by Ray Foley

    Bartending

    FOR

    DUMmIES‰

    3RD EDITION

    01_05056x ffirs.qxp 83106 7:54 PM Page iii01_05056x ffirs.qxp 83106 7:54 PM Page iiBartending

    FOR

    DUMmIES‰

    3RD EDITION

    01_05056x ffirs.qxp 83106 7:54 PM Page i01_05056x ffirs.qxp 83106 7:54 PM Page iiby Ray Foley

    Bartending

    FOR

    DUMmIES‰

    3RD EDITION

    01_05056x ffirs.qxp 83106 7:54 PM Page iiiBartending For Dummies? , 3rd Edition

    Published by

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    01_05056x ffirs.qxp 83106 7:54 PM Page ivAbout the Author

    Ray Foley, a former Marine with over 20 years of bartending

    and restaurant experience, is the founder and publisher

    of BARTENDER Magazine, the only magazine in the world

    specifically geared toward bartenders and one of the very

    few primarily designed for servers of alcohol. BARTENDER

    Magazine is enjoying its 27th year and currently has a growing

    circulation of over 150,000.

    Ray has been published in numerous articles throughout the

    country and has appeared on many TV and radio shows,including David Susskind, ABC-TV News, CBS News, NBC News,Good Morning America, Joe Franklin, Patricia McCann, WOR-TV,and Live with Regis and Kathie Lee. Ray has also been featured

    in major magazines, including Forbes and Playboy.

    Ray is the founder of the Bartender Hall of Fame, which honors

    the best bartenders throughout the United States not only

    for their abilities as bartenders but for involvement in their

    communities as well.

    Ray serves as a consultant to some of the United States’

    foremost distillers and importers. He is also responsible for

    naming and inventing new drinks for the liquor industry, the

    most popular being the Fuzzy Navel.

    Ray has the largest collection of cocktail recipe books in the

    world, dating back to the 1800s, and is one of the foremost col-

    lectors of cocktail shakers, with 400 shakers in his collection.

    He is the author of The Ultimate Cocktail Book, The Ultimate

    Little Shooter Book, Advice from Anonymous, The Irish Drink

    Book, and Jokes, Quotes and Bartoons.

    Ray has four children: Ray, William, Amy, and Ryan, and lives

    in New Jersey with his wife, Jaclyn.

    For more information about BARTENDER Magazine, please

    contact Jackie Foley at P.O. Box 158, Liberty Corner, NJ 07938;

    phone 908-766-6006; fax 908-766-6607; e-mail barmag@aol.com;

    Web site www.bartender.com.

    01_05056x ffirs.qxp 83106 7:54 PM Page vDedication

    This book is dedicated to all who serve the public with long

    hours, tired bodies, and great patience (and still know how to

    have fun): bartenders.

    And, of course, to Jaclyn Marie, whom I love the best, and

    Ryan Peter, who loves me the best. Both have made my cup

    overflow.

    01_05056x ffirs.qxp 83106 7:54 PM Page viAuthor’s Acknowledgments

    I would like to pour out my gratitude to Tracy Boggier and the

    overflowing enthusiasm at John Wiley Sons.

    For mixing all the ingredients properly and adding just the

    right amount of garnish, Mr. Tim Gallan, the project editor

    of Bartending For Dummies.

    I humbly acknowledge those at BARTENDER Magazine for

    serving this up in record speed, especially my best friend,Loretta Natiello.

    And, for supplying all the ingredients in this mixture, Mr.

    Mrs. Bill Samuels Jr., and the gang at Maker’s Mark; Michael

    McNeal and the crew at Anheuser-Busch; William Anderson and

    Celio Romanach, Bacardi USA, Inc.; Brown-Forman Beverages

    Worldwide; Michel Roux, Jerry C. Ciraulo, and my long time

    friends at Crillon Importers; Max Shapira, Larry Kass, Parker

    Beam, Susan Overton, and Edward DiMuro from Heaven Hill

    Distilleries, Inc.; Norton Cooper at Charles Jacquin et Cie, Inc.;

    Tom Flocco, Jim Beam Brands Worldwide, Inc.; Kevin Kraples

    at Future Brands; Laird Co.; Peter Nelson and Michelle Krause,Niche Marketing Corp.; Jose Suarez and Jake Jacobsen, Coco

    Lopez, Inc.; my loyal friends at Remy Amerique; Jeff Pogash,Schieffelin Somerset; Pernod Ricard; Ed Gualtieri, Barton

    Brands; Vic Morrison, McCormick Distilling; Alan Lewis at CC

    International; Chester Brandes, William Grant and Sons, Inc.;

    my old friends at Skyy Spirits.

    Special thanks to Harry and Doris Knowles of The Manor

    Restaurant, West Orange, NJ, for the opportunity, knowledge,and encouragement they gave me, and all the great “Terrace

    Lounge” crew, especially Millie Rinaldi, John Cowan, Mike

    Cammarano, Ann and John Guidice, Egon Gronau, Matt Wojack,Hymie Lipshitz, and, of course, the best general manager ever,U.S. Marine and friend, William Boggier.

    And a special tip to LeRoy Neiman and Lynn Quayle, Jimmy

    Zazzali, George Delgado, Foster Tennant, Joseph DeLissio,Robert Suffredini, Ralph Amato, Dave Conroy, Jon MacQuilken,Greg Cohen, Marvin Solomon, Bill Kull, Phil Magnotti, Charles

    Chop, Rene Bardel, Aurelien de Seze, Dr. Larry Nastro, Martin

    Margolis, attorney at law, and Rita Mazzarisi. A Very Special

    Thanks to Greg Morris of Brown-Forman Corporation for his

    assistance on the American and Canadian Whisk(e)y chapter.

    He is a true expert and friend. Thanks also to all those on

    the other side of the bar who tolerate me and, of course, the

    bartenders all over the world who take the chance and

    serve me!

    01_05056x ffirs.qxp 83106 7:54 PM Page viiPublisher’s Acknowledgments

    We’re proud of this book; please send us your comments through our Dummies online

    registration form located at www.dummies.comregister.

