Your get-started guide

to the trendiest drinksl

A Reference far the Rest ofusr

 Cocktails
·fOR

DU1'v\MIE.D®
POC.KET EDLTION

by Ray Foley

BICEHTEHH'4L
~ "
i 18 0 7 :
¡@WILEY¡
• 2 O O 7 •
~"'CEHTEHHr4L~
Wiley Publishing¡ lne.
Cocktails For Dummies: Pocket Edition
Published by
Wiley Publishing, loe.
1Il River Street
Hoboken, NJ 07030-5774
vlWW. vliley. corn
Copyright © 2007 by Wiley Publishiog, loe., lodianapolis, Indiana
Table of Contents
Published by Wiley Publishiog, Ine., Indianapolis, Indiana
Published simultaneously in Canada
No part of this publication may be reproduced, stored in a retrieval system or
Introduction. · ···· 1
transmitted in any form or by any means, electronic, mechanical, photocapying,
recording, scanning ar otherwise, except as perrnitted under Sectians 107 ar 108 of Icons Used in This Book .......................................... 2
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of the publisher, or authorization through payrnent of the appropriate per-copy fee ····..········ 2
to the Copyright Clearanee Center, 222 Rosewood Drive, Danvers, MA 01923, (978)
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addressed to the Legal Department, Wiley Publishing, Ine., 10475 Crosspoint Blvd.,
Chapter 1: ]ust for Openers·
Indianapolis, IN 46256, (317) 572-3447, fax (317) 572-4355, or online at http, / /
www.wiley.com/go/perrnissions.
The Rit¡.ht Tools and Glasse; 5
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I IMIT OFUABlUIYillISCLAlMER OF WARRANIT' TIIE PUBUSHER ANO TIIE AUIHOR MAKE NO
REPRESENfATIONS OR WARRANTIFS wrrn RESPECf TO TIIE ACCURACY OR COMPlEfENFSS
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WORK IS SOLO wrrn TIIE UNDERSfANDING lHAT TIIE PUBUSHER IS NOT ENGAGED IN REN·
DERING LEGAL, ACCOUNTING, OR OTHER PROFESSIONAL SERVlCES. IF PROFESSIONAL ASSIS-
Chapter 2: Methods to the Madness 15
TANCE IS REQUfRED, TIIE SERVlCES OF A COMPETENT PROFESSIONAL PERSON SHOULO BE
SOUGHT. NEfIHER TIIE PUBUSHER NDR TIIE AUIHOR SHAll BE UABLE FOR DAMAGES ARIS- Cutting Fruit 15
ING HEREFROM. TIIE FACf THAT AN ORGANlZATION OR WEBSITE IS REFERRED TO IN TIllS
Lemon twists
~~
WORK AS A ClTATION ANOtOR A POTENTIAL SOURCE OF FURTHER INFOI<MATION DOES NOT
MEAN lHAT TIIE AUIHOR OR THE PUBUSHER ENDORSES TIIE INFOI<MATION TIIE ORGAM-
ZATION OR WEBSITE MAY PROVIDE OR RECOMMENDATIONS IT MAY MAKE. FURTHER, READERS Orange slices ::::::::::::::::::::::::::::::::::::::::::::::::::
SHOULO BE AWARE lHAT INTERNET WERS!TES USTED IN TIllS WORK MAY HAVE CHANGED OR Lime slices . .. .
DISAPPEARED BET\VEEN WHEN TIllS WORK WAS WRITfEN ANO WHEN IT IS READ. .............................................................. 18
For general information on our other products and services, please contact our
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ISBN: 978-0-470-05561-8 Opening Wine and Champagne Bottles 21
Manufactured in the United States of America Wine bottles ............................................................21
1098765432
IS/QZ/QR/QX/lN Champagne and sparkling wine bottles 22
Making Simple Syrup 23
@I)
WlLEY
Chapter 3: Recipes from A to z. 25
 Introduction

Illhen you hear the words "Set 'ern up, loe," you
~ tetter have at least a basic knowledge of over
200 of the rnost cal!ed-for cocktails in your head. 1say
cocktails because a cocktail is, according to Webster,
"any of various alcoholic drinks rnade of a distilled
liquor rnixed with a wine, fruit juice, etc., and usual!y
iced."
In this book, 1show you how to prepare and serve
cocktails. You'l! find al! the recipes you need to rnix
cocktails for your guests. 1show you the correct equip-
ment to use and help you set up for parties.
You don't need any special knowledge of liquor or
mixology to understand this book. Having an interest
in creating crowd-pleasing cocktails is definiteIy a plus,
and having the patience to get recipes just right doesn't
hurt either. Good bartenders are always trying new
things in the interest of serving the tastiest beverages.
A bartender cannot be rnade overnight, though, and a
head ful! of recipes and facts will get you only so faro
You need experience, and you must respect and like
people. If you aren't a people person, al! the great infor-
mation in this book won't rnake you a bartender.
As a bartender for over 20 years, 1always enjoyed the
atrnosphere and people in bars and restaurants. They
are there to relax and have fun. My job was to serve
and be a part of the entertainrnent, to rnake the guests
feel at horne and relaxed, never to be overbearing or
 _ .----
iijii¡¡¡¡¡¡¡¡¡......._ _.....iiiiiiiiiO......= = = = = = = - - - - - - - - - - - - - ~ - - - - - - - - - · - - - - - - - - - - _ . - - - - - - -........J'

2 3
intruding. So a good attitude and a lot of experience are
key. From here on in, I'm going to assume that you have
the former and are working on the latter. You're a good
person, especially because you bought this book.
lcons Used in This 800k
Scattered throughout the book are litUe pictures, which
my publisher calls icons, in the margins next to certain
blocks of texto Here's what they mean:
the best. In sorne drinks, you can get by with the h
stuff, but in this day and age, people are drinking ~ eap
and demanding higher quality. You can't go wrong ~~en
you serve the good stuff, so why serve anything else?
If you want even more recipes or want info on the dif-
ferent t~pes of liquers, check out the full-size version of
Bartendmg For Dummies, 3rd Edition - simply head to
your local book seller or go to www . durnm'les. comoI
That said, get reading and start pouring.

