Cocktail Hotel

Room 337 - Cakes, Cookies, Pies, and Candy Bars

2007-02-15T15:42:00.000-08:00

Desserts for the Decadent Hour

Creme Brule Martini
In a chilled martini glass, shake & strain 2oz Absolut Mandrin vodka, 1oz Frangelico, a dash of cinnamon, and the juice of 1 orange wedge. Garnish with a cherry or twist of lemon.

Banana Nut Bread
Shake & strain over cubed or cracked ice in an old fashioned glass, ¾ oz 99 Bananas or Caymana liqueur, ¾ oz Frangelico, and 2oz cream

Scooter Pie
In a chilled cocktail glass, shake & strain 1oz Christian Brothers brandy, 1oz amaretto di Amore, and 1oz cream. Garnish with a graham cracker on the side

Gingerbread Man
Chill and strain in a shot glass, ½ oz each of the following: vodka, cinnamon schnapps, Irish cream, and butterscotch schnapps. Garnish with a tiny pinch of cinnamon and a ginger cookie.

Tiramisu
Pour over cubed or cracked ice in an old fashioned glass, 1oz Gran Caffe coffee or Illy espresso liqueur, ½ oz Godiva chocolate liqueur, ½ oz amaretto di Saronno, and 2oz cream. Garnish with
whip cream and dust with cinnamon.

German Chocolate Cake
Pour over cubed or cracked ice in an old fashioned glass, 1oz Van Gogh vodka, ¾ oz VooDoo coconut rum, ½ oz pecan liqueur, and ½ oz Cocobay liqueur. Stir and enjoy the slice.

Candy Corn
In a shot glass, layer pour in ½ oz Licor 43, ½ oz Bols orange curacao, and ¼ oz cream

French Toast
Pour straight in a shot glass, equal parts of Bailey’s Irish cream, Hot Damn cinnamon schnapps, and Dekuyper butterscotch schnapps.

Pumpkin Pie
Layer pour in a shot glass, ½ oz Kahlua, ¼ oz Goldschlager, ¼ oz Carolan’s Irish cream, and ¼ oz Captain Morgan’s spiced rum. Garnish with a pinch of cinnamon or pumpkin spice

Butterfinger
Pour over cubed or cracked ice in an old fashioned glass, ½ oz Pearl vodka, ¾ oz cookies and cream liqueur, ¾ oz Hiram Walker butterscotch schnapps, and 2 or 3 oz of milk or cream

Strawberry Shortcake
Blend with ice in a tall, thin glass, 1oz amaretto, 3 fresh strawberries, and 1 scoop vanilla bean ice cream. Garnish with whip cream and a stick of shortbread

Oatmeal Cookie
In a shot glass, layer pour in equal parts of Goldschlager, butterscotch schnapps, and Irish cream. For an Oatmeal Cookie with Raisins, add ¼ oz Jagermeister

Almond Joy
Pour over cubed or cracked ice in an old fashioned glass, ½ oz amaretto, ½ oz white creme de cacao, ½ oz Cocobay liqueur, and 1½ oz cream

Warm Apple Pie
Pour straight in a double shot glass, ½ oz Berentzen cinnamon apple liqueur, ¼ oz apple schnapps, ¼ oz butterscotch schnapps, and 1oz hot apple cider

Black Forest
Pour over cracked ice in a rocks glass, ½ oz each of vodka, chocolate or coffee liqueur, Chambord, and Irish cream

kb

Love is a Many Splendid Drink

2007-02-04T21:00:00.000-08:00

Specialty Sippers for your Special Valentine

After dinner at your favorite hilltop restaurant, take your darling out on the back patio overlook, close to the firepit to keep her warm, and present her with Moonlight and Roses. Muddle a few mint sprigs, a pinch of sugar, a dash of grenadine, and a drop of rose essence water at the bottom of a medium rocks glass till the aroma rises. Then add crushed ice to the top. Pour in 2 oz. Martin Miller’s gin and stir to your desired flavor.

For those ladies who are hypnotized by violet, Love’s Martini is the botanical essence you’ve been waiting for. In a shaker, pour in 2 ½ oz Bombay Sapphire gin along with ¼ oz of Marie Brizard’s Parfait Amour liqueur. Stir chill & strain into a chilled martini glass and garnish with a twist of orange peel.

As if the heat isn’t intense enough already, when you get home, throw a couple more logs in the fireplace and relax together on your Purple Love Rug by tossing some cubed or
cracked ice to the top in a tall glass and build the following: 1 ¼ oz Belvedere vodka, ½ oz Bols triple sec, fill with equal parts Schweppes club soda and Canada Dry ginger ale, and top lace with ¼ oz of Chambord. Garnish with some seedless grapes.

In each other’s arms forever, the evening can never end without a Long Kiss Goodnight. Rim a chilled martini glass with shaved chocolate and shake & strain in the following: 1oz Wyborowa vodka, ¾ oz Stolichnaya vanilla vodka, and ¾ oz Hiram Walker white creme de cacao. Garnish with a chocolate kiss.

The Rose is native to the Middle East, originally from Iran, and has been cultivated for at least 3000 years. In Rome, the flowers were used in festivals, and the petals were consumed as food. Rosewater(essence) was prepared by Arab physician Avicenna (AD 980 – 1037). During the Middle Ages, the
rose was esteemed as a remedy for depression. The essential oil, called “Attar of Rose” is used in aromatherapy as a mild sedative.

The mid-morning is in full bloom with a brunchtime closer to lunchtime out in the hacienda. Begin with some juice, but continue with a Four Roses Cocktail. Stir & strain 2 oz Maker’s Mark bourbon, 1oz Cinzano dry vermouth, ¼ oz Bols white creme de cacao, and a dash of Angostura bitters into a frosted martini glass, and garnish with a twist of lemon peel.

If you’re celebrating the day out on the yacht in the Caribbean, there’s nothing wrong with a little Love in the Afternoon. Plug in the blender, for this cocktail is motorized. Scoop some cracked or crushed ice in the cup initially, then pour in 2 oz Captain Morgan Reserve rum, ½ oz Dekuyper strawberry liqueur, 1oz Florida organic orange juice, ¾ oz coconut
cream, ½ oz simple syrup, a dash of whipped cream and 3 fresh strawberries, 1 rim-sliced. Blend to perfection, and pour into a parfait glass.

Stop it . . .please, though I like the way you tease me . . . with your Tainted Heart. This shot is layer-poured starting with ½ oz of Aftershock cinnamon liqueur and ½ oz of Godiva chocolate liqueur. Your Latin Lover is ready when you are, on the rocks with 1oz Partida tequila and 1oz Amaretto Di Saronno.

In South America, your Love Game goes in a collins glass filled with crushed ice. Build over, by pouring 1½ oz Batida de Coco, 1oz Passoa liqueur, ½ oz grenadine, and fill with cold orange juice.

Having a hard time breakin’ the ice with that special someone. Go ahead, be persistent and don’t give up, but have a drink first. Take a pint glass out of the freezer, fill with ice and
pour in 1 ½ oz Crown Royal, splash with club soda, and top with Arizona lemon ice tea. Garnish with a slice of lemon, and the Frozen Tundra of your Love is ready to enjoy.

Sometime later, a note is specially delivered to you, and just in time. It simply says P.S. I Love You. Words one can not get enough of, and it tastes like this: In a cocktail glass, shake & strain ¾ oz each of the following – Bailey’s Irish cream, Grand Marnier, and cream. Strain in, and drizzle a few drops of Arrow green creme de menthe down the center, and top with a dust of nutmeg.

kb

Naughty Cars and Liquid Guitars

2007-01-31T22:54:00.000-08:00

Rock Hard and Ride Free

Tropicoupe Deville
Shake and strain in a chilled martini glass, 2oz Bacardi Tropico rum, ¾ oz Arrow triple sec, and a splash of fresh sweet & sour. Strain in, and shoot a dash of Trader Vic’s grenadine so it settles in the bottom of the glass. Garnish with a slice of orange.

Flying V Martini
You can make a martini with this, or you can also have it on the rocks. Shake and strain or pour over ice, 1½ oz Absolut vodka, ½ oz Vandermint, and ¼ oz Jagermeister. Garnish with a stick of rock candy.

78’ Camero
In a bucket over crushed ice, pour ¾ oz Yukon Jack, ¾ oz Captain Morgan’s spiced rum, ¾ oz Hiram Walker apricot brandy, 1oz Dole pineapple juice, and top with Dom Perignon champagne. No garnish necessary.

Aladdin Sane
Shake and strain in a chilled martini glass, 1oz Ketel One citron vodka, ½ oz Cointreau, the juice of half a lime, and 2oz of your favorite fruit punch. Garnish with peels of lime, lemon and orange.

Bentley
Pour over cubed or cracked ice in an old fashioned glass, 1oz Dubonnet Blanc, 1oz Calvados. Garnish with a twist of lemon peel. Stir and enjoy.

Blue Tahoe
Build over cubed or cracked ice in a tall collins glass, 1oz Partida tequila, 1oz fresh lime juice, ½ - ¾ oz Bols blue curacao. Then add 1 lemon and 1 orange slice, a cherry and a few mint leaves. Top with Pierre Jouet champagne.

Foxy Lady
Shake and strain in a chilled martini glass, 1oz Hendrix Electric vodka, ½ oz amaretto Di Amore, ½ oz Godiva chocolate liqueur, and 1oz cream. No Garnish.

Spanish Guitar
Pour over cubed or cracked ice in a rocks/tumbler glass, 1½ oz sweet sherry, 1oz Gallo dry vermouth, and ¼ oz Three Olives cherry vodka. Garnish with a maraschino cherry.

Gotham Sidecar
Shake and strain in a chilled martini glass. Rim the glass with sugar and strain in the recipe of 2oz Remy Martin V.S.O.P cognac, 1oz Cointreau, and 1oz fresh squeezed lemon juice.

Blondie
Shake and strain in a large martini glass. Split Rim – rim half the glass with sugar, and the other half with margarita salt. Strain in the shaken recipe content of 1oz Don Julio blanco tequila, ½ oz Hennessey cognac, 1oz Galliano, ¾ oz Leroux triple sec, and 2-3 oz Jose Cuervo margarita mix. Garnish with a twist of orange peel.

Corvette
Build over cubed or cracked ice in a highball glass, 1½ oz Southern Comfort, 1oz Gaetano sloe gin, and 1 teaspoon Campari. Fill with cold Santa Cruz organic lemonade. Garnish with a slice of peach.

Stratocaster
Build over cubed or cracked ice in a goblet glass, 1oz Lahaina dark rum, 1oz Bols creme de cassis, 1 teaspoon of lemon juice, and 1oz lemonade. Top with a good splash of Schweppes club soda. Garnish with a slice of lemon and a cherry.

Stevie Ray Vaughn
Shake and strain over cubed or cracked ice in a mason jar or pint glass, 1oz each of Jack Daniels, Southern Comfort, and Dr. Swami & Bone Daddy’s gourmet sweet & sour. Then add ½ - ¾ oz Juarez triple sec and 4 oz fresh orange juice.

Lamborghini
In a cocktail glass, layer in equal parts the following in order: Bailey’s Irish cream, Kahlua, Sambuca, and Dekuyper blue curacao. Drink with a straw from the bottom of the glass.

Formula 1
Build over cubed or cracked ice in a collins glass, 2oz Pearl vodka, ¾ oz Bols peach brandy, ¾ oz strawberry liqueur, 2oz grapefruit juice, and 2oz tonic water. Garnish with a slice of lime and a mint sprig.

Hot For Teacher
Pour straight in a warm mug, ¾ oz Lava liqueur, ¾ oz Tia Maria coffee liqueur, and fill with hot coffee. Garnish with cinnamon whipped cream.

Red Rider
Shake and strain over cubed or cracked ice in a pint glass, ¾ oz Vox vodka, ¾ oz Citronge orange liqueur, ¾ oz Red Zinger cinnamon schnapps, and 4-6 oz Ocean Spray cranberry juice. Garnish with a twist of orange peel.

kb

Room 353 - Peachy Keen

2007-01-17T16:53:00.000-08:00

and a little fuzzy too . . .

Peach Impediment
Chill together in a shaker and strain into a double-shot glass, ½ oz Hangar One vodka, ½ oz Bols peach schnapps, and splashes of sweet & sour, papaya juice, and grenadine.

Chicks Dig It
Build over cubed or cracked ice in a tall glass, 1½ oz Skyy berry vodka, 1oz Josef Haupt triple sec, ¾ oz Hiram Walker peach schnapps, partial fill with Ocean Spray cranberry juice, and fill to top with Canada Dry ginger ale. Garnish with a slice of peach.

Fuzzy Bush
Pour over cubed or cracked ice in a tall glass, 1oz Old Bushmills Irish whiskey, ½ oz Arrow peach schnapps, and fill with Tropicana orange juice.

Peach Passion
Pour over cubed or cracked ice in a highball glass, 1oz each of the following: Absolut vodka, Gaetano triple sec, and Dekuyper peachtree schnapps. Fill with pink lemonade.

Bermuda Triangle
Pour over cubed or cracked ice in a highball glass, 1oz Captain Morgan spiced rum, 1oz Marie Brizard peach schnapps, and fill with orange juice.

Just Peachy
Pour over cubed or cracked ice in a highball glass, 2oz Dekuyper Peachtree schnapps, and fill with iced tea. Garnish with a slice of peach.

Peaches and Coffee Cream
Pour over cracked ice in an old fashioned glass, 1oz Dekuyper Peachtree schnapps, 1oz Kahlua coffee liqueur, and fill with cream.

Fuzzy Martini
Chill or shake & strain in a chilled martini glass, 2oz vanilla vodka, ½ oz coffee vodka, and ¼ oz Bols peach schnapps. Garnish with a slice of peach.

Beach Sunday
Pour over cubed or cracked ice in a highball glass, 2oz Pearl peach vodka, 1oz Chambord, 3oz cranberry juice, and the juice of one-half a lime.

Peach Blow Fizz
Shake & strain over cubed or cracked ice in a highball glass, 2oz Plymouth gin, 1oz light cream, the juice of one-half a lemon, a pinch of sugar or ¼ oz of simple syrup, and a one-fourth slice of peach. Strain in and fill with Schweppes club soda.

Georgia Peach
Build over cubed or cracked ice in a tall or pint glass, ½ oz each of the following: Ketel One vodka, Baffert’s gin, Bacardi rum, Josef Haupt triple sec, and Bols peach schnapps. Partial fill with 7-Up or Sprite, and top fill with cold orange juice. Garnish with a slice of peach.

Venezia
Stir & strain in a chilled cocktail glass, 1oz Tanqueray 10 gin, ¾ oz Ecker peach liqueur, ¾ oz Cinzano dry vermouth, and 2 drops of Bols blue curacao. Garnish with a twist of orange peel.

Peach Bunny
Shake & strain in a cocktail glass, ¾ oz Hiram Walker peach brandy, ¾ oz Gaetano white creme de cacao, and ¾ oz light cream.

Fuzzy Cooter
Pour over cubed or cracked ice in a mason jar, 2oz Belvedere vodka, 2oz Arrow peach schnapps, and equal parts fill of the following: orange juice, Boylan’s ginger ale, and lemonade.
Garnish with slices of lemon and orange.

kb

Room 661 - Kiss and Do Tell

2007-01-11T23:20:00.000-08:00

Welcome to the Liquid Kitchen in 2007! It was great taking a little time off, but it’s always great to be back with some new themed cocktail columns for this year. I worked about 18 private bar gigs in December, so I'm taking off some time in January.

A fruity and nutty drink, the Creamy Kiss can be a shake & strain up or have on-the-rocks. In a chilled cocktail glass or a rocks glass, prepare with ½ oz each of following ingredients: amaretto di Amore, Dekuyper peach schnapps, Carolan’s Irish cream, and cream. Garnish with a slice of peach.

This woo woo shaped recipe is a shake & strain drink that goes up in a chilled martini glass. Tantric Kiss gets 1½ oz Absolut vodka, ¾ oz Hiram Walker peach schnapps, 1½ oz of
Ocean Spray cranberry juice, and 1½ oz of Dole pineapple juice. Sprinkle with a little crushed ice over the top and garnish with an attractive flower petal.

A cocktail in the classic style, Sonny Gets Kissed goes in a chilled cocktail glass and is a shake & strain drink, getting 1½ oz Bacardi white rum, ½ oz Bols apricot brandy, ¼ oz each of Real lime and Real lemon juice, and a pinch of natural milled sugar. No garnish – no problem.

In a tumbler glass, shake & strained and poured over ice,
Kiss and Tell starts with 1oz Rain vodka, ½ oz Galliano, ¼ oz Gallo dry vermouth, 1 teaspoon of Arrow blue curacao, 2oz of Tropicana orange juice, and 1oz of Kern’s passionfuit juice/nectar. Garnish with a slice of orange and a cherry.

An interesting early to mid afternoon drink with an egg twist, Jump Up and Kiss Me also has a neopolitan flair similar to the one above. A shake & strainer over ice in a collins glass, it gets 1oz Sea Wynde rum, ½ oz Galliano, ½ oz Marie Brizard’s Apry apricot liqueur, 1oz of egg white, and a dash of Dr. Swami & Bone Daddy’s gourmet sweet & sour mix. Strain in, and top fill with splashes of orange and pineapple juices.

For everyone who will be celebrating St. Patrick’s day in a nearby pub, the Irish Kiss and a glass of fine brew from the tap may be a good start to the festivities. Poured straight over in a shot glass, the drink gets 1oz Irish Mist and a few drops of Gaetano green creme de menthe.

Dating back to 1895, the Widow’s Kiss is a cocktail with plenty of exploration on the palate. Shake & strained in a chilled cocktail glass, pour in 1oz Calvados apple brandy, ½ oz yellow Chartreuse, ½ oz Benedictine, and 2 dashes of Angostura bitters of Fee Bros. old fashioned bitters. No garnish necessary.

This drink definetly fits one of my jazz cd’s I just had on by Cassandra Wilson, with her cool and caressing musical arrangements. The Soul Kiss Cocktail is a shake & strain that goes up in a chilled martini glass, with 1oz Maker’s Mark bourbon, 1oz Tosti dry vermouth, ½ oz Dubonnet rouge, and ½ oz of fresh orange juice. No garnish.

A lounging highball drink that goes in a highball glass over cubed or cracked ice. Kiss Me Quick begins with 2 oz Finlandia cranberry vodka, 1oz Apfelkorn, partial fill to desired amount with cold Canada Dry ginger ale, and top fill with cold Martinelli’s apple juice. The garnish is your choice!

Well, this is one way of adding blood to your diet! Vampire’s Kiss is a build-over-ice drink in a tall glass, cubed or cracked. Start with 1½ oz Ketel One vodka, ½ oz Beefeater’s gin, ½ oz Martini & Rossi dry vermouth, ¼ oz Don Julio anejo tequila, a pinch of sea salt, 3oz or fill with fresh tomato juice. Add pepper and spices to taste. Garnish with a small chunk of medium-cooked burger, steak, filet or tri-tip. Your hunger, your choice!

Till next week, kb

Room 1085 - And now . . . the Weather

2007-01-03T00:00:00.000-08:00

It feels the last two weeks of November nights here in L.A. changed to a serious chill in the air, compared to what we’re used to anyway. I guess that’s the way it’s going to be for a while, so sweater up the bod, snuggle up the fire and enjoy some groovy cocktails stemming from the ideas and thoughts of our ever changing temperature world. Culled from Room 1085 of my 2004 book “The Hotel of Naughty Cocktails” available on cdbaby.com

Scene 4885 – Call of the Snow Fields
In a goblet or parfait glass, blend the following:
1oz Lapponia Lakka Cloudberry liqueur, 1oz Marie Brizard Parfait Amour liqueur, 1oz cream and 1oz Dole pineapple juice.
Garnish with a dust of nutmeg

Scene 4909 – Stormy Weather
Pour over cubed or cracked ice in a highball glass, ¾ oz Fernet Branca, ¾ oz Tosti dry vermouth, and ¼ oz Bols white creme de menthe. Stir and sip.

Scene 4899 – Purple Rain
Build over cubed or cracked ice in a tall glass, ½ oz each of vodka, gin, rum and triple sec. Add a dash of Dr. Swami and Bonedaddy’s sweet & sour mix, fill with Boylen’s natural ginger ale, and top with a lace of Chambord. Garnish with raspberries.

Scene 4887 – Cloudy Day
Pour over cubed or cracked ice in a highball glass, 2 oz Hiram Walker sloe gin, 1oz of Realime juice, and 2 oz Canada Dry ginger ale. Garnish with a slice of lime

Scene 4911 – Three Sheets to the Wind
In a shot glass, pour equal parts of the following: Jagermeister, Rumple Minze, and Corazon tequila

Scene 4906 – Snowdrop
Shake & strain in a chilled martini glass, 1¼ oz Gran Duque de Alba brandy, and ¾ oz amaretto Di Saronno. Strain in, and pour 1oz Godiva white chocolate liqueur slowly down the inside of the glass so it settles as a layer of white “snow” on the bottom. Garnish with chocolate straws.

Scene 4890 – Damn the Weather Cocktail
Shake & strain in a chilled cocktail glass, 1oz Martin Miller’s gin, ¼ oz Gallo sweet vermouth, ¼ oz fresh orange juice, and 1 teaspoon of Dekuyper triple sec.

Scene 4898 – Island Storm
In a hurricane glass, prep as follows: Pour 1oz CranGrape juice into the bottom of the glass. Blend the following with ice until thick, 1½ oz amaretto Di Amore and 3 oz Daily’s pina colada mix. Pour the blend in the glass to the top. Float ½ oz Sea Wynde rum on top. Garnish with a wedge of pineapple and a cherry, speared.

Scene 4893 – Hot Afternoon
Build over cubed or cracked ice in an old fashioned glass, ¾ oz Kahlua coffee liqueur, ¾ oz Dekuyper Peachtree schnapps, and a splash of cream to desired level. Garnish with a slice of peach.

Scene 4914 – White Cloud
Shake & strain up or have on-the-rocks, ¾ oz Jameson Irish whiskey, ¼ oz Arrow white creme de cacao, ¼ oz Gaetano white creme de menthe, and 1¼ oz cream.

kb

Liqueur World - 8

2006-12-27T14:14:00.000-08:00

Series 8 of 8

Tia Maria
A Jamaican coffee liqueur with spices. Grown in the Blue Mountains of Jamaica.

Tiramisu
A coffee-based liqueur with an espresso/cola-brown flavor, and a coffee and candied almond taste.

Trappistine
Originated by the Trappist monks in Normandy around 1670, this bitter brandy-based herbal liqueur is pale yellow-green in color.

Triple Sec
A highly refined form of curacao (orange), yet colorless and less sweet. “Sec” means dry.

Tuaca
Aged milk brandy with citrus fruit essences and hints of vanilla, orange, & tones of caramel-toffee-butterscotch.

Underberg
A natural herb bitters taken for digestion. It is not a beverage. Not to be sipped, but taken all at once and quickly because of its aromatic taste. It is alsoused as a flavoring and after a meal to feel bright and alert. Out of Lewiston, NY , it comes in a small 0.67 fl. oz. bottle and three to a pack.

Unicum
An herbal liqueur out of Hungary. Distilled from over 40 herbs and aged in oak casks, it has a bitter taste and an exotic bouquet. The secret recipe has been guarded by the Zwack family for centuries.

Uphoria
A 30 proof line of liqueurs with all natural flavors including Pink Guava, Asian Pear, and Pomegranate.

Vandermint
A unique blend of smooth rich chocolate, subtly flavored with a touch of fresh mint. Dark in color. Originated at the Chocolate House in 17th Century Holland. A premium Dutch liqueur.

Velvet Falernum
Available as of 2003 in the U.S. through the Spirit of Hartford–860-404-1776. Websites: spiritofhartford.com, velvetfalernum.com . A 22 proof white rum-based liqueur from Barbados, blended with lime juice, sugar, almond and clove. This is the original.

Vermeer
A Dutch chocolate cream liqueur out of Holland.

Vermouth
An aperitif wine, flavored with some 50 herbs. There are two types – Dry (white/bianco) and Sweet (red/rosso). Bianco is a sweet white vermouth. Dry is used for the Martini and Gibson, while Sweet is used for the Manhattan and the Rob Roy. In the past, wormwood was one of the main flavorings of vermouth (derives from German for wormwood).

Waldheidelbeer
Forest blueberry nectar by Retter of Austria. A premium liqueur with the highest rating.

White Lightning
A clear-colored homemade whiskey, rarely aged and difficult for the palate. Though it goes through the dis-tillation process, it lacks color due to not being aged in charred oak barrels.

Wild Turkey
A bourbon-based liquor flavored with spices. Also comes in a special stock Liqueur.

X-Rated
From France, a 34 proof fusion of ultra premium French vodka and Provence blood orange mingling with mango and passion fruits.

Yukon Jack
A Canadian whiskey-based liquor, flavored with citrus and herbs.

Zamoura
A liqueur with a predominant flavor of cloves.

Zen
A green tea liqueur from Japan. 40 proof.

Zone
Out of Italy, a 50 proof vodka with natural melon flavor.
Slightly sweet. Best if chilled very cold.

kb

Liqueur World - 7

2006-12-26T19:05:00.000-08:00

Series 7 of 8

RedCliff
America’s new premium liqueur, as of 05’.
Containing 15 proprietary ingredients, including the distinct flavors of vanilla, sarsparilla, tangerine, lime, anise, cinnamon, hazelnut, and cola flavoring. A complex character and rich in the spirit of the West. Comes in a hand-crafted western-styled elliptical saddlebag-shaped bottle. At 65 proof, it chills perfectly in the freezer.

RedRum
Not a liqueur, but close enough. This is a tropical fruit flavored rum made from an exotic blend of mango, pineapple, coconut, and cherry flavors.

Retter
The brand name for a premium Sour Cherry nectar from Austria. Clear in color. Other flavors available.

Rock And Rye
Rye whiskey flavored with rock candy syrup and fruits. Check out www.rockcandy.com

Rose Water
A clear liquid flavoring distilled from rose petals, adding a fragrant essence to specific cocktails.

Rum Tree
White rum-based liqueur flavored with sweet citrus.

Rumple Minze
A high quality schnapps from Germany, with a sweet, herbal peppermint fragrance and a perfumed bouquet. This brand also puts out a liqueur called Black Haus.

Rye
A whiskey made from a fermented grain mash and containing a minimum of 51% rye.

Sabra
An orange-chocolate liqueur from Israel.

Safari
An exotic liqueur from Holland, with an ambrosia, orange, tropical fruit nose and taste, due to the infusion of the following fruits; maracuya, mango, papaya, lemon and lime. Produced by UDN in the Netherlands and exported to several countries worldwide. Served neat, on the rocks, or as a recipe ingredient.

Sake
A type of beer, made from re-fermented rice. I know this isn’t a liqueur, but I threw it in here anyway!

Sambuca
An Italian liqueur, flavored with elderbush, giving a licorice taste. Served straight up with 3 coffee beans.

Sapphire
As most Gins are made with 4 or 5 botanicals, Bombay Sapphire is made with 10, including almonds and lemon peel from Spain, liquorice from China, juniper berries and orris (iris root) from Italy, angelica (root) from Saxony, coriander(seeds) from Morocco, cassia bark from Indo-China, cubeb berries from Java, and grains of paradise from West Africa. This is a 94 proof liquor (47% ABV).