    Some of the people who helped bring this book to market include the following:

    Acquisitions, Editorial, and

    Media Development

    Senior Project Editor: Tim Gallan

    Acquisitions Editor: Tracy Boggier

    Copy Editor: Sarah Faulkner

    Technical Editor: Natalie Paynter

    Editorial Manager: Christine Meloy Beck

    Editorial Assistants: Erin Calligan,David Lutton

    Cover Photos: ? Pankay Insy Shaw

    Getty Images

    Cartoons: Rich Tennant

    (www.the5thwave.com)

    Composition

    Project Coordinator: Adrienne Martinez

    Layout and Graphics:

    Denny Hager, Stephanie D. Jumper,Barry Offringa, Lynsey Osborn,Heather Ryan, Erin Zeltner

    Proofreaders: Betty Kish, Jessica Kramer

    Indexer: Dakota Indexing

    Publishing and Editorial for Consumer Dummies

    Diane Graves Steele, Vice President and Publisher, Consumer Dummies

    Joyce Pepple, Acquisitions Director, Consumer Dummies

    Kristin A. Cocks, Product Development Director, Consumer Dummies

    Michael Spring, Vice President and Publisher, Travel

    Kelly Regan, Editorial Director, Travel

    Publishing for Technology Dummies

    Andy Cummings, Vice President and Publisher, Dummies TechnologyGeneral User

    Composition Services

    Gerry Fahey, Vice President of Production Services

    Debbie Stailey, Director of Composition Services

    01_05056x ffirs.qxp 83106 7:54 PM Page viiiContents at a Glance

    Part I: The Basics...............................................5

    Chapter 1: Just for Openers: The Right Tools and Glasses...................7

    Chapter 2: Methods to the Madness......................................................15

    Chapter 3: Setting Up Your Home Bar ...................................................23

    Chapter 4: Charts and Measures ............................................................33

    Part II: Short Shots from American Whiskey

    to Wine ...........................................................41

    Chapter 5: American and Canadian Whisk(e)y ....................................43

    Chapter 6: Apéritifs, Cordials, and Liqueurs ........................................51

    Chapter 7: Beer .........................................................................................61

    Chapter 8: Brandy ....................................................................................65

    Chapter 9: Cognac and Armagnac..........................................................69

    Chapter 10: Gin .........................................................................................75

    Chapter 11: Irish Whiskey .......................................................................79

    Chapter 12: Rum.......................................................................................83

    Chapter 13: Scotch Whisky .....................................................................89

    Chapter 14: Tequila and Mezcal .............................................................95

    Chapter 15: Vodka ..................................................................................101

    Chapter 16: Wine ....................................................................................107

    Part III: The Recipes ......................................115

    Chapter 17: Recipes from A to Z...........................................................117

    Chapter 18: “Martini” Madness ............................................................295

    Chapter 19: Punches ..............................................................................303

    Chapter 20: Nonalcoholic Drinks .........................................................311

    Part IV: The Part of Tens.................................315

    Chapter 21: At Least Ten Cures and Lores..........................................317

    Chapter 22: Ten Thousand Web Sites and Other Resources ............319

    Recipes Index ...............................................331

    Topics Index...................................................355

    02_05056x ftoc.qxp 83106 7:53 PM Page ix02_05056x ftoc.qxp 83106 7:53 PM Page x

    Introduction .......................................................1

    About This Book .........................................................................1

    Foolish Assumptions ..................................................................1

    How This Book Is Organized......................................................2

    Part I: The Basics ..............................................................2

    Part II: Short Shots from American Whiskey to Wine ....2

    Part III: The Recipes .........................................................3

    Part IV: The Part of Tens..................................................3

    The Indexes .......................................................................3

    Icons Used in This Book.............................................................3

    Where to Go from Here ..............................................................4

    Part I: The Basics ...............................................5

    Chapter 1: Just for Openers: The Right Tools

    and Glasses . . . . . . . . 7

    The Basic Tools ...........................................................................7

    Wine opener ......................................................................7

    Cocktail shaker .................................................................8

    Strainer...............................................................................8

    Other tools.......................................................................10

    Glassware...................................................................................11

    Chapter 2: Methods to the Madness . . . . 15

    Cutting Fruit...............................................................................15

    Lemon twists ...................................................................15

    Orange slices...................................................................16

    Lime slices .......................................................................16

    Lemon and lime wedges ................................................17

    Pineapple wedges ...........................................................18

    Shaking a Drink..........................................................................19

    Opening Wine and Champagne Bottles..................................20

    Wine bottles ....................................................................20

    Champagne and sparkling wine bottles.......................21

    Making Simple Syrup................................................................21

    02_05056x ftoc.qxp 83106 7:53 PM Page xiChapter 3: Setting Up Your Home Bar . . . . 23

    Some Logistical Advice ............................................................23

    Directing traffic flow.......................................................23

    Keeping your bar in or near the kitchen .....................23

    Serving smartly...............................................................24

    What You Need to Buy .............................................................24

    The basic setup...............................................................25

    A more complete bar......................................................26

    The ultimate bar .............................................................27

    Other supplies for your bar...........................................28

    The Party Charts.......................................................................29

    How much liquor should you buy? ..............................29

    How many supplies should you buy? ..........................30

    Chapter 4: Charts and Measures . . . . 33

    Bottle-Related Measurements .................................................33

    Bar Measurements and Their Equivalents ............................34

    Beer Measurements..................................................................36

    Drinks Per Bottle.......................................................................36

    Serving Temperatures for Wine ..............................................36

    Calories and Carbohydrates....................................................37

    Part II: Short Shots from American Whiskey

    to Wine............................................................41

    Chapter 5: American and Canadian Whisk(e)y . . 43

    How Whiskey Is Made ..............................................................43

    Bourbon .....................................................................................44

    A little history .................................................................45

    Popular brands ...............................................................45

    Specialty bourbons.........................................................46

    Tennessee Whiskey...................................................................47

    Rye Whiskey ..............................................................................48

    Canadian Whisky.......................................................................48

    Blended Whiskey ......................................................................49

    Wheat and Corn Whiskey.........................................................49

    Storing and Serving Suggestions.............................................50

    Chapter 6: Apéritifs, Cordials, and Liqueurs . . 51

    Apéritifs: Great Ways to Whet Your Appetite........................51

    Cordials and Liqueurs ..............................................................52

    Storing and Serving Suggestions.............................................59

    Bartending For Dummies, 3rd Edition

    xii

    02_05056x ftoc.qxp 83106 7:53 PM Page xiiChapter 7: Beer . . . . . . . . 61

    How Beer Is Made .....................................................................62

    Types of Beer.............................................................................62

    Storing and Serving Suggestions.............................................63

    Chapter 8: Brandy . . . . . . . 65

    What Is It? ..................................................................................65

    American Brandy ......................................................................65

    Brandies from Around the World............................................66

    Fruit Brandy...............................................................................67

    Fruit-Flavored Brandies............................................................68

    Storing and Serving Suggestions.............................................68

    Chapter 9: Cognac and Armagnac . . . . 69

    Cognac........................................................................................69

    How it’s made..................................................................69

    What are all those letters on the label? .......................70

    Popular brands ...............................................................71

    Armagnac ...................................................................................72

    How it’s made..................................................................73

    How to read the label .....................................................73

    Popular brands ...............................................................73

    Storing and Serving Suggestions.............................................74

    Chapter 10: Gin . . . . . . . . 75

    A Little History ..........................................................................75

    Types of Gin...............................................................................75