(@• neat
\~ . ., This icon lets you know that I'm presenting a
hint or trick that can make your lite
easier.
,¡¡;,,'NG!
~(lJ ~eiso~c~~~~I~~ information that will keep you

Where to 60 from Here

You've got your minibook copy of Cocktails For
Dummies, Pocket Edition - now what? This minibook
is a reference, so if you're brand new to the art of
bartending, think about reading Chapter 1 first -
it's meant just for you and ineludes a lot of pointers
about the equipment and glasses you'll need. Like
those litUe garnishes? Chapter 2 is exacUy what you
need. Or if you're ready to start mixing, head on over
to Chapter 3.
When it comes to the recipes, I do have this bit of
advice: 1recommend that you use only the best ingre-
dients when making cocktails. They represent your
opinion of your guests, and you want them to have
 Chapter 1

Just for Openers: The Right

Tools and Glasses
In This Chapter
AIJ the bartending tools you need
More glasses than you can shake a drink at

~ bartend, you need a few essentials: You need to

• have good people skiIJs and to know about the
products that you're pouring; cocktail recipes and
proper equipment are also necessary. This chapter
covers equipment.

The 8asic Tools

The most important assets for any profession are the
right tools. You need basic bar tools to mix, serve, and
store your drinks. Whether you're stocking a home bar
or working as a professional, your basic tools are a
wine opener, cocktail shaker, measuring glass, and
strainer.

.11
 6 7
Wine opener consists of two or more stainless steel or glass parts
and can be found in department stores or antiques
The best wine opener is a waiter's wine opener (shown
in Figure 1-1). It has a sharp blade, a corkscrew (also stores. Many of these shakers come in different shapes
and designs.
known as a worm), and a botUe opener. This wine
opener can be found in most liquor stores or bar
supply houses.
Another nifty wine opener is called a Rabbit. It's also
shown in Figure 1-1.

Bastan Standard
Figure 1-1: A waíter's wíne apener and a Rabbit.
Figure 1-2: A Bastan shaker and a Standard shaker.

Cocktail shaker
Figure 1-2 shows two types of shakers. The Boston
shaker is the one that most professional bartenders use.
Strainer
1t consists of a mixing glass and a stainless steel core A couple of different types of strainers are available but
that overlaps the glass. The Standard shaker usually the most popular is the Hawthorn, shown in Figure i-3.
 8 9
The Hawthorn is a flat, spoon-shaped utensil with a
spring coil around its head. You can use it on top of a
steel shaker or a bar glass to strain cocktails.
Figure 1-3: Tne Hawthorn strainer.
Other tools
Many of the following tools are shown in Figure 1-4:
v Bar spoon: A long spoon for stirring cocktails.
v Blender: Many types of commercial or home
blenders with various speeds are available. When
making a drink, always put liquid in the blender
before switching it on. This will save your blade.
Sorne blenders (but not all) can be used to make
crushed ice. Check with the manufacturer or buy
an ice crusher.
v Coasters or bar napkins: Coasters prevent rings
from developing on your bar and other tables.
Napkins also help your guests hold their drinks.
v Ice bucket: Pick one that's large enough to hold at
least three trays of ice.
v Ice scoop or tongs: A must for every bar. Never
use your hands to scoop ice.
v Jigger or measuring gIass: A small glass or metal
measuring container that usually has a J1 02. meas-
urer on one side and a 2 02. measurer on the
other.
v Knife and cutting board: You need a small, sharp
paring knife to cut fruit.
v Large water pitcher: Someone always wants
water.
v Muddler: A small wooden bat or pesUe used to
crush fruit or herbs.
v Pourer: This device gives greater control to your
pouring. A variety of different types is available,
including sorne with a lidded spout, which pre-
vents insects and undesirables from entering the
pourer.
v Stírrers and straws: Used for stirring and sipping
drinks.
v Large cups or bowIs: Used to hold garnishes,
such as cherries, olives, onions, and so on.
 10 11
and 1-6 show most of the glasses that you're ever likely
to use to serve drinks.
I have a few things to say about sorne of the glasses
shown:
v Shot glass: You can also use the shot glass as a
measuring too1. It's a must for every bar.
v Cocktail or martiui glass: Perfect for martinis,
Manhattans, stingers, and many other classic
drinks, this glass is available in 3 to 6 oz. sizes.
v White wiue glass: This glass is available in 5 to
10 oz. sizes. I advise you to stick with the smaller
wine glass.
v Red wiue glass: This glass is also available in 5 to
10 oz. sizes. Note that the bowl is wider than the
bowl of a white wine glass, allowing the wine to
6 breathe.

fj
Figure 1-4: A collection of bar tools: (1) bar spoon, (2) blender,
(3) tongs, (4) ice scoop, (5) ice bucket, (6) jigger or measuring
glass, (7) knife and cutting board, (8) muddler, and (9) pourer.
GlassuJare
People generally expect certain drinks to be served in
certain kinds of glasses. The prablem is that there are
more standard bar glasses than most people (and
many bars) care to purchase. In any event, Figures 1-5
v Champagne glass: The bowl is tapered to prevent
bubbles fram escaping.
v Rocks glass: Also known as an old-fashioned
glass, sizes vary fram 5 to 10 oz. Use the 5 or 6 oz.
variety and add plenty of ice.
v Highball and Collius glasses: These glasses are
the most versatile. Sizes range fram 8 to 12 oz.
v Cordial glass: In addition to cordials, you can also
use this glass to serve straight-up drinks.
v Brandy or cognac suifter: Available in a wide range
of sizes, the short stemmed, large bowl should be
cupped in hand to warm the brandy or cognac.
v Stemless glasses: These glasses have become
popular in recent years, prabably because they
look elegant even if they aren't as practical as the
stemmed versions.

h
 - ---~I

12 13
If you're planning on creating a bar at horne
or serving cocktails at a party, keep your glass
selection srnall. You can sirnplify by using White Wine Red Wine
two types of glasses: a white wine glass and
a red wine glass. 80th are shown in Figure 1-6.
These two glasses can be used for every type
of cocktail (including shots, even though 1said
that a shot glass is essential for every bar)
plus beer and wine. Also, if you use these
two glass shapes, cleaning and storing your
glasses is less cornplicated.

Collins Cordial

Shot
[) o 2
Stemless
Champagne Flute
Stemless Stemless

o ov
Pilsner Wine Cocktail
\

POQ'f' ~ \ t]~
Parfait
II
11

Figure 1-6: More glasses.

11

Figure 1-5: Glasses, glasses, glasses.

II
 Chapter2

Methods to the Madness

-~

In This Chapter
Prepping sorne great garnishes
Mixing it up with style
i> Popping the charnpagne
Conjuring up sorne bar syrup
<@ '0 %t iN· @: '$ ~ 5{;
'lt:

M akin g good cocktails takes more effort than just

pouring ingredients into a glass. This chapter
shows you how to pul! off sorne of the Httle touches
that rnake both you and your drinks look better, with
the ultirnate result of happier guests.

