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STIR TO
DISSOLVE THE SUGAR. ADD THE EGG AND THE ICE CUBES (TO MAKE A SILVER FIZZ, ADD
A DASH OF HEAVY CREAM). PLACE A SHAKER ON TOP OF THE MIXING GLASS AND SHAKE
6-7 TIMES. REPLACE SHAKER WITH STRAINER AND POUR INTO GLASS. RINSE THE SHAKED
WITH COLD CLUB SODA AND POUR INTO GLASS.
GIN RICKEY
INGREDIENTS:
2 ICE CUBES
JUICE OF 1/2 LIME
3 OUNCES GIN
4 OUNCES COLD CLUB SODA
SERVE IN: HIGHBALL
PLACE THE ICE CUBES IN THE HIGHBALL AND ADD THE LIME JUICE AND THE GIN.
FILL THE GLASS WITH SODA AND STIR BRIEFLY.
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% Tips for Bartenders %
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T By: The Penguin T
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Glasses:
Use frshly washed glassware. Place glasses face down on a thin towel for
drying. Use a stemmed glass for cocktails served with no ice so that the hand
holding the glass will not warm the drink.
Frosting A Glass:
Keep in a refrigerator (or bury in shaved ice) until glass is frosted. To
"sugar-frost" a glass, wet the rim of a pre-chilled glass with lime or lemon
then dip into powdered sugar, or salt per recipe.
Chilling A Glass:
Refrigerate or fill each glass with shaved or crushed ice before mixing.
Shake out the melted ice before pouring the drink.
Shaking and Blending:
Drinks containing fruit juices, sugar, eggs, cream, etc. should be well
shaken. To attain a frothy quality, use an electric blender. Also use a
blender for punches, sours and fruit and egg drinks.
Stirring:
Stir drinks with clear liquors including ice. Stir drinks containing a
carbonated mixer very gently. Don't stir liqueurs.
Adding Sugar:
Sugar should be put in the mixing glass first, then add the liquor.
Powdered sugar is best used with alcohol because it dissolves easily with
alcohol at low temperatures. Some bartenders prefer syrup because it blends
instantly. Store syrup in bottles and keep cool. If you want to make your
own, here's how: dissolve one pound of granulated sugar in one-half pint of
hot water. Stir slowly adding water to make desired quantity (usually one
pint).
Using Ice:
Ice goes into the mixing glass, shaker or drinking glass before drink. Use
cubes, as a rule, for old- fashioneds, highballs, or any on-the- rocks drinks.
Cracked or cubed ice is best for stirring and shaking. Crushed or shaved ice
for frappes and other tall drinks or for sipping drinks through straws.
Bitters:
Only a dash or two. Made from combinations of roots, bark, berries and
herbs. They are aromatic and bitter in taste. The four brands below are most
popula:. ANGOSTURA BITTERS-made in Trinidad ABBOTT'S AGED BITTERS-made in
Baltimore PEYCHAUD'S BITTERS-made in New Orleans ORANGE BITTERS-ma
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