Spring Holiday Bartending

Spring is a fantastic time for bartending and serving cocktails to your customers. The month of March kicks off with Fat Tuesday and Mardi Gras, both famous for parties and drinking. During this holiday season, the popular drinks are usually cajun, caribbean and/or French. The roots of New Orleans also run deep into the south and southeast of the US, adding another dimension to the type drinks you can concoct. Southern Comfort, Bourbon and Tequila are favorite liquors in the south, so serving these should be a hit. Brandy is popular with the French population while Rum is popular with the cajun and island folk. So, use your imagination.

Consider Caribbean favorites like Jamaica Cooler, Jamaica Ginger, Cool Breeze, Apple Grog, Calypso, Coco-Loco, Dominican Coco Loco, High Jamaican Wind or Jolly Roger. French drinks like the French Green Dragon, French 75, City Slicker, Fantasio, French Connection, La Jolla, Sledgehammer, Stinger and Thunder. Southern drinks like Alabama Slammer, Hammerhead, Knockout, Memphis Belle Cocktail, Scarlett O Hara and Sloe Comfortable Screw.

I have found the most popular order on Fat Tuesday is shooters. And there are TONS of tooters that can be served on this day. Consider the Purple Hooter Shooter, Russian Quaaludes, Jell-O Shots, Tequila Shots and Woo Woos to be big hits. All of these concoctions can be a big hit at Mardi Gras or a Fat Tuesday celebration. Check the blog for drinks and shooters tagged for Fat Tuesday.

Fat Tuesday will be here on March 8, 2011 so now is the time to stock up.

Also in March is St. Patricks Day, the Irish drinking fest. The most popular drink served in most bars is simple green beer. This is draft beer with food coloring. Not very imaginative! There are so many green drinks that can be promoted and offered at special prices that there's no excuse for green beer. Not all of them are made with creme de menthe, either. For instance, drinks like Green Lizard, Lollipop, Pago Pago and Save the Planet are all green drinks made with Chartreuse. Green Apple Martinis are green and made with Green Apple Liqueur, although these have been a bit overdone. Green drinks made with Midori include Magpie, Melon Ball, Slimeball and Watermelon. Trojka makes a green Vodka that can be substituted for regular Vodka in common drinks. Absinthe can be used in drinks to make them green but always use Absinthe with care and check the laws in your area; it is illegal in some parts. Sour Apple Schnapps is another choice in place of other Schnapps and Voodoo Tiki makes a lime infused Vodka called Green Dragon that can also be used in place of regular Vodka. This and the usual ingredient: green Creme de Menthe. So your choices are many and there is no excuse to retreating to food coloring and draft beer.

Please see the blog for drinks tagged for St. Patricks Day. St. Patricks Day is on March 17, 2011.

Next month: Easter. May: Memorial Day. Drink ideas and recipes to come.

Holiday Celebrations and Traditional Cocktails

Holiday Bartending

Traditonal drinks are always served at holiday celebrations and this is expected by most drinkers. Eggnog at Christmas, Champagne on New Years Eve. Although it has become the norm to serve large volumes of the cheapest possible Champagne, it was once the standard to serve one or two drinks of the very best you could afford. But none the less a good Bartender can deliver many other exciting and festive drinks to liven up holiday celebrations. There is nothing more tantalizing and profitable than offering your customers or guests something festive but unexpected.

Almost any holiday is an excuse to get creative behind the bar. Red, White and Blue concoctions are big hits on the Fourth of July, Pink drinks or drinks made with Eggs are popular at Easter and green drinks are a staple on St Patricks Day. This year, get imaginative with your holiday drinks and watch your drinkers gobble them up! There are many variations of Eggnog and I am giving a few recipes here on the blog. Cold Weather Punches are a big hit at most parties; I will give some recipes for these as well. For New Years Eve, any variation of the traditional Champagne Cocktail is an exciting offer. I have a few wine and champagne recipes I will give as well. Hot Drinks are another alternative especially if the weather is harsh on the day of the party or event. I have given quite a few recipes for delicious hot cocktails, just enter the term "hot drink" into the search engine for the blog.

