The Bartender’s Bible: 1001 Mixed Drinks – Read Now and Download Mobi

The Bartender’s Bible

1001 Mixed Drinks and Everything You Need to Know to Set Up Your Bar

Gary Regan

CONTENTS

INTRODUCTION   

1 • THE WELL-STOCKED BAR   

Everything you need to know about setting up your bar, including what gadgets to use, what bar equipment to buy, types of glasses, and how to prepare the perfect garnishes.

2 • BOURBON   

A connoisseur's guide, from Kentucky corn whiskey to sour mash. Drink recipes range from the classics to such contemporary concoctions as J. R.'s Revenge, Pendennis, and Sazerac.

3 • BRANDY   

What makes a great brandy, and why the right snifter makes it even greater. Cognac, Armagnac, and all the other premier brandies of the world are analyzed.

4 • GIN   

The sophisticated spirit with more than a hint of juniper and a lot of fascinating lore. From the Gin and Tonic to the Ramos Fizz, Widow with a Secret, Delmonico Cocktail, and Blue Cowboy.

5 • RUM   

Rum is the essence of the Caribbean, the official drink of the British Navy, and the distilled product of simple sugar cane. This chapter covers all rums—light, amber, golden, dark, and aged, or añejo. Drinks range from the famous Planter's Punch and Bacardi Cocktail to the more contemporary Hat Trick and Sly Goes to Havana.

6 • SCOTCH   

From the Highlands, Lowlands, and islands of Scotland comes the liquor with the taste (literally) of Mother Earth. Here's a clear explanation of the real differences between blended and single malt Scotches and a simple tasting chart that details some of the highlights of the best, most available single malts. Mixed drinks have the classic ring, including the Rusty Nail, Balmoral, and Highland Sling.

7 • TEQUILA   

This unique South of the Border liquor is truly a drink of ritual. Drink it straight up with (properly applied) salt and lime, or in mixed drinks like the famous Tequila Sunrise and the less widely known Compadre and Tequila Mockingbird.

8 • VODKA   

Literally “little water,” this neutral spirit is the most chameleonlike of liquors. The chapter covers the vodka landscape from the Cape Codder to the Gorky Park.

9 • WHISKEY   

American whiskey, Canadian whisky, and the distinctly sweet Irish whiskey are as basic to a bartender as the Canadian Cocktail, Preakness, and Banff Cocktail.

10 • TROPICAL DRINKS   

Festive cocktails with the look and taste of the tropics. Try a Mai Tai or Scorpion, or how about Swimming Ashore for the Songs of the Morning?

11 • APERITIFS   

Aromatized wines, such as Campari, Vermouth, and Lillet, blend delightfully into drinks like the Dubonnet Cocktail, Negroni, Graceland, and Belle of Ellis Island.

12 • CORDIALS   

These sweetened liquors, usually called liqueurs, come in all kinds of fruit, herb, and spice flavors. Delightful after dinner in small glasses by themselves, cordials are blended into many traditional cocktails, including the Pink Squirrel, Grasshopper, Golden Cadillac, and Sloehand Jackson.

13 • WINE DRINKS   

Made by the same process for over 3,000 years, wine forms the base of any number of favorite drinks, including the Wine Spritzer, Kir, French Revolution, and the Claret Cobbler. This chapter also includes recipes for Champagne and other sparkling wines, and fortified wines, such as Madeira and Port.

14 • BEER AND BEER CONCOCTIONS   

Ales, lagers, ports, and stouts, plus classic recipes like the Black and Tan, Black Velvet, and Snake Bite.

15 • HOT DRINKS   

Mug-filling drinks for chilly nights and frosty days that warm your hands and your soul, including Hot Buttered Rum, Black Stripe, Bedroom Farce, and, of course, the classic Irish Coffee.

16 • PARTY PUNCHES   

For weddings, open houses, or any large party, these are the big-bowl punches to serve to a crowd. The traditional Fish House Punch, Mulled Port, Wedding Bell Punch, and Glögg.

17 • NONALCOHOLIC DRINKS   

Here are numerous recipes for the increasingly popular alochol-free mixed beverages, including such tasty concoctions as the Pussyfoot, Caesar Makes Sense, Flying Fair-brother, and Safe Scrumpy.

18 • VERSATILE COCKTAILS   

These are the generic drinks that can be made with almost any liquor. Included are Cobblers, Collins, Coolers, and Fizzes.

Acknowledgments   

Bibliography   

About the Author   

Drink Index   

Credits   

Copyright   

About the Publisher   

INTRODUCTION

A bartender, as a rule, is a person who enjoys the company of others, endeavors to solve problems, listens to the woes of the world, sympathizes with the mistreated, laughs with the comedians, cheers up the down at heart, and generally controls the atmosphere at his or her bar. A bartender is the manager of moods, the master of mixology.

Certain scenarios are played out over and over again in bars everywhere. The questions are basically the same; only the details vary: What’s in a true Singapore Sling? How long has the Martini been around? What’s the difference between a Fix and a Fizz? A reference book is as necessary to a bartender as alcohol and ice.

This book is an up-to-date, comprehensive guide that tells you how to set up a bar and what liquors, mixers, condiments, garnishes, and equipment you will need. In addition, you’ll find anecdotes and histories of your favorite potables, along with the recipes for over 1,000 cocktails and mixed drinks. All of the old standards are here, and so too are the newest drinks to gain popularity in bars from coast to coast.

DRINKING

In moderation, at the right time, with the right people, drinking is one of life’s greatest pleasures. Beyond its ability to help us relax, what is it about drinking that makes it so appealing? Here is my answer: Drinking is ritual.

Drinking brings with it the clinking of glasses, the special words of friendship in different languages all over the world: cheers, salud, sköl, kampai. Raise your glass and propose a toast. Drinking has to do with friendship, good times, warm and tender moments, camaraderie, celebration, commiseration, birth and death, sealing a deal, remembering a friend—the very things that life itself is about. Even abstainers need not miss out on the ritual of drinking. When proposing a toast, raising a glass of ginger ale has no less meaning than raising a glass of fine Champagne. Life requires ritual, and sharing a drink along with a common cause or admiration for a friend, or even just the touching of glasses to say “Hail fellow well met” provides that ritual.

NOT DRINKING

In the carefree sixties, a popular bar in my hometown in Lancashire, England, was Yates’ Wine Lodge. Everyone from the mayor to the mortician drank at Yates’, where Australian white wine was served in three-ounce glasses and roast beef was carved before your eyes and piled onto crusty bread slathered with mustard. The atmosphere was dense, smoky, and downright earthy, with everyone laughing, talking, and sorting out the ills of the world. From time to time during any evening at Yates’, your eyes were bound to wander upward to the glass-partitioned manager’s office, which seemed to be jammed in between the ceiling and the wall, and where bespectacled eyes were ever watchful of your behavior. And as your eyes began their descent back to your Australian white, they would always lock onto the sign posted directly below the office:

“WINE IS A GOOD SERVANT BUT A TERRIBLE MASTER”

Now we are almost into the next century, and alcohol awareness is acute in our society. We all know that overindulging can cost us and others dearly, and most people are treating drinking with the care and respect that it deserves. However, that doesn’t mean total abstinence for most of us, and since we are drinking less, we should be having more fun with the drinks that we do have. If you are going to have something to sip on, why not have a special drink and make it with special ingredients that deserve savoring.

This book brings over 1,000 drink recipes to you. Some are old friends, though you may never have learned the correct proportions to make them; others will sound vaguely familiar, but you probably never knew quite what went into them. All of these recipes are designed to be easy to make and serve in the proper glasses, at the correct temperature, and with the classic garnish.

Cheers,

Gary Regan—.

HOW TO FIND A DRINK IN THIS BOOK

To absolutely guarantee that you could flip without thought to any given drink recipe in this book, it would have to be printed at least four times under different headings. A Harvey Wallbanger, for example, would have to be listed under Vodka, Galliano, Fruit Juices, and finally under H for Harvey. Since this is not practicable, every writer of a recipe book must select which way it is to be categorized. Here is all the information you need to find any drink in this book easily. The index in the back of the book lists:

1. All drinks alphabetically.
2. All drinks under a heading of every major liquor in each drink; e.g., Harvey Wallbanger is listed under Vodka and under Galliano. If the liquor is a secondary ingredient, the word in will appear before the title of the drink.
3. All drinks in distinct categories, such as Sours, Collins, and Daisies.

Within the book, the drinks are listed alphabetically under the predominant liquor in that drink. A Harvey Wallbanger is listed under Vodka. All drinks that contain larger amounts of a cordial than a liquor are grouped together in the Cordials chapter, listed alphabetically according to the predominant cordial.

Simply listing all drinks alphabetically, without separating them into liquor categories, doesn’t help when you are experimenting with the contents of your liquor cabinet or trying to remember what went into that drink you had at your hotel in Jamaica. If you know that it was mainly rum, turn to the Rum chapter. Acapulco… that was it, and there it is.

If you want to make a specific drink, say, a Rusty Nail, you more than likely know that Scotch is the main ingredient. You will find this drink in the Scotch chapter. If you don’t know the main ingredient, simply turn to the alphabetical index and look under R.

When you want to make something special for Uncle Harry, who drinks bourbon, go straight to the Bourbon chapter and select a recipe. A Ragged Company is an interesting choice.

There are also some extra chapters that group drink recipes under some specific categories:

Tropical Drinks contains many exotic potions, such as the Mai Tai and the Scorpion.

Wine Drinks encompasses beverages containing still and sparkling wines as well as fortified wines, such as sherry and port.

Beer and Beer Concoctions covers just about everything you can do with ales, lagers, ports, and stouts.

Hot Drinks lists such favorites as Irish Coffee and Hot Buttered Rum.

Party Punches is a chapter of recipes for drinks made for large parties of people.

Nonalcoholic Drinks contains recipes for drinks with no alcohol in them.

Versatile Cocktails includes blueprints for recipes that can be made with a variety of liquors.

1 • THE WELL-STOCKED BAR

The job of making drinks is infinitely easier when all of the things you need are close at hand. When setting up the bar for a small cocktail party, read the recipes for the drinks you’ll be serving and make sure that you have all the ingredients, including the correct glasses, garnishes, and equipment. To set up a small bar for everyday use or to furnish a well-rounded basement bar, check the appropriate lists below. Be forewarned, however; there will always be someone who wants a liqueur that you don’t have. You know, the one he drank on a riverboat on the Ganges back in 1927; it tasted a little like kirsch, except that it reminded him of cornflakes with sliced bananas at the time.