Cuttinr¡. Fruit
Many drinks require fruit garnishes. Your guests expect
the garnish, so you can't forgo it, and you have to do
it well. Presentation counts big time. You rnay rnix the
best drinks on the planet, but if they don't look good
when you serve thern, no one's going to want to drink
thern.
 ------~I

16 17
I've stepped away from the pulpit now. The next few l. With the ends of the orange removed, cut the
diagrams and steps show you how to cut the most orange in half.
common garnishes. 2. Cut each half in half again Qengthwise).
Lemon tulists 3. Cut the orange quarters into wedges.
Figure 2-1 illustrates the procedure for cutting lemon
twists.
1. Cut off both ends of the lemon.
2. lnsert a sharp knife or spoon between the rind
and meat of the lemon and carefulIy separate
them.
3. Cut the rind into strips.
The outside of the lemon is where the Havar lies. When
adding a lemon twist to a drink, slowly rim the edge of
the glass with the outside of the lemon twist and then
twist a drop into the cocktail.

2 3

Figure 2-1: Cutting leman twists.

Orant¡.e slices Figure 2-2: Cuttingorange slices.

The following steps for cutting orange slices are shown
in Figure 2-2.
 ---ti

78 79
Lime stices Lemon and lime wedtJes
The next few steps and Figure 2-3 show you how to cut Figure 2-4 illustrates the foIlowing steps for cutting
lime slices. wedges.
1. Cut off both ends of the lime. 1. Sliee the lemon or lime in half the long way.
2. Sliee the lime in half. 2. Lay the cut halves down and halve them again.
3. Lay eaeh half down and cut it into half-moon 3. Cut wedges from the lemon or lime quarters.
slices.

2 3
2 3
Figure 2-4: Cutting lemon or lime wedges.
Figure 2-3: Cutting lime slices.

Pineapple wedtJes
Figure 2-5 and the foIlowing steps show you how to cut
Don't forget the Maraschino cherries pineapple wedges.
AII kinds of drinks are garnished with Maraschino cherries, 1. Cut off the top and bottom of the pineapple.
including the kid-friendly Shirley Temple and the more adult
Manhattan. You can find Maraschino cherries in small jars at 2. From top to bottolll, cut the pineapple in half.
any food sto re, and the best thing about them is that you don't 3. Lay the half pineapple down and cut it in half
have to cutthem before serving. again.
4. Remove the eore section of the pineapple
quarters.
5. Cut wedges.
20 27
3. Place the metal container over the glass
container.
4. Hold the metal and glass containers together
with both hands and shake with an up and
down motion.

3
~\)
4
Make sure that you always point the shaker away fram
your guests. This way you avoid spilling anything on
them if the shaker isn't praperly sealed.
2
The two pieces of the shaker may stick together after
you shake a drink. Never bang the shaker against the
Figure 2-5: Cutting pineapple wedges. bar or any other object; instead, gently tap it three or
four times at the point where the glass and metal con-
tainers come in contacto
ShakinfJ a Drink When pouring or straining the cocktail, always pour
fram the glass container.
The main reasons for shaking drinks are to chill a cock-
tail, mix ingredients, or put a head on sorne cocktails.
-_
(@
\~ As a general rule, you should shake al! cloudy
drinks (including cream drinks and sours),
OpeninfJ Wine and ChampafJne
8ott/es
and you should stir al! clear drinks. Never
shake a cocktail that has carbonated water or Opening bottles doesn't take much skill, just a little
soda. For sorne drinks, such as the stinger or practice. It's a no-brainer task, so if you don't get it
martini, ask your guests whether they prefer right, you'l!look like a foo!.
them shaken or stirred.
To shake a cocktail in a Boston shaker, fol!ow these
Wine hottles
To open a wine bottle, you want to use a waiter's
steps:
opener, which 1show you in Chapter l. Then go
1. Put some ice cubes (if called for in the recipe) in thraugh these numbered steps:
the glass container.
1. Using the blade on the opener, cut the lead foil
2. Add the cocktail ingredients. or capsule at the middle of the bulge near the
bottle neck.
 -ji

22
2. Remove the foil and wipe the bottle top with a
cloth to remove any mold or foreign particles.
3. Line up the screw or worm directly over the
bottle, and with gentle downward pressure,
screw the worm clockwise into the cork.
Don't break the end of the cork, and screw in just
enough to extract the cork.
4. Attach the lever of the opener to the lip on top
of the bottle, and wWle holding the bottle
firmIy, slowly lift the cork straight up.
5. Wipe the neck of the bottle.
6. Present the cork to your guest and pour one
ounce of wine into his or her glass.
If the wine is to your guest's satisfaction, pour more.
Keep your towel handy to wipe the neck of the botUe
as you pour the wine for other guests.
23
4. Just before the cork is about to pop, place a
bar towel over the cork and bottle and loosen
it the rest of the way. (fhe towel wiIl catch
the cork and prevent the cork from becoming
a UFO.)
Keep another towel handy in case the botUe bubbles
over after you remove the cork. To avoid the bubbling,
don't shake the botUe before opening.
Makint¡ Simple SlJrup
Several cocktail recipes call for simple syrup. To make
it, dissolve one part sugar in one part boiling water and
reduce the mixture over low heat, stirring frequenUy,
until it thickens. lt shouldn't take more than a couple
minutes.

Champtu)ne and sparklint) uline bottles

You don't use a corkscrew when opening sparkling
wine bottles.
1. Remove the wine hood and foil capsule.
2. Hold the bottle at an angle and point it away
from you and anyone else (and anything
valuable).
3. While holding the cork in one hand, twist the
bottle with the other hand and gently remove
the cork. Remember, twist the bottle, not the
cork.
 ~---~ ----~--------------

24
ChapterJ

Recipes from Ato Z

In This Chapter
~ Many, rnany cocktail recipes
1" A few stories to keep things interesting

I J~orneprobably
Jl ou bought this book just for the recipes.
are classic drinks that you've probably heard
of; others are new and trendy. Most are quite good;
sorne are strange concoctions that few people like.
One final note: Just in case you don't know, the terrn
straight up rneans without ice.

A TInker Tal!

o 1%Ol. Irish Mist

3 Ol. Ginger Ale
3 Ol. Club Soda

The After Ten

Combine ingredients with
lots of ice in a tall glass.