Just for fun, I am going to add some drinks made up especially for Halloween and Thanksgiving, although I know those holidays have passed. They will be useful next year. I will tag all of the recipes with the holiday they are designed for so if you are looking for ideas for a specific holiday, just type in the name of that holiday to find those recipes. An example: Christmas. Another example: hot drink. Or another example: punch.

Always keep lots of seasonal treats on the bar. Candy Canes (for stirring drinks!) , Candy Pumpkins, Nuts, Tin Foil Chocolate Drops in a variety of colors and colorful sprinkles for those drinks that are topped with Whipped Cream. Push the sweet, tasty drinks because a lot of people who never drink or rarely drink take a cocktail or two over the holidays and these people prefer less intense cocktails, such as those made with sweets or sugar syrup. Drinks made with Coffee can be popular, too, for the most part because they are warming but also because they tend to keep people awake during the party. And, as always, keep an eye out for someone who is out of control, drinking too much or getting obnoxious. These people need to be removed from the bar to keep them from chasing off your other customers or guests.

During the holidays, stock the bar with Wine, Champagne, sweet Liqueurs, Whipped Cream, Cream, Kahlua, Coffee, Amaretto, Peppermint Schnapps and Baileys Irish Cream, as well as the usual array of popular liquors. Make sure you have Brandy on hand, even if you never use it during the rest of the year. Hot Brandy and Rum Toddies are very popular when it gets cold outside. Buy darker liquors, like Dark Rum, Anjeo, Bourbons, Cognacs, Southern Comfort and other darker colored liquors, which make fantastic winter fare. Shots of liqueurs like Vandermint sell well over the winter holidays.

Hot chocolate mix should always be kept at the bar. This is a great basic mixer for standard mixed hot drinks; Vandermint and Hot Chocolate, for instance. It is also a great product to have for those who do not drink alcohol and for young adults who attend the party or celebration. Marshmallows, natural Angelica and Liquorice stems and crystallized flowers are other, more imaginative offerings you might want to consider. You know your guests or your customers better than anyone. Just don't be afraid to get creative and imaginative; the holidays are the best excuse anyone ever has to have a good time.

Homemade Dandelion Wine

Here's some summer fun for everyone. If you've never made your own homemade wine, don't be mistaken, it isn't easy. But, then again, it isn't hard, either. It does take a bit of effort, a few tools and patience. But there is a big plus: the dandelions are free. Feel free to pick any kind of dandelion you can locate, from your yard, the neighbors yard, wild fields or someone's garden. It actually doesn't matter if it's a pretty one or a ratty one, but be sure they haven't been treated with pesticides or fertilizers. It's worth the money if you have a local organic farmer that grows them or florist that has organic flowers; the cleaner, the better. You can sometimes buy them dried in health food stores but fresh is much better. What you will need is fresh blossoms and it doesn't matter what genus or strain of flower. Wild or cultivated. Just pick or otherwise obtain fresh flowers and you are ready for wine!



Ingredients:

3 quarts Dandelion Blossoms
Confectioners Sugar
2 Lemons
2 Oranges
1/2 tsp Grape Tannin
Montrachet Wine Yeast (follow package directions)
Yeast Nutrient
1 gallon fermentation container (made of wood, plastic, glass or stainless steel)
fermentation locks (for the wine bottles and gallon container)
Wooden Utensils (including a dowel)
Saccharometer or Hydrometer
Corking Device
Corks
Sterlized Glass Wine Bottles

You can get the tannin, saccharometer, corking device, corks, fermentation locks, yeast nutrient and the yeast in speciality shops, from a winemaking supplier or from various vendors on the net. Shop for the best prices. You can get a wooden utensils set at Walmart for a few pennies. Once you have the various sundries you can then go looking for flowers. Pick the blossoms while they are fresh and fully open. Fading blooms lose their flavor. Discard the stems and leaves as you go, putting the blossoms into the bucket or hat or basket you brought along. Do not pick flowers from lawns or byways where you are not sure if they have been sprayed with chemicals. If you are not sure you will need to wash the flowers carefully but even such washing does not guarantee that there are no chemicals in the genus itself. Some chemicals take up residence in the actual cell structure of the plant. I would suggest for those of you who can grow stuff to grow your own dandelions. They are weeds, after all, and don't need a lot of talent. They grow pretty much on their own even under the worst of conditions.