Any extra time that you take to squeeze fresh fruit juices for use in your cocktails or mixed drinks will be time well spent. I can guarantee that, long after your party is over, your guests will talk about the difference between fresh and store-bought juices. So few people bother with fresh juices that it becomes a point well worthy of some praise.

Similarly, if a drink calls for crushed ice, don’t use ice cubes unless you absolutely must. Manual ice crushers are relatively inexpensive, and if you don’t possess one you can simply wrap some ice cubes in a lint-free tea towel and bash it with a rolling pin. Have some fun; imagine it’s the boss!

Some recipes in this book call for raw eggs, a standard ingredient in many classic recipes. While all of the incidents of salmonella poisoning in the United States have occurred in food service establishments, not in home settings, the possibility of salmonella development in eggs is a real one. Investigation shows that the incidents that have occurred were caused by improper storage conditions; that is, the eggs were not kept under refrigeration at all times. Salmonella is killed by heating; since the eggs used in recipes in this book are used raw, you will need to decide for yourself. If you are not comfortable with eating raw eggs, you should simply avoid these recipes.

LIQUID ASSETS

LIQUORS

SMALL BAR

Bourbon

Brandy—Cognac and brandy

Gin

Rum—light and dark

Scotch, blended

Tequila, white

Vodka

Whiskey—blended and Irish

BASEMENT BAR

Add:

Añejo Rum

Armagnac

Canadian Whiskey

Citrus-flavored Vodka

Gold Tequila

Russian Vodka

Single Malt Scotches—one Highland, one Lowland, and one Islay

Spanish Brandy

LIQUEURS, CORDIALS,AND MORE EXOTIC LIQUORS

SMALL BAR

Amaretto

Anisette

Cointreau or Triple Sec

Crème de Cacao—white and dark

Crème de Cassis

Crème de Menthe—white and green

Grand Marnier

Kahlúa

Pernod or Ricard

Sambuca, white

BASEMENT BAR

Add:

Applejack or Calvados

Bailey’s Irish Cream

B & B

Bénédictine

Chambord

Chartreuse—green and yellow

Crème de Bananes

Crème de Noyaux

Curaçao—white and blue

Drambuie

Frangelico

Fruit-flavored brandies—apricot, blackberry, cherry

Galliano

Irish Mist

Kirsch

Kümmel

Maraschino liqueur

Melon liqueur

Pimm’s Cup

Rock and Rye

Saké

Sambuca, black (Opal Nera)

Schnapps, flavored peach and peppermint

Sloe Gin

Southern Comfort

Strega

Tia Maria

Tuaca

Vandermint

BEER

SMALL BAR

Lager

BASEMENT BAR

Add:

Ale

Porter

Stout

WINES AND FORTIFIED WINES

SMALL BAR

Red Wine, dry

Sherry—cream and dry

Vermouth—sweet and dry

White Wine, dry

BASEMENT BAR

Add:

Blush Wine

Port—tawny and ruby

Rosé Wine

MIXERS

SMALL BAR

Club Soda

Cola

Diet Soda

Fresh Lemon Juice

Fresh Lime Juice

Lemon-Lime Soda (such as 7-Up)

Orange Juice

Tomato Juice

Tonic Water

BASEMENT BAR

Add:

Beef Bouillon

Coconut Cream

Cranberry Juice

Fresh Orange Juice

Ginger Beer

Grapefruit Juice

Pineapple Juice

CONDIMENTS

SMALL BAR

Angostura Bitters*

Grenadine

Ground Black Pepper

Horseradish

Rose’s Lime Juice (sweetened concentrated lime juice)

Salt—regular and coarse

Superfine Sugar

Tabasco Sauce

Worcestershire Sauce

BASEMENT BAR

Add:

Cinnamon Sticks

Eggs

Grated Nutmeg

Ground Cinnamon

Heavy Cream

Light Cream

Orange Bitters

Orgeat Syrup (an almond flavoring)

Peychaud Bitters

Whole Cloves

GARNISHES

SMALL BAR

Cocktail Olives

Cocktail Onions

Oranges

Lemons

Limes

Maraschino Cherries, preferably with stems

BASEMENT BAR

Add:

Bananas

Celery

Cucumber

Fresh Mint

Pineapple

Strawberries

To Prepare Garnishes: Although it is preferable to have garnishes prepared before guests arrive, it is also important to make sure that they are as fresh as possible. Cut a small amount just before opening the bar and replenish when necessary.

LIME AND LEMON WEDGES

1. Cut the “knobs” from the top and tail of the fruit.
2. Slice the fruit in half around the center, or from top to bottom.
3. Cut each half into 4 equal wedges.

To use, squeeze the juice from the fruit wedge into the drink just before serving. Shield the glass with your other hand to make sure that the juice doesn’t squirt into anyone’s face.

TWISTS

These are usually made from lemons, although lime and orange twists are sometimes called for.

1. Cut a slice from both the top and the tail of the fruit thick enough to expose the inside pulp.
2. Using a paring knife, cut through the peel into the fruit from top to tail.
3. Insert the bowl of a bar spoon into the cut and work it up and down between the peel and the fruit to separate the peel from the pulp.
4. Remove the whole peel from the fruit (it will come off easily). Reserve the pulp for juice.
5. Cut the peel into ¼-inch strips, cutting lengthwise from the top to the bottom of the fruit.
6. When serving, twist the peel, colored side down, over the drink. This releases volatile oils into the drink. Now rub the colored side of the peel along the rim of the glass and drop the twist into the drink.

ORANGE SLICES

1. Cut the top and tail from the fruit, slicing deep enough to expose the pulp.
2. Cut the orange lengthwise in half, slicing from top to tail.
3. Set each orange half cut side down and cut each half crosswise into ¼-inch-thick slices.
4. Cut into the center of each slice, starting on the flat pulp edge and reaching just up to—but not into—the peel.
5. Slip the cut onto the lip of the glass so that the orange hangs half in and half out of the glass.

Muddling: If you are muddling large quantities of ingredients for a batch of drinks, then you should use a good-quality ceramic mortar and pestle. Place the ingredients in the mortar and crush the ingredients together with the pestle so that the dry ingredient (usually sugar) dissolves in the liquid ingredient (such as bitters) or in the moisture produced by crushing fruit segments or fresh herbs (such as mint sprigs). When muddling ingredients for a single cocktail, you may want to skip the mortar and pestle and muddle in the glass that will hold the drink. Make sure that the glass is sturdy; you may want to hold it in a tea towel while you are muddling in case it breaks. Using the bottom of the glass as a mortar and the back of a barspoon or teaspoon as a pestle, muddle the ingredients together carefully against the glass.

EQUIPMENT

BARSPOON: A long, flat-headed spoon with a twisted shaft, the barspoon is used for stirring drinks in a mixing glass and for muddling.

BLENDER: A heavy-duty electric blender is used for mixing “frozen” drinks. I highly recommend buying a professional model, as grinding ice requires a strong motor.

BOSTON SHAKER: The Boston shaker consists of two flat-bottomed cones, one of which is glass and fits inside the other, which is usually stainless steel. When shaking, make sure that the metal half is on the bottom. This gives you better control and ensures that when you break the shaker apart, the bottom half won’t slip and drop to the floor.

BOTTLE OPENER: A crown cork bottle opener is essential.

CHAMPAGNE STOPPER: A spring-loaded stopper for Champagne bottles will help to keep the carbonation in the wine.

CHURCHKEY OR CAN OPENER: Used for opening cans of fruit juices or bouillon, a churchkey makes for easier pouring.

CITRUS REAMER: Used for extracting juice from an orange, lemon, or lime. I prefer the old-fashioned glass variety with the bowl to catch the juice. Make sure that no seeds make their way into the drinks. Rolling and pressing the fruit on the work surface or warming it under hot water will increase the juice yield.

CORKSCREW: Although a waiter’s corkscrew is more professional, use a wing-type corkscrew if it will make life a little easier.

GLASS PITCHER: This is an attractive way to keep fruit juices or preseasoned tomato juice for Bloody Marys close at hand.

ICE BUCKET AND TONGS: A decorative, well-insulated ice bucket will be attractive on the bar and keep your ice frozen longer.

ICE CRUSHER: A manual ice crusher can prove to be very useful. If you don’t have one, place ice cubes in a lint-free tea towel and crush them with a rolling pin.

JIGGER: A good, double-headed jigger will provide 1½- and ¾-ounce, or 1- and 1½-ounce measurements. Since there is no ½-ounce measure, keep in mind that ½ ounce equals 1 tablespoon.

MEASURING CUP: Use a transparent, 1-cup measure with easy-to-read delineations for quantities larger than 1½ ounces.

MEASURING SPOONS: I recommend having two sets available, one for wet and one for dry ingredients.

MIXING GLASS: This glass is used to mix most cocktails that don’t call for fruit juices. It is preferable to use a glass with a pouring spout that will prevent ice from falling into the glass when pouring. The mixing glass should hold at least 16 ounces (2 cups) of liquid. Many professional bartenders prefer to use the glass half of a Boston shaker along with a Hawthorn strainer.

MUDDLER: A ceramic mortar and pestle is ideal for muddling sugar with mint or fruit.

PARING KNIFE: Used for cutting fruit for garnishes. Make sure that it is sharp and well cared for.

STANDARD SHAKER: This usually consists of three pieces: the lid, the strainer, and the receptacle. Before shaking drinks, make sure that the shaker is assembled properly. Hold the shaker with your forefinger over the top, the thumb of your other hand on the bottom, and your pinkies crossed around each other to prevent the shaker from coming apart. Never put carbonated beverages into a shaker.

STRAINER: The Hawthorn strainer has a spring coiled around its head. The spring fits neatly inside the Boston shaker’s glass to hold it in place.

JIGGER

STANDARD SHAKER

MEASURING SPOONS

BOTTLE OPENER

MEASURING CUP

CORKSCREW

STRAINER

CHAMPAGNE STOPPER

MIXING GLASS

CITRUS REAMER

ICE BUCKET AND TONGS

BARSPOON

CHURCHKEY OR CAN OPENER

PARING KNIFE

BLENDER

MUDDLER

BOSTON SHAKER

GLASS PITCHER

Your bar should also have a good supply of straws, swizzle sticks, cocktail sticks or toothpicks, and coasters or cocktail napkins for service.

