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BAR ba s i c s

E Q U I P M E N TThe right tools make mixing drinkseasier, but some tasks simply can’tbe done without the right gizmo.

• BOSTON SHAKER: Two-piece setcomprised of a mixing glass and aslightly larger metal container thatacts as a cover for the mixing glassfor shaking cocktails. The mixingglass can be used alone for stirringdrinks that aren’t shaken.

• BARSPOON: Long-handled, shal-low spoon with a twisted handleused for stirring drinks.

• HAWTHORNE STRAINER:Perforated metal top for the metalhalf of a Boston shaker, held in placeby a wire coil. Serves as a strainer.

• JULEP STRAINER: Perforated,spoon-shaped strainer used in con-junction with a mixing glass.

• COCKTAIL SHAKER: Metalpitcher with a tight-fitting lid,under which sits a strainer. Whilestyles vary widely, the popularretro-style pitcher has a handle aswell as a spout that’s sealed with atwist-off cap.

• ELECTRIC BLENDER:Absolutely necessary to make frozendrinks, puree fruit, and even crushice for certain recipes.

• CUTTING BOARD: Either woodor plastic, it is used to cut fruitupon for garnishes.

• PARING KNIFE: Small, sharpknife to prepare fruit for garnishes.

• MUDDLER: Looks like a woodenpestle, the flat end of which is usedto crush and combine ingredients ina serving glass or mixing glass.

• GRATER: Useful for zesting fruitor grating nutmeg.

• BOTTLE OPENER: Essential foropening bottles that aren’t twist-off.

• CHURCH KEY: Usually metal, itis pointed at one end to punch holesin the tops of cans, while the otherend is used to open bottles.

• CORKSCREW:There are a myriadof styles from which to choose:Professionals use the “Waiter’sCorkscrew,” which looks like a pen-knife, the “Screw-Pull,” or the“Rabbit Corkscrew.” The “Winged

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COPYRIG

HTED M

ATERIAL

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Can andbottle opener

Coil-rimmedbar strainer

Tall, heavy-dutymixing glass or shaker

Easy-to-usecorkscrew

Waiter’scorkscrew

Small, sharpstainless-

steel paringknife for

cutting fruitor for

shearingoff rind

Wooden muddleror the back of alarge wooden

spoon formashing herbs,

fruit, etc.

Ice bucket and ice tongs

A jigger measurewith easy-to-read1⁄2- and 1⁄4-ounce

measures

Glassstirring rod or

long spoon

Set of measuringspoons

Large pitcher

Fruit juiceextractor

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Corkscrew,” found in most homes, isconsidered easiest to use but oftendestroys the cork.

• CITRUS REAMER: Essential forjuicing fruit, it comes in two styles:either the strainer bowl with thepointed cone on top, or the woodenhandle with the cone attached,which must be used with a strainer.

• JIGGER: Helpful for precisemeasuring (though professionalsjust count out the ounces in secondssilently), it is usually two v-shapedmetal cups conjoined at the narrowend, one end measuring 1 ounce, theother 11⁄2 ounces.

• ICE BUCKET WITH SCOOPAND TONGS: A bar without ice islike a car without gas. Use thescoop—never the glass—to gatherice in a mixing glass or shaker andtongs to add single cubes to a pre-pared drink.

• MISCELLANEOUSACCOUTREMENTS: Sipsticks orstirrers, straws, cocktail napkins,coasters, and cocktail picks.

G L A S S WA R EClean, polished glasses show offgood drinks to great advantage.The best glasses should be thin-lipped, transparent, and sound offin high registers when “pinged.”In practice, these five glasses couldbe used to make most of themixed drinks and cocktails foundin this book:

• COCKTAIL GLASS: (also knownas Martini Glass): Typically 4 to 8ounces, but lately much larger.

• COLLINS GLASS: Tall and nar-row, typically 8 to 12 ounces.

• HIGHBALL GLASS: ShorterCollins Glass, typically 8 to 10ounces.

• HURRICANE GLASS: Short-stem, hour-glass-shaped, typically14 to 20 ounces.

