Bar Smarts 4 management and recipes

1750-1760: Hot Toddy 1790-1800: Mint Julep 1800-1810: Old-Fashioned 1820-1830: John Collins 1850-1860: Whiskey Sour 1870-1880: Gin Fizz, Manhattan 1880-1890: Sazerac 1890-1900: Dry Martini Gimlet , Rob Roy, Stinger 1900-1910: Daiquiri Emerald, 1910-1920: Aviation, Negroni, Pisco Sour 1920-1930: Blood and Sand, Bloody Mary, Mojito, Muddled, Old-Fashioned, Sidecar 1930-1940: Caipirinha, Margarita 1940-1950: Bellini Irish Coffee, Mai Tai 1960-1970: Caipirissima, Caipiroska 1980-1990: Cosmopolitan

25 Essential Classics in Chronological Order, According to Their Probable Origin

This Cuban drink from the 1930s is a simple, yet surprisingly complex-tasting way to showcase champagne in a cocktail, particularly if you use a real Cuban rum or one of the more flavorful white rums that are now appearing on the market. 1½ oz. white rum ½ oz. fresh lime juice ½ oz. honey syrup 2-3 oz. chilled Perrier-Jouët Brut Champagne Preparation: Shake everything but the Champagne well with ice and strain into a tall Champagne flute. Add the Champagne and garnish, if desired, with a long, thin spiral of lime peel, cut with a channel knife. Note: To make honey syrup, stir equal parts liquid honey and warm water until honey has completely dissolved. Bottle and refrigerate.

Airmail Special

The Bamboo Cocktail is credited to West-Coast bartender and saloonkeeper, Louis Eppinger, who in 1890 sailed to Japan to manage the Grand Hotel in Yokohama. It's an excellent way of cutting back on the alcohol without cutting back on the flavor. 1½ oz. Sandeman amontillado sherry 1½ oz. Italian sweet vermouth 2 dashes Angostura bitters Preparation: Stir the sherry, vermouth and bitters well with cracked ice, strain into chilled cocktail glass and twist the orange peel or lemon peel over the top.

Bamboo

Greet all guests as they arrive at the bar. If you are busy with a guest, at least make eye contact with new arrivals. Make drinks in front of the guest whenever possible. Make a check immediately after serving a drink or a round of drinks. Be a roving bartender and keep a wary eye. If you can't take care of a guest immediately, acknowledge them and indicate you will be with them shortly. Avoid long, involved conversations with guests. Keep the bar top clean and neat; remove soda and beer bottles quickly.

Bartender steps of service

1½ oz. white peach puree (For 1 quart of peach puree add 4 ounces of simple syrup and couple of dashes of Grenadine for color) 4 oz. Perrier-Jouët Champagne Optional: ½ oz. Peach Liqueur Preparation: Put peach puree in bottom of mixing glass, no ice. Slowly pour Champagne while gently stirring, so as not to lose the effervescence. Strain into a Champagne flute. Optional: float a ½ ounce of imported peach liqueur. Note: For a group, use a 32-48 ounce pitcher and a long barspoon. Add 8 ounces of puree to the bottom of the pitcher filled half way with ice and slowly pour the Champagne while dragging the puree up the side with a spoon in order to mix. Be gentle to retain the bubbles in the champagne. Serve.

Bellini (1940-1950)

Also known as the Smoked Cocktail, the Benjamin Menendez Special was created in the late 1930s by Constante Ribalaigua, owner and head bartender at Havana, Cuba's legendary Floridita. Perhaps the greatest mixologist of the twentieth century, Constante had a way of crafting simple, subtle drinks with the kinds of unusual touches that make them memorable. Here, he combined Scotch whisky and mint to impressive effect. 2 oz. Chivas Regal or The Glenlivet Scotch whiskey ¾ oz. fresh lemon juice 1 barspoon superfine sugar 1 barspoon orange curaçao or Grand Marnier Preparation: Combine sugar and lemon juice in cocktail shaker and stir briefly. Add whisky, orange liqueur and 6 to 8 mint leaves. Fill with ice, shake thoroughly but very gently (so as not to shred the mint) and strain into chilled cocktail glass. Float a mint leaf on top.

Benjamin Menendez Special

substitute items for things that are similar. Take from old classics. alter scale and temperature, change the pattern, bitters, creative, the name with a story

Best ways to make a new drink

In 1900, Harry Johnson, bar technician extraordinaire and the man literally who wrote the book on how to tend bar, published a recipe for the Bijou Cocktail. If we didn't know better, we'd swear that the drink was invented last year, as it combines three of the ingredients most appreciated by contemporary craft bartenders: Plymouth gin, Chartreuse and vermouth. Of course, all three were new and trendy back then, too. What goes around, comes around. 1 oz. Plymouth gin 1 oz. Green Chartreuse 1 oz. Italian sweet vermouth Preparation: Stir well with cracked ice, strain into chilled cocktail glass and garnish with brandied cherry. Note: In 1895, Chris Lawlor, an Ohio bartender of national repute, published a Bijou that was identical to Johnson's save for using Grand Marnier instead of Chartreuse. This makes for a less-complex, sweeter drink, but not a bad one. Garnish with a twist of lemon peel.

Bijou

There are several Blackthorn cocktails on the books. Another product of the fertile brain of Harry Johnson, it is also the oldest. Appearing in the 1900 edition of his Bartenders' Manual, it is one of the very few formulae from the first Golden Age of the Cocktail to call for Irish whiskey. In the 1920s, the Blackthorn was a favorite both at Harry's Bar in Paris (a different Harry) and the Savoy in London. 2 oz. Jameson or John Powers Irish whiskey 1 oz. French dry vermouth 2 dashes orange bitters 2 dashes Pernod 68 absinthe Preparation: Stir well with cracked ice, strain into chilled cocktail glass and twist the orange peel over the top. Note: The best way to add the absinthe to this drink is to fill an empty bitters bottle with it and dash it in as you would Angostura. If that is not practical, use about a quarter of a barspoon's worth.

Blackthorn

¾ oz. Chivas Regal Scotch Whisky ¾ oz. Cherry Heering ¾ oz. Italian Sweet Vermouth ¾ oz. fresh-squeezed orange juice Preparation: Shake and strain into a cocktail glass. Garnish with an orange peel.

Blood ans Sand (1920-1930)

invented in Harrys New York Bar in Paris when Petiot poured vodka in tomato juice and then came to New York Regis Hotel and added the spices we know now. 1½ oz. Absolut vodka 2 dashes Worcestershire sauce 4 dashes Tabasco sauce Pinch of salt and pepper ¼ oz. fresh lemon juice 4 oz. tomato juice Preparation: Combine all ingredients in mixing glass and roll back and forth into tin to mix (that will prevent the tomato juice from foaming). Strain into an iced goblet. Garnish with wedge of lemon and lime on a side plate. A dash of celery salt is a nice touch and New Yorkers traditionally add horseradish. Bloody Marys offer rich ground for improvisation both in garnish and ingredients.