Schnapps
Schnapps is a German word for Mouthful. A fruit-based distillate that’s usually overly sweet and artificially flav-ored, with a normally lower alcohol content, resulting in a lower proof (ABV). Except for Rumple Minze! Made from grain or potato spirits, and flavored with various herbs and/or fruits. Schnapps can range from sweet - like a liqueur, to dry as an infused vodka.

Sence
A product made with the essential nectar of the Kazanlak rose from central Bulgaria, harvested and distilled at the peak of aroma and flavor. A rare European rose nectar, considered an elixir in Japan and Korea.

Shakka
Eau De Vie cordials with flavors of kiwi, red apple, and grape.
30 Proof.

Sherry
A wine fortified with brandy, added after fermentation. Made in the region of Spain surrounding the city of Jerez. It also comes from Australia and South Africa.

Shochu
A traditional japanese distilled spirit. Two types: Ko and Otsu. Various brands available. Both use malted rice for fermentation. Varies from 40–90 proof in ABV. Molasses is used in the Ko type.

Silhouette
A vanilla liqueur made by Van Gogh out of Holland. 40 Proof.

Simple Syrup
A liquid sugar solution prepared by simmering water in a saucepan set over medium-high heat. Add the sugar and stir until completely dissolved. Remove from pan, set aside and cool to room temp. Bottle, cap, and refrigerate until needed. 1 cup water with 1 cup granulated sugar. Known in the late 1800’s as Gum Syrup.

Slivovitz
A plum brandy, made from blue plums.

Sloe Gin
Sweet flavored with sloe berries from the blackthorn bush.

Snow Storm
A Wintergreen schnapps, made by Hiram Walker.

Southern Comfort
A bourbon base with peach liqueur and fresh peaches. Also known as “SoCo”.

Strega
A liqueur flavored with over 70 herbs and barks, emitting an earthy quality to the palate, including spearmint, seeds, and anise. Strega is Witch in Italian.

Suze
A French herbal liqueur, made from the root of the yellow gentian. Also used as a gastrointestinal tonic.

Swedish Punsch
Made from Arak, this is a spicy, Swedish liqueur based with rum, tea, and lemon.

Sweet Vermouth
A red wine flavored with herbs and spices.

Swiss Chocolate Almond
A liqueur with a flavored name that speaks for itself. Made by Hiram Walker.

Taboo
A 29 proof liqueur/aperitif from the U.K., with a white wine and vodka base, blended with exotic fruit juices.

Tao
A liqueur put out by Raynal, mixing French brandy and French vodka with a hint of natural citrus flavors.

Tequila Agavero
A tequila-based spirit from Mexico, mixed with Damiana liqueur.

kb

Liqueur World - 6

2006-12-18T02:40:00.000-08:00

Series 6 of 8

Metaxa
The most famous of Greek brandies, it is distilled from red grapes, sweetened, and flavored with natural aromatic substances. Available in various grades of quality.

Midori
A honeydew flavored liqueur made from Japanese melons.

Milady
A cranberry liqueur out of Moldova, with natural cranberry juice mixed with fine spirits and natural flavor of cranberry.

Mirabelle (GRANDE RESERVE)
Made from the yellow plum,this French liqueur is clear in color, with hints of spice vanilla extract, and with a light clove nose. Made by Trimbach.

Mozart
A dark, creamy brown chocolate liqueur from Austria, with combined hints of nuts, chocolate, and nougat.

Nocello
A walnut-flavored 48 proof Italian liqueur.

Oblio
A Sambuca liqueur from Italy, with the focused tastes of anise, licorice, beans, spice, and citrus. Great quality.

Okolehao
A Hawaiian liqueur, blending whiskey and the Ti plant.

Old Whiskey River
A blend of genuine Kentucky bourbon and real dairy cream, with the flavors of mocha and chocolate.

Opal Nera
A Black Sambuca liqueur with a deep purple color, and a sweet licorice and spice taste, with anise in front holding court over other luscious fragrances.

Orange Bitters
Principally flavored with the skins of bitter oranges. Difficult to find, The Fee Brothers out of Rochester, New York may be the last makers of this in the United States. They also make a Peach bitters. Their phone numbers are 716-544-9530 and 800-544-FEES .

Orange Flower Water
A clear liquid flavoring distilled from bitter orange flowers, which adds a fragrant essence to specific cocktails.

Orchid
A line of vodka-based liqueurs out of Calgary, Alberta, including Mango, Lychee, Guava, and Passion Fruit. Go to OrchidLiqueurs.com

Orgeat
An almond flavored sweetener/syrup. A sugar syrup with almond extract if you’d like to make it yourself.

Ouzo
A Greek aniseed flavored liqueur, rather drier than that of Anisette.

Oxygene
A liqueur from Belgium, representing a milder form of an Absinthe substitute.

Pama
A pomegranate liqueur made w/ California pomegranates. Bottled in Bardstown, KY.

Pallini
Fruit flavored liqueurs from Italy, with Lemoncello, Raspicello and Peachello.

Paolina
A cappucinno cream liqueur from Italy.

Parfait Amour
Scented from the petals of the Parma Violet, and infused with curacao orange peel, spices, vanilla pods, al-monds, and coriander seeds. French for Perfect Love. Aka Creme de Violette or Creme Yvette.

Passion Fruit Liqueur
A Hawaiian liqueur flavored with peaches and mangos.

Passoa
A liqueur made from passionfruit juice.

Pat O’Briens
A New Orleans based Bar and Company selling original drink mixes including Hurricane mix and Cyclone mix as well as many others. All mixes are in 1 liter bottles. Orders and shipping by calling
1-504-588-2758 (direct line to the catalog and warehouse) or by going to their website www.Patobriens.com also – 1-800-597-4823

Pearle de Brillet
A fine liqueur made from Williams pears grown in Alsace, and young eau-de-vie from the Cognac region of France.

Pennsylvania Dutch
A 30 proof egg nog liqueur out of the Philadelphia dairylands, made with real dairy cream, brandy, rum, and blended whisky.

Pernod
A licorice flavored liqueur, which turns white over ice. A product of France.

Peter Heering
Developed in 1818 using the renowned cherries that grow in southern Denmark. It is deep red, light textured, and medium sweet with wild cherry flavors. Aka Cherry Heering.

Peychaud’s
A form of bitters concocted from a New Orleans apothecary in 1793, normally dispensed a few drops at a time. A tonic known for its curative powers. Available in New Orleans at Sazerac.com

Pimm’s
A gin base liqueur with fruit flavors and herbs. Pimm’s Cup is a classic cocktail. Originated by London bar owner James Pimm in the 1880’s as a digestive tonic.

Pineau (des Charentes)
From France, a blend of young cog-nac and grape juice, matured in casks. Available - Rose or White.

Pisang Ambon
An emerald green exotic specialty liqueur from an old Indonesian recipe, using small green bananas. The tropical fruits and herbs come from the Emerald Belt (Asian Islands).

Pisco
A Chilean grape brandy made from the pomace of the wine press. The defining ingredient in the classic cocktail Pisco Sour. Distilled in Chile and Peru. Also, see Marc

Pistachia
A pistachio flavored liqueur, made by Cointreau.

Port
A full bodied wine, fortified with grape spirit (Brandy) during the fermentation process. Comes from the Duoro Valley in Northern Portugal. Calories Per Ounce – 40

Praline Pecan Liqueur
Made in the U.S., a syrupy liqueur with an attractive brown / oloroso sherry color, and the flavors of burnt nuts, and a smoky, pecany nose.

Prunelle (SAUVAGE GRANDE RESERVE )
Made from the sloe plum, this French liqueur is spring water clear and of the highest quality. The brand name is Trimbach.

Pucker
A registered trademark name from Dekuyper Royal Distillers out of the Netherlands, which produces a line of sweet & sour schnapps, licensed to produce in the U.S., by John Dekuyper & Son, in Cincinnati, OH.

Punt e Mes
A bittersweet vermouth distilled with the bitter taste derived from quinine. Launched in 1876 from the Carpano Bar in Turin, this dark colored Italian aperitif wine is one of the world’s most popular. Punt e Mes means point and a half.

Quinine
A bitter extract made from the cinchona bark. Used for medicinal purposes, it was also a treatment for malaria in the 1930’s.

Raspberry Liqueur
Available in Red Raspberry which many brands produce today, and Black Raspberry which is the flavor of the French liqueur Chambord.

kb

Liqueur World - 5

2006-12-05T01:09:00.000-08:00

Series 5 of 8

Hpnotiq
A liqueur from France, blending pure cognac, premium vodka, and natural tropical fruit flavors, with hints of orange and passion fruit. Baby blue in color. Frosted bottle, comes with a corked top.

Illy
A rich, full espresso liqueur from Italy, with the aromas of toasted coffee, sweet fig, raisin and date with a flavor note
of burnt coffee, and a slightly bitter finish.

Intrigue
A 34 Proof liqueur out of France. A blend of French vodka, fine cognac, and exotic tangerine and passion fruits. Also available is Pink – a 50 Proof blend of premium French vodka with peach and passion fruits.

Irish Cream
Irish whiskey flavored with cream, mocha and sweeteners.

Irish Mist
A spicy Irish whiskey flavored with honey & herbs.

Izarra
An herb flavored liqueur made with armagnac, herbal plants, and acacia honey. Produced in France. Comes in Green which contains 48 different ingredients, and Yellow which con-tains 32 different ingredients.

Jagermeister
A dark colored German liqueur with over 56 herbs, roots, fruits, and spices.

Just Desserts
Cream liqueurs with the flavors of thin mint chocolate cookie, and chocolate chip cookie.

Kahana Royale
A macadamia nut liqueur from Hawaii, made from the rich essence of roasted macadamias, blended with exo-tic natural flavorings.

Kahlua
A premium coffee flavored liqueur from Mexico.

Kamasutra
An exotic ginseng coconut liqueur from Germany.

Ke Ke Beach
A key lime cream liqueur from the Netherlands.

Kirsch
A clear liqueur distilled from black cherries.

Kirschwasser
A premium cherry brandy.

Kona Gold
An authentic liqueur from Hawaii’s kona coffee.

Kummel
A liqueur flavored with caraway and anise seeds, and other herbs.

KWV Van Der Hum
A citrus peel/tangerine flavored liqueur from South Africa followed by flavors of pineapple and sweet and sour.

Le Grande Passion
From France, with the seductive scents of candied apples, passionfruit and red raspberries. A premium tropical fruit liqueur.

Licor 43
A Spanish brandy-based liqueur with 43 ingredients, mostly herbs, with a prominent vanilla flavor.

Lillet
A French aperitif wine. Comes in rouge and blonde.

Lillehammer
A Scandinavian berry liqueur from Denmark, and produced from overripe red lingon berries, yet more sweet than tart.

Limoncello (Caravella)
A really flavorful lemon liqueur from the gorgeous lemon groves on the AMALFI coast in Southern Italy. Original recipe dating back to 1898. A combination of lemon juice, lemon peels, and the finest grain spirits. They now make Orangecello.

Liqueur
A spirit-based distillate infused with natural flavoring
ingredients and sweeteners, with the exact recipe remaining a secret. Normally higher in proof (alcohol content) than that of Schnapps, originating centuries ago as medicinal treatments to
stimulate the heart.

Luxardo
A cherry liqueur from Italy.

Madiera
A blended and fortified Portuguese wine.

Malibu
A coconut rum from Brighton, Black Rock, Barbados.

Mandarin Napoleon
A citrus-based liqueur, made from the macerating of mandarin peel in selected brandies. Has an amber hue, from Belgium.

Maraschino
A clear, relatively dry liqueur made from the spicy Marasca cherries of Italy and Dalmatia (in Yugoslavia). The cherry pits are distilled separately and contribute to a bitter-almond nuance. Used frequently in mixed drinks.

Marc
A French grape brandy made from the pomace of the wine press.

Marcel Trepout
The beginning nose of this liqueur reminds you of Grand Marnier, but not as sweet. This is a super quality armagnac liqueur from France, with ripe scents of Mandarin orange, with a refined and delicate balance.

Marsala
A full-bodied fortified red wine from Sicily.

Mathilde
A selection of premium liqueurs out of France, with the flavors of cassis, peach, framboise, and orange.

Maui
A tropical fruit schnapps from Hawaii.

Medoc
An 80 proof liqueur from France, made from brandy, orange curacao, cherries, and creme de cacao.

Mezcal
Distilled from the fermented sap or juice of the agave plant in the same vein as tequila, but only single distilled, and does not come from the tequila area of Jalisco. The Peyote Cactus is cultivated from its native habitat of Northern Mexico and the southwestern U.S. Peyote contains the principal alkaloid Mescaline, which is a powerful hallucinogen and shamanistic plant
used in Native American rituals and religious ceremonies to deepen spiritual understanding, and popularized by Aldus Huxley in his book The Doors of Perception.

kb

Liqueur World - 4

2006-11-27T14:12:00.000-08:00

Series 4 of 8

Dry Sack
A superior medium dry Sherry imported from Spain.

Dubonnet
A quinine-flavored aperitif wine, in rouge and blanc.

Dulceda
Dulce de Leche liqueur, made with a blend of rich caramel and real cream with selected rums across the Caribbean.

Eau de Vie –(or Eaux)
French for Water Of Life, it is a brandy distilled from the fermented mash of any fruit. These are colorless brandies with an aroma and flavor suggestive of fruit blossoms.

Eau de Vie de Poire
A brandy-based liqueur using Williams Pears.

Emulsion Liqueurs
The process in which chocolate (cocoa), cream, milk, and eggs are homogenized together with alcohol and sugar.

Envy
A liqueur from France, blending together cognac, French vodka, and natural exotic fruit juices.

Erin Cream
An Australian cream liqueur similar to Irish cream, but based with fortified wine, not Irish whiskey.

Falernum
A spicy sweetener from Barbados, with almond and ginger undertones, mixed fruits, spices, sugar cane, cloves, and a little bit of alcohol. Made in Barbados, it is now available in the U.S. through the Spirit of Hartford – 860-404-1776, VelvetFalernum.com A no-alcohol version, produced by DaVinci Gourmet out of Seattle, is available –800-640-6779 or order on-line at DaVinciGourmet.com

Fernet Branca
A mysterious Italian bitters liqueur, made from a secret formula containing some 40 herbs and spices, like rhubarb, chamomile, anise, cardamom, clove, gentian, and myrrh. Also known as a great digestive.

Fire God
Produced at one of the oldest distilleries (est. 1891) in Mexico, it is an imported tequila-based specialty liqueur. A combination of fine reposado tequila and native Mexican jalapenos.

Fire Water
A 100 proof cinnamon schnapps.

Fireball
A 66 Proof cinnamon whisky.

Forbidden Fruit
A liqueur made with brandy and shaddock (grapefruit), along with other citrus fruits. This is a high proof liqueur, 100 or greater.

Fraise
A liqueur flavored with wild strawberries.

Framboise
A liqueur flavored with burgundy raspberries.

Frangelico
Flavored with hazelnuts, with infusions of berries and flowers. From legend, Frangelico was an individual who lived as a hermit by the bank of a river in the 1700’s. Close to nature, his secret knowledge of herbs, flowers, berries, and nuts created unique recipes for liqueurs.

Frigola
A thyme flavoured liqueur from Ibiza, Spain.

Galliano
A sweet, spicy, golden Italian liqueur infused with herbs, roots, spices, flowers, and nuts. Many layers of taste to the palate of this earthy, neapolitan cordial.

Gammel Dansk
A bitters made from an age old recipe that includes 20 different herbs and fruits. This dark amber drink is peppery, herbal, and completely dry. One of the liveliest and bitterest among bitters.

Ginger Syrup
Simply, it is a ratio mixture of simple syrup and the essence of ginger. It is kind of between simple syrup and Falernum Syrup.

Glayva
A scotch whisky-based liqueur with honey, herbs, and spices.

Godet
A premium Belgian white chocolate liqueur with rich, creamy hints of milk chocolate and vanilla bean. Milky white in color, and sweeter than White Crème de Cacao.

Godiva
A premium Dark chocolate liqueur, with hints of herbs and cocoa beans. White chocolate is also available.

Goldschlager
An 87 proof cinnamon schnapps liqueur with gold flakes. Goldwasser
is similar in regards to the gold flakes, but the spirit is a brandy base with herbs.

Gran Caffe
An espresso liqueur from Italy, put out under the brand name of Giovanni Buton.

Grand Marnier
Orange peel steeped in Cognac; an elegant, richer form of Curacao, yet made with green oranges from Cur-acao, hand peeled and dried in the sun to concentrate the flavors. A triple orange cognac produced in France.

Grappa
An Italian grape brandy with a sharp taste, made from the pomace of the wine press.

Grenadine
A sweet, red syrup made from pomegranates and other natural flavors. Contains no alcohol. Essential for childrens drinks as well as some adult drinks.

Harveys
A unique blend of the finest sherries shipped from Spain, offering a smooth, nutty taste. Bristol Cream was created in Harvey’s cellars in the heart of the city, closely associated with Port of Bristol, England.

Herbsaint
An absinthe substitute, and in the same league as Pernod. A New Orleans-based liqueur.

Hot Damn
A red cinnamon schnapps by Dekuyper that comes in both 80 and 100 proof.

KB

Liqueur World - 3

2006-11-20T17:20:00.000-08:00

Series 3 of 8

Claristine
A spicy, herbal liqueur made by Leroux, which follows the formula once used by the Clarisse nuns of Belgium.

Clement Creole
A shrubb rum liqueur from Martinique, with a mandarin orange, lemon, and sugarcane nose, and a tea-like quality in the aftertaste.

Cloudberry
A liqueur out of Finland with the sweet subtle flavor of arctic cloudberry, with a bright yellow color and a bitter-sweet taste of orange and raspberry. Made by Lapponia, this liqueur’s bottle name is Lakka. Other liqueurs produced by Lapponia are Lingonberry and Buckthorn.

Cocobay
A light and delectable cordial with a clear-water appearance, with the primary flavor being coconut, and the secondary being a smooth milk chocolate.

Cognac
A type of Brandy from the Cognac region of France, north of Bordeaux, primarily known as Charente, after the river. Three grape varieties are planted for cognac: Ugni Blanc, Colom-bard, and Folle Blanche. V.S. – Very Special and V.S.P. – Very Special Pale are aged a minumum of two years. V.S.O.P – Very Special Old Pale and V.O. – Very Old are aged a minimum of four years. Napoleon, X.O.– Extra Old– age minumum six years.

Cointreau
A dry, orange flavored super fine liqueur made from the skins of curacao oranges. Also used as a high quality triple sec. Produced in Anjou, France.

Cordial
An American term for Liqueur. A drink usually straight up in a snifter or cordial glass at room temperature to stimulate or enhance a warm or friendly situation.

Crema de Mezcal
A creamy, sweet liqueur with a nose of roast maguey, vanilla, and pear. An almond, apple, coffee, pineapple palate, and a long, sweet orange, smoky finish.

Creme de Banane
A sweet and syrupy banana liqueur, coming in either a white or gold color. Produced both in the U.S. and abroad.

Creme Boulard
From the apple orchards of Normandy, France comes a rich, smooth blend of Calvados, the celebrated apple brandy, in the context of a cream liqueur with the flavors of baked apple, spice, and vanilla. Serve chilled or over ice.

Creme de Cacao
Flavored with Vanilla and Cacao beans. Comes in White and Dark. Pronounced “ka-ka’o” or “ka-cow”.

Creme de Canelle
A cinnamon liqueur from France.

Creme de Cassis
A liqueur flavored with black currants.

Creme de Menthe
Usually made from peppermint. Green and White differ only in color.

Creme de Mure
A liqueur made of wild blackberries.

Creme de Noix
A liqueur flavored with walnuts

Creme de Noyaux
Made from fruit stones, producing an almond flavor. Also known as de Almond.

Creme de Violette
See Parfait Amour. Aka Creme Yvette.

Crystal Comfort
A fresh, clean taste and appearance, with flavors of orange, pineapple, tangerine, and lemon. From the Southern Comfort family.

Curacao
An orange flavored liqueur made from the dried peel of bitter oranges. Comes in orange, blue, green, and clear, but they all taste the same. The name Curacao comes from the name of an island in the West Indies/South Caribbean. Pronounced “kyoor’e-so’“.

Cynar
A 33 proof liqueur made with the bitters of herbs and artichoke. Made in both Italy and Switzerland.

Damiana
An exotic Guaycura liqueur from Mexico, known for its aphrodisiac properties. The herb Damiana is a tradition of the Mayan people in Central America, used as a tonic, stimulant, antidepressant, and a restorative to the reproductive organs of both sexes.

Der Saure Fritz
A citrus and lime schnapps from Germany.

Digestif
A beverage, usually with an alcohol base, that is consumed after a meal to stimulate digestion.

Domaine Charbay – “Nostalgie”
A black walnut liqueur made in the USA, with a chestnut/sherry color, and scents of egg cream, nutmeg, and coffee beans under the walnut surface. The tasting offers the flavors of orange, chocolate, pineapple, and guava, before closing with a crisp, walnut finish.

Domaine Charbay – “Lara”
A persimmon liqueur. A fruity liqueur with a pear-like quality. Persimmon is a hard wood tree with orange-red edible fruit.

Dooley’s
The original toffee liqueur from Germany. A mixture of vodka and toffee caramel.

Dracula’s Potion
A black currant and cherry schnapps from Germany. An herbal quality liqueur with hints of pepper, ginger, and cinnamon.

Drambuie
A secret recipe since 1745. A sweet, and spicy liqueur, with a base of aged scotch whiskey & honey.

Dr. McGillicuddy’s
A high quality vanilla schnapps from Canada. A silky smooth vanilla bean flavor, and a mineral water-clear, perfect clarity. Also available is Mentholmint, a 48 Proof liqueur.

kb

Liqueur World - 2

2006-11-13T23:44:00.000-08:00

Series 2 of 8

Barenjager
A honey flavored liqueur with a vodka base. The name is German for “Bear Hunter”.

Bauchant Napoleon
A light touch of cognac as a base for this liqueur from France, with a harvest-gold apple-cider color, and a plump, juicy main flavoring of orange rind/tangerine bouquet /marinated orange.

Becherovka
An herbal bitter liqueur from the Czech Republic.

Benedictine
A Cognac base, blended with a secret formula of 27 herbs, plants, and peels. First made by the Benedictine monks in France. Also known as a Cloister liqueur, like Trappistine and Frangelico. Benedictine & Brandy (B & B) is also popular.

Berentzen
Apple and cinnamon apple liqueur from Germany.

Bitters – A concentrated flavoring agent made from roots, berries, herbs, and plants. Great as a digestive with club soda, and is used in the “Old Fashioned” drink and “Champagne Cocktail”. (Fee Ph#-585-544-9530) Angostura (from Trinidad) puts this out, and the Fee Brothers out of Rochester, N.Y. put out an Orange, Peach, and Mint bitters, as well as the classic Old Fashioned bitters. Also available is Peychaud’s from New Orleans at Sazerac.com Other distributed brands of bitters from the late 1800’s and early 1900’s were:
Bokers
Boonekamp
East India
Fernet Branca
Hostetter’s
Sherry Wine
Orinoco
Pepsin
Peruvian
Prickly-Ash
Stoughton’s
Abbott’s

Black Bush
Known as a Special Old Liqueur Whiskey, by means of triple distilling single malt whiskey and then ageing it in sherry casks. From Ireland’s Old Bushmills Distillery, re-named Black Bush in reference to its distinguished black label.

Black Forest Devil
A German herbal schnapps liqueur with over 30 herb types, including St. Johns Wort and Lovage, producing a flavorful balance of spice, used as a digestive or a cordial drink anytime of the day. Packaged in a traditional split log bottle. Available in the U.S. through the Spirits of Valley Forge – 800-948-1640 .

Black Haus
A blackberry schnapps produced by the same company who makes Rumpleminze in Germany.

Botanicals – A collective term describing the herbs, fruits, spices, and other ingredients used to flavor certain liquors, liqueurs, beers, and wines.

Branca Menta
An Italian bitter liqueur with peppermint flavor.

Buckshot
The Original Wild West Liqueur. Spicy, with touches of vanilla, cinnamon, peach, nectarine, and ginger.

Byrrh
A french wine-based aperitif, fortified with brandy, and produced on the mediterranean coast. A red wine color and a bitter taste from quinine.

Cachaca
Distilled from sugarcane grown in Brazil’s northeast region, it is a brandy that tastes like a cross between tequila and rum.

Cajuado
A Brazilian liquor made from the “fruit” or “apple” of the Cashew Tree.

Calisay
An herbal-bitter liqueur from Spain, made from the same species as the Cinchona tree, C. calisaya

Calvados
An apple brandy from the Calvados region of northern Normandy, France. Typically from a fermented mash of apples.

Campari
An italian aperitif, bitter in taste, served on-the-rocks with club soda, and used in the classic “Negroni”.

Canton
A delicate ginger liqueur created centuries ago for the rulers of the Qing dynasty. Made from 6 varieties of ginger, with a touch of gentle herbs and ginseng. Blended with fine spirits and rich brandy, and rounded with a touch of honey.

Caravella
The brand producer of Orangecello liqueur.

Cask & Cream
Caramel cream and chocolate cream liqueurs, blended and bottled in Modesto, California.

Caymana
A premium banana cream liqueur from Ireland.

Celtic Crossing
An original celtic liqueur dating back to 1850. Its flavor and aroma of honey, peach, lemon citrus, and herbal notes is blended with the finest Irish spirits, cognac and pure spring waters. Best if sipped in a snifter.

Chambord
A fine French liqueur made with rich framboises (small black raspberries) and other fruits and herbs combined with delicious honey.

Chartreuse
A brandy-based liqueur, available in green at 110 proof, and yellow at 80 proof. Flavored with 130 herbs and spices. Green is drier, w/ spice, anise, fennel, and orange flavors. Yellow w/ citrus, spice anise, and vanilla. Developed and kept secret by a silent order of Carthusian Monks in Grenoble since 1605.
This is a totally organic liqueur.

Cherry Marnier
Like Grand Marnier, this spirit uses brandy as a base. A great cherry flavor, yet medium sweet and thicker than Peter Heering.

Chu Yeh Ching Chien
A clear, 92 proof liqueur from Mainland China, with sharp herbal flavors.

Citronge
An imported premium reserve extra fine orange liqueur (clear in color) from Mexico.

kb

Liqueur World - 1

2006-11-07T01:23:00.000-08:00

Maceration / Infusion / Percolation / Distillation
Knowledge of Flavors with Liqueurs / Cordials / Spirits

Series 1 of 8

Calories Per Ounce of all Liqueurs range from 75-175

Proof Range – 15 – 65 % Alcohol By Volume

Absinthe
A green/yellow bitter liqueur flavored with a variety of herbs, mainly anise, and a usually high alcohol content of around 130 proof. Prepared from the wormwood plant, thought to be a narcotic due to one of its key constituents being a volatile oil called Thujone (“tou – zhon”), known for its hallucinogenic properties due to it being a stimulant to the brain. This was also viewed as the reason for its addictive tendencies and why it was also banned in France in 1915, as the milligram content of Thujone they used may have been too high during the production of the liqueur. It has never been illegal in Spain, the U.K., or the Czech Republic, and is currently legal and produced once again in France. Hemingway referred to it as “Idea changing liquid alchemy”. Absinthe can be purchased at the following websites:
www.eAbsinthe.com or www.laboheme.uk.com

Advocatt
An eggnog liqueur, originally from Holland.

