Sally Ann Berk - The New York Bartenders Guide

The New York Bartenders Guide

1,300 ALCOHOLIC AND NON-ALCOHOLIC DRINK RECIPES FOR THE PROFESSIONAL AND THE HOME Sally Ann Berk GENERAL EDITOR Copyright 1997, 2005 Black Dog & Leventhal Publishers, Inc. All rights reserved. No part of this book may be reproduced in any form or by electronic or mechanical means including information storage and retrieval systems without written permission of the publisher. Published by
Black Dog & Leventhal Publishers
151 West 19th Street
New York, NY 10011 Distributed by
Workman Publishing
225 Varick Street
New York, NY 10014 Manufactured in China Interior design: Scott Citron, Scott Citron Design
Design production: NICI von Alvensleben, SPELL
Contributor: John Glenn Photo Credits:
Getty Images: pp.
Foodpix/PictureArts: p.
Luk Thys/PhotoAlto: pp.
George G. Weiser, Jr.: All other photos. Since this book was first published in 1995, New York City has been through many changes. Since this book was first published in 1995, New York City has been through many changes.

In that time, New Yorkers have experienced events that none of us could ever imagine. But what shines through is the enduring spirit of New Yorkers who continue to celebrate life every day. And that means enjoying the good things that New York City has to offerincluding the nightlife of this fabulous city. Just like the Empire State Building and the Chrysler Building, both classics with style, perfection, and grace, many of the cocktails in this book are timeless masterpieces. As quintessential as the Flatiron Building, these cocktailsthe Martini, the Manhattan, and the Cosmopolitanare sensuous icons of the ineffableness that is Manhattan (and the outer boroughs, too!). The New York Bartenders Guide gives you the tools to make the perfect drink, and with more than 1,300 alcoholic and some classic non-alcoholic recipes for traditional and popular new cocktails, youll never be stumped for a new drink idea. The New York Bartenders Guide gives you the tools to make the perfect drink, and with more than 1,300 alcoholic and some classic non-alcoholic recipes for traditional and popular new cocktails, youll never be stumped for a new drink idea.

In addition to all the drink recipes you will ever need, The New York Bartenders Guide contains time-tested tips from famous New York bartenders. Why New York? Because, after all, if you cant find it in New York, you probably cant find it anywhere! Here is some of the collected wisdom of our favorite bartendersgood advice for anyone wanting to learn about bartending, entertaining, or just creating a good drink. Margarita from Mesa Grill

Nicholas Mellas, Gallaghers Steak House: My all-time favorite drink to make is a classic dry Martini with beautiful, extraordinary olives. Martinis have been drunk forever. Mark Fleckenstein, Gotham Bar & Grill: I enjoy making classic cocktails and enticing people to try them. A perfectly proportioned Manhattan made with a light, blended rye such as Crown Royal is a charming elixir.

I also like to take an old standard and tweak it a little, such as making a vodka gimlet with Hangar One Kaffir Lime vodka and fresh lime juice. Michael Lagnese, Union Square Cafe: My favorite cocktail depends on the season. During the summer months it can be either a dry Tanqueray martini up with a twist, or a dry Stoli martini up with a twist. In the winter, I would have to say first is a Tanqueray Negroni, classic. Jack Kennedy, Delmonicos Steakhouse: Tastes in cocktails swing in New York. Right now, Im making a lot of green and red apple martinis.

I enjoy making the classic cocktails as well as the current favorites, but my drink of choice is vodka and Coke. Billy Steel, 21 Club, Hudson River Club, Mesa Grill: The most poured drink at 21 was anything on the rocks, mostly Scotch. My favorite drink to make there was a classic Martini, with a little more vermouth than usual. At 21 they are into making drinks the way they should be made. Peter Mellett, Au Bar, Mesa Grill: I have watched the old standards fade from popularity, ordered only by folks of a certain age, only to be brought back into vogue.

Peter Mellett: There is a big difference between mixing drinks at home and doing in at work. Peter Mellett: There is a big difference between mixing drinks at home and doing in at work.

But in both instances people love to watch a bartender in action. Mark Fleckenstein: Dont buy cheap triple sec for your home bar, it can make a good drink go very bad. Jack Kennedy: When I train new bar staff, I always tell them, Dont let the crowd absorb you. The same rule applies in your home. Whether you have two guests or customers or two hundred, give each guest and each drink the same level of attention. Michael Lagnese: Whether bartending at work or at home, I try to make sure everyone always has a full glass in their hand.

When someone is taking care of you with a cocktail in hand it helps to make the pain of your day go away. Martini with Dubonnet and a Twist (from Hi-Life Bar Grill)

Peter Mellett: All the up drinks are fun to make, Margaritas, Martinis, Gibsons, etc. Its interesting to note that if one person is drinking them, most of the bar will follow suit. They look fun to drink. Jack Kennedy: The best way to make sure you serve great cocktails is to begin with great ingredients and then mix them the same way every time. Experimentation is funadding a new ingredient to an old standardbut consistency is the key.

Once youve figured out the right balance of ingredients, you want your customers to recognize the drink you put in front of them, to trust that it will be exactly like the excellent martini you made for them last week. Michael Lagnese: This is your stagemake the most of it. Engage in conversation with everyone. Something can always come out of it like meeting your wife, as I did. Sarah Fearon, Hi-Life Bar and Grill: Every party needs a host to make sure things flow well. As a bartender you have to host a killer party every night.

The first step to making this experience incredible is inviting your clients to feel welcome.

Next page