House & Home

Bartending
published 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

How to Stock a Bar Vodka 80–100 Vodka is a clear spirit distilled
from grain or potatoes. Modestly
The first step to good bartending is to stock up on the basic priced vodkas are great for mixed
ingredients: alcohol, mixers and juices, garnishes, and ice. drinks. Higher-quality or flavored
vodkas can be used for shots or
Alcohol sipped straight.
Whether you just want to mix a few drinks for friends or
Whiskey 80–160 Whiskey refers to a wide range
throw legendary cocktail parties for hundreds, there are
of spirits made from barley,
only four major types of alcohol you’ll need.
wheat, rye, corn, or other grains
and aged in oak casks. Whiskey
Liquor may be blended (a mix of dif-
Liquors, or spirits, are alcoholic beverages distilled from ferent types) or straight (only
grains, fruits, or other ingredients. Liquor is the key ingredi- one type). Canadian whiskey is
ent of nearly all mixed drinks, or cocktails, which combine light-bodied; Irish whiskey has a
one of the seven basic types of liquor with various mixers or stronger, smokier taste. Scotch
juices. Some liquors are served straight (not mixed). whiskey encompasses a number
Liquors have high alcohol levels, measured in proof. The of blended whiskies as well as
proof of a liquor is simply double the liquor’s alcohol con- single malt whiskey, which is
tent by volume: a vodka that’s 50% alcohol by volume, for stronger and more intensely
example, is referred to as “100 proof.” flavored. American varieties
include Tennessee whiskey and
Spirit Proof Comments bourbon, an unblended whiskey
Beer
Beer 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.
Wine
Wine 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.

Brandy 70–100 Brandy is made by distilling and

that has a sweet, woody taste Mixers and Juices
and is made only in Kentucky. Mixers and juices are combined with alcohol to create
aging wine or fruit. It comes in
many varieties, including cocktails. The most common are:
Armagnac, Calvados, Cognac, Liquor may be served in many different ways:
Eau-de-Vie, Frambroise,
Grappa, and Kirsch. • On the rocks: Served over ice • Cola • Milk
• Straight up: Served chilled; no ice • Cranberry juice • Orange juice
Gin 70–90 Gin is a spirit flavored with • Neat: Served directly from the bottle; no ice • Ginger ale • Pineapple juice
juniper berries. Higher-proof dry • Frozen: Mixed in a blender with ice • Grapefruit juice • Rose’s lime juice
gins are used in mixed drinks;
• Dry: Not sweet • Grenadine • Soda water
sweeter, lower-proof Dutch gins
• Lemon juice • Sour mix
may be served straight.
Aperitifs, Liqueurs, and Cordials • Lemon-lime soda • Tomato juice
Rum 80–180 Rum comes in three varieties: Aperitifs are drinks traditionally served as appetizers before • Lime juice • Tonic water
light, gold, and dark. Most are meals. Liqueurs and cordials are sweet alcohols served
used in mixed drinks, though as after-dinner beverages or used to accent cocktails. The Garnishes
darker rums are also used in most popular aperitifs, liqueurs, and cordials include: Garnishes and other ingredients give cocktails a burst of
cooking or sipped straight. flavor and a bit of artistic flair. The most common are:
Tequila 80–110 Tequila is made from the agave • Amaretto • Crème de menthe
plant, native to Mexico. Blanco • Anisette • Grand Marnier • Angostura bitters • Nutmeg
(white tequila) is strong and bot- • Baileys Irish Cream • Kahlúa • Celery • Olives (green)
tled straight from the still. Oro • Campari • Pernod • Cinnamon • Oranges
(gold tequila) is mellowed with • Chambord • Sambuca • Onions • Pepper
caramel. Reposado (rested) is • Cointreau • Schnapps • Horseradish • Salt
mel­lowed by up to a year of aging • Crème de cacao • Triple sec • Lemons • Sugar
in oak barrels; Añejo (aged) is • Crème de cassis • Limes • Tabasco sauce
aged for more than a year. • Maraschino cherries • Worcestershire sauce
• Mint
 www.quamut.com Bartending

Bartending Glassware How to Stir a Cocktail

Bartending Equipment • Beer glass: The traditional container Stirring a drink mixes the ingredients together, balancing
Though many types of glassware and gadgets are on the for beer, which comes in several the cocktail.