Bloody Mary Original (1920-1930)

That said, with the right equipment—two identical, metal pint mugs with (and this is the most important part) outward-flared rims to focus your pouring—and the right spirit—whatever you're setting ablaze has to be at least 55% alcohol, and not more than 65%—the drink is surprisingly easy to pull off. Jerry Thomas made his with a blend of Scotch and Irish whiskies, but contemporary bartenders have used everything from Chartreuse to Chinese Moutai. 2 mugs, as described above. You can get silver-plated mugs from CocktailKingdom.com. Double-walled (and thus insulated) stainless steel ones can be bought online (search for 16-oz. "double walled beer steins" and make sure you get the tankard-style ones that have a flared lip). Long, wooden matches or barbecue lighter 4-oz. long-handled measuring cup Ingredients 5 oz. The Glenlivet Nádurra cask-strength Scotch whisky or 2½ oz. each Nádurra and cask-strength Redbreast Irish whiskey. Demerara or turbinado sugar 4 1-inch x ½ inch strips of lemon peel Preparation: Clear all flammable materials from the mixing area and have a bucket of water handy. Lay down some damp cloth napkins for the spills. There will be spills. Prepare a pot of boiling water. Prepare four espresso cups by putting a barspoon of the sugar and a strip of lemon peel in each. Measure the whisky out into a water glass or measuring cup. Pour four ounces of boiling water into one of the metal mugs. Quickly add the whisky. Light this with a long match or grill lighter. Pick up both mugs, holding them pointing forward with each hand in a six o'clock position in relation to the mug and quickly but carefully pour three-quarters of the contents of the flaming mug into the other one; you should pour the liquid from the side of the mug (i.e., nine o'clock or three o'clock position, depending on which hand you start with), not the part directly across from your hand—the twelve o'clock position). Now pour three-quarters of the flaming whisky-water mix back into the first mug, from a greater distance. Repeat five or six times, increasing the distance each time, all the while talking nonchalantly about how Jerry Thomas used to make these back in old San Francisco. Once the handles start to get too hot to hold, you are done. Extinguish the flames by capping each mug with the base of the other one and pour into the espresso cups. Stir each and serve. Note: Cool the mugs in cold water between rounds.

Blue Blazer

First appearing in a 1908 book by Jacob Grohusko, who tended bar (ironically) in lower Manhattan, the Brooklyn Cocktail slumbered in obscurity until the twenty-first century brought a revival of both the art of the cocktail and of Brooklyn itself. It has become a modern bartender's game to come up with variations on Grohusko's formula, substituting in various spirits and aperitifs and naming the result after either a Brooklyn neighborhood or another town altogether. This process is aided by the fact that the original recipe calls for Amer Picon, a French digestif that is no longer imported into the U.S. or indeed sold anywhere at its original proof. 2 oz. Jameson or John Power's Irish whiskey 1 oz. French dry vermouth ½ barspoon maraschino liqueur ½ barspoon Italian amaro Preparation: Stir all the spirits well with cracked ice. Strain into chilled cocktail glass and twist the lemon peel over the top.

Brooklyn

National Drink of Brazil 2 oz. Janeiro cachaça 1½ barspoons of sugar or ¾ oz. simple syrup ½ lime, quartered Preparation: Place lime quarters in the bottom of mixing glass, add the sugar or syrup and muddle, extracting the juice and the oil in the skin from the lime quarters. Chill a rocks glass with cracked ice. Add cachaça (or white rum, for a Caipirissima, or Absolut vodka, for a Caipiroska) to the mixture in the glass, toss in the ice and shake well. Pour the entire contents of the mixing glass back into the chilled rocks glass and serve. Another method is to build the whole drink in the glass that will receive it, omitting the shaking.

Caipirinha 1930-1940

From Savannah, GA The only time-consuming thing about this recipe is peeling the lemons, which must be done several hours in advance so that the sugar the peels are muddled with will have time to extract the sweet lemon oil. The resulting "oleo-saccharum," or sugar oil, is the foundation of almost all great punches. This recipe makes about eighty 3-ounce servings. 1 750-ml bottle Martell VSOP cognac 1 750-ml bottle 8-year old bourbon whiskey 1 750-ml bottle dark, funky Jamaican-style rum 3 750-ml bottles chilled Perrier-Jouët brut champagne. Peel of 12 lemons 16 oz. strained lemon juice 2 cups white sugar Preparation: Muddle the lemon peels with the sugar and let sit for 2 to 3 hours, muddling occasionally, until the sugar has become saturated with lemon oil. Add the lemon juice, stir until sugar has dissolved and strain into a clean, empty 750-ml bottle. Add cold water to top off and refrigerate. (This mixture is known as "shrub.") To serve the punch, fill a 2-gallon punchbowl halfway with ice cubes. Pour in the bottled shrub and the liquors. Stir well. Add the chilled champagne, stir briefly and ladle out in 3-ounce portions. Note: Use a swivel-bladed vegetable peeler to peel the lemons, trying to get as little of the white pith as possible. With a little practice, you'll be able to remove the peel in a single, long spiral.

Chatham Artillery Punch

3 oz. Beefeater London dry gin or Absolut vodka 1/8 oz. dry French vermouth Preparation: Prepare a tall mixing glass with ice. Pour vermouth over ice and swirl to season, then strain off vermouth. Pour gin or vodka over seasoned ice and stir to chill. Strain into a chilled martini glass. Garnish traditionally with a small pitted Spanish cocktail olive (no pimento).

Classic Extra Dry Martini 1950-1960

The signature drink of a group of Philadelphia journalists, the Clover Club is one of the original egg-white drinks. When made in the original manner, with both gin and vermouth rather than just gin, it is seductive, complex and smooth, and still far more serious than its pink and frothy appearance suggests. 1 oz. Beefeater gin 1 oz. French dry vermouth 1/2 oz. fresh lemon juice 2 teaspoons raspberry syrup ½ oz. raw egg white (see note) Preparation: Combine ingredients in shaker. Without adding ice, shake viciously for 5 or 10 seconds to activate the foam. Add ice, shake for another 10 seconds and strain into chilled cocktail glass. Note: To make the syrup, over a low flame, stir 1 pound sugar in 1 cup water until sugar melts. Stir in 2 small containers (or about a pint) of organic raspberries, mashing them up as you go. Remove from heat, strain and bottle. Keep refrigerated. To enable egg whites to be measured out, whip them lightly before use.

