How to Stock a BarThe first step to good bartending is to stock up on the basic ingredients: alcohol, mixers and juices, garnishes, and ice.

AlcoholWhether you just want to mix a few drinks for friends or throw legendary cocktail parties for hundreds, there are only four major types of alcohol you’ll need.

LiquorLiquors, or spirits, are alcoholic beverages distilled from grains, fruits, or other ingredients. Liquor is the key ingredi-ent of nearly all mixed drinks, or cocktails, which combine one of the seven basic types of liquor with various mixers or juices. Some liquors are served straight (not mixed). Liquors have high alcohol levels, measured in proof. The proof of a liquor is simply double the liquor’s alcohol con-tent by volume: a vodka that’s 50% alcohol by volume, for example, is referred to as “100 proof.”

Spirit Proof Comments

Brandy 70–100 Brandy is made by distilling and aging wine or fruit. It comes in many varieties, including Armagnac, Calvados, Cognac, Eau-de-Vie, Frambroise, Grappa, and Kirsch.

Gin 70–90 Gin is a spirit flavored with juniper berries. Higher-proof dry gins are used in mixed drinks; sweeter, lower-proof Dutch gins may be served straight.

Rum 80–180 Rum comes in three varieties: light, gold, and dark. Most are used in mixed drinks, though darker rums are also used in cooking or sipped straight.

Tequila 80–110 Tequila is made from the agave plant, native to Mexico. Blanco (white tequila) is strong and bot-tled straight from the still. Oro (gold tequila) is mellowed with caramel. Reposado (rested) is mel lowed by up to a year of aging in oak barrels; Añejo (aged) is aged for more than a year.

Vodka 80–100 Vodka is a clear spirit distilled from grain or potatoes. Modestly priced vodkas are great for mixed drinks. Higher-quality or flavored vodkas can be used for shots or sipped straight.

Whiskey 80–160 Whiskey refers to a wide range of spirits made from barley, wheat, rye, corn, or other grains and aged in oak casks. Whiskey may be blended (a mix of dif-ferent types) or straight (only one type). Canadian whiskey is light-bodied; Irish whiskey has a stronger, smokier taste. Scotch whiskey encompasses a number of blended whiskies as well as single malt whiskey, which is stronger and more intensely flavored. American varieties include Tennessee whiskey and bourbon, an unblended whiskey that has a sweet, woody taste and is made only in Kentucky.

Liquor may be served in many different ways:

On the rocks:• Served over iceStraight up:• Served chilled; no iceNeat:• Served directly from the bottle; no iceFrozen:• Mixed in a blender with iceDry:• Not sweet

Aperitifs, Liqueurs, and CordialsAperitifs are drinks traditionally served as appetizers before meals. Liqueurs and cordials are sweet alcohols served as after-dinner beverages or used to accent cocktails. The most popular aperitifs, liqueurs, and cordials include:

BeerBeer is brewed from grains and hops, a dried plant material. Most beers are low in alcohol content, ranging from 3–7% alcohol by volume. Beer comes in many different styles, from pale, light-bodied pilsners to rich, dark stouts. The type you should stock depends on your budget and personal prefer-ence. At the very least, stock one brand of pale, light-bodied beer and another that’s darker and more full-bodied.

WineWine is made by fermenting and aging grape juice. Wines may be red, white, rosé, or sparkling (see the Quamut guide to Wine.) For your home bar, stock at least one variety of red, white, and sparkling wine—preferably champagne, the premier type of sparkling wine.

Cost?Though higher-quality alcohol generally makes better drinks, you don’t need to break the bank—cheaper alcohol works just as well in most cases. Save the good stuff for martinis, Manhattans, and other drinks that don’t contain mixers.

Mixers and JuicesMixers and juices are combined with alcohol to create cocktails. The most common are:

Amaretto•Anisette•Baileys Irish Cream•Campari•Chambord•Cointreau•Crème de cacao•Crème de cassis•

Crème de menthe•Grand Marnier•Kahlúa•Pernod•Sambuca•Schnapps•Triple sec•

Cola•Cranberry juice•Ginger ale•Grapefruit juice•Grenadine•Lemon juice•Lemon-lime soda•Lime juice•

Milk•Orange juice•Pineapple juice•Rose’s lime juice•Soda water•Sour mix•Tomato juice•Tonic water•

GarnishesGarnishes and other ingredients give cocktails a burst of flavor and a bit of artistic flair. The most common are:

Angostura bitters•Celery•Cinnamon•Onions•Horseradish•Lemons•Limes•Maraschino cherries•Mint•

Nutmeg•Olives (green)•Oranges•Pepper•Salt•Sugar•Tabasco sauce•Worcestershire sauce•

House & Home

Bartendingpublished by Barnes & Noble

Stir up your own signature cocktail.

