PERNOD FLIP

PERNOD FLIP

Ingredients:

1 oz Pernod

1/2 oz Cointreau

1/2 oz Lemon juice

1 1/2 tsp Sugar syrup

1 Egg

Fill a mixing glass with ice and add the ingredients.  Shake and strain into a rocks glass filled with ice.

MANHATTEN SOUTH

MANHATTEN SOUTH

Ingredients:

1 oz Gin

1/2 oz dry  Vermouth

1/2 oz Southern Comfort

dash Angostura bitters

Fill a mixing glass with ice and add the ingredients.  Stir and then strain into a chilled cocktail glass.

Look Out Below

Look Out Below 

Ingredients:

1 1/2 oz 151-proof Rum
2 tsp Lime juice
1 tsp Grenadine

Fill a mixing glass with ice.  Add the ingredients and shake.  Strain into a Rocks glass filled with ice.

Greyhound

Greyhound 

Ingredients:

1 1/2 oz Vodka
6 oz Grapefruit juice

Fill a highball glass with ice.  Add the ingredients and stir.

How to Make a Great Shooter

As popular as shooters are, they aren't for everybody.  In fact, many people think you have to be brave or looking for a blackout to start drinking shooters.  But the truth is there is very little difference between a shooter and a regular cocktail except that shooters are usually sweeter and richer and easier to "shoot" down!  They have many of the same ingredients and exactly the same amount of alcohol as a regular drink.  The only big difference is that you "shoot" it down rather than sip it.  This gets people drunk faster, especially if they drink several in a row.

The trick to making great shooters is to pay attention to the details.  They should be served in a "tooter", a shot glass or small glassware like snifters.  They are easier to shoot down in a tooter but the presentation isn't as seductive as a shot glass, where you can top it with whipped cream or show off layers of color.  You can create your own shooters or you can use popular recipes like sex on the beach or kamikaze.  Any popular sweet drink can be made into a shooter by reducing the measurements accordingly and adding something extra like the whipped cream or by layering the alcohol in the shot glass.  Lemon Drops are popular when you layer the alcohol into a shot glass, floating the Vodka on top and setting it on fire.  But any sweet creamy or sweet colorful drink can be translated into a shooter very easily.

Remember that the secrets to a great shooter are first the presentation, second the glassware and third the ingredients.  Silk Panties, for instance, is a creamy white drink that reminds you of white silk panties.  It is mixed into a shooter or tooter where it has a sexual implication and then the ingredients are peach scnapps and sambuca which give it a provacative smell and taste.  Watch people just shoot these down!

So do you have ideas of popular drinks that you like or that your customers like that you would like to convert to a shooter?  If you come up with a good one, email me at the link on the sidebar and I promise to add it to this blog with a credit and link to your own site or page if you like.

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.

Making Low Calorie Cocktails

First of all, the secret to making low calorie cocktails is in knowing the calorie content of liquors and mixers. Without this, you are dependant upon others to provide you with the recipes and you are limited in your ability to create your own. As a good bartender, you should be eager to create drinks, both those that have been designed by others as well as new ones you make up yourself. So the first thing you should do is familiarize yourself with the calorie contents on this list:

Liquors: (1 1/2 oz serving sizes):

80 proof liquors 97 calories
86 proof liquors 105 calories
90 proof liquors 110 calories
94 proof liquors 116 calories
100 proof liquors 124 calories

Other liquors and serving sizes:



Aromatic Bitters (1 tsp) 13 calories
Beer (lager - 12 oz) 151 calories
Beer (light - 12 oz) 98 calories
Sweet Liqueurs 1 oz 106 calories
Creme de Menthe 1 oz 100 calories
Sloe Gin 1 oz 68 calories
Amaretto 1 oz 82 calories
Vermouth, Dry 1 oz 33 calories
Vermouth, Sweet 1 oz 44 calories
Wine, Sherry 2 oz 80 calories
Wine, Dry 3 1/2 oz 87 calories

Wine, Sweet (dessert 2 oz) 80 calories
Champagne (25 proof; 3 1/2 oz) 91 calories


Mixers (average serving sizes):