GLASSWARE

It is essential to have the right glassware at your disposal in order to serve drinks properly. Good-quality, sparkling clean glasses make a huge difference to the drinker. Remember, drinking is, in part, ritual, and all aspects of any ritual should be perfect. Here, then, is a comprehensive list of the glasses you should have at your disposal in a well-stocked bar:

Balloon Wine Glass, 8-14 ounces

Beer Mug, 10-12 ounces

Brandy Snifter, 6 ounces and up (some run to 24 ounces)

Champagne Flute, 6-8 ounces

Cocktail, 4 ounces

Collins, 10-14 ounces

Highball, 8-10 ounces

Irish Coffee, 8-10 ounces

Old-Fashioned, 6-10 ounces

Pilsner, 12-14 ounces

Pousse Café, 3-4 ounces

Punch Cup, 6-8 ounces

Sherry, 2-3 ounces

Shot Glass, 1½-2 ounces

Sour, 4-6 ounces

BALLOON WINE

CHAMPAGNE FLUTE

BRANDY SNIFTER

SHERRY

COCKTAIL

SOUR

IRISH COFFEE

PUNCH CUP

BEER MUG

PILSNER

POUSSE CAFÉ

COLLINS

HIGHBALL

OLD-FASHIONED

SHOT

2 • BOURBON

Generally known as the king of American whiskies, bourbon is a robust spirit that gets much of its distinctive flavor from corn, its main ingredient, and from the charred oak casks that are used to age it.

The staple of such cocktails as the Mint Julep and the Sazerac, was first made by distillers who were intent on beating the tax man. Somehow, this liquor, which some call the finest of American whiskies, is enhanced by the romantic picture of moonshiners in the Appalachian Mountains actually “perfecting” bourbon. However, it should be noted that the Reverend Elijah Craig of Georgetown, Kentucky, is generally recognized as the first to distill Bourbon County Whiskey in 1789.

In 1791, the government introduced excise taxes on whiskey, and the distillers of Pennsylvania revolted. Tax collectors were tarred and feathered, and riots ensued in what came to be known as the Whiskey Rebellion. It was the first time that federal forces were used to uphold the law. Of course the tax man will always win, as will the grim reaper, but the distillers temporarily escaped his reach. They fled to the mountains of Kentucky, where corn was plentiful and the water, flowing from layers of limestone, was pristine. The quality of any whiskey is directly proportional to the quality of the water used in making it.

PRODUCTION

Two types of stills are used in most liquor production: the pot still and the continuous still, sometimes called the Coffey, or patent still. The pot still resembles an upturned funnel; it has a large, bowllike base and a tall, tapering tower. Vapors from the liquid being distilled travel up the tower and through a spiral tube surrounded by cold water; the cool temperature of the water condenses the vapors into the liquor being sought. This type of still is not as efficient as the continuous still, but it renders a more flavorful product.

The continuous still has two main parts, a rectifier and an analyzer, which both resemble tall, wide tubes. They are both filled with steam, and the liquid being distilled enters a pipe that travels down the rectifier. The liquid being distilled is heated by the steam almost to the boiling point when it reaches the analyzer, which is, in simple terms, just a tank full of steam. The alcohol from the primary liquid immediately vaporizes and is channeled, along with the steam, back into the base of the rectifier, where it mixes with the steam surrounding the pipes, bringing in more liquid to be distilled; thus the process is continuous. At a point about two-thirds up the rectifier, the vapors hit a cold plate that condenses them into liquor, which is then channeled out of the rectifier and diluted with water.

Bourbon must be distilled from a mash of at least 51 percent corn. It is distilled in a continuous still and then aged in charred virgin oak casks. These casks must never again be used for the maturation of bourbon, and the vast majority of them are sold to Scotch distillers for the aging of single malt Scotch. A more detailed explanation of the general process used to make all American whiskies appears in the chapter Whiskey (page 180).

SOUR MASH

There is always time at any bar for a good argument about sour mash. This is what it is:

1. Mash is a term given to the cooked milled cereal (grist) and water used in the distillation process.
2. When the grist is strained from the mash, what remains is a liquid known as “wort.” Yeast is added to the wort to cause fermentation, which produces an alcoholic mixture known as “beer.” This beer is then distilled into whiskey.
3. Sour mash whiskey, which is usually a style of bourbon, differs from any other whiskey because a proportion of mash already used in a previous distillation, hence “sour,” is added to the fresh mash about to be used, and the resulting wort is allowed to ferment for three to four days before being distilled.

SOUTHERN COMFORT

This product is actually more like a prepared cocktail than either a bourbon or a liqueur, but since most people know that Southern Comfort has something to do with bourbon, I have decided to describe it in this chapter.

In the late nineteenth century there was a cocktail known as Cuffs and Buttons, a marriage of bourbon and peach liqueur in which fresh peaches were marinated. The fruity taste of the peaches made the bourbon much more acceptable to people not enamored with the taste of straight whiskey. A bartender in Missouri changed the name of this drink to Southern Comfort, and it was so popular that a distiller has marketed the blend of bourbon and peach liqueur as Southern Comfort ever since.

1 BOURBLE

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

2 BOURBON AND BRANCH

Pour the bourbon and water into a highball glass almost filled with ice cubes.

3 BOURBON BLACK HAWK

In a mixing glass half-filled with ice cubes, combine the bourbon and sloe gin. Stir and strain into a cocktail glass. Garnish with the cherry.

4 BOURBON BLACK HAWK #2

In a shaker half-filled with ice cubes, combine the bourbon, sloe gin, lemon juice, and sugar. Shake well. Strain into a cocktail glass. Garnish with the cherry.

5 BOURBON COBBLER I

In an old-fashioned glass, dissolve the sugar in the club soda. Add crushed ice until the glass is almost full. Add the bourbon and stir well. Garnish with the cherry and orange and lemon slices.

6 BOURBON COBBLER II

In a large wine glass, dissolve the sugar in the club soda. Almost fill the glass with crushed ice. Add the bourbon. Garnish with the strawberry and the lime and pineapple wedges.

7 BOURBON COOLER

Pour the bourbon and the soda into a highball glass almost filled with ice cubes. Stir well. Garnish with the lemon wedge.

8 BOURBON COUNTY COWBOY

In a shaker half-filled with ice cubes, combine the bourbon and cream. Shake well. Strain into a cocktail glass.

9 BOURBON CRUSTA

Place the sugar in a saucer. Rub the rim of a wine goblet with the lemon wedge and dip the glass into the sugar to coat the rim thoroughly; discard the lemon wedge. Place the orange peel spiral into the goblet and drape one end over the rim of the glass. Fill the glass with crushed ice. In a shaker half-filled with ice cubes, combine the bourbon, Cointreau, maraschino liqueur, and lemon juice. Shake well. Strain into the goblet.

10 BOURBON DAISY

In a shaker half-filled with ice cubes, combine the bourbon, lemon juice, grenadine, and sugar. Shake well. Pour into an old-fashioned glass. Garnish with the orange slice and the cherry.

11 BOURBON FIX

In a shaker half-filled with ice cubes, combine the sugar, lemon juice, and water. Shake well. Strain into a highball glass almost filled with crushed ice. Add the bourbon. Stir well and garnish with the cherry and the lemon slice.

12 BOURBON FLIP

In a shaker half-filled with ice cubes, combine the bourbon, egg, sugar, and cream. Shake well. Strain into a sour glass and garnish with the nutmeg.

13 BOURBON MILK PUNCH

In a shaker half-filled with ice cubes, combine the bourbon, half-and-half, sugar, and vanilla extract. Shake well. Strain into an old-fashioned glass and garnish with the nutmeg.

14 BOURBON MILK PUNCH #2

In a highball glass, dissolve the sugar in the bourbon by stirring with a teaspoon. Add 6 ice cubes and the milk. Stir well. Garnish with the cinnamon.

15 BOURBON MILK PUNCH #3

In a shaker half-filled with ice cubes, combine the bourbon, crème de cacao, and milk. Shake well. Pour into a highball glass and garnish with the nutmeg.

16 BOURBON OLD-FASHIONED

In an old-fashioned glass, muddle the bitters and water into the sugar cube, using the back of a teaspoon. Almost fill the glass with ice cubes and add the bourbon. Garnish with the orange slice and the cherry. Serve with a swizzle stick.

17 BOURBON SANGAREE

In a highball glass, dissolve the sugar in the water and bourbon. Almost fill the glass with crushed ice and add the club soda. Float the port on top. Garnish with the lemon twist and dust with the nutmeg and cinnamon.

18 BOURBON SLING

In a shaker half-filled with ice cubes, combine the sugar, water, lemon juice, and bourbon. Shake well. Strain into a highball glass. Garnish with the lemon twist.

19 BOURBON SOUR

In a shaker half-filled with ice cubes, combine the bourbon, lemon juice, and sugar. Shake well. Strain into a whiskey sour glass; garnish with the orange slice and cherry.

20 BOURBON SWIZZLE

In a shaker half-filled with ice cubes, combine the lime juice, sugar, bourbon, and bitters. Shake well. Almost fill a collins glass with crushed ice. Stir until the glass is frosted. Strain the mixture in the shaker into the glass and add the club soda. Serve with a swizzle stick.

21 DIXIE DEW

In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.

22 DIXIE STINGER

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

23 FANCY BOURBON

In a shaker half-filled with ice cubes, combine the bourbon, Cointreau, sugar, and bitters. Shake well. Strain into a cocktail glass and garnish with the lemon twist.

24 FOX AND HOUNDS

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

25 JILLIONAIRE

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well and strain into a cocktail glass.

26 JOHN COLLINS

In a shaker half-filled with ice cubes, combine the bourbon, lemon juice, and sugar. Shake well. Strain into a collins glass almost filled with ice cubes. Add the club soda. Stir and garnish with the cherry and the orange slice.

27 J. R.’S GODCHILD

In a shaker half-filled with ice cubes, combine the bourbon, amaretto, and milk. Shake well. Pour into an old-fashioned glass.

28 J. R.’S GODFATHER

In an old-fashioned glass almost filled with ice cubes, combine both of the ingredients. Stir to mix the flavors.

29 J. R.’S REVENGE

In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.

30 KENTUCKY B AND B

Pour the bourbon and Bénédictine into a brandy snifter.

31 KENTUCKY COLONEL

In a shaker half-filled with ice cubes combine the bourbon and Bénédictine. Shake and strain into a cocktail glass. Garnish with the lemon twist.

32 MIDNIGHT COWBOY

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

33 MINT JULEP

Juleps, although not mint juleps, have been with us for far longer than Kentucky has, probably since the seventeenth century. The word was also used by pharmacists to describe a sweet-tasting liquid that disguised the taste of an unpleasant medicine. I imagine that the first mint juleps could easily have been made to mask the flavor of a rough whiskey before the bourbon distillers, as we know them, had honed their craft.