1 part Galliano Rim glass with brown

1 part Remy Martin sugar. Add freshly brewed
Cognac coffee and top with whipped
cream.

J
r
26 27

Alice in Wonderland B-52

1 part Herradura Tequila Shake with ice and strain 1 part Grand Marnier Shake with ice. Strain or
1 part Tia Maria into shot glass. 1 part Kahlua serve over ice.
1 part Grand Marnier 1 part Baileys Irish Cream
This one wíll get the cast smiling. You can also serve this one as a shot.

Americano B&B

o 1 02. Martini & Rossi

Rosso Vermouth
1 02. Campari
Club soda
A classic from Italy.
Build with ice in a
highball glass.Top with
Club Soda and a twist.

º
1 02. Benedictine
1 02. Brandy

An easy one to remember.

Stir and serve in a snifter.

Bacardi & Tonic

Apple Kir
1 02. Jose Cuervo Gold
Tequila
1, 02. Creme de Cassis
1 02. Apple Juice
Mix in a rocks glass
over ice. Garnish with a
Lemon Wedge.
o 1'l. 02. Bacardi Light Rum
Tonic

A change in mixer.
Pour Rum into a tall glass
filled with ice. Fill with
Tonic. i
I

!I

1 tsp. Fresh Lemon Juice

Bagpiper l'
Apricot Sour 1'1, 02. 100 Pipers Scotch Stir in an Irish
302. Coffee coffee glass and top
2 Tbsp. Lemon Juice Combine all ingredients j.'1
with whipped cream.
1, tsp. Superfine Sugar in a shaker and shake
2 02. Apricot Brandy vigorously. Strain into a Baileys French Dream I1
3-4 Ice Cubes chilled cocktail glass.
Garnish with Lemon. 11, 02. Baileys Irish Cream Blend for 30 seconds
The hot drink of the 60s. '1, 02. Raspberry Liqueur
2 02. Half & Half
and serve.
i
4 02. Ice Cubes
 --------- - --- - - - _ . - -- ---

28 29

Bamboo Cocktail Black Tie Martini

1'1, Ol. Sherry Stir with ice and strain. 1'1, Ol. Skyy Vodka Shake with ice and
%Ol. Dry Vermouth Splash Campari strain into chilled
dash Angostura Bitters Splash Chivas martini glass.
This drink was invented around 1910 by bartender Charlie 2 Cocktail Onions
Mahoney of the Hoffman House in New York, New York. 1 Black Olive

Bloody Mary

o
Barracuda
1~ Ol. Vodka Pour Vodka over ice in a
1'l. Ol. Ronrico Dark Rum Shake everything but the
1 Ol. Pineapple Juice Champagne. Serve in 2'h Ol. Tomato Juice glass. Fill with Tomato Juice.
'j, Ol. Rose's Lime Juice a champagne glass dash Worcestershire Sauce Add a dash or two of
'1. tsp. Sugar and fill to the top dash Tabasco Sauce Worcestershire Sauce and
with Champagne. dash Salt and Pepper Tabasco Sauce.5tir and
Champagne
garnish with a Celery Stalk.
For those who enjoy their
Bellini Bloody Marys extremely
1 Peach Half Muddle the Peach in a spicy, add more Tabasco or
Champagne champagne glass with a even Horseradish.
Simple Syrup Iittle Simple Syrup. Fill The most famous of the "Hair of the Dog" morning-after cocktails.
the glass with Champagne.
Invented at Harry's Bar in Venice, Italy, by Giuseppi Cipriani on the Blue Blazer
occasion ofan exhibition of the work of Venetian painter Bellini.

Q
2 parts Irish Whiskey Pour all ingredients into
1 part Clear Honey a pan and heat very gently
Black Buck '/, part Lemon Juice until the Honey has dissolved.

o 1'/. Ol. Bacardi Black Rum

Ginger Ale

Black Martini
Pour Rum in a tall glass
with ice. Fill with Ginger Ale
and garnish with Lemon.
1-3 parts Water Place a teaspoon into a
short tumbler and pour drink
carefully into the glass (the
spoon keeps the glass from
cracking). Serve with
Cinnamon Sticks.
1'1, Ol. Absolut Kurant Stir ingredients and serve
splash Chambord straight up or over ice.

Invented at the Continental Cafe in Philadelphia, Pennsylvania.

 11
30 31 1

I
I
Bolero Caribbean Joy ,1

o 1V. Ol. Castillo Silver Rum Shake and serve over ice. II
1'/, Ol. Rhum Barbancort Stír. Serve straíght up or ;j
'1, Ol. Calvados with ice. 1 Ol. Pineapple Juice
2 tsp. Sweet Vermouth %Ol. Lemon Juice
dash Bítters :1
You can also serve this drink as a shot. Champerelle 1
1.1

1 part Orange Curacao Layer this drink in the order

Brain
1 Ol. Baileys Irish Cream
1 Ol. Peach or
Strawberry Schnapps
This will keep you thinking.
Bushmills Fuzzy Valencia
1 part Anisette listed. Start wíth Orange
1 part Green Chartreuse Curacao on the bottom and
Serve straight up in a shot 1 part Cognac finísh with Cognac on topo
glass.
Chicago Style
%Ol. Bacardi Light Rum Blend with ice.
V. Ol. Hiram WalkerTriple Sec

o
V. Ol. Hiram Walker Anisette
1'1z Ol. Bushmills Serve in a tall glass over ice. V. Ol. Lemon or Lime Juice
Irish Whiskey The windy one.
%Ol. Amaretto
SOl. Orange Juice
Chocolate Martini #1
Buttery Nipple 1 ol.AbsolutVodka Shake over ice; strain ínto
%Ol. Godiva Chocolate a chilled cocktail glass with
'h Ol. Irísh Cream Combine in a shot glass.
Liqueur a Lemon Twíst garnísh.
'h Ol. Vodka
'1, Ol. Butterscotch Schnapps For your sweet tooth.

Cannonball Cilver Citron

1'/, Ol. Captain Margan Pour the Rum and Pineapple 1V. Ol. Absolut Citron Combine in a champagne
Spiced Rum Juice over ice. Float the 2 Ol. Chilled Champagne glass.
3 Ol. Pineapple Juice Creme de Menthe on topo
'f., Ol. White Creme
de Menthe
Big noise in a rocks glass.
32 33
Citron Kamikazi Creature from the Black Lagoon

o %Ol. Absolut Citron

Vodka
%Ol. Triple Sec
Lime Juice
Pour Citron, Triple Sec,
and Lime Juice over ice
in a glass. Shake well and
strain into a glass. Serve
straight up or over ice.
1 Ol. Jagermeister
1 Ol. Romana Black

Back to the water.