• OLD-FASHIONED GLASS: Wideand squat, typically 6 to 8 ounces.

A complete inventory of glassware,however, would include thefollowing:

• SHOT GLASS

• BEER MUG

• BEER/PILSNER GLASS

• IRISH COFFEE GLASS

• POUSSE CAFÉ GLASS

• PARFAIT GLASS

• RED WINE GLASS

• WHITE WINE GLASS

• SHERRY GLASS

• CHAMPAGNE FLUTE

• CHAMPAGNE COUPE

• BRANDY SNIFTER

• CORDIAL OR PONY GLASS

• WHISKEY SOUR GLASS

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Shot Highball

Beer Pilsner Irish Coffee Glass

Red Wine White Wine Sherry ChampagneFlute

Parfait

Old-Fashioned

Beer Mug Pousse Café

ChampagneCoupe

Brandy Snifter Cocktail SourCordial or Pony

Collins

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T A K I N G S T O C KNobody ever said stocking a homebar is easy or inexpensive, which isprobably why so few people botherto do it. However, if you’re abovethe fray, feeling inspired by thisbook, and make the reasonablerationalization about the moneyyou’ll spend stocking your bar ver-sus the money you’ll save on buyingdrinks at bars, here’s what you’llneed to do it right:

B I T T E R S• Angostura Bitters• Peychaud’s Bitters• Orange Bitters

F R U I T J U I C E S• Lime Juice• Lemon Juice• Cranberry Juice• Pineapple Juice• Other juices and nectars

S AV O R Y I N G R E D I E N T S• Tomato Juice• Clam Juice• Horseradish• Hot Sauces• Worcestershire Sauce

S W E E T E N I N GI N G R E D I E N T S• Simple Syrup (Equal parts water

and granulated sugar, heated overa flame, and then cooled andstored in refrigerator until needed.Keeps indefinitely refrigerated in ascrupulously clean container.)

• Superfine Sugar• Granulated Sugar

• Coconut Cream• Various Fruit Syrups (Orgeat,

Elderflour)• Grenadine

D A I R Y / E G GI N G R E D I E N T S• Milk• Cream (Heavy, Half-and-Half)• Butter• Eggs

S O D A S• Seltzer/Club Soda• Quinine/Tonic Water• Various: Cola, Lemon-lime, etc.

G A R N I S H E S• Lemon Wedges• Lime Wedges• Assorted Fruit Wheels• Pineapple Chunks• Maraschino Cherries• Olives• Celery• Fresh Herbs (Mint, Basil, etc.)

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T E C H N I Q U E S C H I L L I N G G L A S S WA R EAlways chill before you fill—evenyour cocktail shaker before mixingthe drink. There are two ways tomake a cocktail glass cold:

1. Put the glasses in the refriger-ator or freezer a couple of hoursbefore using them.

2.Fill the glasses with ice andwater, stir, then discard whendrink is ready.

F L O AT I N G L I Q U E U R SCreating a rainbow effect in a glasswith different colored cordialsrequires a special pouring tech-nique. Simply pour each liqueurslowly over an inverted teaspoon(rounded side up) into a glass: Startwith the heaviest liqueur first.(Recipes will give proper order.)Pour slowly. The rounded surface ofthe spoon will spread each liqueurover the one beneath without mix-ing them. You can accomplish thesame trick using a glass rod. Pourslowly down the rod.

F L A M I N G L I Q U O R SThe secret of setting brandy (orother high-alcohol spirits) aflame isfirst to warm it and its glass untilalmost hot. You can warm a glass byholding it by its stem above theflame or electric coil on your stoveuntil the glass feels warm. (Avoidtouching the glass to the flame orcoil, which could char or crack it.)

Next, heat some brandy in asaucepan above the flame (or in acooking pan). When the brandy ishot, ignite it with a match. If it’shot enough, it will flame instantly.Pour the flaming liquid carefullyinto the other brandy you wantflamed. If all the liquid is warmenough, it will ignite.