Unlike most drinks, the mint julep has a traditional serving day: the same as the Kentucky Derby. Every year on the first Saturday in May, the mint julep is served nationwide at parties celebrating the great race. There is some controversy, however, over whether or not to muddle the mint. Any drink that is served every year on the same day and can provoke a fight must be a classic.

The drink should really be served in a special silver julep cup, which is shaped like a small tankard, but a highball or collins glass will do just fine, as long as the drink is served with style. Although someone is bound to argue with me, I contend that traditionally the mint is used only for bouquet, so make sure the leaves spill over the top of the glass, and use short straws so the drinker has to really bury his or her nose in the drink.

In a silver julep cup, highball glass, or collins glass, dissolve the sugar in a few drops of water. Almost fill the glass with crushed ice. Add the bourbon and some short straws. Garnish with the sprigs of mint on top.

34 MINT JULEP #2

Lightly muddle 4 of the mint sprigs with the sugar and a few drops of water in the bottom of the glass. Almost fill the glass with crushed ice. Add the bourbon and some short straws. Garnish with the remaining 2 mint sprigs.

35 MINT JULEP #3

Lightly muddle 4 of the mint sprigs with the sugar and a few drops of water in the bottom of the glass. Now smear the leaves all around the inside of the glass to coat it with the mixture; discard the leaves. Almost fill the glass with crushed ice. Add the bourbon and some short straws. Garnish with the remaining 2 mint sprigs.

36 NARRAGANSETT

In an old-fashioned glass almost filled with ice cubes, combine the bourbon, vermouth, and anisette. Stir well and garnish with the lemon twist.

37 NEVINS

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

38 PENDENNIS

In an old-fashioned glass, dissolve the sugar in a few drops of water. Almost fill the glass with crushed ice. Add the bourbon. Stir well and garnish with the lemon slice.

39 RAGGED COMPANY

In a mixing glass half-filled with ice cubes, combine the bourbon, vermouth, Bénédictine, and bitters. Stir well. Strain into a cocktail glass and garnish with the lemon twist.

40 REBEL YELL

In a shaker half-filled with ice cubes, combine the bourbon, Cointreau, lemon juice, and egg white. Shake well. Pour into an old-fashioned glass and garnish with the orange slice.

41 SAZERAC

Pour the Ricard into an old-fashioned glass and swirl it around to coat the glass; discard any excess. Place the sugar, Peychaud bitters, and water into the glass and muddle thoroughly with the back of a teaspoon. Almost fill the glass with ice cubes. Pour the bourbon over the ice cubes. Garnish with the lemon twist.

3 • BRANDY

“The thoroughbred in a field of nags” would adequately describe a fine brandy compared to most other liquors. In the realm of cocktails, brandy is found in such classics as the Sidecar, the Brandy Alexander, and the Stringer. There is much controversy about what constitutes a brandy. I should tell you that the recipes in this chapter use as their base the generally accepted brandy made from fermented wine. Drinks made from the much-debated fruit brandies appear in the Cordials chapter (page 268).

There are many tales told about the “invention” of brandy, and its true origin may never be known. Undoubtedly, though, it is the French who have refined and perfected the art of making this spirit.

One story tells of brandy being brought from Italy in 1533 to help celebrate the marriage of Catherine de Médicis. Mention of brandy from the Armagnac region of France, however, dates to 1411. In my mind, when the origin of anything is so unsure, credit should be given to the best story. The best story about the development of brandy involves a Dutchman.

This particular Dutchman, who was a shipmaster in the sixteenth century, was in the business of transporting wine from France to Holland. Being a wily sort, the man thought that by removing most of the water from the wine by means of distillation, he could concentrate it and thus ship much more wine per trip. He would make his fortune by adding the water back to the concentrate when it arrived in Holland.

Unfortunately for the poor soul, his friends tried the concentrated wine before he added the water to it and decided that to adulterate it would be a sin. They called it brandewijn, “burned wine,” and through the years the name became shortened to brandy.

HOW TO SERVE BRANDY

A practice I abhor is that of warming brandy over a flame before serving it. This ritual actually burns off alcohol and contributes an artificially intense bouquet. Good brandy should be served at room temperature, in decent measure, in a snifter, preferably made from quality crystal. The snifter should be held with the stem slotted between two fingers of the upturned palm, which cups the bottom of the glass. In this way the heat of the hand will warm the brandy, the aroma will gently lift from the surface, and the vapors will be captured at the lip of the glass. When drinking brandy, one’s nose or mouth should never be too far from the rim of the glass, lest that delectable mist be wasted on the fairies.

PRODUCTION

As described above, grape brandy is the product of the distillation of wine. It is made in just about every country that produces wine, so rules and regulations about its production differ from place to place. Both pot stills and continuous stills can be used, although the pot still produces the better, albeit more expensive, distillation. Sometimes brandy from both methods is “married” to produce a medium-price blend. The word brandy does not tell you where the product is from. Other more specific names are often applied, such as Cognac and Armagnac, to describe the place of origin. These premium brandies are often governed by strict standards of production (see page 40).

FRUIT BRANDY

There are many different types of fruit brandies and exacting definitions can be tedious. I will endeavor to be brief.

The biggest controversy concerns products such as apricot brandy, which, for some reason, caused so much of an uproar with the U.S. legal authorities that they created a special category for them. These brandies must be made with a wine-brandy base, be over 70° proof, and contain a specified amount of sugar. In other countries, sweetened spirits made from fruits can be called brandies without containing any wine brandy at all. When you buy fruit brandies, you may want to check the label; if there is no mention of the word brandy, then it probably is a fruit liqueur, but not necessarily an inferior product. It is all a matter of taste and government regulations.

Eau-de-vie, a French phrase that means, literally, “water of life,” generally refers to a distillation of any fruit other than the grape that has an alcohol content of around 100° proof. This spirit is almost always colorless, since it is either bottled immediately after distillation, or stored in glass-lined casks or earthenware containers. This method of storage retains the intense fruit flavor and maintains the high alcohol content.

Applejack, strictly an American product, was known in Prohibition times as “Jersey Lightning.” It is made from fermented apple cider, must be aged for a minimum of two years, and can be bottled as is or blended with neutral grain spirits.

Calvados, the French equivalent of applejack, is distilled from good-quality apple cider fermented for a minimum of one month (by which time all of the sugar has gone) and then aged, often as long as 20 to 40 years.

Other well-known fruit brandies and eaux-de-vie are kirsch or kirschwasser, made from cherries, Poire William from pears, Slivovitz from plums, framboise from raspberries, and fraise from strawberries.

BRANDY-PRODUCING COUNTRIES AND REGIONS

Good brandies are produced in France, Spain, Greece, Germany, Italy, Australia, Portugal, Peru, Israel, Yugoslavia, and South Africa. In fact, one could safely say that wherever grapes are grown, wine and brandy are made.

COGNAC

Only brandy made from grapes grown in the delimited district of France in the Charente know as Cognac may be named Cognac. The boundaries of this area were set down in 1909 and have since been subdivided into seven divisions of varying quality. In order of preference they are: Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, Bois Ordinaries, and Bois à Terroir.

All Cognac is made from wine that is fermented from whole grapes—skins, seeds, and all. The resulting wine is double-distilled in pot stills, and the heart of the second distillation is destined to become Cognac. It is aged in new oak casks for one year, and then is transferred to used oak casks, lest it take on too much tannin from the virgin oak. (Tannin is what helps color spirits and imparts that dry, puckery feeling in your mouth.)

Labels on Cognac bottles use special abbreviations that are designed to denote the quality of the spirit inside. Here is how it works:

V = Very

S = Special

O = Old

P = Pale

F = Fine

X = Extra

C = Cognac

E = Especial

When we put the letters together, however, they take on additional meanings. V.O. and V.S.O.P. both mean that the Cognac has been aged for at least four and a half years. V.S.O.P., however, is usually aged for at least eight years. If the label is printed with the words Extra, Napoléon, or Vieille Réserve, the French government warrants that the Cognac in that bottle has been aged for a minimum of five and a half years, not, as one may be tempted to believe, since the Battle of Waterloo.

Stars found on Cognac labels came from a superstitious shipper of brandy who put a star on his bottles to pay homage to a comet that appeared in 1811, a great year for Cognac. These days, French law states that three-star Cognac, the youngest, must be aged for a minimum of 18 months.

ARMAGNAC

This spirit, distilled mainly in Gascony in the southwest of France, is recognized as being the only brandy to come close to the quality of Cognac. Indeed, some connoisseurs actually prefer the more pungent taste of Armagnac. It is distilled once, in a continuous copper still that was invented in the Armagnac region in the nineteenth century. Frequently, small farmers use a portable still, which is wheeled from farm to farm. It is then aged in black oak, which gives tannin and deep color to the brandy. The aging and labeling of Armagnac is done in much the same way as Cognac.

The region known as Armagnac is divided into three areas (in order of descending quality): Bas-Armagnac, Ténarèze, and Haut-Armagnac. Any bottle bearing only the word Armagnac, without mention of any of the regions, is a blend of two or all three regions.

AMERICAN BRANDY

Brandy was first made in the New World by the Spanish missions in California, and California is still the major producer in the United States. By law, American brandy must be aged in wood, usually oak, for a minimum of two years, although it may be made in either a pot still or the more economical continuous still. American brandy is generally fruitier and somewhat lighter than European brandies.

GREEK BRANDY

Called koniak in Greece (pretty sneaky), most Greek brandy is distilled in Piraeus and Cyprus. The grapes used give this brandy a distinctive flavor, which usually is then sweetened with caramel.

SPANISH BRANDY

This rich, dark, sweet brandy is produced mainly in Jerez and Valdepeñas. Although some are distilled from sherry, most Spanish brandies are made from other Spanish wines.

42 ALL DRESSED UP LIKE A DOG’S DINNER

In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.

43 AMERICAN BEAUTY

In a shaker half-filled with ice cubes, combine the brandy, vermouth, crème de menthe, orange juice, and grenadine. Shake well. Strain into a cocktail glass. Pouring slowly and carefully, float the port on top.

44 BALTIMORE BRACER

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

45 BENGAL

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

46 BETSY ROSS 1

In a mixing glass half-filled with crushed ice, combine all of the ingredients. Stir well. Strain into a cocktail glass.

47 BETWEEN THE SHEETS

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

48 BLACK BALTIMORE

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

49 BLACK PAGODA

In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.