Once you have the blooms and the sundries, rinse the flowers in cold water and then place them in a fermentation container. Pour one gallon of boiling water over the blossoms. Cover the container with plastic wrap. You must leave them to steep in this water for five entire days; no shorter. No hurrying. This will extract the essence from the blossoms for use in the wine. As well, you must stir the blossoms every single day and always replace the plastic wrap after every stirring.




After five days, remove the dandelions and wring them through double folded cheesecloth until they are dry. Return the pressed out liquid to the fermentation container along with the remaining water. Throw away the flowers. You are done with them. Peel the lemons and oranges thinly (without the pith) and add the peel to the must. Cut the lemons and oranges and squeeze the juice into the must as well. Remove the seeds and skin the pith off and toss the rest of the oranges and lemons into the must. Be careful not to add the seeds or pith as this will make the wine tart.

Take a saccharometer reading and adjust the sugar level per instructions. This is done by pouring the must into the cylinder until the saccharometer floats. The higher it rides, the more sugar is present. If it floats near the bottom, add sugar to the must and test it again. If it is riding high, then no more sugar is needed. Just follow the instructions that come with the equipment. Once the sugar level is adjusted, add the wine yeast in a starter solution. Follow package instructions for the yeast. The starter solution is made by boiling 1/2 cup of water and then allowing to cool to a tepid temperature. Add 1/2 tsp of the confectioners sugar, stir it in and then add the wine yeast, using the full amount that is needed for the must (directions are on the package). Add a pinch of yeast nutrient and then let the mixture sit until it starts to foam and smell like yeast. Once it is foaming, add it to the sample of sugar corrected must that you used for the saccharometer readings. Put the whole solution in a bottle and stop up the bottle with either sterlized cotton, a clean cork or a plastic cap. Then let it sit in a warm area for 24 hours.




Sterilize the bottles before using. You can be doing this while you are waiting on the starter solution. You can sterilize them with tablets of potassium metabisulfite (available from winemaking suppliers; follow package directions) or by boiling each one in a large pot of water and then soaking in cold water treated with bleach. Once they've been soaked in the bleach, they must be rinsed completely until the slickness and smell of the bleach is entirely gone. You can also place the bottles in a dishwasher with no soap and run them through a hot cycle to remove the last of the bleach. Set them aside to dry completely.

After the 24 hours has passed, add the starter solution to the must. Recover the fermentation containter with the plastic wrap after adding the solution. Once this is done, start preparing to rack the wine. Once the bottles are clean and dry the wine can be racked directly into these bottles. While filling each bottle, allow for a small amount of air between the level of the wine and the cork. Drive the corks in as far as you can but don't get too rough or you can crack the bottle. Store the bottles by laying on their sides so that the corks remain wet with wine at all times. Wine racks are ideal for storing wine this way. This wine, made this way, should be aged for up to a year but no longer. In fact, it should be ready to drink within 8 - 10 months.

Variations on this wine can be made. You can use 1/4 oz of Ginger Root per gallon of wine for a different flavor. You can also use 1 lb of Raisins in place of the Lemons and Oranges. You can also use other kinds of citrus fruits like Mango or Kiwi.