    Popular Brands .........................................................................76

    Storing and Serving Suggestions.............................................77

    Chapter 11: Irish Whiskey . . . . . . 79

    What Makes Irish Whiskey Taste So Yummy.........................79

    Popular Brands .........................................................................80

    Storing and Serving Suggestions.............................................81

    Chapter 12: Rum. . . . . . . . 83

    Rummaging through Rum History ..........................................83

    How Rum Is Made .....................................................................85

    Popular Brands .........................................................................85

    Flavored Rums...........................................................................86

    Storing and Serving Suggestions.............................................87

    xiii

    02_05056x ftoc.qxp 83106 7:53 PM Page xiiiChapter 13: Scotch Whisky . . . . . . 89

    Types of Scotch Whisky...........................................................89

    How Scotch Is Made .................................................................91

    Popular Blended Scotch Whiskies..........................................92

    Single-Malt Scotch.....................................................................92

    Storing and Serving Suggestions.............................................93

    Chapter 14: Tequila and Mezcal . . . . . 95

    Tequila........................................................................................95

    Types of tequila ..............................................................96

    Popular tequila brands ..................................................96

    Messin’ with Mezcal .................................................................98

    The famous worm...........................................................98

    A few brands....................................................................98

    Storing and Serving Suggestions.............................................99

    Chapter 15: Vodka . . . . . . . 101

    How Vodka Is Made.................................................................101

    Popular Brands .......................................................................102

    Flavored Vodkas......................................................................104

    Storing and Serving Vodka.....................................................105

    Chapter 16:Wine. . . . . . . 107

    Wines from Around the World...............................................107

    Port ...........................................................................................110

    Sherry.......................................................................................111

    Sparkling Wines.......................................................................111

    Vermouth .................................................................................112

    One Final Word on Wines.......................................................113

    Part III: The Recipes .......................................115

    Chapter 17: Recipes from A to Z . . . . 117

    Chapter 18: “Martini” Madness . . . . 295

    Chapter 19: Punches. . . . . . . 303

    Chapter 20: Nonalcoholic Drinks. . . . 311

    Bartending For Dummies, 3rd Edition

    xiv

    02_05056x ftoc.qxp 83106 7:53 PM Page xivPart IV: The Part of Tens .................................315

    Chapter 21: At Least Ten Cures and Lores . . . 317

    Hiccups.....................................................................................317

    Hangovers ................................................................................318

    Chapter 22: Ten Thousand Web Sites

    and Other Resources . . . . . . 319

    Web Sites..................................................................................319

    Beer-related sites..........................................................319

    Spirit-related sites.........................................................321

    Wine-related sites .........................................................326

    Non-alcoholic beverage sites ......................................327

    Restaurant and bar sites..............................................328

    Other sites .....................................................................328

    Bartending Resources..................................................329

    Recipes Index ...............................................331

    Topics Index...................................................355

    xv

    02_05056x ftoc.qxp 83106 7:53 PM Page xvBartending For Dummies, 3rd Edition

    xvi

    02_05056x ftoc.qxp 83106 7:53 PM Page xviIntroduction

    When you hear the words “Setem up, Joe,” you better

    have at least a basic knowledge of over 200 of the most

    called-for cocktails in your head. I say cocktails because a cock-

    tail is, according to Webster, “any of various alcoholic drinks

    made of a distilled liquor mixed with a wine, fruit juice, etc.,and usually iced.”

    In this book, I show you how to prepare and serve cocktails.

    You’ll find all the recipes you need to mix cocktails for your

    guests. I show you the correct equipment to use and help you

    set up for parties. What’s more, I also provide an excellent

    background on liquors, wine, and beer.

    About This Book

    This book is a reference that you can read now and refer to

    many years from now. Don’t feel at all compelled to read the

    thing from cover to cover. I would guess that you’ll mostly use

    this book for recipes, and the best place to find them is the A

    to Z recipe section (Chapter 17), which is by far the largest

    section of the book. Drinks are also listed by their ingredients

    in the index.

    This book has a complete table of contents and another index

    of topics. Feel free to use both to find whatever information

    you need.

    Foolish Assumptions

    You don’t need any special knowledge of liquor or mixology to

    understand this book. Having an interest in creating crowd-

    pleasing cocktails is definitely a plus, and having the patience

    to get recipes just right doesn’t hurt either. Good bartenders

    are always trying new things in the interest of serving the

    tastiest beverages.

    03_05056x intro.qxp 83106 7:55 PM Page 1A bartender cannot be made overnight, though, and a head

    full of recipes and facts will get you only so far. You need expe-

    rience, and you must respect and like people. If you aren’t a

    people person, all the great information in this book won’t

    make you a bartender.

    As a bartender for over 20 years, I always enjoyed the atmos-

    phere and people in bars and restaurants. They are there to

    relax and have fun. My job was to serve and be a part of the

    entertainment, to make the guests feel at home and relaxed,never to be overbearing or intruding. So a good attitude and a

    lot of experience are key. From here on in, I’m going to assume

    that you have the former and are working on the latter. You’re

    a good person, especially because you bought this book.

    How This Book Is Organized

    Like all For Dummies books, this book is organized into parts

    and chapters. Each chapter is self-contained so that you don’t

    have to read them in order. Feel free to skip around. Here’s

    what’s in each of the book’s four parts:

    Part I: The Basics

    In this part, I describe the bartending tools and glasses you

    need. I also cover some simple bartending techniques that

    will help you look like a pro. I tell you what you need to buy to

    prepare for a party, and I conclude this part with all kinds of

    interesting alcohol- and bartending-related tables and charts.

    Part II: Short Shots from American

    Whiskey to Wine

    I devote a chapter to each of the major kinds of liquor. I tell

    you where they come from, how they’re made, and how to

    store and serve them. If you wonder what gin is made of, see

    Chapter 10. Why does Scotch whisky have that smoky flavor?

    Check out Chapter 13.

    Bartending For Dummies, 3rd Edition

    2

    03_05056x intro.qxp 83106 7:55 PM Page 2Part III: The Recipes

    The first chapter in this part, Chapter 17, contains over a thou-

    sand cocktail recipes listed in alphabetical order by name. This

    chapter contains classic cocktails from years past plus the

    hot cocktails of today and the future. Chapter 18 presents a

    few dozen trendy and interesting “martinis,” and if that weren’t

    enough, the remaining chapters in this part show you how to

    make punches and nonalcoholic drinks.

    Part IV: The Part of Tens

    Every For Dummies book ends with lists of ten-plus items, and

    this book is no exception. Chapter 21 contains roughly ten

    cures for hiccups and hangovers. Chapter 22 lists many more

    than ten bartending-related Web sites and other resources.