Warning: Flames can shoot highsuddenly. Look up and be surethere’s nothing “en route” that canignite. That includes your hair.Have an open box of baking sodahandy in case of accidents. Pour itover flames to extinguish them. Usepot holders to protect your handsfrom the hot glass, spoon, or pan.

C H O O S I N G F R U I T A N DF R U I T J U I C E SWhenever possible, use only freshfruit. Wash the outside peel beforeusing. Fruit can be cut in wedges orin slices. If slices are used, theyshould be cut about one-quarter-inch thick and slit toward the centerto fix the slice on the rim of theglass. Make sure garnishes are freshand cold.

When mixing drinks containingfruit juices, always pour the liquorlast. Squeeze and strain fruit juicesjust before using to ensure freshness

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and good taste. Avoid artificial, con-centrated substitutes.

When recipes call for a twist oflemon peel, rub a narrow strip orpeel around the rim of the glass todeposit the oil on it. Then twist thepeel so that the oil (usually onesmall drop) will drop into the drink.Then drop in the peel. The lemonoil gives added character to thecocktail, which many prefer.

M U D D L I N G F R U I T A N DH E R B SMuddling is a simple mashingtechnique for grinding fruit andherbs such as mint smooth in thebottom of a glass. You can buy awooden muddler in a bar supplystore; they typically range from sixto ten inches long, flattened on oneend (the muddling end) androunded on the other (the handle).When muddling pulpy or fibrousfruit, you might want to pass theliquid through a julep strainerbefore serving.

R I M M I N G A G L A S SThis technique separates the prosfrom the amateurs. Into a saucer or asmall bowl pour kosher salt—neveruse iodized salt—or sugar, depend-ing on the drink. Using a wedge offresh lemon or lime, carefully wetonly the outside rim of the cocktailglass. Then, holding the glass side-

ways, dab the rim into the saltwhile slowly turning the glass, untilthe entire rim is covered. Finally,hold the glass over the sink and tapthe glass gently against your freehand to knock off any excess salt.The effect is a delicately salted rimthat looks almost frosted.

R O L L I N G D R I N K STo prevent drinks that call for thickjuices or fruit purees from foaming,roll them instead of shaking.Rolling is the act of pouring thedrink, a Bloody Mary, for example,back and forth between two shakerglasses. After rolling the drink ahalf-dozen times, it should be com-pletely incorporated and ready to bestrained.

S H A K I N GAs a rule of thumb, shake any drinkmade with juices, sugar, or cream.

A S S E M B L EAssemble the ingredients in theglass part of the Boston shaker, addthe fresh juice first before the ice,then the dashes, modifiers, and thebase spirit, followed by the ice. Onthe other hand, with drinks usingonly spirits, add the ice first, thenthe spirits.

S E A LPlace the metal half of the Bostonshaker over the glass while it’s sit-ting on the bar. Holding the glassfirmly, clap the upturned end of themetal half twice with the heel of

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your free hand to form a seal (to testthe seal, lift the shaker by the metaltop slightly off the bar to see if itholds; if not, do it again or replaceone of the parts).

F L I P, T H E N S H A K ETurn the conjoined shakers over sothat the glass is on top and the metalhalf rests on the bar. Grasp the shak-ers with the metal half sittingsecurely in the palm of one hand andthe other hand wrapped securelyover the top of the glass half, thenshake hard with the glass half of theset on top (in case the seal breaks,the liquid stays in the bigger metalhalf). Shake vigorously, renderingthe drink effervescent.

B R E A K I T U PAfter shaking, clasp one handaround the equator of the conjoinedshakers and then, using the heel ofyour other hand, hit the top rim ofthe metal shaker bluntly to breakthe seal. If it doesn’t work the firsttime, rotate the shakers slightly andtry again.

S T R A I N A N D P O U RIf you’re the least bit theatrical, thisis the time for it. Just remember:Always use the Hawthorne strainer(spring-form) with the metal part ofthe set, and the Julep strainer(holes) with the glass half. (SeeStraining, below.)