market, only a few pieces of bartending equipment are truly styles. Most common is the pint glass
essential—and you probably own some of them already. (pictured), though curved pilsner 1. Fill a glass with ice. If the drink
glasses or mug-like beer steins of requires straining (see below),
Bartending Tools various sizes are used as well. use a mixing glass. Otherwise,
• Bar spoon: A stainless steel, flat-headed spoon with a • Brandy snifter: A large bowl with a use your serving glass, also
long, twirled handle. short stem designed to hold brandy called a drinking glass.
and cognac. The snifter is cupped by 2. Add liquor and then juices/
the bottom of the bowl so that the mixers according to the recipe.
hand warms the brandy or cognac, 3. Stir the drink with a bar spoon.
• Blender: A crucial tool for blending releasing the spirit’s natural aromas.
drinks or crushing ice for frozen drinks. Comes in a variety of sizes. How to Shake a Cocktail
Make sure the blender you buy has a • Champagne flute: A slender, long- Shaking a cocktail in a cocktail shaker enables you not only
motor powerful enough to handle the stemmed glass. It has a long, narrow, to mix a drink but also chill it or add froth. These instructions
strain of ice-crushing. tapered bowl that is designed to prevent are for a standard shaker (see Bartending Equipment).
• Waiter’s corkscrew: Has a fold-out the champagne bubbles from escaping
blade (for cutting away wine bottles’ the glass. Should hold 6–8 oz. 1. Fill a mixing glass with ice.
foil wrappers), worm corkscrew, and • Cocktail glass: A conical bowl with a 2. Add remaining ingredients as
bottle opener that also functions as long stem. Preferred for many cocktails directed by your recipe.
support brace when uncorking wines. ordered straight up (without ice), 3. Secure the shaker snugly
• Cocktail shaker: Used for mixing including Martinis, Manhattans, over the mixing glass.
ingredients by shaking. There are two Metropolitans, and Gimlets. Also known 4. With one hand on the top of
types: a Boston shaker consists of a as a Martini glass. Should hold 4 oz. the shaker container and the
mixing glass and a stainless steel • Collins glass: A tall, versatile glass other on the bottom of the mix­
container that overlap and fit snugly used for drinks as varied as ing glass, shake vigorously.
together; a standard shaker consists of Singapore Slings, Collins gin drinks, 5. Remove the container care­
a container, strainer, and screw-on lid. tropical drinks such as Mai Tais, and fully from the mixing glass. If they are stuck together,
Though Boston shakers are less secure, soft drinks. Should hold 8–12 oz. tap the shaker gently on a counter near the seal of the
professional bartenders prefer them • Highball glass: A straight-sided two containers.
because they’re much faster to use. glass that’s a must-have for any bar. It
• Strainer: If you’re using a Boston is used for countless classic drinks, How to Strain a Cocktail
shaker, a strainer is an essential tool. The from Gin and Tonics to Bloody Marys. Pouring a cocktail through a
most common strainer is the Hawthorn Should hold 10 oz. strainer removes unwanted non-
strainer, which is flat and circular and has • Rocks glass: Also called an old- liquid ingredients from the drink.
spring coils around its edge that ensure a fashioned, a short and round glass
snug fit in most glasses and shakers. used most often for mixed drinks or 1. Hold the strainer on top of
• Ice scoop, tongs, and bucket: liquor served on the rocks (with ice). the mixing glass with your
Get an insulated bucket large Should hold 5–6 oz. index finger.
enough to hold ice for the • Shot glass: A small glass used to serve 2. Tilt and pour into your
volume of drinks you’ll be shots of straight liquor and mixed drinking glass.