Afrikoko
A 65 proof liqueur from Africa, with the flavors of coconut and chocolate.

Aftershock
A hot & cool cinnamon liqueur from Canada. Red in color. Avalanche is a cool mint, blue color.

Agwa
An herbal liqueur with natural exotic flavor from Holland, made with Amazon guarana, Bolivian botanicals, Chinese ginseng and other herbs and spices. 60 proof.

Akvavit/Aquavit
A Scandinavian neutral spirit/liqueur made with rye and re-distilled with caraway.

Alize – (de France)
Pronounced ah-lee-zay, a citrus/tropical fruit liqueur with a light cognac base, and a tart passion fruit flavor. Yellow in color, it also comes in red with the addition of cranberry juice. Red Passion, Gold Passion, and Wild Passion are available.

Almond Liqueur
A sweetened liqueur flavored with almonds. Red in color, brands use the names Crème de Almond or Crème de Noyaux.

Amadeus
A cognac-based liqueur from Austria, with infusions of almond and orange.

Amaretto
Made in Italy from apricot kernals/stones, which produce an almond flavor. First made in Saronno during the 16th Century.

Amarula
A cream liqueur from Africa, made of the fruit of the marula tree. It is fermented, distilled, and aged for two years in French oak casks, which lends and hints chocolate, caramel, and butterscotch. The fruit of the tree is known to be a favorite treat of wild elephants.

Amber
A liqueur made with natural maple and pecan, balanced with Macallan single malt scotch. 50 Proof, out of Scotland.

Amer Picon
An orange flavored French aperitif made with quinine and spices.
A bitter orange flavor.

Amsterdam
A liqueur made of cherry brandy and Advocaat.

Anis
An anise flavored spirit. Not as sweet as anisette.
Diluting with a little fresh water is an option before serving.

Anise
Native to the Eastern Meditteranean, Western Asia, and North Africa. A plant in the parsley family, both the leaves and seeds give off a sweet licorice scent, and are harvested when ripe in autumn. Used both in cooking and to flavor liqueurs such as Absinthe, Pastis, Pernod, Herbsaint, Anisette, Ouzo, and Sambuca.

Anisette
A sweet, clear anise flavored liqueur, from aniseeds.

Aperitif
A beverage, usually alcohol based, consumed prior to a meal to stimulate the appetite.

Aperol
An Italian aperitif, made of an infusion of spirit with rhubarb, cinchona, genziana, and other secret herbs. A red-orange color, and sweet-bitter orange/herb taste.

Apple Brandy
Brandy distilled from hard cider.

Apple Jack
Brandy distilled from apple mash, containing less than 50% apple brandy. The only licensed Apple Jack distiller left in the world is Laird & Company in Scobeyville, New Jersey.

Applefest
A 30 Proof sour apple liqueur from Holland.

Arak
A strong brandy-like rum from the Indo island of Java.

Arack
An extra fine liqueur from Israel, distilled from Molasses in the taste of anise.

Armagnac
A type of brandy made from fermented grape juice (wine) and produced in the Armagnac region of Gascony, France. Armagnac is much older than Cognac, dating back to the fifteenth century. An Armagnac with an aging minimum of ten years is know as Hors d’ age.

Aurum
A brandy-based Italian orange liqueur with herbal overtones.

Batida de Coco
Brazilian rum-based coconut flavored liqueur.

Till next week, kb

The Absinthe Files 4

2006-10-25T23:12:00.000-07:00

Creative Cocktails with Absinthe

Series 4 of 4

Millenium

GLASS – Champagne flute
PREP – Layer pour in

½ oz raspberry liqueur
½ oz Absinthe
Layer fill with chilled Champagne

Momisette

GLASS – Tumbler
ICE – Cracked
PREP – Pour over Ice

2 oz Absinthe
½ oz orgeat syrup
Stir in, and top with chilled water

Moranguito

GLASS – Shot
PREP – Layer pour in

¼ oz grenadine
½ oz tequila
½ oz Absinthe

Moulin Rouge

GLASS – Tumbler
ICE – Cracked
PREP – Pour over Ice

1oz Archers
½ oz Absinthe
splash grenadine
Top with Merlins energy drink
Garnish – mint leaves

Pedra (stone)

GLASS – Shot
PREP – Pour straight in

¼ oz each of the following:
tequila
vodka
black rum
Irish cream
grenadine
Mix together, then layer ¼ oz Absinthe over the top
Ignite, blow out and shoot

Psycho Surfer

GLASS – Collins
ICE – Cubed or Cracked
PREP – Build over Ice

¾ oz Absinthe
¾ oz Parfait Amour
3 oz tonic water
Top float with 1oz cognac
Garnish – twist of lemon peel

Remember the Maine

GLASS – Rocks
PREP – Stir & Strain

Rinse glass with a dash of Absinthe, then strain in the following:
1¾ oz bourbon
½ oz cherry brandy
¼ oz sweet vermouth
dash orange bitters
Garnish – cherry

Sazerac

GLASS – Rocks
PREP – Shake & Strain

Coat the inside of the glass with Absinthe
Strain in the following:
1½ oz rye whiskey
1 teaspoon simple syrup
2 dashes Peychaud’s bitters
Garnish – twist of lemon peel

Sea Fizz

GLASS – Highball
PREP – Shake & Strain

1½ oz Absinthe
juice of ½ lemon
pinch of sugar
1 egg white
Strain in, and fill with club soda

Six Pack

GLASS – Collins
ICE – Cubed or Cracked
PREP – Shake & Strain over Ice

½ oz each of the following:
Absinthe
vodka
Goldschlager
Jagermeister
dash peach bitters
Strain in, and top with Champagne

The Suisse

GLASS – Cocktail
PREP – Shake & Strain

1–1½ oz Absinthe
4 dashes anisette
1 egg white

Thunder of the Gods

GLASS – Shot
PREP – Layer pour

1oz Monasterium
¼ oz Absinthe
Ignite, let burn for a few seconds,
Blow out and suck the monasterium through the absinthe with a straw

TNT

GLASS – Old fashioned
PREP – Stir & Strain

1¼ oz Absinthe
¾ oz cognac
splash Cointreau
dash bitters
Garnish – wedge of orange

Tokyo Dream

GLASS – Martini
PREP – Shake & Strain
Rim the glass with chocolate syrup,
then chill to harden in the frig.

1¼ oz Absinthe
1oz white creme de cacao
½ oz white creme de menthe
Garnish – mint sprig

Tokyo Melon

GLASS – Martini
PREP – Shake & fine Strain

1oz Absinthe
1oz Midori
A chunk of fresh galia melon
Garnish – wedge of melon

Tomate

GLASS – Tumbler
ICE – Cubed or Cracked
PREP – Pour over Ice

3 oz Absinthe
3 teaspoons grenadine
Stir in , and top with chilled water

Traffic Light

GLASS – Old fashioned
ICE – Cubed or Cracked
PREP – Pour over ice

1oz Absinthe
2 oz cranberry juice
1oz orange juice

True Absinthe Drip

GLASS – Rocks
PREP – As follows

Pour 1oz Absinthe in the bottom of the glass
With 1 cube of sugar on a spoon over the top center of the glass,
trickle ice water over the sugar, the drips mix with the absinthe
causing a louche, resembling liquid alchemy.
Ratio – The 1oz of absinthe to 3–5 parts of water to taste

Valhalla

GLASS – Highball
PREP – Shake & Strain

1oz Absinthe
1oz blackcurrant vodka
½ oz triple sec
splash of passionfruit juice
juice of ½ lime
4 mint leaves
Garnish – mint sprig

Viagra Falls

GLASS – Martini
PREP – Shake & Strain

1oz Absinthe
1oz apple schnapps
1oz water
dash orange bitters
Garnish – twist an orange peel over a flame, landing the oil in glass

Vincent VG

GLASS – Shot
PREP – Chill & Strain

¾ oz Chambord
½ oz fresh lemon juice
Strain in, and float ¾ oz Absinthe over the Top
Ignite, blow out and shoot

Vinyl Sunset

GLASS – Collins
ICE – Cubed or Cracked
PREP – Build over Ice

1oz Absinthe
½ oz creme de cassis
splash lime juice
Fill with club soda or lemonade

Voodoo Pigalle

GLASS – Rocks
PREP – Shake & Strain

1oz Absinthe
½ oz Midori
½ oz green Chartreuse
dash simple syrup
splash lemon juice

Wharf Rat

GLASS – Pint
ICE – Crushed
PREP – Build over Ice or Shake & Strain over Ice

1oz each of the following:
white rum
apricot brandy
grenadine
3oz orange juice
Top with 1oz Absinthe

Wildemule

GLASS – Tumbler
ICE – Cubed or Cracked
PREP – Pour over Ice

1oz Absinthe
juice of ½ lime
fill with ginger ale

kb

The Absinthe Files 3

2006-10-24T19:20:00.000-07:00

Creative Cocktails with Absinthe

Series 3 of 4

The Dixie

GLASS – Cocktail
PREP – Shake & Strain

½ oz dry gin
¼ oz Absinthe
¼ oz dry vermouth

Eden’s Apple

GLASS – Collins
ICE – Cubed or Cracked
PREP – Build over Ice

1oz Absinthe
½ oz Midori
½ oz green Chartreuse
splash with apple juice
Top with ginger ale
Garnish – slice of apple

Flamed Absinthe

GLASS – Sour
PREP – As follows

Dip a teaspoon of sugar
into 1oz Absinthe – poured in glass
Ignite the sugar in spoon and let it caramelize
Once the flame dies out, stir it into the absinthe
Add desired amount of fresh water until it louches

Flaming Absinth Passion

GLASS – Double-shot
PREP – Shake & Strain

1oz passionfruit syrup
1oz apple juice
dash lime juice
splash simple syrup
Strain in, and float
1oz Absinthe over the top and ignite
Blow out and consume

Green Demon

GLASS – Martini
PREP – Shake & Strain

1oz Absinthe
1oz vodka
juice of ½ lime
dash simple syrup
dash orange bitters
6 small tip mint leaves

Green Fairy

GLASS – Martini
PREP – Shake & Strain

1oz Absinthe
1oz fresh lemon juice
1oz fresh water
pinch of sugar
½ egg white
dash bitters

Green Rose

GLASS – Martini
PREP – Shake & Strain

1oz Absinthe
½ oz Citron vodka
1oz white creme de cacao
1 teaspoon rose petal marmalade
dash lemon juice
Garnish – twist of lemon peel

Green Tear

GLASS – Cocktail
PREP – Shake & Strain

1oz Absinthe
2 oz cranberry juice
1oz Indian tonic water
Garnish – slice of lemon

Hallucinating Melon

GLASS – Pousse or Tall shot
PREP – Layer pour in

½ oz each of the following:
Midori
Bailey’s Irish cream
Absinthe

Halloween Slash

GLASS – Tumbler
ICE – Cubed or Cracked
PREP – Shake & Strain over Ice

1oz Absinthe
½ oz peach schnapps
½ oz lemon liqueur
3 oz cranberry juice
splash orange juice

Hammer of the Gods

GLASS – Shot
PREP – Layer pour

1oz Tuaca
¼ oz Absinthe
Ignite, blow out, and suck the Tuaca through the Absinthe with a straw

Hemingway

GLASS – Champagne flute
PREP – Pour straight in

1oz Absinthe
Top with chilled Champagne

Hemingway Revolution

GLASS – Martini
PREP – Shake & Strain
Rim the glass with sugar

1oz Absinthe
1oz Chambord
½ oz fraise
½ oz creme de cassis
splash cranberry juice

Hemingway’s Dream

GLASS – Cocktail
PREP – Shake & Strain

1oz Absinthe
1oz fresh lemon juice
1 cube Demerara sugar
A palm full of fresh mint

Hills and Flowers

GLASS – Martini
PREP – Shake & Strain

1¼ oz Absinthe
½ oz Pisang Ambon
½ oz apple juice
¼ oz fresh lime juice
dash of honey
Garnish – edible flower

Iceberg

GLASS – Shot
PREP – Layer pour

¾ oz Irish cream
¾ oz Absinthe

I. V. F.

GLASS – Martini
PREP – Shake & Strain

1oz Absinthe
½ oz Tia Maria
½ oz Tuaca
1oz espresso coffee
Strain in, and float a thin layer of cream over the top

Knock Out

GLASS – Cocktail
PREP – Shake & Strain

½ oz Absinthe
½ oz dry gin
½ oz French vermouth
1 teaspoon white creme de menthe

Make No Plans

GLASS – Highball
ICE – Cubed or CRacked
PREP – Shake & Strain

1oz Absinthe
½ oz Mandarine Napoleon
juice of ½ lime
Strain in,
and Top with cold lemonade
Garnish – mint sprig

Merlin’s Picasso

GLASS – Old fashioned
ICE – Cracked
PREP – Pour straight in

1oz Citron vodka
½ oz Drambuie
½ oz Absinthe
Top with Merlins energy drink
Garnish - slice of lime

kb

The Absinthe Files 2

2006-10-20T18:24:00.000-07:00

Creative Cocktails with Absinthe

Series 2 of 4

Absolution

GLASS – Collins
ICE – Cubed or Cracked
PREP – Shake & Strain over Ice

1oz Absinthe
2 oz Krupnik honey liquor
1 teaspoon ginger liqueur
splashes of the following juices:
lime, orange, apple
Strain in, and Top with ginger ale

Applesinth

GLASS – Tumbler
ICE – Crushed
PREP – Shake & Strain over Ice

1oz Absinthe
1oz apple schnapps
juice of ½ lime
1oz passionfruit syrup
2 oz apple juice
Garnish – twist of lime

Atom Bomb

GLASS – Cocktail
PREP – Shake & Strain

¾ oz Absinthe
¾ oz brandy

B 55

GLASS – Pousse or Cordial
PREP – Layer pour in order

½ oz each of the following:
coffee liqueur
Irish cream
Absinthe

Black Daisy

GLASS – Pousse or Cordial
PREP – Layer pour in order

½ oz each of the following:
Kahlua
Bailey’s Irish cream
Tia Maria
Absinthe

Bloody Absinthe

GLASS – Tumbler
ICE –Cubed or Cracked
PREP – As follows

Add the following accents (to taste) over Ice in glass:
worcestershire sauce
tabasco sauce
salt
pepper

Then pour the following to fill:
1½ oz Absinthe
fill with tomato juice
Garnish – slice of lime and fresh vegetable of choice

The Bohemian

GLASS – Old fashioned
ICE – Cubed or Cracked
PREP – Shake & Strain

1oz Absinthe
½ oz creme de cassis
juice of ½ lime
2 oz cranberry juice
Strain in, and Top with club soda
Garnish – twist of orange peel

Bohemian Mule

GLASS – Highball
ICE – Cubed or Cracked
PREP – Pour over Ice

First, squeeze the juice of ½ lime into the bottom of glass.
Add ice, and the following:
1oz Absinthe
Fill with ginger beer

Bull Rush

GLASS – Tumbler or Pint
ICE – Cubed or Cracked
PREP – Pour over Ice

1oz vodka
1oz Absinthe
1 can Red Bull energy drink
Garnish – slice of lime

Buttercup

GLASS – Pousse or Snifter
PREP – Layer in or Pour straight

½ oz each of the following:
dark creme de cacao
butterscotch schnapps
Absinthe

Cafe de Paris

GLASS – Tulip
PREP – Blend with ice

1oz gin
1 teaspoon Absinthe
1 tablespoon sweet cream
1 egg

Casino

GLASS – Champagne flute
PREP – As follows

Soak a sugar cube in a ¼ oz of Absinthe, and place cube in flute.
Fill slowly with chilled champagne, and add a dash of brandy over top.
Garnish – twist of lemon peel

Catherine Zeta-Jones

GLASS – Cocktail
ICE – Crushed
PREP – Pour over Ice

With a glass half-filled with crushed ice,
add 1oz each of the following:
Creme de Mure
Mandrin vodka
Absinthe
chilled Champagne

Cherry Aid

GLASS – Champagne flute
PREP – Shake & Strain

1oz Absinthe
½ oz sloe gin
½ oz cherry vodka
dashes of the following:
maraschino liqueur or syrup
simple syrup
lemon juice
Strain in, and fill with chilled Champagne

China Blue

GLASS – Martini
PREP – Shake & Strain
Rim the glass with sugar

1oz Absinthe
¾ oz fresh lime juice
½ oz ginger syrup or liqueur
1 inch cube of freshly chopped ginger

Colonial Rot

GLASS – Highball
ICE – Cubed or Cracked
PREP – Shake & Strain over Ice

1oz Citron vodka
1oz Absinthe
½ oz simple syrup
½ oz fresh lime juice
5 mint leaves
Strain in, and split–fill with club soda and cold lemonade
Garnish – extract the mint leaves from the shaker

Deadman’s Mule

GLASS – Tall
ICE – Cubed or Cracked
PREP – Pour over Ice

1oz Absinthe
½ oz Goldschlager
¾ oz orgeat syrup
¾ oz lime juice
Top with ginger beer

Decadent Martini

GLASS – Martini or Cocktail
PREP – Shake & Strain
Rim the glass with sugar

¾ oz Absinthe
¾ oz Grand Marnier
½ oz lemon sugar
¼ oz simple syrup

Desire

GLASS – Cocktail
PREP – Shake & Strain

½ oz Absinthe
1½ oz lemon juice
1 teaspoon sugar or simple syrup

kb

The Absinthe Files 1

2006-10-09T20:12:00.000-07:00

Creative Cocktails with Absinthe

Series 1 of 4

Absinthe Bollyside

GLASS – Martini
PREP – Shake & Strain

1oz Absinthe
½ oz gin
½ oz Jack Daniels
¼ oz peach schnapps
1oz Red Bull energy drink
dash cranberry juice

Absinthe Cleverly

GLASS – Cocktail
PREP – Shake & Strain

Rim the glass with either sugar or salt

1oz Absinthe
1oz Grand Marnier

Absinthe Cocktail

GLASS – Cocktail
PREP – Shake & Strain

1oz Absinthe
3 dashes Benedictine
2 dashes bitters
1oz fresh water

Absinthe Curacao Frappe

GLASS – Champagne flute
ICE – Crushed (in glass)
PREP – Stir & Strain

1oz Absinthe
½ oz curacao (clear, dry)
1 teaspoon lemon juice
¼ oz orange juice
Garnish – thin slice of orange

Absinthe Eye
aka Glad Eye Cocktail

GLASS – Cocktail
PREP – Shake & Strain

¾ oz Absinthe
½ oz peppermint schnapps

Absinthe Flip

GLASS – Delmonico
PREP – Shake & Strain

½ oz Absinthe
½ oz Cointreau
¼ oz lemon juice
1 egg
1 teaspoon sugar
Garnish – dust with nutmeg

Absinthe Fizz

GLASS – Highball
PREP – Shake & Strain

1½ oz Absinthe
juice of ½ lemon
1 teaspoon sugar
1 egg white
Strain in, and fill with club soda

Absinthe Fountain

GLASS – Margarita/Coupette
PREP – As follows
Rim the glass with sugar

Crush a lemon wedge in the bottom of the glass
Add 1oz Absinthe
Ignite the contents
As the sugar starts to burn on the rim,
stir, then fill with champagne

Absinthe Margarita

GLASS – Tumbler
ICE – Cubed or Cracked
PREP – Shake & Strain
Rim the glass with salt

¾ oz Absinthe
¾ oz Tequila
½ oz triple sec
juice of 1 lime
1oz sweet & sour
Strain in, and float with ¼ oz Grand Marnier
Garnish – slice of lime

Absinamon Martini

GLASS – Martini
PREP – Shake & Strain

1oz Absinthe
½ oz Cinnamon schnapps
½ oz apple schnapps
dash apple juice
Garnish – slice of apple

Absinthe Martini

GLASS – Martini
PREP – Stir & Strain

Pour a dash of Absinthe into the empty glass,
swirling/coating the inside

Strain in the following:
2 oz gin
½ oz dry vermouth
Garnish – onion-stuffed olive

Absinthe Minded Martini

GLASS – Martini
PREP – Shake & Strain

3 oz Bombay Sapphire gin
½ oz Absinthe
Atomize glass with dry vermouth

Strain in from shaker, and float a ¼ oz lace of
Grand Marnier over the top
Garnish – twist of orange peel

Absinthe Sour

GLASS – Cocktail
PREP – Shake & Strain

¼ oz Absinthe
¾ oz lemon juice
½ oz simple syrup

Absinthe Special

GLASS – Cocktail
PREP – Shake & Strain

¾ oz Absinthe
¼ oz gin
¼ oz simple syrup
dash orange bitters
dash bitters

Absinthe Suisee

GLASS – Rocks
ICE – Crushed
PREP – Stir & Strain over ice

1oz Absinthe
juice of ½ lemon
juice of ¼ lime
pinch of sugar

Absence

GLASS – Chimney
ICE – Crushed
PREP – Muddle, shake & strain over ice

Muddle the following in a shaker tin or glass:
pinch of brown sugar
4 white grapes
4 lime wedges
4 mint leaves
Add ice and the following:
½ oz Absinthe
1oz Citron vodka
½ oz pear liqueur
Strain in, and top with apple juice
Garnish – mint sprig and 3 grapes

Absent Days

GLASS – Cocktail
PREP – Shake & Strain

1oz Absinthe
½ oz peach schnapps
¼ oz raspberry puree
dash simple syrup
½ oz orange juice

Absent Jack

GLASS – Rocks
ICE – Crushed
PREP – Blend with no ice

2 oz Absinthe
1oz Cointreau
2 oz fresh water
24 Redcurrants
Tea strain over Ice in glass

kb

Bar-Diction - ary - 4

2006-09-28T16:52:00.000-07:00

Bar, Tools, Liquor, Mixing, Distillation, Production

TERMINOLOGY LOG

Series – 4 of 8

G – L

Garnish / Tray
The final topping to any given cocktail, though not every cocktail requires or receives a garnish. It takes experience as a bartender to understand what best goes with what, yet the key is to remain simple about it. Please see Garnish Extravaganza in Liquid Masters.
The standard Garnish Tray is rectangular, about 2 feet long and comes with plastic holding containers for 6-8 different garnishes. Locate and purchase at your nearest restaurant and bar supply.

Gates
Before the square, plastic, clear pourer tops with built-in screens became popular, there were “Whiskey Gates” – a round pourer with a hard black shell, and a metal screen instead of plastic. These screens, well in use now, save sweeter liquor / liqueur spirits from the fruit flies entering the bottle,
eliminating total waste of the bottle’s remaining contents.

Gill
An English liquid measurement, equal to 4 ounces, ¼ pint, or .1183 liter.

Glasswashers
There are basically three types:
1. Manual stick-up brushes (set in wash tank 1)
2. Motor-rotation brush units (set in wash tank 1)
3. Glass Machine Washers (completely enclosed and set behind the bar)(place inside rack, close door, push button)
With the use of #1 and #2, there are three water sinks behind the bar: A Wash tank, a Rinse tank, and a Soak tank. Make sure the drain and dry area for the glasses is clean at all times, and ample time is given for air drying, before you re-stack and re-hang.

Gravity
A term used to describe the thickness levels of spirited liqueurs, cordials, schnapps, and fruit brandies.
2. Measuring a weight of liquid substances, with the use of a Hydrometer.
3. The higher the sugar content, the thicker or more viscous the liqueur.
Also see Density and Viscosity.

Hair of the Dog
The morning (or afternoon) after the night before. One of those times during the hangover hours where it may become necessary to turn one’s mood around and indulge in a little “Pick-Me-Up”. A reduced-alcohol version of the previous night’s cocktail that eventually did you in, or just start off with a medicinal Bitters and Soda to clear how ever many layers of fog you seem to be sensing at the moment. Maybe this is how the Bloody Mary became so famous on a Saturday or Sunday afternoon! Other bitter spirits include Campari and Fernet Branca, poured on-the-rocks, and with club soda. Here’s to the dog in all of us . . . Cheers!

Hallucinogenic
The psychoactive constituents of a medicinal plant or herb that may cause visions or hallucinations depending on the amount consumed.

Herbals
Liqueurs made of many herbs and spices, and impossible to acquire the usually long list of ingredients that result in a complex, hard to duplicate flavor. The Secret Recipe! Far from a sweet single-flavored cordial, these herbal liqueurs such as Bene-dictine, Chartreuse, Strega, Trappistine, China Martini, Izarra, Certosa, and others are mostly made in France, Holland, Italy, and throughout Eastern Europe. Some are known as Cloister Liqueurs.

Hosted Bar
A term used when the drinks for the party are paid for by the host of the party. Another term for this is Open Bar - which does not mean all night. There are times where the host will request that the bar be “Hosted” or “Open” from say 6:00 – 8:00 pm, and from 8:00 – 12:00 midnight it turns into a Cash Bar. This can be termed a Split Bar. When drinks are not paid for by the host, it is termed a No Host Bar. The bartenders for the party, banquet, function, special event will need to be notified by management ahead of time, as to start charging for drinks right at 8:00 pm. It may be a good idea not to announce this to the guests, to avoid some individuals feeling the need to slug em’ down for that early 2 hour period just before dinner.

House Pour
The standard pour-per-drink amount that management usually comes up with, determined from the types, styles and ounce amounts of all the glassware chosen to be used behind the bar in order to come up with a proper and generous Liquor >to Mix >to Glass ratio. Also see Standard Pour Requirement (S.P.R.)

Hydrometer
A device that measures the specific gravity/density/viscosity (thickness) of any given liqueur. Made with different cali-brations, the exact one to get for liqueurs is 1.0 – 1.22 . Available at any scientific supply outlet for about $15. You’ll also need to purchase a 250ml tall measuring beaker / graduated cylinder, to float the hydrometer once the liqueur’s been poured in. Also $15. Both are glass, and very fragile.

Ice Machine
Usually located in the back kitchen, near the liquor cage, or in an adjacent storage room near the main bar if you’re lucky enough to have one, where a water line can be available nearby. There are many sizes depending on the occupancy rate of the bar, club, rest-aurant, hotel one works in. Make sure you have the machine fit with the type of Ice Trays that give you the exact type of ice cubes you prefer for your bar and your glassware. There are dif-ferent sizes and types available to choose from; Cracked, Crushed, Slab Tray cubes, and models that produce Individual ice cubes, as in Lenticular ice, which is a round or square Crescent/Dome shaped cube (my personal favorite). Never forget to replace the filters when absolutely necessary, so the cubes always remain clear and clean, not cloudy or milky which is the result of sodium and cal-cium deposits when the old filter can no longer clean the water. This creates not only bad tasting ice, but a bad tasting drink as the ice slowly melts, and then the deposits slowly kill the car-bonation of the club soda, tonic, and any other carbonated ingred-ients within the drink. If you suspect the machine is not oper-ating correctly or breaking down, for whatever reason, notify the manager as soon as possible. The last thing you want is to have to call out for an ice truck delivery of 500 or 1000 lbs. of funky cocktail cube ice (never fits the glass) on a busy night emergency.