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Homemade Strawberry Wine

Homemade Strawberry Wine

Recipe Makes 1 Gallon

Ingredients:

2 lb Strawberries
8 oz Raisins
Confectioners Sugar
1/2 cup Grape Tannin
1 tsp Pectic Enzyme
Sauterne Wine Yeast

Method:

First of all, select or purchase your fermentation container, a large funnel, a large amount of cheesecloth, a box of plain gelatin, saccharometer (hydrometer), a bottle of yeast nutrient, fermentation locks and a gallon glass container with cork or stopper. Two half gallon glass containers may be substituted and if you choose to go for smaller bottles, then use 4 one liter sized glass bottles and settle for the 4th being only about half full. Just be sure that all of your glass bottles are stoppable and have locking stoppers or corks. Any unfamiliar items I have mentioned can be purchased in large liquor stores, online or in brewery supply shops.

Wash all the strawberries and cut off the stems and leaves. Cut the strawberries into quarters and place them in the fermentation container. Cut the raisins into small pieces and add them to the mix. Crush the berries and raisins with a wooden utensil like a meat hammer or potato masher. After it is well mashed, pour over with 1 gallon of boiling water (use distilled, purified or filtered water). Cover the container at this time with plastic wrap and leave it to ferment for 24 hours. Stir the mix well late the next day and then recover it. Leave it sit for another 3 whole days.

On the second day, prepare the wine yeast according to the package directions. Make your starter solution by first boiling a half cup of water and then letting it cool back down to tepid and add 1/2 tsp of the confectioners sugar. Add the wine yeast to the sugar water for the full amount needed for the must (check package directions). Add a pinch of yeast nutrient to the mix and let it sit for an hour or until it starts to foam and smell like bread

Late into the third day what you have is the must. Add the pectic enzyme and the grape tannin to it and stir them in. Make the sugar correction at this point, using the saccharometer and a sample of the mix. This keeps the wine from ending up like kool aid. Add the sample of must that was used for the readings to the starter solution you made yesterday and stop it all up in a bottle overnight. Once you have corrected the sugar level, leave the mix until the next day (another 24 hours) and then add the starter solution. Once all of it is in the fermentation container, cover it over with plastic wrap and leave it to ferment. When the fermentation slows down and sediment starts to collect, it is time to bottle the wine.

Because the strawberries have pulp and seeds that are undesirable in the wine, they will have to be strained out over the cheesecloth. Place small amounts of the pulp into a double layer of cheesecloth using a small plastic cup or spoon, without stirring up the sediment that is collecting on the bottom of the fermentation container. Squeeze the pulp through the cheesecloth into a glass bottle. If some of the pulp or seeds get through into the bottle, strain the liquid from the first bottle into a second bottle through a cheesecloth lined funnel. You will just have to repeat the straining process as many times as it takes to remove the seeds and pulp. Once the liquid is clear in the bottle, then it can be corked and racked.

Once the wine has been transferred into the chosen bottles, the bottles should be capped with fermentation locks that are filled with water. If you have not been able to find fermentation locks, then plastic wrap around the top and held in place with rubber bands is a doable substitute. The wine is continuing to ferment at this stage and bubbles will be seen in the water inside the locks or at the surface of the plastic wrap. When the bubbles cease to appear, take another saccharometer reading. You should get a gravity reading of 1000 or a alcohol level reading near 0. At this point, you are ready for the second racking.




Move the wine into new bottles that have been sterilized and are very clean. Use a siphon to move the wine from one bottle to the other, making an effort to "splash" it along the sides of the bottle as it's poured in, so as to stimulate aeration. Cap the bottles with fermentation locks. There will be less fermentation at this point so the bubbles will come slower. Leave for a month. After the month has passed, redo the saccharometer test and look for a gravity reading of .990 or .995. Keep testing every 4 days until this reading is acheived. Once it has reached this level, the wine is ready for final bottling.

