Frappes

Frappes

Ingredients:

Use any liqueur of your choosing.  

Pour 1 1/2 oz of that liquor over crushed ice in a hurricane glass and serve.

Bartenders Guide to After Dinner Drinks

It has become a practice over generations to have an "after dinner drink". These are commonly pousse-cafes, coffee drinks or pony glasses filled with liqueur. Snifters of Brandy or Cognac are also traditional conclusions to a meal. This became a practice after it was discovered that certain foods or herbs helped the body digest food. It also became known that certain drinks could soothe the stomach after eating. The most often used of these include mints or peppermint. This was, in truth, the advent of the creation of stomach medicines that include mint like chewable tablets and flavored liquids. But the true soothing qualities of cocktails not only include their abilities to settle the stomach but also to calm both the stomach and the body as a whole.

Most of the after dinner drinks we drink today are based on liqueurs and can actually be drank at any time, not just after eating. A fine after dinner drink should inspire conversation, cause the body to relax and wipe away the worries of the day. I will try to give you an overall understanding of the after dinner drink and an example of the kinds that are preferred today. Bartenders in restaurants should have full knowledge of the after dinner drink menu, while bartenders in nightclubs will only encounter them on the rare occasion with someone orders them as a standard cocktail.




Liqueur drinks made with Coffee are popular in most restaurants. Spanish Coffee, Mexican Coffee, Viennese Coffee or any other great drink made with Coffee make a superb ending to any good meal. Mixed Liqueur drinks like B&B, Jelly Bean, Dirty Mother or Sicilian Kiss are good for aiding digestion and will entertain those diners who are looking for something exciting. Of the Pousse Cafes the best choices include a Rainbow Cafe or a Traffic Light. Cordials are varied and many and cover territory from Amaretto to Drambuie to Frangelico, delicious liqueurs that make fantastic after dinner drinks. However, do not forget the liqueurs ranging from Grand Marnier to Chambord to Tia Maria not only as cocktails but as shots and coffee drinks, as well.

The most favored of all after dinner drinks is Brandy. It wins the contest, hands down. It is mellow and mature. Don't forget to offer Brandy in a Snifter, an old fashioned, time proven, method of offering it. Brandy is prepared by a method of burning Wine so it can be served in many of the ways that Wine is traditionally served. The highest class and most expensive Brandies include Cognac and Armagnac, both from France. These Brandies have an alcohol content from 40-45% and are best drank by themselves, in a big snifter. Armagnac has a sweeter flavor than Cognac and can be a big hit with people who usually like Wine or liqueurs like Schnapps or Frangelica. Armagnac is also aged, like Wine, so be careful when choosing the year. The older the better and the more expensive, of course.




Cognac is also a law unto itself in the land of drink making. The better known brands include Courvoisier, Hennessy, Remy-Martin and Martell. It can be drank alone, in a snifter like all Brandy, but it is also great in mixed drinks. Get to know the labeling on the bottles of Cognac so that you can differentiate the various qualities. There is a rating system particular to this brand of alcohol and it is important for every bartender to understand it. Here it is:

V.S.= This is "Very Special" or "Very Superior", equivalent today to a "5 star" rating. This is the least expensive blend, having been aged no more than 2 1/2 years.

V.O.= This is "Very Old". This blend has been aged at least 4 1/2 years.

V.S.O.P.= This is "Very Superior Old Pale". This means it has been aged at the very least 4 1/2 years but most commonly between 7 and 10 years.

Vielle Reserve= This is a finer grade of Brandy. It is aged as long as 7 -10 years, as well.

Extra or Napolean= Designates the very finest of Brandies, usually aged 6 1/2 years or more.

Now that you understand the grading system on Cognac and Armagmac, you should also understand that there are other Brandies as well. These include Brandy made from Apples, such as Calvados (from Normandy) and Applejack (from the U.S.). There is also a strong, woody tasting Brandy that is called "Marc" in France and "Grappa" in Italy. Spain also produces a Brandy but it is sweeter and heavier.

There are also fruit Brandys. These are known as Eau-De-Vie or Alcools Blanc. These are not the same as the colored, sweet flavored Brandys familiar to Americans. You might hear them ordered in bars where many Europeans frequent. They are often called for in Miami and New York. They are unsweetened, clear Brandys and depending on the type of bar you are serving in, they may be behind the bar and they may not. They mostly come in fruit flavors like Cherry, Plum, Pear, Raspberry or Strawberry. They are purer and more sophisticated than the more common Brandys and should always be served chilled.