Ice Plate
Located in the bottom of your bar’s ice well, this plate assists in the carbonated beverages from the beverage gun being chilled below room temperature when served into the glass, so the ice cubes avoid as much diluting as possible. You will notice cooling tubes/lines connected from the plate to the guns’syrup calibration box. The plate is easily movable by hand, even though it’s a little awkward and has some weight to it. The underside of it needs to be cleaned on a regular basis, as does the interior floor of the ice well. Always run the beverage gun a little bit before the start of each shift, and before a load of ice gets the plate too cold and freezes the lines.

Ice Scoop
An indispensable tool behind the bar. The U.S. Public Health Office requires that one be used. Avoid using your hands or a mixing cup to scoop ice into a glass for a drink. It has a very unprofessional look to it. Drinking glasses should never be dipped or scooped into the ice as they can chip and break, contaminating your ice with glass chips and slivers, where your whole ice well will have to be burned, and replaced with fresh ice so everything is safe for your customers. The best size scoop is a stainless steel 24 oz., and can be purchased at your local bar and rest-aurant supply outlet for about $6.

Ice Types
Center-holed cocktail cubes, cracked, crushed/shaved, small thin square cubes, and round dome-shaped cubes called Lenticular ice, designed to chill longer, fit more fully and easier into glass-ware, and crushes into a blender really well. These cube styles listed are not all that’s out there on the market, but offers a good selection to choose from. Just make sure you have the ice that you want in your club or your private party.

Ice Well
The center of the Bartenders’ work space, surrounded by liquors, juices, and the speed rack of main-pour liquor bottles. Hopefully deep and sizeable to last between the barback’s fill-ups. Use a 24 oz. scoop for quicker multiple-glass ice fills. The garnish tray will usually be on the left or right side.

Infusion
A water-based preparation in which flowers, leaves, or stems are brewed in a similar way to tea.

Jigger
A long time ago this term referred to 1 ½ oz. of liquor, an actual liquid level/amount. Today, a Jigger is a term for the actual piece of equipment itself. It is a stainless steel dual-ended shot measurer. One end always holds twice as much as the other – 1 oz./ ½ oz. - 1 ¼ oz./5/8 oz. - 1 ½ oz./ ¾ oz. The best tool to use if you’re required to measure all pours at the bar you currently work in. Your local restaurant/bar supply carries all sizes.

Jockey Box
Located at either the left or right side of the bartender’s ice well, and sometimes both sides, depending on how one sets it up. These are the compartments that shelve the square black containers designed to hold all of the juices, mixers, and other miscellan-eous bottles if there’s room. At the end of each shift, the under-side drip areas of the jockey boxes need to be rinsed, drained, and wiped down.

Lace / Lacing
Used in conjunction with “Float”, this a dash of a final liquor, also as the last ingredient of a given recipe, that simply gets poured at the very top, swirling it around. Usually the color and density of the liquor will create a great looking visual contrast (as it stays afloat) with the colors and flavors of the cocktail’s previous ingredients. Then just add a groovy looking garnish!

Last Call
Clubs, Bars, Restaurants, Hotels etc., close at different times depending on late-night business volume, demographics, venue / theme, private parties and of course the State’s hour/time limit on alcohol serving. Here in California it’s 2:00 am. We give “Last Call” usually at 1:30 am to give ample time for finishing a drink, so you find don’t yourself rushing a customer at the last moment, which is not cool! Even though all glasses empty to full need to be off the bar, table tops, and out of people’s hands by 2:00 am, it’s best not to do this at the last moment either. By no later than 1:55 am, glassware should not be seen out in the open, much less in a customer’s hand. Also, make sure your wrist watch, the house clock on the wall, and the closing manager’s watch are all in sync, and all in correct time. In short, the general rule is to make the call at 20-30 minutes before state law curfew. If you tend bar in an establishment that closes up their bar before the state’s designated curfew, then there’s no potential for legal trouble, so you can give the call at 10-15 minutes before the bar stops serving, since there’s no rush to consume.

Liqueur
Also known as Cordials in the U.S., this French term is used for the fruity, mint, herbal, chocolate, and syrupy sweet spirits such as flavored schnapps, liqueurs, and fruit brandies like apricot and blackberry.

Liquor Cage - See Cage

Liquor Gun
This is a hand-held apparatus that comes with a fitted holster, and a thick coil filled with smaller individual lines usually ran to the back bar storage area and connected to a Liquor Tree. It is connected to the inner edge of the bar rail, on the opposite side of the Beverage Gun. Not in every bar, I’ve used ones that contain some 15-18 lines and corresponding buttons. This gun also pre-measures the standard pour of the house, as well as other presets like short pour (for Long Islands) and long pour (for Martini drinks). Real handy when you’re crankin’ it out, and pretty easy to use once you get the feel of it. You can see how you would have both guns in your hand at the same time for Vodka/tonics, Rum / Cokes etc. Well, Call, and Premium brands are all used in the liquor gun, prioritized of course by level of usage/sales.

KB

Bar-Diction - ary - 3

2006-09-27T14:52:00.000-07:00

Bar, Tools, Liquor, Mixing, Distillation, Production

TERMINOLOGY LOG

Series – 3 of 8

C – F

Corkscrew
If you stock corked bottles of wine, these are essential for every waiter and bartender to own. The “Waiter’s Corkscrew” is the most popular, which folds up like a jack knife – containing a short knife, bottle opener, and the actual curled steel prong that screws into the cork, where the bottle opener doubles as a leve-rage puller for the cork to lift out of the bottle. A tricky one to use is called the “Ah So”, and does not puncture the cork. It has two 2-3 inch flat prongs, one slightly shorter than the other, and are inserted at the top of the bottle’s neck between the cork and the bottle glass. Slowly work down and twist up, raising the cork out of the bottle. May be easier on Reds than Whites. Either way, it’s tricky. It’s up to you to become the master! Another one is called the “Boomerang”. Instead of a knife to trim the foil off the top ridge of the bottle, it has four small cutting wheels con-nected to a bridge that expands out to fit wine bottle tops per-fectly, ridge or non-ridged. The foil cut, when trimmed, results in the cleanest looking cut on the market today. It also has the same curled steel prong that screws into the cork, but does not contain a short knife. The Boomerang can be purchased or special ordered at your nearest Fine Wines stores, as well as the Ah So and Waiter’s Corkscrew. Wine Sales Reps will sometimes hand them out to managers and waiters as a way to advertise the brand stocked in the House, with the brand name etched on the side of the corkscrew. Also check your local restaurant and bar supply.

Cutting Board
Used for the preparation of any cut/sliced fruit or other condi-ment, for purposes of garnishing cocktails. Many sizes and shapes available, in hard plastic or fine smooth wood. All cutting boards should be routinely washed, rinsed, and dried after each use.

Dash
About ¼ of a teaspoon in measurement, this pour is usually towards the end of the cocktail’s preparation, by floating or lacing a dash of a liqueur, syrup, or citrus juice.

Decoction
A water-based preparation of bark, roots, berries, seeds, or twigs simmered in boiling water.

Density
A term used to describe the thickness levels of spirited liqueurs, cordials, schnapps, and fruit brandies.
2. Thickness of consistency.
3. Volume of liquid under specified conditions of pressure and temperature.
Also see Gravity and Viscosity.

Detoxification
The process of aiding removal of toxins and waste products from the body.

Distillation
A purification process, where the given mixture is heated to separate the volatile parts from its less active parts – Liquid >to Vapor >to Liquid. The separation of alcohol from fermented mash through levels of intense heat. The hotter the temperature, the more neutral the flavor. The lower the heat, the greater the flavor of the resulting distillation. The vapor is then cooled, condensed, and then used to produce a fine spirit.

Drag
A half-inch (1/4 oz.) tail of designated liquor poured into the glass as the bottle angles back up to its upright position, in conjunction with, and after the use of the jigger (for the house measured pour). Example: If your House pour is 1 ½ oz., but you only have a 1 ¼ oz. jigger, then simply “drag” the last ¼ oz. over the ice in glass instead. Also known as Tail.

Drainboard
The resting place for your glassware after just being washed and rinsed. The place for the glass to completely dry from rim to foot, without the use of a dry towel. The thin plastic webbed-mesh much of the industry uses to lift the glass above the board (for the illusion of better and faster drying)is pathetic. The best thing to use are what’s known as Egg Shell sheets. There a ½ inch tall in height, and come in 24 x 36 hard plastic sheets and are white in color. There usually what is used for the ceilings of elevators. Excellent drainage, and very inexpensive. You can get them at your local hardware and gardening supply stores. The only task is you will have to cut/slice them to fit in your built-in stainless steel washing and draining area of ther bar, but it’s simple. The measuring is easy.

Dramshop Law
(Section 25602) of ABC Code
A liquor liability protecting bar owners from losses resulting from customers who become intoxicated and cause injury or damage to others and their property, either within or outside of your bar.
Any person who sells, furnishes, gives or causes to be sold, fur-nished or given away, any alcoholic beverages to any habitual drunkard, or to any obviously intoxicated person is guilty of a misdemeanor. After 1979, a bill was passed in California legis-lature that no longer held the licensee/owner liable for an intoxi-cated individual who was of legal age, but does hold them liable to this day for the serving of an alcoholic beverage to any person or any intoxicated person found to be under age, who then sub-sequently ends up in a car accident on their way home,including the harm, injury, or death of any others involved in the accident.

Dry
In regards to the correct measured use of Dry Vermouth, an adjec-tive used to describe when a customer wants their martini (Gin or Vodka) “Extra Dry” or drier than normal. Vermouths come as Sweet – Red/Rouge color, and Dry – Straw/Blonde color. Based on the type of vermouth used, or the degree of sweetness desired. Also see Wet

Elixir
A liquid herbal preparation with a pleasant taste, due to the addition of fruit and honey. Known as highly nutritive, invigor-ating tonics for the mind, body, and spirit. Elixer Tonics & Teas, out of Los Angeles is the place to contact:
Store #s– Phone –310-657-9310 Fax –310-657-9311
Website – elixer.net
Business offices – Phone – 323-850-9450 Fax – 323-850-9451

Espresso/Cappuccino Machine
Not every bar has one, but if so, it’s normally located somewhere in the Back Bar area so it can be close and connected to a water line, for heating and steaming purposes. Standard recipes are the Espresso, Cappuccino, Caffe Latte, Caffe Mocha, Cocoa Latte, and Macchiato. Decaf is available.

Eau-De-Vie (Eaux)
French for “Water of Life”, it is a brandy distilled from the fer-mented mash of any fruit. These are colorless brandies with an aroma and flavor suggestive of fruit blossoms.

Flag
A term not used much today (except in bartending schools!).
A 2-4 color garnish combination of a Cherry (Red), and either a Lime (Green), Lemon (Yellow), Orange (Orange), or all three at your preference, depending on the ingredients, flavor, and overall color and character of the cocktail.

Flash Blending
A method of blending where the intention is not to crush the ice, since there is no blade to do so, but to force together different consistencies of ingredients in the same way used in making soda fountain milkshakes. The ice normally used is crushed already, so as to chill the ingredients at the same time. 5 seconds of flash blending is all that is needed for a cocktail. Pour or strain into glass.

Flavoring Agent/Accent
An ingredient for cocktails, such as a syrup, bitters, herbal liqueur, or a dash of an exotic, complex aperitif.

Flights
A common term used by wine tasters, referring to wine judges at com- petitions tasting wines in flights (groups of chardonnays, pinot noirs, etc.). Same goes for spirits flights in restaurants and bars tasting a selection of Tequilas (Blanca, Anejo, Reposado) as example, for characteristics and quality. Can be set-up com-plete with product info, or a more informal presentation by a bartender to educate a curious guest. “Blind Flights” are a series of wines or spirits tasted by a group, with the tasters unaware
of the brand names.

Float / Floater
In Pousse Cafe’s, liqueurs “float” one atop the other. When making drinks like a Mai Tai or Singapore Sling, the final ingredient in each of these two classic cocktails is a “float” or “lace” of dark rum for the Mai Tai, and cherry brandy for the Sling, which sits on top of the rest of the previously poured liquid ingredients to the recipe.

Floor Mats
These half-inch raised rubber mats are not only essential for safety, but required by law to be on the floors of all back bars and kitchens. Designed rectangular in 3 by 5 foot squares to fit perfectly, and completely covers the full path of the bartenders’ walkway behind the bar. Drain holes throughout, excess liquid fall is the main reason why the mats are mandatory.

Fortified Wine
A wine, as in Madiera, Port, or Sherry, that has a grape spirit added to it.

Frappe
In regards to cocktails, this term means the use of crushed/shaved ice instead of cubed ice, with a simple base liquor of choice. See also Mist.

Free Pour
A term used when the bartender measures the pour with an internal count instead of the use of a measuring tool like a jigger or a shot glass. The knowledge of the speeds of certain and different pourer tops for liquor bottles used behind bars is extremely im-portant to accurately measure the House Pour with a gauged count in the mind.

Frosted
1. A chilled glass, not frozen, but cold enough so the glass looks cloudy or foggy, yet avoids the lips sticking to the glass.
2. Coating the rim of the glass with any of various granulated food products, such as coarse margarita salt, sugar, cinnamon sugar, or celery salt. Shaved or crushed coconut also works provided you use a liqueur, chocolate syrup, or other flavored syrup for the rim so the coconut will grab and stick. For the others, use a lime, lemon, or orange squeeze.

Funnel
With many different sizes available, this is for pouring liquid from one container into another. Mixers and juices that are pur-chased in larger containers for cost purposes will need to be transferred into smaller containers for your ice well’s jockey box.

Fusel Oils
A by-product of the distillation process, these oils are found in all major spirits. An excess of these oils is what causes hang-overs. This element is part of the spirit’s natural character.
See also Congeners and Sulfites.

KB

Bar-Diction - ary - 2

2006-09-26T22:13:00.000-07:00

Bar, Tools, Liquor, Mixing, Distillation, Production

TERMINOLOGY LOG

Series – 2 of 8

B – C

Bottle Par
Save up underneath (underbar) in a rack or bus tub, all of the liquor bottles you empty during the shift. At the end, right them down and give the list to whomever is in charge of pulling fresh ones out of the liquor cage for you to re-stock in the bar. This could be the bar manager or the M.O.D. (Manager on Duty) who has the keys. This procedure is simple, but very important. You may also be asked to save wine bottles, and to put all beer bottles and
aluminum cans into separate recycling containers.

Breakage
Another term for Bottle Par, you will hear this equally as much.
Refers to a liquor bottle being emptied, finished off, out, done with. In the past, before the prominence of glass recycling, the bartender would actually break/smash the bottle to avoid any less respectables re-filling that same bottle with cheaper alcohol and re-selling it as the previous, known as Backfilling.

Breakdown
The closing chores of any establishment with an operational bar, beginning about an hour or so before the last call for alcohol – when the bar shuts down its service for the evening, whatever designated time that may be. For optimum cleaning and re-stocking efficiency, have a closing systems checklist together with your barback (if you have one). If not, and the bartender is closing down everything themselves, use the checklist sheet to get a memory rhythm going, and after some repetition you won’t need the
sheet anymore. If this type of sheet is not necessary, great!
At closing time, follow bar policy regarding the re-stocking of beer, wine, liquor, and miscellaneous items. Some bars re-stock at closing, some at opening. When you leave, leave the bar looking clean.

Brine
The liquid/juice contained in jars of olives. It is nothing more than water containing large amounts of salt.

Bruised
When the customer says “bruise it”, they are asking the bartender to shake the martini so forcefully that it cracks the edges of the ice into small slivered ice chips, and as the cocktail is strained into the martini glass, the sliver chips slip out through the strainer floating atop the chilled liquid ingredients. When the shaker is cracked (from the sound) really well, meaning to shake forcefully, it is also meant to “Wake up the Spirits”! Cracked ice or lenticular - dome-shaped ice cubes are best for producing bruised ice chips.

Burn the Ice
A term used at the end of the night, or at the end of any bartender’s shift depending on what time they’re cut, to melt all the remaining ice in the bartender’s ice well, and do a final wipe down. This job is for either the barback or the bartender, depending on how the job descriptions run for your particular place. This is done as a health and sanitary precaution.

Cage
Short for Liquor Cage, this is the fenced/walled and locked area of the building where all of the liquor is stored for requisition to the bars by either the bar manager, restaurant manager, general manager, or any M.O.D.(manager on duty). If this locked down area
is away from any temperature changing sunlight, and is large enough, it can also stock the bottles of red wine, backup cases of white wine, and bottle beer by the case. For all of this product it is good for the stocking room/liquor cage to have a slightly cooler than room temperature feel to it. This also makes it more conducive to faster icing down for ready chill. This room should house its own addition and reduction sheet, as bar requisitions come in, and matched up at the end of each month for inventory control purposes. Above all, keep clean and organized at all times.

Call
Refers to the liquor poured when a customer requests a specific brand, or calls out for a brand name. This also, with Premium and Top Shelf, incurs a bump up into the next price category.

Calling Order
With an operational bar serving many categories of beverages, it is best for the waiter/bartender communication and service to be as proficient as possible. Depending on business volume, the bar’s operational working and serving time efficiency, and the waiter / kitchen relationship, it may be of underrated importance to work up and adhere to a certain “Calling Order” for drinks. Same goes when cocktail waitresses are on the barstaff. It normally goes Difficult > Easy > Hot > Cold > Layered. For a more thorough breakdown, see The Efficient Calling Order in Liquid Masters.

Canelle Knife
A term for a vegetable peeler, used to score along the thinner green skin of cucumbers and other vegetables, taking off strips of peel and used for some cocktail garnishes. A similar looking tool to the lemon Zester, which has a deeper angled sharp center edge for stripping the thicker skins of certain fruits. For any professional bar, it’s good to have both. The kitchen will normally stock these tools as well.

Can Opener
This opener is still useful, even though all beer cans are pop tops. You will need this to open large cans of tomato juice for Bloody Mary house prep mix, and other juices for mixer cocktails. The reverse end of this tool usually has a bottle opener as well.

Cash Bar
A term used when the host of the party is not paying for the drinks. Also see Hosted Bar

Cellar Temperature
A dark, cool room kept at 48-55 degrees fahrenheit, housing the restaurant’s listing of Reds from the wine list, as well as fortified wines like Ports, Oloroso and Cream sherries, and Madieras. Even fruit brandies (Eaux-de-vie), specialty Liqueurs, and the best Spirits in the house can be kept here, away from any excessive heat.

Chai
A term more prevalent in Bordeaux, it is a warehouse used to store and age barrels of wine or cognac.

Champagne Stopper
A bar tool that helps avoid the waste of good champagne for about 24-48 hours. A spring and pressure mechanism, the two sides swing back down and clamp under the lip of the champagne bottle.

Chaser
A mild drink sipped or consumed after a shot of any given spirit. This drink can be sodas, still water, club soda, juices, beer, or even squeezes of lime. Usually consumed after a shot of liquor to re-balance and/or cool down the palate. Cheers!

Chilled
A term used in mixing or shaking, to get a cocktail to its desired temperature. Preferably very cold, by way of using a Boston shaker, Bullet shaker, or an Antique shaker with a closed top.
For optimum chill factor, make sure the glass used is also chilled before.

Church Key
A – A 5”L X ¾”W X 1/8”D steel strip bottle and can opener, with a puncturing tip at one end and a crown lifter at the other. B – A bottle opener/crown lifter with a two-foot chain that re-coils after each use, and clamps over the top of the pant waist and belt, either on the left or right hip depending on what hand you use the most. Made by Gatto.

Cigar (Guillotine) Cutter
A small slicing device to cut the tip off the puffing end of one’s cigar. The standard size fits most ring gauges and can be purchased inexpensively as well as high end gold plated in the best cigar shops. Many styles available.

Citrus Juices
Used for either fruit as a garnish, or fresh squeezed. And many more fruit juices are used for mixing in a wide variety of cocktails, sweet to tart.

Cocktail
Historical reference defines the word ‘Cock tail’ as a stimulating liquor composed of spirits of any kind, and often but not always with the use of various mixers and other flavor enhancers.

Computer-Dispensed Liquor Bars
Attempting to become popular around 1985, it failed, thankfully to patrons everywhere. You may know of an establishment with this type of system in the back bar. If you’d like to become a non-bartender, work this! Not only do customers steer clear once they realize their drink has been measured by a machine instead of a human, but no matter how good the food is, you’ll never see them again. It also causes communication paralysis between the bartender and the customer. This is an occupation where the human being as “Bartender” is of actual top priority over a machine. Please share with me a few seconds towards that imaginary concept, won’t you! I believe a certain very large hotel chain may still use this slight overkill of a measuring/monitoring system for their entire liquor inventory. Yet they’re stuck with it from purchasing many of them, it becomes too costly to dump.

Concoction
To invent, plan, or devise a preparation by the mixing of certain specifically chosen ingredients, by blending together or to cook, creating an attractive tasting consumable recipe.

Congeners
Flavoring and coloring agents present in all alcoholic beverages, which are a major cause of hangovers. Liquors high in congeners are Bourbon, Brandy, and Rum. Vodka, a clear-colored liquor has a low level, which is safer for some people. Similar as a result of what Sulfites do in wines. A natural characteristic element in the distillation process. See also Fusel Oils

Corkage Fee
A nominal charge to dining customers who wish to bring their own bottle(s)of wine into a restaurant to enjoy with their dinner.
The fee is usually listed somewhere on the menu.

KB

Bar-Diction - ary - 1

2006-09-25T21:00:00.000-07:00

Bar, Tools, Liquor, Mixing, Distillation, Production

TERMINOLOGY LOG

Series 1 of 8

A - B

Accents
Light flavor enhancers to finish off a cocktail with the right touch. Accents come in the form of Liquids, Confections, Powder Sugar, Spices, Creams, Nuts, Fruits and Vegetables. Some are listed in the Garnish Extravaganza and Nuts, Spices, Accents,
and Flavorings, in my book Liquid Masters - backbar information log and historical reference guide, available through my email.

Alembic Pot Stills
Made of copper, these stills are used in the distillation of Cognac. Impervious to most acids and good conductors of heat. Alembic stills process the distillate one lot at a time, while big commercial distilleries use Column stills & process continuously. The name is Arabic, for the shape of its head gear.

Alcohol By Volume (A.B.V.)
Also known as the Gay-Lussac scale, it is a percentage of alcohol in a given volume of an alcoholic beverage. “ABV” is usually specified on beverage labels in addition to Proof. Example: A liquor bottle that says 80 Proof, is 40% alcohol by volume (ABV), a 60 Proof liquor is 30% ABV, and so on.

Aphrodisiac
Certain liquid substances that excite the libido and sexual activity. The word Anaphrodisiac does the opposite, it inhibits this activity.

Aromatized Wine
Slightly fortified by the addition/blending of small amounts of spirits, and flavored with a specifically chosen variety of botanical ingredients (extracts of herbs, roots, and spices). Vermouth, Amer Picon, Byrrh, Dubonnet, Suze, and Punt E Mes are all examples of an aromatized wine.

Atomizer
A device that reduces liquid, by way of separating liquid into small particles, producing a fine spray or liquid mist. In Bartending, this small glass bottle with spray top is used with vermouths for the Martini, Manhattan, Rob Roy, and Gibson, as well as herbal liqueurs and other exotic flavors. To locate and
purchase these 2 or 4 ounce cobalt blue, green, brown, and clear bottles, go to www.bottlesetc.com

Back
As in Soda Back or Water Back, when a customer requests this in a short glass to accompany and set next to their current cocktail, for purposes of re-balancing the palate, and dashing away an initial water thurst in the avoidance of gulping their cocktail.

Backbar
The interior of the bar, inside and separate from the bar’s actual serving top, housing the cooler stock, back bar & counter top, and low and high shelving for the Call, Premium, and Super Premium/Top Shelf bottles of liquor. Used depending on overall bar design, for glassware stock.

Backfilling
This is a term used for an illegal fill of a liquor bottle in the backbar or anywhere on-premise. It is against the law to pour from one liquor bottle into another liquor bottle, regardless if the liquor bottle was partially full or empty. In regard to Prep Mixes, always use clean, new generic bottles or containers – plastic or glass, and/or the Stor n’ Pour plastic juice containers.

Backsplash / Splash-out
When a bartender fills a glass over the top of the rim with cocktail ice, then attempts to pour in the first shot of liquor, finding out that half of the shot bounces off the top of the ice and out onto the bar or into the spillmat. This happens more if the bartender is using a liquor gun, which is more a spraying out than it is a pouring out.
Solution: Don’t overfill the glass with ice. Add more ice after the pour if necessary.
It only results in a waste for both the customer and the owner of the establishment, not to mention the potential loss of a customer if the bartender’s ego keeps him or her unaware of the obvious reflection of being a rookie, and failing to make the correction on their own. Pay attention to everything you’re doing behind the bar. It’s too easy to be sloppy. Add more precision to the job of pouring.

Barback
One of the crucial positions on the bar staff, especially in a busy night club. It is a benefit for management to always have this position filled with good, fast, high energy individuals who don’t mind breakin’ a sweat! What a busboy is to a food server, a barback is to a bartender. In busy venues, the barback restocks and refills just about everything. They’re the Ice runner, keg changer, they wash all the glasses, replenish all the garnishes,
and wipe the bartop down during the night when possible. This allows the bartender to do nothing except Smile-Pour-Serve-and Ring as fast and efficiently as possible, and extend communications with the customer when you can. The highest appreciation comes when the barback is promoted to the bartending position. 15 – 25 % is the variance of tip-out to the barback.

Barkeep
An older side term used in place of or association with the word Bartender. The individual who keeps the bar in perfect working and operational order at all times during their shift, and all hours of the bar from open to close. The term is still used and heard occasionally today.

Barspoon
A long-stemmed stainless steel spoon, with a shallow bowl holding between one-half and one teaspoon of liquid, with a twisted shaft used to stir together ingredients in cocktails and mixed drinks. The back of the bar spoon is also used to break the fall when layering liqueurs for the Pousse Café drink preparations, resulting in the look of distinct bands.

Bar Top
The front serving counter for all of the bartender’s customers. Should be wiped clean of any soil and debris at all break-point times during the shift.

Bases
The primary, main, or base liquor/spirit of any given cocktail. The white spirits of Vodka/Gin/Rum are considered Neutral Spirits that mix with almost anything. Tequila, Whiskey, Scotch, and Brandy are also legitimate bases, as well as Pisco and Cachaca are from South America.

Beer Taps
A CO2 driven system of thick lines that usually run from the cooler to either the front or back bar, wherever the tapping is best situated. Beer containers known as Kegs are used for the tap lines – holding up to 2000 ounces for domestic beer, and a little less for some import beers. Kegs are very heavy, so never lift alone. When tapping in a fresh keg for one that just popped, be careful as to not shake it around too much when shifting it close to the line to avoid “foam for days”. See the page Scenes from the Barley Farm in the Liquid Masters book.

B.E.O.’s
Short for Banquet Event Order sheets. Mainly used in Hotels, Country Clubs, and establishments with space availability for banquets, private parties, and special events. When an event is booked, this sheet goes out to all required department heads for staffing and serving, all food preparations, and full or partial bar service. This sheet is usually on legal size 9 x 14 paper.
There may be revisions to the original prospectus for any given event. Special circumstances, last minute changes, and party size often occur.

Beverage Gun
This is a hand-held device that comes with a fitted holster, connected to the inner edge of the bar rail, on either the left or right side of the ice well. A CO2 driven system dispensing tonic water, club soda, filtered still water,lemon-lime soda, cola soda, diet cola and other flavors depending on the number of lines and buttons the particular gun contains. It’s even possible to put other non-carbonated beverage mixers like cranberry juice, sweet & sour, lemonade, and margarita mix through the lines and into the gun as well. This time-efficient tool is normally in every bar, including portables used in hotels and other large activity centers. Also known as Speed Gun, Cobra, or Snake.