    The Indexes

    This book has two indexes: an index of cocktails by their main

    ingredient and an index of topics. The cocktail index is simply

    another way of finding a drink in this book if you don’t know

    its name. The topics index can help you find information in

    chapters other than the ones in Part III.

    Icons Used in This Book

    Scattered throughout the book are little pictures, which my

    publisher calls icons, in the margins next to certain blocks of

    text. Here’s what they mean:

    This icon lets you know that I’m presenting a neat hint or trick

    that can make your life easier.

    This icon flags information that will keep you out of trouble.

    This icon indicates that I’m about to tell a story or provide a

    little interesting background information.

    Introduction 3

    03_05056x intro.qxp 83106 7:55 PM Page 3I use this symbol in Part III to indicate classic drinks that

    every bartender should know.

    Where to Go from Here

    Look up some recipes. Read about Irish whiskey. Check out

    one of my hangover cures. This book was designed so that

    you can jump around.

    When it comes to the recipes, I do have this bit of advice: I rec-

    ommend that you use only the best ingredients when making

    cocktails. They represent your opinion of your guests, and you

    want them to have the best. In some drinks, you can get by

    with the cheap stuff, but in this day and age, people are drink-

    ing less and demanding higher quality. You can’t go wrong

    when you serve the good stuff, so why serve anything else?

    That said, get reading and start pouring.

    Bartending For Dummies, 3rd Edition

    4

    03_05056x intro.qxp 83106 7:55 PM Page 4Part I

    The Basics

    04_05056x pt01.qxd 83106 7:53 PM Page 5In this part . . .

    First, I show you what tools and glassware you need to

    be a successful bartender. I then cover some basic

    bartending techniques. Next, I tell you what you need to

    buy to prepare for a party, and I conclude this part with all

    kinds of interesting alcohol- and bartending-related tables

    and charts.

    04_05056x pt01.qxd 83106 7:53 PM Page 6Chapter 1

    Just for Openers: The Right

    Tools and Glasses

    In This Chapter

    
All the bartending tools that you’ll ever need

    
More glasses than you can shake a drink at

    To bartend, you need a few essentials: You need to have

    good people skills and to know about the products that

    you’re pouring; cocktail recipes and proper equipment are

    also necessary. This chapter covers equipment. (Part II can

    help you with product knowledge, and Part III gives you the

    recipes. As for people skills, you’re on your own.)

    The Basic Tools

    The most important assets for any profession are the right

    tools. You need basic bar tools to mix, serve, and store your

    drinks. Whether you’re stocking a home bar or working as a

    professional, your basic tools are a wine opener, cocktail

    shaker, measuring glass, and strainer.

    Wine opener

    The best wine opener is a waiter’s wine opener (shown in

    Figure 1-1). It has a sharp blade, a corkscrew (also known as

    a worm), and a bottle opener. This wine opener can be found

    in most liquor stores or bar supply houses.

    05_05056x ch01.qxp 83106 7:54 PM Page 7Another nifty wine opener is called a Rabbit. It’s also shown in

    Figure 1-1.

    Figure 1-1: A waiter’s wine opener and a Rabbit.

    Cocktail shaker

    Figure 1-2 shows two types of shakers. The Boston shaker is

    the one that most professional bartenders use. It consists of a

    mixing glass and a stainless steel core that overlaps the glass.

    The Standard shaker usually consists of two or more stainless

    steel or glass parts and can be found in department stores or

    antiques stores. Many of these shakers come in different

    shapes and designs.

    Strainer

    A couple of different types of strainers are available, but

    the most popular is the Hawthorn, shown in Figure 1-3.

    The Hawthorn is a flat, spoon-shaped utensil with a spring

    coil around its head. You can use it on top of a steel shaker

    or a bar glass to strain cocktails.

    Part I: The Basics

    8

    05_05056x ch01.qxp 83106 7:54 PM Page 8Figure 1-2: A Boston shaker and a Standard shaker.

    Figure 1-3: The Hawthorn strainer.

    Boston Standard

    Chapter 1: Just for Openers: The Right Tools and Glasses 9

    05_05056x ch01.qxp 83106 7:54 PM Page 9Other tools

    Many of the following tools are shown in Figure 1-4:

     Bar spoon: A long spoon for stirring cocktails.

     Blender: Many types of commercial or home blenders

    with various speeds are available. When making a drink,always put liquid in the blender before switching it on.

    This will save your blade. Some blenders (but not all) can

    be used to make crushed ice. Check with the manufac-

    turer or buy an ice crusher.

     Coasters or bar napkins: Coasters prevent rings from

    developing on your bar and other tables. Napkins also

    help your guests hold their drinks.

     Ice bucket: Pick one that’s large enough to hold at least

    three trays of ice.

     Ice scoop or tongs: A must for every bar. Never use your

    hands to scoop ice.

     Jigger or measuring glass: A small glass or metal meas-

    uring container that usually has a

    1

    2 oz. measurer on one

    side and a 2 oz. measurer on the other.

     Knife and cutting board: You need a small, sharp paring

    knife to cut fruit.

     Large water pitcher: Someone always wants water.

     Muddler: A small wooden bat or pestle used to crush

    fruit or herbs.

     Pourer: This device gives greater control to your pour-

    ing. A variety of different types is available, including

    some with a lidded spout, which prevents insects and

    undesirables from entering the pourer.

     Stirrers and straws: Used for stirring and sipping drinks.

     Large cups or bowls: Used to hold garnishes, such as

    cherries, olives, onions, and so on.

    Part I: The Basics

    10

    05_05056x ch01.qxp 83106 7:54 PM Page 10Figure 1-4: A collection of bar tools: (1) bar spoon, (2) blender, (3) tongs,(4) ice scoop, (5) ice bucket, (6) jigger or measuring glass,(7) knife and cutting board, (8) muddler, and (9) pourer.

    Glassware

    People generally expect certain drinks to be served in certain

    kinds of glasses. The problem is that there are more standard

    bar glasses than most people (and many bars) care to pur-

    chase. In any event, Figure 1-5 shows most of the glasses that

    you’re ever likely to use to serve drinks.

    12 34

    5

    6

    7

    8

    9

    Chapter 1: Just for Openers: The Right Tools and Glasses 11

    05_05056x ch01.qxp 83106 7:54 PM Page 11I have a few things to say about some of the glasses shown in

    Figure 1-5:

     Shot glass: You can also use the shot glass as a measur-

    ing tool. It’s a must for every bar.

     Cocktail or martini glass: Perfect for martinis, Manhattans,stingers, and many other classic drinks, this glass is avail-

    able in 3 to 6 oz. sizes.

     White wine glass: This glass is available in 5 to 10 oz.

    sizes. I advise you to stick with the smaller wine glass.

     Red wine glass: This glass is also available in 5 to 10 oz.

    sizes. Note that the bowl is wider than the bowl of a

    white wine glass, allowing the wine to breathe.

