Today I will offer information on Cocktails, but before anyone may enter the bar, it is appropriate they pass the bar examination! Here are the Basics to assist you on this journey.
- Basic Rules:
- Always use clean glassware
- Use fresh ice
- Always measure accurately. Many drinks are spoiled by being too weak or too strong.
- Always serve iced drinks well chilled-the colder the better
- Always use Superfine Sugar
- Stir all clear drinks and all-liquor drinks
- Gently stir carbonated drinks
- Shake or Blend all drinks with Fruit juices, powdered mixes, sugar, egg, cream, or difficult to mix ingredients
- Garnish all drinks for eye appeal
- Basic bar equipment:
- Jigger with half and quarter ounces
- Mixing glass or pitcher
- Shaker
- Bar strainer
- measuring spoons
- Bar spoon
- Muddler
- Corkscrew
- Can and bottle opener
- Pairing knife
- Cutting board
- Ice bucket w/ tongs
- Electric blender
- Basic Glassware and what to have as garnish for drinks:
- Fruit tray for Garnish, lemon wedge, lime wedge, lemon twist, cocktail onions, olives, and cherries
- For the Glassware I suggest 12 of each, for a well stocked bar
- Martini, a Real martini Glass is 4oz, but today people get them much larger, this doesn’t mean they must be filled to the rim.
- Cocktail 2-4 oz with stem
- 13-16oz Double Old-Fashioned
- 8-10oz Highball
- 6-9oz Rocks
- All purpose Wine, I suggest a glass that your nose will fit in when you drink, so a BIG one!
- 10oz Pilsner
- Champagne
- 8-12oz Snifter
- Margarita
- The Proper Glassware is a must to entertain correctly. "Libby Glass" makes every type glass and some specialty gasses as well that are needed and just fun to have on a bar. They are affordable and quality wares for almost any occasion. More expensive glassware is also available to dress up a home bar if that is something you would like to invest in. A MUST for every bar is Plastic for around the Pool, I find the best at "Target", or some Dollar Stores have great stuff as well.
- Basic bar inventory:
- Bitters
- Superfine Sugar
- Prepared Mixes
- Mixers, Club Soda, Tonic, Gingerale, 7-UP, Coke, Water, Sweet & Sour, Bloody Mary, fruit juices.
- Roses Lime
- Rimmers, I love the products by "Wildly Delicious Brand, "Twilight, rimmers and drink mixes".*
- Kosher Salt
- Blended Whisky
- Bourbon
- Brandy
- Grand Marnier
- Cocktail Sherry, there are sweet and dry Sherry on the market, perhaps a bottle of each.
- Vermouth, both sweet and dry
- Gin, the selections are many but for a basic bar Gin I suggest "Smirnoff" it is a quality product and very affordable.
- Vodka, have a plain Vodka, but try some of the new Flavored Vodkas, for specialty drinks.
- Scotch, I suggest one for mixing I like "Cutty Sark", and perhaps some Single Malt as well an 18yr is perfect.
- Rum, both Light and Dark. There are also some fantastic flavored Rums on the market today.
- Tequila, today you will want a less expensive for mixing drinks, and some of the more expensive for drinking straight. Remember you get what you pay for so do not skimp when buying the better grade Tequila, ask for suggestions from the professionals at the store.
- Beer
- Ciders
- White, Red, and Rose Wine….I suggest a well stocked wine cellar in your home. Today Wine is all the RAGE!!!! I suggest some "Foxhorn Chardonaay" some "Cellar #8 Cabernet", and a choice of "Gallo Rose". These wines are affordable, and plenty good to start off with.
- For a well stocked bar:
- Cassis
- Lillet, I like the Red but get the White as well you may favor it.
- Creme de cassis
- Amaretto
- Anisette
- Creme de Cocao, dark and light
- Kahalua
- Drambuie
- Galliano
- Cognac, splurge on some XO {Extra Old}, and I will tell you I am a fan of the "Martell" Cognacs
- Chamboard
- B & B
- Frangelico
- There are many other choices to have behind the bar but these will give you a good start
- Apertifs are aromatic wines served before dinner such as Sherry, Lillet, Doubonnet,and Compari as examples. At times they are a mixed drink as well, like Compari & Soda, Kir* White Wine and Creme de Cassis, Kir Royal*same as a Kir replacing the wine with Champagne.