Bitter Spirits
Derived from quinine and medicinally related from the roots and herbs, these spirits can be just the right tonic for a Pick-Me-Up, and to “Lift” the spirits! Usually served alone or with soda, examples are Campari, Fernet Branca, and Punt e Mes. They
stimulate secretions of saliva and digestive juices, increasing appetite.

Boston Shaker
A name given when you put a standard stainless steel shaker tin and a 16 oz. pint glass together (one gently secured inside the other) to be used for preparation of cocktails and mixed drinks to be “shaken” and strained. There is no such thing as an individual piece of barware called a Boston Shaker. Rather, it is the joining together of two specific individual pieces of barware.

Botanicals
A term describing the fruits, spices, herbs, roots, barks, peels, fruit stones, seeds, and leaves used to flavor enhance certain liquors, liqueurs, wines, and beers.

Bottle Extenders
Put out by Tanqueray (green) and Bombay (blue), these 4 inch tubular stems screw onto the tops of these two brand bottles (due to their short necks), so bartenders have a safer grip to pour from. Hard to find , they also fit perfectly on the popular Ketel One vodka bottle as well as the Tanqueray 10 bottle which also have short necks, and are interchangeable. Ask your liquor representative for a couple of them next time you see them. You may or may not get lucky! It’s too bad Absolut doesn’t make them for their bottle line.

Bottle Opener
A vice/lever type of tool used to crack open or bend up and off the tops of various bottled beverages. If you work in a venue that has a high volume of bottle beer sales, your upper palm and lower finger area will be raw at the end of the night if you keep using your hand. Most bars have “top-pops” connected to the front or side of the beer cooler as another option.

The total individual entries of this series piece is 198.
Series 1 through 4 will be this month of September, and
Series 5 through 8 will be determined at another time.

There are some other Special Topic content pieces I have, that I may run at another time as well. Stay Tuned !

Kyle

Cocktails of the American West

2006-08-31T01:19:00.000-07:00

When you’re out on the Range, a Cowboy can muster up quite a Thirst

Wake up and start gettin’ the coals hot. The Solar Cowboy goes in a rocks glass filled with cracked ice. Pour in the following: ¾ oz Jack Daniels, ¾ oz Chinaco tequila, ¼ oz Kahlua coffee liqueur, and ¼ oz of Dekuyper butterscotch schnapps. So, tattoo your rear end with this surprisingly tasteful combination and start the day off with the right boot on the right foot.

With a little slither to hither pillow talk near the dawn campfire, Tumbleweed Morning Cream may just be the heartwarmer you need before you saddle up. Either shake & strain this drink or pour over ice in a tumbler glass. The ingredients are 1oz Christian Brothers brandy, ¼ oz Bols white creme de cacao, ¼ oz Coco de Oro coffee liqueur, ¼ oz Frangelico hazelnut liqueur, and 1½ oz cream. Top with whipped cream and a sprinkle of chopped hazelnuts.

After a light rain, the cactus and surrounding shrub can create a delightful scent in the air. This duo of vitamin T and vitamin C can help power up your system for a long day’s work.Desert Sunrise is built in a highball glass over ice, with 1 ½ oz Porfidio tequila, a dash of Dr. Swami & Bone Daddy’s sweet & sour, fill with fresh squeezed orange juice, and top it off with a lace of Hiram Walker blue curacao. Garnish with a slice of orange.

When you get to town, you should head on over to the local blacksmith for a repair. ¾ oz Martin Miller’s gin, ¾ oz white Port, ¾ oz vermouth Bianco, 2 dashes of Bols anisette, and 1 egg yolk shakes up and makes up the Broken Spur Cocktail. Shake & strain in a standard cocktail glass. No garnish.

Sometimes no matter how many layers you have on, a chill in the air can still seep into your bones. Therefore, in a warm mug, Indian Summer gets 1oz Calvados apple brandy, a pinch of cinnamon sugar, and fill the mug with hot apple cider. Garnish with a slice of apple, a cinnamon stick, and stir. No need to be on the warpath today.

Grab a tall glass, throw some cubed or cracked ice in, and build the Horse’s Neck over ice, with 2 oz Cardenal Mendoza brandy, 5 oz Boylan’s ginger ale, and 2 dashes of Angostura bitters. Stirrup and garnish with a twist of lemon peel. Treat your 4-legged creature well, and pretty soon you’ll be running like the wind.

Before you pass the imaginary line in the sand, running away from the marshal and his deputies from a wrong you done did, do the two-step over to the closest cantina, and order up a Border Crossing. The barkeep snags a bucket glass and begins the preparation of what could be your last cocktail for awhile. Built over ice, it gets 1 ½ oz Partida tequila, ¼ oz of fresh lime juice, a teaspoon of lemon juice, and fill with ice cold Coca Cola. Garnish with lime.

If all you need is a quick shot between chores, than the
Water Moccasin is yours. Get a shot glass and shake with ice and strain ½ oz each of the following: Crown Royal, Dekuyper Peachtree schnapps, and Tavern sweet & sour. It may bite like a snake, but you asked for it.

Riding through the botanicals of the countryside, you’ll soon belly up to the bar for a Cowboy Martini, but make sure your horse is getting watered and fed first. The saloon owner may ask you where you’re from as he twists and turns his handlebar mustache,but don’t take offense, he’s just making polite conversation. In a chilled martini glass, shake & strain 2 oz Bombay Sapphire gin, a dash of simple syrup, and a dash of Fee Brothers orange bitters. Garnish with fresh, crisp mint leaves. Now that’s a drink!

This next drink is dedicated to songwriter David Rodriguez, whose title-catchy tune “Ballad of the Snow Leopard and The Tanqueray Cowboy” is not only a perfect fit on Lyle Lovett’s album “Step Inside This House”, but great for this drink as well. With flower
petals as the garnish to this cocktail, the Western Rose is made up of 1 oz Tanqueray gin, ½ oz Hiram Walker apricot brandy, ½ oz Noilly Prat dry vermouth, and a dash of lemon
juice. A chilled cocktail glass is where this shake & strain ends up.“Comfort me she said, with your conversation, with the
cocktails, and the candlelight in your eyes”.

Haven’t you put up enough fence for the day ? With all the
hammering, I’m surprised you heard the dinner bell. I guess the hunger helps the hearing! But what about the thirst ? Well, here’s a green apple variation on a Long Island favorite. In a pint glass filled with cracked ice, the Jolly Rancher is prepared by building/pouring ½ oz each of Hangar 1 vodka, Beef-eater’s gin, Sea Wynde rum, and Leroux triple sec. Add 1-2 oz of
Triple L sweet & sour, fill close to the top with 7-Up, and top
with 1oz of Dekuyper sour apple Pucker schnapps. Garnish with a slice of green apple, a twist of lemon peel, and a maraschino cherry if you’re interested.

With many a family heading out West during the days of the California Gold Rush, the Wagon Wheel Cocktail was born. Shake & strain this drink in, you got it,
a chilled cocktail glass. 1oz Southern Comfort, ½ oz Korbel California brandy, ¼ oz lemon juice, and a few dashes of Trader Vic’s grenadine. Garnish with a cherry and a wheel of lemon, and good luck with your panning. May you get rich beyond your wildest dreams.

You’ve been through the desert on a horse with no name, it felt good to get out of the rain and into a small cantina where they were mixing up a batch of Cactus Juice especially for you. Shake & strain the following in a collins glass filled with cubed ice: ½ oz VooDoo spiced rum, ½ oz Cazadores tequila, ½ oz Montezuma triple sec, and ½ oz amaretto DiSaronno. Add splashes of sweet & sour, pineapple juice and cranberry juice, and garnish with half wheels of lime, lemon, and orange.

Finished at the shooting range for the day, it’s now time to put your guns away. The Smith and Wesson is poured in a tumbler over ice. 1 ½ oz Patron coffee liqueur, partial fill with cream, and top fill with ice cold Pepsi Cola. No garnish necessary.

An immigrant from Russia comes to the new world and discovers the final frontier. While bartending in a saloon, he creates the Moscow Mule for all to hear. Build this tasty libation over ice in a collins glass with 2 oz Stolichnaya vodka, 1oz Rose’s lime juice, and fill with Cock n’Bull ginger beer. Garnish with a squeeze of lime.

You’ll have a hard time keepin’ yer jeans on after a couple of these. In a poco grande glass topped with cracked ice, the Denim Lemonade gets ½ oz each of Ketel One vodka,
Boodles gin, Bacardi rum, and Arrow triple sec. Add a couple ounces of cold Santa Cruz organic lemonade, fill with Sprite, and top with dashes of Dole pineapple juice and Dekuyper blue curacao. Garn with a cherry and a pineapple slice.

This is kind of a long one, but I always like giving a little
something extra to all of you out there in the web universe. I hope you enjoy all of the drink posts so far, hopefully giving you some cool ideas for your own parties at home or in the bar, club, or restaurant you may own. Till we meet again . . . KB

Room 116 - Play Misty For Me

2006-08-22T12:35:00.000-07:00

Drinks asking for an atomizing of vermouth, dry or sweet or other

Using small glass bottles equipped with fine spray tops, atomizing is the process of separating liquid into small particles,producing a fine spray or liquid mist. The vermouth can be sprayed into the chilled martini glass before the rest of the liquid preparation has been strained in, or it can be sprayed directly into the container/shaker you’re using to stir chill the chosen base spirits over ice before you strain in. Due to some of the amounts of vermouth asked for in the following drinks, you’ll have to spray a few times, or pour from the bottle All of these cocktails are either shaken or stirred and strained, at your choice.

GLASS – Martini or Cocktail
ICE – Cubed or Cracked in shaker
PREP – Shake or Stir & Strain

Starting off the set with a rum base is a drink called Stranger in Town. With 1½ oz Ronrico white rum,
½ oz Cinzano sweet vermouth, ½ oz Calvados apple brandy, and ½ oz Bols cherry brandy. Garnish with a cherry.

If you’re looking for a Spaniard, but slightly Southern and sweet, you may want to dip into the Comforting Tiger. Begins with 2 oz Christian Brothers brandy, ½ oz Southern Comfort and a dash of Tosti sweet vermouth. Garnish with a twist of lemon.

Waking up in the late morning, a lover can get a glimpse of your birth mark. During breakfast, toastings will go to you by way of the Beauty Spot Cocktail. 1oz gin, ½ oz Boissiere dry vermouth, ½ oz Gallo sweet vermouth, a splash of orange juice and a dash of grenadine.

Speaking of down South, head on into this dry county for something wet and cold, but you’ll have to prepare it at your relatives house. The Narragansett is a drink with 2 oz Basil Hayden’s bourbon, 1oz Cribari sweet vermouth, and a dash of Bols anisette. Garnish - twist of lemon peel.

With a double slant of orange to go with the botanical base spirit, go for the Martinez Cocktail. Mix up 1oz Bootles gin, 1oz Noilly Prat dry vermouth, ¼ oz Dekuyper triple sec, and a dash of Fee Brothers orange bitters. Use a cherry as a garnish.

A little bit of blue and a bigger bit of berry, combines for a mid-morning Dewberry Martini. Pour 1oz Level vodka, ½ oz Arrow blue curacao, a dash of Gallo dry vermouth, and 1½ oz cranberry juice.

A pleasing fruit cordial dances its way into the mix of this next flavorful martini.
Venezia combines 2 oz Bombay gin, 1oz peach
liqueur, 1oz Boissiere dry vermouth and a drop of Dekuyper blue curacao. A twist of orange peel as the garnish.

If bubbles turn you on, this one is sure to test your palate alley. In a chilled champagne flute,the Orancio Royal is a form of a champagne cocktail. No shaking here, just put 1oz Cinzano Orancio vermouth in the bottom of the glass, and fill with Brut champagne. Garnish with a slice of orange.

Dashing from England over to France, your roots may very well tell just how European you are. The recipe is as follows: 1oz gin, ½ oz cream Sherry, ½ oz Dubonnet rouge, ½ oz Cribari dry vermouth, and a dash of Grand Marnier. Garnish with a cherry.

Taking a tour of the Highlands, you can’t help but to grow a special Affinity for the Scots. This perfect combination with a hint of orange is for them. 1½ oz Compass Box scotch, 1oz Tosti sweet vermouth, 1oz Tosti dry vermouth, and 2 dashes of Fee Brothers orange bitters. Garn with a twist of orange peel.

As licorice root is known to raise the spirits in a healthy way, something sweet can also do the same thing.
Either way, the Gloom Raiser could be just the elixer for you. Pour together 2 oz Tanqueray gin, ¾ oz Martini & Rossi dry vermouth, 2 dashes of Pernod, and 2 dashes of grenadine. Cherry garnish.

In a white room with black curtains, at the station. The sound of the rock trio Cream twists and turns its music with insinuating slyness. The Serpentine is made with 1oz Bacardi white rum, ½ oz Korbel brandy, ½ oz Martini & Rossi sweet vermouth, ½ oz lemon juice, and a pinch of sugar. Twist of lemon peel as the garnish.

Sometimes there’s nothing that feels better outside in the spring than an April Rain. Chill together 2 oz Rain vodka, ½ oz Rose’s lime juice, and ½ oz Cinzano dry vermouth (but wet). Garnish with a lime peel.

If you’re out on an island in the Caribbean to disappear for awhile, perhaps this chilled drink will inspire your desire for a Tropical Heat. Start off in the shaker with 1½ oz Beefeater gin, 1½ oz Cinzano Orancio vermouth, and a dash of San Tropique coconut rum. Garnish with a twist of orange peel.

Do you know the way to San Jose ? Just a bit further over towards the bay, slip into a lounge and order a drink from a cozy cocktail waitress. “Hello, I’d like a San Francisco Cocktail, please. Stirred, not shaken”. The recipe is ¾ oz each of the following: sloe gin, sweet vermouth, and dry vermouth. Add a dash of bitters and a dash of orange bitters, and garnish with a cherry.

till next week. kb

Room 897 - The Dude Abides

2006-08-16T01:08:00.000-07:00

Dedicated to The Big Lebowski, and Cows !

A variety of simple cream-based cocktails

Preparation for the drinks in this room
GLASS – Highball, Rocks, Tumbler, Old Fashioned, Tall, or Pint, unless otherwise noted
ICE – Cubed, Cracked, or Crushed
PREP – Noted with each drink as you go along

Banana Cow
Prep – Pour over ice
1oz 10 Cane rum, 1oz Bols creme de banana, 1½ oz cream, and a dash of grenadine. Garnish with a pinch of nutmeg

Sarsparilla Float
Prep – Build over ice in glass
1oz Ketel One vodka, ¾ oz Kahlua, partial fill with cream, ½ oz RedCliff liqueur, and a top fill with Coke or Pepsi. Garnish with a cherry

Jamaican Mother
Prep – Pour over ice
1½ oz Jamaicam rum, ¾ oz Tia Maria, and fill with cream or milk

Caucasian
aka White Russian
Prep – Pour over ice
1½ oz Hangar 1 vodka, ¾ oz Kahlua, and 2-3 oz of cream

Rocky Road
Prep – Build over ice
¼ oz Belvedere vodka, ¼ oz Sea Wynde rum, ¾ oz Frangelico, ¾ oz dark creme de cacao, and fill with cream or milk. Garnish with a half-side of whipped cream on top, with a side shot of chopped walnuts

Strawberry Sombrero
Prep – Pour over ice
1oz Kahlua, ½ oz strawberry liqueur or syrup, and 3oz of milk

Raging Bull
Glass – Shot
Prep – Layer pour in
½ oz Kahlua, ½ oz Sambuca, ¼ oz Patron silver tequila

Colorado Bulldog
Prep – Build over ice
1½ oz Shaker’s vodka, ¾ oz Kahlua, partial fill with cream, top fill with Coke or Pepsi. Garnish with a cherry

Mad Cow
Prep – Pour over ice
1oz Bacardi 151 rum, 1oz Kahlua, and 2oz of cream

Ambrosia
Prep – Build over ice
½ oz Blue Ice vodka, ½ oz Midori, ½ oz Dekuyper Peachtree schnapps, ½ oz creme de banana, and fill with cream or milk. Garnish with green grapes and a cherry

Cuban Mama
Prep – Pour over ice
1½ oz Havana Club rum, ¾ oz Copa de Oro coffee liqueur, and 2-3 oz of cream

Separator
Prep – Pour over ice
1½ oz Korbel brandy, ¾ oz Kahlua, and 2-3 oz of cream

Black Widow
Prep – Pour over ice
1oz Matusalem rum, and 1oz Kahlua

Tradewinds
Prep – Shake & strain over ice
¾ oz Cabana Boy or Cruzan rum, ½ oz Galliano, ½ oz Bols apricot brandy, ½ oz Leroux orange curacao, and splash the top with cream or milk. Garnish with a sprinkle of cinnamon

Rootbeer Float
Prep – Build over ice
1½ oz Absolut vodka, ¾ oz Kahlua, partial fill with cream, ¾ oz Galliano, and fill with Coke. Garnish with whipped cream or a small dollop of vanilla ice cream

Sea Cow
Prep – Shake & strain over ice
Rim the glass with green creme de menthe and dip in sugar
¾ oz Hiram Walker dark creme de cacao, ½ oz Old Overholt rye whiskey, ½ oz anisette, and ½ oz of cream. Garnish with a dust of nutmeg

Smith and Kerns
Prep – Pour over ice
1½ oz Kahlua, 1 ½ oz of cream, and a top splash of cold Schweppes club soda

Roasted Toasted Almond
Prep – Pour over ice
½ oz 42 Below vodka, ¾ oz Kahlua, ½ oz amaretto di Saronno, and fill with cream or milk. Garnish with a thin layer of whipped cream with sliced almonds and a top lace of amaretto

Berryetto
Prep – Shake & strain over ice, or Blend with cracked ice
¾ oz amaretto di Saronno, ½ oz Gaetano dark creme de cacao, ½ oz strawberry liqueur (if shake & strain, or 4-6 strawberries (if blended), and a splash of cream or milk. Garnish with two strawberry halves – speared, with a tiny dollop of vanilla ice cream in the middle

A bit of a long one this time, but I was high, so I went for it.
KB

Room 662 - Apple of My Eye

2006-08-01T23:05:00.000-07:00

Cocktail variations on a popular flavor of today.

Yeah, I know, the picture above. Shy Boy came over to me and asked to have something wiped off his lip. What am I gonna do, say no! He's a happy wild mustang now retired in luxury in Buellton, a small town up in the central coast of California.

Adam’s Apple goes in a chilled martini glass and is a shake & strain cocktail, getting 2oz of Van Gogh wild appel vodka, 1oz Cointreau, and a splash of Martinelli’s apple juice.
Garnish with a slice of any kind of apple.

The Cider House Cooler goes in a collins glass filled with cubed or cracked ice, and is a build-over-ice drink, getting 1oz VooDoo spiced rum, ½ oz Berentzen cinnamon-apple liqueur,a splash of club soda, partial fill with chilled white wine, and top with Santa Cruz organic cider & spice juice. Garnish with a slice of red apple.

The Washington Apple is a shake & strain drink going in a martini glass, with 2oz Stockholm Kristall vodka, ¾ oz Dekuyper sour apple Pucker schnapps, ½ oz Midori, and 1oz Ocean Spray cranberry juice. Garnish with a slice of green apple.

Apple Annie has a bit of a cream-base to it, starting with 1oz Dekuyper apple barrel schnapps,¾ oz Bols triple sec, ¼ oz Trader Vic’s grenadine syrup, and 1oz of cream. Shake & strain up in a martini glass. No garnish necessary

The Hyperactive Apple goes in a warm coffee glass or mug. Pour/add the following straight in: Put one chunk of caramel in the bottom of the glass, then pour 1oz Dekuyper apple schnapps over the chunk, followed by 1oz of steamed milk and the 2oz of hot espresso. Garnish with whipped cream over the top.

Johnny Appleseed goes in a mason jar filled with cubed or cracked ice, and is a build-over-ice drink, getting 1oz green apple vodka, ½ oz Arrow triple sec, fill with Schweppes club soda, and splash the top with Ocean Spray cranberry juice. Garnish with a slice of green apple.

The Caramel Apple is a shake& strainer going in a chilled martini glass, with 2oz Blue Ice vodka, 1oz Dekuyper sour apple Pucker schnapps, and ¼ oz Hiram Walker butterscotch schnapps Garnish with a slice of red apple and a piece of caramel candy.

Apple Pie with a Crust is a pour-over-ice drink going in a rocks or highball glass filled with cubed or cracked ice, getting 1oz San Tropique coconut rum, 3oz apple juice and a dash of cinnamon over the top. This drink can also be heated in a saucepan and served alamode.

The Baked Apple is a drop shot that goes in a beer mug. Drop a 1oz shotglass of Hiram Walker cinnamon schnapps into a mug filled ½ to ¾ with cider beer. Chug-a-Lug !!!

Newton’s Apple goes in a martini glass as a shake & strain cocktail, with 2½ oz apple vodka,1½ oz Midori, and ¾ oz fresh lime juice. Garnish with a slice of a dried Granny Smith apple.

The Tree Smacker goes in a pint glass filled with cubed or cracked ice as a build-over-ice drink, getting 1oz each of Bacardi apple rum, Dekuyper apple schnapps, and Dekuyper Peachtree schnapps. Add splashes of pineapple juice, orange juice, and sweet & sour. Add a dash of grenadine, and top with a lace of Bacardi 151 proof rum.

The Apple Cart is a shake & strain drink going up in a cocktail glass, getting 1½ oz Calvados apple brandy, ¾ oz Cointreau, and ¾ oz lemon juice. Garnish with a lemon wheel.

Granny Apple Blossom is a build-over-ice drink going in a collins glass filled with cracked ice,with 1¼ oz Partida anejo tequila, 1¼ oz apple schnapps, a splash of sweet & sour and fill with 7-Up or Sprite. Garnish with a slice of a Granny Smith apple.

I'm out of town next week, so I'll post up a the new one titled The Dude Abides when I get back. Later, KB

Summer in the City

2006-07-28T15:59:00.000-07:00

Coolin’ Sauces to sip between your lips

It’s that time of the year where the grill is hot and your guests are thirsty. To keep them well liquicated, the following seasonal sippers should be considered for your next outdoor gathering. Have plenty of ice on hand, a couple cocktail shakers, and some cool glassware.

Soon after you get checked into your room, you’ll be livin’ it up at the Hotel California. What a lovely place. What a tasty recipe. Starting off with a parfait glass and the use of a blender, put in 1 scoop of orange sherbet with a little bit of cracked ice, and pour in 2 oz Bols apricot brandy and 3-4 oz of orange soda, depending on how thick or thin you want it.

Change into your swim shorts or hot little bikini, and head on out to where everybody else is hangin’, By The Pool. Build this drink in a tall or poco grande glass filled with ice, and add 1oz Skyy vodka, ½ oz Dekuyper Peachtree schnapps, ½ oz Midori liqueur, fill with cold 7-Up and top with a splash of orange juice. Garnish with a melon and peach ball with umbrella.

Finished with the day’s tan, the Lady In The Shade wants her drink in a tumbler over lots of ice, and now! Pour 1oz Porfidio tequila, 1oz Midori melon liqueur, and fill with grapefruit juice. Garnish with lemon and lime wheels, and an umbrella.

So sweet and so shy. Yeah, right! Turn away for five seconds and the next thing you know, she’s Skinny Dippin’. No complaints though. In an old fashioned glass with cracked ice,pour in 1 ½ oz Thor’s Hammer vodka, ½ oz Hiram Walker peach schnapps, ½ oz DiSaronno amaretto, and top with a splash of cranberry juice. Garn with a slice of peach.

The spell is upon you, so grab a pint glass, pack it with ice, and start the build with 1oz each of the following: Voodoo Spiced rum, RedRum, Midori, orange juice, and pineapple juice. After all of that, there should be enough room to throw a splash of club soda on top. Garnish – The Big Bad Voodoo Cooler doesn’t get one, unless you beg . . .

Carrying your board in from a couple hours of waverunning, be sure to quench your thirst with the Surf Room Mai Tai. Shake & strain the following over crushed ice in a tumbler: ¾ oz each of Sea Wynde pot still rum, Lahaina dark rum, and Lemon Hart Demerara rhum. Then add ¼ oz Dekuyper orange curacao, 1oz each of orange and pineapple juice, ½ fresh lime juice, ¼ oz fresh lemon juice, ¼ oz orgeat syrup and ¼ oz simple syrup. Add garnishes.

Even on a Summer’s night, nothing feels better than a Hot Springs Cocktail. In a chilled wine or cocktail glass, shake & strain 2 oz Chardonnay or Pinot Grigio, a splash of Rene Niel maraschino liqueur, ¼ oz pineapple juice, and a couple dashes of Fee Brothers orange bitters.

The L’aird of Summer Isle is as old fashioned as it gets. And so it goes, in an old fashioned glass, filled with cubed or cracked ice. Shake & strain 1 ½ oz Compass Box scotch, ½ oz Pernod, and 3 oz of Dole pineapple juice. That’s it. No garnish necessary.

This romantic coastal town is always just what the doctor ordered. With a gentle breeze as we walk up and down State Street, the Santa Barbara Sunset is something to behold.
Shake & strain the following in a chilled martini glass: 2 oz Martin Miller’s gin, ¾ oz Bols apricot brandy, juice of ½ lime, 2 oz orange juice, and a dash of grenadine or raspberry syrup.

Listening to Jazz or the Blues in this musicful Missouri town, makes you want to get up and shake your groove thing.
The Kansas City Cooler may help put some hop in your step. In a tall chimney glass filled with ice, pour 1oz Boru citrus vodka, then splashes of club soda, lemonade, and cranberry juice. Top off with a fill of chilled red wine of choice. Garnish with a fruit kabob of lemon, lime, orange, pineapple, and a cherry.

You’ll have a hard time keepin’ yer jeans on after one of these. Denim Lemonade goes in a pint glass packed with cracked ice. Pour ¾ oz Blue Ice vodka, ¾ oz Gilbey’s gin, and ¾ oz Kuya Fusion rum. Then add splashes of cold lemonade and 7-Up, a top dash of pineapple juice and a final dash of Hiram Walker blue curacao. Garnish with an orange wheel.

Tattoo your rear end with a Solar Cowboy. This surprisingly tasteful combination of 1oz Jack Daniels, 1oz Chinaco tequila, with ½ oz Kahlua, and ½ oz Dekuyper butterscotch schnapps will wake you up to start gettin’ the coals hot.

To see more cool Summer drinks and tasty liquifiers, check out my Summer Quenchers DVD available on Amazon.com, and my latest book titled The Hotel of Naughty Cocktails, a 10-floor, 195-room, 1000-page labyrinth of drinks produced as a custom CD Book (book on disc), available at CDBaby.com

Later, KB

RedCliff - The New American Liqueur

2006-07-23T17:53:00.000-07:00

Everyone should saddle up to the bar and get a taste of the totally unique flavor of this new American liqueur. RedCliff, a 65 proof spirit with whispers of 15 different mysterious herbs and flavors hinting of cola, vanilla, sarsaparilla, spices, tangerine, coconut and sassafras, to name a few. The signature bottle is an original, Western-styled, elliptically-shaped saddlebag flask with petroglyph glass embossing and a label that depicts the red cliffs of the Southwest.

