glasses filled
1 bottle French Champagne of ice. Ice three-fourths full of ice.
Ice 4. Top with chilled Champagne. 1 2-liter bottle chilled ginger 4. Top with chilled ginger ale.
Strawberry garnish Add garnish. ale Add garnish.
193

Ice Bowl Punch
Chill out and impress your guests with your ice-sculpting skills
One of the main challenges with punch served in bowls is best solution I’ve found is diapers. The chemical inside dia-
keeping the punch cold. As mentioned before, you can make pers is sodium polyacrylate, and it’s very absorbent. Simply
ice molds using just about anything with water or mixer or open a few diapers flat over and around a plate, then lay a fun
even throw in a block of ice like our founding fathers did. But piece of material over the diapers and set the ice bowl on the
why not make the bowl out of ice? How cool is that? You can plate. Decorate around the bowl.
also freeze all kinds of items in the bowl to match a theme. Tap water was used for the Bowl of Cherries Punch and Pa-
The only real issue with an ice bowl is what to set it on to triotic Punch. To achieve crystal-clear ice seen in the Garden
absorb or drain the water when it is on the punch table. The Party Punch, you will have to prepare the water. All you do is
Ice Bowl Mold Bowl of Cherries Punch
• You need a large plastic • Weight the smaller bowl Ingredients 1. Mix the vodka and lemon-
bowl and a smaller plastic inside the larger with a rock ade in a pitcher. Chill in the
bowl to nest inside. and wet kitchen towels. 1 750-milliliter bottle cherry fridge.
vodka 2. When ready pour the vodka
• Fill the large bowl half with • Tape to secure and freeze. ½ gallon pink lemonade and lemonade into the ice
water. More can be added When needed, thaw for 15 1 2-liter bottle Fresca bowl three-quarters of the
later. minutes, and the bowls will Yields 20–25 servings way up.
pop off. 3. Top with cold Fresca.
4. Replenish as needed.
194

boil a large pot of water, then allow it to cool. Bring it to a boil
again, and then it’s ready. MAKE IT EASY
The flowers were placed in the garden party bowl
with the water, then frozen because they float. The
bowl of cherries was frozen first, then microwaved for
15 minutes. Cherries were added, then the bowl was
refrozen. The strawberries on the patriotic bowl will
stay only if toothpicks are frozen around the bowl to
The ice in this drink is crystal-clear. set them on.
PUNCHES
Garden Party Punch Patriotic Punch
Ingredients 1. Mix the liqueur and vodka Ingredients 1. Mix the vodka, blue
together in a pitcher. Chill in Curacao, and lemonade in a
1 750-milliliter bottle St- the fridge. 1 750-milliliter bottle straw- pitcher. Chill in the fridge.
Germain elderflower liqueur 2. When ready split the pitcher berry vodka 2. When ready pour the
1 750-milliliter bottle pear mixture into four equal parts. 2 cups blue Curacao mixture in the ice bowl three-
vodka 3. Pour one of the parts into ½ gallon lemonade quarters of the way up.
4 bottles brut Champagne the ice bowl and top off with a 1 2-liter bottle lemon-lime 3. Top with cold lemon-lime
Yields 20–25 servings chilled bottle of Champagne. soda soda.
4. Replenish as needed using Yields 20–25 servings 4. Replenish as needed.
this ratio.
195

Warm Punch
Heat up your party by mixing batches of punch on those cold,
wintry days
When it’s cold outside, nothing warms friends’ hearts more are three ways to use the mix. If you decide to keep it in a
than whipping up a batch of warm punch. container in the fridge, then know that it should stay good
This Hot Buttered Rum recipe is made without adding the for one month. For the Spicy Fruit Punch, you can also add
dark rum to the mix on purpose. Some guests may not want fruits such as chopped apples, oranges, and pineapples. And
the alcohol for various reasons, and others may want to add the cranapple juice can be replaced with equal parts of cran-
as little or as much as they please. You’ll also notice that there berry juice and apple juice.
Hot Buttered Rum

ix Ideas
ed Rum M
Hot Butter of hot
e a d d ed to a gallon
b to a
The mix can stove, then poured in ice
e
water on th can also be placed into o-
fr
crock pot. It en frozen. After it is eezer
th fr
cube trays, op out and store in a , drop
p dy
zen, simply dy to use. When rea t of
ea n
bag until r a cup, add the amou ter.
to w a
one cube in e, then fill with hot
li k
rum you’d
Ingredients 1 750-milliliter bottle dark rum

Yields 20–25 servings
3 cups brown sugar
1 cup unsalted butter, softened 1. Pour all the ingredients ex-
1 ounce honey cept the dark rum into a large
1 tablespoon ground cinna- bowl. Mix together. Keep mix-
mon ture in the fridge until ready.
1 tablespoon ground cloves 2. Scoop 2 tablespoons of mix
1 tablespoon ground nutmeg into a coffee mug.
1 quart vanilla ice cream, 3. Add 1 ounce dark rum, then
softened fill with hot water. Stir.
196

Gingerbread cookies can be served alongside the Ginger-
bread House Punch if desired. You can also use a variety of MAKE IT EASY
candy sticks as stir stick garnishes. To save some calories, you Why not invite friends over for a gingerbread gather-
can replace the eggnog with light eggnog. The chai tea in ing? Serve the Gingerbread House Punch while mak-
32-ounce cartons can be found at your local grocer in the ing gingerbread man cookies. Or you can make ginger-
health section. bread houses, then hold a contest for best gingerbread
Always keep in mind that warm punches can be poured house. Simply supply assorted candy in bowls, frosting,
into crock pots set on low. Simply supply your guests with a tools, tubed frosting, and gingerbread squares. You can
ladle, cups, and mugs, garnishes, if any, and napkins. also build a house using graham crackers.
PUNCHES
Spicy Fruit Punch Gingerbread House Punch
Ingredients Star anise garnish Ingredients 1. Pour all the ingredients

Yields 20–25 servings except the ginger liqueur into a
1 cup brown sugar 2 32-ounce cartons liquid chai large pot.
20 whole cloves 1. Pour all the ingredients tea 2. Heat on low until warm.
4 sticks cinnamon except the Tuaca and Grand 3 cups eggnog 3. Stir in the ginger liqueur.
1 46-ounce bottle cranapple Marnier into a large pot. 1 750-milliliter bottle ginger 4. Ladle into cups. Add garnish.
juice 2. Heat on low for 1 hour, then liqueur
2 cups pineapple juice strain cloves and sticks. Cinnamon sticks or candy
2 cups water 3. Stir in the Tuaca and Grand cane garnish
1 750-milliliter bottle Tuaca Marnier.
2 cups Grand Marnier 4. Ladle into cups. Add garnish.
197

Theme Fountain Punch
Create a centerpiece of flowing liquid goodness for all to enjoy
What better way to get the party started than to create a people. Try to set the fountain on a table away from the wall
towering libation waterfall? Not only is it pleasing to the eyes, so that it can be approached from all sides. This setting com-
but also its trickling sound is soothing to the ears. mands attention and encourages conversation.
These fountain punch examples are themed to help give You should know a few things about fountains. First, you
you some ideas for your party. Other occasions when a need to decide whether to buy or rent a fountain. For about
fountain would be appropriate are a graduation of any kind, $50, party stores rent small to extra-large, grandiose fountains
bachelorette or retirement party, bridal shower, reunion, an- that will keep up to five gallons of punch cold because they
niversary, homecoming, or any event that attracts a room of contain a chiller. Until recently this was the only way to ex-
Wedding Punch Birthday Punch
Ingredients Yields 50–60 servings Ingredients Frozen ice balloons

3 750-milliliter bottles Ama- Option 1. Mix all ingredients 2 750-milliliter bottles dark
retto together, then funnel into gal- rum Option 1. Mix all ingredients
1 750-milliliter bottle vanilla lon jugs. Refrigerate. 2 750-milliliter bottles spiced together, then funnel into gal-
rum or vodka Option 2. When ready fill bowl rum lon jugs. Refrigerate.
3 gallons whole milk with punch. Add more as 1 gallon pineapple juice Option 2. Fill fountain bowl
½ gallon half-and-half needed. 1 gallon pulp-free orange with cold white cranberry
¼ cup ground nutmeg juice juice. Either add cold vodka
Frozen milk cubes and clear 1 gallon lemonade into the bowl or set beside the
light cubes 2 cups grenadine bowl.
198

perience a fountain, and you normally saw one only at wed- much dilution and always keep backup punch in the fridge
dings. Today several small to medium, clear acrylic fountains for refilling. For mixed drinking crowds you can add the cold
are available to the public for around $50. They work very well mixer to the bowl and set the alcohol next to the bowl allow-
but don’t contain a chiller. The wedding punch (that tastes ing guests to choose to add or not add alcohol.
like wedding cake) is kept cold with frozen milk cubes. The
birthday punch is kept chilly with frozen balloons. Hint: Let
the balloons thaw a little so that the rubber thickens before
placing them in the fountain. For the baby shower punch,
the rubber duckies were filled with water and frozen. Always
PUNCHES
think about creative ways to keep punch chilled without too
Baby Shower Punch
unch Tips
Fountain P thing
in to th e fo untain any m or
r rea
• Never pou seeds, gelatin, or ice c g so
with pulp, nky. Doin
y th in g sm all and chu
an
e motor.
will ruin th
because
th e fo u n ta in run dry
.
• Never let ill burn up the motor
doing so w
here need
a t fo u n ta ins shown
• Know th s of liquid to start.
2–3 gallon
Ingredients Option 1. Mix all ingredients
together, then funnel into gal-
2 750-milliliter bottles rasp- lon jugs. Refrigerate.
berry vodka Option 2. Fill fountain bowl
2 750-milliliter bottles citrus with cold white cranberry
vodka juice. Either add cold vodka
3 gallons white cranberry into the bowl or set beside the
juice bowl.
3–6 drops blue food coloring
Rubber duckies
199

Modern Vodka Cocktails
Discover possibilities using ingredients made from herbs
and flowers
The first golden age of cocktails occurred during the first united to help preserve the craft of the cocktail. A museum
twenty years of the twentieth century. Barmen took the art- was even established to celebrate this American icon. You
form of crafting vintage cocktails and new creations very seri- can visit online at museumoftheamericancocktail.org.
ously. But all this ended in 1920 because of Prohibition. Eighty Cocktails of today began simply from the desire to use the
years later, around the millennium, the cocktail entered its freshest ingredients possible. Soon after there was a marriage
second golden age. Bartenders and enthusiasts worldwide of the kitchen and the bar, resulting in new buzzwords like
Oz Dusk