Dissolve the box of gelatin in warm water and then add it to the wine. This will force all the remaining sediment, seeds, pulp and other debris to sink to the bottom of each bottle and remain behind as the wine is tranferred to the final bottle. If you wish, now is the time to test to acidity level of your wine. Wine that is too acid is unpleasant to the taste. Use a standard pH kit, putting the strip into the bottle and then setting it aside to dry. If the pH is less than 3.5 then the wine is way too acid. This can be fixed by simply placing the bottle into a refrigerator for a week. Test it to be sure it is at 3.5 and no higher than 4.0. If in the initial test you have the opposite problem and the test reads a pH of 4.5, the wine is not acid enough. For this, you need to add small amounts of tartaric acid to the wine until the test shows a pH of 3.5- 4.5. Also, to prevent oxidation of the wine while it's aging, you will want to add Vitamin C to the bottle, at a rate of 50 mg per gallon of wine.



Now, at last, the wine is ready to be bottled. The final bottles should be sterilized before use. This can be done by boiling the bottles in hot water and then pouring the hot water into a sink or large container along with the bottles and adding a small amount of bleach. Let sit until the water cools. Then place the bottles in a dishwasher with no soap and run them through a hot cycle to remove the last of the bleach. This is as clean and sterile as it gets. You should also sterilize the corks you plan to use by boiling them in hot water as well.

Once the bottles are clean and dry the wine can be racked directly into these bottles. While filling each bottle, allow for a small amount of air between the level of the wine and the cork. Drive the corks in as far as you can but don't get too rough or you can crack the bottle. Store the bottles by laying on their sides so that the corks remain wet with wine at all times. Wine racks are ideal for storing wine this way. This wine, made this way, should be aged for up to a year but no longer. In fact, it should be ready to drink within 8 - 10 months.

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Making The Perfect Punch

There is no better way to serve a big crowd of people for less money than with punch. Most people love it and it makes a party really swing, especially if you are generous with the ingredients. And with the money it saves you over mixing individual drinks, you can afford to be generous. It is one mix where you can actually use cheaper versions of some alcohol products without ruining the taste. The secret to making a perfect punch has to do with ingredients that both complement and set each other off.

Punch has a history dating back to the 18th and 19th centuries, when Rum was all the rage. However, since then the methods of making punch have evolved to include almost any liquor that your guests will like. Punches are often made and served during the holidays when large crowds congregate or at events like weddings or reunions. Rum is still a popular choice for most punches because it mixes so well with various juices and soda pops. Many die hard punch fans won't even serve a punch that doesn't include Rum and Rum Punch is the most famous of all. However, in recent years it also become popular to load a punch with something like 100 proof Vodkas in order to get the guests drunk quickly. It is up to you what kind of punch you serve to your guests just be sure to remember the flavors you use as you go along or you will end up with a mess.

If you wish to make a traditional punch, stay with Rum. In choosing the Rum it is safe to cut corners and buy a cheaper brand because if the punch is well made no one will know the difference. A well thought out mix of juices, sugars, fruits and sodas will mask the nuances of cheaper liquor and the punch will be fine. Still, there is no substitute for finer quality and if your guests are well heeled or drinkers of finer liquor, you may not be able to please them otherwise. Again, this will depend upon your wallet. Another consideration when making punches is not only the event but the time of year or season. A punch that would go over big at a winter gathering may be a flop at the poolside this summer. So consider seasonal ingredients and whether a punch will be hot or cold in relation to the weather or season before making.

In cold weather, both in fall and winter, substantial punches are a hit. Milk based punches and punches that are served hot will go over well. The traditional Cold Weather Punch, Fish House Punch, Hot Rum and Cider Punch and, of course, Eggnog are beloved favorites in the cold season. If the event is a wedding or a New Years Eve celebration, consider making Champagne Punches instead of Rum. Something like the Bellini Punch, which is a Peach and Champagne blend, is great for black tie events. And, then, during the summer around the pool, a summer mix like Florida Punch, Tropical Fruit Punch or Rainbow Sherbet Punch will go over with a bang. They are the ultimate hot weather treats.