Clover Club

Goes back to London in 19th century, got its name from john collins the headwaiter at limmers. john changed from dutch genever or old tom to american whiskey and the gin version took name tom collins from rise in gin and joke of 1870 about tom collins going around saying bad things 1½ oz. Beefeater Gin, genever gin, bourbon or Absolut vodka ¾ oz. fresh lemon juice ¾ oz. simple syrup Club soda Preparation: Shake spirits, lemon juice and simple syrup with ice, strain into an iced Collins glass and fill with soda. Garnish with a cherry and an orange slice. For a Vodka Collins, replace the gin with Absolut vodka. For an old-style John Collins, use a Dutch genever or a good American bourbon whiskey.

Collins 1820-1830

In the nineteenth century, a "corpse reviver" was any drink taken first thing in the morning to enable the hung-over to go about their business. We do not recommend that. The Corpse Reviver No. 2 was one of the stars of Harry Craddock's seminal 1930 Savoy Cocktail Book. It's also a popular drink for contemporary bartenders to create variations of. Simply substitute for one or more of the ingredients and change the number. Ingredients ¾ oz. Beefeater gin ¾ oz. Cointreau ¾ oz. Lillet Blonde ¾ oz. fresh lemon juice 1 dash Pernod 68 absinthe Preparation: Shake well with ice and strain into chilled cocktail glass. Note: The best way to add the absinthe to this drink is to fill an empty bitters bottle with it and dash it in as you would Angostura. If that is not practical, use about a quarter of a barspoon's worth.

Corpse Reviver No 2

"The modern classic has conquered the world; I was given credit for inventing the Cosmo by New York magazine. I was not the inventor but I standardized the recipe and printed it on my cocktail menu at the Rainbow Room, where Madonna was spotted drinking one. That was all the rest of the world needed. The actual inventor is Cheryl Cook from South Beach in Miami, who recently surfaced to claim her invention." —Dale DeGroff 1½ oz. Absolut Citron vodka ¾ oz. Cointreau ¼ oz. fresh lime juice 1 oz. Ocean Spray Cranberry Juice Cocktail Preparation: Shake all ingredients with ice. Strain into a chilled cocktail glass. Garnish with an orange peel.

Cosmo 1980-1990

This Cuban drink derives its name from a town on the island's southeastern coast. It's the first classic straight-up cocktail to be invented outside the United States. 1½ oz. white rum ¾ oz. simple syrup ¾ oz. fresh lime juice Preparation: Shake all ingredients with ice and strain into a small cocktail glass. Garnish with a lime wheel. Note: Purists will hold out for the original 1910s recipe: juice of half a lime, half a teaspoon superfine sugar, 2 oz. rum (assembled in that order, stirring the sugar into the lime juice before adding the rum).

Daiquiri 1900-1910

50 to 60 ml base spirit 25 ml sweetener (1-to-1 simple syrup, or honey or agave nectar diluted with equal parts warm water and cooled) 25 ml fresh-squeezed lemon or lime juice Preparation: Shake and strain

Dale DeGroffs Basic Sour

"Some of my favorite (and most successful) drinks have been made following this pattern. As long as the basic ingredients don't clash—this will require some experimentation — it makes for a simple and tasty before-dinner drink. It's based on the original versions of the Manhattan and the Martini, so it's been tried and approved by generations of discriminating drinkers." — DW Ingredients 50 to 60 ml base spirit (or a mix of two different base spirits) 25 to 30 ml low-proof aperitif (vermouth, Lillet, Aperol or similar) or fortified wine (use a lighter wine, such as dry sherry, for white spirits and a heavier one, such as port, for brown spirits). 1 barspoon liqueur (this is for accent, and a good way to use the more pungent herbal liqueurs) 2 dashes bitters (orange bitters for lighter drinks; Angostura, Peychaud's or other aromatic bitters for heavier ones) Preparation: Stir and strain. Twist a lemon or orange peel over the top.

David Wondrichs Aperitif Cocktails

before

Do you eyeball before or after ice?

1½ oz. Beefeater London dry gin 1½ oz. French dry vermouth 1 or 2 dashes orange bitters Preparation: Stir all ingredients with ice to chill and twist orange peel or lemon peel over the top.

Dry Martini 1890-1900

This supremely elegant Cuban creation of the 1910s was particularly popular with the Cubans themselves. The secret to making it properly is to use a semi-sweet white vermouth, not a dry one, which makes for a peerlessly subtle, integrated cocktail. The original recipes called for "Chambery" vermouth, referring to the town in the French Alps that pioneered that style. If you ever get your hands on real Cuban rum, that doesn't hurt, either. Ingredients 1½ oz. rich-flavored white rum 1½ oz. Dolin Blanc or Martini & Rossi Bianco or Cinzano Bianco Vermouths 1 barspoon orange curaçao or Grand Marnier ½ barspoon grenadine Preparation: Stir the spirits and grenadine well with cracked ice, strain into chilled cocktail glass and twist orange peel over the top. Garnish, if desired, with a maraschino cherry.

El Presidente

give texture to cocktail, simply shake egg white in drink and gives opaque and creamy with a frothy head, or a gelatin foam to top with airy mist of flavor

Foam

There are many different formulae in circulation for this Tiki classic. Indeed, its inventor, Victor "Trader Vic" Bergeron, had more than one way of making it himself. After he published his original formula in 1947, other Tiki bars rapidly spun out the variations—indeed, they're still doing that. Ingredients 1½ oz. rich-flavored white rum ½ oz. Martell VSOP cognac ½ oz. Beefeater gin 2 oz. fresh-squeezed orange juice 1 oz. fresh lemon juice ½ oz. orgeat syrup ½ oz. Sandeman Character sherry Preparation: Shake everything but the sherry well with ice and strain into an ice-filled Collins glass. Float the sherry on top and garnish with an orange wheel and a cherry. Note: Bergeron's original formula called for 2 ounces of lemon juice and 1 ounce of orange, which yields a very tart drink, and a full 2 ounces of rum and 1 ounce of cognac, which yields a very strong one—as he warned, "you can get pretty stinking on these, no fooling."

Fog Cutter

n the late nineteenth century, the British Navy issued all sailors a ration of preserved lime juice to prevent scurvy. The officers, who did not receive the standard rum ration, mixed theirs with their preferred Plymouth gin. The ice came later. Ingredients 2½ oz. Beefeater gin ½ oz. preserved lime juice (Rose's or Angostura) Preparation: Shake ingredients well with ice and strain into a chilled martini glass or serve over ice in an old-fashioned glass. Garnish with lime wedge.

Gimlet 1890-1900

The fab drink of the 1870s, the Gin Fizz is simple, refreshing and endlessly adaptable (one of the most popular wrinkles calls for it to be made with an egg white, in which case it is a Silver Fizz; others involve adding six or eight raspberries or a lightly-muddled strawberry or two, when such things are in season). 1½ oz. Beefeater gin ¾ oz. fresh lemon juice ¾ oz. simple syrup (or 1 teaspoon superfine sugar) Club soda Preparation: Shake the gin, lemon juice and simple syrup and strain into a highball glass. Fill with club soda. No garnish. Note: The difference between the Fizz and a Collins is glass size, garnish and ice: a proper Fizz is served without ice in the glass, a Collins has it. The Collins goes in an extra-tall or "Collins" glass, with a cherry and orange slice garnish.

