MARTINI Serve in a martini glass Ingredients: 2 oz. gin 1 tsp. dry vermouth Combine straight up and stir with an olive. MARTINIS can be made stronger and dryer (less vermouth) or weaker and dryer (more vermouth) or sweeter (half sweet, half dry vermouth). They can also be made with vodka instead of gin. Can be served on the rocks too. A twist of lemon or orange can be used instead of the olive. For a MARTINI, HOLLAND STYLE, use Dutch genever gin. For a MARTINI MAJADOR, use tequila instead of gin. PINA COLADA Serve in a deep champagne saucer Ingredients: 2 oz. gold rum 2 oz. cream of coconut 4 oz. pineapple juice 1 pineapple stick Combine everything except the pineapple with ice; shake well. Strain. Decorate with the pineapple and a cherry. A PINA COLADA can also be mixed with a little crushed ice in a blender. GIN FIZZ Serve in a highball. Ingredients: 3 oz. gin 1 1/2 oz. lemon juice 3/4 oz. lime juice 1 tbs. powdered sugar Club soda Combine (except the soda) with ice; shake well. Strain; add ice and soda. TOM COLLINS Serve in a highball. Ingredients: 2 oz. gin 1 1/2 oz. lemon juice 1 1/2 tsp. sugar syrup Club soda Combine everything except the soda; stir well and add ice. Fill the glass with soda and decorate with a cherry. A JOHN COLLINS is a TOM COLLINS using ginger ale instead of club soda. HARVEY WALLBANGER Serve in a highball. Ingredients: 1 oz. vodka 2 tsp. Galliano Orange juice Pour the vodka into a tall glass; add ice and almost fill the glass with orange juice. Float the Galliano on top. WHISKEY SOUR Serve in a old fashioned glass. Ingredients: 2 oz. whiskey 1 oz. lemon juice 1 tbs. sugar syrup Combine with ice; shake well. Strain straight up. Decorate with a slice of lemon. For a WARD EIGHT, add a few drops of grenadine before mixing. EARTHQUAKE Serve in a champagne hollow stem glass. Ingredients: 1 1/2 oz. tequila 1 tsp. grenadine 2 strawberries 1-2 dashes orange bitters 3 oz. crushed ice Combine in a blender at a high speed for 15 seconds. Strain straight up with a lime slice and a strawberry. Planter's Punch Served in a punch bowl Ingredients: 1 1/2 oz. Myer's rum 1 oz. lemon juice 1 oz. sugar syrup 1 oz. orange juice Several drops grenadine Combine with ice; shake well. Strain onto crushed ice. Decorate with a cherry plus slices of fruit. Lime juice can be used instead of lemon juice; Angostura bitters instead of the grenadine. You can use two kinds of rum if you'd like. A bittered punch should be touched up with club soda. PINK LEMONADE Serve in a wine glass. Ingredients: 5 oz. rose wine 2 oz. lemon juice 2 oz. orange juice 3 tsp. sugar syrup 2 tsp. kirschwasser Combine; stir well and add ice. Decorate with a slice of lemon. FROZEN DAIQUIRIS Daiquiris, along with other frozen drinks are made basically the same way: Combine the ingredients in an electric blender, add 3 oz. of crushed ice, and blend at a low speed for no more than 15 seconds. Strain the drink into a wide champagne glass and serve straight up. PLAIN FROZEN DAIQUIRI Ingredients: 1 1/2 oz. white rum 2 tsp. lime juice 1 tsp. sugar syrup Add an extra oz. of crushed ice. Serve with a straw and top with a teaspoon of 151 proof rum. --------- FROZEN LIME DAIQUIRI Ingredients: 2 oz. white rum 