1000 Best Bartender's Recipes - MACROPOLIS

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1000best1000bestLearn the ropes from bartenderextraordinaire Suzi Parker* 101 shot recipes for the perpetually 21* Over 100 tropical drinks for your next backyardbarbecue or beachfront luauand the Vintage Cool of Sinatra and the Rat Pack* Martini recipes for the James Bond (The Original) orCarrie Bradshaw (The Cosmopolitan) in all of us* A bartender’s must-have list—from essentialingredients to glassware and tools of the trade* Drinks for New Year’s, 4th of July, Christmas andevery holiday in between* Fun facts about some of your favorite drinks* Drinks for every time of day and every occasion—you’ll never have to serve the same drink twiceFROM THE TRIED-AND-TRUE CLASSICS YOUKNOW TO EXOTIC NEW DRINKS YOU’LL LOVEbartender’srecipesA MUST-HAVE SHELF REFERENCEFOR HOME BARTENDERS!parkerUPC 12.95 U.S.bartender’srecipes* Recreate the Hollywood glam of the Roaring TwentiesCookbooks/Bartending1000best1000GO FROM NOVICEMIXER TO EXPERTBARTENDER INNO TIME 17.95 CAN* 1000 drink recipes for every occasion* Classic drinks and today’s hottest concoctions* Find out what you’ll need to tend bar at yourEANnext party* Hangover cures for the morning afterSuziParker

1000BESTBARTENDER’SRECIPESSUZI PARKER

Copyright 2005 by Suzi ParkerCover and internal design 2005 by Sourcebooks, Inc.Sourcebooks and the colophon are registered trademarks ofSourcebooks, Inc.All rights reserved. No part of this book may be reproduced inany form or by any electronic or mechanical means includinginformation storage and retrieval systems—except in the case ofbrief quotations embodied in critical articles or reviews—without permission in writing from its publisher, Sourcebooks, Inc.This publication is designed to provide accurate and authoritative information in regard to the subject matter covered. It issold with the understanding that the publisher is not engagedin rendering legal, accounting, or other professional service. Iflegal advice or other expert assistance is required, the servicesof a competent professional person should be sought.—From aDeclaration of Principles Jointly Adopted by a Committee of the American Bar Association and a Committee of Publishers and AssociationsAll brand names and product names used in this book are trademarks, registered trademarks, or trade names of their respectiveholders. Sourcebooks, Inc., is not associated with any product orvendor in this book.Some recipes contained herein may call for raw or undercookedeggs. Please consult with your physician prior to consumption.The Author and Sourcebooks, Inc. shall have neither liabilitynor responsibility to any person or entity with respect to anyloss, damage, or injury caused or alleged to be caused directlyor indirectly by the information in this book.Published by Sourcebooks, Inc.P.O. Box 4410, Naperville, Illinois 60567-4410(630) 961-3900FAX: (630) 961-2168www.sourcebooks.comLibrary of Congress Cataloging-in-Publication DataParker, Suzi.1000 best bartender's recipes / Suzi Parker.p. cm.ISBN 978-1-4022-2015-991-4022-0547-3 (alk. paper)1. Bartending. 2. Cocktails. I. Title: One thousand best bartender's recipes. II. Title.TX951.P35 2005641.8'74--dc222005016586Printed and bound in the United States of America.LB 10 9 8 7 6 5 4 3 2 1

To Estelle and Billy Parker who advised me to mixthe drinks instead of drink them and my partner-incrime Glen Hooks, always calm as Gandhi in my wilduniverse.