Gin Fizz 1870-1880

There are very few excellent classic vodka cocktails. The Gypsy Queen, which apparently originated at New York's famous Russian Tea Room, is one of the few. Relying on vodka's ability to stretch out flavors without weakening the drink, it draws down the pungency of Bénédictine so that its flavor can be enjoyed without cloying the palate. Ingredients 2 oz. Absolut vodka 1 oz. Bénédictine 2 dashes Angostura bitters Preparation: Stir spirits and bitters well with cracked ice. Strain into chilled cocktail glass and twist lemon peel over the top.

Gypsy Queen

one of oldest in drink vocab from Scotland 1970. can use cider instead of water 2 oz. The Glenlivet single-malt Scotch whisky or Redbreast Irish whiskey 1 well-filled barspoon demerara sugar or ¼ oz. honey 1 strip of thin-cut lemon peel 2-4 oz. boiling water Preparation: Rinse out a mug or hot whiskey glass with boiling water, to warm it. This is as essential a step with hot drinks as chilling the glass is with cold ones. Add the sugar or honey, the lemon peel and half an oz. or so boiling water. Stir until sugar or honey has dissolved. Add the whisky and another 1½ to 2½ ounces water, depending on how stiff a drink is required.

Hot Toddy 1750-1760

cocktails on arrival and spirits with desserts

How do formal restaurants do menu

Begin by building your drink in the mixing glass. Add ice then place the mixing tin over the glass, which should remain resting on the bar. Hold the glass part firmly and make a seal by giving the upturned end of the metal part a couple of quick taps with the heel of your free hand The seal should now be tight. turn the whole thing over so that the glass is on top and get ready to shake. You're doing this so that if the seal breaks as you're shaking that Sidecar will spray all over you and the back bar behind you, not the customers in front of you Bearing that in mind, this is a good time to give the glass an extra tap with the heel of your hand to insure a seal. Remember, the shaker is a piston; it's going to travel up and down quite a bit in the time it's in action, so it had better be held firmly. Grip the tin in the palm of one hand and the glass with the other, curling your thumb over the top Shake your cocktails vigorously to a slow count of ten—in most cases, more than that isn't necessary and will lead to over dilution. Drinks with eggs in them are an exception and must be shaken longer (shake to a count of twenty) and harder to completely emulsify the egg.

How to shake using boston shaker

soaking fruit, spices, herbs in liquor and straining off. higher proof liquor means it will extract more flavor. longer is not always better, especially citrus.

Infusion

Originally prepared at Shannon Airport in Dublin by Joe Sheridan the Irish Coffee found a home in the United States at the Buena Vista across from Fisherman's Wharf in San Francisco, where it has been the house drink since the early 1950s. 1½ oz. Jameson Irish whiskey 1 oz. simple or brown sugar syrup (equal parts of water and brown sugar, dissolved) 4 oz. brewed coffee Lightly whipped unsweetened cream Preparation: Combine whiskey, coffee and syrup in an Irish coffee glass. Ladle a layer 1 inch (2.5 mm) thick of cream on top.

Irish Coffee 1940-1950

yes if experienced but most elite bars use jiggers

Is it acceptable to eye ball measure liquor

Another one modern bartenders love cranking out variations on, the Last Word is attributed to Brooklyn Vaudevillian Frank Fogarty, who showed it to the sporty gents at the Detroit Athletic Club during one of his tours in the mid-1910s. They didn't forget it. Ingredients ¾ oz. Beefeater gin ¾ oz. maraschino liqueur ¾ oz. Green Chartreuse ¾ oz. fresh lime juice Preparation: Shake well with ice. Strain into chilled cocktail glass.

Last Word

Dean of all tiki drinks, invented by Victor "Trader Vic" Bergeron in Oakland, CA 2 oz. aged rum (Jamaican if possible) ¾ oz. fresh lime juice ¾ oz. orange curaçao 1 teaspoon orgeat syrup Preparation: Shake well with ice and strain into an old-fashioned glass filled with ice. Garnish with a wheel of lime, a mint sprig and if possible a Sonya orchid.

Mai Tai 1940-1950

The Manhattan story is told in Module III. Make it with Scotch, and you've got a Rob Roy, first introduced in 1895, probably at New York's Fifth-Avenue Hotel. Make it with Irish whiskey, and it's an Emerald (there are other names as well), which was a specialty of the Irish-staffed bar of the Waldorf-Astoria Hotel, just a few blocks up the street. 2 oz. Lot 40 Canadian Rye whisky or bourbon whiskey 1 oz. Italian sweet vermouth 2-3 dashes Angostura bitters Preparation: Pour all ingredients over ice in a mixing glass and stir as you would a Martini. Strain into a chilled cocktail glass. Garnish with a cherry, although many discriminating drinkers prefer theirs with a twist. Note: If you prefer a dry Manhattan, use dry vermouth and garnish with a lemon peel. For a Perfect Manhattan, use ½ oz. each of dry and sweet vermouth and, again, deploy the peel. Note: For a Rob Roy, replace the bourbon or rye with a good blended Scotch whiskey, such as Chivas Regal. Many prefer orange bitters in this, with an orange twist at the end. For an Emerald, replace the American whiskey with a rich Irish one, such as John Powers or Redbreast. Many prefer orange bitters and an orange twist here, too.

Manhattan 1870-1880 Rob Roy 1890-1900 Emerald 1900-1910

2 oz. Olmeca Altos Plata or Tequila Avión Silver ¾ oz. fresh lime juice ½ oz. agave nectar ( ½ oz. simple syrup is optional but necessary for many guests.) Coarse salt Preparation: Combine first three ingredients in a mixing glass with ice. Shake well and strain into a chilled salt- rimmed cocktail glass. Garnish with a lime wedge. Salting the rim: Frost the edge of the cocktail glass by rubbing a lime wedge on the outside rim of the glass, then dipping it into a saucer of coarse salt. Salt inside the glass is not a desirable outcome of this process. Note: Never use iodized salt on the rim of the glass.

Margarita 1930-1940

The great American classic, first recorded in 1793. Before the American Civil War, the favorite spirit to use in a Mint Julep was not whiskey, but rather old French cognac, often with a little Jamaican rum floated on top. After the Civil War, however, it became almost exclusively a whiskey drink. Either way, if it is made properly, there are few more delicious cocktails, particularly on a warm day. 2½ oz. straight bourbon or rye whiskey, or Martell VSOP cognac 1 oz. simple syrup or 2 teaspoons superfine sugar 2 to 4 sprigs of mint (use tender, young sprigs, since they last longer and look better) Preparation: Put the simple syrup or the sugar and ½ oz. water in the bottom of a highball glass. Add 5 or 6 mint leaves (from the bottom of the sprig) and press lightly with a muddler. Add half of the spirits and fill with crushed or finely cracked ice. Swirl with a barspoon until the outside of the glass frosts. Add more crushed ice and the remaining liquor. Stir again to frost the glass. Garnish with at least 1 sprig of mint, and preferably 3. Add a straw.

