Cuban Cocktails
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Cody's Original Roadhouse New Drink Specs 2017
Cody's Original Roadhouse New Drink Specs 2017 3rd Quarter 2017 Confidential and Proprietary to Cody's Original Roadhouse. DO NOT COPY. Version 1.0 2017 Cody's Original Roadhouse. - Confidential and Proprietary Version 1.0 2017 Cody's Original Roadhouse. - Confidential and Proprietary 3rd Quarter 2017 3rd Quarter 2017 Cody's Blast Fuzzy's Peach Tea Amount Ingredients Amount Ingredients As Needed Ice As Needed Ice 2 1/2 oz (Vol) Malibu Rum 1 1/4 oz (vol) Fuzzy's Vodka 2 oz (Vol) Well Arandas Silver Tequila 2 oz (vol) Sweet Tea 4 oz (Vol) Lasco Lime Sour Mix 1 oz (vol) Real Peach Syrup 2 1/2 oz (Vol) Orange Juice 3 Each Mint Leaves 2 1/2 oz (Vol) Cranberry Juice 2 Each Lemon Wedges 1 oz (Vol) Grenadine 1 1/4 oz (vol) Soda Water 1/2 oz (Vol) Gran Gala 1 oz (vol) Lasco Lime Sour Mix 1 Each 7" Bamboo Paddle 1 Each 1/2 Fresh Pineapple Moon 1 Each 1/2 Orange Moon 1 Each Maraschino Cherry 1 Each Umbrella Method: Shake Method: Spindle Mix Glass: Logoed Copper Mug Glass: Goblet Glass 1. Place vodka, sweet tea, peach syrup, mint leaves, soda water and 1. Fill goblet glass with ice. sweet and sour into a shaker tin. 2. Place rum, tequila, sour mix, orange juice and cranberry juice 2. Squeeze 1 lemon wedge into the shaker. into a mixing tin. 3. Shake. 3. Sprindle mix for 5-10 seconds. 4. Fill a Fuzzy/Cody's logoed copper mug with ice. 4. Pour over ice. -
Mastering the Classics: RECIPES
Mastering The Classics Recommended Reading: Imbibe! David Wondrich The Craft of the Cocktail Dale Degroff Sazerac Absinthe rinse 4 Dashes Peychaud’s Bitters ¼ oz Simple Syrup 2 oz Rye* Fill ROCKS GLASS with ice and set aside. In a Mixing Glass add all ingredients except absinthe, add ice and STIR. Discard ice and rinse ROCKS GLASS with absinthe. Strain into glass. Lemon Twist. *Try swapping Rye for Cognac or splitting the base between Rye and Cognac! Martinez 2 Dash Orange Bitters 1 Barspoon Maraschino 1 oz Cocchi Torino 2 oz Old Tom Gin Build in Mixing Glass and add ice, STIR. Strain into NICK AND NORA. Garnish with Orange Twist. Gibson ¼ oz Pickled Onion Brine 1 oz Carpano Bianco 2 oz Tanqueray 10 Build in Mixing Glass, add ice and STIR. Strain into Nick & Nora with a pickled onion. Jack Rose 1 Dash Peychaud’s ¾ oz Lime 1 oz Pom Grenadine 2 oz Apple Jack Build in Shaker, add ice and SHAKE. Strain into COUPE. Garnish with Apple Fan. Whiskey Sour 1 oz Lemon Juice ¾ oz Simple Syrup 2 oz Whiskey 1 Egg White Build in shaker and DRY SHAKE. Add ice and SHAKE. Strain into COUPE. Garnish with Angostura art. Ramos Gin Fizz 3 Dash Orange Flower Water ½ oz Heavy Cream ½ oz Lemon ½ oz Lime ¾ Simple 1 Egg White 2 oz Gin Add all ingredients and DRY SHAKE. Add Ice and SHAKE SHAKE SHAKE. Strain into COLLINS. Pour SODA into shakers and then into middle of fizz until meringue forms. Pro Tip: Place cocktail in FREEZER before pouring in SODA to help the meringue set. -
The Bartender's Best Friend
The Bartender’s Best Friend a complete guide to cocktails, martinis, and mixed drinks Mardee Haidin Regan 00 bartenders FM_FINAL 8/26/02 3:10 PM Page ii 00 bartenders FM_FINAL 8/26/02 3:10 PM Page i The Bartender’s Best Friend 00 bartenders FM_FINAL 8/26/02 3:10 PM Page ii 00 bartenders FM_FINAL 8/26/02 3:10 PM Page iii The Bartender’s Best Friend a complete guide to cocktails, martinis, and mixed drinks Mardee Haidin Regan 00 bartenders FM_FINAL 8/26/02 3:10 PM Page iv This book is printed on acid-free paper. Copyright © 2003 by Mardee Haidin Regan. All rights reserved Published by John Wiley & Sons, Inc., Hoboken, New Jersey Published simultaneously in Canada No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permis- sion of the Publisher, or authorization through payment of the appropriate per- copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 750-4470, or on the web at www.copy- right.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, e-mail: [email protected]. Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. -