This is one of the most interesting liqueurs I’ve ever tasted, with uncommon complexity and character. RedCliff is to be served chilled, the colder the better, and can also be kept in the freezer due to its perfect proof level. Go to your nearest fine wine and spirits outlet to order.

website – www.redcliffusa.com
Contact by phone – 800-255-1350

Here’s some cool RedCliff cocktail recipes to fit your every occasion:

Branding Iron
In a pint glass or beer mug ½ - ¾ filled with your favorite beer, drop a 1¼ oz shot glass filled with RedCliff into the beer. When it hits bottom, chug-a-lug it all down

Sierra Madre
This is a shake & strain drink going into a tall glass, with 1½ oz RedCliff, 1½ oz white tequila and 2oz sweet & sour. Strain in and top with Coke or Pepsi. Garnish with a squeeze of lemon

Pale Rider
Build over an icefill in a highball glass, getting 1oz RedCliff and fill with club soda. Garnish with a cherry

Jagged Cliff
Pour over ice in a rocks glass, with 1oz RedCliff and 1oz Jagermeister

Leather and Lace
In a shot glass, layer in order ½ oz each of the following: RedCliff, Irish cream, chilled vodka

Rodeo Martini
Shake & strain the following in a chilled martini glass:
2oz vodka, ¾ oz RedCliff, ½ oz Rene Neil maraschino or tangerine liqueur. Garnish with a cherry

Mohave Mockingbird
Shake & strain the following in a chilled martini glass:
1¾ oz vodka, ¾ oz RedCliff, and a splash of chilled sangria.
Garnish with a slice of kiwi and a twist of orange peel

Sarsparilla Float
Build over cracked or cubed ice in a tall glass, starting with 1oz vodka, ¾ oz Kahlua,partial fill with cream, ½ oz RedCliff, and top fill with Coke or Pepsi. Garnish with a cherry

Sweatlodge Coffee, aka Blazing Saddles
Pour straight in a warm mug, but first rim half the mug with cinnamon sugar, then pour in 1¼ oz RedCliff, and fill with hot coffee. Garnish with whip cream and sprinkle with cinnamon sugar

The Red C
A simple favorite of mine, poured over ice in a tumbler glass,with 1½ oz RedCliff and fill with Coke. Garnish with a lemon wedge

Kona Cliff
In a rocks glass filled with ice, add 1oz RedCliff and 1oz Kona Gold Hawaiian coffee liqueur. If you would like a pillow, add a dash of cold cream. Stir and serve

KB

Stars and Stripes Forever

2006-07-11T12:59:00.000-07:00

This month we celebrate the adoption of the Declaration of Independence, and a hats off to all the individuals who’ve served our country in many ways.

This year the 4th falls on a Tuesday, so let’s start the extra time off with a cocktail called Three Day Weekend. Fill a double old fashioned glass with cracked ice and pour in the following: ¾ oz Jagermeister, ¾ oz malibu rum, ¾ oz cherry juice, and ¾ oz pineapple juice. Stir & garnish as you like.

For those who enjoy a bit of a cream drink, try the 4th of July by packin a highball with cubed or cracked ice and build the drink start- ing with 1oz bourbon, 1oz Kahlua, partial fill with orange juice, dash the top with cream, and add a final top lace of Galliano. Stir and enjoy.

In the city of angels, we can bump up the celebration a notch by having a Startini – chill a martini glass and shake and strain in the following: 1 ½ oz premium vodka, ¼ oz Cointreau, ¼ oz Chambord, and 1oz of lemonade. Add a slice of starfruit.

If you wish to have a little sparkle with your sipper, the Independence Day Punch may be right up your alley. Fill a tall glass with cubed or cracked ice and build with 1oz bourbon, 3oz pineapple juice, 1oz fresh squeezed lime juice, top with club soda, and garnish with a slice of pineapple.

Those in uniform have to serve not only in this country, but are also stationed in many of the close to seven hundred military installations the U.S has around the world. The planet is thirsty for a Ceasefire and it starts like this: Pack a highball with cracked ice and add ½ oz scotch, ½ oz cherry brandy, ½ oz dry vermouth, and fill with cold lemonade.Garnish with a slice of lemon and a cherry.

Sometimes, friends in high places and diplomatic gatherings is what it takes for things to be resolved in a good way for everyone. To those who do their best, the Allies Cocktail is for you. Shake and strain 1oz gin, 1oz dry vermouth, and a ½ teaspoon of Kummel into a chilled cocktail glass.

As the red, white, and blue keeps shining through, our liquid kitchens known as bars create many flag layer sipping cordials that can be consumed as an after-dinner dessert. If you don’t want to eat anymore, try a Stars and Stripes. In a pousse or cordial glass, layer in order the following: ¾ oz grenadine, ¾ oz heavy cream or Dekuyper Peachtree schnapps, and ¾ oz blue curacao.

On the last day off before we have to go back to work, enjoy the dog day afternoon with a drink called Early Summer. It happens like this – shake together ¾ gin, ¾ oz apricot brandy , ¾ oz Calvados, ¾ oz orange juice, and strain in a chilled cocktail glass. Garnish with a slice of apple.

kb

How's The Golf Game

2006-07-04T15:27:00.000-07:00

Drinks for the Spirit of the Swing

Getting a head start on the course for the day, you may want to consider taking a roadie with you, so slide into the clubhouse bar for an Arnold Palmer:In a pint glass packed with ice, half fill with Lipton iced tea and top fill with cold Santa Cruz lemonade. Garnish with a slice of lemon.

To help you get your swing on, praying you don’t slice on your first at bat, it could be Tee Time. If so, it’s
a perfect short drink to begin the day on the greens. In a chilled cocktail glass, shake & strain 2 oz Miller’s citrus gin and 1oz fresh squeezed lime.

Some make you walk, and other clubs let you roll. If not well maintained you could end up with a Crooked Golf Cart. Pour the following in a highball glass filled with cubed ice: 1oz amaretto Di Saronno, ½ oz Bacardi rum, fill with Ocean Spray cranberry juice. A slice of lime as the garn.

Pretty decent first hit. Looks like you’ll need to bring out your 8 Iron. This shot goes like this: In a shot glass, layer pour in equal parts of 99 bananas liqueur, Bols blue curacao, and Ouzo.

Ouch, now you’ll need some swift ball play to get yourself out of the Sandtrap and onto the putting green. In a collins glass topped off with cracked ice, build in the following: 1oz Seagrams gin, ¾ oz Midori melon liqueur, ½ oz strawberry juice, partial fill with Triple L sweet & sour, and top with cold lemonade. Garnish with a slice of strawberry.

Soon the cocktail cart will be on the course stopping and serving at each hole. Now that you’re fairly warmed up, ask the mobile bartender for a Tiger Woods.If he doesn’t know how to make it, tell him to get an ice-filled highball glass and pour 1oz 42 Below vodka, 1 ½ oz lemon juice, and 2 oz of cranberry juice. Throw in a wedge of lemon.

Feeling good after a few chugs, this next hole should be a
Chip Shotfor you. In a shot glass, layer pour ¼ oz each to the top with Tuaca, Kahlua, Irish cream, and hot coffee.

Good placement on the first swing, it’s possible this could line up for a shot at a Hole in One. Shake & strain the following in a chilled cocktail glass: 1 ¾ oz Chivas scotch, ¾ oz Cinzano sweet vermouth, ¼ oz lemon juice, and a dash of Fee Brothers orange bitters.

So close and worth the try, but it ended up in the rough. The Special Rough Cocktailthat is. Stir & strain 1¼ oz Presidente brandy, 1¼ oz Calvados apple brandy, and a ½ teaspoon Bols anisette into a cocktail glass.

Caught between a rough and a hard place, it may be time to break out The Wedge. Start with a highball glass filled with cubed or cracked ice, pour in 2 oz Malibu rum and fill with cranberry juice. A simple mixer cocktail with, you got it, a wedge of lemon or lime.

This may have been the longest hole of the day for you, so congratulations, you’ve finally made it onto the Putting Green. Shake & strain the following over crushed ice in a collins glass: ¾ oz Tanqueray gin, 1oz Dekuyper melon liqueur, 2 oz orange juice, and 2 oz lemon juice. Garnish with a green cherry and an orange slice.

Just when you thought the test of the day was over as you’re finishing up another questionable round, depending on your handicap of course, you end up taking another shot when your four-wheeler becomes a Broken Down Golf Cart. Chill & strain in a cold shot glass, ½ oz amaretto Di Amore, ½ oz Dekuyper melon liqueur, and a dash of lime juice.

Finishing up on the 18th, it’s time to cruise back into the clubhouse to wash off the hands and the sweat, and join in the happy hour at the bar by ordering a 19th Hole Mai Tai. In a large tumbler filled with cracked ice, add ½ oz each of Ronrico white rum, Tropico rum, Captain Morgan spiced rum, and Malibu coconut rum. Fill with 1oz orange juice, 1oz Dole pineapple juice and a dash of grenadine. Garnish with a wedge of pineapple and a cherry.

For those who want a classic ending to the game should indulge in a Golf Martini. Stir & strain the following in a chilled martini glass: 3 oz Beefeaters gin, ¾ oz Cinzano dry vermouth, 3-5 dashes of Angostura bitters, and garnish with an olive.

Then again, if your old fashioned and these last two drinks didn’t goose your hammer well, you must be an Iron Man. In an old fashioned glass filled with cubed ice, pour in 1oz Seagram 7, 1oz Absolut vodka, and fill with club soda.

Update - Sorry I missed last week's posting. Very busy, and will make it up soon. KB

Baja Bound

2006-06-20T23:39:00.000-07:00

If you drive down the California coast and just keep goin’ and goin, you’ll find yourself in a place called Baja – more cactus than people, more time than worries and surrounded by the ocean and the sea. It’s a great place to slow down and play your guitar, and the perfect setting for romance – and Tequila. I hope these recipes bring a little of Baja to you, wherever you are.

The traditional drink of the blue agave harvest festival is the Cantarito, a refreshing celebration of Amatitan, Jalisco, and Mexico itself. The recipe is as follows: Over ice in a large glass, pour in 1 ½ oz of Partida Blanco tequila, 2 ½ oz of Schweppes tonic water, 1 ½ oz of fresh lime juice, 2 oz of orange juice, and 4 ½ oz of grapefruit juice. Garnish with diced pieces of each fruit.

Nothing could be more enticing on a hot sweltering day underneath the sheltering sky than a taste of sweet Lolita. In a chilled cocktail glass, shake & strain 2 oz Casa Vieja Anejo tequila,the juice of 1 squeezed lime, a teaspoon of honey, and 2 dashes of Angostura bitters. Garnish with a melon baller of honeydew.

For those of you whose palate favors the flavors of orange, lime and black raspberry, then indulge yourself in the preparation of the San Remo Martini. First in a shaker, than in a chilled martini glass goes 2 oz Corazon tequila, 1oz Chambord, 1oz Cointreau, and a dash of fresh lime juice. Garnish with a twist of orange peel.

If you’re a bit old fashioned, it doesn’t bother me. In fact, this drink is for you. The Chapala goes in an old fashioned glass filled with cubed or cracked ice, but you still have to shake & strain the ingredients well before you throw it over the ice. And they are: 1 ½ oz Don Julio Blanco tequila, a dash of Hiram Walker triple sec, a dash of Trader Vic’s grenadine, ¼ oz orange juice and ¼ oz lemon juice. Garnish with a cold slice of orange.

After a refreshing afternoon siesta with a gentle breeze caressing your hammock, you may want to take a walk over to the hotel bar and order a brisk cocktail La Paloma. The bartender will build it over ice in a tall glass, but here’s the recipe in case you want to make it when you get home: 2 oz Herencia de Plata Reposado tequila, the juice of a half lime, a pinch of salt, and fill with either Hanson’s grapefruit soda or Canada Dry club soda and a splash of grapefruit juice. Garnish with a slice of lime.

Even though there’s a little High Chaparral in all of us, one can only take so much the dust of getting thrown off again before you just have to leave the corral and call it a day. Ease the pain over an ice cold Doralto. Using a highball glass filled with cubed or cracked ice, shake & strain the following: 1 ½ oz Tequila 33, ½ oz Bols triple sec, a pinch of sugar and a dash of Fee Brothers old fashioned bitters. Strain in, top off with tonic water and garnish with a wedge of lime.

In the evening sometime after a nice meal, guillotine the cigar and enjoy a simple cocktail, my Compadre. Take a cocktail glass out of the refrigerator and stir-chill & strain the following: 1 ½ oz Cazadores tequila, ¼ oz Luxardo maraschino liqueur, a dash of grenadine for color,and 2 dashes of Fee Brothers orange bitters. No garnish, just sit back and fire one up.

Beaching it on any afternoon in the freedom of the summertime, there will be a time to rise up and brush off the sand before heading over to the nearest beach bar and ordering up a cocktail
while waving another solar goodbye. The Hermosa Sunset can go in a chilled martini glass or a tumbler over ice. Shake & strain the following: 1 ½ oz Patron Silver tequila, ½ oz of
Citronge, 2 oz Pom Wonderful pomegranate juice, 1oz fresh lemon juice and ½ oz simple syrup. Strain in or over, and garnish with a small bunch of red currants.

If this drink isn’t designed with a cabaret club in mind, I don’t know what is. And I still work at one in Hollywood once in a while when Tom calls me into The Gardenia on a sold-out night.
The Diva goes in a chilled martini glass, preferably a large one of course! That’s not all she’ll be going in, but that’s another torch song altogether! Anyway, the ingredients are: 1 ½ oz Patron Anejo tequila, ½ oz Citronge, 2 oz fresh squeezed lemon juice, 1oz prickly pear syrup and ½ oz simple syrup. Shake & strain, and garnish with a lemon wheel.

Want a drink to bring out the devil in you ? The El Diablo may just be the potion for your notion. Grab a tall glass or footed goblet and fill it with cubed or cracked ice. Pour in 1 ½ oz Patron Reposado tequila, ¾ oz Marie Brizard Cassis de Bordeaux, juice of half a lime, and fill with ginger beer. Garnish with a wedge of lime. Devil, take me now . . .

If no one has ever tried this one out there in the world of cocktails yet, then you will soon.
The Tequilajito is a masterstroke of a classic takeoff from a now popular standard. So why not use the best for the best. The recipe is as follows: In a tall or pint glass, toss a small batch of mint leaves in the bottom and pour a ½ oz of simple syrup over them. Muddle the mint and syrup to bring up that brisk spearmint aroma. Squeeze 2 halves of 1 lime in the glass, leaving one hull in the bottom. Add 1 ½ - 2 oz Patron Gran Platinum tequila. Stir all, then fill the glass to the top with cracked ice. Top with Schweppes club soda and garnish with a mint sprig.

“Are you coming over for a nightcap, Darling ?
I’m making Cafe Royal . Good, I’ll see you
soon and make two.” You better hurry up. I can hear her footsteps. Let me see. Warm coffee glasses, 1 ½ oz Patron XO Cafe, fresh hot coffee, some freshly whipped cream, and a dust of cocoa powder over the top. That should do it. “Hi Sweetheart, let’s go out on the back patio, shall we ?”.

Hey everyone, just finishing up the typing of all the recipes that will be going into my new book titled
Cocktails of the American West
I hope to have it all complete by the end of August.

kb

Room 332 - Dirty Maid with Lemonade

2006-06-12T23:12:00.000-07:00

Upstairs on a Hot Afternoon

Avalon
In a tall glass filled with cubed or cracked ice, this is a build-over-ice drink, starting off with 1½ oz Hampton’s vodka, ½ oz Pisang Ambon, 2oz Martinelli’s apple juice, ¾ oz lemon juice, and fill with lemonade. Garnish with a slice of cucumber skin and a cherry.

Buzzby
In a sizeable tumbler glass filled with ice, pour the following over ice: 1oz each of Belvedere vodka, Bacardi rum, and Dekuyper schnapps. Then fill with 2oz cold lemonade and the juice of
1 fresh lime. Garnish with a slice of lime.

Citronella Cooler
In a highball glass packed with ice, pour 1oz Ketel One Citroen vodka, 2oz Sant Cruz organic lemonade, 2oz Ocean Spray cranberry juice and a splash of Rose’s lime juice. Garnish with a wedge of lemon.

Escape Route
In a highball fill with cubed ice, this drink gets 1oz Bacardi gold rum, 1oz Punt e Mes, ½ oz strawberry liqueur, and 4oz lemonade. Pour over ice and garnish with a mint sprig.

Full Monty
In a highball glass, this pour-over-ice drink gets 1½ oz Finlandia cranberry vodka, ½ oz Bols peach schnapps, ½ oz Hiram Walker blue curacao, and fill with ice cold lemonade. No garnish.

Fuzzy Cooter
With cracked ice packed in a mason drinking jar, pour the following in: 2oz Grey Goose L’Orange vodka, 1-2oz Arrow peach schnapps, partial fill with Canada Dry ginger ale, and splash top to fill with lemonade and orange juice. Slice of peach for the garn.

Loose Caboose
Shake and strain this next one in a collins glass filled with ice. 2oz Boru vodka, 2oz cranberry juice, 3oz lemonade, and a dash of grenadine at the top. Garnish with a twist of lemon and a cherry.

On the Deck
In an ice-packed pint glass, pour over ice 1¼ oz Captain Morgan’s spiced rum, ¾ oz Lamb’s original Navy rum, ½ oz Cointreau, 4oz lemonade and 1oz cranberry juice. No garnish.

Sex Appeal
A shake and strain drink over cracked or cubed in a collins glass, this cocktail gets ½ oz each of the following: Ronrico rum, Malibu rum, Midori melon liqueur, Dekuyper peach schnapps, Bols blue curacao, and a dash of Dr. Swami and Bone Daddy’s sweet & sour. Strain in and top with cold lemonade. Garnish with a slice of lemon.

Swedish Lemonade
Pour this drink over cubed ice in a pint glass. 1oz Absolut vodka, 1oz Swedish Punsch, and fill with lemonade. Garnish with a full spiral of lemon peel.

Summer Quenchers

2006-06-07T02:01:00.000-07:00

Sipping Coolers for the warm days along the Pacific

As the morning awakes up and down the California coast, the energy of a new day is full of fresh inspiration, as well as plenty of hot weather this time of year. A variety of liquid fusions tempt the palate through the season, taking care of your thirsts from mid-morning to the middle of the night. And the swimming pool is always nearby . . .

As the waveriders hit the shores, The Surfer is a flavored martini with 1 ½ oz Level Vodka, ¾ oz Malibu coconut rum, and a splash of Dekuyper Banana liqueur. Shake and strain into a chilled stem of choice, and garnish with a surfboard-shaped
pineapple spear. Only a few ounces in size, it’s a nice appetizer with breakfast!

Looking for something with some spice and a bite to go along with it. Cactus Juice is a shake & strain cocktail that finishes in a tall collins glass over ice. And the recipe is
½ oz each of the following: Captain Morgan’s spiced rum, Patron tequila, Hiram Walker triple sec, and Di Saronno amaretto. Add splashes enough of sweet & sour, pineapple juice, and cranberry juice. Chill and strain. Garnish with slices of lime, lemon, and orange.

For those with a taste of less sweet and more sparkle, the
Havana Club Rickey may be in order for the early day sun. In a classy lookin’ bucket, squeeze the juice of half a lime in the glass and drop the half hull in as well, creating a bottom garnish. Add a dash of simple syrup and then fill the glass with cracked ice. Pour in 1 ½ oz Havana Club Rum (if you can get it) and top with club soda. Garnish with a mint sprig and/or lime wheel.

Pump it up with a fruitier, premium version of a long island standard. The Berry Island Tea gets ½ oz each of the four whites – Ketel One vodka, Martin Miller’s gin, Sea Wynde rum,and Bols triple sec. From there we add a dash of sweet & sour, a good splash of 7-Up, ¼ oz of Dekuyper blueberry schnapps, and a final fill with Santa Cruz organic berry nectar. Big glass, big ice, big straw, and garnish with a berry kabob.

If you get lucky enough to find a parking spot in front of your favorite cantina, pull up with a Cadillac Margarita. On-the-rocks in a tumbler with salt rim, split rim, or no rim. Shake and strain these ingredients over ice: 1oz Don Julio Tequila, ¾ oz fresh lime juice, ½ oz Bols Triple Sec or Cointreau, and a splash of sweet & sour. After the chill and pour, float a lace of Grand Marnier over the top and garnish with half wheels of lime, lemon, and orange.

It’s time for something blenderfied. Get out a large parfait glass of sorts or whatever looks cool, and get some ice that actually works well in a blender, not leaving any big chunks around. Start out with 1 oz of VooDoo spiced rum, ½ oz of Dr. McGillicuddy’s vanilla schnapps, ½ oz of either Cointreau or Marie Brizard Parfait Amour liqueur. Then add dashes of orange juice and cream. Put the top on and start the engine until it runs smooth and thick. And there you have it, the classic Spicy Creamsicle. Garnish with a slice of orange and a violet petal.

The rules of this drink are simple. Build it in a tall glass over ice, enjoy, and take a message from your cell phone.
The Cider House Cooler first gets the glass half-rimmed with cinnamon sugar. Pour in 1 oz Bacardi spiced rum, ½ oz Berentzen cinnamon-apple liqueur, splash it with club soda, partial fill with cold chardonnay, and top fill with Santa Cruz organic cider & spice juice. Garnish with a slice of a red Washington apple.

As the Ocean air is cruising through your hair, imbibe your buds with a slight Asian slant. The Sparkling Ginger Breeze requires you to grab a tumbler, throw some cracked ice in it, and a pouring over we go. 1oz Grey Goose vodka, ½ oz Canton ginger liqueur, splashes of grapefruit and cranberry juices, and top with Canada Dry ginger ale. Garn with a ruby red slice.

As the evening music continues to flow, and as the CD player is on random selection, the great sound of Pink Floyd fills the glass. ½ - ¾ oz each of Bacardi Amber Rum, Malibu Rum, and Dekuyper Peachtree schnapps. Fill with cold Pink lemonade and dash the top with grenadine for color. Garnish with a cherry and sip back under the dark side of the moon.

The great thing about Southern Cal are the perfectly cool weather nights after a hot day. In Phoenix and other lower parts of Arizona at nine or ten o’clock at night, it’s still 85 degrees outside. Therefore, we get that goosebump chill that tells us it’s time to jump in the Hot Tub, but don’t forget the champagne! This enticing recipe goes like this: Chill a flute with ice and set aside. Stir chill 1oz of Ciroc Vodka, ½ oz Chambord, and dashes of sweet & sour and cranberry juice. Throw ice out of glass, and strain in the cold mixture. Top with Taittinger Champagne and garnish with a few floating raspberries.

Enjoy the Summer. There's more cool drinks to come. kb

Room 225 - Temple of the Dog

2006-05-31T01:42:00.000-07:00

If you want a cocktail “Doggy Style”, this room’s for you

There’s no doubt the cast of the movie must have come up with this shot while on set. Reservoir Dog is a chill and strain drink straight up in a snifter glass. The two liquid
persuaders are 1¼ oz of Jagermeister and 1¼ oz Bailey’s Irish cream. No garnish.

This next one gets licked out of a bucket glass filled with cracked ice. The Scooby Snack gets ¾ oz Malbu rum, ¾ oz Midori melon liqueur, 1oz pineapple juice, and a dash of cream. We can all put our paws around this one! Pour over ice or shake if you’d like.

In a classic cocktail glass, chilled preferably,
Dressed Up like a Dog’s Dinner is a stir
and strain drink, with 1½ oz E & J brandy, 1oz Applejack, and 1oz Gallo sweet vermouth. Lookin’ good, and about to taste good as well.

This next drink can be made in a tumbler over ice or shaken straight up in a chilled champagne flute. The recipe for the
Great Dane is 1 ¼ oz Crown Royal whiskey and a
split-fill of orange and cranberry juices.

Umpteen years ago I was bar managing and bartending a busy lunch and dinner restaurant in downtown Los Angeles, and
Homer’s Dog Dish was on the drink menu. This blended concoction goes in a poco grande glass, or an actual dog dish if you want to go all the way. 1oz Partida tequila, 1oz Myer’s rum, ½ oz Bols blackberry brandy, ½ oz 99 Bananas liqueur,
1oz of Triple L sweet & sour, and 3 fresh strawberries. Garnish – Dogs don’t need a garnish !

An old fashioned drink in an old fashioned glass filled with crushed ice, this shake and strain drink gets 1 ½ oz Paul Masson brandy, 1 teaspoon Kummel, ½ oz Ocean Spray cranberry juice, and 1 teaspoon of lemon juice. Garnish the Foxhound with a slice of lemon.

As a martini or on-the-rocks, the Rusty Fire Hydrant gets 1 ½ oz Dewar’s scotch, ¾ oz Drambuie, and a dash of Tosti dry vermouth. Garnish with a twist of lemon peel. This drink doesn’t mean to go out and do the same thing that dogs do, unless you’re out on a walk late at night.

Things to do in Denver when you’re dog tired ? Go out to a bar and order a Colorado Bulldog. In a collins glass with cubed or cracked ice, this is a build-over-ice drink which starts with 1¼ oz Blue Ice vodka, ¾ oz Kahlua, partial fill with cold cream, and top with a splash of Pepsi or Coke, and garnish with a cherry.

Dog’s love root beer, don’t they ! Just as good as a Dog Biscuit. This liquid munchie is a build-over-crushed ice drink in an old fashioned glass getting ½ oz each of the folowing: Dekuyper’s cinnamon schnapps and root beer schnapps, and Carolan’s irish cream. Then splash some 7-Up or Sprite over the top.

Here’s to the Hair of the Dog that bit you. 1oz J & B scotch, ½ oz honey, and 1oz cream. Shake and strain this drink over cubed or cracked ice, pouring in an old fashioned glass.

The Bloodhound is a shake and strain drink going in a chilled martini glass. starting off with 2oz of Beefeater’s London dry gin or 2oz of a strawberry-flavored vodka, a splash of both Martini & Rossi dry and sweet vermouths, and ¼ oz Dekuyper wild strawberry liqueur or a little strawberry puree, as an option. Garnish with a slice of strawberry.

A short blended drink that gets poured in a sour glass, the
Pink Poodle starts with Boodles gin,
½ oz Campari, ¾-1oz cream, and 3 strawberries. Blend to desired consistency and make enough for you and friends. You may want to garnish with a pink rose petal for continued cuteness !.

kb

Room 885 - Liquid Lingerie

2006-05-25T01:53:00.000-07:00

No Navel Shots here, but definetly some Long-legged Drinks

Everyone can add their own words of enticement with each of these seductive gems,for you’ll never be so happy when one of these slip between your lips.

Between the Sheets is a shake and strain drink that goes in a chilled cocktail glass, getting ¾ oz each of the following: Beefeater gin, Bacardi white rum, Cointreau, and lemon juice. Strain in and garnish with a twist of lemon peel.

A stir and strain drink, the Crystal Slipper Cocktail also goes in a chilled cocktail glass. Starting off with 1½ oz Bombay Sapphire gin, ½ oz Bols blue curacao, and 2 dashes of
Fee Brothers orange bitters. No garn necessary

A drink similar to another cocktail except for the measurements, Silky Red Panties is a shot chilled and strained with ¾ oz vodka, ½ oz Dekuyper Peachtree schnapps, and ¼ oz of cranberry juice. Make enough for a few shots while you’re at it !