- Cocktails are mixed spirits. The first cocktail was said to be served during the American Revolution in 1776 by Betsy Flanagan to Washington’s officers. It was a mixture of rum and rye mixed with apple juice. She dressed the drink with a feather from a rooster, and was cheered as the madam of the "COCKTAIL".
- After dinner drinks, are a combination of cocktails, Cognacs, and sometimes Champagne.
There are many drinks I am sure you know well, but here are a few I love to serve. Try them out they are tried and true Classics as well as a few which have been tweaked, as well as some of my originals.
- Manhattan, I love these drinks, mine is made a special way and is the best you will ever have. 3oz Wellers Bourbon, 1/2 oz Southern Comfort, and 3 oz sweet Dubonnet, shake over ice, strain and garnish with a cherry.
- The Best Rob Roy. Take 3oz Cutty Sark Scotch, 1+1/2 oz dry Vermouth, 1+ 1/2 oz sweet Vermouth, dash of Orange Bitters, shake over ice, strain and serve with a lemon twist.
- French Connection, a fantastic after dinner drink to enjoy in a Snifter, 2oz Martell VSOP Cognac and 1/2 oz Grand Marnier
- Italian Connection, 1+1/2oz Brandy, 3oz Amaretto, served over ice in an Old Fashioned Glass, garnished with a cherry.
- Champagne and Raspberry Sparkle, 1/2oz Raspberry Syrup, 1/4 tsp Lemon Juice, and Champagne Garnish with a Lemon Twist.
- Cranberry Pineapple Cooler, 5oz Dry Rose Wine, 2oz cranberry juice, 2oz pineapple juice, serve over ice.
- Vodka Zest, 3oz grapefruit juice, 1+1/2 oz Vodka, 1tbs Cointreau, serve over ice and garnish with a lemon twist.
- Mai Tai, 1/2oz lime juice, 1/2oz Apricot Brandy,1/2oz Curacaco, 1oz each light and dark Rum, serve over ice and garnish with a wedge of pineapple and a cherry.
- Caribe Cocktail, 3/4oz Sweet Sour Mix, 1oz Pineapple juice, 1 oz dark Rum, and 1oz Grand Marnier, serve over cracked ice and garnish with a orange slice.
- White Godiva Truffel, 3oz White Godiva Liquor, 1/2oz Amaretto, 2 oz Heavy Cream, shake hard with ice till frothy strain and serve in a Martini Glass, garnished with Coco Powder.
Being the Bartender can be fun, however you are the one in charge so never hesitate to cut someone off that has had a bit too much, and always see they get home without driving themselves. NEVER!!!!! allow a person to take a drink for the road, in most States you will be held accountable for their actions! And NEVER let Minors drink around you, or at your home, you will go to JAIL!
The art of creation of a cocktail is only limited by your imagination, and with all the new flavors of Spirits on todays market I think we have a lot of choices. Never be afraid to use pre-mixed cocktails such as "Muddslides", or the ever popular "Brass Monkey", there are so many quality and affordable ones out there and for larger parties they work out fantastic, as well as cut the bar cost!
Trends are always changing, and as a caterer I know young people tend to go for more clear liquors, while the over 50 crowd still love the darks more, however that being said; when entertaining a smaller group at a dinner party I suggest everyone have a Cocktail, or an Apertif, then a wine to pair with each stage of the dinner, and perhaps a dessert wine served with dessert, a dessert cocktail, or Cognac after dessert. If you plan on serving Cognac, please search the web and take a crash coarse on the subject. It is something that your guest will enjoy if you share the knowledge. Another great way to understand cocktails and liquors is to call the distributors in your area and ask where they may be hosting a tasting or sampling of their products.
Please Visit these Website to learn more about Spirits that I like and suggest:
- www.greygoose.com www.absolute.com www.smirnoff.co .www.frisvodka.com
- www.plymothgin.com www.hendricksgin.com
- www.jimbeam.com www.wildturkeybourbon.com www.makersmark.com
- www.cuttysark.com www.glenmorangie.com www.chevis.com
- www.patronspirits.com www.soldemexicotequila.com
I hope you don’t get the wrong idea about me…….yes I do….. who am I kidding……LOL!
Well I am off to fire up the Blender so catch ya later……………………………..