Shake with ice and
strain into a shot glass.

Garnish with a Lime Wedge.

Cuba Libre
Coco Loco (Crazy Coconut)
1'f, Ol. Herradura Tequila
3 Ol. Pineapple Juice
2 Ol. Coco Lopel Cream
Blend. Garnish with a
Pineapple Spear.
o 1%Ol. Bacardi Rum
Cola
Juice of V. Lime
A Hum and cola wíth a /lme.
Add Rum to a glass filled
with ice. Fill with Cola.
Add Lime Juice and stir.
i1
of Coconut i:
1;
Daiquiri 1,
l'
Cool Mist 1,
1%Ol. Light Rum Shake or blend with ice.

o 2 Ol. Irish Mist

TonicWater

Cosmopolitan Martini
Combine in a tall glass
with crushed ice. Add a
Shamrock for a garnish.
~ Ol. Sweetened Lemon Juice

Cuba Libre Lore

JI
1 part Cointreau Shake with ice and strain.
2 parts Vodka This drink is a political statement as well as a cocktail. It trans-
Juice of ~ Lime lates to Free Cuba, a status that the country enjoyed in 1898 at
splash Cranberry the end ofthe Spanish-American War. Cuban-American rela-
tions were friendly around the turn ofthe century, when a U.S.
There are many variations of the martini. This one works.
Army Iieutenant in Havana mixed some Iight native rum with a
new-fangled American soft drink called Coca-Cola and braced
Cran Razz

o
the libation with a lime.
2 Ol. Two Fingers Tequila In a shaker, mix all
2 Ol. Cranberry Juice ingredients. Serve over ice.
1 Ol. Raspberry Liqueur

1i
34 35
Dark 'N Storrny Erie Tour

o 1~ Ol. Gosling's Black

Seal Rum
4 Ol. Ginger Beer

Bermuda's national drink.

Pour the Rum over ice
and top with Ginger Beer.
Garnish with Lime or
Lemon Wedge (optional).
o 1 part Irish Mist
1 part Carolans Irish Cream
1 part Irish Whiskey

Fifty-Fifty
Combine over ice.

1~ Ol. Gin Stir ingredients over ice in

Dean Martini 1~ Ol. Vermouth a shaker and strain into a
2 Ol. Ketel One Vodka, chilled Pour the Vodka into a cocktail chilled martini glass. Garnish

Y Olive
1 Lucky (cigarette)
1 book of matches
glass and garnish with an
Olive. Place the Cigarette and
Matches on the side.
A verywetmartini.
with an olive.

Invented at the Continental Cafe in Philadelphia, Pennsylvania. Firebird

1V. Ol. Absolut Peppar Vodka Combine over ice.
Dirty Harry
fI
U
1 Ol. Grand Marnier
1 Ol. Tia Maria
Shake with ice and strain.
4 Ol. Cranberry Juice

Fools Gold
Do you feellucky? This will make your day. 1 partVodka Shake with ice and
1 part Galliano strain into a shot glass.
Dubonnet Cocktail
1Y, Ol. Dubonnet Combine over ice and French Connection
y, Ol. Gin garnish with a Lemon
y, Ol. Cognac

º
dash Angostura Bitters Twist. Serve straight up in a brandy
y, Ol. Grand Marnier snifter or shake with ice and
strain.
Egg Nog

o
You can also serve this drink as a shot.
1\{ Ol. Bacardi Light Mix in a shaker and
or Dark Rum strain into a glass.
1Egg Sprinkle with Nutmeg. Fudgesicle
1 tsp. Sugar 1 Ol. Vodka Shake and serve over ice.
1 Ol. Milk \{ Ol. Creme de Cacao
\{ Ol. Chocolate Syrup
 --~--------------------------~¡

36 37
German Chocolate Cake Green Hornet
1 al. Malibu Rum Shake with ice. Paur aver 'f, al. Vodka Shake with ice; serve
'h al. Creme de Cacao racks ar serve straight up. %al. Midari straight up ar aver ice.
'hal. Frangelica '/, al. Sweet & Saur Mix
'h al. Half & Half
Harry's Martini
Gimlet 1% al. Dry Gin Stir gently with ice; serve
1%al. Vodka Mix Vodka and Lime Juice % al. Sweet Vermauth straight up ar an ice.
'/, al. Fresh Lime Juice in a glass with ice. Strain ,/, al. Pemad Gamish with Mint Sprigs.
and serve in a cocktail glass.
Gamish with a Lime Twist. Harvard Cocktail
You can also serve this one on ice in ahighball glass. 1'h al. Brandy Shake ingredients and serve
%al. Sweet Vermauth aver ice in a rocks glass.
Gin&Tonic 2 tsp. Fresh Leman Juice

oGodmother
1% al. Gin
Tanic
In a glass fllled with ice,
add Gin and fill with Tanic.
Add a Lime Wedge.
1 tsp. Grenadine
dash Angostura Bitters

Hawaii Five-O
1'/, al. Finlandia Pineapple Shake. Serve in a glass with
Vodka ice. Garnish with a Pineapple
1 al. Vodka Combine in a rocks 'f" al. Blue Curacaa Spear, Cherry, and umbrella.
%al. Amaretta glass aver ice.
Highball