Add a splash of Grand Marnier to the ice in the shaker, then rinse through and strain out. Then add 2oz Tanqueray Sterling vodka and chill and strain in a cocktail glass. Garnish with a twist of orange peel. There you have it – L’Orangerie

This next tall drink goes in a long-legged martini glass. In a shaker add 2oz Van Gogh Dutch chocolate vodka with ¾ oz Chambord black raspberry liqueur and ¾ oz Godiva white chocolate liqueur. Shake till cold, then strain into the glass. Garnish with 2 chocolate legs. Yummy. There’s nothing quite like a
Black Stockings Martini.

The Nightie Lifter goes in a rocks glass filled with cubed or cracked ice, and is a shake and strain over ice drink. Add 1½ oz Maker’s Mark bourbon, ¾ oz Hiram Walker blackberry
brandy, and 1 teaspoon of Arrow peach schnapps. Garnish with a cherry.

A Summery bathing suit type of drink, or what was left of it anyway. Skinny Dippin’goes in a tumbler glass filled with cracked ice and gets poured in 1½ oz Belvedere vodka, ½ oz Amaretto DiSaronno, ½ oz Bols peach schnapps, and a splash of Ocean Spray cranberry juice. Garnish with a slice of fresh peach.

A shake and strain cocktail, My Dirty Girlfriend always ends up in chilled martini glass. Begin with pouring 1½ oz Ketel One Citroen vodka, ¾ oz Tuaca, a pinch of sugar, the juice of ½ a squeezed lemon, and a splash of cranberry juice. Strain in and drip a stream of Midori to the bottom of the glass. Strain in and, well, she is the garnish . . .

Stir and strain this next drink in a cocktail glass. In a shaker of ice, pour ¾ oz each of the following: Ouzo, Marie Brizard Parfait Amour liqueur, and the ever herbal Green Chartreuse. Open your mind to the Blue Negligee, and allow this palate conundrum to tease the senses.

Pour the Strawberry Stripper in a short collins glass filled with cracked ice. Start with 1½ oz strawberry schnapps of your choice, close to fill with cold orange juice, and top with a dash of cold cream. Garnish with a slice of fresh strawberry.

A little old fashioned, but I like that style. This could be a late night drink or a mid-morning waker-upper. The Velvet Dress is a shake and pour-over-ice drink going in an old fashioned glass filled with cubed or cracked. Start with ¾ oz Korbel brandy, 1oz Kahlua, ¾ oz Dekuyper triple sec, and end with 2oz of cream. Good Night . . . . . or Good Morning !

kb

Room 983 - You and the Night and the Music

2006-05-16T00:07:00.000-07:00

Drinks of the Romance Kind

The Opera Martini is a shake and strain drink, starting with 1 ½ oz Boodles gin, ½ oz Dubonnet blanc and ¼ Luxardo maraschino liqueur. Strain in a chilled cocktail glass, and garnish with a twist of lemon peel.

In a highball glass filled with cubed or cracked ice,
Paris by Night gets 1oz Strega, 1oz Pernod, ½ oz Amsterdam liqueur and fill with cold lemonade. Garnish with a slice of orange and a cherry.

Listen to the sounds flowing through the wind while you’re having Midnight Sax. In a tall glass filled with cubed or cracked ice, pour in 1oz each of the following: Midori, Southern Comfort, orange juice, and mango juice. Fill with Canada Dry ginger ale. Garnish with a slice of orange peel, and a small chunck of orange.

The String Quartet is a shake and strain drink that goes in a rocks glass, packed with ice. Pour ½ oz each of the following in a shaker with ice: Absolut vodka, lemoncello liqueur,
lemoncello cream, and either Cointreau or Dekuyper triple sec. No garnish necessary.

A little bit of Puerto Rico with a sparkle in the sky.
A Night in Old Mandalay is to be shaken and strained over ice in a highball glass. In a shaker goes 1oz Bacardi rum, 1oz Ron Matusalem anejo rum, 1oz orange juice and ½ oz lemon juice. Strain in the glass and top with Boylen’s ginger ale. Garnish with a twist of lemon peel.

It Happened Last Night. We had a few drinks and one thing led to another. We made it the old fashioned way, starting with an old fashioned glass filled with cracked ice. A
shake and strain over ice drink, we broke it in by pouring in 1oz Hiram Walker cherry brandy, then ½ oz Martin Miller’s gin, the juice of ½ lemon, and a dash of Fee Brothers old fashioned bitters. Strain in and fill with club soda. Garnish with a cherry.

Everybody on key now. Let’s start out with the Dawn Chorus. With cracked ice in a highball glass, this is a shake and strain over ice drink. Pour in 1oz Southern Comfort, ¾ oz Port, ½ oz Punt e Mes, ¼ oz lemon juice, and 1 teaspoon of Trader Vic’s grenadine syrup. Shake to ice cold, strain in glass and fill with 2-3 oz of ice cold Coca Cola.

A Midsummer’s Night Dream is a shake and strain drink that goes in a highball glass filled with cubed or cracked ice, getting 2oz Stoly vodka, 1oz Kirschwasser, 1 teaspoon
Dekuyper strawberry liqueur, and 5 pureed strawberries. Strain in and fill with Schweppes Russian water.

If you’re feeling adventurous, take the Nightboat to Brazil. In a chilled cocktail glass, this South American specialty is a shake and strain drink getting 1½ oz Cachaca, ½ oz Cointreau, ½ oz lime juice and ½ oz Batida de Coco. Chill to very cold and enjoy the cruise.

The finale goes to Mozartus. A shake and strain drink that goes in a chilled martini glass. This emulsified triple threat needs to be shaked a little longer to thin the cream base out to your desired consistency. The ingredients are 1½ oz Mozart liqueur, 1½ oz Carolan’s Irish cream, and ¾ oz Tia Maria coffee liqueur. Garnish with a slice of starfruit.

Until next week . . .kb

Planet Of The Grapes

2006-05-08T15:12:00.000-07:00

Brandy, she’s a fine girl . . .

Several countries produce this fine grape spirit, including Spain, France, Italy, Germany, The United States, Portugal, and the South American countries of Argentina, Bolivia, Peru, and Chile. Fruit brandies include cherry, apricot, blackberry, apple, peach, and pear. Let’s take a gander through a selection of cocktails made with this fruitful libation.

Getting dressed up with somewhere to go, don’t forget to spray on some Cocoa Chanel before you leave the house. In a martini glass, shake & strain the following: 1 ½ oz Remy Martin Cognac, ½ oz Godiva white chocolate liqueur, ½ oz amaretto DiSaronno, and 1 ½ oz coconut milk. Garnish with a cherry.

If travelling to East India is your destination, then grab a short highball glass and fill it with cubed ice. In a shaker, pour in 1 ½ oz Presidente brandy, a dash of Angostura bitters, and 1 ½ oz pineapple juice. Do the shake & strain in over the ice. Garn with mint leaf.

Humble and reserved for the most complex palate, Max The Silent goes in a chilled cocktail glass after, of course, a well deserved stir & strain. The ingredients are: ½ oz Christian Brothers brandy, ½ oz Laird’s Applejack, 1oz Bacardi Anejo rum, and 1 teaspoon Bols anisette. No garnish.

The late evening may be the right time to shake up this 40’s classic. Similar to the Monkey Gland and the Sidecar, Nicky Finn has a place in cocktail history all its own. With 1oz Korbel brandy, 1oz Cointreau, 1oz lemon juice, and a dash of Pernod, shake & strain into a chilled cocktail glass and garnish with either a lemon twist or a cherry.

Created during the Gothic Age of American Drinking (1775 – 1865), some say in Peru, others say in Chile. Either way, the Pisco Sour gets a well deserved mention here. In a chilled champagne flute, shake & strain the following with cracked ice: 2 oz Pisco Control, 1oz lemon juice, ½ oz simple syrup, 1 dash Fee Brothers old fashioned bitters, and 1 dollop of egg white. Garnish with a mint sprig or a lemon twist.

Next. Dim the lights. Then grab a chilled martini glass from the frig. Shake 1oz Campari and 1oz lemon juice with cracked ice and strain into the glass. Heat 2 oz Cardenal Mendoza brandy in a chafing dish. Warm it up a bit and then ignite the brandy. Pour a
flaming stream into the glass. Be a little careful as the flame is mellow, and add a lemon twist. Wait till it’s out before tasting. Welcome the Combustible Edison.

A very popular drink in the party crowd today is the
Incredible Hulk, aka H & H. In a medium rocks glass over cubed or cracked ice, simply pour in 1 ½ oz Hennessey Cognac and 1 ½ oz Hpnotiq liqueur. Stir and sip until round two comes a knockin’.

Nothing like a good liplocker to get the moment started, as Sonny Gets Kissed. In a cocktail glass, do the shake & strain with cubed ice, by first adding 1 ½ oz Ron Antigua white rum, ½ oz Hiram Walker apricot brandy, ¼ oz lime juice, ¼ oz lemon juice, and a pinch of fine sugar. Slide a half of a lime wheel on the rim.

For those of you who are howlin’ at the moon, the Wolfsbane is set to prepare in a highball glass. First, splash the inside of the glass with lemon juice. Then sprinkle the interior with sugar, and put the glass in the freezer until it creates the frosted effect. Take the glass out and fill with cracked ice. Shake over ice & strain in 2 oz Wolfschmidt vodka, 1 ½ oz Leroux cherry brandy, ½ oz cream, and 1 egg white. Garnish a cherry.

kb

Room 670 - Mint Condition

2006-05-03T01:17:00.000-07:00

Drinks with the use of the flavor or the leaf

When I tended bar at Lakeside Golf Club, I had bought a few different sized infusion spigot jars to create some fun Summer concoctions for the member’s volleyball season. One that I had tried for the first time was infusing together a couple bottles of Bacardi white rum in a jar and throw in a few batches of fresh clean mint/leaves. I then put the jar in a cooler to infuse for a few days, because leaves have a tendency to turn too fast and become mush, infusing at room temperature. Initially this finished infusion (extracting all leaf remains out of the jar) is great for Mojitos, but I was also thirsty for a drink at that time, and by accident, created what is now known as the Mint R&C. In a tumbler glass filled with ice, pour in 1½ oz of mint-infused Bacardi rum, top with Coca Cola or Pepsi Cola. Garnishing with a slice or squeeze of lime, it can be also called a Minted Cuba Libre. Either way, it’s a refreshing, yet simple drink for the Summer.

For those with a taste of less sweet and more sparkle, the
Havana Club Rickey may be in order for the early day sun. Squeeze the juice of a half lime in a bucket glass and drop the hull in as well, creating a bottom garnish. Add a dash of simple syrup and then fill the glass with cracked ice. Pour in 1½ oz Havana Club Rum and top with Schweppes club soda. Garnish with a mint sprig and a lime wheel.

A cream drink that is a bit on the simple side as well, but nice
to have in the early cool evening. The Peppermint Crisp goes in a collins glass with cubed or cracked ice and starts off with 1oz Marie Brizard whire creme de menthe, then add 1oz Kahlua and fill with ice cold milk. Garnish with a fresh mint sprig.

This drink I prepared on my debut DVD Summer Quenchers. Having some crushed ice nearby to fill a collins or goblet glass, pour in 2oz Southern Comfort, ½ oz Hiram Walker curacao and one squeezed slice of lemon. Stir chill all and garnish with slices of orange and peach, a maraschino cherry and a mint sprig. There you have it, the Southern Cobbler.

Get out your mason drinking jars for this one, handle or no handle. Fill with cubed or cracked ice, and start with 2oz of Bols white creme de menthe. What this does being cold instead of room temperature is create more of a coating over and down the ice. Then just fill with homemade iced tea. Garnish with a slice of lemon and a mint sprig. Minted Tea. Very nice!

Made in the same way as the standard version, the Spiced Mojito starts off by muddling a good pinch of mint leaves/sprigs in the bottom of a tall glass with ¾ oz simple syrup. Squeeze two halves of one lime in the glass, leaving one hull in the bottom sitting on the muddled leaves. Pour in 1½ - 2oz of Captain Morgan or Voodoo spiced rum. Fill the glass with cubed or cracked ice, then top with Canada Dry club soda. Garnish with a mint sprig and a slice of lime.

Raise your blades, you don’t want to cut the grass too short. Mowing in the Summertime is a thirsty experience and the Lawn Boy knows just what to prepare to quench it. Get the blender out for this one. Throw some ice in the blender cup and add 2–3 oz of Pearl vodka, a handful of fresh cut mint, 1 small can of Limeaid and a pinch of sugar to taste. Blend to desired consistency, and garnish with a slice of lime.

A really cool nightcap of a cocktail, the Mocha Mint is a stir and strain drink getting ¾ oz each of the following: coffee brandy, Arrow white creme de menthe, Gaetano white creme de cacao. Strain in a chilled cocktail glass. No garnish necessary.

Dreaming underneath a crescent or a full, wait Just A Moonmint. Take this with you. Blend with ice 8oz of cold milk, 1oz of chocolate syrup and ¼ oz of DaVinci mint syrup. Thick it up and pour in a tall glass. Garnish with a mint sprig and how about a chocolate cookie?

Putting in a favorite movie and hopping into bed to snuggle up and relax, why not bring with you a Pillow Mint for you and your loved one. In old fashioned glasses, fill both with cubed or cracked ice. Pour over ice in each: 2oz of Michael Collins Irish whiskey, ½ oz Tia Maria coffee liqueur and a dash of mint infused schnapps. Stir and enjoy the night.

UPDATE - My new AudioBook on disc (CD) is now available. You can get Spirits and their Popular Drinks on-line at CDBaby.com in about a week or so. Click-on search and type in my name in the Artist name. My 3-Disc Set is only available through me at the moment via my email address. kb

Let's Play Gin

2006-04-25T18:16:00.000-07:00

This spirit takes no back seat to anyone, for in the beginning . . .

Gin was the favorite pour of the masses, as the essence of various combined botanicals stimulated the senses, and on the tongue, lending the mind’s path to clear artistic dreams. Deriving its characteristic flavor from a bouquet of Juniper, Coriander, Orris, Angelica, Cassia, Licourice, Cubeb, Grains of Paradise, Almonds and Lemon Peel, these some or all combinations result in three different types of gin: Dry and London Dry are both unsweetened gins. Old Tom and Plymouth are both slightly sweetened gins, and Dutch (Genever) is a full-flavored gin. Back then the oil of juniper was a popular diuretic, and in the 17th century a respected Dutch physician utilized the blending of juniper waters with neutral distilled spirits as an easier way to administer medicine to patients. Juniper is native to Europe, southwestern Asia, the Himalayas, and North America, usually growing in coastal sites and mountainous regions. It is an evergreen shrub with aromatic berrylike fruit and scalelike foliage. Holland is the birthplace of gin, but England is now the producer of the world’s most popular gins.

Leading off is a mid-morning drink leftover from the Irish madness in March. The Clover Leaf Cocktail goes in a standard cocktail glass and is a shake & strain drink, getting 1 ½ oz Tanqueray gin, juice of ½ lemon, ¼ oz Trader Vic’s grenadine, and 1 egg white. Garnish with a mint sprig.

Named after double agent Vesper Lynd (played by Ursula Andress) in the early 007 film Casino Royale, The Vesper, created by Gilberto Preti, is a classic drink design from the Era of the Rat Pack. In a chilled cocktail glass, it gets 2 oz of Gordon’s gin, 1oz Stolichnaya vodka, and ½ oz Kina Lillet blonde. Garnish with an orange peel.

Right when you thought this combo wouldn’t quite work, well, it actually quite does, arcing your palate with a little more to figure out. A simple, yet complex variation, the Botanical Apple goes in a chilled martini glass and gets 2 oz Plymouth gin and 1oz Dekuyper sour apple Pucker schnapps. Garnish with a slice of green apple.

And yes, you can get the real thing sent right to your home from Europe these days, if you dare. For personal use only of course, the Absinthe Minded Martini starts by atomizing the chilled glass with Noilly Prat dry vermouth, then shake & strain 3 oz of Bombay Sapphire gin along with ½ oz La Fee absinthe (136 proof). Strain in, and float a ½ oz lace of Grand Marnier over
the top, and garnish with a twist of orange peel.

If this doesn’t have shades of Elvis written all over it, I don’t know what does, but I’ll use it. You don’t have to love me true, but at least Love Me Tender. This multi-stimulator of a drink gets 1 ¼ oz Gilbey’s gin, ¾ oz dry Sherry, ¼ oz Aperol, ¼ oz Pearl peach vodka and a dash of Bols apricot brandy. Shake very cold and strain in a glass. Garnish with a thin slice of peach.

Twisting Holland into this minted mix, let’s try out a
Genever Julep for this Spring. This fresh
and clean spritzy drink first calls for muddling a small batch of mint sprigs along with ¼ - ½ oz simple syrup in the bottom of a frosted goblet glass. Then add 2 oz of Damrak Amsterdam gin, fill the glass with cracked or crushed ice, and top with a splash of club soda. Garnish with a squeeze of a fresh juicy lime and a couple mint sprigs. Stir and serve.

Bonaparte was the Emperor of the French from 1804-1815, beginning at the young age of 35. Needless to say, the Napoleon Cocktail is named after him. This is a shake & strain drink that goes in a short footed glass, getting 2 oz Magellan gin, a dash of Dubonnet blanc, a dash of Hiram Walker curacao, and a dash of Fernet Branca. Garnish with a twist of lemon peel.

This cocktail could be an essential drink to consider putting on any high-end drink menu. The classy, aromatic Jasmine goes in a cocktail glass and is a shake & strain drink, pouring 1 ½ oz Martin Miller’s gin, ¼ oz Cointreau, ¼ oz Campari, and ¾ oz lemon juice. Garnish with a twist of lemon peel.

A Taste for Spring

2006-04-17T20:47:00.000-07:00

Drink categories to consider for your next libation get-together with friends

From the 1890’s, Bell Ringers was a strained drink made from a stirred combination of various liquors, bitters, and gum syrup (known today as simple syrup). Before straining, coat the inside of the glass with apricot brandy (known back then as abricotine), giving it a special signature taste.

A Crusta is usually served either chilled or straight-up or over crushed/shaved ice, either in a wine, sour, or short glass with the option of sugar coated rim. The inside of the glass is lined with a long strip of citrus rind. The drink consists of a liquor of choice, juice of lemon or lime, a dash of bitters, and a dash of maraschino liqueur. Garnish with a ¼ chunk of orange – peeled. Crusta is meant to have a sugar-rimmed glass.

The Daisy is an oversized cocktail, usually with more alcohol than a normal drink. Served in a water goblet or a highball glass, the drink is composed of a base spirit of choice, lemon juice, raspberry or grenadine syrup, and club soda. Served over crushed ice and garnished with a twist of lemon peel. Known classics are the Brandy Daisy, Southern Comfort Daisy, as well as the use of vodka, gin, rum, or whiskey as the base spirit.

Fancy is a cocktail consisting of a base spirit – usually bourbon, brandy, scotch or gin, triple sec, sugar or powdered sugar, bitters, and lemon peel as the garnish. Shake & strain in a chilled martini or cocktail glass.

The Julep is made of bourbon, sugar, and mint leaves. With its origins in Kentucky, it is usually made with Kentucky bourbon. Make the drink in a tall, frosted collins glass or a footed stem of choice. Place all at the bottom of the glass to be muddled together. Then add crushed ice and top off with a dash of club soda. Garnish with a mint sprig.

The Shrub is a large batch drink comprised of a base liquor (usually rum or brandy), fruit juice, sugar, and a top of club soda. The old books have it to be prepped and stored for days and weeks. Poured over ice, the club soda is not to be stored, but as a top after the prep has been poured.

Smashes are really short juleps served in an old fashioned glass. Served over crushed ice, and made with a base spirit of choice, sugar or simple syrup, crushed mint leaves, and a top of club soda. Garnish with an orange slice and a cherry. Depending on the liquor used, a twist of lemon peel can also be used. Classics are the Brandy Smash and Southern Comfort Smash.

A Swizzle is a drink made with a base spirit, citrus juice, sugar or simple syrup or a sweet liqueur such as curacao (orange). Shake and Strain over crushed ice in a collins glass, and stir with a swizzle rod until the glass forms a frosty exterior. A 40’s recipe even included a dash of bitters. Garnish with fresh fruit of choice.

Room 562 - Monastery

2006-04-17T00:23:00.000-07:00

Warm Zen Bones for entrance into the Meditative State

Fecamp, France is where the Benedictine distillery is located. Therefore, The Benedictine Chapel shouldn’t be too far away. In a shaker cup with ice, pour in 3 oz of Boodles gin, and ¼ oz each of the following: Benedictine, Gallo sweet vermouth and dry vermouth. Shake it up cold and strain in a chilled martini glass. No garnish necessary.

Quiet down the mind’s endless chatter by first sitting down and getting the body still. Slow down your thoughts on anything and everything, eliminating all outside bothers. With enough regular practice in your routine, this relaxed and renewed mind deserves a nice, calm drink from time to time. The Silent Monk is a shake and strain drink that goes in a chilled cocktail glass, getting 1oz
Benedictine, ½ oz Cointreau, and 1oz cream.

Holding the snifter glass in the palm of your hand eventually warms the glass up, and
subsequently what’s poured inside. These three liqueurs together in the glass creates the drink known as Liquid Zen. Pour straight in, ¾ oz each of B&B (Benedictine & Brandy),Drambuie, and Grand Marnier. This attractive combination gets you thinking in the slipstream.

Sometimes when you enter into a life of meditation practice, it is mainly due to the need for slowly unravelling chaos from your current or previous existence. It can lead one to battling their own demons in order to achieve peace of mind.
Monk’s Madness is a cream drink made with 1 ½ oz Benedictine, ¾ oz Marie Brizard Wild Strawberry liqueur, 1oz Bols white or dark creme de cacao and 2 oz of cream. Shake and strain till ice cold in a martini glass and garnish with some shaved chocolate over the top.

How high up does this Buddhist tower go ? Hopefully enough stories so there’s room for you ! This Black Pagoda is best served in a stemmed cocktail glass, and stirring and straining 1 ½ oz Christian Brothers brandy, ½ oz each of Noilly Prat sweet and dry vermouth, and ¼ oz Dekuyper triple sec. Garnish with a half slice of orange.

Sitting between Ecuador and Venezuela is a country where the capital city in known as Bogota. In Winter, up in the mountains, is the ideal place for retreats, hidden away from it all. If it gets too cold on you walks during the day, try on a
Snow Cap Columbian Monk for a taste treat when you get back inside. In a large, ceramic mug, pour straight in 2 ½ oz Frangelico hazelnut liqueur, fill with strong hot coffee, and top with 1 scoop vanilla ice cream. You’ll need a spoon.

There is no guarantee that when one enters into the journey of religious or charitable work in some territory or foreign country, that you will want to do it as a work for your entire life. We all go through many changes as we live, and to leave a work where you’ve gained many good experiences as well as shared knowledge of your own to others, should never be looked bad upon if a change of direction is decided on. The Missionary’s Downfall is a blended drink that goes in a coupette glass, preferably. With ice in a blender cup, it calls for 1oz Ron Matusalem white rum, ½ oz Torani caramel syrup, 1 ½ oz Rose’s lime juice, ½ oz Hiram Walker apricot brandy, and a few pineapple chunks. Blend to desired consistency.

This one will definetly turn you into the awakened one, moving beyond both suffering and existence into a state of illumination. In a collins glass filled with cubed or cracked ice, the Sky Blue Buddha is a build-over-ice drink that starts with 2 oz Skyy vodka, 1 teaspoon Sake, 2 oz grapefruit juice, a dash of Arrow blue curacao, ½ oz each of lemon and lime juice, and a dash of simple syrup. Garnish with a slice of orange.

A hot drink going in a warm mug creates a nice sensation for the Trappist Monk. Pour straight in ¾ oz each of the following: Kahlua coffee liqueur, Trappistine liqueur, and Carolan’s Irish cream. Fill the mug with hot coffee and top with whipped cream.

In Hinduism, he is known as the 8th and principal avatar of Vishnu. Yet, everyone needs to have a cocktail now and then, so this one is named after this enlightened being. Hairy Krishna goes in a short highball glass filled with cubed or cracked ice. Pour in 1 ½ oz Ketel One vodka, ¼ oz Dekuyper Peachtree schnapps, and ½ oz Kamasutra liqueur.

UPDATE - Sorry for the tardiness on this week's (or last week's) installment. Busy week (more like swamped), what can I say. KB

Room 348 - Angels and Devils

2006-04-06T00:55:00.000-07:00

Exercise your Demon Spirits of Choice !!!

She may have an Angel Face, but it could be nothing more than a thin disquise. In a chilled cocktail glass, shake and strain ¾ oz Magellan gin, ¾ oz Dekuyper apricot brandy, and ½ oz of Calvados apple brandy. No garnish necessary.

Taking sides, are you ? Playing the sweet tasting game when you mean just the opposite? You want to play Devil’s Advocate, you go right ahead and see where that gets you. Shake and strain the following into a cocktail glass:1 ½ oz Boodles gin, ½ oz of Laird’s Applejack, ¼ oz lime juice, and a splash of grenadine.

You can see it now. Bosley’s laying on a sunny beach in Baja, Mexico, thinking he’s far, far away on vacation where nobody can find him. The next thing you know, he gets a call from Charlie’s Angel. There’s an emergency of course, but he finishes his drink first. In a tall glass filled with cubed or cracked ice, shake and strain 1 ½ oz Maestro Citrus Mezcal, 1oz Grand Marnier, a dash of Fee Brothers orange bitters, a splash of orange and grapefruit juice. Top with Schweppes club soda. Garnish with a lime squeeze.

Fee fee, fi fi, fo fo fum, lookin’ mighty nice, well here she comes. But there’s nothing blue here. She’s a Devil in No Dress, with 1oz Hangar 1 vodka and 1oz Black Forest Devil herbal liqueur. Stir her up and strain into a cocktail glass. Sip slowly and don’t spill a drop.

Teasing and coming on strong, well, what could be nicer. For there’s no better gift than a Naughty Angel. This heavenly creation goes in a snifter glass, poured straight in and served straight up, getting 2 oz Godet white chocolate liqueur and ¾ oz Bacardi 151 rum.

A classic cocktail, but get a shave will ya ? Satan’s Whiskers goes in a chilled martini glass and is a shake and strain drink, starting with ¾ oz each of the following: Damrak Amsterdam gin, Noilly Prat dry and sweet vermouths. Then it gets ½ oz Grand Marnier, ½ oz orange juice and a dash of Fee Brothers orange bitters. Garnish with a twist of orange.

Smooth and silky, but you better hold on for your life, for where she takes you, no one knows. This Satin Angel goes in a highball glass filled with cubed or cracked ice. Pour over ice 1oz Frangelico hazelnut liqueur, then partial fill with cream, and top with ice cold Coca-Cola.

If you love the spirit of the cane, then this drink is for you. The Black Devil is a stir and strain drink, up in a chilled cocktail glass (a white frosted glass would be cool) with 2 oz of 10 Cane white rum and ¼ oz Gallo dry vermouth. Garnish with a black olive.