Top 50 Cocktails
Top 50 Cocktails 50 hand picked delicious cocktails to inspire, intrigue and tantalise your taste buds Our Top 50 Cocktails Over the past few years we’ve collated, tried, tested and been inspired by a host of amazing cocktails. From the classics to the new age crazy concoctions, we’ve enjoyed seeing what new directions bartenders and cocktail enthusiasts are taking. In this book we’ve collated our top 50 cocktails, that as a team we worked hard on to produce. We took into account the votes by all you amazing users on our site to try and maintain some sense of normality, while at the same time including some amazing inspired new creations. When we hit any heated discus- sions, there was only one thing for it - to taste test the cocktails to ensure we only chose the best. We hope you enjoy trying some of these as much as we did choosing and tasting them ourselves. Whatever you’re after, your favourite choice of tipple, or your mood we hopefully have included something to intrigue and inspire you. Nick Wilkins Make Me A Cocktail creator Equipment Cocktail Shaker You can’t get far with most cocktails without the staple of any personal home bar - the cocktail shaker. Add some ice to the ingredients within, shake for 10-15 seconds and strain into the required glass. Simple. Strainer Right after the cocktail shaker comes the strainer. Some shakers have a basic strainer built in, but to catch all those ice lumps or fruit pieces you don’t want in your finished product, a simple strainer suffices. -
Rum Drinks: 3 Dashes Peychaud’S Bitters 1 Dash Gary Regan’S 1/2 Oz
cocktail corner SOME COOL RUM COCKTAILS FOR WARM WEATHER DAYS by Dale DeGroff ROCHINHA SAZERAC NUI NUI By Jacques Bezuidenhout (AKA THE DESERT RATTLER) By Jeff Berry, served at the 2 oz. Rochinha 5-year Aku Aku Lounge in the ‘Single Barrel’ Cachaça Stardust Hotel in Las Vegas Rum Drinks: 3 dashes Peychaud’s Bitters 1 dash Gary Regan’s 1/2 oz. Fresh Lime Juice Easy to use yet often overlooked by Orange Bitters 1/2 oz. Orange Juice 2 tbsp. Simple Syrup or 1/4 oz. Cinnamon-Sugar Granulated Sugar Syrup (one part cinnamon serious mixologists, rum is the mixer’s Splash of Absinto Camargo sugar, one part water) (or Brazilian Absinthe-like 1 tsp. Allspice-infused magic ingredient. product) Sugar Syrup* 1 tsp. Fee Brothers Chill cocktail glass with ice Vanilla Syrup and some Absinto. In a 2 oz. Amber Virgin Islands Rum is made directly from sugar so rum. Today rum punch-style drinks mixing glass, add bitters, Rum production costs are lower, giving con- come with an assortment of colorful sugar and Rochinha and Dash Angostura Bitters sumers great value for quality brands. It names like Zombie, Bahama Mama, stir with ice. Dump ice 4 oz. (1/2 cup) Crushed Ice from cocktail glass but be Spiral-cut orange peel (6 to also mixes well with most juices, spices, Nui Nui, Hurricane, and the more sure there is a generous 8" long) to garnish and many other spirits like brandy and straight forward Planters Punch. coating of Absinto left in liqueurs, resulting in cocktails with Planters Punch recalls the tradition the glass. -
COCKTAILS - - - Section One