TABLE OF CONTENTSAcknowledgments . . . . . . . . . . . . . . . . . . . . . . . . . viiIntroduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . viiiBartending 101 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3Glossary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6Chapter One:Breakfast and Brunch Cocktails—The All-Night Party Crowd’s Eye-Openers . . 19Chapter Two:Lounge Lizards’ Classic Cocktails—Making Sinatra Proud . . . . . . . . . . . . . . . . . . . 71Chapter Three:Champagne Concoctions—Park Avenue Potions. . . . . . . . . . . . . . . . . . . . 123Chapter Four:Martini Madness—Bond and Babe Drinks . . . . . . . . . . . . . . . . . . 173Chapter Five:After Dinner Dreams—Turn Your Lamp Down Low. . . . . . . . . . . . . . 227Chapter Six:Bahama Mama Tropical Drinks—Hula ‘Til It Hurts . . . . . . . . . . . . . . . . . . . . . . . 279

Chapter Seven:Shots and Slammers for thePerpetual 21-Year-Old—Sorority and Fraternity Fantasia . . . . . . . . . 335Chapter Eight:Vintage Cocktails—Gone but Not Forgotten . . . . . . . . . . . . . . . . . 387Chapter Nine:Tempting Tipples for Festive Frolics—’Tis the Season . . . . . . . . . . . . . . . . . . . . . . . . 439Chapter Ten:Virgin Jacks and Jills—For the Sober One in All of Us . . . . . . . . . . . 497Chapter Eleven:Cures without Cussing—The Morning After . . . . . . . . . . . . . . . . . . . . . 549Index of Liquors . . . . . . . . . . . . . . . . . . . . . . . . . . 553Index of Recipe Names . . . . . . . . . . . . . . . . . . . . 558About the Author . . . . . . . . . . . . . . . . . . . . . . . . . 566

ACKNOWLEDGMENTSIt may seem strange to thank your parents first andforemost in a cocktail book, but I have to thankmine—Billy and Estelle Parker. Because I was an onlychild, I always got to tag along with my dad andmom on business trips around the country. Theseoften occurred in swanky restaurants in the heydayof disco—the 1970s. While the food was delicious,the business conversations were dull for a kid. Theflashing lights and glittery bottles of the adjoiningbars, on the other hand, fascinated me, and I fell inlove with bars and mixing at an early age. Later inlife, when I realized I needed a trade to fall back onin case journalism failed, my dad sent me to bartending school. So thanks, Mom and Dad.I’d also like to thank the numerous friends andcolleagues who sent me ideas for drinks for this collection. In no particular order: Lucy Tallon, cocktailgoddess extraordinaire of London and Africa;Stephanie Owen, vintage cocktail archivist;Stephanie Caruthers, creator of the most uniquecocktail thus far in the twenty-first century; AlexHeard, long-time editor who knows a good Southerncocktail; and Wanda Stone and Kathy Williams,keepers of the cookbooks.A special thanks to the person who keeps me ontrack for all projects, my agent, Erin Reel—Los Angeles superbabe and visionary who listens carefullyand makes wise decisions about the future anddirection of my work.Most of all to Wonder twin Glen Hooks who wentbeyond the call of duty to help with this book. Asalways, he offered unwavering support, silly laughter(especially when I was drowning in thousands ofcocktail recipes at an ungodly hour of the night),keen insight, sage advice, and the desperatelyneeded push (with plenty of Starbucks coffee) tomake sure this book was born.

INTRODUCTION—Set-upso argument: cocktails are sexy and sophisticated. They sparkle with mysterious possibilities. Imagine a night in a neon-lit club. Ahandsome man spots a gorgeous woman. He sends adrink over. She wonders: who is this good-looking manwho just bought me a Cosmopolitan? He wonders: if Ibuy her two, will she go back to my place? After three,will she still be standing?Endless seduction lingers in a cocktail glassregardless of season or setting. The beauty of a coldclear martini, a glass of perfect red sangria, or asparkling vintage concoction transformed into atwenty-first century incarnation is liquid anticipation. For some, the thrill is in the warmth that comeswith downing one of these potables. For others, it’sall in the shake, stir, or blend.When I was four, I toddled into a bar adjoined toa restaurant owned by my parents’ friend. Instantly,I was hooked, not by the darkness of the joint or thelocal television celebs who frequented the place, butN

