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

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

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.

Technorati Tags: bar, bartender, bartending, drinks, glassware, hints, liquor, mixers, mixing, preparing, recipes, serving, tips

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.

Technorati Tags: alcohol, bar, bartend, bartender, cocktails, drinks, liqueur, liquor, measurements, mixers, ounces, pints, sizes

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!

Technorati Tags: cocktails, stocking, bar, barware, drinks, liquor, liqueur, mixers, garnish, prepare, bartend, bartender, wine, beer, alcohol