Mint Julep 1790-1800

In 1905 or thereabouts, head bartender Charlie Mahoney of New York's exquisite Hoffman House bar, one of the very fanciest in America, took three trendy ingredients, blended Scotch whisky, sloe gin and absinthe, mixed them together and came up with the Modern Cocktail, one of those rare drinks that sounds like it would be horrid and is in fact utterly delicious. Ingredients 1 ½ oz. Chivas Regal or The Glenlivet Scotch whisky 1 ½ oz. Plymouth sloe gin ¼ oz. fresh lemon juice 1 barspoon (5 ml) superfine sugar 1 dash Pernod absinthe 1 dash orange bitters Preparation: Combine sugar and lemon juice in cocktail shaker and stir briefly. Add everything else but the cherry, shake well with ice and strain into chilled cocktail glass. Garnish with a maraschino cherry.

Modern

This Cuban creation from the early years of the twentieth century has become the first breakout drink of the twenty-first. 1½ oz. white rum ¾ oz. fresh lime juice ¾ oz. simple syrup 1 mint sprig and 4 mint leaves (use tender, young mint tops; peppermint is best because it doesn't wilt and retains its shape). 1 oz. soda Preparation: In a mixing glass muddle mint leaves with simple syrup. Add lime juice and rum and fill with ice. Shake vigorously and strain over fresh ice into a highball glass. Top with soda and garnish with a fresh mint sprig. -or- Muddle the mint leaves gently with the simple syrup and the lime juice in the bottom of a highball glass. Add the rum, stir, add ice and top with no more than two oz. of club soda. Garnish with a generous sprig of mint.

Mojito 1920-1930

Camillo Negroni (1868-1934) was a Florentine count who had spent time as a cowboy in the old West and a gambler in New York. When he returned to Florence, in the 1910s, he had the bartender at the Bar Casoni mix these up for him. 1 oz. Beefeater London dry gin 1 oz. Campari 1 oz. Italian sweet vermouth Preparation: Combine all ingredients in an iced old-fashioned glass and stir. Garnish with an orange peel or orange slice. The count liked his topped with a splash— say, an ounce or so—of soda. Others prefer theirs served straight up, in which case it should be stirred with ice, strained into a chilled cocktail glass and garnished with the peel, not the slice.

Negroni 1910-1920

Or, if you prefer, a Continental Brandy Sour—or a Southern Brandy Sour. There were several names back in the day attached to a sour that had been topped off with a float of dry red wine. The wine not only makes the drink look spectacular, it also adds a dry, tannic complexity to an otherwise-simple drink. Ingredients 1½ oz. Martell VSOP cognac ½ oz. fresh lemon juice ¼ oz. fresh-squeezed orange juice ½ oz. simple syrup ½ oz. Bordeaux or other dry red wine Preparation: Shake everything but the wine well with ice and strain into a chilled cocktail glass. Pour the wine gently on top over the back of a spoon (this will be easier if you put it into a small container first). Note: This drink is equally good if made with bourbon or rye, or, for that matter, genever or pisco.

New York Brandy Sour

By the 1860s, the original "Cock-Tail" of the beginning of the century had begun changing, and if that's what you wanted, you had to order an "Old-Fashioned" cocktail. A very simple and satisfying drink, the Old-Fashioned is the choice of many cocktail aficionados. Here are two versions, the original, nineteenth century one, and the rather more lush twentieth century version. 2 oz. Lot 40 Canadian Rye whisky or bourbon whiskey 2-3 dashes Angostura bitters 1 sugar cube or a well-filled barspoon of superfine sugar Splash water or soda Preparation: Muddle the sugar and the Angostura bitters in the splash of soda (about a barspoon—no more) until the sugar is dissolved, forming a syrup in the bottom of the glass. Add the whiskey and the ice, and stir. Garnish with a fresh twist of orange peel.

Old Fashioned 1800-1810

By 1915 or so, even the Old-Fashioned had begun changing; this is the version most people know today, and is Dale DeGroff's preferred one. 2 oz. Lot 40 Canadian Rye whisky 2-3 dashes Angostura bitters 1 sugar cube or a well-filled barspoon of superfine sugar 1 orange slice 1 maraschino cherry Splash water or soda Preparation: Muddle the sugar, bitters, one orange slice, one cherry, and a splash of soda carefully in the bottom of an old-fashioned glass. Remove the orange rind, add whisky/bourbon and ice and stir thoroughly. Garnish with an orange slice and a cherry.

Old Fashioned Muddled 1910-1920

The newest of our Next 25, the Paloma is a Mexican drink from the 1980s or thereabouts. It's easy to make, peerlessly refreshing and manages to combine sweet, sour, salty, bitter and umami, all in one drink. Neat trick. Ingredients 2 oz. Tequila Avion reposado ½ lime Pinch of salt 2 to 3 oz. Mexican grapefruit soda Preparation: Squeeze lime into ice-filled highball glass. Add tequila and salt and the squeezed-out lime shell. Top off with the grapefruit soda and add a straw.

Paloma

Pépa Bonafé was a French starlet of the 1920s. She must have known a thing or two about mixing drinks, though, since this unlikely but clever combination of cognac and vodka (the vodka stretches out the cognac without masking its flavor) was good enough to win honorable mention in a 1929 Parisian cocktail competition. Ingredients 1 oz. Martell VSOP cognac 1 oz. Absolut vodka 1 oz. French dry vermouth 2 dashes Angostura bitters Preparation: Stir the spirits and bitters well with cracked ice, strain into a chilled cocktail glass and twist the lemon peel over the top.

Pepa

Created by Victor Morris in Lima, Peru around 1915, the Pisco Sour has become the national drink of Peru—and of Chile, since both nations claim pisco as their own. The Pisco Sour is one of the drinks on the short list to step in as a global sensation when the Mojito falters. 2 oz. Pisco 1 oz. fresh lime juice 1 oz. simple syrup Several drops of Angostura bitters 1 small egg white Preparation: Shake all ingredients very hard with ice and strain into a small cocktail glass. Garnish with several drops of Angostura bitters on top of the foam created by the egg whites.