Club Soda (any size) 0 calories
Cola (12 oz can) 144 calories
Cranberry Juice (2 oz) 37 calories
Diet Cola (any size) 0 calories
Lemon Juice (1 tbsp) 4 calories
Lime Juice ( tbsp) 4 calories
Orange Juice (2 oz) 28 calories
Ginger Ale (12 oz can) 113 calories
Heavy Cream (1 tbsp) 53 calories
Pineapple Juice (2 oz) 34 calories
Tomato Juice (2 oz) 12 calories
Tonic Water (12 oz can) 113 calories

Many of the drinks presented on this blog are relatively low in calories. The exception might be cream drinks, blender drinks or drinks with cola. Overall, you can lower the overall calorie count in any drink by using liquors with lower alcohol percentages. 80 proof liquor is substantially lower in calories than 100 proof liquor especially if someone is to drink more than a couple drinks. You can also lower the calorie count of any drink by mixing it with basics like club soda, lemon juice (without sugar) or tomato juice. Another method that you might employ would be to simply cut the overall amount of alcohol by serving, say, 1 ounce of Rum in a recipe rather than 1 1/2 ounces. Simply by doing this you have lowered the alcohol count by an average of 32. I would not recommend this in a bar serving situation where someone employs you or you serve the public, paid or not. Under these circumstances, bar protocol will dictate how much liquor goes into every drink.

First and foremost, be imaginative. There are many ways to mix and match ingredients to make excellent cocktails that are inherently lower in calories. Here are examples of some of the most popular low calorie drinks. You can find their recipes on this blog by entering the name into the search field on the sidebar or you can locate recipes containing certain ingredients by choosing from the label cloud also on the sidebar. Here's to getting you started:



Abbey
Addington
Americana
Andalusia
B&B
Bloody Mary
Bull Shot
Campari and Soda
Champagne Cocktail
Cranberry Splash
Dubonnet Cocktail
Dubonnet Manhatten
The French Summer
Gimlet
Gin Rickey
Good and Plenty
Harbor Light
Java Cooler
Jelly Bean
Kir
Lion Tamer
Manhatten
Martini
Mint Julep
Picon Orange
Port Sangaree
Presbyterian
Rickey
Scotch and Soda
Shandy
Tequila Popper
TNT
Turkey Shooter
Virgin Mary
Whiskey and Water
Wine Cooler
Xeres Cocktail

These are just a few examples. There are many more presented on this blog and elsewhere on the web. Use the web search by google presented on the sidebar of this blog.

Technorati Tags: cocktail, cocktails, mixers, mixed drink, calories, low calorie cocktails, how to, diy

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

Making Frozen Blender Drinks

As a general rule, drinks containing ingredients that don't readily mix, such as cream, sour mix, eggs, ice cream, grenadine or heavy liqueurs, need to be shaken firmly for a long time or, better yet, blended. Only blending supplies the superior smoothness that thick or frozen drinks require. The blender can be a miracle worker for the good bartender and can create miraculous results and yet is easy to learn to use properly. If you think of your blender as your co host at the party or your sidekick behind the bar it will never let you mess up those fancy drinks.

I want to share with you a few tricks and tips to make sure that you make the best use of the blender in making blended drinks. Of course, choosing the blender is very important and there are many top of the line, really expensive blenders out there. But you can do just fine with something really inexpensive. Check out one of my favorites, here.

Tips for blending creamy drinks:

*Always fill the blending cup 1/4 full of ice, no more, no less.
*Measure out the liqueurs before adding and add liqueurs before the cream
*After adding the cream, blend at medium speed (too fast makes the liquid too thin) and for no more than 5-10 seconds.
*Check for smoothness. If it's still lumpy or too thick, blend another 5 secs

Tips for blending sour drinks:

*Always fill the blender cup 1/4 full of ice, no more than that
*Measure the liqueurs first and add; then measure out the other alcohols and add
*Add sour mix after adding the liqueurs and liquors
*Add other ingredients at the very last
*Never blend any faster than at medium speed.
*Watch the process for smoothness; when smooth, it is ready

Tips for blending tropical drinks:

*Always fill the blending up 1/4 full of ice and no more
*Add the fresh fruit first
*Measure and add liqueurs after the fruit
*Measure and add other liquors next
*Add sour mix after the liquors
*Add other ingredients at the last
*Blend at medium speed only for up to 15 seconds or as long as it takes to create smoothness

Tips of care of your blender:

*Before you use a brand new blender, fill it with warm water and with the lid on, turn it on for about 25 seconds. This will clean it up perfectly.
*Always be sure the machine is "off" before plugging it in. Always leave it unplugged when not in use. And be sure the switch is "off", too, before shutting down for the night.
*Always check the blender for spoons or swizzle sticks or other bar accessories before turning it on. Many a blender has been busted by someone dipping spoons into the mix an leaving them.
*Never dip spoons, sticks or strainers into the blender while blending.
*Before using, check to be sure the blade assembly is attached securely at the bottom. After cleaning, these are sometimes replaced too loosely and this can cause your blender to leak.. sometimes badly!
*Never pour boiling hot water into the blender cup, even during use. This will crack the cup.
*Be careful not to fill the blender beyond capacity. This is why you should only fill it about 1/4 full with ice. Filling the cup too much reduces the effiency of the blender and makes it work too hard. This shortens it's life.
*Make sure the lid is on tight before turning it on. This seems like a "duh", but it's why you see bartenders holding the caps down with their hands! After use, the lids begin to lose their tightness and the force of the blades can cause the ingredients to jump upwards.. and out!
*And, of course, do not remove the lid every while blending. Some folk have been known to open the lid to get a gander of the mix but they end up with the mix on the floor instead of in the blender.
*And, never, not ever, put your hand in the blender while in use. I know this seems like another "duh" but people put their hands in garbage disposals. So this needs to be monitored.
*Here's a big one that seems like a no brainer: never remove the blender cup before the blades stop spinning. People do this all the time, in a hurry to pour the drink! But this destroys the blades quickly and you end up with a useless machine.
*To clean the machine after a long night of use, do as I said in tip #1. Fill the mixing container with warm water (not hot or boiling!) and put the lid down tight. Run the blades for about 25 seconds to get all the leftover ingredients out of the equipment. You may also wash the blender cup separately by filling it with warm water and washing it out with sponges or the like. NEVER put it in the dishwasher! The water is too hot and can crack or melt the plastic conatiner. Never put the base in the dishwasher, either, unless you want to throw the blender out afterwards.
*Wash the container as often as possible, preferably after every use. This gets the left over fruit, sugars, liquors and other residue out so that it doesn't taint the next mix. Even if you are not using it again, you should wash it immediately. Once the remains of fruits and sugars get dried on, they are hard to get off and you don't want to end up scratching up the cup with scouring pads.

INTERESTING BLENDERS TO CONSIDER:



Technorati Tags: cocktails, mixing, blenders, blender drinks, frozen drinks, how to, drinks, barware

Strawberry and Mint Champagne

Strawberry and Mint Champagne

1 lb Strawberries
6-8 fresh Mint leaves plus a few extra
1 bottle of Champagne or Sparkling White Wine
--makes 4-6 servings--

Puree the Strawberries and 6 Mint leaves in a food processor or blender. Strain through a fine sieve into a bowl. Half fill Margarita glasses with the mixture and top with Champagne. Decorate each glass with a sprig of Mint.

Technorati Tags: champagne, strawberry mint, recipe, mixed drink, cocktail, bartending

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.

Technorati Tags: bartender, bartending, calories, cocktails, diet, dieting, drinks, mixers, reference, soda

Garnishes, Preparing and Serving

Garnishes add flavor and flair to cocktails and most upscale drinkers expect to see them. What is a Martini without an Olive, a Mint Julep without fresh Mint leaves or a Brandy Alexander without Nutmeg? Below is a list of the most common and popular garnishes, a description of what they are and how they are used.

Types of Garnishes

Bitters- Angostura and Orange.

Cherries- Maraschino, both red and green

Cinnamon Sticks- Extra Long

Cucumber- Fresh slices, used most often with Pimms

Lemons- Wedges, slices or wheels. Use the rind for twists. Popular in drinks with Club Soda

Limes- Wedges, slices or wheels. Use the rind for twists. Used with tonic water.

Mint Leaves- Fresh. Used in Mint Juleps

Nutmeg- Used in hot or creamy drinks. A must for Alexanders.

Olives- Small green pitted are most popular but stuffed, fancy ones are also used.

Onions- Pearl Onions. Used in Gibsons.

Oranges- Fresh slices.

Pineapple- Spears, slices or chunks. Used in exotic and tropical drinks.