Ice 2. Shake all ingredients with Ice 2. Stir all ingredients with ice.
1½ ounces rose petal and blue ice except the rose water. ½ ounce pear vodka 3. Strain into a cocktail glass.
poppy seed-infused premium 3. Strain into a cocktail glass. 1 ounce St-Germain elder-
orange vodka 4. Spray a mist of rose water flower liqueur
1 ounce Green Chartreuse across the top of the drink. 1 ounce crème de violette
1 ounce fresh Meyer lemon 1 ounce fresh Meyer lemon
juice juice
1 mist of rose water
200

bar chef and mixologist. This marriage soon led to research- lantro, flowers such as hibiscus, rose, elderflower, and lavender,
ing and mastering the vintage cocktails from the 1800s and and fruits such as lychee, jackfruit, and calamamci.
early 1900s. The Oz gets its name from the poppy seeds and flower
Imaginative avant-garde mixologists today experiment with petals used to infuse the orange vodka as well as the Green
pink peppercorns, lemongrass, truffles, squid ink, and bacon. Chartreuse, whose color is reminiscent of the Emerald City.
They also incorporate historic ingredients such as bitters, faler- When the sun is 6 degrees below the horizon, it produces
num, absinthe, and a variety of vermouths. Popular techniques dreamy colors across the evening sky. This time of day is
include pureeing, muddling, misting, foaming, infusing, double called “dusk.” The Dusk cocktail looks like one of those colors.
straining, and suspending. Other ingredients you may find in a The crème de violette was extinct for many years but has now
modern cocktail include herbs such as sage, rosemary, and ci- been resurrected thanks to modern bartender efforts.
Tainted Virtue
MODERN COCKTAILS
rtreuse
Green Cha at is
r tr eu se is a liqueur th made
a n
• Green Ch 130 herbs. It has bee lly
a d e fr o m w a s fi n a
m c e 16 0 5 and
by monks si n artreuse
in 17 6 4 . Fans of Ch ns, and
perfected Jovi, the Smitheree
yon.
include Bon n Elizabeth Bowes-L he
u ee l T
the late Q entioned in the nove e
o m th
It was als y (1925) and seen in
b
Great Gats use (2007).
d h o
film Grin
Ingredients 1. Chill a 4–6-ounce cocktail

glass with ice.
Ice 2. Shake all ingredients with
1½ ounces Madagascar vanilla ice.
bean-infused vodka 3. Strain into the cocktail
½ ounce Drambuie glass.
½ ounce raw simple syrup
1 ounce cold espresso
2 ounces fresh cream garnish
201

Modern Gin Cocktails
Shake and strain the old and the new to create some delectable
libations
Gin is one of the spirits that modern mixologists love to ex- The original Bloody Mary was made with gin, and this mod-
periment with because it embodies many herbs and botani- ern cocktail is a little twist on this tomato-based libation . . .
cals and it has been written up in cocktail recipe books since without the tomato. Noilly Prat French dry vermouth has
1862. been handcrafted in the south of France in the small village
Modern bartenders love marrying fresh ideas with historic of Marseillan on the Mediterranean coast since 1813. Celery
ingredients, and the Gypsy Bloodless Mary is a great example. bitters can be found in historic cocktail books but has not
Gypsy Bloodless Mary Pineapple Butterscotch Collins

Ingredients Ingredients 4 ounces fresh charged soda

water.
Ice 1. Chill a 4–6-ounce cocktail Ice Pineapple garnish
2 ounces cucumber-infused glass with ice, then rim with 1 ounce Hawaiian pineapple-
gin celery salt. infused gin 1. Shake the first four ingredi-
½ ounce Noilly Prat dry 2. Stir all ingredients with ice. 1 ounce butterscotch schnapps ents with ice.
2 dashes The Bitter Truth 3. Strain into the cocktail 1 ounce Hawaiian pineapple 2. Strain into a tall glass or Col-
Celery Bitters glass. Add garnish. puree lins glass of ice.
Celery salt rim and cucumber 1 ounce fresh Meyer lemon 3. Fill with fresh charged soda
or celery garnish juice water. Add garnish.
202

been available (commercially at least) since the mid-1900s. the 1930s–1940s. The commercial production of seltzer/soda
The Bitter Truth Celery Bitters is a recent introduction (2006), water was the cause of the decline of the soda siphon, but
invented by Stephan Berg and Alexander Hauck in Munich. modern bartenders love resurrecting vintage barware, so the
An online search will yield sites to obtain it in the U.S.. To modern soda siphon can be found in all cocktail bars dedi-
make the lengthwise cucumber slice garnish, you will defi- cated to the craft. You simply fill it with filtered water and
nitely need a slicer. attach the charger, and it’s ready to go.
To make fresh charged soda water for the Pineapple But- Loose honeysuckle tea can be found at local teashops or
terscotch Collins, you’ll need to invest in a soda siphon. The online. To avoid bitterness, don’t infuse the gin for the Suckle
first soda siphon was patented in 1829 and used for many with the tea more than four hours.
cocktails until the 1940s. This is why you see it in films from
Suckle
Shrubb
ent Creole
MODERN COCKTAILS
Rhum Clém
rubb is an
m C lé m en t Créole Sh at is mixed
Rhu r th
acao liqueu vailable
orange Cur n spices. It became a de
b ea a
with Carib 2007. It has been m ce
in n
in America oast of Martinique si the
c y
on the east s and was invented b who
la te 18 0 0 lé m en t,
the ère C
sician Hom ith him
French phy distilling knowledge w
brought his d to Martinique.
ve
when he mo
Ingredients 1. Chill a cocktail glass with

ice.
Ice 2. Shake all the ingredients
2 ounces loose honeysuckle with ice.
tea-infused gin 3. Strain into the chilled cock-
1 ounce Rhum Clément Créole tail glass.
Shrubb
1 ounce fresh lemon juice
2 dashes Angostura bitters
203

Modern Rum Cocktails
Create extraordinary rum cocktails using out-of-the-ordinary
ingredients
The cocktail name, Kong, is a play on the banana rum and the use add ½ ounce chocolate liqueur in the recipe to make
strong flavor of the coffee. You can use any type of espresso up for the chocolate taste to get an idea of what it will taste
beans you desire, but experts say that Arabica beans have a like. The pure vanilla whipped cream is achieved by adding
balanced compromise of flavor. The cacao nips are the beans a cap of pure vanilla as you are whipping the cream. Look
that chocolate is made from. If you don’t have the time to for Mexican chocolate in local Spanish or Caribbean stores.
wait for all these beans to infuse your banana rum, then just This chocolate is unlike any chocolate you’ve ever tasted. It’s
Strong Kong Rhuby Slipper

Ingredients 1. Pour all the ingredients into Ingredients Fanned strawberry garnish
a coffee glass.
1 ounce Arabica espresso 2. Stir. Add garnish. Ice 1. Fill a medium wine glass
bean and roasted cacao nip- 1½ ounce rhubarb and half with ice.
infused banana rum strawberry-infused gold rum 2. Add all the ingredients
1 ounce coffee liqueur 1 ounce fresh Persian lime except for the fresh charged
5 ounces fresh hot coffee juice water. Stir.
1 teaspoon brown sugar 1 ounce falernum 3. Top with fresh charged
Pure vanilla extract, whipped 4 ounces dry white wine water. Add garnish.
cream, and Mexican chocolate 2 ounces fresh charged fil-
chunk garnish tered water
204

mixed with spices and coarse-grained sugar. use only ½ ounce of the falernum.
When infusing the gold rum with rhubarb and strawber- When infusing the mango rum for the Heatwave, crack
ries to make the Rhuby Slipper, make sure you do not put the peppercorns a little by placing them in a plastic bag and
the rhubarb leaves into the infusion because they are toxic. giving them a couple of good hits with something heavy. A
The stalk is the only part that is nontoxic. Gardeners know variety of peppercorn types can be found in gourmet stores.
to grow rhubarb on the outskirts of their garden for this rea- Rainbow peppercorn can be found as a mixture of white,
son. Falernum is the sweetening agent in this cocktail. It can black, pink, and green peppercorns.
be found in gourmet shops or online. You can also make
the Rhuby Slipper by substituting the infused vodka with 1
ounce strawberry vodka and 1 ounce rhubarb liqueur, then
Heatwave Wild Hibiscus Mojito
Heatwave Garnish
MODERN COCKTAILS
Ingredients Mini-mango checkerboard cut Ingredients water
arched garnish 1 ounce gold rum
Fresh-ground cinammon and 3 wild hibiscus flowers in syrup Peppermint stem, inside-out
organic sugar to rim glass 1. Rim a chilled cocktail glass and 3 peppermint sprigs wild hibiscus flower garnish
Ice with the cinnamon sugar. 1 ounce peppermint leaf and
2 ounces rainbow pepper- 2. Shake all the ingredients Persian lime zest-infused light 1. Muddle flowers and pep-
corn-infused mango rum with ice. rum permint in a tall glass.
1 ounce tropical fruit puree 3. Strain into the glass. Add 1 ounce fresh Persian lime juice 2. Add infused rum, lime juice,
1 ounce fresh Meyer lemon mini-mango garnish. 1 ounce wild hibiscus syrup and syrup. Fill with ice and
juice Ice fresh charged filtered water.
2 dashes Angostura bitters 4 ounces fresh charged filtered 3. Float gold rum. Add garnish.
205

Modern Tequila Cocktails
Go south of the border and shake up some cocktails Mexico would
be proud of
The Blanco Y Negro cocktail calls for Patrón XO Café, which the Indian River because of the Indian River fruit stands seen
is tequila-based coffee liqueur that was introduced around everywhere. The fruit grown around the Indian River is so lus-
2004. Most coffee liqueurs are low proof and sweet. This one cious and juicy that the stands offer to ship gift crates. The
is 70 proof and not so sweet, so the addition of the ginger river is 140 miles long and runs along the Atlantic coast. Pine-
root maple simple syrup is a nice marriage. apples were introduced to Florida in 1860. Sage can be a little
Anyone who has driven around Florida has heard about peppery, so the sweetness and spiciness of the Indian River
Blanco Y Negro Indian River Sage

Ingredients 1. Chill a 4–5-ounce glass. Ingredients torn in half

2. Shake the Patrón XO Café 2 ounces fresh Persian lime
2 ounces Patrón XO Café and ginger root-infused Ice juice
½ ounce ginger root-infused maple simple syrup with ice. 2 ounces common sage Common sage sprig garnish
grade B maple simple syrup 3. Strain into the glass. and Indian River pineapple- clapped between palms to
Ice 4. Gently float fresh cream. infused 100 percent agave release aroma and oils
1 ounce fresh cream Add garnish. blanco tequila
White and dark chocolate 1 ounce Indian River pine- 1. Chill a cocktail glass with ice.
stick garnish apple puree 2. Shake ingredients with ice.
½ ounce Citrónge 3. Strain into the glass. Add
2 fresh common sage leaves garnish.
206

sage cocktail create a nice balance.
For the Tea-juana, you’ll notice that there are two types of The most common drinks made with ginger beer
oranges listed. This is because thin-skinned Valencia oranges are the Moscow Mule and the Dark ’N Stormy.
ZOOM
are best for juicing, and the thick-skinned navel oranges are The Moscow Mule was the very first vodka drink
best for making zests. Ginger beer is nonalcoholic, much like introduced to the U.S. in the 1940s. The inventor
root beer that originated in England in the 1700s. It tastes visited thousands of bars nationwide trying to
like ginger ale with a kick. You can find it at your local liquor spread the word about Smirnoff vodka. The Dark
stores or look for online recipes to make your own. ’N Stormy was invented in Bermuda.
Tea-juana
MODERN COCKTAILS
e Tea
Carrot Cak
ith carrot,
r o t c a k e te a is made w lnuts. To make
Car d wa
namon, an ur
rooibos, cin a-infused tequila, po e-
te id
carrot cake quila into a sterile, w Let
tt le o f te lo o se te a.
a bo a d d 1 cup
r a n d nd not
mouthed ja three to four hours a ate,
r it
it infuse fo avoid bitterness. Ag
to ile
any longer nd funnel into a ster
a
then strain
bottle.
Ingredients 3 ounces ginger beer

