Foley - The Ultimate Little Cocktail Book, 2E

Copyright 1998, 2006, 2011 by Ray Foley Cover and internal design 2011 by Sourcebooks, Inc. Cover design by Krista Joy Johnson/Sourcebooks Cover and internal illustration by Krista Joy Johnson/Sourcebooks Sourcebooks and the colophon are registered trademarks of Sourcebooks, Inc. All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systemsexcept in the case of brief quotations embodied in critical articles or reviewswithout permission in writing from its publisher, Sourcebooks, Inc. This publication is designed to provide accurate and authoritative information in regard to the subject matter covered. It is sold with the understanding that the publisher is not engaged in rendering legal, accounting, or other professional service.

If legal advice or other expert assistance is required, the services of a competent professional person should be sought.From a Declaration of Principles Jointly Adopted by a Committee of the American Bar Association and a Committee of Publishers and Associations All brand names and product names used in this book are trademarks, registered trademarks, or trade names of their respective holders. Sourcebooks, Inc., is not associated with any product or vendor in this book. The author and Sourcebooks, Inc., shall have neither liability nor responsibility to any person or entity with respect to any loss, damage, or injury caused or alleged to be caused directly or indirectly by the information in this book. Published by Sourcebooks, Inc. P.O. Box 4410, Naperville, Illinois 60567-4410 (630) 961-3900 Fax: (630) 961-2168 www.sourcebooks.com Originally published in 1998.

The Library of Congress has catalogued the first edition as follows: Foley, Ray. The ultimate little cocktail book / Ray Foley. p. cm. Includes index. 1.

Alcoholic beverages. 2. Cocktails. I. Title. TX951.F59464 2006 641.874dc22 2005037947 Printed and bound in Canada.

WC 10 9 8 7 6 5 4 3 2 1

To the amazing staff at Sourcebooks, especially Kelly Bale. Peter Lynch for his foresight and having great taste in his selection of books. Dominique Raccah for being Dominique Raccah. Lauren Saccone for being a great person. Jaclyn Marie Foley, the number one person in my life. All the readers of Bartender Magazine and www.bartender.com and all the bartenders in the USA! Special thanks: Jimmy Zazzali, Matt Wojciak, John Cowan, Michael Cammarano, Marvin Solomon, Millie Rinaldi, Laura Keegan, Meredith and Lindsay Scharf, Linda Saccone, Dave Conroy, Eugene Desimone, Robert Suffredini, Rene Bardel, Hymie Lipschitz, Joe Bonanno, Howard and De Wilson, and William and Amy Foleythe other tribe.

And for supplying all the ingredients in this mixture and their tremendous support and help: Greg Cohen at Patron Tequila, Chester Brandes, Timo Sutinen, Carolina Marino and Michael Brandes from Sobieski Vodka and Imperial Brands, Vic Morrison at McCormick Distilling, Michel Roux and Jim Nikola at Crillon Importers, the great folks at Bacardi, Jose Cuervo, Diageo, Tabasco, The Food Group, SKYY Spirits, Cointreau, Joel Fishman from Tree Ripe, William Grant and Sons, Norton Cooper at Charles Jacquin et Cie, Bill Anderson at Infinium Spirits, the gracious assistance from Brown-Forman, Max Shapira, Parker Beam, and Edward DiMuro from Heaven Hill Distilleries, Jose Suarez and Jake Jacobsen at Coco Lopez, the wonderful cooperation from Pernod Ricard, David Rotunno from Mizkan Americas, and all our friends from Angostura Bitters. And a special tip to Ryan Peter Foley (the best).

As a bartender for more than thirty years and publisher of Bartender magazine for thirty-two years, I now have the honor of presenting The Ultimate Little Cocktail Book. I started collecting cocktail recipe books more than thirty years ago, and my collection now consists of more than 1,750 different books from 1862 to the present day. Many new products and cocktails have been created since 1862. With the influx of new products, many new cocktails have become as popular as the old standards.

We have included in this guide the old standards as well as the more popular cocktails of the 90s and into the millennium. I have also selected the finest ingredients to be represented in The Ultimate Little Cocktail Book. After all, when preparing a great steak, you must start with a great piece of meat. Likewise, by using the best liquor, you create the ultimate cocktail. The proof is in the taste. Use premium brands at all times.

They represent your cocktail, your establishment, and you.

We have not included drink recipes with items youll have difficulty finding (i.e., Italian blue olives, Chinese sesame syrup, New Zealand kumquat mix, etc.). Drinks are listed alphabetically by liquor in the table of contents. Enjoy The Ultimate Little Cocktail Book. But, please, remember not to drink in excess. Moderation is the key word.

Good judgment for yourself and your guests is most important to any successful party. Drinking and driving do not mix! The cocktail recipes herein are for your pleasure. Enjoy in moderation. CHEERS, Raymond P. Foley

Publishers Note: This book and the recipes contained herein are intended for those of a legal drinking age. Please drink responsibly and ensure you and your guests have a designated driver when consuming alcoholic beverages.

Raw Egg Warning: Some recipes contained in this book call for the use of raw eggs. The Food and Drug Administration advises caution in consuming raw and lightly cooked eggs, due to the slight risk of salmonella or other food-borne illness. To reduce this risk, the FDA recommends that you use only fresh, clean, properly refrigerated and pasteurized eggs with intact shells. Always wash hands, cooking utensils, equipment, and work surfaces with warm, soapy water before and after they come in contact with eggs.

1 1/4 oz. cognac 1/4 oz.

Martini & Rossi Rosso vermouth 1/4 oz. sake Ice cubes Stir. Serve on the rocks.

3/4 oz. Campari 3/4 oz. Martini & Rossi Rosso vermouth Club soda Lemon twist for garnish Build Campari and vermouth in tall glass.

Fill with club soda. Add twist of lemon.

2 parts Aperol liqueur 1 part grapefruit juice 1 part orange juice Ice cubes Shake and blend. 3 parts Prosecco 2 parts Aperol liqueur Splash soda or seltzer Ice cubes 1/2 slice orange for garnish Garnish with the orange slice. 4 oz. extra dry vermouth Dash Chambord Fresh raspberry for garnish Add well-chilled Asti to the remaining ingredients and serve in a champagne flute. extra dry vermouth Dash Chambord Fresh raspberry for garnish Add well-chilled Asti to the remaining ingredients and serve in a champagne flute.

Garnish with a fresh raspberry.

2 parts Benedictine 1 part Martini & Rossi sweet vermouth Dash Angostura bitters Maraschino cherry for garnish Shake and garnish with the cherry. 2 oz. Punt e Mes vermouth 1 oz. Fernet-Branca Ice cubes Pour all ingredients into a shaker with ice. Fernet-Branca Menta Beer for chaser Pour into a shot glass and drink beer as a chaser (Hymie Special). Next page