Cheryl Charming - The everything bartender’s book : your complete guide to cocktails, martinis, mixed drinks, and more!

Dear Reader,

Whether you have a desire to learn how to mix one drink at a home party or many drinks working as a bartender at a local establishment, this book gives you the information you need to get started or brush up on your mad whiskey-slingin skills.

Being the bartender at a home-party bar or at a local bar can be fun and requires a well-groomed appearance and a sociable personality (or at least one inside itching to come out).

The EverythingBartenders Book, 4th Edition is filled with everything the beginner, middlin, or expert bartender needs to know about the stylish bar and cocktail world. This book overflows with over 1,000 recipes that range from the classics and historic cocktails (from the 1800s to the early 1900s) to modern and contemporary cocktails found in craft bars of today.

If you have any questions, dont hesitate to e-mail me at .

Cheers!

Cheryl Charming

These handy, accessible books give you all you need to tackle a difficult project, gain a new hobby, comprehend a fascinating topic, prepare for an exam, or even brush up on something you learned back in school but have since forgotten.

We now have more than 400 Everything books in print, spanning such wide-ranging categories as weddings, pregnancy, cooking, music instruction, foreign language, crafts, pets, New Age, and so much more. When youre done reading them all, you can finally say you know Everything!

PUBLISHER Karen Cooper

MANAGING EDITOR, EVERYTHING SERIES Lisa Laing

COPY CHIEF Casey Ebert

ASSISTANT PRODUCTION EDITOR Alex Guarco

ACQUISITIONS EDITOR Eileen Mullan

SENIOR DEVELOPMENT EDITOR Brett Palana-Shanahan

ASSOCIATE DEVELOPMENT EDITOR Eileen Mullan

EVERYTHING SERIES COVER DESIGNER Erin Alexander

Visit the entire Everything series at www.everything.com

Avon, Massachusetts

This book is dedicated to my supportive mother, Babs.

1. No one knows where the cocktail was invented.
2. The first known written reference to the cocktail was in 1803.
3. The first known written definition of the cocktail was in 1806.
4. Jerry Thomas (1800s) was the first known celebrity bartender. He traveled the world and wrote the first known bartender book, How to Mix Drinks, in 1862.
5. Most professions are either physical or mental. Bartending is both.
6. Bartending is not typically an entry-level position. Most positions are filled from within.
7. You dont have to memorize hundreds of recipes to be a bartender. There are only about fifty recipes to knowall the rest are spinoffs from those.
8. There are about 1.5 million bartenders in America alone and most work at local bars.
9. A real martini is made with gin and dry vermouth. And since James Bond ordered a vodka martini in the film Dr. No in 1962, vodka and dry vermouth has become acceptable as well.
10. Absinthe is pronounced AB-sinth, cognac CONE-yak, Cointreau KWAN-troh, Courvoisier core-VAH-see-A, crme de cacao krem de kuh-KOW or kuh-KAY-oh, and Pernod pur-NO.

Standing behind the bar is one fine place to be. As the bartender and host at a home party or in the workplace, its your job to keep the good times rollinand with this book youll be prepared. Above all, youll be able to dip into the book for information, tips, ingredients, and recipes. Youll find everythingglassware, tools, spirits, beer, wine, mixers, garnishes, party ideas, and techniques.

The EverythingBartenders Book, 4th Edition begins with a brief history of alcohol, spirits, cocktails, and the bartending profession. It goes on to give you all the basics you need in order to concoct a cocktail. Youll find that theres no great mystery to making one. You only need to grasp the differences between drink families and the basics of shaking, blending, and mixing drinks.

For the sake of understandingand samplingthe basic contents of drinks, a chapter is devoted to each spirit that makes cocktails possible: vodka, gin, rum, tequila, and whiskey. Some of the greatest drinks ever invented are made with one liquor and one mixer, and youll find them in their respective chapters.

If you are going to be an Everything bartender, you have to be hip to whats current and wise enough to know whats classic, so this book gives you the best of whats timelessthe Whiskey Sour, Tom Collins, Old-Fashioned, and other favorites with their variations and mutations. There is a special classic symbol by each classic cocktail so that you know the difference between a mutation and the original classic. All bartenders should know these classic drinks in their basic forms.

Other chapters include shots and shooters, specialty and multi-spirit drinks, beer, wine, aperitifs and cordials, holiday drinks and punches, and homemade recipes. The shots and shooters chapter includes the hottest and hippest shooters found in nightclubsclassics, layered, flaming, and even more shots. Drinks like the Long Island Iced Tea, which contains vodka, gin, rum, and tequila, will be found in the multi-spirit chapter. The wine chapter covers recipes made from many wine-based alcohols, such as champagne, port, sherry, cider, cognac, and brandy. Aperitifs with a wine base such as vermouth bleed over into the aperitif and cordial chapter. Theres even a chapter of recipes where you can learn to make, for example, your own coffee liqueur, Irish cream, syrups, and more!

Finally, youll find many tidbits peppered throughout the bookbar- and cocktail-related jokes, trivia, hints, bar tricks, and more. As a whole, The EverythingBartenders Book, 4th Edition provides you with a well-rounded perspective on what it takes to be a bartender. Now go out and shake things up!

Alcohol consumption dates back almost to the dawn of human civilization. Over time, alcohol developed into a major trade item. Some regions developed specialty drinks that we still drink today, such as tequila and champagne. Through it all, there always had to be someone on hand to host and serve the alcohol. The duty of tending bar truly reaches back to ancient times.

No one knows the exact moment, year, century, or even period when alcohol was first discovered. Its believed that alcohol has been around since at least 10,000 B.C.E. because archaeologists unearthed Stone Age beer mugs from the Neolithic period.

Long before the dawn of the Common Era, ancient civilizations around the world brewed and distilled alcohol using whatever ingredients were available to them. The Chinese made wine as early as 7000 B.C.E. , and rice-based sake spread through Japan around 200 B.C.E. The Babylonians recorded their recipes for beer on ninety-two stone tablets in 4300 B.C.E. , and rice and barley beer were brewed in India by 800 B.C.E. Archaeological evidence suggests that alcohol was an important part of ancient life. People depended on it for commerce and celebrated deities such as Bacchus, the Roman god of wine.