making, as well as a scoop drinks such as Boilermakers. Shot glasses
and tongs for handling the ice. can also serve as measuring tools since How to Muddle a Cocktail
• Jigger: A small, double-sided, they tend to be 1/2–2 oz in size. Muddling brings out the flavors from fruits or herbs by
metal or glass measuring tool. Most jiggers crushing them without breaking them up.
have a 1 1/2 oz measuring cup (a jigger) on
one side and a 1 oz measuring cup (a pony) How to Mix Drinks 1. Place a piece of fruit, peel, or
on the other. All cocktails are made using the same basic mixing tech- herb in the bottom of a mix­
• Muddler: A small wooden pestle used niques, in the same sequence. First, fill the glass all the ing glass or drinking glass.
to crush fruit, peels, and herbs. way to the top with ice. Then pour the liquor over the ice. 2. Press down firmly on the
Muddlers are sometimes sold together Next, pour in soda, juice, and other mixers. Finally, add the fruit/peel/herb with the mud­
with their own muddling containers, garnish. dler and rotate back and
though they can also be used with the forth.
mixing glass of a Boston shaker or a How to Use a Jigger 3. Continue until the fruit/peel/
serving glass. Cocktails contain just a few ounces of liquid, so it’s impor- herb has released its liquid
• Other useful bartending tools: Bowls for garnishes, tant to be precise—never eyeball drink measurements. or oils. When you’re finished
cocktail napkins, cutting board, paring knife, juicer, Instead, always measure with a jigger before pouring. Adjust you should smell the aroma
measuring cup and spoons, pitcher, stirrers, straws, measurements for specific drinks to fit your glass size. of the muddled ingredient.
and tea towels.

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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
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warranties of merchantability or fitness for a particular purpose, and must advise you to use our guides at Copyright © 2007 Quamut
your own risk. Quamut and its employees are not liable for loss of any nature resulting from the use of or
All rights reserved.
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 www.quamut.com
How to Garnish a Cocktail with Fruit
Many drink recipes call for garnishes of a fruit slice, fruit wedge, or peel twist.
How to Cut Fruit Slices
1. Cut off both ends of the fruit. Then stand it up on one of its cut ends.
2. Cut fruit lengthwise in half. Then lay it flesh-side down on the cutting board.
3. Cut the halves widthwise into slices 1/4–1/2" thick.
4. Cut a small slice halfway into the flesh of the middle of the fruit so that you can place
the slice on the lip of the glass before presenting the drink.
1 2 3 aperitifs
How to Cut Fruit Wedges
1. Cut off both ends of the fruit. Then stand it up on one of its cut ends.
2. Cut fruit in half lengthwise. Then lay it flesh-side down on the cutting board.
3. Cut fruit in half lengthwise two more times, so each wedge is one-eighth of the fruit.
1 2 3 How to Lay Out Your Bar
How to Cut Peel Twists
1. Cut off both ends of the fruit you’re using as a garnish.
2. Slice into the fruit lengthwise deeply but not all the way through.
3. Open up the fruit partway, exposing the flesh.
4. Separate the rind from the fruit flesh with the edge of a cocktail spoon.
5. Once the flesh is removed, roll the rind up into a spiral. Cut it widthwise into thin strips
roughly 1/4" wide.
6. Each strip should have a slight spiral/corkscrew shape.
1 2
3
4 5 6 To increase your chances of getting hired, consider the following strategies:
How to Make Simple Syrup
Simple syrup is a mixture of sugar and water used in many cocktail recipes.
1. Dissolve one part sugar in one part boiling water and simmer for three minutes.
2. Allow the syrup to cool and pour into a plastic container or squeeze bottle.
How to Use a Waiter’s Corkscrew to Open
Bottles
1. Flip open the blade and cut the foil in a circular motion
around the top of the bottleneck. Peel off the foil and
make sure the top of the bottle is clear of foil pieces.