Navel orange zest garnish
Ice
2 ounces loose carrot cake 1. Chill a cocktail glass with
tea-infused 100 percent agave ice.
reposado tequila 2. Shake the tequila, juices,
1 ounce fresh Meyer lemon and puree with ice.
juice 3. Strain into the glass.
1 ounce fresh Valencia orange 4. Add ginger beer. Add
juice garnish.
1 ounce date puree
207

Modern Whiskey Cocktails
Pour up some whiskey cocktails using ingredients you’ve never
thought possible
Try the first three modern whiskey cocktails on an autumn or it sit for 1 week, agitating daily. When finished simply strain
winter day and the fourth in the spring or summer. and funnel bourbon into a sterilized bottle.
To make the walnut-infused Woodford bourbon for Knock If it’s not your season for Clementine (Christmas) oranges,
on Wood, you’ll want to toast 1 cup unshelled walnuts at then you can substitute mandarin oranges, and if you can’t
400°F for 20 minutes. When finished allow to cool. Pour a bot- find those, then use tangerines.
tle of bourbon into a wide-mouthed jar and add walnuts. Let Your curiosity may be piqued when you read about the in-
Knock on Wood Barrel of Cracker Jacks

Ingredients 1. Fill a rocks glass with ice. Ingredients 1. Chill a 4–5-ounce cocktail
2. Stir the ingredients with ice. glass with ice.
Ice 3. Strain into the glass. Add Ice 2. Shake the infused whiskey
2 ounces black walnut-infused garnish. 2 ounces real buttered and caramel liqueur with ice.
Woodford Reserve Small popcorn and roasted peanut- 3. Strain into the glass.
Batch Bourbon infused Jack Daniel’s Single 4. Top with fresh cream. Add
1 ounce Christmas orange Barrel Whiskey garnish.
zest-infused grade B maple 1 ounce caramel liqueur
simple syrup 2 ounces fresh cream
2 dashes Peychaud’s bitters 1 popped caramel popcorn
Orange twist garnish garnish
208

fused real buttered popcorn and peanut Jack Daniel’s in the it will taste like a grownup Cracker Jack drink. The surprise
Barrel of Cracker Jacks. Yes, modern bartenders have begun inside is up to you.
to infuse our favorite fats with spirits. To make the infusion, Kretek is a word that means “clove cigarettes.” Clove comes
there are three steps but well worth it. First roast ½ cup pea- from the infused Grand Marnier, and the smoke comes from
nuts and infuse like the walnuts in the Knock on Wood. Strain, the Islay region Scotch (the smokiest of Scotches). To flame
then place 2 cups popcorn wrapped in cheesecloth in the orange oil, funnel essential orange oil to mister, then spray at
Jack Daniel’s for 24 hours. Remove the popcorn, then add 1 a flame. It will caramelize over the cocktail.
stick of softened (real) butter and let sit for 4 hours. Place in
the freezer so that the fat will rise to the top. Scoop off the fat,
and it’s ready. When you add caramel liqueur to the recipe,
Kretek Sweet Rye Reverie
MODERN COCKTAILS
Ingredients Dash of Fee’s Whiskey Barrel Ingredients 1. Chill a 5–7-ounce cocktail
Aged Bitters glass with ice.
Ice Spray of flamed essential Ice 2. Muddle two sweet basil
2 ounces Islay region Scotch orange oil 3 fresh sweet basil leaves (one leaves and Persian lime juice
whisky for garnish) in a mixing glass.
1 ounce clove-infused Grand 1. Chill a 4–5-ounce cocktail 1 ounce fresh Persian lime 3. Add ice, rye, Carpano An-
Marnier glass with ice. Shake all ingredi- juice tica, and puree.
½ ounce fresh Meyer lemon ents with ice; strain into glass. 2 ounces Sazerac rye whiskey 4, Add garnish, then shake
juice 3. Hold a flame over drink, then ¼ ounce Carpano Antica with ice and double-strain
½ ounce fresh Valencia orange spray mist of essential orange 1 ounce pear puree into the glass.
juice oil at the flame.
209

Modern Brandy Cocktails
Mix brandy and fruits to craft cocktails that taste like nectar of
the gods
Eden is the first place mentioned in any version of the Bible, ington, wrote to the Laird family requesting the recipe for
with apples being the first fruit mentioned in the first chapter applejack. Velvet falernum is a paradise-like sweetener that
of those Bibles. And as you learned in Chapter 4, Laird’s Ap- originated in 1890 but was not introduced to America until
plejack was the first commercial distillery in the U.S., and to 2003. With all that information, the Eden cocktail should taste
continue with this string of firsts there is documented proof like heaven.
that the first president of the United States, George Wash- The Pisco Sour has been a popular South American brandy
Eden
avan
Ambrosia N n, you’ll
b r o si a - in fused Nava uit
To make am drained and rinsed fr ests
of z
need 1 can hole mandarin orange
w
cocktail, 2 cup ripe, fresh-chopped ilized,
1 er
(peels), and ur the Navan into a st ients.
o r ed
pineapple. P jar and add the ing weeks,
ed 2
wide-mouth lace in a cabinet for
P funnel
Secure lid. nce daily. Strain and
it o
agitating
ized bottle.
into a steril
Ingredients 1. Rim a 4–5-ounce chilled

cocktail glass rimmed with
Organic raw sugar fresh cinnamon and raw sugar.
ground cinnamon rim garnish 2. Shake the ingredients with
Ice ice.
2 ounces Laird’s Applejack 3. Strain into the glass.
1 ounce velvet falernum
1 ounce fresh Meyer lemon
juice
210

cocktail since the late 1800s. The twisted one here uses key
lime juice and gomme (pronounced gum). You can purchase MAKE IT EASY
gomme syrup through online sources or make your own Make marshmallow orange blossom honey foam by
with sugar, water, and gum powder (gum arabic). Simply mixing 2 ounces orange blossom honey, 2 ounces
mix 1 ounce gum powder with 2 ounces of water. Let sit for marshmallow crème, 1 ounce fresh lemon juice, 3 or-
3 hours. Bring 2 cups sugar and 1 cup water to a boil, then ganic egg whites, and 2 cups filtered water in a bowl.
add gum powder and bring to a boil again. Remove from Then transfer to a whipped cream charger. Charge
heat and skim off the scum that rises to the top with a large the canister with a nitrous oxide cartridge and place
spoon. After it is cooled, strain into a sterile bottle. Makes a in the fridge for at least 1 hour before using.
silky sweetener for your cocktails.
Key Lime Pisco Sour Ambrosia
MODERN COCKTAILS
Ingredients 1. Chill a 7–9-ounce glass of Ingredients 1. Shake the infused Navan
choice. and amaretto with ice.
Ice 2. Shake the ingredients hard 2 ounces ambrosia-infused 2. Strain into the glass.
2 ounces pisco with ice. Navan 3. Add Champagne.
1 ounce fresh key lime juice 3. Strain into the glass. ½ ounce DiSaronno Amaretto 4. Add foam.
½ ounce gomme 4. Dash bitters on top. 3 ounces dry Champagne 5. Add coconut garnish (op-
½ organic egg white Marshmallow orange blossom tional)
1 dash Angostura bitters honey foam garnish
Toasted coconut sprinkle
garnish (optional)
211

Simple Syrup
Learn how simple it is to make one of the key cocktail ingredients
Simple syrup is simply sugar and water mixed together to to use the highest quality available, and for sugar you have
make a liquid sugar. Sugar in syrup form is the ideal way to choices of raw, organic, brown, and more.
add sweetness to a cocktail. Granulated sugar doesn’t dis- To make infused simple syrup, you simply add clean herbs,
solve as well. fruits, veggies, spices, and so forth to the water. Bring it to a
For the simple syrup recipe, a ratio of 1:1 works fine, but boil, add the sugar, and stir until the sugar is dissolved. Re-
some people prefer it a little thicker and will use twice as move from the heat, cover, and allow it to cool and steep.
much sugar as is called for in this recipe. You’ll discover your After about 30 minutes you can strain and funnel into a jar or
preference after you begin to experiment. For the water, try bottle. Simple syrup will keep in the fridge for a month.
Simple Syrup
p Tips
Simple Syru e used.
jars and bottles to b
• Sterilize all
.
nds thoroughly
• Wash ha
wash
y o r g a n ic and always ingredi-
u
• Try to b s rinse your infusion
and alway
ents well.
r, then
n o t h a ve filtered wate
o
• If you d twice to purify.
boil water
Ingredients 1. Bring the water to a boil.

2. Pour in the sugar. Stir until
2 cups water dissolved.
2 cups sugar 3. Remove from heat and al-
low cooling.
4. Funnel into a jar or bottle.
212

For a no-heat sugar-free simple syrup, use filtered room- GREEN light
temperature water and shake it hard with Splenda in a jar or Simple syrup infusions are limited only to anything that
bottle. You’ll notice that the Splenda dissolves very quickly. grows in the world that is not toxic. Popular infusions
Simply refrigerate. include vanilla, mint, ginger, citrus (use the zested rind),
rose petals, lavender, and tea bags. Others to try are
roasted coffee beans, peppercorns, and pumpkin. And
don’t forget that you can combine flavors such as vanilla
ginger or cacao bean and chili.
Tri-citrus Infused Simple Syrup No-heat Simple Syrup
techniques & Recipes

Ingredients 1. Bring the water and the Ingredients 1. Funnel the sugar and water
citrus zest to a boil. into a bottle.
2 cups water 2. Pour in the sugar. Stir until 2 cups sugar 2. Seal cap and shake hard for
Zest from 1 lime, 1 lemon, and dissolved. 2 cups lukewarm water 10 seconds.
1 orange 3. Remove from heat and 3. Let sit for 1 minute, then
2 cups sugar allow to cool and steep for 30 shake hard again until sugar
minutes. is dissolved. Cloudiness will
4. Strain and funnel into a jar clear.
or bottle.
213

Honey & Maple Syrup
Learn more about the birds and the bees and the flowers and the
trees
Honey and maple syrup are other sweeteners that can be som, eucalyptus, and blackberry. It all just depends on where
used to make simple syrup or infused simple syrup to add the bees buzz. Flavors that mix well with honey are citrus,
sweetness to cocktails. As you know, bees make honey from mint, ginger, hot peppers, vanilla, cinnamon, clove, thyme,
the nectar of flowers. Honey is made all over the world. The rose, lavender, and almond. Alcohols that mix well with hon-
most popular honey is from clover, but others that are easily ey are vodka, rum, tequila, whiskey, and Champagne.
found include alfalfa, buckwheat, wildflower, orange blos- Maple syrup is made from the sap of maple trees. Vermont
Simple Honey Syrup Jalapeño-infused Honey Syrup