Whether you’re hosting a party, aiming for a bartending job, or just conjuring a

cocktail for your own enjoyment, mixing drinks is a fun and worthwhile craft.

Become the toast of the town by learning to:

Stock your bar with essential alcohol, mixers, tools, and glassware•

Master techniques from stirring to shaking to cutting lemon twists•

Mix more than 60 of the most popular cocktail recipes•

Copyright © 2007 Quamut

All rights reserved.

Quamut is a registered trademark of

Barnes & Noble, Inc.

10 9 8 7 6 5 4 3 2 1

Printed in the United States

Writer: Jon Orren

www.quamut.com

The information contained in this and every Quamut guide is intended only for the general interest of its readers and should not be used as a basis for making medical, investment, legal or other important decisions. Though Quamut makes efforts to create accurate guides, editorial and research mistakes can occur. Quamut cannot, therefore, guarantee the accuracy of its guides. We disclaim all warranties, including warranties of merchantability or fitness for a particular purpose, and must advise you to use our guides at your own risk. Quamut and its employees are not liable for loss of any nature resulting from the use of or reliance upon our charts and the information found therein.

Photo Credits: Page 1: FoodCollection/PunchStock; Page 2: FoodCollection/PunchStock (photo 1), trailexplorers/Shutterstock (photo 2), João Carlos Palma Custódio/Shutterstock (photo 3), Scott Rothstein/Shutterstock (photo 4), FoodCollection/PunchStock (photo 5), Vincent & Jennifer Keane/Lucence Photographic (photo 6), Creatas Images/Jupiter Images (photo 7), Vincent & Jennifer Keane/Lucence Photographic (photos 8-16); Page 3: Vincent & Jennifer Keane/Lucence Photographic (all); Page 4: Vincent & Jennifer Keane/Lucence Photographic (all); Page 5: Vincent & Jennifer Keane/Lucence Photographic (all); Page 6: Vincent & Jennifer Keane/Lucence Photographic (all). Illustrations by Precision Graphics.

Bartending EquipmentThough many types of glassware and gadgets are on the market, only a few pieces of bartending equipment are truly essential—and you probably own some of them already.

Bartending ToolsBar spoon:• A stainless steel, flat-headed spoon with a long, twirled handle.

• Blender: A crucial tool for blending drinks or crushing ice for frozen drinks. Make sure the blender you buy has a motor powerful enough to handle the strain of ice-crushing.

• Waiter’s corkscrew: Has a fold-out blade (for cutting away wine bottles’ foil wrappers), worm corkscrew, and bottle opener that also functions as support brace when uncorking wines.

• Cocktail shaker: Used for mixing ingredients by shaking. There are two types: a Boston shaker consists of a mixing glass and a stainless steel container that overlap and fit snugly together; a standard shaker consists of a container, strainer, and screw-on lid. Though Boston shakers are less secure, professional bartenders prefer them because they’re much faster to use.

• Strainer: If you’re using a Boston shaker, a strainer is an essential tool. The most common strainer is the Hawthorn strainer, which is flat and circular and has spring coils around its edge that ensure a snug fit in most glasses and shakers.

• Ice scoop, tongs, and bucket: Get an insulated bucket large enough to hold ice for the volume of drinks you’ll be making, as well as a scoop and tongs for handling the ice.

• Jigger: A small, double-sided, metal or glass measuring tool. Most jiggers have a 1 1/2 oz measuring cup (a jigger) on one side and a 1 oz measuring cup (a pony) on the other.

• Muddler: A small wooden pestle used to crush fruit, peels, and herbs. Muddlers are sometimes sold together with their own muddling containers, though they can also be used with the mixing glass of a Boston shaker or a serving glass.Other useful bartending tools:• Bowls for garnishes, cocktail napkins, cutting board, paring knife, juicer, measuring cup and spoons, pitcher, stirrers, straws, and tea towels.

Bartending Glassware• Beer glass: The traditional container

for beer, which comes in several styles. Most common is the pint glass (pictured), though curved pilsner glasses or mug-like beer steins of various sizes are used as well.

• Brandy snifter: A large bowl with a short stem designed to hold brandy and cognac. The snifter is cupped by the bottom of the bowl so that the hand warms the brandy or cognac, releasing the spirit’s natural aromas. Comes in a variety of sizes.

• Champagne flute: A slender, long- stemmed glass. It has a long, narrow, tapered bowl that is designed to prevent the champagne bubbles from escaping the glass. Should hold 6–8 oz.