o
A woman you can't refuse.
1'f, al. American Whiskey Combine and stir.
3 al. Ginger Ale
Good and Plenty
1 al. Anisette Shake with ice and
1 al. Blackbeny Brandy strain into a shat glass. Hot Mist
2 parts Irish Mist Combine in the glass and
1 part Bailing Water garnish with a slice af Leman
and same Claves.
38
Incredible Hulk
2 al. Hpnatiq
2 al. Cagnac
Innisfree Fizz
2 al. Irish Whiskey
1 al. Leman Juice
1 al. Orange Curacaa
'/, al. Sugar Syrup
Club Sada
Irish Buck
o 1'1z al. Irish Whiskey
GingerAle
Irish Headlock
v. al. Brandy
'l. al. Amaretta
'l. al. Irísh Whiskey
'l. al. Irísh Cream
Irish Summer Coffee
1 al. Irish Whiskey
'1. al. Irish Cream Liqueur
4 al. Cald Caffee
Whipped Cream
39
Irish Whiskey Sour
Layer ayer ice and then stír 1jigger Irish Whiskey Shake íngredíents wíth ice
far transfarmatian. 1 bar spaan Sugar and strain. Garnísh with an
Juice af 1 Leman Orange Slice and a Cherry.
Italian Russian
Mix all ingredients except
Club Sada wíth cracked ice 'Iz al. Sambuca Paur ayer ice cubes ín small
1 al. Vadka rocks glass. Stir well. Twist an
in a shaker ar blender. Strain
inta a chilled wíne gablet and Orange Peel ayer the glass
fill with Club Sada. and drop it in.
James Bond Martini #1
Paur Irísh Whiskey inta
chilled highball glass wíth
cracked ice. Twist a Leman
Peel ayer the drink and drop
ít ín. Fill wíth Ginger Ale.
3 parts Gardan's Gin
1 partVadka
'h part Kina Lillet
Fmm the 1967 movie Casino Roya/e.
Shake ingredients with ice
until very cald. Paur inta a
chilled glass. Then add a
large, thin slice af Leman Peel.
Jamie's Highland Special
Layer this drink by pauríng 1 part Green Creme Layer this drink in the arder
the Brandy first, then the de Menthe Iisted. Start wíth Creme de
Amaretta, and sa an. 1 part Galliana Menthe an the battam and
1 part Blackberry Liqueur finish wíth Kirschwasser
1 part Kírschwasser an tap.
Jolly Rancher #1
o
Stir first three ingredients
with ice and strain. Tap % al. Peach Schnapps Cambine ín a tall glass
with Whipped Cream if % al. Apple Schnapps with ice.
desired. 2'/z al. Cranberry Juice
J
110 111
Jump Up and Kiss Me Lazer Beam

o 1'/, Ol. Myers's Dark Rum

4 Ol. Pineapple Juice
'/, Ol. Rose's Lime Juice
dash Angostura
Shake with ice and serve
over ice.

Lepreehaun
1 part Bourbon
1 part Rumple Minle
1 part Drambuie
Shake with ice and strain
into a shot glass.

Kahlua Sunset

oKamikazi
1 Ol. Kahlua
2'/, Ol. Cranberry Juice
3 Ol. Pineapple Juice
Combine in a tall glass
with ice.
1'h Ol. Irish Whiskey
3 Ol. Tonic Water
3-4 Ice Cubes

Long Island leed Tea

Put Whiskey and Tonic Water
in a rocks glass. Add Ice
Cubes and stir gently.
Drop in a slice of Lemon Peel.

1 Ol. Vodka
%Ol. Cointreau
%Ol. Rose's Lime Juice

Killer Colada
Shake with ice and strain into
a shot glass.
o 'h Ol. Vodka
'h Ol. Rum
'h Ol. Gin
'h Ol. Triple Sec
'/, Ol. Tequila
Shake the first five
ingredients over ice and
strain into a glass. Fill with
Cola.

Cola
2 Ol. Whaler's Coconut Rum Blend at high speed. Serve
3 Tbsp. Coconut Milk with a Pineapple Wedge. There are many variations on this popular drink.
3 Tbsp. Pineapple (crushed)
2 cups Crushed Ice

Kir or Kir Royale What twisted genius ereated

3 Ol. Champagne
splash Creme de Cassis
Latin Lover
1 Ol. Herradura Tequila
%Ol. Amaretto
You can also serve this one as a shot (without the ice).
Fill the glass with
Champagne and add a
splash of Creme de Cassis.
Combine in a rocks glass
over ice.
Long Island leed Tea?
This drink does hail from Long Island, specifically the Oak Beach
Inn in Hampton Bays. Spirits writer John Mariani credits bartender
Robert (Rosebudl Butt as the inventor, whose original recipe called
for an ounce each of clear liquors (vodka, gin, tequila, Iight ruml,
a half ounce oftriple sec, some lemon juice, and a splash of cola.
This drink comes in many forms and is still popular with young
drinkers, though not with those who have to get up early the
next day.
 ----~~--------------------

43
Maiden's Prayer Malibu Beach

o 2 parts Cork Dry Gin

2 parts Cointreau
1 part Orange Juice
1 part Lemon Juice
Shake with ice
and strain into a
glass. o
Manhattan
1V, Ol. Malibu
1 Ol. SmirnoffVodka
4 Ol. Orange Juice
Combine over ice.

Mai Tai

o
%Ol. Bacardi Light Rum
'f., Ol. Bacardi 151 Rum
,/, Ol. Orange Curacao
V, Ol. Rose's Lime Juice
'f., Ol. Orgeat Syrup
'/. Ol. Simple Syrup
2 Ol. American or Stir. Garnish with a Cherry.
Stir with ice. Garnish with Canadian Whisky
Mint, Cherry, and Pineapple. splash Sweet or Dry Vermouth
dash Angostura Bitters
Melon Ball

Mai Tai: Out of this world

o %Ol. Midori
1 Ol. Vodka
4 Ol. Orange Juice

Mexico Martini
Combine in a glass and stir.

Vic Bergeron invented the Mai Tai in 1944 at his Polynesian-

style Oakland bar. He didn't want fruit juices detracting from 1V, Ol. Gran Centenario Shake and strain into an
the two ounces of J. Wray Nephew Jamaican rum he poured Plata Tequila iced glass.
as the base for his creation. He merely added a half ounce of 1tbsp. Extra Dry Vermouth
French orgeat (an almond-flavored syrup), a half ounce of 2-3 drops Vanilla Extract
orange curacao, a quarter ounce of rock candy syrup, and the
juice of one lime. Customer Carrie Wright of Tahiti, the first to
taste the concoction, responded, "Mai tai ... roe ae!" (Tahitian
for "Out ofthis world ... the best!") Manhattan
The Mai Tai became famous, and conflicting stories about its The Manhattan recipe was created around 1874 at the
origins aggravated Bergeron so much that he elicited a sworn M~nha~an Club, New York, for Lady Randolph Churchill,
statementfrom Mrs. Wright in 1970, testifying to his authorship Wmston s mother. She was attending a banquet in honor ofthe
of the cocktail. lawyer and politician Samuel J. Tilden at the time.

I
1 J
 ~--_.- --

45
Midnight Martini Mimosa
Stir with ice and strain. 3 Ol. Champagne Combine in a

7
1'/, Ol. Vodka
'/, Ol. Chambord Garnish with a Lemon Twist. 2 Ol. Orange Juice champagne flute and stir.

From the Gallery Lounge Sheraton in Seattle, Washington. A great brunch drink.