Moving on from the world of Brandy, cordials and liqueurs are another group of after dinner drinks that will be called for. These are sweet and are flavored with herbs, fruits, nuts, seeds and other special flavorings. Cream liqueurs, such as Baileys Irish Cream, add cream to the spirits as a stabilizer. Then there is the category of liqueurs known as "cremes" which do not include cream but have such a high sugar content that they have consistency of cream. These include Creme de Menthe, Creme de Cassis and Creme de Cacao. These are often drank as shots or tooters but can also be served in a mix as a cocktail. They are often considered useful as after dinner drinks that help the body digest food faster.

Other popular liqueurs are Aquavit, which is distilled from Rye and Caraway seeds; Benedictine, made from a secret mix of herbs; Galliano, a piquant herb based liqueur; Peppermint Schapps, a great alternative to Tums and Maalox! Don't forget Creme de Fraises, which is made from Strawberries; Creme de Banana; Danish Cherry Heering, made from Cherries; Cointreau, distilled from Orange peels. Other big favorites include coffee flavored Kahlua and Southern Comfort, a whiskey based drink with Peaches.

All liqueurs are served in pony glasses after a meal but can also be drank at any time. Over time, they have found their way into drinks like the Grasshopper, which is made with Creme de Menthe and Kahlua and Cream, a popular mix. Liqueurs are also found in great tooters like the Good and Plenty, made with Orzo and Anisette as well as the Jelly Bean which is also made with Anisette but with Blackberry Brandy. These are drinks that are often enjoyed at a party or on a special night out with friends but can always be counted on as that aperitif when needed after a delicious and filling meal.

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Angelica Liqueur

Angelica Liqueur

1 Tsp Fennel Seeds
1 Tsp Aniseed
20 Coriander Seeds
2 or 3 Cloves
2 Tbsp crystallized Angelica Stems
1 cup superfine Sugar
1 bottle of Vodka

1. Lightly crush the Fennel, Aniseed and Coriander Seeds
2. Lightly crush the Cloves and chop up the Angelica stems
3. Put the seeds and stems into a large preserving jar
4. Add the sugar and Vodka and leave in a sunny window for 2 weeks
5. Swirl the jar daily to mix in the ingredients completely
6. After 2 weeks, strain through fine Muslin into a sterilized bottle and seal
7. Leave in a dark cupboard or closet for at least 4 months
8. Drink in small quantities with an Angelica Stem in each glass


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Four Flower Liqueur

Four Flower Liqueur

4 cups Brandy, Vodka, Kirsch or White Eau De Vie
8oz Clove Pink petals
8oz Orange Blossoms -or- 3oz Dried Orange Blossoms
1 Cinnamon Stick & 2 Cloves
8oz Sweet Violet flowers
8oz Rose Petals, with heels removed
Sugar to taste
-- makes 32 ounces--

Put the alcohol, spices and flowers in a large glass container or bottle. Cork and place in a sunny window for 1 month. After a month, filter through coffee filters and discard the herbs. Add sugar, stirring until dissolved. This can be served immediately or bottled in strong glass or pottery for keeping.

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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!

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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 Choose Barware and Glassware

Barware and Tools

Having the right tools on hand can improve your bartending experience drastically. There is nothing worse than dragging out a great bottle of vino to find that you don't have a corkscrew or the one you do have is broken. Some old fashioned barware is just not needed much anymore, such as the old beer bottle opener you just couldn't live without. I remember even having one in my car... back in the days when you could drive with a beer bottle, as long as you were driving ok, no one bothered you. That was before all these crazies started getting bombed out of their gourds and drag racing. Too many people have died so I do not advocate drinking in your car, driving while drinking or having any bottle openers in the glove.