• Cocktail glass: A conical bowl with a long stem. Preferred for many cocktails ordered straight up (without ice), including Martinis, Manhattans, Metropolitans, and Gimlets. Also known as a Martini glass. Should hold 4 oz.

• Collins glass: A tall, versatile glass used for drinks as varied as Singapore Slings, Collins gin drinks, tropical drinks such as Mai Tais, and soft drinks. Should hold 8–12 oz.

• Highball glass: A straight-sided glass that’s a must-have for any bar. It is used for countless classic drinks, from Gin and Tonics to Bloody Marys. Should hold 10 oz.

• Rocks glass: Also called an old-fashioned, a short and round glass used most often for mixed drinks or liquor served on the rocks (with ice). Should hold 5–6 oz.

• Shot glass: A small glass used to serve shots of straight liquor and mixed drinks such as Boilermakers. Shot glasses can also serve as measuring tools since they tend to be 1/2–2 oz in size.

How to Mix DrinksAll cocktails are made using the same basic mixing tech-niques, in the same sequence. First, fill the glass all the way to the top with ice. Then pour the liquor over the ice. Next, pour in soda, juice, and other mixers. Finally, add the garnish.

How to Use a JiggerCocktails contain just a few ounces of liquid, so it’s impor-tant to be precise—never eyeball drink measurements. Instead, always measure with a jigger before pouring. Adjust measurements for specific drinks to fit your glass size.

How to Stir a CocktailStirring a drink mixes the ingredients together, balancing the cocktail.

Fill a glass with ice. If the drink 1. requires straining (see below), use a mixing glass. Otherwise, use your serving glass, also called a drinking glass.Add liquor and then juices/2. mixers according to the recipe. Stir the drink with a bar spoon.3.

How to Shake a CocktailShaking a cocktail in a cocktail shaker enables you not only to mix a drink but also chill it or add froth. These instructions are for a standard shaker (see Bartending Equipment).

Fill a mixing glass with ice. 1. Add remaining ingredients as 2. directed by your recipe.Secure the shaker snugly 3. over the mixing glass.With one hand on the top of 4. the shaker container and the other on the bottom of the mix-ing glass, shake vigorously. Remove the container care-5. fully from the mixing glass. If they are stuck together, tap the shaker gently on a counter near the seal of the two containers.

How to Strain a Cocktail Pouring a cocktail through a strainer removes unwanted non-liquid ingredients from the drink.

Hold the strainer on top of 1. the mixing glass with your index finger.Tilt and pour into your 2. drinking glass.

How to Muddle a Cocktail Muddling brings out the flavors from fruits or herbs by crushing them without breaking them up.

Place a piece of fruit, peel, or 1. herb in the bottom of a mix-ing glass or drinking glass. Press down firmly on the 2. fruit/peel/herb with the mud-dler and rotate back and forth.Continue until the fruit/peel/3. herb has released its liquid or oils. When you’re finished you should smell the aroma of the muddled ingredient.

www.quamut.com Bartending

How to Garnish a Cocktail with FruitMany drink recipes call for garnishes of a fruit slice, fruit wedge, or peel twist.

How to Cut Fruit SlicesCut off both ends of the fruit. Then stand it up on one of its cut ends. 1. Cut fruit lengthwise in half. Then lay it flesh-side down on the cutting board. 2. Cut the halves widthwise into slices 1/4–1/2" thick.3. Cut a small slice halfway into the flesh of the middle of the fruit so that you can place 4. the slice on the lip of the glass before presenting the drink.

How to Cut Fruit WedgesCut off both ends of the fruit. Then stand it up on one of its cut ends. 1. Cut fruit in half lengthwise. Then lay it flesh-side down on the cutting board.2. Cut fruit in half lengthwise two more times, so each wedge is one-eighth of the fruit.3.

How to Cut Peel TwistsCut off both ends of the fruit you’re using as a garnish.1. Slice into the fruit lengthwise deeply but not all the way through.2. Open up the fruit partway, exposing the flesh.3. Separate the rind from the fruit flesh with the edge of a cocktail spoon.4. Once the flesh is removed, roll the rind up into a spiral. Cut it widthwise into thin strips 5. roughly 1/4" wide.Each strip should have a slight spiral/corkscrew shape.6.

How to Make Simple SyrupSimple syrup is a mixture of sugar and water used in many cocktail recipes.

Dissolve one part sugar in one part boiling water and simmer for three minutes. 1. Allow the syrup to cool and pour into a plastic container or squeeze bottle.2.