50 BOSOM CARESSER

In a mixing glass half-filled with crushed ice, combine all of the ingredients. Stir well. Strain into a cocktail glass.

51 BRANDIED EGG SOUR

In a shaker half-filled with ice cubes, crack the egg and add the rest of the ingredients. Shake well. Strain into a cocktail glass.

52 BRANDY AND SODA

Pour the brandy and club soda into a highball glass almost filled with ice cubes. Stir well.

53 BRANDY ALEXANDER

In a shaker half-filled with ice cubes, combine the brandy, crème de cacao, and half-and-half. Shake well. Strain into a cocktail glass and garnish with the nutmeg.

54 BRANDY ALEXANDER #2

In a shaker half-filled with ice cubes, combine the brandy, crème de cacao, and cream. Shake well. Strain into a cocktail glass and garnish with the nutmeg.

55 BRANDY BLAZER

In an old-fashioned glass, dissolve the sugar in the brandy. Add the orange slice. Tilt the glass and carefully ignite the drink with a match. Stir with a long spoon until the flame is extinguished. Strain into a punch cup and garnish with the lemon twist.

56 BRANDY CLASSIC

Moisten the rim of a cocktail glass using the lemon wedge; discard the lemon. Roll the outside edge of the rim in a saucer containing the sugar. In a shaker almost filled with crushed ice, combine the brandy, Cointreau, maraschino liqueur, and lemon juice. Shake well. Strain into the cocktail glass.

57 BRANDY COBBLER

In an old-fashioned glass, dissolve the sugar in the club soda. Add crushed ice until the glass is almost full. Add the brandy. Stir well. Garnish with the cherry and the orange and lemon slices.

58 BRANDY COLLINS

In a shaker half-filled with ice cubes, combine the brandy, lemon juice, and sugar. Shake well. Strain into a collins glass almost filled with ice cubes. Add the club soda. Stir and garnish with the cherry and the orange slice.

59 BRANDY COOLER

Pour the brandy and the soda into a highball glass almost filled with ice cubes. Stir well. Garnish with the lemon wedge.

60 BRANDY CRUSTA

Place the sugar in a saucer. Rub the rim of a wine goblet with the lemon wedge and dip it into the sugar to coat the rim thoroughly; discard the lemon. Place the orange peel spiral in the goblet and drape one end of it over the rim of the glass. Fill the glass with crushed ice. In a shaker half-filled with ice cubes, combine the brandy, Cointreau, maraschino liqueur, and lemon juice. Shake well. Strain into the goblet.

61 BRANDY DAISY

In a shaker half-filled with ice cubes, combine the brandy, lemon juice, sugar, and grenadine. Shake well. Pour into an old-fashioned glass and garnish with the cherry and the orange slice.

62 BRANDY FIX

In a shaker half-filled with ice cubes, combine the sugar, lemon juice, and water. Shake well. Strain into a highball glass almost filled with crushed ice. Add the brandy. Stir well and garnish with the cherry and the lemon slice.

63 BRANDY FIZZ

In a shaker half-filled with ice cubes, combine the brandy, lemon juice, and sugar. Shake well. Strain into a collins glass almost filled with ice cubes. Add the club soda. Stir well.

64 BRANDY FLIP

In a shaker half-filled with ice cubes, combine the brandy, egg, sugar, and cream. Shake well. Strain into a sour glass and garnish with the nutmeg.

65 BRANDY SANGAREE

In a highball glass, dissolve the sugar in the water and brandy. Almost fill the glass with crushed ice and add the club soda. Float the port on top. Garnish with the lemon twist and sprinkle on the nutmeg and cinnamon.

66 BRANDY SLING

In a shaker half-filled with ice cubes, combine the sugar, water, lemon juice, and brandy. Shake well. Strain into a highball glass. Garnish with the lemon twist.

67 BRANDY SMASH

In an old-fashioned glass, muddle the mint sprigs lightly with the sugar and club soda. Fill the glass with ice cubes. Add the brandy. Stir well and garnish with the orange slice and the cherry.

68 BRANDY SOUR

In a shaker half-filled with ice cubes, combine the brandy, lemon juice, and sugar. Shake well. Strain into a whiskey sour glass and garnish with the orange slice and the cherry.

69 BRANDY SWIZZLE

In a shaker half-filled with ice cubes, combine the lime juice, sugar, brandy, and bitters. Shake well. Almost fill a collins glass with crushed ice and stir until the glass is frosted. Strain the mixture in the shaker into the glass and add the club soda. Serve with a swizzle stick.

70 CHAMPS ELYSEES

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

71 CHARLES COCKTAIL

In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.

72 CITY SLICKER

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

73 COMFORTING TIGER

In a mixing glass, half-filled with crushed ice, combine the brandy, Southern Comfort, and vermouth. Stir well. Strain into a cocktail glass and garnish with the lemon twist.

74 CORPSE REVIVER

In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.

75 DANCE WITH A DREAM COCKTAIL

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

76 FANCY BRANDY

In a shaker half-filled with ice cubes, combine the brandy, Cointreau, sugar, and bitters. Shake well. Strain into a cocktail glass and garnish with the lemon twist.

FRENCH REVOLUTION

See Wine Drinks, page 267.

77 HORSE’S NECK

Place the lemon peel spiral in a highball glass and drape one end of it over the rim of the glass. Fill the glass with ice cubes. Pour the brandy, ginger ale, and bitters into the glass. Stir well.

78 JAPANESE

In a shaker half-filled with ice cubes, combine the brandy, orgeat syrup, lime juice, and bitters. Shake well. Strain into a cocktail glass and garnish with the lime twist.

79 LA JOLLA

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

80 METROPOLITAN

In a shaker half-filled with crushed ice, combine all of the ingredients. Shake well. Strain into a cocktail glass.

81 MIKADO

In an old-fashioned glass almost filled with ice cubes, combine all of the ingredients. Stir well.

PHOEBE SNOW

See Aperitifs, page 262

82 SIDECAR

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

83 SOUTHERN BELLE

Pour the brandy into a pousse café glass. Tilt the glass to a 45-degree angle and slowly pour the crème de cacao down the side of the glass so that it floats on the brandy. Repeat this procedure with the Bènèdictine.

84 STINGER

In a mixing glass half-filled with ice cubes, combine both ingredients. Stir well. Strain into a cocktail glass.

4 • GIN

The word gin is merely a corruption of the Dutch for juniper—jenever—or from the French word for juniper—genièvre. Gin is a versatile yet distinctive beverage, the main ingredient in a Tom Collins, a Martini, and a Singapore Sling. Gin, a wonderfully perfumed potion, is probably the most notorious of liquors, and, for some reason, gin drinkers are seen as serious drinkers, people who like the taste of alcohol and do not try to disguise it. This attitude is much appreciated by gin distillers, who go to great lengths to make their gin distinctive and jealously guard their recipes.

Gin was first developed in the seventeenth century by a Dutch doctor, who combined alcohol with the juniper berry to concoct a remedy for kidney complaints. Apparently, although it did nothing for the kidneys, the “tonic” was very popular due to its amnesia-inducing qualities. It made the patient forget or, at the very least, not care about his complaint.

Then came William III, another Dutchman, who married Mary II and became King of England in 1689. William had a personal grudge against the French because they were threatening his native Holland. Vengefully he raised excise duties on all French wines and brandies. This action made gin, the cheaper Dutch liquor, more accessible to the English public, thus hurting the French and benefiting Holland in one fell swoop.

His adopted country took to the gin very quickly. They were soon making it themselves, and for a large part of the eighteenth century, gin became the solace of the English poor. Soldiers drank it before going into battle, and their drunken bravery came to be known as “Dutch Courage.” Juniper berries were erroneously believed to have the power to induce abortion, and thus gin earned the name “Mother’s Ruin.” If a person was living a debauched life, he was said to be on “Gin Lane.”

All things considered, it is quite amazing that such a maligned drink is still with us, but gradually, gin became more socially acceptable, and today we have available to us a wide variety of distinctive gins. The next time you have a Martini, you may consider raising your glass to William III. Without him, you might be drinking straight vermouth.

PRODUCTION

1. Generally speaking, today’s gin is made by infusing juniper and other flavorings into a high-quality, neutral grain spirit.
2. This spirit is made in a continuous still from wort, a liquid made, in the case of gin, by boiling and fermenting corn with malted barley and a small amount of another grain.
3. The infusion is usually achieved by means of distilling the spirit along with the flavorings in a pot still.

DRY GIN

If you order any standard gin drink, the gin that’s poured will be dry gin, unquestionably the most popular type of gin. All distillers use juniper berries and coriander seed in their dry gin recipes, but other flavorings may include fennel, calamus root, orris root, angelica root, almond, cardamom, cassia, ginger, cinnamon, licorice, caraway seeds, orange and lemon peels, and perhaps some other secret ingredients that the distillers just won’t talk about. This collection of flavorings is known as the “botanicals.”

The botanicals either are added to the neutral spirit in a pot still before the spirit is redistilled, or they may be suspended in the tower of the still so that the spirit vapors absorb their flavors. The “two-shot” method of distilling dry gin calls for a much larger proportion of botanicals, and the resulting, highly flavored liquor is then mixed with unflavored neutral grain spirit to produce the correct strength.

In America, dry gin may be made by adding the botanicals to the original distillation of the wort or even by adding oils or extracts from juniper and other botanicals to neutral grain spirits. The second method produces compound gin, which cannot be called distilled gin.

DUTCH GIN

Dutch gin, also known as “Hollands gin” or “Genever gin,” is made by infusing juniper and some, but not many, other botanicals into malt wine. Malt wine is a neutral grain spirit made from equal amounts of malted barley, corn, and rye. These products are boiled, and the resulting wort is allowed to ferment for a few days before being distilled in a pot still. The resulting liquor may be redistilled once or twice before finally being distilled in another pot still with the botanicals. Sometimes this liquor is then diluted with grain spirit from a continuous still to make the product less expensive.

The two main types of Dutch gin are oude and jonge, old and young. Jonge contains much less malt wine and much more continuous still grain spirit. The slight golden color found in many Dutch gins comes from a small amount of coloring added to the final product.

OLD TOM

Old Tom, rarely produced anymore, is a sweet gin that is made in England. It is said to have been the gin used to make the original Tom Collins. In addition to that lovely bit of trivia, Old Tom comes equipped with a wonderful legend. The tale told is that Old Tom gin was first distilled by Captain Dudley Broadsheet in eighteenth-century London. The captain used a carving of a tomcat as his shop sign and, I was amazed to hear, as his dispenser. The buyer would put his money into the cat’s mouth and hold a receptacle under one of the cat’s paws. Broadsheet would watch how much money was being spent and pour the appropriate amount of gin into a pipe that ran through the leg of his cat and into the buyer’s glass. Personally, I would buy the dear captain’s gin just to see the show.