Long Handled Bar Spoon- You need this to stir tall glasses full of mixed drinks
Can / Bottle Opener- An old must have that you may not need anymore; but not all cans are pull tops
Champagne Bucket- A real treat for the bartender who wants to set it out and not have to run back and forth to the fridge all night
Cocktail Napkins- In this greener, more conservative age, you might want to just stick with regular napkins. They're enough.
Corkscrew- An absolute necessity, even if you don't drink Wine
Covered Cocktail Shaker- Another must have. You just can't make blended drinks right without one. Great for Martinis.
Cutting Board- Use the one from the kitchen. You will need it for the garnishes.
Electric Blender- A must have if you are inviting women.
Ice Bucket and Tongs- A lovely luxury item that you will quickly fall in love with. Handy.
Ice Scoop- OK. If you want to get all fancy and Richie Rich, this is one item that will help that image.
Juice Extractor- Not a must have but makes squeezing the Citrus easier. Of course, you can always just buy juice.
Lemon / Lime Squeezer- Another luxury item that makes you look fancy. If you are serving A LOT of drinks, it does make it easier.
Martini Pitcher- Another luxury item that gives a great image. Do you have friends who like Martinis?
Shot Glasses / Jiggers- These are must haves. Buy the ones with artwork and get them from thrift stores or on eBay.
Measuring Cup- Goes without saying and just use the one you already have.
Measuring Spoons- Ditto.
Mixing Pitcher- Another lovely luxury item that makes your bar look fancy. Can be useful.
Wooden Muddler- This is not a must have. It's up to you.
Paring Knife- This item can sometimes be a necessity. Use the one you already have when you need it.
Picks- Great for garnishes. Use toothpicks.
Punch Bowl and matching Glasses- This is a lovely item at any bar, but do you need it? Do you throw big parties?
Saucers- Keep several at the bar. Handy for dipping glasses into salt or sugar to coat the rim.
Seltzer Bottle- Used to be a must have. Now, you can just get bottled seltzer.
A Shaker Set with Mixing Glass and Metal Tumbler- The classic bartender tool. A must have.
Speed Pourers- These are necessities in bars and nightclubs... and you might want them, too. Not expensive.
Strainer- Cheap and easy to obtain. Keep it at the bar for citrus and blended drinks.
Straws- Optional but nice.
Swizzle Sticks- Hey, these are cool. You should have a bunch on hand. Makes your bar look classy.
Bar Towels- Another luxury item that can upscale your bar. They aren't expensive if you buy used or ordinary ones. Of course, you can personalize your entire bar by buying special towels or having some made to suit your taste.


Glassware and Drinking Vessels

There is a long tradition in bartending and drink making that assigns certain glassware to certain drinks. For instance, you wouldn't drink Beer out of a Martini glass and you wouldn't drink a Martini in a Mug.

Balloon- A large Wine glass that measures from 9 to 14 ounces.
Beer Goblet- A long stemmed Goblet that holds up to 12 ounces.
Beer Mug- Any Mug that holds from 12 to 16 ounces.
Brandy Snifter- Looks like a large or fancy shot glass. Made just for drinking Brandy straight up.
Champagne Flute- A long stemmed and long, thin glass made to hold up to 6 oz of Champagne.
Champagne Saucer- A wider flute that allows bubbles to escape more readily and holds about 4 oz.
Champagne Tulip- A shapely flute that looks something like a Tulip. Holds up to 6 oz.
Cocktail Glass- A small, simple glass for drinking alcohol neat or straight up. Short and wide. Up to 6 oz.
Collins Glass- Long, thin glasses without stems. Often frosted. Holds up 14 ounces; used for mixed drinks.
Double Rocks- For larger drinks, served "on the rocks"; holds up to 16 ounces.
Goblet- Standard shapely goblet. Holds up to 12 oz; used for blended or frozen drinks.
Highball- Similar to the Collins glass but shorter and wider. Great for mixed drinks to 12 oz.
Hot Drink Mug- Think Coffee Cup. For hot and / or creamy drinks.
Hurricane- Very large shapely Goblet. Short stemmed with a wide base. Holds up to 22 oz.
Martini Glass- A long stemmed glass with a v-shaped, flauted or circular cupola. Standard 4 ounces but can be larger.
Parfait- A specialty type glass that is often used to serve fancy desserts. Used for ice cream drinks.
Pilsner- A tall, thin glass used to serve fancy Lagers and Ales.
Pony Glass or Cordial- Tiny glass that looks like a shot glass. Used to serve liqueurs and shooters.
Pousse-Cafe- A fancy glass that with a wide mouth for drinks that are "floated".
Red Wine Glass- A very rounded Wine glass, long stemmed, that holds up to 11 oz.
Rocks Glass- Can be stemmed or not. Holds up to 8 oz. For serving neat liquor or shots, on the rocks.
Sherry- Similar to a "copita". Small glass holds 3 oz and is used to serve cordials.
Shot Glass- No larger than 2 oz. Also called a "jigger". Used to serve "shots" or shooters.
Sour- Commonly called a "delmonico". Used for Whiskey Sours and other sour drinks. Holds 6 oz.
White Wine Glass- Smaller, thinner version of the Red Wine Glass. Long stemmed. Holds 11 oz.

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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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