How to Use a Waiter’s Corkscrew to Open Bottles

Flip open the blade and cut the foil in a circular motion 1. around the top of the bottleneck. Peel off the foil and make sure the top of the bottle is clear of foil pieces. Close the blade and open the 2. worm, the twisted piece of metal that penetrates the cork. Place the worm’s tip in the center of the cork and twist clockwise while applying gentle downward pressure until the worm is fully submerged in the cork. Open the 3. brace and rest its grooved edge on the lip of the bottle. Holding the brace in place with one hand, slowly pull the base of the corkscrew straight upward with the other hand so that the worm pulls the cork out of the bottle.

The teeth on the bottom of the brace can also be used to pry bottle caps from bottles.

How to Throw a Cocktail PartyThe key to hosting cocktail parties that please and impress your guests is knowing what liquor to buy and how to lay out your bar.

How to Buy Liquor for a Cocktail PartyBefore you start shopping to stock your bar for a party, figure out which liquors you should buy and how much you’ll need of each. This table provides basic guidelines.

Ingredient Recommended Amount

Liquor One liter per six guests

Wine and champagne

One bottle red wine per five guests; one bottle white wine per five guests; one bottle champagne per 10 guests

Beer 24 beers per 10 guests

Liqueurs and aperitifs

One bottle per six guests

Juices, sodas, and tonic

Two quarts for every liter of gin, tequila, vodka, whiskey; one quart for every liter of bourbon, brandy, rum

Other mixers One bottle Angostura bitters per 60 guests; one bottle grena-dine per 60 guests; one bottle Worcestershire sauce per 100 guests; one bottle Tabasco sauce per 100 guests; one quart cream per 60 guests; one can cream of coconut per 30 guests; one quart simple syrup per 60 guests

Ice 1/2 pound per person

Garnishes Three lemons per 10 guests; three limes per 10 guests; two oranges per 10 guests; one 8 oz jar maraschino cherries per 100 guests; one 8 oz jar olives per 40 guests

How to Lay Out Your BarThe key to making great drinks consistently and efficiently is organization. Professional bartenders have an assigned space for every tool and ingredient, and so should you. Every space requires some custom adjustments, but following these two rules will help you de-sign a bar layout that works for you:

Keep the most frequently used tools and ingredients near your strong hand. •Leave yourself plenty of room to make multiple drinks at one time. •

How to Land a Bartending JobProfessional bartending involves more than simply memorizing drink recipes. It’s a demanding job that also requires accuracy, speed, and efficiency—skills acquired through months or even years of practice. Since most bars won’t let you learn on the job, you should hone your skills on your own before beginning your job search. Once you’re ready to start searching for a bartending job, approach establishments with customer traffic that’s consistent with your skills. Bartending jobs with catering companies and hotels, for example, are generally less demanding than those at crowded neighborhood bars and provide a great opportunity to gain valuable experience.

Bartending Job Search StrategiesTo increase your chances of getting hired, consider the following strategies:

Personal connections:• Appeal to any bartender friends or acquaintances you have. Bar managers are constantly besieged by job seekers. If they get an endorsement of your skills from a trusted employee, they’re more likely to give you a shot.Off-peak shifts:• Offer to take slow shifts. Bar managers often have difficulty staffing daytime hours because bartenders make less money during these shifts. Once you’ve proved your skill and loyalty, you’re more likely to be given busier shifts.Seasonal work:• Most bars are busiest during the spring and summer and often look to hire extra help to handle the increase in business. Time your job search accordingly.

How to Bartend ResponsiblyAlong with a knowledge of mixing drinks, a bartender—whether professional or amateur— must have a firm understanding of the effects of alcohol. When abused, alcohol can be dan-gerous, even deadly. As a bartender and host, you should take the necessary precautions to ensure the safety of the people you serve. Determining whether a guest has had too much to drink can be difficult because of the many factors that contribute to an individual’s blood alcohol level, including gender, weight, rate of consumption, and amount of food in the stomach. The best way to ensure your guests’ safety is to arrange for sober transportation before they even start drinking.

1 2 3

1 2 3

1 2 3

4 5 6

www.quamut.com Bartending

Amaretto Sour Ice•1 1/2 oz amaretto•Sour mix to fill•1 maraschino cherry•1 orange slice•

In a cocktail shaker filled with ice, add ama-retto and fill to the top of the ice with sour mix. Secure the top and shake vigorously. Strain into a rocks glass filled with ice. Gar-nish with the cherry and orange slice.

Apple Martini Ice•1 1/2 oz vodka•1 oz sour apple •schnapps1 Granny Smith apple •slice

In a mixing glass filled with ice, add the ingredients and stir. Strain into a cocktail glass and garnish with the apple slice.