On the whole, punches are not appropriate for cocktail parties, small gatherings or birthday parties. However, they make great beverage solutions for office parties, business promotions, vendor presentations, anniversary parties and private performances. The greatest advantage of making punch is that once it is served, you can just relax and enjoy our party or business meeting while your guests help themselves. The one disadvantage to serving punch is that it encourages constant service in contrast to one having to wait to be served the next drink and this, in turn, encourages drunkenness. I have been to many a celebration where people are staggering and swaying around the punch bowl, spilling it and still drinking. Because people tend to overimbibe when you allow them to serve themselves punch, be sure to have reserve stashed in a cold place somewhere to refill the bowl when it drains, as it most often does, before the party ends. But do not be surprised to find people sleeping on couches or sitting in the front seat of their cars, dazed and not able to leave. The clever business person would arrange for their transportation to the hotel or to home after such an event while the family member might want to make up spare beds for friends to sleep it off.

While alcoholic punches make for ribald partying and are great for most events where people expect to raise hell, such as at weddings and office parties, non alcoholic punches are a good idea for smaller family gatherings where there are non drinkers and children. For the kids, the Rainbow Sherbet Punch can be lots of fun. But on any occasion where alcohol is not called for but the idea of serving large numbers is, then make up any punch on the list but just leave out the alcohol. It will taste fine and serve the same purpose as the alcoholic punch on the same sort of occasion.

In warmer weather, Sangrias and wine based punches, as well as punches loaded with fruit and exotic juices, are popular coolers for the spring and summer party. A Strawberry Bowl or a Polynesian Punch Bowl can turn your summer pool party into a ribald swimsuit contest. Traditional drinks, on the other hand, like Mint Juleps and Wine Coolers can be made up into larger and larger quantities and served as a punch. Consider this during traditional events such as sports parties where people watch horse races or ball games. And milk based punches, as long as they are served cold, can also be hits in the summer, especially with younger adults.

Ice cubes are not recommended for use in most punches. You cool the punch by dropping in a big bock of ice into the punch bowl because this melts very slowly and doesn't water everything down so fast. You can reduce the need for even this if you cool every ingredient thoroughly before mixing; putting the liquors into the freezer overnight often helps. Generally speaking, however, for cold punches, a 2 qt block of ice is recommended for every gallon of punch. And here's another tip for making a great punch: do not add club soda, cola or other carbonated beverages until just before serving. This helps preserve their sparkle and gives the punch a fresh pop when served.

If you are new to making punch or nervous about it at all, then take your time experimenting by making up some of the single serving punches I have posted on the blog. Once you get these prepared and enjoy the results, you will be ready to jump into the deep end. Serving a crowd can be harrowing on every level, from the food to the music to the punch so try making up some smaller punches for testing so that you will feel more secure when you get ready to make up punch for family and friends.

Technorati Tags: punch, how to, bartending, tips, diy, method, bar, nighclub, party, entertaining

Great Halloween Drinks

Halloween is just around the corner and a lot of folks are planning parties. Theme parties are the funnest, where people dress up and role play. Halloween is the best excuse for these kind of parties and I have always loved dressing up and playing along. If you are thinking about throwing a theme party for Halloween, here are some great drink ideas.

First of all, there are the traditional Halloween drinks like the Zombie, Black Witch, White Lady, Black Lady, Cats Eye and Black Magic. These can be made up and served at any party on Halloween. But if you are thinking about doing something really unusual, here are some great themes: Try throwing a "whodunnit" party with a mystery to solve, serve Death in the Afternoon or Moonlight and give a prize for the person who solves the mystery.

Another idea is to theme around certain costumes, like serving the Pirate Cocktail or the Gypsy and then give prizes to people who show up dressed as Pirates or Gypsys. Late October and early November is the birth time of Scorpio. If you have a Scorpio who is celebrating a birthday, center the party around that theme and serve the Scorpion.

The Red Devil or the El Diablo are great drinks to serve at a party and then give prizes to people who dress up as the red one. Or have everyone dress up as a single costume, like a pirate, devil or gypsy and then let everyone vote for the best. The traditional Bloody Mary is a great theme if you are good at decorating really scary stuff like bloody corpses and ghosts. The Bloody Mary is also very good served as a virgin drink for those guests who do not drink alcohol.