S T I R R I N GWhile you can prepare stirreddrinks like Negronis, Martinis, andManhattans in any number of ves-sels, the glass part of the Bostonshaker is considered best. Afteryou’ve assembled your liquids andice, hold the barspoon by thetwisted shaft, between your thumband first two fingers. Plunge thespoon end into the mixing glass andbegin twirling the spoon back andforth between your fingers, while atthe same time moving the spoon upand down in the glass. Do this for atleast 30 seconds to completely chillthe cocktail, while also allowingsufficient time for the ice to melt.

S T R A I N I N G F R O M T H EM E TA L S H A K E RPlace the Hawthorne strainer ontop, then put your forefinger andmiddle finger on top of the strainerwhile grabbing the shaker with yourthumb, ring, and pinky fingers.Hold the shaker tightly and strainslowly at first to avoid splashing outof the glass. When straining into acocktail glass, pour the liquid in acircular motion around the inside ofthe glass to help avoid spillage. Asthe pour slows toward the lastounce, draw your hand up high overthe middle of the cocktail glass,emptying the last of the liquid witha snap of the shaker.

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S T R A I N I N G F R O M T H EG L A S S S H A K E R Place the Julep strainer over the topof the glass with the concave sidefacing up. Grab the glass toward thetop with your thumb and three fin-gers, and then curl your forefingerover the handle of the strainer, hold-ing it firmly in place. Strain follow-ing the directions above.

T O O P E N C H A M PA G N EO R S PA R K L I N G W I N EWhen the bottle is well chilled,wrap it in a clean towel and undothe wire around the cork. Pointingthe bottle away from people andpriceless objects, hold the cork withone hand, grasp the bottle by theindentation on the bottom, andslowly turn the bottle (not thecork!) until the cork comes free witha pop! Pour slowly into the center ofthe glass.

T O O P E N W I N ECut the seal neatly around the neckwith a sharp knife just below thetop. Peel off, exposing the cork.Wipe off the cork and bottle lip.Insert the corkscrew and turn untilthe corkscrew is completely insidethe cork. With a steady pull,remove the cork. If the cork crum-bles or breaks, pour the winethrough a tea strainer into anothercontainer for serving. The host orhostess should taste the wine tocheck its quality before offering itto guests.

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H O W M A N Y D R I N K S T O P L A NWhether you’re hosting an intimate dinner party or throwing a bash for acrowd, the buying guide charts in this section can make it easy for you todetermine how much liquor and wine you’ll need.

FOR FOURPEOPLE

6 cocktails/wine

6 glasses winewith lunch

4 liqueurs

8 cocktails or

8 glasses winefirst 2 hours

6 drinks an hourthereafter

8 cocktails/wine

8 glasses winewith dinner

4 liqueurs

4 drinks an hourafter dinner

16 cocktails/wine

FOR SIXPEOPLE

10 cocktails/wine

10 glasses winewith lunch

6 liqueurs

12 cocktails or

12 glasses winefirst 2 hours

9 drinks an hourthereafter

12 cocktails/wine

12 glasses winewith dinner

6 liqueurs

6 drinks an hourafter dinner

24 cocktails/wine

FOR TENPEOPLE

15 cocktails/wine

15 glasses winewith lunch

10 liqueurs

20 cocktails or

20 glasses winefirst 2 hours

15 drinks anhour thereafter

20 cocktails/wine

20 glasses winewith dinner

10 liqueurs

10 drinks anhour after dinner

40 cocktails/wine

L U N C H

C O C K TA I L S

D I N N E R

E V E N I N G

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B A R b a s i c s

1

16

22

39

2

33

45

78

4

67

90

157

6

101

135

236

8

135

180

315

10

169

225

394

12

203

270

473

H O W M A N Y B O T T L E S O F W I N EF O R D I N N E RTA B L E W I N E S , C H A M PA G N E S , S PA R K L I N G W I N E S (average 2 servings, 5 ounces each, per person)

PEOPLE 4 6 8 10 12 20

750-ml 2 2+ 3+ 4 5 8

1.5-liter 1 1+ 2 2 2+ 4

Generally, bottle quantities recommended provide some small overages ofwine from 10-ounces-per-guest formula; “+” indicates somewhat less for-mula and you may desire to have an additional bottle on hand.