B&B 1 1/2 oz brandy•1 1/2 oz Benedictine•

Measure the ingredients in a jigger and pour dir-ectly into a brandy snifter. Stir and serve.

B-52 2/3 oz Tia Maria•

2/3 oz Baileys Irish Cream•2/3 oz Cointreau•

In the order listed above, layer the ingredi-ents into a shot glass.

Bellini 1/2 peach, chopped •(1 oz peach schnapps can be substituted)1 tablespoon simple •syrup6 oz champagne•

Muddle the peach in a mixing glass and then pour the results into a champagne flute. Add simple syrup, then fill the flute with champagne.

Black & Tan 8 oz ale•8 oz stout•

Pour the ale into a beer glass of your choice. Pour the stout slowly on top of the ale to create a layered look.

Black Russian Ice•1 1/2 oz vodka•1/2 oz coffee liqueur•

Fill a rocks glass with ice. Pour vodka and coffee liqueur into the glass and stir.

Bloody Mary Ice•1 1/2 oz vodka•2 1/2 oz tomato juice•1/2 oz lemon juice•1/2 oz horseradish•Dash Worcestershire •sauce2 dashes Tabasco sauce•1 dash of salt and pepper•Celery stalk•1 lemon wedge•

In a shaker filled with ice, add all the ingre-dients except celery and the lemon wedge. Secure the top and shake vigorously. Fill a highball glass with ice and strain the con-tents of the shaker into the glass. Garnish with the celery stalk and lemon wedge. For a Virgin Mary, leave out the vodka. (Note: If making multiple Bloody Marys, premix the tomato, lemon horseradish, Worcestershire, and Tabasco beforehand to save time.)

Boilermaker 12 oz beer•1 1/2 oz whiskey•

Pour the beer into a glass of your choice. Pour the whiskey into a shot glass. Serve the glasses side by side or submerge the filled shot glass in the glass of beer and serve.

Brandy Alexander Ice•1 1/2 oz brandy•1 oz crème de cacao•1 oz cream•Nutmeg, grated•

In a cocktail shaker filled with ice, add the brandy, crème de cacao, and cream. Secure the top and shake vigor-ously. Strain into a cocktail glass.

Caipirinha 8 lime wedges•2 tsp sugar•Ice•2 1/2 oz cachaça •(Brazilian cane liquor; can be approximated with equal parts rum and tequila)

Add the limes and sugar to the bottom of a rocks glass and muddle until the sugar is dissolved. Fill the glass with ice. Add the cachaça and stir.

Cape Codder 1 1/2 oz vodka•3 oz cranberry juice•Ice•1 lime wedge•

Pour the vodka and cran-berry juice into a highball glass filled with ice. Garnish with the lime wedge.

Champagne Cocktail 2 dashes Angostura •bitters1 teaspoon sugar•4 oz chilled champagne•1 lemon twist•

Add the bitters and sugar to the bottom of a champagne flute. Slowly pour cham-pagne to fill the glass, then garnish with the lemon twist.

Cosmopolitan Ice•2 oz vodka•1/2 oz triple sec•1/2 oz Rose’s lime •juiceSplash of cranberry •juice1 lime slice•

In a cocktail shaker filled with ice, add the liquid ingredients. Secure the top and shake vigorously. Strain into a cocktail glass and garnish with lime.

Daiquiri Ice•1 1/2 oz light rum•Sour mix to fill•

In a cocktail shaker filled three-quarters with ice, add the rum and fill to the top of the ice with sour mix. Secure the top and shake vigorously. Strain and pour into a cocktail glass. (Also see Frozen Daiquiri.)

Dirty Martini 1 1/2 oz gin•Splash of dry •vermouth1 tsp olive juice (the •liquid from jarred olives) or more, to taste1–3 olives•

In a mixing glass filled with ice, add the gin, vermouth, and olive juice. Stir, then strain into a cocktail glass. Garnish with the olive(s). For a Dry Martini, reduce vermouth to a few drops (see Martini).

Eggnog 6 eggs, separated •3/4 cup fine sugar•1 pint whole milk•1 1/2 pints heavy •cream1 1/2 cups bourbon•1/4 cup dark rum•2 cups cognac•Nutmeg, ground•

In a large mixing bowl, make the eggnog base. Beat the egg yolks. Continue stirring while gradually pouring in the sugar. Stir in the milk and 1 pint of the cream. (This base can be made in advance, if desired.) Right before serving, beat the egg whites until they are fluffy and stiff. Fold the egg whites into the eggnog base. Whip the last 1/2 pint of heavy cream until it too is stiff. Fold it into the mixture. Sprinkle with a dash of nutmeg. Serves 12.