And then there is the Black Hawk and the White Spider, which are variable offerings that can be used for the right theme. I have seen the white spider theme used magically with a big spider made of paper mache and stuffed sheets. I haven't seen the hawk done at all, so that would be up to you and your own ideas.

All of these ideas are really fun at Halloween and help to centralize the theme of your party. Get somebody to tell fortunes or spin scary ghost stories. Play theme music and, if you are really gutsy, have a seance. A crystal ball always makes a great addition to a dark room full of scary costume faces, ghostly music and a bar serving Bloody Marys and Zombies. Have at it.. and enjoy!

Technorati Tags: halloween, drinks, parties, party themes, party ideas, cocktails, bartending, entertaining, holiday, seasonal

The Calories in Cocktails

It is popular these days for people to be concerned about calories in the cocktails they drink. Almost everybody is trying to lose weight but even the most devoted of dieters likes to have a drink now and then. I admit that there are a lot of teatotalers and not everybody drinks alcohol. This is why I have also listed the calories in mixers and sodas here, so that even those who drink Shirley Temples can discover what the drinks are doing to their diet. This is not to discourage your clients or partygoers but to give you the tools that some of them desire. When a drinker asks you, you can tell them easily how many calories are in the cocktail you just prepared for them. This may seem like a party killer but, in fact, it does quite the opposite. It allows your dieters to determine how many drinks they can have and continue having fun until they've had their fill.

Calories in Spirits

80 proof Liquor - 1 1/2 fluid ounces- 97 calories
86 proof Liquor - 1 1/2 fluid ounces- 105 calories
90 proof Liquor - 1 1/2 fluid ounces- 110 calories
94 proof Liquor - 1 1/2 fluid ounces- 116 calories
100 proof Liquor - 1 1/2 fluid ounces- 124 calories
Aromatic Bitters - 1 teaspoon - 13 calories
Beer - Lager - 12 fluid ounces - 150 calories
Beer - Light - 12 fluid ounces - 98 calories
Champagne - 25 proof - 3 1/2 fluid ounces - 91 calories
Liqueurs - 1 fluid ounce - approx 90 calories
Creme De Menthe - 1 fluid ounce - 100 calories
Sloe Gin - 1 fluid ounce - 68 calories
Amaretto - 1 fluid ounce - 82 calories
Vermouth, Dry - 1 fluid ounce - 33 calories
Vermouth, Sweet - 1 fluid ounce - 44 calories
Wine, Dry - 3 1/2 fluid ounces - 87 calories
Wine, Sweet (dessert or apertif) - 2 fluid ounces - 80 calories
Wine, Sherry - 2 fluid ounces - 80 calories

Calories in Mixers and Sodas:

Club Soda - any amount - 0 calories
Cola - 12 fluid ounces - 144 calories
Cranberry Juice Cocktail - 2 fluid ounces- 37 calories
Diet Cola - 12 fluid ounces - 0 calories
Lemon Juice - 1 Tbsp - 4 calories
Lime Juice - 1 Tbsp - 4 calories
Orange Juice - 2 fluid ounces - 28 calories
Ginger Ale - 12 fluid ounces - 113 calories
Heavy Cream - 1 Tbsp - 53 calories
Pineapple Juice, Unsweetened - 2 fluid ounces - 34 calories
Tomato Juice - 2 fluid ounces - 12 calories
Tonic Water - 12 fluid ounces - 113 calories

Check out the blog for recipes for low calorie and non alcoholic cocktails.

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The Secrets of a Great Bartender

Here are some great tips and hints from the best bartenders. They will come in handy when you start tending your own bar, either professionally or at home.