CAFE ROYAL COCKTAIL BOOK Compiled by W. J. TARLING Illustrated by FREDERICK CARTER Decorated by THE CHEVRON STUDIO PUBLICATIONS FROM PALL MALL LTD 43 DUKE STREET, ST. JAMES', LONDON, S.W.i MADE AND PRINTED IN GREAT BRITAIN BY THE SIDNEY PRESS LTD., LONDON AND BEDFORD [Sketched by Wykeham Studios ALL Royalties derived by W. J. Tarling from this book are to be equally divided between The United Kingdom Bartenders' Guild Sickness Benefit Fund and The Cafe Royal Sports Club Fund. Contents COCKTAILS - - - Section One OTHER DRINKS - - Section Two INDEX to names of cocktails whose vast number prevents inclusion of . recipes in this book - - - Section Three GLOSSARY - - - Section Four Coronation Edition 1937 Preface O compile this book of Cocktails has been no easy task since it has entailed minutely examining over four thousand recipes, and to keep the book within reasonable bounds it has been only possible to give a selection of the most suitable cocktails. The majority of recipes are the originals of Members of the United Kingdom Bartenders' Guild, of which I have the honour to be President, and I can assure my readers that if they will follow these recipes carefully they will be able to enjoy many drinks with which they were hitherto unacquainted. Careful observation has shown that at the majority of Cocktail parties there is little variation in the cocktails offered, and each party is apt to have a monotonous repetition of Martini, Bronx, Manhattan, and White Lady Cocktails, all, I grant, very good cocktails indeed, but just as apt to be dull as continuous dinners at which the same soup, fish, meat and sweet are served. -
Holland America Line 2019–2020 Caribbean
2019–2020 CARIBBEAN OCTOBER 2019–APRIL 2020 WE WERE BORN TO VOYAGE Bringing the world closer, journey by journey. This is why we sail. hollandamerica.com 1 ENJOY A MOMENT with newfound friends. Revel in an unhurried pace and a refined ambiance shared by fewer guests. DISCOVER A TAPESTRY of textures — from details like the intricate etching of an art piece to the sumptuous surroundings of our spa. WELCOME ABOARD Venture ashore to discover astonishing landscapes and cultures. Return to the familiar, intimate elegance of your Holland America Line ship. EVERY DETAIL, EVERY DAY, FOR THE BEST SERVICE AT SEA SIGNATURE STYLE From the moment you arrive, you are welcomed as a friend. As you settle into your SPOTLESS stateroom service spacious stateroom, your room steward may stop by to ensure everything is in twice a day order, taking a moment to learn your name to greet you personally each day. ATTENTIVE servers in At the pool, the whir of a blender tells you the bartender has already discovered The Dining Room dedicated your preference for an iced daiquiri in the afternoon. In The Dining Room, your to pleasing you salad dressing is on the side, just as you wish. PROFESSIONAL casino Gracious and warmly attentive. Never in the way, yet always close at hand. croupiers, European-trained Ours are the service traditions that have always been at the heart of classic spa aestheticians, top-shelf cruising — more prized than ever among new generations who know that when bar staff it comes to travel, service is the ultimate luxury. EXC GUIDES™ to personalize your journey according to INTERNATIONALLY RECOGNIZED your interests Our academy-trained crew members regularly win the industry’s top honors. -
Your Ultimate Home Bar Guide
LIQUID CULTURE Your Ultimate Home Bar Guide 67 Essential Tips & Tools for Every Budget How to Entertain Like a Pro 75 Cocktails You Can Make at Home RAISINGRAISING thethe BARBAR Whether you’re stocking a basic bar or going for a master’s in mixology, our home bar guide will help you gear up Story by HANNAH C. FELDMAN and TRACY HOWARD Photos by STUART MULLENBERG 2 MBIBEMAGAZINE.COM IMBIBE RAISINGRAISING MAYBE you’ve been watching too many Thin Man movies. Maybe the thethe economy has made you realize the virtues of entertaining at home. Or BARBAR maybe your favorite