2. Close the blade and open the 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.
3. Open the 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.
Bartending
How to Throw a Cocktail Party
The 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 Party
Before 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 One bottle red wine per five guests; one bottle white wine per
champagne five guests; one bottle champagne per 10 guests
Beer 24 beers per 10 guests
Liqueurs and One bottle per six guests
Juices, sodas, and Two quarts for every liter of gin, tequila, vodka, whiskey;
tonic 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
The 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 Job
Professional 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 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 Responsibly
Along 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.
 www.quamut.com Bartending

66 Most Popular Cocktail Recipes

Amaretto Sour Black Russian Cape Codder Eggnog
• Ice • Ice • 1 1/2 oz vodka • 6 eggs, separated
• 1 1/2 oz amaretto • 1 1/2 oz vodka • 3 oz cranberry juice • 3/4 cup fine sugar
• Sour mix to fill • 1/2 oz coffee liqueur • Ice • 1 pint whole milk
• 1 maraschino cherry • 1 lime wedge • 1 1/2 pints heavy
• 1 orange slice Fill a rocks glass with ice. cream
Pour vodka and coffee liqueur into the glass Pour the vodka and cran- • 1 1/2 cups bourbon
In a cocktail shaker filled with ice, add ama- and stir. berry juice into a highball • 1/4 cup dark rum
retto and fill to the top of the ice with sour glass filled with ice. Garnish with the lime • 2 cups cognac
mix. Secure the top and shake vigorously. wedge. • Nutmeg, ground
Strain into a rocks glass filled with ice. Gar- Bloody Mary
nish with the cherry and orange slice. • Ice In a large mixing bowl, make the eggnog
• 1 1/2 oz vodka Champagne Cocktail base. Beat the egg yolks. Continue stirring
• 2 1/2 oz tomato juice • 2 dashes Angostura while gradually pouring in the sugar. Stir in
Apple Martini • 1/2 oz lemon juice bitters the milk and 1 pint of the cream. (This base
• Ice • 1/2 oz horseradish • 1 teaspoon sugar can be made in advance, if desired.)
• 1 1/2 oz vodka • Dash Worcestershire • 4 oz chilled champagne Right before serving, beat the egg whites
• 1 oz sour apple sauce • 1 lemon twist until they are fluffy and stiff. Fold the egg
schnapps • 2 dashes Tabasco sauce whites into the eggnog base. Whip the last
• 1 Granny Smith apple • 1 dash of salt and pepper Add the bitters and sugar to 1/2 pint of heavy cream until it too is stiff.
slice • Celery stalk the bottom of a champagne Fold it into the mixture. Sprinkle with a dash
• 1 lemon wedge flute. Slowly pour cham- of nutmeg. Serves 12.
In a mixing glass filled pagne to fill the glass, then garnish with the
with ice, add the ingredients and stir. Strain In a shaker filled with ice, add all the ingre- lemon twist.
into a cocktail glass and garnish with the dients except celery and the lemon wedge. Frozen Daiquiri
apple slice. Secure the top and shake vigorously. Fill a • Ice
highball glass with ice and strain the con- Cosmopolitan • 8–10 strawberries
tents of the shaker into the glass. Garnish • Ice • 2 oz light rum
B&B with the celery stalk and lemon wedge. For • 2 oz vodka • 1 oz lime juice
• 1 1/2 oz brandy a Virgin Mary, leave out the vodka. (Note: If • 1/2 oz triple sec • 1 oz simple syrup
• 1 1/2 oz Benedictine making multiple Bloody Marys, premix the • 1/2 oz Rose’s lime
tomato, lemon horseradish, Worcestershire, juice Fill a blender halfway to
Measure the ingredients and Tabasco beforehand to save time.) • Splash of cranberry the top with ice. Add the other ingredients
in a jigger and pour dir­ juice and blend for 20 seconds. Pour into a glass
ectly into a brandy snifter. • 1 lime slice of your choice. For different flavored daiqui-
Stir and serve. Boilermaker ris, you can substitute other fruits for the
• 12 oz beer In a cocktail shaker filled with ice, add the strawberries.