Ingredients 1. Bring the water to a boil. Ingredients 1. Bring the water and jala-
2. Pour in the honey. Stir until peño peppers to a boil.
2 cups water dissolved. 2 cups water 2. Pour in the honey. Stir until
2 cups sugar 3. Remove from heat and al- 1 cup fresh sliced jalapeño dissolved.
low cooling. peppers 3. Remove from heat and
4. Funnel into a jar or bottle. 2 cups honey allow to cool and steep for 30
minutes.
4. Strain and funnel into a jar
or bottle.
214

is the largest producer of maple syrup, but it can be made
with sap from any maple tree that grows in a cold climate MAKE IT EASY
anywhere. It’s divided into two grades: A and B. A grades are Whenever you use dried herbs or spices for infusions,
lighter and are made from the early maple season, and B remember to use only half the amount you would
grades are darker and from the late season. Flavors that mix use if the herbs or spices were fresh. Growing your
well with the flavor of maple syrup include apple, apricot, own is an option as well. Herbs are probably the sim-
cranberry, allspice, ginger, cardamom, vanilla, whiskey, mint, plest plants to learn to grow. And many starter plants
and lavender. Alcohols that mix well with maple syrup are can be obtained in local grocery stores in the pro-
whiskey, applejack, and rum. duce section.
Ginger-infused Maple Syrup
up Grades
Maple Syr into two
a p le sy r u p is divided ade A
American m e A and Grade B. Gr ,
d er
grades: Gra grades: A Light Amb er.
th r ee su b a r k A m b
has
A m b er , a nd A D than
A Medium uch darker and heavier arker
m d
Grade B is er from Grade A. The l.
d a r k a m b ore flavorfu

the up is, the m re flavorful
m a p le sy r
the mo
darkest and to
Using the est choice if you plan ake
e b m
grade is th dilute with water to fused
to in
make syrup rup as in the ginger-
sy
Ingredients 1. Bring the water and ginger an infused
p.
to a boil. maple syru
2 cups water 2. Pour in the syrup. Stir until
1 cup fresh sliced ginger dissolved.
2 cups grade B maple syrup 3. Remove from heat and
allow to cool and steep for 30
minutes.
4. Strain and funnel into a jar
or bottle.
215

Infused Spirits
Make your own flavored spirits for yourself or for a great gift
If you believe that good things take time, then infusing spirits Some ingredients require a longer infusion but nothing lon-
is right up your alley. To infuse spirits, all you need are alcohol, ger than two weeks. Stronger flavors that take only three to
your chosen infusion ingredients, a wide-mouthed jar, and four days include vanilla, basil, mint, garlic, dill, oregano, rose-
time. Simply pour the spirit into a sterilized wide-mouthed mary, citrus rinds, lavender, and thyme. Edibles that take up
jar, add the washed and rinsed edible infusion of choice, and to a week include pitted cherries, figs, dates, cucumber, ap-
seal the top. Set the jar in a cabinet and every day turn it ples, raspberries, rose petals, watermelon, peaches, lychees,
upside down once and back, then set it back in the cabinet. strawberries, blueberries, blackberries, mangos, and papaya.
After a few days, you can open the jar and taste-test it. Fibrous edibles like peppers, lemongrass, ginger, pineapple,
Infused Vodka and Rum Cucumber-infused Gin
Ingredients 1. Pour the vodka or rum into Ingredients 1. Pour gin into a sterile, wide-
a sterile, wide-mouthed jar. mouthed jar.
1 750-milliliter bottle pre- 2. Add vanilla pods. Seal jar. 1 750-milliliter bottle pre- 2. Add cucumber. Seal jar.
mium vodka or rum 3. Set in a dark cool place and mium gin 3. Set in a dark cool place and
3 vanilla beans cut and agitate once daily for four 2 cups peeled and chopped agitate once daily for one
scraped days. cucumber week.
4. Strain and funnel into a 4. Strain and funnel into a
sterile jar or bottle. sterile jar or bottle.
216

cinnamon sticks, whole cloves, beans, and chilies take up to bon, simply fry some bacon and pour 2 ounces of the fat and
two weeks. If you combine flavors, then you may not be able a 750-milliliter bottle of bourbon into a jar. Allow infusing for
to put them in at the same time. 4 hours, then follow the freezer procedure.
Some creative infusions use bacon and buttered popcorn.
To make infused buttered popcorn rum, air pop 2 cups pop-
corn, then wrap and tie it in some cheesecloth. Infuse with
one 750-milliliter bottle of rum for 24 hours. Remove the
popcorn, then add 1 stick of softened (real) butter and let sit
for 4 hours. Place in the freezer so the fat will rise to the top.
Scoop off the fat, and it’s ready. To make bacon-infused bour-
Coffee and Cacao Bean-infused Tequila Cherry-infused Whiskey

Ingredients 1. Pour tequila into a sterile, Ingredients 1. Pour whiskey into a sterile,
wide-mouthed jar or jars. wide-mouthed jar.
1 750-milliliter bottle pre- 2. Add coffee beans. Seal jar. 1 750-milliliter bottle pre- 2. Add cherries. Seal jar.
mium tequila 3. Set in a dark cool place and mium whiskey 3. Set in a dark cool place and
½ cup roasted coffee beans agitate once daily for two 2 cups pitted cherries (not agitate once daily for one
½ cup cacao beans (nips) weeks. maraschinos) week.
4. Strain and funnel into a 4. Strain and funnel into a
sterile jar or bottle. sterile jar or bottle.
217

Infused Water
Learn century-old ways of aromatizing and flavoring water
Infused water in cocktails adds flavor when you don’t want One of the most important considerations when making
to add the flavor through a sweet infusion or spirit infusion. infused waters is the quality of the water. Never use water
One popular way by which infused waters are used is mist- taken straight out of your faucet and then into the pot. You
ing. Simply funnel the flavored and scented water into a mis- may have a filter on your faucet, but it’s best to boil that wa-
ter, then mist on top of a cocktail. When mixed with a spar- ter at least once for extra purification. Or you can buy distilled
kling water or wine, infused waters provide a light, aromatic or deionized water by the gallon at the grocery store.
quality with just a subtle hint of flavor that is perfect for light The most popular water flavors are infused with nontoxic
refreshment. flower petals. Rose, lavender, hibiscus, and lilac are the most
Rosewater
servation
Water Pre infused
n c e o f vo d ka to your ill
w
Adding 1 ou ping it in the fridge a
r a n d k ee r . U si n g
wate u p to a yea
it use it
help preserve olongs life, too, beca ys
p r r a
dark bottle mount of ultraviolet lass.
e a g
reduces th e bottle through the kened
th a r
that enters nd spirit bottles are d
a
Beer, wine, n.
so
for this rea
Ingredients 1. Pour purified water and

rose petals into a pot.
3 cups purified water 2. Bring to a boil, then simmer
2 cups clean rose petals for 30 minutes with a lid on
1 ounce vodka the pot.
3. Allow to cool.
4. Strain and funnel into
a sterile jar or bottle. Add
vodka.
218

common. For extra refreshment, you can even spray yourself steam rises, the cold lid will cause it to condense and drip
or your sheets with the water! into the Pyrex cup. Every 15 minutes empty the cup. This is
The preferred way to make waters requires a large pot basic distillation.
with a lid, a 2-cup Pyrex measuring cup, a brick, and some
ice. Place a clean brick in the bottom of the pot, then set the
Pyrex cup on top of the brick. Fill the pot with your chosen
ingredients to the top of the brick, then add distilled water
up to the level of the brick. Place the lid on upside down, These infused waters add flavor without the sweet infusion
then bring the water to a boil. Fill the inverted upside-down process.
lid with ice, then lower the temperature to simmer. As the
Cinnamon Apple Water Turkish Delight Water

Ingredients 1. Pour purified water and Ingredients 1. Pour all the ingredients
apples and cinnamon into a except the vodka into a pot.
3 cups purified water pot. 3 cups purified water 2. Bring to a boil, then simmer
1 cup chopped apples 2. Bring to a boil, then simmer 1 cup clean rose petals for 30 minutes with a lid on
3 broken cinnamon sticks for 30 minutes with a lid on ½ cup fresh mint leaves the pot.
1 ounce vodka the pot. ½ cup natural unshelled pista- 3. Allow to cool.
3. Allow to cool. chio nuts 4. Strain and funnel into
4. Strain and funnel into 1 broken cinnamon stick a sterile jar or bottle. Add
a sterile jar or bottle. Add 1 ounce vodka vodka.
vodka.
219

Purees
Use your food processor and mash up full-bodied flavors for your
cocktail
Purees add bursting, concentrated flavor to a cocktail. The your chosen carbohydrate, then heat it and mash it up. Heat-
most common purees on the market are in the baby food ing options include baking, boiling, and steaming. The pre-
aisle at your local grocer. Of course, nothing compares with ferred method is steaming because it keeps a lot of the flavor
making your own purees, but scan the baby food for ideas and vitamins intact. Baking is fine, but it takes a long time and
anyway! uses a lot of energy. After your puree is heated, simply use a
Making purees is pretty simple. Basically, you peel and chop food processor to mash it up. At this point, you can mix in
Peach Puree Tropical Puree

Ingredients 1. Steam peaches until soft. Ingredients 1. Steam mango and pine-
2. Place in the food processor apple until soft.
1 pound peaches (about 4) for 1 minute. 1 mango peeled, pitted, and 2. Place in the food processor
skinned, pitted, and chopped 3. Taste, then add simple chopped with the banana for 1 minute.
1 ounce simple syrup if syrup if desired. 1 cup chopped fresh pine- 3. Taste, then add simple
desired 4. Spoon into sterile jars or apple syrup or falernum if desired.
containers. Refrigerate. 1 ripe banana 4. Spoon into sterile jars or
Yields 1 cup 1 ounce simple syrup or faler- containers. Refrigerate.
num if desired Yields 1 cup
220

more ingredients or other purées with it if desired. Then the
mash gets spooned straight into small sterile jars. You can The tropical puree can contain any of your favor-
also use simple disposable plasticware. Some people prefer ite tropical fruits, such as papaya, mandarin or-
ZOOM
to push the puree through a sieve for extra straining first. anges, lychees, kiwi, and tangerines. Cornucopia
Keep the puree in the fridge for preservation. You can also puree can contain any autumn, winter, and har-
freeze the puree in ice trays. When it’s frozen, pop out the vest edibles such as pears, squash, ground nuts,
puree cubes and store in a freezer bag for future use. You can cranberries, persimmons, oranges, and ground
use them in the blender for a frozen drink or allow them to allspice. You could even make a spa puree with
thaw. cucumber, mint, and lemons.
Cornucopia Puree
ing
Easy Skinn ut with
fr u it w it h a knife, b . Bring
in il it first
You can sk easier to bo , then drop
fr u it it ’s
some a boil
of water to then
a large pot Boil for 5–10 minutes, el
. w
in the fruit the pot and set on a to sily
remo ve fr o m ou can ea
o l. W h en it is cool, y .
o uit

to c ins of the fr
o ve th e sk
rem
Ingredients 1. Steam apple and pumpkin

until soft.
1 cup skinned, chopped, and 2. Place in the food proces-
seeded red apple sor with the cinnamon for 1
1 cup chopped pumpkin meat minute.
1 teaspoon ground cinnamon 3. Taste, then add simple syr-
1 ounce simple syrup or up or honey syrup if desired.
honey syrup if desired 4. Spoon into sterile jars or
containers. Refrigerate.
Yields 1 cup
221