I n t ro d u c t i o n1by the jewels behind the bar. The bottles of amberand emerald, sapphire and ruby hypnotized me. Ihad never seen anything more beautiful.The fascination continued through my teens.Whenever I dined out, a Shirley Temple was a must.My dad preferred scotch and water; my motherstraight water. Curiosity about how liquor tasted wasnever my game; the life of a barfly was hardlyappealing. No, I wanted to mix. Let me behind thebar and I’d whip up a concoction to rival any.Eventually bartending school beckoned as awacky adventure I longed to have, and I mixed to myheart’s content. Mixology is certainly a handy tradeto have at parties to win friends and influence people. And practice does, indeed, make perfect.It’s impossible to learn all the drinks in the world.Literally thousands exist and more are created everyday along with new liqueurs—some even appear toglow in the dark. Certainly, in the early part of thetwentieth century, a mixer would have better lucklearning all the cocktails than he or she would today.Mixologists often named cocktails after the hotel orbar that birthed them or for the patron who desiredthem. Cocktails such as the Daiquiri and the Mojitobecame famous in other countries and found theirway to popularity in the United States. In today’sfast-paced world of starlets and playboys jettingaround the globe, the international cocktail is nolonger so easy to define.But a good drink is. Whether it’s a Bloody Marybefore noon, a non-alcoholic Safe Sex on the Beachafter a sweaty workout, or a Garza’s nightcap at bedtime, a well-made drink can be exhilarating, like, well,sex. And, depending on the category, just as complicated. Take tropical drinks, which are built with various kinds of rum and juices to get that island feel. Butthe classic drinks, the ones that have stayed throughthe decades from Sinatra to Sting, often only have twoingredients, but they are no less for it.

In the end, drinking—like wardrobes and lovers—comes down to personal taste. You can wear themost popular fashions, but that isn’t nearly as muchfun as finding your own style or yes, your own cocktail. That’s where this book comes in. Use it to trysomething new and unexpected. Maybe, after ahealthy amount of sampling, you’ll find that youreally do like the same kind of martinis your friends,or even your dear old dad, like. Or you may simply behappy to stick with the frozen daiquiri you loved incollege. With a little courage and experimentation,though, you might just find your drink of choice issomething else entirely.So explore the liquor store. Buy something exotic.Begin mixing. Expect a whole new world of adventure to open up. And remember this toast: may yourenemies be lethargic and your lovers energetic.Publisher’s Note: This book and the recipes contained herein are intended for those of a legal drinking age. Please drink responsibly and ensure you andyour guests have a designated driver when consuming alcoholic beverages.21000 BEST BARTENDER’S RECIPES

BARTENDING 101ust like in a kitchen, a functional bar requires certain basic items: liquors, liqueurs, wine and beer,mixers, garnishes, booster ingredients, barware,and glassware.JTHE LIQUORSBourbonBrandyCanadian whiskeyDry ginRumScotch whiskeyTequilaVodkaTHE LIQUEURSTriple secCrème de mentheCrème de cacaoKahlúa (or a coffee liqueur)Amaretto

DrambuieBenedictineCointreauWINE AND BEERDry vermouthSweet vermouthWhite wineRed wineWhite zinfandelChampagne (optional)Beer—one six-pack regular, one six-pack lightMIXERSBloody Mary mix (store-bought or homemade)Club sodaColaCranberry juice cocktailCream (heavy and light)Cream of coconutGinger aleGrapefruit juiceGrenadineLemon juiceLime juice (Most popular: Rose’s. Not to be used as asubstitute for fresh lime juice.)Orange juiceOrgeatPiña Colada mixPineapple juiceSeltzer7-UpSour mixTomato juiceTonic waterWaterGARNISHES AND THEIR FRIENDSCherries (maraschino, of course)Cinnamon sticks41000 BEST BARTENDER’S RECIPES

Bartending 1015LemonsLimesNutmegOlivesPickled pearl onionsOrangesThe Friends: picks, straws, and swizzle sticksBOOSTER INGREDIENTSCelery saltIce (The three C’s: cubes, cracked, crushed)SaltSugar (Don’t forget saucers for salt and sugar forfrosting the rims of glasses.)TabascoWorcestershire sauceESSENTIAL EQUIPMENTBar glassBar spoonBottle openerChampagne bucketCorkscrewCocktail napkinsCovered cocktail shakerCutting boardElectric blenderKnife—paring or barLemon/lime squeezerMartini pitcherShot glassesMeasuring cupMeasuring spoonsMixing pitcherMuddlerSeltzer bottleSpeed pourers (optional, but handy)StrainerTowels