Frozen Daiquiri Ice•8–10 strawberries•2 oz light rum•1 oz lime juice•1 oz simple syrup•

Fill a blender halfway to the top with ice. Add the other ingredients and blend for 20 seconds. Pour into a glass of your choice. For different flavored daiqui-ris, you can substitute other fruits for the strawberries.

Fuzzy Navel 1 1/2 oz peach •schnapps3 oz orange juice•

In a rocks glass filled with ice, add the ingredients and stir.

Gibson Ice•1 1/2 oz gin•1/2 oz vermouth•2 cocktail onions•

In a mixing glass filled with ice, add gin and vermouth. Stir with a bar spoon and strain into a cocktail glass. Serve straight up or on the rocks. For a dry Gibson, reduce vermouth to a splash.

Gimlet Ice•1 1/2 oz gin•1/2 oz Rose’s lime juice•1 lime wedge•

In a mixing glass filled with ice, add the ingredients and stir with a bar spoon. Strain into a cocktail glass; garnish with the lime wedge.

66 Most Popular Cocktail Recipes

www.quamut.com Bartending

Gin & Tonic Ice•1 1/2 oz gin•4 oz tonic water•1 lime wedge•

In a highball glass filled with ice, add the gin and fill with tonic. Garnish with the lime wedge.

Gin Fizz Ice•2 oz gin•Juice of half a lemon•1 tsp powdered sugar•4 oz club soda•

In a shaker filled with ice, add all the ingre-dients and secure the top. Shake lightly and strain into a highball glass.

Grasshopper Ice•3/4 oz white crème •de cacao3/4 oz green crème •de mentheCream to fill•

In a shaker filled with ice, add all the ingre-dients. Secure the top and shake vigorously. Strain into a cocktail glass.

Greyhound Ice•1 1/2 oz vodka•Grapefruit juice to fill•

In a highball glass filled with ice, add the vodka, fill the remainder with grapefruit juice, and stir. (Note: You can also make a Greyhound with gin instead of vodka, depending on your preference.)

Highball Ice•1 1/2 oz whiskey•Ginger ale to fill•

In a highball glass filled with ice, add the whiskey and fill with ginger ale.

Hot Toddy 1 oz Scotch whiskey•1 oz lemon juice•1 tsp brown sugar•1 cinnamon stick•6 cloves•Boiling water•1 lemon wedge•

Put ingredients into a mug or warm glass and top with boiling water. Garnish with the lemon wedge.

Hurricane Ice•1 oz white rum•1 oz dark rum•2/3 oz triple sec•1 lime, freshly •squeezed2/3 oz simple syrup•1/3 oz grenadine•3 oz orange juice•3 oz pineapple juice•

In a cocktail shaker filled with ice, add all ingredients. Secure the top and shake vigor-ously. Strain and pour into a highball glass. Garnish with the orange slice and cherry.

Irish Coffee 1 1/2 oz Irish whiskey•Hot coffee to fill•Sugar and cream•

Pour the whiskey into a mug or warm glass, then fill with coffee. Add the sugar and cream to taste.

Kamikaze Ice•1 1/2 oz vodka•1 oz triple sec•1 oz Rose’s lime juice•

In a shaker filled with ice, add the liquid ingredients. Secure the top and shake vig-orously, then strain into a rocks glass filled with ice.

Kir 6 oz dry white wine•1/2 oz crème de cassis•1 lemon twist•

In a wine glass, add the white wine and top with crème de cassis, without stirring. Garnish with the lemon twist. For a Kir Royale, substitute champagne for the white wine and Chambord for the crème de cassis.

Long Island Iced Tea Ice•1/2 oz gin•1/2 oz rum•1/2 oz tequila•1/2 oz triple sec•1/2 oz vodka•Cola to fill•

In a shaker filled with ice, add all ingredients except the cola. Secure the top and shake vigorously. Strain into a Collins glass filled with ice. Top with cola.

Mai Tai Ice•1 1/2 oz light rum•1/2 oz dark rum•1/2 oz orange curaçao•1/2 oz orgeat syrup or •

crème de almond1/4 oz simple syrup•Juice of 1 fresh lime•1 mint sprig•1 maraschino cherry•1 pineapple slice•

In a shaker filled with ice, add the liquid ingredients and secure the top. Shake vigor-ously and strain into a Collins glass. Garnish with the mint, cherry, and pineapple.

Manhattan 2 oz whiskey•1/2 oz sweet vermouth•1 dash Angostura bitters•1 maraschino cherry•

Pour the whiskey, vermouth, and bitters into a cocktail or rocks glass. Stir gently and garnish with the cherry. For a Dry Manhattan, use dry vermouth and garnish with a lemon twist.