• 1 1/2 oz whiskey liquid ingredients. Secure the top and shake
B-52 vigorously. Strain into a cocktail glass and
• 2/3 oz Tia Maria Pour the beer into a garnish with lime. Fuzzy Navel
• 2/3 oz Baileys Irish Cream glass of your choice. • 1 1/2 oz peach
• 2/3 oz Cointreau Pour the whiskey schnapps
into a shot glass. Serve the glasses side by Daiquiri • 3 oz orange juice
In the order listed above, layer the ingredi- side or submerge the filled shot glass in the • Ice
ents into a shot glass. glass of beer and serve. • 1 1/2 oz light rum In a rocks glass filled with
• Sour mix to fill ice, add the ingredients and stir.

Bellini Brandy Alexander In a cocktail shaker filled

• 1/2 peach, chopped • Ice three-quarters with ice, Gibson
(1 oz peach schnapps • 1 1/2 oz brandy add the rum and fill to the • Ice
can be substituted) • 1 oz crème de cacao top of the ice with sour mix. Secure the top • 1 1/2 oz gin
• 1 tablespoon simple • 1 oz cream and shake vigorously. Strain and pour into a • 1/2 oz vermouth
syrup • Nutmeg, grated cocktail glass. (Also see Frozen Daiquiri.) • 2 cocktail onions
• 6 oz champagne
In a cocktail shaker filled In a mixing glass filled with
Muddle the peach in a mixing glass and then with ice, add the brandy, crème de cacao, Dirty Martini ice, add gin and vermouth. Stir with a bar
pour the results into a champagne flute. and cream. Secure the top and shake vigor- • 1 1/2 oz gin spoon and strain into a cocktail glass. Serve
Add simple syrup, then fill the flute with ously. Strain into a cocktail glass. • Splash of dry straight up or on the rocks. For a dry Gibson,
champagne. vermouth reduce vermouth to a splash.
• 1 tsp olive juice (the
Caipirinha liquid from jarred
Black & Tan • 8 lime wedges olives) or more, to Gimlet
• 8 oz ale • 2 tsp sugar taste • Ice
• 8 oz stout • Ice • 1–3 olives • 1 1/2 oz gin
• 2 1/2 oz cachaça • 1/2 oz Rose’s lime juice
Pour the ale into a beer (Brazilian cane liquor; In a mixing glass filled with ice, add the • 1 lime wedge
glass of your choice. Pour can be approximated gin, vermouth, and olive juice. Stir, then
the stout slowly on top of with equal parts rum and tequila) strain into a cocktail glass. Garnish with the In a mixing glass filled with
the ale to create a layered olive(s). For a Dry Martini, reduce vermouth ice, add the ingredients and stir with a bar
look. Add the limes and sugar to the bottom of to a few drops (see Martini). spoon. Strain into a cocktail glass; garnish
a rocks glass and muddle until the sugar with the lime wedge.
is dissolved. Fill the glass with ice. Add the
cachaça and stir.
 www.quamut.com Bartending

Gin & Tonic Hurricane crème de almond In a shaker filled with ice, add the ingre-
• Ice • Ice • 1/4 oz simple syrup dients and shake vigorously. Strain into a
• 1 1/2 oz gin • 1 oz white rum • Juice of 1 fresh lime cocktail glass.
• 4 oz tonic water • 1 oz dark rum • 1 mint sprig
• 1 lime wedge • 2/3 oz triple sec • 1 maraschino cherry
• 1 lime, freshly • 1 pineapple slice Mimosa
In a highball glass filled squeezed • 2 oz orange juice
with ice, add the gin • 2/3 oz simple syrup In a shaker filled with ice, add the liquid • Champagne to fill
and fill with tonic. Garnish with the lime • 1/3 oz grenadine ingredients and secure the top. Shake vigor-
wedge. • 3 oz orange juice ously and strain into a Collins glass. Garnish Pour orange juice into a
• 3 oz pineapple juice with the mint, cherry, and pineapple. champagne flute and fill with
champagne. Stir gently.