Pisco Sour 1910-1920

The only thing rarer than a vintage vodka cocktail is a vintage tequila one. The Prado was the signature drink of the Del Prado Hotel in Mexico City, where it was collected by Esquire magazine (also one of the first publications to cover the Margarita) in the mid-1950s. The Del Prado was an elegant hotel, complete with a mural by the great Diego Riviera, and the drink fits right in. Ingredients 1½ oz. Tequila Avion blanco ¾ oz. fresh lemon juice ¼ oz. maraschino liqueur ¼ oz. grenadine ½ oz. egg white (to measure it, lightly whip it first) Preparation: Combine everything in shaker. Without adding ice, shake viciously for 5 or 10 seconds to activate the foam. Add ice, shake for another 10 seconds and strain into chilled cocktail glass. Garnish with a lemon wheel and a maraschino cherry.

Prado

Another Tiki classic, this one from the Queen's Park Hotel in Port of Spain, Trinidad. The Caribbean art of swizzling a drink—basically, churning a tall glass full of booze and crushed ice—is an ancient one, dating back to the early nineteenth century, if not before. If you can't get a real swizzle stick, which is nothing more than a length of soft wood with the stubs of a few roots sticking out of the bottom, no matter: a barspoon will work fine. Ingredients 3 oz. dark, rich rum ½ oz. fresh lime juice ½ oz. simple syrup 6-8 mint leaves 3 dashes Angostura bitters Preparation: Combine all ingredients in a Collins glass. Fill with finely cracked or crushed ice and swizzle: work your swizzle stick or barspoon down to near the bottom of the glass and then spin the shaft back and forth between your palms until the glass frosts. Add a straw and serve.

Queens Park Swizzle

The "One and Only One," as Henry Carl Ramos dubbed his immortal creation, is one of the legendary drinks. This is his original formula, dating back to the late 1880s, when he ran the Imperial Cabinet Saloon on Carondelet Street in New Orleans. According to the New Orleans Item, his saloon sold 3,000 of them on a good day, so tinker with it at your own peril. Ingredients 1½ oz. Plymouth gin 1 oz. organic heavy cream ½ oz. fresh lime juice ½ oz. fresh lemon juice 2 barspoons superfine sugar 1 oz. chilled soda water ½ oz. egg white (to measure it, lightly whip it first) 3 drops orange-flower water Preparation: Combine lime juice, lemon juice and sugar in shaker and stir briefly to dissolve sugar. Add the other ingredients, except the soda water. Without adding ice, shake viciously for 5 or 10 seconds to activate the foam. Add ice and soda water, shake for another 30 to 45 seconds (or longer if possible) and strain into chilled highball glass.

Ramos Gin Fizz

New Orleans' world-famous and beloved twist on the Old-Fashioned is accented with the bitters compounded by Antoine Amedee Peychaud in the mid-nineteenth century, who made a cognac cocktail by mixing them with Sazerac de Forge et Fils, the favorite cognac of the day. The drink took its modern form, with whiskey instead of cognac, in the 1880s, when Billy Wilkinson and Vincent Miret, the charismatic bartenders at the city's Sazerac House, made their whiskey version famous. 2 oz. straight rye whiskey 3-4 dashes Peychaud's bitters Splash of Pernod 68 absinthe (or regular Pernod) ½ oz. simple syrup or 1 sugar cube and a tiny splash of water Preparation: Take two small old-fashioned glasses and chill one with ice while preparing the drink in the other by combining the rye, syrup or sugar, and the bitters and stirring with ice (preferably cracked) to chill. Empty the first glass of its chilling ice, splash a little absinthe into it, swirl it around to coat the inside, and pour it out. Strain the contents of the second glass into it and twist the lemon peel over the top. Note: If you can't find the Peychaud's bitters, you can still make this delicious cocktail with Angostura or other bitters; you just can't call it a Sazerac. You can, however, call it an Improved Whiskey Cocktail. That formula, virtually identical to the Sazerac but with different bitters, dates back to the 1870s. For an improved cocktail, add a barspoon of Grand Marnier or maraschino liqueur.

Sazerac 1870-1880

The Sherry Cobbler is one of the two or three formulae that spread the gospel of iced drinks, back in the 1830s when cheap ice was still a relative novelty. It's not a complicated one, but it enjoys a high flavor-to-alcoholic content ratio, which makes it useful: not everyone wants a strong drink, but everyone wants a tasty one. On that count, the Cobbler does not disappoint. Ingredients 3 oz. Sandeman sherry* 1 to 2 barspoons superfine sugar 1 orange wheel, cut in half 2 to 3 raspberries or blackberries or 1 strawberry Preparation: Stir sugar and sherry together in shaker; add 1 half-wheel of orange and shake hard with ice. Strain into highball glass full of crushed ice, garnish with berries and other half-wheel of orange and add a straw. *Note: Any style of sherry can be used; a dryer one will make for a lighter drink, but it will require more sugar. A fino, such as the Sandeman Don Fino, will require more sugar than a rich oloroso such as the Sandeman Armada Rich Cream Oloroso.

Sherry Cobbler

very chemistry class, making liquid centered pearls that float in a drink without dissolving. Mix liquid with sodium alginate and dripping it into calcium chloride

Spherification

This classic New York nightcap—a rich man's drink if ever there was one—goes back to the 1890s, an adult after-dinner mint that surprises with its refreshing taste. But remember there is only one drink that can follow a Stinger. . . another Stinger! 2¼ oz. Martell VS, VSOP or Cordon Bleu cognac ¾ oz. white crème de menthe Preparation: Shake both ingredients with ice and strain into an old fashioned glass filled with crushed ice or serve up in a chilled cocktail glass. Note: This is an exception to the rule that drinks with only liquors and liqueur should be stirred and also that proportions of the two ingredients can vary, many people preferring less crème de menthe and more cognac (David Wondrich recommends 2¼ ounces cognac to ¾ ounce crème de menthe).

Stinger 1890-1900

At some point in the 1920s or early 1930s, Frank Meier, who ran the bar at the Ritz Hotel in Paris from some time in the 1910s until he died in 1947, took the rather pedestrian Texas Fizz that had been floating around London and Paris and made one simple substitution that changed it from being an average drink to a great one. That switch? Lose the soda water, add Champagne. So simple. So good. Ingredients 1½ oz. Plymouth gin ½ oz. fresh lemon juice ¾ oz. fresh-squeezed orange juice 1 barspoon grenadine, or more to taste 2 to 3 oz. chilled Perrier-Jouët Brut Champagne Preparation: Shake everything but the champagne well with ice and strain into a tall Champagne flute. Top off with the Champagne.