2 tsp. lime liqueur 2 tsp. lime juice Add a twist of lime in the glass and drop in the peel. --------- FROZEN PASSION FRUIT DAIQUIRI Ingredients: 1 1/2 oz. white rum 1/2 oz. passion fruit syrup 2 tsp. lime juice 2 tsp. orange juice 1 tsp. lemon juice Follow directions as given at the beginning. --------- FROZEN MINT DAIQUIRI Ingredients: 2 oz. white rum 2 tsp. lime juice 1 1/2 tsp. sugar syrup 1/2 doz. mint leaves Add an extra oz. of crushed ice. -------- FROZEN MANGO-LIME DAIQUIRI Ingredients: 1 1/2 oz. white rum 1 oz. mango nectar 2 tsp. lime liqueur 2 tsp. lime juice Garnish with a slice of mango. -------- FROZEN GUAVA DAIQUIRI Ingredients: 1 1/2 oz. white rum 1 oz. guava nectar 2 tsp. lime juice 1 tsp. banana liqueur Follow direction as given at the beginning. -------- FROZEN PEACH DAIQUIRI Ingredients: 1 1/2 oz. white rum 2 oz. frozen peaches, thawed and sliced. Save the syrup from the frozen peaches and add 2 teaspoons into the blender. BLACK RUSSIAN Serve in a big old fashioned glass. Ingredients: 1 1/2 oz. vodka 3/4 oz. Kahlua Combine with ice; shake well. Strain and add ice. For a BLACK MAGIC add a few drops of lemon juice before shaking. ZOMBIE Serve in a high ball. Ingredients: 1 1/2 oz. gold rum 3 tsp. lime juice 1 tbs. Jamaican rum 1 tbs. white rum 1 tbs. pineapple and papaya juice 1 1/2 tsp. sugar syrup 1 tsp. 151-proof rum 1 pineapple stick Granulated sugar Combine everything except the high- proof rum, pineapple stick, and granulated sugar with ice; shake well. Strain and add ice. Decorate with the pineapple stick and a cherry; float the high-proof rum and sprinkle a little sugar over it. ZOMBIES should be made with rums of various strengths (i.e. 90 and 86 proof). A little apricot brandy can be used as an addition to the fruit juices; sprigs of mint can be added to the garnishes. FLAMES OVER NEW JERSEY Serve in a punch bowl. Ingredients: 1 quart apple brandy A few dashes of Angostura bitters 8 oz. sugar Warm the brandy and combine it with the bitters and the sugar in a punch bowl. Stir until the sugar is dissolved. Ignite at the table. Extinguish with a quart of boiling water; stir and serve hot. BLOODY MARY Serve in a SOUR glass. Ingredients: 1 1/2 oz. vodka 3 oz. tomato juice 1 tbs. lemon juice Several drops Worchestershire sauce Several drops Tobasco sauce Combine with ice; shake well. Strain and serve straight up. Add salt and pepper to taste. For a BLOODY MARIE halve the lemon juice and add several drops of Pernod. For a BLOODY MARIA use tequila instead of vodka. RED LION Serve in a BIG OLD FASHIONED glass. Ingredients: 1 1/2 oz. Grand Marnier 1 tbs. gin 2 tsp. orange juice 2 tsp. lemon juice Combine with ice; shake well. Strain. Add ice and a twist of lemon. LITTLE PRINCESS Serve in a BIG OLD FASHIONED glass. Ingredients: 1 1/4 oz. gold rum 1 1/4 oz. sweet vermouth Combine with ice; shake. Strain and add ice. ICED RUM COFFEE Serve in a HIGH BALL. Ingredients: 1 1/2 oz. white rum 1 tsp. Jamaican rum 2 tbs. whipped cream 6 oz. iced black coffee Sugar Combine the rums and the coffee; sugar to taste. Fill the glass with ice and top with the whipped cream. DINAH Serve in a OLD FASHIONED glass. Ingredients: 1 1/2 oz. whiskey 3/4 oz. lemon juice 1/2 