Gin Fizz In a cocktail shaker filled with ice, add all
• Ice ingredients. Secure the top and shake vigor- Manhattan
• 2 oz gin ously. Strain and pour into a highball glass. • 2 oz whiskey Mint Julep
• Juice of half a lemon Garnish with the orange slice and cherry. • 1/2 oz sweet vermouth • 5 mint sprigs
• 1 tsp powdered sugar • 1 dash Angostura bitters • Ice
• 4 oz club soda • 1 maraschino cherry • 1/2 oz simple syrup
Irish Coffee • 2 oz bourbon
In a shaker filled with ice, add all the ingre- • 1 1/2 oz Irish whiskey Pour the whiskey, vermouth,
dients and secure the top. Shake lightly and • Hot coffee to fill and bitters into a cocktail or rocks glass. Stir Place four mint sprigs in a glass of your
strain into a highball glass. • Sugar and cream gently and garnish with the cherry. For a Dry choice and muddle. Add simple syrup and
Manhattan, use dry vermouth and garnish fill the glass with ice. Add the bourbon and
Pour the whiskey into a with a lemon twist. garnish with the last mint sprig.
Grasshopper mug or warm glass, then
• Ice fill with coffee. Add the
• 3/4 oz white crème sugar and cream to taste. Margarita Mojito
de cacao • Lime wedge • 4 mint sprigs
• 3/4 oz green crème • Salt • 2 teaspoons sugar
de menthe Kamikaze • Ice • 1 oz lemon juice
• Cream to fill • Ice • 1 1/2 oz tequila • Ice
• 1 1/2 oz vodka • 1 oz sour mix • 1 1/2 oz light rum
In a shaker filled with ice, add all the ingre- • 1 oz triple sec • 1/2 oz triple sec • Splash of club soda
dients. Secure the top and shake vigorously. • 1 oz Rose’s lime juice • 1 lemon slice
Strain into a cocktail glass. Run the flesh side of a lime wedge around
In a shaker filled with ice, add the liquid the rim of a Margarita glass or cocktail glass. Place 3 mint sprigs and sugar in a Collins
ingredients. Secure the top and shake vig- Turn the glass upside down and dip it in a glass. Muddle. Add the lemon juice and stir
Greyhound orously, then strain into a rocks glass filled plate covered with salt so the salt adheres to to dissolve the sugar. Fill the glass with ice,
• Ice with ice. the rim of the glass. In a cocktail shaker filled add rum, and top off with club soda. Garnish
• 1 1/2 oz vodka with ice, add the remaining ingredients and with the lemon slice and last mint sprig.
• Grapefruit juice to fill secure the top. Shake vigorously and strain
Kir into the Margarita/cocktail glass.
In a highball glass filled • 6 oz dry white wine Mudslide
with ice, add the vodka, • 1/2 oz crème de cassis • Ice
fill the remainder with grapefruit juice, and • 1 lemon twist Martini • 2 oz vodka
stir. (Note: You can also make a Greyhound • 1 1/2 oz gin • 1/2 oz coffee liqueur
with gin instead of vodka, depending on In a wine glass, add the • Splash of dry vermouth • 1/2 oz Irish cream
your preference.) white wine and top with • 1 lemon twist or • 1 oz light cream
crème de cassis, without 1–3 olives
stirring. Garnish with the lemon twist. For In a cocktail shaker filled with ice, add all
Highball a Kir Royale, substitute champagne for the In a mixing glass filled with ing­redients. Secure the top, shake vigorously,
• Ice white wine and Chambord for the crème ice, add the ingredients and stir. Strain into a and strain into a rocks glass filled with ice.
• 1 1/2 oz whiskey de cassis. cocktail glass and garnish with lemon twist
• Ginger ale to fill or olive(s). For a Dry Martini, reduce ver-
mouth to a few drops. Negroni
In a highball glass filled Long Island Iced Tea • Ice
with ice, add the whiskey • Ice • 1 oz gin
and fill with ginger ale. • 1/2 oz gin Melon Ball • 1 oz sweet vermouth
• 1/2 oz rum • Ice • 1 oz Campari
• 1/2 oz tequila • 1 1/2 oz vodka • 1 orange slice
Hot Toddy • 1/2 oz triple sec • 1 oz Midori
• 1 oz Scotch whiskey • 1/2 oz vodka • 4 oz orange juice In a mixing glass filled with ice, add the gin,
• 1 oz lemon juice • Cola to fill • 1/2 oz pineapple juice vermouth, and Campari. Stir, strain into a
• 1 tsp brown sugar rocks glass filled with ice, and garnish with
• 1 cinnamon stick In a shaker filled with ice, add all ingredients In a shaker filled with ice, add all ingredients the orange slice.