If you look up to the Starz on a clear night, you could be blessed with the fortune of seeing a Fallen Angel. If you catch her before she touches ground, what will happen ? One may never know, but until then enjoy the drink that’s prepared in a cocktail glass as a shake and strain, getting 1 ½ oz Gilbey’s gin, a dash of Bols white creme de menthe, a dash of Angostura bitters, and the juice of ½ lemon. Chill & strain, garn with a cherry.

For if the devil is displeased with you going against the grain of his wishes, he acts quickly and turns into the Soul Taker. A shot, chilled and strained, with ½ oz each of the following: amaretto DiSaronno, Inferno vodka, and El Charro tequila. You’re cooked now!

Update - Well, my first CD AudioBook is getting packaged as I speak. Spirits and their Popular Drinks will soon be available. I'll let you know when CDBaby.com has them on their site, along with BarProducts.com and BottlesUp.com Just recieved a proof of the coverart today, and it's truly a beautiful thing. You can also do an email purchase through me as well if you'd like. I may put it on Amazon, but I'm not sure yet. Stay tuned ! KB

Room 554 - There is a Place between Sun and Moon

2006-03-27T22:14:00.000-08:00

If you search long enough out there in the Universe, you can find some very cool cocktails. Here’s some drinks from several interstellar–active–minded bartenders.

When a scientist has the chance to work way above the earth, what could be a better move than taking a trip to Space Station #5. It’s built like this: In a pint glass filled with cracked or cubed ice, pour 1¼ oz Level vodka, ½ oz Cointreau, splash with club soda, fill with equal parts guava and passionfruit juices, and top lace with ¼ oz Gaetano blue curacao. Garnish with a cherry.

In case you need a shot to lay things out a little bit, try a dose of Solar Power – Layer pour equal parts of the following in a shot glass: Bols triple sec, Drambuie, and Compass Box scotch.

For those who wish to cruise in the shadows of the sky, catch a night ship with Us and Them to the Dark Side of the Moon. Fill cracked ice to the top in a pint glass, then add 1¼ oz Hangar 1 vodka, ½ oz Malibu rum, fill with cold pink lemonade, slide a dash of Arrow blue curacao over the pink, and top with a ¼ oz float of Bacardi dark rum. Garn with a kink of lemon peel.

The moment at which the sun passes through the celestial equator having a northerly motion is called a Vernal Equinox. It tastes like this: In an old fashioned glass packed with cracked ice, pour the following over – 2 oz Port, 1oz Grand Marnier, and ½ oz Hiram Walker triple sec.

Hot as it is even in September, an ice cold drink with vitamin C always hits the spot, Therefore carrying over from last month is the August Moon, and goes like this: In a martini glass, shake and strain 1oz each of amaretto Di Saronno, Van Gogh triple sec and fresh orange juice.

Determining one’s character or fate, what was the position of the stars at the time of your birth ? The Constellation knows. Stir and strain this stellar drink into a cocktail glass by adding ¾ oz each of Lemon Hart dark rum, Gallo Italian vermouth, and green ginger wine. Add dashes of Angostura bitters and lime juice and chill nice and cool. No garnish.

If a tonic cure may be to your liking as the day starts to shade, have a taste of the Sundowner. In a large martini glass, shake and strain 2 oz 10 Cane rum, ¼ oz Dekuyper triple sec, ¾ oz Triple L sweet & sour, and 1 teaspoon Trader Vic’s grenadine. Strain in, and splash-fill with cold Schweppes tonic water.

Descended from French exiles from Acadia, this Louisiana native tongue enjoys a Cajun Moon from time to time, having a flavor quite like no other. Stir chill and strain the following in a martini glass: 3 oz Absolut pepper vodka and a splash of onion brine. Garnish with a pearl cocktail onion.

Turn the key and unlock the door, see what your fate might have in store. You’ve now entered the Twilight Zone, the place of unknown . . . so close your eyes and prepare by using 1oz Ron Matusalem white rum, ¾ oz Bols white creme de menthe, ½ oz Marie Brizard Parfait Amour, ½ oz lime cordial and ½ oz cream. Shake & strain in a chilled martini glass and slide a cherry garn.

It’s the night and it’s beautiful, so take the top down and go for a cruise from one end of old Mulholland Road to the other. The sky is full and close for this Moonlight Drive. Breathe deep and take in this flavor romance. In a pint glass, build or shake this concoction over cracked or cubed ice: ½ oz each of Fris vodka, Cabana Boy white rum, RedRum coconut rum, amaretto Di Amore and Bols sloe gin. Follow with 1oz orange juice and 2 oz pineapple juice. Garnish with a slice of lemon and a cherry.

Out Here in the Fields

2006-03-20T19:01:00.000-08:00

Cocktails with American-made premium Vodka’s

Even though Russia and Poland are considered the native lands of vodka, there are now over 50 countries that produce this spirit, with the United States being the largest marketer of vodka in the world. Produced since the fourteenth century, vodka is a shortened name for what was originally known as zhizennia voda (“water of life”). Our own homeland is hot, serious, and creative with some special V blends that hold their own in an ever competitive market. Here’s some Martini ideas beyond the norm.

Alpine Martini
1 ½ oz Charbay Meyer Lemon vodka (Grains – Corn, Wheat, and Rye – out of California) 1oz scoop of Douglas Fir Sorbet, and garnish with 1 small cedar frond Sorbet – house-made using syrup made from the sap and needles of fir trees. Stick the cedar frond straight up in the sorbet, and placed in chilled martini glass, prepared in advance and stored in freezer. To serve – Shake & strain the vodka over the sorbet and sip as the sorbet melts.

Naked Glacier
Rim a chilled martini glass with superfine sugar. Shake & strain 2 ½ oz Teton Glacier vodka (Grain – Potato – out of Idaho) and ¾ oz Dekuyper peppermint schnapps. Garnish, especially in December, with a small candy cane.

Organic Cherry Pie
Pour 2 oz Rain organic vodka (Grain – organic Sweet White Corn – out of Kentucky) and 2 oz Santa Cruz organic cherry nectar in a shaker and strain into a chilled martini glass. Garnish – real cherry with the pit, and let your customer know.

Pepperontini
Chill together in a shaker the following: 2 ½ oz Shakers vodka (Grain – Rye – out of Minnesota) and ¾ oz pepperoncini brine. Strain in chilled martini glass and garnish with 1 medium-sized pepperoncini and a small slice of warm garlic bread.

Melange
Rim half the chilled martini glass with cinnamon sugar. Then pour the following in a
shaker: 1 ½ oz Hampton’s vodka (Grain – Yellow Corn – out of New York), ½ oz of Goldschlager, ¼ oz Hiram Walker triple sec, the juice of ½ lime, and a dash of Bols blue curacao to achieve the topaz blue color. Strain in, and no garn necessary.

Meloncholy Baby
In a chilled martini glass, shake & strain 3 oz of 3 vodka (Grain – Soy – out of Florida) infused with cantaloupe, honeydew, and watermelon. Garnish with very small bits of these fresh melons placed in the bottom of the glass, fresh or frozen together beforehand.

Petit Zinc
Pour 1 ½ oz Hangar One Mandarin Blossom vodka (Grain – Wheat – out of California), ½ oz Cointreau, ½ oz Cinzano sweet vermouth, and ½ oz fresh orange juice in a shaker. Chill and strain in glass. Garnish with a slice of mandarin orange and a maraschino cherry.

Eden
2 ½ oz of Liquid Ice vodka (Grains – Barley, Oat, Rye, Wheat, and Corn – out of Idaho) and ¾ oz Berentzen apple liqueur goes in a shaker to chill and strain in a martini glass. Garnish – small pieces of different apples floating on top.

Robin’s Nest
Shake & strain 2 oz Tito’s Handmade vodka (Grain – Corn – out of Texas), 1oz Ocean Spray cranberry juice, and ¼ oz Bols white creme de cacao in a chilled martini glass. Garnish with 1 cranberry and a small piece of chocolate just out of the fridge.

When Irish Eyes are Smiling

2006-03-14T22:17:00.000-08:00

Wie Drams known in Pubs the world over, from the Blarney Stone to the luck of the Four-Leaf Clover

In a chilled cocktail glass goes the Rory O’More, by stirring and straining the following in a shaker: 1 ½ oz Midleton Irish whiskey, ¾ oz Boissiere sweet vermouth, and a dash of Fee Brothers orange bitters. “Slainte, and may we be alive this time next year”.

Brace yourself as you sip a bit of the Belfast Bomber. In a rocks glass filled with cracked ice, pour 1oz of Remy McMartin (who?) XO cognac along with 1oz Emmet’s Irish cream.“May the walls stop shakin’ and the glass stop breakin’, for evil returns to the evil doer”.

This next drink is dedicated with love to the one and only Sister Mary Ellen “Mell” Flynn, who says in times of strife, “God’s mill may grind slowly, love, but it grinds finely”. Before her years in the cloister she was a finer than fine bartender, teasing many a man with the preparation of her favorite martini, the Irish Milkmaid. All eyes were on her as she shook her shaker, filled with 1oz each of Boru vodka, Brady’s Irish cream, and Celtic Crossing liqueur. “God loves you Mary, and so do we”.

Get off your seat and on your feet for a toast to the Dancing Leprechaun. Grab a highball glass filled with ice and pour in 1 ½ oz Jameson Irish Whiskey, ¾ oz Drambuie, ¾ oz lemon juice, and fill with Canada Dry ginger ale. Garnish with a twist of lemon peel. “A good run is better than a bad stand”.

In for a bit of a body warmer, are ya’now ? Well then, the Nutty Dubliner is for you. In a warm mug, pour in ¾ oz each of Clontarf Irish whiskey, Carolan’s Irish cream, and Frangelico hazelnut liqueur. Fill the mug with hot coffee and top with whip cream, topped with chopped hazelnuts. “Top’O the Mornin’ to ya, and a hundred thousand welcomes”.

By now, everyone should be ready to celebrate the green day with a special cocktail.
St. Patrick’s Day goes in a chilled cocktail glass, but first stir and strain ¾ oz each of the following: Bushmills Irish whiskey, Bols green creme de menthe, green Chartreuse, and add a dash of Angostura bitters. “Beannachtai na Fiele Padraig – Happy Saint Patrick’s Day”.

The colors of a country mean so much to the people who live within it. The Irish Flag goes in a pousse cafe glass, starting with ½ oz Hiram Walker green creme de menthe, layered over with ½ oz Bailey’s Irish cream, and a ¼ oz top layer of Christian Brothers brandy. “Ireland forever, for a country without a language is a country without a soul".

The legendary Irish rock band U2 has a drink named after one of their songs. The Zoo Station goes in a rocks glass over ice with a ½ oz each of Amaretto di Amore, Kahlua, Dekuyper banana liqueur, Devonshire Irish cream, and 1oz of cream. Stir well. “May the road rise with you, for it takes time to build castles”.

For a simple combination, belly up to the bar and order a Dublin Doubler. Shake 1 ½ oz each of Tullamore Dew Irish whiskey and Brady’s Irish cream and strain into an old fashioned glass. There you have it. “Say little but say it well”. “May the bearer of the news be safe”.

The luck of the Irish is on your side. The Blarney Stone Cocktail is to be shaken & strained in a cocktail glass, with 2 oz Brennan’s Irish whiskey, ½ teaspoon of both Bols anisette and Dekuyper triple sec, and ¼ teaspoon of Rene Neil maraschino liqueur. Add a twist of orange peel and an olive on the side. “Many a time a man’s mouth broke his nose”.

Updates - Was just in the studio today laying down the unabridged voice narration for my upcoming CD release of my book Spirits and their Popular Drinks. I have to go back next week and finish it up. Luckily, it looks like all of the content will fit comfortably on one 80-minute disc, instead of making it a double-disc, which of course, allows me to sell it at a lower price. A win-win for everyone. Later, kb

Room 776 - And the Winner is . . .

2006-03-07T23:11:00.000-08:00

Winning Cocktails at International Bartending Championships

For the preparation of this following set of drinks, they are to be shaken or stirred, then strained into a chilled cocktail glass, unless otherwise noted.

1955 – Amsterdam – Conca D’Oro
1oz Beefeater London dry gin, ¼ oz Bols cherry brandy, ¼ oz Dekuyper triple sec, and ¼ oz Rene Neil maraschino liqueur. Garnish with a twist of orange peel

1959 – Copenhagen – Petite Fleur
1oz Bacardi white rum, ½ oz Cointreau, ½ oz grapefruit juice.

1964 – Great Britian – Mar Del Plata
1oz Boodles gin, ¾ oz Noilly Prat dry vermouth, ¼ oz Benedictine,
and a dash of Grand Marnier. Garnish with a twist of lemon peel

1967 – Spain – Mallorca
1 ¼ oz Barbancourt white rum, ½ oz Gallo dry vermouth, ½ oz Hiram Walker creme de banana, and ½ oz Drambuie

1973 – Los Angeles – Festrus
¾ oz each of the following: Skyy vodka, Grand Marnier, Cinzano bitter. Garnish with a twist of orange peel

1979 – Yugoslavia – Alleluja
This drink goes in a tumbler filled with cubed or cracked ice. Shake & strain over
ice. 1oz Don Julio tequila, ½ oz Luxardo maraschino liqueur, ½ oz lemon juice, ½ oz Bols blue curacao, and a dash of egg white. Strain in and top with Schweppes bitter lemon. Garnish with a slice of lemon, twist of orange peel, a sprig of mint, and 2 cherries

1982 – Portugal – Moonlight
1oz hot coffee, ½ oz fresh cream, ½ oz Mandarine Imperial, ¼ oz Hennessey cognac, ¼ oz simple syrup. Garnish with a twist of Mandarine orange peel

1990 – Mexico – Raquel
¾ oz Ketel One vodka, ½ oz Marie Brizard Parfait Amour, ½ oz Dekuyper blue curacao,½ oz Peter Heering cacao, and ¼ oz cream

1996 – Tokyo – Sweetheart
¾ oz Marie Brizard Parfait Amour, ½ oz amaretto DiSaronno, ½ oz vanilla syrup, ½ oz cream, and ¼ oz Marie Brizard red curacao. Garnish with a dust of cinnamon, a sprig
of mint, a twist of lemon peel, and a cherry

2002 – Slovenia – Smile
This drink goes in a tall glass of choice, filled with cubed or cracked ice. Shake & strain over ice, 1 ¼ oz Absolut Mandrin vodka, ¾ oz Marie Brizard Charleston Follies, ½ oz Martini & Rossi dry vermouth, ½ oz strawberry syrup, and 3-4 oz pine-apple juice. Garnish with slices of apple, pineapple, and plum

Room 788 - Lights, Camera, . . . Action !

2006-02-28T13:32:00.000-08:00

Cut, it’s a Drink ! A liquid salute to the Oscars

The stage is set for another performance and a long, busy night behind the bar. So suck up the drama because life is a Cabaret old chum. In a cocktail glass, stir chill together and strain 1oz Martin Miller's gin, ½ oz dry vermouth, ½ oz Benedictine, and two dashes of Angostura bitters. Garnish with a cherry.

As the audience encores for a Curtain Call and you only have time for a shot, the cast of ingredients goes like this: ½ oz Midori, ½ oz Jagermeister, and ½ oz Jack Daniels – chill & strain in a cold shot glass.

Hello Norma Jean, the boulevard of broken dreams will never forget you. Some like it hot, but Marilyn Monroe liked it bubbly. To prepare her, start with a chilled champagne flute and add in the following: 1oz Calvados apple brandy, 1 teaspoon grenadine, and fill with 4 oz Dom Perignon, and garnish with two cherries and a spear.

After a long day on the set in the 50’s, you could sneak into a jazz club to hear Julie London sing or Chet Baker play, and order a Hollywood Martini to christen the end of day into night. It sounds a little something like this: In an iced martini glass, shake & strain the following: 2 ½ oz Tanqueray gin, ½ oz Goldwasser, ½ oz Noilly Prat dry vermouth, and garnish with a blue cheese-stuffed olive.

Take a trip down the Congo River with Kate and Bogie by first preparing the
African Queen. This steamboat contained the recipe - 1oz Amarula cream liqueur, ½ oz Chopin vodka, ½ oz Kahlua coffee liqueur. Dust over the top with cocoa.

Last year we said goodbye to a godfather of acting, so we salute Marlon Brando with a recipe of Italian fare to be served On the Waterfront. In a rocks glass filled with cracked ice, pour the following over: 1 ½ oz Chivas Regal scotch, ½ oz amaretto, and a ½ oz cream – garnish or no, your choice.

And here’s to you Mrs. Robinson, bartenders love you more than you will know. Come over, head for the house bar, chill a martini glass, and shake this familar combination together: 2 oz Ketel One vodka, ½ oz orange juice, ¼ oz Galliano. Garnish with a small wedge of orange.

Los Angeles wouldn’t be what it is today without the one thing it needed the most in order to grow – Water. In 1906, when William Mulholland led the way in creating the Owens Valley Project, it resulted in an explosion of opportunity, not to mention population. Water rights and corruption leads you to the making of Chinatown: Into a shaker, add ¾ oz each of Beefeater's gin, Gallo dry vermouth, Cinzano sweet vermouth, and top with a dash of Korbel brandy. Shake & strain into a chilled cocktail glass. Garnish with a twist of lemon or a cherry.

Hats, boots and spurs is a style belonging more in the open spaces of country, not so fitting in the city. But that didn’t stop the Midnight Cowboy from seeking his dreams, as Joe Buck and Ratso Rizzo did their best to survive in the 35th anniversary of this classic. This drink is for them. By way of martini glass, shake & strain in 2 oz Maker's Mark bourbon, 1oz Bacardi dark rum, and a ½ oz heavy cream.

Whether you like your orange juice with or without Pulp, there is no Fiction when it comes to ordering a royale with cheese. Here’s to Vincent Vega and his knack for the odd thought. In a tumbler, pour the following over cubed or cracked ice: 1 ½ oz Absolut Citron vodka, 5 oz cold Martinelli's apple juice. Garn with an apple slice.

On an Asian slant, with flavors of passionfruit and melon, attending
Madame Butterfly may be to your tastes. In a coupette glass with crushed ice, shake & strain 1oz Passoa, ½ oz Midori, ½ oz Bols white creme de cacao, and 1oz Dole pineapple juice. Strain in, and layer pour 1oz cream and ½ oz Midori over the top.

Film buffs who enjoyed To Catch a Thief, Charade, or An Affair to Remember will find
the Cary Grant Cocktail to your desires. In a champagne flute, stir & strain 2 oz Roth vodka, ½ oz dry Sherry, and ½ oz lime juice. Garnish with a twist of lime.

And for those of you who merely dream of living the Glamourous Life, this drink is for you: In a martini glass, shake & strain 2 oz Belvedere vodka, a splash of Hiram Walker orange liqueur, ¼ oz grapefruit juice, and ¼ oz orange juice. Garnish with an orange wheel.

Room 448 - Kings, Queens, and The Guillotine

2006-02-22T01:45:00.000-08:00

The past is never forgotten. It’s always remembered in the names, titles, and stories in history. This period selection of drink calls for a toast to those of us who wish we could have lived in other times, had we the choice. Then again, maybe not!

Let’s do it the medieval way. Off with your head, and To Hell with Swords and Garter.
A Scottish way of starting off things. This cocktail is to be shaken & strained over ice in an old fashioned glass. 1 ½ oz Chivas Regal scotch, 1oz Cinzano dry vermouth, and 1 ½ oz Dole pineapple juice.

A member of a royal family other than the monarch, she may be a whiskey drinkin’ woman nonetheless. Bop the Princess is a bunch of ice put in a tumbler and pour 1 ½ oz Phillips Union cherry whiskey, then half fill the glass with Sprite, and top with Ocean Spray cranberry juice. Garnish with a twist of lemon peel and a cherry.

Abstaining from unlawful sex can be a tall order for some. Therefore, you’ll have to try a Chastity Belt on for size. In a tall shot glass, layer pour in equal amounts of the following: Tia Maria coffee liqueur, Frangelico hazelnut liqueur , Voyant Chai cream liqueur, and cream.

This gentlemen-soldier of the brotherhood has a French base and a totally organic liqueur developed and kept secret by a silent order of Carthusian monks in Grenoble since 1605. Sir Knight is to be shaken & strained in either a cocktail or martini glass. The recipe calls for 2 oz Remy Martin cognac, ½ oz Cointreau, ½ oz yellow Chartreuse, and a dash of Angostura bitters. Garnish with a twist of lemon peel.

Also known as Kangaroo Valley, Earl’s Court is an area in West London with hostels, conventions, and other activities. There is a drink named after this place, and the preparation goes like this: Fill cracked ice in an old fashioned glass, and shake & strain these ingredients over the ice – 1 ¼ oz Bundaberg rum, ½ oz Dekuyper peachtree schnapps, ¼ oz Pimms No.1, 1oz mandarin juice & 1oz Santa Cruz organic lemonade.

First buried in Petersborough Cathedral, her tomb is now in Westminster Abbey. Marie
Stuart, Mary Queen of Scots, was born December 8th 1542 at Linlithgow Palace in West
Lothian. On February 8th 1587, she was executed in the Great Hall of Fotheringway between the hours of nine and ten in the morning. This next cocktail is dedicated in her name. Rim a chilled cocktail glass with lemon juice, and dip into sugar. Shake & strain in the following: 1oz Compass Box scotch, ½ oz Drambuie, and ½ oz of green Chartreuse. Garnish with a cherry.

Lord Chamberlain’s men is a theatrical company with which Shakespeare was intimately
connected for most of his professional career as a dramatist, in and around the 1590’s. Therefore, the drink Lord Chamberlain is in honor of them. Stir with ice in a shaker tin,1oz Christian Brothers brandy, ½ oz Fonseca Port, ½ oz Martini Rossi dry vermouth, and 3 dashes of Fee Brothers old fashioned bitters. Garnish with a twist of lemon peel.

Born on May 2nd 1729 in the Baltic seaport town of Stettin, Catherine II,
Catherine the Great, rose to be Empress of all Russia from 1762 up until her death in 1796. Her drink is to be shaken & strained in a goblet glass. Pour in the following: 1 ½ oz Stolichnaya Russian vodka, a splash of fresh squeezed lemon juice, a splash of Cointreau, and a dash of Framboise. Strain in, and top with Veuve Cliquot champagne. The garnish is a slice of orange.

Denmark has one of the longest running unbroken lines of succession in the world, second only to that of the Japanese Emperors. Poured straight in over cubed or cracked ice in an old fashioned glass, the ingredients to the King of Denmark is 1 ½ oz Pernod, 1oz Rodriques black currant cordial, and a simple fill with ice cold water.

Your time of execution has now been set. You’re to have your Death in the Afternoon.
At least you’ll be going out with a little bit of the bubbly. In a chilled champagne flute, pour ½ oz Pernod in the bottom of the glass and fill with cold Dom Perignon champagne. Garnish with a twist of lemon peel.

A heavy blade that falls between upright guides to behead a condemned prisoner. The machine was designed by the French doctor J. Guillotin (1738-1814). Now that it’s time, the Guillotine will taste like this: In a one-off shot glass, layer pour ¾ oz Dekuyper butterscotch schnapps, ¼ oz Brady’s Irish cream, and ¼ oz Aftershock. Definetly no garnish necessary!

If you are spared at the last minute by an unforeseen cause, your life may be saved, but you still could be thrown straight into the Asylum. An old fashioned glass filled with cracked ice, pour over 1oz Martin Miller’s gin, 1oz Pernod, and a dash of Trader Vic’s grenadine. Just garnish me!

Update – Well, as of about 1 hour ago, I finally finished the mountain climbing task of typing the complete A–Z alphabetized drink index for The Hotel of Naughty Cocktails. This Cd Book is a 1000-pager in its entirety, and after taking a breather from completing the book over a year ago and finishing up some other projects that were on the table, I was able to tackle the 50-hour typing project and 20 pages later it’s done. The things I do for cocktail history . . . . .? See you next week. kb

Room 118 - Flowers for the Lady

2006-02-14T22:06:00.000-08:00

Top Shelf specialties for the month of the Valentine

In a chilled martini glass, the English Rose Cocktail begins with a
1 ½ oz shot of Boodles gin in a shaker, followed by ¾ oz Bols apricot brandy and ¾ oz Cinzano dry vermouth. With a dash of Rose’s grenadine along with a dash of lemon juice, shake to cold. But before you strain, rim the glass with lemon juice and dip half the glass in sugar. Strain in and garnish with a cherry. Cheers!

Just over the border from here, enjoy a cool sip on a balmy day with the
Bird of Paradise. With many a tequila to choose from, ¾ oz of
Milagro Silver gets moving in a shaker with ice. Add on ¾ oz of Hiram Walker white creme de cacao and ¼ oz Di Saronno amaretto. Top with 1 ½ oz cream and rock in the shaker to desired temperature. Garnish with flower petals.

This various colored botanical has it all going for it. Dangerous Violets goes in a large highball filled with cubed or cracked ice. Shake & strain 1oz Lemon Hart rum, 1oz Tanqueray Ten, and 1oz of Marie Brizard Parfait Amour liqueur. Strain in glass and fill with cold lemonade. Garnish with a violet petal.

This next plant grows in a tall stemmed martini glass. Shake & strain 2 oz of
Suntory vodka, ½ oz Grand Marnier and a splash of orange juice. Strain in
and garn with a thin but full round slice of orange. Welcome the ice cold Sunflower to the party.

Lay back in this cabaret setting and get into the creamy Gardenia. Shake the following together and strain in a cold martini glass: 1oz Bombay Sapphire gin, 1oz Dole pineapple juice, 1oz cream, and a splash of Trader Vic’s grenadine. Strain in and garn with a small wedge of pineapple, a mint sprig, and a cherry.

The Peach Blossom Martini is a very tasty plant fruit concoction, starting off with 2 ½ oz Wyborowa peach vodka, ½ oz Dubonnet rouge, and ½ oz Luxardo maraschino liqueur. Stir chill all over some serious iceage in your shaker. Strain in and garnish with a slice of peach.

Finally, the champagne pours. This tropical scarlet schrub will go in a crystal flute. Strain in a chilled mix of 1 ¼ oz Shakers Rose vodka and ¾ oz Mountain Sun cranberry juice. Top off the glass with Taittinger champagne, and the Poinsettia is poured.

The fragrant and many petaled White Carnation is built in over ice in a highball glass, with 2 oz of 42 Below vodka, ½ oz Dekuyper peach schnapps, 2 oz orange juice, a partial fill of Canada Dry club soda, top with a splash of fresh cream, and an orange slice.

The Golden Orchid is a double-cordial drink for a cocktail glass, chilling in a shaker 1oz Compass Box scotch, 1oz Holland’s Advocaat eggnog liqueur, and ½ oz Rene Niel maraschino liqueur. Garnish with a matching flower petal.

Shake & strain this sweetheart of a cocktail in a double-shot glass. Over ice in
a shaker, rock together ¾ oz Grey Goose La Vanille vodka, ¾ oz Dekuyper dark creme de cacao, ½ oz Santa Cruz cherry juice and a splash of cream. Strain in and top with
a splash of Schweppes club soda. The Chocolate Valentine is served.

If you want to check out my cool Cocktail Art DVD's Summer Quenchers (2002) and The Entertainer (2004), go to Amazon.com - click-on "DVD" and type in the keyword
"Drinks". If you want to check out my cool CD Books Liquid Masters (2002/04) and The Hotel of Naughty Cocktails (2004), go to CDBaby.com and type in the titles.