tsp. powdered sugar Combine. Shake with ice. Pour on ice. Decorate with mint. MINT JULEP INGREDIENTS: 1 1/2 TEASPOON SUPERFINE (SUGER) 6 FRESH MINT LEAVES 2-3 SPRIGS OF FRESH MINT A DASH OF COLD WATER 1 - 1 1/2 CUPS OF SHAVED ICE 4 OUNCES BOURBON 2 LEMON SLICES 1/4 TEASPOON CONFECTIONERS' SUGAR 2-3 DROPS BRANDY SERVE IN: 8 OUNCE HIGHBALL, WITH STRAW PLACE 1 1/2 TEASPOONS OF SUGAR, 6 LEAVES OF FRESH MINT, AND A DASH OF COLD WATER IN A HIGHBALL. USE A MUDDLER TO CRUSH THE MINT. FILL THE GLASS ALMOST TO THE TOP WITH CRUSHED ICE, POUR IN THE BOURBON AND MIX IN WITH THE ICE. DRY THE OUTSIDE OF THE GLASS AND PLACE IT IN A REFRIGERATOR FOR 1 HOUR OR A FREEZER FOR 1/2 HOUR. REMOVE THE GLASS, TOUCHING IT AS LITTLE AS POSSIBLE, SO THAT IT REMAINS FROSTED. ADD SLICES OF LEMON, PLANT THE 2-3 SPRIGS OF MIND AND SPRINKLE THE MINT WITH 1/4 TEASPOON SUGAR. PLACE 2-3 DROP OF BRANDY ON TOP AND SERVE WITH STRAW. ROB ROY INGREDIENTS: 1/2 OUNCE SWEET VERMOUTH 3 OUNCES SCOTCH 6-8 ICE CUBES 1 STRIP ORANGE PEEL SERVE IN: 4 OUNCE COCKTAIL GLASS COMBINE THE VERMOUTH AND SCOTCH IN A MIXING GLASS AND FILL WITH ICE CUBES. STIR GENTLY THEN PLACE A STRAINER ON TOP OF MIXING GLASS AND POUR INTO COCKTAIL GLASS. TWIST THE ORANGE PEEL, TWIRL AROUND INSIDE OF GLASS, THEN DROP IT IN. GIMLET INGREDIENTS: 3 OUNCES GIN OR VODKA 2 ICE CUBES 2 OUNCES ROSE'S SWEETENED LIME JUICE 1 SLICE LIME SERVE IN: 6 OUNCE WINE/COCKTAIL GLASS, CHILLED PLACE THE GIN OR VODKA IN A 6 OUNCE GLASS AND ADD THE ICE. TOP WITH THE LIME JUICE AND THE SLICE OF LIME. OLD FASHIONED INGREDIENTS: 1/2 LUMP SUGAR A DASH OF ANGOSTURA BITTERS A DROP OF COLD WATER 2-3 ICE CUBES 3 OUNCES OF BOURBON, SCOTCH, OR BLENDED WHISKEY 1 STRIP LEMON PEEL 1 SLICE ORANGE (OPTIONAL) 1 MARASCHINO CHERRY (OPTIONAL) SERVE IN: AN OLD FASHIONED GLASS IN THE OLD FASHIONED GLASS, PLACE THE 1/2 LUMP OF SUGAR, DASH OF BITTERS AND THE DROP OF COLD WATER. CRUSH THE SUGAR SO THAT IT IS TOTALLY DISSOLVED. ADD THE ICE CUBES AND WHISKEY AND STIR WELL. TWIST THE LEMON PEEL OVER THE DRINK, TWIRL THE EDGE AROUND THE GLASS AND DROP IN.  RUSTY NAIL INGREDIENTS: 1 1/2 OUNCES SCOTCH 1 1/2 OUNCES DRAMBUIE 2 ICE CUBES SERVE IN: AN OLD FASHIONED GLASS COMBINE THE SCOTCH AND DRAMBUIE IN THE OLD FASHIONED GLASS, ADD THE ICE, AND STIR GENTLY. PRESBYTERIAN INGREDIENTS: 2-3 ICE CUBES 3 OUNCES BOURBON 2 OUNCES COLD GINGER ALE 2 OUNCES COLD CLUB SODA 1 STRIP LEMON PEEL SERVE IN: 8 OUNCE HIGHBALL COMBINE THE ICE CUBES, GINGER ALE, AND CLUB SODA IN THE HIGHBALL. TWIST THE LEMON PEEL OVER THE GLASS AND DROP IT IN. MORNING GLORY INGREDIENTS: 1 1/2 OUNCES FRESH LEMON JUICE 1 TEASPOON SUPERFINE SUGAR 2 1/2 OUNCES SCOTCH 6 DROPS PERNOD 1 EGG WHITE 2 TEASPOONS HEAVY CREAM 3-4 ICE CUBES SERVE IN: A 6 OUNCE COCKTAIL GLASS, CHILLED COMBINE THE LEMON JUICE ADN THE SUGAR IN A MIXING GLASS AND STIR TO DISSOLVE THE SUGAR. ADD THE SCOTCH, PERNOD, EGG WHITE, HEAVY CREAM, AND ICE CUBES. PLACE A SHAKER ON GLASS AND SHAKE. REPLACE SHAKER WITH A STRAINER AND POUR INTO CHILLED GLASS. BOSTON WARD 8 INGREDIENTS: 1 OUNCE FRESH LEMON JUICE 3 OUNCES BOURBON 1/2 OUNCE GRENADINE 3-4 ICE CUBES 1 SLICE ORANGE 1 DASH COLD CLUB SODA SERVE IN: 8 OUNCE WINE GLASS, CHILLED COMBINE THE LEMON JUICE, BOURBON, GRENADINE AND