Texas Fizz

This is not an easy drink to make, but there are few things more welcome on a cold December night. In the nineteenth century, bars used to keep a bowl of the batter ready and waiting every day during the coldest months. That might be going a bit far these days, but if you break out the Tom & Jerry on a frosty night (as bars in the upper Midwest still do), your customers will make sure you don't regret it. Ingredients 12 eggs 2 lbs. white sugar 2 750-ml bottles Martell VSOP cognac 2 750-ml bottles dark, full-bodied rum 2 quarts whole milk Spice Mix 1½ teaspoons ground cinnamon ½ teaspoon ground allspice ¼ teaspoon ground cloves 1 whole nutmeg 1 teaspoon cream of tartar Preparation: First, make the batter: Separate the eggs. Combine all the ground spices in a small bowl. Put the whites into a glass, plastic or stainless-steel bowl and beat them into stiff peaks. In another bowl (if you can get a real Tom & Jerry bowl, so much the better), beat the yolks, gradually incorporating two ounces of the rum and the spice mix. When they are completely liquid, gradually add the sugar, stirring until the mixture attains the consistency of a light batter. Carefully fold the whites into the yolks until thoroughly incorporated. To prevent separation, add the cream of tartar. Keep this batter refrigerated until needed. To serve: Bring the milk to a low simmer. Put a heaping tablespoon of the batter in a small mug or tumbler and stir in one ounce each of the cognac and the rum (these can be pre-mixed for speed). Fill to the top with hot milk and stir until you get foam. Grate a little fresh nutmeg on top.

Tom and Jerry

Just before Prohibition, Walter Bergeron, a journeyman New Orleans bartender, got lucky and secured himself a job behind the stick at the swank Hotel Monteleone in the French Quarter. Then there was Prohibition, and he found himself working day labor and selling cigars and whatever else bartenders had to do to get by. Fourteen years later, it was legal to drink again, and lo and behold, the Monteleone called him back behind the stick. As if to say "thank you," he brought them this, one of the great New Orleans drinks. Ingredients 1 oz. Martell VSOP cognac 1 oz. Lot 40 Canadian Rye whisky 1 oz. Italian sweet vermouth 1 barspoon Bénédictine 2 dashes Angostura bitters 2 dashes Peychaud's bitters Preparation: Stir well with cracked ice, strain into a chilled cocktail glass and twist the lemon peel over the top.

Vieux Carre

1½ oz. bourbon or rye whiskey—or indeed any other kind of whiskey ¾ oz. simple syrup ¾ oz. fresh lemon juice Preparation: Shake all ingredients with ice and strain into an old-fashioned glass or a special sour glass. Garnish with a flag (an orange slice and a cherry). This drink is equally delicious when made with Irish whiskey. Some brave souls even like theirs with Scotch.

Whiskey Sour 1850-1860

2oz beafeater gin .5 oz Maraschino cherry liquor .5oz fresh lemon juice (originally had dash of creme de violet for sky blue color.) shake with ice and strained in chilled glass variation: reduce cherry to 2 tsp and add 1 tsp violet

aviation cocktail (1910-1920)

yes, it lowers air temp and forms a vacuum

does ice in boston shaker change the suction?

yes, muddling releases essential oils and adds dramatically more flavor than juicing as well as bitterness from pith

does muddling taste different

give liquor fatty or oily flavor with out grease. Cut fried chicken into pieces and soak in liquor of choice, then after a few hours, freeze to coagulate fats and after hour or two strain off liquid through filter paper.

fat washing

6 oz. water in a small pan and warm it to 140 degrees Fahrenheit. While this is heating, "bloom" a sheet of gelatin in cold water for two minutes and pat off excess water. Whisk it into the warm water, add 1 oz. sugar and whisk that in, too. Combine this in a bowl with 6 oz. Pernod 68 absinthe, 2 oz. simple syrup and 2 oz. water, and whisk it again. Pour this into a stainless-steel whipped-cream canister, charge it twice—that is, with two nitrous oxide chargers—and chill it. This will keep for several hours. To use, shake the canister a few times and then gently lay a thick layer of foam on top of the drink.

gelatin foam how to

large dense very cold cubes, stir fifty times; if the cubes are the smaller, wetter, warmer variety, stir only thirty times to avoid too much dilution.

how does ice affect stiring

6 inches and not covered in varnish or dye

how long should muddler be

70

how many dashes of bitter in 1 oz

8-16, spotlight and flexibility

how many drinks on menu

12 large, 18 medium or 24 tastes

how many drinks will a 750ml bottle make

2-3, Manhattan, Daiquiri, sidecar, make them your own

how many forgotten classics on menu

25% more

how much does shaking with ice change the volume

grasp the shaker—still metal-side down—firmly, with one hand, covering the join between the glass and tin, so that you can control them both. Point the fingers of the other hand skyward and, with the heel of the hand, sharply strike the top part of the mixing tin at approximately the spot where the rim of the glass is nestled inside it. The seal should break. If not, rotate the shaker slightly and try again. Continue to rotate if necessary, and you will find the sweet spot that will break the seal.Finally, since coldness is everything when it comes to cocktails, particularly Martinis, some bars guarantee this by chilling their mixing glasses, either by filling them with ice and letting them sit or (better) keeping them under refrigeration or (best) in a freezer.

how to break seal of boston shaker

mirror the menu, balanced and crisp acid in drinks, acid is key, high alcohol food with shellfish, full body meat, rich sauce, cheese, dairy and sweet dessert. Mixed drinks are easier since already softened. fried foods, smoked fish, oysters, shrimp, crab, lobster goes with aperitif cocktails with white spirits. Cheese pairs with cognac, Spanish brandy, scotch. Drink in snifter and with cheese or dessert. Sugar bonds with alcohol. serve brown cocktails with mixers with meat or entrees

how to pair food and cocktails/spirits

Hold the spoon between the forefinger and thumb with the shaft resting against the inside of the second finger. Slide the back of the spoon down the inside of the mixing glass to the bottom. The back of the spoon will rotate around the inside of the mixing glass and the stem of the spoon will push the ice ahead so that liquid and ice rotate gracefully in a clockwise direction. Be sure not to thrash the liquid around vigorously—like shaking, it will only add air, and it looks terrible. Graceful stirring is essential in order to achieve the style and ceremony with which these drinks should be prepared, and will insure that heavy, silky texture. The actual stirring requires a two-part movement; in the first half of the movement, the forefinger and thumb pull the spoon clockwise half way around to the six o'clock position and then the second finger (supported by the third and fourth) pushes the shaft of the spoon around the rest of the way to the twelve o'clock position and then the pull/push process begins again. If you're using a straight-handled spoon, grip it with the thumb, forefinger and index finger, slide the bowl down the side of the glass and pump it up and down—firmly, but not frantically—with an up and down oval motion of the wrist. This will get the ice swirling around to do the actual mixing.

how to stir

o strain the drink, grasp the glass or tin between the thumb and second finger of your pouring hand with the forefinger over the top of the strainer, holding it in place (if using the julep strainer, position it within the mixing glass so that its concave side is facing down). When straining into a Martini or cocktail glass, pour the liquid in a circular motion, delicately swirling it around the sides of the glass to avoid spillage. The final motion should be a sharp snap of the wrist to punctuate the ceremony and draw attention to the drink. As with everything you do, this should be done with a subtle style and flourish.