     Champagne glass: The bowl is tapered to prevent bub-

    bles from escaping.

     Rocks glass: Also known as an old-fashioned glass, sizes

    vary from 5 to 10 oz. Use the 5 or 6 oz. variety and add

    plenty of ice.

     Highball and Collins glasses: These glasses are the most

    versatile. Sizes range from 8 to 12 oz.

     Cordial glass: In addition to cordials, you can also use

    this glass to serve straight-up drinks.

     Brandy or cognac snifter: Available in a wide range of

    sizes, the short stemmed, large bowl should be cupped

    in hand to warm the brandy or cognac.

     Stemless glasses: These glasses have become popular in

    recent years, probably because they look elegant even if

    they aren’t as practical as the stemmed versions.

    If you’re planning on creating a bar at home or serving cock-

    tails at a party, keep your glass selection small. You can sim-

    plify by using two types of glasses: a white wine glass and a

    red wine glass. Both are shown in Figure 1-5. These two

    glasses can be used for every type of cocktail (including

    shots, even though I said that a shot glass is essential for

    every bar) plus beer and wine. Also, if you use these two glass

    shapes, cleaning and storing your glasses is less complicated.

    Part I: The Basics

    12

    05_05056x ch01.qxp 83106 7:54 PM Page 12Figure 1-5: Glasses, glasses, glasses.

    Rocks

    Parfait

    Champagne Flute

    Sherry White Wine

    Whiskey Sour

    Margarita

    Cordial

    Cocktail

    Brandy Snifter

    Red Wine

    Stemless

    Cocktail

    Stemless

    Wine

    Pousse-Cafe

    Coffee

    Pilsner

    Beer Mug

    Highball

    Shot

    Collins

    ′

    Stemless

    Champagne Flute

    Chapter 1: Just for Openers: The Right Tools and Glasses 13

    05_05056x ch01.qxp 83106 7:54 PM Page 13Part I: The Basics

    14

    05_05056x ch01.qxp 83106 7:54 PM Page 14Chapter 2

    Methods to the Madness

    In This Chapter

    
Prepping some great garnishes

    
Mixing it up with style

    
Popping the champagne

    
Conjuring up some bar syrup

    Making good cocktails takes more effort than just pour-

    ing ingredients into a glass. This chapter shows you

    how to pull off some of the little touches that make both you

    and your drinks look better, with the ultimate result of hap-

    pier guests.

    Cutting Fruit

    Many drinks require fruit garnishes. Your guests expect the

    garnish, so you can’t forgo it, and you have to do it well.

    Presentation counts big time. You may mix the best drinks on

    the planet, but if they don’t look good when you serve them,no one’s going to want to drink them.

    I’ve stepped away from the pulpit now. The next few diagrams

    and steps show you how to cut the most common garnishes.

    Lemon twists

    Figure 2-1 illustrates the procedure for cutting lemon twists.

    1. Cut off both ends of the lemon.

    06_05056x ch02.qxp 83106 7:54 PM Page 152. Insert a sharp knife or spoon between the rind and

    meat of the lemon and carefully separate them.

    3. Cut the rind into strips.

    The outside of the lemon is where the flavor lies. When adding

    a lemon twist to a drink, slowly rim the edge of the glass with

    the outside of the lemon twist and then twist a drop into the

    cocktail.

    Figure 2-1: Cutting lemon twists.

    Orange slices

    The following steps for cutting orange slices are shown in

    Figure 2-2.

    1. With the ends of the orange removed, cut the orange

    in half.

    2. Cut each half in half again (lengthwise).

    3. Cut the orange quarters into wedges.

    Lime slices

    The next few steps and Figure 2-3 show you how to cut lime

    slices.

    1. Cut off both ends of the lime.

    2. Slice the lime in half.

    3. Lay each half down and cut it into half-moon slices.

    123

    Part I: The Basics

    16

    06_05056x ch02.qxp 83106 7:54 PM Page 16Lemon and lime wedges

    Figure 2-4 illustrates the following steps for cutting wedges.

    1. Slice the lemon or lime in half the long way.

    2. Lay the cut halves down and halve them again.

    3. Cut wedges from the lemon or lime quarters.

    Figure 2-2: Cutting orange slices.

    1

    2

    3

    Chapter 2: Methods to the Madness 17

    Don’t forget the Maraschino cherries

    All kinds of drinks are garnished with Maraschino cherries, including the kid-

    friendly Shirley Temple and the more adult Manhattan. You can find

    Maraschino cherries in small jars at any food store, and the best thing about

    them is that you don’t have to cut them before serving.

    06_05056x ch02.qxp 83106 7:54 PM Page 17Figure 2-3: Cutting lime slices.

    Figure 2-4: Cutting lemon or lime wedges.

    Pineapple wedges

    Figure 2-5 and the following steps show you how to cut

    pineapple wedges.

    1. Cut off the top and bottom of the pineapple.

    2. From top to bottom, cut the pineapple in half.

    3. Lay the half pineapple down and cut it in half again.

    4. Remove the core section of the pineapple quarters.

    5. Cut wedges.

    12 3

    123

    Part I: The Basics

    18

    06_05056x ch02.qxp 83106 7:54 PM Page 18Figure 2-5: Cutting pineapple wedges.

    Shaking a Drink

    The main reasons for shaking drinks are to chill a cocktail,mix ingredients, or put a head on some cocktails.

    As a general rule, you should shake all cloudy drinks (includ-

    ing cream drinks and sours), and you should stir all clear

    drinks. Never shake a cocktail that has carbonated water or

    soda. For some drinks, such as the stinger or martini, ask

    your guests whether they prefer them shaken or stirred.

    To shake a cocktail in a Boston shaker, follow these steps:

    1. Put some ice cubes (if called for in the recipe) in the

    glass container.

    2. Add the cocktail ingredients.

    3. Place the metal container over the glass container.

    4. Hold the metal and glass containers together with

    both hands and shake with an up and down motion.

    Make sure that you always point the shaker away from your

    guests. This way you avoid spilling anything on them if the

    shaker isn’t properly sealed.

    1

    2

    345

    Chapter 2: Methods to the Madness 19

    06_05056x ch02.qxp 83106 7:54 PM Page 19The two pieces of the shaker may stick together after you

    shake a drink. Never bang the shaker against the bar or any

    other object; instead, gently tap it three or four times at the

    point where the glass and metal containers come in contact.

    When pouring or straining the cocktail, always pour from the

    glass container.

    Opening Wine and Champagne

    Bottles

    Opening bottles doesn’t take much skill, just a little practice.

    It’s a no-brainer task, so if you don’t get it right, you’ll look like

    a fool.