ICE IN A MIXING GLASS. PLACE A SHAKER ON TOP OF THE GLASS AND SHAKE. REMOCE THE SHAKER, PLACE A STRAINER ON TOP OF GLASS AND POUR INTO CHILLED GLASS. PLACE ORANGE SLICE IN GLASS. RINSE SHAKER WITH CLUB SODA AND POUR INTO GLASS. SAZERAC/ZAZARAC INGREDIENTS: 3 OUNCES BOURBON 1/2 TEASPOON SUPERFINE SUGAR 1 ICE CUBE 1 STRIP LEMON PEEL 5 DROPS PEYCHAUD BITTERS OR ANGOSTURA BITTERS 3 DROP OJEN OR PERNOD SERVE IN: AN OLD FASHIONED GLASS PLACE THE WHISKEY AND THE SUGER IN THE OLD FASHIONED GLASS AND STIR TO DISSOLVE THE SUGAR. ADD THE ICE CUBE AND LEMON PEEL, AND TOP WITH THE BITTERS. STIR BRIEFLY. THE BRONX INGREDIENTS: 1/2 OUNCE SWEET VERMOUTH 1/2 OUNCE DRY VERMOUTH 2 1/2 OUNCES GIN 1/4 ORANGE 3-4 ICE CUBES SERVE IN: 4 OUNCE COCKTAIL GLASS, CHILLED COMBINE THE 2 VERMOUTHS, GIN, JUICE OF 1/4 AN ORANGE, AND ICE CUBES IN A MIXING GALSS. DROP THE SQUEEZED ORANGE INTO THE MIXING GLASS, PLACE A SHAKED ON TOP AND SHAKE. REPLACE THE SHAKER WITH A STRAINER AND POUR INTO GLASS. WHISKEY HIGHBALL INGREDIENTS: 2 OUNCES WHISKEY 2 ICE CUBES 4-6 OUNCES COLD CLUB SODE/GINGER ALE SERVE IN: 6-8 OUNCE HIGHBALL GLASS ADD ALL INGREDIENTS AND STIR QUICKLY AND LIGHTLY. USE A MEDIUM, RATHER THAN TALL HIGHBALL. GOLDEN FIZZ INGREDIENTS: 1 1/2 OUNCES FRESH LEMON JUICE 3 OUNCES GIN 1 TSP SUPERFINE SUGAR 1 EGG 3-4 ICE CUBES 2 OUNCES COLD CLUB SODA SERVE IN: 8 OUNCE WIN/COCKTAIL GLASS, CHILLED COMBINE THE LEMON JUICE, GIN, AND SUGAR IN A MIXING GLASS AND STIR TO DISSOLVE THE SUGAR. ADD THE EGG AND THE ICE CUBES (TO MAKE A SILVER FIZZ, ADD A DASH OF HEAVY CREAM). PLACE A SHAKER ON TOP OF THE MIXING GLASS AND SHAKE 6-7 TIMES. REPLACE SHAKER WITH STRAINER AND POUR INTO GLASS. RINSE THE SHAKED WITH COLD CLUB SODA AND POUR INTO GLASS. GIN RICKEY INGREDIENTS: 2 ICE CUBES JUICE OF 1/2 LIME 3 OUNCES GIN 4 OUNCES COLD CLUB SODA SERVE IN: HIGHBALL PLACE THE ICE CUBES IN THE HIGHBALL AND ADD THE LIME JUICE AND THE GIN. FILL THE GLASS WITH SODA AND STIR BRIEFLY. %%%%%%%%%%%%%%%%%T-MEN%%%%%%%%%%%%%%%%% % % % Tips for Bartenders % % % T By: The Penguin T M M E Written for: E N N % The South Pole.......[312] 677-7140 % % The Outpost..........[312] 441-6957 % % % %%%%%%%%%%%%%%%%%T-MEN%%%%%%%%%%%%%%%%% Glasses: Use frshly washed glassware. Place glasses face down on a thin towel for drying. Use a stemmed glass for cocktails served with no ice so that the hand holding the glass will not warm the drink. Frosting A Glass: Keep in a refrigerator (or bury in shaved ice) until glass is frosted. To "sugar-frost" a glass, wet the rim of a pre-chilled glass with lime or lemon then dip into powdered sugar, or salt per recipe. Chilling A Glass: Refrigerate or fill each glass with shaved or crushed ice before mixing. Shake out the melted ice before pouring the drink. Shaking and Blending: Drinks containing fruit juices, sugar, eggs, cream, etc. should be well shaken. To attain a frothy quality, use an electric blender. Also use a blender for punches, sours and fruit and egg drinks. Stirring: Stir drinks with clear liquors including ice. Stir drinks containing a carbonated mixer very gently. Don't stir liqueurs. Adding Sugar: Sugar should be put in the mixing glass first, then add the liquor. Powdered sugar is best used with