PLYMOUTH GIN

Plymouth gin is made by only one distiller and is completely unsweetened. It was rumored that a small amount of sulfuric acid was added to Plymouth gin before it was distilled, but I cannot find any corroboration for this allegation. Plymouth gin is the traditional gin of the British Navy, and it is the gin of preference for an authentic Pink Gin.

85 ABBEY COCKTAIL

In a shaker half-filled with ice cubes, combine the gin, orange juice, and orange bitters. Shake well. Strain into a cocktail glass and garnish with the cherry.

86 ALASKA

In a mixing glass half-filled with crushed ice, combine all of the ingredients. Stir well. Strain into a cocktail glass.

87 ALEXANDER

In a shaker half-filled with ice cubes, combine the gin, crème de cacao, and cream. Shake well. Strain into a cocktail glass and garnish with the nutmeg.

88 ALEXANDER’S SISTER

In a shaker half-filled with ice cubes, combine the gin, crème de menthe, and heavy cream. Shake well. Strain into a cocktail glass and garnish with the nutmeg.

89 ALEXANDER’S BIG BROTHER

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

90 ARCADIA

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

91 ARCHBISHOP

In an old-fashioned glass almost filled with ice cubes, combine all of the ingredients. Stir well.

92 ARTHUR TOMPKINS

In a shaker half-filled with ice cubes, combine the gin, Grand Marnier, and lemon juice. Shake well. Strain into a sour glass and garnish with the lemon twist.

93 ARTILLERY

In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.

94 BANNISTER

In a mixing glass half-filled with crushed ice, combine all of the ingredients. Stir well. Strain into a cocktail glass.

95 BARBARY COAST

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

96 BEAUTY SPOT

In a shaker half-filled with ice cubes, combine the gin, crème de cacao, and egg white. Shake well. Strain into a cocktail glass. Drop the grenadine into the center of the drink.

97 BELLES OF ST. MARY’S

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

98 BENNET COCKTAIL

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

99 BERMUDA ROSE

In a mixing glass half-filled with crushed ice, combine all of the ingredients. Stir well. Strain into a cocktail glass.

100 BERNARD’S BEVIE

In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.

101 BERNARDO

In a shaker half-filled with ice cubes, combine the gin, Cointreau, lemon juice, and bitters. Shake well. Strain into a cocktail glass and garnish with the lemon twist.

102 BITCH-ON-WHEELS

In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.

103 BLUEBIRD

In a mixing glass half-filled with crushed ice, combine the gin, Cointreau, Curaçao, and bitters. Stir well. Strain into a cocktail glass and garnish with the lemon twist and the cherry.

104 BLUE COWBOY

In a mixing glass half-filled with crushed ice, combine both of the ingredients. Stir well. Strain into a cocktail glass.

105 BOOMERANG

In a mixing glass half-filled with ice cubes, combine the gin, vermouth, bitters, and maraschino liqueur. Stir well. Strain into a cocktail glass and garnish with the cherry.

106 BOXCAR

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a sour glass.

107 THE BRONX AINT SO SWEET

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

108 BRONX COCKTAIL

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

109 CABARET

In a shaker half-filled with ice cubes, combine the gin, vermouth, Bènèdictine, and bitters. Shake well. Strain into a cocktail glass and garnish with the cherry.

110 CAFÉ DE PARIS

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a sour glass.

111 CAPTAIN COOK

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

112 CAPTAIN’S TABLE

In a shaker half-filled with ice cubes, combine the gin, Campari, grenadine, and orange juice. Shake well. Pour into a collins glass almost filled with ice cubes. Top with the ginger ale. Garnish with the cherry.

113 CAROLI

In a mixing glass half-filled with crushed ice, combine all of the ingredients. Stir well. Strain into a cocktail glass.

114 CARUSO

In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.

115 CARUSO BLANCO

In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.

116 CASINO

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

117 CASINO ROYALE

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a sour glass.

118 CHELSEA HOTEL

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

119 CONFIRMED BACHELOR

In a shaker half-filled with crushed ice, combine all of the ingredients. Shake well. Strain into a cocktail glass.

120 CRIMSON SUNSET

In a shaker half-filled with ice cubes, combine the gin and lemon juice. Shake well. Strain into a cocktail glass. Drop the grenadine into the center of the drink and float the port on the top.

121 DELMONICO COCKTAIL

In a mixing glass half-filled with ice cubes, combine the gin, brandy, sweet vermouth, dry vermouth, and bitters. Stir well. Strain into a cocktail glass and garnish with the lemon twist.

122 DIRTY DICK’S DOWNFALL

In a mixing glass half-filled with ice cubes, combine the gin, vermouth, and Campari. Stir well. Strain into a cocktail glass and garnish with the lemon twist.

123 DRAGONFLY

In a highball glass almost filled with ice cubes, combine the gin and ginger ale. Stir well. Garnish with the lime wedge.

124 EMERALD FOREST

In a mixing glass half-filled with crushed ice, combine all of the ingredients. Stir well. Strain into a cocktail glass.

125 EMERALD ISLE

In a mixing glass half-filled with crushed ice, combine all of the ingredients. Stir well. Strain into a cocktail glass.

126 EMERSON

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

127 EUROPEAN

In an old-fashioned glass almost filled with ice cubes, combine the gin, sherry, Dubonnet, vermouth, and Grand Marnier. Stir well. Garnish with the cherry.

128 FARMER GILES

In a mixing glass half-filled with ice cubes, combine the gin, dry vermouth, sweet vermouth, and bitters. Stir well. Strain into a cocktail glass and garnish with the lemon twist.

129 FASTLAP

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Pour into an old-fashioned glass.

130 FAT FACE

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a sour glass.

131 FIFTY-FIFTY

In a mixing glass half-filled with ice cubes, combine the gin and vermouth. Stir well. Strain into a cocktail glass and garnish with the olive.

132 FINO MARTINI

In a mixing glass half-filled with ice cubes, combine the gin or vodka and the sherry. Stir well. Strain into a cocktail glass. Garnish with the lemon twist.

133 FLEET STREET

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

134 FLYING DUTCHMAN

In an old-fashioned glass almost filled with ice cubes, combine the gin and Cointreau. Stir well.

135 FRENCH “75”

In a shaker half-filled with ice cubes, combine the gin, sugar, and lemon juice. Shake well. Pour into a collins glass. Top with the Champagne. Stir well and garnish with the orange slice and the cherry.

136 GENTLEMAN’S CLUB

In an old-fashioned glass almost filled with ice cubes, combine all of the ingredients. Stir well.

137 GENT OF THE JURY

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a highball glass almost filled with ice cubes.

138 GIBSON

In a mixing glass half-filled with ice cubes, combine the gin and vermouth. Stir well. Strain into a cocktail glass. Garnish with the onions.

139 GIMLET

Originally a British concoction from the Far East, the gimlet combines two ingredients that probably spring immediately to mind with the very mention of the word British: gin and lime. Was it first made with fresh lime juice or Rose’s lime juice, which is concentrated and sweetened? We shall probably never know, but since the Rose’s product has had such a long and impressive history (which predates the gimlet), I am inclined to think that Rose’s was the ingredient that invented the drink.

Rose’s lime juice was first concocted by Lauchlin Rose of Scotland in 1867 and was sold to shipping companies as a preventative remedy for scurvy. This helpful and profitable sale of his product also served to introduce Rose’s lime juice wherever the ships were headed throughout the world. It was first exported to America in 1901.

Variations on the gimlet include the Rum Gimlet (page 128), Tequila Gimlet (page 171), and Vodka Gimlet (page 198).

Pour the gin and lime juice into a mixing glass half-filled with ice cubes. Stir well. Strain into a cocktail glass and garnish with the lime wedge.

140 GIN AND BITTER LEMON

In a shaker half-filled with ice cubes, combine the gin, lemon juice, and sugar. Shake well. Strain into a highball glass almost filled with ice cubes. Top with the tonic water.

141 GIN AND PINK

In a highball glass almost filled with ice cubes, combine the gin, tonic, and bitters. Stir well and garnish with the lemon twist.

142 GIN AND SIN

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

143 GIN AND TONIC

Pour the gin and the tonic water into a highball glass almost filled with ice cubes. Stir well. Garnish with the lime wedge.

144 GIN BLOODY MARY

In a shaker half-filled with ice cubes, combine the gin, tomato juice, lemon juice, salt, pepper, Worcestershire, and Tabasco sauce. Shake well. Strain into a highball glass almost filled with ice cubes. Garnish with the lime wedge.

145 GIN-CASSIS FIZZ

In a shaker half-filled with ice cubes, combine the gin, lemon juice, and sugar. Shake well. Strain into a collins glass almost filled with ice cubes. Add the club soda. Stir well. Drop the cassis into the center of the drink.

146 GIN COBBLER

In an old-fashioned glass, dissolve the sugar in the club soda. Add crushed ice until the glass is almost full. Add the gin. Stir well. Garnish with the cherry and the orange and lemon slices.

147 GIN COOLER

Pour the gin and soda into a highball glass almost filled with ice cubes. Stir well. Garnish with the lemon wedge.

148 GIN DAISY

In a shaker half-filled with ice cubes, combine the gin, lemon juice, sugar, and grenadine. Shake well. Pour into an old-fashioned glass and garnish with the cherry and the orange slice.

149 GIN FIX

In a shaker half-filled with ice cubes, combine the sugar, lemon juice, and water. Shake well. Strain into a highball glass almost filled with crushed ice. Add the gin. Stir well and garnish with the cherry and the lemon slice.

150 GIN FIZZ

In a shaker half-filled with ice cubes, combine the gin, lemon juice, and sugar. Shake well. Strain into a collins glass almost filled with ice cubes. Add the club soda. Stir well.

151 GIN SANGAREE

In a highball glass, dissolve the sugar in the water and gin. Almost fill the glass with crushed ice and add the club soda. Float the port on top. Garnish with the lemon twist and a sprinkling of nutmeg and cinnamon.

152 GIN SLING

In a shaker half-filled with ice cubes, combine the sugar, water, lemon juice, and gin. Shake well. Strain into an old-fashioned glass almost filled with ice cubes. Garnish with the lemon twist.