    Wine bottles

    To open a wine bottle, you want to use a waiter’s opener,which I show you in Chapter 1. Then go through these num-

    bered steps:

    1. Using the blade on the opener, cut the lead foil or cap-

    sule at the middle of the bulge near the bottle neck.

    2. Remove the foil and wipe the bottle top with a cloth to

    remove any mold or foreign particles.

    3. Line up the screw or worm directly over the bottle,and with gentle downward pressure, screw the worm

    clockwise into the cork.

    Don’t break the end of the cork, and screw in just

    enough to extract the cork.

    4. Attach the lever of the opener to the lip on top of the

    bottle, and while holding the bottle firmly, slowly lift

    the cork straight up.

    5. Wipe the neck of the bottle.

    6. Present the cork to your guest and pour one ounce of

    wine into his or her glass.

    Part I: The Basics

    20

    06_05056x ch02.qxp 83106 7:54 PM Page 20If the wine is to your guest’s satisfaction, pour more. Keep

    your towel handy to wipe the neck of the bottle as you pour

    the wine for other guests.

    Champagne and sparkling

    wine bottles

    You don’t use a corkscrew when opening sparkling wine

    bottles.

    1. Remove the wine hood and foil capsule.

    2. Hold the bottle at an angle and point it away from you

    and anyone else (and anything valuable).

    3. While holding the cork in one hand, twist the bottle

    with the other hand and gently remove the cork.

    Remember, twist the bottle, not the cork.

    4. Just before the cork is about to pop, place a bar towel

    over the cork and bottle and loosen it the rest of the

    way. (The towel will catch the cork and prevent the

    cork from becoming a UFO.)

    Keep another towel handy in case the bottle bubbles over

    after you remove the cork. To avoid the bubbling, don’t shake

    the bottle before opening.

    Making Simple Syrup

    Several cocktail recipes call for simple syrup. To make it, dis-

    solve one part sugar in one part boiling water and reduce the

    mixture over low heat, stirring frequently, until it thickens. It

    shouldn’t take more than a couple minutes.

    Chapter 2: Methods to the Madness 21

    06_05056x ch02.qxp 83106 7:54 PM Page 21Part I: The Basics

    22

    06_05056x ch02.qxp 83106 7:54 PM Page 22Chapter 3

    Setting Up Your Home Bar

    In This Chapter

    
Aiming to please your guests

    
Purchasing the right products

    
Knowing when you have enough

    When doing any sort of entertaining, one of the biggest

    hassles is trying to figure how to set up your bar and

    how much liquor you need to buy. If you throw parties all the

    time or if you’re trying to plan just one big party, this chapter

    can help.

    Some Logistical Advice

    Before I get into what to buy and how much to buy, I’d like to

    provide some tips on how to set up a bar.

    Directing traffic flow

    Keep the bar as far as possible from your food and snacks.

    This prevents large groups of people from staying in one area.

    If possible, base a wine and beer bar in one area and a cocktail

    bar in another.

    Keeping your bar in or near

    the kitchen

    Cleaning up spills is much easier in your kitchen. What’s

    more, you do less running around when you’re close to the

    sink and refrigerator. If you have to set up your bar in another

    07_05056x ch03.qxp 83106 7:52 PM Page 23location, put a small rug or cloth under and behind the bar to

    protect the floor or carpet. And no matter where your bar is,use a strong, steady table to avoid tipping or collapsing.

    Serving smartly

    Your party will run smoothly and your guests will be happy if

    you take the following suggestions to heart:

     Use nothing larger than a shot glass for shots and don’t

    serve doubles to your guests. You aren’t doing anyone

    any favors by overserving. If a recipe calls for 11

    2 oz. of

    vodka, use just that amount. No mixed drink should

    exceed 2 oz. of liquor.

     Use lower proof products if they’re available. (See

    Chapter 5 for an explanation of proof.)

     Have punch available for those “light” drinkers.

     Have alcohol-free drinks available, including coffee and tea.

     Use only clean, fresh ice, and fresh fruit.

     If possible, chill glasses and don’t put them out until five

    minutes before the party begins.

     When serving hot drinks, make sure that the cups or

    glasses have handles.

     Use a scoop, tongs, or a large spoon to serve ice. Never

    use your hands.

     If you don’t have bottle pourers, rub wax paper over the

    tip of liquor bottles to prevent dripping.

     Close the bar one to one-and-a-half hours before the end

    of the party.

     If possible, hire a professional bartender.

    What You Need to Buy

    When setting up your home bar, always use popular name

    brands. These brands aren’t always the most expensive, but

    they tend to be the most recognizable.

    Part I: The Basics

    24

    07_05056x ch03.qxp 83106 7:52 PM Page 24The basic setup

    A basic bar setup for your home and for spur-of-the-moment

    entertaining should consist of the following:

     One 750 ml bottle of the apéritif of your choice (Campari,Dubonnet, Lillet, and so on)

     One 750 ml bottle of sparkling wine or champagne

     Four 750 ml bottles of white domestic wine

     Two 750 ml bottles of red domestic wine

     One 750 ml bottle of dry vermouth

     One 750 ml bottle of sweet vermouth

     One 750 ml bottle of flavored vodka (Stick to one of these

    flavors: Orange, lemon, raspberry, or vanilla.)

     One 750 ml bottle of vodka (domestic or imported)

     One 750 ml bottle of gin (domestic or imported)

     One 750 ml bottle of rum

     One 750 ml bottle of Scotch

     One 750 ml bottle of single-malt Scotch

     One 750 ml bottle of whiskey (domestic or imported)

     One 750 ml bottle of bourbon

     One 750 ml bottle of tequila

     One 750 ml bottle of brandy or cognac

     Twelve 12 oz. bottles of beer (domestic or imported)

     Three 750 ml bottles of the cordials of your choice (such

    as Irish cream, coffee liqueur or Kahlua, Grand Marnier,triple sec, Cointreau, Sambuca, white or green crème de

    menthe, Galliano, BB, Frangelico, amaretto, peach

    schnapps, and so on)

    The approximate cost to set up this bar is between 200 and

    250 U.S. dollars using domestic and local brands. If you’re

    going to use premium brands, add 20 to 30 percent.

    I recommend that you use mostly premium brands. You don’t

    want your guests thinking that you’d serve them anything but

    the best.