neighborhood bar has inspired you to step up your own game. Whatever the reason, you’ve decided it’s time to set up a home bar you can be proud of. We know this can seem like a daunting undertaking: With the seemingly infinite varieties of spirits and gear out there, it’s hard to know what you actually need, and what’s an unnecessary expense. That’s why we’ve laid out everything you need to create the home bar of your dreams, whether you’re just starting or you’re ready to take your existing setup to the next level. We spoke with bartending pros across the country to get the most practical tips for stocking and using your home bar to best effect, and we scouted out some fun recipes you can make along the way. Before long, you’ll have a bar even Nick and Nora Charles would be impressed by. TIP: Be patient. Building a spirits collection is a long- term process. -
Dale Degroff Holiday Cocktails
Dale DeGroff Holiday Cocktails UNCLE ANGELO’S EGG NOGG (1 batch 8 to 12 people) My Great Uncle Angelo Gencarelli’s recipe appeared on the Four Roses whiskey bo!le for years in the 1950’s. What makes it so special is the lightness: two parts milk to one-part heavy cream. The yolks and the whites are separated and the egg whites whipped stiff are folded into the finished eggnog like clouds above a sea of nog... INGREDIENTS# 6 eggs (separated)† 1 quart milk 1 pint cream 1 tablespoon ground nutmeg 3/4 cup sugar 6 oz. old bourbon 4 oz. your favorite medium bodied rum or spiced rum Preparation: Put the whites aside in the fridge. Beat egg yolks well until they turn very light in color, adding half a cup of sugar as you beat. Add the milk, cream and the spirits to finished yolks. Add some grated nutmeg to the batch and stir well. Chill. Just before serving, beat egg whites with 1/4 cup of remaining sugar until they peak. Fold whites into mixture. Grate fresh nutmeg over each cup. † NOTE: As with cooking, raw eggs in cocktails when stored and handled properly are completely safe; in fact, because they are mixed with strong spirits there is an added measure of safety by virtue of the antibacterial properties of strong spirits. hollandamerica.com Dale DeGroff Holiday Cocktails GENERAL HARRISON’S NOG (A nog with no cream or milk products) A personal favorite, adapted from a recipe in Jerry Thomas’s 1862 edition of How to Mix Drinks or The Bon Vivant’s Companion. -
Archive and Highlights
Bartenders may have found their lore keeper in Dale DeGroff; He is 3 parts Stork Club, 2 parts Las Vegas and 1 part scholar of the trade.* America’s foremost mixologist, Dale DeGroff developed his extraordinary techniques and talent for over twenty years tending bar at great establishments most notably, New York City's famous Rainbow Room, where he pioneered a gourmet approach to recreating great classic cock- tails. Often referred to as the “daVinci of Drink”, DeGroff has created award winning cocktail menus for world renowned restaurants and has established himself as a leading authority and popular personality in the beverage world, appearing regularly in the press and electronic media including: Martha Stewart Living, The Colin Cowie Show, CNN, Weekend Today, NBC’s Today Show, The Food Network, Discovery Channel, Metro Guide, History Channel, and local TV and radio stations throughout the United States and Europe. He also writes monthly columns for Esquire UK, Theme Magazine, and Beverage Media. As a spokesperson for the Distilled Spirits Council of the United States, DeGroff pro- motes the concept of responsible drinking in the home. Dale also provides product evaluation, recipe development, staff training and seminars to spirits manufacturers and leading restaurants through- out the world. his mixology seminars include a comprehensive look at the history of the cocktail from its Golden Age through pro- hibition, chronicling its journey to Europe and the Caribbean, as he demonstrates classic techniques used to prepare cocktails. He also offers “Bartender Boot Camp”, and his popular Cocktail Safari® tours of Manhattan which have been featured in New York Magazine, Citysearch.com and Esquire UK. -