153 GIN SMASH

In an old-fashioned glass, muddle the mint sprigs lightly with the sugar and club soda. Fill the glass with ice cubes. Add the gin. Stir well and garnish with the lemon twist.

154 GIN SOUR

In a shaker half-filled with ice cubes, combine the gin, lemon juice, and sugar. Shake well. Strain into a sour glass and garnish with the orange slice and the cherry.

155 GIN SWIZZLE

In a shaker half-filled with ice cubes, combine the lime juice, sugar, gin, and bitters. Shake well. Almost fill a collins glass with ice cubes. Stir until the glass is frosted. Strain the mixture in the shaker into the glass and add the club soda. Serve with a swizzle stick.

156 GOLDEN BRONX

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a sour glass.

157 GRASS SKIRT

In a shaker half-filled with ice cubes, combine the gin, Cointreau, pineapple juice, and grenadine. Shake well. Pour into an old-fashioned glass and garnish with the pineapple slice.

158 GREENHAM’S GROTTO

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Pour into an old-fashioned glass.

159 GUMBO FIZZ

In a shaker half-filled with ice cubes, combine the gin, lemon juice, sugar, egg white, Cointreau, and heavy cream. Shake well. Strain into a collins glass almost filled with ice cubes. Add the club soda. Stir well.

160 GYPSY

In a mixing glass half-filled with ice cubes, combine the gin and vermouth. Stir well. Strain into a cocktail glass and garnish with the cherry.

161 HORNPIPE

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

162 HORSLEY’S HONOR

In an old-fashioned glass almost filled with ice cubes, combine the gin, vermouth, applejack, and Cointreau. Stir well and garnish with the orange slice.

163 JET BLACK

In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.

164 JEWEL OF THE NILE

In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.

165 JOCKEY CLUB

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

166 K.G.B.

In a shaker half-filled with ice cubes, combine the gin, kirsch, apricot brandy, and lemon juice. Shake well. Strain into a highball glass almost filled with ice cubes. Garnish with the lemon twist.

167 LADYFINGER

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

168 LA STEPHANIQUE

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

169 LEANING TOWER

In a mixing glass half-filled with crushed ice, combine all of the ingredients. Stir well. Strain into a cocktail glass.

170 LONDON TOWN

In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.

171 MAIDEN-NO-MORE

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

172 MAIDEN’S BLUSH

In a shaker half-filled with ice cubes, combine the gin, Cointreau, cherry brandy, and lemon juice. Shake well. Strain into a cocktail glass. Garnish with the cherry.

173 MARTINI

The martini is one of the simplest of drinks—smooth, dry, lightly perfumed (depending on which gin you prefer)—and it is a classic aperitif. The martini bespeaks an air of sophistication; it is an acquired taste that can be altered to suit the individual. It may be the classic cocktail.

However, the martini also seems to give a drinker a chance to boast of his or her individuality. Some say that one should merely introduce the bottle of vermouth to the gin, very politely of course: “Mr. Gin, allow me to introduce Mr. Vermouth. Don’t shake hands now; you will never mix.” Showman bartenders will keep the vermouth in an atomizer and merely spray the glass lightly before adding chilled gin. Others will keep their olives soaking in the vermouth, negating the need for any extra in the mixing glass. James Bond preferred his martini shaken, not stirred, but that can “bruise” the gin. Bruise the gin? I imagine that one can bruise an olive, but, personally, I don’t believe that gin can be bruised. There seems to be no end of special treatments required for some people’s martinis. They’ll easily choose between straight up or on the rocks, and generally the choice between a twist and an olive won’t challenge them too much. But then the peculiarities begin: They’ll want the martini straight up with a glass of ice cubes on the side, two olives put in the glass before the drink is poured in, or the twist must be rubbed around the rim of the glass, waved twice over the top, and then thrown away. No request is too bizarre.

Of course, these days, you can make a martini with any white liquor at all—rum, tequila, gin, or vodka. The martini offers true freedom of choice: It might just be the very symbol of America. Put three cocktail onions into the drink, instead of the olive or twist, and it becomes a Gibson. Use a dash of Scotch instead of the vermouth, and you have a Silver Bullet. Use saké, and you have a Sakétini, and, of course, if you make a martini with Scotch instead of gin and sweet vermouth instead of dry, the drink becomes a Rob Roy.

Variations on the Martini include the Fino Martini (page 70), Rum Martini (page 128), Sakétini (page 89), Silver Bullet (page 90), Tequila Martini (page 171), Vodka Martini (page 198), Rob Roy (page 150), and the Gibson (page 71).

In a mixing glass half-filled with ice cubes, combine the gin and vermouth. Stir well. Strain into a cocktail glass. Garnish with the lemon twist or the olive.

174 MARTINI #2

In a mixing glass half-filled with ice cubes, combine the gin and vermouth. Stir well. Strain into a cocktail glass. Garnish with the lemon twist or the olive.

175 MARTINI #3

In a mixing glass half-filled with ice cubes, combine the gin and vermouth. Stir well. Strain into a cocktail glass. Garnish with the lemon twist or the olive.

176 MARTINI #4

In a mixing glass half-filled with ice cubes, combine the gin and vermouth. Stir well. Strain into a cocktail glass. Garnish with the lemon twist or the olive.

177 MARTINI COOLER

Combine the gin, vermouth, and soda in a highball glass almost filled with ice cubes. Stir well. Garnish with the lemon twist.

178 MERRY WIDOW

In a shaker half-filled with ice cubes, combine the gin, vermouth, Bénédictine, Pernod, and orange bitters. Shake well. Strain into a cocktail glass. Garnish with the lemon wedge.

179 MONKEY GLAND COCKTAIL

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

180 NAPOLEON

In a mixing glass, combine all of the ingredients. Stir well. Strain into a cocktail glass.

NEGRONI

See Aperitifs, page 261.

181 OAXACA JIM

In a shaker half-filled with ice cubes, combine the gin, orange juice, grapefruit juice, and bitters. Shake well. Strain into an old-fashioned glass almost filled with ice cubes. Garnish with the lemon twist and the cherry.

182 ONCE-UPON-A-TIME

In a mixing glass half-filled with crushed ice, combine all of the ingredients. Stir well. Strain into a cocktail glass.

183 OPAL COCKTAIL

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

184 OPERA COCKTAIL

In a mixing glass, combine the gin, Dubonnet, maraschino liqueur, and bitters. Stir well. Strain into a cocktail glass. Garnish with the cherry.

185 ORANGE BLOSSOM

In a shaker half-filled with ice cubes, combine the gin, orange juice, and sugar. Shake well. Strain into a cocktail glass. Garnish with the orange slice.

186 THE ORIGINAL SINGAPORE SLING

In a mixing glass half-filled with ice cubes, combine the gin, Bénédictine, and cherry brandy. Stir well. Strain into a collins glass almost filled with ice cubes. Top with the club soda and stir well.

187 THE OTHER ORIGINAL SINGAPORE SLING

In a shaker half-filled with ice cubes, combine the gin, cherry brandy, and lime juice. Shake well. Strain into a collins glass almost filled with ice cubes. Drop the Bénédictine and brandy into the center of the drink.

188 PETTICOAT LANE

In a mixing glass half-filled with ice cubes, combine the gin, vermouth, and Campari. Stir well. Strain into a cocktail glass and garnish with the lemon twist.

189 PINK CREAM FIZZ

In a shaker half-filled with ice cubes, combine the gin, lemon juice, sugar, cream, and grenadine. Shake well. Strain into a collins glass almost filled with ice cubes. Add the club soda. Stir well.

190 PINK GIN

Pour the bitters into a wine glass. Swirl the glass to coat the inside with the bitters; shake out the excess. Pour the gin into the glass. Do not add ice.

191 PINK LADY

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

192 PINK PUSSYCAT

In an old-fashioned glass almost filled with ice cubes, combine the gin and pineapple juice. Stir well. Drop the cherry brandy into the center of the drink.

193 PRINCETON COCKTAIL

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

194 RAMOS FIZZ

In a shaker half-filled with ice cubes, combine the gin, lemon juice, sugar, egg white, Cointreau, and cream. Shake well. Strain into a collins glass almost filled with ice cubes. Add the club soda. Stir well.

195 RED GIN

In a mixing glass half-filled with crushed ice, combine the gin and Cherry Heering. Stir well. Strain into a cocktail glass. Garnish with the cherry.

196 RED RUBY

In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.

197 ROLLS-ROYCE

In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.

198 ROOT BEER FIZZ

In a shaker half-filled with ice cubes, combine the gin, lemon juice, and sugar. Shake well. Strain into a collins glass almost filled with ice cubes. Add the root beer. Stir well. Garnish with the cherry.

199 ROSE COCKTAIL

Place the sugar in a saucer. Rub the rim of a cocktail glass with the lime wedge and dip it into the sugar to coat thoroughly; discard the lime. In a shaker half-filled with ice cubes, combine the gin, apricot brandy, vermouth, lemon juice, lime juice, and grenadine. Shake well. Strain into the cocktail glass.

200 ROUGE MARTINI

In a mixing glass half-filled with ice cubes, combine the gin and Chambord. Stir well. Strain into a cocktail glass.

201 ROYALTY FIZZ

In a shaker half-filled with ice cubes, combine the gin, lemon juice, Curaçao, sugar, and egg. Shake well. Strain into a collins glass almost filled with ice cubes. Add the club soda. Stir well.

202 RUBY IN THE ROUGH

In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.

203 SAKÉTINI

In a mixing glass half-filled with ice cubes, combine the gin or vodka with the saké. Stir well. Strain into a cocktail glass. Garnish with the olive.

204 SHADY LADY

In a mixing glass half-filled with ice cubes, combine the gin, vermouth, and bitters. Stir well. Strain into a cocktail glass. Garnish with the lemon twist.

205 SILVER BRONX

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a sour glass.

206 SILVER BULLET

In a mixing glass half-filled with ice cubes, combine the gin and Scotch. Stir well. Strain into a cocktail glass. Garnish with the lemon twist.

207 SINGAPORE SLING

A drink that has changed enormously over the years, the original Singapore Sling was concocted at the Raffles Hotel in Singapore. It had equal amounts of gin, Bénédictine, and cherry brandy added to some club soda. Some folks, however, claim that it was first made with a few drops of brandy and Bénédictine, together with two parts gin to one part of cherry brandy and one part lime juice. These are indeed superb drinks, and they deserve mention alongside the recipe for what is now commonly accepted as a true Singapore Sling. See recipes for The Original Singapore Sling and The Other Original Singapore Sling on page 85.