how to strain

you may have to double strain. The simplest way to do this is to strain from the mixing tin through the Hawthorne strainer, placing the julep strainer over the glass you're straining into to catch any loose pulp or seeds. When working with something that has a lot of particularly fine bits (not mint, as it should never be shaken so hard that it blows apart into little shreds), a fine-mesh tea strainer will come in handy. In some bars the style is to double-strain everything, in order to catch any shards of ice that might otherwise go into the drink. It should be noted that a proper, tight-coiled Hawthorne should get most of those (a julep strainer will get all of them), and double straining slows down service to a significant degree.

how to strain a drink with muddled fruit

American-style bar spoon, Dale DeGroff recommends putting a slight bend in the stem about 1½ inches behind the bowl, so that if you stand it on end with the bowl up, it resembles a thin man bowing. This may sound somewhat involved just to stir a Martini, but the bend will allow you to stir over the center of the glass, your hand remaining stationary while your fingers and spoon do all the work. The heavy, European-style spoon will not easily bend, so this step can be omitted.

how to use a barspoon

serperate service bar, more than one bartender. batch drinks will be friends but in gallon/4 Liter pour n store container and on ice and a server station

lounge with more than 80 seats needs what

new flavors such as lavender, ginger, pomegranate, infusion, home pureeing

next wave

1-2 and not just non alcoholic versions of current drinks. Innovative and Clever

non-alcoholic

The ultimate Art-Deco cocktail. A French creation of the early 1920s, the Sidecar was soon adopted by sophisticated barflies everywhere. 1½ oz. Martell VS or VSOP cognac ¾ oz. Cointreau ½ to ¾ oz. fresh lemon juice Preparation: Shake all ingredients with ice and strain into a cocktail glass with sugared rim. Garnish with an orange peel.

sidecar 1920-1930

at least one, whole philosophy of operation

signature cocktails

sipping spirits and fortified wines. Unique yet still include recognizable brands. 1-2 specializations and carefully chosen other areas

spirit menu

A bar that is exactly 42 inches (106cm high) - the perfect bar height. Stools that fit the bar and have a foot perch built into their design. At least 24 inches (61 cm) of linear space along the bar allotted for each stool. A foot rail 6-8 inches (15-20cm) off the floor and 8 inches (20cm) from the bar-front. A bar that is 21 inches (53cm) wide, including the drip rail; this permits the bartender to reach to the outside edge of the bar for service and provides a comfortable expanse for the guest. At least 14 inches (35 cm) of leg room under the bar for the guests A drip rail on the inner edge of the bar top 3½ inches (9 cm) wide. These rails are practical for catching the spill from a guest's drink before it ends in the ice or fruit or whatever else the bartender has on the underbar counter. Under-bar sinks, ice bins and counters made of stainless steel and mounted on legs that raise them off the floor 12 inches (30 cm) for easy access for floor cleaning. They shouldn't be so high that access to sinks, under-bar counters, and ice bins is impeded by the overhang of the bar top. A back bar the same height as the front bar A working sink with drain boards on both sides (this is essential). The sink itself must be deep enough for rinsing cocktail shakers and a very minimum of 12 inches (30 cm) wide. An ice bin with divisions to accommodate cubed and crushed ice and a division to chill juices. Speed racks, even double if possible, attached to the ice bin and drain boards. Refrigeration within easy reach behind the bartender. Additional spirits within reach on the back bar for cordials and call brands. Easy access to sodas, either bottled (preferred) or from a gun. A minimum of four sets of cocktail shakers and strainers per station. Shelves with glassware within reach. If glasses are washed behind the bar, then one washer for every two stations. A waste drop adjacent to every bar station. All these features must be within close proximity of the bartender so that he can produce 90 percent of the drinks without taking more than two steps in any direction.

the perfect bar

roto-vap distills liquids at near room temp by spinning in flask under vacuum suction. Best used for re-distilling spirit based infusions, or remove color and woodiness from old whiskey or remove sugar from liqueur

vacuum distillation

nineteenth century, which hold 1/5 of an ounce (6 ml) to the standard red-tipped American ones (1/6 of an ounce, or 5 ml) to the smaller Japanese type favored by modern bartenders, which hold 1/8 of an ounce (3.5 ml)

what are the sizes of bar spoons

To do this, first assemble the various glasses into which your drinks will be strained. For each, you'll have to determine how much water it takes to fill it when that water has been shaken up with ice. Make a mental note

what is "sizing your drink"

the number or amount of each item that must be kept in stock at all times

what is par

tempered, so can be frozen then heated to clean

what is the T on the bottom of the glass portion of Boston shaker

the boston shaker

what is the bartenders chef knife

1 ½ ounce x ¾ ounce and the 1 ounce by ½ oz. sizes and bar spoon for smaller quantities

what is the most useful size jiggers

Some fine bars use a smaller mixing tin in place of the mixing glass for shaking, thus going for a Boston shaker where both parts are metal, whose lower thermal energy absorbs less of the chilling power of the ice (two-part silver-plated Boston shakers used to be a standard item in fancy bars, particularly in the United Kingdom). These bars will, of course, use jiggers, as eyeballing is not an option.

what kind of boston shakers are used in fine bars

stable such as liqueurs, spirits, vermouth, sugar and bitters. alcohol and sugar slow down citrus spoilage so can be made 3-4hr before use but on ice

what kinds of drinks can be batched far in advanced

execute precisely, and timely, right tools to make it, consistency

what makes best bar menu

glass, then metal part. place glass on table and metal on top, use heel of palm to hit bottom of upturned metal shaker to form a seal, if not a seal then try others.

what piece to buy first in boston shaker

a julep strainer for drinks stirred in the mixing glass and a Hawthorne strainer for shaken drinks, which are poured from the mixing tin. Be sure the Hawthorne strainer you purchase is round and has four tabs, rather than two, because the latter tends to fall into the shaker instead of sitting securely on top. (In some countries and parts of the U.S., the Hawthorne is the only kind available; not to worry, it works acceptably in the mixing glass as well as the tin, although you have to make sure the solid part is drawn back a bit from the edge of the glass so that it doesn't block the liquid coming out.)

what strainer to use fro what drink

round end for cracking ice and flat knobby end for pressing mint, squishing limes or crushing anything more than shaking will

what to use muddler for

One tumbler, about 26 to 30 ounces (750-900 ml) in size, is metal; the other half is a 16-ounce (half liter) pint glass (occasionally these can be found in a larger size)

what two tumblers "boston shakers" sizes do bartenders like

1.5 oz at 40% abv

whats a typical serving of distilled spirit in cocktail

ingredients are poured into the glass portion, which allows the customer to view the drink as it is being made and you to check (or double-check) the amount of each ingredient by sight. This is of course essential if mixing by eye. Equally important, the Boston shaker is cheap, and the parts are interchangeable--that is, you don't have to fumble around for the right top to fit the shaker; almost any glass and mixing tin will fit together.

why are boston shakers best for commercial settings