Homemade Classic Drink Mixes
Try your hand at making essential bar mixers in your own kitchen
Two of the most confusing mixers to the layperson are marga- a margarita with sour mix. The next thing to know is that
rita mix and sweet-and-sour mix. That’s no surprise because each mix should contain only three ingredients: water, sugar,
any mixer aisle at liquor stores offers a wide assortment . . . and citrus juice. That’s it. Now stop for a minute and flip back
full of fake colorings and words you can’t pronounce to en- through some recipes in this book, and you’ll see that many
sure shelf life, if I may add. of them call for 1 ounce lemon juice and 1 ounce simple syr-
The first thing you should know is that margarita mix has a up. That’s sour mix (a little bit of sweet and a little bit of sour)!
lime base and sour mix has a lemon base. You wouldn’t make Look at the margaritas in the margarita chapter, and you’ll see
a whiskey sour with margarita mix, and you shouldn’t make 1 ounce lime juice and I ounce simple syrup. That’s margarita
Margarita Mix Sweet-and-sour Mix
Ingredients 1. Mix the juice and simple Ingredients 1. Mix the juice and simple
syrup together. syrup together.
2 cups fresh lime juice 2. Pour into a sterile bottle. 2 cups fresh lemon juice 2. Pour into a sterile bottle.
2 cups simple syrup Refrigerate. 2 cups simple syrup Refrigerate.
222

mix! And in some recipes you’ll see that simple syrup can be Just so you know, grenadine was originally made from
replaced by other sweeteners such as grenadine, honey, and pomegranates. Through time, companies began using
agave syrup. Some people like to make an all-purpose sour cheaper ingredients such as cherry syrups to substitute.
mix that uses half lemon and half lime juice, and that’s fine for
lots of tropical drinks, but it limits you with other drinks.
When mixing the simple syrup and juice together, your goal
is to reach a balance of sweet and sour. Feel free to adjust
the sweetness or sour, depending on your taste preferences.
Also, don’t forget that you can make a sugar-free mix by us-
ing Splenda simple syrup.
Grenadine
renadine
No-heat G dine by
o m a k e n o -heat grena and
You can als of pomegranate juice eal
p S
placing 1 cu ulated sugar in a jar. gar
n su
1 cup of gra shake hard until the gain.
tl y , th en to sh a k e a
tigh o u m a y n eed juice
. Y d
is dissolved keep adding sugar an .
o d
You can als ke the amount you nee

a
until you m
Ingredients 1. Heat the pomegranate juice

to a simmer.
2 cups pomegranate juice 2. Stir in the sugar until dis-
1 cup granulated sugar solved.
1 ounce vodka 3. Funnel into a sterile bottle.
Add vodka. Refrigerate.
223

Resources
Cream of the Crop
While this is not a complete list of resources, Spirit Foodservice, Inc. Ardent Spirits
it is enough to help point you in the correct www.spiritfoodservice.com www.ardentspirits.com
direction. Links and resources from these • Spirit Foodservice, Inc. makes custom and • Gary Regan is a spirit and cocktail expert and
Web sites will guide you further. One caveat: specialty drink stirrers, specialty straws, author of many books, including The Joy of
Know that there are many people in the novelty cocktail picks, and other goodies for Mixology. He also maintains a worldwide bar-
your drinks. It has been around since 1934. tender newsletter that keeps up with all the
world that claim to be a “professional” and
latest drink trends and happenings.
that the word professional is thrown around
to mean many things to many people. Rest
assured, however, that the following listed Top Cocktail CocktailDB
www.cocktaildb.com
can be used to guide you like the Northern Connoisseurs, Modern • Ted “Dr. Cocktail” Haigh is a cocktail historian,
star would.
Mixologists, & Liquid speaker, consultant, and author of Vintage
resources
Spirits and Forgotten Cocktails. He is also the

Bar & Drink Supplies Chefs curator for the Museum of the American
Cocktail and co-founder of cocktaildb.com.
Barproducts.com Angus Winchester He lives in Los Angeles.
www.barproducts.com www.barmetrix.com
• Angus is a veteran bartender of twenty
• Every bar tool seen in this book came from
years. He is an ambassador for the modern
Darcy O’Neil
barproducts.com. It has been selling bar www.theartofdrink.com
supplies since 1995 and is the official supply professional bartender, traveling the world
hosting training sessions and tastings. Angus • Darcy O’Neil is a bartender and chemist in
store for Nightclub and Bar magazine. London, Ontario. He publishes The Art of
also owns and maintains www.alconomics
.com and www.therumclub.com. Drink and writes cocktail-related articles for
Fee Brothers many publications.
www.feebrothers.com Anistatia Miller and Jared
• Fee Brothers is a four-generation-old (since Brown DrinkBoy
1863) manufacturer of top-quality cocktail www.drinkboy.com
martiniplace.com
mixes, bitters, and flavoring syrups. Look • Seattle-based Robert Hess owns DrinkBoy
here first when searching for an unusual www.euvs.org
.com. The site is dedicated to providing clear
ingredient in this book like assorted bitters, www.mixellany.com
and concise information about the art of the
falernum, gomme, and orgeat. • Anistatia Miller and Jared Brown are credited
cocktail.
with establishing the first bar and cocktail
Web site (martiniplace.com) on the Internet in
LeNell’s Ltd. 1995. Today they are the directors/curators of Jamie Boudreau
www.lenells.com Exposition Universelle des Vins et Spiritueux www.spiritsandcocktails.com
• This wine and spirit boutique specializes in on Ile de Bendor, France. They are also publish- • Jamie’s thirst for cocktail minutia is infamous,
hard-to-find spirits, so if you see an ingredi- ers of Mixologist: The Journal of the American and if conversation turns to a subject that he
ent in this book that you cannot find at your Cocktail, the scholarly journal on cocktails and is unsure of, you can be assured that he will
local liquor store, try LeNell’s. spirits of the Museum of the American Cock- research it as soon as possible. He has a love
tail, of which they are co-founders. for the classics but at the same time is always
224

looking for new, exciting ingredients Fine Living Network program Raising then he has founded Stanislav Vadrna’s
with which to try out new recipes. He is the Bar. He also runs his own beverage School of Bartending and Mixology and a
known for his molecular mixology. consulting firm. joint project with the Redmonkeygroup.
Jeff Berry Natalie Bovis-Nelsen Stephen Beaumont

www.beachbumberry.com www.theliquidmuse.com www.worldofbeer.com
• Jeff “Beachbum” Berry is the author of • Los Angeles-based author, cocktail blog- • Stephen Beaumont has been document-
Beachbum Berry’s Grog Log, which the ger, mixologist, spirits columnist, and ing the world of beer, spirits, food, and
New York Times hailed as the world’s online cocktail show host Natalie Bovis- travel for almost twenty years. He writes
first serious tiki cocktail book. Jeff is the Nelsen has a passion for cocktail culture for many related blogs, including www
world authority on all tiki cocktails, and that defines her career. As editor and .thatsthespirit.com and www.onthe
his creations have been featured in many blogger of TheLiquidMuse.com, Natalie house.typepad.com.
publications and served in famous bars keeps a close eye on drink trends, the
around the world. Jeff serves on the people who set them, and bars around Other leaders in the industry who do not
advisory board of the Museum of the the world where connoisseurs can share have a Web site are Francesco Lafranconi,
American Cocktail. a quality tipple.
David Wondrich, Audrey Saunders, Char-
lotte Voisey, Bridget Albert, Phil Greene,
Jeffery Morgenthaler Paul Clarke and Chris and Laura McMillian.
www.jeffreymorgenthaler.com www.cocktailchronicles.com
• Jeffrey Morgenthaler is a master mixolo- • The Cocktail Chronicles Web site is
gist who writes about bartending and owned by Paul Clarke, a Seattle-based
mixology from Eugene, Oregon. cocktail enthusiast. His site is an ongoing
exploration of fine spirits, creative cock-
tails, and classic mixology.
King Cocktail
www.kingcocktail.com
• Dale “King Cocktail” Degroff is credited Simon Difford
with pioneering the revival of the clas- www.diffordsguide.com
sic cocktail. He’s the world’s foremost • Simon Difford is best known for his
mixologist and is the president and yearly color recipe book, Difford’s Guide
founder of the Museum of the American to Cocktails. Simon constantly travels the
Cocktail and the author of The Craft of the world in search of the best bars and their
Cocktail. best cocktails.
The Modern Mixologist Stanislav Vadrna

www.themodernmixologist.com www.stanislavvadrna.com
• Las Vegas-based Tony Abou-Ganim is a • Stan is from Bratislava, Slovakia. He first
resources
leader in the beverage industry who can made cocktail history when he won a
be seen on Iron Chef and demonstrates world cocktail menu contest for the bar
the art of cocktail preparation on the he worked at called “Paparazzi.” Since
225

Events and Conferences
February/March
Nightclub & Bar Convention and Trade
Show
www.nightclub.com
Nightclub & Bar hosts many conventions throughout the
year, but the world’s largest is in Las Vegas.
March/April
Cocktail Film Fest
www.talesofthecocktail.com
The Cocktail Film Fest takes place in New Orleans and is put
resources
on by Tales of the Cocktail. Films with cocktails in them are

shown, and movie buffs and libation lovers are served food
and drink seen in the films. There is lots of themed fun, and
it’s hosted by Cheryl Charming.
May
San Francisco Cocktail Week
www.sfcocktailweek.com
This week honors San Francisco’s vibrant cocktail culture.
Local bartenders access local farmers, local distilleries, and
local wineries and devour cocktail lore, pair with chefs, and
teach each other to create delicious cocktails. They strive to
remember the past in order to balance the new. They also
celebrate both the classic cocktail concoction and the avant-
garde potation.
World Cocktail Week

www.museumoftheamericancocktail.org/WCD
World Cocktail Week was established to celebrate the rich
history of the cocktail and recognize the craftsmanship and
skill of the bartenders who have been mixing them for over
two hundred years. Events are organized worldwide so that
you can celebrate at the event closest to you.
226

June
The Bar Show
www.newyorkbarshow.com
The Bar Show is the only trade show specifically for profes-
sionals representing the bar, nightclub, restaurant, and liquor
store industry. It is held in at the Jacob K. Javits Convention
Center in New York City.
Hukilau
www.thehukilau.com
Hukilau is four days of tiki tunes, treasures, live entertainment,
special guests, and, of course, tiki cocktails. Most events take
place at the Yankee Clipper Hotel and at the Mai-Kai in Fort
Lauderdale, Florida.
July
Tales of the Cocktail
www.talesofthecocktail.com
Tales of the Cocktail is the culinary and cocktail festival that
features award-winning mixologists, authors, bartenders,
chefs, and designers in the New Orleans French Quarter at
five days of cocktail events such as dinner pairings, cocktail
demos, tastings, seminars, mixing competitions, design ex-
pos, and book signings. Visitors worldwide attend this event.
resources
227

