Foley - Bartender Magazines Ultimate Bartenders Guide

Copyright 2007 by Ray Foley Cover and internal design 2007 by Sourcebooks, Inc. 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. 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.

Publisher's 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. Some recipes contained herein may call for raw or undercooked eggs. Please consult with your physician prior to consumption. 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 Library of Congress Cataloging-in-Publication Data Foley, Ray. Bartender magazine's ultimate bartender's guide : more than 1,300 recipes from the world's best bartenders, plus everything you need to set up and serve / Ray Foley. p. cm.

Includes index. ISBN 978-1-4022-0915-4 (hardcover) 1. Bartending. 2. Cocktails. I.

Bartender magazine. II. Title. TX951.F588 2007 641.8'74dc22 2007014595 Printed and bound in the United States of America. IN 10 9 8 7 6 5 4 3 2 1 To all the great bartenders,bar people,and readers of Bartender Magazine,now and in the future,and to all those who logged on to www.bartender.com.

To all the brand managers, public relation firms, agencies, and suppliers who made Bartender Magazine successful and for all their input to this, Bartender Magazine's Ultimate Bartender's Guide.

I would also like to thank Peter Lynch and the people at Sourcebooks; Loretta NatFo; the Famous Foleys: Ray, William, Amy, and Ryan; and also those on the other side of the bar tolerating me, and of course, the bartenders all over the world who take the chance and serve me! And to Jaclyn Marie Foley, the love of my life, who makes my cup overflow, and of course my main man Ryan. Erin Mackey for her tremendous assistance on putting this book together.

We have been publishing Bartender Magazine for over twenty-eight years and are now presenting this up-to-date Bartender Magazine Ultimate Bartender's Guide. THE ONLY BOOK YOU'LL EVER NEED! I have tended bar for over seventeen years and I am a bartender, not a mixologist, or master mixologist, or bar chefjust a bartender who loves the business and the people. This book is a collection of recipes from readers of Bartender Magazine and our website (www.bartender.com). There are recipes from my collection of cocktail books (over 950). I have been collecting them for over thirty years.

I have selected only great brands and products. When you start with great products, you make great cocktails. Use premium brands; they represent you, your establishment, and your cocktail. I have not (hopefully) included cocktails with items you'll have difficulty finding, i.e., no Chinese sesame syrup, puree of cucumber, kumquat leaves (if kumquats have leaves), or pearl caviar from Kazakhztan. We have enjoyed the success of Bartender Magazine and thank all the readers, advertisers, and those who made it possible. I hope you have fun reading and making all the cocktails in this book.

If we can be of any service, please email us at barmag@aol.com. 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.

Have fun! BARTENDER'S BASICS

Alabama Slammer A cocktail popularized at the University of Alabama made with sloe gin, amaretto, Southern Comfort, and orange juice. Aliz Evocative of the gentle tropical trade winds of the French Caribbean islands for which it is named, Aliz de France is a totally unique product in a new category of its own creation. Ambrosia A cocktail reputedly first concocted at Arnaud's restaurant in New Orleans immediately following the end of Prohibition. Bacardi Cocktail A cocktail made with lime juice, sugar, grenadine, and Bacardi Light Rum. The name dates back to 1934 and was associated with the firm Bacardi Imports, Inc., of Miami, Florida. Bamboo Cocktail A cocktail said to have been invented about 1910 by bartender Charlie Mahoney of the Hoffman House in New York. Bamboo Cocktail A cocktail said to have been invented about 1910 by bartender Charlie Mahoney of the Hoffman House in New York.

Drink is made with a dash of orange bitters, 1 oz. sherry and 1 oz. dry vermouth, stirred with ice, strained, and served in a wine glass with a lemon peel. Bellini Invented at Harry's Bar in Venice, Italy, around 1943. Black Russian By bartender Gus Tops at the Hotel Metropoli in Brussels. Black VelvetAlso known as Bismarck or Champagne Velvet Created in 1861 at Brooks's Club, London. Bloody Mary Invented by Pete Petiot at Harry's Bar, 5 Rue Daunou, Paris, France, in 1921; he later became Captain of Bars at the St. Bloody Mary Invented by Pete Petiot at Harry's Bar, 5 Rue Daunou, Paris, France, in 1921; he later became Captain of Bars at the St.

Regis Hotel, New York, NY. Blue Lagoon Created around 1960 at Harry's Bar, Paris, by Harry's son, Andy MacElhone. Bobby Burns Named after Robert Burns (1759-96), the Scottish poet and songwriter best known for Auld Lang Syne. The Bronx By Johnny Solon of the Waldorf Bar in New York's Waldorf Astoria. Johnny created it the day after a trip to the Bronx Zoo. Cuba Libre This drink is a political statement as well as a cocktail.

It translates to Free Cuba, a status the country enjoyed in 1898 at the end of the Spanish-American war. Cuban/American relations were friendly around the turn of the century when a US Army lieutenant in Havana mixed some light native rum with a new-fangled American soft drink called Coca Cola and braced the libation with a lime. Daiquiri Connived by workers from Bethlehem Steel during a malaria epidemic in the Village of Daiquiri, near Santiago, Cuba. French 75 If one requests this drink, he might receive a mix of gin and champagne. In the French trenches of World War I, however, gin was scarce but cognac and champagne were not. The Gibson Named after New York artist Charles Dana Gibson by his bartender, Charles Connoly, of the Players Club in New York. The Gibson Named after New York artist Charles Dana Gibson by his bartender, Charles Connoly, of the Players Club in New York.

Another version credits Billie Gibson, a fight promoter. Gin Rickey By a bartender at Shoemaker's in Washington, DC, for his customer Colonel Jim Rickey, a lobbyist. Harvey Wallbanger Created by Bill Doner at Newport Beach, CA. The Harvey Wallbanger started as a fad by Bill and was first served at a bar called The Office. Bill was last seen as Vice President of Marketing at Caesars Palace in Las Vegas. Before that, he ran a fleet of fishing boats in Cabo San Lucas, Mexico.

Thank you, Bill, for a great drink and legendwherever you are.

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