alcohol because it dissolves easily with alcohol at low temperatures. Some bartenders prefer syrup because it blends instantly. Store syrup in bottles and keep cool. If you want to make your own, here's how: dissolve one pound of granulated sugar in one-half pint of hot water. Stir slowly adding water to make desired quantity (usually one pint). Using Ice: Ice goes into the mixing glass, shaker or drinking glass before drink. Use cubes, as a rule, for old- fashioneds, highballs, or any on-the- rocks drinks. Cracked or cubed ice is best for stirring and shaking. Crushed or shaved ice for frappes and other tall drinks or for sipping drinks through straws. Bitters: Only a dash or two. Made from combinations of roots, bark, berries and herbs. They are aromatic and bitter in taste. The four brands below are most popula:. ANGOSTURA BITTERS-made in Trinidad ABBOTT'S AGED BITTERS-made in Baltimore PEYCHAUD'S BITTERS-made in New Orleans ORANGE BITTERS-made in England Twist or Peel: When using a twist of lemon peel, rub outer skin of peel around the rim of the glass to coat it with its natural oil. Add some of its oil to the drink by twisting the peel over the glass. Then add the peel itself. Fruit or Juices: Wash fruit first. Slices should be 3/8 inch thick and slit up the center to saddle on rim of glass. Keep garnished on a bed of ice or in a cool place. In drinks containing fruit juices, you must pour the liquor in last. Serving Beer: Chill beer like champagne; surround with ice cubes and turn gently a few times. Don't serve it too cold for it goes flat. Don't shake bottle or can before opening. Open gently to prevent gushing. Once opened, serve promptly! Don't tilt glass to allow beer to slide slowly down side! Instead, pour beer into center of glass, holding bottle or can at a high angle until a head comes up. Then pour beer more slowly. Most people prefer a firm head, about 1 inch deep. Eggs: To separate the white of an egg from its yolk, crack open on the edge of the glass, then shift the yolk back and forth from one half shell to the other until all the white drops into the glass. Always put the egg into the mixing glass before the liquor. When shaker is used include (cubed or cracked) ice to help blend the egg with the other ingredients. Serving: When serving the same cocktail for more than one, mix the drinks in one batch. Set up all the glasses in a row and partially fill each glass (half). Then go back and top off each glass. To Flame Liquor: (Brandy, Rum, Gin, Whiskey) Prewarm the glass, vessel, and liquor. First preheat one spoon of liquor over a flame and set afire. Then pour flaming liquor carefully into remainder. It will set the rest aflame. The Strainer: Strain cocktails into serving glasses with a wire strainer. Vermouth: Vermouth is a white appetizer wine. It is often flavored with about 40 different herbs, roots, berries, flowers, and seeds. There are many vermouth brand labels, each with its own formula. The dry (French) has a light gold color and has a nutty flavor. Sweet (Italian) vermouth has a more syrupy quality. Keep bottle corked or it will go stale. --------------------------------------- The Penguin/T-MEN ---------------------------------------