Salt- Table salt in drinks (Bloody Mary or Salty Dog). Coarse salt for frosting (Margarita).

Sugar- Superfine granulated. Use to frost glasses or to make simple sugar syrup.

Cutting and Preparing Garnishes

Fruit Garnishes- Use a good paring knife and a cutting board. Cut into wheels, slices, wedges or twist the rinds.

Fruit Wedges- Cut off the ends of the fruit. Cut it lengthwise and then slice in half again. Cut each wedge crosswise to make a shorter wedge. One fruit makes 8 wedges.

Fruit Slices- Cut off the ends of the fruit. Slice the fruit lengthwise. Cut each peice lengthwise again. Repeat until the fruit yeilds 16 slices.

Fruit Wheels- Cut off the ends of the fruit. Make a cut approx. 1/4 inch deep along the length of the fruit. Slice the fruit perpendicular to this cut. This creates a "wheel" which can be attached to the rim of a glass at the 1/4 inch cut.

Fruit Peel or Rind Twists- Cut off the ends of the fruit and then stand the fruit on one end. Cut from top to bottom (a long slice), staying close to the meat of the fruit but not cutting into the fruit. Cut again approx. 1/2 inch from the original slice, making a strip of rind. Peel off this strip and twist by running it along a toothpick or fork rind. Run it along the tine until the rind twirls into a twist.

Cherry and Orange garnishes should be speared with a toothpick or swizzler and placed at the top of the drink. Olives and onions should be dropped in and allowed to float to the bottom.

How to Serve Garnishes

As a rule, Lemons are mostly used when the mixer is Club Soda. Limes are used when the mixer is Tonic Water. Limes are also popular with drinks mixed with Cranberry Juice.

A "twist" usually refers to a Lemon peel only but sometimes other "twists" are used. To use a twist properly, you should twist the peel over the drink to release the essence of the fruit, rub it around the rim of the glass and then drop it into the drink.

Drink up and enjoy!

Technorati Tags: alcohol, bar, bartend, bartender, cocktails, drinks, garnish, garnishes, liqueur, liquor, mixers

Standard Measurements

In the matter of measurements, you should have a good handle on what size is what in order to make great bar drinks and to stock your bar appropriately. This is a simple and handy guide you can use.

Bottle Sizes

Liquor-
Mini or Minuature = 1.7 ounces or 50 ml
Half Pint = 6.8 ounces or 200 ml
Pint = 16.9 ouinces or 500 ml
Fifth = 25.4 ounces or 750 ml
Quart = 33.8 ounces or 1 liter
Half Gallon = 59.2 ounces or 1.75 liters

Wine-
Split = 6.3 ounces or 187 ml
Tenth = 12.7 ounces or 375 ml
Fifth = 25.4. ounces or 750 ml
Quart = 33.8 ounces or 1 liter
Magnum = 50.7 ounces or 1.5 liters
Double Magnum = 101.4 ounces or 3.1 liters

Standard Bar Measures

1 tsp or teaspoon = 1/8 ounce
1 tbs or tablespoon = 3/8 ounce
1 pony = 1 ounce
1 jigger = 1 1/2 ounces
1 wineglass = 4 ounces
1 split = 6 ounces
1 cup = 8 ounces
1 dash = 1/32 ounce

These are the standard sizes and measurements that you will use when making or serving cocktails. These are rules of thumb as practiced in the drink making business and most people have come to expect these sizes when drinks are served.

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How to Stock a Home Bar

Your home bar should reflect your own personal taste and taking the time and energy to design something to your liking is very rewarding. Whether you have a bar with stools, a room full of small tables and chairs or just a portable bar with no seating at all, it is up to you. You must consider the type of home you have, how you entertain, who and how often and how much money you have to spend. Whether you fully stock a large bar or you simply have the basics will all depend again on how often you entertain, what type of home you have and what you can afford. Remember that booze in a bar that hasn't been drunk might be an asset to be used in the future or it could just be a waste of money. If no one wants to drink Schnapps then this is a wasted asset. Consider your friends and family and your own personal drinking habits. Do you have a few cocktails at happy hour every day or do you do a big blowout on the weekends or holidays? Stocking the bar in both instances would be vastly different. If you are a frequent but casual drinker than a variety might be called for. But if you are a big partier who only does this occasionally then consider stocking the basics. But, once again, I must assert this is up to you.