Mist OId Fashioned

Martini rnythology 1'10 Ol. Irish Mist Muddle the Orange, Cherry
Orange Slice Bitters, and Sugar. Add
You're Iikely to hear several stories about the creation of the Cherry Bitters Irish Mist. Top with Club
martini, such as the few that follow: Sugar Soda or Water.
Club Soda or Water
v A stranger on his way to Martinel, California, told bartender
Jerry Thomas of San Francisco, California, aboutthis drink
made with gin, vermouth, bitters, and dash of maraschino. Mistic Beach
v A bartender in Martinel, California, created ít for a gold-
míner who struck it rich: The miner ordered champagne
for the house, but non e was avaílable. The bartender
offered something better - a Martinel Special- some
sauterne and gin. The rich miner spread the word through-
oMojito
1Y. OZ. Jose Cuervo Mistico
%Ol. Cointreau
3 Ol. Cranberry Juice
Combine over ice in a tall
glass. Stir. Garnish with a
Lemon Wedge.

o
out California ahoutthis Martinel Special.
2 Ol. Bacardi Light Rum In a Collins glass, place Mint
v The drink is named after Martini & Rossi vermouth 8 Mint Leaves Leaves and Lime Juice,
because it was first used in the drink, Gin and 11, which Juice of 'h. Lime crush with a muddler or
contains Gin and Martiní & Rossi vermouth. 2 tsp. Sugar the back of a spoon, and
4 Ol. Club Soda add Sugar. Fill glass with
v The drink is named afterthe Brítish army rifle, the Martini
ice, add Rum, and top
and Henry. The rifle was known for its kick, like the first
with Club Soda. Stir
sip of Gin and 11. well and garnish with a
v Atthe Knickerbocker Hotel in the early 1900s, a bartender sprig of Mint.
named Martiní di Arma Tiggia mixed a martini using only
a dry gin and dry vermouth.

....,
 fl7
Negroni
The Mimosa: A French creation ,/, Ol. Dry Vermouth Combine in a rocks glass
The Mimosa was created around 1925 at the Ritz Hotel Bar in '/, Ol. Bombay Gin over ice.
Paris, France. Ittook its name from the mimosa flowering plant, '1, oz. Campari
whose color it resembles.
Neon Tequila Monster

Monsoon o 1 Ol. Burnett's Vodka

1 Ol. Tequila
Combine over ice.

o
3 oz. Orange Juice
'/, oz. Vodka Shake with ice;
V. oz. Coffee Liqueur serve over ice. Nervous Breakdown
'/, Ol. Amaretto
ti, oz. Irish Cream
,/, oz. Hazelnut Liqueur

MoscowMule
o 1~ oz. Vodka
~ Ol. Chambord
splash Cranberry Juice
Soda
Combine the first three
ingredients in a tall glass.
Fill with Soda.

1'1, oz. SmirnoffVodka Stir with ice. Garnish with a Neva

4 oz. Ginger Beer LimeWedge.

Should be served in a bronze cup or mugo

Ms. Tea
JI 1'1, oz. Vodka
'1, oz. Tomato Juice
'/, Ol. Orange Juice
In a shaker, mix all
ingredients. Pour over ice
into a stemmed glass.

o
Nuts & Berrys
1V. Ol. Irish Mist Mix with ice; serve over ice.
3 Ol. leed Tea '/, oz. Vodka Combine with ice and shake.
'/, oz. Hazelnut Liqueur Strain and serve straight up in
'1, Ol. Coffee Liqueur a rocks glass.

' Myers's Strawberry Daiquiri

1V. Ol. Myers's Dark Rum Blend with crushed ice.
V. Ol. Cream

l '/, Ol.Triple Sec

O.J. Mist
Juice of ti, Lime
ti, cup Strawberries
1 tsp. Bar Sugar o 1 part Irish Mist
3 parts Orange Juice
Combine in a tall glass
over ice.

-"1
 1!

49 11

Dil Slick
I
Picadilly i'
1 part Rumple Minze Shake with ice and strain into 2 parts Cork Dry Gin Mix with ice. Serve over ice.
1 part Bourbon a shot glass. 1 part Dry Vermouth
dash Pemod
dash Grenadine
OId San Juan
LimeWedge Rim a chilled martini glass Pink Gin (a.k.a. Gin & Bitters)
1,/, oz. Gold Rum
'/, oz. Cranberry Juice
1 oz. Fresh Lime Juice
with the Lime Wedge.
Combine other ingredients in
cocktail shaker with ice.
Shake well and strain ¡nto the
y 1%oz. Gin
dash Angostura Bitters
Rinse a chilled glass with
Bitters. Add Gin.

glass. Squeeze Lime Wedge Poefs Punch

into the drink and drop it in.
1 oz. Irish Mist Heat the Milk, Cinnamon
Oyster Shooter 1 stick Cinnamon Stick, and Lemon and Orange
twist Lemon Twists to boiling point. Add
1 oz. Vodka Pour Vodka over the Oyster twist Orange Vanilla and Irish Mist. Strain.
1 Raw Oyster and Sauce in a small rocks '/, tsp. Vanilla Sprinkle with Nutmeg.
1 tsp. Cocktail Sauce glass and stir. Add a squeeze ,/, cup Milk
of Lemon.
You can also add a dash ofhorseradish if you dare.

Parisian Pousse-Café The ori-gins of Pink Gin

In 1824, Dr. Johan G. B. Siegert created Angostura bitters as a
2 parts Orange Curacao Layer this drink in the order
remedy for stomach complaints suffered by the Venezuelan
2 parts Kirschwasser listed. Start with Curacao on
army. He named this concoction afterthe town on the Orinoco
1 part Chartreuse the bottom and finish with
Chartreuse on topo River where he had worked.
The British Navy added this product to its medicine chest but
Pearl Diver soon discovered that it added a whole new dimension to

o
Plymouth gin, and thus Pink Gin came to be.
1'h oz. Midori Combine in a tall glass
'h oz. Coconut Rum over ice.
4 oz. Orange Juice
50 51

Purple Hooter Martini Red-Headed Slut

1'l. Ol. Chambord Combine ingredients, except 'h. Ol. Jagermeister Shake over ice and strain
1'1. Ol. Vodka Soda, into shaker filled with '/, Ol. Peach Schnapps into a shot glass.
'l. Ol. Sour Mix ice. Shake thoroughly and 'h. Ol. Cranberry Juice
'l. Ol. Lemon-Lime Soda pour into martini glass. Top A relative of the Surfer on Acid.
with Lemon-Lime Soda.
Root Beer
Purple Passion

o 1'1. Ol. Vodka

2 Ol. Grapefruit Juice
2 Ol. Grape Juice

Raspberripolitan
Combine ingredients and stir.
Chill and add Sugar to taste.
Serve in a collins glass.