Bubbles the Lighter Whites Medium Whites Red Red, Red
Bubbles 6 oz. 9 oz. Cantine Maschio, Prosecco Brut, 12 Treviso Veneto Italy NV Marquis de La Tour, Brut Sparkling, 15 Loire Valley, France NV 187ml Chandon, Rosé, California NV 187ml 13 The Lighter Whites light to mild intensity Chateau Ste. Michelle, Riesling, 11 17 Columbia Valley, Washington Kris, Pinot Grigio, “Artist Cuvée”, 10 15 delle Venezie, Italy Joel Gott, Sauvignon Blanc, California 10 15 Whitehaven, Sauvignon Blanc, 13 19 Marlborough, New Zealand Medium Whites mild to full intensity Sacha Lichine SLS Rosé, Single Blend, 9 14 Languedoc, France Miner Family Vineyards, Viognier, 14 20 “Simpson Vineyard”, California Wente Vineyards Estate Grown, Chardonnay, 11 17 Livermore Valley, Central Coast, California Kendall-Jackson, Chardonnay, 13 19 “Vintner’s Reserve”, California Red light to mild intensity Parker Station, Pinot Noir 11 17 Central Coast, California Meiomi, Pinot Noir 13 19 Monterey, Sonoma Santa Barbara, California Charles Smith Wines, Merlot, 11 17 “The Velvet Devil”, Columbia Valley, Washington Terrazas Altos del Plata, Malbec, 10 15 Mendoza, Argentina red, Red, RED mild to full intensity Genesis by Hogue, Meritage, 14 20 Columbia Valley Washington Louis M. Martini, Cabernet Sauvignon, 12 18 California Beringer, Cabernet Sauvignon, 15 21 Knights Valley, California Beer Crisp Amstel Light, Holland, 3.5% 7 Bud Light, USA, 4.2% 6 Coors Light, USA, 4.2% 6 Miller Lite, USA, 4.2% 6 Corona “Extra”, Mexico, 4.6% 7 Budweiser, USA, 5% 6 Michelob “Original”, Lager, USA, 5% 6 Heineken, Holland, 5% 7 Fountain Square, “Workingman’s”, Pilsner, Indianapolis, Indiana, 5% 7 Stella Artois, Lager, Belgium, 5% 7 Sun King, “Sunlight”, Cream Ale, Indianapolis, Indiana 16oz 5.3% 7.50 St. -
Let's Talk Cocktails
FUN FACTS ABOUT COCKTAILS WHAT’S IN A GLASS The word “cocktail” comes from the practice of horse LET’S TALK dealers in the 1700s. To cock a horse’s tail and make it look more spirited for the show, the dealer would give it a FLUTE ginger suppository. Adding spices like ginger or pepper to A classic champagne glass designed for COCKTAILS gin or beer became known as adding “cock-tail”. bubbles to lead straight up through the That definition of the term “cocktail,” as it first flute, impacting the palate and nose. appeared, referred to the mixed drink as “a Cocktails served in a flute are primarily stimulating liquor, composed of spirits of any kind, champagne-based cocktails such as a with sugar, water and bitters”—essentially an Old bellini or mimosa. Fashioned, making it the ORIGINAL cocktail! A martini cocktail should be stirred, and a shaken martini is called a Bradford. This is why Bond always HIGHBALL has to specify his martini be made the wrong way. Served with small cubes, highball cocktails The word bourbon came from an old Virginia can be consumed quickly while staying county that is now in Kentucky - Bourbon County. cold. Commonly mixed with sodas, they are often interchangeably served in Collins glasses. Highball cocktails include a mojito and gin fizz. OLD FASHIONED WHISKY COCKTAIL 2 oz Rye Whiskey 1 Demerara Sugar Cube ROCKS 2 dashes Angostura Bitters For garnish a lemon peel twist Wide-rimmed and thick based glass -Jim Meehan, The PDT Cocktail Book ideal for muddling non-liquid ingredients directly in the glass.