Learning to bartend
The Best Bartender part of the drink, draw up a cocktail list that
matches the elegance of the establishment
in the craft of the cocktailian bartender. They
are aimed specifically at professional bar,
Training it’s created for, and, in short, do everything restaurant, and hotel employees.
that one expects from an educated profes-
BarSmarts sional to educate, guide, and propagate the
healthy, enlightened, and responsible use of
www.barsmarts.com
• BarSmarts Advanced is the only comprehen- beverage alcohol products. Organizations
sive spirits, mixology, and service education Museum of the American
and certification program available today. Gary Regan’s Weekend Cocktail
Candidates are given a BarSmarts invita- Cocktails in the Country www.museumoftheamericancocktail.org
tion with a registration code and then their Bartending Classes • The Museum of the American Cocktail is
BarSmarts kit in the mail. The kit contains www.ardentspirits.com a nonprofit organization that celebrates a
a BarSmarts DVD, workbook, and a set of • Gary’s bartender classes, called “Cocktails in
resources
true American cultural icon: the American

professional bar tools (hand selected by Dale the Country,” are an intensive two-day course cocktail. It welcomes a global network of the
DeGroff ). Candidates study the materials at
their own pace. After each module, candi-
dates go back online to take a quiz (total of
four), which assists them in getting ready for
the final exam at BarSmarts Live.
• When all four modules of the DVD, work-

book, and quizzes are complete, the
program culminates with BarSmarts Live, a
dynamic, full day of seminars, discussions,
hands-on mixology, testing, and certifica-
tion.
Beverage Alcohol Resource

(BAR)
www.beveragealcoholresource.com
• Beverage Alcohol Resource in New York
City was the first culinary mixology course.
Its graduates are able to mix a balanced
sidecar, distinguish a Speyside malt from a
Lowland malt, explain in detail the differ-
ence between bourbon whiskey and Irish
whiskey, recognize when a tequila is over-
priced, identify a potato vodka by its nose
alone, explain the origin of the manhattan
cocktail and why the bitters are an integral
228

most passionate and talented bartend-
ers, collectors, historians, and writers on
Cuff & Buttons Performance
www.cuffandbuttons.com
the subject of drink. • Cuff & Buttons is a partnership between Bartending
three bartenders from New York City’s FBA (Flair Bartenders
U.S. Bartenders Guild cocktail vanguard. It brings together the
talents of Sasha Petraske, Christy Pope,
Association)
www.usbg.org www.barflair.org
and Chad Solomon.
• The purpose of the U.S. Bartenders Guild • Since 1997 the goal of FBA has been to
is to improve customer-bartender rela- help teach the art of flair, promote the
tions, increase the prestige of bartend- Liquid Architecture sport of freestyle or extreme bartending,
ers, and perform public relations for the www.liquid-architecture.com and support all styles of performance
alcoholic beverage industry. • Liquid Architecture is a beverage con- bartending in a safe and fun manner
sultancy owned by Kim Haasarud who worldwide. If you are looking for a flair
creates signature liquid cuisine and bar bartender in your part of the country for
Best Cocktail concepts into beverage masterpieces. a party, then know that membership is
not required to use the Web site forums.
Consultants to Learn Liquid Relations
From www.liquidrelations.com Flair Bar
• Ryan Magarian heads Liquid Relations, a www.flairbar.com
Bar Magic beverage development company based • Flair Bar is a monthly e-zine that keeps
www.barmagic.com in Seattle. He has a unique, cheflike you updated with current flair bartend-
• Bar Magic, LLC is a Las Vegas-based approach to the craft of mixology and ing events and trends.
unique drink design business owned by develops innovative bar programs.
Tobin Ellis. Tobin provides worldwide Flairco
services for development, operations, Liquid Solutions www.flairco.com
and marketing services for hospitality,
www.liquidsolutions.org • Dean Serneels is the inventor of the origi-
foodservice, and nightlife operations.
• Philip Duff heads Liquid Solutions. He is nal flair practice bottle and bar unit that
a renowned bar and beverage consul- folds up into a suitcase. He also is head of
BarMedia tant and award-winning mixologist who the Flairco Bartending Arts and Sciences
www.barmedia.com travels the world to advise and train Training Program.
• Robert Plotkin is BarMedia. His mission is major drinks companies, hotels, bars, res-
to serve the needs of aspiring profession- taurants, and nightclubs about brands,
als and enlighten the social host on the bartending, and cocktails.
nuances of creative mixology.
resources
229

Bars and Lounges
Dedicated to the Craft of the Cocktail
California: San Francisco Elixir (954) 563-3272
www.elixirsf.com • The Mai-Kai is the sole survivor of America’s
Absinthe Brasserie and Bar
16th and Guerrero grand midcentury tiki supper clubs; its stellar
www.absinthe.com tiki cocktails, food, and decor provide an
398 Hayes St. (415) 552-1633
experience unmatched for anyone.
• The first certified green bar in San Francisco,
(415) 551-1590
Elixir has an expansive cocktail menu and a
• Absinthe Brasserie and Bar is one of the most
romantic and popular fine-dining establish-
spirits collection that focuses on the vintage, Florida: South Beach/Miami
the organic, the local, and the original,
ments in San Francisco, serving classic and The Florida Room
all while remaining a friendly corner bar.
creative upscale American-influenced French
Owned by H. Joseph Ehrmann. www.delano-hotel.com
brasserie as well as an extensive handcrafted
cocktail menu. Delano Hotel
Forbidden Island Tiki Lounge 1685 Collins
www.forbiddenislandalameda.com (305) 672-2000
resources
Bourbon & Branch

www.bourbonandbranch.com 1304 Lincoln Ave. • The Florida Room is an intimate speak-
(510) 749-0332 easy that evokes a bygone era and serves
501 Jones St.
• Forbidden Island Tiki Lounge serves vintage handcrafted specialty cocktails imbued with
Phone number and password are gained a Cuban/Latin feel. The room has a Lucite
tropical drinks and modern cocktails made
only by registering online for a reservation. perfectly balanced with fresh-squeezed, grand piano that has been played by music
• Bourbon & Branch is a throwback to the 1920s seasonal juices and premium ingredients. legends such as Lenny Kravitz and Jamie
and the era of Prohibition when the sale and Foxx.
consumption of alcoholic beverages were
Tommy’s Mexican Restaurant
outlawed. You’ll experience the ambience of
that time in an actual speakeasy that oper- www.tommystequila.com Louisiana: New Orleans
ated illegally at its location from 1921 to 1933. 5929 Geary Blvd.
Arnaud’s French 75 Bar
There are rules here: Do not use a cell phone, (415) 387-4747
smoke only out back, do not stand at the bar, • Tequila guru Julio Bermejo works at Tommy’s www.arnauds.com/bar.html
and be patient for labor-intensive cocktails. Mexican Restaurant. He is known by every- 813 Rue Beinville
one in the industry and will remember you. (504) 523-5433
Cantina The bar is small and is decorated with noth- • The French 75 Bar has been in Arnaud’s since
ing but 100 percent agave tequila. Julio has 1918. The crafted drink menu is extensive,
www.cantinasf.com
a team of Mexicans who work like oompa- with drinks ranging from the cocktail for
580 Sutter St. which the bar is named to a dizzying selec-
loompas squeezing fresh limes for made-to-
(415) 398-0195 order tequila cocktails. It’s an experience not tion of martinis and other cocktails. Look for
• Cantina is a Latin abode, an art salon, and to be missed. master mixologist Chris Hanna.
a culinary cocktail lounge featuring wines
and spirits shaken and poured in nouveau
Carousel Bar
ways. Owned by master mixologist Duggan Florida: Fort Lauderdale
McDonnell.
www.hotelmonteleone.com
Mai-Kai Monteleone Hotel
www.maikai.com 214 Rue Royale
3599 N. Federal Highway (U.S. 1) (504) 523-3341
230

• The Carousel Bar is immortalized in the PDT officers club in Burma (Myanmar), which
writings of Ernest Hemingway and oth- www.pdtnyc.com has since closed.
ers. The historic bar top and stools take 113 St. Mark’s Place
you on a slow, fifteen-minute ride around
the bar. Look for master mixologist Mar-
(212) 614-0386 Oregon: Portland
• PDT (Please Don’t Tell) is a modern,
vin Allen for a crafted historic cocktail. Mint/820
Prohibition-era speakeasy serving crated
cocktails. Some on the menu, such as www.mintand820.com
Swizzle Stick Bar bacon-infused bourbon, are extreme. 816 North Russell
www.swizzlestickbar.com The entrance is not seen from the street, (503) 284-5518
Loews New Orleans Hotel and there is no sign. The front door is lo- • Mint/820 is owned by Lucy Brennan. Lucy
300 Poydras St. cated inside an adjacent store (Crif Dogs is at the forefront of creating cocktails that
(504) 595-3305 hot dogs) and is camouflaged as a phone incorporate fresh fruit and food into each
• The Swizzle Stick Bar was inspired by booth. Once inside the booth, you lift the drink and has been noted as one of the
the famous Brennans’ beloved Aunt Ad- receiver, hit the call button, and wait for top mixologists in the country by Food and
elaide, who personified the avant-garde the person on the other side to let you in. Wine and Bon Appetit magazines.
cocktail culture of the late 1950s and
1960s, and represents the joie de vivre of Milk & Honey Teardrop Lounge
all that is New Orleans. www.mlkhny.com/newyork www.teardroplounge.com
134 Eldridge St. 1015 NW Everett St.
New York: New York City • The tiny Milk & Honey bar is a true (503)445-8109
speakeasy that has a constantly chang- • This lounge offers lovingly made liba-
Death + Company ing phone number and requires a tions with crafted mixers, tinctures,
www.deathandcompany.com password for admission. There is no specialty liqueurs in liquid culinary style.
433 East 6th St. visible entrance, and everything is freshly Cultivated by master mixologist Daniel
made, from the ice to the bitters. The Shoemaker.
(212) 388-0882
owner, Sasha Petraske, created the bar
• Death + Company is a restaurant/bar
in personal retaliation against celebrity-
that celebrates the golden age of the
obsessed nightlife. Only nonfamous folk Washington: Seattle
cocktail of days gone by and of today.
receive the unlisted phone numbers and
The crafted cocktail menu is extensive. Zig Zag Café
must call ahead to be buzzed in through
No reservations. First come, first served. www.zigzagcafe.net
the surveillance system-equipped door.
1501 Western Ave.
Flatiron Lounge (206) 625-1146
Pegu Club
www.flatironlounge.com • The award-winning Zig Zag Café was
www.peguclub.com
37 W. 19th St. born from the desire to provide its pa-
77 West Houston St., 2nd floor
(212) 727-7741 trons with an unprecedented selection of
• Flatiron Lounge is co-owned by bar chef
(212) 473-PEGU the finest spirits. One bartender, Murray
• Pegu Club was opened by cocktail god- Stenson, is widely revered and univer-
Julie Reiner. She draws much of her inspi-
dess Audrey Saunders and bar chef Julie sally beloved. Murray has been serving
ration from her native Hawaii by utilizing
Reiner. Located in Manhattan’s Soho cocktails in Seattle for over thirty years,
the freshest fruits and the highest-
district, it is revered by cocktail enthusi-
resources
quality spices and spirits available. inspiring scores of cocktail aficionados
asts as one of the best cocktail lounges and fellow bartenders along the way.
in the world. The name pays tribute to a
storied, late-nineteenth-century British
231

the best of the rest
Podcasts and Weblogs
The Cocktail Spirit with
Robert Hess
www.smallscreennetwork.com
Tiki Bar TV
www.tikibartv.com
iPhone Applications
Resources
Cocktails
You can download over a thousand cocktail
and mixed drink recipes in your pocket. Im-
press your friends and discover your next fa-
vorite drink among the same classic recipes
that inspire today’s top bartenders.
Magazines
Imbibe
www.imbibemagazine.com
Imbibe is the magazine of liquid culture. It has
a completely new way of looking at drinks—
as a distinct culinary category deserving
in-depth exploration of history, ingredients,
preparation, artistry, and consumption.
232