• 6 cloves except the cola. Secure the top and shake and secure the top. Shake vigorously and
• Boiling water vigorously. Strain into a Collins glass filled strain into a highball glass filled with ice.
• 1 lemon wedge with ice. Top with cola. Old Fashioned
• 2 dashes Angostura
Put ingredients into a mug or warm glass Metropolitan bitters
and top with boiling water. Garnish with the Mai Tai • Ice • Splash of water
lemon wedge. • Ice • 2 oz brandy • 1 teaspoon sugar
• 1 1/2 oz light rum • 1/2 oz sweet vermouth • 1 maraschino cherry
• 1/2 oz dark rum • 1 tsp simple syrup • 1 orange slice
• 1/2 oz orange curaçao • 2 dashes Angostura • 3–4 ice cubes
• 1/2 oz orgeat syrup or bitters • 2 oz whiskey
 www.quamut.com Bartending

Combine the bitters, water, sugar, cherry, Rusty Nail Sidecar Vodka Martini
and orange slice in a rocks glass and mud- • Ice • Ice • Ice
dle. Add the ice and then the whiskey. Stir. • 1 1/2 oz Scotch • 1 1/2 oz cognac • 1 1/2 oz vodka
• 1/2 oz Drambuie • 1/2 oz triple sec • Splash of dry
• 1/2 oz lemon juice vermouth
Pimm’s Cup In a rocks glass filled with • 1 lemon twist or
• 3 oz Pimm’s No. 1 gin ice, fill 2/3 with Scotch and 1/3 with Dram- In a cocktail shaker filled 1 olive
• 2 orange slices buie and stir. with ice, add all ingredients. Secure the top
• 2 lemon slices and shake vigorously. Strain into a cocktail In a mixing glass filled with ice, add the
• 2 oz mint leaves, muddled glass. vodka and vermouth. Stir, then strain into
• 3 oz ginger ale Sangria a cocktail glass. Garnish with lemon peel or
• 2 cucumber wedges • 1 bottle of red wine olive (see Martini).
• Ice (Zinfandel, Shiraz, Singapore Sling
Merlot, or Cabernet • Ice
In a mixing glass, combine the Pimm’s, Sauvignon) • 1/2 oz grenadine Vodka Tonic
orange and lemon slices, and mint. Stir, add- • 1 1/2 oz brandy • 1 1/2 oz gin • Ice
ing the ginger ale. • 2 tsp sugar • 1 dash sour mix • 1 1/2 oz vodka
Fill a Collins glass with ice. Place the two • 1 apple, peeled, • 1/2 oz cherry brandy • Tonic water to fill
cucumber wedges on end in the glass. Pour cored, and diced • Splash of club soda • 1 lime slice
in the Pimm’s mixture. Push the mint down • 1 lemon, cut in wedges, seeds removed
to the bottom of the glass. • 1 orange, cut in wedges, seeds removed In a cocktail shaker filled with ice, add all In a highball glass filled
• 2 cups ginger ale ingredients except the club soda. Secure with ice, add the vodka
the top and shake vigorously. Strain into a and fill with the tonic water. Garnish with
Piña Colada Pour the wine, brandy, sugar, and apple Collins glass. Top off with the club soda. the lime slice.
