Paul Knorr - 10,000 Drinks: How to Turn Your Basement Into the Most Happening Bar in Town!

10,000
Drinks 27 Years Worth of
Cocktails! Recipes and tips for 10,000 alcoholic and nonalcoholic mixed drinks, eye
openers, party starters, pick-me-ups, and thirst-quenching libations
Paul Knorr

To my wife Nicole, my children Camryn and Colby, and to all my drinking buddies, past and present. STERLING and the distinctive Sterling logo are registered trademarks of
Sterling Publishing Co., Inc. Library of Congress Cataloging-in-Publication Data Knorr, Paul.
10,000 drinks / Paul Knorr.
p. cm.
ISBN-13: 978-1-4027-4287-3
ISBN-10: 1-4027-4287-8
1. Bartending. Title. II. II.

Title: Ten thousand drinks. TX951.K54 2007
641.8'74--dc22 2007001784 Published by Sterling Publishing Co., Inc.
387 Park Avenue South, New York, NY 10016
#169; 2007 by Paul Knorr All rights reserved Sterling ISBN-13: 978-1-4027-4287-3
Sterling eBook ISBN: 978-1-4027-9216-8 For information about custom editions, special sales, premium and corporate purchases, please contact Sterling Special Sales Department at 800-805-5489 or specialsales@sterlingpub.com. Contents Im from New York and here we dont usually serve hamburgers with mustard on them. For a period of time, I lived in Atlanta, where mustard was more common than ketchup. Ordering that most basic of American foods resulted in a completely different taste. The same thing can and does happen with mixed drinks.

This book tries to capture the vast variety of cocktails and mixed drinks that exist in the world today. There are as many different drinks as there are bartenders. A good bartender can take a customers request to surprise me and make up a mixology masterpiece on the spot. In culling my collection of recipes down to just 10,000 for this book, Ive tried to include most of the popular favoritesthe drinks that people know and loveas well as a selection of more exotic libations that are outside of the norm. Amazingly, I feel like 10,000 barely scratches the surface of all the drinks I could have included. In organizing this book Ive tried to separate the drinks into logical categories, grouping similar drinks together.

This resulted in some rather broad categories like tall drinks as well as some very focused ones like Tabasco shots. Sometimes the drinks are grouped by whats in them as is the case with coffee drinks and champagne drinks; other times the categories are based on how the drink is made as in blended and frozen and depth charge. Some of my favorite categories are based on how the drinks are consumed, as with shots and mind erasers. Within each category, the drinks are arranged alphabetically to make things easier to find. I hope this breakdown encourages you to browse and explore rather than use this book solely as a reference. Finally, most of the drinks in this book give measurements in parts, as in 1 part this and 2 parts that.

This serves two purposes. First, it makes the recipes work even if youre metrically challenged, as theres no need to convert between ounces and centiliters. The other reason for listing the proportions is to allow for different glassware. A Cosmopolitan (as an overused example) requires different amounts of ingredients when poured into a cocktail glass than when served over ice in a rocks glass, but proportionally the ingredients are the same. Either way, its 1 part this and 2 parts that. Bar Mats Also known as spill stops, these mats trap spillage and keep the bar neat.

They are especially handy during messy tasks such as pouring shots. Dont forget to empty the mats and wash them after each use. Bar Rags Always keep at least two bar rags handy to wipe up spills and keep the bar clean. Bar Spoon A bar spoon is a small spoon with a very long handle. It has many uses behind the bar. It can be used for stirring cocktails of course, but you can also pour a liqueur over the back of the spoon when layering it on top of another liqueur.

You can also use it to scrape the bottom of the blender. Blender What bar would be complete without a blender for making fancy frozen drinks? A heavy-duty, multi-speed blender is a good choice. Boston Shaker This is a less elegant, but easier, cheaper, and more reliable alternative to the martini shaker. It consists of a metal cup and a pint glass. Place ice and liquids in the cup, perss the glass tightly over the cup to form a seal, shake, and serve. Garnish Tray A nice, neat, covered tray to hold your lemon slices, lime wedges, orange wheels, and cherries. Ice Scoop All commercial establishments require a designated scoop for use with ice, and its wise to use an ice scoop at home as well. Ice Scoop All commercial establishments require a designated scoop for use with ice, and its wise to use an ice scoop at home as well.

Ice is legally considered a food, all the food-handling safety procedures apply. Do not use a use a glass to scoop the ice, or you run the risk of chipping the glassimagine trying to find a glass chip in an ice bin! Also, keep your hands, used glassware, and any other potentially dirty object out of contact with the ice. Jigger A jigger is a measuring device that consists of two metal cups welded bottom to bottom. One of the cups is 1.5 ounces (45 ml) and the other is 1 ounce (30 ml). Some fancier jiggers have handles. Knife A good, sharp knife is essential for cutting fruit for garnish.

A knife can also serve as a zester and peeler. It can also be used to cut wedges and slices or to make lemon zest or lime twists. Liquor Pours or Spouts A liquor pour is used to control the flow of liquor from the bottle. This helps to prevent spilling and splashing and also controls under-or over-pouring. Most pours flow at 1 ounce per second; with a little practice and a liquor pour a bartender can accurately measure an ounce counting. Shaker Also called a cocktail shaker or martini shaker, a shaker has three parts: the cup, the top, and the cap. Shaker Also called a cocktail shaker or martini shaker, a shaker has three parts: the cup, the top, and the cap.

Place ice in the cup followed by the liquids press the top and the cap on tightly, and shake (away from the customer!). To serve, remove the cap and use the top as a strainer. Strainer A strainer fits over the top of a Boston shaker or any other glass and is used to strain the ice from a drink after its been stirred or shaken. At the top of the previous page, the drawing on the left is of a shaker and the drawing on the right is of a strainer. Wine Opener Any bar that serves wine should have a wine opener, whether it be a simple corkscrew, or a fancy estate wine opener that mounts on the edge of the bar. Aperitif An alcoholic drink taken before a meal, or any of several wines or bitters. Aperitif An alcoholic drink taken before a meal, or any of several wines or bitters.

Buck A drink made with an ounce of liquor with lemon juice and ginger ale, and topped with a twist of lemon. Chaser A beverage you consume after doing a shot of liquor rather than combining them with a spirit in the same glass. The original chaser was the Boiler-maker, which is a shot followed by a beer. Cobbler A tall summer-style drink that consists of ice, wine or liqueur, and a variety of fruit slices, cherries, berries, and so forth Collins Tall, cool, punch-like drinks made by combining any basic liquor with sugar, soda water and lime or lemon juice. Serve over ice cubes in a frosted glass. (A Tom Collins is made with Gin, a John Collins with Whiskey, and a Joe Collins with Scotch.) Cooler A low-alcohol drink consisting of either white or red wine mixed with lemon-lime soda, ginger ale, club soda or a citrus juice.