    Chapter 3: Setting Up Your Home Bar 25

    07_05056x ch03.qxp 83106 7:52 PM Page 25A more complete bar

    If you plan to serve more than the basics at your bar, add the

    following items to the basic bar outlined in the previous sec-

    tion, “The basic setup”:

     One 750 ml bottle of Russian or imported vodka

     Two 750 ml bottles of flavored vodka (such as lemon,orange, vanilla, or berry)

     One 750 ml bottle of imported gin

     One 750 ml bottle of dark rum

     One 750 ml bottle of coconut-flavored rum

     One 750 ml or 1.5-liter bottle of 12-year-old Scotch

     One 750 ml or 1.5-liter bottle of single-malt Scotch

     One 750 ml bottle of Irish whiskey

     One 750 ml bottle of Canadian whisky

     One 750 ml bottle of Tennessee whiskey

     One 750 ml bottle of gold tequila

     One 750 ml or 1.5-liter bottle of V.S. or V.S.O.P. cognac

     One 750 ml bottle of port (imported)

     One 750 ml bottle of cream sherry

     One 750 ml bottle of Italian red wine

     One 750 ml bottle of French Bordeaux

     One 750 ml bottle of French Burgundy

     One 750 ml bottle of California white

     One 750 ml bottle of French champagne (nonvintage)

     Two 750 ml bottles of additional cordials

     Twelve 12 oz. bottles of imported beer

     Six 12 oz. bottles of light beer

     Six 12 oz. bottles of ale

    The added cost of these items is about 300 to 400 U.S.

    dollars.

    Part I: The Basics

    26

    07_05056x ch03.qxp 83106 7:52 PM Page 26The ultimate bar

    If money is no object and you want the most complete home

    bar, add the following items:

     Three 750 ml bottles of flavored vodka (such as lemon,orange, vanilla, or berry)

     One 750 ml bottle of imported or super-premium domestic

    vodka

     One 750 ml bottle of 15-year-old single-malt Scotch

     One 750 ml bottle of V.S.O.P. cognac

     One 750 ml bottle of armagnac

     One 750 ml or 1.5-liter bottle of imported brandy (from

    Germany, Spain, or Portugal)

     One 750 ml bottle of dark rum

     One 750 ml or 1.5-liter bottle of flavored rum

     One 750 ml or 1.5-liter bottle of gold tequila

     Two 750 ml bottles of additional cordials

     Two 750 ml bottles of vintage imported champagne

     Two 750 ml bottles of domestic champagne

     Two 750 ml bottles of French Bordeaux

     Two 750 ml bottles of French Burgundy

     Two 750 ml bottles of robust Italian red wine (Barolo)

     Two 750 ml bottles of California white wine

     Two 750 ml bottles of California red wine

     One 750 ml bottle of German white wine

     Six 12 oz. bottles of assorted microbrews

     Six cans (sizes vary depending on brand) of an energy

    drink (such as Red Bull or Rock Star)

    The added cost of the ultimate bar is roughly 350 to 450 U.S.

    dollars.

    Chapter 3: Setting Up Your Home Bar 27

    07_05056x ch03.qxp 83106 7:52 PM Page 27Other supplies for your bar

    You need one bottle of the following mixers for every five

    guests.

     Ginger ale

     Lemon-Lime soda

     Cola or diet cola

     Tonic water

     Seltzer water or club soda

     Tomato juice

     Orange juice

     Pineapple juice

     Cranberry juice

     Grapefruit juice

     Lime juice

     Lemon juice or lemon mix

    You also need the following fruits and garnishes:

     Orange slices

     Olives

     Maraschino cherries

     Lemon twists

     Lime and lemon wedges

    Finally, don’t forget these items:

     Angostura bitters

     Worcestershire sauce

     Tabasco sauce

     Superfine sugar

     Salt and pepper

    Part I: The Basics

    28

    07_05056x ch03.qxp 83106 7:52 PM Page 28The Party Charts

    I saved the best part of the chapter for last. Say you’re throwing

    a party. How much liquor and supplies should you buy for the

    number of guests you invited? Tables 3-1 and 3-2 have all the

    answers.

    How much liquor should you buy?

    Table 3-1 shows the amount of liquor you should buy for the

    number of guests at your party. The left column lists the prod-

    ucts, and the remaining columns list the number of bottles of

    that product you should purchase, depending on how many

    guests you’re having. The last row of the table lists the total

    costs.

    Table 3-1 How Much Liquor to Purchase for a Party

    Product 10–30 30–40 40–60 60–100

    (750 ml Bottles) Guests Guests Guests Guests

    White wine, domestic 5 5 6 8

    White wine, imported 2 2 2 3

    Red wine, domestic 1 2 3 3

    Red wine, imported 1 1 2 2

    Blush wine 1 2 2 2

    Champagne, domestic 2 3 4 4

    Champagne, imported 2 2 2 2

    Vermouth, extra dry 1 1 2 2

    Vermouth, red 1 1 1 1

    Vodka 3 3 3 4

    Rum 2 2 2 2

    Gin 1 2 2 3

    Scotch 1 2 2 3

    (continued)

    Chapter 3: Setting Up Your Home Bar 29

    07_05056x ch03.qxp 83106 7:52 PM Page 29Table 3-1 (continued)

    Product 10–30 30–40 40–60 60–100

    (750 ml Bottles) Guests Guests Guests Guests

    Whiskey, American 1 1 2 2

    or Canadian

    Bourbon 1 1 1 1

    Irish whiskey 1 1 1 2

    Tequila 2 2 2 3

    Brandycognac 1 2 2 3

    Apéritifs (your choice) 1 1 2 2

    Cordials (your choice) 3 3 3 3

    Beer (12 oz. bottles) 48 72 72 96

    Total cost 500–600 600–650 650–725 725–800

    With the exception of beer, Table 3-1 is based on 13

    4 oz. of

    liquor per drink. Cost totals are in U.S. dollars.

    The number of products you purchase varies depending on

    the age of the crowd. If people between the ages of 21 and 35

    dominate a crowd, increase the amount of vodka, rum,tequila, and beer by one half.

    The time of the year should also be a consideration. In the fall

    and winter, serve less beer. In the spring and summer, serve

    more beer, vodka, gin, and tequila.

    Geographical location is also an important consideration

    when it comes to selecting your liquor stock for your guests.

    Consult a local bartender or liquor clerk to find out what the

    most popular products are in your area.

    How many supplies should you buy?

    Your bar needs more than just liquor. Table 3-2 lists the other

    supplies that you want to purchase. Again, the total costs (in

    U.S. dollars) are listed in the bottom row.