Margarita Lime wedge•Salt•Ice•1 1/2 oz tequila•1 oz sour mix•1/2 oz triple sec•

Run the flesh side of a lime wedge around the rim of a Margarita glass or cocktail glass. Turn the glass upside down and dip it in a plate covered with salt so the salt adheres to the rim of the glass. In a cocktail shaker filled with ice, add the remaining ingredients and secure the top. Shake vigorously and strain into the Margarita/cocktail glass.

Martini 1 1/2 oz gin•Splash of dry vermouth•1 lemon twist or •1–3 olives

In a mixing glass filled with ice, add the ingredients and stir. Strain into a cocktail glass and garnish with lemon twist or olive(s). For a Dry Martini, reduce ver-mouth to a few drops.

Melon Ball Ice•1 1/2 oz vodka•1 oz Midori•4 oz orange juice•1/2 oz pineapple juice•

In a shaker filled with ice, add all ingredients and secure the top. Shake vigorously and strain into a highball glass filled with ice.

Metropolitan Ice•2 oz brandy•1/2 oz sweet vermouth•1 tsp simple syrup•2 dashes Angostura •bitters

In a shaker filled with ice, add the ingre-dients and shake vigorously. Strain into a cocktail glass.

Mimosa 2 oz orange juice•Champagne to fill•

Pour orange juice into a champagne flute and fill with champagne. Stir gently.

Mint Julep 5 mint sprigs•Ice•1/2 oz simple syrup•2 oz bourbon•

Place four mint sprigs in a glass of your choice and muddle. Add simple syrup and fill the glass with ice. Add the bourbon and garnish with the last mint sprig.

Mojito 4 mint sprigs•2 teaspoons sugar•1 oz lemon juice•Ice•1 1/2 oz light rum•Splash of club soda•1 lemon slice•

Place 3 mint sprigs and sugar in a Collins glass. Muddle. Add the lemon juice and stir to dissolve the sugar. Fill the glass with ice, add rum, and top off with club soda. Garnish with the lemon slice and last mint sprig.

Mudslide Ice•2 oz vodka•1/2 oz coffee liqueur•1/2 oz Irish cream•1 oz light cream•

In a cocktail shaker filled with ice, add all ing redients. Secure the top, shake vigorously, and strain into a rocks glass filled with ice.

Negroni Ice•1 oz gin•1 oz sweet vermouth•1 oz Campari•1 orange slice•

In a mixing glass filled with ice, add the gin, vermouth, and Campari. Stir, strain into a rocks glass filled with ice, and garnish with the orange slice.

Old Fashioned 2 dashes Angostura •bittersSplash of water •1 teaspoon sugar•1 maraschino cherry•1 orange slice •3–4 ice cubes •2 oz whiskey•

www.quamut.com Bartending

Combine the bitters, water, sugar, cherry, and orange slice in a rocks glass and mud-dle. Add the ice and then the whiskey. Stir.

Pimm’s Cup 3 oz Pimm’s No. 1 gin•2 orange slices•2 lemon slices•2 oz mint leaves, muddled•3 oz ginger ale•2 cucumber wedges•Ice•

In a mixing glass, combine the Pimm’s, orange and lemon slices, and mint. Stir, add-ing the ginger ale. Fill a Collins glass with ice. Place the two cucumber wedges on end in the glass. Pour in the Pimm’s mixture. Push the mint down to the bottom of the glass.

Piña Colada 1 1/2 oz light or dark •rum1 oz pineapple juice•2 oz coconut milk•1 1/2 cups crushed ice•

Put all ingredients into a blender and run on high for 15–20 seconds. Pour the mixture into a Collins glass. Serve with a straw.

Ramos Fizz Ice•1 1/2 oz gin•1 1/2 oz cream•1/2 oz lemon juice•1/2 oz lime juice•1 egg white•1/2 oz club soda•1 Tbsp powdered sugar•3–4 drops orange flower water•

In a shaker filled with ice, add all ingredients except for the club soda. Secure the top and shake vigorously for one minute. Strain into a Collins glass and add the club soda to fill.

Rob Roy Ice•1 1/2 oz Scotch •whiskey1/2 oz sweet •vermouth1 maraschino cherry•

In a mixing glass filled with ice, stir the in-gredients. Strain into a cocktail glass.

Rum & Coke (Cuba Libre) Ice•1 1/2 oz light or dark •rumCoke to fill•1 lime wedge•

In a highball glass filled with ice, add rum and cola and stir. Garnish with the lime wedge.