G L O S S A RYMIXOLOGYBuild: When ingredients are poured into the glass inwhich the cocktail will be served. The ingredientsare floated on top of each other. Sometimes aswizzle stick is used, allowing the ingredients tobe mixed.Float: The final ingredient of a drink is added by pouring on top, over the back of a mixing spoon.Puree: A smooth mixture usually obtained by blending and then passing through the sieve.Muddle: When ingredients are crushed with a pestlein a muddler in order to extract the most flavorfrom fruit or mint garnishes.Shake: Firmly grabbing cocktail shaker and aggressively shaking it about a dozen times to fully mixthe ingredients. Shaken drinks will be cloudier butmore thoroughly mixed and colder.

Glossary7Stir: Pour ingredients into a shaker or mixing glassfull of ice and stir with a long twist-stemmed barspoon at least six times in 360 degree completerotations. Strain the drink into a cocktail glassand leave the “used” ice in the mixing glass.INGREDIENTSAbsinthe: Now illegal in the United States, a redistilled alcohol with an anise taste that containswormwood; absinthe substitutes will suffice inplace of the real deal. (See Pastis.)Aquavit: A Scandinavian caraway-infused spirit.Adovokaat: An eggnog liqueur popular in Holland.Amaretto: An almond-flavored liqueur made fromapricot pits.Anisette: A licorice-flavored liqueur made from aniseseeds.Apple brandy: An apple liqueur, also known as Calvados or applejack.Apricot liqueur: A cordial made from apricot pits.Banana liqueur: A banana liqueur also known ascrème de banana.Benedictine: A soft herbal liqueur that has been produced commercially since the 1860s by the Benedictine monks in France.Bitters: Angostura bitters—A brand of bitter aromatictonic used to flavor aperitifs and longer drinks. Itwas invented around 1825, in Venezuela, by aFrench doctor to fight illnesses among Bolivar’stroops.

Orange bitters: A bitter liquor made from the driedpeel of unripe, sour, or bitter oranges, steeped ingin or alcohol.Peychaud bitters: The brand name of a bitters produced in the southern United States.Blackberry liqueur: A cordial made from blackberries.Bourbon: A brown liqueur made from at least 51 percent corn mash with wheat or rye grains andaged for at least two years in white oak casts.Brandy: A liquor distilled from wine or fermentedfruit. Introduced to Northern Europe by DutchBrandy products traders in the sixteenth century,the name brandy comes from the Dutch wordbrandewijn, meaning “burnt wine.”Burgundy: The unblended wines (both white andred, but mainly red) of Burgundy, France. Used inpunch or in heated winter drinks.Campari: A bright red type of orange bitters namedafter its Italian producer.Chambord: A French liqueur made from small blackraspberries.Chambraise: A French liqueur made from wildstrawberries.Chartreuse (green or yellow): Green Chartreuse isthe only green liqueur in the world with a completely natural color. It also comes in yellow. Onlythree men in the world, brothers of the Chartreuse order cloistered monks in France, knowthe names of the 130 plants and how to blend,distill, and age them to produce this liqueur.81000 BEST BARTENDER’S RECIPES

Glossary9Coffee liqueur: A coffee-flavored liqueur. The mostpopular is Mexican-produced Kahlúa.Cointreau: An orange-flavored liqueur made fromthe skins of curacao oranges. The generic term isCuracao. If redistilled clear, it is triple sec.Cognac: A fine brandy from the Cognac region ofwestern France. All cognac is brandy but not allbrandy is cognac. It is rated the best brandy in theworld, smooth with a heady scent.Cranberry liqueur: Cranberry-flavored cordial.Crème de cacao: A chocolate-flavored liqueur thatcomes in light and dark varieties.Crème de cassis: A black currant-flavored liqueurthat is notable in the Kir Royale.Cream of coconut: A coconut syrup used in tropicaldrinks especially Piña Coladas.Crème de menthe: A mint-flavored liqueur thatcomes in white or green varieties.Crème de noyaux: An almond-flavored liqueur alsoknown as crème de almond.Crème de violette: A violet-flavored liqueur madewith the oil of violets and vanilla.Curacao: A delicate orange-flavored liqueur thatcomes in orange and blue.Drambuie: A honeyed and herbal liqueur with ascotch malt whiskey base made on the Isle ofSkye in Scotland.Dubonnet: A vermouth from the south of France thatcomes in sweet (red) or less-sweet (blonde).