H O W M A N Y D R I N K S P E R B O T T L EC O C K TA I L S , M I X E D D R I N K S(1.5-ounce liquor servings)

BOTTLES

750-ml

Liter

1.5-liter

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TA B L E W I N E S , C H A M PA G N E S , S PA R K L I N G W I N E S(5-ounce wine servings)

BOTTLES

750-ml

Liter

1.5-liter

3-liter

4-liter

1

5

6

10

20

27

2

10

13

20

40

54

4

20

27

40

80

108

6

30

40

60

121

162

8

40

54

81

161

216

10

50

67

101

202

270

12

60

81

121

242

324

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B A R b a s i c s

M E A S U R E SHERE ARE CONVERSIONSFOR UNUSUAL MEASURESTYPICALLY FOUND IN 19T H -CENTURY RECIPES:

Pony/Cordial = 1 ounce

Pousse Café Glass = 1.5 ounces

Cocktail Glass = 2 ounces

Gill = 4 ounces

Wine Glass = 4 ounces

Small Tumbler = 8 ounces

Large Tumbler = 16 ounces

STANDARD BARMEASUREMENTS (U.S. )

Pony = 1 ounce

1 ounce = 3 centiliters

Jigger, shot = 1.5 ounces

Mixing Glass = 16 ounces

Splash = 1⁄2 ounce

6 drops = 1 dash = 1⁄6 teaspoon

OTHER MEASURES

6 drops = 1 dash

12 dashes = 1 teaspoon

1 teaspoon = 1⁄8 ounce

2 teaspoons = 1⁄4 ounce

1 tablespoon = 1⁄2 ounce

2 tablespoons = 1 ounce

1⁄4 cup = 2 ounces

1⁄2 cup = 4 ounces

1 cup or 1⁄2 pint = 8 ounces

2 cups or 1 pint = 16 ounces

4 cups, 2 pints, or 1 quart = 32 ounces

BOTTLE SIZE MEASURES

Split = 187 ml = 6.4 ounces

Half-Bottle = 375 ml = 12.7 ounces

Fifth = 750 ml = 25.4 ounces

Liter =1000 ml = 33.8 ounces

Magnum=1.5 liters = 2 wine bottles

Jeroboam = 3 liters = 4 wine bottles

Rehoboam = 6 wine bottles

Methuselah = 8 wine bottles

Salmanazar = 12 wine bottles

Balthazar = 16 wine bottles

Nebuchadnezzar = 20 wine bottles

Sovereign = 34 wine bottles

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F R E S H F R U I TE Q U I VA L E N T S

A P R I C O T S8–12 fresh = 1 lb. or 3 cups ofsliced.

B A N A N A S3 medium = 1 lb. fresh = 11⁄2 cupsof mashed

C A N TA L O U P E S1 whole 3-lb. cantaloupe yields 5cups of cubed

C H E R R I E S1 lb. fresh = 21⁄3 cups pitted

G R A P E F R U I T S1 medium = 1 lb. fresh

J U N I P E R B E R R I E S4 berries = 1⁄2 tsp. crushed

K I W I S5 medium = 21⁄3 cup sliced

L E M O N S1 lb. = 4–6 medium lemons,

yields 1 cup for juice1 medium = 3 tbsps. juice1 medium = 2–3 tsps. grated peel

M A N G O E S1 large = 1 lb. = 13⁄4 cups diced

PA S S I O N F R U I T SApproximately 3 = 2 ounces; 5–6whole yields 1⁄2 cup of pulp

P E A C H E S3–4 medium yields 1 lb. or 2 cupspureed; 7–8 medium yields 1 quartor 4 cups pureed

R A S P B E R R I E S1 pint = 3⁄4 lb.

S T R AW B E R R I E S12 large or 36 small = 1 pint or2⁄3 cups pureed1 cup of whole = 11⁄2 cup pureed20 oz. frozen = 21⁄4 cups pureed

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