Now, I am going to show you how to stock a bar completely, as if you know a hundred people who all like to drink and drink different things. I am going to show you how to stock a bar if the sky is the limit and you can afford to sink a chunk of change into booze that hasn't yet been enjoyed and might not be for awhile. I am going to show you how to stock a bar as if you expect to make everything from Martinis to Singapore Slings and need garnishes, glassware and tools. It will be up to you to cut the fat, so to speak; to tailor my bar to suit your personal needs and desires.




THE BASIC HOME BAR

LIQUORS
1 Bottle of Bourbon (750 ml)
1 Bottle of Brandy (750 ml)
1 Bottle of Canadian Whiskey (750 ml)
1 Bottle of Dry Gin (1 3/4 liters)
1 Bottle of Rum (1 3/4 liters)
1 Bottle of Scotch Whiskey (750 ml)
1 Bottle of Tequila (1 3/4 liters)
1 Bottle of Vodka (1 3/4 liters)

LIQUEURS
(all in small bottle sizes)
Triple Sec
Creme de Menthe
Creme de Cacao
Kahlua
Amaretto
Drambuie
Benedictine
Cointreau

WINES AND BEERS
1 Bottle Dry Vermouth (small)
1 Bottle Sweet Vermouth (small)
2 Six Packs of Beer (one light, one regular)
2 Bottles of White Wine
2 Bottles of Red Wine
1 Bottle of Champagne

THE ULTIMATE HOME BAR

LIQUORS
1 Bottle of Brandy
1 Bottle of VSOP Cognac
1 Bottle of Dry English Gin
1 Bottle of Irish Whiskey
1 Bottle of Dark Rum (Jamaican)
1 Bottle of Gold Rum
1 Bottle of White Rum
1 Bottle of Blended Scotch Whiskey
1 Bottle of Tennessee Whiskey
1 Bottle of Gold Tequila
1 Bottle of White Tequila
1 or 2 Bottles of Premium Vodka (to be stored in the freezer)

LIQUEURS
small bottles of each of the following:
Framboise
Kirschwasser
Plum Brandy
Creme de Cassis
Sambuca
Galiano
Frangelico
Kahlua
Peppermint Schnapps
Peach Schnapps

WINES
1 small bottle of Dubbonet
1 small bottle of Lillet
1 small bottle of Campari
1 Bottle of Cream Sherry
1 Bottle of Port
1 Bottle of Madeira
1 Bottle of Table Wine
1 Bottle of Dessert Wine
1 Bottle of Dry Red Wine
1 Bottle of Sweet Red Wine
1 Bottle of Dry White Wine
1 Bottle of Sweet White Wine
Several bottles of Champagne

MIXERS
Bloody Mary Mix
Club Soda
Coffee
Cola
Cranberry Juice Cocktail
Cream, heavy
Cream, light
Cream of Coconut
Falernum
Ginger Ale
Grapefruit Juice
Grenadine
Lemon Juice
Lime Juice
Orange Juice
Almond Syrup
Passionfruit Juice
Pina Colada Mix
Pineapple Juice
Seltzer Water
7 Up
Sour Mix
Tomato Juice
Tonic Water (Quinine)
Water, Distilled

GREAT EXTRA GOODIES
Angustora Bitters
Orange Bitters
Maraschino Cherries
Cinnamon Sticks
Ice, Crushed or Cubes
Lemons, fresh
Limes, fresh
Nutmeg, ground
Olives
Onions, Pickled Pearl
Oranges
Salt
Sugar
Tabasco
Worcestershire Sauce

PICK AND CHOOSE

Choose from this list, keeping it as you make your choices. Take it shopping so that you will remember everything and be able to choose as you go, leaving some things off and not forgetting those that are important. Remember, this is your home bar. You want it to work for you.

Of course, if you have the cash and the desire, you can just build the bar as it is listed here. This is the complete bar stocking guide as they use when building a bar in a nightclub. If you aim to be the best darned bartender in the hood then you can always go whole hog. Just remember to have fun... and to drink sensibly. And never drive after drinking! That is the best purpose of building the home bar.. you save money on high priced nightclub drinks and you drink at home where you are safe. ENJOY!

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