Cheers!
www.beveragenet.net
Cheers! is written for owners and food
and beverage managers of premium
full-service establishments: chain and
independent hotels, restaurants, clubs,
caterers, and bars serving wine, beer, and
spirits. The editorial focus is on product
knowledge, merchandise and promo-
tions, industry trends and developments,
employee training, and other business
aspects.
Santé
www.santemagazine.com
Santé is an award-winning national mag-
azine for restaurant and hospitality pro-
fessionals.
Sites of Interest
www.misscharming.com
www.cocktails.about.com
www.knackbooks.com
resources
233

Index
A Berry Scary-tini, 159
absinthe Birthday Drink, 179
background of, 64–65 Birthday Punch, 198
glasses, 18 bitters, 20
Absinthe Drip, 64 Black Leather String Bikini, 184
Absolut vodka, 44 Blackberry Apple Maple Sangria, 166
Admiral Nelson’s Blood, 132 Blackberry Plum Wine, 161
Alaskan Flag, 113 Blanco Y Negro, 206
ales, 32–33 blenders, 11
Almond Joy-tini, 78 blending, 10
Ambrosia, 211 Blood and Sand, 59
Index
American Flag, 112 Blood Orange Ginger Champagne, 135

American Punch, 192 Bloody Mary, 31
Americano, 65 Blooming Jasmine Toddy, 181
antioxidant drinks, 150–51 Blue Coconut Margarita, 86
Appletini, 76 Blue Hawaii, 98
Armagnac, 43 Blue Hawaiian, 98
Asian Punch, 193 Blue Kamikaze, 118
Blueberry Eco-Mojito, 146
B Blueberry Lemon Drop Martini, 73
B-52, 108 boilermakers, 126–27
Baby Shower Punch, 199 Boston shakers, 3
Bahama Mama, 99 Bowl of Cherries Punch, 194
Banana Cream Pie, 102 Box of Chocolates, 153
Banana Drop Martini, 73 brandy
Barrel of Cracker Jacks, 208 background of, 42–43
Bed of Roses Margarita, 90 modern cocktails, 210–11
Bee Natural, 148 organic, 148–49
beer vintage cocktails, 60–61
ales, 32 Brandy Alexander, 60
glassware, 32 Brandy Crusta, 61
lagers, 33 Bubblegum Bubbly, 136
trivia, 33 Bull Fight, 105
Bellini, 131 butane, 9
234

Buttery Irishman, 109 Classic Martini, 68
Classic White Sangria, 170
C cocktail glasses, 16
Candy Cane, 163 cocktails, champagne
Caramel Appletini, 77 celebrity, 132–33
champagne classic, 128–29
cocktails, 128–39 classic fruit, 130–31
glassware, 38 French-inspired, 138–39
prosecco, 39 pink, 136–37
sparkling wine, 39 unique, 134–35
types of, 38 cocktails, modern, 206–7
Champagne Cocktail, 128 brandy and cognac, 210–11
Chartreuse, 201 gin, 202–3
Cherry-infused Whiskey, 217 rum, 204–5
Cherry Kamikaze, 119 vodka, 200–201
Cherry Vanilla Fizz, 134 whiskey, 208–9
Chocolate Cake, 107 cocktails, vintage
Chocolate Cherry Sangria, 166 American whiskey, 56–57
Chocolate Monkey, 100 brandy, 60–61
Chocolate-tini, 74 fortified-wine and liqueur, 64–65
Cinnamon Apple Water, 219 gin, 62–63
Classic Daiquiri, 92 rum, 66–67
Classic Margarita, 80 Scotch whiskey, 58–59
coffee, 22
Coffee and Cacao Bean-infused Tequila, 217
cognac
background of, 42–43
modern cocktails, 210–11
Collins glasses, 15
Copycat Mai Tai, 97
cordial glasses, 12
Cornucopia Purée, 221
Cosmopolitan, 71
Cuba Libre, 66
Cucumber-infused Gin, 216
Index
235

D French Punch, 193
daiquiris, 92–93 French Sangria, 165
Dandy Brandy Alexander, 148, 149 Fresh Funky Monkey, 146
Day at the Spa, 144 Fried Coffee Punch, 191
dessert drinks, 102–3 Frog in a Blender, 100
Devil’s Blood, 158 Frozen Daiquiri, 92
Dirty Martini, 69 frozen drinks
double old-fashioned glasses, 15 animal-inspired tropical, 100–101
007, 139 daquiris, 92–93
Down the Rabbit Hole, 150 dessert, 102–3
Down Under Sangria, 173 global tropical, 98–99
Dusk, 200 piña coladas, 94–95
Frozen Margarita, 81
E
Eden, 210 G
Index
equipment Garden Party Punch, 195

garnishes, 8–9 garnishes
muddling and layering, 4–5 Bloody Mary, 31
pourers and openers, xii–1 flags, 30
shakers and strainers, 2–3 party drinks, 184–85
special touches, 6–7 pineapple, 28–29
tools, 10–11 stuffing olives, 30
F
Fiesta Sangria, 168
Fish House Punch, 188
flaming, zest, 9
Flaming Dr. Pepper, 127
Flat Tire, 105
Flirtini, 131
flower drinks, 180–81
Flu Shot, 115
Forbidden Apple-tini, 177
Fortune Teller, 182
Fountain of Youth, 151
French 75, 129
French Margarita, 89
236

techniques for making, 8–9
twists, 26–27
wedges, 24
wheels, 24
gear
garnishes, 8–9
muddling and layering, 4–5
pourers and openers, xii–1
shakers and strainers, 2–3
special touches, 6–7
tools, 10–11
German Chocolate Cake, 103
German Punch, 192
Ghost Aura, 159
Gibson, 68
Gimlet, 63
gin stemmed, 16–17
Genever, 46 sturdiest, 14–15
infused, 216 white wine, 36
London Dry, 46 Gold Margarita, 82
modern cocktails, 202–3 Grenadine, 223
New Western Dry, 47 Guacamole Margarita, 91
organic, 144–45 Gypsy Bloodless Mary, 202
vintage cocktails, 62–63
Ginger-infused Maple Syrup, 215 H
Gingerbread House Punch, 197 Halle Berry Bubbles, 133
glassware Halloween drinks, 158–59
beer, 32 Hawaiian Margarita, 88
brandy and cognac, 42 Hawthorne Strainer, 3
champagne, 38 healthy drinks
mixing, 2 antioxidant, 150–51
port and sherry, 40 low-carb, 142–43
red wine, 34 organic rum and tequila, 146–47
smallest, 12–13 organic vodka and gin, 144–45
special touches, 6–7 organic whiskey and brandy, 148–49
Index
specialty, 18–19 sugar-free, 140–41
237

ice drinks, 182–83
Independence Colada, 156
Indian River Sage, 206
Infused Rum, 216
infused spirits, 216–17
Infused Vodka, 216
Insane Plantain, 179
Irish Car Bomb, 126
Irish coffee, 154
Irish coffee glasses, 18
Irish Flag, 113
Italian Margarita, 88
Italian Sangria, 164
J
Index
Heatwave, 205 Jäger Bomb, 127

Hemingway Champagne, 132 Jalapeño-infused Honey Syrup, 214
Hibiscus, 130 jiggers, xii
highballs, 14 juice mixers, 20
holiday drinks juicing, 10–11
Halloween, 158–59 julep strainers, 2
inspired by day, 162–63 July Fourth drinks, 156–57
St. Patrick’s, 154–55 Juniper Treehugger, 145
summer and July Fourth, 156–57
Thanksgiving, 160–61 K
Valentine, 152–53 Kama Sutra, 152
Hollywood, 121 Kamikaze, 118
Honey Baked Turkey, 160 kamikazes, 118–19
Hot Apple Pie, 160 Key Lime Pie-tini, 79
Hot Buttered Rum, 196 Key Lime Pisco Sour, 211
Hurricane, 96 Kir Royale, 128
hurricane glasses, 17 Kiss My Glass, 186
Knock on Wood, 208
I Kong, 204
ice, crushing, 11 Kretek, 209
Ice Bowl Mold, 194
ice cream punches, 190–91
238

L M
layering, 4–5, 112–13 Madeira, 41
Lemon Drop Martini, 72 Manhattan, 57
Lemon Drop Shooter, 116 Margarita, 91
Lemon Drop Shot, 106 Margarita Mix, 222
light effects drinks, 182–83 Margarita on the Rocks, 81
liqueurs margaritas
cream, 54 around-the-world, 88–89
crème, 55 creative, 90–91
overview of, 54 fruity, 84–85
schnapps, 55 glassware, 16
shooters, 124–25 premium, 82–83
shots, 108–9 types of, 80–81
vintage cocktails, 64–65 unique fruity, 86–87
Liquid Herb Garden, 145 Marie Antoinette, 138
low-carb drinks, 142–43 Marilyn Merlot, 133
Lucky Charms-tini, 155 Marshmallow Orange Blossom Honey Foam, 215
Lucky Lady Bug, 186 martinis
Lunch Box, 126 appletinis, 76–77
chocolate, 74–75
classic, 68–69
dessert, 78–79
first vodka, 70–71
lemon drop, 72–73
Mary Me, 144
Mean Green Tea, 150
Melon Ball, 116
Melon Colada, 95
Melon Margarita, 85
Message Martini, 187
Mexican Flag, 112
Mexican Glow Worm, 183
Miami Vice, 94
Midnight at the Oasis Sangria, 169
Milk Punch, 67
Index
Millionaire Margarita, 83
239

N
Natural SeñoRita, 147
Nineteen-Fourteen, 62
No-heat Simple Syrup, 213
Nuts and Berries, 121
O
old-fashioned glasses, 14–15
olives, 30
openers, xii–1
organic drinks
antioxidant, 150–51
rum and tequila, 146–47
vodka and gin, 144–45
whiskey and brandy, 148–49
Index
Mimosa, 130 Original Cosmopolitan, 71

