STIRRED NOT SHAKEN
by
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Recipes
Recipes vary from city to city, restaurant to restaurant, bartender to bartender. Similar to a cooking recipe, everyone adds their own spices. The following are a few recipe tips that I used in this book.
Glassware
I tried to designate a “glass style” for each drink. As I stated previously, glasses, like many other things vary from recipe to recipe. Everyone uses different specialty glasses, different sour and “up” glasses. And not every other drink, as many recipes call for, is “strained into a cocktail glass.”
Ice
When the following recipes call for ice, always “fill” the appropriate glass with ice. The purpose, as some people would like to think, is not to pour less alcohol. Once the alcohol and a mixer is poured, the ice will immediately melt, leaving the right amount of ice to make and keep a good drink cold.
Pour
I used a 1 1/4 ounce pour in all standard recipes. Keep in mind that you are really not doing anyone a favor by over pouring. A strong drink is not necessarily a good drink.
Shake, Stir and Strain
Many of the following recipes call for a drink to be shaken and strained, or stirred and strained, into a “straight-up glass.”
When you are stirring a drink, Eg: manhattan, martini, use a standard mixing glass. If you would like to make an extra cold cocktail, use a standard tin shaker to stir the drink. Chilling the glass is always recommended. When shaking, use a standard mixing glass and tin. A faster and easier way to shake many drinks such as collins’, sours, gimlets, white russians, etc., is to shake the drink in its appropriate serving glass with a mixing tin. If you don''t have a mixing glass, any large glass will do, and of course you can stir it with any utensil including your finger.
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About the Book
Wines, spirits and beers. Many of us have a drink of some kind at one time or another, some of us more than one. There are also many of us selling these same items in our everyday workplace, such as a restaurant or retail store. How much or how little do you know about these products you are selling or drinking?
If you are working or interested in working in the restaurant business, particularly as a bartender, this book was written for you. The book was purposely kept short and concise, making it easily accessible for a quick reference.
If you work for a retail wine and liquor or package store, this book gives you a complete introduction to wines, spirits and beers. This will enable you to answer many of your customers questions, as well as your own.
About the Author
The author has 25 years experience in the restaurant and bar business. He started out as a dishwasher and worked his way to bartender, manager and owner of three restaurants. He also worked for five years as a sales representative for a wine and liquor wholesale company.
This book was written because over the years the author discovered how little people know about wines, spirits and beers. People drink, mix, pour and sell these products everyday, and they still know very little about them.
The people that should know, such as bartenders, waitstaff and retailers, are surprisingly not that knowledgeable. What the author has done is describe wines, spirits and beers in a very concise and simple manner, easy to read and understand.