• 1 1/2 oz light or dark pieces into a pitcher and stir. Squeeze and
rum then drop the lemon and orange wedges
• 1 oz pineapple juice into the pitcher. Chill in the refrigerator for Spritzer Whiskey & Soda
• 2 oz coconut milk at least one hour. Add the ginger ale just • 4 oz dry white wine • Ice
• 1 1/2 cups crushed ice before serving. Serve in wine glasses, with • Club soda to fill • 1 1/2 oz whiskey
or without ice. • 1 lemon twist • Club soda to fill
Put all ingredients into a (optional) • 1 lemon twist
blender and run on high for 15–20 seconds.
Pour the mixture into a Collins glass. Serve Scotch & Soda Pour the wine into a wine In a rocks glass filled with ice, add the whis-
with a straw. • Ice glass or highball glass and key and fill with the club soda. Garnish with
• 1 1/2 oz Scotch top off with the club soda. Stir gently. Gar- the lemon twist.
• 3 oz club soda nish with the lemon twist if desired.
Ramos Fizz
• Ice In a rocks glass filled with ice, combine the Whiskey Sour
• 1 1/2 oz gin Scotch and soda. Tequila Sunrise • Ice
• 1 1/2 oz cream • Ice • 1 1/2 oz whiskey
• 1/2 oz lemon juice • 1 1/2 oz tequila • Sour mix to fill
• 1/2 oz lime juice Screwdriver • 4 oz orange juice • 1 maraschino cherry
• 1 egg white • Ice • 3–4 dashes grenadine • 1 orange slice
• 1/2 oz club soda • 1 1/2 oz vodka
• 1 Tbsp powdered sugar • 4 oz orange juice In a highball glass filled In a shaker filled three-
• 3–4 drops orange flower water with ice, add the tequila quarters with ice, add the
In a highball glass filled and orange juice and stir well. Drip the whiskey and fill to the top of the ice with
In a shaker filled with ice, add all ingredients with ice, combine the grenadine into the cocktail. Do not stir, sour mix. Secure the top and shake vigor-
except for the club soda. Secure the top and vodka and orange juice. Stir. but rather let the grenadine settle at the ously. Strain into a highball glass filled with
shake vigorously for one minute. Strain into bottom of the glass to create a layered ice. Garnish with the cherry and orange
a Collins glass and add the club soda to fill. “sunrise” look. slice.
Seven & Seven
• Ice
Rob Roy • 1 1/2 oz Seagram’s 7 Tom Collins Whiskey & Water
• Ice whiskey • Ice • Ice
• 1 1/2 oz Scotch • 7-Up to fill • 2 oz gin • 1 1/2 oz whiskey
whiskey • 1 oz lemon juice • Water to fill
• 1/2 oz sweet In a Collins glass filled with • 1 teaspoon sugar • 1 lemon twist
vermouth ice, add the whiskey and fill • 3 oz club soda
• 1 maraschino cherry the glass with 7-Up. Stir. • 1 maraschino cherry In a rocks glass filled with ice, add the whis-
• 1 orange slice key and fill with the water. Garnish with the
In a mixing glass filled with ice, stir the in- lemon twist.
gredients. Strain into a cocktail glass. Sex on the Beach In a shaker filled with
• 1 1/2 oz vodka ice, add the gin, lemon juice, and sugar.
• 1/2 oz peach schnapps Secure the top and shake vigorously, then White Russian
Rum & Coke (Cuba Libre) • 2 oz orange juice strain into a Collins glass. Top off the glass • Ice
• Ice • 2 oz cranberry juice with club soda and garnish with the cherry • 1 1/2 oz vodka
• 1 1/2 oz light or dark • 1/2 oz pineapple juice and orange slice. Other drinks in the Collins • 1/2 oz coffee liqueur
rum • Ice family are made by substituting for gin: for • 1/2 oz cream
• Coke to fill a John Collins, use bourbon; for a Mike
• 1 lime wedge In a cocktail shaker filled with ice, add all Collins, use vodka; for a Joe Collins, use In a shaker filled with ice, add ingredients
the ingredients. Secure the top and shake Scotch. and secure top. Shake vigorously and strain
In a highball glass filled vigorously. Strain into a highball glass filled into a rocks glass filled with ice.
with ice, add rum and cola with ice.
and stir. Garnish with the lime wedge.