Salt Lick
1 part Kahlua
1 part Galliano
1 part Cola
1 part Beer
Combine in a shot glass.

2 Ol. Absolut Raspberri Shake with ice and strain into 1'1. Ol. Vodka Pour ingredients over ice
'/, Ol. Cointreau a well-chilled cocktail glass. 2 Ol. Bitter Lemon Soda in a salt-rimmed wine glass.
'h. Ol. Cranberry Juice Garnish with a Lime Wedge. 2 Ol. Grapefruit Juice
1 dash Lime Juice
LimeWedge
Scotch 'n' Soda
A variation of the popular Cosmopolitan. I suppose we'If be seeing
Applepolítans, Strawberripolitans, Lemonpolitans, and maybe 1'/, Ol. Scotch Stir with ice.
Chocopolitans soon enough. 3 Ol. Club Soda

Razz-Ma-Tazz Screwdriver

o 1'/, Ol. Vodka

'1, Ol. Chambord
1'1, Ol. Club Soda
Serve over ice in a tall glass,
chilled.
o 1V. Ol. Vodka
4 Ol. Orange Juice
Add Vodka to a tall glass
with ice and fill with Orange
Juice.
52 53
Siberian Sunrise Tequila Gimlet

o 1'f, Ol. Vodka

4 Ol. Grapefruit Juice
'1,

Sicilian Kiss
Ol. Triple Sec
Mix all ingredients with
cracked ice in a shaker or
blender.
fI
U
1'1, Ol. Tequila
1'h. Ol. Rose's Lime Juice
Blend Tequila and Lime Juice
with crushed ice and pour
into a glass. Garnish with a
Lime Wheel or Green Cherry.

1 Ol. Southern Comfort Shake with ice and strain

Tequina
1 Ol. Di Saronno Amaretto into a shot glass. 2 Ol. Tequila Stir Tequila and Vermouth
'1, Ol. Dry Vermouth with ice in a mixing glass
until chilled. Strain into a
Silver Bullet chilled cocktail glass and
Float Scotch on topo garnish with a Lemon Twist.
2 Ol. Gin orVodka
splash Scotch
Tom Collins

U
Slippery Nipple
Fl\ 1 part Sambuca Romana
1 part Baileys
Shake with ice and strain
inta a shat glass.
o 1'h. al. Gin
Juice af 1 Leman
Club Soda

Topaz Martini
Shake first twa ingredients
and pour ayer ice. Tap with
Club Soda.

Starry Night y 1%al. Bacardi Limón

'14 al. Martini & Rassi
Stir in a cocktail glass. Strain
and serve straight up ar
%al. Jagermeister
%al. Galdschlager
Combine ingredients
in a shat glass.
JL Extra Dry Vermauth an the rocks. Add a Leman
splash Blue Cura~ao Twist or Olives.
Jagermeister and Ga/dsch/ager shau/d be stored in the fridge. /f
theyare nat ice ca/d, shake with ice and strain ta make this shat.
John or 10m Collins?
SweetTart
John Collins, a waiter at Lipmmer's üld House on Coduit Street
1 al. Absalut Vodka Shake with ice and strain in Hanover Square, England, invented this drink. The name Tom
'/4 al. Chambard inta a shat glass. was used instead of John beca use the drink was made with
'14 al. Rase's Lime Juice üld Tom Gin. Today, a John Collins is made with whiskey.
%al. Pineapple Juice

lo!

Trinity Martini
y 1 Ol. Bombay Gin
'/, Ol. Sweet Vermouth
'/, Ol. Dry Vermouth
This cocktail is also known as the Trio Plaza Martini.
Tuaca Rocca
1 Ol. Tuaca
1 Ol. Peach Schnapps
1 Ol. Vodka
The Ultimate Tea
1'/, Ol. Irish Mist
HotTea
U-z
%Ol. Irish Mist
%Ol. Baileys Irish Cream
%Ol. Kahlua
Victoria's Secret
y 1'/, Ol. Magellan Gin
%Ol. Apricot Brandy
1'h Ol. Fresh Sour Mix
'1, Ol. Campari
Created by Ray Srp, Bar Manager, Bellagio Hotel, Las Vegas, NV.
55
Vodka Martini
Stir in a cocktail glass.
Strain and serve straight up
or on the rocks. Add a Lemon
Twist or Olives.
y 2 Ol. Vodka
dash Dry Vermouth
Stir ingredients with ice and
strain. Garnish with a Lemon
Twist or an Olive.
You can also serve a Vodka Martini on ice.
Ward Eight
1%Ol. Whiskey Shake ingredients with
Combine with ice in a rocks 4 dashes Grenadine cracked ice and strain into a
glass. Juice of 'h Lemon glass with finely cracked ice.
Watermelon
Pour Irish Mist in a warm
glass. Fill with HotTea.
Garnish with a Lemon Slice.
o 1 Ol. Vodka
1 Ol. Midori
2 Ol. Orange Juice
2 Ol. Cranberry Juice
Combine ingredients
in a glass over ice.
White Russian
Shake ingredients and strain 1'1, Ol. Vodka Shake and serve over ice.
into a shot glass. '1, Ol. Kahlua
'h Ol. Cream
Shake ingredients with ice
until cold. Strain into a chilled
cocktail glass.
The origins of the Ward Eight
This drink is named after Boston's Ward Eight, known years
ago for its bloody political elections. The drink is basically a
Whiskey Sour with a splash of grenadine. Locke-O-Ber's in
Boston is a great place to try one.
-~!
56 IIWant more? 60 to dummies.com to
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1 part Wild Turkey Serve over ice with a Mint

1 part Apple Brandy garnish.
splash Lime Juice
Cranberry Juice

Zipperhead
1 part Stolichnaya Vodka Combine in a shot
1 part Chambord glass with the
1 part Club Soda Club Soda on topo

Zorbatini
l 'f, Ol. Stolichnaya Vodka Stir gently with ice and strain.
V. Ol. Metaxa OUlO Garnish with a Green Olive.

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 Everything you need
to shake, stir, and serve
like a pro!
From the c1assics to today's coolest cocktails,
this guide shows you how to mix up what-
ever concoctions you or your guests might
desire!
Ray Foley is the publisher of Bartender
magazine. He is also the author of The
Ultimate Little Martini Book.

DPCI: 234-04-1029