Rusty Nail Ice•1 1/2 oz Scotch•1/2 oz Drambuie•

In a rocks glass filled with ice, fill 2/3 with Scotch and 1/3 with Dram-buie and stir.

Sangria 1 bottle of red wine •(Zinfandel, Shiraz, Merlot, or Cabernet Sauvignon) 1 1/2 oz brandy•2 tsp sugar•1 apple, peeled, •cored, and diced1 lemon, cut in wedges, seeds removed•1 orange, cut in wedges, seeds removed•2 cups ginger ale•

Pour the wine, brandy, sugar, and apple pieces into a pitcher and stir. Squeeze and then drop the lemon and orange wedges into the pitcher. Chill in the refrigerator for at least one hour. Add the ginger ale just before serving. Serve in wine glasses, with or without ice.

Scotch & Soda Ice•1 1/2 oz Scotch•3 oz club soda•

In a rocks glass filled with ice, combine the Scotch and soda.

Screwdriver Ice•1 1/2 oz vodka•4 oz orange juice•

In a highball glass filled with ice, combine the vodka and orange juice. Stir.

Seven & Seven Ice•1 1/2 oz Seagram’s 7 •whiskey7-Up to fill•

In a Collins glass filled with ice, add the whiskey and fill the glass with 7-Up. Stir.

Sex on the Beach 1 1/2 oz vodka•1/2 oz peach schnapps•2 oz orange juice•2 oz cranberry juice•1/2 oz pineapple juice•Ice•

In a cocktail shaker filled with ice, add all the ingredients. Secure the top and shake vigorously. Strain into a highball glass filled with ice.

Sidecar Ice•1 1/2 oz cognac•1/2 oz triple sec•1/2 oz lemon juice•

In a cocktail shaker filled with ice, add all ingredients. Secure the top and shake vigorously. Strain into a cocktail glass.

Singapore Sling Ice•1/2 oz grenadine•1 1/2 oz gin•1 dash sour mix•1/2 oz cherry brandy•Splash of club soda•

In a cocktail shaker filled with ice, add all ingredients except the club soda. Secure the top and shake vigorously. Strain into a Collins glass. Top off with the club soda.

Spritzer 4 oz dry white wine•Club soda to fill•1 lemon twist •(optional)

Pour the wine into a wine glass or highball glass and top off with the club soda. Stir gently. Gar-nish with the lemon twist if desired.

Tequila Sunrise Ice•1 1/2 oz tequila•4 oz orange juice•3–4 dashes grenadine•

In a highball glass filled with ice, add the tequila and orange juice and stir well. Drip the grenadine into the cocktail. Do not stir, but rather let the grenadine settle at the bottom of the glass to create a layered “sunrise” look.

Tom Collins Ice•2 oz gin•1 oz lemon juice•1 teaspoon sugar•3 oz club soda•1 maraschino cherry•1 orange slice•

In a shaker filled with ice, add the gin, lemon juice, and sugar. Secure the top and shake vigorously, then strain into a Collins glass. Top off the glass with club soda and garnish with the cherry and orange slice. Other drinks in the Collins family are made by substituting for gin: for a John Collins, use bourbon; for a Mike Collins, use vodka; for a Joe Collins, use Scotch.

Vodka Martini Ice•1 1/2 oz vodka•Splash of dry •vermouth1 lemon twist or •1 olive

In a mixing glass filled with ice, add the vodka and vermouth. Stir, then strain into a cocktail glass. Garnish with lemon peel or olive (see Martini).

Vodka Tonic Ice•1 1/2 oz vodka•Tonic water to fill•1 lime slice•

In a highball glass filled with ice, add the vodka and fill with the tonic water. Garnish with the lime slice.

Whiskey & Soda Ice•1 1/2 oz whiskey•Club soda to fill•1 lemon twist•

In a rocks glass filled with ice, add the whis-key and fill with the club soda. Garnish with the lemon twist.

Whiskey Sour Ice•1 1/2 oz whiskey•Sour mix to fill•1 maraschino cherry•1 orange slice•

In a shaker filled three-quarters with ice, add the whiskey and fill to the top of the ice with sour mix. Secure the top and shake vigor-ously. Strain into a highball glass filled with ice. Garnish with the cherry and orange slice.

Whiskey & Water Ice•1 1/2 oz whiskey•Water to fill•1 lemon twist•

In a rocks glass filled with ice, add the whis-key and fill with the water. Garnish with the lemon twist.

White Russian Ice•1 1/2 oz vodka•1/2 oz coffee liqueur•1/2 oz cream•

In a shaker filled with ice, add ingredients and secure top. Shake vigorously and strain into a rocks glass filled with ice.

www.quamut.com Bartending