Mind Eraser, 125 Original Margarita, 80
Mint Julep, 56 Oz, 200
mint julep cups, 19
mixer pourers, 1 P
mixers party drinks
bitters, 20 flower, 180–81
dairy, 21 fun garnish, 184–85
dry, 23 fun rimmed, 178–79
juice, 20 ice and light, 182–83
savory, 23 special-touch, 186–87
sweet, 21 twisted classics, 176–77
water-based, 22 Passionate Summer Holiday Sangria, 168
mixes, 222–23 Patriotic Punch, 195
Mojito, 66 Patriotic Sangria, 172
Molasses Eggnog, 162 Peach Margarita, 85
Monkey on Jack’s Back, 110 Peach Puree, 220
Monkey’s Lunch, 124 Pegu Club, 63
Moulin Rouge, 138 Piña Coladas, 94
Mr. Grinch Juice, 163 Pineapple Butterscotch Collins, 202
muddling, 4–5 Pineapple Upside-down Cake, 78
pineapples, 28–29
240

Pink Chocolate-tini, 177
Pink Heart Sangria, 175
Pirate Treasure, 114
poco grande glasses, 17
Pomegranate Mango Margarita, 86
pony glasses, 12
Pool Party Sangria, 173
Pop Star, 178
port, 40–41
pourers, xii–1
Prairie Fire, 104
Pretty in Pink Sangria, 174
Princess for a Day, 137
prosecco, 39
Pucker Up, 152
punches
global, 192–93 Ring of Fire (Birthday Drink), 179
historical, 188–89 Rob Roy, 58
ice bowl, 194–95 rocks glasses, 13
ice cream, 190–91 Root Beer Float Punch, 190
theme fountain, 198–99 Rose Parade Sangria, 174
warm, 196–97 Rosewater, 218
purées, 220–21 Rotten Pumpkin, 158
Purple Hooter, 120 rum
dark, 49
R flavored, 49
Radical Raspberry Sidecar, 149 gold, 48
Ramos Gin Fizz, 62 infused, 216
Raspberry Kamikaze, 119 light, 48
Raspberry Lemon Drop Martini, 72 modern cocktails, 204–5
Raspberry Pom Peach Sangria, 167 organic, 146–47
Red Chai Sangria, 167 vintage cocktails, 66–67
Red Headed German, 123 Russian Roulette, 106
Red Snapper, 123 Rusty Nail, 58
Rhuby Slipper, 204
Index
rimming, glass, 6–7
241

S
sangrias
pink, 174–75
red, 166–67
theme red, 168–69
theme white, 172–73
traditional, 164–65
white, 170–71
Sazerac, 56
schnapps, 55, 77
Scotch, 52, 58–59
sea salt, 147
shakers, 2–3
sherry, 40–41
Sherry Cobbler, 65
Index
shooters Skinny Chocolate-tini, 143

Boilermakers, 126–27 Skinny Long Island Iced Tea, 141
classic, 116–17 Skinny Margarita, 140
cranberry-based, 122–23 Skinny Mojito, 140
glassware, 12 Skinny Pirate, 143
kamikazes, 118–19 Skinny Raspberry Lemonade, 142
liqueur-based, 124–25 Skinny Whiskey Sour, 141
raspberry-based, 120–21 Sloe Boat to China, 184
Shot of Tequila, 104 Smirnoff vodka, 44
shots S’mores, 114
glassware, 12 snifters, 42
liqueur-based, 108–9 Snowshoe, 111
novelty, 114–15 Soco Lime, 117
tequila-based, 104–5 Southern Margarita, 89
vodka-based, 106–7 Spanish Sangria, 164
whiskey-based, 110–11 Spicy Fruit Punch, 197
world flag, 112–13 spirits
Sidecars, 60 gin, 46–47
Simple Honey Syrup, 214 infused, 216–17
Simple Syrup, 212 liqueurs, 54–55
Singapore Sling, 99 rum, 48–49
242

tequila, 50–51 Sweet-and-sour Mix, 222
vodka, 44–45 Sweet Clover, 155
whiskeys, 52–53 Sweet Rye Reverie, 209
split straining, 4 syrup
St. Patrick’s drinks, 154–55 honey and maple, 214–15
Starry Starry Night, 183 simple, 212–13
Stinger, 61
Stop and Smell the Flowers, 181 T
strainers, 2–3 Tained Virtue, 201
Strawberry Chocolate-tini, 75 tea, 22, 111
Strawberry Daiquiri, 93 Tea-juana, 207
Strawberry Margarita, 84 tequila
Strawberry Pom Lemonade, 157 añejo, 51
Strawberry Shortcake, 102 blanco, 50
Suckle, 203 gold, 51
sugar-free drinks, 140–41 infused, 217
sulfur, 9 modern cocktails, 206–7
Sunrise Margarita, 87 organic, 146–47
supplies, 224 reposado, 50
Surfer on Acid, 124 shots, 104–5
Thanksgiving drinks, 160–61
Three Wise Men, 110
Tickled Pink, 136
tiki mugs, 19
Tiki Traffic Cone, 182
tools, 10–11
Top-shelf Margarita, 82
Trader Vic Mai Tai, 97
training, 228–29
Tri-citrus Infused Simple Syrup, 213
tropical drinks
animal-inspired, 100–101
daiquiris, 92–93
global, 98–99
piña coladas, 94–95
Index
post-prohibition, 96–97
243

Tropical Hibiscus, 180 infused, 217
Tropical Luau Sangria, 172 Irish, 52
Tropical Purée, 220 modern cocktails, 208–9
Tropical Rainbow Punch, 190 organic, 148–49
Turkish Delight Water, 219 Scotch, 52
shots, 110–11
U White Chocolate-tini, 74
Ultraviolet, 178 White Granny Smith Mint Sangria, 171
White Pear-adise Sangria, 171
V White Raspberry Cosmo, 176
Valentine drinks, 152–53 Wild Hibiscus Mojito, 205
vermouth, 41 wine, red
Vesper, 70 full-bodied, 34
Violet Pear Sparkle, 135 glassware, 34
vodka light-bodied, 35
index
Absolut, 45 medium-bodied, 35
flavored, 45 wine, sparkling, 39
infused, 216 wine, white
modern cocktails, 200–201 full-bodied, 36
organic, 144–45 glassware, 36
shots, 106–7 light-bodied, 37
Smirnoff, 44 medium-bodied, 37
ultra-premium, 44 Winter Wonderland, 162
Vodka Martini, 70 Woo Woo, 122
W Y
Washington Appletini, 76 Yellowbird, 101
Wassail, 188 Yin Yang-tini, 185
water, infused, 218–19
watermelon, 175 Z
Watermelon Kiwi Cooler, 157 zesting, 8–9
Wedding Punch, 198 Zombie, 96
Whipped Cream Shot, 108
Whiskey Milk Punch, 189
whiskeys
American, 53, 56–57
Canadian, 53
244

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CLEAN HOME, GREEN HOME

Knack_SP09_mocks.indd 1 DELANEY 4/27/09 10:04:57 AM

bartendING CLEAN HOME, GREEN HOME

00KNACK Bartending FM 3pp.indd 1 1/8/09 9:15:46 AM

photographs by Susan Bourgoin

00KNACK Bartending FM 3pp.indd 3 1/8/09 9:17:07 AM

00KNACK Bartending FM 3pp.indd 4 1/8/09 9:17:07 AM

~Susan Bourgoin, Visual Cuisines, Inc.

00KNACK Bartending FM 3pp.indd 5 1/8/09 9:17:08 AM

Chapter 3: Mixers & Garnishes Chapter 8: Margaritas

Chapter 4: Fruit & Barley Chapter 9: Frozen & Tropical Drinks

Chapter 5: Spirits Chapter 10: Shots

00KNACK Bartending FM 3pp.indd 6 1/8/09 9:17:08 AM

Chapter 12: Champagne Cocktails Chapter 17: Punches

Chapter 14: Holiday Drinks Chapter 19: Techniques & Recipes

00KNACK Bartending FM 3pp.indd 7 1/8/09 9:17:08 AM

00KNACK Bartending FM 3pp.indd 8 1/8/09 9:17:13 AM

00KNACK Bartending FM 3pp.indd 9 1/8/09 9:17:18 AM

the purist of the pure mixologists. More than likely you,

00KNACK Bartending FM 3pp.indd 10 1/8/09 9:17:23 AM

00KNACK Bartending FM 3pp.indd 11 1/8/09 9:17:31 AM

01KNACK Bartending xii-244.indd 12 1/8/09 9:38:56 AM

• Beer bottle opener types • Professionals will use noth-

01KNACK Bartending xii-244.indd 1 1/8/09 9:39:04 AM

01KNACK Bartending xii-244.indd 2 1/8/09 9:39:14 AM

Boston Shaker Hawthorne Strainer

01KNACK Bartending xii-244.indd 3 1/8/09 9:39:24 AM

Split Strain Muddling

Look for modern

01KNACK Bartending xii-244.indd 4 1/8/09 9:39:34 AM

Remember that practice makes perfect for this skill.

• Practice layering at home • You can break the fall of

• Layering requires a steady • When layering several spir-

01KNACK Bartending xii-244.indd 5 1/8/09 9:39:43 AM

Chill and Warm a Glass Rim a Glass

01KNACK Bartending xii-244.indd 6 1/8/09 9:39:59 AM

Colored and Flavored Rims

• Use plastic bags and food colorings and other edible

01KNACK Bartending xii-244.indd 7 1/8/09 9:40:09 AM

01KNACK Bartending xii-244.indd 8 1/8/09 9:40:19 AM

• 1. To flame a zest, hold the • 4. The burnt oil freefalls

• 2. Then hold a flame above

• 3. In one motion, squeeze

01KNACK Bartending xii-244.indd 9 1/8/09 9:40:27 AM

Blending Electric Juicing

01KNACK Bartending xii-244.indd 10 1/8/09 9:40:38 AM

Manual Juicing Crushing Ice

01KNACK Bartending xii-244.indd 11 1/8/09 9:40:53 AM

Shot and Shooter Glasses Pony and Cordial Glasses

01KNACK Bartending xii-244.indd 12 1/8/09 9:41:02 AM

and Most Valuable

• Rocks glasses are meant • Shooters are often strained

01KNACK Bartending xii-244.indd 13 1/8/09 9:41:10 AM

01KNACK Bartending xii-244.indd 14 1/8/09 9:41:20 AM

Double Old-fashioned Glasses Tall and Collins Glasses

01KNACK Bartending xii-244.indd 15 1/8/09 9:41:29 AM

01KNACK Bartending xii-244.indd 16 1/8/09 9:41:39 AM

Hurricane Glasses Poco Grande Glasses

01KNACK Bartending xii-244.indd 17 1/8/09 9:41:48 AM

01KNACK Bartending xii-244.indd 18 1/8/09 9:41:58 AM

01KNACK Bartending xii-244.indd 19 1/8/09 9:42:08 AM

01KNACK Bartending xii-244.indd 20 1/15/09 4:16:56 PM