Fernet Branca: A bitters made of herbs, with a strongmedicinal flavor that is produced in France andItaly.Fino sherry: A very dry type of sherry.Framboise: A raspberry-flavored liqueur that isoften replaced with the more common Chambord.Frangelico: A hazelnut-flavored liqueur produced inItaly.Gin: An alcoholic drink distilled from malted grain andflavored with juniper berries. Invented by a Dutchchemist in the seventeenth century as a remedy, itwas brought to England and developed there as afavorite liquor for the working class.Dutch Genever gin: A type of gin of very superiorquality mainly produced in the Netherlands. Itsproduction is very similar to that of malt whisky,with juniper and flavoring added to the finalproduct.Gordon’s gin: A famous brand of gin made in England.Galliano: A golden Italian liqueur with an anise,licorice, and vanilla flavor.Grand Marnier: An orange-flavored French liqueurwith a brandy base.Grappa: The name of an Italian brandy made fromthe stalks of grapes.Grenadine: A pomegranate-flavored syrup withpomegranate used as flavoring and sauce.101000 BEST BARTENDER’S RECIPES

Glossary11Irish cream liqueur: A liqueur made with Irishwhiskey blended with fresh cream, spirits, and alittle chocolate. The most popular is Bailey’s IrishCream.Kirsch: A white brandy distilled from cherries andusually aged in a paraffin lined cask to prevent itfrom taking on the color of the wood. Also knownas cherry schnapps.Licor 43: A sweet, bright yellow citrus and vanilla-flavored Spanish liqueur made from a combinationof forty-three ingredients, including citrus andfruit juices, herbs, spices, and vanilla.Lillet: A sweet French aperitif wine containing quinine and spices in two varieties: sweet (red) andless-sweet (blonde).Madeira: A specific Portuguese sweet fortified wine.Malibu: A coconut rum liqueur.Mandarine Napoleon: A Belgian liqueur made withrare mandarines whose skins are soaked in aCognac base.Maraschino: A cherry-flavored clear liqueur.Marsala: A fortified Sicilian wine (dry or sweet).Ojen: An anise-flavored Spanish liqueur popular inNew Orleans.Orange flower water: A non-alcoholic diluted orangeflower extract in water used as a mixer.Orgeat: A non-alcoholic syrup made with almonds,orange flower water, and sometimes barley waterused as a mixer.

Ouzo: An anise-flavored Greek aperitif spirit madefrom pressed grapes, herbs, and berries includinganiseed, licorice, mint, wintergreen, fennel, andhazelnut.Parfait Amour: A light purple curacao flavored withrose petals, vanilla, and almonds and made inFrance.Pastis: An anise-flavored absinthe substitute thatdoes not include wormwood, not to be confusedwith anisette. Brands include Absente, Herbsaint,Pernod, and Ricard.Pisco: A Peruvian or Chilean unaged brandy.Punsch: A rum-based liqueur with a spicy sweet flavor.Rose’s lime juice: A famous brand name for concentrated lime juice.Rum: A liquor made from fermented and distilledmolasses. Light rums are usually produced inPuerto Rico, Barbados, and Cuba and do not agefor very long. Dark rums come mostly fromJamaica, Martinique, and Haiti and can maturefrom three to twelve years. The color of rum isdue to the aging proce

* 1000 drink recipes for every occasion * Classic drinks and today’s hottest concoctions . foremost in a cocktail book, but I have to thank mine—Billy and Estelle Parker. Because I was an only child, I always got to tag along with my dad and mom on business trips around the country. These

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