    Part I: The Basics

    30

    07_05056x ch03.qxp 83106 7:52 PM Page 30Table 3-2 Other Bar Supplies

    Product 10–30 30–40 40–60 60–100

    Guests Guests Guests Guests

    Soda (2-liter bottles)

    Club sodaseltzer water 3 3 4 5

    Ginger ale 2 2 2 3

    Cola 3 3 3 4

    Diet cola 3 3 3 4

    Lemon-Lime soda 2 3 3 4

    Tonic water 2 2 3 3

    Juices (quarts)

    Tomato 2 2 3 3

    Grapefruit 2 2 3 3

    Orange 2 2 3 3

    Cranberry 2 2 3 3

    Miscellaneous Items

    Ice (trays) 10 15 20 30

    Napkins (dozen) 4 4 6 8

    Stirrers (1,000box) 1 1 1 1

    Angostura bitters (bottles) 1 1 1 2

    Cream of coconut (cans) 1 2 2 2

    Grenadine (bottles) 1 1 1 2

    Horseradish (small jars) 1 1 1 2

    Lime juice (bottles) 1 1 1 2

    Lemons 3 4 5 6

    Limes 2 3 3 4

    Maraschino cherries (jars) 1 1 1 1

    (continued)

    Chapter 3: Setting Up Your Home Bar 31

    07_05056x ch03.qxp 83106 7:52 PM Page 31Table 3-2 (continued)

    Product 10–30 30–40 40–60 60–100

    Guests Guests Guests Guests

    Olives (jars) 1 1 1 1

    Oranges 1 2 2 3

    Milk (quarts) 1 1 1 2

    Mineral water 2 3 4 5

    (1-liter bottle)

    Superfine sugar (boxes) 1 1 1 1

    Tabasco sauce 1 1 1 1

    Worcestershire 1 1 1 1

    sauce (bottles)

    Total cost 45–50 50–60 60–70 70–80

    Part I: The Basics

    32

    Add a little color to your rim

    A great way to add color and fun to any cocktail is to use colored rim salts

    and sugars, such as the ones available from Stirrings. Stirrings offers 20 dif-

    ferent flavored sugars to match just about any martini you may be mixing, and

    the company offers a margarita rimmer made from mint, cilantro, lime, and

    sea salt. Check out www.stirrings.com for more info.

    07_05056x ch03.qxp 83106 7:52 PM Page 32Chapter 4

    Charts and Measures

    In This Chapter

    
Quantifying liquor from bottles to liters

    
Knowing which wines to keep cool

    
Counting calories and carbs

    So how many ounces are in a jigger? How many glasses of

    beer can you pour from a keg? How many calories are in a

    shot of bourbon? The tables in this chapter answer these and

    many other burning questions.

    Bottle-Related Measurements

    Table 4-1 has some handy information about the capacities of

    standard distilled spirit bottles.

    Table 4-1 Standard Bottles

    Bottle Fluid Bottles Liters Gallons

    Size Ounces Case Case Case

    1.75 liters 59.2 6 10.50 2.773806

    1 liter 33.8 12 12.00 3.170064

    750 ml 25.4 12 9.00 2.377548

    500 ml 16.9 24 12.00 3.170064

    200 ml 6.8 48 9.60 2.536051

    50 ml 1.7 120 6.00 1.585032

    08_05056x ch04.qxp 83106 7:52 PM Page 33Wine bottles come in different sizes than distilled spirit bot-

    tles. Table 4-2 lists the capacities of standard wine bottles.

    Table 4-2 Standard Bottles

    Bottle Fluid Bottles Liters Gallons

    Size Ounces Case Case Case

    4 liters 135.0 NA NA NA

    3 liters 101.0 4 12.00 3.17004

    1.5 liters 50.7 6 9.00 2.37753

    1 liter 33.8 12 12.00 3.17004

    750 ml 25.4 12 9.00 2.37763

    375 ml 12.7 24 9.00 2.37753

    187 ml 6.3 48 8.976 2.37119

    100 ml 3.4 60 6.00 1.58502

    Bar Measurements and Their

    Equivalents

    You’re likely to run across many of the measurements listed in

    Table 4-3.

    Table 4-3 Standard Bar Measurements

    Measurement Metric Equivalent Standard Equivalent

    1 dash 0.9 ml

    1

    32 oz.

    1 teaspoon 3.7 ml

    1

    8 oz.

    1 tablespoon 11.1 ml

    3

    8 oz.

    1 pony 29.5 ml 1 oz.

    1 jigger 44.5 ml 11

    2 oz.

    1 miniature (nip) 59.2 ml 2 oz.

    Part I: The Basics

    34

    08_05056x ch04.qxp 83106 7:52 PM Page 34Measurement Metric Equivalent Standard Equivalent

    1 wine glass 119.0 ml 4 oz.

    1 split 177.0 ml 6 oz.

    1 half pint 257.0 ml 8 oz.

    1 tenth 378.88 ml 12.8 oz.

    1 “pint” 375.2 ml 12 oz.

    (

    1

    2 bottle of wine)

    1 pint 472.0 ml 16 oz.

    1 “quart” 739.0 ml 25 oz.

    (1 bottle wine)

    1 fifth 755.2 ml 25.6 oz.

    1 quart 944.0 ml 32 oz.

    1 imperial quart 1.137 liters 38.4 oz.

    Magnum 1.534 liters 52 oz.

    1 half gallon 1.894 liters 64 oz.

    Jeroboam 3.078 liters 104 oz.

    (4 bottles of wine)

    Tappit-hen 3.788 liters 128 oz.

    1 gallon 3.789 liters 128 oz.

    Rehoboam 4.434 liters 150 oz.

    (6 bottles of wine)

    Methuselah 5.912 liters 200 oz.

    (8 bottles of wine)

    Salmanazar 8.868 liters 300 oz.

    (12 bottles of wine)

    Balthazar 11.829 liters 400 oz.

    (16 bottles of wine)

    Nebuchadnezzar 14.780 liters 500 oz.

    (20 bottles of wine)

    Chapter 4: Charts and Measures 35

    08_05056x ch04.qxp 83106 7:53 PM Page 35Beer Measurements

    Ever wonder how much beer is in a keg? Table 4-4 tells you

    that and a whole lot more.

    Table 4-4 Some Handy Beer Measurements

    Barrel Size Gallons Equivalent Measurement

    1 barrel of beer 31.0 gallons 13.8 cases of 12- oz. cans or bottles

    1

    2 barrel of beer 15.5 gallons 1 keg

    1

    4 barrel of beer 7.75 gallons 1

    2 keg

    1

    8 barrel of beer 3.88 gallons 1

    4 keg

    Drinks Per Bottle

    How many glasses can you get out of a standard spirit or wine

    bottle? Check out Table 4-5.

    Table 4-5 The Number of Servings

    from Standard-Size Bottles

    Serving Size 750 ml Bottle 1-Liter Bottle 1.75-Liter Bottle

    1 oz. 25 33 59

    11

    4 oz. 20 27 47

    11

    2 oz. 17 22 39

    Serving Temperatures for Wine

    There’s no sense serving good wine if you’re not going to do

    so at the right temperature. Table 4-6 can help.

    Part I: The Basics

    36

    08_05056x ch04.qxp 83106 7:53 PM Page 36Table 4-6 Wine Serving Temperatures

    Wine Type Temperature Range

    Full-bodied red wines 65°–68° F

    Light-bodied red wines 60°–65° F

    Dry white wines 50°–55° F

    Sweet red and sweet white wines 42°–46° F

    Sparkling wines ......