Glassware Ideas:
Most drinks have a traditional style of glassware that is recommended for their preparation. Such as a margarita glass or a martini glass, which are used solely for these special drinks. However, when short on money or in a pinch, any old glass will do, as long as the drink fits inside. If you cannot afford a bar full of glassware or it's not feasible for your purposes and you must choose a single type of glassware, make it a large wineglass. Almost any drink can fit in a large wineglass and this type of glassware is attractive and functional enough to be used all the time.


Tips on Frosting Glasses:
Drinks that are to be made with ice, dip the glass in water and then leave it in the freezer for a few. It will get a frosted white look that looks great with the ice. This is traditional "frosting". Be careful not to touch the glass with your fingers (hold by the stem) as as not to melt the "icing". Another method of frosting is to line the rim of a glass with salt or sugar. This is done with Margaritas and Lemon Drops, to name two popular drinks. To do this properly, moisten the rim of the glass with a lemon or lime wedge. Then drip the rim into salt or sugar and twist until it is fully "frosted".


Hints on making "twists" and flavoring rims:
When a recipe calls for a fruit "twist" as a garnish, simply twist the peel above the drink and then drop it in.
When using a fruit "garnish", rub the rim of the glass with a wedge so to flavor the drink with it.


Tips for Making Drinks:

• Making mixed drinks with a shaker, do NOT fill the shaker with ice. Use a 1/4 cup of ice or a few cubes.
• Fresh ice is a big part of a tasty "rocks" drink. Overly frozen ice or ice with a freezer taste can ruin the mix.
• Always use Distilled or Spring water when making drinks with water. Tap water can ruin the taste.
• Always keep bottles of Vodka in the freezer. This makes the Vodka taste fresher and cleaner when used.
• When using a shaker set, put ice in the mixing glass first and then add the other ingredients.
• Always tip the set will shaking so that the liquid ends up in the metal tumbler.
• Always use the metal strainer when pouring the drink, to strain out any spices, fruits or other ingredients.
• A "short shaker" can often be used when a shaker set is not available. This is a metal cup that fits over the glass.
• In the absence of any shaker, a glass with a lid or the jug portion of an electric blender will work just as well.
• Drinks without milk or cream are often stirred. You can do this right in the glass will preparing.
• Do not overstir drinks with carbonation, like Champagne or Soda, as it will kill the bubbly.
• When pouring a pitcherful of mixed drinks, pour a little at a time in every glass, repeating until all are filled.
• When pouring a hot drink into a glass, put a metal spoon in the glass first to keep the heat from breaking it.
• When "floating" liquor or liqueurs, always put the heaviest on the bottom and then float into lighter layers.
• To "float" liquor or liqueurs properly, pour each one over the back of a spoon into the glass, very slowly.
• To fast track a "float", put the mixed drink into the freezer and leave until the liquor has settled into the layers.
• To "flame" a drink, prewarm the glass over a low heat, then add the liquor and warm a teaspoon. Put some liquor into the teaspoon, pass it over a flame and set it afire. Then pour this flaming liquid into the glass... carefully.
  
  

Notes on Cleaning Glassware:

You should ALWAYS have very clean glassware. Make this your mission. Drinks taste awful in dirty glasses.
When you wash glassware, air dry it, rim down on a towel to avoid spotting.
Always dry with one towel and then polish with another.
Wash glassware immediately after use. If you leave it laying around dirty, it gets stained with drink residue.
In lieu of washing, soak glasses in warm, sudsy water. Just make sure the drink residue doesn't stick.
Never stack glasses on top of each other.

Recipe for Bartenders Sour Mix:

Ingredients:
12 oz bottled Lemon Juice or juice of 6 fresh Lemons
18 oz Distilled Water
1/4 cup refined White Sugar
1 Egg White

Method:
Blend all ingredients in a blender or shake up in a large jar. Refrigerate thoroughly and shake well before use.

Recipe for Bartenders Simple Sugar Syrup

Ingredients:
2 cups Sugar
1 cup Water

Method:
Dissolve the sugar in the water in a saucepan. Simmer for 10 minutes, stirring. Cover and refrigerate.

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