In a shaker half-filled with ice cubes, combine the sugar, lemon juice, and gin. Shake well. Strain into a collins glass almost filled with ice cubes. Add the club soda. Stir well. Float the cherry brandy on top. Garnish with the cherry, the orange slice, and the lemon twist.

208 SMART CHRISTINE

In a shaker half-filled with ice cubes, combine the gin, Bénédictine, and orange juice. Shake well. Strain into an old-fashioned glass almost filled with ice cubes. Garnish with the cherry.

209 SUGAR DADDY

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

210 TEN QUIDDER

In an old-fashioned glass almost filled with ice cubes, combine the gin, Cointreau, and bitters. Stir well. Pour the Curaçao into the center of the drink.

211 TOM COLLINS

Which came first, Tom Collins or John? I don’t really know, although I suspect that it was actually John. Here is my reasoning: A Tom Collins is named after Old Tom Gin, which has been around since the early eighteenth century (see Gin, page 58). A John Collins was probably named after some bartender during the Civil War. It is made with bourbon, which has been around only since the late eighteenth century (see Bourbon, page 21). Since Americans are largely responsible for “inventing” cocktails in the first place, I choose to believe that the first “Collins” was a John Collins, concocted during the Civil War and later copied using Old Tom Gin. This drink was, of course, known as a Tom Collins in a reference to the gin.

Variations on the Tom Collins include the John Collins (page 30) and the Vodka Collins (page 197).

In a shaker half-filled with ice cubes, combine the gin, lemon juice, and sugar. Shake well. Strain into a collins glass almost filled with ice cubes. Add the club soda. Stir and garnish with the cherry and the orange slice.

212 TWENTY THOUSAND LEAGUES

In a mixing glass half-filled with crushed ice, combine all of the ingredients. Stir well. Strain into a cocktail glass.

213 UNION JACK

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

214 WHITE LADY

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

215 WIDOW WITH A SECRET

In a shaker half-filled with ice cubes, combine the gin, vermouth, Bénédictine, Pernod, Campari, and orange bitters. Shake well. Strain into a cocktail glass. Garnish with the cherry.

216 YALE COCKTAIL

In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.

5 • RUM

Christopher Columbus did much more than discover the Americas; he also brought sugar cane to the West Indies. This gave all of those pirates of yesteryear a darned good base from which to make some liquor and, ultimately, gave us cocktails such as the Cuba Libré, the Bacardi Cocktail, and the Daiquiri. For trade purposes, rum was the best way for the Spanish settlers to store their sugar cane, since, when distilled, it would not deteriorate with age as would the fresh product.

The derivation of the word rum is unknown. It may have come from saccharum, Latin for “sugar,” but personally, I find that explanation a little mundane. I think the drink took on the word British sailors originally used to describe it—rum. Rum is a word still used in parts of England as an adjective. A “rum lad” is a man known for being a good sort of a chap, if somewhat of a daredevil or prankster, and this word dates back to the seventeenth century. In the early part of the eighteenth century, British sailors were given Barbados Water to combat scurvy. Naming the drink “rum” would seem to make sense when the drink was a good, if somewhat daring, way of combating a fatal disease.

PRODUCTION

Raw sugar cane is pressed between rollers to extract juice. The juice is boiled down, clarified, and put into machines that spin around at a ferocious rate, crystallizing the sugar and separating it from the residue, which is molasses. The molasses is reboiled, yielding a low-grade sugar, and the residue is then mixed with water and yeast, allowed to ferment, and then distilled to produce rum.

Rums are divided into four main categories: light, medium, full-bodied, and aromatic. Rum bottles must, by law, state their country of origin, and, although each country is usually connected to a certain type of rum, Jamaican rum does not have to be full-bodied, and Puerto Rican rum is not necessarily light. Añejo rum simply means “aged” rum; it usually has a tawny color and more mellow flavor.

PUERTO RICAN RUM

During the distillation process, small amounts of the “mash” from the previous distillation are added to the new batch, similar to the method employed in making sour mash whiskey. After the mash has fermented for a few days, it is distilled in a continuous still and then aged in oak casks. The casks may or may not be charred depending on the type of rum desired.

The rum must be aged for at least a year to produce a light-bodied, dry rum. Amber or golden rums from Puerto Rico are aged for a minimum of three years and have caramel added to enhance the color gained from the casks. If the rum is aged for over six years, it may be designated as vieux or liqueur rum.

VIRGIN ISLANDS RUM

The Virgin Islands generally produce a dry, light-bodied rum similar to Puerto Rican light rum.

DEMERARAN RUM

From Guyana, this rum is very dark and yet has only medium body. It is often bottled with a very high alcohol content (151° proof), and is the rum traditionally used in a Zombie (see Tropical Drinks, page 244).

JAMAICAN RUM

The molasses used to make a good, full-bodied Jamaican rum is naturally fermented for about three weeks. Natural fermentation means that yeast from the air, as opposed to cultured yeast, settles on the surface of the mash, which is supplemented by mash from previous distillations. It is double-distilled in pot stills and aged in oak casks for a minimum of five years. The color of Jamaican rum, however, comes more from the amount of caramel added than from the cask.

MARTINIQUE AND HAITIAN RUM

These rums are distilled from the juice of the sugar cane rather than from molasses. The juice is concentrated and distilled in pot stills; the rum is then aged in oak casks from which it takes its color. The final product is medium-bodied.

BATAVIA ARAK

The production of this aromatic rum from the island of Java is absolutely intriguing. Small cakes are made from Javanese red rice; these are put into the molasses, which then ferments naturally (see Jamaican rum). The distilled rum is aged for around three years in Java and then shipped to Holland, where it is further aged for up to six years before being blended and bottled. Batavia refers to the town where the arak (rum) is made.

AGUARDIENTE DE CAÑA

This is the name given to most rums from South America. The best known among them in America is cachaça, from Brazil. Cachaça is the main ingredient of a Caipirinha, a wonderful sweet-and-sour Brazilian cocktail.

217 ABILENE

Pour all of the ingredients into a highball glass almost filled with ice cubes. Stir well.

218 ACAPULCO

In a shaker half-filled with ice cubes, combine the rum, Cointreau, lime juice, sugar, and egg white. Shake well. Strain into an old-fashioned glass almost filled with ice cubes. Garnish with the mint sprig.

219 ADAM

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

220 A FURLONG TOO LATE

Pour the rum and ginger beer into a highball glass almost filled with ice cubes. Stir well. Garnish with the lemon twist.

221 ALMERIA

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

222 A NIGHT IN OLD MANDALAY

In a shaker half-filled with ice cubes, combine the light rum, añejo rum, orange juice, and lemon juice. Shake well. Strain into a highball glass almost filled with ice cubes. Top with the ginger ale. Garnish with the lemon twist.

223 APPLED RUM COOLER

In a shaker half-filled with ice cubes, combine the rum, applejack, and lime juice. Shake well. Strain into an old-fashioned glass almost filled with ice cubes. Top with the club soda.

224 APPLE PIE

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

225 APRICOT LADY

In a shaker half-filled with ice cubes, combine the rum, apricot brandy, Cointreau, lemon juice, and egg white. Shake well. Strain into an old-fashioned glass almost filled with ice cubes. Garnish with the orange slice.

226 BACARDI COCKTAIL

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

227 BANANA RUM CREAM

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

228 BARKIS IS WILLING

In a shaker half-filled with ice cubes, combine the rum, lime juice, grenadine, and sugar. Shake well. Strain into a collins glass almost filled with ice cubes. Top with the club soda and ginger ale. Stir well and garnish with the orange slice.

229 BARRIER BREAKER

Pour all of the ingredients into an Irish coffee glass filled with crushed ice. Stir well.

230 BASIC BILL

In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.

231 BATIDA ABACI

Place all of the ingredients into a blender. Blend well. Pour into a wine glass.

232 BATIDA LIMAO

Place all of the ingredients into a blender. Blend well. Pour into a wine glass.

233 BATIDA MANGO

Place all of the ingredients into a blender. Blend well. Pour into a wine glass.

234 BATIDA MORANGO

Place all of the ingredients into a blender. Blend well. Pour into a wine glass.

235 BEACHCOMBER

Place the sugar in a saucer. Rub the rim of a cocktail glass with the lime wedge and dip the glass into the sugar to coat the rim thoroughly; reserve the lime. In a shaker half-filled with ice cubes, combine the rum, maraschino liqueur, cherry brandy, and lime juice. Shake well. Strain into the cocktail glass. Garnish with the lime wedge.

236 BEADLER TO THE FRONT

In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.

237 BIG BAND CHARLIE

In a shaker half-filled with crushed ice, combine all of the ingredients. Shake well. Strain into a sour glass.

238 THE BIGWOOD GIRLS

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

239 BLACK DEVIL

In a mixing glass half-filled with ice cubes, combine the rum and vermouth. Stir well. Strain into a cocktail glass and garnish with the olive.

240 BLACK MONDAY

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

241 BLACK STRIPE COLD

Pour all of the ingredients into a mixing glass and stir well to dissolve the honey and molasses. Pour into an old-fashioned glass filled with crushed ice. Stir well.

242 BLIGHTER BOB

Pour light rum, dark rum, cassis, orange juice, orange bitters, and ginger ale into a highball glass almost filled with ice cubes. Stir well and garnish with the lemon twist.

243 BLUE MOUNTAIN

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into an old-fashioned glass almost filled with ice cubes.

244 BOLERO

In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into an old-fashioned glass almost filled with ice cubes.

245 BOSTON SIDECAR

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

246 BOWTON NELL

In a shaker half-filled with ice cubes, combine the rum, brandy, gin, orange juice, lemon juice, and grenadine. Shake well. Strain into a collins glass almost filled with ice cubes. Top with the club soda. Stir well and garnish with the cherry.

247 BRIAN’S BELIEF

In a shaker half-filled with ice cubes, combine the rum, crème de cacao, lemon juice, and sugar. Shake well. Strain into a highball glass almost filled with ice cubes. Top with the tea and stir well.

248 BROWN COCKTAIL

In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.

249 BURNT EMBERS

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

250 BUMBO

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

251 BUSHRANGER

In a mixing glass half-filled with ice cubes, combine the rum, Dubonnet, and bitters. Stir well. Strain into a cocktail glass and garnish with the lemon twist.

252 CAIPIRINHA

Muddle the sugar into the lime wedges in an old-fashioned glass. Fill the glass with ice cubes. Pour the cachaça into the glass. Stir well.

253 CAPE OF GOOD WILL

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

254 CARDINAL